Chorizo mussels(moules) with white wine

Ingredients

  •  1 kg scrubbed and debearded mussels
  • 150 gm chorizo
  • 2 tbsp olive oil
  • 1/2 medium size onion
  • 1 french shallots
  • 4 garlic cloves
  • 2 bay leaf
  • 1 1/2 cup chicken stock
  • 3 tbsp flat leaf parsley
  • 1/2 cup dry white wine
  • Salt and pepper

Instructions:

It’s been quite some time I haven’t blogged, really. We have been moving so much lately because of my husband’s work and here I am still struggling to set up my kitchen. Anyway, This is life and here in this city of love, I see mussels/moules everywhere just like the famous French escargot. I am definitely going to blog on the escargot soon.

Put the mussels under running water and check on each mussel.  If you find any open ones, try to tap it few times and they might close which is good and if they don’t you definitely don’t want them and is good to discard. Take a hard brush and scrub every mussel and debeard them. This may be time consuming but as always it’s more than worth it.

Chop the shallots

Chop the onions. ( You can use only the onions or just shallots, I use both as my own preference. The taste may hardly differ)

Finely chop the garlic (ratio is provided in the ingredients section)

Chop the parsley.

2 bay leafs

Peel off the skin and slice the chorizo.

We are good with the preparation. Now the cooking process is simple, easy and super fast and that why I always love to cook sea food.

In a deep pan with lid (or an alternative to cover with). Put olive oil, chorizo, and bay leafs over medium-low heat and stir them for 2 to 3 minutes.

Next, add the chopped garlic and stir them for 30 seconds.

Turn the heat to medium-high.

Add shallots, onions, pepper, and salt. Cook till the onions become translucent and make sure you avoid overcooking them.

This might take 60 to 90 seconds.

Now put wine and deglaze the pan. Bring up to simmer.

After simmering for 2 minutes, add the chicken stock and bring up to simmer one more time.

Put the cleaned mussels/mouls in the pan and put the lid on.

Cook till the mussels are open. This will take around 5 – 6 minutes. As the last step, you must add the parsley.

You can now SERVE with a slice of Baguette just to have it the French way. It’s really good.

 

 

4.0 from 1 reviews
Chorizo mussels(moules) with white wine
Author: 
Recipe type: Main
Cuisine: Western
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 kg scrubbed and debearded mussels
  • 150 gm chorizo
  • 2 tbsp olive oil
  • ½ medium size onion
  • 1 french shallots
  • 4 garlic cloves
  • 2 bay leaf
  • 1½ cup chicken stock
  • 3 tbsp flat leaf parsley
  • ½ cup dry white wine
  • Black pepper
  • Salt
Instructions
  1. Put the mussels under running water and check on each mussel.
  2. Take a hard brush and scrub every mussel and debeard.
  3. Chop the shallots
  4. Chop the onions.
  5. Finely chop the garlic.
  6. Chop the parsley.
  7. Ready 2 bay leafs
  8. Slice the chorizos and peel off the skin.
  9. Put olive oil, chorizo, and bay leafs over medium-low heat and stir them for 2 to 3 minutes.
  10. Add the chopped garlic and stir them for 30 seconds.
  11. Turn the heat to medium-high.
  12. Add shallots, onions, pepper, and salt.
  13. Cook till the onions become translucent.
  14. This might take 60 to 90 seconds.
  15. Now pour specified the (above) amount of wine and deglaze the pan.
  16. Bring up to simmer.
  17. After simmering for 2 minutes, add the chicken stock and bring up to simmer one more time.
  18. Put the cleaned mussels/mouls in the pan and cover the lid for 5 to 6 minutes until the mussels/mouls opens up.
  19. Cook till the mussels are open.
  20. Add the parsley.
  21. SERVE.

Baked Red Snapper with Asparagus  and  White Wine  in Parchment Paper

Ingredients 

  • 2 skinless red snapper fillets(about 150 grams each)
  • 2 inches ginger julienne
  • 1 garlic clove
  • 1 lime thinly sliced
  • 200 grams asparagus ( snap the woody part )
  • 1 tsp minced fresh thyme or dried thyme
  • 3 tbsp white wine/ fish stocks
  • salt
  • pepper
  • 1 tsp olive oil (optional)
  • 2 (16-inch) parchment paper

Instructions:

It’s been a hectic week but being a foodie, I just can’t resist and decided to go for an easy but great healthy meal.   I was lucky to get this fresh red snapper in the supermarket and I am on for the In Parchment fish today. I love food with excellent aroma and this cooking method exactly provides that. This is well known as En papillote in French and Al Cartoccio in Italian. There are so many methods of cooking this recipe but I opted for the oil free.  The parcel is typically made from folded parchment paper. The parchment paper holds the moisture to steam the food and also holds the aroma really well and brings that dining excitement when served.

Cut the parchment paper into heart shaped.

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You can cut the ginger in fine julienne as the initial step.

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Take the lime and slice them just fine.

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You can thinly slice garlic now.

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Trim the wood part from the asparagus and put the asparagus in the centre of the heart shaped parchment paper.

Season with salt and pepper and put some garlic and thyme.

Check if you can fold the paper in the right way before you put the fish and stock/wine

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Season your fish well with salt , pepper, and thyme.

You can lay the fish on the top of the asparagus.

Now put some julienne ginger on the top.

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Now put the sliced limes on top.
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You can fold the parchment paper edges together. But before you complete folding the paper, put wine/stock and shield it properly so that steam gets trapped inside it.

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Now place them on a baking tray. Place the tray in the hot oven for 15 minutes @ 200 C.

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You can now check if the paper puffs up or not. If the paper puffs up, it’s a good indication that the fish is done well. Open the parchment paper slightly and inspect if the fish and the asparagus are cooked.You should continue to cook for few more minutes if they are not yet cooked. Remember, overcooking is a big NO here.

Eventually, you should be happy to see that your fish is firm and asparagus is tender. It’s a good sign that your meal is going great.
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You can now place it on the serving plate. Open the parchment paper on serving, This will kick out the awesome aroma cloud and give you a fine dining experience.

I love to have it with some white rice:) and it goes just fine. I just can’t complain about this one and I hope you will surely love it too.
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5.0 from 2 reviews
Baked Red Snapper with Asparagus  and  White Wine  in Parchment Paper
Author: 
Recipe type: Meal
Cuisine: Western
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 skinless red snapper fillets(about 150 grams each)
  • 2 inches ginger julienne
  • 1 garlic clove
  • 1 lime thinly sliced
  • 200 grams asparagus ( snap the woody part )
  • 1 tsp minced fresh thyme or dried thyme
  • 3 tbsp white wine/ fish stocks
  • salt
  • pepper
  • 1 tsp olive oil (optional)
  • 2 (16-inch) parchment paper
Instructions
  1. Cut the parchment paper into heart shaped
  2. You can cut the ginger into fine julienne as the initial step.
  3. Take the lime and slice them just fine.
  4. You can thinly slice garlic now.
  5. Trim the wood part from the asparagus and put the asparagus in the center of the heart-shaped parchment paper.
  6. Season with salt and pepper and put some garlic and thyme
  7. Check if you can fold the paper in the right way before you put the fish and stock/wine
  8. Season your fish well with salt , pepper, and thyme.
  9. You can lay the fish on the top of the asparagus.
  10. Now put some julienne ginger on the top.
  11. Now put the sliced limes on top.
  12. You can fold the parchment paper edges together.
  13. But before you complete folding the paper, put wine/stock and shield it properly so that steam gets trapped inside it.
  14. Now place them in a baking tray. Place the tray it in the hot oven for 15 minutes @ 200 C.
  15. You can now check if the paper puffs up or not.
  16. If the paper puffs up, it's a good indication that the fish is done well.
  17. Slowly open and inspect  the fish and the asparagus.
  18. You can now place it on the serving plate.
  19. Open the parchment paper on serving

Caramelise Shallots/Small onion

This onion side is a very simple and quick recipe. This is a great combination with any grilled meat.  Not to mention, It’s always a must for me when I do a BBQ. I love this and do it on various occasions. The only hurdle I see is the bit of annoyance while peeling the small onions, but then it’s not really that bothersome.

Ingredients

  • 500 grams small onion/shallot
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • chopped parsley

Instructions: 

Take the small onions and put them in warm water. Soak them for 10-15 minutes. Peel the outer skin and root should be intact as much as possible.In a frying pan, Put butter along with olive oil in a medium to high heat. Now, put the peeled onion and saute them in high heat for 2 minutes. Lower the flame to medium. Continue cooking till the onion is half cooked. This might take another 5 minutes. Do not overcrowd the onion as they will not be able to get caramelized.

Now sprinkle sugar and salt all over the onion and cook them over medium-high heat. After 2 minutes, lower the heat. Continue cooking for 7-10 minutes till the onions are tender. Before you off the heat put black pepper and cook for 30 seconds. Off the heat now and garnish freshly chopped parsley.

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Caramelis Shallots/Small onion
Author: 
Recipe type: Sides
Cuisine: Western
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 500 grams small onion/shallot
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • chopped parsley
Instructions
  1. Take the small onions and put them in warm water.
  2. Soak them for 10-15 minutes.
  3. Peel the outer skin and root should be intact as much as possible.
  4. In a frying pan, Put butter along with olive oil in a medium to high heat.
  5. Now, put the peeled onion and saute them in high heat for 2 minutes.
  6. Lower the flame to medium.
  7. Continue cooking till the onion is half cooked.
  8. Do not overcrowd the onion as they will not be able to get caramelized.
  9. Now sprinkle sugar and salt all over the onion and cook them over medium-high heat.
  10. After 2 minutes, lower the heat.
  11. Continue cooking for 7-10 minutes till the onions are tender.
  12. Before you off the heat put black pepper and cook for 30 seconds.
  13. Off the heat now and garnish freshly chopped parsley.

Home made onion pickle

Ingredients

  • 2 Indian bay leaves
  • 1 staranish
  • 1/2 inch cinnamon stick(cassia bark)
  • 10-15 black peppercorn
  • 8-10 pepper cloves
  • 1 cup vinegar(white vinegar/apple cider vinegar)
  • 1/3 cup sugar
  • 1/2 tablespoon kosher salt
  • 2 medium red onion
  • 1 sterilize small size canning jar

Instructions: 

I am a salad lover and I love to have onions on them. Having said that, I don’t like the sharpness of the onions, so I prefer to make a pickle out of the onions and use them on my salads. This pickle can be used in multiple food items like taco toppings, burgers, salads, sandwich etc without overpowering other ingredients. I use different ways to make different onions pickles which goes with different cuisines. I find this one much suitable with western cuisines.

Below I have shown the spices that I am going to use today.

Cut the onion in half and thinly sliced them.

Put vinegar, sugar and all the spices together in a steel pan. I love using the high-grade steel utensils as much as possible since I learned that they do not leach chemicals into the food that I cook(especially when I use vinegar). Let them boil just for a minute to let the sugar dissolve.

Meanwhile, In a canning jar, put all the thinly sliced onion, then pour the hot vinegar into the jar. Cover the lid and keep it for 24 hours. Your onion pickle is ready.
  

 

Home made onion pickle
Author: 
Recipe type: Sides
Cuisine: Western
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 Indian bay leaves
  • 1 staranish
  • ½ inch cinnamon stick(cassia bark)
  • 10-15 black peppercorns
  • 8-10 pepper cloves
  • 1 cup vinegar(white vinegar/apple cider vinegar)
  • ⅓ cup sugar
  • ½ tablespoon kosher salt
  • 2 medium red onion
  • 1 sterilize small size canning jar
Instructions
  1. Cut the onion in half and thinly slice them.
  2. Put vinegar, sugar and all the spices together in a steel pan.
  3. Let them boil just for a minute to let the sugar dissolve.
  4. Meanwhile, In a canning jar, put all the thinly sliced onion
  5. pour the hot vinegar into the jar.
  6. Cover the lid and keep it for 24 hours.
  7. Your onion pickle is ready.

Cocktail Sausages  and Bacon with BBQ sauce 

Ingredients

  • 12 piece cocktail sausages
  • 6 piece streaky bacon
  • 1/3 cup Zz Homemade BBQ sauce
  • 12 toothpicks
  • 1 tablespoon cooking oil/spray

Instructions: 

Cut the bacon strip into two vertical  strips.

Use each strip to wrap  the sausages. I am going to prepare 12 rolls here today which is cut out from the 6 pieces i have mentioned in the ingredients.

When you wrap it, make sure you keep the open edge face down so that it seals well. Also make  sure that you roll and place them directly on the pan which will be used to fry. I used my frying pan to prepare and cook them. Alternatively , you can use an oven for heating the same for 8-10 minutes at 400 degree F.

Apply  1/2 of the sauce on the sausages evenly. After 3-4 minutes of cooking , you can flip them upside down and apply the sauces on the left out portions. Continue cooking for 4-5 minutes till its done. This is a real fast deal, it took me just 10 minutes to complete the whole thing. I serve them with a toothpick to make it easy pick up. It goes very well with my BBQ sauce.
  

 

Cocktail Sausages  and Bacon with BBQ sauce
Author: 
Recipe type: Appetizer
Cuisine: Western
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 12 piece cocktail sausages
  • 6 piece streaky bacon
  • ⅓ cup
  • Zz Homemade BBQ sauce
  • 12 toothpick
  • 1 tablespoon cooking oil/spray
Instructions
  1. Let's cut the bacon strip into two vertical  strips.
  2. Use each strip to wrap  the sausages.
  3. When you roll it, make sure you keep the open edge face down so that it seals well.
  4. Also make  sure that you roll and place them directly on the pan which will be used to fry.
  5. Apply  1/2 of the sauce on the sausages evenly.
  6. After 3 minutes of cooking , you can flip them upside down and apply the sauces on the left out portions.
  7. Continue cooking for 4-5 minutes till its done.

Homemade BBQ sauce 

Ingredients

  • 2 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/3 cup sugar
  • 1 teaspoon chili powder
  • 2 tablespoon yellow mustard
  • 1 teaspoon dijon mustard
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon  liquid smoke
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon vinegar

Instructions: 

Today, I am all set to prepare this BBQ sauce. I was really trying hard to get a good BBQ sauce in the market, but after a lot of digging into the shelves of multiple stores around my place, I just couldn’t  find one that satisfies me. I love the smoky flavor of the BBQ sauce very much. The one that I am doing today can be used for multiple cooking which I will demonstrate later. The good thing is that you can keep this sauce for more than 30 days in the refrigerator.

We will start by putting all the ingredients together in a saucepan except for the white vinegar.

I have shown some of the ingredients below in my cute blue cups.

Bring mixture to a boil, reduce the heat and let it simmer for  45 mins to 60 mins or till it becomes thick consistency.Don’t forget to stir occasionally.

Right before you turn off the heat, put white vinegar. You can boil for 2 minutes.

 

5.0 from 1 reviews
Home made BBQ sauce
Author: 
Recipe type: Sauce
Cuisine: Western
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • 2 cup ketchup
  • ½ cup apple cider vinegar
  • ⅓ cup sugar
  • 1 teaspoon chili powder
  • 2 tablespoon yellow mustard
  • 1 teaspoon dijon mustard
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon liquid smoke
  • ¼ cup Worcestershire sauce
  • 1 tablespoon vinegar
Instructions
  1. Put all the ingredients together in a saucepan except for the white vinegar.
  2. Bring mixture to a boil, reduce the heat and let it simmer 45 mins to 60 mins or till become thick consistency. Before you off the heat, put white vinegar into the saucepan.
  3. You can boil for 2 minutes.

Deep Fried Soft Boiled Eggs

Ingredients

  • 2 eggs
  • Oil for deep fry (Canola/vegetable oil/light olive oil)
  • 1/2 cup plain flour
  • 1/4 cup water(ice cold water to make a batter)
  • 1/2 teaspoon Italian seasoning or garlic bread seasoning
  • Salt and pepper
  • 1 cup Panko breadcrumbs

Instructions:

I have to tell you that I just love the perfect soft boiled eggs, The taste of the runny yolk is awesome. This fits in with multiple items, it can be burger, sandwich, salad and it by itself is just so yummy.

This was a very difficult one initially, I have tried this multiple times on different recipes. I have to say it went wrong so many times. Sometimes, the egg gets boiled more than what I expected or sometimes it gets undercooked. The key to a great “Deep fried egg”  lies on how perfectly you cook your eggs.

Ok, so let’s get started.  I recommend to first boil the water. Put the 2 eggs carefully so that it does not break.

Cook the 2 eggs for 6 minutes in medium high flames. My eggs are medium size, so 6 minutes works just right for me in medium-high flames. Depending on your egg sizes, you can increase or decrease a minute up and down.

I have to give ice bath to my cute little eggs so that they will stop cooking right way. This is an important step to ensure that you get your eggs right.

Take a bowl and put approximately 3 cups of water along with  10 cubes of ice. Put the cooked eggs in the ice bowl and let it sit in there for few minutes. You can now peel them carefully.

Time to make Batter now, I make a very simple batter so the eggs can get coated with it easily.

In a bowl, take plain flour and 1/4 cup of water(you might need less water, try to make it like pancake batter) Since I love garlic, I add garlic bread seasoning, salt, and pepper along. Now mix them well.

Drop the eggs one by one.

Make sure you keep one hand clean and dry.

Since I have already put seasoning in the batter, I am not going to put it in my breadcrumb.

Put the first batter egg in the breadcrumb and coat it properly with your dry hand. Keep it aside and repeat the same process for the next egg.

Take a deep fry pan and put oil. Heat it up at medium flame. Wait for the oil to be ready for the eggs to dive in.

My way to find out the readiness of the oil is to dip a wooden chopstick or the wooden handle of a spoon. If you see bubbles coming up, that means you are good.

Fry the eggs until golden brown.  Your fried eggs are ready. Yayyy!! and please do let me know how it turns out for you, I will be really glad to get some feedback.


 

5.0 from 2 reviews
Deep Fried Eggs
Author: 
Recipe type: Breakfast
Cuisine: Western
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 eggs
  • Oil for deep fry (Canola/vegetable oil/light olive oil)
  • Batter
  • ½ cup plain flour
  • ½ cup water
  • ½ teaspoon Italian seasoning or garlic bread seasoning
  • Salt and pepper
  • 1 cup Panko breadcrumbs
Instructions
  1. Boil the water.
  2. Put the 2 eggs.
  3. Cook the 2 eggs for 6 minutes in medium high flames.
  4. Take a bowl
  5. Put approximately 3 cups of water along with 10 cubes of ice.
  6. Put the cooked eggs in the ice bowl
  7. Let it sit in there for few minutes.
  8. Peel them carefully.
  9. Take plain flour and ½ cup of water.
  10. Add garlic bread seasoning, salt, and pepper along.
  11. Now mix them well.
  12. Drop the eggs one by one.
  13. Put the first batter egg in the breadcrumb and coat it properly with your dry hand.
  14. Keep it aside and repeat the same process for the next egg.
  15. Take a deep fry pan and put oil.
  16. Heat it up at medium flame.
  17. Wait for the oil to be ready for the eggs to dive in.
  18. You can fry the eggs for 2 -3 minutes in medium to high flames.
  19. Your fried eggs are ready