Devon Delaney
Princeton, NJ

Ingredients:
2 cups Cabernet Sauvignon or burgandy wine
1/2 cup balsamic vinegar
4 whole cloves
8 whole peppercorns
1 bay leaf, torn into small pieces
1/2 pound fresh or frozen red cherries, pitted
Salt and pepper to taste
2 tablespoons mango chutney, any chunks chopped
1 tablespoon unsalted butter
3 ounces blue cheese, crumbled

Directions:
In a large saucepan over medium-high heat, bring
wine and balsamic vinegar to a boil.  Tie the cloves,
peppercorns, and bay leaf in a bundle with a small
piece of cheese cloth.  Add the spice bundle to the
wine mixture; continue boiling approximately 15 minutes
or until mixture is reduced to 3/4 cup. 

While the wine mixture is reducing, cut the cherries
into quarters. Remove the spice bundle from the sauce
and discard. Add the cherries to the wine reduction,
reduce heat to low, cover and cook approximately 10 minutes
or until the cherries are tender.  Season with salt and pepper
and stir in the chutney and the butter.  Keep
Cabernet-Cherry Sauce room temperature until steaks
are cooked.  Just before serving remove sauce to a sauce
bowl and sprinkle cheese into sauce, stirring very lightly. 
Serve over steaks, it’s so delicious!!

V. Whittier
Chelmsford, MA

Ingredients: Sauce
1 large onion, chopped
2 T olive oil
2 T lemon juice
2 T worcestershire sauce
2 t dijon mustard
4 T chopped parsley

Blackened Seasoning:
1 T paprika
2 t salt
1 t onion powder
1 t garlic powder
1 t cayenne pepper
1 t white pepper
1 t black pepper
1/2 t dried thyme
1/2 t dried oregano

Steak:
1 T olive oil
4 kansas City Strip Steaks (2 inches thick)

Directions:
In a saute pan, add 1 T of olive oil and the sliced onions. 
Saute the onions until brown and carmelized.  Add the lemon
juice, worcestershire sauce, and dijon mustard.  Keep warm
until steaks are ready.  Stir in the chopped parsley at the
last minute. 

Lesley Pew
Lynn, MA

Barbecue Sauce

Ingredients:
1 Spanish onion, diced
1 tablespoon vegetable oil
7 oz tomato puree
20 ounces canned tomatoes with juice
5 ounces white vinegar
1 tablespoon dark brown sugar, packed
1 tablespoon granulated sugar
1 1/2 teaspoon salt
1 1/2 teaspoon black pepper
1 1/2 teaspoon paprika
1 1/2 teaspoon chili powder
1 tablespoon molasses
4 tablespoon orange juice
1 1/2 tablespoon liquid smoke
2 tablespoon mustard

Directions:
In a heavy saucepan, saute; the onions over medium heat until golden brown.  Add the remaining ingredients.  Bring to a boil, then reduce the heat and simmer, uncovered on very low heat.  Puree when sauce has thickened, about 2 hours.  Keep warm in hot water bath at 150 degrees F., covered with plastic wrap.  Makes 1 quart.