Blog

Ingredients

4 skinless, boneless chicken breast halves
3/4 cup red wine
1/2 tablespoon chopped fresh basil
1/2 tablespoon paprika
1/3 tablespoon garlic salt
salt and pepper to taste
oil for frying

Directions

To Marinate: Place chicken in a nonporous glass dish or bowl. Pour wine all over and toss to coat. Cover dish or bowl and refrigerate to marinate for at least 2 to 3 hours.

Remove chicken breasts from wine (discard any remaining wine) and season with basil, paprika, garlic salt, salt and pepper.

Heat oil in a medium skillet over medium high heat. Add chicken and saute on each side until a nice brown/red color is reached and the inside is no longer pink (20 to 30 minutes).

Ingredients

2 tablespoons olive oil
1/2 cup chopped green onions
2 cups red Zinfandel wine
2 cups ketchup
1 cup soy sauce
1/2 cup Dijon mustard
1/4 cup brown sugar
1/4 cup chopped fresh parsley

Directions

Heat the olive oil in a saucepan over medium heat, and cook and stir the green onions about 5 minutes, until tender. Pour in the wine, and cook until reduced by about 1/2.

Mix the ketchup, soy sauce, mustard, and brown sugar into the saucepan with the wine. Reduce heat, and simmer 30 minutes, until thickened and well blended. Remove from heat, and mix in the parsley. Refrigerate until ready to serve.

Ingredients

4 pig’s feet
2 tablespoons salt
2 cups white wine vinegar
1 tablespoon whole cloves
2 teaspoons whole black peppercorns
4 whole star anise pods
2 tablespoons pickling spice

Directions

Rinse feet well, pat dry with paper towels and place in a large saucepan. Add enough water to cover and stir in 1 tablespoon of salt. Bring to a boil over high heat; reduce heat to low and simmer for about 4 to 5 hours or until the meat falls off of the bones.

Remove meat from bones and place in a shallow dish or bowl. Set aside. Drain saucepan, reserving 2 cups of cooking liquid. In the same saucepan combine the reserved cooking liquid, remaining salt, vinegar, cloves, peppercorns, star anise and pickling spices. Bring to a boil and boil for 35 minutes.

Strain liquid and reserve. Pour reserved liquid over the top of the meat. Cover and refrigerate. Chill for at least 10 hours before serving.

Ingredients

1/4 cup port wine
1/4 cup pilsner or dark beer
1 pinch ground nutmeg
1 1/2 cups shredded Swiss cheese
1 (1 pound) loaf sourdough bread, cubed

Directions

Heat a pan over medium heat, and pour in the port wine. When the wine is heated, pour in the beer. Sprinkle in the nutmeg, and simmer for about 5 minutes to burn off the fumes. Whisk in the cheese a small amount at a time until smooth. Remove from heat, and let stand for a minute. (A good time to drink the rest of the beer.) Serve with chunks of sourdough bread.