Directions:
Place all of the ingredients, except for the chocolate kiss, into a cocktail shaker and then fill with ice.

Shake the mixture vigorously for 5 seconds and then strain into a cocktail glass.
Garnish with the chocolate kiss and serve immediately.

Directions:
• Pour the ingredients into a cocktail shaker with ice. Shake well.

• Strain into a chilled cocktail glass or in an ice-filled old-fashioned glass.

• Garnish with a maraschino cherry.

Courtesy of Anjoleena Griffin-Holst, Wine Director at Borgata Hotel Casino & Spa via http://www.thecookingchanneltv.com/

Centine Red
Centine Red is a Tuscan blend of Sangiovese, Cabernet Sauvignon, and Merlot. The wine is full flavored yet easy drinking which makes it a perfect red for a Super Bowl Sipper but can also be a great food wine. A perfect match with Lees marinated beef tips!

Big Fire Pinot Gris
A crisp and refreshing Pinot Gris that has a hint of sweetness on the finish which allows it to pair well with anything that has some heat or spice.

This would be a great match with Mike Hanley's Hot Wings!

Patriot Sangria
The red, white, and blue colors make this the perfect drink to serve at your super bowl party. Serve from a punch bowl or pitcher so guests can help themselves making it easier for the host to enjoy the game!

1 bottle chilled white wine (Sauvignon Blanc, Albarino, or Verdejo)
... 1/2 cup peach schnapps
1 shot orange liquor (Cointreau, Triple Sec, or Patron Citronge)
1 cup diet 7UP
1/2 cup diet ginger ale
1 cup sliced strawberries (can be fresh or frozen)
1/2 cup raspberries (fresh or frozen)
1 cup blueberries (fresh or frozen)

Combine the chilled white wine, the peach schnapps and the orange liquor in a large pitcher punch bowl and stir. Add the strawberries, raspberries and blueberries to the pitcher. Top with the 7UP and the ginger ale and stir lightly to combine.

Ingredients:
2– 3 packages of fresh wings or wingettes
Reynolds Wrap Non Stick Foil
Red Hot Sauce
Nature’s Seasoning

Directions:
1. Toss the wings the night before in the Red Hot Sauce, and let sit overnight for maximum flavor.
2. Place foil on a cookie sheet, or 9 inch by 13 inch pan.
3. Pre heat oven to 400 degrees.
4. Spread out the wings making sure they do not touch one another.
5. Sprinkle the Nature’s Seasoning on the wings, (don’t be afraid to go heavy), this adds all the flavor.
6. Bake for 1 hour at 400 degrees.
7. Remove wings from cookie sheet and replace foil.
8. Place back in oven for 15 to 20 minutes until they are crisp (300 degrees).
9. Serve with Marie’s Blue Cheese Dressing, celery, and carrot sticks

Heather's Wine Suggestions for Super Bowl Sunday

Big Fire Pinot Gris!
A crisp and refreshing Pinot Gris that has a hint of sweetness on the finish which allows it to pair well with anything that has some heat or spice.

This would be a great match with Mike Hanley's Hot Wings!

• Free Range Low Sodium Chicken Broth
• Free Range Chicken Broth
• Vegetable Broth

The key to a really rich, delicious broth is a simple recipe with great ingredients, and good broth makes all the difference in the foods you’re preparing. The Pacific company makes broth the way you would at home. They begin with natural and organic ingredients, like free-range chicken, onion and garlic. Just real ingredients!

The above information is from www.pacificfoods.com

1. Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).

2. Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion.

3. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.

The above recipe is from allrecipes.com.

Thanks to Chef Steve for all his help, support and talent! It has been a lot of fun working with you and taste-testing all the terrific foods. The recipes are true winners! We are excited to prepare so many great new items for our customers. Lees Market will be offering more delicious home cooked meals and entrees coming in 2012!

Ingredients:
• 2 whole St. Louis style pork ribs
• 2 cups apple cider vinegar
• 1 tbs salt
• 2 sliced onions
• 1 whole garlic, peeled and sliced
• cracked black pepper
• 1 tbs paprika
• 1/2 tbs chili powder
• 2 tsp oregano
• 2 tsp marjoram
• 2 tsp rosemary
• 1 tsp celery seed
• 1 tsp dry mustard
• 1 cup water
• hickory wood chips or blocks, soaked in water

Directions:
1. Prepare marinade/basting liquid using onions, garlic, vinegar, water and seasonings. Reserve 1/3 of liquid and marinate ribs overnight in plastic roasting bags.
2. Build barbeque fire using preferred method, charcoal, wood or gas. Place hickory blocks on hot coals, or put chips in foil packets with holes poked to let smoke escape.
3. Drain ribs and discard marinade, bbq slowly over fire with smoking hickory. Use reserved marinade in squirt bottle diluted with water to quench flareups from dripping fat.

Westport Rivers Rose of Pinot Noir pairs well with many dishes from vegetarian to beef and spicy, smoky flavors or exotic spices in Indian and Thai food.

“Visit the Westport Rivers website...”

Westport RiversChardonnay
Westport Rivers Chardonnay is 100% estate grown Chardonnay. Westport Rivers fermented over 70% of this wine in well- aged french oak so that the oak is nuance. This is a classic east coast style Chardonnay with very pretty, rich golden color.

Westport Rivers Chardonnay pairs well with New Bedford scallops, Westport Lobsters and other seafood or poultry dishes. The above information is from “westportrivers.com”.

Ingredients:
• 2 (8 ounce) beef tenderloin steaks, cut 1 inch thick (about 1 pound total)
• 2 teaspoons olive oil
• 1/4 teaspoon onion powder
• salt and pepper to taste
• 2 tablespoons minced shallot
• 2 slices bacon

Directions:
1. Place oven rack in its highest position. Set oven to Broil.

2. Rub steaks all over with olive oil. Sprinkle with onion powder, then with salt and pepper. Wrap one slice of bacon around each steak, and secure with a toothpick.

3. Place steaks onto a broiler pan, and broil for 5 to 7 minutes. Turn the steaks over, and sprinkle the tops with shallots. Broil for an additional 5 to 7 minutes, or until the steaks are cooked to your liking.

2007 Spring Mountain Cabernet Sauvignon
With only 3000 cases produced and each bottle being individually numbered, the 2007 Spring Mountain Cabernet Sauvignon makes a perfect gift for the wine drinker that loves to find small production, boutique wines. 2007 was an incredible year for Napa and especially for Cabernet Sauvignon and this wine would sure to impress anyone who loves Napa Valley Cabernet!

High Hook wines have a unique tie to the South Coast and Islands. A quote from their website reads, “The term ‘High Hook’, as near as we can tell, originated on Cuttyhunk Island. In 1864 a group of wealthy Manhattan business tycoons, unhappy with a flap over the rules and regulations in their Striped Bass fishing club in Sakonnet, RI, went looking for a suitable place to establish their own club. They found Cuttyhunk, wound up purchasing most of it, and formed the Cuttyhunk Fishing Association. Eventually, there would be a total of fifty members, among them some of the most powerful men in America. The member who caught the biggest Striper was referred to as the "High Hook", and was given a diamond-studded pin in the shape of a fish hook. The term is still fairly widely used and, depending on what state you're in, refers to the person who catches either the biggest fish or the most fish. It's also used more generally as an indicator of excellence.”

For all High Hook bottles sold at Lees Market on Saturday December 17, 2011 Lees will donate $3.00 per bottle to the Town of Westport Shellfish Restoration Fund and year round, Fish Hook Vineyards donates $3.00 for every case of High Hook sold to the Ocean Conservancy.

For more information about the High Hook wines, visit their website at www.fishhookvineyards.com. For more information about the tasting on Saturday call Heather or Debbie in the Wine Department!

Santa will be in Westport this coming Saturday starting at 10:00am. He will ride on the Westport Fire Ladder Truck, and visit neighborhoods near you on a six hour tour. Lees Market is proud to be the sole sponsor in this event, and we are also the only place to pick up a road/street plan of places he will travel.

Santa will be somewhere near to see all the good girls and boys! Listen for the sirens starting at 10:00am! Sit by your window, open your door, and join on the front lawn! So exciting! Santa is coming to town! Please help us spread the word! The rain date is Sunday, December 17th.

Lees Market Chilean Wine Seminar- SEMINAR IS FULL!
Thursday December 8, 2011
6:00pm-8:00 pm

Italo Jofre, International Wine Ambassador for Concha y Toro will guide us through a tasting of both red and white wines from the Concha y Toro portfolio.

We will be tasting the wines of Casillero del Diablo, Marques de Casa Concha and some other gems from the portfolio.

We are limited to 20 people. Please call the Lees Market Service Desk at 508-636-3348 and ask to sign up for the December 8 Wine Seminar.  Seating is limited and seats will fill up fast.

The night should be a fun one and it will be the last wine seminar for 2011!
There is no charge for this tasting, but we would greatly appreciate prompt RSVP’s.

The grilling season is still here, and we have a great selection of Lees Own Marinated Meats for the grill!

Marinated Beef Tips
Teriyaki Beef
Certified Angus Steakhouse Beef Tips
Teriyaki Chicken
Caribbean Mango Chicken Breast
Steakhouse Chicken
Marinated Pork

Please ask for Dave, Mike, Brian, Andy or Kyle during your next visit!