Ingredients:

1 c White wine
3 c Apple cider
1/4 c Honey
2 tb Dijon mustard
1/4 c Soy sauce
2 tb Brown sugar, packed
1 tb Minced garlic
1 tb Minced fresh ginger root
1 tb Whole coriander
2 Sprigs fresh thyme
1 Brisket of beef (2-1/2 lb)

Method:

1) COMBINE WINE, CIDER, HONEY, mustard, soy sauce, brown sugar, garlic, ginger root,
coriander and thyme in Dutch oven or heavy roasting pan.

2) Add brisket.

3) Cover tightly and place in oven.

4) Turn oven to 350F and cook 1 hour.

5) Remove brisket from cooking liquid, cover and set aside.

6) Transfer liquid to medium pan and cook over medium heat until reduced to a glaze and thick enough to coat back of spoon.

7) Using covered grill, light about 12 charcoal briquettes and add small piece of mesquite or other wood.

Be sure to place charcoal and wood to one side of grill.

9) Arrange brisket on grill so that it is not directly over burning wood.

10) Paint it with some glaze.

11) Place cover on grill and smoke brisket 1 hour, turning meat and coating with glaze every 15 minutes.

12) Add charcoal or wood, small piece at a time, if fire seems to get too cold.

13) Remove from grill, thinly slice meat against grain and serve.

14) Offer any remaining glaze on side.

Ingredients:
1/2 pound finely shredded pork or chicken
vegetable oil
1 tablespoon grated fresh ginger
2 cloves minced garlic
2 teaspoons chopped green onion
2 tablespoons cooking sherry
2 cups chicken broth
1 can straw mushrooms, drained
1 small can bamboo shoots, drained
2 small blocks plain firm tofu
2 teaspoons cider vinegar
white pepper
dark soy sauce
2 teaspoons cornstarch
1 tablespoon cold water
2 eggs, lightly beaten
sesame oil

Heat a wok or skillet. When hot, add a small bit of oil. Cook meat in hot oil until done. Drain and set aside. Reheat wok, add 1 tablespoon oil. Season with ginger and garlic, stirring well. Add sherry and broth. add bamboo and tofu, which should be cut into small pieces. Bring to a boil.

Flavor soup with vinegar (which gives you the sour) and white pepper (which gives you the hot). Add enough soy sauce to give a nice brown color. Flavor with salt.

Mix cornstarch and water. Bring soup to boil again. Slowly pour in cornstarch. Stir until soup becomes creamy, using a circular motion. Slowly and evenly pour in beaten eggs. Do not stir again until the egg comes to the surface.

Add a small amount of sesame oil for extra flavor and added color. Add mushrooms and onion, heat and serve.

Ingredients:

4 small chicken breast halves
1 small head nappa cabbage
1 head ice burg lettuce
1 cup snow peas
1 cup julienne carrots
2 cups cooked rice noodles
1/4 cup scallions minced
5 tablespoons fresh minced cilantro

Vinaigrette:

1/2 cup canola oil
1/4 cup dark sesame oil
1/4 cup rice vinegar
1/4 cup soy sauce
1/2 cup orange juice
1/2 teaspoon ground dry ginger
1/2 teaspoon minced fresh garlic
1/2 teaspoon red chili flakes

Method:

Combine vinaigrette ingredients in blender and blend for 1 minute and reserve. Cook rice noodles in boiling water until soft (3 - 4 minutes), drain and place in an ice bath to cool. Remove rice noodles from ice bath and reserve. Grill chicken breasts until fully cooked; cut into thin strips and reserve. Slice both nappa cabbage and ice burg lettuce in very thin strips. In a large bowl combine the ice burg lettuce, nappa cabbage, snow peas, carrots, rice noodles and cilantro. Toss with 1/3 cup of the Chinese vinaigrette and divide salad among four plates and top with grilled chicken strips, serve.

Serves 4

Ingredients:

• 2 cups rice
• 7 Spring Onions - Chopped
• Mustard seeds 1 teaspoon
• Fresh Coriander leaves - Chopped
• Green Chillies 3 Sliced horizontally
• 1 tblspn Ghee
• 2 tblspn Oil
• Salt

Method:

1. Boil the rice(Should not be sticky)
2. Add 2 tblspn oil to kadai, heat it and add mustard seeds till they pop out
3. add green Chillies, saute it for 1 minute
4. Add Spring onions, leave little bit of green part of spring onions for later use
5. Fry it till it is cooked(Just before it gets brown color)
6. Add sufficient salt to taste when added in rice
7. Add the boiled rice to fried spring onions and mix it well
8. Add remaining green part of spring onion
9. Cook it for 2 mins
10. Add 1 tblspn of Ghee and Mix it
11. Garnish with chopped coriander and Serve Hot