Download e-book for iPad: Corked & Forked: Four Seasons of Eats and Drinks by Keith Wallace

By Keith Wallace

From informal foodstuff to springtime brunch, elegant dinners, and summer season grilling events, the best way to usher in wines, cocktails, and beers with versatile pairings. Over a hundred recipes filled with tips and recommendations for each celebration from a Sunday supper to a savory brunch to a ten-minute ceremonial dinner supply up artistic dishes and beverages like grilled watermelon salad; a bloody Mary bar with the entire fixins; “oystas Rockafella;” ricotta gnocchi; fava beans with mint and bacon; rack of lamb; black pepper martinis; and chocolate and salt torte. The pairings are simple and academic, designed to educate the reader how to define nice beverages for each meal.

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40 VEGETABLE CHILI Prep: 30 minutes Cook: 45 to 50 minutes Serves: 5 to 6 You'll never miss the meat in this wonderful mélange of vegetables with chililike taste and texture. The dish can stand alone or you can top it with shredded cheese, if desired. 2 tablespoons vegetable oil 1 medium onion, chopped 4 yellow crookneck squash, cut into ½-inch dice (3 cups) 1 large zucchini, cut into ½inch dice 1 medium red bell pepper, coarsely chopped 1 medium green bell pepper, coarsely chopped 2 celery ribs, chopped 1 cup quartered fresh mushrooms 3 carrots, peeled and chopped 2 large tomatoes, chopped 1 (16-ounce) package frozen black-eyed peas ½ cup dry white wine 1 (6-ounce) can tomato paste 1½ tablespoons chili powder 1½ teaspoons ground cumin 1 teaspoon minced garlic 1 teaspoon salt ¼ teaspoon pepper 1 cup shredded cheddar cheese (optional) 1.

Spoon mixture over muffin halves and serve open face. 56 SKILLET SUPPERS 77 SPANISH RICE SUPPER Prep: 10 minutes Cook: 40 to 45 minutes Serves: 4 to 5 This is one of those tried-and-true weekday menu standbys that appeals to young and old alike. It's one of my son's often-requested favorites. A green salad is all that's needed to complete the meal. 1 pound lean ground beef 1 onion, chopped ½ green bell pepper, chopped 1 cup converted rice 1 (28-ounce) can cut-up, peeled tomatoes, undrained 1 (6-ounce) can tomato paste 1 cup water 2 teaspoons ground cumin ¼ cup canned diced green chiles ½ teaspoon salt ¼ teaspoon pepper 1.

Set aside. 2. In a large skillet, cook beef, onion, and green pepper over medium-high heat, stirring often, until beef is crumbly and brown, 5 to 7 minutes. Drain off excess fat. 3. Stir in taco seasoning mix, tomato sauce, and refried beans, mixing well and heating through. Stir in cheese. 4. Spoon beef filling into bread shell; replace top of loaf. Wrap tightly in foil. Bake 30 to 35 minutes, or until heated through. For ease in cutting, remove top of loaf and cut top and bottom into wedges to serve.

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