Publican’s Mussels in Sour Beer

Publican's Mussels in Sour Beer
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Ingredients
  1. 1 tablespoon of butter
  2. 1 tablespoon of sliced celery
  3. 1 tablespoon of sliced garlic
  4. 1 tablespoon of sliced shallot
  5. 1 fresh bay leaf
  6. 1 teaspoon of picked thyme
  7. ½ teaspoon of chili flake
  8. 2 pounds of mussels
  9. 3-4 ounces of gueuze (a sour beer available at most large wine & beer outlets)
  10. 2 tablespoons of butter
  11. 2 tablespoons of chopped celery leaf
  12. 1 tablespoon of lemon juice
  13. Salt and pepper to taste
Instructions
  1. 8-10 minutes before you want to serve, melt half of the butter in a 3 quarts sauce pot over high heat. Add celery, garlic, shallots, bay leaf, thyme, chili flake and sweat for a minute or two.
  2. Add mussels to pot and stir to incorporate the ingredients. Add the gueuze and cover pot until all of the mussels open; about 4-5 minutes. Uncover pot and stir in the remaining butter.
  3. Finish the mussels with a pinch of salt and pepper and a drizzle of lemon juice. Sprinkle the celery leafs over the top of the mussels and serve immediately with a hot, fresh baguette.
Notes
  1. Courtesy of Cheers to the Publican cookbook.
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Roasted Salmon Tacos

Roasted Salmon Tacos
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For the slaw
  1. 3/4 pound green cabbage, cored and finely shredded
  2. 1/2 seedless cucumber, unpeeled, halved lengthwise, seeds removed and very thinly sliced
  3. 1/4 cup good white wine vinegar
  4. 3 tablespoons minced fresh dill
  5. Kosher salt and freshly ground black pepper
For the salmon
  1. Olive oil, for greasing the pan
  2. 1 3/4 pounds center-cut fresh salmon fillet, skin removed
  3. 2 teaspoons chipotle chile powder
  4. 1 teaspoon grated lime zest
  5. Kosher salt and freshly ground black pepper
  6. 3 tablespoons freshly squeezed lime juice, divided
  7. 12 (6-inch) corn tortillas
  8. 4 ripe Hass avocados, seeded and peeled
  9. 3/4 teaspoon Sriracha
Instructions
  1. At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
  2. When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
  3. Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper.
  4. To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.
Notes
  1. "Cooking for Jeffrey" by Ina Garten © Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.
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Lemon Fusilli with Arugula

Lemon Fusilli with Arugula
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Ingredients
  1. 1 tablespoon good olive oil
  2. 1 tablespoon minced garlic (2 cloves)
  3. 2 cups heavy cream
  4. 3 lemons
  5. Kosher salt and freshly ground black pepper
  6. 1 bunch broccoli
  7. 1 pound dried fusilli pasta
  8. 1/2 pound baby arugula
  9. 1/2 cup freshly grated Parmesan
  10. 1 pint grape or cherry tomatoes, halved
Instructions
  1. Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
  2. Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
  3. Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.
Notes
  1. From the Barefoot Contessa at Home cookbook
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Broccoli, Cheddar and Wild Rice Fritters

Broccoli, Cheddar and Wild Rice Fritters
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Ingredients
  1. 3 large eggs, lightly beaten
  2. 1 teaspoon kosher salt
  3. Freshly ground black pepper
  4. 2 cups cooked wild-rice blend or other leftover rice
  5. 1 cup finely chopped parcooked broccoli florets, cooked
  6. 2 scallions, finely chopped
  7. ¾ cup coarsely grated sharp cheddar
  8. Butter and olive oil, for frying
Instructions
  1. Make the batter: Using a fork, beat the eggs with the salt and pepper in a bowl until combined. Add the rice, broccoli, scallions, and cheddar and stir to combine.
  2. Cook the fritters: Heat a large frying pan over medium-low heat. Once it’s hot, add a tablespoon of olive oil and a pat of butter; let them warm. Using a soupspoon, scoop about 1 ½ tablespoons of the rice mixture into the pan and lightly press the top so it flattens to about ½-inch thickness. Here’s the essential bit: keep the heat low enough so that it takes a few minutes for the undersides to brown; if you move a fritter sooner, it will fall apart easily. But once the fritters are brown, the eggs have cooked, and the cheese has melted, it’s much easier to flip and repeat on the other side. Make the rest of the fritters with the remaining rice mixture, giving it an occasional stir.
  3. Note: I make these in a seemingly small size (2 inches) because that makes them easier to flip. Larger, they’re much more fragile until the egg sets up.
  4. Do Ahead: Keep the fritters warm in the oven or eat them immediately. The fritters will keep in the ridge and reheat well; you can also freeze them. But there aren’t usually leftovers.
Notes
  1. From Smitten Kitchen Everyday cookbook
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Fresh Corn Cakes with Crab and Tomato Salad

Fresh Corn Cakes with Crab and Tomato Salad
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Ingredients
  1. 4 cups fresh corn kernels (from 4 ears corn) or thawed, frozen kernels, divided
  2. 2 large eggs
  3. ¼ cup sour cream
  4. Kosher salt and freshly ground black pepper
  5. 2 scallions, chopped (whites and greens separated)
  6. ½ cup cornmeal
  7. ¼ cup all-purpose flour
  8. ¼ cup plus 1 tablespoon olive oil, divided
  9. 1 teaspoon white-wine vinegar
  10. 8 ounces cooked, fresh crab
  11. 1 pound tomatoes (about 3 medium), cut into 1/2-inch pieces
  12. ¼ cup fresh basil leaves, torn if large
Instructions
  1. Combine 2 cups corn kernels, eggs and sour cream in a blender; season with salt and pepper and pulse to blend until smooth.
  2. Transfer to a bowl with remaining corn kernels, scallion whites, cornmeal and flour, and stir just until combined.
  3. Heat ¼ cup olive oil in a large skillet over medium-high heat. Working in two batches, spoon the corn batter into the skillet and pat to flatten into small cakes (about 1/4 cup per cake).
  4. Cook, flipping once, until golden on both sides, about 6 minutes per batch.
  5. While cakes cook, stir together remaining 1 tablespoon olive oil and vinegar; add crab, tomatoes and 2 tablespoons scallion greens to bowl and season with salt and pepper. When all the cakes are cooked, toss crab and tomatoes with basil and vinaigrette. Serve cakes topped with crab salad.
Notes
  1. Recipe from Food 52: Mighty Salads cookbook
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Savory Spring Dutch Baby

Savory Spring Dutch Baby
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Basic Dutch Baby
  1. 6 eggs
  2. 1 cup whole milk
  3. 1 stick unsalted butter
  4. 1 cup all purpose flour (or use gluten-free flour)
  5. salt and pepper to taste
  6. 2 tablespoons of Gruyere, grated
Spring Toppings
  1. 1 bunch asparagus, sliced into bite-sized pieces
  2. 1 package baby bella mushrooms, sliced
  3. 1 package cherry tomatoes, sliced
  4. 1 cup walnuts
  5. 2 tablespoons of butter
  6. salt and pepper to taste
  7. 1/2 cup herbed goat cheese, crumbled
Basic Dutch Baby
  1. Preheat oven to 425F, placing 12” cast iron pan inside oven. Place stick of butter in the cast iron pan and return the pan to the oven. Meanwhile, blend basic dutch baby ingredients, less the remaining butter, in a high-speed blender. Slowly add the remaining 2 tablespoons of butter to the mixture. Remove the cast iron from the oven and pour the batter into the hot pan, bake for 25 - 30 minutes, making sure not to open the oven door the first 20 minutes.
  2. Spring Toppings
  3. In a hot skillet, add butter and mushrooms. Bring the heat down to medium-high and cook until tender and just golden. Add the asparagus and cook until just tender. Salt and pepper to taste.
  4. Final Touches
  5. When the Dutch Baby is cooked, top it with the vegetables, and walnuts, top with goat cheese. Slice, Serve and Enjoy.
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Pepper, Bacon, and Sweet Potato Frittata

Pepper, Bacon, and Sweet Potato Frittata
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Ingredients
  1. 6 ounces thick cut bacon
  2. 2 large potatoes, one sweet and one Yukon gold or Red, cut into small dice
  3. 1 each, yellow, red, and orange pepper, small dice
  4. 1 onion, small dice
  5. Salt & Pepper
  6. 6 ounces arugula
  7. 9 large eggs
  8. 1 cup heavy cream
  9. 1/3 cup finely grated Parmesan Cheese
  10. 3 ½ ounces Goat cheese, crumbled (if desired)
Instructions
  1. Preheat the oven to 425 degrees.
  2. In a large 12-inch skillet, add bacon, rendering fat and crisping bacon. Remove bacon, cool, chop and set aside. To the skillet with the bacon fat, add the potatoes, peppers, and onions. Sauté until translucent, about 10 minutes, seasoning with salt and pepper as you go. Add arugula and sauté until just wilted.
  3. Place the eggs, cream, and Parmesan in a bowl and whisk together to combine. Pour the egg mixture over the potato mixture. Cook the frittata at medium heat for about 10 minutes or until the egg is just about set around the edges.
  4. Top with goat cheese if using and transfer skillet to the oven for final 10-12 minutes to set and brown.
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Strawberry Rhubarb Jam

Strawberry Rhubarb Jam
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Ingredients
  1. 2 cups sliced rhubarb
  2. 1 cup fresh strawberries
  3. ¾ cup sugar
  4. 2 tablespoons lemon juice
  5. 1 tablespoon cornstarch
  6. 1 tablespoon water
Instructions
  1. Add rhubarb, sugar and lemon juice to pressure cooker, stir to combine. Set pressure cooker.
  2. Stovetop Pressure Cooker: High 3 minutes / 10-minute release
  3. Electric Instant Pot: Pressure Cook / High / 5 minutes / 10-minute release
  4. Dutch oven, stove top: about 25-30 minutes
  5. In a small bowl, whisk together the cornstarch and water. Add to pressure cooker pot after the rhubarb has cooked and the pressure released. Bring to a boil using the sauté function for electric or medium high flame if stove top, stirring constantly. Jam should thicken. Stir in berries and remove from heat. Jam will continue to thicken as it cools.
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Orange Honey Butter

Orange Honey Butter
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Ingredients
  1. 3 sticks of unsalted butter, softened
  2. 1 teaspoon salt
  3. 2 tablespoon honey
  4. The zest of one orange (zest this before juicing into the berries in the parfait)
Instructions
  1. Combine all ingredients in a bowl and stir to combine. Taste and adjust for flavor
  2. Butter can be stored in the refrigerator or freezer. Wrap in parchment, twist on each end, and store in a ziplock bag.
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Buttermilk Biscuits

Buttermilk Biscuits
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Ingredients
  1. 2 cups flour
  2. 1 teaspoon salt
  3. 4 teaspoons baking powder
  4. ½ teaspoon cream of tartar
  5. 1 tablespoon sugar
  6. 1 stick butter
  7. 2/3 cup buttermilk
Instructions
  1. Preheat oven to 400 degrees.
  2. Line 2 baking sheets with parchment paper and set aside. In a large bowl, combine the flour, salt, baking powder, cream of tartar, and sugar.
  3. Using a box grater or hand-held grater, grate the butter into the flour mixture. Alternately, use a fork, your fingers, or a pastry cutter to mix the butter into the flour mixture. Combine until the mixture resembles coarse meal.
  4. Make a well in the center and add the buttermilk, combining until just incorporated. The mixture will be crumbly. Turn out the dough onto a lightly floured surface. Use your hands to lightly press together until the dough is 3/4-inch thick.
  5. Using a 2-inch round biscuit or cookie cutter, cut out rounds and transfer them to the prepared baking sheet. Rework the remaining scraps of dough to cut out more rounds until all the dough has been used.
  6. Brush biscuits with heavy cream and bake until golden brown, 10-12 minutes.
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