Ingredients
2 tablespoons beef drippings
1 tablespoon minced garlic
1 1/2 cups wine
3 tablespoons butter
3 tablespoons chopped fresh parsley
Directions
Add garlic to drippings in pan; cook and stir for 2 minutes. Add wine; stir, scraping the bottom of the pan to deglaze. Boil, stirring constantly, until syrupy. Remove from heat. Add 1 tablespoon butter, and stir until the it melts. Repeat with remaining butter. Stir in parsley, and serve.
Ingredients
1/2 cup red wine vinegar
1/3 cup water
2 tablespoons corn oil
1 teaspoon white sugar
1 tablespoon chopped onion
1 tablespoon chopped fresh parsley
1/2 teaspoon dried basil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 (16 ounce) packages fresh mushrooms, stems removed
1/2 red bell pepper, diced
Directions
Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.
Ingredients
1/4 cup butter
1/2 pound fresh mushrooms, thinly sliced
1/2 cup white wine
12 ounces cooked crabmeat
1/4 cup chopped green onions
1/4 pound seedless red grapes, halved
4 ounces Stilton cheese, crumbled
Directions
Preheat oven to 375 degrees F (190 degrees C).
Melt butter in a saucepan over medium heat, add mushrooms and white wine. Cook stirring until mushrooms are slightly softened, and about 1/4 cup white wine remains. Remove the mushrooms, and set aside.
Arrange the crabmeat in the bottom of a small baking dish. Layer with the mushrooms, green onions, and grapes. Drizzle with the butter and wine mixture, and top with Stilton cheese.
Bake 10 to 12 minutes in the preheated oven, until the dish is heated through and bubbly.
Ingredients
1 medium (1 1/2 pound) cooked lobster
2 tablespoons butter
1 shallot, finely chopped
1 3/8 cups fresh fish stock
1/4 cup white wine
1/4 cup double cream
1/2 teaspoon hot English mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper to taste
1/4 cup freshly grated Parmesan cheese
Directions
Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
Preheat your oven’s broiler.
Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
Broil for 3 to 4 minutes, just until golden brown. Serve immediately.
