Clearly I will need to try out the Chef’s mussel recipe STAT with Sake naturally to get rowdy. Here is my mussel recipe which incorporates rice in the dish. I serve with a baguette and mesclun salad on side. Unlike RipleyPickles, I am a nerd and tend to photograph my food, see attached picture. -ts
1 large onion
minced 4 stalks lemongrass
white part only, finely minced
1 tablespoon minced garlic
2 cups sushi rice
1 cup white wine
2 cups chicken stock
2 pounds PEI mussels, scrubbed
1/2 bunch parsley, chopped, for garnish
1 lemon, wedged
Kosher salt and freshly ground black pepper to taste
Olive oil to cook
- Lightly coat a large paella pan (dutch oven or large pot will work too) over medium-high heat with olive oil and add onion, lemongrass and garlic and sauté until soft
- Season with salt and pepper. Add rice and sauté, coating thoroughly with the aromatics.
- Deglaze with white wine and reduce by half; add stock and season.
- Stir the rice, check again for flavor.
- Add the mussels, stir again, cover and simmer on low heat, about 25 minutes until rice is cooked through.
- Discard any unopened mussels.
- Squeeze some lemon juice. Serve family style in pan, garnished with chopped parsley and lemon wedges.
One of my favorite cooking shows right now is Luke’s Vietnam on the Cooking Channel (my first being Debbie Mazar’s Extra Virgin). While hungover watching a marathon of about 6 episodes straight, I decided that I needed Vietnamese food for dinner. Here’s the concoction I created based on Luke Nguyen’s Mekong School Prawns and Stir Fried Pork Belly with Spring Onions. -ts
1/2 lb large shrimp, heads, legs and tails removed
1/2 lb pork loin, thinly sliced
2 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon freshly ground black pepper
3 tablespoons finely chopped garlic
3 tablespoons fresh ginger finely chopped
4 tablespoons finely chopped lemon grass
peanut oil for cooking (can use vegetable oil)
2 shallots, finely diced
3 spring onions/scallions, sliced into 1 1/2-inch pieces (I chop the white parts smaller)
cooked vermicelli for serving (or white rice)
- Place the shrimp and pork slices into two separate mixing bowls. In each bowl, add 1 tablespoon of fish sauce, 1/2 tablespoon sugar, 1/2 teaspoon freshly ground black pepper, 1 tablespoon garlic, 1 tablespoon ginger, and 1 tablespoon lemon grass
- Toss to combine the ingredients in each bowl well and marinate for about 15 minutes or longer
- In a hot wok or fry pan, add the oil and fry the red shallots and the remaining garlic, ginger, and lemon grass until fragrant
- Add the pork and cook on high heat for 2 minutes, or until brown; add the shrimp and stir fry until the shrimp change color; then add spring onions and toss for another minute
- Transfer the mixture to a plate and garnish with cilantro and serve with vermicelli
I include Nuoc Cham sauce for the stir fry: Combine a little lime juice, fish sauce, waer, sugar, Siracha, rice wine vinegar, chili, ginger and garlic. This is also a great dipping sauce for summer rolls.
I am not going to start this post with some take on “Bam!” because that is a stupid catchphrase and all cooking shows where people scream and faint in the aisles when you add olive oil to a pan (I’m looking at you Rachel Ray) make me furious. But that man balls on some seafood so respect.
1 pound lump crabmeat, picked over for shells and cartilage
1 teaspoon chopped garlic
1/2 cup chopped pickled jalapenos
1/4 pound Monterey Jack cheese with jalapenos, grated
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
2 ounces Parmigiano-Reggiano cheese, grated
- Preheat the oven to 350 degrees F.
- Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire, hot sauce, salt, and mayonnaise in a medium-size mixing bowl. Toss gently to mix.
- Spoon the mixture into a medium-size mixing bowl.
- Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture.
- Bake until golden brown and bubbly, about 25 minutes. Remove from the oven and let sit for about 5 minutes before serving with the croutons.
Nothing’s sexier than a little butter dripping off the chin.
3 lbs shrimp
1 lb butter
1 large bottle Italian dressing
coarse black pepper
1/2 cup Worcestershire sauce
French bread for dipping
- Combine all ingredients in a large pot.
- Boil shrimp and ingredients for 5 minutes, stirring occasionally. Serves 4.
This sauce will make you want to tip up your bowl and suck it down. Go ahead. It’s ya birfday.
1 diced onion
celery (2 stalks), diced
1 green bell pepper, diced
Cajun seasoning to taste
1 package Andouille sausage, chopped
2 cans diced tomatoes, drained
1/2 cup shrimp stock (or any seafood stock)
4 pounds mussels
1 package frozen crawfish, thawed and rinsed well
- Saute onions, celery, and green bell pepper. Cook slowly and add a good amount of Cajun seasoning.
- Add sausage. Cook through and add two cans of diced tomatoes.
- Add one beer and shrimp stock.
- Reduce by half and then add a little heavy cream. Add mussels.
- Cover and cook on medium high heat (about 5 minutes). Once the mussels are open pull them out of the liquid.
- Cook liquid down again by half and add crawfish. Warm through and serve with crusty French bread.