Author: Chef Cloud Wine

Ingredients

1/4 cup extra-virgin olive oil, divided
3 (4 ounce) fillets tilapia fillets
1 tablespoon Creole seasoning
1 teaspoon ground black pepper
1 teaspoon kosher salt
1/2 cup chopped fresh cilantro
1 lime, juiced

1 tablespoon butter
3 cloves garlic, minced
1/2 cup chopped yellow onion
1 large Anaheim chile pepper – stemmed, seeded, and chopped
4 roma (plum) tomatoes, chopped
1/4 cup dry white wine
1 cup chicken stock
1 (4 ounce) can sliced black olives
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon Worcestershire sauce

Directions

Preheat an oven to 350 degrees F (175 degrees C).

Grease a 9×13-inch baking dish with half the olive oil. Rub the tilapia fillets in the oil to coat both sides. Season with the Creole seasoning, 1 teaspoon black pepper, and 1 teaspoon kosher salt; sprinkle with the cilantro. Drizzle the fillets with the lime juice and remaining olive oil; set aside.

Melt the butter in a saucepan over medium-high heat. Stir in the garlic, onion, and Anaheim pepper; cook and stir until the onion has softened and begun to brown around the edges, about 5 minutes. Add the tomatoes and cook until they begin to soften, about 3 minutes more. Pour in the wine and simmer 1 minute, stirring constantly. Pour in the chicken stock and olives; season with cumin, cayenne pepper, oregano, 1 teaspoon black pepper, 1 teaspoon kosher salt, red pepper flakes, and Worcestershire sauce. Bring to a boil. Reduce heat to medium-low and simmer about 20 minutes.

Bake the tilapia in the preheated oven until the flesh turns white and is easily flaked with a fork, about 20 minutes. Spoon the sauce over the fish to serve.

Ingredients

6 (1/2 inch thick) bone-in pork loin chops
1 tablespoon vegetable oil
1 cup applesauce
1 (16 ounce) jar sauerkraut – rinsed and drained
1/4 cup white wine, apple juice or water
4 bacon strips, cooked and crumbled
1/2 teaspoon brown sugar
1/4 teaspoon ground mustard
pepper to taste

Directions

In a skillet, brown pork chops on both sides in oil. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Combine the remaining ingredients; spoon over chops. Bake, uncovered, at 350 degrees F for 20-25 minutes or until meat juices run clear.

Ingredients

3 tablespoons butter, melted
24 fresh mushrooms
2 tablespoons butter
2 tablespoons minced green onions
1 teaspoon lemon juice
1 cup diced cooked crabmeat
1/2 cup soft bread crumbs
1 egg, beaten
1/2 teaspoon dried dill weed
3/4 cup shredded Monterey Jack cheese, divided
1/4 cup dry white wine

Directions

Preheat oven to 400 degrees F (200 degrees C). Prepare a 9×13 inch baking dish with 3 tablespoons butter.

Remove stems from mushrooms. Set aside caps. Finely chop stems.

Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.

Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.

Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.

Ingredients

1 (16 ounce) package rotelle pasta
2 tablespoons extra virgin olive oil
1/2 cup chopped oil-cured olives
2 tablespoons minced fresh oregano
2 tablespoons chopped fresh parsley
1 bunch green onions, chopped
1 (15 ounce) can garbanzo beans, drained
1/4 cup red wine vinegar
1/2 cup grated Parmesan cheese
salt and pepper to taste

Directions

Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse under cold water. Set aside to chill.

In a large skillet heat the olive oil over medium low heat. Add the olives, oregano, parsley, scallions and chick peas. Cook over low for about 20 minutes. Set aside to cool.

In a large bowl toss the pasta with the chick pea mixture. Ad the vinegar, grated cheese and salt and pepper to taste. Let sit in refrigerator overnight. When ready to serve taste for seasoning and add more vinegar, olive oil and salt and pepper if desired.