(continued)

CHILEAN SEA BASS WRAPPED IN GRAPELEAVES WITH PINE NUT BUTTER AND TOMATO EGGPLANT RELISH

Rinse grape leaves and pat dry. Place five or six leaves (stem side up), slightly overlapping, in order to create one surface. Place 7 oz. Sea Bass portion in the center and wrap grape leaves around like a little package. Lightly oil and cook on grill 7-10 minutes. When cooked through, serve over rice with pine nut butter, and tomato-eggplant relish, already prepared.

Tomato-Eggplant Relish:
• 1/4 cup olive oil
• 1 cup onion, diced
• 1/2 tsp. cinnamon
• 1/8 tsp. nutmeg
• pinch ground cloves
• 1/2 tsp. red pepper flakes
• 1/4 tsp. black pepper
• 4 cups tomato, peeled, seeded and chopped (or canned)
• 1/4 cup balsamic vinegar
• 1/4 cup sugar
• 1 large eggplant, grilled and cubed

Saute onion in olive oil until translucent. Add spices and saute for an additional minute. Add tomato, vinegar, sugar and grilled eggplant. Let simmer on low heat, stirring occasionally, for about 20 minutes. Let cool and serve at room temperature.

Lemon Pine Nut Butter:
• Juice of one lemon and zest
• 1/2 cup toasted pine nuts
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 2 tablespoons chopped shallots
• 1 lb. whole butter, room temperature

Combine lemon juice and zest, salt, pepper, shallots and half the pine nuts in food processor. Add butter and process until smooth. Stir in remaining pine nuts by hand.

GRILLED PORK TENDERLOIN WITH PORT & DRIED CRANBERRY SAUCE

• 6 pork tenderloins, trimmed well (about 8 oz. each)
• 1 cup olive oil
• 1/4 cup dry vermouth
• 2 tablespoons fresh thyme or 2 tsp. dried
• 2 tsp. ground black pepper
• 1 tsp. salt
• 1 tablespoon minced garlic

Combine all ingredients and marinate overnight. Allow pork to sit at room temperature for 1 hour before grilling. Charcoal-grill the pork over a hot grill, turning on all sides until cooked but still a little pink (about 10 minutes). Slice on the bias, and serve with warm Port-Cranberry Sauce.

Port & Dried Cranberry Sauce:
• 1 fifth port
• 1 pt. whipping cream
• 1 tablespoon minced shallots
• 2 tsp. black pepper
• 1 tablespoon fresh thyme or 1 tsp. dried

In large saucepan, reduce port down to 1 cup over high heat. Add remaining ingredients, reduce until sauce thickens (be careful cream doesn't overflow!). Add:

1/2 cup dried cranberries

Simmer 2-3 minutes longer. Can be made well in advance.

Serves 6.