Bleu Cheese Mussels

Yeah, you read that right.  Bleu.  Cheese.  Mussels.  <wipes drool off keyboard>

I first heard about Bleu cheese mussels on Bobby Flay's Throw Down.  Every single ingredient in this recipe makes me absolutely swoon.  For this go-round I was feeding a pescetarian friend so I used vegetable broth and had to eliminate the bacon (gasp!) but they were still amazingly tasty!

Bleu Cheese Mussels
2 pounds mussels
Olive oil, a couple turns of the pan
1/2 cup finely diced bacon or pancetta
1/2 large yellow onion, finely diced
2 cloves garlic, finely diced
2 cups chicken broth
1/3 - 1/2 cup white wine (I use Chardonnay)
Juice of 2 lemons
2 medium tomatoes, diced (or canned, drained)
Salt, to taste
Crushed red pepper flakes, to taste
Handful of baby spinach, cleaned and de-stemmed (the bagged stuff works for me)
8 oz Bleu cheese, crumbled
Heavy whipping cream (just a splash... can be eliminated)

Rinse, clean (remove any remaining beards) and check all the mussels.  If they are cracked, throw them out. If they are opened a little, squeeze them.  If they stay shut, you can use them.  If they don’t close, throw them out.  "When it doubt, throw it out."



Heat the oil in a pot over medium-high heat.  Cook the bacon until the fat is rendered and it is slightly browned.  Remove the bacon to a plate covered with a paper towel.  Set aside.

Saute the onion and garlic in the bacon fat, for two to three minutes or until onions are translucent.  (Since I didn't use bacon this time, I threw in a tablespoon of butter to add some flavor.)  Lightly salt the onion/garlic mixture.  The mussels and cheese will add some salt, so under season.  Add the chicken broth, wine, lemon juice, tomatoes and red pepper.  Bring to just under a simmer and add the mussels.

  

  

When the mussels start to open, add the spinach, half of Blue cheese and the cream.  Stir to melt the cheese into the broth.  As soon as all mussels are open, remove from the heat and serve immediately.  I like to use tongs to distribute the mussels into bowls and then add a ladle or two of the broth over the top.  Then sprinkle on the rest of the cheese and bacon.

  



Serve with crusty bread for rippin' and dippin'!!

Reserve the broth!  It makes a very decadent risotto!!!

Life Changing Mac 'N Cheese

I used to think my friend Dustin was crazy.  One day while extolling the virtues of macaroni and cheese, Dustin proclaimed, "I'm not a huge fan of mac 'n cheese."  After I picked my jaw up off the floor, he elaborated, "I just don't get what the big deal is.  It's pasta and cheese.  Meh..."*  Well folks, my mission was clear.  "It's OK, Dustin.  There's something broken inside of you, but I will fix it!"

For the next few weeks, I scoured the Internet for the perfect M&C recipe.  Initially, I thought I would present Delilah's 7 Cheese Mac and Cheese.  This recipe was featured on Bobby Flay's Throwdown and Oprah for Pete's sake!!  But after reading and re-reading the ingredients and the reviews I realized this was not the direction I wanted to go.  The recipe calls for one dozen eggs so the result resembles a M&C quiche.  For this classic dish, I knew I wanted to make something that was baked, topped with bread crumbs and creamy.  Spoonable, not sliceable.  Also, considering my audience (and my own pork obsession) I realized that if I could somehow incorporate bacon into the dish I could really tip the scales.

Eventually, I decided to create my own recipe.  I did have some idea of the cheese base I wanted to use, but I will tell you that the rest of this "recipe" came to fruition after trolling the cheese section of my local grocery store.  What I'm saying is, if you can't find this exact combination of cheeses, don't sweat it.  Add a little more of one of the others or add another kind all together.  However, please note that if you decide to get all wild and add a particularly "stinky" cheese the flavor of your M&C will change dramatically.  I made a Bleu cheese M&C one time.  It was delicious, but pungent as hell and SUPER rich.  Not for the faint of heart!

This is a calorie juggernaut (you've been WARNED!!) so to combat that a little, I sometimes use a few low fat (or part skim) cheeses.  This is up to your discretion.  You can certainly go full fat if you just don't care, but you don't want to go all the way low fat.  Too many low fat items will yield a rubbery product.

Also, these measurements are completely eyeballed.  If you find your cheese sauce getting too thick, add a little more liquid.  Conversely, if your cheese sauce is still watery, then add a little more cheese. 

Ladies and gentlemen, may I present...

LIFE CHANGING MAC 'N CHEESE!!!
5 slices bacon
1 bag elbow macaroni (I use large macaroni with ridges)
1-2 T butter
2-3 T flour
chicken stock (approx 2 cups), room temp or slightly heated
1 cup 2% (or whole) milk
Cayenne, Tabasco and Worcestershire sauce (a couple dashes of each, to taste and desired spice level)
1/2 small box reduced fat Velveeta, broken up into moderate chunks**
1 bar reduced fat cream cheese, broken up into moderate chunks
1 cup each of the following cheeses (grated): white cheddar, extra sharp cheddar, mozzarella, Monterrey jack, Parmesan
1/4-1/2 c bread crumbs
1-2 T butter, melted
1/4-1/2 c grated Parmesan

Fry the bacon.  Drain on paper towels and set aside to cool.  Reserve bacon grease.

Cook the macaroni to "al dente" in a large pot of heavily salted water.  Drain and set aside.

Preheat the oven to 350.  Chop or crumble cooled bacon into bite-sized pieces.  Set aside.

Transfer a few tablespoons of the bacon grease to the large pot used for cooking macaroni and 1 tablespoon of butter.  Heat over moderately high heat until butter is melted.  Lower heat to medium, add flour, and whisk constantly for 1-2 minutes until fat/flour mixture is golden brown and a creamy paste texture.***  Slowly add chicken stock to the flour mixture, whisking constantly to remove lumps.  Add milk, continuing to stir until heated through.  Do not boil.  Add spices and stir to incorporate.  Start adding the cheeses a handful at a time stirring constantly.  Let each handful melt almost completely before adding another (a few lumps are fine).  Taste for seasoning and adjust as needed (refrain from salting as the bacon and pasta will add some saltiness to the dish).  Transfer the macaroni and the crumbled bacon into the pot with the cheese sauce and stir to incorporate.  Transfer pasta/bacon/cheese mixture to a buttered (or Pam-ed) 9x13 casserole dish.

Combine the breadcrumbs and melted butter in a small bowl and mix to incorporate.  Sprinkle over macaroni.  Sprinkle additional Parmesan on top of breadcrumbs.  Bake for 30 minutes or until macaroni is hot and bubbly.

Drool and serve!!!

Reviews for Life Changing Mac 'N Cheese:
"I finally get it. This is what all the fuss is about. Calling those other mac 'n cheeses 'mac 'n cheese' is an insult to this mac 'n cheese!" - Dustin M.

"If this mac 'n cheese was drugs, I'd be an addict." - Andrew V.O.
(Additional comments - truth be told, my favorite compliments - by A.V.O. edited for family friendliness.) :o)

"This isn't mac 'n cheese.  It's mac 'n CHEESUS!" - Michael McD.


*I later learned that the only M&C Dustin had ever tasted was "blue box" and/or maybe a Luby's equivalent, so I kind of understand his (former) ambivalence towards M&C.  That said, I have and still do eat my fair share of "blue box" and Luby's equivalents and I love them.  Frankly, if it so much as resembles M&C, I'm in!

**This is optional.  I like to include it b/c it adds a certain level of creaminess, but I know people hate it, so eliminate it if you're offended.

***The melted fat/flour combo is a traditional food thickener called a roux [roo].  Rouxs are fantastic for thickening soup and gravy.  You want to make sure that you let the flour cook for a little while before incorporating your liquids to eliminate that raw flour taste.

MMMMMulberry!!

Ladies and gentlemen, may I present to you the Mulberry cheeseburger.

Just take a minute to let it sink in.  It is a true thing of beauty.  To date, this is my favorite burger in all of Austin.  I can't tell you all of the specific ingredients that go into this perfect burger concoction, but there are some things in life that do not need to be understood... just accepted.

Mulberry is located at the base of the 360 building at 3rd and Nueces.  It is a small bar that has a lovely selection of wine and beer.  And the food... drool.  Have you ever had hot roasted olives?  Such an experience.  And the Devils on Horseback?  Fruit (dates) stuffed with cheese (Asiago) and wrapped in the the meat of the god's... BACON!!  And Butterscotch Brulee... there are no words.

But let us get back to the issue at hand.  Here, just in case you needed a reminder:

A juicy beef patty is paired with lettuce, tomato, Gruyere cheese and crispy pancetta.  But that's not all... oh no.  Top all of that off with a perfectly cooked and seasoned fried egg.  Smooshing the two halves together results in the egg yolk breaking and drenching the entire burger in its rich creamy goodness.  I'm unsure of the bread 'cause I'm totally blissed out at this point, but it holds all of these ingredients together without getting soggy, which I appreciate.*

At $14, the price is a little steep especially considering that it doesn't include the usual french fry accoutrement, but if you go at Happy Hour, then it's reduced to $11 and frankly, it's so satisfying and delicious you really don't miss the fries at all.

Being in public is the only thing that's stopping me from licking this plate.  :o/

*Update 10/5 - After having another one of these last week, I realized that this burger is being held together with a ciabatta roll.  Soft and yet chewy, perfectly paired ciabatta.  Sigh...  :o)

Dinner Indecision

So, sometimes I'm indecisive. For my friend Sarah's wedding, I bought 10 dresses. Yep. TEN. I had a hot date and I wanted more than just my opinion (usually I'm completely capable of dressing myself, I promise). So a mere week before her wedding, I asked her to come over and... well... check me out. :o) But in return, I offered to feed her. Any excuse to entertain, really.

But then it happened again!! I figured out what I wanted to make for both a starter and a dessert but I was having trouble deciding on an entree. A conversation with my friend Jon was immensely helpful.

Me: I'm making dinner for Sarah tomorrow. Mixed berry mascarpone tarts and a gorgeous watermelon salad. Need to figure out what I'm doing for an entree though. :) Dessert was the first thing I decided on!

Jon: Unless there's vegetarian concerns, how about lamb?

Me: No concerns at all. Why Jon, that sounds perfect actually. :) Maybe some herbed new potatoes on the side.

Jon: Sounds good. I like something almost gamey and hearty before having a sweet dessert with a little savoriness to it like yours sounds.

(Thank goodness for foodie friends.)

Having never cooked lamb however, this required a lot of research. I think I read 20 or so recipes before deciding which method I wanted to use. I wanted something easy (chops, fo' sho') and non-traditional (no mint jelly!). Below are the fruits of my labor.

First Sarah and I partook in a delicious savory watermelon salad:
1/4 cup Extra Virgin Olive Oil (EVOO)
1.5 T fresh lemon juice
1/2 t Tabasco
Salt and pepper
1/2 small can chopped black olives
1/2 small red onion, thinly sliced/chopped
1.5 lbs seedless watermelon, chopped into bite-sized pieces
1/4 flat leaf parsley, chopped
1/2 c feta cheese, crumbled

In a small bowl whisk the EVOO, lemon juice and Tabasco together and season with salt and pepper to taste. Stir in olives and onion pieces. In a larger bowl, pour dressing over watermelon chunks and sprinkle with feta and parsley.

  

  

For the main course I found a lamb chop recipe with a gorgeous, tangy, silky lemon sauce:
6 thick lamb chops (mine were an inch thick... thank you Costco)
1 c chicken broth
1 t cornstarch
Zest of one lemon
3 T lemon juice
3 t Dijon mustard

Chops: Pre-heat the broiler. Sprinkle both sides of the chops with salt and pepper (can also rub with rosemary, but I forgot to). Broil chops for 4-6 minutes on each side, until desired doneness. I think I cooked mine for 4 minutes on each side and they were medium rare.

   

Lemon Sauce: Mix broth and cornstarch in a saucepan until cornstarch is mostly dissolved. Add zest, juice and mustard. Cook over medium heat until the sauce thickens. Spoon over chops.

I also roasted some new potatoes in my typical vegetable roasting fashion. Clean and halve potatoes. Sprinkle with salt, pepper and chopped rosemary and drizzle with EVOO. Toss to coat and roast at 450 degrees for 20 minutes.

  

Then we took a small respite for a fashion show. Sarah was so patient and kind with all her "ooh-ing" and "ah-ing." :o)

For dessert, mixed berry mascarpone tarts. Bite-sized, creamy, fruity deliciousness:

3 cups frozen mixed berries
3 T granulated sugar
1 t lemon juice
1/2 c mascarpone cheese
1/2 t vanilla extract
3 mint leaves, finely chopped
1/4 c fresh berries of choice
24 store bought phyllo pastry cups (I was unable to find these and had to make my own out of phyllo sheets.)

In a small saucepan heat the berries over low heat for about 5 minutes. Place the cooked berries in a strainer over a bowl and allow to drain thoroughly. Use the back of a spoon to extract any additional liquid. Set the liquid aside.

  

Gorgeous!!!!!

Combine the berries with the cheese, 1 tablespoon of sugar, the vanilla and mint leaves and mix until well combined. (Filling can be kept covered in the refrigerator for up to six hours. Allow to return to room temperature before filling the tarts.)

Add the liquid from the berries to a saucepan along with 2 tablespoons of sugar and the lemon juice. Simmer over gentle heat until the liquid reduces and covers the back of a spoon, about five minutes. Combine with the fresh berries.

Divide the cheese mixture between the pastry cups and top with fresh berries. Serve immediately.

  

So what was the final decision?

Savory Sweet Paninis

My friend Monique made this sandwich for me this past winter and it was delicious! But, being the meat eater that I am, I questioned what this concoction would taste like with some prosciutto. Let me tell you… it’s AMAZING!

For this sandwich you will need:
Rosemary bread (sourdough or ciabatta… something with a nice chewy crust)
Brie (1 wedge will make approx 4 sandwiches)
A pear or apple (approx ¼ fruit per sandwich)
Prosciutto (2 slices per)
Arugula (small handful for each)
Dijon Mustard
Extra Virgin Olive Oil (can sub butter)
Honey (just a drizzle)

For each sandwich, lightly brush the outsides of the bread with the EVOO. On one of the inside slices, spread a thin layer of mustard. I layered my sandwich with alternating sticky/non-sticky ingredients for optimum stay-togetherness, but I’m particular like that (feel free to get wild!): bottom bread with mustard, arugula, brie, fruit, honey, Prosciutto, bread. Grill in a Panini press until bread is toasted and cheese is melted.

 

Ohhhhh yyyyeeeeaaaahhhh...

Notes:

Fruit – This go-round I used an Asian pear. The last time I made this, I used a combo of pears and apples. Go with what you like and what’s ripe and in season.

Cooking method – I don’t have a Panini press. I just cook these like any other grilled cheese, on medium high heat using my spatula to press down on the sandwich and flipping once. You could also try a George Foreman grill, a brick covered in tin foil or another heavy skillet to weigh the sandwich down.

I also made Brussels sprouts with this meal. Now, I know what you’re thinking. “Brussels sprouts?!? There better be cheese sauce!” I personally love Brussels sprouts (I support cabbage in any form), but I realize that’s not the norm. My Uncle Chuck maintains that most people don’t like Brussels because of their bitterness and claims that if people had access to fresh Brussels that had sustained a good frost, more people would be fans. As it is, growers can’t afford the risk of a frost becoming a freeze and ruining the crop and therefore harvest before that can become an issue. (This man has been in the horticulture business for 20+ years. He’s very smart about these kinds of things.) :o)

In any case, the particular version of Brussels that I made with this meal comes to you from The Barefoot Contessa. Usually when I find an interesting recipe, I end up changing something. This recipe however is spot on, and I’ve found no reason to change a thing. Find the recipe here. I made these sprouts for my friend Dustin one time (a Brussels skeptic for sure, but a good eater in that he’s willing to try anything) and he has since requested them specifically. A convert who, in conversations, describes these sprouts as, “THE SHIT!!” :o)

As an FYI, when it’s just me, I like to roast Brussels with just EVOO and salt and pepper. Try a flavored EVOO (mushroom, truffle) for added flavor. Truth be told, I prepare most of my vegetables this way if I’m not steaming/boiling them. Clean and trim veg, sprinkle with EVOO, salt and pepper, toss to coat and bake at 425 degrees for 10-30 minutes depending on the heartiness of the vegetable. Stir once during cooking.