2 Tbls. olive oil
2 Tbls. red chili flakes
1 Tbls. ground cumin
1 Tbls. chili powder
1 Tbls. ground coriander
2 Tbls. ground paprika
1 Lb. coarse ground sirloin
l lrg. sweet white onion – chopped
3 Tbls. chopped garlic
(2) 15 oz. cans Mexican-style stewed tomatoes
15 oz. can pinto beans – drained
4.25 oz. can chopped black olives – drained
1/2 cup black coffee
1/2 cup burgundy OR other heavy red wine
1/4 cup chopped fresh cilantro
6 scallions – sliced
6 drops liquid smoke
hot sauce – to taste
Brown chili flakes, cumin, chili powder, coriander, and paprika in olive oil.
Add meat, onions, and garlic and brown.
Add remaining ingredients and simmer for 1 hour.
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
1 (16 ounce) can pickled beets
1 cup white vinegar
2 1/2 cups water
1/2 cup red wine
1 clove garlic, chopped
1 bay leaf
1 teaspoon pickling spice
1/2 teaspoon salt
12 hard boiled eggs, shells removed
1 small onion, sliced into rings
Drain pickled beets and reserve 1 cup of the juice. Place beet juice, vinegar, water and wine in a large non-reactive glass bowl or jar.
Add garlic, bay leaf, pickling spices, and salt; mix well. Add eggs and onion rings. Cover tightly, refrigerate for one week before eating.
1 cup dry red OR white wine
2 shallots – minced
1 Tbls. beef OR chicken soup base
8 Tbls. real butter
1 Tbls. minced fresh rosemary OR basil
1 Tbls. minced fresh thyme
1 Tbls. minced fresh parsley
salt and pepper – to taste
In a medium saucepan over medium-high heat, boil wine and shallots until mixture has reduced by 2/3, about 15 minutes.
Stir in soup base and remove pan from heat.
Whisk in butter, 1 Tablespoon at a time; continue stirring until all butter has melted; stir in herbs, salt, and pepper.