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In my home, cooking mussels have proven to be a crowd pleaser each and every time I’ve made them.  They will not only make a delicious and extraordinary entree, but are just as popular as an appetizer. If you are searching for a food item that is easy to make, well-liked with almost everyone, and isn’t too formal, then mussels might be a superb selection.

My choice would be to make sauteed mussels, and offer them along with a green olive sauce.

This is how I do it:

Cooking mussels Step #1: I like to start with one pound of  mussels, and also the recipe for a delicious green olive sauce.  Later on I’ll need the following: 1 quarter cup white wine, 1 teaspoon chopped garlic, and 1 tablespoon butter.

Cooking mussels Step #2: Wash the mussels and throw out any that do not shut when tapped.

Cooking mussels Step #3: To create the green olive sauce, position olives, capers, parsley, cilantro, 3 tbsps of olive oil, sherry vinegar, lemon juice, salt and pepper in to a food processor.  Add salt and pepper as preferred.  Mix to taste.

Cooking mussels Step #4: Pre-heat a skillet over moderate heat. Chop your preferred quantity of garlic. Place garlic along with butter in your preheated skillet and mix.  Prepare the garlic in the pan until it becomes a tan color.

Cooking mussels Step #5: As a choice, you can think about adding chile, shallots, and/or lemon at this moment.

Cooking mussels Step #6: Now it is time to add the mussels, while being cautious not to add too many at one moment.  You prefer the mussels to open up, which may be an issue for the ones at the base of the stack. You should only make enough mussels to make one layer in the pan.

Cooking mussels Step #7: Stir the mussels in the garlic butter while being careful not to become too rough.  Bear in mind that the shells are relatively fragile and might split and chip if you are not careful.

Cooking mussels Step #8: At this stage add the wine. Adding the wine will create the important steam needed to open up the shells while simultaneously reducing the overall heat within the skillet.

Cooking mussels Step #9: Cover the mussels with a top and let it stand for four min’s.

Cooking mussels Step #10: Remove the cover. If all goes well, most if not all of the mussels will be open. Mussels, unlike clams, will open before they are cooked all the way through.

The mussels are at this point ready for the final touch. Add the green olive sauce and mix together.

Bon Appetit!

This article, and many other timely cooking tips, can be found here: The Cooking Network

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Hello!

I play WoW with my 10 years old daughter and she was as delighted with your cookbook as I was.

I just served her a dinner inspired by your cookbook and WoW – as it was not based on a recipe found in-game. I got the idea when explaining to my daughter the “Elwynn Lamb” pet that can be acquired from the Jousting Ground in Northrend.

So, I figured out an “Elwynn Forest Lamb” recipe and used for it some baby lamb tenderloins and modified your “Roasted Boar Meat” recipe. Instead of apples I used strong cider when kept in oven, and the herbs were more forest-like and included some dried mushrooms. Also cooking times were obviously much less than for a pork tenderloin because of the size difference.

The exact recipe will take some time to translate as I live in Europe and use metric system. My daughter (and my not-so-WoW-interested wife) were surprisingly delighted. Just ask, if you need more specific details. And thank you for the great cookbook.

- a level 80 hunter on Thunderhorn

I just received the recipe from my hunter friend and it sounds delicious. My husband read the recipe and wants to try it, so I have promised that I will make it for him as soon as we find the lamb tenderloin. (Unfortunately, lamb is not available year round here in the inland Pacific Northwest.)

Here is the recipe:

4 baby lamb tenderloins (enough to serve 1.5 humans)

Seasoning rub (like in roasted boar Meat):

• 1/2 teaspoon salt
• 1/4 teaspoon oregano
• 1/4 teaspoon black pepper
• 1/4 teaspoon rosemary
• 1/4 teaspoon thyme
• 1/4 dried mushrooms powdered (porcini preferably)

Mix the seasoning rub ingredients together, put on a plate and rub tenderloins thoroughly with the mixture. Place the lamb tenderloins in the refrigerator and let them season for several hours, or 2-3 hours minimum.

Preheat the oven to 375 Fahrenheit and remove the tenderloins from the refrigerator 1/2 hour before you plan to cook them to allow them to warm up a bit.

Browning the tenderloins in butter in a pan on the stove top.

Prepare a baking dish by buttering or oiling it well.

Add about 1/4 cup of strong apple cider (I used alc 8% Henry Westons wintage  cider) to the bottom of the dish before putting the meat into it.

Place the lamb in the pre-heated oven for a total of 50-60 minutes.  Halfway through baking (after 30 minutes) turn the tenderloins over and continue baking.

The  strong cider makes the meat tender and subsitutes for the apple slices you  used in Roasted Pork Meat.

Serve with potato wedges or fries and some mint jelly (I told my daughter it is spider ichor). Beware an occasional Elwynn forest wolf  wandering around…

Thanks for the recipe! Try this one out and let us know what you think.

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In any case, here’s a yummy looking peach cobbler recipe, from College Candy:

Is there anything that can compare to a fresh peach on a summer afternoon? (Well, besides some delicious blueberries, of course.) The time span of the vernal fruit’s ripeness is quite narrow (compared to more resilient bananas or apples), but right now is peak season for the treat. And it’s more than just a delicious, furry fruit. The peach is a natural, supremely juicy source of fiber, vitamins A and C, potassium, and niacin, a B vitamin that aids digestion, amps HDL (“good”) cholesterol, and helps radiant skin shine through. So that “peachy glow” isn’t just a figure of speech!

And here’s the rest, with the recipe: Intro to Cooking: Peach Cobbler

Looks pretty yummy.

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Now, there’s the slow cooking barbecue and there’s the much faster grilling. Barbecue uses indirect heat, much like your oven on a low setting, while grilling uses more charcoal and whatever you’re cooking is placed right above them. Like a broiler. The BBQ might take 3 or four hours to finish, while you can grill steaks in 10-15 minutes.

Mostly you’ll be barbecuing the tougher cuts, ribs, or meats that may have some gristle or connective tissue. The slow, long heat will break that down and the meat will be totally delectable. Do that with a fish or a good steak, and, well, it won’t be pretty. So grill your steaks & fish and barbecue your baby back ribs.

Speaking of steaks, here’s what you’ll need for a good rib eye steak “barbecue,” (and here’s the video of this rib eye steak recipe

1. 2 1 to 1.5 lb ribeye steaks
2. 1 medium sweet onion, sliced
3. some diced celery and scallions
4. garlic clove
5. butter
6. charcoal and your grill/weber
7. cast iron skillet

Make a pile of coals on one side of the lower grill and fire them up. Since you’ll be grilling these cuts   you’ll want a lot of heat, so make a largish pile, but you won’t cover the lower grill with them, keep them to one side. Put the steaks on the grill when the coals are hot enough. The heat should be enough that you can hear those steaks sizzle. After a minute or so flip the steaks. There should be some nice grill lines on the meat. (You’ll be searing in the flavor and juices by doing this.)

Once seared, move the steaks to the part of the grill without the coals. They’ll stay hot there while you put the skillet over the charcoal and toss in the sliced onions and some butter. Saute the onions until browned and then set them aside. Keep the steaks on the “cool” side of the grill and close up the grill. Open it up and turn the steaks over every couple of minutes until nearly done (and done is the way you like it.)

When the steaks are almost ready put the skillet back on and add the celery, the scallions, and some butter. While that mix sizzles take the clove of garlic, mash it up, and add it to the mix. Move the mix out of the way and put the steaks in the skillet and put the mix on top of the steaks. Add the onions, too. Cook them just long enough to warm the onions and then serve.

Barbecuing is handled differently and this St. Louis Spare Ribs video will show you how to make perfect BBQ ribs. Now, the real question is this: can you wait three to four hours to eat the ribs while that wonderful barbecue scent drifts through the air? It’s tough, but be strong. The end result is worth it.

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I keep meaning to take a picture to post with this recipe, but I have to admit that the aroma of those ribs just makes me forget about the photo op.

I love the fact that I can put it all together and then go do other things.  The delicious aroma of BBQ pork ribs filling the house lets me know that dinner will be ready soon. Using my son’s new rice cooker and cooking the green beans in the microwave, I can really make this a no fuss dinner.

I like to serve these pork ribs with rice and fresh, boiled or micro-cooked green beans. It just seems to make a good flavor combination. This cooks up enough deliciously flavored juice to pour on top of the rice, too.

We buy a 3-4 lb. package of ribs and only cook half at a time for two to three hungry people. I sometimes mix up twice the amount of the dry rub and increase the marinade amount (increased amounts follow recipe.) I use half and keep the rest for the second half of the package of ribs. (Refrigerate the marinade, but not the dry rub.)

If you are making ribs for four or more people, double the recipe of dry rub, increase the marinade amounts as below, and cook the whole package of ribs, as long as your crock pot is large enough to accommodate that amount.

Try these ribs and let me know what you think.

Crock Pot BBQ Pork Ribs

To make this recipe you will need 1-1/2 to 2 lbs of pork short ribs or back ribs. This is about half of one of those long packages of ribs you find in the store.

Thickly slice 2 large sweet onions and place them in the bottom of the crock pot.

Cut the ribs apart and place them in the crock pot on top of the onions.

Mix together the following ingredients:

• 2 Tbsp brown sugar
• 1 Tbsp sweet Hungarian paprika
• 2 tsp salt
• 1/2 tsp pepper

Apply the above mixture to the ribs, turning them to apply on all sides. This can get rather messy if you are doing it with your hands. I like to place the mixture in a small shaker jar (one of those little glass containers with holes in the lid) to apply to the ribs. It is much easier and neater this way.

In a separate bowl or container mix the following ingredients. (I put them in a small jar, close the lid, and then shake until blended.)

• 1/2 cup cider vinegar
• 3 tsp Worcestershire sauce
• 1 tsp crushed red pepper
• 1 tsp sugar
• 1/2 tsp dry mustard
• 1/2 tsp garlic salt
• 1/8 tsp cayenne pepper

Pour this over the ribs in the crock pot and put on the lid.
cook on High 4 to 6 hours or Low 10 hours.

Enjoy.

Marinade for double recipe:

• 3/4 cup cider vinegar
• 4 tsp Worcestershire sauce
• 1-1/2 tsp crushed red pepper
• 1-1/2 tsp sugar
• 3/4 tsp dry mustard
• 3/4 tsp garlic salt
• 1/4 tsp cayenne pepper

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This makes a pretty quick and easy lunch (or dinner.)

• 2 packs chicken ramen & flavor packets
• 4 thawed chicken thighs (use breasts if you’d rather)
• 1/2 sweet onion, chopped up the way you like it.
• 1/4 cup green onions
• 1 tablespoon finely diced garlic
• 1 or 2 teaspoon crushed red pepper
• 2 tablespoons oil
• 1/4 cup water

Boil the ramen for 3 minutes and then drain.

Chop the chicken into bite sized pieces. Chop the onion also. We like larger pieces, but feel free to use smaller ones.

Heat up the wok and add the oil.

Toss the chicken, all the onion, the garlic, and the pepper into the hot wok and stir fry until cooked (about 3 min.)

Add the flavor packs from the ramen packets and also add 1/4 cup water. Toss it all together until all is well mixed.

Grab a couple of plates, put some ramen on each, scoop the stir fry on top, and eat.

Feel free to adjust any of the above depending on your tastes.

If you want to add anything to the recipe then make a note in the comments section.

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Sweet Honey Chili Tomato Glaze –

The inspiration for this came from a combination of things I’d been watching on the idiot box. Bits of things I’d seen on No Reservations and some Food Network chaff, I think. In the end, the result was a subtly sweet and rather sublime glaze that brought out the flavors in the chicken while elevating the humble bird to a level it could never possibly attain on its own…

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One of the things I liked to do as a kid was to get chilly before going to bed by eating a bowl of ice cream. So to celebrate berries, keep cool, and blue, how about a recipe for blueberry sorbet from the June 2008 issue of Sunset magazine?
In a Blue Room with a blueberry sorbet dessert

Will there be cake?

This is a very tasty and easy chocolate cake recipe. I highly recommend it as a birthday cake, wedding cake, or as in my family the “time to feel better” chocolate cake.
Easy Chocolate Cake Recipe

A couple of other yummies:

Ravioli Casserole

Homemade Baked Falafel with Roasted Red Pepper Hummus and Lizzy’s Vegan Tzatziki

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Warning, it’s only for people who have leveled up their cooking skills.

This months Daring Bakers challenge was a Danish braid and I was really looking forward to making it. The Danish braid is made with Danish pastry dough which is made by folding dough with butter into many layers. The Danish dough should bake up nice and light and buttery and flaky. I had been wanting to try making a multi-layer dough that puffed up when cooked for a while …

Here’s the rest:  Strawberry Danish Braid

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That really isn’t the name of this recipe (The Beast’s Goulash.) However, when I told Madison I was making Goulash she told me that The Beast from Maggie and Ferocious Beast (it’s a show on Noggin for those of you who don’t have kids) LOVES goulash. Hence, we came up with this name, and I don’t remember what its really called anymore. As you can hopefully see from the picture on the left (if not, Will has it all over his face and hair), this easy to make recipe is a huge hit with everyone here!

Here’s the rest: the Beast’s Goulash

It’s a pretty simple recipe, so I don’t think you need to have leveled up your cooking skills too far.

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