Category: Wine

Ingredients

8 ounces penne or other pasta of your choice
1/2 (14 ounce) package firm tofu
3 tablespoons olive oil
2 cloves garlic, minced
1 cup sliced red onion
3/4 cup quartered fresh mushrooms
2/3 cup whole walnuts
3 tablespoons red wine vinegar
1 tablespoon black pepper
grated Romano cheese to taste

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain.

In the meantime, cut the tofu into 1/4 inch thick by 2 inch wide slices. Heat the olive oil in a saute pan over medium-high heat. Cook the garlic and onions and cook until they begin to soften, about 1 minute. Stir in the mushrooms, walnuts, vinegar, and black pepper, turn heat to medium-low and allow to simmer for 2 to 3 minutes. Gently fold in the tofu slices, cover, and allow to simmer for about 5 minutes more.

When the pasta has cooked, toss it with the tofu mixture, and sprinkle with Romano cheese.

Ingredients

1/3 cup guava nectar
1/3 cup rice wine vinegar
1/4 cup white sugar
2 teaspoons oyster sauce
1 teaspoon soy sauce
1/2 teaspoon salt
2 skinless, boneless chicken breast halves – pounded thin and cut into bite-size pieces
1/3 cup cornstarch
1/4 cup vegetable oil
1/2 head broccoli, cut into florets
1 orange, zested and sliced
2 cloves garlic, minced

Directions

In a large bowl, mix the guava nectar, rice wine vinegar, sugar, oyster sauce, soy sauce, and salt. Place the chicken in the bowl, cover, and marinate 30 minutes in the refrigerator.

Drain the chicken, reserving remaining marinade. Place cornstarch on a plate. Dip the chicken in the cornstarch to coat.

Heat the oil in a skillet over medium heat. Cook and stir the chicken until no longer pink and juices run clear. Remove chicken from the skillet, and set aside, reserving remaining oil and juices.

Place a steamer basket in a pot over boiling water, and steam the broccoli 2 minutes, or until tender.

In the skillet with the reserved oil and juices, cook and stir the orange zest and garlic for about 1 minute. Pour in the remaining marinade, and bring to a boil. Cook 5 minutes, or until thickened. Toss the chicken and broccoli in the skillet, and cook until heated through and coated with the marinade. Place chicken in the center of a platter. Arrange orange slices and broccoli around the chicken to serve.

Ingredients

5 pounds boneless lamb shoulder, cut into 1 inch pieces
6 tablespoons Dijon mustard
4 tablespoons white wine vinegar
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon crumbled dried sage
4 cloves garlic, chopped
4 green bell peppers, cut into large chunks
1 (10 ounce) package whole fresh mushrooms
1 (16 ounce) can pineapple chunks, drained with juice reserved
1 pint cherry tomatoes
4 onions, quartered
1 (10 ounce) jar maraschino cherries, drained and juice reserved
1/3 cup melted butter or margarine

Directions

Place lamb in a large bowl.

In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.

Preheat outdoor grill for direct heat.

Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.

In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.

Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.

Ingredients

1 (2 pound) beef chuck pot roast
3 cloves garlic
2 red bell peppers, cut into large wedges
2 green bell peppers, cut into large wedges
1 yellow onion, cut into wedges
1 sweet onion, cut into wedges
1/2 (6 ounce) can tomato paste, or to taste
1/4 cup red wine vinegar
1/8 teaspoon garlic powder, or to taste
1/8 teaspoon seasoned salt, or to taste
salt and ground black pepper to taste

Directions

Pierce the beef roast to tenderize it and let the flavors in, and place it into a slow cooker with the garlic, red bell peppers, green bell peppers, yellow onions and sweet onions. Stir in the tomato paste and red wine vinegar. Sprinkle with the garlic powder, seasoned salt, salt, and ground black pepper.

Cover, and cook on Low until the beef is tender, 7 to 8 hours. Remove beef, and shred into long strands using two forks. Return the meat to the slow cooker and combine with the vegetables.

Cook on Low until the meat and vegetables are very tender, about 30 minutes.