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  • 5/25 National Wine Day 3

    From Dave Drum@1:2320/105 to All on Wed May 24 14:18:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Creamy Garlic & White Wine Mussels
    Categories: Seafood, Dairy, Wine, Vegetables
    Yield: 2 Servings

    12 Green lip mussels
    6 cl Garlic
    1 1/2 c Dry white wine
    1 Rib celery
    1 sm Onion
    1 tb Butter
    1/4 c Half & half cream

    Preparing mussels for cooking: Scrub mussels well in sink
    with running cold water. Remove "beards" from the mussel
    by pulling firmly towards hinge. If mussels are open then
    tap them...if they close they are good but if the do not
    discard immediately.

    Finely chop onion, celery and garlic. Place into pot and
    gently saut|- in butter. (Make sure the pot is big enough
    to hold the dozen mussels).

    Add the wine and bring to the boil. Drop in mussels, stir
    once and place on the lid. Steam until they open. Discard
    any that do not open.

    Remove pot from heat, add cream and serve.

    Best served with some crusty french bread to soak up the
    delicious sauce.

    NOTES: If using frozen mussels you will not have to de-
    beard then nor worry about their open or closed states.
    If you make it when Georgia is coming over you'll have
    to eat it all yourself (DAMN!!) and make something else
    for her. - UDD

    Recipe submitted by Margaret "Maggie" Brown - 22 July 2006

    From: http://www..kiwiwise.co.nz

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Advice is usually worth what it cost. Less if you hired a consultant.
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  • From Dave Drum@1:3634/12 to All on Fri May 24 17:17:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Red Wine Carnivore Elk Chilli
    Categories: Game, Wine, Stews, Chilies
    Yield: 7 Servings

    4 tb Oil
    2 lb Ground elk
    58 oz (4 cans) diced tomatoes
    2 tb Tomato paste
    375 ml Red wine
    1 lg Onion
    1 lg Yellow bell peppers
    5 Ribs celery
    5 cl Garlic
    1 c Water
    1 ts Ground cayenne pepper
    1 tb Chipotle chilli seasoning
    1 ts Garlic granules
    1 tb Cumin
    1 tb Kosher salt
    1 tb Brown sugar
    1 tb Salt
    1 ts Black pepper

    Heat heavy stock pot with 2 tablespoons vegetable oil.
    Add ground elk and cook throughly until the meat has
    browned. Remove all meat to a seperate bowl.

    Add additional 2 tablespoons vegetable oil, onions,
    celery, peppers and garlic. Saute until onions are
    translucent and soft. 5-6 minutes.

    Add 1/2 bottle red wine direct to the stock pot and
    vegetables. Deglaze being sure to get all bits on the
    bottom of the pot.

    Add cooked elk meat, tomatoes, tomato paste, chilli
    seasonings and cup of water.

    Simmer chilli for 2 to 3 hours being sure to stir
    periodically.

    From: http://www.food.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... I am rather catholic here: chilli can contain beans or not.
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