Hey Hey some good news. Spent the afternoon in SF with my web masters and they are
going to tackle
www.bargainsonwine.com
site and make it more user friendly.
Every time I make a post those of you who put in your email address ( no spam and no
outside offers) will get notified so you will automatically know when some new and brilliant
information and recipes are posted by ME. You will be able to comment without signing in
and offer recipes and suggestions whenever you get the urge. You can then alert all your
facebook and email contacts to sign up and offer their input. That was really part of my
original goal, get lots of people to participate in offering recipes and matching them with the
wines we have for sale. Once we get all this squared away I am going to post all the wines,
pictures and descriptions, from my distribution company on here for sale at some really
“Bargin” prices. We’ll also have a continual supply of 3 packs at special introductory pricing.
Shortly after we get all this set I am going to start the recipe series from Ruth’s ” a knife
full of cinnamon” for those of you who missed the story it is the title of the cookbook my
mother created for her children. Four copies, all handwritten and all identical.
So to keep with the theme of football playoff foods and some specialty’s from Mom’s and
Grandma Phoebe’s recipe list lets go with; BACON WRAPPED DATES WITH CHEDDA
CHEESE, NFL STAR CHICKEN WINGS, AND A COMBO OF MOM’S MEATLOAF AND GRANDMA
BLANCH’S FRENCH MEAT PIE. And of course all of these dishes need some accompaniment
and I do need to be realistic, BEER and Wine and football, gotta have it, ( cupcakes later )
The bacon wrapped dates are perfect for stray dog zinfandel with the sweetness of the
dates and the tangy teriyaki sauce marinade. The chicken wings BEER of course. But
Blanch’s meat pie is Wildfire Merlot all the way.
BACON WRAPPED DATES ( at least 5 dates per person, so this recipe is for 6 ) your going
to be a hit with these
30 large pitted medjool dates ( non pitted are fine and are easy to prep )
1 small 10oz chunk of sharp or extra sharp cheddar, I like cracker barrel or Cabot’s but any
works ( no processed)
10 to 12 strips thin sliced bacon
1/2 cup teriyaki sauce
preheat the oven to 375 - If the dates are not pitted, with a sharp knife slice the date
lengthwise down to the seed spread the date open exposing the pit, remove the pit which
leaves a nice little pocket for the cheese you are going to stuff in there. If the dates are
pitted you will stuff the date with the cheese using the hole that exists at one end.
slice the cheese block into 3/8 inch thick squares then cut each one of those squares into
strips big enough to fill up the inside of the date, stuff the cheese into the dates. wrap
about 1/3 of a strip of bacon around each date and secure with a toothpick. place dates on
a large cookie sheet, best to put foil underneath as they get sticky. once all the dates are on
the tray sprinkle or spray on the teriyaki. bake 8 to 10 mins or until bacon is crisp. Serve
hot with plenty of stray dog zin.
CLASSIC HOT WINGS for 8
4 tbsp all purpose flour
2 tsp salt
4 lbs chicken wings and drumettes
5 tbsp red hot sauce
4 tbsp unsalted butter, melted
preheat oven to 500 degrees. line a large baking sheet with foil and spray with vegetable
oil. In a large bowl mix the flour with the salt. Add the chicken and toss to coat. spread the
chicken on the baking sheet in a single layer and spray with vegetable oil. roast the chicken
45 min’s turning once or twice, until browned and crispy. In a large bowl toss the chicken
with the hot sauce and butter, serve right away with a Crisp Malt larger.
now comes grandma Blanche,s meat pie and Ruth’s meatloaf as a combo I am going to
call meatloaf pie. I had a craving the other night for meat pie and when I opened Mom’s
cookbook the meat pie recipe was just before the meatloaf recipe, I really love both of them
and couldn’t make up my mind sooo, I thought, looking at the ingredients for both lets get
creative. It is definitely a comfort food winner with a bottle of JK or wildfire merlot.
NEW ENGLAND MEATLOAF PIE
pastry for a 2 crust pie ( make it or buy frozen )
1 lb ground beef
1 lb ground pork or turkey ( I like the pork its a little chunkier texture )
1 large chopped onion
1 green pepper chopped
1 large cooked potato – mashed
1 tsp poultry seasoning
4 tbsp prepared horseradish
1 tbsp gravy master
1/2 tsp celery salt – to taste
salt, pepper to taste
1 tbsp butter melted to brush on top crust
Brown meat, onions, green pepper together in a large deep skillet – add mashed potato and
all seasonings mix well. put mixture into pastry shell and cover with pastry top. make sure
you pinch all the edges together and put three or four slits in the top crust and brush with
melted butter. Bake at 350 degrees for 40 mins or until top crust is browned. Remove from
oven and let set about 15 mins before cutting and serving. Serve with a Dijon or French’s
prepared mustard. A good accompaniment is warmed brown bread – B&M if you are lucky
enough to find it – and peas with pearl onions .
And don’t forget the Jk or wildfire merlot from
www.bargainsonwine.com
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