Author: Chef Cloud Wine

Ingredients

2 cups red wine vinegar
1 lemon, sliced
2 fresh jalapeno peppers, seeded, deveined, and finely minced
3 cloves garlic, minced
4 tablespoons dried minced onion flakes
3/4 cup SPLENDA(r) No Calorie Sweetener, Granulated
4 pounds large cooked shrimp, peeled and deveined
1/4 cup fresh cilantro, chopped
salt and pepper to taste

Directions

Pour vinegar into a pot over high heat. Stir in lemon slices, jalapeno peppers, garlic, onion flakes, and SPLENDA(r) Granulated Sweetener. Bring to a rapid boil, stirring until sweetener is dissolved. Remove from heat, and cool to lukewarm.

Place the shrimp and cilantro into a resealable plastic bag. Pour the lukewarm sauce into the bag, seal tightly; refrigerate overnight, turning the bag over several times.

Drain liquid from resealable bag, and place shrimp in a large bowl. Season with salt and pepper, and toss well.

Ingredients

Brine:
1/4 cup kosher salt
1/4 cup brown sugar
3 cups warm water

2 (3/4 pound) pork tenderloins

Marinade:
1/2 cup chunky peanut butter
1/4 cup sake
2 tablespoons soy sauce
2 tablespoons white wine vinegar
2 tablespoons honey
2 tablespoons peanut oil
2 tablespoons Thai chili paste
2 tablespoons Sriracha chili sauce
4 cloves garlic, finely minced
2 tablespoons fresh ginger root, finely chopped
1/4 cup finely chopped green onions
1/4 cup minced fresh cilantro (optional)

Directions

Dissolve the salt and brown sugar in 1/4 cup warm water. Pour into a large resealable plastic bag with remaining 2 3/4 cups water. Place pork in bag, seal, and refrigerate overnight.

In a small, microwavable bowl, combine peanut butter, sake, soy sauce, vinegar, honey, peanut oil, chili paste, chili sauce, garlic, ginger root, green onions, and cilantro. Microwave for 30 seconds to 1 minute to melt peanut butter; mix thoroughly.

Reserve 1/2 to 3/4 cup of this peanut sauce to serve as a sauce for the cooked meat; refrigerate until ready to use. Pour remaining sauce into a resealable plastic bag. Remove pork from brine; discard brine. Rinse pork, pat dry, and place in the bag with the peanut sauce marinade. Refrigerate for 8 hours, or overnight.

Preheat grill for medium heat. Take pork out of peanut sauce marinade; let sit at room temperature for about 20 minutes. Pour marinade in small saucepan. Heat to a boil, and boil for 3 minutes. If marinade gets too thick, add a little milk to thin.

Lightly oil grill grate, and arrange tenderloins on grill. When pork reaches 125 degrees F (50 degrees C), baste with the boiled marinade. Watch pork carefully after basting so that it doesn’t burn. Use a bbq spatula to roll the pork around while cooking. Grill pork tenderloins until internal temperature reaches 155 degrees F (68 degrees C); this should take about 15 m

Ingredients

2 turkeys (10 to 12 pounds each), neck and giblets discarded
3 cups kosher salt (do not use regular table salt)
2 cups granulated sugar
2 unpeeled medium onions, coarsely chopped
2 unpeeled medium carrots, coarsely chopped
2 stalks celery stalks, coarsely chopped
2 tablespoons melted butter
1 cup dry white wine or vermouth
4 cups low-sodium chicken broth
1/4 cup cornstarch

Directions

The night before roasting, dissolve salt and sugar in 3 gallons of cold water in a large, clean ice chest or similar container in a cold spot, such as an unheated basement or garage. For those in warm climates, add ice packs to keep turkeys cool. Add turkeys, breast-side down; cover and let stand about 12 hours. (This brining keeps the turkey from drying out and seasons it right down to the bone.) Drain. Rinse turkeys and pat dry.

About five hours before serving, set oven to 425 degrees and adjust oven rack to lower-middle position. Place turkey No. 1 breast-side down and cut out the back with kitchen shears. Open up turkey and turn it breast-side up, pressing on it with your palms so it lies flat. Place turkey, skin-side up, on a lipped cookie sheet over a bed of half the chopped vegetables. Brush turkey with butter.

Roast until a meat thermometer inserted into the thigh registers 175 degrees, 1 to 1 1/2 hours. Watch vegetables and pan drippings throughout – they should be kept dry enough to brown and produce the rich brown goo with which to brush Turkey No. 2 and make a rich gravy, but moist enough to keep from burning. So add water as needed throughout the cooking.

Remove pan from oven and transfer turkey to a cutting board; reserve vegetables and pan juices for Turkey No. 2. Let the bird rest 30 minutes to 1 hour before carving, to allow the meat to firm up. Carve, transferring slices to an ovenproof serving platter or baking pan. Cover with aluminum foil. Refrigerate or set in a cool spot

Ingredients

1/4 cup red wine vinegar
3/4 cup vegetable oil
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped green onion
1 large head romaine lettuce, torn into bite-size pieces
3 oranges, peeled and thinly sliced

Directions

In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.

Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.