Ingredients
1/3 cup honey
1/4 cup Dijon mustard
1/4 cup white wine vinegar or cider vinegar
2 tablespoons lemon juice
1 garlic clove, minced
1 cup vegetable oil
Directions
In a blender, combine the first five ingredients. While processing, gradually add oil in a steady stream until smooth and creamy. Store in the refrigerator.
Ingredients
1/2 cup crumbled feta cheese
1/4 cup sliced green onion
1 teaspoon dried tarragon
salt and ground black pepper to taste
1 1/2 pounds ground turkey
2 tablespoons olive oil
1 thin slice red onion
2 tablespoons flour
1/2 cup chicken broth
1/2 cup red wine
1/2 teaspoon chopped fresh parsley
1/2 teaspoon dried minced onion
1/2 teaspoon crushed bay leaf
1/4 teaspoon dried thyme
salt and ground black pepper to taste
Directions
Preheat an oven to 450 degrees F (230 degrees C).
Mix together the feta cheese, green onion, and tarragon in a small bowl; season with salt and pepper and set aside.
Form the ground turkey into 8 even-sized patties. Top four of the patties with even portions of the cheese mixture. Top each with one of the remaining patties. Pinch the edges together to seal.
Bake the patties in the preheated oven until cooked through, 20 to 30 minutes, turning once.
Heat the olive oil in a skillet over low heat. Cook and stir the red onion in the hot oil until browned; remove the onion and discard. Stir the flour into the oil and cook until deep brown in color. Remove the pan from the heat and add the chicken broth, red wine, parsley, minced onion, bay leaf, and thyme. Return the pan to heat and bring to a boil while stirring; season with salt and pepper. Pour the sauce over the patties to serve.
Ingredients
1/2 cup butter, divided
4 (7 ounce) cans whole chestnuts, drained
1 carrot, peeled and sliced
1 parsnips, peeled and chopped
1 celery root, chopped
7 1/2 cups chicken stock
1/2 cup Madeira wine
1 pinch ground nutmeg
salt and pepper to taste
2 sprigs fresh parsley, chopped
1 pinch cayenne pepper, or to taste
1/4 cup sour cream, for topping
Directions
In a heavy skillet over medium heat, melt 1/4 cup of butter. Saute the chestnuts in butter until heated through; set aside. Melt remaining butter in a large pot, and stir in the carrot, parsnip and celery root. Cook until tender. Add the stock, chestnuts and wine. Bring to a boil and season with nutmeg, salt and pepper and fresh parsley. Simmer for 15 minutes. Puree the soup in a food processor or blender a little at a time.
Ingredients
2 tablespoons olive oil
1 1/2 pounds pork tenderloin, cut into bite-size pieces
2 cloves garlic, minced
4 sprigs fresh cilantro, chopped
3 tablespoons olive oil
4 tablespoons red wine vinegar
2 tablespoons port wine
1 pinch salt
1 pinch black pepper
1 pinch cayenne pepper
Directions
Heat 2 tablespoons olive oil in a large heavy skillet over high heat. Saute pork until evenly browned, and fully cooked. Transfer to a bowl, and sprinkle with cilantro and garlic; keep warm.
In a small bowl, combine 3 tablespoons olive oil, vinegar and port. Season with salt, black pepper, and cayenne. Whisk until consistency is creamy. Stir into cooked pork, and serve immediately.
