Posts

Showing posts from March, 2020

These Loins...So Many Loins

Image
Slow cooker 2 cups pineapple - crushed ½ bottle red wine 1 pork tenderloin – any size – cut into large chucks 1 beef tenderloin - any size – cut into large chucks 2 cups fresh bacon crumbles (fry before making this dish) 1 Tbsp chili pepper 2 cups white onion - chopped 2 cups green onion – chopped Red wine
In a slow cooker on “Medium”, combine crushed pineapple, red wine, pork and beef tenderloin chucks. Slowly stir the ingredients to coat the meat with red wine. Next, add bacon crumbles, chili pepper and chopped onions to the cooker. Place a lid on the device and let the mixture cook for 2 hours. Serve this dish with your favorite sides and lots of red wine.
Enjoy!

Nick's Coming Into Your Own Salad

Image
1 head lettuce – washed and chopped ½ cup lemon juice 1 Tbsp black pepper 1 large bowl 3 cups pineapple - crushed 1 cup almonds – chopped 2 cups boiled eggs – peeled and chopped 1 Tbsp chili pepper 2 cups red wine vinegar Melba or similar toast
This is a cool and light salad...to start, combine chopped lettuce, lemon juice and black pepper in a large bowl. Toss the ingredients thoroughly and then add crushed pineapple, chopped almonds, and chopped boiled eggs. Next, toss the mixture slowly and blend chili pepper into the mixture. Lastly, pour red wine vinegar over the mixture as you continue to toss the ingredients.
Serve this cool salad immediately with Melba or similar toast.


Happy Marsala Fry

Image
Large frying pan or wok 2 cups Marsala wine 1 lb kabocha or yellow squash – sliced and seeded 2 cups chopped tomatoes ½ cup black peppercorns ½ cup parsley leaves – finely chopped 2 lbs lean beef – sliced French bread 2 bottles Merlot wine
Time to make this meal!
In a large frying pan or wok over “Medium” heat, combine Marsala wine, kabocha or yellow squash, tomatoes, and black peppercorns. Stir the mixture for about 15 minutes – the squash will slowly start to become tender. Once 15 minutes has passed, add parsley leaves and lean beef to the stir fry. Keep stirring the mixture until the beef is done and no longer raw – the meat should have a slight pink center.

Serve this dish immediately with French bread and Merlot wine. Enjoy!!