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Taco Soup makes for great party fare because you won’t spend a lot of time in the kitchen, and it’s very hearty.  Like a chili, this pairs well with a slightly chilled bottle of Grenache – one of my favorites is actually a blend.

Ingredients:

• 1 lb ground bison (or ground beef)
• 1 Taco Seasoning packet
• 1 15 oz can Kidney Beans
• 1 15 oz can Black Beans
• 1 15 oz can corn
• 1 15 oz can diced tomatoes
• 1 15 oz can tomato sauce
• 1 9 oz can olives (drained)*
• 1 can water

*NOTE:  I only drain the can of olives because their brine is so very salty.

In a medium sized skillet, over medium-high heat brown the meat, seasoning only mildly.

Then in a large pot – or crock pot, add in all your ingredients.  Let simmer for approximately 1 hour.  This is a great one to start at the very beginning, so it’s simmering along while everything else is happening.

Boneless wings are not that daunting at all.  I’ve taken to making them because my boyfriend Chris is not a huge fan of eating meat off the bone.  (I agree – the veins in chicken wings leave me feeling a little – blech.)

Ingredients:

• 6 chicken breasts
• 3 cups bread crumbs (I use plain, but if you like the garlic and herb go for it!)
• 1 cup flour
• 6 eggs
• 3 TBS milk
• pinch or two of salt
• fresh ground pepper
• 1 cup of good oil – canola or olive

First, cut each chicken breast into approx. 3 inch strips.  Beat the eggs, and add the milk, stirring again

Mix the flour and bread crumbs, add salt and fresh ground pepper.

Pour your oil into a large skillet and get it heating over med-high heat.

Set up an assembly line.  Cut up chicken pieces, eggs, bread crumb mixture.  Dip one or two pieces of chicken into the egg mixture at a time, then the breadcrumbs – making sure to coat well.  Then into the hot oil.  You want the oil to sizzle when you drop them in, so make sure it’s hot , but not smoking.

Keep an eye them – they should not be much longer 2-3 minutes, before you need to turn them.

Drain the wings on a plate lined with paper towels.

Now – these are fun because you can shake them or dip them.  Just know that the sauce is as easy as doubling the brisket sauce and setting half aside for this.  Or if you are culinary goddess you can set half the sauce aside and then add in some other flavors to really keep your guests on their toes.  I know some people really love their wings spicy – so add in a couple more dashes of hot pepper sauce!  Serve up plain or if they are super spicy add some ranch and celery sticks for true wing connoisseurs.  Anything spicy goes well with Gewurztraminer and my new favorite is from Hermann J Wiemer Vineyards.

One of my favorite recipes for any afternoon get together are these little BBQ Brisket Hustlers.  Sometimes I make them full size, but when there are a lot of people and a lot of food, you want everyone to try everything without over stuffing!   I love a bright and fruity white wine with this dish.  Sharp’s Hill Viognier is perfect!

Bar-B-Q Brisket Hustlers

• 1 (4 pound) Beef Brisket*
• 3 TBS olive oil
• 1/2 sweet onion small dice
• 5 cloves of garlic minced
• 2 cans tomato sauce
• 2 TBS vinegar (I like cider or balsamic)
• 3 TBS dark brown sugar
• 3 TBS Molasses
• 2 tsp Worcestershire
• 1 TBS hot sauce or a couple pinches of red chili flakes
• fresh ground pepper & salt
• 12-14 small Ciabatta rolls, or other dinner roll.

* I like the flat half of the brisket because it’s much leaner.

The great thing about making homemade BBQ sauce is that you can tailor it to your own tastes.  There are a few key ingredients – ie: tomato sauce or ketchup – but then you get to play with the sweet, sour, or spicy factors.  You can add anything from preserves to coffee!  And if you think it’s too thick – add your favorite beverage!  Wine, Coca-Cola, whiskey, or even a good beer will thin it out and add delicious flavor.

To start – preheat the oven to 300° then warm a dutch oven or a deep oven-proof skillet to med-high and add 2 TBS of the olive oil.  Remove the excess fat from the brisket, and season it with fresh ground pepper and a little salt.  Place the brisket in the heated oil and cook until lightly brown on each side.

Remove the brisket and set aside.  Turn the heat down slightly, add the rest of the olive oil to the pan and the onion & garlic.  Cook for 5 minutes or so until just translucent.

Next add the vinegar, tomato sauce, dark brown sugar, molasses, worcestershire, and hot sauce/chili flakes.  Let it simmer for 10-15 minutes stirring occasionally.

Taste the sauce!  If it is not flavored to your liking think about what you suppose it needs and go from there.  You can increase any of the ingredients or add your own flair.

Return the brisket to the sauce with any accumulated juices.  Cover and place in the oven.  The brisket needs to cook for at least 3 hours.  (I often will make a brisket the night before an event or put it in first thing in the morning.  You could even just make your sauce the day before!)

Once it is fork tender, remove it from the oven and let it rest for 5 minutes.  Pull the brisket apart and let it soak in the sauce.

Cut the rolls in half and toast them in the broiler for a minute.  Once you take them out, line them up and put your Hustlers together. I have included a simple coleslaw recipe that is a great topper for the brisket sandwiches!

Coleslaw

• 3 cups shredded cabbage (green & purple)
• 2 carrots shredded
• 1/2 apple julienned
• 1/3 cup mayo (low fat is fine but no miracle whip)
• 1 TBS sugar
• 1 tsp celery salt
• 2 tsp cider vinegar

In a bowl add the cabbage, carrots, and apple.  In a smaller bowl add the mayo, sugar, salt, and vinegar.  Mix well.  Add the mayo mixture to the cabbage, carrot, and apple and mix again.  Coleslaw is great on your brisket sandwich or you can serve it on the side!

Superbowl Sunday is one of the greatest things about the New Year, a day that is perfect for entertaining with appetizers and small bites.  Add wine to the mix and you have a classy shindig – and more room for food . . . ever notice how beer just makes you full?

For a simple yet tasty Superbowl Party my menu looks like this:

Hummus & Roasted Red Pepper dips with pita chips
Almost Famous Boneless Wings with Spicy Bar-B-Q sauce
Beef Brisket Sliders
Taco Soup

Today we are going to jump right in with the dips.

Hummus has become a more mainstream food item, but some people still don’t understand how easy it is to make.  My boyfriend, Chris, is the Hummus pro in our house.  Here is his favorite way.  The Roasted Red Pepper dip is a spin off, and delicious.

Hummus:
2 cans Garbanzo beans – drain off most of the water
1 lemon – juiced
1 TBS Tahini *
1 TBS +/- Cumin
3 TBS olive oil
3 cloves roasted garlic *
1-3 TBS of balsamic vinegar

*NOTE:  Tahini is a sesame seed spread.  It may be difficult to find – look in the peanut butter section or the natural foods section of your grocery store.  To make the roasted garlic – simply wrap in foil and drizzle with a little olive oil then put in the oven at 325° for 20-30 minutes .

Put all ingredients in a blender or food processor and blend until it’s smooth and creamy.  Some people like it a little thicker so it’s more of a spread, but if you add a little extra olive oil, it makes it velvety and scrumptious.  Place in the refrigerator for an hour or so to let the flavors fuse.  P.S.  If you have leftovers – it’s great on a sandwich.

Roasted Red Pepper dip:
1 Jar of Roasted Red Peppers, drained
1 cup pecans (toast them for more flavor)
3/4 cup plain bread crumbs
3 TBS molasses
1 lemon – juiced
3 TBS olive oil
1/4 teaspoon cumin
1/4 teaspoon paprika

Place pecans and bread crumbs in a blender or food processor and pulse until finely ground.  Remove from the blender.  Add the red peppers, molasses, lemon juice, cumin and paprika and blend until smooth.  Add the pecans and bread crumbs back in and blend again.  Finally add the olive oil in a thin stream while blender/processor is on a low speed.

Serve dips alongside a variety of crackers, pita or even tortilla chips.  They also go great with a sliced baguette or warmed pita bread.