Ingredients

• 3 tablespoons olive oil, plus more for searing
• 2 ounces fresh spinach
• Salt and freshly ground black pepper
• 2 cups Zinfandel wine
• 8-ounce turkey breast
• 2 ounces crumbled Gorgonzola
• 1-foot butchers twine
• Espresso BBQ Sauce, recipe follows

Directions

Espresso BBQ Sauce:

2 tablespoons olive oil

1 small sweet white onion, finely chopped

2 cloves garlic, minced

1 cup balsamic vinegar

Hot sauce

2 cups red wine

2 cups ketchup

1 cup brown sugar

3 tablespoons Dijon mustard

1/2 cup espresso coffee

Salt and freshly ground black pepper

In a medium sized saucepan over medium heat, add the olive oil. Add the onions and garlic and cook until they begin to turn brown and caramelize, about 4 minutes. Deglaze the pan with the balsamic vinegar, scraping up any browned bits from the pan with a wooden spoon. Add the hot sauce, to taste, and wine. Next, add the ketchup, brown sugar, mustard, coffee, and salt and freshly ground black pepper, to taste. Let simmer for 30 minutes. (Chef's tip: if too thick, add a little water)