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Ingredients

2 trout, cleaned and head removed
1/4 cup dry white wine
2 tablespoons butter, melted
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
salt and pepper to taste

Directions

Preheat a grill for medium-high heat.

On a flat surface, lay out two sheets of aluminum foil about 18 inches long so that they overlap to make one long wide sheet. Rinse the trout and pat dry. Lay the fish in the center of the foil about 2 inches apart. Sprinkle with white wine, melted butter and lemon juice. Season with parsley, salt and pepper. Fold the foil up loosely around the fish and crimp the seams to seal.

Place the packet on the grill and cook for 15 to 20 minutes, or until fish is cooked through.

Ingredients

1 1/2 cups cubed cooked chicken breast
1 1/2 cups fresh broccoli florets
1/4 cup chopped red onion
2 tablespoons salted sunflower kernels
2 tablespoons golden raisins
2 bacon strips, cooked and crumbled
1/3 cup mayonnaise
1 tablespoon sugar
1 tablespoon red wine vinegar

Directions

In a bowl, combine the first six ingredients. Combine the mayonnaise, sugar and vinegar; add to chicken mixture and toss to coat. Refrigerate until serving.

Ingredients

1/2 cup soy sauce
1/2 cup vegetable or canola oil
3 tablespoons red wine vinegar or cider vinegar
3 tablespoons barbecue sauce
3 tablespoons steak sauce
2 tablespoons dried minced onion
1 tablespoon liquid smoke flavoring (optional)
1/2 teaspoon garlic powder
1 (1 1/2-pound) beef flank steak

Directions

In a large resealable plastic bag, combine the first eight ingredients. Add the steak; seal bag and turn to coat. Refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill steak, covered, over medium-hot heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F) Slice steak across the grain.

Ingredients

1 tablespoon butter
2 shallots, thinly sliced
2 pears – peeled, cored and sliced
1/3 cup dry white wine
1/2 teaspoon brown sugar
1/2 teaspoon chopped fresh thyme
salt and pepper to taste
1 (8 ounce) round loaf sourdough bread
1 (8 ounce) round Brie cheese
1/2 cup slivered almonds
Assorted crackers

Directions

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

Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft, about 5 minutes. Pour in white wine, brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. Set aside.

Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving, set aside. Score the Brie around it’s edge, using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored Brie and pulling the ends in opposite directions.

Place the bottom half of the Brie, cut-side-up, into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. Place on a baking sheet.

Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers.