Author: Chef Cloud Wine

Ingredients

1/4 cup butter
15 helix snails, without shells
10 crimini mushrooms, chopped
1 clove garlic, finely chopped
6 green onions, chopped
4 tablespoons Louisiana-style hot sauce, or to taste
1/4 cup red wine
salt and pepper to taste
1 (10 ounce) package whole wheat crackers

Directions

Melt butter in a large skillet over medium heat. Add the snails, mushrooms, garlic, green onions, hot sauce, and red wine. Cook and stir for about 20 minutes, until the liquid has reduced, and mushrooms and snails are tender. Taste and season with salt and pepper. Serve with whole wheat crackers.

Ingredients

1 (3 pound) whole chicken, cut into parts
1 cup all-purpose flour
salt to taste
ground black pepper to taste
2 tablespoons vegetable oil
1 onion, chopped
3 cloves crushed garlic
1 tablespoon chopped fresh tarragon
1 3/4 cups dry white wine
1 tablespoon cornstarch
1/4 cup water
1 tablespoon sour cream

Directions

Coat the chicken pieces in flour.

Heat the oil in a large saute pan. Brown chicken on all sides in the oil, and remove from pan.

To the oil remaining in the pan, add the onion. Fry lightly for 2 minutes, then add the garlic. Deglaze pan by stirring in the wine, which should lift off the residue of the flour from the bottom of the pan. Add the tarragon, and salt and pepper to taste. Return the chicken to the pan. Cook over low heat for about 45 minutes, or until the chicken is well done.

When ready to serve, thicken the sauce with a cornstarch and water mixture; often this is not necessary as the initial flour coating thickens it naturally. Stir in the sour cream.

Ingredients

3/4 pound boneless beef sirloin steak, cut into thin strips
1 medium onion, chopped
2 tablespoons olive or vegetable oil
6 finely crushed gingersnap cookies
1/2 teaspoon ground allspice
2 cups beef broth
2 tablespoons red wine vinegar or cider vinegar
Hot cooked egg noodles

Directions

In a large skillet, saute beef and onion in oil until beef is browned and onion is tender. Add gingersnaps and allspice to the skillet. Slowly stir in beef broth. Bring to a boil. Reduce heat; cover and simmer until mixture is thickened, about 45 minutes. Remove from the heat. Stir in the vinegar; mix well. Serve over noodles.

Ingredients

1/2 cup maple syrup
3 tablespoons cider or red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon vegetable oil
2 garlic cloves, minced
3/4 teaspoon pepper
6 (4 ounce) boneless skinless chicken breast halves

Directions

In a bowl, combine the first six ingredients; mix well. Reserve 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add chicken and turn to coat. Seal or cover; refrigerate for 4-8 hours, turning occasionally. Drain and discard marinade. Grill, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or until juices run clear, basting with the reserved marinade and turning occasionally.