Steak Recipe from Recipe JackC

Fillet Steak with Hot Mushroom Sauce

Any number of Fillet Steaks

Carib Hot Pepper Sauce

Soya Sauce

Garlic

4 large mushrooms - chopped

Tbs: Curry Powder

Seasonal Vegetables

Mix various sauces together and blend into a smooth paste.Wash and trim the steaks.Place steaks and sauce mix in a large bowl, cover and marinade for at least 24 hours.

To cook:Fry the steaks in a very hot pan, taking care to baste often.Add mushrooms with a little chopped garlicBoil a mixture of vegetables.

An obligatory bottle of red wine is essential.

Baked Goods (13)

Ethnic (21)

Fruits, grains/veggies (7)

Holiday Foods (12)

Main Dishes (20)

Miscellaneous (5)

On the Side (13)

Snacks/Appetizers (7)

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Special Diets (6)

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I like this site, as it's easy to navigate and the recipes are layed out in a consise fashion, even a "man" could cook them!

Additional food information from LPR's top female cook!!

I love the taste and smell of Italian food. The sauces are so rich and seem to compliment almost all vegitarian recipes along with traditional meat and fish dishes.

I've choosen to republish this Italian wine article, as I found the information facinating. It's almost impossible to enjoy an Italian meal without a glass or two of fine wine.

I Love Italian Wine and Food - The Tuscany Region

By: Levi Reiss


If you are looking for fine Italian wine and food, consider the Tuscany region of central Italy. You may find a bargain, and I hope that you'll have fun on this fact-filled wine education tour.

Tuscany is located on the central western part of Italy on the Tyrrhenian Sea. It gets its name from an Etruscan tribe that settled the area about three thousand years ago. It has belonged to the Romans, the Lombards, and the Franks. More than four hundred years ago under the Medicis, Tuscany became a major European center. It is undoubtedly one of Italy's top tourist destinations as well as an ideal place for your villa when you hit it big, really big. According to one Seinfeld episode there are no villas to rent in Tuscany, but that was several years ago. On the other hand, time in Tuscany as elsewhere in Italy is measured in centuries. Tuscany's total population is about 3.5 million.

Florence is the birthplace of the Italian Renaissance and the administrative center of Tuscany. It is one of Italy's top tourist destinations, whose sites of interest are too numerous to list here. Siena and Pisa are two other major tourist destinations.

Tuscany is a center of industrial production, in particular metallurgy, chemicals, and textiles. Given the region's importance as an international art center for centuries, don't be surprised that it is an excellent place to appreciate and purchase fashion, jewelry, leather goods, marble, and other items of beauty. Florence is the home of the house of Gucci.

Tuscany produces a wide variety of cereal, olives, vegetables, and fruit. But not only vegetarians eat well. It is home to cattle, horses, pigs, and poultry. One local specialty is wild boar. On the coast, seafood is abundant.

Tuscany devotes over one hundred fifty thousand acres to grapevines, it ranks 4th among the 20 Italian regions. Its total annual wine production is about 58 million gallons, giving it an 8th place. About 70 perceny of the wine production is red or rosé, leaving 30 percent for white. The region produces 44 DOC wines. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin, presumably a high-quality wine and 7 DOCG white wine. The G in DOCG stands for Garantita, but there is in fact no guarantee that such wines are truly superior. The region produces 9 DOC wines. Tuscany also produces Super Tuscan wines, wines that may not have a prestigious classification but that are known to be outstanding. These wines are arguably the main reason that Italy was forced to revise its wine classification system. Fully 55 percent of Tuscan wine carries the DOC or DOCG designation. And remember, many of Tuscany's best wines carry neither designation. Tuscany! Is home to more than three dozen major and secondary grape varieties, about half white and half red.

Widely grown international white grape varieties include Trebbiano, Malvasia, and Sauvignon Blanc. The best-known strictly Italian white varieties are Vermentino and Vernaccia.

Widely grown international red grape varieties include Merlot and Cabernet Sauvignon. The best-known Italian red variety is Sangiovese, which is grown elsewhere, including California. A strictly Italian variety is Canaiolo.

Before reviewing the Tuscan wine and cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region.

Start with Panzanella, Bread and Tomato Salad.

For a second course, eat or share a Bistecca alla Fiorentina, (Texas-sized) Beef Steak.

If you have room, indulge in a Torta Rustica, Cornmeal Cake with Cream.

OUR WINE REVIEW POLICY While we have communicated with well over a thousand Italian wine producers and merchants to help prepare these articles, our policy is clear. All wines that we taste and review are purchased at the full retail price.

About The Author

Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His wine website is http://www.theworldwidewine.com.
Article Republished From: Liberated Press Releases a web site that DOESN'T use Google Adsense text links in or around articles.

Author Resource:- Ann Coveney is a freelance writer and part time school teacher. She can be hired to write articles on a wide range of topics. The web site she uses the most for low cost travel and hotel booking is http://www.askvicki.co.uk/. Her top site for Panoramic 360 Photography is 32corners

Wine History and Origins a Great Article

Somedays, it's great to be choosen to update the LPR company Blog, especially when a really great article gets submitted that's not only well written, but informative and about MY favorite subject... WINE.

Now I just love a glass or three of wine with my dinner and maybe a few afterwards. The thing is, I never once thought about the history and origins of wine.

This is my article of the day republished from LPR:

The Origins of Wine and Winemaking

Wine has a long and venerable history, with references to its use cropping up in ancient texts from thousands of years ago - not least, of course, in the Bible. We know for a fact that it was firmly established in the Middle Eastern culture of around two thousand years ago, and for it to be so commonplace at that time it must have been around for quite some time before that.

Viticulture was certainly a large part of the economy of the Roman Empire, and the spread of Roman civilisation included the spread of wine growing and wine drinking as the colonising soldiers moved across the Old World. In ancient Rome, a common form of wine was known as mulsum, heavily sweetened with honey, and produced on large agrarian estates largely by the slave population. What remained in the wine press after crushing the grapes - seeds and skins mainly - was often fed to livestock, or alternatively brewed into a very low quality 'wine' and given to the slaves who'd grown the grapes.

We also know that winemaking was familiar to the ancient Greeks, from whom the Romans learned so much, and there's physical evidence of this in the form of a stone wine press found in a Minoan villa on the island of Crete, dating back to around 1600 BC. The winemaking facilities discovered there appeared to be quite advanced and sophisticated, suggesting that the Minoans had been practising the art of winemaking for a considerable period before that date.

Prior to this, the trail is a little less clear as we go further back into history. The ancient Greeks had strong trading links with nearby eastern cultures such as Egypt, and although we can't be sure, it seems that it was from the ancient Egyptians that the Greeks learned to make wine.

Physical evidence of wine production in ancient Egypt includes remains of wine jars and stoppers dating back to the earliest years of the civilisation, and wine was used both as a food and a medicine. Wine in pharonic times was not only made from grapes, but also from figs, pomegranates, and other fruits, a practice which continues across the world to this day in the rural production of 'country wines' such as damson and elderberry.

The first great civilisation of historic times was in Mesopotamia, close to Egypt, in what is modern day Iraq and surrounding areas. Although records from this era are sketchy, considering that writing was not invented until the latter part of the civilisation, there is evidence that wine was produced here too. A clay jar bearing traces of what could have been wine has been discovered in what is now northern Iran, and carbon dating shows that it was made around 5000-5400 BC. This is the oldest known evidence of wine consumption, but as this period of pre-history stretches back to 8500 BC, it is likely that winemaking had been known and practised for maybe thousands of years before that.

So, next time you relax with a glass in your hand, ponder for a moment that what you are drinking could be the results of over ten thousand years of cumulative learning and experimentation with the magical process of fermenting grapes!

Article Republished From: Liberated Press Releases a web site that DOESN'T use Google Adsense text links in or around articles.


Author Resource:- Andrea writes for a wine guide site, 1Stop Wine, where you can read wine articles and search a database of relevant sites.