Author: Chef Cloud Wine

Ingredients

1/2 cup finely chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
2 cups dry white wine
2 (1 1/2 pound) whole lobsters
2 tablespoons brandy
1/2 cup heavy cream
2 tablespoons unsalted butter

Directions

In a large skillet, combine the carrot, celery, onion and white wine. Bring to a boil. Add lobsters, cover, and cook until lobsters turn bright red, about 8 minutes. Remove lobsters from the sauce and allow to cool.

When the lobsters have cooled enough to handle, cut each one in half lengthwise. Remove the lobster meat from the shell and claws, keeping it and the shell intact. Discard the tomalley if desired. Slice each tail piece into 4 medallions and set aside.

Continue to simmer the wine and vegetables in the skillet until the liquid has been reduced by half, about 10 minutes. Return the shells to the sauce and stir in the brandy. Simmer for 5 minutes. Strain the stock through a sieve or mesh strainer into a saucepan. Stir in the heavy cream and cook over medium heat until thickened, about 10 minutes. Stir in the butter just until melted. Add the lobster meat to the sauce and cook over low heat until heated through.

Ingredients

4 cloves garlic
1 large onion, quartered
2 tablespoons chopped fresh oregano
1 tablespoon ground cumin
2 teaspoons ground ancho chile pepper
2 teaspoons salt
2 teaspoons ground black pepper
olive oil
1 tablespoon white wine vinegar
1 (3 pound) boneless pork loin roast
1 lime, cut into wedges

Directions

Place the garlic, onion, oregano, cumin, chile pepper, salt, and pepper into a blender. Pour in the olive oil and vinegar. Puree until smooth. Spread this mixture all over the pork loin, and place into a slow cooker.

Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.

Ingredients

3 tablespoons margarine
2 tablespoons sliced green onion
1 1/2 pounds fresh shrimp, shelled and deveined without tails
1 (8 ounce) package cream cheese, cubed
3 tablespoons milk
1/2 cup shredded Swiss cheese
2 tablespoons dry white wine
1/8 teaspoon ground red pepper
1/4 cup fine dry bread crumbs
2 tablespoons melted margarine

Directions

Preheat oven to BROIL. Lightly grease a 1 to 1 1/2 quart baking dish.

In a large skillet over medium heat, melt 3 tablespoons of margarine and saute the green onions. Toss in shrimp and saute until pink, about 5 minutes.

Remove shrimp with slotted spoon and set aside. Add cream cheese and milk to skillet, stirring constantly until cheese melts. Stir in Swiss cheese, wine, cooked shrimp, and red pepper. Cook until all cheese is melted and shrimp are heated through.

Pour mixture into prepared baking dish. Combine bread crumbs and 2 tablespoons of melted margarine, sprinkle over shrimp mixture.

Broil for 1 to 2 minutes or until golden brown.

Ingredients

6 slices bacon
3 cups chopped broccoli
3 cups cauliflower, chopped
3 cups chopped celery
1 (10 ounce) package frozen green peas, thawed
1 cup sweetened-dried cranberries
1 cup raw Spanish peanuts
1/4 cup white sugar
1 teaspoon salt
1 tablespoon white wine vinegar
2 tablespoons grated onion
1/4 cup Parmesan cheese
1 1/2 cups mayonnaise

Directions

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

In a large bowl, combine the broccoli, cauliflower, celery, peas and cranberries.

Wisk together the sugar, salt, vinegar, grated onion, cheese and mayonnaise. Pour dressing over the salad; add nuts and bacon and toss well.