Rich and lush, superb black berry on the bouquet, toasty oak, Asian spices and kirsch. The wine has a great nose. Raspberry, blackberry and chocolate notes emerge on the palate and lead to a long, fruit-filled finish. Enjoyable now, this hedonistic opulent red will continue to provide pleasure through 2018. The style of this wine will make it a great \u201chouse red\u201d\u2026 perfect for Fall and Winter entertaining.<\/p>\n
Red<\/span><\/b> State<\/span><\/b> Casserole<\/span><\/b><\/p>\n 6 ounces of Tanqueray Gin<\/p>\n \u00bd ounce of Noilly Pratt Dry Vermouth<\/p>\n A goodly amount of ice<\/p>\n 1 lb venison\/pork sausage cut into \u00bd\u201d slices<\/p>\n \u00bd lb other w\u00fcrsts cut into \u00bd\u201d slices<\/p>\n 1 21oz can Bush\u2019s Grillin\u2019 Beans Black Bean Fiesta recipe<\/p>\n 1 15oz can Hormel Chili<\/p>\n 1 pkg Sargento sliced Vermont White Cheddar<\/p>\n 1. Put gin and vermouth into a glass pitcher, fill with ice, stir vigorously while incanting, \u201cYou who know all, thank you for providing us juniper and all the other obscure ingredients responsible for creating this sacred liquid!\u201d Strain into a pre-frozen Martini glass of admirable size.\u00a0 Skewer the olives on one of those tacky cocktail swords, place in glass. Immediately begin consuming.\u00a0 Now you can begin the food prep, and the cooking!<\/p>\n 2. Preheat oven to 400\u00b0F<\/p>\n 3. Heat sausages and w\u00fcrsts in a skillet, flipping occasionally 3-5 minutes. Put beans into pot over medium heat.\u00a0 When sausage\/w\u00fcrst is cooked, drain and add to the pot with the beans. Mix thoroughly, and cook for another minute or so.<\/p>\n 4. Put beans and sausage mix into a casserole.\u00a0 Spread the chili over the mixture, making a separate layer.\u00a0 Layer the cheddar slices over the mixture.\u00a0 Use the entire package to create a thick \u201cblanket\u201d over the mixture.<\/p>\n 5. Put into the oven for 10 minutes.\u00a0 Then switch oven to broil.\u00a0 Broil the casserole \u2018til the cheese topping turns a deep golden color.<\/p>\n 6. Dig in<\/p>\n n.b.<\/span><\/b>\u00a0 There can\u2019t be an easier dish to modify than this one.\u00a0 Don\u2019t fret about the \u201csausages\u201d.\u00a0 Andouille, chorizo, bratwurst, hot dogs & just about \u201canything\u201d.\u00a0 It\u2019s a function of what you have on hand and how spicy you want the end result. I like a mix of textures and tastes. Hormel also makes a spicy Chili.\u00a0 It would work, too.\u00a0 Smokier taste?\u00a0 Bush\u2019s does a \u201cmesquite\u201d recipe that would be great.\u00a0 Also\u2026 I added no additional seasonings\u2026 but I can imagine that chili powder, red pepper flakes, or hot paprika would add extra dimension of \u201cheat\u201d if that\u2019s a preference.<\/p>\n","protected":false},"excerpt":{"rendered":" Perfect for Sunday supper, great to enjoy at the ski lodge or on any snowy day\u2026 I am almost embarrassed by how easy this dish is to prepare.\u00a0 Almost.\u00a0 I could lead you down the path, recounting how I soaked … Continue reading ![\"red](\"http:\/\/www.summerofjim.com\/wp-content\/uploads\/2014\/04\/red-state-casserole.jpg\")
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