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Carne Vinho D'Alhos
Stuffed Baked potatoes
Naples Grape Pie

Carne Vinho D'Alhos serves 12

3 lbs boned pork shoulder/pork neck with a bit of fat
1 bottle dry white wine
2 cup wine vinegar *
3 cups cider vinegar
4 bay leaves
1 tsp salt
1 tsp black pepper
15-20 garlic cloves, crushed **
5 red chilies, sliced ***
Thickly sliced day old bread, cut in 4
Orange slices ****

Layer pork in a large ceramic bowl or Tupperware container; add the wine, vinegar, bay leaves, chilies, salt and pepper. Cover and
marinate for at least 3 days, stirring daily. When ready to cook the pork, transfer to large heavy pot (not iron), add the marinade, cover and simmer over low heat for 1/2 hour; drain pork.
Quickly moisten the bread slices by touching each side to the surface of the hot marinade; spread on paper towelling and let dry. Raise the heat under the marinade so that it bubbles gently, and boil uncovered to reduce while you proceed with the recipe. In a heavy frying pan, brown pork lightly on both sides in olive oil and butter over medium high heat.
Remove and keep warm.
Quickly brown bread on both sides in the pan drippings, adding more olive oil and butter as needed.
To serve, arrange bread on a platter, top with overlapping
pork, then spoon some of the reduced marinade on top.
Serve the rest of the marinade as gravy.

* Plain vinegar can be used instead of wine for a stronger taste.
** More garlic can be used if preferred.
*** More chilies can also be used.
**** Orange slices cleanse the palate

Stuffed Baked Potatoes
potatoes
butter
pepper
cut up broccoli, steamed
cheddar cheese, shredded
bacon or ham bits

Bake potatoes till just tender. Roll, split and stuff with broccoli, cheese, and whatever other toppings you like. Return to oven for 5 minutes.

Naples Grape Pie

pastry for a 9 inch double crust
pinch of salt
5 cups purple grapes
3/4 teaspoon lemon juice
1 1/4 cups of granulated sugar
1 tablespoon + 1 1/2 tsp. 1/4 cup all-purpose flour
butter

Wash the grapes and pop them out of their skins. Set the skins aside
in a large bowl and put the grape pulp in a saucepan; mash slightly to
release the juice. Cook over medium heat to a full boil, remove from
heat and pass through a sieve or food mill to remove the seeds; add to
the bowl with the skins in it, stir to combine, add lemon juice and
stir again.

In a separate bowl combine sugar, flour, and salt. Stir into the
grape mixture. Pour this filling in to bottom crust, dot with butter,
add top crust. Cut steam vents in the top crust, flute edges. Bake
at 400 degrees F (205 degrees C) for 45-50 minutes until the crust is
nicely brown and the juices bubble through the slits in the top crust.
Cool before serving.

Note: I brush the top crust with milk and sprinkle with white sugar
before baking. I also use more lemon juice to cut the sweetness.
Warning: Don't try to serve this until it is cold, you will end up
with grape soup!
thanks CWA