Wednesday, June 15, 2011

The Spicy Steamed Mussels

Way back before I started keeping kosher I loved mussels, particularly steamed. So when I recently gave it up, naturally the first treif food I turned to was mussels. Steamed in a fantastic white wine and garlic sauce in St. John's, Newfoundland, no less! I've had it a couple of ways now, including Portuguese style. That one's a real treat at the Clam Broth House.

This was my first attempt at making them and I grabbed a recipe from Epicurious. All in all the sauce was good. Unfortunately I got a batch of poor-quality mussels, which kind of ruined the experience for me. Next time I'll make sure to hit up one of the 30th Avenue fish markets.

Setting the table. 

Happy little mussels. Well, I suppose if they could feel happiness it wouldn't be happening at this particular moment. 

Still, I ended up cleaning my plate. 

Then the Thrifty Sifter and I went to see Thor. Don't bother; it's rubbish.

Your soundtrack for this entry: Type O Negative - Everything Dies.

Tuesday, June 14, 2011

The Chicken Kebabs

It's been a while since I've seen Ali from Yum Veggie Burger. She's busy having a career or something. So it was a pleasure to get together for drinks last week and discover we were also both free Sunday! While the forecast may not have been the best for an outdoor grilling, we ended up making it work. Rather, I used my thunder god powers to stay the wrath of the sky.

While Ali and Michelle were about making vegetarian options, I put together a chicken kebab concoction. Unfortunately the results were so good that forgot to snap a shot until there was only one kebab left.

 For these kebabs I used the following ingredients:

- 8 wooden skewers, soaked
- 1 tbsp. salt
- fresh ground pepper
- 2 tbsp. sesame oil
- 1 tbsp. soy sauce
- 1/2 tbsp. ground coriander
- 1 tsp. ground cumin
- one lb. boneless chicken thighs, cut into one inch cubes (more or less)
- 16 cherry tomatoes
- 2 bell peppers, sliced indiscriminately
- 1 onion, also sliced indiscriminately
- 1 plantain, halved lengthwise and cut into half-inch pieces

Mix the first six ingredients in a large bowl. Add in chicken thighs and coat thoroughly. Let sit for 30 minutes. While the chicken is marinating, soak 8 wooden skewers in some warm water.

When it's time, assemble the skewers. I did it with three tomatoes, one plantain, three chunks of chicken, and other bits as well in some order or other. The Thrifty Sifter, myself, and Logan polished off 8 kebabs, leaving only the below.

Your soundtrack for this entry: John Coltrane - Greensleeves.