Tag Archives: Mussels

Recipes from the Pacific Northwest .::. Healthy Cooking with your Friendly Italians Episode 38

Jim and Marilyn return from their trip to the Pacific Northwest and they bring back great stories along with fantastic recipes for salmon, mussels and crab.

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CRAB CAKES FROM CANNON BEACH

2 OUNCES SMALL SHRIMP, SHELLED AND DEVEINED
2 OUNCES BAY SCALLOPS
11/4 CUP HEAVY CREAM
THE JUICE OF HALF A LEMON
1/2 POUND CRABMEAT
1/2 CUP ITALIAN CHOPPED PARSLEY

IN A FOOD PROCESSOR MIX SHRIMP, SCALLOPS,CREAM, LEMON JUICE,PLACE IN A MIXING BOWL
FOLD IN CRABMEAT, PARSLEY, COVER WITH PLASTIC WRAP, REFRIGERATE FOR AT LEAST ONE HOUR
MAKE INTO 4 PATTIES, COAT WITH PANKO BREAD CRUMBS
SAUTE OV OLIVE OIL OVER MEDIUM HEAT, 4 MINUTES PER SIDE AND SERVE WITH A DOLLOP OF LEMON AIIOLI ON TOP OF THE CRAB CAKES
GARNISH WITH PARSLEY

LEMON AIOLI SAUCE

MIX 2 EGG YOLKS, JUICE OF 1/2 OF A LEMON, 1 TEASPOON DIJON MUSTARD, 1 MINCED GARLIC CLOVE, 1/2 CUP OLIVE OIL,
SALT AND PEPPER TO TASTE
WISK IN A BOWL EGG YOLK, LEMON JUICE, DIJON MUSTARD, GARLIC , SALT AND PEPPER
GRADUALLY WISK IN OLIVE OIL, IF TOO THICK ADD A FEW TABLESPOONS IF WATER

STEAMED MUSSELS

2 POUNDS MUSSELS ( SCRUBBED AND DE BEARDED)
2 TABLESPOONS OF UNSALTED BUTTER
2 CUPS SLICED LEEKS (WHITE PARTS ONLY)
2 CUPS CORED AND CHOPPED FENNEL, RESERVE THE FONDS
2 CRUSHED GARLIC CLOVES
1 TEASPOON RED PEPPER FLAKES
1 2 INCH WIDE ORANGE PEEL STRIP
1/4 CUP DRY WHITE WINE
2 TABLESPOONS VODKA
1/2 POUND ITALIAN SAUSAGE ( COOKED AND CUT INTO SMALL PIECES)
1/2 CUP HEAVY CREAM

IN A LARGE POT HEAT BUTTER AND OIL, ADD LEEKS AND A PINCH OF SALT, COOK 3 MINUTES
ADD GARLIC,FENNEL, RED PEPPER, ORANGE PEEL, COVER AND COOK FOR 1 MINUTE
ADD WINE VODKA, COVER, SIMMER FOR 20 MINUTES
ADD MUSSELS, COVER AND HEAT FOR 4 MINUTES
ADD CREAM AND SAUSAGE, STIR AND COOK FOR 1 MINUTE
REMOVE ORANGE PEEL ,GARLIC
PLACE MUSSELS ,SAUSAGE AND VEGETABLES AND LIQUID IN A BOWL
GARNISH WITH DRIZZLE OF OLIVE OIL AND FENNEL FONDS
SERVE WITH CRUSTY BREAD

CANNED OREGON ALBACORE TUNA MELT

1 CAN OF 6 OUNCE ALBACORE TUNA DRAINED
2 TABLESPOONS BLACK OLIVES CURE IN OLIVE OIL, PITTED AND CHOPPED
1 TABLESPOON OF LEMON ZEST
1 TABLESPOON CHOPPED CAPERS
3 TABLESPOONS EV OLIVE OIL
2 TEASPOONS DIJON MUSTARD
1/2 TEASPOON DRY TARRAGON
4 SMALL CIABATTA ROLLS CUT IN HALF
2 TABLESPOONS UNSALTED BUTTER
11/2 CUP SHREDDED EXTRA SHARP CHEDDAR CHEESE

INA MIXING BOWL BREAK UP THE TUNA WITH A FORK, MIX IN BLACK OLIVES, LEMON ZEST, CAPERS
WISK IN OLIVE OIL, DIJON MUSTARD, DRY TARRAGON
MIX IN A SEPARATE BOWL, EQUAL PARTS LOW FAT MAYONNAISE, DIJON MUSTARD
SPREAD A THIN LAYER ON SLICED CIABATTA ROLLS
AND SPRINKLE WITH FRESH GROUND PEPPER
SPREAD TUNA MIXTURE, SPRINKLE WITH CHEESE, CLOSE SANDWICH
SAUTE IN BUTTER FOR 5 MINUTES PER SIDE PRESSING DOWN WITH SPATULA TO COMPACT ROL
SERVE

STEAMED CLAMS IN A TOMATO FENNEL BROTH WITH DILL AND HAZELNUT PESTO

3 POUNDS OF SCRUBBED MANILLA CLAMS, 2 TABLESPOONS EV OLIVE OIL, 1/4 POUND CHOPPED PANCETTA, 1/2 DICED ONION
2 CLOVES OF MINCED GARLIC 1/2 CUP CHOPPED FENNEL BULB,
11/2 TABLESPOONS FO FRESH THYME, 1 BAY LEAF, 2 CUPS DRY WINE, 11/2 CHICKEN BROTH,

OVER MEDIUM HEAT IN A LARGE SKILLET ADD OLIVE OIL AND PANCETTA , COOK UNTIL CRISP AND REMOVE TO PAPER TOWELS
ADD ONION AND A PINCH OF SALT, COOK FOR 5 MINUTES
ADD GARLIC, COOK 1 MINUTE. ADD TOMATOES, THYME , BAY LEAF, SIMMER UNTIL LIQUID HAS EVAPORATED
ADD WINE AND BROTH, COOK UNTIL LQIUD HAS REDUCED BY HALF
ADD FENNEL,SALT AND PEPPER, BRING TO BOIL. ADD CLAMS, COVER, SIMMER UNTIL CLAMS OPEN,ABOUT 6 MINUTES
PLACE IN SERVING BOWLS, GARNISH WITH PANCETTA AND 1 TABLESPOON DILL HAZELNUT PESTO

DILL HAZELNUT PESTO

11/2 CUP FENNEL BULB, 1 CUP FRESH DILL, 1/4 CUP SKINNED HAZELNUTS, ZEST OF 1/2 LEMON, 1 TABLESPOON LEMON JUICE,
/4 CUP EV OLIVE OIL, SALT AND PEPPER TO TASTE

IN A FOOD PROCESSOR BLEND FENNEL, DILL, HAZELNUTS, GARLIC, LEMON ZEST AND LEMON JUICE
THEN WHILE PROCESSOR IS RUNNING SLOWLY ADD OIL AND SEASON WITH SALT AND PEPPER
WILL KEEP N. AIRTIGHT CONTAINER COVERED WITH A THIN LAYER OF OIVE OIL FOR 1 WEEK

IF YOU WANT EXTRA NUT FLAVOR YOU CAN ADD A COUPLE TABLESPOONS OF HAZELNUT OIL TO MIXTURE

SALMON SKEWERS WITH HAZELNUT CRUST

1/1/2 POUNDS SKINLESS SALMON FILLETS , CUT INTO 2 INCH WIDE STRIPS, 1/4 CUP ROASTED SKINLESS HAZELNUTS
1/3 CUP MAPLE SYRUP,1/4 CUP DIJON MUSTARD,
1 TABLESPOON OF FRESH CHOPPED ROSEMARY, 1 TABLESPOON LEMON JUICE, 2 TABLESPOONS SOY SAUCE

IN AFOOD PROCESSOR FINELY GRIND HAZELNUTS
MIX IN A BOWL, MAPLE SYRUP, DIJON MUSTARD, ROSEMARY, LEMON JUICE AND SOY SAUCE
THREAD SALMON STRIPS ON SKEWER, BRUSH WITH MAPLE SYRUP MIXTURE, COAT WITH GROUND HAZELNUTS
GRILL 3 MINUTES PER SIDE
DRIZZLE WITH REMAINING SAUCE AND SERVE

Chicken Marsala & Mob Recipes .::. Healthy Cooking with your Friendly Italians Episode 31

This week, recipes and stories from the mob. They may have been cold-blooded killers but boy could they cook! Check out these recipes that include Chicken Marsala, Mussels in a Tomato Wine Sauce, Columbo Style Marinara Sauce, Gambino Style Shrimp Scampi, and Northern Italian Chicken Cacciatore. All classic Italian recipes kicked up with unique mobster techniques and stories to go along with them.

CHICKEN MARSALA

1 pound chicken breast, deboned and skinless
Slice in half with a long thin knife ( horizontally)
Place between two sheets of plastic, pound thin
Season with salt and pepper
Dust with semolina flour
Heat in saute pan 1 stick of butter, add pounded breast 1 minute per side, set aside
Add: 1/4 cup of Marsala wine, 1/8 cup of Grand Marnier liqueur
Remove from burner, and ignite
Place back on burner
Saute Mushrooms
Heat 1/2 pound of sliced brown mushrooms in 1 stick of butter
Season with salt and pepper
Add 1/8 sweet vermouth, cook 20 minutes
Add to Marsala wine mixture,add sautéed chicken,juice of one lemon, cook 2 minutes and serve

MUSSELS IN A TOMATO WINE SAUCE

In a large pot heat 5 pounds mussels, washed and scrubbed , 1/4 stick of butter, 4 dried chili peppers, 1 tablespoon lemon 1/4 teaspoon black pepper
Pour water over the mussels to cover, bring to a boil, cover pot
Remove when mussels open ( about 15 minutes) set aside
Pour cooking liquid through a sieve
In a large frying pan heat 1/4 stick of butter, 2 mashed garlic cloves, cook for 2 minutes
Add: 1/2 cup of white wine, 1 tablespoon sweet vermouth, 1/2 cup diced tomatoes, 2 tablespoon parsley, 1/2 teaspoon dry oregano, 4 bay leaves
Cook for 10 minutes, add mussels , bake at 400 degrees for 5 minutes
Pour some of the strained boiling liquid over and serve with lots of Italian bread

MARINARA SAUCE COLUMBO STYLE (to die for)

Saute in 1/4 cup extra virgin oil 2 minced garlic cloves, low hear do not burn
Add: 1 28 ounce can roma tomatoes* squeezed or chopped, cook for 5 minutes
Add: 1/2 teaspoon garlic powder, 1/4 teaspoon dry mustard, 1/4 teaspoon black pepper, 2 tablespoons dry basil crushed, 1 cup chicken stock, 1/4 teaspoon salt
Simmer 30 minutes
* San Marizano or Pomi are recommended

SHRIMP SCAMPI GAMBINO STYLE

2 pounds raw shrimp (16 to 20 count) cleaned deveined and butterflied
Place shrimp in a large flat oven proof pan
Mix and spoon over the shrimp
2 sticks of unsalted butter (softened), 3 minced shallots, 4 minced garlic cloves, 1 tablespoon lemon juice, 2 tablespoons chopped parsley,
1/2 cup bread crumbs ( panko), 1 egg yolk, 2 teaspoon Tabasco sauce
Salt and pepper to taste
Broil till golden brown 3 to 5 minutes

CHICKEN CACCIATORE NORTHERN STYLE

In a large frying pan heat 2 tablespoon oil medium heat
Add 1 3 pound chicken cut into pieces , cook 10 minutes turning to brown on both sides
Add 1 each onion cut into 1/4 inch pieces, 1 pepper cut into 1/4 inch pieces, 3 minced garlic cloves, 2 minced shallots
Cook for 10 minutes
Add: 1/2 cup dry white wine, 11/2 teaspoons red wine vinegar,salt and pepper to taste, 11/2 teaspoon dry basil, 11/2 teaspoon dry oregano
Cover simmer 30 minutes
Serve over polenta and with crusty Italian bread