Zinfandel al Fresco

Directions

1.

In a heavy 8-quart nonoil saucepan over medium heat, combine the 1 1/2 cups water, 1 1/2 teaspoons olive oil, lime juice, lemon juice, zinfandel wine, 3 tablespoons of the dark chocolate, water, and the eggs.

Bring to a boil.

Reduce the heat to medium and cook for 15 minutes or until the water is reduced to about 1 cup.

Remove from the heat.

Refrigerate and spread the glaze into a 12-inch steak ring, with a 1/4 inch thicket.

Cook until the meat is no longer pink inside, about 1 minute.

Add the applesauce, Dijon mustard, and remaining 1 1 1/2 cups of water.

Bring to a boil, cover, then set aside to set.

Cook the orange slices and the oranges, removing the pecans, while the sauce is cooling.

While the sauce cooks, prepare the sauce.

In a large, heavy skillet, over medium heat, cook the zinfandel sauce in batches until the liquid thickens to 1/3 cup.

Continue to cook, stirring, until the liquid thickens to 1/3 cup, 9 minutes.

Remove from heat and stir in the chopped applesauce and about 1 cup of sugar and 1/4 cup Dijon mustard.

Reduce the heat.

Place the sausages and the salt in a 4-quart pot, then brush the zinfandel sauce with the orange and citrus glaze.

Set aside.

Prepare the cheese, zinfandel sauce, and red meat sauce in the same skillet covered for 45 minutes.

Mix in the chopped apple sauce.

Stir in the remaining stock 4 minutes before removing from heat.

Stir in the onion.Cook uncovered for 2-2 1/4 hours or until the meat is no longer pink inside and the sauce begins to thicken.

Remove any bones, and toss in 1 teaspoon salt, 1 teaspoon cornmeal, and 1/2 teaspoon white pepper.

Grease a large bowl, and set aside.

Cook the zinfandel sauce, meat, green onions, tomatoes, avocado, and lemon until the sauce runs clear.

Remove all but 2 ounces of the sauce from a serving bowl, and set aside.

In a medium skillet, over medium-high heat, saute the apple sauce in the remaining 1 1/2 cups of liquid, until heated through.

Set aside.

Prepare the zinfandel sauce according to package directions.

In a large heavy saucepan over medium heat, cook minced onion until it turns, then stir in stock 6 minutes before removing.

Combine the apple sauce, zinfandel sauce, salt, parsley, white pepper, and parsley in a large saucepan of salted water.

Reduce the heat, cover, and cook 3 minutes.

Preserve the chicken and vegetables such that they will not overpower the zinfandel sauce.

In a large bowl, combine 1/2 the reserved 1 1/2 cup sauce, 1/2 cup parmesan cheese, 1/2 cup diced tomatoes, 1/2 cup chopped applesauce, 1/2 cup dried cranberries, 2 cups diced onion, 1/2 cup dried dill, 1/2 cup dried parsley, 1/2 cup dried basil, 1/2 cup dried oregano, 1/2 teaspoon dried basil, and 1/2 teaspoon dried rosemary.

Pour the apple sauce mixture into a large dish.

Top with the remaining reserved sauce, and serve together.

Serves 3.

Substitutes: Mcree's Splenda, Milk And Biscuits

Caution: Extreme Hot