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Ingredients

3 tablespoons olive oil
1 large onion, cut into chunks
4 tuna steaks
1 cup red wine vinegar
1 cup sugar

Directions

Heat olive oil in a heavy-bottomed skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, 15 to 20 minutes more. Remove the onion from the skillet.

Place the tuna steaks in the same skillet over medium-high heat and cook until golden brown, about 2 minutes per side. Remove the tuna steaks to a serving tray; keep warm.

Stir the vinegar and sugar together in the same skillet until sugar is dissolved. Return the onions to the pan, and simmer until the liquid reduces and is slightly thickened, about 5 minutes. Return the tuna to the pan and cook for 3 to 5 minutes. Place the tuna on the warm serving tray and top with the onion and sweet and sour mixture.

Ingredients

6 cups semisweet chocolate chips
2 (8 ounce) packages cream cheese, room temperature
6 cups confectioners’ sugar
1 tablespoon sweet red wine

Directions

Melt semisweet chocolate in a heatproof bowl set over a pan of barely simmering water. If you want to decorate with chocolate, reserve 1/2 cup of chocolate chips. Stir occasionally until melted and smooth. Remove from the heat.

In a large bowl, beat cream cheese with an electric mixer until soft and fluffy. Gradually mix in the confectioners’ sugar until completely incorporated. Stir in the melted chocolate and wine. Cover and refrigerate the dough for 1 hour, or until firm.

Shape the mixture into 3/4 inch balls and place on a baking tray lined with waxed paper. Melt reserved chocolate chips in a small bowl in the microwave until you can stir it smooth. Use a fork to drizzle chocolate over the truffles for decoration.

Ingredients

1 pound spicy Italian sausage
1/4 cup white wine
1/2 onion, chopped
1/2 cup sliced mushrooms
1/2 green bell pepper, chopped
1/4 cup red wine
1/4 cup Italian seasoning
1 teaspoon crushed red pepper
6 bay leaves
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1 pinch dried rosemary
1 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
6 (8 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
1/4 cup brown sugar
1/4 cup confectioners’ sugar

Directions

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a large pot combine white wine, onion, mushrooms and bell pepper. Cook on medium heat until vegetables are tender. Stir in red wine, Italian seasoning, crushed red pepper, bay leaves, oregano, onion powder, garlic powder, basil, rosemary, allspice, salt, thyme, sage, marjoram, tomato sauce, tomato paste and sausage. Reduce heat, cover and simmer for 45 minutes.

Stir in brown sugar and confectioners’ sugar; simmer, uncovered, for 30 minutes.

Ingredients

2 eggs
1 cup milk
2 cups Italian seasoned bread crumbs
1 teaspoon garlic powder
1 teaspoon paprika
salt and pepper to taste

1/4 cup vegetable oil
4 thin-sliced skinless, boneless chicken breast halves
1/2 cup white wine
1 tablespoon all-purpose flour
1 pint heavy cream
1 teaspoon minced garlic
1 1/2 cups diced prosciutto
3 cups chopped fresh spinach
1 cup shredded mozzarella cheese

Directions

Beat the eggs and milk together in a small bowl; set aside. Stir the bread crumbs, garlic powder, paprika, salt, and pepper together in a separate bowl.

Heat the vegetable oil in a skillet over medium heat. Dip the chicken breasts into the egg mixture and press into the bread crumbs, shaking off the excess bread crumbs. Cook the chicken breasts in the hot oil until golden brown on both sides, no longer pink in the center, and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Remove the chicken breasts from the pan, set aside, and keep warm. Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Increase temperature to medium-high and stir in the flour. Cook and stir until the wine has reduced to half its original volume, about 1 minute. Whisk in the cream and garlic and bring to a simmer. Season to taste with salt and pepper; cook and stir until thickened, about 8 minutes. Stir in the prosciutto, spinach, and mozzarella cheese; cook and stir until the cheese has melted and the spinach has wilted. Pour the sauce over the chicken breasts to serve.