Ok. Pictures and recipes, click for larger:
The Wine:
The other bottle has one of the previous labels, but smaller. I liked the Z better.
Crock Pot Ribs:
(original recipe courtesy of Cooks.com - slightly altered)
1 c. finely chopped onion
3/4 c. lemon juice
3/4 c. chopped celery
1 tbsp. butter
3 tbsp. sugar
3 tbsp. Worcestershire sauce
1/4 c. wine vinegar
32 oz. bottle ketchup
1 tbsp. prepared mustard
Salt and pepper
3 - 5 lb. beef or pork Texas style ribs
In skillet, saute onion, celery and black pepper in butter. Add to crock pot with remaining ingredients (except ribs) and combine thoroughly. Add the ribs. Cover and cook on high setting 3 - 4 hours. Finish off with a sear on the grill.
Confetti Risotto:
(recipe courtesy of Cooking Club of America)
5 c water
1 large carrot, cut into 1/2-inch pieces
1 each baby red and orange bell peppers, cut into 1/2-inch pieces
1 medium yellow squash, cut into 1/2-inch pieces
1/2 cup shelled peas
1/2 cup white wine
1 Tbsp soy sauce
1/8 tsp salt
2 Tbsp butter
1 small onion, chopped
1 1/2 cups arborio rice
1/2 cup (2oz) freshly grated Parmesan cheese
Bring water to a boil in medium saucepan over medium-high heat. Add carrot; cook 5 minutes. Add bell pepper, squash, and peas; cook an additional 5 minutes. Drain veggies, reserving water. Set aside veggies, return water to saucepan. Add wine, soy sauce, and salt. Reduce het to low; cover and keep wine mixture simmering while making risotto.
Melt butter in large heavy saucepan over medium heat. Add onion; cook 4-5 minutes or until tender. Stir in rice; cook 2 to 3 minutes. Reduce heat to medium-low; add 1 cup wine mixture. Cook until liquid is absorbed, stirring often. Continue to add wine mixture 1 cup at a time, cooking and stirring often until rice is just slightly resistant to the bite and creamy, about 30 minutes. Stir in reserved vegetables and cheese.
Green Beans Provencale:
(recipe courtesy of Cooking Club of America)
2lb green beans, trimmed
2 Tbsp olive oil
1 each baby red and yellow bell peppers, cut into strips
1 1/2 tsp herbes de Provence
1/4 tsp salt
1/4 cup pine or soy nuts, toasted
Bring 2 quarts water to a boil in large pot over high heat. Add beans; return to a boil. Cook beans until crisp-tender, about 10 minutes. Drain; run under cold water to stop cooking. (Beans may be cooked ahead. Cover and refrigerate.)
Heat oil in large skillet over medium-high heat until hot. Add bell pepper; saute 1 to 2 minutes. Add beans; cook 5 minutes or until heated, stirring occasionally. Sprinkle with herbes de Provence and salt; stir to coat. Serve topped with nuts.
Spicy corn muffins:
(recipe courtesy of Ezra Pound Cake)
1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
3 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoon chili powder, or more to taste
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1 cup buttermilk
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 large egg yolk
1/4 cup corn kernels (add up to 3 tablespoons more if you’d like)–fresh, frozen or canned (in which case they should be drained and patted dry)
1 small jalapeño pepper, seeded, deveined and finely diced
1/4 red bell pepper, seeded, deveined and finely diced
2 tablespoons finely chopped fresh cilantro
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, chili powder, salt, baking soda and black pepper. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter and egg yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough–the batter will be lumpy, and that’s just way it should be. Stir in the corn kernels, jalapeno, red pepper and cilantro. Divide the batter evenly among the muffin cups.
Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Fully plated:
CT | I saw HitAnyKey42 on wine.woot! and clicked "I want one!"
