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Ingredients

1 cup hoisin sauce
1/3 cup white wine
1/2 cup soy sauce
1 cup white sugar
1/2 cup tomato paste
1/4 cup chopped garlic
2 tablespoons hot pepper sauce (such as Tabasco(r)), or to taste
2 pounds baby back ribs, cut into 1-inch riblets

Directions

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

Combine the hoisin sauce, white wine, soy sauce, sugar, tomato paste, garlic, and hot sauce in large bowl; mix well.

Place the riblets in a large roasting pan and bake in the preheated oven, uncovered, for 45 minutes. Pour sauce over riblets and toss to coat. Return the pan to the oven; bake, stirring often, until ribs are tender and sauce has thickened, about 45 minutes.

Ingredients

6 skinless, boneless chicken breast halves
1/4 cup olive oil
1/2 cup minced garlic
salt and pepper to taste
2 tablespoons ground sage
1 pound thinly sliced prosciutto
1/4 cup butter
1 cup dry white wine
1 tablespoon chopped fresh sage leaves
salt and pepper to taste
1 teaspoon cornstarch
water as needed

Directions

Flatten the chicken breasts as much as possible. In a small bowl, combine the oil and garlic and mix together; brush mixture onto each chicken piece. Season with salt, pepper and sage and top with thin layers of prosciutto. Roll up and secure with toothpicks.

In a large skillet, melt butter over medium high heat and saute rolls evenly on all sides until nicely browned, about 10 minutes.

Pour in the wine; season with fresh sage, salt and pepper. Reduce heat to medium low, over and simmer until rolls are cooked through and tender, 15 to 20 minutes. Thicken wine sauce with cornstarch and water as needed, heat through and serve.

Ingredients

8 slices bacon
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice

Directions

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

In a large bowl, combine broccoli, cheese, bacon and onion.

Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Ingredients

1 pound skinless, boneless chicken breast halves – cut into cubes
1 cup all-purpose flour
4 tablespoons olive oil
1 large onion, diced
1 pound Italian sausage, cut into 1/2 inch pieces
4 large potatoes
1 cup white wine
1 teaspoon distilled white vinegar
1 cup water
1 cup sliced hot cherry peppers
1 pound angel hair pasta

Directions

Dredge cubed chicken in flour. Heat 2 tablespoons olive oil in a large skillet over medium heat. Saute chicken in oil until golden. Set aside.

In a Dutch oven, saute diced onion and Italian sausage in remaining 2 tablespoons olive oil until thoroughly cooked. Stir in chicken.

Meanwhile, microwave potatoes until done (but not mushy), and cut into cubes (with or without the skin). Stir into chicken and sausage mixture.

In a medium bowl, combine white wine, vinegar, and water. Pour into sausage mixture, and cook over medium low heat until mixture begins to thicken. Add hot cherry peppers, and cook until dish reaches desired spiciness (the longer you cook it with the peppers, the spicier it gets!).

Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain. Serve chicken and sausage over pasta.