Author: Chef Cloud Wine

Ingredients

2 (14.5 ounce) cans tomatoes with liquid, minced
2 cups vegetable juice
2 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
8 drops hot pepper sauce
1 (5.5 ounce) package seasoned croutons
1 medium cucumber, peeled and diced
1 medium green pepper, diced
1 bunch green onions with tops, sliced

Directions

In a large bowl, combine first seven ingredients. Cover and refrigerate overnight. Stir well; ladle into soup bowls and garnish as desired with croutons, cucumbers, peppers and green onions.

Ingredients

4 fresh figs
1/2 cup pine nuts
4 peaches, halved and pitted
1/4 cup white sugar
1 cup white wine
1/2 cup brandy

Directions

Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.

Place the figs and pine nuts in the bowl of a food processor and pulse until fine. Place the halved peaches onto the prepared baking sheet, cut side up. Sprinkle evenly with the white sugar. Pour the white wine over the peaches, and stuff them with the fig mixture. Pour the brandy over the peaches.

Bake in the preheated oven until browned, about 15 minutes.

Ingredients

1 1/2 pounds beef top sirloin, thinly sliced
2 tablespoons white cooking wine
1 cup pear juice
1 teaspoon ground black pepper
1/4 cup soy sauce
1 tablespoon white sugar
2 tablespoons Asian (toasted) sesame oil
1 tablespoon minced garlic
2 tablespoons chopped green onion
1 tablespoon sesame seeds
1/2 pound fresh mushrooms, halved (optional)
1/2 onion, chopped (optional)

Directions

Place the beef in a bowl, and pour in the cooking wine, pear juice, and black pepper. Stir to combine, and allow to marinate for 30 minutes. Stir in the soy sauce, sugar, sesame oil, garlic, green onion, and sesame seeds, and marinate in refrigerator at least 2 hours or overnight.

Preheat an outdoor grill for medium-high heat.

Remove the beef from the marinade, and discard the marinade. Place a sheet of aluminum foil on the heated grill, and lay the beef slices separately on the foil. Place the mushrooms and onion on another part of the foil. Cook the beef slices until they are evenly brown, 3 to 5 minutes per side. Serve with cooked mushrooms and onion.

Ingredients

2 tablespoons olive oil
1 teaspoon water
1/2 cup red wine vinegar
2 cloves crushed garlic
1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
2 teaspoons dried basil
1/2 cup white sugar
1 1/3 pounds salmon fillet

Directions

In a shallow baking pan, combine the olive oil, water, red wine vinegar, garlic, garlic salt, black pepper and basil. Place salmon filet in the marinade meat side down, if skin is still on. Marinate for 30 minutes.

Preheat an outdoor grill for medium heat and lightly oil grate.

Coat the salmon filet lightly with sugar. Place on grill and cook 12 minutes per side. Baste with marinade periodically while cooking. Salmon is done, when it flakes easily with a fork.