WINE HOUSE RECIPES

Steps:

• In a medium saucepan, heat the olive oil. Add the onion, garlic and raisins and cook over moderate heat, stirring occasionally, until the onion is softened, 6 to 8 minutes. Add the gochujang, paprika, peppercorns and celery seeds and cook, stirring, until the gochujang deepens in color, about 1 minute. Add the orange juice and scrape up any browned bits from the bottom of the pan. Add all of the remaining ingredients, except the salt, along with 3/4 cup of waterand simmer over moderate heat, stirring occasionally, until thickened slightly, about 30 minutes. Season with salt and scrape the sauce into a blender; let cool slightly. Wipe out the saucepan.
• Puree the steak sauce until very smooth, about 2 minutes. Pass it through a mesh sieve set over the saucepan, pressing on the solids. Simmer the steak sauce over moderately low heat, stirring occasionally, until thickened, about 30 minutes. Let cool to room temperature before serving.

Steps:

• Pound chicken (or veal) until thin.
• Dredge lightly on both sides with flour.
• In large skillet, melt butter and saute mushrooms over medium heat until browned, about 10 minutes.
• Remove and set aside.
• Add chicken to skillet and cook through, 4 minutes on each side. Remove to serving platter.
• Return mushrooms to pan, stir in Marsala, water, parsley and rosemary.
• Heat and pour over chicken.