Author: Chef Cloud Wine

Ingredients

2 1/2 pounds salmon fillet
1 quart chicken stock
1 quart orange juice
2 cups white wine
1 small yellow onion, chopped
2 tablespoons minced garlic
2 cups chopped lemon grass
1 teaspoon salt
1 teaspoon white pepper

Directions

Remove skin from salmon, then cut into desired portions.

In a large pot, combine chicken stock, orange juice, white wine, onion, garlic and lemon grass. Season with salt and white pepper. Bring to a boil for 5 minutes. Reduce heat to a low boil. Place the salmon in the poaching liquid until flaky and tender, about 5 minutes.

Ingredients

1 1/2 pounds fresh green beans
1 sweet onion, peeled
2 cloves garlic, chopped
1/2 cup rice wine vinegar
1/2 cup apple cider vinegar
1/3 cup canola oil
1 tablespoon white sugar
3/4 teaspoon salt
ground black pepper to taste
1 dash hot sauce
1 dash Worcestershire sauce
4 ounces feta cheese, crumbled

Directions

Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.

For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!

Ingredients

2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
1 pound fresh mushrooms
1/2 cup chopped onions
1 (6 ounce) can tomato paste
1 cup wine vinegar
1/2 cup packed brown sugar
2 cinnamon sticks
1/4 teaspoon ground cloves
salt to taste
ground black pepper to taste

Directions

Brown the chuck in a large pan.

Add mushrooms and onions to meat, and cook until soft. Transfer to an oven proof pan.

Mix together tomato paste, wine vinegar, and brown sugar. Pour this mixture over the meat and vegetables. Add cinnamon sticks, sprinkle of whole cloves, and salt and pepper to taste. Dilute with water to cover all.

Bake at 325 degrees F (165 degrees C) for at least 2 to 2 1/2 hours.

Ingredients

3/4 pound fresh green beans
1 small onion, thinly sliced, separated into rings
2 cloves garlic, thinly sliced
1 tablespoon red wine vinegar
2 teaspoons olive oil

Directions

Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain.

Place beans in a greased 11-in. x 7-in. x 2-in. baking dish. Top with onion and garlic. Drizzle with vinegar and oil; toss to coat. Bake, uncovered, at 450 degrees F for 10 minutes. Stir; bake 5 minutes longer.