Blog

Ingredients

1 tablespoon butter
3 slices bacon, chopped
2 pounds beef short ribs, cut into 2 inch pieces
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
1 cup beef broth
2 tablespoons fresh lemon juice
1/4 cup red wine
1/8 teaspoon dried oregano, crushed

Directions

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

In a large heavy saucepan over medium heat, melt the butter and brown the bacon and beef short ribs, stirring constantly for about 10 minutes.

Transfer ribs and bacon to a 2 quart baking dish. Season with salt and pepper. Pour in the beef broth, lemon juice and red wine. Sprinkle in oregano. Mix well and cover the dish.

Bake in the preheated oven 1 1/2 to 2 hours, until the meat may be easily separated from the bone. Spoon off excess fat before serving.

Ingredients

1/2 cup olive oil
1/4 cup white wine vinegar
2 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon lime juice
2 garlic cloves, minced
1 tablespoon minced fresh ginger root
2 (8 ounce) tuna steaks

Directions

In a bowl, combine the first seven ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add tuna steaks. Seal bag and turn to coat; refrigerate for 2-4 hours. Cover and refrigerate remaining marinade.

Drain and discard marinade from tuna. Coat grill rack with nonstick cooking spray before starting grill. Grill tuna, uncovered, for 5-7 minutes on each side or until fish flakes easily with a fork. Serve with the reserved marinade.

Ingredients

1 (16 ounce) package shredded coleslaw mix
1/4 cup lime juice
1/4 cup rice wine vinegar
1 tablespoon fish sauce
2 tablespoons sesame oil
2 tablespoons honey
1/4 cup chopped peanuts
salt and pepper to taste

Directions

Pour the coleslaw mix into a large bowl. Pour in the lime juice, rice vinegar, fish sauce, sesame oil, honey, and peanuts. Stir until well blended. If you have a bowl with a lid, put the lid on and shake thoroughly. Taste, and season with salt and pepper. Refrigerate for a few hours, stirring or shaking occasionally, to allow the flavors to blend before serving.

Ingredients

4 skinless, boneless chicken breast halves
2 teaspoons sesame oil
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
2 shallots, chopped
1/2 cup white Zinfandel wine

Directions

Place the chicken breasts in a shallow dish. Combine the sesame oil, rosemary, basil, thyme, garlic powder, salt, and pepper in a small bowl and mix well. Pour the herb mixture over the chicken breasts; cover and marinate 20 minutes.

Heat the olive oil in a large skillet over medium heat. Place the chicken breasts in the skillet and cook until lightly browned, about 5 minutes on each side. Melt the butter in the skillet, and add the shallots. Cook the shallots until softened and browned, about 5-8 minutes.

Increase the heat to medium-high, and stir the wine into the chicken-shallot mixture. Cook all ingredients for 5 minutes longer, allowing the wine to reduce. Check the chicken for doneness: it is cooked when the juices run clear when pierced with a fork.