Recipe of the Week

I've always had a thing for Bivalves, ya know... Mussels!

If I had to name two of my most absurd food weaknesses the first would have to be Pasta, the second would be any form of Seafood. Hence this recipe is one of those that makes me as excited to think about it as it does to eat it. I LOVE bivalve molluscs!!! The only times you'll hear me sound like a geek is in reference to food, go figure! But really, Mussels, Oysters, Clams, Scallops-- you name it and I love it and have a preferred way of preparing or eating each. While they are all delicate in nature, each bivalve has a different amount of heat or cooking procedure that brings out its natural flavor best or even heightens it.

For example, other than raw, I love oysters deep fried in Panko Breadcrumbs, delicious! Scallops are always best to me pan seared and draped in something decadent, like a saffron butter sauce. Mmmmmmm! Sorry, but I'm actually drooling thinking about it.. Now when it comes to Mussels there is only one way to go in my opinion, and that is steamed, preferably in some form of alcohol, but that's just me!

When placed in wet heat and covered, Mussels steam open and as they do so they absorb all of the flavors that they are steaming in, hence why I love them steamed in white wine, champagne etc. Don't get caught up in the food-store bought cooking wines, theyre usually loaded with salt and can't be drank while cooking---pshaw, where's the fun in that! Every time I make this recipe, I change a little something and its every bit as delicious as the time before. Whether for yourself, a special someone or to impress friends, this dish is absolutely to die for. You can even serve it without the pasta as an appetizer with some garlic croutons or slices of toasted Italian bread with rubbed Garlic and Olive oil. No matter the extras this dish is sure to please. Add this one to your favorites list folks, its definitely gonna be a repeat-- I promise!

Forks up!

My Mussels Provencal w/ Linguini
Ingredients

• 1 (12 ounce) package Linguini pasta
• 3 tablespoon olive oil
• 1 onion, chopped
• 6 cloves garlic, minced
• 6-8 tlbs. unsalted butter
• 4 oz. pork fatback, diced (optional)
  
• 1 bottle white wine
• 1 lemon, juice and zest
  
• 2 fresh (large) tomatoes, diced
  
• 10 fresh mushrooms, chopped
• 1 teaspoon fresh (or dried) basil
• 1/2 teaspoon fresh (or dried) oregano
• 1/2 teaspoon fresh (or dried) cilantro
  
• 1 teaspoon fresh (or dried) tarragon
• 36 raw mussels
• 1/2 cup olives, green and black, chopped (optional)
• Shaved Parmesan cheese for garnish (optional)
  

Directions

1. Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
2. Meanwhile, heat olive oil in a large saucepan over medium heat. Cook pork fat until golden brown and slightly crispy. Add onion and garlic and saute in oil until soft.
   
3. Stir in half of diced tomatoes, mushrooms, basil, oregano, cilantro and tarragon, let cook down until mushrooms are cooked through and tender. Add the juice of the lemon and about 3 cups of a nice, not too sweet white wine (I actually use Lamothe Parrot Blanc). Let cook about 2 minutes then add the mussels. Stir in half of butter. Cover, and simmer for about 8 minutes.
   
4. Stir in olives, remaining tomatoes and lemon zest. Cover, and simmer 5 minutes, or until all the mussels are open. Stir in remaining butter and let set. When the mussels are all open they are done, do not let them over cook, they will get rubbery. Note: Any mussels that didn't open after steaming them should be thrown out as they were probably dead before you cooked them.
   
5. Serve mussels and sauce over pasta. Garnish with fresh Basil leaves and Parmesan cheese.
   
6. Pour a glass of the same white wine, and enjoy!

Recipe of the Week

Perfect Paella

• ½ cup olive oil
• 1 1/2 lbs. chicken thighs (bone out)
• 1 1/2 lbs Chorizo Sausage (casings removed)
• 1 lbs Cooked lobster meat, shredded (optional)
• 1 cup onion, diced
• 5 cloves garlic, chopped
• ½ green bell pepper, diced
• ½ red bell pepper, diced
• 1T Parsley
• 2T Cilantro
• 1T lemon zest
• ½ lb. calamari rings
• ½ lb. med. shrimp - peeled and deveined
• 8 mussels (optional)
• 8 clams (optional
• 8 scallops (optional)
• 1 t salt
• 1 t Cayenne
• 1 t Paprika
• 1 teaspoons saffron threads (steep in 1T water)
• 1 (14 ounce) can crushed tomatoes
• ½ cup peas
• 3 cups long grain rice
• 6 cups chicken stock (or water)
• 6 wedges lemon

1. Heat olive oil in a very large skillet or paella pan over medium-high heat until it begins to smoke. Place chicken thighs skin-side down into oil and sear until golden brown on both sides, about 5 minutes; remove and set aside.
2. Stir in onion and garlic, and cook until the onion has softened and turned translucent, about 2 minutes. Add cayenne, paprika, chorizo, green and red bell peppers and cook for 2-3 minutes more.
3. Add parsley, cilantro, lemon zest, shrimp, calamari and stir.
4. Immediately stir in salt, saffron (w/ water), tomatoes, peas, rice, and water until well combined.
5. Slice and add chicken pieces; simmer for 15 minutes over medium-high heat, stirring frequently to make sure rice does not stick.
6. Stir in shredded lobster and decoratively nestle mussels and clams into rice. Reduce heat to medium-low, cover, and simmer for 10 minutes.
7. Place the scallops into the paella, recover, and continue simmering until the rice is tender and the scallops firm and opaque, about 5 minutes. Garnish with lemon wedges to serve.

This Paella is a perfect summer meal. Its use of fresh summer ingredients makes its flavor even more authentic and delicious. There are many ingredients in this that are optional due to price and availability. This is a great meal for a dinner party, grill out or even a romantic dinner for two. Whatever the occasion this delicacy is sure to please.

Note: Play around with the ingredients! You can use any combination of the proteins in this recipe in different amounts to create your perfect Paella.

Recipe of the week

Not Mamas Minestrone

• 6oz slab bacon medium diced
• 1 cup chopped onion
• 6 cloves garlic, minced
• 1lb sweet Italian Sausage
• 2/3 cup minced celery
• 2/3 cup cubed carrots
• 2 cups tomato puree
• 1 (14.5 ounce) cans stewed tomatoes
• 1 (14 ounce) can chicken broth
• 3 cups water
• 3 T red wine
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• salt and pepper to taste
• ½ cup chopped zucchini
• ½ cup yellow squash
• 1 ½ cups spinach, rinsed and sliced
• 2/3 cup uncooked ditalini or other small pasta
• 1 (15 ounce) can cannelloni beans, drained
• 2 tablespoons and 2 teaspoons chopped parsley

1. In a large stock pot, cook bacon and drain off fat. Set bacon aside.
2. In same pot add onion and carrots. When onions are translucent, add garlic, celery, sausage.
3. When sausage is almost browned, add the bacon, pureed tomatoes, whole tomatoes, broth, water, wine, oregano, basil, salt and pepper. Bring to a boil then reduce to a simmer for 15 minutes.
4. Stir in zucchini, squash, spinach, pasta, cannelloni beans and parsley. Let simmer an additional 15 minutes or until pasta is cooked through.
5. Serve with fresh Parmesan cheese.

For obvious reasons people seem to think that soup should only be eaten in the winter! But I love soup and think that it is the ultimate comfort food! So, on one of those rainy summer evenings, snuggle up with a bowl of this Summer Minestrone, on the comfort of your couch with a blanket (hopefully air-conditioning) and the TV. Tell me this isn’t soup satisfaction at its best!
Note: For you vegetarians out there this recipe still works fabulously without the meat!! ;)

Recipe of the Week

Summ-yum Chili

1/4 C olive oil
2 Lbs Ground Beef
1 can Kidney beans
1 can Black Beans
1 can Corn
1 can Crushed Tomatoes w/ juice
8 cloves Garlic, cut in half
2 C chicken stock, low-sodium broth or water
1 large Onion, diced
1 Green Pepper, diced
3 T Chili Powder
2 T Ground Cumin
1 T Sweet Paprika
1 T Cayenne powder

1 C shredded Cheddar cheese

Cilantro Crème fraiche (recipe follows)

Corn Tortilla crisps (recipe follows)

1. Heat oil in a large deep pot over high heat.

2. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate.

3. Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes.

4. Add the chili powder, paprika, and cayenne and ground cumin and cook an additional 2 minutes.

5. Return the beef to the pot, add beans and stir.

6. Add the chicken stock, tomatoes and garlic and bring to a boil.

7. Reduce the heat to medium-low, cover the pan, and simmer for 30 minutes.

8. Add corn; continue cooking for 20 minutes.

9. Remove from the heat, adjust seasonings.

Cilantro Crème Fraiche

1 C Crème Fraiche (Sour Cream is acceptable)

2 T Cilantro, chopped

2 t Lime juice

1. Place ingredients into a bowl and fold together.

2. Season with pinch of salt and pepper.

Corn Tortilla Crisps

Oil for frying

1 Package of small corn tortillas (2 tortillas per serving)

1. Preheat oil to 350 degrees.

2. Slice tortillas into ¼” strips then cut longer strips in half.

3. Place into hot oil and fry about 3 minutes.

4. Let drain on paper towels, and salt lightly while hot.

Serve with Cilantro crème fraiche, grated cheddar cheese and corn tortilla crisps.

This delicious recipe is great for anytime, but especially great on a rainy day! Make a big pot, grab a big bowl and invite some friends! Forks up!