bargainsonwine

winter comfort food

One of the great things on a Sunday afternoon with two really good playoff games is making

a little winter comfort food. Especially after doing dishes last nite for a six course crab

dinner for 156 people, yes that is a lot of appetizer, salad, chowder, pasta and crab dishes.

and don’t forget the silverware, butter dishes, desert dishes, coffee cups and water glasses

plus all the pots and pans and serving dishes etc, exhausting but fun as it’s all done by

volunteers living up here in the neighborhood. We do this 4 consecutive Saturday nights

and all the money goes to our volunteer fire dept.

This was my second year as a volunteer and last year I was the 3rd man on the wash line

doing the sanitizing, no thinking just rinsing. But this year I got a promotion, I got to be a

dish packer with Lee putting everything back in the correct storage boxes and the correct

number in each box. This job required counting and organizational skills, definitely a

promotion from the wash line. And of course there are a few perks other than being

together with a great bunch of folks, the food. Not only are there lots of snacks and

appetizers but we have clam chowder, salad, pasta, crab and cheese cake to snack on all

night. Its about a 6 hour operation to get everything done so hunger is not an option, folks

get grumpy when they get hungry. And of course there is an ample supply of wine and

brandy brought in by the wineries and some home winemakers, good stuff.

So I have been talking with Marla about some recipes this week and I mentioned braised

short ribs. She told me her brother loved to make them also and had a great recipe. He was

quick to volunteer some of his secrets so I spent Sunday afternoon watching football and

creating a braised short rib, root vegetable, sauteed spinach and horseradish mashed

potato menu . It warmed up here in the foothills today, 65, and the valley fog never gets

this high so with all the doors and windows open it was a perfect day to cook. I was a little

concerned about an hour into the simmering as some of the herb aromas and tastes were a

little overpowering. I removed the sprigs of fresh herbs at that time and figured I would

adjust those in the menu. Well low and behold after 6 hours of simmering, ( I chose the

crock pot on high instead of the dutch oven in the oven method), and after the game I

gave it a try. Everything had blended simmered and evened out and was just incredible.

The meat fell off the bones and the root vegetables were just right, the wine based gravy

thickened to make a perfect compliment for the mashed potatoes. I used a bottle of Jk

merlot for the gravy and chose a wildfire blaze to have with the meal. The wine is a red

blend of cabernet sauvignon, merlot and syrah. Three wines that are the perfect compliment

to hearty rich beef based dishes and the spice of the horseradish. So lets get to the recipes.

OVEN BRAISED SHORT RIBS for 6

1/4 cup olive oil

6 large beef short ribs about 2 pounds

salt and fresh ground pepper

1/4 tsp cumin, 1/4 tsp coriander, 1/2 tsp Montreal steak seasoning, 1/4 tsp garlic powder

and flour for dredging

large onion coarsely chopped

25 baby carrots – large ones cut in half

4 cloves garlic chopped

4 celery ribs choped large

6 oz tomato paste

1 bottle dry red wine JK merlot

2 cups beef broth – 1 15oz can

1 15oz can diced tomatoes

fresh herbs 1 sprig each of thyme, rosemary, tarragon

2 bay leaves

1 orange zested

ROOT VEGETABLES

2 small turnips peeled cut into large cubes

3 parsnips peeled and sliced large

1 rutabaga peeled and chopped large

24 small white pearl onions

8 oz white button mushrooms sliced in half

1 small yam cubed large

You can choose to do this recipe in a large dutch oven in the oven for 3 hours at 350

degrees or in a large crock pot on high for 6 hours.

heat 4 tbsp of olive oil in a a large dutch oven. mix salt and pepper, cumin, coriander,

Montreal and garlic powder in a shallow dish. roll ribs in seasoning mixture coating well then

roll ribs in flour. brown ribs well on all sides and edges in olive oil, about 6 minutes turning

as they brown. Remove ribs to a plate. Add onions, carrots, garlic, celery and salt and

pepper saute until soft – about 5 Min’s. Add tomato paste and wine cook 2 minutes then

add stock, diced tomatoes, thyme, rosemary, tarragon and bay leaves. return ribs to dutch

oven or put all in the slow cooker. Add orange zest and cook 1 hour in the oven or two

hours in the crock pot then remove all the sprigs of fresh herbs and the two bay leaves.

add all the root vegetables and mushrooms and return to oven for two more hours of

braising or crock pot for 5 more hours on high.

serve with crusty bread, wildfire blaze and the mashed potatoes and sauteed spinach (

recipe to follow)

SAUTEED SPINACH WITH BACON AND BALSAMIC

3 strips thick sliced bacon rough chop

3 garlic cloves sliced

2 large bunches baby spinach well washed – about 2 lbs

2 tbsp balsamic vinegar

1/4 tsp hickory smoked salt

fresh ground pepper

In a large deep skillet over medium heat cook bacon until almost crisp, add garlic and cook

until fragrant, add spinach a little at a time tossing with tongs until all is wilted, add

balsamic and season with smoked salt and pepper and toss. serve hot

HORSERADISH MASHED POTATOES

now I don’t know how technical I have to get with mashed potatoes but I like to use Yukon

gold potatoes as the are not as starch as baking potatoes and a little creamier than red

potatoes.

2 lbs of Yukon gold potatoes peeled and cubes large

4 tbsp on unsalted butter

1/4 cup milk

1 heaping tbsp creamy horseradish

salt and white pepper to taste

boil potatoes, mash or put them through a ricer, add butter, milk and horseradish, mix well

using an electric beater on low. serve hot. make sure to spoon some of the short rib gravy

over the potatoes.

let me know how you like these recipes, any suggestions and how you like the wine. ENJO

FOOTBALL PLAYOFFS ROUND TWO

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

playoffs begin

Yes the first weekend of the playoffs and a few surprises. Not who won but how wintry it

was up here in the “hood” everyone was holed up at home with all the chimneys smoking

away watching the games. A few hearty souls ventured out for early morning walks as the

clouds that were down on the ground frosted your eyebrows and chilled you to the bone. So

as I was on my walk yesterday I just kept thinking about the recipes I was going to make

for Saturdays games. But what about Sunday, well I Would have to give that some thought.

Like I said a few days ago some simple easy non traditional recipes are perfect for a change

of pace. So I decided on these.

Paprika spiced almonds – simple and quick a great snack to munch on to start the game

with a glass of wildfire Trinity or a good pilsner beer. The aroma of these nuts being

toasted will really get your crowds appetites rolling.

Chop salad - A hearty, chunky dish that will hold up through both games and actually gets

better as it marinates.

Corn crab and shrimp chowder with JK chardonnay - hot and hearty with warm sourdough

bread. You best double up on this recipe so it lasts through both games, and it doesn’t hurt

to have some left over for Sunday’s games.

AND THEN the Desert – Creme de Menthe pie – a spectacular ending to a great afternoon

of football

PAPRIKA SPICED ALMONDS (makes 1 lb )

1 1/2 tbsp course sea salt

1/2 tsp smoked sweet Spanish paprika

4 cups blanched almonds

2 tbsp olive oil

Grind the salt and paprika to a fine powder with a mortar and pestle. place the almonds on

a baking sheet and toast in a preheated oven, @ 400 degrees for 8 to 10 mins, stirring

occasionally until golden brown. Watch carefully after 7 mins as they can burn quickly, pour

quickly into a heat proof bowl. Drizzle over about 1 tbsp oil to start and stir to coat all nuts,

add more oil if necessary. sprinkle with salt and paprika mixture and stir again. serve at

room temperature.

Chop Salad ( serves 8 )

2 medium cucumbers peeled and chopped

1 small red onion chopped

1 large red pepper chopped

1/2 lb cherry tomatoes sliced in half

1 15oz can baby corn drained and chopped

1 15oz can pitted black olives sliced

1 15oz can artichoke hearts chopped

1 can garbanzo beans drained

1 6 to 8 oz stick hard salami sliced into 1/4 ” rounds and then quartered.

1 head iceberg lettuce – chopped really course and kept separate.

1/2 lb cheddar cheese cubed OR 1 5oz container blue cheese crumbles

Mix all chopped ingredients together in a large bowl. Pour on dressing (recipe below) and

toss to coat, refrigerate until ready to serve. To serve put a handful of chopped lettuce in a

bowl and then spoon on chopped salad, salt and pepper to taste. Add some cubed cheddar

or blue cheese crumbles on top.

DRESSING

6 tbsp olive oil, 2 tbsp balsamic vinegar, 4 tbsp red wine vinegar, 1 tsp dijon mustard salt

and pepper, whisk all together. increase proportionally if more dressing is needed.

CORN CRAB AND SHRIMP CHOWDER

6 slices bacon cut into small diced pieces

1 tbs unsalted butter

2 cups diced ( 1/4"

4 scallions sliced very thin

salt and pepper to taste

1 cup cooked crab meat

2 cups medium shrimp cut into thirds

1/4 cup flat leaf parsley chopped

1 loaf sourdough bread – sliced and wrapped in foil, heat in the oven

place bacon in large soup pot and cook over medium heat stirring to render, 5 to 7 mins.

add butter and let it melt. Add onion and cook stirring occasionally, until wilted, about 10

mins. Add flour, cook, stirring for 1 minute. Add broth, bay leaves and paprika cook 5

minutes to flavor the broth. Add potatoes, peppers and thyme, cook until potatoes are

tender. Add half and half, corn and scallions, season with salt and pepper simmer 10 mins,

remove bay leaves and thyme. Add crab and shrimp simmer 10 more mins keep warm on

the stove. Garnish bowls with parsley serve with warm bread.

CHOCOLATE, PISTACHIO CREAM DE MENTHE PIE IN GRAHAM CRACKER CRUST

1 graham cracker pie crust

2 envelopes dream whip whipped topping mix

2 3/4 cups cold milk – divided

1 tsp vanilla

2 pkg** ( 4 serving size each ) jello instant pudding and pie filling - **1 chocolate and 1

pistachio**

1 oz green creme de menthe

In large mixing bowl add whipped topping mixes, 1 cup milk and vanilla beat with electric

mixer on high speed 6 minutes or until topping thickens and forms peaks. Add remaining 1

3/4 cups milk and both packages of pudding mix. Beat on high speed 2 minutes add creme

de menthe, mix scrapping sides of bowl occasionally . Spoon into pie crust smooth to sides.

Refrigerated at least 3 to 4 hours before serving.

So this was Saturday, there’s two more games on Sunday. Well you might have some salad

or chowder left over but we need to add something a little different to keep every one’s

interest, especially your own. Besides a wintry Sunday is such a great day for cooking

something comforting. How about Grandma Blanches french meat pie or Ruth’s meatloaf

from her cookbook ” a knife full of cinnamon” better yet lets take the best parts of both

recipes and create a new england meat pie that would make the Arrow diner jealous. Check

back tomorrow for this recipe. and don’t forget the wine.

And just in case you need to get traditional I have a classic hot wings recipe with your

choice of seven different sauces that will work great for next weeks divisonal playoff games.

″

) onion

2 tbsp all purpose flour

4 cups chicken broth

2 bay leaves

1 tsp sweet paprika

2 russet potatoes peeled and diced

3 sprigs fresh thyme

1 cup half and half

3 cups canned corn kernels

1 red bell pepper diced 1/4

surprise

Well if I am not mistaken I said last weeks party was the end of the party season for the

“hood” man was I ever wrong. OK it was the first party of 2011. Not really your typical

rowdy boisterous new years party but a really incredible elegant new years day casual

gathering at Marvin and Gina’s featuring – Gina,s ( always from scratch ) dungeness crab

gumbo and Marvin’s triple lemon, lemon cake with fresh pomegranate seeds. Needless to

say you won’t see those recipes here as neither of them will give them up, no matter how

we begged. But on a snowy, rainy afternoon it was just right especially with the fresh jumbo

shrimp, salmon spread, triple creamy brie and Cajun deviled eggs. And Oh yes Gina’s from

scratch biscuits drizzled with melted butter, just right.

So that made me think about more comfort food for those cold winter nights and the playoff

game afternoons. So for the next round of recipes we’ll focus on a lot of both.

For a mid week dinner for the family, even if there is only two, how about a fancy greens

salad with citrus dressing a #10, boeuf bourguignon or beef burgundy, baked fries and

indian pudding for desert.

What could be better for the first weekend of football playoffs but a couple of great make

ahead dishes to free you up to watch the games, right she says. Any way a simple chop

salad followed by corn, crab and lobster chowder and creme de menthe pie for desert. Now

don’t weaken and just throw out chips and salsa, a simple app like stuffed dates in bacon

and some paprika spiced almonds to start will make for a great afternoon of food and fun.

Don’t forget the beer and JK or Wildfire wine.

suggestion on the salad, beef burgundy, fries and indian pudding menu. start the fries first

so they can soak and marinate while cooking the bourguignon, the indian pudding only

takes 30 min to cook and a few minutes to put together and is best served hot with vanilla

ice cream. you can prep the salad while the beef is finishing in the oven and serve just as

the beef comes out of the oven and the fries go in.

SALAD #10 W/ CITRUS DRESSING

1 small bag baby greens – rinsed and spun dry

1 small red onion sliced thin

1 orange peeled and sectioned, sections sliced in half length wise

1 small pink grapefruit peeled and sectioned

1 avocado sliced into wedges

1 dozen pitted ripe black olives sliced

8 cherry tomatoes halved

3 oz blue cheese crumbles

CITRUS DRESSING

2 tsp lemon zest

4 tbsp lemon juice

4 tbsp orange juice

2 tbsp dijon mustard

2 tsp honey

1/2 tsp fresh thyme leaves – chopped

1/2 tsp fine salt

1/2 cup olive oil

whisk all ingredients except oil in a medium bowl. gradually whisk in oil slowly a few drops

at a time then a steady stream until smooth.

toss greens with dressing, divide onto chilled plates, top in order with; thin sliced onion

rings, 2 orange slices, 2 grapefruit slices, 1 avocado slice, black olives, cherry tomatoes and

blue cheese crumbles finish with fresh ground pepper.

BEEF BOURGUIGNON

2 lbs lean beef trimmed and cubed 1/2

″

1 tbsp unsalted butter

2 tbsp olive oil

salt & pepper

1 cup chopped onion

1 tsp chopped garlic

1 tbsp flour

1 bottle wine – JK merlot

2 bay leaves

1 sprig (4

″

) fresh thyme

15 pearl onions – peeled

15 cremini mushrooms quartered

15 baby carrots whole

5 oz piece pancetta

1/4 cup water

dash sugar

chopped fresh parsley

preheat oven to 350 degrees. Melt butter with 1 tbsp olive oil in large dutch oven. Brown

meat then add chopped onion and garlic, cook 5 mins stir occasionally. Add flour and mix

well, no lumps. Stir in red wine, add bay leaves and thyme – salt and pepper to taste- stir

well and bring to a boil, cover. place pot in oven and cook for 1 1/2 hours.

Cut pancetta into 1/2

″

pieces. bring pancetta in two cups of water to a boil in a sauce pan –

simmer 30 mins and then drain. In a large skillet combine 1 tbsp olive oil, pancetta, onions,

mushrooms, carrots , 1/4 cup water a dash of sugar, salt and pepper. bring to a boil and

simmer covered 15 to 20 mins until water is almost gone. uncover and cook over high heat,

sauteing the vegetables until nicely browned 5 to 6 mins.

when done remove dutch oven from oven and mix vegetables into stew, keep hot on top of

stove, garnish with chopped parsley before serving. Serve with sliced baguette and JK

Merlot.

BAKED FRIES ( for 4 )

6 to 8 medium potatoes sliced into fries – skin on - soaked in ice water

4 tbsp olive oil

2 tbsp crushed garlic

salt & pepper

In a large plastic bag add oil, garlic and seasoning, add drained and dried potatoes,

marinate 1 to 2 hours. preheat oven to 475 degrees, bake on a large cookie sheet 15 mins

or until crisp.

INDIAN PUDDING

2 cups whole milk

1/4 cup sugar

3 tbsp corn meal

1/2 cup molasses

1/4 tsp salt

1 tsp cinnamon

2 eggs – beaten

2 tbsp unsalted butter softened at room temp

vanilla ice cream

Preheat oven to 375 degrees. Mix 1/2 cup cold milk with sugar, corn meal, molasses, salt

and cinnamon. Scald 1 1/2 cups milk in medium sauce pan, add cold milk mixture to pan,

cook until thickened stirring constantly, add beaten eggs and butter. bake in casserole dish

for 30 mins. serve warm with ice cream.

Enjoy and let me know what you think about these recipes. Still waiting for some of your

favorites. tomorrow the Chowda for the weekend games.