Author: Chef Cloud Wine

Ingredients

1 1/2 tablespoons olive oil
4 cloves garlic, thinly sliced
2 (16 ounce) cans diced tomatoes
1 cup dry white wine
1 (2.25 ounce) can sliced black olives
3 ears fresh corn, kernels cut from cob
4 (4 ounce) fillets tilapia

Directions

In a large skillet, heat oil over medium heat. Cook garlic in oil for 1 minute. Stir in the diced tomatoes with juice, 3/4 cup wine, black olives, and corn. When the sauce is hot, place fillets on top, and spoon some of the tomato mixture over the fish. Cover, and cook for 20 to 25 minutes, or until fish flakes easily with a fork. If the sauce begins to dry out, add additional 1/4 cup white wine.

Ingredients

2 pounds pork butt roast with bone
2 tablespoons achiote paste
1/3 cup orange juice
2/3 cup fresh-squeezed lemon juice
2 habanero peppers, seeded and chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground coriander
salt and pepper to taste
1/2 cup red wine vinegar
2 red onions, sliced into rings

Directions

Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.

Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.

Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.

While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.

Ingredients

4 ounces PHILADELPHIA Cream Cheese, softened
1 (10.75 ounce) can reduced-sodium condensed cream of mushroom soup
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1/4 cup dry white wine
1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
1/2 pound angel hair pasta, uncooked
2 tablespoons chopped fresh parsley

Directions

Beat cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).

Cook pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.

Ingredients

1/4 cup butter
1 teaspoon minced onion
1 tablespoon white wine vinegar
2 egg yolks, beaten
2 tablespoons heavy cream
1 1/2 teaspoons lemon juice
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
1/4 teaspoon salt
1 pinch dry mustard
1 pinch cayenne pepper

Directions

Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.

Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.