Black Mussels in White Wine Cream Sauce

Ingredients: 

1 Lb. Black Mussels

1 Large Shallot

1 small head of fennel

.5 Lb. Andouille Sausage

3 Cloves Garlic

2 tablespoons Robust EVOO

1 C White Wine (Chardonnay)

1/2 C Heavy Cream

2 tablsp. Butter

Flat Leaf Parsley

salt and pepper

Directions: 

Take the mussels and place them in a large bowl of cold water, you will want to remove any visible impurities. Give each mussel a good scrub under cool running water. 

In a skillet add the sausage and cook through, about 10 minutes. Slice the sausage into 1/4 inch slices. 

In a large 8 quart pot heat 2 tablespoons of robust olive oil. Mince the garlic, shallot, fennel and a pinch of salt to make the onions sweat. Cook until the onions are translucent, about 5 minutes. Add the White Wine and stir. Next add the butter and the cream and stir until combined. Add the sliced sausage and the Mussels and put a lid on the pot. Cook for about 10-15 minutes or until all the mussels have opened up. Serve in a large platter and sprinkle place pepper and chopped flat leaf parsley over the top. 

Serve with baguette for dipping

Zucchini Carpaccio

Ingredients: 

-        4 Zucchini squash

-        ¼ cup pine nuts

-        3 oz parmigiano cheese

-        ½ cup lemon Balsamic

-        1 C cold Water

-        salt and pepper

Directions:

Using a mandolin, slice the zucchini into thin ribbons, lengthwise. Meanwhile, place the pine nuts on a baking sheet and toast in the oven until lightly browned) 3-5min).

Using a double boiler (5quart sauce pot and bamboo steamer) bring 2 cups of water to a boil. Place the zucchini in the steamer and steam for about 1 minute. Mix the cup of cold water with the Vinegar as a bath for the zucchini. Place the zucchini in the bath and let rest. Plate the zucchini and sprinkle the toasted pine nuts over the top with a thin slice of Parmigiano cheese.

Cal: 115 per serving

Porccini Mushroom and Basil Risotto

Ingredients: 

2 oz Dried porcini mushrooms

4 C water

1 tablespoon (picual) Extra Virgin Olive Oil

1 1/2 Cup arborio rice

1 medium onion

1 clove garlic minced

1/2 C dry white wine

1/2 C grated Parmesan

1/4 C chopped basil

1/2 Teaspoon salt

1/4 teaspoon black pepper

In a large pot add the 4 cups of water and the dried mushrooms. Cook for about 5 minutes. With a fine strainer drain the water into a bowl and reserve. This will be your stock. Roughly chop the re-hydrated mushrooms and reserve. 

In a large skillet add 1 tablespoon olive oil and the finely chopped onion and minced garlic. Add the 1/2 teaspoon of salt and stir until the onions become translucent. Add the mushrooms and continue to stir. Next add the rice and coat with the remaining olive oil. Add the wine and continue to stir until almost evaporated (about 3 minutes). Now add the stock 1/2 cup at a time. Let the stock almost evaporate before adding the next 1/2 C. This process will take about 20 minutes. The rice should be tender to the bite and the mixture is creamy. 

Remove from the heat and stir in the Parmesan cheese, the chopped basil, and salt and pepper to taste. 

Serve immediately. 

Fennel and Artichoke Tomato Sauce

Ingredients: 

-        6 large vine ripe tomatoes

-        3 cloves garlic

-        ½ C fennel (root) chopped

-        1 yellow Onion

-        2 tblsp. Robust Olive Oil

-        ½ C Artichoke hearts in EVOO

-        1 teaspoon rosemary

-        2 tblsp. 18 Year Old Traditional Balsamic Vinegar

-        1 tblsp. Mild Olive Oil

-        Salt and Pepper

Directions:

Dice the onion and mince the garlic. In a large skillet add the 2 tablespoons of robust olive oil and heat over medium high heat. Add the diced onion, garlic and fennel.  Cook until the onion and fennel are tender (5-7 minutes). Dice the tomatoes into 1-inch squares and add to the pan. Add the balsamic vinegar, cover the pan and reduce heat to medium low heat. Let the sauce simmer until tomatoes start to reduce about 10 minutes stirring occasionally. Take a potato masher and mash the sauce until most of the chunks of tomato are liquid. Add the artichokes and continue to simmer for another 10 minutes. Turn off the heat and serve over chicken or your favorite pasta. Finely chop fennel leaves to decorate the plate.

Cal: 326 per serving

Almond Crusted Chicken

Craving Fried Chicken? Today isn't cheat day!!! Try this healthier alternative. 

4 Chicken Breasts

4 large eggs

1 Cup Toasted Almonds (skinless)

1/4 Cup Corn Meal

1 teaspoon Paprika

salt and pepper 

2-3 tablespoons robust EVOO

In a food processor add the corn meal, the almonds, the paprika and salt and pepper. Pulse the mixture until all the almonds are almost as fine as the corn meal. You are looking for a flour like consistency. Take this mixture and place on a large platter or plate. Next whip all four eggs int a light hello froth in a deep flat dish like a pie dish. 

Preheat the oven to 400 degrees F. First dip the chicken chicken in the egg mixture and drench both sides. Shake the remaining egg wash off. Next dredge the egg washed chicken into the almond mixture fully coating both sides pressing the mixture onto the chicken. Place the pieces in an iron skillet with about 2-3 tablespoons of olive oil (enough to coat the entire bottom of the skillet). Place the iron skillet in the oven and bake for 20 minutes. Reduce the heat to 350 F and bake for 15 more minutes or until the crust is golden brown. Use a spatula to remove the chicken from the plan to ensure the crust does not come off the chicken. 

Bùn with Spicy Fish Sauce

Do you love Phó? Have you had a good Bún lately? 

2 carrots (rainbow, I used a purple and yellow)

1 jalapeño

1 lime

handful of cilantro 

handful of basil

2 packages of rice noodles (about 2 cups cooked)

1/4 cup roughly chopped toasted almonds

The Sauce

1 tablespoon ginger

1/4 cup Fish sauce

1 tablespoon sesame seed oil

1/2 serrano pepper (seeded)

2 tablespoons hussein sauce

Juice of 1 lime

For the sauce in a blender or mortal and pestle add the fish sauce, sesame seed oil, lime juice, ginger, hussein sauce, serrano chili seeded and blend or grind into a liquid paste. 

Using a mandolin, or a knife thinly slice the carrots, jalapeño, and toasted almonds. Stem the herbs and set aside. Cut the lime into wedges for garnishing.

In a large pot bring 4 cups of water to boil with a pinch of salt. Once the water is boiling turn off the heat and add the rice noodles. Stir to loosen the noodles and prevent from tangling. Drain the water and serve immediately. 

Place the noodles in a large bowl, place the herbs and vegetables around the side of the bowl wight eh almonds in the center. take the sauce and pour over the entire serving. mix thoroughly and serve. 

Creamy Watermelon Dressing

1 cup watermelon sliced and deseeded

1/2 avocado

1 small shallot 

juice of 1 lemon

1 tablespoon champagne vinegar

1 tablespoon extra fruity extra virgin olive oil

salt and pepper

In a blender or food processor add the watermelon, avocado, small shallot, lemon juice and vinegar. Pulse until creamy. After all large chunks are broken up add the extra virgin olive oil slowly. Season with salt and pepper to taste and pour over your favorite salad. This dressing pairs best with spinach or spring mix salads. 

Jerk Chicken with Mushroom Cream Sauce

Tired of the same chicken week after week? 

2 Chicken breasts

2 tablespoons Extra virgin olive oil

5-10 large button mushrooms

1 clove garlic 

1/4 teaspoon cinnamon

1 tablespoon jerk chicken spice blend

1/2 cup half and half

5 fresh leaves of sage

salt and pepper

In a large frying skillet heat on medium-high heat the olive oil. Place the chicken breast in the skillet and cook for about 10-15 minutes on each side until the juices run clear. Try not to move the chicken breast once it has been placed in the pan. This will give you a nice crust on each side of the breast. In the last 5 minutes of cooking dust the chicken with the jerk chicken spice blend and finish cooking. 

While the chicken breasts are cooking finely chop the garlic clove and slice the mushrooms into small pieces. 

Remove the chicken from the pan and let rest. Toss the garlic and mushrooms into the frying pan that had the chicken in it. and stir them around for about a minute until they have absorbed all the remaining olive oil and juice. Next add the half and half making sure to scrap the bottom of the pan and get all the flavors stud to it. Add the cinnamon and reduce the heat to low to a simmer. continue to stir until the rue is thick and reduced. Add the fresh roughly chopped sage and stir once more. Finish with salt and pepper to taste. 

Spoon the rue sauce over the chicken and serve. 

Eggs and Toast

4 free range large eggs

Arugula salad mix

4 slices sourdough bread

1 tablespoon butter 

3 tablespoon olive oil 

2 tablespoons Lemon flavored balsamic

salt and pepper 

Take the four slices of bread and with a basting brush, coat both sides of the bread with 1 tablespoon of olive oil and toast until lightly brown. In a salad bowl add the arugula and toss with the lemon balsamic and the remaining olive oil and put to the side. In a large skillet heat the butter up. add the egg and fry it until the whites have firmed up add salt and pepper to taste to the cooking egg. 

For assembly lay the toast on the plate top with salad and then add the egg on top. When you cut into the yolk the rich egg yolk will make a dressing for the salad. Delicious and easy. 

Honey Bourbon Apple Blueberry Pie

1 pie crust

3 green sour apples

1/2 cup blueberries

1/4 c Honey

1/3 cup honey bourbon

3 tablespoon corn starch

2 tablespoons butter

1/4 teaspoon salt

Pre-heat oven to 350 degrees. 

Lightly brown the pie crust in the oven. 

Core and slice the apples into 1/2 inch cubes. Rinse and dry the blueberries. Heat the skillet on medium heat and add the apples and blueberries. stir in the honey, butter and salt. 

Next after juice has started to form add the bourbon and cook for about 5 minuets and then stir in the corn starch 1 tablespoon at a time. after the corn starch is combined turn off the heat and let sit for about 5 minutes. Take the pie shell and put the filling in it. Place in oven on a cookie sheet and bake for 10 minutes or until the edges of the pie shell are golden brown. Finish with vanilla Ice cream. 

Spicy Brussel Sprouts

1 Lb. brussel sprouts

3 tablespoons Baklouti Green Chili Olive Oil

1 cup Grapes

1 tablespoon butter

salt and pepper to taste

Rinse and dry the brussel sprouts. Take the sprouts and cut them in to quarter pieces. In a large iron skillet heat the olive oil on high heat. Add the sprouts and sauté for 10-15 minutes stirring them so they evenly cook. The edges should start to brown. Take the grapes and cut them in half. Turn off the heat and add the grapes and salt and pepper and butter to the pan. Toss until the butter has melted and everything is combined. Serve

The Texas Cuban

Everyone loves a little spice in their life. Take a big bite of this Cuban and you won't want anything else.

1lb. Smoked Brisket thinly sliced
1 whole sourdough loaf
4 tablespoons mustard
1 teaspoon sriracha
1 tablespoon honey
Baklouti green chili olive oil
sandwich style dill pickles
8 slices cheddar cheese
8slices provolone cheese
3 roasted whole hatch green chilies
1 large red onion

In a small bowl. Mix together the mustard, sriracha, and the honey until combined.

Cut the sour dough loaf into 1/2 inch slices with a bread knife. Heat a large skillet on the stove top. brush each piece of the bread on both sides with the baklouti green chili olive oil. place on a flat surface. Spread the mustard mixture on one side of the bread. Place one slice of the cheddar cheese down. next add the sliced hatch chilies and the brisket. Next add the thinly sliced red onion and the pickles.  Add one slice of the provolone cheese on top of that and close the sandwich. place the sandwich in the heated skillet and brown both sides until the cheese is melted. 

Butternut Squash Soup

1 whole butternut squash
1 large shallot
2 cloves garlic
3 tablespoons honey
1 tablespoon Balsamic vinegar
1/2 C almond milk
6 tablespoosn Leccino Olive Oil
2 tablespoons Roasted Butternut Squash seed oil (any nut oil will work)
6 large leaves fresh sage
salt and pepper to taste



Pre-heat your oven to 450 degrees F.

Peel the butternut squash and cut it into 1 inch cubes, place in a large baking dish and cover with a pinch of salt and 2 tablespoons of Olive oil. Add the peeled shallot and peeled garlic cloves to the roasting dish as well. Roast for about 45 min or until a fork slides easily in and out of the pieces.

Remove from the oven and let cool for about 15 min. in a food processor add the cooked squash, 2 tablsp. roasted butternut squash seed oil, and the honey. pulse for about a minute. Then add the remaining olive oil, almond milk, chopped sage and balsamic vinegar to the mixture and chop until smooth. you may need to add additional almond milk based on the size of your butternut squash. you are looking for a consistency like a baked potato soup where you can insert a spoon and the spoon will be evenly coated. Add salt and pepper to taste.