Mussels in beer

I adapted this recipe based on a recipe by SarasotaCook that I found on food.com

I serve these with any kind of thick crunchy bread for dipping in the sauce and a simple green salad.

Ingredients:

4 lbs mussels (I like to use PEI because they're a small-ish size and have good flavor but use whatever is available and fresh)
2 - 3 cans of beer (any lager will do)
3 shallots, chopped
4 garlic cloves, minced
1 tsp - 2 Tblsp. red pepper flakes (depending on how much heat you like)
1 bunch fresh parsley, chopped (I throw it in the food processor to chop it up)
4 Tblsp butter
1 Tblsp. olive oil
salt & pepper to taste

Directions:

1. Prepare your mussels:

- Keep your mussels cold. If you get farm raised mussels, you'll not have to do much cleaning or de-bearding but you'll want to check each one for signs of life.

- Put the mussels in a large colander in your sink and run cold water over them as you work on them. If they're dirty, scrub them clean. Make sure you check each one to make sure they are all tightly closed. If you come across a mussel that is open, tap it a few times and set it aside. There's a good chance it will close by the time you get done with your pile of mussels. Mussels are still alive when you prepare them. They should be tightly closed. If they're open and don't close after tapping them, they are dead and therefore BAD. Throw any open mussels that do not close away.

- If you get farm raised mussels they likely won't have many beards but you'll want to check them anyway. If any of them have a beard (it's a little tuft or string of what looks like coarse hair), tug it down toward the hinge part of the mussel and it should come right out. Toss any beards you find.

2. In a large sauce pan with a lid, add olive oil over medium high heat and add the onion and garlic. Saute for 4 - 5 minutes.

3. Add the red pepper flakes if you are using them.

4. Add the beer and bring to a simmer (about 5 to 7 minutes)

5. Once the beer is simmering, add the mussels, reduce heat to medium, cover, and simmer for 5 to 7 minutes until the mussels have opened up.

6. Turn the heat off, remove mussels to a large serving dish.

7. Add the butter & the parsley to the sauce and bring back to a simmer until the butter is melted.

8. Pour the liquid over the mussels and serve.

African Chicken

My mother got this recipe when she was in college in Europe from a student from Africa. Sadly, I have no idea where in Africa that particular student was from. Regardless, it's delicious!

I serve this over bulgur, but it's great with rice, quinoa, or couscous as well.

Ingredients:

2 1/2 - 3 lbs of chicken pieces (quarters, thighs, wings, etc. - with bones and all)
1 cup hot water
2 Tblsp. tomato paste
1  16 oz can of whole tomatoes
1 medium onion, sliced
1 garlic clove, finely chopped
1 tsp - 1 Tblsp chili flakes (depending on how much heat you want)
1/2 tsp. grated ginger root (feel free to use powdered ginger, it will work just fine)
1 tsp. chili powder
1 tsp. salt
1 1/2 cups crunchy peanut butter

Directions:

1. In a large Dutch oven or any large, deep pot with a lid, heat a little oil and brown the chicken on all sides. About 15 minutes total. (You may have to do this in batches and that works just fine too).

2. Remove the chicken & drain the fat from the pan.

3. Add water, tomato paste, tomatoes (with liquid), onion, garlic, chili flakes, ginger, chili powder, and salt. Bring it to a boil.

4. Once it has begun boiling, reduce the heat, give it a good stir, and cover the pan . Simmer for about 10 minutes.

5. Add the chicken back to the pan, cover, and simmer for 45 minutes.

6. Put the peanut butter in a medium bowl and ladle a few spoonfuls of the simmering cooking liquid into it, stir.

7. Add the liquid peanut butter to the chicken. Turn the chicken to coat it in the sauce.

8. Cover and cook another 10 - 15 minutes.

9. Serve with rice, couscous, quinoa, or bulgur.

Meatloaf

(I adapted this from a Martha Stewart recipe called "classic meatloaf")

Ingredients for one meatloaf (this is easily double-able):

1/2 a medium onion

2 cloves of garlic (crushed or minced)

1 carrot (peeled)

1 celery stalk

1/2 cup fresh parsley

1 lb ground beef (I use 85% lean because that fat adds juice and flavor)

1 lb ground pork (I use spicy but you can just use plain)

1/2 lb ground veal

1 1/2 cups to 2 cups of dried breadcrumbs

1 egg

about 1/3 cup of ketchup (plus another 1/3 cup for later)

1 Tblsp. Dijon mustard

1 Tblsp. Worcestershire sauce

salt & pepper

Directions:

1. Preheat oven to 375.

2. Put the onion, garlic, carrot, celery, and parsley in a food processor and pulse until finely chopped.

3. Put your meat in a large mixing bowl, add the veggies, breadcrumbs, egg, 1/3 cup of ketchup, mustard, Worcestershire sauce, and a generous pinch of salt & pepper.

4. Get in there with your (clean) hands and mix it up but just mix it until it's all combined. You don't want to over-mix it - that tends to make it tougher than you want it to be.

5. Form the loaf on a cookie sheet or in a baking dish (baking dish is good if you want to capture the juices to make a gravy).

6. Brush the top with the remaining ketchup. (Lots of recipes call for a ketchup, brown sugar mixture here but I think ketchup is sweet enough as it is.)

7. Bake at 375 for about an hour. Check the internal temperature (you want to be get to about 160 - 165). If you don't have a thermometer, you can cut into the meatloaf and take a look. If it's too pink or too mushy, keep it in the oven a little longer.

8. Once you remove it from the oven, transfer it to a serving plate and tent it with foil while you finish up the rest of the meal.

Spicy Broiled Game Hens

Spicy Broiled Game Hens

- this recipe is adapted from the Spicy Broiled Quail recipe I found in "The Book of Greek Cooking" by Lesley Mackley

Ingredients:

2 garlic cloves
salt
1 Tablespoon each of ground cumin and coriander
1 small onion, cut into rough chunks
a handful of fresh cilantro
1 teaspoon of cayenne pepper
1/2 cup of good olive oil
4 game hens (cut in half) (1/2 a hen is about enough for one person)
2 - 3 lemons cut into slices for garnish

Directions:

1. Put the first 7 ingredients into a food processor and make a paste. Spread the paste over the game hens (top and bottom). Cover and refrigerate for at least 2 hours.

2. Preheat the broiler.

3. Place the game hen halves on a broiler rack or baking rack and broil, turning every 5 minutes for about 20 minutes until the game hens are slightly charred on the outside.

4. If they're not fully cooked, put them in the oven to bake for an additional 10 to 15 minutes until the juice runs clear when pierced. (Or you can pull back one of the legs to check if there's any pink left.)

5. Serve garnished with lemon slices.