What’s Cooking? Beer-Braised Mussels Recipe (FOX 5 Washington D.C.)
What’s Cooking? Beer-Braised Mussels Recipe
Written on June 10, 2008 | Posted in Recipes | Leave a comment
What’s Cooking? Beer-Braised Mussels Recipe
Rose Lock, chef at Bacchus Wine Bar, in the Octagon, Dunedin, provides the recipe for her Mushroom and Cauliflower soup. Melt butter on a low heat and add the four onions that have been finely diced. Simmer, stirring occasionally, until the onion is mostly cooked. It will take 15 to 20 minutes.
ABSINTHE SLIDERSYields about 12 2-ounce slidersHawaiian sweet rolls, which are available at local supermarkets, are a perfect size for these burgers. For his patties, Absinthe chef Jamie Lauren suggests grinding 4 parts chuck to 1 part fatback and 1 part steak trimmings.
Sliders with gruyereMakes 8 slidersBacar executive chef Robbie Lewis says these are best served with a side of ketchup, whole grain mustard and a housemade pickle.
MOROCCAN CHICKEN SKEWERS WITH COUSCOUSServes 61 small onion, quartered¼ cup fresh lemon juice¼ cup extra-virgin olive oil2-inch piece fresh ginger, peeled and sliced4 cloves garlic2 tablespoons ground cumin1 tablespoon caraway seeds1 tablespoon sambal oelek or ½ teaspoon crushed red
This recipe is from “Betty Crocker Healthy Heart Cookbook,” by Roger S. Blumenthal and Juli Hermanson (Wiley, 2005, $24.95).
This recipe calls for fillets of mahi-mahi, but it can be just as easily adapted for halibut, swordfish steaks, shrimp, salmon steaks or fillets, chicken breasts or kabobs, beef brisket, pork tenderloin, pork chops, baby back ribs or spare ribs. Grill times and styles vary according to the type of meat.
This week’s recipe comes from G. Romanchuk of Traverse City who says, “This salad is great for summer picnics. The shrimp, rice, olives, celery and hard-cooked eggs — with mustard and mayonnaise dressing — make a great combination.”
This recipe is adapted from the BLT Salad listed in “Cooking Thin with Chef Kathleen” by Kathleen Daelemans. This dish calls for roasted potatoes to be tossed in with the rest of the salad, but if you’re trying to cut down on carbs, you can leave them out and add more lettuce and tomatoes instead. […]
Juanita McNeill of Marston, N.C., was looking for a recipe for an old-fashioned egg custard like the one her grandmother used to make. Trudy Garthe of Bellaire, Mich., saw McNeill’s request in her local paper, the Traverse City Record-Eagle.
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