I’d like to invite you to our PBS Wine and Dine Events. I’m sure you are familiar with SNL. Well the PBS here is not referring to the Public Broadcasting System, but our very own Performance Blogging System. These events are held on Wednesday evening 8:30 PM EST right here on the Web. Every week is unique. The link to log on is here. Just click on this line and it will take you to Zoom to get you connected.
Yes they are virtual affairs that gather folks from all over the world. And, yes, I meant the World.
People can be here from the US, Canada, the UK, other Eastern European countries, and even Australia.
You will find people there, not only from the US, but also from Canada and Australia. Anyone else, from anywhere at all is welcome. We are a friendly bunch, and we gather to share favorite recipes and also our wine.
We all get our wine from a wonderful Napa/Sonoma Exclusive Wine club and we are always anxious to talk about our latest favorite. I say latest favorite because every month we are discovering new varietals. Some are more to our liking than others, but truly I have not had one yet that I didn’t like.
I never particularly liked red wines. The sulfur in them made me flush. But this wine is very low in sulfur content – all natural. I don’t flush at all and don’t get the headaches either. That is because there is no additional sulfides added this wine. It is all naturally fermented. Just absolutely delicious wines.
Back to the Wine and Dine Events
But I am digressing from the party, which is easy to do when we get to talk about this wine. The Wine and Dine events on Wednesdays are a very fun time. Each week two, three and sometimes four different people prepare a dish for us. This past week we had four and I’ll share a couple of recipes down below. One was what I call a lethal dessert, because I am sure it is very sweet and rich not to mention the calories. But it is a quick and easy one to make.
Also featured this past week was a special blue cheese hamburger recipe (see below) complete with outdoor grilling in the snow. And a yummy looking ground beef casserole. Our leader, Rory, always has a small segment too and this week his wife, Tanya, made a quick lemon-butter sauce for over spaghetti. Oh the calories there.
One of our members has become a weekly presenter. He is a natural clown and started us out learning to make interesting dishes using Ramen noodles. He always makes a production of throwing away the accompanying package of seasoning, as he loves making his own. We always look forward to his segment to see what he is concocting that night. He is truly fun and amazing.
Better than on TV
This wine and dine event is better than any other half hour you might choose on your TV. Early on, we even had someone with ties in with TV, talk about putting the show on real TV. Haven’t heard anything more about that, but it may still be cooking in the wings.
If you bookmark this page, I promise to update the recipes frequently, but I hope you will tune in for the Live Event itself. It is so much fun.
The Lethal Dessert
Here’s the recipe for the dessert dish as written by the presenter.
Preheat your oven to 350. Take a 8×12 glass dish and cut up 1 stick of butter. Put the dish in the microwave and melt the butter. Then add Graham Cracker crumbs to the melted butter and form a crust. (I usually use roughly 1/2 to 1 cup. You just need to have a medium thick crust that is firm). Next you start your layers. This is where it can vary depending on your tastes and preferences. For instance, my daughter-in-law is allergic to peanuts, so I don’t put the peanut butter chips when I know she’s going to eat it.
You are going to make several layers of various flavored chips. Use everything from milk chocolate to Heath Bar chips. I usually use the Milk Chocolate, Peanut Butter, White Chocolate, Butterscotch (always!), then if I have the Heath Bar or any other chip that I like I throw it in to. Just make a layer with each one on top of each other. Then do a layer of chopped pecans. Put a layer of Coconut on top of the nuts. THEN drizzle an entire can of Eagle Brand (sweetened condensed milk) over the entire thing and bake for 30 minutes. Easy Peasy and SO GOOOOD!!
MICHAEL DUFFY’s Awesome Blue Cheese Burgers
The recipe as written by Michael:
Start with fresh ground beef. (I recommend ground chuck)
Put the beef in a bowl and make an indent in to the beef with your hand or fist.
Then add some BBQ sauce to the indent.
Cover BBQ sauce with Italian bread crumbs.
Pour CHUNKY bleu cheese dressing over the bread crumbs.
Add bleu cheese crumble and diced red onions to the top of the mixture.
Mix well with hands until the onions and crumble are well spread through the meat.
Next add spices – I use salt, pepper, and garlic powder.
Mix the spices into meat.
Taking a burger press or just your hands, form the meat into patties.
Cook on the grill to desired degree of cooking. Top with your favorite cheese – I use Swiss.
Add any desired condiments.
I use a Brioche Bun for my Burgers but anything you like works.
Most important direction – Enjoy the FOOD along with a good glass of red!!!
