Culinary Confessional

Creamy Mussel Soup 3 tbsp butter 1 Spanish onion, chopped 2 shallots, chopped 1 pinch saffron 2 tbsp parsley, chopped 1 bay leaf 2 tbsp fresh thyme, chopped 2 cups white wine 3 lbs mussels—rinsed and debearded (Note: discard any that won’t close) 3 cups heavy cream 4 egg yolks, beaten 5 drops Tabasco sauce Salt and pepper to taste In a large Dutch oven over high heat, melt the butter, then add the onions and shallots and saute until softened, about 6 minutes. Then add the saffron, parsley, bay leaf, and thyme. Stir, then add the wine and bring to a boil. Add the mussels, cover, and steam until the mussels have all opened, about 5 minutes. (Note: discard any mussels that haven’t opened.) Remove the mussels from the soup, remove them from their shells, and return to the pot. Add the cream and return to a boil. Scoop a large ladleful of the soup into the eggs in a gentle stream, whisking rapidly so that they don’t scramble. Once the eggs and soup are at the same temperature, slowly stream the mixture back into the Dutch oven, again whisking rapidly. Return the pot to medium heat and cook until the soup thickens, but not boils. Add the Tabasco, taste and season with salt and pepper if needed, remove the bay leaf, then serve. Approximate Nutritional Values: http://www.food.com/recipe/billi-bi-soup-from-pierre-franey-of-the-new-york-times-262106

Buffalo Chicken Bites 3 cups cooked chicken, shredded 1/3 cup tabasco sauce 4 oz cream cheese, softened 1 cup pepper jack, shredded 1/4 cup scallions, chopped 1/2 cup flour 2 eggs, beaten 3 cups Corn Flakes cereal, crushed Preheat oven to 350-deg. In a large bowl, combine the shredded chicken, tabasco, and cream cheese.  Once fully combined, stir in the pepper jack cheese and scallions. Set up a dredging stations with the flour in one bowl, the eggs in another, and the crushed Corn Flakes in a third. Scoop the chicken mixture into 2” inch balls, then roll through the flour, shaking off any excess.  Dip in the egg, the roll through the crushes cereal. Place the balls on a baking sheet and bake for 20-25 minutes, until golden. Serve with blue cheese or ranch dressing and enjoy! Approximate Nutritional Values: http://www.food.com/recipe/buffalo-popcorn-chicken-bites-141408

Black Bean Sliders with Spicy Orange Sauce 4 tbsp olive oil, divided 1 onion, finely chopped 15 oz can black beans, rinsed and drained 1/2 cup carrot, shredded 1/2 cup cornmeal 1/2 cup breadcrumbs 1 tbsp chili powder 1 tsp sea salt 1/2 cup cilantro, chopped 1/4 cup water 1 cup plain low-fat yogurt 1 tbsp orange juice 1 tsp tabasco sauce 14 slider-sized buns Burger toppings: lettuce, tomato, red onion, etc. In a small bowl, whisk together the yogurt, orange juice, and tabasco.  Cover with plastic wrap, then let sit in the fridge to allow the flavors to marry. Heat 2 tbsp oil in a large nonstick skillet, then add the onion and cook until slightly caramelized, about 7 minutes. Transfer the onions to a large mixing bowl and add the beans, carrots, cornmeal, breadcrumbs, chili powder, salt, cilantro, and water.  Mash the ingredients together until fully combined, then mold the bean mixture into patties the size of the slider buns. (Note: if the mixture is too dry, add more water, one tbsp at a time.) Heat remaining oil in the skillet and cook the patties about 3 minutes on each  side, until lightly browned and crisp. Drain the patties on paper towels, then slide onto the buns.  Dress with a tbsp of the spicy orange sauce, lettuce, and tomato, then serve. Approximate Nutritional Values: http://low-cholesterol.food.com/recipe/slightly-spicy-black-bean-burgers-111462

Spicy Shrimp Spread 5 oz cooked shrimp, finely diced 3 oz cream cheese, softened 3 tbsp mayonnaise 3 tsp lemon juice 1/8 tsp Worcestershire sauce 1 tbsp tabasco 1/8 tsp salt 2 scallions, minced 1/3 cup celery, diced 1 tbsp paprika 1/4 cup parsley, chopped In the bowl of electric mixer fitted with a flat paddle, beat together the cream cheese, mayonnaise, lemon juice, Worcestershire, tabasco, salt, green onion, and celery. Fold in the cooked shrimp and mix gently by hand. Spoon the mixture into a serving dish, sprinkle with the paprika, and garnish with parsley.    Cover with plastic wrap and refrigerate until ready to serve. Approximate Nutritional Values:  http://www.food.com/recipe/fantastic-shrimp-cocktail-spread-128701

Greek Chicken Skewers with Avocado Tzatziki For the Chicken: 1 lb boneless, skinless chicken breasts--sliced into thin strips 1 tbsp Greek seasoning mix 1/2 tsp garlic salt 1/2 tsp dried rosemary 2 tbsp olive oil For the Tzatziki: 1 avocado, pitted 1 cucumber, skin and seeds removed 1/2 cup plain Greek yogurt 8 drops tabasco sauce 2 tbsp lemon juice 2 tbsp fresh mint  1 tsp garlic powder 1 tbsp Greek seasoning mix Salt and pepper to taste Preheat grill to medium-high heat.  Soak wooden skewers in water for 30 minutes. In a blender or food processor, puree the avocado, cucumber, yogurt, mint, and lemon juice. Process until smooth, then add the Tabasco, garlic powder, Greek seasoning mix, salt, and pepper. Pour the tzatziki into a bowl, cover, and refrigerate for at least three hours. Place the chicken strips in a large ziploc baggie and add the Greek seasoning, garlic salt, pepper, rosemary, and olive oil.  Shake until evenly coated, then let marinate in the fridge for 30 minutes to an hour. Thread the chicken onto the skewers and cook on the grill for 4 minutes per side. Serve the skewers drizzled with the avocado tzatziki sauce. Approximate Nutritional Values: http://www.food.com/recipe/chicken-tzatziki-246418

Tarragon and Thyme-Crusted Cod with Béarnaise Sauce For the Fish: 1/4 cup tarragon, chopped 1/4 cup thyme, chopped 2 tbsp butter, melted 3 tbsp olive oil Four 6 oz cod fillets Salt and pepper to taste  Combine the herbs in a mixing bowl and season with salt and pepper.  Set aside. Heat a large saute pan over medium heat and add the butter and oil. Season the cod with salt and pepper, then press into the herb mixture, completely coating each side.  Place the fish in the saute pan and cook 3-4 minutes on each side or until cooked through.  Serve drizzled with the béarnaise sauce (see below). For the Béarnaise Sauce: 1 cup butter, room temperature (divided) 1 shallot, minced 4 oz red wine vinegar 2 tsp dried tarragon 4 egg yolks 2 tsp water 2 tbsp lemon juice (divided)  2 dashes tabasco sauce Salt and white pepper In a small saute pan, melt 2 tbsp butter and cook the shallots over medium heat until translucent.  Add the tarragon, then turn off the heat and allow to slightly cool.  Then return to heat and add the vinegar.  Reduce until little of the liquid remains, then set aside. Whisk the egg yolks and water in a metal bowl.  Set over a pot of boiling water (making sure the water never touches the bottom of the bowl).  Whisk constantly for 2-3 minutes,  Add half of the lemon juice and the remaining butter, a little at a time.  Whisk constantly until smooth.   Whisk in the salt, white pepper, and tabasco, then add the vinegar reduction.  Season with the remaining lemon juice and add salt if needed.  Drizzle over the fish, then enjoy! Approximate Nutritional Values: http://www.food.com/recipe/grilled-mahi-mahi-with-caper-tomato-bearnaise-sauce-193944  

Deviled Egg Salad  12 eggs, hard boiled* and peeled  1/4 cup chopped green onion 1/2 cup chopped celery 1/2 cup chopped red bell pepper 3 Tbsp Dijon mustard 1/3 cup mayonnaise

1 Tbsp cider, white wine or sherry vinegar A few drops of Tabasco or other hot sauce 1/4 teaspoon paprika Salt and black pepper to taste * To hard boil eggs, place them in saucepan and cover them with at least an inch of water. Bring to a boil, then remove from heat, cover, and let sit for 10 to 12 minutes. Chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, red bell pepper.  In small bowl mix together the mayo, mustard, vinegar and Tabasco. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add paprika and salt and black pepper to taste.  Best served chilled. Approximate Nutritional Values:  http://www.food.com/recipe/deviled-egg-salad-220335