Another Sunday and another not so stellar Bears game. On the plus side they did win, but barely to one of the worse teams this year. As par this season our food and cocktail spread outshined the game. We had pear and lime margaritas with a touch of cilantro we did a recipe similar to here but I made fresh pear juice. We also made jalapeno and mango margaritas. Basically chopped up fresh jalapenos put them in a bottle of tequila for 30 min, strained and mixed with mango puree, lime juice, cointreau and spicy tequila. yum yum. Our host Big B, made a ratatouille (that was awesome) and roasted acorn squash then finished with a pat of butter, 1/2 tsp of agave syrup and sprinkle of brown sugar.
I contributed Italian beef this time. Thinly sliced deli roast beef placed slice by slice into hot jus I made served with chewy gonnella or similar roll. For 8-12pp:
3 lbs thin sliced roast beef (i went to the Vienna factory for mine)
2 qts beef stock
1 cup red wine
8 cloves garlic, minced or in garlic press
1 tbl Italian seasoning
salt, pepper and red pepper flakes to your spicy likes.
Simmer together for 30 min.
Can be made ahead of time then re-heated and placed in a crock pot.
Traditionally served with roasted peppers or giandiniera, can offer sliced mozzarella or provolone. We did combos which are a Polish sausage in the bun, topped with Italian beef and the whole item quickly dipped in the pot of jus…divine….