Category: Wine

Ingredients

2 pounds pork tenderloin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 onion, thinly sliced
1 stalk celery, chopped
2 cups red wine
1 (.75 ounce) packet dry brown gravy mix

Directions

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

Place pork in a 9×13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.

Bake in the preheated oven for 45 minutes.

When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

Ingredients

1 cup red wine
1/4 cup olive oil
1 teaspoon salt, divided
1 tablespoon dried sage, divided
2 skinless, boneless chicken breast halves
1 Red Delicious apple, cored and sliced
4 slices Brie cheese

Directions

In a large resealable bag, combine the red wine, olive oil, 1/2 teaspoon of salt and 1/2 teaspoon sage. Place the chicken in the bag, seal and shake to coat. Place in the refrigerator to marinate overnight.

Preheat the oven to 400 degrees F (200 degrees C). Place the chicken on a baking sheet. Season with the remaining sage and salt. Discard marinade.

Bake for about 25 minutes, or until chicken juices run clear. Remove from the oven and top each piece of chicken with slices of apple and Brie cheese. Return to the oven and set it to Broil.

Broil the chicken for about 5 minutes, or until the apple and cheese are toasted.

Ingredients

1 tablespoon olive oil from anchovies
2 tablespoons minced garlic
1/2 cup chopped onion
1 green bell pepper, chopped
1/2 cup white wine
1 1/2 pounds grape tomatoes
1 (15 ounce) can stewed tomatoes, with juice
6 anchovy fillets
1/2 teaspoon salt
black pepper to taste
1/2 teaspoon dried basil
1 teaspoon chopped parsley
1/2 teaspoon dried oregano
1 small bay leaf

Directions

Heat the anchovy oil in a saucepan over medium heat, stir in garlic, onions, and green pepper; cook for a few minutes until the onion softens and turns translucent. Pour in the wine, and simmer until reduced by half. Meanwhile, place the grape tomatoes, stewed tomatoes, and anchovies into the bowl of a blender; puree until smooth.

Season with salt, pepper, basil, parsley, oregano, and bay leaf. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 1 hour. Season to taste with salt and pepper before serving.

Ingredients

1 (12 ounce) can evaporated milk
1/2 cup half-and-half
1/2 cup dry white wine
1 roasted red pepper, chopped
2 teaspoons butter
1 bay leaf
1 pinch salt
1 dash hot pepper sauce (such as Tabasco(r))
2 (8 ounce) cans oysters, drained and rinsed
2 (6.5 ounce) cans chopped clams with juice
1 cup chopped portobello mushrooms
2 green onions, minced

Directions

Heat evaporated milk, half-and-half, white wine, roasted red pepper, butter, bay leaf, salt, and hot pepper sauce in a saucepan over medium-low heat, stirring often, until very hot but not simmering, about 5 minutes. Stir in the oysters, clams with juice, and mushrooms. Cover and cook until canned oysters are just heated through, about 3 minutes. Do not boil. Remove bay leaf, sprinkle with green onions, and serve.