Author: Chef Cloud Wine

Ingredients

2 tablespoons margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 teaspoon chicken bouillon powder
2 tablespoons chopped onion
1 1/2 cups half-and-half
1/2 pound medium shrimp – peeled and deveined
1/2 pound crabmeat
1/2 cup white wine

Directions

In a 2 quart saucepan, melt butter and stir in flour , salt , white pepper , bouillon granules, onion, and half of the half-and-half.

Add shrimp and crab meat; cook over medium heat, stirring occasionally until it thickens. Stir in remaining half and half and wine. Serve hot.

Ingredients

1/4 cup dry red wine
2 tablespoons reduced-sodium soy sauce
1 1/2 teaspoons minced fresh mint
1 teaspoon minced fresh basil
1/2 teaspoon pepper
1 garlic clove, minced
4 (1 inch thick) bone in lamb loin chops

Directions

In a large resealable plastic bag, combine the wine, soy sauce, mint, basil, pepper and garlic; add the lamb chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill lamb, uncovered, over medium heat or broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium, a meat thermometer should read 160 degrees F; well-done, 170 degrees F).

Ingredients

1 pound uncooked spaghetti
1 pound beef sirloin, sliced into strips
32 ounces chicken broth
1 cucumber, peeled and chopped
red wine vinegar to taste
salt and pepper to taste

Directions

Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

Meanwhile, in a skillet over medium heat, brown steak strips, about 5 minutes.

Pour chicken broth into a sauce pan and warm over medium heat.

Divide cooked spaghetti into large bowls, top with cucumber and steak. Then pour chicken broth over the top to create a soup. Season to taste with red wine vinegar, salt, and pepper.

Ingredients

2/3 cup olive or vegetable oil
1/4 cup lemon juice
2 tablespoons cider or red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 (1 1/2-pound) flank steak

Directions

In a large resealable plastic bag or shallow glass container, combine the first nine ingredients; mix well. Add steak and turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally. Drain and discard marinade.

Grill, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees; medium, 160 degrees; well-done, 170 degrees).