FOR TODAY (What I Made Today)

Mexican-Style Mussels

Mussels are so good. But they are always the same, served in some kind of sweet and buttery wine sauce. So I decided to switch it completely up (but not really) and serve them Mexican style, with mildly spicy peppers, lots of lime, cilantro, and red onion, and finishing the sauce with Mexican creama. Served with toasted pita for a more hearty and dip-able tortilla chip, these mussels feel new yet classic, hitting all of the notes we look for in a good mussel sauce. How oxymoronic of me. Serves 2-3.
INGREDIENTS:                                                     
3 garlic cloves.                                                         
1 lb. tomatillos                                                          
2 fresno chilis                                                           
5 oz. fresh cilantro (about 1/2 -3/4 cup)                   
1 lb. mussels, cleaned                                            
2 white pita bread rounds                                        
2 limes                                                                     
1 medium red onion
1 tsp. coriander seed
2-3 scallions
1/2 cup Mexican crema
1 cup vegetable or chicken stock

TOOLS:
cheesecloth or tea ball
olive oil
neutral oil
salt and pepper
1 baking sheet
1 medium pan
1 medium pot

SEQUENCE:
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‍1) Prepare Ingredients - Preheat broiler and move rack 6 inches from heat source. Rinse and dry all produce. Finely chop garlic and onion.  Core tomatillos and roughly chop into 1-inch pieces. Pick cilantro leaves from cilantro stems and chop both, keeping separate. Cut scallions into rounds on a bias, keeping greens and whites separate.  Using cheesecloth or a tea ball, create a sachet with coriander seed and cilantro stems and set aside until step 3.

2) Make Sauce - In a medium pot, add 2 Tbs. of olive oil and place over medium heat. Once oil is shimmering, add garlic and cook until fragrant, about 30 seconds.  Add red onion and scallion whites, as well as 1/2 tsp. of salt, and slowly sweat until onions have lightened in color and are translucent, 6-8 minutes.  Meanwhile, place one fresno on a small baking sheet and place under broiler until it is blistered and charred, 3-5 minutes.  Cut charred fresno in half and discard seeds from one half, then roughly chop.  When onions are finished sweating, add tomatillos, charred fresno, and 1/2 tsp. of salt.  Let cook, covered, stirring occasionally, until tomatillos have broken down and their juices have been released, 15 - 17 minutes.

3) Make tortilla chips and zest limes - While tomatillos cook, zest limes and cut in half, then cut one half into 4 wedges. Cut each pita into 8 equal wedges.  Place on a baking sheet and toss with 2 Tbs. olive oil and a generous pinch of salt and pepper. Arrange chips on baking sheet in a single layer, then place in oven under broiler. Cook for 30 - 45 seconds, flip, then cook again under broiler for an additional 30-45 seconds until golden brown and crispy.  Keep a close eye on chips as they can burn quickly!!

4) Simmer Sauce - Once tomatillos are nice and saucy, add juice of three lime halves, lime zest, stock, and sachet. Bring to a slow simmer and let cook for 10 minutes to incorporate ingredients and develop flavor.  While sauce simmers, take second fresno, cut top and bottom off, discard seeds, slice into thin rounds, and set aside. When sauce is done simmering, remove and discard sachet. Add 1/2 of cilantro leaves, season to taste with salt and pepper, and cover to keep warm.

5) Cook Mussels - To a medium pan, add 2 Tbs. neutral oil and place over medium-high heat.  When oil is shimmering, add a single layer of mussels covering the bottom of the pan.  Once mussels start opening slightly, about 2 minutes, add 2/3 cup sauce to skillet.  Let simmer and cover until mussels open completely, 2-3 more minutes.  Remove mussels and sauce from skillet using thongs and place in serving bowl, discarding any that do not open.  Wipe out pan with paper towel and repeat for each serving. Once all mussels are cooked, bring remaining sauce to a simmer, and remove from heat.  Add crema and stir to combine. Split sauce evenly among serving dishes.

6) Plate and Serve - Mix fresno rounds, remaining cilantro leaves, and scallion greens together and garnish on top of mussels.  Serve with lime wedges and tortilla chips alongside.  Enjoy!

Ginger-Lime Steak Bowls

Ahh sweet and spicy ginger. You are so complex, bring depth to any dish, and just like Madonna, always seem to keep yourself relevant. While you are always around, you pop up randomly every once and a while, vogue-ing your heart out, shining bright like the star you are. This simple bibimbap dish combines ginger and lime to create a decedent and pickle-ey smorgasbord. Strike a pose, ginger, there's nothing to it. Serves 2.
INGREDIENTS:                                                 
3/4 cup sushi rice                                               
3 radishes                                                          
2 5 oz. steaks                                                    
1 cup kimchi                                                       
2 limes
2 Tablespoon ginger, minced
1.5 teaspoons sesame seeds
10 oz. baby bella mushrooms
2 cloves garlic
1 shallot
.25 oz. cilantro
8.25 oz. beef broth

TOOLS:
medium sauté pan
small pot
canola oil
salt and pepper

SEQUENCE:

1) Cook Rice - Wash and dry all produce. Zest 1 lime and cut in half, then cut 1 half into wedges.   In a small pot, place rice, 1 1/4 cups water, 1/2 teaspoon sesame seed, lime zest, juice from full half of  lime, 1 tsp. salt and pepper as desired.  Stir, and bring water to a boil. Once boiling, stir again, and reduce to a simmer and cover. Let cook covered until rice is tender, 17-20 minutes. Remove from heat, keeping lid on until ready to serve.

2) Prepare and cook steak - Remove steak from any packaging and pat dry. Trim any excess fat and season steak on both sides with a generous pinch of salt and pepper.   Place a medium-sized sauté pan over medium-high heat with 2 Tablespoons canola oil.  When oil is shimmering, add steak and cook until meat is cooked through but still a little pink, 5-6 minutes per side. Gently reduce heat as needed to avoid splatter. Once cooked, remove from pan and set aside to rest.

3) Prepare remaining ingredients - While steak cooks, cut radishes into thin rounds and place in a small bowl with juice from remaining lime, 1/2 teaspoon sesame seeds, and a pinch of salt and pepper. Set aside, stirring occasionally, to pickle. Cut mushrooms into slices, discarding stems. Mince garlic, shallot, and ginger. Roughly chop cilantro.

4) Make ginger-mushroom sauce - Place same pan used to cook steak over medium-high heat. Add 2 Tablespoons canola oil. When oil is shimmering, add shallot, garlic, ginger, and half of cilantro.  Cook until translucent, 1-2 minutes. Once translucent, add mushrooms and a generous pinch of salt and pepper. Stirring frequently, sauté mushrooms until nicely browned, 5-7 minutes, gently reducing heat as needed to avoid spitting.  Once browned, deglaze pan with beef broth.  Bring to a quick simmer, stirring frequently and scraping bits off bottom of pan. Let simmer until sauce thickens and coats the back of a spoon, 10 - 12 minutes.  Remove from heat and season to taste with salt and pepper.

5) Cut Steak and begin building bowls - While sauce simmers and once steak has rested, cutting against the grain, slice steak into thin strips.  Grab your serving dishes, fluff rice, and place a generous serving of on the bottom. On top of rice, working in a circle and avoiding overlap, place radishes, and 1/2  cup kimchi.

6) Finish bowls and serve -   Once mushrooms and sauce have reduced and are seasoned, return steak to sauce and stir to coat meat.  Add meat and mushrooms to the rice.  Spoon mushroom sauce as well as remaining lime juice from radishes over everything.  Finish with remaining cilantro and 1/2 teaspoon sesame seeds on top. Serve with lime wedges along side. Enjoy!
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Keto Chicken Fried Steak with Broccoli

I just started Keto, and one of the things I miss the most when I am on this low-carb diet is BREADING. Last time I was on keto about a year ago, I would mash up pork rinds to bread things. But THIS time, apparently the keto gods were looking down upon me because they started selling it, and it's perfectly panko-ey, unlike the remaining large chunks in my homemade version. Here I take a classic - Chicken Fried Steak - and turn it keto. It hits right when you are craving carbs, only has 3-5 grams per serving, and, if you can even believe it, feels light. Here's to health. Serves 2.
INGREDIENTS:
2 5 oz. sirloin steaks, 4in x 6in x 1/2 inch thick
1 egg
1/4 cup King Arthur Keto Wheat Flour
2/3 cup pork rind panko crumbs
4 Tablespoons butter
1 lemon
8.25 oz. chicken stock
4-5 sprigs parsley
1/4 teaspoon red pepper flakes
12 oz.  Broccoli florets
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TOOLS: 
canola or grapeseed oil
salt and pepper
1 medium pan
1 gallon-sized zipper lock bag
olive oil

SEQUENCE:

1) Preheat oven and prepare broccoli - Preheat oven to 400 degrees. Wash and dry all produce. Cut broccoli into 1/2 inch pieces, if necessary, and place on parchment-lined baking sheet.  Pick and roughly chop parsley, discarding stems. Cut lemon in half, then cut one half into 4 wedges. To broccoli, add 2 Tablespoons olive oil, 1 teaspoon salt, and pepper as desired. Mix to coat broccoli evenly, and when oven is preheated, place broccoli in oven and roast until soft and caramelized, 21-23 minutes. Remove from oven and set aside until step 5.

1) Prepare steak - Remove steak from any packaging and pat completely dry.  If necessary, place in gallon-size zipper lock bag, and using a meat tenderizer or large spoon, beat steak until 4 inches x 6 inches x 1/2 inch thick. Remove from bag. Place egg on a small plate and scramble.  In gallon-sized zipper lock bag, place keto flour, 1/2 teaspoon salt, and pepper as desired. Shake to combine. Add steak to zipper lock bag and shake until steak is completely coated with flour. Remove steak from flour bag and add to egg.  Coat steak all over with egg. Empty zipper lock bag completely of flour into a small bowl and set aside.  Add pork rind panko to same zipper lock bag. Place egg-coated steaks into zipper lock and shake until steaks are completely coated with panko.  Remove steaks from zipper lock and place on a clean plate, shaking off any excess panko.

3) Fry steak - Place medium-sized pan over medium-high heat along with enough canola or grapeseed oil to cover bottom of pan with 1/4 inch oil.  Let oil heat, and when shimmering, add steak and cook for 4-5 minutes on each side until steak is cooked through and panko is golden brown.  If you have a thermometer available, try to keep oil around 350 degrees, adjusting heat as necessary. When cooked, remove steaks from pan and place on a paper-towel lined plate to drain.

4) Make Gravy - Drain oil from pan used to cook steak. Place pan over medium heat and add 2 Tablespoons butter. Let butter melt, and when melted, add keto flour in small bowl from step 2.  Stirring frequently, let butter-flour mixture cook until it deepens in color and is golden brown, 3-4 minutes. Add chicken stock, 1/2 teaspoon salt, red pepper flakes, and juice from full half of lemon. Bring to a simmer, stirring constantly, until flour has dissolved and gravy starts to thicken. Let gravy continue to simmer, stirring frequently, until thick, 5-8 minutes. Once thick, remove from heat and add remaining Tablespoon butter and half of parsley.  Stir in butter until melted, then season to taste.

5) Plate and serve - Place chicken-fried steak on serving plates and smother with gravy. Serve broccoli and lemon wedges alongside.  Garnish with remaining parsley.  Enjoy!
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Lemon-Everything Coated Salmon and Salt Potatoes

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My mom loves an easy salmon. She has a favorite dish that, while it tastes completely fine, makes me cringe
because it is so ridiculously midwestern. It is so unhealthy with a heavy mixture of mayo that it makes you wonder why you are even attempting a finer, healthier fish like salmon. So here, I was inspired keep some of the heaviness, while, more importantly, adding sophistication and keeping it simple. This recipe adds depth with the flavors of everything bagel seasoning and parmesan, and pairs it with bright notes of lemon and dill, achieving just that. Of course, we keep it midwest classic with a side of buttery salt potatoes, ensuring there won't be too much adventure on the plate. Serves 2.
INGREDIENTS:                                                                      
‍2 salmon filets.                                                                        
1/3 cup sour cream                                                                 
1 Tablespoon everything bagel seasoning                             
1 lemon                                                                                   
1 teaspoon dry dill
2 Tablespoons  flour
1/4 cup grated parmesan cheese
1/4 teaspoon baking powder
1/2 cup salt
12 oz. small boomer gold creamer potatoes
1 teaspoon red pepper flakes
2 Tablespoons butter

TOOLS:
olive oil
salt and pepper
1 medium pan
1 medium  pot

SEQUENCE:

1) Sear salmon and prepare potato water - Preheat oven to 350 degrees. In medium pot, place 1/2 cup salt and 8 cups of water.  Stir and place over high heat to bring to a boil.  Meanwhile, unpackage salmon filets and pat dry.  Season on top with salt and pepper.  Place medium sauté pan over medium-high heat with 2 Tablespoons olive oil. When oil is shimmering, add salmon to pan, and sear until golden brown, 3-5 minutes. Flip, remove from heat, and set aside until step 4 (it is ok if salmon is not fully cooked as we will bake in step 4).

2) Make coating - While salmon sears, wash and dry lemon, then zest and cut in half. Cut 1 half into 4 wedges.  In small bowl, place sour cream, everything bagel seasoning, lemon zest, juice from full 1/2 lemon, 1/2 teaspoon dill, 1/2 teaspoon red pepper flakes, flour, parmesan cheese, baking powder, 1/2 teaspoon salt, and pepper as desired. Stir to combine.

3) Cook potatoes - When salted water is boiling, add potatoes and bring to a simmer. Simmer potatoes until soft, and when stabbed with a butter knife or fork, fall off slowly, 17-20 minutes.  Once cooked, strain and set aside until step 5.

4) Coat salmon and bake - Take coating mixture and place on top of salmon, covering entire top and sides.  Once covered, place pan in oven and let bake until crust has puffed and is golden brown, 8-10 minutes.  Remove from oven.  Meanwhile, cut butter into 8 equally-sized cubes.

5) Plate and serve - Divide salt potatoes evenly among serving dishes.  Place butter evenly among potatoes to melt.  Using a fish spatula or slotted spoon, remove salmon from pan, dab off any excess liquid from bottom of fish on a paper towel, and plate.  Finish entire plate with a pinch of dill and red pepper flakes as desired.  Serve lemon wedges along side.  Enjoy!
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FOR EVERYDAY (My Favorites)

Arugula Bisque with Crispy Garlic Bread

When you hear the word "bisque" in association with soup, it's pertinent to ask yourself, "isn't that saved for seafood?" The answer is: normally. However, in its simplest form, a bisque is when you use something to infuse flavor (like shrimp exoskeleton), grind the crap out of it to make it smooth and thick, and then add back in the flavors that make it delish (shellfish meat), as well as cream. That is exactly what we do here but, in a decadent, vegetarian way (ARUGULA!). It is bright, peppery, and scrumptious. I hope you enjoy! Serves 4.
INGREDIENTS:                                                               
‍10 oz. arugula                                                                  
1/2 cup loosely packed basil leaves                                
1/2 cup loosely packed mint leaves                                
2/3 cup heavy cream                                                      
1/4 cup cashews
1 shallot
4 garlic cloves
4 Tablespoons butter
1 demi baguette
1 lemon
2 15.5 oz cans cannellini beans
2 radishes ‍

TOOLS:
olive oil
salt and pepper
blender
large pot
large high sided pan
baking sheet

‍SEQUENCE:

‍1) Prepare Ingredients - Preheat broiler. Rinse and dry all produce. Set butter out to soften at room temperature. Grate parmesan to yield 1/4 cup packed. Finely chop cashews. Mince shallot. Mince garlic cloves. Cut radishes into rounds, stack rounds, then cut again into matchsticks. Cut lemon in half, then cut 1 half into wedges. Reserve 1/4 cup of arugula.

2) Build Soup Base - Heat 2 Tablespoons of olive oil over medium-high heat in a large, high-sided pan. When oil is shimmering, add shallot and half of minced garlic.  Season with a generous pinch of salt and pepper. Cook, stirring occasionally, until vegetables are soft and slightly caramelized, 3-5 minutes. Deglaze your pan by squeezing juice of 1/2 lemon into vegetables. Stirring constantly, let lemon juice reduce by 3/4, about 1 minute.

3) Simmer Soup Base - Once lemon juice is reduced, add vegetable stock as well as beans and their liquid. Bring to a boil, then reduce to a simmer.  Add 1/2 teaspoon salt and pepper as desired. Let simmer to develop flavors until liquid has reduced by 1/4, 10-20 minutes, stirring occasionally.

4) Prepare and toast Garlic Bread - While soup base simmers, combine softened butter and remaining minced garlic along with a pinch of salt and pepper.  Cut demi baguette in half lengthwise, then in half again crosswise. Spread butter mixture on cut sides of demi baguette pieces and place on baking sheet. Keeping a close eye on garlic bread to make sure it doesn't burn, place in oven 6 inches under broiler. Toast until butter is melted and bread is golden brown, 1-4 minutes.

5) Blend Soup - Once bread is toasted and soup base has simmered, working in batches as needed, blend together arugula, mint, basil, and soup base until smooth (be sure to distribute soup base evenly among batches to ensure mixture has enough liquid to blend. If mixture in blender is too dry, add more soup base or simply add already blended soup). Place each blended batch in a clean, large pot off heat.  Once blended, place soup pot over medium-high heat and bring to a simmer. Remove pot from heat and add parmesan cheese, heavy cream, 1 teaspoon salt, and pepper as desired. Whisk until cheese is melted and cream is incorporated.

6) Plate and Serve - Divide soup between serving bowls. Garnish with a pinch of reserved arugula, radish matchsticks, and chopped cashews. Finish with a drizzle of olive oil. Serve with garlic bread and lemon wedges along side. Enjoy!

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FOR THE BOAT (Sailboat-Specific Recipes)

Bacon Pimento-esque Cheese with Hot Dogs and Fries

Boat cooking is a beast, especially when the boat is small, you don't have access to the food suppliers the bigger boats do, and you've never done it before. This recipe was written for a series of dishes I developed during quarantine specifically geared toward your average cook going on a boat charter vacation. It uses only the (VERY limited) staple ingredients that can be found at boat charter bases (not even hot dog buns in a lot of cases) and aims to be easy and familiar while still adding a level of pizzazz. The recipe makes enough of the star of the show, the pimento-esque cheese, that you can use it the rest of your trip for sandwiches, a dip, on top of fries, on your toast, WITH A SPOON, whatever! If I do say so myself, it's boatastic! Serves 4-8.
INGREDIENTS:
‍4 - 8 Chicken, turkey, or beef hot dogs
4 - 8 slices sourdough bread
1 block cream cheese (8 oz.)
1 red pepper
2 Tablespoons apple cider vinegar
2 cups cheddar cheese
1/2 cup mayonnaise
2 Tablespoons ranch dressing
5 slices bacon
1/2 Tablespoon Tabasco Sauce
2 Tablespoons yellow onion, minced
3 Idaho potatoes
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TOOLS:
olive oil
salt and pepper
baking sheets/dishes (1-2 as needed)
1 bowl
toaster
aluminum foil
frying pan (as needed
grill (as needed)

SEQUENCE:

‍1) Prepare Ingredients - Preheat oven to 400 degrees. Light or turn on grill, if using. Rinse all produce. Dice red pepper. Mince half of yellow onion. Place other half in storage container and save for later use. In a medium bowl, place red pepper, 2 Tablespoons minced onion, apple cider vinegar, and a pinch of salt and pepper. Stir to combine and set aside. Cut potatoes lengthwise into 1/2 inch planks.  Stack planks and cut again lengthwise into 1/2 inch fries.  Pat fries with towel or paper towel until as dry as possible.

2) Bake Fries - Place fries on aluminum foil-lined baking sheet or in glass casserole dish, using two or both as necessary. Toss potatoes with 3 Tablespoons olive oil and a large pinch of salt and pepper as desired. When fries are coated, spread into an even, single layer.  Bake until fries are golden brown and crispy, tossing occasionally, about 40 minutes.  Take out of oven and season with salt and pepper to taste.

3) Bake/Fry/Grill Bacon - Bake: On a separate aluminum foil-lined baking sheet or glass casserole dish, place bacon strips and pepper as desired.  Place in oven along side fries and let cook for 10 - 15 minutes until golden brown and crispy. Remove from oven and set aside (this is a great time to toss your fries). Place bacon on a paper-towel lined plate to drain and set baking sheet and bacon fat aside for step 5, if necessary. Fry: If you don't have room in your oven and don't want to grill, fry your bacon. Place bacon strips in a frying pan and place over medium heat.  Add pepper as desired and fry until golden brown and crispy, 8-12 minutes, flipping occasionally. Remove bacon from pan and drain on a paper towel-lined plate. Set bacon fat and pan aside for step 5, if necessary. Grill: If you would like to grill your hot dogs and forgo a separate dish, or if there is not enough room in your oven, grill your bacon. Place a sheet of aluminum foil large enough to enclose bacon on a flat dry surface. Place bacon strips side by side on one half of foil sheet and add pepper as desired.  Take corners from opposite side of foil and fold over bacon, creating an envelope.  Pinch edges with your fingers to create a very tight seal and place on grill for 8-12 minutes until golden and crispy. Keep a close eye, or have a crewmember keep a close eye, on bacon to make sure no bacon grease is leaking out of pouch. Once crisp, remove from grill by sliding onto a plate and set aside until cool. Once cool, open envelope with care as bacon fat may still be hot.  Place bacon strips on a paper-towel lined plate to drain. Save bacon fat for step 5, as needed, and discard aluminum foil.

4) Make Pimento Cheese - To medium bowl with pepper, onions, and vinegar, add cream cheese, cheddar cheese, mayonnaise, ranch dressing, and Tobasco sauce.  Stir to combine and add a pinch of salt and pepper to taste.  When bacon is done cooking and has cooled, roughly chop and add to bowl.  Stir to combine and place in refrigerator to set.

5) Bake/Fry/Grill Hot Dogs - When cheese is done, begin cooking your hot dogs. Bake: When bacon is cooked and has been transferred to paper-towel lined plate, add hot dogs to bacon fat on baking sheet or in casserole dish.  Place in oven until hot dogs are cooked through and browned, 10-15 minutes. Remove from oven and set aside for assembly. Fry: Place pan with bacon fat over medium-high heat.  When bacon fat is shimmering, add hot dogs, in batches as needed, and cook, turning occasionally, until cooked through and golden, 7-10 minutes. Using same plate from bacon, set aside to drain until assembly. Grill: Place hot dogs on hot grill until cooked through, golden, and nicely charred, 7-10 minutes.  Set aside for assembly.

6) Finish and Serve - While hot dogs cook, toast slices of sourdough bread in toaster. When hot dogs and fries are finished cooking, add sausages to slices of sourdough, wrapping bread around hot dogs.  Top hot dogs with pimento cheese and serve, with fries and leftover onions along side, plated or family style. Enjoy!!
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