Penne Diavolo

Merlot

Shrimp Cargot

Escargot

Pol Pette

Melanzane

Cheese Pizza

Manhattan

Dirty Martini

Sicilian Lemon Drop

Cosmopolitan

Tequila

Pinot Noir

Vodka

Pinot Grigio

White Zinfandel

Chardonnay

Heineken 0.0 (N/A)

Seasonal Selection

Stella Artois

Red Stripe

Peroni

In a large pot, bring salted water to a boil over high heat.

Boil Water

Add the penne pasta to the boiling water and cook according to package instructions until al dente, usually about 10-12 minutes.

Cook Penne

Once cooked, drain the pasta, reserving about 1 cup of the pasta water for later use.

Drain Pasta

In a large skillet over medium heat, add the olive oil.

Heat Oil

Add the minced garlic to the skillet and sauté for 1-2 minutes, until fragrant but not browned.

Sauté Garlic

Stir in the crushed red pepper flakes, oregano, salt, and black pepper, cooking for an additional minute.

Add Spices

Pour in the crushed tomatoes, stirring well to combine. Allow the sauce to simmer for about 10 minutes, stirring occasionally.

Add Tomatoes

Add the chopped fresh basil to the sauce, stirring to combine. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency.

Mix in Basil

Add the drained penne pasta to the skillet with the sauce, tossing to coat the pasta evenly.

Combine

Plate the pasta and sprinkle with grated Parmesan cheese. Garnish with extra basil if desired.

Serve

Penne pasta

Salt

Olive oil

Garlic, minced

Crushed red pepper flakes

Canned crushed tomatoes

Dried oregano

Black pepper

Fresh basil, chopped

Parmesan cheese, grated

Select ripe Merlot grapes from the vineyard. Ensure they are free from mold and rot.

Harvesting the Grapes

Crush the harvested grapes in a clean container to release the juice. Use a wine press if available.

Crushing the Grapes

Add 2 liters of water and 100 grams of sugar to the crushed grapes and stir well to combine.

Adding Water and Sugar

Sprinkle 5 grams of yeast over the mixture and gently stir to incorporate the yeast.

Inoculating with Yeast

Add 50 mg of sulfur dioxide to the mixture to prevent unwanted bacteria and oxidation.

Adding Sulfur Dioxide

Cover the container with a cloth and let it ferment at room temperature for 7-14 days. Stir daily.

Fermentation

After fermentation is complete, press the wine to separate the liquid from the solids.

Pressing the Wine

Transfer the wine to a clean barrel or bottle and let it age for at least 6 months in a dark, cool place.

Aging the Wine

Once aged, filter the wine and bottle it. Seal with corks and label appropriately.

Bottling

Merlot grapes

Water

Sugar

Yeast

Sulfur dioxide (SO2)

In a large mixing bowl, combine the peeled and deveined large shrimp with salt and black pepper. Toss to coat evenly and set aside.

Prepare the Shrimp

In a medium saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.

Make the Garlic Butter

Remove the saucepan from heat and stir in the chopped parsley, lemon juice, Worcestershire sauce, and half of the grated Parmesan cheese. Mix until well combined.

Mix in the Other Ingredients

Add the seasoned shrimp to the garlic butter mixture and stir until the shrimp are fully coated.

Combine Shrimp and Butter Mixture

Preheat your oven to 375°F (190°C). Arrange the slices of French bread on a baking sheet.

Prepare the Bread

Spoon the shrimp and garlic butter mixture generously over each slice of French bread.

Top the Bread with Shrimp

Sprinkle the remaining grated Parmesan cheese over the shrimp-topped bread. Bake in the preheated oven for about 15-20 minutes, or until the shrimp are cooked through and the cheese is bubbly and golden.

Add Cheese and Bake

Remove from the oven and let cool slightly. Serve warm, garnished with additional chopped parsley if desired.

large shrimp, peeled and deveined

unsalted butter

garlic, minced

fresh parsley, chopped

lemon juice

Worcestershire sauce

salt

black pepper

French bread, sliced

grated Parmesan cheese

If using canned escargot, simply rinse them under cold water. If using fresh escargot, they should be purged and cleaned thoroughly before cooking.

Prepare the Escargot

Finely chop the garlic, parsley, and shallot. Set aside.

Mince the Aromatics

In a medium bowl, mix together the softened butter, minced garlic, shallot, parsley, salt, and black pepper until well combined.

Preheat the Oven

Place the escargot in a specially designed escargot dish or a baking dish. If using a baking dish, make sure it has raised sections for the snails.

Prepare the Escargot Dish

Spoon the garlic butter mixture generously over each escargot, ensuring they are well coated.

Add the Garlic Butter

Drizzle the white wine over the escargot for added flavor.

Add White Wine

Place the dish in the preheated oven and bake for about 15-20 minutes, or until the butter is bubbling and the escargot are heated through.

Bake the Escargot

Remove the dish from the oven and let it cool slightly. Serve the escargot hot, accompanied by slices of fresh baguette for dipping into the delicious garlic butter.

Serve with Baguette

Escargot (snails)

Butter

Garlic

Parsley

Shallot

Black Pepper

White Wine

Baguette

In a large mixing bowl, combine the all-purpose flour and salt. Mix well to ensure the salt is evenly distributed.

Mix the Dry Ingredients

Gradually add warm water and oil to the flour mixture. Use your hands or a wooden spoon to mix until a dough forms.

Add Water and Oil

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.

Knead the Dough

Cover the kneaded dough with a damp cloth and let it rest for 20 minutes.

Rest the Dough

In a mixing bowl, combine the grated coconut, jaggery (or brown sugar), cardamom powder, and chopped nuts. Mix well until all ingredients are thoroughly combined.

Prepare the Coconut Filling

After resting, divide the dough into small balls. Roll each ball into a thin circle on a floured surface.

Roll Out the Dough

Place a generous spoonful of the coconut filling in the center of each rolled dough circle.

Add the Filling

Fold the dough over the filling to create a half-moon shape. Press the edges together to seal securely.

Seal the Pette

Heat a skillet over medium heat. Cook each pette for 3-4 minutes on each side until golden brown and cooked through. Optionally, brush with a little oil for extra flavor.

Cook the Pette

All-purpose flour

Warm water

Grated coconut

Jaggery (or brown sugar)

Cardamom powder

Chopped nuts (cashews or almonds)

Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt on both sides and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.

Prepare the Eggplant

Dice the tomatoes, onion, and mince the garlic. Set aside.

Chop the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant slices and cook until golden brown on both sides, about 5-7 minutes. Remove and set aside.

Cook the Eggplants

In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion until translucent, about 5 minutes. Add minced garlic and cook for an additional minute. Stir in the diced tomatoes, salt, and black pepper. Cook for 10-15 minutes until the sauce thickens.

Make the Sauce

Preheat your oven to 375°F (190°C). In an oven-safe dish, spread a layer of the tomato sauce, followed by a layer of eggplant slices. Sprinkle mozzarella cheese and some fresh basil. Repeat the layers until all ingredients are used, finishing with mozzarella and a generous sprinkle of Parmesan on top.

Layer the Dish

Drizzle balsamic vinegar over the top. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.

Bake

Let the dish cool for a few minutes before slicing. Serve warm, garnished with fresh basil.

Serve the Melanzane

Eggplant

Tomato

Onion

Fresh Basil

Mozzarella Cheese

Parmesan Cheese

Olive Oil

Balsamic Vinegar

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until bubbly.

Activate Yeast

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough begins to form.

Make Dough

Transfer the dough to a floured surface. Knead for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Knead Dough

Preheat your oven to 475°F (245°C) to ensure it's hot when the pizza goes in.

Preheat Oven

Once the dough has risen, punch it down to release air. Roll it out on a floured surface to your desired thickness, then transfer it to a pizza stone or a baking sheet lined with parchment paper.

Shape the Dough

Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Sprinkle shredded mozzarella cheese on top, followed by dried oregano, chopped basil, and season with salt and black pepper to taste.

Add Sauce and Toppings

Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.

Bake Pizza

Once baked, remove the pizza from the oven and let it cool for a few minutes. Slice and serve warm.

Cool and Serve

Active dry yeast

Tomato sauce

Mozzarella cheese, shredded

Fresh basil leaves, chopped

Black pepper, ground

Place a cocktail glass in the freezer or fill it with ice water to chill while you prepare the drink.

Chill the Glass

In a mixing glass, combine the rye whiskey, sweet vermouth, and Angostura bitters.

Combine Ingredients

Fill the mixing glass with ice and stir the mixture gently for about 30 seconds until well chilled.

Ice and Stir

Remove the cocktail glass from the freezer or discard the ice water. Strain the mixture into the chilled glass.

Strain into Glass

Garnish with a maraschino cherry and express the oils from the orange peel over the drink before placing it in the glass.