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Red Wine


 

Meatloaf & Mash Potatoes

OK, its all over – finally…finally we can all relax, chill, hope for a sunny day, maybe set up the daylight lamp beside your favorite reading chair, cook some comfort food… And when we think “comfort food” what first comes to mind? Meatloaf and mashed

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Beef Brisket with Tomato, Wine & Prunes

While this is a “seasonally correct” recipe, it is also, above all, a mighty delicious recipe as well! A flavor-filled, fall apart cut of meat, slowly cooked with ingredients that just scream for a wonderful Cabernet or Merlot or Bordeaux-style

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Coq Au Vin

This recipe is about as “classic” as it gets – and once you taste it, you’ll know why! This particular version is essentially Julia Child’s early effort to adapt this French standard to American cooking skills and availability of ingredients. By the

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Roasted Chicken (the Gold Standard)

We first came across this recipe some time ago on a foodie website. It was attributed there, to Chef Thomas Keller (The French Laundry, Bouchon and Pastis,) and having had fabulous chicken at two of his restaurants, we have little doubt of its provenance…we have

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Pork with Apples & Bacon

Ahhh, Fall…how we love ya, how we love ya!!!!
Pork with Apples & Bacon

Photo Courtesy of: MyRecipes.com
Ingredients:

2 tablespoons vegetable oil
1 (2-pound) boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly

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Lamb Shank with Cannellini Beans, Sage and Brown Butter

Fall is in the air – thank goodness! And that gets us hankering for lamb shanks and a beautiful red wine like the one listed below. 
Lamb Shank with Cannellini Beans, Sage and Brown Butter

Ingredients:

1 pound of dried cannellini (white kidney beans)
8 cups of

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Deliciously Simple Beef Short Ribs

Deliciously Simple Beef Short Ribs

Photo courtesy of: FoodNetwork.com
In celebration of the Cabernet Sauvignon harvest commencing in California, we just had to offer up this delicious recipe – a perfect match for the noble grape. We believe we first found this recipe in Food

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Baby Back Ribs with Meyers Family Cellars 2011 Syrah

These ribs you can prepare in advance through the oven stage, refrigerate until you are ready to grill. You can also make the BBQ sauce in advance and refrigerate until needed.
Baby Back Ribs with Meyers Family Cellars 2011 Syrah

Photo Courtesy of: McCormick.com
Ingredients:

1/2 cup

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Grilled Beef Steak with Loaded Baked-Potato

You’re not getting off the hook easy for Father’s Day you’re just making Dad something he likes that is easy to make. Make that special man in your life King for a day with this steak and wine pairing.
Grilled Beef Steak with Loaded

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Spanish Basque Oxtail Stew

The Basque people of Northern Spain inhabited the Iberian peninsula long before the Celts, Phoenicians or Romans arrived. A tough group of people with deep connections to both the land and sea. They are hard working people who love their culinary traditions. 
 Spanish

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