Category: Wine

Ingredients

1/2 cup salt
1/2 cup white sugar
4 turkey drumsticks
2 cups white wine
1/2 cup pomegranate molasses
1/2 cup brown sugar
1/4 cup molasses
1/4 cup balsamic vinegar
1/2 cup ketchup
2 tablespoons Worcestershire sauce
4 tablespoons dried sage leaves, divided
4 tablespoons dried thyme leaves, divided

Directions

Place the salt and sugar into a large resealable bag. Pour in enough water to cover the turkey legs, and squeeze the bag to dissolve salt and sugar. Immerse the turkey legs in the brine, and seal the bag. Refrigerate for at least 2 hours to brine.

In a saucepan, stir together the white wine, pomegranate molasses, brown sugar, regular molasses, vinegar, ketchup and Worcestershire sauce. Bring to a boil, and cook until reduced by half. Season with 1 tablespoon of sage and 1 tablespoon of thyme. Taste and adjust sugar, salt and pepper if desired.

Preheat the oven to 325 degrees F (165 degrees C). Remove the turkey legs from the brine and pat dry with paper towels. Discard the brine. Heat a large oven-proof skillet over medium-high heat. Cast iron will work well. Fry the turkey, turning frequently, until browned on all sides. Place the pan with the turkey into the oven.

Roast uncovered for 45 minutes in the preheated oven. Remove and turn legs over. Season with some of the remaining thyme and sage, and spoon some of the sauce onto the legs to coat. Return to the oven for an additional 30 minutes.

Repeat the seasoning and baste with the sauce again, and return to the oven. Roast for 15 more minutes, then test for doneness. The internal temperature should be 180 degrees F (82 degrees C) when taken with a meat thermometer. Serve turkey with remaining sauce on the side.

Ingredients

1 cup dry white wine or beef broth
1/3 cup reduced-sodium soy sauce
1 tablespoon olive oil
4 garlic cloves, minced
2 green onions, thinly sliced
1 1/2 teaspoons ground ginger
1/4 teaspoon pepper
4 whole cloves
1 (4 pound) boneless beef top round roast
5 teaspoons cornstarch
5 teaspoons cold water

Directions

In a gallon-size resealable plastic bag, combine the first eight ingredients. Cut roast in half; add to marinade. Seal bag and turn to coat; refrigerate overnight.

Place roast and marinade in a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. remove roast to a serving platter and keep warm. Pour cooking juices into a 2-cup measuring cup; discard whole cloves

In a saucepan, combine cornstarch and cold water until smooth; stir in 1-1/2 cups cooking juices. bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.

Ingredients

2/3 cup olive or vegetable oil
1/4 cup lemon juice
2 tablespoons cider or red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 (1 1/2-pound) flank steak

Directions

In a large resealable plastic bag or shallow glass container, combine the first nine ingredients; mix well. Add steak and turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally. Drain and discard marinade.

Grill, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees; medium, 160 degrees; well-done, 170 degrees).

Ingredients

1 ounce dried porcini mushrooms
1/4 cup olive oil
10 cloves garlic, minced
1 teaspoon dried red pepper flakes
36 fresh clams, cleaned
2 cups dry white wine
4 tomatoes, cubed
3 (8 ounce) jars clam juice
1 1/2 cups chopped fresh parsley
1 (16 ounce) package linguine pasta

Directions

Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop.

Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed.

Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.

Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 8 to 10 minutes or until al dente; drain.

Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.