Being low/out of white wine shouldn't be a problem...after all...it's not like anyone is going to actually drink it, so unless you are cooking with it you should be fine.
What Are You Eating?
- Thread starter Brute
- Start date
They are a bit milder, and no red stained hands...
My wife enjoyed the rest of the Sauvignon Blanc I made the reduction sauce with...I guzzled beer...
I like the golden beets roasted and served with goat cheese and a balsamic reduction
Gotta get me some, sounds incredible:
cheers
cheers
Jim in Anacortes
Life of the Party
I just made up a batch of Ceviche. A frozen vacuum packed piece of Ahi from the supermarket, diced onions, diced tomatoes, chopped cilantro and fresh squeezed lime juice. I let it sit overnight in the fridge. It has been a long time since I have done this, and almost had forgotten how good it is. Ceviche has what I call the "gulp factor". At a party it will not last long.... much like my guacamole.
Great minds think alike…
eva
I made a great buy on pork, Isn’t odd pork at my store is pork is cheaper then chicken oh well, so I made Chile verde, served with beans and flour torts, we had that for dinner on the first night, but we didn’t really want it again and I had made so much of it and didn’t want to freeze it, so it’s posole green with pork. My teacher in SoCal only made red posole with chicken but my wife likes green, so green it is. I looked back but was not able to find who it was that uses fire roasted tomatoes in his posole, but they were in my Chile verde, so I just added a table spoon of pre made menudo spice mix and hominy we really liked it with the tang that the tomato gave. Here’s what was left in the pot, I picked up the menudo spice mix from Amazon, this is one of my friends Little additive for her red posole, that I add to my green posole and from now on some tomatoes. A big thanks to who ever added tomatoes into their posole.
