Coconut Curry Mussels

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Coconut Curry Mussels

Makes: 2 servings Total Time: 20 minutes

Ingredients 2 ½ lbs mussels 2 tablespoons unsalted butter 1 tablespoon olive oil 1 sweet onion, diced 2 garlic cloves, minced 1 tablespoon fresh ginger, minced ¼ teaspoon salt ¼ teaspoon pepper 2 tablespoons red curry paste 1 can full-fat coconut milk ¼ cup chicken or seafood stock 2 green onions, sliced handful cilantro, chopped baguettes for serving

Directions Keep the mussels refrigerated until you’re ready to use, then place them in a large bowl of ice water. Scrub the outside of the mussels and remove the string by using a paper towel to pull it out. Make sure to discard any mussels that have opened already and leave the rest in the ice water.

Heat a large skillet or wok over medium heat and add the butter and olive oil. Once it’s melted, stir in the onions, garlic, ginger, salt and pepper. Stir and cook for 5 minutes, until slightly softened. Stir in the curry paste and continue to stir until it has been distributed throughout the pan. Cook for an additional five minutes then stir in the coconut milk and stock, stirring until smooth. Bring this mixture to a simmer, and continue to stir. Reduce the heat to medium low. Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5-6 minutes. Garnish with sliced green onions and cilantroCo. Stir the mussels well so the broth makes it into the shells. Serve immediately with baguettes.

decadently delicious shrimp scampi with herbs

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Green Goddess Salmon Burgers

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Green Goddess Salmon Burgers

Makes: 4 burgers Total Time: 1 hour

Ingredients salmon patties- 1lb boneless, skinless salmon 1 shallot, minced 2 garlic cloves, minced 1 large egg 1/3 cup seasoned bread crumbs ½ teaspoon chipotle chili powder ½ teaspoon smoked paprika ½ teaspoon ground cumin ½ teaspoon salt ½ teaspoon pepper 2 teaspoons lemon juice 3 tablespoons chopped fresh herbs- parsley, chives, tarragon 3-4 tablespoons olive oil

green goddess sauce- 1 avocado 2/3 cup plain greek yogurt 1/3 cup mayo 2 garlic cloves ¼ cup chopped parsley ¼ cup chopped basil 2 tablespoons snipped chives ½ lemon, juiced salt and pepper

toppings- 4 brioche buns, toasted 6 oz goat cheese greens sprouts sliced avocado

Directions To make the green goddess sauce- add all ingredients to the food processor and blend until combined. Set aside in the refrigerator for the flavors to develop.

To make the patties- Cut your salmon filet into several smaller pieces and add it to your food processor. Pulse until it is in smaller pieces but not completely ground. Remove the salmon and place it in a large bowl. Add the shallot, garlic, egg, bread crumbs, paprika, salt, pepper, lemon juice and fresh herbs to the bowl. Stir with a large wooden spoon or spatula to combine, then

bring the mixture together with your hands. Form into four burgers that are slightly less than 1 inch tall.

Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Add the burgers and cook on both sides until golden brown, about 2-3 minutes per side. To ensure that the middle is cooked to opaque, turn the heat to low, cover the skillet and cook for another minute or two.

To assemble the burgers- Add the salmon patty, goat cheese, avocado, sprouts, greens and goddess sauce to the toasted buns. Serve and enjoy!

Simple Seafood Recipes & Tips for Summer!

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It’s no secret that we love fresh seafood year round, but as with a lot of things, summer just seems to make us love it that much more. There are two sides of the seafood spectrum (and many wonderful things in between), there’s the simple side, where you can create a fabulous meal with a good piece of fish, a squeeze of citrus and a sprinkle of fresh herbs and then there’s the other side, that allows you to break out your creative side with show stopping glazes, sauces, herbs and wacky preparations. And the truth is, we love it all. This week we feature our favorite seafood meals, that are more on the simple side, but delicious nonetheless, and a few tips for preparations and pairings!

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The Ultimate Guide for Perfect Pie Crust

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It’s Pie and Ice Cream Time!

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This week we are featuring things that dreams are made of! As we all know, there are few things out there that can rival the pairing of pie and ice cream, especially during these warm months of Summer! Our recipes this month range from classic to funky, showcasing freshly baked fruit pie, all-butter and incredibly flaky pie crusts and a guide to crafting and storing your own homemade ice cream! Kicking it off with our Lemon Meringue Pie!

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Lemon Meringue Pie

Makes: 1 pie Total Time: 9 hours + Churning

Ingredients filling- 5 large egg yolks 6 tablespoons cornstarch 1 1/3 cup sugar ¼ teaspoon salt 1 ½ cups water ½ cup lemon juice 2 teaspoons lemon zest 2 tablespoons unsalted butter

meringue- 1 tablespoon cornstarch 1/3 cup water ¼ teaspoon cream of tartar ½ cup plus 2 tablespoons white sugar 5 large egg whites ½ teaspoon vanilla extract

crust- (all ingredients should be cold!) 1 ½ cups all-purpose flour ½ teaspoon salt 4 tablespoon shortening 5 tablespoons unsalted butter 3-5 tablespoons ice water

Directions To make the crust- Whisk together the flour and salt. Add the shortening working in until the mixture is crumbly. Add butter and work it in roughly with your fingers or a pastry blender until everything is similar to the size of peas.

Drizzle with 2 tablespoons of ice water and start to pull it together, add additional water to make it chunky, it should barely hold together when you squeeze it together. Remove it from the bowl and flatten it out a bit. Drizzle the dry spots with a bit more water and fold everything in on itself. Pull everything together and wrap the disk in plastic wrap, flattening to a disk. Refrigerate for at least 30 minutes.

When you’re ready, remove the pie crust and roll it out to about 12″. Gently move it to your 9-inch pie pan and trim and crimp the edges. Cover the pie with parchment paper or foil and fill with beans or pie weights. Bake for 20 minutes at 375°F. Remove the pie weights and parchment/foil and poke the bottom with the tines of your fork. Put the crust back in and bake for 15 minutes more, or until lightly browned. Remove from oven and set aside.

To make the filling- Whisk the egg yolks in a medium bowl and set aside.

In a medium saucepan combine the cornstarch, sugar, salt, 1 ½ cups water and whisk to combine. Bring to a low boil on medium heat, whisking constantly. Let simmer for 1 minute. Mixture will begin to thicken.

Once thickened, remove from the heat. Take a spoonful of the warm mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the mixture until you’ve add about half of it to the yolks.

Add the egg yolk mixture back to the pot and reduce the heat to low and cook for one minute, stirring constantly.

Remove from heat and stir in the lemon juice, lemon zest and butter.

Preheat the oven to 325°F.

To make the meringue- In a small saucepan, whisk together 1 tablespoon cornstarch and 1/3 cup cold water until the cornstarch has dissolved. Place over medium heat and whisk until the mixture bubbles and thickens. Remove from heat and set aside.

Whisk together ½ cup plus 2 tablespoons of sugar and ¼ teaspoon of cream of tartar and set aside.

Place egg whites in the bowl of your mixer, making sure it is completely clean. Add ½ teaspoon vanilla and start beating the egg whites on low speed, gradually increasing to medium.

Once the egg whites are frothy, slowly add in the sugar and cream of tartar a spoonful at a time. Beat until the egg whites form soft peaks.

Add the cornstarch and water mixture a spoonful at a time as you continue to beat the egg whites. Increase the speed to high and continue to beat until stiff peaks have formed. Be careful to stop when stiff peaks form and not overbeat.

Heat the lemon filling until it is steamy and scoop it into the pre-baked pie shell, spreading it around evenly. Working quickly, use a rubber spatula to spread the meringue over the filling. Make sure that the meringue attaches to the crust with no gaps. This will keep it from weeping. Use the spatula to make peaks or smooth it over.

Bake the pie for 20 minutes at 325°F until the meringue is golden brown.

Transfer to a wire rack and let cool completely to room temperature. Beware that cutting into the pie too early will likely result in a runny filling.

Enjoy!

sticky grilled pork ribs

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