Meet the Mussels, White Wine & Garlic Too!

One day channel surfing I came across a reality TV show during the dinner scene and all I recall about the conversation was the personal chef saying "mussels". And with that, those words resonated in my head for about an hour. I hopped up off the couch, checked the fridge for some kind of sausage or bacon and skipped over a block to the fresh seafood market.

About 35 minutes later I had  made garlic and white wine sauce mussels. And because I am the sharing kind my good girlfriend had her introduction to mussels.

Necessary Ingredients:

1 lbs of cleaned mussels
2 pieces of sausage link (I used Italian chicken sausage I had scored from Trader Joe's earlier in the week)
1/2 cup of slices onion
1/8 cup chopped shallot
2 garlic cloves roughly chopped
2 tbsp of butter
2 tbsp of EVOO
2 dried bay leaf
2 cups of white wine ( I use drinking wine, Chardonnay)

In a medium stock pot over medium heat, cover pan with EVOO and 2 tablespoons of butter letting them melt evenly together. Slice sausage into pieces and add to oil.

Add in garlic, onion, and shallot. Cover with lid and let simmer for 5 mins stirring once to ensure sausage is not sticking. Add in bay leaf next, let cook for an additional 3 minutes. Add in two cups of wine and bring to a boil.

Once wine is rumbling and has married the flavored together add in mussels. Cover and let cook until mussel shells have opened up, similar to a V is the shape you are going for.

Slice a baguette into thin pieces and serve with mussels from pot or in a bowl. Bread is essentially for soaking up the juices of the sauce that the mussels are flavored with.

From the looks of things, her first trial was not too bad. :-)

National Margarita Day: February 22nd

What, National Margarita Day?! This is right up my alley!
I have you to know that the beat Margs I have had at random, turned routine come from Chipotle.
Ask my friends, they can attest. But nonetheless find a great bar or restaurant and get your life!!

If you are in NYC here is a venue for you to enjoy. Mad Dog is always a good time.


Mad Dog & Beans
83 Pearl St
New York, NY 10004
P: 212-269-1177

info@maddogandbeans.com
http://www.maddogandbeans.com

The Home Griddle: Soy Ginger Chicken

So ever since I bought my griddle I probably have used it all of three times. Last time which was a little over a month ago here, the first week I bought it which was six months ago, and for this very post. Not getting my moneys worth, yet.

However, my cousins fiance came over a right after hurricane Sandy and put my griddle to werk! I mean he griddle up some chicken and steak and had my apartment full of the sweet aroma of garlic and onions. Straight up upstaged me in my own, quaint little kitchen!  After I engulfed the chicken he grilled, sauced, and grilled again I made a special note to self " utilize griddle at least once per month."  Well I am averaging about 45 days at this rate but hey it is getting put to use!

Necessary Ingredients:
1 lbs (approximately) chicken breast
1 cup soy ginger vinaigrette
2 garlic cloves, chopped
1 bundle of asparagus
1 cup chopped mushrooms
Salt and Pepper

I thinly sliced the chicken breast , placed it a ziplock bag, added in the garlic and the soy ginger vinaigrette  I let it marinate for 24 hours.

Excellent salad dressing and marinade.

After marinating overnight, I placed chicken over a medium-high heat lightly greased with EVOO, cooking about 5-7 minutes on each sides or until done.  I also placed asparagus on the griddle around the chicken on the untouched areas, rotating every 2-3 minutes.

In a separate skillet, I simultaneously sauteed the mushrooms in light EVOO, over medium heat seasoned with salt, pepper, and teaspoon of balsamic glaze for about 5 minutes, stirring to ensure it cooks evenly. 

Once it was all done, plate mushrooms, then asparagus, then chicken. After plating, I drizzled fresh soy ginger vinaigrette over chicken and add along the plate for the restaurant flare at home! Bon Apetit!  

Winter Comforts:Soup 004: Five Spice Chili

Well, well, well meet my favorite comfort meal, Mista Chili. He is so hot and spicy and always filling to the my tummy. If your mind went else where shame on you, but then again this blog is about food porn right?!

Necessary Ingredients:
1 lb of ground meat
1 15 oz can of Tomato Sauce
1 15 oz can of Red Kidney Beans, strained and rinsed off
1 tbsp Cumin
1/4 cup Chili Powder
2 Bay Leaves
Pinch Crushed Red Pepper
1 tbsp Paprika
3 garlic cloves, chopped
1/2 cup of chopped white/spanish onion
1/2 cup of chopped green pepper
1/2 of jalapeno, diced
 Salt and Pepper

In one pot add about two table spoons of EVOO, to coat the bottom, over medium-high heat. Add in garlic, green pepper, and onion. Let saute until soften, add in jalapeno, let simmer for another two minutes. After the vegetables have softened and sent your sensory nerves into overload, add in the ground meat. I prefer ground turkey but you can opt to use ground beef (chuck) if that is your preference.

 Cook meat until it is brown and done, it will chunk up so breaking it up with a wooden a spoon or whatever cooking utensil you are using. While cooking the meat I like to season it with salt and pepper. Once the meat is done I add in the tomato sauce and kidney beans. 

After adding the tomato sauce and kidney beans, I then add in  all of the dry spices. Note the spice level in this recipe is rather high, but I like it that way. To scale back the heat, eliminate the jalepeno pepper and or the crushed red pepper. Turn the eye to low-medium heat and simmer for about 45 minutes. I stir the pot every 15-20 minutes to ensure that it is not sticking to the pot and all the flavors get a chance to fold together. 

Spoon into bowls.

 Garnished with avocado slices, dollop of plain greek yogurt (great substitute for sour cream) and red onion.

Free Alert: IHOP National Pancake Day - February 5, 2013 - Pancake Day Details

Please join IHOP in there 30th anniversary charity fund raiser and free panny-cakes!  This ongoing partnership with Children's Miracle Network Hospitals has allowed for them to raise millions of dollars for non-profits and other community based organizations. All through a mission based on improving as many children's lives as possible.  Although I will be by-passing this buttery goodness of their perfect pancakes, topped with their scrumptious butter pecan syrup, it does not mean that you have to miss out.

The free 'cakes details here and donation info here. 

Just look at these little cuties!!