Eats Island Glass of Wine

Eats Island Glass of Wine
Great Edible Libations These terrific "original" Florida and Florida Keys inspired recipes are sure to please both friends and family. Sip, Sip!
Carol's Famous Meatloaf
Combine 1st 12 ingredients. Roll out on wax paper to approx. the size of a cookie sheet. Layer w/ alternating slices of Swiss & provolone. Spread spinach on top of cheese. Roll lengthwise into a loaf. Slice loaf in half. Put loaves into large roasting pan, squeeze one halved lime over each loaf, layer bacon on top, and bake at 350° for approx. 1 hour. Let stand for 10 min. before slicing.	1½ lb Ground Round 3tbs Soy Sauce ½ lb Ground Lamb 3tbs Worcestershire Sauce 1 lb Pork Sausage ½ tsp Sea Salt 2 Eggs ½ tsp Ground Pepper ½ c. Cabernet Sauvignon 10 slices Swiss Cheese + 1 glass (Sip, Sip) for Chef 8 -10 slices Provolone Cheese ¼ c. Onion (finely chopped) 2 pkg Frozen Chopped Spinach ¼ c. Celery (finely chopped) ( thawed & drained) 2 cloves fresh Garlic 1 Key Lime (halved) (minced) ½ lb Bacon
Kahlúa Chili
In a Dutch oven, sauté the onion and garlic. Add the sirloin and brown, for about 10 minutes, stirring occasion- ally. Add the green peppers and mushrooms and cook over medium low heat for about 5 minutes. Add remaining ingredients, cover and simmer for about 1½ hours, (or until meat is tender). Uncover and simmer for ½ hour or until chili is thick.	1 small Onion 3 - 16oz cans Red Kidney (chopped) Beans (undrained) 3 cloves Garlic 1 can Beer (stale) (minced) 1 c. Kahlúa 2 lb Sirloin + 1 glass Kahlúa & cream (chopped into 1" cubes) (Sip, Sip) for Chef 1 Green Pepper (chopped) ¼ c. Key Lime Juice 8 to 10 Mushrooms (sliced) 1 tsp Oregano 2 - 16oz cans Whole Tomatoes ½ tsp crushed Red Pepper (drained & coarsely chopped) 3 to 4 tbs Chili Powder 1 8oz can Tomato Paste Salt & Pepper (to taste) ½ lb Bacon
Rack of Lamb Marsala
Combine all ingredients except for the racks of lamb. Place the lamb into the marinade (reserving ½ for later) & refrigerate for 2-3 hours. Place the lamb & marinade into a roasting pan & cook in a 325° oven for 45 min. (basting every 15 min.). Pour the remainder of the marinade over the lamb & cook 15 min. longer. Let stand for 10 min. before serving..	2 Racks of Lamb ¼ c. Soy Sauce 2 cloves Garlic 2 sprigs Parsley (minced) (Chopped) ½ c. Honey ½ Salt 1 c. Marsala Wine ¼ tsp Pepper + 1 glass (Sip, Sip) for Chef
Popcorn Shrimp Risotto
In a large saucepan, sauté onion in hot oil until limp; add garlic & cook 1 minute longer. Add rice & sauté 2 minutes. Re- duce heat to medium; add wine & 1 cup of broth. Cook, stirring constantly, until liquid is absorbed. Repeat procedure, adding ½cup broth at a time. When adding last ½cup broth, stir in the remaining ingredients, except for the shrimp & the cheese. Cook, stirring con- stantly for 10 minutes. Add shrimp, cook for 10 minutes, or until shrimp turns pink. Serve with prated parmesan cheese. Serves 6	¾lb Popcorn Shrimp (peeled & cleaned) 3 cups Chicken Broth ½cup Pinot Grigio + 1 glass (Sip, Sip!) for Chef 1tbsp Olive Oil 1 small Onion (diced) 1 clove Garlic (minced) 1 cup Balsamic Rice 1 cup Fresh Mushrooms (sliced) 1 cup Fresh Green Beans (snapped) 2 small Tomatoes (peeled & chopped) 1tsp Fresh Basil (minced) 2tsp Fresh Parsley (minced) ¼tsp Salt ½tsp Pepper ½ cup Parmesan Cheese (grated)