Chorizo al Vino Tinto

 

Chorizo al Vino Tinto

1 small yellow onion or a large shallot chopped fine
1 large clove of garlic minced well
1/2 tablespoon olive oil
3/4 pound chorizo, skin removed and sliced
3/4 cup red wine
3 tablespoons honey
salt, pepper, dried thyme, dried ground rosemary to taste

Basically this is a Spanish tapas dish; it's chorizo slices cooked in red wine to make a reduced sauce. Sauté onion and garlic in olive oil. Add sliced chorizo and cook till slightly browned on both sides. Add wine and spices and cook till wine reduces. When sauce is reduced add the honey to further reduce and thicken the sauce. Serve with crusty bread or over rice or pasta. Very rich and delicious, so dark in color some folks might be put off by the color, not us.

Gainesville Seafood Market

 

Gainesville Seafood Market

Taking a trip to Gainesville Seafood Market today to stock up on fresh fish. We package it up and put in our freezer to use as we go. After today we're headed into a cold stretch so roads will be too icy to drive down there then.

Gruyere and Muenster Scalloped Potatoes

Gruyere and Muenster Scalloped Potatoes

6 medium russet potatoes, peeled then sliced on mandolin
olive oil for coating baking dish sides and bottom
3 yellow onions sliced on a mandolin and caramelized
2 cups milk
8 ounces of gruyere cheese grated
8 ounces of muenster cheese grated
nutmeg, salt and pepper to taste
3/4 cup gluten free bread crumbs

Brush 9 x 12 inch casserole baking dish with olive oil. Arrange two layers of potato slices on the bottom overlapping slightly. Next add half of caramelized onions. Sprinkle with nutmeg, salt and pepper. Melt cheeses in the milk. Pour half cheese and milk mixture over the first layers. Repeat again with remaining potatoes, onions, nutmeg, salt, and pepper. Pour remaining milk cheese mixture over the top. Cover the top with bread crumbs and bake covered at 375 F for 45 minutes. Remove cover and bake another 20 minutes till top starts to bubble and brown. Let cool for 15 minutes before serving. Cut into serving sized pieces. Very hearty and delicious!

Strawberry Tomato Avocado Salad

Strawberry Tomato Avocado Salad

1 pound strawberries sliced
2 cups cherry tomatoes cut in half
1 large avocado sliced
1/4 cup red onion chopped fine (I used me pickled red onions)

1/4 cup balsamic vinegar
1/2 cup olive oil
1 teaspoon honey
1 teaspoon mustard
1 garlic clove minced (I used powdered garlic powder)
salt and pepper to taste

Mix first four ingredients for salad. Mix remaining ingredients for dressing and drizzle over the top of salad and toss gentle. I was surprised that Gary liked the salad which he called unusual. Another quick and tasty salad. Enjoy !