Dec 14, 2015 | Recipe, Soups
Served at the 2015 Holiday Fare Wine Trail 5 to 6 medium yellow onions 1 tablespoon oil 2 tablespoons butter ½ teaspoon sugar 1 teaspoon salt 3 tablespoons flour 6 cups beef stock 1 cup Adam Puchta Nouveau 1 bay leaf ½ teaspoon ground sage Salt and pepper to taste 12...Aug 3, 2015 | Desserts, Recipe, Sides
Served at the 2015 Berries & BarBQ Wine Trail 16 oz. fresh or frozen mixed berries 1-2 cups sugar 1 cup Raspberry Weisser Flieder Rinse berries and place in medium bowl. Pour sugar over berries and place in refrigerator for 2-3 hours. Remove form...Aug 3, 2015 | Appetizers, Mains, Recipe
Served at the 2015 Berries & BarBQ Wine Trail Ingredients: 8 lb. Boston Butt Blues Hog Tennessee Red BBQ Sauce Blues Hog Dry Rub 1 stick butter 1 cup brown sugar Olive oil Green chives, sliced for garnish Pulled Pork: Rub generously with Blues Hog Dry Rub,...Jul 31, 2015 | Mains, Recipe
Served at the 2015 Berries & BarBQ Wine Trail Tandoori Grilled Chicken Use even amounts of the following spices (I used ¼ cup of each spice for 15 lbs of boneless skinless Chicken Thighs): Ground Coriander, Ground Cumin, Ground Turmeric Garam Masala, Smoked...Jul 28, 2015 | Drinks, Recipe
Served at the 2015 Berries & BarBQ Wine Trail A delicious twist on a classic Margarita 3 bottles Adam Puchta Vignoles (the blue bottle) 1 liter Master Mixes Margarita Mix (contains no alcohol) 3 oz Gran Marnier Mix ingredients in a large serving...Jul 28, 2015 | Appetizers, Mains, Recipe
Served at the 2015 Berries & BarBQ Wine Trail 3-4 pound pork shoulder Salt and pepper 1 Tablespoon oregano 2 teaspoons cumin 2 Tablespoons olive oil Apple cider vinegar Load the wood tray of your smoker up with one handful of hickory chips and pre-heat to 225°...
