The Red Wine Diet
1 cup red wine First, in a small non-reactive (e.g., stainless steel) sauce pan, gently simmer red wine and sugar until reduced to one half of the original amount. This reduction can happen very quickly (in less than 5 minutes), so keep a close eye on it the pan so it does not completely cook down and start to burn. While red wine is cooking, continue with the other ingredients, and then when the balsamic is ready, add it to the rest of the ingredients.
Derize and flavor 5 pounds of boned and tied venison. Make a second batch of marinade to use for basting if you're grilling the meat. 1 cup red wine, cup olive oil, 1 bay leaf, 1 large garlic clove cut in half, 1 teaspoon crushed dried rosemary, XA teaspoon thyme, l 4 teaspoon freshly ground pepper, 1 teaspoon salt. if you have access to juniper berries, add them to the marinade since they add wonderful flavor.
1 (2.25 ounce) can chopped black olives, drained 1 tablespoon red wine vinegar salt and pepper to taste Preheat oven to 400F. In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper. Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly. Serve with tortilla chips.
Extra Virgin olive oil 1 Med. onion, finely chopped 1 Stalk celery, finely chopped 1 Med. carrot, finely chopped 4 - 8 Calamari, cleaned and chopped into rings 1 Cup dry red wine 1 28 oz. can Italian plum tomatoes 1 Lb. mussels, cleaned and de-bearded 1 Dozen littleneck clams 1 Cup water With the heat still on high, add the red wine, scraping the bottom of the pot for any bits of vegetables that may have caramelized. Boil for a minute or two in order to evaporate the alcohol. Reduce the heat to low, and, with the pot off the stove, add the tomatoes, crushing them with the back of a fork as they go in.
Start with several pounds of very lean beef roast. You should choose a roast with visible grain, if possible, and little or no fat. It needn't be very high quality, and in fact, tougher cuts seem to actually work better. Mix a marinade with some or all of the following Mixing the sauce is largely a matter of taste. The result should be close to 3 parts soy sauce, 1 part Worcestershire, 1 part brown sugar and the rest as desired. It should be a very strong salty, spicy and slightly sweet solution. The rest of the ingredients depend on your taste, and the list is by no means exhaustive. Adding red wine will decrease the saltiness and or dilute it if you get it too spicy without affecting the flavor greatly. You should not use more than about 30 to 40 red wine, however, since the saltiness is necessary to preserve the meat. Don't get too hung up on the recipe, it is good just about any way you fix it. With a very sharp knife, slice the uncooked roast with the grain (usually lengthwise...
4 tbsp. tomato paste 1 cup red wine In the skillet used to brown the meat, stir in the red wine, tomato sauce, and tomato paste. Cook, stirring constantly, for 4 minutes. Pour over the meat. Cover and cook in the oven for 3 hours. Uncover for the last 15 minutes. Serve with buttered noodles.
A cupful each of oil, vinegar, white wine, red wine, an onion stuffed with cloves, a bunch of herbs which must be fresh ones thyme, parsley, marjoram, sage, a tiny bit of mint, a few bay-leaves two medium carrots cut in slices. Put the shoulder of mutton in this mixture and keep it there for four days, turning it every now and then and pouring the mixture on it. On the fifth day take it out, and, if you care to take the trouble, you will improve it by larding the meat here and there. Put it to roast in front of a good fire, with your liquor, which serves to baste it with, in a pan beneath. If you cannot arrange to hang the mutton by a string to turn like a roasting jack, then bake it, and continually baste it. A small shoulder is most successful. For one of four pounds bake for fifty minutes.
Lightly dust the pan with 2 tablespoons of flour and roast for 2 minutes over a gentle heat. Add the red wine and the stock and stir until boiling. Remove any excess fat and place rabbit pieces in the liquid. Simmer with the lid on for 40 minutes, stirring occasionally. After 40 minutes test the legs, they should give a slight pressure. If not yet done, allow the rabbit to simmer for a further 10 minutes, then move the pot to one side of the stove.
Lightly dust the pan with 2 tablespoons of flour and roast for 2 minutes over a gentle heat. Add the red wine and the stock and stir until boiling. Remove any excess fat and place rabbit pieces in the liquid. Simmer with the lid on for 40 minutes, stirring occasionally. After 40 minutes test the legs, they should give a slight pressure. f not yet done, allow the rabbit to simmer for a further 10 minutes, then move the pot to one side of the stove.
2 c. beef broth 1 2 c. red wine Add the paprika, bay leaf, carraway seeds, water, and broth. Bring to a boil, cover, and simmer for about 45 minutes. Add the potatoes and simmer for an additional 45 minutes. Stir in the tomato paste and red wine. Salt and pepper to taste. Remove the bay leaf before serving.
Put the meat, say a shoulder of mutton, to soak in a bottle of red wine, with a sliced carrot, thyme, bay-leaves (4), six cloves, fifteen peppercorns and a teaspoonful of vinegar, for two hours. Then bring the liquor to the boil and just before it is boiling pour it over and over the meat. Do this pouring over of hot liquor for two days. Then put the meat in the oven with butter, pepper, and salt, till it is cooked.
The first thing to be said about farm-raised venison is that it is milder in flavor than venison hunted in the wild. It has little, if any, of the strong, gamy flavor usually associated with wild game. In fact, a farm-raised venison steak tastes rather like an especially flavorful lean cut of beef.Those who enjoy strong, gamy flavors may even find farmed venison a little bland. Although it does have some tenderizing effect, marination is not necessary for commercially raised venison because the meat is already tender. Nevertheless, marinating is widely used as a flavoring technique. Much of the flavor traditionally associated with venison, in fact, is due less to its gaminess than to the red wine marinades that were invariably used.
Beer is typical for the Belgian braise, and gives a quite different character to beef than the red wine of the bourguignon. A bit of brown sugar masks the beer's slightly bitter quality, and a little vinegar at the end gives character. Serve this with parsley potatoes or buttered noodles, a green salad, and beer. For 6 people
Choose a baking pan slightly bigger than the fish. Put in olive oil (enough to lightly coat the bottom of the pan by turning it side to side) then add about the same amount of balsamic vinegar (this is carby but the amount that stays on the fish is minimal try red wine vinegar if you don't have balsamic). Add sage and black pepper (or herbs of your choice). Mix around.
1 4 cup water 1 4 cup red wine 2 teaspoons red wine vinegar 1 4 cup white wine Combine oil and 1 tablespoon butter in a heavy skillet over medium heat stirring to mix as butter melts. Add tenderloin and cook until brown on all sides, turning occasionally. Sprinkle with freshly ground pepper. Add water and red wine to skillet. Cover tightly and cook over low heat for 12-15 minutes or until done. Set aside and keep warm. Prepare tarragon reduction by placing tarragon leaves, shallot, red wine vinegar and white wine in a saucepan. Bring to a simmer over medium heat. Reduce heat and continue to simmer until sec or dry. Remove from heat and reserve. Melt butter over low heat in saucepan. Cool slightly. Skim foam from top of melted butter. Using a small ladle, carefully remove clear butter from saucepan, leaving remaining milky liquid to discard. Reserve clarified butter. Prepare a double boiler by placing a stainless steel bowl over a pot of lightly simmering water. Do not let bottom of...
2 cups mixed mushrooms, sliced.1 2 onion, sliced 1 clove garlic, minced 1 tablespoon butter 1 cup red wine 1 cup vegetable broth 1 teaspoon thyme 1 tablespoon truffle oil 4 cups spinach, sliced very thin Add red wine and vegetable broth and cook for 20 minutes. Add thyme and spinach and cook until the spinach is wilted. Drizzle with truffle oil and serve.
2 medium onions salt & pepper to taste 8 oz mushrooms Bouquet garnie 2 cups red wine Place clarified butter in a casserole dish. When hot, add the onion and brown, then add the bacon and brown. Remove both onion and bacon and hold in reserve. Add meat and brown, flambe with brandy, stir in the flour. Cook one minute and add red wine, stock, tomato paste, garlic (crushed), bouquet garnie, grated carrot and season with salt and pepper. Simmer for 1 1 2 hours.
Splash of red wine tablespoon tomato puree pre-heat the oven to 220C 425F Gas 7. Heat the oil in a pan and saute the potato and onion for a few minutes, over a gentle heat to soften. Add the mushrooms to the pan and cook for a further minute. Stir the red wine, tomato puree and seasoning into the pan. Add the venison to the pan and cook for 2-3 minutes. Grease a ramekin with the butter, and line with the round of bread. Spoon the cooked venison mixture into the ramekin. Transfer to the oven and cook for 5-6 minutes. Turn out onto a serving plate and serve.
3 Cup Red wine Preheat to 400 degrees. Rinse and drain the escargots. In a saucepan, over medium heat, combine the red wine, mirepoix, bay leaf and peppercorns. Bring the liquid to a simmer. Poach the escargots in batches for 15 seconds. Drain, set aside and reserve 2 tablespoons of the liquid. In a small mixing bowl, combine the butter, garlic and parsley. Mix well. Season with salt and pepper. Season the escargots with salt and pepper, and place in the escargot mold. Place 2 heaping teaspoons of the butter mixture on top of each escargot. Place the molds on a baking sheet and place in the oven. Cook for 6 to 10 minutes, or until the butter is bubbly. Remove and serve with the crusty bread. This recipe yields 4 servings.
Red Wine Vinegar Turn up the heat to Medium High under the pan. You'll see it start to brown add about 14 - 12 cup of water. Start to scrape up the flavoring that is stuck to the pan. Continue to let it simmer as you make sure you scrape everything off the pan so that it mixes with the water. Let this cook down so that it is nice and dark brown. next give a splash of the red wine vinegar.
3 4 cup red wine 1 2 teaspoon sea salt While vegetables are sauteing, combine chickpeas, wine, first portion of salt, and sugar in a small pan and cook together. Cook gently until there is no liquid left. The idea is to impact a sweetened red wine flavor into the chickpeas.
2 ounces Bacon grease 1 4 pound Red onion, dice fine 2 cups Water 1 2 cup Honey 1 2 cup Red wine vinegar 2 tablespoons Dijon mustard 1 1 2 tablespoons Cornstarch 1 tablespoon Tabasco (optional) Place the bacon grease in a saucepan over medium-high heat. Add the onions and saute until the onions start to blacken. While the onions are carmelizing, in a mixing bowl place the water, honey, pepper sauce, and red wine vinegar. Using a wire whisk, mix the ingredients well.
Country Style Steak Cooked In The Crockpot Warm Chicken Caesar Wrap Baked Trout with Fresh Garden Herbs Red Wine Roast Drunk Chicken Round Steak Bake Crockpot Meatloaf with Sour Cream Mushroom Sauce Baked Cube Steak and Gravy Salisbury Steak And Gravy Chicken Jo Chicken Curry Garlic Shrimp John's Favorite Shrimp Quick Hamburger Pie
1 mm format by helen peagram 3 lb rabbit -- cut into pieces 750 ml red wine -- cotes du rhone The day before you wish to serve this, place the rabbit in a GLASS bowl and pour on the red wine. Cover and refrigerate overnight, turning the pieces once. An hour before cooking, remove the rabbit from the wine, and pat dry with paper towels. Add the garlic and saute, stirring, for 5 minutes, until beginning to brown. Spread in a single layer and return rabbit pieces to the pot. Add the red wine, thyme, rosemary, and more salt and pepper to taste, and cover tightly.
2 cup red wine reduced to 1 2 1 4 cup olive oil (ex virgin) Prepare the marinade with the reduced red wine , 3 cloves minced garlic , the herbs , olive oil , and chopped onion marinate the venison at least over night. The following day salt and pepper meat , and rub the mustard into the meat , from this point you'll wish to stuff the roast and tie it to help keep the stuffing in , I use a net bag from the butcher shop. from here , in a large roasting pan heat 1 4 cup olive oil and brown the roast on all sides , pour remaining marinade into roasting pan , and roast at 375 degrees , using a thermometer till desired doneness baste with marinade , last 35-45 minutes of cooking From Sekanek no.Spam.Tampabay. Date
4 cloves garlic, minced 2 can stewed tomatoes 2 can tomato sauce 2 tbs red wine vinegar 2 tbs chili powder 4 tsp cocoa Cook fettucine according to package directions. In Dutch oven, brown ground beef. Drain. Return to oven, add olive oil, garlic, and onions. Cook, stirring occasionally, until onions are clear. Add tomatoes, tomato sauce, red wine vinegar, and spices. Stir to blend well. Simmer until sauce thickens. Drain fettucine when tender. Spoon meat sauce over each serving, top with lettuce and cheddar cheese.
1 Tablespoon Shredded fresh basil leaves 1 2 Teaspoon Chopped fresh thyme leaves 1 2 Cup Red wine 1 2 Cup Demi-glace 3 Red bliss potatoes roughly chopped Fried parsnips Preheat the oven to 400 degrees. Preheat the fryer. Season the mullet with salt and pepper. In a small food processor, fitted with a metal blade, combine the olive oil, garlic cloves, black pepper and herbs. Process until smooth. Place the mullet on a parchment lined baking sheet. Brush the mullet, (all sides) with the mixture. Roast the mullet for 8 to 10 minutes, or until flaky. In large saute pan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Saute for 4 minutes, stirring. Add the eggplant, artichokes, tomatoes, olives, garlic, green onions, and herbs, and black pepper, stirring, for 2 minutes. Deglaze the pan with the red wine. Add the stock and bring to a boil. Reduce the heat to medium-low, and simmer for 3 minutes. In a saute pan fry the potatoes in a little olive oil until...
In a saucepan, over medium-high heat, combine the tomatoes, tarragon and 1 tablespoon garlic. Season the mixture with salt and cayenne. Stir in 3 tablespoons vinegar and red wine. Bring to a boil. Reduce the heat to medium and simmer for 20 to 25 minutes, or until the mixture is dark brown and thick. Remove from the heat and add the parsley. In a stainless steel bowl, over medium heat, set over a pot of simmering water. Whisk the egg yolks with the juice of the lemon and water. Season the egg mixture with salt and cayenne. Whisk until the eggs are pale yellow in color and slightly thick. Remove the bowl from the pot and whisk in the butter, 1 tablespoon at a time, until all is incorporated. Fold the tomato mixture into the hollandaise and set aside. Fry the potatoes until golden brown, about 3 to 4 minutes. Remove from the oil and drain on a paper-lined plate. Season the potatoes with salt and pepper. In a large saute pan, over medium heat, add the...
1 Cup Blanched green lentils 1 2 Cup Red wine Place the sweetbreads in the court bouillon and poach them for 20 to 25 minutes. Remove the sweetbreads and press them between two plates with a 2 pound weight on top. Place the sweetbreads in the refrigerator and chill completely. After the sweetbreads are chilled cut the sweetbreads into nuggets or small pieces. Season the flour with salt and pepper. Dredge the sweetbreads in the seasoned flour, covering each side completely. Set the sweetbreads aside. Season the tomatoes with olive oil, salt and pepper. Place on a baking sheet and roast for 15 minutes. Remove from the oven and cool. After the tomatoes have cooled, julienne the tomatoes. In a saute pan, heat 2 tablespoons of the olive oil. When the oil is hot, add the tomatoes, garlic, shallots and lentils. Saute for 2 minutes. Season with salt and pepper. Add the red wine and cook for 1 minute. Add the veal reduction and bring up to a simmer. Simmer the sauce for 2 to 3 minutes. Stir in...
Strawberries In Red Wine * Red Wine For each serving, spoon 3 4 of a cup quartered fresh strawberries into a large wine glass. Sprinkle with 1-1 2 teaspoons sugar, 1 teaspoon orange-flavored liqueur and 1 2 teaspoon Cognac. Fill each glass with red wine to cover the berries. Refrigerate for at least 2 hours. Strawberries In Red Wine
Splash of red wine tablespoon tomato puree Pre-heat the oven to 22oC 425F Gas 7. Heat the oil in a pan and saute the potato and onion for a few minutes, over a gentle heat to soften. Add the mushrooms to the pan and cook for a further minute. Stir the red wine, tomato puree and seasoning into the pan. Add the venison to the pan and cook for 2-3 minutes. Grease a ramekin with the butter, and line with the round of bread. Spoon the cooked venison mixture into the ramekin. Transfer to the oven and cook for 5-6 minutes. Turn out onto a serving plate and serve.
Braised Red Cabbage with Red Wine and Chestnuts with the cabbage, see the recipe for duck on page 280. All red vegetables must cook with something acid to retain their color thus the tart apples and red wine in the following recipe. For 6 people 2 cups good, young red wine (Bordeaux, Macon, or Chianti) 2 cups brown stock or canned beef bouillon
Cooking oil to brown the ducklings 5 cups brown sauce or substitute with 1 4 cup red wine and 5 cups chicken broth 1 2 cup white sugar for the sauce 1 cup red wine vinegar Brown Sauce Pan Drippings cup red wine cups chicken broth (or 2 chicken broth cubes dissolved in 5 cups hot water) To make brown sauce Once ducks are cooked, remove these to a platter. Discard excess fat and deglaze pan drippings with the 1 4 cup red wine and about 5 cups chicken broth. Set aside,
Knead all ingredients together until well blended. Shape into patties or meat loaf or stuff into sausage casings. Make a large roll or tie off in 5 to 18-inch links with string. Refrigerate in airtight containers for 2 to 3 days to allow flavors to blend. If you plan to use the sausage immediately, the spices will not be as strong. You may substitute 3 4 lb ground beef for half the pork, or red wine for the vinegar. Do not use rice vinegar.
Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Cotes du Rhone, Bordeaux-St. Emilion, or Burgundy. 3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti 2 to 3 cups brown beef stock or canned beef bouillon
Basic Vinaigrette In a bowl or a jar with a tight-fitting lid. combine yh minced gariic clove or 1 small finely chopped shallot, 3 tablespoons red wine vinegar, and Vz teaspoon each Dijon mustard and salt. Whisk or shake until salt dissolves. Add about W cup extra-virgin olive oil, drop by drop, to the bowl as the ingredients begin to blend, add the oil in a steady trickle. If using a jar. add about Va teaspoon, shake vigorously, then Creamy Vinaigrette Replace red wine vinegar with V4 cup white wine vinegar or apple cider vinegar. After adding oil. add Va cup heavy cream and 1 to 2 tablespoons chopped fresh herbs. Greek Vinaigrette Replace red wine vinegar with lemon juice. Add Vi cup finely crumbled feta cheese and 3 tablespoons each chopped fresh mint and chopped kalamata olives. EGGLESS CAESAR DRESSING Mix together 1 crushed garlic clove, 2 finely chopped anchovy fillets, and 1 tablespoon Dijon mustard. Add 1 tablespoon red wine vinegar, lVi teaspoons lemon juice, and 2 teaspoons...
Oysters On The Half Shell With Red Wine Vineg 3 4 cup red wine vinegar 36 oyster -- fresh In a blender puree shallots with the red wine vinegar until smooth. Set aside. Shuck oysters. Shucked oysters may be kept, covered with a wet towel, in the refrigerator up to an hour. Spoon about 1 teaspoon of sauce over each oyster to cover with a thin layer. Serve immediately.
1 red wine 1 red wine vinegar To cook the venison wrap a rasher of bacon around each piece of venison then tie with a piece of string to secure. Place the venison in a non- corrodible dish, pour over a mixture of olive oil, red wine and pepper, cover and refrigerate for 12 hours. Heat some oil over high heat in a frying pan and seal the venison on all sides. Remove the venison to a baking dish and cook in a 220'C oven for 15 to 20 minutes for medium-rare. Place the stock and mushrooms in a saucepan, bring to a simmer and cook for 10 minutes to make a sauce. Season with salt and pepper.
Sangria is a refreshing party drink that was created in Spain. Every restaurant has its own twist to this fruit filled drink. We selected this one for its unique taste. Sangria's appeal is all about taking your favorite red wine, your favorite fruits, and experimenting with them. 1.5 Liters of your favorite dry Red Wine
2 ts Tomato paste or ketchup 1 4 c Dry red wine or water Combine 1 2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock-pot. Add green onions and drained mushrooms. Combine with beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over beef and vegetables stir well. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving, turn to HIGH setting. Make a smooth paste of red wine and 3 tablespoons flour stir into crock-pot, mixing well.
2 Tablespoon Chopped fresh thyme 1 Cup Red wine In a large stock pot or braising pot, add the olive oil. Season the lamb shanks with salt and pepper. Season the flour with Emeril's Essence. Dredge the lamb shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside. Add the onions to the pan and saute for 2 minutes. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the potatoes and stock. Bring the liquid up to a boil and reduce to a simmer. Add the lamb shanks and continue to cook for about 1 to 1 1 2 hours, basting the shanks often, or until the sauce is stew-like and the meat starts to fall of the bone. Season with salt and pepper. The shanks can...
2 Cup Dry red wine Add the goat and brown on all sides. Remove the goat and set aside. Add the onions and carrots. Season with salt and pepper. Saut until the vegetables are wilted, about 4 to 6 minutes. Stir in the tomatoes and garlic. Season with salt and pepper. Continue to cook for 2 minutes. Stir in the tomato paste. Deglaze the pan with the red wine. Stir in the stock. Add the thyme and bay leaves. Bring the liquid to a boil, cover, reduce the heat to medium low and simmer for 1 hour or until the goat is tender. During the last 15 minutes of cooking, stir in the olives. Remove the bay leaves.
(such as eel squid, prawns, whiting, Hake red mullet, small octopus, John Dory cuttlefish and crawfish) 3 4 Cup Olive oil 2 Cup Onions julienned 2 Carrots julienned 2 Celery stalks julienned 1 2 Cup Finely-chopped parsley 2 Tablespoon Chopped garlic 2 Hot chili peppers stemmed, minced 2 Bay leaves 2 Sprigs Fresh thyme 2 Cup Red wine Clean the fish, remove their heads and put them aside. Cut the smaller fish into 3-inch pieces. Season the fish with salt and pepper. In a large pan, heat 1 4 cup of the olive oil. When the oil is hot, add the vegetables and saute for 2 minutes. Season with salt and pepper. Add the parsley, garlic, peppers, bay leaves, thyme and fish heads. Continue to saute for about 3 to 4 minutes or until the fish heads have browned. Add the red wine and bring up to a boil. Reduce to a simmer and continue to cook until the wine has reduced by half, about 3 to 4 minutes. Add the tomatoes and stock. Bring the liquid up to a simmer and cook for about 30 minutes. Season...
In some respects, a compote is a type of stew. The fruit is in small pieces and a liquid is added as the fruit is cooked. In this case the fruit's natural pectin will thicken the stew, which is most often used as a sauce for plated desserts. Fresh raspberries cooked with red wine and a bit of orange juice and honey served over a lemon buttermilk ice cream is an example of a combination cooking method being incorporated into a plated dessert.
-To cook this soup the Italian way, use 3 1 2 cups of water with 1 2 cups of red wine add 1 teaspoon each of dried basil, oregano, and rosemary add 1 bay leaf, 1 chopped tomato, and a little bit of lemon peel 2 cloves of garlic, minced, with the vegetables. Serve with Parmesan or Romano cheese.
3 shallots, chopped 1 2 cup red wine For the tomato broth, heat a large saute pan with olive oil until very hot. Add garlic and shallots and saute until you can smell the aroma about 1 minute. Add red wine and reduce about 3 minutes until almost dry add chicken stock and tomatoes and over high heat reduce about 5 minutes. Add tomatoes, basil and pepper and simmer for about 2 minutes. Season with salt. Keep warm.
2 Tbs. red wine vinegar Heat a 12 deep Dutch oven using 20-22 briquettes bottom until oven is hot. Add bacon grease or olive oil, rosemary, and onions cook 2-3 minutes until you start to see a little color on the onions then add the garlic. Cook for 1 minute longer. In a large measuring cup combine the beef stock, barbecue sauce, red wine vinegar, balsamic vinegar, brown sugar, soy sauce, bay leaf, and black pepper stir to mix then pour juice slowly into the oven. Season the roast with salt and pepper then add roast to oven and cover with as many of the onions as you can. Replace the lid then reduce the number of coals on bottom to 10 and place 14-16 coals on the lid. Cook for 30 minutes rotating oven every 15 minutes. After 30 minutes add carrots and potatoes. Season with salt, pepper, thyme, and parsley flakes. Replace the lid and continue baking for 45-60 minutes until vegetables are fork tender. Serves 8-10
1 TB plus 6 tablespoons red wine vinegar In a small mixing bowl, mix tomato sauce, sugar, balsamic, chilis and let stand. Into another mixing bowl, add Gaeta olives and cucumber. Cube plum tomatoes into 1 8-inch cubes and add to cucumber mixture. Add 2 tablespoons extra virgin oil, 1 tablespoon red wine vinegar and 2 tablespoons oregano leaves and mix well. Do not season until ready to serve or vegetables will wilt. In a blender, mix Dijon mustard, 1 2 cup extra virgin olive oil and 6 tablespoons red wine vinegar until smooth. Remove and stir in chopped chives and set aside. Brush swordfish steaks with barbecue sauce and season with salt and pepper. Cook 3 minutes on first side and flip over. Spoon 1 ounce barbecue sauce over each steak and finish cooking without turning about 4 more minutes. Meanwhile, divide cucumber salad among 4 plates. When swordfish is finished, lean one steak on each plate over salad. Drizzle with chive sauce and serve.
Southwestern Sauce Mix together 3 Tbsp. fresh lime juice, 1 tsp. olive oil, 2 Tbsp. red wine vinegar, 2 minced garlic cloves, 1 Tbsp. minced cilantro or parsley, V2 small finely minced jalapeno pepper (or to taste), and salt and freshly ground black pepper, to taste. Serve immediately with tomatoes, zucchini, yellow squash, string beans or in a black bean and rice salad.
Red wine 2 tablespoons J 4 cup plus red wine vinegar In a large bowl, combine the onion(s), celery, garlic, tomatoes, chicken broth, clam juice, tomato paste, red wine, red wine vinegar, olive oil, salt, pepper, lemon zest, Italian seasoning, sugar, red pepper flakes, and bay leaf. Mix to incorporate. Pour the mixture into a crockpot or a large pot. If you are preparing a triple batch, pour one-third of the mixture into the pot and divide the remaining mixture equally between two resealable freezer bags. Combine the
H cup dry red wine (120 ml) L'occhio vuole la sua parte is another one of Rome's sayings. It means The eye wants its part, referring to the way dishes are presented and how the table looks. This does not necessarily mean an elaborate display of flowers and silver, although that is expected on certain occasions, but enough to show your guests you are glad to have them. Tablecloths are used for le feste comandate, the feast days ordered by the church , and if you have a lace one, you bring it out for these occasions. I collect antique laces and bring these out for Christmas and Easter, planning the menu around the tablecloth (that means no red wine). I buy laces from a small shop just off the antique dealers street, Via dei Coronari. The shop is kept by two very intelligent women. They havejust organized a magnificent exhibition of laces at the Convent of Cassino, whose monks are famous for their lace collection, which covers six centuries. The shop is in a small square, near Palazzo...
Put into a saucepan one pound of beef and one-half an onion chopped up with three ounces of lard, some parsley, salt, pepper, one clove, and a very small slice of ham. Fry these over a hot fire for a few moments, moving them continually, and when the onion is browned add four tablespoons of red wine, and four tablespoons of tomato sauce (or tomato paste). When this sauce begins to sputter, add, little by little, some boiling water. Stick a fork into the meat from time to time to allow the juices to escape. Take a little of the sauce in a spoon, and when it looks a good golden color, and there is a sufficient quantity to cover the meat, put the covered saucepan at the back of the stove and allow it to simmer until the meat is thoroughly cooked. Then take out the meat, slice it, prepare macaroni, or any paste you desire, and serve it with the meat, and the sauce poured over all, and the addition of butter and grated cheese.
2 bay leaves 1 cup red wine In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the b rown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. f the liquid evaporates too much add a little more stock. Remove the stew from the oven and serve in shallow bowls with crusty bread.
Take a slice of ham (raw if possible), fat and lean, about four fingers wide and one finger high. Chop it up fine, and put it into a medium-sized saucepan with one tablespoon of butter. When the ham is colored, put in the chopped-up vegetables, one clove, salt, and pepper, and stir constantly, allowing the vegetables to cook thoroughly but not to burn, which will destroy the taste of the sauce. It should be a golden color. A little red wine may be added if you have it, but this is not necessary. Then add four fresh tomatoes, cut into several pieces, the skins removed, and the seeds taken out. Allow these to cook in the sauce until they sputter, then add a little water (or bouillon if you have it), allow it to boil for a few moments more, then take it off the fire and pass it through a sieve or fine colander, pressing hard so that all will pass through. If it is too thick after straining, add water or bouillon, and put it back and allow it to boil again a few moments. This sauce can be...
Paste 3 ounces red wine 1 teaspoon dried thyme 1 teaspoon dried marjoram 1 teaspoon granulated garlic Tabasco sauce to taste Warm olive oil in a 10-inch frying pan over medium-high heat for 1 minute. Saut the minced garlic, onion, and red pepper for 3 minutes. Add sausage and seitan and cook for 10 minutes, stirring occasionally. Add mixture to the Crock-Pot with the stewed tomatoes and artichoke hearts. Spoon tomato paste into the mixture. Fill tomato paste can halfway (3 ounces) with red wine, then add water to fill can. Stir into the pot, cover, and cook for 6 to 8 hours. Add thyme, marjoram, and granulated garlic 10 minutes before serving. You may season with a touch of Tabasco or serve the hot sauce on the side.
1 4 cup vinegar, red wine 3 4 teaspoon garlic salt 1 4 teaspoon salt 1 4 teaspoon sugar 1 2 teaspoon italian seasoning 1 garlic clove, large, minced 1 8 teaspoon pepper 1 teaspoon water Note Bon Appetit recommends a sturdy red wine, such as a Beaujolais from Moulin-a-Vent. They also recommend serving with sauteed zucchini. You could also diagonally slice thickly some zucchini with peel left on and brush with butter, lemon and thyme mixture and grill next to the fish a Griffo grill would help but if you sliced the zucchini thick enough and on a strong enough diagonal, I don't think you would have problems with it falling through the grill. Some fresh steamed green beans with butter and freshly ground pepper would also be good.
Peppery Pepper Sauce 1 tablespoon olive oil 1 3 cup chopped onions 1 tablespoon minced chili peppers 1 clove garlic, minced 3 4 cup chopped pimentos 1 teaspoon paprika 1 2 teaspoon Louisiana Hot Sauce 1 teaspoon Worcestershire sauce 1 teaspoon coarse mustard 1 teaspoon red wine vinegar 1 tablespoon chopped lemon sections
Number of tables in a restaurant steak 1. England, France A piece or slice of meat or fish up to 2.5 cm thick usually cut across the muscle fibres and sufficiently tender to be grilled or fried 2. A general name for lean muscle from animals used for braising, stewing, grilling or frying depending on the muscle concerned steak and kidney pie United Kingdom Pieces of cheek of beef marinated in red wine, dried, fried in oil and butter, dusted with flour, simmered until tender in clarified marinade and beef stock, lightly fried pieces of veal or beef kidney added, poached oysters and mushrooms added if required, cooking liquor reduced and all combined in a bowl and precooked tops (skullcaps) of puff pastry placed over. Served piping hot. A simpler version is made from precooked steak and kidney stew baked quickly between a top and bottom crust of pastry. steak and kidney pudding United Kingdom A pudding basin lined with suet crust pastry, filled with diced stewing beef and kidney, onions,...
You might have heard of this classic English dish. The main ingredient is a hare that has been soaked in a marinade of red wine and juniper berries for a day or more. The marinated meat is browned and then made into a casserole that includes vegetables, seasonings, and stock for baking. Juices from this mixture are poured off after cooking and combined with cream, blood from the hare that was set aside at butchering, and the hare's liver, which has been pulverized. The strained sauce is served over the meat and vegetables. Because the dish was historically served in a crock or jug, the dish has been referred to as jugged hare.
NOTES Pears, peaches, apples, and quince are among the many fruits that taste sensational when poached in red wine. Serve warm with a scoop of vanilla ice cream melting over the fruit chilled in a wineglass as the filling of a fruit tart or warm with Chocolate Fudge Sauce. Mint is in the same herb family as basil and may be substituted for the basil in the recipe.
Dinner guests are strange anomalies of the human spirit. You would expect them to be charming, appreciative and at least on time. Usually they are the first two, particularly if you are not trying to impress with a culinary coup de grace the latest all-vinegar meal, or a mono-maniacal masterpiece from Southern California. People are so polite. They won't say to your face that a tarte de seaweed is hardly their idea of an appetizer, let alone appetizing,or that for the fourth time, the smell of red wine vinegar precedes you into the dining room. No, they simply won't eat.
1 4 green bell pepper, chopped 1 2 small cucumber, peeled and chopped 2 tsp. onion, minced 1 tbsp. fresh parsley leaves, minced 1 tbsp. fresh basil leaves, minced 1 small garlic clove, minced 2 tsp. red wine vinegar 1 tbsp. lime juice 1 tsp. maple syrup sea salt to taste dash of hot pepper sauce (optional)
The braised beef on page 309 can be turned into a splendid cold dish with very little trouble. If you are going to make the traditional recipe, the proceedings must be started at least the day before you are to serve the beef needs 24 hours of marination, 5 hours for browning and braising, and 4 to 6 hours for chilling in jelly. Once made, it may be covered and kept under refrigeration for 2 to 3 days. A light red wine and French bread would go very well with it.
If you are obliged to make a hot dish in a hurry and have only a piece of inferior meat, there is no better way of using it than by dressing it in the Brabant way, which is rather expensive. Clean and cook some mushrooms, and when fried lightly, add them and their liquor to your beef, cut up in small pieces, but not minced. Add pepper, salt, a dust of spices, or an onion with three or four cloves in it, and a half bottle of good red wine. Stew all together for at least twenty minutes, take out the onion and cloves, and serve in the dish it was cooked in which should be an earthenware pot.
The popular Spanish sangria is made with red wine, which gives the drink its typical sparkling red color, However, for this New Year version, use red grape juice instead, to let even the younger ones join in the celebration. For the adults, you can make a separate version using red wine. 3 cups red grape juice OR red wine hi a punch bowl, combine red grape juice OR red wine, sugar, lime juice, orange juice and water. Stir well to blend. y Add orange and lemon slices. Chill and serve with ice.
Put a piece of butter in a stewpan, with an onion cut in pieces, a few cloves, salt and pepper, a tablespoonful of shredded parsley, and if you have it some good gravy or meat juice and water. Throw into the sauce some cold meat, preferably underdone, and after it has simmered for fifteen minutes take a cut onion and rub with it the bottom of the dish that you are going to use. Take a good glass of red wine, such as Burgundy and mix it with the yolk of an egg, stir this into the stew and serve up in a couple of minutes.
Take four very ripe peaches, cut them in two, take out the stones, peel them, and cut them in thin slices. Put them in a bowl and cover them up until wanted. Put in a saucepan one glass of red wine, two tablespoons of powdered sugar, a piece of cinnamon, and a piece of a rind of lemon. Boil these together, and then pour the liquid over the peaches in the bowl while still boiling. Cover the bowl, and allow it to stand for at least two hours. Then turn into the dish in which you will serve the peaches and the wine.
2 tablespoon red wine vinegar 1 tablespoon brown sugar 1 tablespoon oil 1 teaspoon grated gingerroot 1 4 teaspoon grated lemon rind baking pan.Combine soy sauce,ketchup,red wine vinegar, brown sugar,oil,gingerroot and lemon rind.Pour mixture over fish. Marinate for 30 minutes,turning occasionally.Place skewers on broiler pan.Broil 3 from the heat for three minutes on each side.Serve over rice.Remaining marinade can be combined with 1 4 cup water,heated to boiling and used as a sauce.Serves 4.
1 tbsp. flour 3 4 tsp. salt Dash of pepper 1 to 2 lbs. stew meat 1 (10 1 2 oz.) can tomato soup 1 can water (1 1 4 c.) Onion, chopped (to taste) 1 4 tsp. dried basil, crushed 4 med. potatoes, pared & cubed 3 med. carrots, cut in 1 inch pieces 1 4 c. dry red wine or water
Two adult skunks, skinned, deboned and shredded save scent sacs and set aside one-fourth cup oil one-fourth cup butter two cups finely chopped celery one-fourth cup finely chopped parsley two cloves garlic, finely minced one bay leaf two carrots, chopped two tablespoons flour one cup beef broth one cup dry red wine three tablespoons cognac one pound ripe, red tomatoes, peeled, seeded and chopped salt and freshly ground pepper to taste juice of half-lemon one-fourth teaspoon nutmeg one cup Madeira wine. Preheat oven to 350 degrees. In large skillet, brown skunk well in oil and butter add carrots and stir until lightly browned. Sprinkle with flour. Add broth as needed when mixture starts to brown. Stir to dissolve brown particles. Add remaining broth, red wine, cognac, tomatoes, salt and pepper. Place in oven, cover and bake three hours. Strain gravy, pressing as much of cooked vegetable mixture as possible through sieve. Bring strained mixture to boil. Add lemon juice, nutmeg, Madeira....
3 4 pound dried apricots 1 2 pound dried prunes 1 cup dry red wine Stir together ingredients for Spice Mix and set aside. In a large bowl, place venison and toss with entire spice mixture. Cover with plastic wrap, set in the refrigerator and leave overnight. On cooking day, combine dried fruit and red wine in bowl, and set aside. Heat a large saute pan until very hot, add a little oil. Add meat in batches and replenish oil as needed to brown meat well on all sides. Remove meat to 8-quart stock pot as it browns. Deglaze saute pan with a bit of stock to melt drippings. Transfer drippings to stock pot along with the rest of beef and chicken stock. Bring to a boil, reduce heat to simmer, cover and cook 2 hours or until meat is tender. When meat is done, strain off and save the cooking liquid. Set meat aside temporarily.
The flowery notes of cardamom work well when contrasted with the sharp, crisp flavors of fruits such as pears and apples. The floral nature of the cardamom should be a delicate back note to your plated dessert. The consumer should be left with a pleasant, perfume like humming as they swallow each bite. Try roasting apples with a touch of fresh apple cider, cardamom and brown sugar or poaching pears in red wine, honey and cardamom. In both instances the cardamom offers the dessert a delicate base note.
3 Roma tomatoes peeled, chopped or 1 small can whole tomatoes or 2 tablespoons tomato paste 2 Sprigs rosemary 2 Sprigs thyme 1-1 2 Cup Red wine In a medium sauce pot, add the olive oil. Season both sides of the veal shanks with Creole seasoning. Add the seasoned veal shanks to the oil. Brown the shanks on both sides, about 5 minutes per side. Add the celery, carrots and onions. Season with salt and pepper. Saute for 5 minutes. Add the tomato, rosemary and thyme. Add the red wine. Add 2 1 2 cups of stock to cover the veal. Bring to a boil. Reduce to a simmer and cover. Simmer for 1 1 2 to 2 hours, until the meat is very tender. Season to taste. Serve with rice. Garnish with parsley and Creole seasoning.
2 bn green onion --,Chopped 1 3 c red wine vinegar 2 T vegetable oil 2 T soy sauce,low sodium 2 T allspice berries -- whole 2 jalapeno peppers,canned -1 cut in half 2 t salt 1 t pepper 1 t cinnamon,Ground 1 4 t nutmeg,Ground 8 lg boneless skinless chicken 1 breast halves 6 boneless chicken breasts -(about 1,1 2 pounds) 1 2 c lemon juice 2 cloves garlic 1 T red wine vinegar 1 t rosemary 1 4 c olive oil 1 salt and pepper,To Taste 1 beef fillet,about 4 1 2 1 pounds 1 2 c red wine 1 4 c oil 2 cloves garlic,minced 8 oz fresh mushrooms,cleaned 1 and,Sliced 1 t meat glaze (bovril),or 1 t broth seasoning mix 1 reserved marinade for fillet 1 red wine (or beef broth),if 1 needed 1 4 c red wine vinegar 2 c dry red wine 1 3 c pecan halves 9 oz butter,Unsalted 1 T chives,Minced 1 3 c chicken stock broth,Canned 1 3 c red wine vinegar 1 lg shallot,chopped 1 t fresh lime juice 1 4 c black beans,cooked 1 salt degrees. In a mortar, combine the pecans, roasted garlic and Serrano chiles. Crush with a...
Beef Braised in Red Wine Braised beef is a wonderful party dish it is not only delicious to smell, look at, and eat, but you have no worries about overdone meat, and you can cook it ahead of time if you need to. The following recipe calls for a 6- to 24-hour marination of the beef in red wine and aromatic vegetables before cook Boeuf a la mode is traditionally garnished with braised carrots and onions, and is usually accompanied by buttered noodles, parsley potatoes, or steamed rice. Other vegetables could be braised lettuce, celery, or leeks, or buttered green peas. Serve with it a good, characterful red wine, such as a Burgundy, Hermitage, Cote Rotie, or Chateauneuf-du-Pape. Red wine marinade 5 cups young red wine with body Burgundy, Cotes du Rhone, Macon, or Chianti Yj cup brandy V2 cup olive oil This recipe for beef braised in red wine may easily be turned into an aspic by following the directions for boeuf la mode en gel e, page 556. Cold braised
Cane syrup United States The concentrated juice from sugar cane used in place of golden syrup or molasses caneton France A small duck or duckling caneton a la rouennaise France A Rouen duck strangled, plucked whilst warm, liver less the gall bladder returned to the cavity, spit-roasted for 15 to 30 minutes and skinned. Legs removed and thigh bones excised, brushed with butter, grilled and salted, wing removed, paneed and grilled and all, together with the sliced breast, served with a sauce made with juices pressed from the carcass, red wine, shallots and the sieved liver. caneton rouennais France A specially bred duckling from the Rouen district, generally pot-roasted or roasted but may be braised if to be served cold cangrejo Spain Crab cangrejo de mar Spain Shore crab cangrejo de rio Spain Freshwater crayfish cangrejo moruno Spain A small furry crab, Eriphia verrucosa, found in the Mediterranean and used particularly in the paella of the Balearic islands canh ga Vietnam Chicken wing...
It is naturally advisable, when using these specialised yeasts, to employ them in musts which will be sympathetic to them, i.e. a Port or Burgundy yeast in a red wine such as elderberry, sloe or damson, and a Champagne yeast in a sparkling wine. The beginner will do best, however, to experiment first with a good general-purpose wine yeast. One can also obtain a fairly good range of yeasts especially suitable for lager, beers and ales.
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