Merlot

Stew Of Cornish Hen In Merlot With Beans And Vegetables

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Cornish Hen  has very tender meat and does not need to be stewed – it can be grilled, roasted , poached or sautéed.
However, once in a while I like to braise (stew) one because of the delicious sauce this cooking method will produce. So then, this is what I had for lunch today, accompanied by a tall  glass of  iced tea. (No more booze for me, at least for the moment 🙂

Bon Appetit !   Life is Good !
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Stew Of Cornish Hen In Merlot  With Beans And Vegetables

Stew Of Cornish Hen In Merlot With Beans And Vegetables

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Stew Of Cornish Hen In Merlot  With Beans And Vegetables

Stew Of Cornish Hen In Merlot With Beans And Vegetables

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Preparation :
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season 8-cut chicken with salt, cayenne pepper and granulated garlic in olive oil until golden brown

season 8-cut chicken with salt, cayenne pepper and granulated garlic in olive oil until golden brown

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add onions, saute until translucent

add onions, saute until translucent

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add chorizo, saute until starting to brown

add chorizo, saute until starting to brown

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add diced red peppers, garlic paste and scallions, saute one minute

add diced red peppers, garlic paste and scallions, saute one minute

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deglaze with merlot, add small blanched potatoes, chopped tomatoes with their juices, cannelini beans and straw mushrooms

deglaze with merlot, add small blanched potatoes, chopped tomatoes with their juices, cannelini beans and straw mushrooms

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simmer until sauce sliightly thickens and chicken is cooked through, about 15 minutes

simmer until sauce slightly thickens and chicken is cooked through, about 15 minutes

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 add grated asiago cheese, check / adjust seasoning

add grated asiago cheese, check / adjust seasoning

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to serve, sprinkle with chopped cilantro

to serve, sprinkle with chopped cilantro

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Stew Of Cornish Hen In Merlot  With Beans And Vegetables

Stew Of Cornish Hen In Merlot With Beans And Vegetables

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Stew Of Cornish Hen In Merlot  With Beans And Vegetables

Stew Of Cornish Hen In Merlot With Beans And Vegetables

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Fusilli Col Buco With Mushrooms In Merlot Cream



Living  in Florida does not necessarily lend itself to be inspired to cooking with mushrooms, but thankfully the markets around here carry small offerings of fresh mushrooms which I like to enrich by adding some good quality dried mushrooms. Today I got some fresh baby bellas, oyster mushrooms and botton mushrooms, to which I added dry shiitakes and porcini’s. To intensify the mushroom flavor even more, I added some porcini powder to the sauce as well.
And voilà  –  Mushrooms Galore 🙂

Bon Appetit !   Life is Good !

Fusilli Col Buco With Mushrooms In Merlot Cream

Fusilli Col Buco With Mushrooms In Merlot Cream

Fusilli Col Buco With Mushrooms In Merlot Cream

Fusilli Col Buco With Mushrooms In Merlot Cream



Preparation :

boil fusilli al buco until al dente, strain, reserve some of the cooking liquid

boil fusilli al buco until al dente, strain, reserve some of the cooking liquid

saute diced onions and fresh mushrooms in butteruntil onions are opaque

saute diced onions and fresh mushrooms in butteruntil onions are opaque

add garlic paste and re-hydrated mushrooms, saute until dry

add garlic paste and re-hydrated mushrooms, saute until dry

almost....

almost….

add heavy cream, demi glace, merlot, sliced chives, porcini powder, kosher salt and cayenne pepper

add heavy cream, demi glace, merlot, sliced chives, porcini powder, kosher salt and cayenne pepper

simmer until nape texture is reached, check / ajust seasoning

simmer until nape texture is reached, check / ajust seasoning

add pasta and a small amount of fresh grated asiago cheese, blend well, if too thick, add a bit of the reserved cooking liquid

add pasta and a small amount of fresh grated asiago cheese, blend well, if too thick, add a bit of the reserved cooking liquid

Fusilli Col Buco With Mushrooms In Merlot Cream

Fusilli Col Buco With Mushrooms In Merlot Cream

Fusilli Col Buco With Mushrooms In Merlot Cream

Fusilli Col Buco With Mushrooms In Merlot Cream

Fusilli Col Buco With Mushrooms In Merlot Cream

Fusilli Col Buco With Mushrooms In Merlot Cream



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My New Year”s Eve Dinner : Steak & Farfalle , Fried Cuttlefish & Arugula, Strawberry Shortcake

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Since  I stayed home on new years eve, I wanted to treat myself to the perfect dinner
(Perfect for Bella and I, anyway 🙂
Easy to prepare, yet rich and delicious .

The menu I treated myself to :

Fried Cuttlefish With Arugula
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Grilled Skirt Steak & Mushroom Farfalle

Strawberry Shortcake

The wines I treated myself to :

Merlot (2009 Sanctus Saint-Emilion)
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Champagne (1998 Veuve Clicquot Ponsardin La Grande Dame)
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Grand Marnier Cuvie du Cent Cinquantenaire

(These special bottles had been bought and saved for the new years eve dinner Maria and I were supposed to have together this year)

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Bon Appetit !   à Votre Santé !   Happy 2014 !

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Fried Cuttlefish With Arugula In Raspberry Vinaigrette

Fried Cuttlefish With Arugula In Raspberry Vinaigrette

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Grilled Skirt Steak & Mushroom Farfalle With Edamame

Grilled Skirt Steak & Mushroom Farfalle With Edamame

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Strawberry/Cornbread  Shortcake

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Fried Cuttlefish & Arugula
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Grilled Skirt Steak & Shiitake Farfalle
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Strawberry Short Cake

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Link To Easy Corn Bread Batter Recipe
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Every Day Should Start Like This- Bauern Frühstück

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I am  hoping that once I will be retired, this is how all my breakfast’s will look like 🙂

Bon Appetit And Have A great Day !   Life is Good !
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onion/garlic -focaccia, ham, emmenthaler, salame, brie, boiled egg, boursin, salted radishes, salted tomatoes, chilies & merlot

onion/garlic -focaccia, ham, emmenthaler, salame, brie, boiled egg, boursin, salted radishes, salted tomatoes, chilies & merlot

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bauern frühstück

bauern frühstück

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vesper

vesper

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Short Rib Sandwich

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Often  when we use leftovers, if we just add a bit of imagination and love, the resulting dish can be at least as enjoyable as the original and sometimes even better. This was surely the case here. The original Beef Short Rib’s Braised In Merlot were a wonderful dish, but the leftovers were just as tasty and satisfying, with some added spices and flavors, served on a toasted kaiser roll with salad in dijon vinaigrette, they took on a whole new personality. Good Stuff 🙂

Bon Appetit !   Life is Good !
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top kaiser roll with short rib mixture

top kaiser roll with short rib mixture

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Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once)   Thank you 🙂
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Braised Beef Ribs In Red Wine

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Braised  beef ribs in red wine with potato gnocchi and vegetables in curry cream ” >
I have prepared beef ribs in many different ways over the years, but , in my humble opinion, this preparation stands high above the rest. Just make sure you don’t skimp on the wine , both the quality and the quantity you use. Use lots of onion and garlic as well and stay away from thickening the sauce with flour ! Just press all the vegetables which you cook in the sauce through a fine mesh sieve, it’s the only thickener the sauce will need. The texture and flavor are just so much better this way. >
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Braised Beef Ribs In Red Wine

Braised Beef Ribs In Red Wine

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Ingredient’s:

Beef ribs,
Merlot,   (or red wine of your choice)
Tomatoes,   chopped
Celery,   diced
Onions, diced
Red pepper,   diced
Garlic,   paste
Scallion,   finely sliced
Peanut oil,
Kosher salt,

Method :

Season ribs with salt and pepper. Saute ribs in oil until evenly browned on both sides. Remove, set aside. Saute carrots and onions until caramelized. Add garlic and saute until fragrant. Add back ribs. Add celery, tomatoes and wine. Simmer until ribs are very tender but not falling apart. Remove ribs, hold warm. Strain sauce through a fine mesh sieve, then pressing all the vegetables through with a bench scraper. Return sauce to simmer until it has the desired texture. Adjust seasoning if necessary. Return ribs to sauce to re-heat. To serve, place ribs on serving dish, nape generously with sauce and sprinkle with scallions. Serve with potato gnocchi and curried cauliflower/carrots. . >

Curry Cream Recipe

Potato Gnocchi Recipe > > > >

Bon Appetit !   Life is Good ! > >
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” Still Life – Wurst Salad & Merlot “. Midnight On The Front Porch

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My  leftover Bologna and Asiago salad from yesterday came in handy last night ,
– and a good Merlot did not hurt either   🙂

Life is Good !
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