Surf with a touch of turf. Spicy and fruity tasting, n'duja has a wonderful affinity with seafood and a little goes a long way. Kala chana (black or brown chickpeas) add a lovely earthy note to this dish. If you want to make this for two people (as I did) halve the quantities of cod, butter and...
Serves 2, Preparation 20 mins, Cooking time 30 mins
160g Spaghetti or Linguine
500g fresh or frozen mussels
400g tomato sauce
A sprig of fresh, chopped parsley
2 peeled garlic cloves
A chili pepper
Black pepper, to taste
Half a glass of dry white wine
Extra Virgin Olive Oil – EVOO, 2 tbsp...
Serves: 4 | Preparation time: 20 mins | Cooking time: 50-60 mins
Mussels, with their shell: 1 kg
Potatoes, with yellow flesh: 800 g
Carnaroli or Arborio or Roma rice: 350 g
Cherry tomatoes: 200 g
Pecorino, grated: 180 g
White onions, medium-sized: 1
Extra virgin olive oil (EVOO): 6 tbsp...
Golden Masa Seafood Crepes with PEI Mussels and Lemon Butter Corn Crema
Makes 6-8 crepes
I've made crepes before, but never using masa harina. The lemon butter corn crema is something I created just a few days ago, and it turned out even better than I expected. This colorful seafood dish is...
This is not a Spanish paella. We make variations on this depending on what's available and how much we want to spend. No lobster in the 1 pictured, but we use it more often than not.
4 chicken thighs, bone in, skin optional
16 shrimp, shelled, tailed and vein removed...
Bayoubaisse copycat recipe from Muriel's in NOLA. I came up with this recipe after watching a Food Paradise Halloween episode featuring the restaurant due to it reportedly having a ghost haunting. I've never eaten the dish at the restaurant, but watched the chef prepare it on the show and...
Fresh clams are a delight. I bought these from The Goods Shed - an indoor market in Canterbury which has a very good fish stall. To make them go further I added some mussels. This cooks in no time at all and makes a great light lunch with some crusty bread to mop up the juices.
1) After mussels open up completely (when steamed) how much longer should they be cooked? I was told if they are cooked too long they get tough.
2) What is the black stuff in the mussel? Should it be eaten or picked out? It is like a big round sack of black mush.
Like its name says, the tiella barese is a dish typical of Bari, a city in the Apulia region, in the extreme south of Italy. The term tiella originally indicates a pot with a lid, but with time it became the name of a variety of dishes cooked in a baking crock pan.
The simple yet delicious...