We bought our corzetti pasta stamp and used the corzetti pasta recipe at Fantes.com We boiled our corzetti about 4 minutes more after they popped up to the surface. 3/4 lb. Italian sausage 3 cloves garlic, minced 3 tbsp. extra virgin olive oil 1 red pepper 16 leaves, chopped basil 1/4 cup shaved parmesan cheese … Continue reading
Caprese Skillet Eggs (vegetarian)
For Dinner, Lunch or Brunch, this dish is packed with flavor and texture and is easy to whip up for guests! CAPRESE SKILLET EGGS (taken from Sunset Magazine and tweeked) 2 Tbsp. olive oil 1/2 cup chopped onions (I put in 3/4 to 1 cup) 3 medium tomatoes, chopped 1/2 tsp. each kosher salt and … Continue reading
Scallops, Corn and Basil Hobo Packs
We add extra wine and butter to this recipe. We also serve it over angel hair pasta. SCALLOPS, CORN AND BASIL HOBO PACKS (Food & Wine 2004) 6 servings Using foil pouches, or hobo packs, is a fabulous way to grill seafood. It allows food to steam in it’s own juices. 3/4 cup dry white … Continue reading
Robert Foley “The Griffin”, 2009
We’re going to start this blog off with one of my all time favorite wines. Robert Foley “The Griffin”, 2009. A Napa Valley, California red made up of 50% Petite Sirah, 37% Cabernet Savignon, and 13% Merlot. I first bought this wine, years ago, because it contained a small percentage of the charbano grape. The … Continue reading
Red Wine, White Wine, Fine Food Too! 