• 1 Tbsp. butter
• 1 cup assorted mushrooms
• 4 oz. olive oil
• 2 pinches thyme
• 4 large potatoes
• Pinch of red peper flakes
• 1 large red onion, minced
• 1 large chicken, cut up
• 1 tsp. sugar
• 1 yellow onion, minced
• 2 pinches paprika
• 1 tsp. soy sauce
• 1 cup chicken stock
• 2 cups julienned carrots
• 3 pinches rosemary
• 1 tsp. soy sauce
• 1-2 cups good red wine
• 2 cups julienned carrots
• 1 tsp. red wine vinegar
• Lots of black pepper
• Bay leaf

Melt butter in a large pot and add olive oil. Saute onions. Add garlic, paprika, rosemary, thyme and red pepper flakes. Simmer 10 minutes. Put in chicken pieces, carrots, potatoes, vinegar, soy sauce and sugar. Cook over medium heat 25 minutes. Add flour, stir until smooth. Add chicken stock, red wine, bay leaf, mushrooms and lots of pepper. Cook 40 minutes. After 30 minutes, remove chicken and debone and de-skin. Put chicken back in for last 10 minutes.
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• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 3 cloves garlic, minced
• 3 cups minced onion
• 2 potatoes, 1/2" diced
• 1 eggplant, 1/2" diced
• 1 tsp. salt
• Pepper to taste
• 2 stalks celery, chopped
• 1 stalk broccoli florettes
• 3 carrrots, 1/4" diced
• 1/2 cup red wine
• 2 zucchini, 1/2" diced
• 1/2 small can tomato paste
• 1/2 lb. mushrooms, quartered
• 3 Tbsp. molasses
• 2 tsp. dill
• Yogurt for garnish

Heat oil/butter in dutch oven, Sweat onions and garlic til translucent. Add potatoes, squash and salt and pepper. Cover and cook over medium heat, Stir often until potatoes are soft. Add water or vegetable broth to prevent sticking. Add celery, broccoli, and carrots along with red wine. Continue to cook over medium heat, covered until all vegetables are tender. Add remaining ingredients, cover and simmer on low heat for 15-20 minutes.
Adjust seasonings and serve.
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(Argentenian braised stuffed flank steak)
3 beef flank steaks, trimmed

Marinade:

• 4 garlic cloves, mashed
• 2 Tbsp. chopped cilantro
• 2 Tbsp. chopped basil
• 1 pt. olive oil
• 1 cup red wine vinegar
• Salt and pepper to taste

Stuffing:

• 8 oz. fresh bread crumbs
• 3 eggs, boiled and chopped
• 6 oz. sweet corn, roasted
• 1 lb. spinach
• 3 carrots, peeled and cut lengthwise
• 4 oz. sliced onion
• 1 oz. cilantro
• Salt and pepper to taste

Sauce:

• 4 oz. olive oil
• 10 oz. red wine
• 1 qt. demi-glaze
• 1 pt. brown stock
• 1 sachet d'epres (with oregano)

Butterfly steak horizontally (with grain). Combine ingredients for marinade, add meat and marinate 24 hours. Drain meat and pat dry. Mix bread and eggs, sprinkle over meat and top with spinach and corn. Boil carrots til al dents and shock in ice water. Place carrots on top of spinach. Sprinkle onions, cilantro,salt and pepper on top. Roll steak like a jelly roll and tie with twine. Brown rolls evenly in hot oil. Deglaze pan with wine, add demi-glaze, stock and sachet. Cook covered in 350 degree oven until tender (1 1/2-2 hrs.). Remove steak rolls and hold while sauce reduces. Adjust seasonings of sauce with salt and pepper.
Slice steak rolls crosswise and serve with sauce.
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