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Ingredients

1/4 cup chopped garlic
1/2 cup chopped onion
1 dash soy sauce
1 tablespoon corn syrup
2 tablespoons apple juice
3 tablespoons Worcestershire sauce
1 teaspoon molasses
1/4 cup wine
1/4 cup Italian-style salad dressing
1/2 cup distilled white vinegar
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/2 teaspoon onion powder
1 tablespoon Cajun seasoning
1/2 teaspoon crushed red pepper
1/4 teaspoon seasoning salt
1/4 cup brown sugar
8 pounds pork shoulder

Directions

In a large bowl, mix garlic, onion, soy sauce, corn syrup, apple juice, Worcestershire sauce, molasses, wine, Italian-style salad dressing, distilled white vinegar, garlic powder, salt, onion powder, Cajun seasoning, crushed red pepper, seasoning salt and brown sugar.

Score pork shoulder 1/8 to 1/4 inch deep. Place in the bowl with the marinade mixture. Marinate at least 4 hours in the refrigerator.

Preheat an outdoor grill for medium high heat and lightly oil grate.

Cook marinated pork shoulder on the prepared grill 3 hours, or until the internal temperature has reach a minimum of 165 degrees F (75 degrees C). Marinate frequently with the mixture while grilling.

Ingredients

3/4 cup soy sauce
1/2 cup vegetable oil
1/2 cup red wine vinegar or cider vinegar
1/3 cup lemon juice
1/4 cup Worcestershire sauce
2 tablespoons ground mustard
2 tablespoons minced fresh parsley
1 1/2 teaspoons pepper
1 teaspoon salt
2 garlic cloves, minced

Directions

In a jar with a tight-fitting lid, combine all ingredients; shake well. Cover and refrigerate until ready to use. Use as a marinade of beef, pork, chicken or shrimp.

Ingredients

1/2 cup diced onion
1 (10.5 ounce) can beef broth
2 (8 ounce) cans whole mushrooms, drained, liquid reserved from one can
1/3 cup Burgundy wine

Directions

In a small saucepan, simmer the onion for 15 minutes in beef broth. Add mushrooms, reserved liquid, and wine, and simmer another 15 minutes, or until liquid is reduced by half. Serve warm.

Ingredients

1/2 cup dry bread crumbs
5 tablespoons melted butter
6 ounces shredded Gruyere cheese
1 cup mayonnaise
1/4 cup dry white wine
1 tablespoon chopped fresh parsley
1 pound sea scallops, quartered
1/2 pound button mushrooms, sliced
1/2 cup chopped onion

Directions

In small mixing bowl, toss the bread crumbs with 1 tablespoon of melted butter; mix thoroughly and set aside.

In another small bowl, combine the cheese, mayonnaise, wine and parsley; mix thoroughly and set aside.

In a skillet over medium heat, saute scallops in 2 tablespoons of melted butter until opaque. Transfer to a plate lined with paper towels. Preheat broiler for medium/high heat.

Reheat the skillet over medium heat and cook the mushrooms and onion in 2 tablespoons of melted butter until tender. Add cheese mixture and return the scallops to the skillet. Cook until heated through and the cheese is melted. Spoon the mixture into individual ramekins or pour the whole mixture into a 11×7 inch baking dish. Sprinkle the top with bread crumb mixture.

Broil in a preheated broiler 6 inches from heat for 2 to 4 minutes or until browned.