Author: Chef Cloud Wine

Ingredients

2 (750 milliliter) bottles dry red wine
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
5 pounds beef oxtail, cut into pieces
1/4 cup butter, divided
5 shallots, chopped
5 cloves garlic, chopped
1 onion, chopped
2 carrots, chopped
2 celery ribs, chopped
2 sprigs fresh thyme
1 bay leaf
2 sprigs flat-leaf parsley
5 cups beef broth

Directions

Preheat oven to 325 degrees F (165 degrees C).

Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.

Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.

Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.

Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.

Ingredients

1 (750 milliliter) bottle red wine
1/2 cup white sugar
1 teaspoon ground cinnamon
1 orange
8 whole cloves

Directions

In a large saucepan on medium-low heat, combine wine. sugar and cinnamon. Cut the orange in half, push the cloves into the outside of the orange halves, and place them into the wine.

Heat SLOWLY on LOW heat for about 30 minutes or until steaming. Do not let it boil. Heat your glasses in warm water before serving.

Ingredients

1 pound thin spaghetti
1 (8 ounce) bottle Italian salad dressing
1/4 cup red wine vinegar
1 small red onion, chopped
1 (8 ounce) package pepperoni sausage, chopped
1 (4 ounce) jar sliced mushrooms
1 (16 ounce) can Italian-style diced tomatoes, drained
1 (3 ounce) jar sliced green olives, drained
1/4 (2.62 ounce) bottle salad seasoning mix
2 cups shredded Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a serving bowl.

Pour the salad dressing and vinegar over the noodles, and mix well. Add the onion, pepperoni, mushrooms, tomatoes, olives, seasoning mix, and parmesan cheese and stir until well combined. Serve at room temperature, or cover and refrigerate for several hours, or overnight.

Ingredients

1 (12 pound) turkey, thawed if purchased frozen
1 tablespoon vegetable oil
1 teaspoon lemon pepper seasoning
2 teaspoons salt
1 onion, quartered
8 sprigs fresh parsley
1 teaspoon dried rosemary
2 oranges, quartered
1 large onion, sliced
1 carrot, sliced
1 cup white wine
1/2 cup cognac
1 (14.5 ounce) can chicken broth
1/2 cup tomato juice

Directions

Remove the turkey from refrigerator and allow it to stand at room temperature for about 45 minutes to an hour.

While turkey is reaching room temperature, place a rack in the lowest position in an oven. Line a large turkey roasting pan with heavy duty aluminum foil, and spray the lined pan with cooking spray. Preheat oven to 425 degrees F (220 degrees C).

Remove the giblets and neck from the turkey cavity, and set aside. Wash and dry the turkey with paper towels, and rub the turkey with vegetable oil. Sprinkle the turkey, inside and out, with lemon pepper seasoning. Sprinkle the inside of the cavity with salt, and place the quartered onion, parsley sprigs, rosemary, and oranges in the cavity. Sprinkle the area under the neck skin with lemon pepper seasoning, and stuff the area with a few slices of onion. Loosely tie the legs, and fold the wings underneath the turkey.

Place the prepared turkey into the roasting pan. Surround the turkey with the giblets and neck, remainder of sliced onion, and carrot. Mix the white wine, cognac, chicken broth, and tomato juice in a saucepan and heat over medium heat until liquid is hot but not boiling. Pour half the liquid into the turkey cavity and the other half into the pan. Cover the turkey with more aluminum foil, making a tent so the foil doesn’t contact the turkey skin. Crimp the foil firmly over the edges of the pan to completely seal the turkey in the foil tent.

Roast in the oven for 1 hour. Remove the turkey from the oven, slit the foil tent, and fold the f