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Citrus Steamed Mussels

Did you know that mussels are one of the oldest species found on the earth today? In fact, evidence of their existence dates back to the very beginning of time.

Cultured mussels have been around for nearly 900 years, since the 12th century. A ship-wrecked sailor off the coast of France placed poles with netting in the water to catch fish. When he checked the nets, he noticed that mussels had attached themselves to the poles. This has become known today as the Bouchot method.

In North America, wild mussels have been harvested since the early 1900s. The global industry now produces more than 4 billion pounds (2 million tonnes) a year and employs 1.5 million people. (courtesty of http://www.discovermussels.com)

I developed a taste for shelled seafood growing up in Boston. Mussels are one of my favorite seafood.

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Ingredients

3lbs mussels, in shell, scrubbed and rinsed (Costco’s are great)
1 1/2 C. White wine
1/2 sweet onion, chopped
2 Bay leaves
2 Shallots, chopped
3 T. orange juice
2 T. butter
1/2 tsp.salt
Orange zest
1/4 C. parsley, chopped

Preparation

Put white wine, onion, shallots, Bay leaves in a large stockpot. Cover. Simmer for about 5 minutes. Add mussels, stir. cover pot. Steam for 4-6 minutes or until shells just open. Drain the liquid from the stockpot into a small saucepan. Add orange juice, butter, salt and orange zest. Boil for about 3 minutes until sauce is thick and foamy. Remove Bay leaves. Transfer mussels to serving platter and pour sauce over mussels. Sprinkle with parsley. Serves 4.

Babyback Ribs – Memorial Day Menu

Living in Southern California gives me the opportunity to grill all year round. Although I didn’t grill this year through the winter months very much, I am looking forward to using my grill again. So in honor of our fallen troops this Memorial Day weekend, and the first barbecue of the summer season, here is my Memorial Day menu!

ribs

Outlaw Ribs

Rib Recipe from Uncle Darius. These are my brother-in-law’s ribs. They’re so good they oughta to be outlawed!!
Ingredients

1 Slab of Baby Back Ribs (from Costco)
1/2 Cup Apple Cider Vinegar
1/2 Worcester Sauce
Sweet Baby Ray’s Honey BBQ Sauce

Rub
1 Cup McKormick Pork Rub
1/4 Cup Brown Sugar
Instructions

Add Apple Cider and Worcester Sauce to large pot of water. Boil Ribs in a large pot for 1/2 hour, or until ribs are done, but not falling apart. Remove from pot, let cool slightly.

Preheat the oven to 400F. Mix together Pork Rub, and brown sugar. Shake over ribs until ribs are covered with rub. Put in a pan and cover with foil. TURN OVEN OFF!! Let Ribs sit in oven for 3 hours.

Put ribs on a hot grill for a few minutes while you add BBQ sauce.  Cut  ribs, and serve. Makes 6 Servings.

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Potato Salad

This is my Mom’s recipe. I only eat her Potato Salad.

Ingredients

5 Large Russet Potatoes, peeled and cut into small cubes
1/2 Cup chopped Onion
1/2 Cup chopped Celery
2 Hard boiled eggs
1 Cup Hellman’s Mayonnaise
1/2 Cup Sweet Relish
2 Tbsp. Gulden’s Mustard
1/2 tsp. salt
1/8 tsp. pepper

Instructions

Boil potato cubes al détente. Drain potatoes, and cool for about 20 minutes.
In a large bowl add onion, celery, chopped boiled eggs, mayonnaise, relish, mustard, salt and pepper. Fold over ingredients in potatoes until all ingredients are mixed well together and coat potatoes. Garnish with paprika and chill in the refrigerator until served. Serves 6.

peach cobbler

Peach Cobbler

Ingredients

2 30 oz. Cans of sliced peaches
1 Pillsbury crust
1 cup brown sugar
1/2 tbsp. Cinnamon
1/2 stick butter
1/4 cup flour

Instructions

Filling
Put all ingredients into sauce pan except the crust. Simmer on med heat for 20 minutes.
Pour filling into 9 x 13″” pie pan (no dough on the bottom)
Dough
Cover filling with dough in a criss cross design
Bake
Bake cobbler at 350 degrees until crust is lightly brown. Let cool, and serve warm with vanilla ice cream.

Chocolate Covered Strawberries

A very quick,  simple and delicious dessert. My daughter and I made these for Mother’s Day. The Semi-sweet chocolate tastes like dark chocolate. These are wonderful for special occasions, goes great with Chardonnay.

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Ingredients:

1 pint strawberries, with or without stems
Baker’s semi-sweet chocolate squares (6 squares)
1/4 Cup cream (or milk)

Directions:

1 Wash strawberries and pat dry.
2 Place on paper towels until they reach room temperature.
3 Melt chocolate, and cream in a double boiler, stirring occasionally.
4 Remove from heat and dip each strawberry with a toothpick into chocolate, coating 2/3 of strawberry.
5 Allow excess chocolate to drip off into pan.
6 Place stem side down on waxed paper covered cookie sheet.
7 Refrigerate until set, about 15-20 minutes.

Blueberry Pie

A healthy easy recipe made with fresh blueberries.

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INGREDIENTS
Original recipe makes 1 pie
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

INSTRUCTIONS
1. Preheat oven to 425 degrees F (220 degrees C).
2. Mix sugar, cornstarch, salt, and cinnamon, into blueberries.
3. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. Crimp edges.
4. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
5. Serve with a scoop of vanilla ice cream.

Chicken and Dumplings

A Hearty, warm dish.

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INGREDIENTS
Fully cooked whole Chicken
32    oz. Chicken Broth
1    Celery stalk
1/2    onion chopped
2    Bay leaves
Garlic Salt to taste
1/2    tbsp butter
Parsley
Dumplings
1/2    Cup Flour
1/2    tsp baking powder
1/2    Cup Milk

INSTRUCTIONS
1.    De-bone chicken and put in a large pot. Add Chicken stock, onion, celery, bay leaves, garlic salt. Let cook for 1/2 hour. Remove bay leaves, and add butter.

Dumplings
1.    Combine flour, baking powder, and milk. Mix until you form a soft dough. Roll out dough with a rolling-pin, cut into small squares with a pizza cutter. Add to boiling chicken pot. Cover and simmer for 15 minutes. Serve in bowls. Yields 4

Balsamic Asparagus

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Ingredients:
2 cups water
1 bunch (pound) fresh asparagus, trimmed
2 Tablespoons balsamic vinegar
1 Tablespoon butter, melted
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
In a large pan, bring water to a boil. Add asparagus, and boil uncovered for 4-5 minutes or until tender. In a small bowl, whisk together vinegar, butter, garlic, salt and pepper. Drain asparagus and drizzle with balsamic mixture.

Italian Shrimp Fettuccine

Great Italian dish, and easy to make.

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Ingredients
2 tablespoons olive oil
1 cup fresh mushrooms, sliced
4 green onions, sliced
1 tablespoon garlic, minced
2 (14 1/2 ounce) cans diced tomatoes, undrained
1/2 cup fresh parsley, chopped
1/4 cup white wine
8 ounces fettuccine
1/2 lb raw shrimp, peeled and deveined
2 tablespoons lemon juice
Directions
Heat the oil in a large skillet over medium heat until hot.
Add the mushrooms, green onions, and garlic.
Saute for 1-2 min or until green onions start to soften.
Stir in the tomatoes, parsley and wine.
Bring to a boil.
Reduce heat and simmer for 20 minutes to allow the flavors to blend.
Meanwhile, cook the fettuccine in a large pot of boiling salted water according to package directions and drain.
Add the shrimp and lemon juice to tomato mixture.
Cook for 1-2 minutes or until the shrimp turn pink.
Serve over the cooked fettuccine.