Author: Chef Cloud Wine

Ingredients

1/2 cup butter
3 cloves garlic, minced
1/4 cup white wine
1 teaspoon lemon pepper
2 tablespoons prepared yellow mustard
1/4 teaspoon red pepper flakes
2 pounds fresh shrimp, peeled and deveined
1 tablespoon chopped fresh parsley

Directions

Melt butter in a large skillet over medium heat. Saute garlic in butter until tender, 1 to 2 minutes. Pour in the wine. Season with lemon pepper, mustard, and red pepper flakes. Stir in shrimp, and cook 5 minutes, or until shrimp is done. Sprinkle with chopped parsley.

Ingredients

1 cup water
1 1/2 tablespoons white wine vinegar
3 tablespoons olive oil
1/8 teaspoon cayenne pepper
3/4 teaspoon dried oregano
2 cloves garlic, minced
3 tablespoons chopped onion
3 tablespoons fresh parsley
1 1/2 teaspoons salt
1 tablespoon white sugar
3 tablespoons wheat bran
3 cups bread flour
2 teaspoons active dry yeast

Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic or White Cycle; press Start.

Ingredients

1 1/2 pounds broccoli – cut into florets, stems peeled and sliced 1/4 inch thick
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon prepared horseradish, or to taste
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup olive oil
3 tablespoons sour cream
3/4 pound thick sliced deli roast beef, cut into 1/2-inch pieces
2 1/2 cups cherry tomatoes, halved
6 green onions cut diagonally into thin slices

Directions

Pour 1/2 inch of water into a pan fitted with a steamer basket. Place the broccoli in the basket. Cover, and bring to a boil. Cook until tender, about 4 to 5 minutes. Drain, and cool.

To make the dressing, whisk together the vinegar, mustard, horseradish, salt, and pepper in a bowl. Continue whisking while slowly adding the olive oil to make a smooth mixture. Whisk in the sour cream.

Place the broccoli, roast beef, tomatoes, and green onions into a bowl. Stir in the dressing and toss until evenly coated. Divide the salad evenly among 4 serving plates.

Ingredients

8 ounces chopped pork
1 (4 ounce) can shrimp, drained and chopped
1 teaspoon salt
2 green onions
1 tablespoon chopped fresh ginger root
1 tablespoon light soy sauce
1 tablespoon rice wine
1 tablespoon vegetable oil
1 tablespoon white sugar
ground black pepper to taste
2 1/2 tablespoons water
1 recipe Chinese Steamed Buns

Directions

Cook chopped pork in a wok over medium heat. After 3 minutes of cooking add chopped shrimp if desired. Cook until pork is no longer pink. Drain, season with salt and set aside to cool.

Mix together green onions, ginger, soy sauce, rice wine, oil, sugar, and pepper. Stir in minced meat. Stir in water and mix thoroughly. Chill in freezer for 2 hours, or in refrigerator overnight to firm up and blend flavors.

Prepare dough for Chinese Steamed Buns.

Shape dough into balls. Roll each out into a circle, (like Won-Ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes.

Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.

REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish blisters on bun surfaces. Continue steaming batches of buns until all are cooked.