Posts Tagged ‘Seafood’

 
There’s an undeniable connection between seafood and beer.  Whether it’s broiled salmon and an IPA, or barbequed shrimp and a Bohemia, the combination is satiating.  For this recipe, we’re using a bottle of Bohemia to poach our mussels.  Bohemia is a slightly sweet beer with just a hint of bitterness, and it balances perfectly with the bright, fresh aromatics that we add right before serving. 

Serves: 2 Hungry Beer Drinkers
Total Kitchen Time: 30 minutes

Shopping list:

• 4 cloves garlic, smashed
• 1 shallot, coarsely chopped
• 1 tsp. poblano pepper, coarsely chopped
• 1 tbsp. olive oil
• 1 bottle Bohemia beer
• 12-16 mussels, cleaned thoroughly
• 2 tbsp. heavy cream
• 2 tbsp. Italian parsley, finely chopped
• 2 tbsp. cilantro, finely chopped
• 1/4 lb. cherry tomatoes, diced
• sea salt and freshly ground black pepper, to taste

1. Combine the garlic, shallot, poblano and olive oil in a small food processor.  Blend until the mixture forms a coarse paste.
2. Transfer the garlic paste to a small skillet and cook over low heat (until just sizzling) for 15 minutes to mellow the flavors.  Salt to taste.
3. Meanwhile, bring the bottle of Bohemia to a boil in a medium-large pot.  The beer should come up about an inch or so in the pot.  Add the mussels and boil until the shells have opened and the meat is tender, about 4 minutes. 
4. Remove the mussels with a slotted spoon and place them in a large bowl.  Add the garlic mixture, parsley, cilantro and tomatoes.  Toss gently until the mussels are coated.
5. If the mussels released a lot of sediment into the beer, strain through a paper coffee filter.  Add the heavy cream to the beer and salt and pepper to taste.
6. To serve, divide the mussels between two bowls and add 1/2 cup of the beer mixture.  Add some toasted bread and enjoy!

You’ll want to make sure you’ve got plenty of good bread at the table.  I prefer a fresh sourdough, which goes hand in hand with (you guessed it) another beer!

Full disclosure: I got free stuff, but that doesn’t pay for my opinion.

 
You may already know papa’s brand new bag, but this little number is sure to awaken the funky spirit within you.  Stuffed with a blend of chanterelle mushrooms, capers and thyme, this sex machine of a dish will have your guests begging please, please, please for seconds.  Say it loud: I cook and I’m proud!
(Note: If you’re not rolling your eyes right now, you’re probably related to me.)

Makes: 2 people feel good (nah-ne nah-ne nah-ne-ne)
Total kitchen time: 30 mins

Shopping list:

• 2 fillets of sole
• 2 oz. chanterelle mushrooms (fresh if you can find ‘em)
• 2 tbsp. capers
• 5 sprigs thyme
• 2 tbsp. coarse bread crumbs (a few crumbled crackers will do the trick)
• 1 tbsp. coarse cornmeal
• 1 pat butter
• 1 tsp lemon juice
• 1 tbsp. olive oil
• coarse salt and pepper, to taste

1. Preheat your oven to 350°F.  Set the upper rack in the top third of the oven.
2. Thoroughly clean and rinse the mushrooms.  Dry them well with a paper towel and chop into 1/4″ cubes.
3. Heat the butter in a medium skillet over high heat.  Add the mushrooms and sauté until they have browned slightly, about 5 minutes.  Add the lemon juice and cook for another minute or so.  Remove from the heat and set aside.
4. Roughly chop together the mushrooms, capers, thyme and breadcrumbs. Lightly salt and pepper the sole fillets.  Place a small mound of the mushroom and caper mixture in the center of each fillet and roll into a tube.  The fillets will be delicate, so be extra careful when handling them.  Dust each fillet with cornmeal.
5. Heat the olive oil in a large, ovenproof skillet over medium heat.  Once the oil has started to glisten like a rhinestone cape, add the fillets.  Once they’ve hit the pan, don’t even think about moving them unless you want to end up with Godfather of Sole Helper.  Sear the bottom of the fillets until golden brown, about 2 minutes. 
6. Transfer the skillet to the oven and bake until the fish is cooked.  It should flake when you poke it with a fork.  I’ve always thought this was dumb advice, though.  Like saying your tire pressure is correct if the tire pops when you stab it with a needle.  The fish is done when it’s done.  Use your eyes.

Plate and serve with a mushroom risotto and a parmesan red chili fritter.   Git up and git down!