Author: Chef Cloud Wine

Ingredients

3 tablespoons olive oil, divided
1 tablespoon fresh lemon juice
salt and pepper to taste
1 1/4 pounds fresh swordfish, cut into chunks
1 small onion, chopped
1 teaspoon all-purpose flour
1 1/2 cups dry white wine
1 (19 ounce) can fava beans, drained
1 bunch fresh parsley, chopped

Directions

In a medium bowl, mix together 2 tablespoons of the olive oil, lemon juice, salt and pepper. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade, and pat dry.

Heat the remaining olive oil in a large skillet over medium-high heat. Fry the onion until golden, then add the fish. Brown the chunks of fish on all sides, then remove from the pan, and set aside.

Stir the flour into the skillet; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan, and add the fava beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.

Ingredients

1 (3.5 ounce) link sweet Italian sausage, casings removed
1 cup chopped onions
2 cloves garlic, minced
5 cups beef stock
1/3 cup water
1/2 cup red wine
4 tomatoes – peeled, seeded and chopped
1 cup chopped carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup tomato sauce
1 zucchini, chopped
8 ounces cheese tortellini
1 green bell pepper, chopped
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese for topping

Directions

Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5 more minutes.

Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.

Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.

Ingredients

2 1/2 teaspoons minced garlic, divided
1 teaspoon freshly ground black pepper
1 pound lean skirt steak or flank steak
8 cups packed torn romaine lettuce or mixed salad greens
1 large tomato, seeded, chopped
1 ripe avocado, peeled, seeded, diced
1 1/4 cups Sargento(r) Shredded Reduced Sodium Mild Cheddar Cheese, divided
1/4 cup thinly sliced red onion (optional)
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice or white wine vinegar
2 teaspoons pureed chipotle chlies in adobo sauce (optional)

Directions

Rub 2 teaspoons garlic and pepper over steak. Grill over medium-hot heat on a covered grill 3 to 5 minutes per side for medium doneness depending on thickness of steak. Transfer steak to a carving board; tent with foil and let stand 5 minutes.

Meanwhile, combine lettuce, tomato, avocado, 1 cup cheese and red onion in a large bowl. Combine oil, lemon juice and remaining garlic in a small bowl; mix well. For a spicier dressing, add chipotle chilies. Add mixture to bowl; toss with lettuce mixture. Transfer to four serving plates.

Carve steak crosswise into thin slices; arrange over salads. Top with remaining cheese.

Ingredients

1/4 cup oil
1 (3 pound) rabbit, cleaned and cut into pieces
1 large onion, chopped
3 cloves garlic, chopped
1/2 cup red wine
1 bay leaf
1 cube beef bouillon
1/4 teaspoon ground nutmeg
2 tablespoons tomato paste
1/4 teaspoon white sugar
salt and pepper to taste
4 large potatoes, peeled and quartered
2 carrots, chopped
1/2 cup peas

Directions

Heat the oil in a large saucepan over medium heat; cook the rabbit, onion and garlic in the hot oil until the garlic and onion are fragrant and the rabbit is brown. Stir in the wine, bay leaf, beef bouillon, nutmeg, tomato paste, and sugar; season with salt and pepper. Add the potatoes, carrots, and peas. Pour enough water over everything until covered. Bring stew to a boil; reduce heat to low and allow to simmer until the potatoes are completely cooked through, about 1 hour.