Grilled Mussels with Mango Salsa

Great and easy and delicious. I grilled New Zealand green mussels and served them with a spicy mango salsa.

Chorizo, Cannellini Bean Pasta

My sister was on vacation and brought back this delicious Chorizo, instead of having it with crackers, I made it with fusilli, beans, it was delicious. All I did was saute onion with the chorizo, added a can of beans, then added it to the cooked pasta, that I topped with a tomato sauce and grated parmigiano cheese. This was different but really yummy!

Grilled Pork Chops w/ Compond Butter

I love grilling and do so as much as I can weather permitting, even in the winter. Today, I made brined pork chops with a wonderfull compond butter. I use natural charcoal which make the food taste wonderful (don't use that chemical stuff). Anyway the recipe is easy, you can adjust as you wish with seasoning, but here is a recipe for those that wish.

I used:

4 center cut pork chops with bone in

2 scallions, chopped

1 garlic, minced

1/2 cup of cilantro, minced

salt & pepper

100 grams (3 oz) unsalted butter, softened

1 teaspoon corainder seeds

1/3 teaspoon of chili flakes, more if you like the heat

1/2 teaspoon of paprika

olive oil

1. I used a pestel and mortar to combine the scallions, garlic, cilantro sat & pepper, butter, corriander seeds, chili flakes and paprika, you can use a food processor. Mash it all up

2.I brined the pork chops overnight. Take the pork chops and dry them off, salt & pepper them and rub a little olive oil on both sides of the chops.

3. Get the grill hot, I use charcoal and grill the chops, when finished, spread the butter mixture over the chops. These are moist and really delicious!

Really easy and delicious! I served grilled eggplant and grilled poatatoes

Fava Bean Pesto on Crostini with Mozzarella

I just love fava beans and pesto, so here is my version of fava bean pesto on crostini with mozzarella and arugula. The arugula and mint are from my garden. This is very easy to make, I love my pestel and mortar but you could use a food processor (try the pestel and mortar, you will love it). Taste as you go with salt and pepper. I used:

2 cups of cooked and shelled fava beans

1/2 cup of freshly grated romano cheese, you may need more, it's to your taste

3 tablespoons of extra virgin olive oil, you want the consistency to be smooth like a basil pesto

salt and pepper to taste

4 fresh mint leaves

1 garlic clove cut in half

french ficele bread, cut about 4 or however many you want and toast the bread and rub the garlic while it is hot
In you mortar put the fava beans and begin to mash the beans with the pestel, this takes a few minutes, it will begin to mash quickly, add some of the grated cheese and mix that in, then salt & pepper and some olive oil. Adjust to your taste, but be sure to make it so that it is smooth.

Toast the crostini and while hot rub the garlic over the bread

Take the crostini and place about a large teaspoon or more to cover the bread, break up the mozzarella and add that on top, and finish with a nice topping of arugula.

Remember that it's all about taste so taste as you go.....enjoy!

4th of July

What a great weekend in NH, with the family. Weather was awesome. My dad always made these Shitake mushrooms with serrano and scotch bonnet peppers, and of course I had to make my home made rustic Italian bread. We all love this dish and eat the bread with the shitakes, you will love it also

For the Mushrooms:

1 1/2 lb ( 680 g) shitake mushrooms, remove the stems

6 serrano (you can also use habanero peppers if you wish), split the peppers in half

2 tablespoons extra virgin olive oil to begin with, you will use more

salt & pepper to taste

Serves 4

In a heavy bottom pan, add about 2 tablespoons of olive oil, the shitake and peppers. Stir and add salt & pepper. You will have to had some more olive oil, so about another 2 tablespoons (you can add what you want); cover and let cook over medium heat for a few minutes. When the mushrooms are tender remove to a nice dish and add some more olive oil. Have the bread with this dish to absorb the wonderful oil.

PS, the bread recipe is on my blog, if you need it please let me know and I will get it to you.

Chicken Piccata with capers and lemon

A really quick and easy dish for those who are on the run. Pounded out chicken breasts dredged in seasoned Wondra flour,pan seared and deglazed with chicken stock, lemon zest and juice and capers.
let me know if you want the recipe

Stuffed Boneless Pork Roast with Chipolte Mustard

I haven't posted anything in a while, but have been cooking a lot. Anyway, last night made a stuffed pork roast with chevre cheese, rosemary & bacon. It was yummy. I used a Chipole Mustard for a sauce.
Ingredients:
1 small log of chevre
Rosemary, minced
Bacon, 0.5 lb (230 g), cooked and cut into small pieces
Salt & Pepper
Olive oil
Twine
1. Combine the chevre, rosemary, bacon. Butterfly the pork roast and season with salt & pepper, and add the chevre mixture.
2. Roll the pork and tie with the twine, rub the meat with the crushed rosemary, salt & pepper and olive. Place on a rack and don't forget to add water to the bottom of the pan and add a few bay leaves.
3. Place into a 375 F (190 C) oven and remove when the internal temperature of the meat is 145 F( 63 C). Let it rest for a about 5 minutes.
Enjoy, it's moist and delicious