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Showing posts from 2016

Luke's Brut Punch 2016

1 large punch bowl 2 trays ice cubes 4 bottles Tsarine Brut Vintage or similar Brut bubbly 4 cups oranges – peeled and cubed Champagne glasses
In a large punch bowl, combine ice cubes, Tsarine Brut Vintage or similar Brut bubbly, and oranges. Stir the mixture slowly until the cocktail stops foaming. Serve the drink in tall Champagne glasses. Enjoy!!

Blog to Check Out - Project Life

Lime For Lemons

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3 cups limes – peeled and chopped 2 cups lemons – peeled and chopped 1 750 ml bottle of Vodka 2 cups oranges – peeled and chopped 1 large punch bowl Ice cubes
In a blender combine limes, lemons and half a bottle of Vodka. Blend on “Low” for 1 minute. Turn off your blender and let the cocktail rest for 2 minutes and then transfer the mixture into a large punch bowl. Next, pour the remaining amount of Vodka into the punch bowl. Lastly, add ice cubes (about 10) to the punch bowl. Stir the cocktail for 1 minute and then serve!! Enjoy!!

Nick's Plates - 2017 Wellness Trends to Watch

Ms. Maple Ain't Cooking

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1 saucepan ½ cup olive oil 4 lbs chicken breast – shredded 3 Tbsp cayenne pepper 2 cups maple syrup 1 ½ cup breadcrumbs Dark beer
In a saucepan over “High” heat, pour in a ½ cup of olive oil and let the oil heat for 2 minutes. Next, add shredded chicken breast and cayenne pepper to the hot oil and then reduce your stove's heat to “Medium”. Saute the ingredients until the chicken starts to brown and then drain any excess oil off of the chicken. Lastly, stir maple syrup and breadcrumbs into the mixture. Stir the ingredients thoroughly until the breadcrumbs start to brown – about 10 minutes. Serve this dish with dark beer – enjoy!!



Nick's Cafe Racers Beef

1 large saucepan with a lid Olive oil 1 large topside of beef 1 cup black pepper ½ cup salt 4 cups chopped apples 1 cup chopped pears 2 cups chopped red onions 3 bottles of Hermes Greek Red wine or similar light red wine Cold water
To start, preheat your oven to 300 degrees F and then generously grease a large saucepan with olive oil. Next, place 1 large topside of beef in the center of the saucepan and then apply black pepper and salt to the meat's surface. Use your fingers to rub the spices into the meat's surface and then place chopped apples, pears and red onions around the beef. Lastly, pour 2 bottles of Hermes Greek Red wine or similar light red wine and enough cold water to fill the saucepan. Place the pan in your oven and cook the beef for 2 hours (check on the amount of liquid and the saucepan and add water when needed) or until the meat's internal temperature is 150 degrees F.
Let the meat rest for 30 minutes before cutting and serving it with a bottle of Hermes Greek Red w…

Nick's After Turkey Soup

1 large pot 1 large turkey breast – shredded 6 cups cold water 1 Tbsp black pepper 1 Tbsp salt 1 Tbsp parsley flakes 1 Tbsp lemon pepper seasoning 2 cups corn – fresh or canned 2 cups tomatoes – chopped 2 cups bell peppers – chopped 1 loaf French bread – cubed White wine
In a large pot over “Medium” heat, combine turkey breast, cold water, black pepper, salt and parsley flakes. Stir the ingredients thoroughly until the mixture starts to boil. Next, lower your stove's heat to “Low” and then blend lemon pepper seasoning, corn, tomatoes and bell peppers into the soup. Cover the pot with a lid and let the soup cook for 30 minutes. Last, turn off the heat and let the soup rest for 10 minutes before serving with French bread and lots of white wine!!

Nick's Favorite Facebook Pages

Nick's Favorite Instagrams

For Everything Wine – Riedel - https://www.instagram.com/riedelusa/


For Everything Bubbly – Veuve Clicquot -
https://www.instagram.com/veuveclicquot/
From the site: “Veuve Clicquot Founded in 1772, Veuve Clicquot is among the most prestigious Champagne Houses. VeuveClicquot.Tumblr.com


For Food, Fun and Everything – The Every Girl -
https://www.instagram.com/theeverygirl_/
From the site: “The Everygirl The ultimate online resource for creative, career-driven women.”


For Tons of Everything Related to Food – Whole Foods Market -
https://www.instagram.com/wholefoods/


For Pretty Food Pictures and Lots of Cooking – Cooking Room -  https://www.instagram.com/cooking.room/


For Cooking Products – Loving My Kitchen -  https://www.instagram.com/loving_my_kitchen/


For Both Food and Wine – Food and Wine -  https://www.instagram.com/foodandwine/


For All Things Booze Related – Boozy Beverages -
https://www.instagram.com/boozybeverages/


For Something Icy and Boozy – Tipsy Scoop - https://www.instagram.com/tipsyscoop/


For …

Nick's Oils and More Oils

2 cups olive oil ½ cup vegetable oil 1 Tbsp black pepper 1 Tbsp lemon pepper 1 lemon – peeled and chopped ½ cup crushed red pepper flakes Plastic container
In a blender, combine olive oil, vegetable oil, black pepper and lemon pepper. Blend on “Low” for 2 minutes and then blend chopped lemon and crushed red pepper flakes into the mixture. Blend on “Low” for 3 minutes and then transfer the dressing into a plastic container. Use this dressing over EVERYTHING!!

Sun Burgers for Someday

1 large bowl 2 lbs ground chuck or ground beef 2 cups walnuts – chopped ½ cup basil ½ cup black pepper 3 cups sun-dried tomatoes 1 Tbsp garlic powder 1 Tbsp coarse salt ½ cup soy sauce 1 frying pan
In a large bowl, combine ground chuck/beef, chopped walnuts, basil and black pepper. Blend the ingredients with your hand until well blended. Next, blend sun-dried tomatoes, garlic powder, coarse salt and soy sauce into the mixture. Blend the ingredients thoroughly and then portion the mixture into burgers. Fry the burgers in a pan over “Medium” heat until done – medium rare or well done. Enjoy these burgers with beer or wine.

Luke's Cabernet Steak and Mingle

1 large baking dish Cooking spray 2 white onions – sliced 2 large ribeye steaks – fat removed (if any) and at room temperature ½ cup black pepper 2 scallions – chopped 2 bottles Cellar No 8 Cabernet Favorite salad
To start, preheat your oven to 325 degrees F and then spray a large baking dish with a layer of cooking spray. Next, place 2 sliced white onions on the bottom of the dish and then place 2 large ribeye steaks in the center of the dish. Sprinkle the steaks with black pepper and chopped scallions. Lastly, pour 1 bottle of Cellar No 8 Cabernet on the side of the steaks. Place the baking dish in your oven and let the steaks cook for 20 minutes. Let the steaks rest for 8 minutes before serving them with your favorite salad and another bottle of Cellar No 8 Cabernet.

ChocoMilk With the Quickness

2 cups chocolate milk 1 Tbsp mint – ground 1 shot glass Whiskey ½ cup chocolate candies 2 ice cubes Tall glass

In a blender, combine chocolate milk, mint and Whiskey. Blend on “Low” for 1 minute and then blend chocolate candies and ice cubes into the cocktail. Blend on “Low” for 2 minutes and then serve this drink in a tall glass.

Nick's Dippy Dip Dip

1 container chocolate frosting 1 large bowl 2 cups chopped almonds ½ cup chopped fresh mint ½ cup Whiskey ½ pack Oreo cookies Red wine
To start, heat 1 container of chocolate frosting in your microwave for 1 minute and then transfer the frosting into a large bowl. Next, blend chopped almonds, fresh mint and your favorite Whiskey into the frosting. Stir the ingredients thoroughly and then heat the mixture for 1 minute. Lastly, dip Oreo cookies into the mixture and enjoy this treat while sipping red wine!

Friday's Lover or Friend

2 large wine glasses 6 jumbo shrimps 2 cups Whiskey 6 green olives - pitted 2 cups lobster meat – cooked

In two large wine glasses, place 3 shrimps in each glass and then pour 1 cup of your favorite Whiskey into each glass. Next, add 3 green olives to each glass and then top each glass with 1 cup of cooked lobster meat. Chill the glasses for 20 minutes and then enjoy these cold treats with your lover or friend

Olive Love 2.09

1 large glass bottle with pour lid 2 cups olive juice – from green olives 2 cups chopped green olives ½ cup chopped onions 1 Tbsp black pepper 1 Tbsp sea salt 1 tsp Gin
In a large glass bottle, combine olive juice, chopped olives, onions and black pepper. Place a pour lid on the bottle and shake the ingredients thoroughly. Next, remove the bottle's lid and blend sea salt into the dressing. Place the lid back on the bottle and shake the ingredients for 1 minute. Chill the dressing for 30 minutes and then use the dressing over your favorite dish.

Nick's Vine Teq Tea

1 large pitcher 10 ice cubes 4 cups Tequila 3 cups oranges – diced 1 bottle commercial sweet tea Large glasses

In a large pitcher, combine ice cubes, Tequila, oranges and sweet tea. Stir the ingredients thoroughly and then chill the mixture for 30 minutes. Serve this sweet cocktail in large glasses.

Nick's Pre-Holiday Cleanse

1 large pot 2 onions – chopped 2 cups apple cider vinegar 2 green bell peppers – chopped 1 Tbsp black pepper 1 cup cold water 1 lemon – peeled and chopped 1 large coffee cup
In a large pot over “Medium” heat, combine onions, apple cider vinegar and green bell peppers. Bring the ingredients to a boil and then blend black pepper, cold water and lemon into the mixture. Stir the ingredients for 10 minutes and then pour the drink into a large coffee cup. Make and drink this mixture for 7 days to regulate your body for the holidays.

Steaks for a Cold October Saturday

1 large saucepan 2 cups whiskey 2 cups lemon – peeled and chopped 2 large steaks 1 cup onion – chopped 2 cups bacon crumbles 1 bottle of whiskey 1 loaf French bread
In a large saucepan, combine whiskey, chopped lemons and 2 large steaks. Refrigerate the ingredients for 4 hours and then remove the saucepan from your fridge and let the steaks come to room temperature. Next, preheat your oven to 400 degrees F for 10 minutes and then place 1 cup on chopped onions over the steaks. Place the saucepan in your oven and bake the dish for 15 minutes and then sprinkle 2 cups of bacon crumbles over the steaks. Return the saucepan to your oven and continue cooking the steaks for an additional 10 minutes – the steaks' center should be slightly pink in color when you cut them. Lastly, serve these steaks with a bottle of whiskey and a loaf of French bread. 
Enjoy!!

Warm October Breeze

1 small pot 2 cups whiskey 1 lemon – peeled and chopped ½ Tbsp cinnamon ½ cup chocolate - chopped
In a small pot over “Low” heat, combine whiskey, lemon and cinnamon. Stir the ingredients until the whiskey starts to boil. Next, turn off the heat and slowly blend chopped chocolate into the cocktail. Stir the ingredients thoroughly for 3 minutes. Enjoy this hot cocktail while sitting outside!

Luke's Wine Slush

1 bottle chilled white wine ½ cup chilled red wine ½ cup blueberries – chopped 6 ice cubes
In a blender, combine white wine, red wine and blueberries. Blend on “Low” for 1 minute and then add ice cubes to the mixture. Blend on “Low” until the ice is fulled chopped. Enjoy this cocktail this afternoon!!

Arugula Monday

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1 saucepan 1 cup olive oil 2 cups onions – chopped 1 Tbsp black pepper 5 cups arugula – washed and chopped 1 cup dry white wine ½ cup butter
In a saucepan over “Medium” heat, combine olive oil and chopped onions. Saute the onions until golden brown. Next, blend black pepper and chopped arugula into the onion mixture. Stir the ingredients thoroughly for 5 minutes. Lastly, drain any olive oil from the mixture and then add dry white wine and butter to the dish. Saute the ingredients on “Low” heat until the arugula starts to brown. This Monday dish is great with meat, fish or even on top of a salad. Enjoy!!

Nick's Creme Orange

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1 large bowl 6 orange slices 2 cups whipped cream ½ cup orange zest 1 tsp lemon juice ½ cup lemon zest ½ cup peanut butter cups – chopped White wine
In a large bowl, layer orange slices, whipped cream, orange zest and lemon juice. Next, top the ingredients with lemon zest and chopped peanut butter cups. Chill this treat for 15 minutes and then enjoy it while sipping white wine. 

Luke's Welcome Back Cocktail

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4 Tbsp fresh lime juice 4 tsp black pepper 4 cups lobster – chopped ½ cup mango – diced 1 Tbsp sugar ½ cup red onion – chopped ½ cup jalapeno pepper – chopped 4 cups Vodka 5 ice cubes
In a blender, combine lime juice, black pepper, lobster and mango. Blend on “Low” for 1 minute and then blend sugar, red onion and jalapeno pepper into the cocktail. Blend on “Low” until the ingredients are well blended. Lastly, add Vodka and ice cubes to the cocktail. Blend on 'Low” for 1 minute and then serve this spicy drink immediately. Enjoy!!

Luke's Lemon Bowl

1 large salad bowl 2 cups lemon juice – chilled 2 bags salad mix – chopped 2 bags spinach – washed and chopped 1 cup butter – melted 1 Tbsp black pepper 2 Tbsp black peppercorn 1 Tbsp lemon pepper 1 box white wine
In a large salad bowl, combine lemon juice, salad mix and spinach. Toss the ingredients thoroughly and then blend butter, black pepper, black peppercorn and lemon pepper into the salad. Toss the ingredients until well blended and then enjoy this big salad with several glasses of white wine. Enjoy!!

Nick's Grilled Over Easy

½ cup olive oil 1 Tbsp butter 1 large skillet or baking dish 4 cups chopped tomatoes 2 Tbsp black pepper 2 cups diced chicken breast ½ cup Gin 1 lb Cheddar cheese
To start, preheat your oven to 350 degrees F and then add ½ cup of olive oil and 1 tablespoon of butter to a large skillet or baking dish. Next, combine tomatoes, black pepper and diced chicken. Stir the ingredients thoroughly and then blend ½ cup of Gin into the dish. Place the skillet or dish in your oven and let it cook for 20 minutes and then sprinkle 1 pound of Cheddar cheese over the ingredients. Lastly, return the skillet or dish to your oven and let the cheese melt until the dish is golden brown – about 5 to 8 minutes. Enjoy this hot meal with yours friends or family!

Riesling On Ice

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1 bottle Riesling – chilled 3 ice cubes 1 cup pears – chopped Tall glasses
In a blender, combine chilled Riesling, ice cubes and chopped pears. Blend on “High” until the ice is completely chopped. Lastly, blend 1 tablespoon of sugar into the cocktail and then blend on “High” for 1 minute. Serve this cocktail in large glasses. 

Chicken Won't Die Dish

1 cup olive oil 1 skillet 1 large pork tenderloin – sliced 2 Tbsp black pepper ½ Tbsp sea salt 2 cups chickpeas 2 bags salad mix – chopped 2 cups fresh shrimp – peeled and washed 1 cup white wine 1 large bowl 1 or 2 bottles white wine French bread
To start, heat 1 cup of olive oil in a skillet over “Medium” heat and then saute 1 large sliced pork tenderloin until the meat starts to brown. Next, combine black pepper, sea salt and chickpeas into the skillet. Stir the ingredients thoroughly until the chickpeas are starting to brown. Lastly, pour chopped salad mix, fresh shrimp and 1 cup of white wine into a large bowl and then pour the tenderloin mixture over the salad mixture. Enjoy this hot dish with 1 or 2 bottles of white wine and plenty of French bread!!

Nick's Sunday Sampling

12 wine glasses 3 bottles Chardonnay – different bottles you haven't tasted 3 bottles Pinot Noir – different bottles you haven't tasted 3 bottles Syrah – different bottles you haven't tasted 1 platter 1 box fancy crackers 1 pitcher cold water 3 small water glasses
Sampling new wines is always a fun adventure and you are about to have some drunk fun! To start, fill 3 wine glasses with ½ cup of Chardonnay from 3 different bottles. Place each bottle next to the collection of glasses containing each specific wine. Next, on a platter, arrange 1 box of fancy crackers and then drink each glass of wine. Clean your palate with cold water after each tasting and then decide which one you like the best. Lastly, have a cracker or two before repeating the above process for the Pinot Noir and Syrah. Once you select the wines you like, visit your local winery, wine store, grocery or other outlet and buy TONS of wine!!

Nick's IPA Steak For Thursday

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2 cups olive oil 1 large skillet 2 T-bone steaks – cubed 2 Tbsp black pepper 3 cups IPA beer – chilled 2 cups green chili peppers – chopped Large platter 1 case IPA beer – chilled French bread
To start, heat 2 cups of olive oil in a large skillet over “Medium” heat and then fry cubed T-bone steaks and black pepper. Once the steaks are starting to brown, add 3 cups chilled IPA beer and 2 cups of chopped green chili peppers to the skillet. Lastly, saute the ingredients until the peppers are tender and then transfer the dish to a large platter. Serve this dish with a case of chilled IPA beer and French bread. Enjoy!!

Water34Melon6777

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4 cups watermelon – cubed 3 cups Vodka 1 tsp salt 3 cups cherries – chopped Fancy glasses
In a blender, combine watermelon and Vodka and then blend on “High” for 1 minute. Next, let the cocktail rest for 1 minute and then blend salt and cherries into the cocktail. Lastly, blend for 2 minutes and then pour the drink into 2 or more fancy glasses. Enjoy!!

1:00 p.m. Chocolate!!

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5 small bottles chocolate liqueur 2 chocolate candy bars – chopped 1 Tbsp vanilla extract 2 ice cubes Tall glass 5 chocolate chips
In a blender, combine chocolate liqueur, chocolate candy bars and vanilla extract. Blend on “High” for 1 minute and then place 2 ice cubes into the blender. Blend again on “High” until the ice is fully chopped. Lastly, transfer the cocktail into a tall glass and top the cocktail with 5 chocolate chips. Enjoy!!!

Gin's Ass Gin

2 cups Gin 1 cup cold water ½ cup olives – chopped Tall glass 2 dill pickle slices
In a blender, combine Gin, cold water and olives. Blend on “Low” for 1 minute and then transfer the cocktail into a tall glass. Lastly, top the cocktail with 2 dill pickle slices. Enjoy!!!

Nick's Cleanse 3.0

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3 cups vinegar 4 cups water 1 lemon – peeled and chopped 6 ice cubes
In a blender, combine vinegar, water and chopped lemon. Blend the ingredients on “High” for 1 minute and then blend ice cubes into the cleanse. Blend on “High” until the ice is completely chopped – about 1 ½ minutes. Make and drink this cleanse daily!

Nick's Flat Is As Flat Was

Cooking spray 1 baking dish 2 slices flat bread 2 cups butter – melted 4 cups fresh tuna – chopped 4 cups mozzarella cheese – sliced 2 Tbsp black peppercorn 4 cups Dijon mustard Red wine
To start, preheat your oven to 350 degrees F and then apply a thin layer of cooking spray onto a baking dish. Next, place 2 slices of flat bread in the dish and then pour 2 cups of melted butter over the bread. Lastly, layer chopped tuna, mozzarella cheese, black peppercorn and Dijon mustard onto the bread. Bake the dish until the cheese is melted and starting to brown – about 15 minutes. Serve this hot dish with bottles of red wine. Enjoy!!


Nick's Vodka For Your Soul

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1 small bottle Vodka 3 ice cubes 1 cup strawberry ice cream 1 cup blueberries Tall glasses
In a blender, combine Vodka and ice cubes and then blend on “High” until the ice is completely chopped. Next, blend strawberry ice cream and blueberries into the cocktail. Lastly, blend the cocktail on “High” for 1 minute and then transfer the cocktail into tall glasses. Enjoy!!!

Nick's D.C. Salad

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1 large bowl 2 heads lettuce – chopped 2 cups white onion – chopped 3 cups fresh lobster – cubed 2 Tbsp black pepper 2 cups vinegar 1 Tbsp rosemary 2 cups parsley – chopped 1 cup tomatoes – diced 2 bottles white wine
In a large bowl, combine lettuce, white onion and lobster. Stir the ingredients slowly and then blend black pepper, vinegar and rosemary. Toss the salad until well blended and then add parsley and tomatoes. Lastly, chill the salad for 15 minutes. Enjoy this salad with bottles of white wine!! 

Emily's D.C. Drink For Luke

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1 bottle Vodka – chilled 1 small bag frozen cherries 2 ice cubes 1 cup chopped strawberries – fresh 1 bottle tonic water
In a blender, combine Vodka, cherries and ice cubes. Blend on “Low” for 1 minute and then blend strawberries and tonic water into the cocktail. Blend on “High” for 2 minutes and then let the cocktail rest for 1 minute. Serve in a tall glass. Enjoy!!

Nick's Florets For Dinner

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1 large pot 1 bag frozen or fresh broccoli florets 1 Tbsp black pepper Cold water 1 large bag Cheddar cheese ½ cup heavy cream ½ cup jalapenos 1 cup clams – fresh or frozen Fancy bowl Red or white wine
In a large pot over “Medium” heat, combine frozen or fresh broccoli florets, black pepper and enough cold water to cover the florets. Let the florets cook until tender – about 15 to 20 minutes -- add water when needed. Once the cooking process is complete, drain the water and then blend Cheddar cheese and heavy cream into the broccoli. Stir the ingredients thoroughly until the cheese melts. Lastly, blend jalapenos and clams into the mixture. Stir the ingredients thoroughly for 10 minutes and then transfer the dish into a fancy bowl. Enjoy this dish with white or red wine.

Luke's 23 Avocado Sun

1 large plastic container with lid 1 cup olive oil 2 cups avocado – sliced 1 tsp sea salt 1 Tbsp black pepper 1 cup mayo ½ cup onion – minced Plain chips White wine
In a large plastic container, combine olive oil. Sliced avocado, sea salt and black pepper. Stir the ingredients thoroughly and then blend mayo and minced onion into the mixture. Stir the spread until well blended. Place a lid on the container and chill the dip for 2 hours. Serve this dip with plain chips and plenty of white wine. Enjoy!!

Nick's Tiny Chicken Inspired By Elton John

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Cooking spray 1 baking dish 4 large chicken breast – cubed ½ cup black pepper 1 bottle dry white wine 1 onion – chopped 1 green bell pepper – chopped 2 cups bread crumbs White wine Rosemary bread
To start, preheat your oven to 350 degrees F and then spray a thin layer of cooking spray onto a baking dish. Next, combine cubed chicken breast, black pepper, dry white wine, chopped onion and chopped bell pepper into the baking dish. Stir the ingredients thoroughly and then blend bread crumbs into the mixture. Lastly, bake the dish for 30 minutes or until the dish is golden brown. Serve this hot dish with white wine and rosemary bread. 

Nick's Salmon For The Morning

1 large bowl 4 eggs 3 cups salmon 1 Tbsp black pepper 1 cup red bell peppers – chopped 1 Tbsp minced onion 2 cups shredded cheese 1 skillet – nonstick Toast Coffee
In a large bowl, combine eggs, salmon, black pepper and bell peppers. Stir the ingredients thoroughly and then blend minced onion and shredded cheese into the egg mixture. Stir the mixture until well blended and then fry the egg mixture in a non-stick skillet. Serve this dish with toast and coffee.

Kick Some Ass Shrimp

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1 saucepan 1 stick butter 3 lbs shrimp – cleaned and washed 1 cup lime juice ½ cup black pepper 1 cup Vodka 2 packs cream cheese 1 large bowl Tequila
In a saucepan over “High” heat, melt 1 stick of butter and then saute 3 lbs shrimp in the butter for 10 minutes. Next, drain any excess butter from the shrimp and then blend lime juice, black pepper and Vodka into the shrimp mixture. Saute the ingredients for 10 minutes and then blend 2 packs of cream cheese into the mixture. Stir the mixture until the cheese melts and then transfer the shrimp mixture into a large bowl. Enjoy the shrimp dish with lots of Tequila. 

Red, White and New...

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1 large glass 2 cups whipped topping 2 cups blueberries – washed 1 cup whipped topping 1 cup strawberries – washed and chopped ½ cup chocolate chips 1 cup whipped topping 1 shot glass vanilla liqueur
In a large glass, layer whipped topping first then blueberries, whipped topping and then strawberries. Next, top the dessert with chocolate chips and another layer of whipped topping. Lastly, pour 1 shot glass of vanilla liqueur over the ingredients. Chill the dessert for 20 minutes before eating. Enjoy!

Nick's July 2nd Salad

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1 large bowl 1 head lettuce – chopped ½ cup black pepper 3 cups octopus – cubed 3 cups asparagus – chopped from a jar 1 bag shredded white cheese 2 cups oysters – chopped 2 bottles white wine French bread
In a large bowl, combine chopped lettuce, black pepper and cubed octopus and then toss the ingredients thoroughly. Next, blend chopped asparagus, shredded white cheese and chopped oysters into the salad. Toss the ingredients until well blended. Lastly, slowly pour 1 cup of white wine over the salad and then toss the salad one last time. Chill the salad for 30 minutes. Serve the salad with white wine and lots of French bread. Enjoy!!