Author: Chef Cloud Wine

Ingredients

12 ounces dry ziti pasta
3 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 pound kielbasa sausage, sliced into 1/2 inch pieces
12 ounces sauerkraut, drained and rinsed
2 tablespoons prepared Dijon-style mustard
1 pinch cayenne pepper
1/4 cup white wine
2 tablespoons chopped fresh parsley

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.

Heat olive oil in a large skillet over medium heat. Cook onion and bell pepper in oil, stirring frequently, until onion is tender. Stir in garlic and kielbasa, and cook until kielbasa begins to brown, about 8 minutes. Stir in sauerkraut, mustard, and cayenne; cook about 4 minutes more. Stir in wine and parsley, and heat through.

Toss ziti with kielbasa and sauerkraut, and serve immediately.

Ingredients

4 skinless, boneless chicken breast halves
1 teaspoon garlic powder
1/4 teaspoon poultry seasoning
1/8 teaspoon seasoned salt
1/8 teaspoon ground black pepper
1/2 cup white wine
1 tablespoon Worcestershire sauce
1 tablespoon vegetable oil

Directions

Preheat oven to 375 degrees F (190 degrees C).

Season the chicken breasts with garlic powder, poultry seasoning, salt, and pepper. Place the breasts in a 9×13 baking dish. Whisk together the wine, Worcestershire sauce, and vegetable oil in a small bowl; pour the wine mixture over the chicken breasts. Cover the entire dish with aluminum foil.

Bake in preheated oven about 45 minutes; uncover the dish and spoon the liquid from the pan over the breasts. Recover with foil and bake until the juices run clear, another 20 to 30 minutes.

Ingredients

1 (3 pound) whole chicken
1/2 cup olive oil
1 cup red wine
1 teaspoon salt
1 leek, bulb only, chopped
1/4 cup chopped fresh dill weed
1/3 cup saturei (dried rose petals)
2 tablespoons ground coriander seed
1/2 teaspoon ground black pepper
2 tablespoons olive oil
salt to taste
1/2 cup syrup from canned figs

Directions

Mix together 1/2 cup olive oil, wine mixed with salt, chopped leek, dill, rose petals, coriander, and black pepper.

Heat 2 tablespoons olive oil in a large pan. Fry whole chicken over medium heat. Add about half of the seasoning mixture, and continue to fry until chicken just starts to change color.

Place chicken in a baking dish large enough to hold it along with the seasoning mixture–both what was in the pan and what you didn’t use. Rub the bird with the mixture for a minute or so.

Bake at 425 degrees F (220 degrees C) for 1 hour, occasionally basting with the seasoning mixture. The chicken will look almost burnt when done. Moisten a plate with fig syrup, place chicken on it. Season with salt and pepper.

Ingredients

4 garlic cloves, minced
1/4 cup olive oil
1 cup red wine vinegar
2/3 cup ketchup
2 tablespoons Worcestershire sauce
2 teaspoons sugar
2 teaspoons dried basil
1 (3 pound) boneless chuck steak (1 1/2 inches thick)

Directions

In a small saucepan, saute garlic in oil for 3-4 minutes or until tender; remove from the heat. In a 4-cup measure, combine the vinegar, ketchup, Worcestershire sauce, sugar, basil and garlic.

Pour 1 cup marinade into a large resealable plastic bag; add the meat. Seal bag and turn to coat; refrigerate for at least 6 hours or overnight. Cover and refrigerate remaining marinade.

Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect heat. Drain and discard marinade from steak. Grill steak, uncovered, over medium heat until browned on each side.

Move steak to indirect side of grill. Grill, covered, for 45-50 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F), basting occasionally with marinade.