MOULES MARINIERE
Nearly all mussels available at supermarkets or fish markets today are farmed and not harvested wild. However, if wild mussels are available, the best way to rid them of sand and mud is to add about 1/4 cup of all-purpose flour to a large container of salted water. Then add the live mussels (which have not yet been debearded) and let sit in the mixture for 2 to 3 hours. The mussels will eat the flour and purge themselves of debris, as well as plump up. Remember that an open mussel that closes when pressed is good; if the mussel stays open after being pressed, it is bad and should be discarded.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large deep saute pan or pot, melt the butter over medium-high heat. Add the shallots, garlic, and herb sprigs, and cook, stirring, until fragrant and the shallots are soft, about 1 minute. Add the wine, pepper, and salt and bring to a boil. Add the mussels, cover and cook, shaking the pan occasionally, until the mussels are opened, 5 to 6 minutes.
- Remove from the heat and discard any mussels that have not opened. Transfer the mussels and their liquid to a large, deep serving bowl and garnish with the chopped parsley. Serve immediately with the French bread croutons for dipping.
- Preheat the oven to 400 degrees F.
- Place the bread slices on a large baking sheet and brush 1 side of each slice first with the cut garlic cloves and then with the olive oil, and then lightly season with the salt and pepper. Bake until light golden brown, about 8 minutes.
- Cool slightly on the baking sheet before handling or serving.
CHARDONNAY POACHED SALMON WITH DILL DIJON WHIPPED CREAM
Provided by The Hearty Boys
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Put the Chardonnay, water, lemon, peppercorns, juniper berries, bay leaves, basil and 2 fennel fronds into a large saucepan. Place the pan over high heat and bring the liquid to a boil. Reduce the heat to low and let the liquid simmer for 10 minutes. Remove from the heat, discard the fennel and basil and let cool.
- Put the salmon into the foil pan and top with the remaining fennel frond. Pour the poaching liquid over the salmon. Cover the pan with foil and seal it tightly. Place the pan into the preheated oven for 20 minutes. Remove the foil halfway through the cooking process and baste the salmon. Reseal and finish poaching. Remove the pan from the oven, remove the foil and brush the top of the salmon with the poaching liquid to remove any white bits.
- When the pan is cool enough to handle place it over your sink. With a sharp knife, make a few punctures in the bottom of the pan to let the poaching liquid drain. Place the pan directly into the second pan to prevent dripping. Brush the salmon with olive oil, cover with foil and refrigerate overnight.
- To serve, cut the end off the foil pan and, with a spatula, slide the salmon onto a platter. Fan the lemon slices out along the top and garnish the sides with the dill. Serve with Dill Dijon whipped cream on the side.
- Pour the heavy cream into a large bowl and, using an electric mixer on high, beat until soft peaks form. Add the mustard and continue to beat on medium for 1 minute. Fold in the dill and season with salt and pepper, to taste.
- Transfer to a decorative bowl for serving.
POJARSKY DE SAUMON MARINIERE
Serve with boiled new potatoes and green beans. Wine with dinner - choice of a crisp Chablis or smooth Chardonnay. To serve at a dinner party, increase the recipe logically, paying close attention to ingredient quantities vs number of servings ratio. Remember the more liquid you add to this recipe, the longer it will take to reduce.
Provided by TOOLBELT DIVA
Categories Mussels
Time 50m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Mince the salmon into a puree.
- Soak one-half of the breadcrumbs in the milk.
- Beat the eggs well.
- Add softened bread crumbs and eggs to the salmon and season with mace, white pepper and salt.
- Mix thoroughly; shape like a salmon cutlet and coat with the remaining breadcrumbs.
- Heat the butter in a skillet and fry the salmon until golden.
- Arrange on a serving platter and keep warm.
- TO MAKE THE SAUCE: Melt the butter in a pot large enough to hold mussels.
- Add the shallot, garlic, parsley and thyme.
- Saute very gently for 4- 5 minutes.
- Scrub the mussels thoroughly with a stiff brush under running water and scrape off tufts with a knife.
- Add the mussels to the pot, increase the heat slightly and stir for 3 or 4 minutes.
- Pour in the white wine, cover the pot with a tightly fitting lid and allow to simmer for 10- 12 minutes, or until the mussel shells have opened.
- Discard any mussels which do not open.
- Remove the mussels from the pot.
- Take mussels out of their shells and arrange around the salmon.
- Discard shells; divide mussels evenly between dinner plates.
- Pour the cream into the pot, bring back to boil and reduce by two thirds.
- To serve: Pour the sauce over the salmon, sprinkle with freshly chopped parsley and garnish with lemon wedges.
Nutrition Facts : Calories 1484.9, Fat 94.1, SaturatedFat 49.8, Cholesterol 807.8, Sodium 1131.3, Carbohydrate 60, Fiber 5.2, Sugar 5.2, Protein 85.8
SALMON AND GREEN BEANS POJARSKI WITH CUCUMBER HOT SAUCE
Provided by Jacques Pepin
Categories dinner, main course
Time 31m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Remove and discard any skin and sinew from the salmon and cut the flesh into 1-inch pieces.
- Cut away any damaged spots on the beans, wash thoroughly in cold water, and cut into 1-inch pieces.
- To make the fresh bread crumbs, break fresh bread into pieces and grind in the bowl of a food processor. You should have 1 1/2 cups. (Note: fresh bread crumbs are superior to dry bread crumbs. If, however, fresh crumbs are not available, use half the amount of dry crumbs - 3/4 cup for this recipe.) Transfer to a bowl and set aside.
- Place the green beans and hot pepper in the bowl of a food processor and process until finely chopped; the mixture should be rather granulated, not smooth and liquid. You should have about 2 cups. Transfer to a bowl and set aside.
- In the unwashed bowl of the processor, place the salmon and process for a few seconds, starting and stopping the machine, until coarsely chopped. Add to the bean puree with the eggs, bread crumbs, garlic, pepper, salt and shredded basil. Mix well.
- Using a spoon, make patties weighing about 3 to 3 1/2 ounces each. Wet your hands if you feel they will stick to the salmon mixture and arrange the patties on a tray lined with plastic wrap. You should have 12 patties, 2 per person, and each patty should be no more than 1 inch thick and about 3 inches across. Set aside while you make the sauce.
- To cook the salmon, use 2 large skillets, preferably nonstick. Heat 2 tablespoons of the oil in each skillet. When hot, add the patties and cook over medium to high heat for 2 1/2 minutes on each side. Set aside for a few minutes before serving with cucumber hot sauce.
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 20 grams, Carbohydrate 23 grams, Fat 31 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 6 grams, Sodium 567 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN CUTLETS POJARSKI WITH PAPRIKA SAUCE
This is another recipe from Graham Kerr's '60's cooking show "The Galloping Gourmet" . This makes an elegant dinner party dish. It has a make ahead component to cut down on last minute fuss in the kitchen.
Provided by Chef Regina V. Smith
Categories Chicken Breast
Time 1h20m
Yield 3-4 serving(s)
Number Of Ingredients 22
Steps:
- CHICKEN CUTLETS:.
- Chill a medium sized mixing bowl in the freezer.
- Place the boned chicken meat on a board and chop thoroughly with a sharp knife until fine or grind the meat in a meat grinder. (You can use a food processor for this but you must take extreme care not to over-process the meat as the texture of your cooked cutlets will be too heavy.).
- Add the meat to the chilled bowl. Add salt and white pepper to taste, the nutmeg and 5 tablespoons of the butter, melted. Mix well. Return the bowl and mixture to the freezer to chill once more while you prepare the dredging station. Do not freeze.
- Season the flour with salt and white pepper and place on a length of wax paper. Break the egg into a pie plate and beat with the vegetable oil and water. Place the bread crumbs on another length of wax paper.
- Divide the chilled mixture into 6 to 8 portions and shape each into a 1/2 inch thick cutlet. Dip one cutlet at a time into the flour, then in egg, then in bread crumbs. Press the crumbs gently into the cutlets then chill them until ready to cook. ( The cutlets may be made several hours ahead to this point. Keep cutlets refrigerated until ready to cook.).
- Heat the remaining butter in a large skillet and careful add the cutlets. Cook until golden brown on one side then turn and cook on the other.
- Serve with the Paprika Sauce.
- PAPRIKA SAUCE:.
- Melt one tablespoon of the butter in a small saucepan and cook the onion until wilted. Sprinkle with the paprika, flour and thyme, stirring. Stir in the chicken stock, using a whisk and simmer about 3 minutes. (The sauce may be made several hours ahead up until this point.).
- Add the cream and bring to a boil. Add the lemon juice, salt and white pepper to taste and the cognac.
- Strain the sauce through a sieve. Return to the heat and stir in the remaining butter and the sour cream. Heat the sauce through but do not bring to a boil.
Nutrition Facts : Calories 1141.8, Fat 84.3, SaturatedFat 47.1, Cholesterol 321.7, Sodium 1009, Carbohydrate 62.1, Fiber 3.9, Sugar 5.6, Protein 35
VEAL POJARSKI
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I. It gained popularity in Montreal after the city hosted Expo in 1967. It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender. On any given day in the Joe Beef kitchen, the dish might also include ends of charcuterie, bacon, ham and seared duck livers; its essence is the succulent combination of cured and cooked meat.
Provided by Julia Moskin
Categories dinner, main course
Time 1h
Yield 2 servings
Number Of Ingredients 14
Steps:
- Soak the mushrooms in warm water to cover until soft (about 30 minutes), then drain and coarsely chop.
- Heat oven to 450 degrees.
- In a large skillet, melt 1/2 the butter over medium heat. Add the mushrooms, shallot and garlic. Cook, stirring, until shallot is translucent and soft, about 5 minutes. (Do not brown.) Transfer to a plate and set aside to cool for 5 minutes.
- Soak bread in milk for 15 minutes, then lightly squeeze dry.
- In a large bowl, combine porcini mixture, soaked bread, roasted meat, ground veal, thyme, egg and salt. To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned. Add salt and pepper to mixture, to taste.
- Divide the mixture in half and shape each half into a ball, with a slightly flattened top and bottom. If using bones, poke a hole in one side of each ball and stick a bone into the hole.
- Put the remaining 2 tablespoons butter in a heavy baking dish and gently lay the balls side by side. Lay 2 pieces of bacon on each and roast for 30 to 40 minutes, basting every 4 or 5 minutes, until sizzling and fragrant. Remove bacon for last 5 minutes of cooking. Serve hot.
Nutrition Facts : @context http, Calories 1281, UnsaturatedFat 46 grams, Carbohydrate 25 grams, Fat 100 grams, Fiber 4 grams, Protein 70 grams, SaturatedFat 46 grams, Sodium 1178 milligrams, Sugar 5 grams, TransFat 2 grams
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