Mussels, Shrimp, and Chorizo in Garlic, White Wine, and Butter Sauce

Recipe for Mussels, Shrimp, and Chorizo in Garlic, White Wine, and Butter Sauce

I think if you love to cook and have been doing it for a while, you develop an instinct for how food should be prepared, even if it's a food you don't really like. Case in point, I'm not a fan of custardy deserts; however, I can bake what I've been told is a right tasty pumpkin pie. Mussels is another one of those foods that I don't care for.  I've tried to like them, I really have, like three or four times in different preparations, but I'm simply not fond of the texture of mussels. However, I absolutely love the flavor of the broth you get when you prepare them, and my beloved hubby does indeed like mussels. So this recipe is for both of us. It has mussels, a very rich-flavored broth, and shrimp for the non-mussel-lover.

As with most of my recipes the proportions are merely guidelines.  Adjust the amounts to your taste.

Ingredients:

Olive oil to coat the skillet
Spanish chorizo, 6 to 10 ounces (we like Goya brand), halved or quartered lengthwise, and sliced
1/2 cup butter (1 stick)
1 small red onion, diced
1 bell pepper, diced
1/2 bulb fennel, white part, diced (you could also use some of the green fronds for garnish)
2 tablespoons smoked paprika
1 large or 2 small tomatoes, diced
Bulbs of 1 head of garlic, minced
1/2 of a .750 ml. bottle white wine, such as Pinot Grigio
20 mussels, cleaned (discard any that are open and don't close when you tap on them)
10 shrimp, peeled except for tail, and deveined

Heat skillet on medium-low.  Add enough olive oil to coat the skillet.  Add the chorizo and cook gently, stirring frequently, to let the chorizo release some of its fat and red color.

Increase the heat to medium, add the butter, and stir until melted.

Add the onion and bell pepper and stir until translucent.

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Add the fennel and smoked paprika and cook for a few minutes.

Add the tomato.

Add the garlic and cook, continuing to stir frequently, for several minutes.
 

 Add the wine.

Bring to a simmer and reduce by about half.

 Add the shrimp and mussels.

Reduce the heat to medium-low, cover with a lid, and let the seafood simmer/steam for 5 minutes.  Remove the lid and check for doneness.  If the mussels are open and the shrimp is pink, it's done; if not, replace the lid and let it continue to simmer/steam for up to 5 more minutes.  Discard any mussels that don't open.

Serve with plenty of crusty bread to sop up the juices.

Ceviche De Mi Suegra (My Mother-in-Law's Ceviche)

This yummy, easy ceviche is my mother-in-law Cuqui's recipe.  It's light and fresh, and it smells and tastes like a day at the beach.

1 lb. filets of Basa or other firm, mild-flavored fish
enough lime juice to cover fish, juice of about 8 limes
2-4 finely diced jalapeno peppers, to taste
1 small red onion, finely diced
1 bunch of cilantro, roughly chopped

Since ceviche is not technically cooked, but chemically cooked by the lime juice, be sure to select the freshest fish possible.  Cut the fish into bite-sized pieces.  In a shallow dish place the fish, cover with lime juice, and sprinkle with the jalapeno, onion, and cilantro.

Refrigerate the ceviche and let it marinate for at least 1 hour before serving. 

Ramp and Sausage Risotto

A couple weeks ago I found wild ramps at Central Market.  If you watch some of the cooking shows like Top Chef you've heard chefs praise these tasty little oniony garlicky lovelies.  It was only the second time I'd even seen them, and I'd never tasted them before.  Through the magic of the iPhone Epicurious app, I found this recipe while I was still in the store, and purchased the ramps and other ingredients.  This was my first taste of wild ramps, totally yummy, and my first time to make risotto, also totally yummy!


Ramp and Sausage Risotto


Bon Appétit
April 2009

by The Bon Appétit Test Kitchen

Yield:  Makes 4 servings

Ingredients:

2 tablespoons (1/4 stick) butter
1/2 pound hot Italian sausages, casings removed
12 ramps, trimmed; bulbs and slender stems sliced, green tops thinly sliced
1 cup arborio rice
1/2 cup dry vermouth
3 cups (or more) low-salt chicken broth
1/2 cup freshly grated Parmesan cheese plus additional for passing

Preparation:

Melt butter in heavy large saucepan over medium heat. Add sausage. Cook until no longer pink, breaking up with spoon, about 5 minutes. Add sliced ramp bulbs and stems. Saute´ until almost tender, about 2 minutes. Add rice and stir 1 minute. Add vermouth. Simmer until liquid is absorbed, about 1 minute. Add 3 cups chicken broth, 1 cup at a time, simmering until almost absorbed before next addition and stirring often. Continue cooking until rice is just tender and risotto is creamy, adding more broth if dry and stirring often, about 18 minutes. Mix in green tops and 1/2 cup grated Parmesan cheese. Season risotto to taste with salt and pepper. Serve, passing additional grated cheese separately.


Kearby's Notes:  I added the chicken broth more slowly than the recipe instructs and took longer simmering it into the rice.  I used store-bought low-sodium chicken broth, but would definitely use homemade chicken broth if I had it.  Risotto necessarily takes a long time to prepare, all of it hands-on, but it's really easy, just slowly adding broth and stirring frequently.  Next time I make risotto I want to try a meatless recipe so the delicate, creamy flavor of the rice can shine through more.

Brining Chicken

Poultry when brined before cooking is transcendent.  Regardless of the cooking method you plan to use for your chicken or other poultry, soak it in a brine before cooking for amazing results.  You'll get a tender, flavorful, and juicy bird. 

The simplest brine is nothing more than water, salt, and sugar.  There are plenty of recipes that call for brining your chicken in a stockpot or other large container placed in your refrigerator.  I have very limited space, so here's my space-saving brine:

Simmer the following just until the solids dissolve:

1 quart water
1/2 cup kosher salt
1/4 cup sugar

Also needed:

Ice cubes

When the salt and sugar dissolve, remove from the heat and let the brine cool to room temp.  Rinse your chicken and put it in a heavy-duty gallon ziplock bag.  Add the room temp brine and enough ice cubes to fill the bag (and chill everything), press out the air, and seal the bag.  I always put the whole thing in a second bag and seal it also (trust issues).

Put the ziplocked brined chicken on a platter or storage container and place it in your fridge or in an ice-filled ice chest for 2 to 24 hours before cooking, less time for boneless skinless chicken parts and more time for a whole chicken with skin.

This brine works beautifully with whole chicken or chicken parts.  Trust me, if you've never tried brining your chicken before preparing it, you'll thank me.  Brining turns budget food into gourmet!!!

Sesame-Soy Meatballs

Pictures don't do justice to these succulent meatballs.

Gordon prepared these yummy meatballs based on a recipe in the budget cooking section of Cooking Light Magazine.  They were absolutely delicious, and if you have a reasonably well stocked pantry they are indeed very budget conscious.

Note:  To keep recipes budget friendly, make substitutions when necessary.  We didn't have any chile paste (sambal oelek) on hand, so Gordon substituted sriracha chile sauce (you know, the Rooster sauce with the green plastic top).

Sesame-Soy Meatballs

1/2 cup minced green onions
2 tablespoons brown sugar
3 tablespoons lower-sodium soy sauce
2 tablespoons dark sesame oil
1 tablespoon chile paste (such as sambal oelek)
1/4 teaspoon salt
6 garlic cloves, finely minced
1 pound ground sirloin or other ground beef
Cooking spray

Preheat the oven to 400 degrees.

Combine green onions, brown sugar, soy sauce, sesame oil, chile paste, salt, and garlic in a large bowl.  Add beef and mix gently to combine.

With moist hands, shape beef mixture into 20 (1 1/2-inch) meatballs.

Heat a large cast-iron skillet over medium-high heat.  Add half of the meatballs to the pan.  Cook 4 minutes, turning to brown meatballs on all sides.

Arrange browned meatballs in a single layer on a jelly-roll pan coated with cooking spray, or if using a higher-fat ground beef arrange browned meatballs on a baking rack set over a jelly-roll pan coated with cooking spray (so that more of the fat can drain off during the baking).

Bake meatballs at 400 degrees for 7 minutes or until done.

When Life Gives You (Meyer) Lemons ...

I have the good fortune to have several Central Markets and Whole Foods Markets nearby, so springtime is Meyer lemon time!  Try these recipes for preserving lemons.  On the left, Moroccan Preserved Lemons from David Lebovitz's blog.   On the right, Lemon Confit, from Michael Ruhlman's Charcuterie.  I haven't used the Moroccan lemons in a recipe yet, but they smell fabulous.  I have used the confit'ed lemons in several recipes and they're a yummy addition to chicken marinades and pork loin stuffings.  They add a really unique, bright flavor.

RIP Robert Rives

On Ash Wednesday, the life of my beloved cousin (in-law) Robert came to an end far too soon, leaving an empty spot in the hearts of all who knew him.  If you're a praying person, please offer up a prayer for Rob's family, friends, and his fiancee and my dear friend Amy.

If you suffer from depression, I beg you to see a doctor or counselor for help.  Please don't suffer in silence.  There is treatment and medication; you don't have to feel hopeless.  I wish no one else would ever have to experience the heartache that Robert's family and friends are now experiencing from this tragic loss.

Robert's Obituary:

Robert Kenneth Rives, born in Elkhart, Indiana on June 27, 1974, passed away on March 9, 2011. He is survived by his grandfather, Chester A. Adams, his parents, William Kenneth Rives and Malinda Land Rives, his sisters, Kimberly Rives Miers and Jennifer Leigh Chandler, his brothers-in-law, Harris Wood Miers III and James Scott Chandler, his nieces, Megan Leigh Miers, Brooke Armstrong Chandler and Harper Leigh Chandler, his nephews, Harris Wood Miers IV ("Dru") and William Wyatt Chandler, his fiancé Amy Stover, many extended family members and friends. Robby was Director of Operations for Miers Group, LLC. He attended Cistercian Preparatory School, graduated from Duncanville High School in 1992 and attended The University of Texas at Arlington. Intellectually and musically gifted, Robby possessed a contagious sense of humor and indescribable strength. He loved music, the Texas Rangers, current events and above all else his family. Services will be held at The Episcopal Church of the Incarnation, 3966 McKinney Ave., Dallas, at 2pm, on Saturday, March 12, 20011. Graveside service will be at Laurel Land Cemetery in Dallas. In lieu of flowers the family asks that you donate to the Rives Education Fund at Bank of America, 5500 Preston Road, Ste B, Dallas, TX 75205, 214-559-6476. Pall Bearers are Chris Cash, Chris Dearborn, Jerrod Escalante, John Stamey, Joey Stewart and Dean Weaver. Honorary Pall Bearers are Derrek Adams Michael Ballew, Scott Chandler, Alli Dearborn, Harris Wood Miers III, Harris Wood Miers IV ("Dru") and Gordon Rives Jr. Ushers are Andy Gambrell, Pete Griffith, Matthew Allen, and Chris Bomberger.




Rives Education Fund: 
http://www.facebook.com/pages/Rives-Education-Fund/169752313075933?sk=wall#!/pages/Rives-Education-Fund/169752313075933