Blog

Ingredients

1/4 cup flour
salt and pepper to taste
24 large shrimp in shell (21 to 25 per lb), peeled and deveined
2 tablespoons olive oil
2 tablespoons finely chopped shallot
1 large clove garlic, pressed
1/2 cup Chardonnay wine
1 cup chicken broth, divided
1 tablespoon lemon juice
1 cup heavy cream
1/2 cup butter
2 tablespoons chopped fresh parsley
1/4 cup grated Romano cheese

Directions

Place the flour on a rimmed plate, and season with salt and pepper. Toss the shrimp in the flour, and shake off excess. Heat the oil in a large skillet over medium heat; cook the shrimp until pink, about 2 minutes per side. Remove shrimp from skillet, and reserve.

Discard all but 1 tablespoon oil from the skillet. Cook the shallots and garlic in the oil until soft, about 2 minutes. Pour in the wine, 1/2 cup chicken broth, and the lemon juice. Simmer for about 5 minutes, or until reduced to about 3/4 cup. Stir in the remaining 1/2 cup of chicken broth and the cream, and simmer until sauce is reduced and thickened slightly, approximately 10 minutes more. Add the butter, and stir until melted.

Return the shrimp to the skillet; simmer until heated through, about 3 minutes. Sprinkle with the parsley and Romano cheese before serving.

Ingredients

2 tablespoons cornstarch
2 teaspoons sugar
6 tablespoons soy sauce
1/4 cup white wine, apple juice or water
1 pound boneless beef round steak, cut into thin strips
3 cups broccoli florets
2 medium carrots, thinly sliced
1 (6 ounce) package frozen pea pods, thawed
2 tablespoons chopped onion
2 tablespoons vegetable oil, divided
1 (8 ounce) can sliced water chestnuts, undrained
Hot cooked rice

Directions

In a bowl, combine cornstarch, sugar, soy sauce and wine, apple juice or water until smooth. Add beef and toss to coat; set aside. In a large skillet, stir-fry broccoli, carrots, pea pods and onion in 1 tablespoon oil for 1 minute. Stir in water chestnuts. Cover and simmer for 4 minutes; remove and keep warm. In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetables to pan; toss. Serve over rice.

Ingredients

3/4 cup water
3/4 cup white sugar
1 cinnamon stick
1 orange
10 whole cloves
1 (750 milliliter) bottle red wine

Directions

In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer.

Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy.

Pour in the wine, and heat until steaming but not simmering. Remove the clove-studded orange halves. Serve hot in mugs or glasses that have been preheated in warm water (cold glasses will break.)

Ingredients

1 pound fresh green beans, trimmed
8 bacon strips, partially cooked
1 tablespoon finely chopped onion
3 tablespoons butter, margarine or bacon drippings
1 tablespoon white wine vinegar
1 tablespoon sugar
1/4 teaspoon salt

Directions

Cook the beans until crisp-tender. Wrap about 15 beans in each bacon strip; secure with a toothpick. Place on a foil-covered baking sheet. Bake at 400 degrees F for 10-15 minutes or until bacon is done. In a skillet, saute onion in butter until tender. Add vinegar, sugar and salt; heat through. Remove bundles to a serving bowl or platter; pour sauce over and serve immediately.