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Shrimp, Cabbage and Mushroom Egg Rolls

½ cup sweet chile sauce

1 to 2 tablespoons Sriracha sauce

2 tablespoons olive oil

4 cups shredded green cabbage

1 pound mushrooms, thinly sliced

2 pounds small shrimp, peeled, deveined and chopped

2 tablespoons soy sauce

1 teaspoon sesame oil

¼ cup panko bread crumbs

1 package egg wrappers

Oil, for frying

• Stir together the chile sauce and Sriracha; set aside.
• Add oil to a saute pan and bring to medium-high heat. Cook until cabbage is tender. Add the mushrooms; cook until nicely browned.  Add the shrimp; saute until cooked though.  Let cool; stir in breadcrumbs.
• Working in batches, place 2 to 3 tablespoons of filling on each spring roll wrapper. Fold nearest edge of wrapper over filling; fold left and right corners toward the center.  Brush top corner with water; roll tightly.
• Heat oil to 360 degrees. Fry spring rolls until golden brown.  Place on paper towels to drain.  Serve with dipping sauce.

Mixed Greens with Tomato and Chardonnay Vinaigrette

1½ cup chardonnay

4 sundried tomatoes

¼ cup water

1 small shallot

2 teaspoons Dijon mustard

1 egg yolk, optional

1 cup olive oil

Sea salt and freshly ground pepper

6 cups spring mix

½ cup croutons

1 small log goat cheese

• Add wine and tomatoes to a small saucepan to a simmer over medium-low heat. Cook until reduced to ½ cup. 
• Transfer wine reduction to a blender. Add water and shallot; puree until smooth.
• Add mustard and egg yolk. With machine running, slowly add the olive oil.  Season with salt and pepper.
• Add greens and croutons to a large mixing bowl. Toss with enough dressing to coat the leaves.
• Serve topped with goat cheese.

Pork with Port Wine Sauce

One 3 to 4 pound pork loin roast

1 to 2 tablespoons olive oil

2 to 3 tablespoons Montreal steak seasoning

2 shallots, thinly sliced

¾ cup port wine

2 cups demi-glace

½ cup dried cherries

Sea salt and freshly ground pepper

• Preheat oven to 325 degrees.
• Drizzle pork with oil; season with steak seasoning.
• Roast pork until internal temperature reaches 150 degrees. Remove from oven; let rest.
• Add 1 tablespoon olive oil to a saucepan.
• Cook shallots until golden brown. Add port; bring to a simmer and cook until reduced by half.
• Add demi-glace and cherries; bring back to a simmer and cook until reduce slightly. Season with salt and pepper,
• Slice pork; serve with sauce.