Author: Chef Cloud Wine

Ingredients

1 tablespoon cornstarch
1/4 cup dry white wine
4 tablespoons peanut oil
2 green onions, minced
1 1/2 pounds scallops
1 cup clam juice
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground ginger
1/3 (8 ounce) can sliced water chestnuts

Directions

In a small bowl dissolve cornstarch in 1/4 cup dry white wine. Set aside.

In a large skillet heat peanut oil (on medium-high heat) until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly until the scallions are soft.

Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.

Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.

Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high and cook the mixture until it boils and thickens.

Ingredients

1/4 cup olive oil
6 tomatoes, chopped
3 onions, minced
2 green bell peppers, minced
4 cloves garlic, minced
3 tablespoons white wine
salt and pepper to taste

Directions

In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.

Mix ingredients well; cover and simmer for 30 minutes. Serve.

Ingredients

1/2 cup olive oil
1/2 cup red wine vinegar
1/4 cup white wine
2 tablespoons lemon juice
2 cloves garlic, peeled and minced
1/4 cup minced onion
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
1 teaspoon black pepper
4 lamb chops

Directions

In a large, nonreactive container, blend the olive oil, red wine vinegar, white wine, lemon juice, garlic, and onion. Season with tarragon, parsley, and pepper. Place lamb chops in the mixture. Cover, and marinate in the refrigerator about 2 hours.

Preheat an outdoor grill for high heat, and lightly oil grate.

Grill lamb chops on the prepared grill 5 minutes per side, to an internal temperature of 145 degrees F (63 degrees C). Discard remaining marinade.

Ingredients

1 (6 ounce) can frozen limeade concentrate
1/2 cup dry white wine
1 large clove garlic, pressed
2 tablespoons butter
salt and pepper to taste
1/2 teaspoon dried thyme
1 (4 pound) leg of lamb, butterflied

Directions

Preheat an outdoor grill for medium heat.

In a saucepan over medium heat, combine the limeade concentrate, white wine, garlic, salt, pepper, and thyme. Cook, stirring, until the butter is melted. Remove from heat.

Place leg of lamb onto the preheated grill, and cook basting frequently for 45 to 50 minutes, or until the internal temperature has reached at least 145 degrees F (62 degrees C).