ISO vegetarian or seafood recipes with red wine
I have some red wine that I dislike enough to not drink (this is a first). I know lots of ways to use white wine with seafood and/or vegetables, but red? I'm stumped. But I hate to waste it, even though it is terrible, terrible stuff. Thanks in advance for any ideas.
Well, you're gonna get lots of responses (or, should) saying, essentially, "Any wine not good enough to drink is not good enough to cook with." But that doesn't answer your question, I guess.
Maybe in a risotto? I usually use white wine, since the red will (obviously) give the entire dish a dark color. But then again, so does squid ink risotto, or other versions. Dark does not equal poor taste.
re: small h
Um, I don't really use recipes for stuff like chili, so unfortunately I can't. However, I do know that the old Silver Palate book had a recipe for chili con carne which I adapted at some point long ago to be vegetarian, and that recipe uses red wine and mustard, which I always now use in my chili.
As for pasta sauces I think many red sauce recipes contain red wine, I'm sure if you were to Google it you'd get some recipes.
here are a few ideas:
Red Wine Pasta
Potatoes with Shantarelles and Shallots
Brussel Sprouts (scroll down
Grilled Marinated Shrimp
Trout Poached in Red wine
I made this sauce today, but it was not to my taste. I haven't liked pasta sauce with sugar in the past, and...I still don't. And the long cooking time made it kinda sludgy. But the recipe is a good jumping off place, because now I'm reasonably sure I can throw red wine into any red sauce and get something decent.
Would it work for making red wine vinegar? Richard Olney used to make his own, fetching half-empty glasses after a party and pouring them into a wooden barrel to ferment.
If you want to stick with the seafood idea, you can make cioppino. No recipe, but my version is a hybrid/outgrowth of Ina Garten and Giada DeLaurentis recipes. The FoodNetwork site is acting up so I can't post the links, but you can find lots of cioppino recipes online.
I had the same problem once a few years ago, and I improvised a strange-sounding but delicious sauce. Here ya go . . .
Purple Pasta Sauce
Made this for dinner with mini penne pasta tonight -- looks weird but is totally yummy. Enjoy.
2 C. red wine
2 cloves garlic, pressed
1 tbsp. soy sauce
1 tbsp. honey
1/4 tsp. cracked pepper
5" sprig rosemary
2 roma tomatoes, peeled and diced
1 tbsp. unsalted butter
1. Combine the red wine, garlic, soy sauce, honey, pepper, and rosemary in a small saucepan, and reduce by about 2/3.
2. Add chopped tomatoes and simmer for five minutes.
3. Purée in blender, then strain back into saucepan through a fine mesh sieve.
4. Add butter, stir until melted.
5. Pour over pasta and serve topped with parmesan cheese if desired.
I posted this on a lentil recipe thread a while ago. It's vegetarian and uses red wine.
I second the tip wrt freezing leftover wine. I freeze leftover red wine because I don't typically drink wine that often (if I do alcohol, I prefer cocktails). That has saved me from dumping the remaining contents of a bottle many times!