Jim's Galley: wine

Monday, December 11, 2017

If you like wine you will LOVE DropIt !!!

It’s that time of year for spreading good cheer, raising a glass or two of good wine, toasting the year behind and the year ahead.

Included in my holiday and year-round dishes, I also love cooking with red and white wine. Whether we are in the kitchen fixing up the Sunday Gravy or roasting a savory chicken, wine is always a central ingredient.

But as much as I enjoy celebrating and creating with vino - I don't do well with tannins and sulfites. Even if I have just one glass, I know it in the morning. Spirts no problem. Yet wine, no matter the amount, I’m feeling pretty rough when the sun comes up.

You too?

Well, raise a glass to this! We’ve discovered a new product perfect for those who love wine but not the negative effects -DropIt.

With just a few drops of DropIt in your glass, gone are any issues caused by tannins and sulfites. Now I enjoy wine with my favorite meals and come morning, I’m still feeling good. So, can you!

video

Order your bottle of DropIt, heck buy a bunch -they make much appreciated stocking stuffers or a super hostess gift hanging around a bottle of wine. Your party hosts will thank you then, and the next day too.

For more information go to

www.dropitwine.com

Let’s breakout the wine to use in this simple, seasonal favorite: Baked Chicken with Oyster Stuffing.

For the stuffing we use a Pepperidge Farm box mix and make it on the stove top. When the water is added, put in two cups of raw oysters and stir well. Use this mixture to stuff a fresh, cleaned chicken.

Place the chicken with Oyster Stuffing into a deep roasting pan with a wire bread rack in the bottom. (The chicken sits on top of the rack in the pan)
Rub the chicken first with olive oil then with poultry seasoning, and place some rosemary under the skin.

Pour three cups of white wine into the bottom of the pan along with fresh rosemary, chopped garlic and one chopped onion.

Bake at 450 degrees for the first 15 minutes then reduce to 375 for the remaining bake. Baste the chicken with the wine sauce half way through baking. Once done, let rest for 10 minutes before serving. Use the wine sauce and drippings for gravy.

Delicious!

Jim Baugh

Jim Baugh Outdoors TV

Sunday, January 12, 2014

Jim’s southern style homemade gravy for any poultry and beef

The secret is out! Here it is folks. Hate to say I did not invent homemade gravy, someone else did hundreds if not thousands of years ago. However homemade gravy is a little bit of a lost art due to pre-packaged and bottle gravy. If you’re a conscience shopper like myself, you most likely will only spend 50 cents or maybe a buck on a package of instant powdered gravy. If you make it yourself homemade, not only does it taste unreal, but you save the buck!!! Here we go!

Basically what we are doing is making a Roux.

Ingredients:

3\4 cup drippings, chicken or beef depending on what your cooking

1\2 cup wine

1 cup of water

1\2 cup of flower

Sea salt and pepper to taste.

Pinch of Onion and garlic powder

Cast iron skillet well seasoned.

Fist off, this is chicken gravy because the dish I made is a braised cast iron skillet pan seared leg quarters stuffed with apples and lemons seasoned with jerk seasoning and ginger mandarin orange dressing.

After the quarters are well braised on both sides I put all the liquid from the cast iron skillet into a large pan and then added the chicken to bake for an additional 25 minutes. To the pan I added one cup of wine.

Half way through baking the chicken, take out 3\4 cup drippings from the pan and start your gravy by putting the drippings back into the skillet, heat on medium and add the flour and wine stir constantly and then add the water salt and pepper.

Move the heat to high for a moment to get the sauce to begin to boil, stirring the entire time, then bring down heat to a simmer. Add more water if necessary until you get the thickness in the gravy you desire. If the sauce is too loose, just dust it with four to re- thicken.

Stir until there are no lumps in the gravy, let rest on low covered.

Use this same recipe for beef also. (use drippings from the beef) To the beef gravy I will add sautéed mushrooms and onions, truly fantastic!!!!

NOTE FOR MAKING SEAFOOD SAUCE: You can make a delicious seafood shrimp sauce by using he same recipe however for the drippings you would use water that you steam the shrimp in and add 1\2 stick of butter for the oil. Also juice of three lemons and pinch of fresh parsley. This sauce can be used with any seafood dish.