Ingredients
1/2 cup mayonnaise
1 pinch salt
2 tablespoons red wine vinegar
Directions
In a small bowl, stir together the mayonnaise and salt. Stir in vinegar 1 teaspoon at a time until you reach a your desired consistency. Chill for 1 hour before serving.
Ingredients
1 large onion, diced
1 (750 milliliter) bottle red wine
salt and pepper to taste
12 pounds whole turkey
Directions
In a pot style grill, fill the bottom with a 5 pound bag of charcoals. Light the charcoal, and when ready, spread to cover the bottom of grill.
Wash the turkey down and stuff with onion. Rub the exterior down with salt and pepper.
Place the turkey in a deep aluminum roasting pan. Place the pan on the grill’s grate. Pour wine over the turkey. Cover the top of the turkey with foil.
Cover the grill with the lid and open the vents. Grill the turkey for 60 to 90 minutes, or until meat is to your liking. Baste frequently. You might need to add water to the pan if the wine evaporates.
Ingredients
2 pork tenderloins
4 tablespoons Dijon mustard
1 tablespoon oil
2 tablespoons butter
2 shallots, minced
1 cup Marsala wine
1 tablespoon Dijon mustard
1 cup heavy cream
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9×13 inch baking dish.
Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.
Ingredients
1/4 cup peanut or vegetable oil
1/3 cup chopped onion
1 clove garlic, minced
1 pound mushrooms, sliced
3/4 cup water, divided
1/4 cup dry white wine
1 cube chicken bouillon
1/4 teaspoon dried basil
salt and pepper to taste
1 tablespoon cornstarch
Directions
Heat oil in a large skillet over medium heat. Stir in onions and garlic, and cook until tender, about 5 minutes. Stir in mushrooms, 1/2 cup water, wine, and chicken bouillon. Season with basil, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Mix together cornstarch with 1/4 cup water. Stir into mushrooms, and cook until thickened, about 5 minutes.
