ASHWAUBENON- This morning we have a couple great recipes for you.
Our viewer Renee Umnus of De Pere shared these recipes with us.
2 cloves of minced garlic
6 T. of Red Wine Vinegar
¾ cup of Olive Oil, plus more for grilling
3 Large tomatoes – cut into wedges OR Sliced Cherry Tomatoes
1 Avocado – medium dice
2 Romaine Lettuce Hearts, halved
Bunch of Fresh Basil – Chopped
1 Pound of Bacon, cooked and cubed
Place garlic in a medium bowl with a generous pinch of salt. Add vinegar and slowly whisk in the oil. Add the tomatoes and avocado to the dressing and toss to coat.
Preheat the grill to Medium-High.
Brush the romaine with olive oil and season with salt. Place facedown on the grill and cook quickly for about 1 – 2 minutes. You want just a light char and grill marks on the romaine.
Next, place the romaine face-up on a platter.
Add the chopped basil and bacon to the tomato mixture, quickly toss and serve over the warm romaine.
Serve with crusty bread and seasoned butter.
(Makes 2 Quarts)
2/3 Cup Sugar
1/3 Cup Water
4 cups of Cabernet Sauvignon
1 ½ cups of Orange Juice
1 Cup of Freshly Squeezed Limes (12 -15 Limes)
¾ Cup of Tequila
¼ Cup of Triple Sec
Granny Smith Apples – Diced
Bring to a boil the sugar and the water just until the sugar is dissolved and the liquid is clear (Simple Syrup). Set aside to cool.
In a large glass carafe or container, mix together the simple syrup, wine, orange juice, lime juice, tequila and triple sec. Next add your desired fruit.
Allow the sangria to refrigerate for about 2 hours for the flavors to meld together and for the fruit to soak in the sangria.
When ready to serve, add ice to a red wine glass, scoop out some of the fruit into your glass and fill with Sangria. If desired, you may add lemon-lime soda to your glass of Sangria to give it added sweetness and fizz.