Myhoneylovesyoursangria Recipes

ITALIAN SLOW COOKER BEEF SANDWICHES WITH GIARDINIERA AIOLI

Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli image

Provided by Valerie Bertinelli

Time 8h30m

Yield 8 sandwiches

Number Of Ingredients 27

Ingredients

4 pounds boneless beef chuck roast, quartered
2 red, orange or yellow bell peppers, seeded and sliced
1 small onion, halved and thinly sliced
2 cloves garlic, chopped
One 15-ounce can diced tomatoes with basil and oregano
One 15-ounce can diced tomatoes with basil and oregano
2 teaspoons Italian Seasoning, recipe follows
1/2 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 large egg
2 cloves garlic, finely grated
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
One 16-ounce jar giardiniera, drained
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Four 12- to 14-inch loaves French bread, halved crosswise, split and lightly toasted
3 tablespoons dried basil
3 tablespoons dried marjoram
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon granulated garlic
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes

Steps:

For the beef: Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.
For the aioli: Place the egg, garlic and Dijon in a food processor and pulse to combine. With the motor running, add the olive oil and vegetable oil in a very slow steady stream until it is all incorporated. Add the in the giardiniera to the food processor and pulse until chopped. Season with salt and pepper.
Spread about 2 tablespoons of the aioli on both sides of the bread and then make sandwiches with the shredded beef. Serve immediately.
In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.

REMEMBER THE ALIMONY

Remember the Alimony image

This variation on the Negroni cocktail made with sherry and amaro was created by bartender Dan Greenbaum at The Beagle in New York City.

Provided by Adrienne Stillman

Categories Cocktail Alcoholic Gin Sherry Vegetarian Vegan Wheat/Gluten-Free Dairy Free Soy Free Peanut Free Tree Nut Free

Number Of Ingredients 4

Ingredients

¾ oz (22 ml) London Dry gin
1½ oz (45 ml) Cynar
1½ oz (45 ml) Fino sherry
Orange twist, to garnish

Steps:

Combine all the ingredients in a chilled rocks glass. Add one large ice cube and stir for 10 seconds. Garnish with an orange twist.

MY HONEY LOVES YOUR SANGRIA!

My Honey Loves Your Sangria! image

This would be great for Valentines day...you and your "honey" together with a romantic dinner and a pitcher of sangria.

Provided by PalatablePastime

Categories Beverages

Time 6h

Yield 2 quarts more or less

Number Of Ingredients 13

Ingredients

1 (750 ml) bottle sweet white wine (I like Riesling)
1/4 cup brandy
1/4 cup triple sec
1/4 cup maraschino cherry juice
3 blood orange juice
2 key limes, juice of
1 lemon, juice of
1/2 cup honey
1 blood orange, sliced into rounds
1 key lime, sliced into rounds
1 lemon, sliced into rounds
12 maraschino cherries
1 liter club soda or 1 liter carbonated beverages (7-Up, 7-Up if you like sweeter)

Steps:

Mix honey into wine until smooth. Then add remaining ingredients to a large pitcher except club soda, and chill overnight.
The next day, add ice to pitcher and serve in wine glasses with some fruit added to each glass, and topping up with club soda or 7-Up to make the sangria sparkle.

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