Author: Chef Cloud Wine

Ingredients

1/2 cup flour for dredging
5 skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup port wine
1/2 cup dry white wine
1/2 cup chicken stock
6 dried figs (stems removed)
2 tablespoons heavy cream

Directions

Place the flour in a shallow dish. Dredge the chicken breasts in the flour.

Melt the butter in a large skillet over medium-high heat. Cook the chicken in the preheated skillet until golden brown, about 2 minutes per side. Pour the port, white wine, and chicken stock over the chicken, and scatter the figs around the skillet.

Bring the liquid to a boil and reduce heat to low, simmer until chicken is fully cooked, about 15 minutes. Remove the chicken from the skillet and cover with foil.

Bring the sauce in the skillet to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 minutes. Whisk in the cream and pour over the chicken to serve.

Ingredients

2 cups fresh green beans (2-inch pieces)
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can yellow hominy, drained
1 (15 ounce) can black beans, rinsed and drained
1 cup thinly sliced celery
1 cup thinly sliced red onion
1 medium sweet red pepper, julienned
1/2 cup white wine vinegar or cider vinegar
1/2 cup minced fresh cilantro or parsley
1/4 cup olive oil or canola oil
2 teaspoons sugar
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper

Directions

Place green beans in a saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and rinse in cold water. In a serving bowl, combine the green beans, kidney beans, hominy, black beans, celery, onion and red pepper.

In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables and stir gently to coat. Cover and refrigerate for at least 1 hour.

Ingredients

1 (.75 ounce) packet dry brown gravy mix
1/2 cup red wine
1/2 cup cold water
1 pinch garlic powder (optional)

Directions

In a small saucepan, mix together the brown gravy mix, red wine and cold water. Season with garlic powder if using. Bring to a boil over medium heat. Stir until thickened, about 1 minute.

Ingredients

1/4 cup olive oil
1 (3 pound) beef round tip roast
flour for dredging
3 medium onions, sliced
3 large carrots, peeled and cut into small chunks
3 large stalks celery, diced
4 cloves garlic, minced
3 whole allspice berries
salt and pepper to taste
1 cup dry red wine
2 (12 ounce) cans beef broth
2 tablespoons cornstarch dissolved in a small amount of water

Directions

Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.

When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.