Article by Mama Jock
Spaghetti with Mussels and Bacon
Kosher salt
4 slices bacon, diced
2 shallots, chopped
1 cup dry white wine
1/4 tsp. red pepper flakes
1 28 oz. can whole tomatoes
12 oz. spaghetti
1/4 cup parsley
1 large clove garlic, smashed
2 lbs. mussels, scrubbed and debearded
Bring a large pot of salted water to a boil.
Heat the butter in a dutch oven or deep skillet medium-high heat.
Add the bacon and shallots; cook until the bacon starts to brown.
Add wine and red pepper flakes, increase the heat to high and cook until slightly reduced.
Add the tomatoes, crushing them with your hands, and cook until reduced by half, about 10 minutes.
Add the pasta to the boiling water and cook according to directions on package; drain.
Pile the parsley, garlic and 1 tsp. of salt on a cutting board and use a large knife to mince and mash them together.
Add the mussels to the tomato sauce and turn to coat, then cover.
As the mussels open (2 to 6 minutes), use tongs to transfer them to a bowl; discard any that do not open.
Add the pasta to the sauce and toss until heated through, 1 minute.
Add the parsley-garlic mixture and toss.
Divide the pasta among bowls and top with mussels.
Serves 4.
Open-Face Tuna Burgers with Honey Mustard
1/3 cup Dijon mustard
3 TBSP. honey
4 skinless fillets, cut into cubes
Salt and pepper
1/4 cup finely chopped chives
1 TBSP. Old Bay Seasoning
1 tsp. grated lemon zest
Extra-virgin olive oil
Softened butter, for spreading
2 sandwich-size english muffins, split and toasted
Thinly sliced cucumber
Red onion, thinly sliced
Lettuce or other greens
In a small bowl, stir together the mustard and honey.
In a food processor, pulse the tuna to a fine chop.
Place in a bowl and season with salt and pepper.
Add 2 TBSP. of the honey-mustard mixture, the chives, Old Bay and lemon zest.
Form into 4 large burgers.
Drizzle some extra-virgin olive oil into a large skillet, add the burgers, cook, turning once over medium-high heat for 6 minutes for med-rare, 10 to 12 minutes for med-well.
Lightly butter the English muffins.
Top each muffin half with the tuna burgers, remaining honey-mustard sauce, the sliced cucumbers, onion and greens.
Eat these patties with a knife and fork.
Serves 4.
Dolphin with Mango Salsa
2 TBSP. butter
4 mangos
2 kiwis
1 banana
1 large red onion
1 yellow bell pepper
Basil leaves, chopped
4 wahoo steaks
Olive oil
Dice fruit, onions and peppers into small pieces.
Melt the butter; place all of the ingredients, except the wahoo in a frying pan and simmer until soft.
Heat grill and oven to 350 degrees.
Brush olive oil on one side of the steaks.
Place oiled side on hot grill; cook until this side is nice and brown.
Do not turn.
Place the grilled side down in a glass oven baking dish.
Spoon salsa over uncooked side of steak.
Top with the chopped basil.
Place in oven for 15 to 20 minutes.
Serves 4.
Crab Fritters
3/4 cup mayonnaise
1 TBSP. Dijon mustard
1 TBSP. prepared horseradish
2 cloves garlic, peeled
2 TBSP. fresh lemon juice
1 TBSP. chives, chopped
2 cups oil, for frying
1 cup hush puppy mix
1/2 cup milk
1 egg
1 lb. cooked lump crabmeat
In a food processor, combine the first 5 ingredients; process until well blended.
Transfer to a bowl; stir in chives, cover and refrigerate until ready to serve.
Heat oil in a heavy saucepan to 375 degrees.
Stir together the hush puppy mix, milk and egg until smooth.
Fold in the crab; drop 2 TBSP. of the batter into the hot oil.
Fry until golden brown, turning once if needed.
Drain on paper towels.
Serve with the garlic sauce.
Serves 5. Yields 20 Fritters.
