Author: Chef Cloud Wine

Ingredients

1/4 cup soy sauce
1/4 cup rice wine vinegar
2 tablespoons white sugar
1 tablespoon vegetable oil
1 teaspoon mustard powder
1 teaspoon ground ginger
1 teaspoon ground black pepper
2 pounds salmon fillets

Directions

In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.

Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.

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

Grill the fish for about 3 to 4 minutes per side, or to desired doneness.

Ingredients

1 cup white wine
1/2 cup balsamic vinegar
1 cup crumbled dried thyme
1 cup dried oregano
1 tablespoon salt
2 teaspoons ground black pepper
2 pounds fresh tuna roast

Directions

In a large bowl, stir together the white wine, balsamic vinegar, thyme, oregano, salt and pepper. Place the roast into the marinade, cover, and refrigerate for 4 hours.

Heat a grill for medium heat. Brush the grate with oil, once it is hot.

Place the tuna roast on the grill grate, and discard the marinade. Cook for about 30 minutes, turning frequently for even cooking. Serve immediately when the outer part flakes easily but the center is still slightly pink.

Ingredients

1 onion, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, drained
2 (14 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
2 1/2 ounces canned mushrooms
1/4 cup sliced black olives
1/2 cup orange juice
1/2 cup dry white wine
2 bay leaves
1 teaspoon dried basil
1/4 teaspoon fennel seed, crushed
1/8 teaspoon ground black pepper
1 pound medium shrimp – peeled and deveined
1 pound cod fillets, cubed

Directions

Place onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds, and pepper into a slow cooker. Cover, and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender.

Stir in shrimp and cod. Cover. Cook 15 to 30 minutes, or until shrimp are opaque. Remove and discard bay leaves. Serve.

Ingredients

1 cup chicken stock
1/2 cup white wine
1/2 cup orange juice
1/2 cup dates, pitted and chopped
1/2 cup coarsely chopped prunes
1/4 teaspoon ground mace
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon white sugar
2 tablespoons red wine vinegar

Directions

In a saucepan over medium-high heat, combine the stock, wine and orange juice. Bring to a boil and add the dates and prunes. Allow fruit to partially dissolve.

Reduce heat, add mace, cinnamon, ginger, sugar and vinegar. Cook for another 5 minutes; remove from heat and allow to cool. Puree in a blender or food processor until smooth.

Pour over duck while roasting or serve on the side.