Cabernet Concoctions Recipes

1/2 lb pasta
1/2 bottle Cab
salt to taste
2 tbs butter
1 clove garlic minced
1/2 lemon squeezed
1/2 cup cream
Salt and pepper to taste

1.  Bring 1/2 bottle of wine to boil.  Add pinch salt and pasta.  Boil to al dente.
2.  In sauce pan on medium heat, melt butter and add garlic and lemon juice.  Slowly add cream, turn down heat, and whisk continuously so that the sauce does not break
3.  Drain pasta and pour cream sauce over pasta.  Add sprig of oregano or basil and serve.

Cabernet Coleslaw

1 head of red cabbage (rinse leaves and set aside)
1/2 of beet peeled and shredded
1.2 of red onion sliced
1 cup of Cabernet
1 tbs olive oil

1.  In Ziploc bag, add cabbage, beet, onion, wine, oil, sugar, and salt and pepper.  Seal bag and let marinate for at least 1 hour.
2.  Drain mixture.  Heat grill pan on high and spray with oil.  Gently grill cabbage mixture until brown on edges.  Serve immediately.

Cabernet Potatoes

1 lb baby white potatoes (quartered)
3/4 bottle of Cabernet
Salt
4 fresh sage leaves minced
3 garlic cloves smashed
Sea salt and pepper to taste
2 tbs olive oil

1.  Bring wine to a boil in large pot.  Add potatoes and salt.  Cook potatoes until tender and drain.
2.  In mixing bowl add cooked potatoes, minced sage and garlic, salt and pepper and olive oil.
3.  On oiled baking sheet, pour out potatoes so that they are spread out over cookie sheet.  Bake at450 until golden brown (about 10-12 minutes).  Serve immediately.