Author: Chef Cloud Wine

Ingredients

1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1/2 onion, sliced
1 pound pork tenderloin, thinly sliced
1 (10 ounce) package sliced white mushrooms
1 carrot, shredded
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch

Directions

Heat oil until smoking in a wok or large skillet over high heat. Stir-fry the onion for 1 minute, then add the ginger and garlic, and cook for 30 seconds more. Stir in the pork and cook for 2 minutes until browned. Then stir in the mushrooms and carrot; cook another two minutes.

Stir together the soy sauce, rice wine, sugar, and cornstarch in a small bowl. Pour into stir-fry, and bring to a boil. Cook for 30 seconds until the sauce has thickened, and has turned clear. Remove from the heat and transfer to a serving dish.

Ingredients

4 skinless, boneless chicken breast halves
1/2 cup shredded Parmesan cheese
1 clove garlic, finely chopped
4 teaspoons butter
4 ounces thinly sliced prosciutto
10 ounces sliced whole milk mozzarella cheese
1/3 cup white wine
1/4 cup olive oil
1 pinch black pepper

Directions

Preheat oven to 325 degrees F (165 degrees C).

Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.

In a 9×13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.

Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.

Ingredients

1/2 cup balsamic vinegar
1/2 cup Merlot wine
2 teaspoons minced garlic
2 dashes soy sauce
4 teaspoons honey, or more to taste
10 tablespoons butter, cut into small chunks

Directions

Slowly bring the balsamic vinegar, Merlot, garlic, soy sauce, and honey to a boil in a saucepan over medium-low heat. Reduce heat to low and simmer another 20 to 25 minutes; remove from heat and add the butter to the mixture, stirring to thicken as the butter melts.

Ingredients

1/2 cup minced shallots
2 tablespoons minced garlic
1 1/2 cups dry white wine
1 cup heavy cream
1 teaspoon curry powder
32 mussels – cleaned and debearded
1/4 cup butter
1/4 cup minced parsley
1/4 cup chopped green onions

Directions

In a large saucepan, cook shallots and garlic in simmering wine until translucent.

Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.

Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.