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Ingredients

4 (4 ounce) beef tenderloin steaks, cut 3/4 inch thick
1/2 teaspoon coarse grind black pepper
1 (5 ounce) package mixed baby salad greens
1 medium red or green pear, cored, cut into wedges
1/4 cup dried cranberries
Salt
1/4 cup coarsely chopped pecans, toasted
1/4 cup crumbled goat cheese (optional)

Honey Mustard Dressing:
1/2 cup prepared honey mustard
2 tablespoons water
1 1/2 teaspoons olive oil
1 teaspoon white wine vinegar
1/4 teaspoon coarse grind black pepper
1/8 teaspoon salt

Directions

Season beef steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.

Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.

Carve steaks into thin slices; season with salt as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired.

Ingredients

2 pounds chorizo sausage, casings removed and crumbled
2 green bell peppers, seeded and chopped
2 sweet onion, peeled and chopped
1 (6 ounce) can tomato paste
1 cup red wine
1 cup water
2 tablespoons crushed garlic

Directions

In a slow cooker, combine the sausage, green pepper, onion, tomato paste, wine, water, and crushed garlic. Stir so that everything is evenly distributed. Cover, and set on Low. Cook for 8 hours. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate. Serve over rice, or with Portuguese rolls.

Ingredients

4 sprigs fresh rosemary
4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
4 slices smoked fontina cheese
4 slices prosciutto
1/2 cup white wine
1/2 cup chicken broth
1/4 cup olive oil
1 tablespoon freshly ground black pepper
4 cloves garlic, halved
salt to taste

Directions

Use a knife or grater to sharpen the thick ends of the rosemary sprigs. Soak sprigs in water for at least 10 minutes.

Preheat oven to 425 degrees F (220 degrees C).

Layer each chicken breast with 1 slice fontina and 1 slice prosciutto. Roll tightly, and skewer each with a rosemary sprig to secure.

In a bowl, whisk together the wine, broth, oil and pepper. Pour into a medium baking dish. Place rolled chicken breasts in the dish. Place 2 garlic halves under each breast.

Bake 25 minutes in the preheated oven, until chicken juices run clear. Remove from baking dish, reserving sauce, and allow to stand 5 minutes.

Transfer remaining sauce to a saucepan, and bring to a boil. Drizzle over chicken to serve. Season chicken with salt to taste.

Ingredients

8 pounds beef brisket
20 cloves garlic
2 bunches cilantro
1 1/4 cups red wine vinegar
3 onions, thinly sliced
1 tablespoon all-purpose flour

Directions

Trim the excess fat from the brisket. Poke a lot of holes all over brisket with a skewer. Briskets are usually long, so cut meat in half so that it will fit into a large, resealable bag with the marinade.

In a blender, combine garlic, cilantro, and vinegar. Blend until smooth. Pour marinade into resealable bag with the meat. Marinate in the refrigerator for 24 hours.

Preheat oven to 300 degrees F (150 degrees C).

Shake flour into largest size oven cooking bag. Place brisket into bag. Close bag and pierce as instructed on package. Layer the onions on top of the brisket, inside of the bag. Place on baking pan in the center of the oven.

Bake in preheated oven until tender, about 6 hours. Slice thinly across the grain to serve.