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.