Category: Wine

Ingredients

5 roma (plum) tomatoes
2 tablespoons extra virgin olive oil
1/2 Spanish onion, chopped
2 cloves garlic, chopped
1 pinch Italian seasoning
1/4 cup white wine
24 kalamata olives, pitted and chopped
4 tablespoons capers
1 teaspoon fresh lemon juice
6 leaves fresh basil, chopped
3 tablespoons freshly grated Parmesan cheese
1 pound flounder fillets
6 leaves fresh basil, torn

Directions

Preheat oven to 425 degrees F (220 degrees C).

Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water, and immediately remove to a medium bowl of ice water. Drain, and remove skins. Chop, and set aside.

Heat olive oil in a skillet over medium heat, and saute onion until tender. Stir in garlic and Italian seasoning. Stir in tomatoes, and cook until tender. Mix in wine, olives, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.

Place flounder in a shallow baking dish. Cover with the sauce, and top with remaining basil leaves.

Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

Ingredients

5 cups fresh chopped broccoli
1 pound bacon – cooked and crumbled
1 cup raisins
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.

In a large bowl, combine the broccoli, bacon and raisins.

Whisk together the mayonnaise, sugar and vinegar. Pour dressing over broccoli mixture, toss and refrigerate.

Ingredients

4 pounds beef heart
1/4 cup all-purpose flour
salt and pepper to taste
3 tablespoons butter
1 onion, chopped
2 carrots, chopped
2 potatoes, chopped
2 teaspoons dried thyme
1 cup beef broth
1/2 cup red wine

Directions

Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.

Dredge heart in flour and season with salt and pepper.

Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.

Stir in the onion, carrots, potatoes, thyme, beef broth and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.

Ingredients

1 (750 milliliter) bottle rose wine
6 ounces Ciroc(r) Vodka
3 ounces Grand Marnier liqueur
2 ounces white grape juice
2 ounces lemon juice
2 ounces simple syrup
3 ounces pomegranate juice
3 ounces strained orange juice
4 ounces club soda
1 pint blackberries or raspberries

Directions

Pour rose wine, Ciroc(r) Vodka, Grand Marnier liqueur, white grape juice, lemon juice, simple syrup, pomegranate juice, and strained orange juice in a large pitcher half filled with ice (entire mixture should be light pink).

Placea small amount of ice into serving glasses. Pour the wine mixture over the ice, top each glass with about 1/2 oz. of club soda; garnish with blackberries or raspberries.