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Ingredients

2 (8 ounce) New York strip steaks
2 tablespoons Worcestershire sauce
salt and pepper to taste

3/4 cup red wine
1 pint fresh cherries, pitted and halved
1 tablespoon white sugar
1 tablespoon vanilla extract
1/2 teaspoon cornstarch
1/4 cup water

Directions

Preheat an outdoor grill for high heat, and lightly oil the grate. Rub the New York steaks on both sides with the Worcestershire sauce, then season to taste with salt and pepper.

Cook the steaks on the preheated grill until they are beginning to firm, and are hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Once the steaks are done, cover them with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes.

While the steaks are cooking, prepare the cherry sauce by bringing the red wine to a boil in a saucepan over medium-high heat; boil for 5 minutes. Stir in the cherries, sugar, and vanilla extract. Return to a boil, then reduce heat to medium, and simmer until the cherries are tender, 5 to 7 minutes. Dissolve the cornstarch in the water, then stir into the simmering cherry sauce. Cook for a few minutes until the cherry sauce thickens. Pour the sauce over the steaks to serve.

Ingredients

1/4 cup rice wine vinegar or lemon juice
2 tablespoons Dijon mustard or mayonnaise
1 large garlic clove, minced
Salt and freshly ground black pepper
2/3 cup olive oil

Directions

Measure vinegar (or lemon juice) and mustard (or mayonnaise) into a 2-cup measuring cup. With a small whisk, stir in garlic, a big pinch of salt and a few grinds of pepper. Measure oil in another cup. Slowly whisk oil into mixture, first in droplets, then in a slow, steady stream to make an emulsified vinaigrette.

Ingredients

4 whole skinless, boneless chicken breasts
2 leeks, chopped
1 (10.5 ounce) can condensed vegetable soup
1 cup white wine
1 tablespoon cornstarch
1 recipe pastry for a 9 inch single crust pie

Directions

In a medium size frying pan, brown the chicken pieces over medium high heat. Add the chopped leeks. Once the leeks are soft, add the soup and wine and sprinkle the cornstarch over the top. Mix in. Simmer for about 20 minutes or until the mixture starts to really thicken.

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

Pour the mixture into a 2 quart casserole dish and cover with the pie pastry. Use a fork to make ‘breathing’ holes in the pastry. Bake in the preheated oven for about 30 minutes or until the pastry is brown. Let cool and serve.

Ingredients

2 cups vegetable oil for frying
1/4 cup red cooking wine
2 teaspoons water
1/2 cup all-purpose flour
1 teaspoon chopped fresh parsley
3/4 teaspoon minced garlic
1/2 teaspoon kosher salt
ground black pepper to taste
10 button mushrooms
2 tablespoons grated Parmesan cheese

Directions

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Whisk the wine, water, flour, parsley, garlic, salt, and pepper together in a bowl until well combined and no lumps are visible. Dip each mushroom individually into the mixture to coat. Carefully put the coated mushrooms into the hot oil, keeping the mushrooms from touching and sticking together while cooking. Cook until golden brown, 5 to 6 minutes. Remove from oil and drain on a plate lined with paper towels. Sprinkle with the Parmesan cheese to serve.