Author: Chef Cloud Wine

Ingredients

2 tablespoons butter
2 cloves garlic, sliced
2 (1 pound) grouse, cut into quarters and patted dry
1/4 cup dry sherry or white wine
1/4 cup chicken stock
2 teaspoons chopped fresh tarragon
1/4 cup peach or apricot jam
1 teaspoon balsamic vinegar, or to taste

Directions

Melt the butter with the garlic in a large skillet over low heat. Allow to bubble slowly for about 10 minutes to infuse the garlic into the butter, then remove garlic and reserve.

Increase the heat to medium-high. When hot, brown the grouse until golden brown on both sides, about 3 minutes per side; then set aside.

Pour the sherry into the skillet and allow to simmer for 20 seconds. Stir in the chicken stock, tarragon, and peach jam; bring back to a simmer, then reduce heat to medium-low, cover, and simmer for 5 minutes. Add the balsamic vinegar, and cook, covered for 2 minutes. Return the grouse to the pan, and simmer until fully cooked, 3 to 5 minutes.

Ingredients

1/4 cup olive oil
1 pound bratwurst links, cut into 1/2 inch slices
2 1/2 pounds chicken pieces
1 pinch kosher salt to taste
2 pounds potatoes, cut into 1-inch chunks
2 tablespoons extra-virgin olive oil
2 1/2 tablespoons fresh rosemary leaves, chopped
1 teaspoon red wine vinegar

Directions

Preheat oven to 450 degrees F (230 degrees C). Prepare a large baking dish with cooking spray.

Pour half of the olive oil into a large skillet over medium heat. Cook the bratwurst in the hot oil until browned on both sides, about 5 minutes; set aside. Add the remaining olive oil to the skillet and return to heat; brown the chicken pieces in the hot oil 7 to 10 minutes; season with salt while cooking; set aside and return the skillet to heat. Heat the potatoes in the skillet until lightly browned. Arrange potatoes, chicken, and bratwurst in the prepared baking dish; season with salt and drizzle with 2 tablespoons olive oil; sprinkle with about half of the chopped rosemary.

Roast in the preheated oven 15 minutes. Turn each piece of chicken over and stir the potatoes and sausage. Sprinkle the remaining rosemary and the red wine vinegar over the dish; cook another 15 minutes.

Ingredients

1 tablespoon olive oil
1/4 cup chopped fresh ginger root
1/4 cup chopped garlic
2 (32 ounce) packages fat-free chicken broth
1/2 cup cornstarch
1 (6 ounce) can mushrooms, drained
1 (8 ounce) can bamboo shoots, drained
1/2 cup soy sauce
1/4 cup rice wine vinegar
1 tablespoon fructose (fruit sugar)
1 teaspoon crushed red pepper
2 (16 ounce) packages frozen mixed stir-fry vegetables
1 pound frozen, peeled and deveined shrimp
1/4 cup chopped fresh cilantro
1 (10 ounce) package frozen chopped spinach, thawed and drained

Directions

In a large pot, heat oil over medium heat. Stir in ginger and garlic and cook 3 minutes, until tender. Stir together 1 cup broth with cornstarch. Pour cornstarch mixture into pot with mushrooms, bamboo, soy, vinegar, fructose, crushed red pepper and remaining broth. Bring to a boil and cook until thickened.

Stir in frozen mixed vegetables, frozen shrimp and cilantro. Simmer until shrimp is opaque, about 10 minutes. Stir in spinach until just wilted, 2 minutes. Serve at once.

Ingredients

1/4 cup white wine vinegar
2 tablespoons canola oil
2 tablespoons chutney
4 teaspoons sugar
1 1/2 teaspoons curry powder
1 teaspoon ground mustard
1/4 teaspoon salt
6 cups packed torn fresh spinach leaves
1 1/2 cups chopped unpeeled green apples
1/2 cup golden raisins
1/4 cup coarsely chopped peanuts
2 tablespoons finely chopped green onion

Directions

In a small bowl, whisk together the first seven ingredients. Place spinach in a large salad bowl; top with apples, raisins, peanuts and onion. Drizzle with dressing; toss to coat. Serve immediately.