Serves 4

1 Cup Cuisine Perel Blood Orange Vinegar
3 T. Olive Oil
1 Stem Lemon Grass, cut into 2-inch pieces and smashed
1 1-inch piece Ginger, peeled and smashed
4 - 6-8 oz. Salmon Filets

Salt and Pepper to Taste

• Combine vinegar, oil, lemon grass and ginger
  
• Marinate salmon in zip-lock bag or baking dish for 45 minutes - 2 hours
  
• Preheat oven to 425
  
• Place salmon and marinade in small baking dish (remove lemon grass and ginger)
  
• Place in oven and bake until done, about 15 minutes
  
• Remove and let sit for 4-5 minutes to allow for carry over cooking and serve

Serves 4

½ Cup Cuisine Perel Citrus Cilantro Grapeseed Oil
¼ Cup Lime Juice
2 Cloves Garlic, smashed
1, 1-Inch Piece of Fresh Ginger, smashed
1 - 1 ½ Lb. Jumbo Prawns, cleaned and deveined
8 Skewers, soaked first if wood

• Mix together oil, lime juice, garlic and ginger
  
• Thread shrimp onto skewers
  
• Marinade shrimp for 20 - 30 minutes
  
• Preheat grill to medium - high
  
• Remove shrimp from marinade and place on grill
  
• Grill until done, about 3-4 minutes per side
  
• Remove from skewers and serve atop a base of mixed greens or with your favorite veggies and starch

Use as a garnish with grilled pork or beef or as an addition to a fruit and cheese platter.
2 Cups Cuisine Perel D'Anjou Vinegar
½ Cup Brown Sugar
1 Lb. Apples, cored and diced
1 Lb. Pears, cored and diced
1 Cup Raisins
1 - 2 oz piece of Fresh Ginger, peeled and coarsely chopped
1 t. Red Pepper Flakes
3 T. Lemon Juice
Salt and Pepper to taste

• In medium sauce pan, heat vinegar and sugar over low heat until sugar melts
  
• Add apples, pears, raisins, ginger and pepper and cook until fruit is tender and sauce thickens, about 40 - 45 minutes, stirring occasionally
  
• Place in bowl, mix in lemon juice and season with salt and pepper
  
• Cool, cover and chill.

5 T. Cuisine Perel Ginger Grapeseed Oil
1 Mango, peeled and diced
1 Avocado, peeled and diced
¼ Red Onion, diced
2 T. Sherry Vinegar
Pinch of Sugar
Pinch of Salt

• In small sauté pan heat 1 T. Cuisine Perel Ginger Grapeseed Oil over med. Heat
  
• Add onion and sauté until translucent, about 3 minutes
  
• Set aside and let cool
  
• In mixing bowl, mix all ingredients and season with salt and sugar if necessary
  
• Serve as a garnish with fish or grilled meats

2, 1-1 ½ Lb. Racks of Lamb, frenched
½ Cup Cuisine Perel Walnut Grapeseed Oil
½ Bunch Italian Parsley, leaves only, chopped
¼ Bunch Fresh Mint, leaves only, chopped
3 T. fresh Rosemary, leaves only
Salt & Pepper to Taste

Serves 4

• Preheat oven to 425 F
  
• In mixing bowl, blend together parsley, mint, rosemary and all but 3 T of Cuisine Perel Grapeseed Oil
  
• Place Lamb on heavy baking sheet, season with salt and pepper and firmly press ¾ herb mixture onto meat. Reserve ¼ herb mixture to garnish finished lamb before serving
  
• Let stand 20 - 30 minutes at room temperature
  
• Heat remaining oil in large skillet over high heat
  
• Working in batches, quickly sear lamb until brown, about 3-4 minutes each side
  
• Transfer to baking sheet and place in oven
• Roast lamb until thermometer reads 125 F for med.-rare, about 15 minutes
  
• Remove from oven, let stand for 15 minutes, cut lamb between bones and serve chops garnished with remaining herb mixture

Serves 4

½ Cup Cuisine Perel Late Harvest Riesling Vinegar
T. Olive Oil
8 Oz. Salmon, cooked and flaked
2 T. Capers
¼ Cup English Cucumber, diced
¼ Cup Sweet Corn Kernels

• In small mixing bowl whisk together vinegar and oil
  
• In another bowl gently combine all other ingredients
  
• Add dressing directly before serving
  
• Serve with a base of mixed greens or on a fresh roll with your favorite cheese

The perfect addition to a meal of grilled seafood or take the corn off the cob and ad it to your favorite salads or salsas.

4 T. Cuisine Perel Tequila Lime Vinegar
4 Cobs of Corn, husked
2 T. Olive Oil
Rock Salt to Taste

• Preheat grill to medium-high
  
• Rub corn with oil and place on grill
  
• Cook until caramelized on all sides, about 5-7 minutes
  
• Remove from grill, splash with vinegar and rock salt before serving

Serves 4

1 Cup Cuisine Perel Tequila Lime Vinegar
3 T. Sesame Oil
1 Stem Lemon Grass, cut into 2-inch pieces and smashed
1 1-inch piece Ginger, peeled and smashed
2 Cloves Garlic, smashed
Salt and pepper to Taste

• Combine all ingredients
• Use to marinade shrimp, scallops or your favorite white fish before grilling or pan-frying

Serves 4

4 T. Cuisine Perel Ginger Grapeseed Oil
4, 6 Oz. Ahi steaks
Salt & Pepper to Taste

• Season Ahi with salt and pepper
  
• In large sauté pan, heat Cuisine Perel Ginger Grapeseed Oil over high heat until almost smoking - if your pan is not big enough to do all at once, this can be done in batches
• Quickly sear Ahi , about 2 minutes each side for rare
  
• Remove from heat, garnish with Cuisine Perel Mango Ginger Salsa and serve with your favorite vegetables and starch

½ Cup Cuisine Perel Spicy Pecan Vinegar
1 Cup Extra Virgin Olive Oil
1 t. Dijon Mustard
1 Lb. Green Beans, blanched
1 Lb. New Potatoes, halved and roasted
4-6 oz. Smoked trout, flaked
½ Cup Pecans, toasted</font></p>

• In Small mixing bowl whisk together vinegar, mustard and oil
  
• In Serving bowl gently toss together green beans, potatoes, trout and pecans
  
• Add dressing and gently toss

Serves 4 as a side