Best Zin Tini Recipes

Vampire Blood Drink image

Provided by Michael Chiarello : Food Network

Time P1DT15m

Yield enough ice for 1 big punch bowl

Number Of Ingredients 7

1 gallon cranberry juice
1 gallon orange juice
1 cup raspberry sorbet
1 quart seltzer
Body Part Ice Cubes, recipe follows
12 cups cold water
2 to 3 drops green food coloring

Steps:

Mix the juices together. Add the sorbet, softened, and stir until it disappears. Add the seltzer.
Before serving, chill with the Body Part Cubes of floating face and hands.
Pour into glasses and stir with glow stick swizzle sticks.
Color the cold water with enough green food coloring to make it stand out against the background of the punch.
Use packing tape to seal of the eyes, nose and mouth openings of the mask. Line the inside of mask with plastic wrap to prevent leaking. Place it in a bowl that will hold the mask as still as possible while freezing.
Fill with the colored water up to the line of the mask, making sure not to spill over if possible. Place bowl in freezer to solidify, at least 24 hours. Fill 2 food service gloves with colored water and twist and knot opening closed to make a tight seal. Freeze gloves for 12 to 24 hours.
When frozen, cut plastic gloves off. Take ice out of mask, putting hot water on the outside of the mask, if necessary, to help it come out easily.
Carefully float the face and hands in the punch.

Caramelized Onion Zin-Burgers with Crispy Cheddar Frico image

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 1h

Yield 6 burgers

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
2 small yellow onions, cut in 1/2 and sliced thin
Salt and freshly ground black pepper
2 teaspoons chopped fresh thyme leaves
2 cups Zinfandel
1 1/2 cups sharp Cheddar, shredded
3 pounds ground beef
Sea salt and freshly ground black pepper
6 seeded burger rolls
2 beefsteak tomatoes, cut 1/3-inch thick
6 ounces spring mix salad green

Steps:

Heat a 10-inch saute pan over high heat. When hot add the olive oil, onions, and season with some salt and black pepper. Reduce heat to medium-high and continue to cook for 10 minutes until caramelized, stirring often. Sprinkle in the thyme and continue to cook for one minute. Add the Zinfandel and cook until wine is 2/3 reduced. Take off the heat and let cool to room temperature.
For the Cheddar fricos: In an 8-inch nonstick pan heated over medium-high heat add 1/4 cup shredded cheese. Cook until cheese is light brown on the bottom. Turn over with a plastic spatula and continue cooking for another 10 to 15 seconds. Remove to a plate to cool. Wipe pan and start again until 6 fricos are complete.
Form 6 (1/2-pound) beef patties and season very well with sea salt and black pepper on each side. Place on a hot grill and cook until nicely browned, approximately 5 minutes. Turn over and continue to cook to desired doneness.
A couple of minutes before the burgers are done halve the rolls and lightly brown on the grill, open side down.
Place burgers on the bottom halves of the rolls, adding a generous helping of onions. Season the tomato slices with salt and pepper. Top the burgers with frico, tomato slice and greens. Roll up your sleeves and dive in.