Author: Chef Cloud Wine

Ingredients

1/2 cup ketchup
1/2 cup honey
1/4 cup red wine vinegar
4 cloves garlic, minced
4 tablespoons olive oil
6 cut up chicken pieces

Directions

In a medium, nonreactive bowl, combine the ketchup, honey, vinegar and garlic. Mix well, cover and refrigerate for at least 1 hour.

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

Heat the olive oil in a large skillet over medium high heat. Add the chicken parts and saute for 2 to 3 minutes per side, just to sear the meat. Transfer chicken to a 9×13 baking dish and cover each piece well with the reserved sauce.

Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, basting with the sauce every 15 minutes.

Ingredients

1/2 cup olive oil
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons balsamic vinegar
1 clove garlic, minced
1 tablespoon mayonnaise
2 heads Bibb lettuce – rinsed, dried and torn
1/3 cup sunflower seeds
2 avocados – peeled, pitted and sliced

Directions

Whisk together the olive oil, red wine vinegar, balsamic vinegar, garlic and mayonnaise. Season with salt and pepper to taste.

In a salad bowl, combine the lettuce and sunflower seeds. Toss with enough dressing to coat. Top with sliced avocado and serve.

Ingredients

4 potatoes
4 slices bacon
1 tablespoon all-purpose flour
2 tablespoons white sugar
1/3 cup water
1/4 cup white wine vinegar
1/2 cup chopped green onions
salt and pepper to taste

Directions

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.

Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.

Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

Ingredients

20 baby squid (tubes and tentacles), cleaned
3 cups milk

2 tablespoons extra-virgin olive oil
8 cloves garlic, minced
2 small onions, chopped
2 large carrots, chopped
2 tomatoes, chopped
1 small fennel bulb, diced
1/2 cup tomato paste
1 cup dry white wine
3 cups chicken stock
1/2 bunch fresh parsley
1/2 bunch fresh tarragon
1/2 bunch fresh thyme
2 bay leaves
1 teaspoon black peppercorns
1 tablespoon loosely packed saffron threads

2 tablespoons extra-virgin olive oil
6 cloves garlic, minced
1/2 cup oil-packed sun-dried tomatoes, drained and cut into strips
6 baby fennel bulbs, halved
1/2 bunch fresh thyme, chopped
10 fresh oysters in shells, well scrubbed
20 littleneck clams
20 fresh mussels

6 (6 ounce) fillets fresh sea bass
salt and pepper to taste
2 tablespoons extra-virgin olive oil
6 sprigs parsley, for garnish

Directions

Soak squid in milk for 1 to 5 hours; the longer the better. When the squid has finished soaking, strain, and discard the milk.

Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in the garlic, onions, carrots, tomatoes, and diced fennel. Cook and stir until the vegetables soften, about 10 minutes. Stir in tomato paste, and cook an additional 10 minutes. Pour in wine, and increase heat to high. Once the mixture comes to a boil, add the chicken stock, parsley, tarragon, thyme, bay leaves, peppercorns, and saffron. Return to a boil, then reduce heat to medium, and simmer until the liquid has reduced to 1 1/2 cups, about 15 minutes. Strain out the liquid, and discard the solids.

Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in garlic, and cook until fragrant, about 45 seconds. Add sun-dried tomatoes and fennel; cook for 2 minutes. Pour in the strained saffron broth and chopped thyme; increase heat to medium-high and bring to a boil. Place oysters on top of