Author: Chef Cloud Wine

Ingredients

1/2 onion, diced
1 bay leaf
1 clove garlic, chopped
2 tablespoons finely chopped carrot
2/3 cup fish stock
2/3 cup dry white wine
4 pounds fresh mussels, scrubbed and debearded
2/3 cup heavy cream
salt and pepper to taste

Directions

In a large saucepan, combine the onion, bay leaf, garlic, carrot, fish stock, and wine. Bring to a boil, and cook for about 5 minutes to soften the carrot and onion.

Add the mussels to the boiling mixture, cover, and cook over high heat until the mussels open, about 5 minutes. Shake the pan occasionally to help them cook evenly.

As soon as the mussels have opened, remove them with a slotted spoon and set aside. Remove the bay leaf from the broth, and stir in the heavy cream. Heat through, but do not boil. Taste, and season with salt and pepper. Salt may not be necessary depending on the saltiness of your fish stock.

Place mussels into serving dishes, and spoon broth over them to serve.

Ingredients

1/2 cup water
1/4 cup red wine vinegar
1 tablespoon sugar
3/4 pound boneless beef chuck roast, cut into 1-inch cubes
3/4 teaspoon salt
Dash pepper
1 dash ground nutmeg
1 small onion, sliced
2 teaspoons minced fresh parsley
1 bay leaf
3 tablespoons raisins
2 teaspoons cornstarch
2 tablespoons half-and-half cream
Hot cooked egg noodles

Directions

In a small saucepan, combine the water, vinegar and sugar. Cook and stir over medium heat until sugar is dissolved; cool. Sprinkle beef with salt, pepper and nutmeg; place in a large resealable plastic bag. Add onion, parsley, bay leaf and cooled marinade. Seal bag and turn to coat; refrigerate overnight.

Drain, reserving 1/2 cup marinade. Discard bay leaf. Place the beef and reserved marinade in a saucepan; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender.

Stir in raisins. Combine cornstarch and cream; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve over noodles.

Ingredients

2 pounds boneless beef chuck roast, trimmed of fat
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
4 (8 inch) flour tortilla
3 tablespoons butter, melted
1 1/2 cups shredded Monterey Jack cheese
1 cup sour cream
1 cup salsa

Directions

Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.

Preheat oven to 500 degrees F (260 degrees C).

Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.

Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.

Ingredients

1/4 cup milk
1/4 cup white wine
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, softened
1/4 cup chopped green onions
1/4 cup frozen chopped spinach, thawed and drained
1 teaspoon ground dry mustard
1 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon coarsely ground black pepper

Directions

In a medium saucepan over medium heat, mix together milk, white wine, Cheddar cheese, Monterey Jack cheese and cream cheese. Cook, stirring frequently, until melted, about 10 minutes.

Stir in green onions, spinach, dry mustard, cayenne pepper, garlic powder and black pepper. Continue cooking until all ingredients are well blended, about 10 minutes.

Transfer mixture to a double boiler or fondue pot to keep warm while serving.