Sausage and Sauerkraut

This is a kicked up version of the classic sausage and sauerkraut dinner.  I like it because the all the flavors you expect are still there but they're enhanced with the addition of the veggies and white wine.

1c. baby carrots

2c. red potatoes, chopped

1 (16oz.) bag sauerkraut, rinsed and drained (this reduces that strong sauerkraut-y flavor)

1 lb. fully cooked beef sausage, cut into chunks

1/4c. white onion, thin sliced

2 cloves garlic, minced

3/4c. dry white wine

1/2 tsp. ground black pepper

1/4 tsp. caraway seed

1. Layer carrots, potatoes and sauerkraut in your slow cooker.

2. In a skillet, brown the sausage; transfer to the slow cooker.

3. Saute onion and garlic in the skillet with drippings, until tender.

4. Gradually add wine or broth. Bring to a boil and stir in pepper and caraway.

Pour over sausage and veggies.

5. Cover and cook on low for 8-9 hours or until vegetables are tender.

Serve with the rest of the white wine.  ;)

Cheers!

Seafood and Wine

I read, according to last month's Wine Spectator magazine, there may be real health benefits to pairing  wine with your seafood (as if you needed a reason).  This is part of what they say:

"Finding the perfect wine to match with fish may be challenging, but a team of French scientists has found that the pairing is worth the effort. A comprehensive review of recent research on wine and fish shows that the drink helps break down omega-3 fatty acids abundant in many types of seafood. This helps keep heart tissue stronger and healthier."

Good enough for me.  :)

Cheers!

 

Easy Hot Chocolate with Amaretto

Yesterday, it was dark and rainy all day long which naturally put me in the mood for hot chocolate.  I debated whether to make it the (better) old-fashioned way, on the stove, or the easy way.  It wasn't a lengthy debate because within seconds I was ripping open a packet of the instant stuff.  Whatever, that's not the point of this post.  What I really want to tell you about is the amaretto.  

I microwaved my mug of hot chocolate powder and water and then ~ this is where it gets good ~ added a splash (about a tablespoon) of amaretto.  Holy cow!  Why had I never done this before?

Seriously, go try it.  You can thank me later.

Cheers!

Lemon Juice Substitution

Last night, as I was preparing dinner, I
discovered, well into the cooking process, that
I needed lemon juice and did not have a single
drop of lemon juice in the house. 

I didn't need much and I really, really did

not want to go to the store for one little lemon.

I referenced my food substitutions book and found
that white wine, in an equal amount, is an acceptable
 replacement for lemon juice.  Apparently, this is
common knowledge for some but I never knew
it until yesterday. 

So I tried a Pinot Grigio in my recipe and it worked great!

Cheers!

My Dirty Martini

Regarding martinis, I think Dorothy Parker said it best:

"I like to drink martinis.  Two at the most.

Three I'm under the table, four I'm under the host".

Everyone seems to have their own ideas of what makes

a perfect martini.  This is what does it for me:

3oz. vodka

1/4 oz. dry vermouth

1 1/4 oz. olive brine, or to taste

Combine all ingredients in a shaker with ice.

Mix and pour.  Garnish with blue cheese stuffed olives

and serve immediately.

Cheers!

Sambuca

Have you ever tried this?

We had sambuca for the first time last weekend

and absolutely fell in love with it!

This is a great after dinner cocktail
that is said to aid in digestion.  Not that you
need an excuse, but there, now
you have one, just in case.  ;)

One thing about it though:  You have to love the flavor
of black licorice  because that is exactly what it tastes like. 
In fact, I nicknamed it, "Liquid Licorice".

Sambuca is an Italian anise-flavored liqueur that we enjoyed
served neat, although I understand it can also be served on the
rocks. It's personal preference that I prefer after-dinner
drinks to not be chilled.

A garnish of three coffee beans is customary. 
The waitress said it was symbolic of the Father,
Son, and Holy Ghost. 
According to Wikipedia, the beans represent health,
happiness, and prosperity.

Whatever, it's all good.

Cheers!

Something Different...

No recipe today, just a cute poem I found in an old book:

Oh - Good Lord

The Horse and Mule live thirty years,

Yet know nothing of wines and beers.

Most Goats and Sheep at twenty die,

And have never tasted Scotch or Rye.

A Cow drinks water by the ton,

So at eighteen is mostly done.

The Dog in milk and water soaks,

And then in twelve short years he croaks.

Your Modest sober, bone-dry Hen,

Lays eggs for Nogs, then dies at ten.

All animals are strictly dry,

They sinless live and swiftly die.

But sinful, Ginful, beer soaked man,

Survives three score years and ten.

While some of us, though mighty few,

Stay sozzled till we're ninety-two.

~Origin unknown

Cheers!

Chicken Tequila Fettuccine

This is what we had for dinner last night.  Every time I make this,

there are never any leftovers!  It's that awesome!

You really must try it. 

Here's the recipe:

1 (16 ounce) package fettuccine pasta

1/3 cup chopped fresh cilantro

2 tablespoons minced garlic

2-3 jalapeno peppers, minced

3 tablespoons butter

1/2 cup chicken or vegetable broth

3 tablespoons tequila

2 tablespoons fresh lime juice

3 tablespoons soy sauce

1 1/4 pounds skinless, boneless chicken breast

halves or seitan, sliced

1/4 red onion, sliced

1 red bell pepper, thinly sliced

1/2 yellow bell pepper, thinly sliced

1/2 green bell pepper, sliced

1 1/2 c. heavy whipping cream

1.In a medium saucepan, saute the cilantro, garlic and jalapeno

pepper in 2 TBSP butter over medium heat for 4 to 5 minutes.

Add the broth, tequila ,and lime juice.

Bring the mixture to a boil and cook until reduced to

a paste-like consistency. Set aside.

2.Pour soy sauce over the chicken and set aside for 5 minutes.

In a medium sized skillet, brown chicken and remove from pan. 

To that same skillet, add the onion and the red, green

and yellow bell peppers with the remaining TBSP butter

and saute.

3.Meanwhile, cook fettuccine according to package directions.

4.When the peppers have wilted, add the chicken.

Toss and add the reserved tequila/lime paste and cream.

 Bring to a boil. Gently simmer until sauce is thick.

Toss with well drained fettuccine and garnish with cilantro.

 

5.  Sit back and enjoy the compliments!

 

Since you have the tequila out anyway,

why not make some margaritas?

Cheers!

Spicy Szechwan Shrimp

This dish has a nice spicy kick to it.  So, if you can't handle

the heat, I suggest you try something else!

Marinade:

2 TBSP dry sherry

1 TBSP dark sesame oil

1 TBSP hoisin sauce

1 TBSP dark soy sauce

1 TBSP honey

2 tsp. Asian chile sauce

2 cloves garlic, minced

2 TBSP fresh ginger, minced

3 TBSP green onion, minced

2 TBSP cilantro, chopped

1 lb. peeled and deveined shrimp, tails removed

2 TBSP grapeseed oil

1. In a medium bowl, prepare marinade by combining the sherry,

sesame oil, hoisin sauce, soy sauce, honey, chile sauce,

garlic, ginger, green onion, and cilantro.

2. Add shrimp to marinade; cover and refrigerate

anywhere from 30 min. up to 8 hours.

3. Preheat a wok to high. Add grapeseed oil to coat the wok.

Add shrimp to the wok, reserving marinade.

Stir-fry until shrimp are pink, 1-2 min.

Add marinade and toss to coat the shrimp.

Serve immediately over rice.

This is great with a sweet white wine,

 like a chardonnay

to contrast the spiciness!

Cheers!

Tortellini Stew with Red Wine

Open a bottle of red and get ready to make a
hearty and delicious stew!

This is what we had last night along with some
herbed biscuits for dipping. 

Don't worry about leftovers.  This soup freezes really well!

1 pound sausage (or veggie protein crumbles)

3/4c. chopped onion

1c.sliced carrots

1 cup sliced celery

5 c. vegetable broth

1/2c. red wine

1 (14.5 oz.) can Italian seasoned diced tomatoes, with liquid

1c. ketchup

1 1/2 tsp. Italian seasoning

2 cloves garlic, minced

1 cup zucchini, sliced

1 pound fresh tortellini pasta

1 red bell pepper, diced

1/4 cup chopped parsley

salt and pepper to taste

grated Parmesan cheese, to taste

Brown sausage in Dutch oven; drain off fat.  Add onions and saute until tender. Add carrots, celery, vegetable broth, red wine, tomatoes, ketchup, Italian seasoning, and garlic.

Bring to a boil and simmer, uncovered, for 30 minutes.

Meanwhile, in a separate pan, prepare tortellini according to package directions; drain and set aside.

 

Stir in the zucchini, tortellini, red bell pepper, and parsley.  Simmer, covered, for about 25-30.

Season with salt and pepper. Sprinkle with parmesan cheese
prior to serving.

Pour yourself some red wine and enjoy!