Free Recipes Archive
Source: Zinfandel at Sutter Creek, Sutter Creek, California 8 ounces fresh, cleaned blueberries or 8 ounce bag frozen blueberries, unsweetened 1-1/2 tablespoons lemon juice Pinch of salt 1/2 cup granulated sugar 1/2 cup hot water 1/2 cup your favorite zinfandel Read More …
Source: Zinfandel – Chicago, Illinois 1 tablespoon kosher salt 1 tablespoon granulated sugar 1 tablespoon dark brown sugar, packed 1 tablespoon chile powder 1 tablespoon ground cumin 1 tablespoon pepper 2 tablespoons Hungarian sweet paprika Makes 1/2 cup, enough for Read More …
Source: Zinfandel – Chicago, Illinois Serves 4. 2 slabs pork spareribs 1/2 cup Zinfandel’s Rib Rub 2 cups Zinfandel’s Barbecue Sauce The night before grilling (or at least several hours before), rub the Rib Rub into the spareribs, covering both Read More …
Source: Zinfandel Restaurant – Chicago, Illinois 1 tablespoon corn oil 1-1/2 cups red onion, finely chopped 3 cups chopped canned tomatoes with juice 2 tablespoons cider vinegar 1-1/2 teaspoons kosher salt 3/4 teaspoon pepper 1/4 teaspoon dried thyme 1/8 teaspoon Read More …
The secret is in using a cast iron skillet. Nonstick pans produce anemic, soft corn bread. This recipe also works well with corn stick or muffin molds, as long as they’re well-seasoned cast iron. If your pan is hot enough, Read More …