BEEF BURGUNDY - RED COOKING WINE
[DRAFT]
Provided by Food Network
Categories main-dish
Time 6h20m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the bacon until crisp. Remove the bacon bits and reserve. Add the beef and cook until browned on all sides. Add the garlic and rosemary and saute for 1 minute. Sprinkle with flour and cook until toasted. Stir in the cooking wine and stock; bring to a boil. Transfer to crockpot with the remaining ingredients except parsley. Turn crockpot to high and cook for 6 hours, until the beef is tender. Remove lid and heat for 30 to 60 minutes to thicken the sauce. If you ever have leftover braised short rib or brisket, you can use the same method to stretch your leftovers. Just skip the 6-hour step and bring the liquid to a simmer and cook until thick.
SEAFOOD PUTTANESCA SALAD - WHITE COOKING WINE WITH LEMON
[DRAFT]
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 cups
Number Of Ingredients 20
Steps:
- In a large pot, cook the pasta in boiling salted water until done. Chill completely. While the pasta is cooking, in a 2-quart saucepot, add the seafood stock, garlic, red pepper flakes, and Holland House Cooking White Wine with Lemon, and bring a simmer. Add the scallops and cook for 2 to 3 minutes, or until just cooked. Place on a sheet tray and cool completely in the refrigerator. Add the shrimp and cook for 3 to 5 minutes, or until just cooked. Place on a sheet tray and cool completely in the refrigerator. Once cooled, cut the shrimp in half lengthwise, to keep curled shape. In a medium bowl, combine the chopped anchovy or paste, mustard, honey, and vinegar, and whisk in olive oil. Season to taste with salt and freshly ground pepper. In a large bowl, combine the seafood, vinaigrette, tomatoes, olives, capers, herbs and cooked pasta and toss to combine.
WHITE WINE TURKEY BRINE, SIMPLE
Thanksgiving, 2007. This brine was a last minute decision and using items from my pantry. I was not going to make dinner this year because Alicia, her son and her boyfriend were going to her boyfriends for the holiday. Their plans changed Monday night so we shopped Tuesday night after work. That didn't leave much time for brining so I didn't plan on it, but we cold water thawed the turkey all day Wed. I hated the idea of cooking an unbrined bird, so I came up with this recipe. It is mild enough in flavor to still allow the turkey flavor to come through with just a hint of flavor from the brine. The drippings made excellent gravy that was not at all salty.
Provided by Karen From Colorado
Categories Low Protein
Time 20m
Yield 2 gallons
Number Of Ingredients 8
Steps:
- Add bay leaves, garlic, onion, salt, sugar and water to a large stock pot.
- Cut lemons in half and squeeze the juice into the rest of the brine ingredients; add the squeezed lemons.
- Bring to a boil and boil 10 minutes.
- Remove from heat and cool too room temp; stir in wine.
- Add turkey; brine for 12 to 24 hours.
- Remove the turkey and rinse very well in cold water.
- Butter or oil the skin and roast as usual.
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