Author: Chef Cloud Wine

Ingredients

4 boneless, skinless chicken breast halves
2 slices processed American cheese
1 cup chopped fresh or frozen broccoli, thawed
1 tablespoon all-purpose flour
1/2 cup milk
1 tablespoon white wine or chicken broth
1 teaspoon minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Flatten chicken to 1/4-in. thickness. Cut one cheese slice into four strips; place one strip in the center of each piece of chicken. Top with broccoli. Fold chicken in half and secure with wooden toothpicks. Place seam side down around the outside of a greased 8-in. square microwave-safe dish. Cover and microwave on high for 5-7 minutes or until chicken juices run clear; keep warm.

In a microwave-safe bowl, combine the flour, milk, wine or broth, parsley, salt and pepper until blended. Microwave, uncovered, on high for 1-1/2 to 2 minutes or until thickened. Dice remaining cheese slice; add to the sauce and stir until melted. Pour over chicken. Cook, uncovered, on high for 30 seconds or until heated through.

Ingredients

5 pounds clams in shell, scrubbed
1 1/2 pounds chorizo, sliced into chunks
1 large onion, cut into thin wedges
1 (14.5 ounce) can diced tomatoes
2 cups white wine
1/4 cup olive oil

Directions

Wash clams well in a sink of cold water. Discard any clams that are already opened.

In a large stock pot with a tight fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.

Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates. Divide the broth into side cups for dipping.

Ingredients

1 red onion, thinly sliced
1 red bell pepper, thinly sliced
3 cups shredded cabbage
1 large carrot, shredded
1/2 cup raisins
1/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons Dijon-style prepared mustard
1 teaspoon white wine vinegar

Directions

In a large bowl, combine the onion, red pepper, cabbage and carrot. Add raisins and toss well.

In a small bowl, whisk the mayonnaise, sour cream, mustard and vinegar together.

Pour dressing over vegetable mixture and refrigerate for at least 2 hours before serving.

Ingredients

Cucumber Salad:
2 tablespoons sesame oil
2 tablespoons chopped fresh dill
1/2 cup rice wine vinegar
1/4 cup mirin (Japanese rice wine)
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
2 cucumbers, halved, seeded, and cut into very thin slices

Ginger Crust:
1/3 cup minced fresh ginger root
4 green onions, thinly sliced
4 cloves garlic, minced
1/4 cup peanut oil

Salmon:
2 tablespoons peanut oil
4 (8 ounce) center-cut salmon fillets
Kosher salt and freshly ground black pepper, to taste
2 tablespoons honey

Ponzu Butter:
2 tablespoons unsalted butter
2 shallots, minced
1/2 cup dry white wine
3 tablespoons ponzu sauce
1/2 cup heavy cream
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
Kosher salt to taste

Directions

To make the cucumber salad, stir together sesame oil, dill, rice vinegar, mirin, and sesame seeds in a glass or plastic bowl; add cucumber, and toss until well coated. Cover, and refrigerate for 2 hours. Let sit at room temperature for 30 minutes before serving.

To prepare the ginger crust, stir together the ginger, green onions, and garlic in a sturdy, metal bowl; set aside. Heat 1/4 cup peanut oil in a small saucepan over high heat until it begins to smoke. Remove from heat, and carefully stir in the ginger mixture; set aside.

Preheat oven to 425 degrees F (220 degrees C).

Heat 2 tablespoons peanut oil in a large, ovenproof, nonstick skillet over medium-high heat. Season salmon fillets to taste with salt and pepper. Sear salmon until golden brown on both sides, 30 to 40 seconds per side. Transfer to a plate, and wipe excess oil from skillet. Spread honey over top of fillets, then evenly spread with reserved ginger crust.

Replace salmon into the skillet, and place into the oven. Bake until the center of the salmon turns opaque, 6 to 7 minutes.

Meanwhile, melt 2 tablespoons bu