Recipe Parrillada Mixta with Garlic and Sweet Chipotle Marinades
Servings: 6-8
Garlic Chipotle Marinade:
14 garlic cloves, peeled
1 medium white onion, quartered
1 1/2 cups light Mexican beer
3/4 cup olive
Recipe Chili
2 pounds ground beef
1 large onion, chopped
1 can (28 ounces) crushed tomatoes in puree
1 can (15-19 ounces) kidney beans, undrained
1/4 cup Frank’s RedHot Original Cayenne Pepper Sauce
2
Recipe Baked White Bean and Artichoke Dip with Crackers
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 8
1 can (15 ounces) organic white cannellini beans, drained and rinsed
1 can (14 fluid ounces)
Recipe Sun-Dried Tomato and Olive Tapenade
1/2 cup shallots, chopped
1/4 cup chopped smoked sun-dried tomatoes
2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
2 cloves garlic,
Recipe Cranberry Riesling Brined Turkey
1 quart water
6 bay leaves
2 tablespoons whole black peppercorns
1 tablespoon mustard seeds
1 1/2 cups kosher salt
1 bottle (750 milliliters) Riesling wine
2 large
Recipe Grape Caramel Sauce
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 6
1 pound green or red California grapes, divided
1 tablespoon lemon juice
3/4 cup sugar
1/4 cup water
1/3 cup heavy cream
Recipe Horseradish Cream
Active time: 30 minutes
Total time: 30 minutes
1/2 cup mayonnaise
3 tablespoons prepared horseradish
1 tablespoon white vinegar, plus 1 teaspoon
1 teaspoon kosher salt
1/8 teaspoon
Recipe Roasted Cherry Sauce
Makes: 1 cup
2 cups pitted Northwest sweet cherries
2/3 cup sugar
2 teaspoons cornstarch
1/8 teaspoon salt
1/8 teaspoon black pepper
Heat oven to 400° F. On foil-lined baking