Red Wine Vinegar Greats: Delicious Red Wine Vinegar Recipes, The Top 100 Red Wine Vinegar Recipes

Jo Franks

Description

You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Red Wine Vinegar Greats for information and inspiration.

Everything is in here, from the proverbial soup to nuts: Asian Hot-Que Grill Sauce For Chicken, Beef Or Pork, Asian Turkey And Red Onion Salsa, Avocado And Potato Salad With Horseradish, Whole Grilled Foie Gras W French Beans & Quince Vinegar, Wild Rice Salad With Sun-Dried Tomato - Al Fresca, Winter Minestrone, Zesty Orange Barbecued Chicken Wings, Zesty Spaghetti Sauce...and much much more!

This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!

Red Wine Vinegar Greats is packed with more information than you could imagine. 100 delicious dishes covering everything, each employing ingredients that should be simple to find and include Red Wine Vinegar. This cookbook offers great value and would make a fabulous gift.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.

Yummy!!

Sujets

• Cuisine
• La cuisine et son histoire
• Cooking

Informations

• Publié par: Emereo Publishing
• Date de parution: 12 janvier 2013
• Nombre de lectures: 0
• EAN13: 9781486459445
• Langue: English

Extrait

Red Wine Vinegar Greats

Copyright © 2013 Jo Franks

° ° ° ° ° Table of Contents

Table of Contents

Table of Contents .................................................................................................................... iii Preface .......................................................................................................................................... vi

Chapter 1 A-M ................................................................................................................................................. 1 Asian Hot-Que Grill Sauce For Chicken, Beef Or Pork ..................................... 1 Asian Turkey And Red Onion Salsa................................................................. 1 Avocado And Potato Salad With Horseradish .................................................. 2 Avocado Corn Relish ...................................................................................... 4 Baked Goat Cheese With Garden Salad ........................................................... 5 Banana Lemon Ginger Chutney ...................................................................... 6 Bar Room Slaw .............................................................................................. 7 Barbecued Baby Octopus With Giant Lima Beans In Vinaigrette ....................... 8 Barley Salad with Grilled Leeks and Mushrooms ............................................. 9 Barley Supper Salad ..................................................................................... 11 Basic Salsa #1 .............................................................................................. 12 Basic Vinaigrette .......................................................................................... 13 Basil Bean Salad ........................................................................................... 14 Basil Chicken And Pasta Salad ...................................................................... 14 Basil Garden Salad ....................................................................................... 15 Basil Potato And Egg Salad........................................................................... 16 Basil Vinaigrette........................................................................................... 17 Basil, Potato and Egg Salad .......................................................................... 17 BBQ Beef Sandwiches ................................................................................... 18 Beach Bar Chicken and Cashew Salad ........................................................... 19 Bean And Tuna Salad ................................................................................... 20 Chicken And Vegetables Marinara ................................................................ 20 Chicken Avocado Rice Salad......................................................................... 22 Chicken Breasts Stuffed With Orzo ............................................................... 23 Chicken Marinade ........................................................................................ 24 Chicory Salad With Creamy Garlic Dressing .................................................. 25 Chili ............................................................................................................ 25

iii

Chili ( Spicy Pork & Black Bean ) ................................................................... 26 Chimichurri Sauce........................................................................................ 27 Chinese Marinated Steak.............................................................................. 28 Chipotle Barbecue Sauce ............................................................................. 29 Chopped Antipasto Salad With Italian Dressing ............................................ 29 Chopped Antipasto Salad With Toasted Garbanzo Beans .............................. 30 Crockpot Sweet And Sour Chicken ............................................................... 32 Crunchy Barley Salad ................................................................................... 33 Cumin Crusted Chicken Salad ...................................................................... 34 Curly Endive-And-Grape Salad .................................................................... 35 Curmudgeon Pickled Hash ........................................................................... 35 Daube D'onion Red Wine-Cooked Onions .................................................... 36 Deer Sauerbraten ......................................................................................... 37 Deli-Style Pasta Salad .................................................................................. 38 Dilled Shrimp Salad With Herb-Dill Dressing ................................................ 39 Duck Liver Crostini Toscane With Spicy Cucumber Salad .............................. 40 Eggplant Appetizer ...................................................................................... 41 Endive, Beet And Red-Onion Salad ............................................................... 42 English Sweet And Sour Ribs ........................................................................ 43 Fast Fajitas .................................................................................................. 44 Favorite Caesar Salad ................................................................................... 45 Fennel, Red Pepper And Arugula Slaw .......................................................... 46 Filet Of Sea Bass With Avocado, Mango Juice And Spicy Paprika.................... 47 Florida Coleslaw (Florida Cooking) ............................................................... 48 Korean Ribeye Steak .................................................................................... 49 Lamb Chop With Jackfruit Gravy ................................................................... 50 Latin Black Bean Soup .................................................................................. 53 Le Dome Vertical Chicken Salad ................................................................... 54 Lentil And Carrot Aspic With Vinaigrette - ... ............................................... 55 Lentil And Orzo Salad .................................................................................. 56 Lima Bean Salad........................................................................................... 57 Lobster with Red and Yellow Tomatoes ........................................................ 58 London Broil With Steak Sauce Gravy, Cauliflower, Red Chard ...................... 59 Lunaria Cold Tomato, Cucumber, Pepper and Basil Soup.............................. 61 Marinated Artichokes With Salonika Peppers ................................................ 62 Marinated Asparagus Bundles ...................................................................... 62

Chapter 2 N-Z ................................................................................................................................................64 Portuguese Garlic Chicken - 1 ..................................................................... 64 Quick And Creamy Eggless Caesar Dressing ................................................ 65 Ratatouille With Fresh Basil .......................................................................... 66 Rattlesnake Club Barbeque Sauce ................................................................ 67

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Table of Contents

Spanish Salad .............................................................................................. 68 Spanish Style Chorizo .................................................................................. 68 Spanish White Bean Salad............................................................................. 69 Spicy Chicken Appetizers............................................................................. 70 Spinach Artichoke Pasta Salad...................................................................... 70 Spinach-Ricotta Gnocchi .............................................................................. 71 Steak And Caesar Salad................................................................................ 73 Steak Sandwiches With Horseradish Cream .................................................. 74 String Beans With Szechwan Preserved Vegetables ....................................... 75 Stuffed Anaheim Chiles With Oregano Vinaigrette ........................................ 76 Stuffed Cabbage With Turkey ....................................................................... 77 Tortellini-Cauliflower Toss .......................................................................... 78 Tostadas Estilo Guadalajara ( Fried Tortillas ) ............................................... 79 Tricolor Crudites Platter............................................................................... 80 Tuna In Scapece With Scallion Frocia ............................................................ 81 Tuna Steeped In Red Wine With Wilted Arugula ........................................... 82 Turkey Club Salad With Avocado Dressing ................................................... 83 Turkey Muffaletta ........................................................................................ 85 Tuscan Tomato Bread Salad ......................................................................... 86 Ultimate Pasta Salad .................................................................................... 87 Vinaigrette (Russian Cooked Vegetable Salad) .............................................. 88 Warm Bean and Tomato Salad With Basil ...................................................... 89 Warm Salad Of Clams And Cockles With Escarole And Rhubarb .................... 90 Warm Salad Of Steamed Salmon, Ceci And Sunflower Sprouts ...................... 91 Watercress And Endive Salad With Mustard Vinaigrette................................. 92 Watercress Salad With Tangelos And Pomegranates ..................................... 93 White Bean Salad ......................................................................................... 94 White Bean-Vegetable Salad ........................................................................ 94 Whole Grilled Foie Gras W French Beans & Quince Vinegar ........................... 95 Wild Rice Salad With Sun-Dried Tomato - Al Fresca ..................................... 96 Winter Minestrone ....................................................................................... 97 Zesty Orange Barbecued Chicken Wings....................................................... 98 Zesty Spaghetti Sauce .................................................................................. 99 Index .......................................................................................................................................... 101

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° ° ° ° ° Preface

Notice of Rights

All rights reserved. No part of this book may be reproduced or transmitted in any form by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher.

Notice of Liability

The information in this book is distributed on an "As Is" basis without warranty. While every precaution has been taken in the preparation of the book, neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it.

Trademarks

Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations appear as requested by the owner of the trademark. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. No such use, or the use of any trade name, is intended to convey endorsement or other affiliation with this book.

Jo Franks

vi

Chapter 1 A-M

Chapter 1: A-M

ASIAN HOT-QUE GRILL SAUCE FOR CHICKEN, BEEF OR PORK

1 servings Source:Red Wine Vinegar Greats

2tablespoonsbrown sugar 2tablespoonsred wine vinegar 1cupketchup ½teaspoonChinese hot mustard, up to 1

1 large garlic clove, minced 1tablespoonsoy sauce

1teaspoonAsian chile paste with garlic, up To 3

Combine all ingredients except chile paste in a small saucepan.

Bring to a boil, then turn off heat.

Stir in chile paste. Makes 1 1/4 cups.

To use: Brush on chicken, beef or pork while grilling.

ASIAN TURKEY AND RED ONION SALSA

6 servings Source:Red Wine Vinegar Greats

¼cuplemon juice 1tablespoongrated lemon rind

2tablespoonsred wine vinegar 2tablespoonssoy sauce, low sodium

1

Red Wine Vinegar Greats

1tablespooncanola oil 1 clove garbanzo beans, finely chopped 1 ½lbs.turkey tenderloin

red onion salsa 1 ½cupsred onion, finely chopped/2 med ¾cupstomato, finely chopped/1 med

¼cupchopped green onions, 2-3 med

¼cuplemon juice 2tablespoonschopped fresh cilantro 2tablespoonsbalsamic vinegar 1tablespooncanola oil 1teaspoonsoy sauce, low sodium ¼teaspooncayenne 4 cloves garlic, finely chopped

Skinless, boneless chicken breast halves can be substituted for the turkey tenderloins. Decrease the baking time by 5 to 10 minutes.

Mix all ingredients except turkey tenderloins and Red Onion Salsa in shallow glass or plastic dish. Add turkey; turn to coat with marinade.

Cover and refrigerate at least 2 hours but no longer than 4 hours, turning once. Prepare salsa. Mix all ingredients in a glass or plastic bowl.

Cover and refrigerate at least 2 hours. Heat oven to 350℉. Spray rectangular pan, 13 X 9 X 2 inches, with nonstick cooking spray. Remove turkey from marinade; place in pan. Bake uncovered about 35 minutes, brushing with pan drippings after 10 minutes, until juices of turkey run clear.

Serve with salsa.

AVOCADO AND POTATO SALAD WITH HORSERADISH

6 servings Source:Red Wine Vinegar Greats

2

2lbs.new potatoes, scrubbed ¼cupolive oil 1 ½tablespoonsred wine vinegar salt ½cupsour cream ½cupplain yogurt 2tablespoonsprepared horseradish

Chapter 1: A-M

¼cupfresh dill sprigs, loosely packed 1 thick stems removed 3 celery ribs, strings removed cut in 1/4" crescents, (1 cup)

2 medium avocados* or 1 lg. avocado 1tablespoonlime juice, freshly squeezed freshly ground black pepper

*Choose avocados that are firm, with just a slight give. If the avocado is soft enough to hold an indentation, it's overripe and won't have the rich nutty flavor that you want for this salad.

Bring water to a boil in the bottom of a vegetable steamer. Cut potatoes in half; place them in the steamer basket. Cover and steam until they are cooked through, about 20 minutes. Remove the potatoes from the heat and allow them to cool slightly.

While potatoes are cooking, whisk oil and vinegar together in a large bowl. Season to taste with salt; set aside. When potatoes are cool enough to handle without burning your fingers, cut them in 1" cubes. Toss them in the oil and vinegar so they are coated well, and set them aside to cool to room temperature, tossing occasionally.

In a small bowl, whisk together the sour cream, yogurt and horseradish. Mince the dill and add it to the sour cream mixture, stirring well.

When potatoes have cooled to room temperature, add celery and toss to combine. Then add the sour cream mixture; toss again.

Halve, pit and peel the avocados. Cut them into 1" cubes; place in a small bowl with the lime juice. Toss so the cubes are moistened with the juice. Then add the avocados, with all of the lime juice, to the

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Red Wine Vinegar Greats

potatoes; toss gently until they are well distributed and coated with the dressing. Add pepper and additional salt to taste, and either serve immediately or chill for 30 minutes and then serve.

AVOCADO CORN RELISH

1 servings Source:Red Wine Vinegar Greats

¾cupsolive oil 4cupsfresh corn kernels, (5 to 6 ears)

1teaspoonsalt ¾teaspoonsfreshly ground black pepper

4

2 avocados, peeled and seeded 4 poblano chilies, roasted, peeled and seeded, (see note) 4 scallions ½cupred wine vinegar

Use only the white and light green parts of the scallions. Thinly slice on the diagonal.

Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.

Cut the avocados, bell pepper and roasted poblanos into 1/4 inch dice. Add to the sauted corn along with the scallions, vinegar and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors.

Serve at room temperature. Corn relish can be stored, tightly covered, in the refrigerator up to 1 day. To make 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator. Add the avocado shortly before serving. Yield: 6 cups

Note: Fresh chilies and bell peppers can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly