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Ingredients

1 3/4 cups white cooking wine
1/2 cup lemon juice
1 tablespoon olive oil
1 tablespoon minced onion
2 teaspoons minced garlic
1 teaspoon whole black peppercorns
1 tablespoon crushed black peppercorns
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 tablespoon kosher salt

Directions

Whisk the wine, lemon juice, olive oil, onion, garlic, whole peppercorns, crushed peppercorns, oregano, basil, thyme and salt together in a large bowl. Use mixture to marinate meat 2 to 24 hours before cooking.

Ingredients

1 (16 ounce) package dry fettuccini noodles
1/4 cup olive oil
1 pound shrimp, peeled and deveined
6 green onions, thinly sliced
4 cloves garlic, thinly sliced
1/4 cup brandy
2 large tomatoes, diced
1/2 cup dry white wine
1/2 cup butter
1/2 cup chopped fresh basil
2 teaspoons salt
1 teaspoon pepper
1/2 cup grated Parmesan cheese

Directions

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

Heat olive oil in a large skillet over medium heat. Saute shrimp until pink. Stir in green onions, garlic and brandy. Carefully ignite brandy with a match, or the gas flame. Cook for 2 minutes. Add chopped tomatoes, and cook 2 minutes. Stir in wine and butter, and season with basil, salt and pepper. Cook for 3 minutes. Stir in Parmesan. Toss with pasta until evenly coated.

Ingredients

3 cups buttermilk baking mix
1 1/2 cups wine cooler
1/4 cup white sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 jumbo muffin cups.

In a large mixing bowl, combine baking mix and sugar. Pour in wine cooler and mix well. Spoon batter into prepared muffin tins.

Bake in preheated oven until golden, about 15 minutes. Remove muffins from tin and place on cooling rack.

Ingredients

1/2 pound bacon
1 medium onion, chopped
2 stalks celery, chopped
1 quart chicken stock
2 avocados – peeled, pitted, and chopped
1/2 cup white wine
1 lime, juiced
1 cup heavy cream
salt and pepper to taste

Directions

In a skillet over medium heat, cook the bacon until evenly brown. Drain, reserving 1 tablespoon grease in the skillet, chop, and set aside. Place onion and celery in the skillet, and cook until tender.

Transfer the onion and celery to a blender or food processor. Pour in 1/2 the chicken stock, add avocados, and blend until smooth.

Transfer blender mixture to a large pot over medium heat. Whisk in remaining stock, wine, lime juice, and heavy cream. Season with salt and pepper. Cook, stirring often, until heated through, but do not boil. Garnish with chopped bacon to serve.