Entertaining during the week can be quite stressful.  I work all day, come home late and then have to cook and clean and be alert with guests – and clean up again afterwards.  However, I have been rescheduling an evening with my neighbors for some time now.  I really like them and didn't want to wait another week.

Thankfully, I did all my prep work yesterday, so I only had to cook my prepared ingredients.  I poached sausage on Sunday.  Yesterday, I cut all my onions, garlic, fennel, fresh thyme, oregano (from my garden), and parsley and refrigerated it. I made my minestrone soup on Saturday.  So, tonight, I warmed the soup, sautéed the sliced sausage, and then sautéed the aromatics. When my onion/pepper/fennel mixture began to caramelize, I added some lime juice and some Cabernet Sauvignon, and then reduced it.

This is not my typical recipe for Sausage and Peppers.  However, I felt that the addition of fennel required a different flavor profile.

The wine I opened is a 2003 Napa Cab – Emillio's Terrace, Oakville.  I am drinking a glass now – it is a lovely young wine with just enough tannin to give it structure and pronounced black currant and blackberry notes (Without being jammy).

Well folks – off to entertain – Later tonight, I'll tell you about this fabulous lunch I had…