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Ingredients

1 (12 ounce) bottle red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1/2 tablespoon minced onion
1 teaspoon ground black pepper
2 (10 ounce) beef rib eye steaks

Directions

In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.

Preheat an outdoor grill for high heat, and lightly oil grate.

Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.

Ingredients

1 (2 pound) pork tenderloin
6 fluid ounces lager-style beer (such as Molson Canadian (r))
2 tablespoons white wine vinegar
2 potatoes, quartered
2 carrots, quartered
6 button mushrooms
2 cloves garlic
1/2 small onion, cut into chunks
1 1/2 teaspoons salt
1 teaspoon whole black peppercorns
1 teaspoon dried sage

Directions

Combine the pork tenderloin, beer, vinegar, potatoes, carrots, mushrooms, garlic, onion, salt, peppercorns, and sage in a slow cooker. Cover and cook on low for 4 hours.

Ingredients

2 cups dry stuffing mix
1 cup boiling water
2 tablespoons butter or margarine
1 1/2 pounds flank steak, pounded thin for easy rolling
2 green onions, chopped
1 red bell pepper, chopped
1 (10.5 ounce) can mushroom gravy
1/4 cup red wine
1 clove garlic, minced
2 tablespoons grated Parmesan cheese

Directions

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

In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.

Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9×13 inch baking dish.

In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.

Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.

Ingredients

1 1/2 pounds swordfish steaks
1/4 cup dry white wine
1/4 cup soy sauce
1 tablespoon prepared Dijon-style mustard
1 teaspoon grated fresh ginger root
2 cloves garlic, minced
1 teaspoon sesame oil
3 tablespoons olive oil
1/4 cup fresh lemon juice
4 cups coarsely chopped arugula
3 tablespoons olive oil
3 tablespoons lemon juice
1 cup chopped fresh tomato

Directions

Rinse and pat dry swordfish. Place fish in a glass baking dish. In a large mixing bowl, whisk together white wine, soy sauce, mustard, ginger, garlic, sesame oil, olive oil and 1/4 cup lemon juice. Pour sauce over fish, cover and refrigerate for several hours or overnight.

Remove swordfish from marinade; reserve marinade. Use a sharp knife to cut pockets into the sides of the swordfish steaks.

In a large bowl, toss together arugula, tomato, 3 tablespoons olive oil and 3 tablespoons lemon juice. Stuff swordfish with arugula mixture and seal with toothpicks.

Place marinade in a small saucepan and cook over high heat until reduced by half.

Heat a grill or broiler to high heat. Grill swordfish for 5 minutes on each side. Spoon reduced marinade over swordfish and serve.