Mary Ann - Merlot

[MJ]

I was in my local kitchen store yesterday and thought of you. They have Merlot soaked Oak Chips for the grill.

Would that give you a headstart on your day? LOL

MJ

[Mary Ann]

Sounds pretty good, but actually, I cut to the chase and soak the meat in merlot sometimes. Makes a nifty marinade.

Here's another good one. A small chuck roast dredged in flour, salt, and pepper, and seared in a dutch oven. Pour in a couple of cups of good beef stock. Simmer covered on low for a couple of hours with a bay leaf in there. Then throw in some coarsely cut potatoes, carrots, whole mushrooms, and onions with a cup or two of merlot, about a teaspoon of thyme, a pinch of oregano, and two good pinches of basil. Also, flip in a clove or two (or three) of garlic. Slam the lid on and leave the room for a couple more hours.

When you come back, the smell will nearly kill you. But wait for the rest of the family to show up to eat it. It's only decent.

Or you can skip the veggies, and saute separately some finely chopped carrot, celery, and onion in olive oil or butter in another pan, then throw that in with the meat. Add the wine, cook until it falls apart, then add some broad noodles. Yum, yum, and yum.

Barley's good in there, too, in place of the noodles.

Winter food. Yum.