Author: Chef Cloud Wine

Ingredients

12 ounces dry fettuccine pasta
4 large tomatoes, seeded and chopped
2 cloves garlic, minced
1 1/2 cups cubed Brie cheese
3/4 cup chopped fresh basil
1/2 cup olive oil
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Directions

In a large bowl combine chopped tomatoes, minced garlic, brie, chopped basil, olive oil, vinegar, salt and pepper. Mix well. Cover and let stand at room temperature to marinate for 1 to 2 hours.

In a large pot of boiling salted water over high heat, cook the fettuccine until al dente, about 12 minutes.

Drain the fettuccine and toss with the sauce. Sprinkle with grated Parmesan cheese.

Ingredients

2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound turkey breast cutlets
2 teaspoons butter or margarine
MUSHROOM TOMATO SAUCE:
1 cup sliced fresh mushrooms
1 1/2 teaspoons canola oil
2 garlic cloves, minced
1/4 teaspoon dried rosemary, crushed
2 medium tomatoes – peeled, seeded and chopped
2 tablespoons dry white wine or chicken broth
1 teaspoon brown sugar
salt and pepper to taste
1 teaspoon butter or margarine
1 tablespoon minced fresh basil
1 1/2 teaspoons lemon juice
2 tablespoons minced fresh parsley

Directions

In a large resealable plastic bag, combine the flour, salt if desired and pepper. Add the cutlets, two at a time and shake to coat. In a skillet, cook cutlets in butter for 2-3 minutes on each side or until lightly browned.

Meanwhile, in a skillet, saute mushrooms in oil until tender. Add garlic and rosemary; cook and stir for 1 minute. Add the tomatoes, wine or broth, brown sugar, salt if desired and pepper; cook and stir for 5 minutes. Stir in butter and basil. Serve cutlets with sauce. Sprinkle with lemon juice and parsley.

Ingredients

1 egg
6 slices bacon
1/2 cup sliced onion
1/4 cup white wine vinegar
1/4 cup water
4 teaspoons white sugar
1/2 teaspoon salt
8 cups leaf lettuce – rinsed, dried and torn into bite-size pieces
8 radishes, thinly sliced

Directions

Place egg in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let egg stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve excess grease.

Add onions to skillet with reserved grease and cook until tender. Add bacon, vinegar, water, sugar and salt. Stir and bring to boil.

Place lettuce in a large bowl. Pour hot dressing over and toss well. Garnish with egg and radishes.

Ingredients

Dressing
3/4 cup frozen orange juice concentrate, thawed
1/4 cup white wine vinegar
1/4 cup water
1/4 cup olive oil
salt and pepper to taste

Salad
1 cup cubed cooked lobster
1 (8 ounce) package frozen fully cooked tiny salad shrimp, thawed
2 (6 ounce) cans lump crabmeat, drained
2 (10 ounce) bags mixed salad greens
1 large grapefruit, peeled and sectioned
2 kiwis, peeled and sliced
1 fresh pineapple – peeled, cored and cut into 3/4 inch wedges
2 tomatoes, cut into wedges

Directions

To make the dressing, place the orange juice concentrate, vinegar, and water in a blender; blend on low speed. Slowly drizzle the olive oil into the blender until mixture thickens slightly. Season with salt and pepper. Refrigerate until ready to use.

To make the seafood salad, place the lobster, shrimp, and crabmeat in a bowl. Add 2 tablespoons of the dressing and toss until seafood is coated.

Divide the salad greens among 6 plates or mound on one large platter. Place the seafood mixture on the greens. Alternate the grapefruit sections, kiwi slices, and pineapple and tomato wedges on the plates. Serve with the remaining chilled citrus vinaigrette on the side.