This recipe is for my friend Jonathan.... hopefully he will make it for a nice girl on their first date & make her very very happy!!
What you will need:
1 bag of Black Mussels
6 cloves of garlic
2 tablespoons of butter
3 sprigs of Parsley
Salt
Pepper
2 cups of white wine (sauvignon blanc or chardonnay)
olive oil
Wine Recommendation: Cakebread Cellars Sauvignon Blanc ($30)
Preparation time: 10 minutes
Chop garlic into thin slices or mince. Soak your mussels in cold water, rinsing off any "slime" from the sea! If any mussels are open, discard immediately, do not eat or cook. Put to the side.
Ok, let's get cooking:
In a large skillet or frying pan, line your pan with olive oil, just enough to coat the bottom. Turn your heat to high. After the oil has a good heat to it, add in your garlic. Once the garlic is a light brown, throw in your mussels. Cover immediately. After 5 minutes, un-cover, add in your butter and wine and start a saute motion with the pan or stir. If all the mussels have not fully opened, cover again. They should be done in about 10 minutes, ready to enjoy and serve! Just add in your parsley at the final stage.
Tip - Over Pasta, this dish would be really yummy!
Bon Apetito!
Subscribe To My Blog
Posts
All Comments
Wednesday, April 23, 2008
Salmon with Asparagus and a light Mustard Sauce
I made this dish Christmas Eve, as part of the 7 fish tradition. While I know it was fantastic, by the 4th fish, everyone was done with eating, so it got sent home in doggy bags for everyone at the dinner party. Since the summer is coming, I am going to put a slight twist on this dish, grill it rather than bake it. Plus it's a good way to leave the cooking up to the guys for the day!
What you will need:
4 Salmon fillets cut about 2 inches thick
2 bunches of Asparagus
Marinade for Fish:
1/2 cup of Spicy Mustard (Guldens is fine)
1 Lemon squeezed (no seeds)
1/2 cup balsamic vinegar
2 springs of parsley
2 garlic cloves
1/4 onion powder
Marinade for Asparagus
Salt
Pepper
1/2 cup of balsamic vinegar
1 cup of Extra virgin olive oil
1/2 cup of Sun dried tomatoes finely chopped
This dish will serve 4.
Wine Recommendation: Duckhorn Vineyard Sauvignon Blanc ($28.00)
Preparation Time: 1 hour, 20 minutes (only because you are marinating the fish & asparagus)
Start chopping your garlic. In a small bowl start whisking in all of your marinade ingredients. The marinade should be a good balance of watery yet thick enough texture to bond with the fish. Place your salmon fillets in a large bowl or square Tupperware container. Now pour your marinade over the salmon. Let sit for at least 1 hour in the refrigerator.
For your asparagus, cut the ends not the tips of the asparagus off. Wash/Rinse/Dry. In a large Tupperware container add in all of your marinade ingredients. Place in the refrigerator for one hour.
Ok, let's get cooking:
Turn your grill heat on High to sear the salmon and grill the asparagus. After about 5 minutes you can turn your salmon and cook on the other side for another 5 minutes. Then turn your grill heat to medium cover the grill for 5 minutes and all is complete!
Tip - for an extra kick, place dollops of spicy mustard on the sides of the platter you serve the fish on, your guests may enjoy that extra spice!
Bon Apetito!
What you will need:
4 Salmon fillets cut about 2 inches thick
2 bunches of Asparagus
Marinade for Fish:
1/2 cup of Spicy Mustard (Guldens is fine)
1 Lemon squeezed (no seeds)
1/2 cup balsamic vinegar
2 springs of parsley
2 garlic cloves
1/4 onion powder
Marinade for Asparagus
Salt
Pepper
1/2 cup of balsamic vinegar
1 cup of Extra virgin olive oil
1/2 cup of Sun dried tomatoes finely chopped
This dish will serve 4.
Wine Recommendation: Duckhorn Vineyard Sauvignon Blanc ($28.00)
Preparation Time: 1 hour, 20 minutes (only because you are marinating the fish & asparagus)
Start chopping your garlic. In a small bowl start whisking in all of your marinade ingredients. The marinade should be a good balance of watery yet thick enough texture to bond with the fish. Place your salmon fillets in a large bowl or square Tupperware container. Now pour your marinade over the salmon. Let sit for at least 1 hour in the refrigerator.
For your asparagus, cut the ends not the tips of the asparagus off. Wash/Rinse/Dry. In a large Tupperware container add in all of your marinade ingredients. Place in the refrigerator for one hour.
Ok, let's get cooking:
Turn your grill heat on High to sear the salmon and grill the asparagus. After about 5 minutes you can turn your salmon and cook on the other side for another 5 minutes. Then turn your grill heat to medium cover the grill for 5 minutes and all is complete!
Tip - for an extra kick, place dollops of spicy mustard on the sides of the platter you serve the fish on, your guests may enjoy that extra spice!
Bon Apetito!
Tuesday, April 22, 2008
EggPlant Milanese Side Dish
When picking a "good" eggplant, you want to try and find long and skinny in shape. The very round and bulky kind usually have lots of seeds in them, which will create somewhat of a bitter taste to the dish. They should also be firm and not mushy. This dish is one we make every Sunday, it's light and healthy and delicious anytime of the year!
What you will need:
1 quart of tomato sauce
2 large egg plants
1/2 cup of grated cheese (pecorino or locatelli)
1 baking sheet or your George Foreman Grill
Salt
Pepper
Basil
Paper towel or a couple of dish cloths
1 large platter
This dish will feed at least 5
Preparation Time: 25 minutes
Preheat your oven or grill to 375 degrees
Cut your eggplants in half. There is no need to take the skin off of the eggplant, leave them be. Once you cut the eggplant in half, flip on it's side so it is standing up right. Start slicing to about 1/8 of an inch thickness. Place a sheet of paper towel or your dish cloth on the counter and start lining your eggplant across. Now sprinkle salt across the eggplant slices. This technique is done so that the water is drawn out of the eggplant. Continue with this process by layering a paper towel or a dish cloth on top of your first layer of eggplant. When you are finished lining up and layering, put something heavy on top of the eggplants like a cutting board. Let sit for at least 20 minutes. Then remove the paper towel or cloth and place eggplant to the side.
Ok, let's get cooking:
Line your baking sheet (or GF Grill) with non stick spray. Place eggplant on the sheet or grill. Let cook on each side for 10 minutes. take a spoonful of tomato sauce and line your platter. Start to layer Eggplant, then sauce then grated cheese and in between layers, add basil. In the end you will have a delicious and health alternative to Eggplant Parmigiana that is delish!
Tip - Check out my Split Second Marinara Sauce in my previous posting to use in this recipe.
Bon Apetito!
What you will need:
1 quart of tomato sauce
2 large egg plants
1/2 cup of grated cheese (pecorino or locatelli)
1 baking sheet or your George Foreman Grill
Salt
Pepper
Basil
Paper towel or a couple of dish cloths
1 large platter
This dish will feed at least 5
Preparation Time: 25 minutes
Preheat your oven or grill to 375 degrees
Cut your eggplants in half. There is no need to take the skin off of the eggplant, leave them be. Once you cut the eggplant in half, flip on it's side so it is standing up right. Start slicing to about 1/8 of an inch thickness. Place a sheet of paper towel or your dish cloth on the counter and start lining your eggplant across. Now sprinkle salt across the eggplant slices. This technique is done so that the water is drawn out of the eggplant. Continue with this process by layering a paper towel or a dish cloth on top of your first layer of eggplant. When you are finished lining up and layering, put something heavy on top of the eggplants like a cutting board. Let sit for at least 20 minutes. Then remove the paper towel or cloth and place eggplant to the side.
Ok, let's get cooking:
Line your baking sheet (or GF Grill) with non stick spray. Place eggplant on the sheet or grill. Let cook on each side for 10 minutes. take a spoonful of tomato sauce and line your platter. Start to layer Eggplant, then sauce then grated cheese and in between layers, add basil. In the end you will have a delicious and health alternative to Eggplant Parmigiana that is delish!
Tip - Check out my Split Second Marinara Sauce in my previous posting to use in this recipe.
Bon Apetito!
Pesto Sauce
Summer is coming soon and I am sure many of you are planting or planning what you will grow in your garden this year. Basil is a versatile herb that has lots of flavor and tons of different uses!
In this recipe, I'll teach you how to make a quick and easy Pesto Sauce that could be used for Pasta (hot or cold), salad dressing, marinade or brushed on garlic toast. Easily refrigerated or put in the freezer, the sauce can be used over and over again.
What you will need:
5 big bunches of basil
1/2 cup of pine nuts
1/2 cup of grated cheese (pecorino or locatelli)
1 cup of oil
1/2 cup of water
Salt
Pepper
Food Processor or Blender
Ok, let's get cooking:
This is so easy! Just combine all ingredients into your blender or mixer, run on high until it's blended very well. Check the consistency. If it's very watery or runny, add in some more cheese or oil, depending on the flavor. Add in a pinch of salt and pepper and you are done!
Tip - for extra flavor, add in sun dried tomatoes (about 4 is all you need).
Bon Apetito!
In this recipe, I'll teach you how to make a quick and easy Pesto Sauce that could be used for Pasta (hot or cold), salad dressing, marinade or brushed on garlic toast. Easily refrigerated or put in the freezer, the sauce can be used over and over again.
What you will need:
5 big bunches of basil
1/2 cup of pine nuts
1/2 cup of grated cheese (pecorino or locatelli)
1 cup of oil
1/2 cup of water
Salt
Pepper
Food Processor or Blender
Ok, let's get cooking:
This is so easy! Just combine all ingredients into your blender or mixer, run on high until it's blended very well. Check the consistency. If it's very watery or runny, add in some more cheese or oil, depending on the flavor. Add in a pinch of salt and pepper and you are done!
Tip - for extra flavor, add in sun dried tomatoes (about 4 is all you need).
Bon Apetito!
Sunday, April 20, 2008
Shrimp Scampi Surprise!
I'll cut to the chase! The "surprise" is the kick we'll give it at the end with some red pepper flakes. This is a tasty dish that is really easy to make!
What you will need:
3 garlic cloves
Olive Oil
1/2 cup of white wine
1 pound Jumbo shrimp (uncooked)
Salt
1/2 stick of butter (salted)
Pepper
3 Sprigs of Parsley
1 teaspoon of red pepper flakes
1 Large Skillet or Frying Pan
Wine Recommendation: 4 Sisters Chardonnay ($13 - $15)
Preparation Time: 15 minutes
If you buy your shrimp cleaned that will save you a bunch of time, if not, you'll have to de-vein them. Either way you should also run the shrimp under cold water. Set to the side. Chop your garlic, either in thin slices or chopped in chunks, however you like it.
Ok, let's get cooking:
Line your pan with olive oil and set your stove to Medium heat. Once the olive oil gets hot, put your shrimp in. shrimp cook very quickly, so be sure to just get a pink color on each side. Once each side is a light pink color, take the shrimp out of the pan and put to the side. In that same pan, add in your garlic. Shaving the garlic is best for this dish.Now add in your butter, and your wine. Once this mixture comes to a simmer, add your shrimp back in. Turn up your heat to high for about 2 minutes, during that time, shake your pan in a "saute" motion, or continually stir. Once complete add in your red pepper flakes and tear up some of the parsley. Add to the pan. You are ready to serve.
Tip: Toss this dish with linguine, or serve it over a bed of rice. Either way it will be delicious.
Bon Apetito!
What you will need:
3 garlic cloves
Olive Oil
1/2 cup of white wine
1 pound Jumbo shrimp (uncooked)
Salt
1/2 stick of butter (salted)
Pepper
3 Sprigs of Parsley
1 teaspoon of red pepper flakes
1 Large Skillet or Frying Pan
Wine Recommendation: 4 Sisters Chardonnay ($13 - $15)
Preparation Time: 15 minutes
If you buy your shrimp cleaned that will save you a bunch of time, if not, you'll have to de-vein them. Either way you should also run the shrimp under cold water. Set to the side. Chop your garlic, either in thin slices or chopped in chunks, however you like it.
Ok, let's get cooking:
Line your pan with olive oil and set your stove to Medium heat. Once the olive oil gets hot, put your shrimp in. shrimp cook very quickly, so be sure to just get a pink color on each side. Once each side is a light pink color, take the shrimp out of the pan and put to the side. In that same pan, add in your garlic. Shaving the garlic is best for this dish.Now add in your butter, and your wine. Once this mixture comes to a simmer, add your shrimp back in. Turn up your heat to high for about 2 minutes, during that time, shake your pan in a "saute" motion, or continually stir. Once complete add in your red pepper flakes and tear up some of the parsley. Add to the pan. You are ready to serve.
Tip: Toss this dish with linguine, or serve it over a bed of rice. Either way it will be delicious.
Bon Apetito!
Subscribe to:
Comments (Atom)