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.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Flank Steak Lettuce Cups with Lime-Hoisin Dressing

Flank Steak Lettuce Cups with Lime-Hoisin Dressing
Serves 8
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For the Steak
  1. 2 (1 ½ - 1 ¾ lb.) flank steaks, each cut crosswise into 3 pieces
  2. 1 medium yellow onion
  3. 4 garlic cloves, smashed
  4. 1 (2”) piece fresh ginger, quartered
  5. 1 star anise
  6. 3 whole cloves
  7. 1 cinnamon stick
  8. salt
For the Salad
  1. 2 tablespoons fresh lime juice, plus lime wedges for serving
  2. 4 teaspoons fish sauce
  3. 4 teaspoons hoisin sauce
  4. 1 teaspoons sriracha, plus more for serving
  5. salt
  6. 6 scallions, thinly sliced (1/2 cup)
  7. 1 cup fresh cilantro leaves, plus more for serving
  8. 1 cup fresh mint leaves, plus more for serving
  9. butter lettuce leaves, for serving
Instructions
  1. Cook the steak: In a large pot, combine the steak, onion, garlic, ginger, star anise, cloves, and cinnamon stick. Cover the steak with at least 2” of water. Bring to a boil, reduce the heat to med.-low, and simmer, skimming off any foam, until the beef pulls easily with a fork, about 40 minutes. Let it all cool to room temperature.
  2. Transfer the steak to a bowl and finely shred the meat, discarding any fat. Add ½ c. of the cooking liquid, season with salt, and let stand for 5 min. Strain the remaining cooking liquid and refrigerate for another use.
  3. Prepare the salad: In a small bowl, whisk the lime juice with the fish sauce, hoisin sauce, and 1 tsp. of Sriracha. Pour the dressing over the beef and toss. Season with salt and add the scallions, 1 cup cilantro, and 1 cup of the mint to the salad and gently toss.
  4. Arrange the beef salad on a platter with tongs. Arrange the lettuce leaves and the additional herbs and lime wedges on another platter and serve with Sriracha on the side.
Notes
  1. From Modern Potluck by Kristin Donnelly
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Butternut Squash Hummus

Butternut Squash Hummus
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Ingredients
  1. 1 1/4 pounds butternut squash, peeled and 1-inch-diced
  2. 3 tablespoons good olive oil
  3. 1 teaspoon ground cinnamon
  4. Kosher salt and freshly ground black pepper
  5. 1 (15.5-ounce) can chickpeas (2 cups), drained with liquid reserved
  6. 1/2 cup plain whole-milk Greek yogurt
  7. 1/4 cup tahini (sesame paste)
  8. 1/3 cup freshly squeezed lemon juice (2 lemons)
  9. 4 teaspoons minced garlic (4 cloves)
  10. 1 teaspoon Sriracha
  11. Pure Grade A maple syrup, for serving (optional)
  12. Toasted pita bread, for serving
Instructions
  1. Preheat the oven to 400 degrees.
  2. Place the butternut squash on a sheet pan and drizzle with the olive oil. Sprinkle with the cinnamon, 2 teaspoons salt, and 1 teaspoon pepper. Toss with your hands and spread the squash out in one layer on the pan. Roast for 25 minutes, until tender, and set aside for 15 minutes to cool.
  3. Reserve 1/4 cup of squash for the garnish and transfer the rest to the bowl of a food processor fitted with the steel blade. Add the chickpeas, yogurt, tahini, lemon juice, garlic, Sriracha, 1 tablespoon salt, and 1 teaspoon pepper and pulse until coarsely processed but not pureed. Add 1/4 cup of the reserved chickpea liquid and pulse a few times to combine. If the hummus is too thick, add more liquid a few tablespoons at a time. Taste for seasonings, transfer to a serving bowl, garnish with the reserved butternut squash, drizzle with maple syrup, if desired, and serve at room temperature with toasted pita bread.
Notes
  1. From "Cooking for Jeffrey" by Ina Garten © Clarkson Potter 2016. All rights reserved.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Quick-Sautéed Shrimp with Sweet Toasty Garlic

Quick-Sautéed Shrimp with Sweet Toasty Garlic
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Ingredients
  1. 1 pound large peeled, deveined but tail on raw shrimp
  2. 6 cloves garlic, minced
  3. 2 tablespoons grapeseed oil (or olive oil)
  4. 1 teaspoon salt
  5. 1 lime zested and juice
  6. 1 large chipotle in adobo, seeds and ribs removed and minced
  7. 3 tablespoons chopped cilantro
Instructions
  1. Heat a large nonstick sauté pan over high heat. Add the oil. When oil is hot, add the shrimp, salt and garlic and sauté, stirring often.
  2. When shrimp are almost done, add the lime zest, juice, chipotle and cilantro. Sauté a minute more until shrimp are done. Remove from heat.
Notes
  1. Sautéing requires very high heat and very little fat. Great for shrimp or sea scallops. A wok works great, otherwise a large skillet so you can move the fish around.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Thai Chicken Flatbread

Thai Chicken Flatbread
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Ingredients
  1. 2 tablespoons Olive oil
  2. 1/2 pound Chicken Breast - boneless skinless cut into chunks
  3. 4 Green Onions - chopped
  4. 1 Carrot - shredded
  5. 1/2 cup Mushroom slices
  6. Jade Mekong Ginger Sauce
  7. Naan flat bread or your favorite prepared pizza crust
  8. 2 cups Mozzarella cheese
  9. 2 tablespoons chopped Peanuts
  10. 4 tablespoons chopped Cilantro
Instructions
  1. Preheat oven to 400.
  2. Heat oil in skillet and cook chicken cubes until cooked through - about 6 minutes. Season with 2 T Mekong ginger sauce, salt, pepper, add green onions, mushrooms and cook another few minutes.
  3. Spread a thin layer of Mekong sauce over the Naan bread. Top with chicken mixture, a generous amount of cheese, shredded carrots and a few more green onions. Cook flatbreads for about 8 minutes or until cheese is bubbly. Serve with cilantro and chopped peanut garnish.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Marcel’s Cheese Fondue

Marcel's Cheese Fondue
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Ingredients
  1. 1 ½ tablespoons cornstarch
  2. 1 tablespoon lemon juice
  3. 1 cup Dry white wine (Pinot Grigio, preferred)
  4. 1 garlic clove, smashed
  5. 1 pound Raclette Mountain cheese (Marché)
  6. ½ pound Cave Aged Emmental cheese (Marché)
  7. 1 tablespoon Kirsch
Instructions
  1. In a small bowl, whisk the cornstarch with the lemon juice and 2 tablespoons of the wine.
  2. Place the remaining wine and garlic clove in a saucepan and bring to a simmer over moderate heat.
  3. Shred the cheeses.
  4. Slowly whisk in the cornstarch mixture and simmer, whisking constantly, until slightly thickened (1 min).
  5. Reduce heat to low and add the cheese in handfuls, whisking constantly, until each addition is melted. Whisk until the fondue is smooth. Stir in the Kirsch. Serve in a fondue pot.
  6. Serve with: crusty bread, raw or roasted vegetables, thinly sliced apple or pear, cooked potatoes, sliced salami…
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Beef Taco Dip

Beef Taco Dip
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Ingredients
  1. 1 pound ground beef
  2. 1 tablespoon Till's Sassy Rub
  3. 1/2 teaspoon pepper
  4. 1 teaspoon salt
  5. 1 teaspoon oregano
  6. 1/2 teaspoon garlic powder
  7. 4 ounces cream cheese
  8. 2 cups shredded cheese
  9. 1/4 can beer
  10. 1/2 cup salsa of choice
  11. 1/4 cup milk
  12. green onions chopped for garnish
Instructions
  1. In a medium hot skillet brown the ground beef with all of the dry spices. Drain any excess fat. Next use the beer to de-glaze the pan and cook 3 minutes. Add salsa. Slowly add in the cream cheese, milk and shredded cheeses. Stir until all are blended. Serve hot with green onion garnish, chips and other fun dipping favorites!
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Panamanian Garbanzos with Kale Pita Pockets

Panamanian Garbanzos with Kale Pita Pockets
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Ingredients
  1. 1 Pouch Fillo’s Garbanzos with Panamanian Red Sofrito
  2. 1 Packed cup of baby kale
  3. 2 Whole wheat pita pockets
Instructions
  1. Pour contents of Fillo’s pouch into a small pot and warm over medium heat. Add kale until wilted. Stir through. Fill split whole wheat pita halves with mixture and serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/