Wine & Dine

Episode #3 - Tailgating

(Upscale)
Red Wine Marinated Rib eyes with melted Gorgonzola cheese
Cowboy Baked Beans
Roasted Red-skinned Potato Salad
Chocolate Fondue

(Casual)
Football Fondue – Marinara, cheese, and chocolate fondues
Anything from Chicken to Chocolate; a fun and easy change from grilling.

Wine pairing: Chilled Stoney Ridge Barn Dance Red
Hot Golden Apple Cinnamon Wine

Red Wine Steak Marinade

1 gallon sized ziplock bag
1-2 cups dry red wine
¼ cup olive oil
1-2 T. minced garlic

Pour all ingredients into bag. Add steak pieces. Marinate 1-2 hours but no longer than overnight. Grill meat to preference. Melt Gorgonzola or cheddar cheese over steak.

Cowboy Baked Beans

1 pound ground beef
1 large yellow onion, chopped
1-46 oz. can of pork and beans, drained
1-27 oz. can of dark kidney beans, drained
1-15 oz. can of pinto beans, drained
2 cups ketchup
1 cup dark brown sugar, packed
¼ c. red wine (try Barn Dance Red) or cider vinegar
2 T. prepared mustard
1 T. minced garlic

Brown and drain ground beef and onion. Add all ingredients to crock pot. Cook until rich sauce forms, or bake in oven 1-1 ½ hours at 350º.

Roasted Red-skinned Potato Salad

6-8 medium sized red-skinned potatoes
2 T. olive oil
garlic salt
1 cup mayo
2-3 T. fresh chopped dill
1 T minced garlic
2/3 cup diced red onion
½ cup (2 jars) Bacon bits
fresh ground black pepper
sea salt

Toss large diced pieces of red-skinned potatoes in olive oil and garlic salt. Roast on cookie sheet at 400º for 20 minutes or until tender. Cool completely. Mix all ingredients together. Adjust to taste with extra salt, dill, or garlic if needed. Chill.

Best if made a day ahead.

Marinara Fondue

1 – 25 oz. jar of flavored marinara sauce
1 T. minced garlic
1 t. oregano
1 t. olive oil
1 T. dry red wine

Heat all ingredients in fondue pot. Add red wine if need to thin. Keep warm while serving.

Cheese Fondue

3 pkg. Havarti cheese
½ t. dry mustard
2-3 T. dry white wine (add sparingly until smooth)

Heat all ingredients in fondue pot. Stir until melted. Keep warm while serving. Add white wine if necessary to keep creamy.

Dipping ingredients for Marinara and Cheese Fondue

Meatballs (pre-cooked)
Smoked sausage bits
Chicken nuggets
Ravioli or Tortellini pastas (parboiled)
Italian bread cubes
Brussels sprouts
Mushrooms
Broccoli
Parboil vegetables just until tender but still crunchy. Serve on decorative platter.

Chocolate Fondue

1 pkg. Chocolate bark
or
2 cups chocolate chips
1 T. sweet white wine

Melt chocolate in fondue pot. Add wine if need to thin. Keep warm while serving.

Dipping choices:
Strawberries
Bananas
Apples
Rice Krispy treats
Peanut butter cookies
Coconut marshmallows