Saturday, May 29, 2010

Chili Potato and Grilled Vegetable Burritos

2 cups chili
Try this or this, or you can use a 15-ounce can - the spicier, the better.
2 cups cooked, diced potatoes
Use some potatoes made like these, with or without the spices.
2 cups grilled vegetables
I’ve made the recipe with leftovers from this and this, both of which can be frozen.
4 large flour tortillas

Combine chili, potatoes and vegetables and heat. Roll up in tortillas. Serve as is, or brush/spray with some olive oil and bake at 350 for 10 minutes until lightly crispy.
Serves 4 generously

Saturday, May 15, 2010

Hot Spiced Wine

4 cups red wine (Burgundy or Pinot Noir are preferable)
4 ounces brandy
2 Tbs brown sugar
1 oz. lemon juice
1 cup orange juice
3 whole cloves
7-10 whole peppercorns
4-5 whole cinnamon sticks

In a four-quart saucepan, combine all ingredients except the wine.

Bring to a boil and and keep at a steady boil for about 10 minutes until the liquid is reduced by about half.

Lower heat and add the wine. Simmer 10 to 15 minutes but be careful not to bring it to a boil a second time. Strain the fragrant product through a fine sieve.

Serve hot and garnish with a cinnamon stick.