Pre-heat oven to 435 degrees F and set it on convection setting. Instructions We decided that baking in convention setting produces a better crab cake than frying. Worcestershire Sauce 2 Tbsp Wine It TAP seasoning 25-30 Saltine Cracker- crushed up fine in blender on slowest speed. Lump, Backfin or both 2 eggs- beaten (One whole egg, one yolk) 1 cup mayo 2 Tbsp. Also, when browning beef feel free to add more oil if needed. During cooking process make sure to check and stir every 10 minutes. Tips: You can substitute tomato pastes with crushed or diced tomatoes. Add carrots and cook for 20 minutes then add potatoes and peas. Add wine and stock, stir, cover and cook over low heat or simmer until beef is tender. Cook for about 20 minutes and stir a few times. Place cut up beef in large bowl and season with Wine it® Savory Steer then add flour and toss thoroughly. When softened add Wine It® TAP Seasoning then tomato paste and stir in thoroughly. Chop up onions and garlic and add to oil and saute over medium heat. Peeled & cut into 1” pieces 2 Cups Fresh or Frozen Peas ¼ Cup Soy Sauce Salt/Black Pepper and end of cooking to check seasoning Instructions In large, heavy bottomed pot, heat olive oil. Peeled & cut into 1 1/2 “pieces 4 Cups Large Sweet Carrots.
Do not use a sweet wine 1 Quart Chicken or Beef Stock -either works well 4 Cups Potatoes. Wine It® Beef Stew Ingredients ½ cup olive oil 3lbs-4lbs Chuck Roast cut into 1 ½”-2” pieces Two large sweet onions – diced medium size 4 Cloves garlic – minced 1 6oz can tomato paste 3-4 Tbsp Wine It® TAP Seasoning 3-4 Tbsp Wine It® Savory Steer Seasoning ¾ Cup All Purpose flour 3 Cups Red Wine such as Cabernet, Red Blend, etc. Enjoy with your favorite rice! Notes: If you want a spicier flavor, add some cajun seasoning to the marinade. Place chicken in serving bowl, add sauce and stir through. Let cook for a few minutes then lower to simmer for another 15 minutes. Make a slurry of water and cornstarch and whisk into sauce. Bring to boil then lower flame to medium so marinade/sauce is at a soft boil. While chicken is in oven, put marinade into sauce pan. Bake for 25-30 minutes until lightly browned and cooked. Line sheet pan with parchment paper and place chicken evenly on sheet pan. Put chicken pieces into a large colander that is placed into a bowl and drain off the marinade. Pour over chicken, toss through and place in refrigerator for a few hours or overnight. Using bowl or large measuring cup and the rest of the ingredients except for cornstarch and thoroughly mix. Cornstarch Instructions After cutting up chicken, place is bowl and mix will with Here Chicky Chicky and set aside. Wine it Here Chicky Chicky Seasoning/Rub 1/2 cup Bourbon 1/2 cup soy sauce (I prefer light soy in this dish) 1/2 cup brown sugar 1/4 cup cane syrup (may use dark Karo if you don't have cane syrup) 1 Tbsp. You'll enjoy making our version of Bourbon Chicken! Easy to make too! Ingredients 3 lbs Chicken thighs or combo of thighs & breasts. There are many variations of Bourbon Chicken and we found that using our own Here Chicky Chicky Seasoning/Rub really cranks up the flavor. Is it a fusion of Cajun & Chinese? If so, what kind of Chinese? Hunan? Cantonese? Sichuan? Shandong? etc., etc.? All we know is it's delicious. So, the mystery of Bourbon Chicken's origin ranks right up there with where Jimmy Hoffa is buried.