Posts Tagged ‘seafood’

Mussels in White Wine Shallot Sauce

Monday, July 25th, 2016 Comments Off on Mussels in White Wine Shallot Sauce
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Mussels in White Wine Shallot Sauce

Mussels in White Wine Shallot Sauce

I met Marguerite a few years ago and have been a big fan of her weekly newsletter packed with travel information and recipes. A full description of her background appears below. Visit her website at: http://www.margueritehenderson.com/
Here is a recipe from her Friday newsletter. Thank you, Marguerite!

MUSSELS IN WHITE WINE SHALLOT SAUCE
4 -5 pounds fresh mussels, cleaned
2 tablespoons unsalted butter
2 tablespoons olive oil
1 large shallots, finely diced (about 1/4 cup)
3 large cloves garlic, minced
1 teaspoon dried thyme
pinch of saffron
2 cups dry white wine
1 cup vegetable broth
1/4 cup finely chopped flat leaf parsley
1 pound linguine, cooked “al dente”, drained

Have the mussels cleaned and ready to use. Make sure they are fresh, discarding any cracked or opened mussels.
In a large stockpot, heat the butter and oil. Saute the shallots for 1 minute, stirring often. Add the garlic, thyme and saffron. Cook 1 minute over medium heat. Add the wine , broth and parsley. Bring to a boil, add the mussels, cover the pot. Allow the mussels to cook over medium heat for 5-8 minutes just until opened, stirring often. Add the linguine to the pot. Toss well. Serve at once with additional chopped parsley on top. Serves 4-5.

About Marguerite Henderson
Marguerite Marceau Henderson embarked on her culinary career in 1980 by teaching cooking classes at a local cook store, after living in Europe for over 3 years, incorporating her love of food and wine and her degree in Elementary Education. She has gradually built a reputation in Salt Lake City for having over 28 years experience as a cooking educator, caterer, restaurateur, food writer, cookbook author, public speaker, television personality, and food consultant.
Over the past 28 years she has had a catering business feeding such personalities as President George Bush (the First), Senator Robert Dole, Martha Stewart, Robert Redford, and hundreds of clients throughout the state of Utah.
Having opened two successful restaurants, she sold the award winning and charming Cucina, a gourmet deli in the Avenues neighborhood of Salt Lake City in 2001, and began writing cookbooks, restaurant reviews for local newspapers and magazines, and back to her first love – teaching cooking classes, once again.
Marguerite authored and self published Savor the Memories, a best-selling cookbook dedicated to her Sicilian born mother, Rose Filippi Marceau, an inspiration to Marguerite’s culinary endeavors. Her much anticipated second cookbook, Small Plates – Appetizers as Meals, was released in March 2006, published by Gibbs Smith Publishing and is now in its third printing. Marguerite’s third cookbook, Small Parties – Over 100 Recipes for Intimate Gatherings, also published by Gibbs Smith, has just been released in January 2008. Marguerite is currently working on her fourth cookbook, Small Sweet Indulgences, published by Gibbs Smith with release date scheduled for Fall 2011.
Her individually developed recipes are legendary, and are created for such companies as SuperTarget, The Ruby Red Grapefruit Council, and The California Cheese Board. She recently consulted with an eating establishment in Salt Lake City called The Neighborhood Grill and Pizza, formulating new menus and recipes.

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Spanish Paella, Made Easy!

Monday, June 23rd, 2014 Comments Off on Spanish Paella, Made Easy!
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Paella, a dish traditionally loaded with clams, mussels, shrimp, chicken, lobster, and sausage, is an absolutely delicious meal, meant to share with a big, hungry group. To make it easier to prepare, I’ve decided to used chicken, sausage and shrimp for a pared down version of this spanish meal. Don’t skimp on the peppers though–this simplified Paella recipe is packed with flavor!

Paella Simplified

Spanish Paella

SIMPLIFIED PAELLA

6 slices thick bacon, crumbled into ½” pieces
8 tablespoons Spanish olive oil, divided
2 large onions, chopped
1 Anaheim pepper, seeded and chopped
1 jalapeño pepper, seeded and very finely chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
8 garlic cloves, crushed
4 cups medium grain rice
3 teaspoons kosher salt
2 32-ounce boxes organic chicken broth
1 teaspoon saffron threads
1 12-ounce bottle clam juice
1 tablespoon coarsely ground black pepper
3 ripe tomatoes, finely chopped
¼ cup fresh thyme, chopped
½ cup red wine

24 large shrimp (U-12)
1 10-ounce package frozen peas
2 tablespoons Gary’s Rub*
2 pounds boneless, skinless chicken breasts, rinsed and dried
1 pound smoked sausage
½ cup Italian parsley, chopped
1 4-ounce jar pimientos, drained
2 lemons, quartered

*Recipe in Cook the Part book, or use your favorite dry rub.

 

Prepare paella on the stove top.

Sauté the bacon until brown in large paella pan.
Remove from pan, crumble and reserve. Add a few tablespoons of 0live oil to the pan. Add onions and sauté until sweated.Add all the chopped peppers and garlic. Sauté a few minutes more until soft.

Add a bit more olive oil and then add the rice and salt. Stir until rice is nicely coated with the oil.

Heat the broth in a saucepan and slowly add to coated rice.

Moisten the saffron threads in some of the broth in a small cup for a few minutes before adding all to the paella pan.

Add the clam juice. Cover and cook rice for 10 minutes.

Add the ground pepper, chopped tomatoes, thyme, ground black pepper and wine and allow to cook until the rice is al dente, about 25 minutes, simmering on low. Avoid over-browning the rice on the bottom of the pan. (You may have to loosen it once or twice during cooking. “Soccarat,”a crust, will form on the pan bottom. This is a normal, natural part of your paella.)

Add the shrimp, peas and crumbled bacon. Cover completely with aluminum foil. Continue cooking until shrimp are completely cooked.

Grill chicken and sausage for paella.

Heat grill to medium. Sprinkle the chicken with Gary’s Rub. Grill chicken and smoked sausage until done and nicely browned. Cut sausage and chicken into bite-sized pieces. Remove meat to a platter, tent with foil and put into a warming drawer or oven until ready to add to the paella.

Finish paella.

Add chicken and sausage to paella pan. Cover and let stand 15 to 20 minutes. Top with the parsley and pimientos and garnish with the lemon wedges.

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A New Paella: Simplified

Sunday, September 2nd, 2012 Comments Off on A New Paella: Simplified
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Paella Simplified

Spanish Paella

We are big fans of this one dish peasant meal, but last weekend when we prepared this for our book club, we learned that you can simplify the dish significantly and still provide the favorite ingredients for your guests. While the dish is loaded with clams, mussels, shrimp, chicken, lobster, and sausage, I think most palates can be satisfied with a version of shrimp, chicken and sausage. It was interesting to see that everyone came back for seconds on the smoked sausage, which is the most simple of ingredients and the least costly ingredient. The next day for leftovers, we simply went to the store and purchased more sausage to add to the pot. It was a big hit on Day 2 as a result. Don’t skimp on any of the varieties of peppers, however, because the paella screams with flavor and spice from the multiple varieties of colorful peppers.

PAELLA,SIMPLIFIED

6 slices thick bacon, crumbled into ½” pieces
8 tablespoons Spanish olive oil, divided
2 large onions, chopped
1 Anaheim pepper, seeded and chopped
1 jalapeño pepper, seeded and very finely chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
8 garlic cloves, crushed
4 cups medium grain rice
3 teaspoons kosher salt
2 32-ounce boxes organic chicken broth
1 teaspoon saffron threads
1 12-ounce bottle clam juice
1 tablespoon coarsely ground black pepper
3 ripe tomatoes, finely chopped
¼ cup fresh thyme, chopped
½ cup red wine

24 large shrimp (U-12)
1 10-ounce package frozen peas
2 tablespoons Gary’s Rub*
2 pounds boneless, skinless chicken breasts, rinsed and dried
1 pound smoked sausage
½ cup Italian parsley, chopped
1 4-ounce jar pimientos, drained
2 lemons, quartered

*Recipe in Cook the Part book, or use your favorite dry rub.

Prepare paella on the stove top.

Sauté the bacon until brown in large paella pan.
Remove from pan, crumble and reserve. Add a few tablespoons of 0live oil to the pan. Add onions and sauté until sweated.Add all the chopped peppers and garlic. Sauté a few minutes more until soft.

Add a bit more olive oil and then add the rice and salt. Stir until rice is nicely coated with the oil.

Heat the broth in a saucepan and slowly add to coated rice.

Moisten the saffron threads in some of the broth in a small cup for a few minutes before adding all to the paella pan.

Add the clam juice. Cover and cook rice for 10 minutes.

Add the ground pepper, chopped tomatoes, thyme, ground black pepper and wine and allow to cook until the rice is al dente, about 25 minutes, simmering on low. Avoid over-browning the rice on the bottom of the pan. (You may have to loosen it once or twice during cooking. “Soccarat,”a crust, will form on the pan bottom. This is a normal, natural part of your paella.)

Add the shrimp, peas and crumbled bacon. Cover completely with aluminum foil. Continue cooking until shrimp are completely cooked.

Grill chicken and sausage for paella.

Heat grill to medium. Sprinkle the chicken with Gary’s Rub. Grill chicken and smoked sausage until done and nicely browned. Cut sausage and chicken into bite-sized pieces. Remove meat to a platter, tent with foil and put into a warming drawer or oven until ready to add to the paella.

Finish paella.

Add chicken and sausage to paella pan. Cover and let stand 15 to 20 minutes. Top with the parsley and pimientos and garnish with the lemon wedges.

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The Paper Boy Delivers: Parchment Paper Wrapped Salmon

Wednesday, August 22nd, 2012 Comments Off on The Paper Boy Delivers: Parchment Paper Wrapped Salmon
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Sam Wood was the main chef for our Park City dinner last night. It’s perfectly ok to turn the kitchen reigns over to your house guests and it can be great fun. Everyone pitched in with appetizers and salads as Sam took center stage with his delicious, moist salmon. He shares his recipe and demonstrates his technique in the pictures above for a wonderful dinner of Parchment Paper Wrapped Salmon. Always start with fresh, delicious salmon. This recipe ensures a moist, flavorful meal.
Parchment Paper Wrapped Salmon

Zest of 2 lemons
2 lemons, thinly sliced
1 large yellow onion, thinly sliced
salt
pepper
olive oil
3 lbs. Wild King Salmon (8 ounces per person)
parchment paper
tin foil

Cut 12” piece of parchment paper for each salmon filet.
Put about a tablespoon of oil on the paper, place a few slices of the onion and lemon on the oil, layer filet over all. Salt and pepper filet and drizzle with a small amount of olive oil. Spread a teaspoon of lemon zest over filet. Add more onion and lemon. Fold over the parchment paper making a pocket around the salmon. Then encase the entire package in foil. Repeat for each filet.

Bake in 400 degree oven for 15 minutes. Open one packet to ensure salmon is done to your liking. Bake up to 5 minutes more if required.
Unwrap and serve.

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