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Rainbows over OakGlenn

Posted in: Natures beauty, Uncategorized
Rainbow 06152015

Rainbow 06152015

South leg not as bright

South leg not as bright

Second Rainbow in the distance

Second Rainbow in the distance

Rainbow colors intensified

Rainbow colors intensified

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November 2017 entertainment schedule:

Posted in: Events

Acoustic entertainers playing 1 pm till 5 pm

Nov 4    Mark Gordon

Nov 11   Kevin Renick

Nov 18  Denney Renner

Nov 25  Mel Hughes

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October Policies:

Posted in: Uncategorized
Oktoberfest at OakGlenn Winery:
. Saturdays a big band will be on stage beginning at 11:30am playing till 5:30pm.  Sundays an acoustic entertainer will play 1:00pm till 5:00pm
Our entry fee for the day will be $5 per person.
No picnic baskets, food or beverages may be brought in on Saturdays or Sundays.  If baskets are brought in, there will be a drop off area, and secure holding for check in till departure.
No Pets
If children are brought in, they must be supervised by an adult(s).
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Triple Chocolate Chili

Posted in: Recipes, Wine

Triple Chocolate Chili

Best served with OakGlenn Red Muscadine wine.

Choc chili 2016

  • 12 lb. dried pinto beans, soaked overnight and drained
  • 1 bay leaf
  • 1 tbsp. unsweetened cocoa powder
  • 2 tsp. dried oregano
  • 2 tsp. ground cumin
  • 1 tsp. paprika
  • 12 tsp. ground cinnamon
  • 1 lb. boneless beef chuck, trimmed and cut into 1″ cubes
  • Salt and freshly ground black pepper, to taste
  • 14 cup olive oil
  • 4 cloves garlic, chopped
  • 2 large white onions, chopped
  • 1 (6-oz.) can tomato paste
  • 1 (15-oz.) can crushed tomatoes
  • 1 (12-oz.) can chocolate stout beer
  • 1 12 tbsp. brown sugar
  • 2 cups chicken stock
  • Semisweet chocolate pieces for garnish

Put beans and bay leaf into a large pot and cover with 3″ water; bring to a boil. Reduce heat to medium-low; cook, covered, and stirring occasionally, until beans are tender, 60-90 minutes. Drain beans, discarding bay leaf; set aside.

Heat a 6-qt. pot over medium-high heat.  Pour beer in a blender with cocoa, oregano, cumin, paprika, and cinnamon and puree until smooth. Set sauce aside.

(Could also add a can of chilies)

Add oil to pan and return to medium-high heat. Season beef with salt and pepper and, working in batches, add beef to pan; cook, stirring occasionally, until browned on all sides, 4–6 minutes. Using a slotted spoon, transfer beef to a bowl. Add garlic and onions to pan; cook, stirring occasionally, until golden, about 4 minutes. Add tomato paste; cook, stirring until slightly caramelized, about 2 minutes. Add reserved sauce, cook until slightly reduced, about 3 minutes. Return beef to pot, plus tomatoes, sugar, and stock; bring to a boil. Reduce heat to medium-low; cook until beef  is very tender, 1-1 ½ hours. Stir in reserved beans, and salt, and pepper to taste.

To serve garnish with Chocolate Chips.

 

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