football goulash

First of all growing up in the 50's and 60's a lot of things Mom made were called "goulash" and they were always hearty and delicious. But first a little about the web site. Its moving forward with photo's and dialogue supplied by Joe and myself. Decided the first three wines will be the Merlicious Suave Blanc, Dancing Vine Cab and Stray dog Zin. All of which do a really good job complimenting the recipes to date.

OK back to the "goulash". So Saturday was a beautiful day, just right for grilling, decided to do a little mixed grill. Some nice large boneless country ribs, whole butterflied chicken breasts, linguica sausage from Lockeford sausage company, and a couple dozen large shrimp in the shell all in a molasses and ketchup (Slovak) BBQ sauce, turned out great in the new smoker. But I ended up with leftovers, one large rib about 8 to 10 oz, half a chicken breast, one linguica sausage about 6 oz, and 9 BBQ shrimp. So football Sunday morning I checked out the rest of the frig and found plenty to work with. In days past I would simply "lop" all this together and call it good. But now, in case it turns out good, I write what I do down. And It was a good thing I did on this one. This and the Stray Dog zin was a great combo, had a couple of bowls while watching football on a beautiful fall day. this recipe will serve at least three so adjust as you need.

Don't feel like you have to wait for leftovers, you can BBQ the meats just for this recipe.

cut up the rib, chicken and sausage into 1/2 inch cubes
6 to 9 BBQ shrimp
2 cans s&w diced tomatoes ( any flavor you like)
1/2 large green pepper
1/2 tsp beef bouillon powder or one cube
1/2 cup water
1/2 tsp Emeril's southwest seasoning
1/4 cup red wine ( stray dog zin)
1/2 cup sliced mushrooms
2 large cloves garlic - chopped fine
1 - 4oz can sliced black olives
1/4 really large red onion ( or half a small onion) chopped large
grated asiago cheese
crusty bread

In a large skillet add the tomatoes, bouillon, southwest seasoning, red wine, mushrooms, green pepper and onion. saute until onions just start to get tender. add chopped olives, rib, chicken and sausage simmer 6 to 8 minutes on medium high. Add shrimp, salt and pepper to taste simmer 15 more minutes and then serve with grated cheese and warm bread. ( don't hesitate to get creative and use whatever you have available) Don' t forget the stray dog zin.