Recipes using the Wine it© Foods seasonings

Italian Meatballs

sgarrow@stepaheadpodiatry.com (Shelly Garrow) — Sat, 22 Oct 2022 17:58:32 GMT

This recipe will produce a proper meatball… Meaning it’s on the softer side in texture and not a dense, hard hockey puck.

Ingredients

1 1/2 pound ground lean beef

1 1/2 pound ground pork

3 large eggs

1 cup freshly grated good, quality Pecorino Romano or Parmesan cheese

2 good Tbs Wine It® Savory Steer

2 good Tbs Wine It® T.A.P.

1/2 cup dry parsley - rubbed between hands to release oils or 1 cup fresh, chopped parsley.

3 cups bread crumbs - (I use day old Italian Bread.. rough grind… in Food Processor however you can use store bought crumbs as well-just get the plain ones).

2 Cups milk

Instructions

Add milk to bread crumbs and parsley and let sit in bowl until ready to use.
Place beef and pork in a large bowl. In separate bowl, mix eggs, cheese, and both Wine It® blends. Pour into bowl with meats and with your hands/fingers, gently blend ingredients together.
Add moistened bread crumbs and parsley and mix gently thoroughly.
Form meatballs with hands or ice cream scoop. In large fry pan head olive oil over medium flame. Carefully add meatballs and turn after browned on one side. Cook other side until brown. If you have a marinara style sauce, place meatballs in sauce-along with pan drippings-for about 30 minutes then removed. If no sauce, then after turning meatballs over in fry pan, cover partially to finish cooking them.

Wine It® Bourbon Chicken

Sun, 31 Jan 2021 18:38:50 GMT

Bourbon Chicken

So, the mystery of Bourbon Chicken's origin ranks right up there with where Jimmy Hoffa is buried. Is it a fusion of Cajun & Chinese? If so, what kind of Chinese? Hunan? Cantonese? Sichuan? Shandong? etc., etc.? All we know is it's delicious. There are many variations of Bourbon Chicken and we found that using our own Here Chicky Chicky Seasoning/Rub really cranks up the flavor. You'll enjoy making our version of Bourbon Chicken! Easy to make too!

Ingredients

3 lbs Chicken thighs or combo of thighs & breasts. Cut into 1 1/2 pieces
4 Tbsp. Wine it Here Chicky Chicky Seasoning/Rub
1/2 cup Bourbon
1/2 cup soy sauce (I prefer light soy in this dish)
1/2 cup brown sugar
1/4 cup cane syrup (may use dark Karo if you don't have cane syrup)
1 Tbsp. Sesame oil
2 Tbsp. Cornstarch

Instructions

After cutting up chicken, place is bowl and mix will with Here Chicky Chicky and set aside. Using bowl or large measuring cup and the rest of the ingredients except for cornstarch and thoroughly mix. Pour over chicken, toss through and place in refrigerator for a few hours or overnight.

Put chicken pieces into a large colander that is placed into a bowl and drain off the marinade. After draining, preheat oven to 375. Line sheet pan with parchment paper and place chicken evenly on sheet pan. Bake for 25-30 minutes until lightly browned and cooked. While chicken is in oven, put marinade into sauce pan. Bring to boil then lower flame to medium so marinade/sauce is at a soft boil. Make a slurry of water and cornstarch and whisk into sauce. Let cook for a few minutes then lower to simmer for another 15 minutes. Place chicken in serving bowl, add sauce and stir through. Enjoy with your favorite rice!

Notes:

If you want a spicier flavor, add some cajun seasoning to the marinade.

Creamy Garlic Parm Dressing

Fri, 22 Jan 2021 14:48:53 GMT

Creamy Garlic Parm Dressing

Ingredients

* 2 Cups Mayonnaise (I prefer Blue Plate or Hellmann's)
* 1/2 Cup Sour Cream
* 1/4 Milk (whole or 2%)
* 1/2 Cup Grated Parmesan Cheese
* 1 Tbsp. Wine It® TAP Seasoning
* 1 Tbsp. Wine It® Gremolata Seasoning
* 4 Tbsp. White Wine Vinegar (You can use Red Wine Vinegar)

Instructions

Add all ingredients into blender and blend for 20-30 seconds.

Wine It® DIP

Tue, 18 Aug 2020 15:29:21 GMT

Move over Lipton! Wine It® Dip is new dip king.

Wine It TAP Dip! (Move over Lipton!)

Ingredients

• 1 16 ounce container of sour cream

• 1 Rounded tablespoon of Wine It TAP Seasoning

Instructions

Put sour cream into a mixing bowl and add TAP seasoning. Using a whisk, thorough blend TAP into the sour cream. (Using a whisk for just a few seconds incorporates TAP seasoning fully as opposed to just using a spoon). Place into serving bowl, cover and let stay in fridge for at least an hour. This will allow the all the goodies in our TAP blend to absorb into the sour cream.

Tips:

This also goes amazing with baked potatoes!

Beef Stew

Fri, 07 Aug 2020 13:15:38 GMT

Wine it® Beef Stew Recipe

Wine It® Beef Stew

Ingredients

½ cup olive oil
3lbs-4lbs Chuck Roast cut into 1 ½”-2” pieces
Two large sweet onions – diced medium size
4 Cloves garlic – minced
1 6oz can tomato paste
3-4 Tbsp Wine It® TAP Seasoning
3-4 Tbsp Wine It® Savory Steer Seasoning
¾ Cup All Purpose flour
3 Cups Red Wine such as Cabernet, Red Blend, etc. Do not use a sweet wine
1 Quart Chicken or Beef Stock -either works well
4 Cups Potatoes. Peeled & cut into 1 1/2 “pieces
4 Cups Large Sweet Carrots. Peeled & cut into 1” pieces
2 Cups Fresh or Frozen Peas
¼ Cup Soy Sauce
Salt/Black Pepper and end of cooking to check seasoning

Instructions

In large, heavy bottomed pot, heat olive oil. (May use other oil if desired). Chop up onions and garlic and add to oil and saute over medium heat. When softened add Wine It® TAP Seasoning then tomato paste and stir in thoroughly. Cook for another 5 minutes. Place cut up beef in large bowl and season with Wine it® Savory Steer then add flour and toss thoroughly. Add beef to pot and stir thoroughly. Cook for about 20 minutes and stir a few times. Add wine and stock, stir, cover and cook over low heat or simmer until beef is tender. This can take up to 45 minutes.

Add carrots and cook for 20 minutes then add potatoes and peas. Cook for another 30 minutes. Partially cover pot while cooking.

Tips:

You can substitute tomato pastes with crushed or diced tomatoes. If so, add when adding stock and wine. During cooking process make sure to check and stir every 10 minutes. Also, when browning beef feel free to add more oil if needed.

Crab Cakes

Tue, 26 May 2020 16:35:11 GMT

Maryland Style Crab Cakes

Ingredients

2lbs. Lump, Backfin or both
2 eggs- beaten (One whole egg, one yolk)
1 cup mayo
2 Tbsp. Dijon Mustard
1 Tbsp. Hot sauce
2 Tbsp. Worcestershire Sauce
2 Tbsp Wine It TAP seasoning
25-30 Saltine Cracker- crushed up fine in blender on slowest speed.

Instructions

We decided that baking in convention setting produces a better crab cake than frying. Frying tends to flatten out the cake. Also adds unnecessary calories.

Pre-heat oven to 435 degrees F and set it on convection setting.

In medium size bowl use a whisk to blend mayo, mustard, eggs, hot sauce, Worcestershire, and Wine It® TAP seasoning. In a larger bowl gently mix/toss crab and finely crushed crackers. Using spatula add the mayo mixture to crab and gently fold and fully incorporate into crab. Cover bowl and chill for few hours or overnight.

Either grease a baking sheet pan with oil or use a Silpat (silicone baking mat). We get best results with Silpat. Using a ½ cup scoop gently form crab into round balls and place on baking sheet leaving an inch or so between each one. Place sheet pan on lowest rack position. Bake for 15 minutes or until golden brown. You can also check internal temperature. Make sure it’s around 165 or so degrees F. Remove when done and place on serving platter and let cool for a just a few minutes. Serve with lemons and/or Russian Dressing.

Linguini with Roasted Chicken

Wed, 29 Apr 2020 14:38:09 GMT

Linguini with Roasted Chicken

Linguini with Roasted Chicken in Cream Sauce

Ingredients

1 lb. Linguini
1 Roasted Chicken-skin removed & cut into breasts & thighs.
1 Tbsp. Salt
3 Cups chicken stock (low or no salt stock is best)
1 ½ Cup Sour Cream
4 Egg Yolk- Beaten
2 Tbsp of Wine It® TAP Seasoning
Small handful of fresh Italian Parsley – chopped (Or 2 Tbsp dried parsley)

Instructions

In large pot, begin to boil 4 quarts water. In a medium or large sauté pan heat chicken stock to soft boil then turn flame to medium. Whisk in sour cream, TAP Seasoning and egg yolks. Sauce will begin to lightly thicken.

When water is boiling add linguini and salt. Cover to bring back to boil then partially cover and cook until just before al dente. When done, drain linguini and add to cream sauce. Add chicken pieces with skin removed and heat through for 4 minutes and place in serving bowl. Garnish with parsley and serve!

Notes

Left-over roasted chicken works great or even store-bought rotisserie chicken.

Glazed Tuna Steaks with Balsamic Sweet Onions

Fri, 17 Apr 2020 01:13:26 GMT

Glazed Tuna Steaks with Balsamic Vinegar

Glazed Tuna Steaks with Balsamic Sweet Onions

Ingredients

5 Tuna Steaks – About 4-5oz each
3 Tbsp Olive Oil
2 Medium/Large Sweet Onions
3 Tbsp. Balsamic Vinegar
1 ½ Tbsp Wine It® TAP Seasoning/Rub
½ cup Glaze (see recipe below)

For Glaze

½ Cup Soy Sauce (Light Soy is ok too)
½ Cup Balsamic Vinegar
¼ Cup Pure Cane Syrup (If not available you can use ¼ cup brown sugar)
2 Tbsp Ginger – Finely Chopped/Minced
1 Tsp Black Pepper – Ground

Instructions

Pat dry tuna steaks with paper towel and season each one with TAP seasoning. Place tuna in shallow baking dish and pour glaze over them. Turn tuna to cover both sides with glaze. Place in fridge until ready to cook them.

Heat a large heavy bottom sauté pan or quality non-stick over medium flame. After about one minute add oil. Cut onions in half then slice in ¼ inch strips. Add onions to pan and lower flame to medium-low. Partially cover pan and “sweat” onions. When softened add balsamic vinegar and cook for another 3-5 minutes. Remove onions from pan and set aside. Turn off flame but keep pan on stove. Take tuna out of fridge and heat pan on medium-high flame. When hot carefully place tuna steaks in pan. Cook each side for about 2 ½ minutes so tuna comes out medium rare. While tuna is cooking, place onions on serving platter. Remove tuna from pan and place atop onions.

Notes

Use the best quality Balsamic Vinegar, Soy Sauce, Olive Oil you can find. As far as cane syrup, Steen’s is the best!

90 Minute BBQ Spare Ribs

Thu, 09 Apr 2020 21:01:10 GMT

90 Minute BBQ Spare Ribs

90 Minute BBQ Spare Ribs

Ingredients

2 Full racks St. Louis style cut spare ribs
8 Tbsp Wine It® Sooey! Seasoning & Rub
1 Cup Sooey! BBQ Sauce (See recipe below)

Instructions

Light your grill (I prefer wood grills but gas will work too) and bring temperature to 325 degrees. (300 degrees if using kamado style grill/smoker). While grill is heating up, lay out ribs on large sheet pan and trim off the silver skin on the bone side of ribs. Use a sharpened fillet or paring knife to lift off one end of the silver skin. Use a paper towel to grab ahold of loosened silver skin and pull it off the rack of ribs.

I use the cap of the Sooey! jar to fill it with Sooey! seasoning to season one side of rib rack (one capful equals two tablespoons of seasoning/rub). Fill cap again with Sooey! and repeat on other side of rack and repeat steps with the other rack of ribs.

Place the two rack of ribs bone side down on the grill and cover with grill lid. Let it do its thing for about 45-60 minutes. Next, brush BBQ sauce on both sides of ribs and wrap each one in butcher paper or heavy-duty foil. Drop temperature to 250 degrees and cook for another 20-30 minutes. Remove ribs from grill, set on sheet pan to rest then cut into individual ribs.

For Sooey! BBQ Sauce

Ingredients
1 cup ketchup
¼ cup yellow mustard
¼ cup apple cider vinegar
¼ cup pure cane syrup
2 Tbsp Wine It® Sooey! Seasoning

In medium sauce pan add cider vinegar, ketchup, mustard, and cane syrup (may use honey or even maple syrup). Stir to thoroughly mix. Heat on medium flame. Add Sooey! seasoning and stir to mix it in. Partially cover pan with lid and cook on medium low for 10 minutes. Remove from heat until ready to use.

Wine It® Savory Steer Tuna Steaks

Sun, 05 Apr 2020 18:01:10 GMT

Ahi Tuna Steaks

Wine It® Savory Steer Tuna Steaks

Ingredients

4 Ahi Tuna Steaks – About 6-8 ounces each.
2 Tbsp Wine It® Savory Steer Seasoning/Rub
4 Tbsp Olive Oil

Instructions

Pat dry tuna steaks with paper towel. In a dish or shallow baking dish lay out steaks. In small bowl blend olive oil with Savory Steer seasoning into a wet-rub. Using a spoon or brush, coast each side of tuna with Savory Steer.

Lightly spray some oil into heavy bottom pan and heat over medium-high flame. Once pan begins to emit light smoke place tuna steak in pan. Let them sear for about 2 minutes then flip them over and cook for another 2 minutes. Do not move them around between flips. Place on serving platter along with any pan juices. Cover loosely until ready to serve.

Notes

Do not cook them well-done as they’ll be dry.

Stuffed Peppers

Mon, 30 Mar 2020 14:53:18 GMT

Stuffed Peppers

Stuffed Sweet Peppers with Beef

Ingredients

4-5 Bell Peppers (I prefer the red ones as they’re a bit more tender and sweeter).
2 ½ -3 lbs. Ground Beef (I like chuck as the fat gets soaked into the bread).
4 Tbsp. Extra Virgin Olive Oil
2 Cups Italian bread cut into small cubes (Quality gluten-free bread works great too).
1 Cup Grated Parmigiano Reggiano
1 Cup Shredded mozzarella
3 Tbsp. Wine It® TAP Seasoning
1 Cup Simple Marinara sauce (See recipe below)

Instructions

Heat oil in pan and add beef when just beginning to emit light smoke. Break up ground beef and season with Wine It® TAP. Cook until just done, remove from pan and in a large bowl add cubed bread and then add beef and all its juices over the bread. Set aside and prepare peppers and pre-heat your oven to 375 degrees on Bake setting.

You can choose to cut off top, clean our seeds and ribs and stuff whole pepper OR choose to cut pepper in half vertically and stuff each half. Either way, set prepared peppers aside. In bowl with beef and bread add the cheeses, marinara and mix by hand or wooden spoon. Taste and adjust seasoning with Wine It® TAP if needed. Fully fill each pepper to where it mounds over top of pepper and place on sheet pan or shallow baking pan. Leave enough space between peppers so they crisp up a bit during baking. Place peppers in lower third of oven and bake for 35 minutes. Let sit for 15 minutes before serving.

Simple Marinara

Ingredients

4 Tbsp Extra Virgin Olive Oil.
2 Whole Cloves peeled garlic
Two 28oz of crushed or peeled plum tomatoes. (If plum tomatoes use your hands to squeeze and break them up.
• 2 Tbsp of Wine It® TAP All-Purpose Seasoning. (If you don’t have it add salt, black pepper, basil, pat or two of butter and ½ cup dry red wine).

Instructions

In a large sauté pan heat olive oil and lightly brown garlic. When browned remove and discard garlic. Season with Wine It® TAP. Add tomatoes, bring to soft boil then medium low simmer for about 25 minutes.

Notes

I like to spray or rub some oil on surface of peppers as it helps to conduct heat for a nice, very slight char.

Neapolitan Style Eggplant Parmigiano

Fri, 27 Mar 2020 18:16:09 GMT

Neapolitan Eggplant Parmigiano

Neapolitan Style Eggplant Parmesan

Ingredients

2-3 Eggplants good sized eggplants (about 3lbs total).
2 cups (plus ¼ cup for sauce) Extra Virgin Olive oil
4 cups Simple Marinara (recipe below) (Or high-quality store bought Marinara).
1 lb. Fresh Mozzarella torn in small bits or Sliced Mozzarella from Deli.
2 Large eggs, beaten.
1 1/2 cups- Parmigiano Reggiano.
3 Tbsp. Wine It® TAP Seasoning (This is for sauce below).

Instructions

Wash, dry and cut stems tops off eggplants and square off bottom too. Slice lengthwise into ½ inch thick slices. (I don’t peel them but, you may if you choose too). Lightly salt eggplant slices, place in colander or rack place on sheet pan. Cover with small dish and place large can or tomatoes or 2lb weight of something handy. If using rack over sheet pan method, place another sheet pan over eggplant with weight on top.Let drain for hour or two to remove excess water.

Make sauce (see recipe below). While sauce is cooking, pat dry eggplant slices with paper towels.. Heat oil on large saute pan over medium high flame just until light smoke appears. Place eggplant slices into hot oil and fry for about 2 minutes then turn to cook other side. Place on paper towels to drain and cool off a bit.

Pre-heat oven to 375 degrees on Bake setting. In lightly oiled rectangular baking or casserole dish, spoon a thin layer of marinara sauce. Add eggplant slices and add thin layer of cheeses evenly. Spoon dollops of marinara and gently spread over cheeses. Add next layer of eggplant and repeat steps until top layer is cheese and sauce. Finish top layer with two beaten eggs. Swirl baking pan around to coat evenly. Place baking dish into lower third of oven and bake for 45-50 minutes, uncovered. Remove from oven and let cool for at least one hour or more until still warm but not super hot. Slice into serving pieces and enjoy!

Simple Marinara

Ingredients

1/4 Cup Extra Virgin Olive Oil.
• 1/2 of a #10 can of high quality crushed tomatoes. About 4 cups worth.
3 whole cloves garlic.
• 3 Tbsp. of Wine It® TAP All-Purpose Seasoning.

In a large sauté pan heat ¼ cup extra virgin olive oil over medium heat and lightly brown garlic. Once browned, remove and discard garlic cloves. Add tomatoes and Wine It® TAP seasoning and gently stir to blend TAP. B ring to soft boil then low to simmer for about 25-30 minutes.

Notes

The egg on top before baking add a beautiful light crust and flavor. This dish is truly best when cool to just tad hight temperature than warm. Also, the flavor of this red sauce is simply remarkable. There is so much going on inside a bottle of our TAP seasoning!

Boneless Chicken Thighs In Cream Sauce

Fri, 27 Mar 2020 16:47:47 GMT

Boneless Chick Thighs In Cream Sauce

Ingredients

4 lbs Boneless, Skinless Chicken Thighs, Breasts or both together - Cut in half or quarter pieces (depending on size of thighs)

1/4 Cup Extra Virgin Olive Oil
1 Large onion or two medium ones - diced. Either Red or Sweet onions. (I like red ones better in this recipe)
4 Large cloves chopped garlic.
4-5 Tbs Wine It® HERE CHICKY CHICKY
1 Tbs. Wine It® T.A.P. (Truly All-Purpose)
2 to 2 ½ cups sour cream
½ cup chopped parsley or handful of dried parsley rubbed between hands.

Instructions

Place cut up chicken thighs in large mixing bowl and add HERE CHICKY CHICKY.

Thoroughly mix/coat the thighs.

Heat olive oil in large sauté pan and add onion, garlic, and T.A.P.

Cook until just softened.

Add chicken. It may fill up half the pan so stir thigh pieces every 5-7 minutes.

When thighs are just done remove from pan and set aside.

There will be delicious liquid in the pan. Stir in sour cream.

Add the chicken back to pan along with any rendered juices and the parsley.

Bring contents back up to heat then let simmer on low flame for about 5 minutes.

Check for seasoning to see if it needs salt, pepper or more T.A.P.

Notes

The sauce is absolutely delicious! Serve with rice or pasta. Feel free to add sliced Italian or Andouille sausage or even shrimp!

Pork Tenderloin

Tue, 24 Mar 2020 20:53:42 GMT

Grilled Pork Tenderloin

Grilled Pork Tenderloin

Ingredients

Two Pork Tenderloins
4 Tbsp Wine It® SOOEY!
2 Tbsp Olive Oil

Instructions

Pre-heat once part of the grill to Medium-High and other part unlit. With a paper towel pat dry the tenderloins. With a fillet knife or boning knife trim off the silver skin from tenderloins (There is also a small, rope like piece of fat that I also like to trim out). Brush olive oil onto all sides of tenderloins. Next, season all surfaces of tenderloins. (You can also wrap seasoned tenderloins in plastic wrap to marinate for an hour or even overnight).

Place tenderloins on hot part of grill. Do not move around until they are ready to turn-usually after about 6-7 minutes. Cook another 5-6 minutes then move to unlit part of grill. When temperature of thickest part of tenderloin reaches 140-145 degrees F remove from grill, place on a plate and cover with foil. Let rest for 10 minutes so. Slice tenderloins on the bias and plate. Pour rendered juices over tenderloins and enjoy!

Notes

These tenderloins make outstanding sliders when dressed with homemade coleslaw. (See our recipe for Wine It® TAP Slaw Dressing!

Ps. You can also cook these tenderloins on the stove in a heavy bottom sauté pan or cast-iron pan.

T.A.P. Creamy Slaw Dressing

Mon, 23 Mar 2020 20:35:58 GMT

Wine It® TAP Slaw Dressing

Wine It® TAP Slaw Dressing

Ingredients

•2 cups Mayonnaise (Blue Plate is my favorite)

• 2 cups Greek Plain Yogurt (I use FAGE 5% Fat)

• 2 Tbsp Dijon Mustard

• 3 Tbsp Red Wine Vinegar

• 3 Tbsp Apple Cider Vinegar

• 3 Tbsp Wine It® T.A.P. Seasoning

Instructions

In medium bowl add mayonnaise and Greek yogurt, Dijon mustard and both red wine vinegar and apple Cider vinegar. Add Wine It® TAP seasoning. Carefully stir to incorporate ingredients and mix thoroughly until no streaks of other ingredients and it’s all one color.

Notes

One cup TAP Slaw Dressing should work for 16 ounce bag of Cole Slaw. After thoroughly mixing dressing into slaw, cover with plastic wrap and let sit in fridge for at least 2 hours.

This dressing also makes an outstanding dip for veggies and chicken wings!

Grilled Pork Loin Roast

Wed, 18 Mar 2020 22:00:19 GMT

Grilled Pork Loin Roast

Grilled Roast Pork Loin

Ingredients

1 Pork Loin 3-4 lbs. - Butterflied
3- 4 Tbsp Wine It® Sooey!
3 Tbsp Oil of your choice

Pre-heat outdoor grill to 350 degrees. (I did this one on our Big Green Egg). Trim off any large amounts of fat on loin but leave some for moisture and flavor. Carefully draw your knife down the length of the loin. Make the cut about half way into the diameter of loin. Spread out and flatted the roast. Sometimes requires a few more cuts to open it up fully.

Brush or spray oil over the surfaces of the roast. Season liberally with Sooey! on all sides. If using outdoor gas grill I suggest using a cast iron griddle to prevent burning. If using a kamado style smoker/grill use the ceramic flame deflector). Place pork loin on grill and use grill lid to cover. Cook until internal temperature reads 145 degrees. Remove from grill and let rest with loose foil cover for about 10 minutes.

Notes

We love using a mustard-based BBQ sauce for this recipe to finish off the roast. Delicious!

Air Fried Chicky

Wed, 18 Mar 2020 21:25:29 GMT

Who knew?

Air Fried Chicky

Ingredients

2 Fryer Chickens (around 2.5lbs each)
5 Tbsp Wine It® Here Chicky Chicky
2 Lemons – Cut in Half
4 Tbsp Olive Oil (Can also use oil of your choice or use a spray oil).

Instructions

Pat dry each chicken with paper towel and place in a large bowl. Rub or brush oil on each bird. Measure out the Here Chicky Chicky in a small bowl and season both inside and outside of bird (use 2 ½ Tbsp for each chicken). Place lemon halves into cavity of chicken and tie ends of drumsticks to close cavity up. Does not have to be fully closed.

Place chickens into basket of air fryer and close lid. Set temp to 360 and timer to 40 minutes. Check that temperature reads 165 degrees in thickest part of thigh. Remove birds and let rest for about ten minutes or so before serving. Use the juices to drizzle over carved chicken!

Savory Sirloin Steaks

Wed, 18 Mar 2020 18:54:29 GMT

Savory Sirloin Steaks!

Wet-Rubbed Savory Sirloin Steak

Ingredients

Large Top Sirloin Steak – at least 1 ½ inches thick.

Wine It® Savory Steer

Olive Oil

Instructions

First thing to do is get your grill going to temperature to around 450 degrees. Pat dry sirloin with paper towels and place them in shallow backing dish. Add the Savory Steer into a small bowl or measuring cup (about one Tbsp per pound of sirloin)> Stir a slow stream of oil until consistency is thick but pourable. Brush sirloin with the wet rub. You can grill them right away or place in refrigerator for half hour or so.

Place sirloin on the grill and close grill lid. Let grill for about 7 minutes then turn over. For best results cook until medium rare. Remove from grill and cover loosely with foil. Let rest for 10 minutes. Slice across grain on the bias.

Notes

The drippings are off the hook delicious!

Roasted Chicken

Wed, 18 Mar 2020 17:54:44 GMT

Roasted Chicken

Roasted Chicken

Ingredients

1 Roaster Chicken – 4 ½ to 5 ½ pounds
Two large sweet onions – One, cut into thirds. The other cut into 4 slices.
Two rounded capfuls of Wine It® Here Chicky Chicky
Olive oil (or oil of your choice)

Instructions

Pre-heat oven to 400 degrees. Remove giblets and set aside. Rub chicken with oil. Season both outside and inside of bird with Here Chicky Chicky. (I also seasoning the giblets). Place onion pieces inside of bird. Brush some oil onto baking pan and place onions in center and place bird on top of onions. (If desired you may also place seasoned giblets next to chicken).

Put bird into oven in the center rack position, uncovered. After 10 minutes drop oven temperature to 325 and roast for about 75 minutes. Take out of oven, loosely cover with foil and let rest for about 10 minutes. Enjoy!

Notes

Save and use the delicious drippings to drizzle onto your plated chicken!

Buttered Up Grouper

sgarrow@stepaheadpodiatry.com (Shelly Garrow) — Wed, 18 Mar 2020 17:33:27 GMT

Buttery Hot Baked Grouper

Buttery Baked Grouper

Ingredients

4-5 Grouper Fillets
One stick or 8oz unsalted butter
2Tbs Wine It® T.A.P.

Instructions

Pre-heat oven to 450 degrees. I like using the convection setting. If your oven does not have convection feature pre-heat to 475 degrees.

Pat dry grouper with paper towels place in baking dish.

Melt butter. In small bowl stir in T.A.P. seasoning into butter and stir thoroughly. Spoon mixture over the fillets. Turn them over and repeat. Place in oven, uncovered, in center of oven. Bake for about 15 minutes or until light golden color.

Notes

The pan drippings make an excellent sauce for veggies or pasta as a side dish.

Sweet Slow Carrots

Wed, 18 Mar 2020 16:44:46 GMT

A most remarkable yet simple carrot dish.

Sweet Slow Cooked Carrots

Ingredients

• 2lbs Large carrots- Peeled

• Extra Virgin Olive Oil

• 3Tbs Wine It T.A.P.

Instructions

Wash, peel and slice carrots on the bias about ¼ inch thick. In large bowl, toss the carrots with T.A.P. to full season carrots.

Heat oil in large sauté pan over medium heat until just a slight smoke appears. Carefully place carrots into pan and drop heat to medium low. Cool slowly and partially cover pan with lid or foil. Every few minutes stir through to turn over carrots. Remove from pan when carrots are al dente.

Notes

This cooking methods produces an amazing and naturally concentrated flavor of the carrots. Our T.A.P. ingredients simply put a shine on the inherent flavor of carrots. Spectacular side dish!

Shrimps with Balsamic Vinegar

Wed, 18 Mar 2020 15:25:40 GMT

Balsamic Sweet Shrimps

Ingredients

• 1 ½ - 2lbs Large or Jumbo Shrimp- Peeled & De-veined

• 3Tbs Oil of your Choice. (I prefer olive oil).

• 3Tbs Wine It® T.A.P.

• 3-4 Tbs of Balsamic Vinegar (I prefer the thicker aged vinegar)

Place shrimps in large bowl and toss with T.A.P. seasoning.

Heat large frying or sauté pan with oil in it on medium high and place shrimps into pan. Give pan a shake to level out shrimp. After one minute lower temp to medium and turn over shrimp. After 2 minutes add the balsamic vinegar and gently mix it through shrimp.

Remove from it and place on shallow platter. This dish goes fantastic with champagne or a medium dry white sparkling wine.

Shredded Beef with Quick Aioli

sgarrow@stepaheadpodiatry.com (Shelly Garrow) — Tue, 18 Feb 2020 20:52:35 GMT

Shredded Beef with Quick Aioli

Prep Time: 10 minutes

Cook Time: 7 hours

Total Time: 7 hours, 10 minutes

Ingredients

4-5 lb Quality Chuck Roast (look for good marbling).

5 Tbs. Wine It® Savory Steer Plus another 2-3 Tbsp. set aside.

¼ Cup Olive Oil

16 oz Beef Stock or Broth

1 Large Sweet Onion cut into thick slices.

¼ Cup Red Wine Vinegar

½ to ¾ Cup Mayonnaise

1 Round Tbsp. of Wine It® T.A.P.

Instructions

In large bowl seasoning entire roast with the 5 tablespoons of Wine It® Savory Steer. In large sauté pan heat olive oil over medium high flame just until it gives off some smoke. Carefully place roast in pan and lower flame to medium. Brown all sides of roast. Takes total of about 8-10 minutes.

Place roast in slow cooker. Heat same sauté pan under medium high and add beef stock. Using wooden spoon carefully and slowly stir up the browned bits from roast. Pour stock into slow cooker and set cooker on high for 6-7 hours or until beef falls apart. At the three-hour mark, add the onions.

While roast is cooking, prepare the aioli. Whisk in Wine It® T.A.P. to the red wine vinegar. To the vinegar add the mayonnaise and whisk until thoroughly mixed. Place aioli into squeeze bottle or small bowl and refrigerate until needed.

When roast is done, carefully remove to large bowl. Pour out 2-3 cups of the remaining liquid and stir in 2-3 tablespoons of Wine It® Savory Steer. After shredding beef add liquid back to beef and mix thoroughly. Serve immediately and/or keep warm in slow cooker. We like to make sliders with a touch of the aioli.

Roasted Pork Rib Roast

sgarrow@stepaheadpodiatry.com (Shelly Garrow) — Tue, 04 Feb 2020 19:11:30 GMT

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Ingredients

3-4 lb Pork Rib Roast

3 Tbsp Rounded Wine It® Sooey!

3-4 Tbsp Extra Virgin Olive Oil

1 Tbsp Water

Instructions

Preheat oven to 350 degrees F.
In small bowl or measuring cup add Wine It® Sooey! Add water and stir with small spoon. Add olive oil and mix thoroughly to form wet rub/paste. Pat pork roast dry with paper towel then rub paste over entire surface or pork. Place in shallow roasting pan and put into middle of oven. Roast for 40 minutes or until internal temp reaches 145 degrees F.
Remove from oven and loosely cover with foil. Let rest 20 minutes. (Temp will rise another 7-10 degrees while resting.)

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Category: Pork

Sautéed Fresh Shrimp

sgarrow@stepaheadpodiatry.com (Shelly Garrow) — Thu, 23 Jan 2020 21:10:47 GMT

Sautéed Fresh Shrimp

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Category: Seafood

Ingredients

1 1/2 lb Large Shrimp, peeled, deveined and butterflied

1 Tbsp Butter

2 1/2 Tbsp Extra Virgin Olive Oil

3 Tbsp Wine It® Here Chicky Chicky

1 Lemon, sliced

Instructions

Heat butter and olive oil in large frying pan over medium heat.
In medium size bowl toss shrimp with Wine It® Here Chicky Chicky.
Place shrimp in pan and cook for 2 1/2 minutes. Turn each shrimp over and cook on other side for 2 minutes.
Place cooked shrimp in serving dish and squeeze juice of lemon onto shrimp and serve immediately.

Stuffed Pork Tenderloin

sgarrow@stepaheadpodiatry.com (Shelly Garrow) — Thu, 23 Jan 2020 20:55:10 GMT

Stuffed Pork Tenderloin

Ingredients

1 Package Pork Tenderloin (contains two tenderloins)

1 Small Onion, chopped fine

2 Cloves Garlic, chopped

3 Cups Cremini Mushrooms, chopped (can use button mushrooms too)

½ Cup Romano Cheese, grated

½ Cup Breadcrumbs

2 Rounded Tablespoons Wine It® SOOEY!

1 Tbs. Wine It® T.A.P.

Extra Virgin Olive Oil

Instructions

In large skillet or sauté pan heat just enough olive to cover pan over medium-high flame and add mushrooms and season with T.A.P.
Add onion, garlic and lower flame to medium. Cook until most of the liquid is evaporated.
While mushrooms are cooking, gently pound each tenderloin to ¼ inch thickness and seasoning with SOOEY!. Cover with foil and set aside.
Add mushrooms to large bowl and mix in Romano and breadcrumbs.
Spoon mushroom mixture over each tenderloin and gently roll up length wise.
Tie with two or three pieces of butcher’s string.
Heat sauté pan again and add just enough oil to cover bottom of pan.
Add tenderloins and brown over medium flame. Then cover with lid and lower heat to low and cook for about 13-15 minutes or until internal temp is 145 degrees. (Temp with rise 5-7 degrees when removed from pan)
Let set in plate for 5 or so minutes and slice in half inch pieces.
Pour pan drippings over them and enjoy!