Category: Wine

Ingredients

2 tablespoons butter
1 onion, coarsely chopped
4 stalks celery, chopped
1/3 pound lean round steak, cut into 1/2-inch cubes
1 quart beef stock
1 quart water
1 bay leaf
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
2 pounds beef soup bones
1 large potato, peeled and cut into large chunks
1 large carrot, peeled and cut into large chunks
1 small green bell pepper, chopped
1/4 cup dry black beans
1/4 cup dried split peas
1/4 cup white rice
1/4 cup elbow macaroni
1 cup crushed tomatoes in puree
1/4 cup chopped cabbage
1 cup red wine
salt and ground black pepper to taste

Directions

Melt the butter in a large stockpot over medium heat; cook the onion, celery, and steak in the melted butter until the onions caramelize, 7 to 10 minutes. Add the beef stock, water, bay leaf, marjoram, oregano, and soup bones; lower the heat to medium-low and simmer 3 hours, skimming froth off the top of the soup as it develops.

Add the potato, carrot, bell pepper, black beans, split peas, rice, macaroni, tomatoes in puree, cabbage, and red wine to the stockpot. Simmer 1 hour more. Remove the soup bones, scraping any meat from them back into the pot. Season with salt and pepper to serve.

Ingredients

2 (2 to 3 pound) whole chicken
2 bunches fresh parsley, chopped
1 bunch fresh thyme
6 tablespoons dried rosemary
3 tablespoons grated lemon zest
12 cloves crushed garlic
3 tablespoons ground black pepper
1 cup olive oil
1 cup white wine

Directions

To Make Marinade: In a food processor blend together the parsley, thyme, rosemary, lemon zest, garlic, pepper, oil and wine. Run processor until ingredients are mixed all together and mixture is smooth.

Remove first two wing joints of chickens and truss with twine so that the legs are held tightly against the bodies. Rub marinade both inside the cavity and all over the outside, making sure to get a little under the skin of the breasts. Place chickens in a glass dish, breast side up, and pack remaining marinade on top of the breast and around the legs. Cover dish and marinate in refrigerator for 24 to 36 hours.

Preheat oven to 350 degrees F (175 degrees C). Remove chickens from marinade dish, discarding any remaining marinade. Place in a lightly greased 9×13 inch baking dish and bake in the preheated oven for about 1 1/2 hours or until chickens are no longer pink inside and their juices run clear.

Ingredients

2 tablespoons butter
1/4 cup shallots, minced
3/4 cup dry white wine
3 pounds mussels, cleaned and debearded
1/2 cup chopped fresh parsley
ground black pepper to taste

Directions

In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.

Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.

Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

Ingredients

1 cup soy sauce
1/2 cup pear juice or white wine
3 tablespoons white sugar
2 tablespoons chopped garlic
1 teaspoon sesame oil
1 teaspoon sesame seeds
1 tablespoon ground black pepper
1 teaspoon monosodium glutamate
1 (2 pound) beef rump roast, sliced into thin strips
1 onion, cut into thin strips

Directions

In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.

Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.