Bring Big Flavor to the Table with a Splash of Spirit

Ingredients:

2 pounds lean stewing beef

3 tablespoons oil

2 tablespoons flour

Salt and freshly ground pepper and a pinch of cayenne

2 large onions, coarsely chopped

1 large clove garlic, crushed (optional)

2 tablespoons tomato puree, dissolved in 4 tablespoons water

1-1/4 cups Guinness stout beer

2 cups carrots, cut into chunks

Sprig of thyme

Instructions:

Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture.

Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes.

Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.

Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary.

Cover with the lid of the casserole and simmer very gently until the meat is tender -- 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.

Yield: 6 to 8 servings

from Beer-Can Chicken by Steven Raichlen (Workman Publishing)

This delicious chicken dish is also called beer butt chicken. The method involves placing a can of liquid up into the cavity of the chicken, then roasting. The liquid inside the can boils forcing flavor up and through the meat. You can purchase can stands to make the bird more stable. This method may also be used in the oven, but do not attempt to smoke food indoors.

Ingredients:

1 can (12 ounces) beer

1 chicken (31/2 to 4 pounds)

2 tablespoons all purpose BBQ rub

2 teaspoons vegetable oil

Preparation:

You'll also need: 2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained.

Pop the tab off the beer can. Pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can of beer aside.

Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin. Spoon the remaining 1-1/2 teaspoons of rub into the beer through a hole in the top of the can. Don't worry if the beer foams up: This is normal.

Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can.

Tuck the tips of the wings behind the chicken's back. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.

When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180 degrees F. on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 1-1/4 to 1-1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter.

Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off its support. Take care not to spill the hot beer or otherwise burn yourself. Halve, quarter, or carve the chicken and serve.

Yield: 2 to 4 servings

These flavorful puffs can be filled with crabmeat or whatever suits your fancy for a tasty appetizer.

Ingredients:

1 cup beer

1/4 pound butter

1 cup sifted flour

1/2 teaspoon salt

4 eggs

Filling of your choice

Preparation:

Preheat oven to 450 degrees F. Butter or oil a baking sheet or line with parchment paper. In a heavy saucepan, heat beer and butter until it barely comes to a boil and the butter is melted. Add flour and salt, lower heat, and stir constantly until the mixture pulls away from the side of the pan and forms a ball.

Remove from the heat and let rest for 1 minute. Add eggs, one at a time, beating each one in until the dough is shiny.

Drop or pipe dough in 1-inch rounds onto prepared baking pan. Bake 10 minutes at 450 degrees F. Reduce heat to 350 degrees F. Bake an additional 10 minutes until brown and dry. Let cool away from moisture.

Split beer puffs and fill with your choice of fillings such as paté chicken salad, tuna salad, seafood salad, vegetable cheese mix, or whatever you like.

Note: Feel free to add herbs or spices to the flour for added flavor.

Yield: 60 to 80 small puffs

Creole-seasoned shrimp is dipped in beer batter and rolled in coconut, then deep-fried. You can use a commercial Creole seasoning mix, if you wish, or make your own. This recipe works well as an appetizer or entree.

Ingredients:

4 eggs

1 cup beer

3-1/2 tsp Creole seasoning (divided use)

1-1/4 cup all-purpose flour

2 Tbsp baking powder

48 large raw shrimp, peeled, tails on, deveined

1-1/2 to 2 cups fresh or moist-packed shredded coconut

Oil for deep-frying

Sweet and Tangy Sauce:

2 cups orange marmalade

1/4 cup Creole or Dijon mustard

3 Tbsp shredded horseradish

Preparation:

For the Shrimp: Combine eggs, beer, 1 teaspoon Creole seasoning, flour and baking powder.

Blend well. Season shrimp with remaining seafood seasoning.

Dip the shrimp in beer batter and roll in coconut. Fry in oil heated to 350 degrees F. in deep fryer, wok or deep saucepan. The oil should be at least 1-1/2 inches deep. Drop shrimp in a few at a time and fry until golden brown. Remove and drain on paper towel. Serve with Sweet and Tangy Dipping Sauce.

For the Sauce: Blend together orange marmalade, Creole or Dijon mustard, and horseradish.

Yield: 6 servings

Ingredients:

1 pound medium baking potatoes, preferably russets, scrubbed

2 tsp salt

1/8 tsp grated nutmeg

2 large boneless, skinless chicken breasts (about 1 pound), halved

4 boneless, skinless chicken thighs (about 1 pound)

1/2 tsp freshly ground black pepper

2 Tbsp canola or other vegetable oil

1 large onion, chopped

2 celery stalks, thinly sliced

2 medium carrots, thinly sliced

1 garlic clove, minced

1/3 cup plus 1 Tbsp all-purpose flour

One 12-ounce bottle beer, preferably an amber lager

2 tsp fresh thyme

2 tsp minced fresh sage

2 cups chicken stock

1 bay leaf

1 Tbsp cornstarch

Instructions:

Bring a medium pot of salted water to a boil. Add the potatoes and cook until tender when pierced with a fork, about 40 minutes. Drain and cool just until you can handle them. Slip the skins off with your fingers or a paring knife, and then press the potatoes through a potato ricer into a large bowl. Stir in 1 teaspoon of the salt and the nutmeg, and then set aside.

Season the chicken breasts and thighs with the remaining 1 teaspoon salt and the pepper. Heat a large saucepan or Dutch oven over medium-high heat. Swirl in the oil, and then add the chicken breasts to brown them, about a minute per side, turning them with tongs or a spatula. (If you shake the pan immediately after they've gone in, they won't stick.) Transfer the breasts to a platter and add the thighs to the pan. Brown them, about a minute per side, then transfer to the platter with the chicken breasts. Tent with foil to keep warm.

Add the onion, celery, and carrots to the pan. Cook until soft and fragrant, about 3 minutes, stirring constantly. Stir in the garlic and cook for 30 seconds. Sprinkle the 1 tablespoon flour over the entire mixture; cook for 15 seconds, stirring constantly.

Whisk in the beer, scraping up any browned bits on the bottom of the pan; continue whisking until the mixture thickens, about a minute. Stir in the thyme and sage, then the stock and bay leaf. Let the sauce come to a simmer, then add the chicken breasts and thighs along with any accumulated juices. Cover, reduce the heat to low, and cook for 15 minutes.

Meanwhile, gently stir the 1/3 cup flour and the cornstarch into the potatoes with a wooden spoon just until smooth. Do not beat.

Discard the bay leaf from the stew. Scoop up scant 1/4 cups of the potato mixture and lay them on top of the stew. Do not cover the stew completely with dumplings -- rather, let them sit like clouds on its surface. Cover and steam the dumplings for 10 minutes. Let stand for 5 minutes, then serve.

Ingredients:

7 to 8 pounds fully cooked bone in smoked ham

1/2 cup bourbon

1 1/2 cups water

1/2 cup light brown sugar, packed

1 cup apple cider

1/4 cup Dijon mustard

1 teaspoon ground pepper

Instructions:

Place unwrapped ham on rack in large roasting pan. Let stand at room temperature about 1 hour. Preheat oven to 325 degrees F. Skin ham; trim fat to 1/4-inch. Score fat in diamond pattern. Cover top of ham with foil. Pour 1/4 cup of the bourbon and all the water into roasting pan. Bake 30 minutes.

Meanwhile, in small saucepan, combine remaining bourbon, the sugar, and 1/2 cup of the apple cider. Cook, stirring over medium heat until sugar is dissolved. Remove from heat. Stir in mustard and pepper. After ham has baked 30 minutes, remove foil and baste with 1/4 of the glaze (add water to pan if needed).

Bake 1 1/2 hours longer, basting 3 times with remaining glaze, or until internal temperature registers 140 degrees F. on meat thermometer. Transfer ham to platter; tent with foil. Let stand 15 minutes. Pour drippings from pan into glass measure; skim and discard fat. Place same roasting pan across 2 stove top burners over med-high heat. Add remaining apple cider, scraping up any browned bits from bottom of pan. Add reserved drippings and any juices from ham on platter. Simmer 5 minutes. Serve pan juices with ham.

Yield: 8 servings

Ingredients:

4 tablespoons (60 g) unsalted butter

1 small onion, cut into 1/2 inch (1-cm) dice

2-1/2 cups (675 ml) canned creamed corn

1/4 cup (65 ml) Bourbon

1/4 teaspoon freshly grated nutmeg

1 teaspoon kosher salt

Freshly ground black pepper; to taste

2 to 3 drops hot red pepper sauce

1/2 cup (125 ml) basic chicken stock or commercial chicken broth

1/2 cup (125 ml) heavy cream

Instructions:

In a small saucepan, melt the butter over medium heat. Stir in the onion and cook, stirring, for 5 minutes. Stir in the corn.

In a small saucepan, heat the Bourbon. Ignite it and let it flame for 1 minute. Pour the Bourbon, still flaming, over the corn mixture. Stir in the remaining ingredients. Heat through.

Yield: About 4 cups

Ingredients:

1/4 cup nut oil or vegetable oil

2 large eggs

1 1/2 teaspoons almond extract

1 1/2 cups sour cream

1/2 cup bourbon

1 cup packed light brown sugar

2 1/4 cups unbleached all-purpose flour

2 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon ground nutmeg

1 teaspoon instant espresso powder

1 1/4 cups (6 ounces) coarsely chopped pecans or walnuts

Instructions:

Place ingredients in bread machine pan in order listed in manufacturer's instructions. Set crust for dark if your machine offers crust control for this setting and program for quick bread/cake cycle. Press start. The batter will be thick. After dough is mixed, scrape down sides of bread pan with spatula if needed to be sure all ingredients are incorporated. Close lid and let baking process continue.

When bread is finished, test for doneness. Bread is done when it shrinks slightly from sides of pan, sides are dark brown, top is firm to the touch and toothpick inserted near center comes out clean.

When done, immediately remove pan from machine, but let bread stand in pan for 10 minutes before turning it out, right side up. Cool completely on a rack. Wrap tightly in plastic wrap and chill overnight, or for up to 3 days, before serving.

Yield: 1 loaf.

Ingredients:

4 pounds spareribs

1/4 cup bourbon

1/4 cup soy sauce

1/4 cup brown sugar

1 Tbsp Dijon mustard

Instructions:

Place ribs on rack in roasting pan. Mix remaining ingredients and spread thickly over both sides of ribs. Roast in 350-degree F oven until brown and crisp (1-1/4 to 1-1/2 hours), turning once and basting frequently with sauce.

Yield: 4 servings

Ingredients:

1 wild turkey breast

1/2 cup honey

2 tablespoons Worcestershire sauce

3 tablespoons hot Dijon mustard

2 cups Wild Turkey bourbon

All-purpose flour

Cajun seasoning to taste

Canola oil for frying

1 cup (8 ounces) grated cheddar cheese

1/2 cup chopped onion

Instructions:

Slice turkey lengthwise into 2-inch wide strips, removing skin; wash and drain. Microwave honey at high for 1-1/2 minutes. Add Worcestershire sauce, mustard and bourbon to make marinade. Marinate turkey in mixture in refrigerator 2 to 4 hours.

Remove turkey from marinade, shaking to remove excess liquid. Combine flour and seasoning in bag. Add turkey strips and shake to coat. Fry in canola oil till golden brown. Place on serving dish and sprinkle with cheese and onions. Microwave until cheese is melted. Serve as hors d'oeuvres or with wild rice.

Start with a cake mix to make these fast and rich raspberry brownies. Chambord is a French liqueur made of black raspberries, vanilla, and honey. If you don't want to purchase a full bottle, look for the single serving bottles. This recipe uses raspberry-flavored chocolate chips which may not be available in your area. You can substitute fresh or frozen raspberries, semi-sweet chocolate chips, or raspberry jam in the mix.

Ingredients:

1 devil's food cake mix (18.25 ounces)

2 eggs, lightly beaten

1/2 cup oil

1/4 cup water

1/4 cup Chambord liqueur

1 cup raspberry-flavored chocolate chips

1/4 cup (about) confectioners' sugar

Preparation:

Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with nonstick foil. Combine cake mix, eggs, oil, water, and Chambord liqueur. Fold in raspberry chocolate chips. Pour into prepared baking pan and smooth. Bake 35 to 40 minutes. Cool to room temperature before cutting. Dust with sifted confectioners' sugar before serving.

Servings: about 24 to 36 bars, depending on cut size.

"A great, easy pie recipe that can be made with any frozen juice for a different flavor. Additional whipped topping can be used to top pie if desired."

Original recipe yield: 2 pies.

Ingredients:

1 (10 ounce) can frozen strawberry daiquiri mixer

1 cup sweetened condensed milk

1 (8 ounce) container frozen whipped topping, thawed

1 (10 ounce) package frozen strawberries, thawed

2 (9 inch) prepared graham cracker crusts

Preparation:

In a large bowl, combine daiquiri mix, sweetened condensed milk, and whipped topping. Mix until smooth and creamy. Add thawed strawberries and blend into mixture. Fill piecrusts and refrigerate for approximately 4 hours or freeze until set.

Servings: 16

Ingredients:

6 eggs, separated, plus 2 egg yolks

1-1/2 cups sugar plus 1/3 cup

4 tablespoons Bourbon plus 2 teaspoons

2-1/2 cups pureed unsweetened chestnuts

3/4 cup ground pecans plus pecan pieces for garnish

2 teaspoons instant coffee

6 tablespoons chilled butter cut into pieces

1-1/2 ounces bitter chocolate, chopped

3/4 pound bittersweet chocolate

3-1/2 cups whipping cream

1/2 cup confectioners' sugar

Instructions:

Make the cake:

Heat oven to 350 degrees F. Grease and flour two nine-inch cake pans. Beat 6 egg yolks well. Stir in 1-1/2 cups sugar and 1-1/2 teaspoons bourbon, and then blend in 2 cups chestnut puree. Stir in ground pecans. Whip egg whites with a pinch of salt until stiff. Fold whites into batter. Divide mixture between the two cake pans and bake for 25 minutes. Cool on a cake rack, then remove from the pans.

Make the filling:

Beat the 2 egg yolks with 1/2 cup of sugar. Add instant coffee and 1 tablespoon hot water. Beat chilled butter into mixture, then add 1/2 teaspoon bourbon and stir in remaining 1/2 cup chestnut puree. Stir in chopped bitter chocolate. Cover bowl with plastic wrap and refrigerate.

Melt bittersweet chocolate with heavy cream over low heat. Stir in 2 tablespoon bourbon, transfer to a bowl, cover with plastic wrap and refrigerate.

To assemble cake:

Spread the chilled chestnut filling atop one cake layer and cover with the other. Cover the torte with the chocolate icing and sprinkle with chopped pecan pieces. Chill before serving. Meanwhile, prepare a bourbon chantilly to pass at the table: Whip the 2 cups of cream to soft peaks, gradually beat in the confectioners' sugar and then fold in 2 tablespoons of bourbon.

Credits: Chicago Tribune Magazine, recipe by caterer and restaurant owners Cathy and Will Cary

Ingredients:

Chocolate Cake:

6 ounces bittersweet chocolate, coarsely chopped

5 ounces (1-1/4 sticks) unsalted butter

2/3 cup dark rum

4 large eggs, separated

1-1/4 cups sugar

1 cup flour

Pinch salt

Chocolate Glaze:

1 cup heavy whipping cream

8 ounces bittersweet chocolate

Chantilly cream:

1/2 cup plus 1 Tbsp heavy whipping cream

1/4 tsp vanilla extract

3/4 tsp sugar or to taste

Small pinch salt

Preparation:

Preheat oven to 350 degrees F. Line the bottom of a greased 9-inch-round cake pan with parchment paper. Combine the chocolate, butter and rum in the top half of a double boiler over gently boiling water. When all is melted, set it aside to cool to lukewarm.

Meanwhile, combine the egg yolks and 1/2 cup plus 3 Tbsp sugar in the bowl of an electric mixer. With beaters at high speed, whip the egg mixture 3 minutes until thick. Decrease speed to medium-low and beat in the chocolate mixture. Stir in the flour and salt.

Put the egg white in a separate mixing bowl. With clean beaters, whip them on medium speed until frothy. Increase the speed to high and whip until soft peaks form. Add the remaining sugar and continue beating until stiff. Fold a third of the egg whites into the chocolate batter. When they are almost completely incorporated, gently fold in the remaining whites. Pour the batter into the prepared pan. Bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Set pan on wire rack to cool.

Meanwhile, put the cream in a heavy-bottomed saucepan and bring to a boil over high heat. Remove the cream from the heat and whisk in the chocolate until smooth. Cool the glaze to room temperature.

Put all ingredients in a large stainless steel bowl. Whisk the cream just until it holds its shape. Refrigerate until ready to use. Use within 1 hour or you may need to rewhip it slightly.

Unmold the cake and use glaze to frost the side and top of the cake. Allow the cake to rest at least 1 hour before cutting. Cut with a hot dry knife (dip the knife in hot water and then dry off). Serve with Chantilly Cream.

Serves: 8 to 10 pieces

Ingredients:

1-1/2 pounds peaches

1/2 cup plus 1 tablespoon sugar

1 tablespoon grated lemon zest

3/4 cup Champagne

2 tablespoons fresh lemon juice

Preparation:

Put the peaches in a large saucepan and cover them with boiling water. Cook for 2 minutes. Drain and rinse in cold water. Peel the peaches; halve them and remove the pits.

Transfer the peaches to a food processor and coarsely puree. Pour into a medium bowl. In a medium non-reactive saucepan bring the sugar and 1/2 cup of water to a boil over moderately high heat. Add 2 teaspoons of the lemon zest and let simmer about 3 minutes. Remove from the heat and set the syrup aside for about 10 minutes.

Strain the syrup into the peach puree and blend well. Add the Champagne, the lemon juice and the remaining 1 teaspoon lemon zest. Stir Well. Refrigerate until chilled. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.

Servings: about 1 quart

Ingredients:

4 small apples, peeled, cored and sliced 1/2- inch thick

2 tablespoons sugar

1/4 cup Calvados, plus 2 tablespoons

1 cup flour, sifted

1/4 teaspoon salt

1/4-ounce yeast

3/8 cup flat beer

3/8 cup apple juice

1 tablespoon olive oil

Half an egg white, stiffly beaten

Oil for deep frying

Confectioners' sugar for dredging

1 pound canned apricot halves

1/4 cup butter

1/4 teaspoon cinnamon

1/4 cup

Grated rind of half an orange

3/8 cup cream

1 egg yolk

Instructions:

Place apple slices in a bowl. Sprinkle with sugar and 1/4 cup Calvados and allow macerating 15 minutes. Make batter by placing sifted flour and salt into a warm bowl. Make a well in the center of the flour. Add the yeast, beer, apple juice and olive oil. Combine to form a smooth batter. Cover the bowl and allow the mixture to stand 4 hours. After this period add a little more beer if necessary and fold in the half egg white stiffly beaten.

Heat oil for deep frying. Place macerated apple slices into a small frying basket and then place this basket into the batter. Allow all the apple slices to become well coated in the batter. Drain and then place into the hot oil. Fry the beignets for 3 minutes, or until batter is crisp and golden, drain and dredge in confectioner's sugar and serve accompanied by the apricot sauce.

Apricot Sauce:

Place apricots into a pan on high heat. Add the butter and allow melting. Flavor with cinnamon. Pour in Slivovitz and light. When flames have almost died down, add the remaining 2 tablespoons Calvados. Add the grated rind of half an orange, and then stir in the cream. Puree in blender and then pour mixture back into the pan and heat. Whisk in the egg yolk and then place sauce into sauceboat. Serve.

Servings: 4 servings

Ingredients:

1/2 cup rum (Bacardi Superior recommended)

1/4 cup loose-packed dark brown sugar

1/2 cup orange juice concentrate

1 cup water

1 cup ketchup

1/4 cup apple cider vinegar

1/4 cup hot sauce

1/4 cup Kikkoman Lite Soy Sauce

1 Tbsp plus 1 tsp ground allspice

1/2 tsp ground cinnamon

1 tsp salt

1 rounded Tbsp fresh-grated ginger root

2 bay leaves

Instructions:

Combine rum and brown sugar in a non-reactive saucepan. Bring to boil and cook 3 to 5 minutes or until reduced by half. Add orange juice concentrate, water, ketchup, vinegar, hot sauce and soy sauce. Whisk in the remaining ingredients. Bring to a boil, reduce heat and simmer 20 minutes until reduced by half. Remove the bay leaves and strain the sauce. Allow to cool to room temperature. Best after 12 hours.

Yield: 2-1/4 cup

Ingredients:

2 teaspoons vegetable oil

3 medium onions, thinly sliced

6 garlic cloves, chopped

1/2 cup chicken broth

1 whole chicken (3 to 3-1/2 pounds)

1/4 cup dark rum

2 tablespoons apple cider vinegar

1/2 cup packed light brown sugar

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/4 teaspoon ground red pepper

1-1/2 teaspoons salt

Instructions:

Preheat the oven to 350 degrees F.

In a large skillet, heat the oil over medium heat. Stir in the onions and garlic, and cook for 8 to 10 minutes, or until golden. Pour mixture into a 9 x 13-inch baking dish; pour the chicken broth over the onion mixture and place the chicken over the top.

In a medium bowl, combine the rum, vinegar, brown sugar, cloves, cinnamon, ground red pepper, and salt; mix well to make a glaze. Brush half the glaze over the chicken, and bake for 30 minutes.

Drizzle the remaining glaze over the chicken and bake for 40 to 45 minutes, or until no pink remains in the chicken and the juices run clear.

Yield: 3 to 4 servings

Ingredients:

6 large cloves garlic, peeled

2 small white onions, peeled and coarsely chopped

1 small bunch parsley, bottom stems discarded (about 1/2 cup loosely packed)

1 tablespoon fine sea salt

1 tablespoon freshly ground black pepper

1/4 cup dark rum

1/2 cup light brown sugar

1/4 cup freshly squeezed lime juice

1/4 cup olive oil

2 pounds fresh pork tenderloin, trimmed of any excess fat

Instructions:

Put the garlic, onion, parsley, salt, pepper, rum, sugar, and lime juice in the bowl of a food processor fitted with the steel blade. Process until finely chopped, then drizzle in the oil, pulsing just to combine. Transfer the mixture to a small bowl.

Put the pork in a large bowl or on a platter big enough to hold it with the marinade. Vigorously rub the pork with the marinade, cover, and let marinate in the refrigerator for at least 4 hours or, preferably, overnight.

Place a skillet over medium heat. Season the pork with salt and pepper and place into the skillet. Sear until golden, about 3 minutes, then turn the pork over to sear the other side, turning again to completely sear all sides, about 3 minutes per side until well browned. Turn the heat down to low, add the remaining marinade to the pan and partly cover with a pot cover to finish cooking, about 5-6 minutes more. Cook until the internal temperature, using an instant-read thermometer inserted to the thickest part of the pork reads 155 degrees F.

Remove the pan from the oven, transfer the pork to a cutting board, and let it rest for 10 minutes. Carve the pork into 1/2 -inch-thick slices.

Yield: 4 to 6 servings

Credits: Recipe from: Chef Michael Lomonaco, Noche Restaurant, New York, New York

Ingredients:

4 (8-ounce) trout fillets

Lemon Onion Baste:

1/2 cup lemon juice

1/4 tsp salt

1/4 cup salad oil

1/4 tsp sugar

1/8 cup green onions

Dash of pepper

2 to 3 ounces rum; Bacardi 151

Assorted Herbs:

Rosemary, Fennel, Dill, Parsley, Thyme, Sage

Instructions:

Combine the ingredients of the lemon-onion baste and mix thoroughly.

Grill fillets over a medium heat basting twice on each side with the lemon-onion baste. Cook 5 to 8 minutes on each side, turning once.

Cover a hot platter with the herbs and place on it the fillets from grill. Sprinkle herbs on top of the fillets. Pour the rum over it and ignite. (Try this out-of-doors once before you spring it on guests.) The herbs will give the fish a subtle irresistible flavor.

Serve with a wild rice mix and a plate of cut raw vegetables.

Yield: 4 servings

Ingredients:

1 medium to large whole watermelon

Variety of cube and diced fruit your choice

1 750 ml bottle Bacardi Grand Melon Rum

Preparation:

Method 1- Cut watermelon in half allowing the bottom rind section to serve as a bowl. Cube the watermelon fruit and place back into rind bowl. Add other fruit, pineapples, grapes, raspberries, etc. Pour Bacardi Grand Melon over fruit allowing rum to soak into fruit. Store in refrigerator and serve cold.

Method 2- Leave watermelon intact, carve out a 2 inch diameter by 3 inch deep hole into the watermelon on a side that will stay upright and not roll. Pour the bottle of Bacardi Grand Melon into the watermelon throw this whole. Pour slowly allowing the fruit to absorb the rum. Pouring to fast will cause the rum to overflow. Allow rum to absorb into the melon for at least 1 hour, over night in the refrigerator is optimal.

Instead of paying big bucks for that name-brand lime shrimp in the freezer case, it's easy to make your own at home with a simple marinade and a flash in the pan. Great served over white rice. This dish is also good as a room temperature appetizer for parties.

Ingredients:

1/4 cup olive oil

1/4 cup fresh lime juice (about 2 limes)

1/2 cup orange juice concentrate

1/8 cup tequila (see Note)

1 Tbsp Triple Sec or Cointreau orange liqueur

1/4 cup cilantro, chopped

2 cloves garlic, pressed

1/4 cup minced sweet onion

1/2 tsp curry powder

1 tsp kosher salt

1/4 tsp turmeric

1/2 tsp ground cumin

1/4 tsp cayenne pepper, or more to taste

1/4 tsp freshly ground black pepper

1 Tbsp olive oil

1 to 1-1/2 pounds fresh shrimp, peeled and deveined, tails left on for presentation if you wish

Preparation:

Measure 1/4 cup olive oil, lime juice, orange juice concentrate, tequila, Triple Sec, cilantro, garlic, sweet onion, curry powder, salt, turmeric, cumin, cayenne pepper, and black pepper into a large zip-top bag.

Seal and squish contents to mix. Add shrimp to marinade, squeeze out all the air, and seal. Turn bag to coat shrimp. Refrigerate for 1 hour. (Do not over-marinate or the citrus acids will "cook" the shrimp.)

Heat a large heavy skillet over medium-high heat. Add 1 Tbsp olive oil to hot pan and swirl to coat. Remove shrimp from marinade, reserving marinade, and place in a single layer in the hot pan. Cook for 1 minute, then flip the shrimp to the other side. Do not overcook the shrimp or it will become rubbery. Add the reserved marinade to the pan. Cook 1 minute, then remove shrimp and keep warm. Continue cooking the marinade until it reduces to a thin sauce. Turn off heat, return the shrimp to the pan, and toss in the sauce.

Serve Caribbean Island Lime Shrimp over white rice. This dish is also good as a room temperature appetizer for parties.

Yield: 4 servings

Recipe credits: Peggy Trowbridge

from 52 Ways to Wing It by Charles Reavis (Macmillan Publishing)

Take traditional margarita cocktail ingredients, mix with chicken wings, and you have crowd-pleasing appetizer or entree. If you do not have access to a grill, you can bake these in the oven with satisfying results.

Ingredients:

2 pounds precut chicken wings, or whole wings cut into 2 pieces at joint, tips discarded

1/2 cup gold tequila or mescal

1/4 cup frozen orange juice concentrate

Grated zest of 1 lemon

Juice of 1 lemon

2 cloves garlic, minced

1/2 teaspoon ground cumin

1 teaspoon freshly ground coarse black pepper

1 teaspoon salt

2 tablespoons minced cilantro

Preparation:

Wash the wings, pat dry and place in a large, heavy-duty resealable plastic food bag.

In a small bowl, combine the tequila, orange juice concentrate, lemon zest, lemon juice, garlic, cumin, black pepper, salt, and cilantro.

Pour the marinade over the wings in the bag. Seal the bag and refrigerate several hours or overnight.

Prepare a medium-hot charcoal fire or pre-heat a gas grill to medium-high.

Drain the wings, discarding the marinade.

Grill the wings, turning often, until they are slightly charred and cooked through, about 25 minutes.

Yield: 4 servings

Ingredients:

Meatloaf:

1 pound lean ground beef

1 pound sausage, casings removed

1 cup fine breadcrumbs

2 medium onions, chopped fine

1 tbsp curry powder

1/2 cup water

1 tbsp parsley, chopped

1 egg, beaten

1 clove garlic, crushed

1/2 cup milk

Salt and pepper to taste

Sauce:

1 onion, chopped very fine

1/4 cup water

1/2 cup ketchup

1/4 cup dry red wine OR beef stock

1/4 cup Lea & Perrins worcestershire sauce

2 tbsp vinegar

1 tbsp instant coffee

1/4 cup brown sugar, packed

1 ounce margarine

2 tsp lemon juice

Instructions:

Loaf:

Combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in large bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth but firm. Shape into loaf and put into greased baking pan. Bake 30 minutes at 375 degrees F.

Sauce:

Sauté onions in margarine until golden and add all other ingredients. Bring slowly to a boil, lower heat and simmer 10 to 15 minutes. (Great with ribs or chicken). After loaf has cooked for 30 minutes, pour half of the sauce over the meat, return to oven and bake 45 minutes more, basting often with remaining sauce. Serve loaf hot in thick slices with remaining sauce. Also makes great sandwiches.

Yield: 8 servings

From The Essential Eating Well Cookbook by Patsy Jamieson (The Countryman Press)

Nutty brown rice takes the place of traditional Arborio rice in this updated risotto, which requires no stirring. Asparagus, sugar snap peas, and sweet red bell pepper give added flavor and color.

Ingredients:

1 tablespoon extra-virgin olive oil

2 medium onions chopped (about 1-1/2cups)

1 cup short- or medium-grain brown rice (see Note)

3 cloves garlic, minced

1/2 cup dry white wine

2 (14-1/2-ounce) cans reduced-sodium chicken broth or 3-1/2 cups vegetable broth

8 ounces asparagus, ends trimmed, cut into 1-inch pieces (2 cups)

1 cup sugar snap peas or snow peas, trimmed, cut into 1-inch pieces

1 cup diced red bell pepper (1 medium)

1-1/2 cups freshly grated Parmesan cheese (3-1/2 ounces)

1/4 cup chopped fresh parsley

1/4 cup chopped fresh chives

1-2 teaspoons freshly grated lemon zest, preferably organic

Freshly ground pepper to taste

Preparation:

Preheat oven to 425 degrees F.

Heat olive oil in a Dutch oven or ovenproof deep sauté pan over medium heat. Add onions and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in brown rice and garlic. Cook, stirring, 1 to 2 minutes. Stir in wine and simmer until it has mostly evaporated. Add broth and bring to a boil. Cover the pan and transfer to the oven. Bake until the rice is just tender, 50 minutes to 1 hour. Shortly before the risotto is done, steam asparagus, peas and bell pepper until crisp-tender, about 4 minutes. Fold the steamed vegetables, Parmesan, parsley, chives, lemon zest and pepper into the risotto. Serve immediately.

Ingredient Note: Use short- or medium-grain brown rice to achieve the characteristic creamy risotto texture.

Yield: 6 servings, about 1 cup each

Ingredients:

2 tablespoons olive oil

2 tablespoons butter

2 tomatoes, chopped finely

1 pound fresh spinach

2 cloves garlic, minced

2 pounds bay scallops

Juice of 1 lemon

Puff Pastry:

1 egg, beaten

Instructions:

Preheat the oven to 425 degrees F. In a skillet heat the olive oil and butter. Quickly sauté the tomatoes, spinach and garlic. Stir in the scallops and lemon juice. Roll out the pastry into six squares, each about 1/4-inch thick. Spread the scallop mixture in the center of the pastry. Dampen the edges of the pastry, fold over scallops and press to seal edges. Place on a baking sheet and brush with the egg. Bake in the oven for 25 minutes or until pastry is browned. Serve with Lobster Cream Sauce.

Yield: 6 servings

Lobster Cream Sauce

Ingredients:

1/2 stick (1/4 cup) butter

1/4 cup flour

1 cup heavy cream

1/2 cup sherry

1 pound lobster meat, cooked

Instructions:

Melt the butter in a saucepan. Add the flour and stir in the cream and Sherry until thickened. Fold in the lobster. Serve with the scallops in puff pastry.

Recipe from: Nantucket's Bounty by Katie Moose (Conduit Press)

Ingredients:

2 cups Burgundy wine

1/2 cup soy sauce

3 cloves garlic, chopped

3 tablespoons molasses

1 tablespoon olive oil

1 tablespoon coarsely cracked black pepper

1 pound meat strips

Instructions:

Mix all ingredients together with the exception of the strips. Allow the ingredients at least 15 minutes for flavors to blend. Add strips. Marinate at least one hour. For longer marinating time, place in the refrigerator in a covered container or in an airtight plastic bag. Remove from marinade and place in a drying environment.

Recipe from: Just Jerky by Mary Bell (Dry Store Publishing Co)

from La Cucina di Pasquale, Italian Gourmet Cooking by Pasquale Carpino (Firefly)

Sautéed chicken breasts with a sauce made of tarragon, capers, wine, brandy and heavy cream make an elegant, quick, and easy entree.

Ingredients:

4 chicken breasts, skinned and de-boned

2 Tbsp flour

2 Tbsp oil

2 Tbsp butter

4 green onions

1 Tbsp chopped tarragon (or 1 tsp dry)

1 Tbsp chopped capers

4 ounces stock, chicken or beef

4 ounces white wine

2 ounces brandy

6 ounces heavy cream

Salt and pepper

1 Tbsp chopped parsley

Preparation:

Heat the oil and butter in a large fry pan. Dredge the chicken in the flour and sauté for 3 minutes on each side. Add the green onions, tarragon, capers and cook for 5 more minutes.

Pour in the wine, stock, brandy, and cream and simmer for 5 minutes. Season with salt and pepper.

Serve over rice or pasta with chopped parsley on top.

Yield: 4 servings

Ingredients:

1/4 cup extra-virgin olive oil

2 pounds skinless and boneless chicken breasts,

(trimmed, sliced through horizontally, rinsed, and pounded flat)

Salt and freshly ground pepper, to taste

1 cup flour, for dredging chicken, plus 3 Tbsp for the mushrooms

1/4 cup (1/2 stick) butter

3 cloves garlic, minced

10 to 12 ounces white mushrooms, sliced

3/4 cup Marsala wine

1 (15-1/2-ounce) can low-sodium chicken broth

2 Tbsp chopped fresh parsley, sage, or thyme

Salt and freshly ground pepper, to taste

Instructions:

Heat 1/4 cup oil in a large skillet, preferably cast iron, over medium-high heat. While the oil is heating, season the chicken breasts with salt and pepper and dredge them in 1 cup flour. Check to see if the oil is hot enough by dropping a pinch of flour into the pan; if the oil sizzles, it's hot enough.

Cook the chicken breasts in batches for 2 to 3 minutes on each side, adding more oil to the pan if necessary, until they turn golden brown. When all the chicken has browned, set it aside and add the butter to the pan. When the butter has melted, add the garlic and cook until golden brown. Add the mushrooms and cook 10 minutes. Sprinkle them with the remaining 3 tablespoons flour and stir until all the flour has been absorbed. Cook the mushrooms 3 to 5 minutes. When they have turned dark brown and reduced considerably in size, add the wine, scrape up any bits from the bottom of the pan with a wooden spoon, and let the liquid reduce by half. Add the chicken stock and simmer for another 3 minutes. Add the fresh herbs and salt and pepper to taste.

Return the chicken to the sauce in the pan to reheat for approximately 1 minute. Serve at once.

Yield: 4 to 6 servings

Ingredients:

1 tsp salt

1/4 tsp white pepper

1/4 tsp cayenne pepper

1/4 tsp paprika

1/8 tsp garlic powder

1/8 tsp onion powder

3 boneless, skinless chicken breast halves (about 3/4 pound)

1/2 pound medium to large shrimp, peeled and deveined

1 box (12 ounces) spinach and plain fettuccine blend

2 Tbsp olive oil

1/2 pound smoked kielbasa, cut into small chunks

1 medium tomato, chopped

1 small bell pepper, sliced

1 small white onion, sliced in small pieces

1-1/2 cups chicken broth, divided

2 Tbsp white wine

Instructions:

Make a Cajun seasoning blend by combining the salt, white pepper, cayenne pepper, paprika, garlic powder and onion powder in a small bowl.

Cut the chicken breasts into bite-size pieces. Use about one-third seasoning blend to coat the chicken pieces. In another bowl, sprinkle another one-third of the spice blend over the shrimp. Start the pasta cooking according to package directions.

While the fettuccine cooks, heat 1 Tbsp of the olive oil in a large frying pan or skillet over high heat. When the oil is hot, sauté the chicken in the pan for about 2 minutes or until chicken starts to turn brown. Add the shrimp to the pan with the chicken and cook for another 2 minutes, stirring occasionally. When the chicken and shrimp have been seared, pour the contents of the pan onto a plate or into a bowl (separate the chicken and shrimp as they will be added back to the pan at different stages).

Put the pan back over the high heat and add the remaining 1 Tbsp of oil to the pan. Add the kielbasa, tomato, pepper, and onion. Sprinkle on the remaining spice blend and sauté for about 5 minutes or until veggies begin to soften and turn dark brown.

Add the chicken back to the skillet and pour 3/4 cup of the chicken broth in the pan. Cook over high heat until the broth has been reduced to just about nothing. Add the remaining 3/4 cup of broth and shrimp to the pan, stirring constantly and scraping the blackened bits on the bottom of the pan. Reduce the broth a bit more, and then turn the heat down to low. Stir the wine into the pan and simmer over low heat for 2 more minutes.

Drain fettuccine and spoon onto plates. Top with Jambalaya.

Yield: 8 servings

Ingredients:

1/2 pound small shrimp, unshelled

1 pound very small calamari, cleaned, cut into 1/2-inch rings

1 pound mussels, unshelled

1 pound small clams (littlenecks), unshelled

Coarse-grained salt

2 cups cold water

2 large cloves garlic, peeled

3/4 cup olive oil

2 pounds canned tomatoes, undrained

Salt and freshly ground black pepper

1/2 cup dry white wine

1 pound dried perciatelli pasta

20 large sprigs Italian parsley, leaves only

Instructions:

Place shrimp, squid, mussels, and clams in 4 different bowls of cold water with a little coarse salt added to each, and soak for 30 minutes.

Drain the shrimp and rinse under cold running water, then shell them. Place the shrimp in a small bowl; put the shells in a small saucepan. Pour the cups cold water over shells, place saucepan over medium heat, and simmer for 30 minutes. Strain the broth (it should yield about 1 cup), discard the shells, and set aside until needed.

Coarsely chop the garlic on a board. Place a small saucepan with 1/4 cup of the oil over medium heat. When the oil is warm, add the garlic, sauté for 2 minutes, then add the tomatoes and simmer for 30 minutes, seasoning to taste with salt and pepper. Pass the contents of the saucepan through a food mill, using the disc with smallest holes, into a flameproof casserole. Set casserole over low heat to reduce liquid for 15 minutes.

Meanwhile, drain the squid and rinse under cold running water. Place another medium-sized saucepan with 1/4 cup of oil over low heat. When the oil is warm, add the squid and sauté for 5 minutes. Season with salt and pepper, and keep adding the shrimp broth until the squid is tender, for 10 to 20 minutes, depending on the size of the squid.

Bring a large pot of cold water to a boil and add coarse salt to taste. Once the squid are cooked, add the pasta to the boiling water and cook for 8 to 11 minutes depending on the brand: that is, 1 minute less than for normal al dente. As the pasta cooks, drain the mussels and clams, scrub them under cold water, then place in a large skillet with the remaining 1/4 cup of olive oil. Place over high heat, cover, and cook for 10 minutes, by which time they should be opened. (Discard any that remain unopened.)

Add the shrimp to the pan with the squid and cook for 3 minutes. When the pasta is ready, drain it, transfer to the skillet with the mussels and clams, add the tomato sauce with the shrimp and squid, then mix very well and let cook for 1 minute more to all the pasta to absorb some of the sauce. Transfer to a warmed serving platter, sprinkle the whole parsley leaves over, and serve.

Yield: 4 to 6 servings

Ingredients:

8 ounces oil-packed sun-dried tomatoes, undrained

1 cup chopped onion

1 cup chopped celery

1 cup diced carrots

3 cloves garlic, minced

2 (28-ounce) cans whole tomatoes, undrained

2/3 cup Chablis or other dry white wine

1 teaspoon dried fennel seed

1/2 teaspoon pepper

Instructions:

Drain dried tomatoes, reserving 1/4 cup oil. Chop tomatoes, and set aside. Heat reserved oil in a Dutch oven; sauté onion, celery, carrot and garlic in hot oil 15 minutes, stirring occasionally. Stir in dried and canned tomatoes, wine, fennel seeds, and pepper; cook, uncovered, over medium heat 1 hour or to desired consistency, stirring mixture occasionally. Position knife blade in food processor bowl; add half of sauce mixture. Pulse 4 or 5 times or until mixture is chopped but not smooth. Repeat the same procedure with remaining half of sauce mixture. Serve over hot pasta.

Yield: 4 servings

Ingredients:

4 five-ounce portions sushi grade Ahi tuna

2 tablespoons crushed black peppercorns

1 tablespoon canola oil

1 pound oyster mushrooms, sliced

2 ounces leeks, sliced

2 teaspoons chopped garlic

2 teaspoons chopped shallots

2 cups Port wine

2 tablespoons sweet butter

2 large Russet potatoes, peeled

3 ounces sweet butter

4 to 6 ounces milk

Salt and pepper to taste

Instructions:

First, prepare mushrooms by heating clarified butter in a medium sauté pan. Add leeks and sauté until lightly translucent. Add mushrooms, shallots and garlic, and sauté until tender. Deglaze the pan with Port wine and finish with two tablespoons butter. Season with salt and pepper to taste.

Now, prepare potatoes. Place potatoes in cold water to cover and bring to a boil. Cook until tender, strain and push through a ricer or food mill. Stir in hot milk and butter and season to taste with salt and pepper.

Finally, cook tuna and assemble the dish. To cook the fish, heat a non-stick pan over high heat. Add one tablespoon oil. Lightly coat tuna with crushed peppercorns. Sear Ahi tuna until rare (about one-and-a-half minutes on each side). Serve with mashed potatoes and top with Port wine/mushroom mixture.

Yield: 4 servings

Recipe from: Bidwell Street Bistro, Folsom, California, USA.

Ingredients:

1-1/2 pounds small potatoes (1 to 2 inches in diameter)

1/3 cup olive oil

1 large onion, sliced

2 garlic cloves, finely chopped

2 red bell peppers, chopped

1 tablespoon paprika

1 teaspoon salt

1/2 pound chorizo, sliced

1/2 cup dry white wine

Water

Guindillas or other small mildly hot pickled chili peppers

Instructions:

Cut potatoes halfway through, then "snap" open.

Heat oil in large skillet over high heat until hot. Add potatoes; cook about 10 minutes or until golden brown, stirring occasionally.

Add onion and garlic; cook about 5 minutes or until onion is slightly brown, stirring frequently.

Stir in bell peppers, paprika and salt; cook 2 minutes, stirring occasionally.

Stir in chorizo and wine; cook about 3 minutes or until wine is slightly reduced.

Add water to cover vegetables; add pickled chili peppers. Bring to a boil. Reduce heat to low; simmer about 15 minutes or until potatoes are tender. Remove chilies.

Spoon potatoes into individual flat soup bowls. If desired, serve with salad and bread.

The Author says: "You have to cascara (crack) the potatoes cut them halfway through and snap them open. This allows the potatoes to absorb the flavor better." --Miriam Kelen

Yield: 6 servings

From: Cocina Casera Espanola - Spanish Home Cooking by Miriam Kelen

Although there is some marinating time required, this delicious chicken cooks in only 12 minutes. The raspberry flavor comes from jam, and you can cut the sugar by using reduced-sugar or sugar-free versions with equal success. Feel free to experiment with other fruit jams. If you do not have a pressure cooker, you can bake it in a conventional oven.

Ingredients:

1/2 cup sweet red wine

1/2 cup vinegar

1/2 to 1 cup raspberry jam (sugar free ok)

2 tablespoons soy sauce

2 to 3 tablespoons honey

1 teaspoon Dijon mustard

1 clove garlic, minced

1 frying chicken, skinned, cut into pieces

Strips of orange zest for garnish

Preparation:

This is an absolutely delicious chicken recipe, but depending on the type of jam used, it can take on a very dark color. Enhance the appearance by garnishing with fine shreds of orange peel.

Mix together red wine, vinegar, raspberry jam, soy sauce, honey, Dijon mustard, and garlic. Stir until well combined. Taste and adjust sweetness to your personal preference. Pour mixture over chicken and let it marinate at least 4 hours (preferably overnight) in the refrigerator.

Place chicken with marinade in the pressure cooker and bring to a boil. Seal, bring up to 15 pounds pressure, reduce heat to stabilize pressure and cook for 12 minutes. Remove from heat, depressurize, remove lid and remove chicken, leaving marinade in pot. If a thicker sauce is desired, boil sauce in uncovered pot until it thickens.

Pour thickened sauce over chicken and sprinkle with thinly sliced orange peel (otherwise known as orange zest).

Yield: 3-4 servings

Source: Recipes for the Pressure Cooker by Joanna White (Bristol Publishing)

It's traditional to up the thick tomato and garlic sauce with lots of extra-sour sourdough bread. This is supposed to be the original recipe, dating back to 1941 in San Francisco.

Ingredients:

1/4 cup olive oil or salad oil

1 large onion, chopped

2 cloves garlic, minced or pressed

1 large green bell pepper, stemmed, seeded and chopped

2/3 cup chopped parsley

1 can (15 oz) tomato sauce

1 can (28 oz) tomatoes

1 cup dry red or white wine

1 bay leaf

1 tsp dry basil

1/2 tsp dry oregano leaves

12 clams in shell, suitable for steaming, scrubbed

1 lb large shrimp, (30 per lb), shelled & deveined

2 live or cooked large Dungeness crab (about 2 lbs each), cleaned and cracked

Instructions:

In 6-8 quart pan over medium heat, combine oil, onion, garlic, bell pepper and parsley; cook, stirring often, until onion is soft. Stir in tomato sauce, tomatoes (break up with spoon) and their liquid, wine, bay leaf, basil, and oregano. Cover and simmer until slightly thickened, about 20 minutes.

To broth, add clams, shrimp and crab. Cover and simmer gently until clams pop open and shrimp turn pink, about 20 minutes. Ladle hot broth and some of each shellfish into large bowls. Serve with warm sourdough bread.

Credits: Best of Sunset Magazine

Ingredients:

1/4 cup olive oil

1 tablespoon minced garlic

1 (3 1/2 to 4-pound) chicken, quartered

1 pomegranate, halved

1/4 cup dry white wine

Juice of 1 lemon

1 tablespoon cinnamon sugar

Salt and pepper

Instructions:

Preheat oven to 375 degrees F. In a cup, mix oil and garlic. Brush garlic oil over chicken.

Place chicken in a shallow baking dish. Drizzle any remaining oil over chicken. Bake in preheated oven for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.

Remove 1 tablespoon seeds from pomegranate. Set aside for garnish. Squeeze juice form remaining pomegranate through a sieve into a small bowl.

In a small non-reactive saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon sugar. Bring to a boil over high heat. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper to taste.

Transfer roasted chicken to a serving platter and pierce each piece several times. Pour sauce over chicken. Garnish with pomegranate seeds and serve at room temperature.

Yield: 4 servings

Ingredients:

3 Tbsp olive oil

1 large onion, chopped finely

2 large garlic cloves, minced

1-1/4 cups uncooked long-grain rice

2 cups chicken broth

1/4 cup dry white wine

1-1/2 (10-ounce) packages fresh baby spinach leaves

(Remove any large stems), very coarsely chopped

2 medium tomatoes, seeded and chopped

1 cup crumbled feta cheese (or bleu cheese)

Salt and fresh-ground black pepper, to taste

Instructions:

In a non-reactive large heavy saucepan, heat the oil over medium heat. Add the onions and garlic and cook, stirring, about 5 minutes or until soft. Add the rice and stir about 2 minutes or until the rice is translucent. Carefully add the chicken broth and wine. Stir to mix well and bring to a boil. Reduce the heat to low, cover and cook about 15 minutes or until the rice is almost tender. Stir in the spinach, cover and cook another 8 minutes, or until all the liquid has been absorbed. Mix in the tomatoes and cheese and season with salt and pepper. Serve immediately.

Yield: 6 servings

Per serving: 331 calories, 36 percent calories from fat, 11 grams protein, 42 grams carbohydrates, 3 grams total fiber, 13 grams total fat, 22 mg cholesterol, 600 mg sodium.

Recipe from: Bon Appetit