I love just about everything from the sea, and mussels are no exception. Mussels are great during the Summer because they are quick to cook and require little prep work. Topped with a saffron sauce, these mussels are scrumptious. Saffron is an expensive spice, but it's packed full of flavor and a little goes a long way. When eating mussels, I enjoy the sauce, so I increased the sauce-to-mussel ratio. While the original recipe doesn't call for carrots, their addition adds both crunch and sweetness, which complements the creamy sauce and salty mussels. Don't forget to pick up a baguette to serve with the mussels: My guests were practically licking their bowls clean! To get started on this simple yet decadent dish keep reading.
Posts for July 20th 2009
One 5- to 6-pound watermelon, halved lengthwise
1/2 cup Campari (optional)
- Using a very sharp knife, slice the rind from the bottom of each watermelon half. The halves will now lay flat on a cutting board.
- Working from top to bottom, trim the rind from the watermelon flesh in 4 cuts, creating 2 large squares. Cut each square in half to make 4 smaller squares. Cut the squares vertically into thirds. Rotate counterclockwise and repeat the cut. Rotate once more counterclockwise and cut into thirds again.
- Place on dessert plates and serve each with 2 tablespoons of Campari, if desired.
- Snacks, Other
1/4 cup Sherry wine vinegar
1 large shallot, chopped
2 teaspoons Dijon mustard
1/2 cup olive oil
1/2 cup crumbled blue cheese
12 medium red-skinned potatoes, unpeeled (about 2 3/4 pounds)
Additional olive oil
2 bunches watercress, stems trimmed
3 green onions, chopped
- Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper.
- Cook potatoes in large pot of boiling salted water until almost tender, about 16 minutes. Drain; cool completely. Cut potatoes into 1/4- to 1/2-inch-thick rounds. Brush rounds on both sides with oil; sprinkle with salt and pepper.
- Prepare barbecue (medium-high heat). Arrange watercress on platter. Grill potatoes until golden and cooked through, about 3 minutes per side.
- Mound warm potatoes atop watercress; sprinkle with green onions. Spoon vinaigrette over potatoes.
- Salads, Potato
8 plum tomatoes—seeded, quartered and thinly sliced
1 medium red onion, quartered and thinly sliced
1 cup fresh basil leaves, cut into thin strips
1/2 cup flat-leaf parsley, chopped
1/3 cup extra-virgin olive oil, eyeball it
Coarse salt and freshly ground pepper
In a medium bowl, toss together the tomatoes, onion, basil and parsley and dress with the olive oil. Season to taste with salt and pepper.
- Side Dishes, Vegetables
From opening until 10:30 a.m. tomorrow, print or show this flyer on your mobile device at any participating US location, and you'll get a free pastry of your choice with the purchase of a beverage.
The offer is only while supplies last, so run to your nearest Starbucks (which, most likely, isn't too far). I already know I'll be requesting a morning bun to go with my regular coffee. What will you be getting?
1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
Freshly ground black pepper
2 yellow onions, sliced in rings
1/2 teaspoon fresh thyme leaves
1 recipe Mustard Mayo, recipe follows
2 mini focaccia buns, sliced in 1/2
1/2 cup baby arugula
- Season the steak liberally with salt and pepper on both sides.
- Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
- Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
- To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer of the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.
Makes 2 sandwiches.
3/4 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons sour cream
1/8 teaspoon kosher salt
Whisk the ingredients together in a small bowl. Serve at room temperature.
- Main Dishes, Sandwiches
- North American
Their vivid green stalks, which grow on salt marshes and beaches, have a crunchy texture and a briny flavor with a vegetal aftertaste that's been likened to asparagus. They can be eaten raw, but have a high sodium content, so often they are blanched to remove some of their saltiness. Sea beans can also be sautéed, steamed, pickled, and even battered and fried.
Photo by flickr user foodistablog
Being a buffalo virgin, I was incredibly surprised at how good it tasted. The steaks were pink, moist, and meaty. I falsely assumed that buffalo would be gamy or more like lamb. If I hadn't known it was buffalo, I would have guessed the steaks were a lean cut of beef. It's extremely important to properly cook the meat because it can dry out quickly. Generally a buffalo steak cooks a few minutes less than a beef steak.
Check out my photos below and tell me: have you eaten buffalo? What did you think of it?
1 1/4 cups coarsely chopped fresh cilantro
3/4 cup olive oil
5 tablespoons fresh lime juice
2 1/2 teaspoons ground cumin
1 1/4 teaspoons ancho chile powder
6 skinless boneless chicken breast halves
3 large poblano chiles, seeded, cut into 3/4-inch-wide strips
3 large yellow bell peppers, cut into 3/4-inch-wide strips
2 red onions, sliced into 1/2-inch rounds
12 8-inch flour tortillas
Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped serrano chiles
- Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.
- Place chicken in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat.
- Arrange poblanos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.
- Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for poblanos and bell peppers. Grill tortillas until charred, about 1 minute per side.
- Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.
- Main Dishes, Poultry
4 yellow, orange and/or red bell peppers
1/2 cup whole-wheat orzo
1 15-ounce can chickpeas, rinsed
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
6 ounces baby spinach, coarsely chopped
1 tablespoon chopped fresh oregano or 1 teaspoon dried
3/4 cup crumbled feta cheese, divided
1/4 cup sun-dried tomatoes (not oil-packed), chopped
1 tablespoon sherry vinegar or red-wine vinegar
1/4 teaspoon salt
- Halve peppers lengthwise through the stems, leaving the stems attached. Remove the seeds and white membrane. Place the peppers cut-side down in a large microwave-safe dish. Add 1/2 inch water, cover and microwave on High until the peppers are just softened, 7 to 9 minutes. Let cool slightly, drain and set aside.
- Meanwhile, bring a large saucepan of water to a boil. Add orzo and cook until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water.
- Mash chickpeas into a chunky paste with a fork, leaving some whole.
- Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until soft, about 4 minutes.
- Add spinach and oregano and cook, stirring, until the spinach is wilted, about 1 minute. Stir in the orzo, chickpeas, 1/2 cup feta, tomatoes, vinegar and salt; cook until heated through, about 1 minute.
- Divide the filling among the pepper halves and sprinkle each pepper with some of the remaining 1/4 cup feta.
- Main Dishes, Other
- Mediterranean/Middle Eastern