Author: Chef Cloud Wine

Ingredients

3/4 cup red wine vinegar or cider vinegar
1/4 cup butter or margarine, cubed
2 tablespoons Worcestershire sauce
2 teaspoons seasoned salt
1 1/2 teaspoons dried parsley flakes
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1/4 teaspoon pepper
2 boneless pork tenderloin

Directions

In a saucepan, combine the first eight ingredients. Cook for 3 minutes or until butter is melted. Grill pork tenderloins, covered, over medium heat for 18-20 minutes or until a meat thermometer reads 160 degrees F, basting with herb sauce and turning occasionally. Let stand for 5 minutes before cutting.

Ingredients

8 large tomatoes, cut into wedges
2 red onions – cut into wedges and separated
2 yellow onions – cut into wedges and separated
2 cucumbers, peeled and diced
1 cup olive oil
1/4 cup red wine vinegar
1 teaspoon white sugar
1 tablespoon minced garlic
2 teaspoons minced fresh oregano
salt and pepper to taste
1 head romaine lettuce, torn into bite-size pieces
2 hard-cooked eggs, sliced
8 anchovy filets (optional)

Directions

In a large bowl, combine tomatoes, red onions, yellow onions, and cucumbers. Mix together olive oil, vinegar, sugar, garlic, oregano, salt, and pepper. Pour dressing over tomato mixture, and toss to coat evenly. Cover and refrigerate overnight.

Arrange lettuce on plates, and place marinated tomato salad on top. Garnish with egg slices and anchovies (optional).

Ingredients

2 tablespoons butter
1 tablespoon olive oil, divided
2 pounds beef stew meat, cubed
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup red wine
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon white sugar
1 strip (4- by 1-inch) fresh orange zest
1 (14.5 ounce) can diced tomatoes
1/2 cup water
1 tablespoon olive oil
1 pound pearl onions, peeled

Directions

Heat half of the butter and half of the first tablespoon of olive oil in a large skillet over medium-high heat. Brown half of the beef cubes on all sides, and place into a large saucepan. Repeat with the remaining butter, olive oil, and beef. Stir the onions and garlic into the oil remaining in the skillet, and reduce heat to medium; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and bring to a simmer, then scrape the onions into the saucepan with the beef.

Season the beef with cinnamon, nutmeg, sugar, and orange zest. Pour in the diced tomatoes and water. Cover, and bring to a simmer over medium-high heat; then reduce heat to medium-low, and continue simmering 1 hour.

Meanwhile, heat the remaining tablespoon of olive oil in the skillet over medium heat. Stir in the pearl onions, and cook until they are well browned, stirring frequently, about 20 minutes. After the beef has simmered for an hour, add the pearl onions, recover, and continue simmering 20 minutes.

Remove the lid, and simmer, uncovered until the stew has reduced and slightly thickened, about 10 minutes. Remove the orange zest before serving.

Ingredients

2 tablespoons butter
1 Royal Gala apple – peeled, cored and sliced
1 cup white wine
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/3 cup golden raisins

Directions

Melt butter in a skillet over low heat. Add apples, and increase the heat to medium-high. Cook for 5 minutes, stirring occasionally. Stir in the white wine, brown sugar, cinnamon, vanilla, and golden raisins. Cook over medium heat until the liquid has reduced and is thick.