INGREDIENTS
2 lbs. Island Gold Mussels
2 oz white wine
1 clove garlic (chopped)
2 tbsp. onion (chopped)
Place wine, garlic, onion and mussels in saucepan,
cook on high for 5 to 6 minutes or until mussels
open. Serve with melted butter (optional) or over spaghetti.
From: http://www.peaqua.com/pdf/Mussels/steamed_wine_mussels.pdf
2TB oil
2/3C onion (diced)
1/4C green pepper
1clove garlic
1C tomata sauce
2TB chili powder
1/2tsp oregeno
Saute veggies
stir in sauce + spice/herb
Fill tortillas, place in pan, cover with sauce, bake 15min at 300, then add cheese on top.
From Everyday Food, 4/11
1 onion, sliced (or diced)
2 garlic cloves, smashed
4 pounds beef brisket, trimmed.
2 cups chicken broth.
Combine onion and garlic in crockpot.
Season beef with salt and pepper. Place fat side up in crockpot. Add broth. Cook for 6 hours on high.
Remove beef and slice thinly.
Serve with onions and cooking liquid.
From everyday food
– 2 tbsp oil
– 4 boneless skinless chicken thighs (40-48 oz)
– 1 medium onion, chopped
– 1 garlic clove, minced
– 1 tsp freshly ground cumin
– 3 tbsp jamaican curry powder
– 1/2 tsp dried thyme
– 4 carrots, thinly sliced
– 1 can (13.5 oz) coconut milk.
– 1 package (10 oz) frozen peas, thawed
In a large dutch oven, heat oil over medium-high. Season chicken with salt/pepper. Brown in 2+ batches, 3-4 mins a side. Move chicken to a plate.
Reduce heat to medium. Add onion, garlic, cumin curry, thyme, and 1/2 cup water. Cook until onion is soft, stirring frequently.
Add carrots and coconut milk, 1/2 cup water, chicken and juices. Bring to a boil, reduce to a simmer, cover partially and cook until chicken is done (160) and carrots are soft, about 10 minutes.
Stir in peas and serve over rice.
– 1 large leek
– 1 tbsp olive oil
– 4 pounds pork spare ribs, cut into 4 sections
– 2 large carrots, coarsely chopped
– 2 celery ribs, minced
– 1 cup dry white wine
– 2 tbsp unsalted butter
– 1 medium onion, halved and thinly sliced.
– 2 tbsp all purpose flour.
Preheat over to 350.
Halve leek and rinse thoroughly. Dry well and coursely chop.
In a large dutch over, heat oil over medium high.
Season ribs with salt and pepper. In batches brown ribs. Move roves to a plate.
Add leek, carrots, and celery to pot. Cook, stirring frequently, until softened. Add wine, bring to simmer, and reduce by half.
Return ribs to pot and cover with water by 2 inches. Bring to boil, cover, then move to over.
Cook until meat is falling off bones, about 3.5 hours. Move ribs to baking sheet and strain liquid into a heat proof container. When ribs are sufficiently cool, shred meat, discard fat and bones.
In a medium sauce pan, melt butter over medium. Add onion and cook until soft. Stir in flour to coat. Cook flour for a minute or two, but don’t brown. Slowly whisk in cooking liquid and simmer until thickened.
Add pork to sauce.
Serve with rice or polenta.
– 2 tbsp unsalted butter
– 5 medium yellow onions, halved, then sliced under 1/4 in.
– 1 tsp coarse salt
– 1 tsp sugar
– 8-9 oz. wide egg noodles (or pappardelle)
– 2 tbsp olive oil
– 1/4 cup lemon juice
– 1/2 cup parsley.
In a heavy (but not too large) pot, melt butter over medium high. Add onions and salt. Cook until softened and just beginning to brown.
Reduce heat to medium. Add sugar and cook, stirring often, until deep golden brown with a jam like consistency. Let cool completely.
Cook pasta.
In a large skillet over medium high, heat oil. Add onions and garlic and cook until garlic is fragrant.
Remove 1.5 cups of pasta water and add to skillet. Cook, tossing occasionally, until liquid reduces to create a sauce to coat pasta.
Add lemon juice and toss with pasta. Serve topped with parsley.
from http://www.muddy-creek-creations.com/2011/01/spice-rubbed-fish-with-lemony-rice.html
and Everyday Food, Jan/Feb 2011
Serves 4
1 tablespoon unsalted butter
1 small onion minced
1 garlic clove minced
1 cup basmati (or white) rice
1 tablespoon lemon juice
Zest from 1 lemon
2 cups chicken broth
1 pounds of a firm white fish (cod) cut into 4 pieces
2 teaspoons of spice rub
In a medium skillet (yes, skillet, fish will later be added) heat butter over medium heat, add in onion and garlic cook and stir until softened. Stir in rice and cook for another minute, then add in lemon juice, lemon zest, and water, bring to a boil then cover and simmer for about 13 minutes.
While rice is cooking prepare spice rub for fish
2 tsp coriander
1/2 tsp ginger
1/2 tsp paprika
1/4 tsp ground cumin
dash ground pepper
rub onto one side of fish, set aside until ready to cook
After 13 minutes lay fish close together on top of rice put the lid back on and cook for another 7 minutes until rice is tender and fish is opaque.
Preheat over to 400 deg. In a large dutch over or heavy pot, heat 1 tbsp oil over high. Season chick on both sides with salt and pepper. In batches add chicken, skin side down, and cook until skin is golden and crisp, about 7 minutes. Flip chicken over and cook 3 minutes more. Transfer chicken to plate.
Pour off all but 1 Tbsp fat from pot and reduce heat to medium-high. Add onion and cook until translucer, about 5min. Add garlic and cook, stirring, until fragrant, about 1 min. Add tomatoes and season with salt and pepper. Cook until beginning to break down, about 3 min. Stir in vinegar and return chicken, skin side up to pot. Bring liquid to a boil. Transfer pot, uncovered, to oven and bake until chicken is cook thhrough, about 30 min.
Meanwhile in a medium saucepan, heat 1 teasp oil over medium high. Add carrots and cook until slightly softened, about 3 minutes. Add orzo, tossing to coat. Add 1 3/4C water and bring to a boil. Reduce heat to low and cover. Cook until water is absorbed and orzo is tender, about 15 min. Remove from heat, fluff pilaf with a fork.
Serve.
Boyd Recipes 