Archive for the ‘frying’ Category

Sometimes the happiest of cooking accidents happen with bacon. My original plan was to make Chinese-style honey ribs for dinner. But instead of pulling a nice rack of ribs out of the freezer, I accidentally took out a slab of pork belly. I only realized my mistake when I thawed it and started cooking it, so I decided to continue the process with the pork belly instead. The results were pretty damn tasty.

 

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Marinade:
¾ cup light soy sauce
6 Tablespoons hoisin sauce
5 lbs. pork belly
Zest and juice of 1 lemon
2 whole star anise
2 cinnamon sticks (3”)
1/2 cup honey
4 cups chicken broth
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Mix the marinade ingredients. Set aside.
Cut the pork belly into pieces that are about 3 inches square. Place them in a large pot. Cover them with water and bring it to a boil. Boil for 5 minutes. Drain.
Place the pork belly pieces on a sheet pan lined with non-stick aluminum foil. Coat them with marinade while they’re still hot. Let them sit for 10 minutes.
Pre-heat the oven to 350 degrees. Bake the pork belly pieces on the sheet pan for 30 minutes.
While the pork belly is baking, start the sauce in a large non-stick pan or pot: combine the lemon zest and juice, star anise, cinnamon sticks, honey and chicken broth. Bring it all to a boil, then reduce to a simmer.
When the pork belly pieces have finished baking, add them (and any fat or liquid in the pan) to the sauce pot and simmer (covered) for at least 15 minutes or until the meat is tender.
Turn the heat on high, uncover the pot and cook until the sauce is reduced to a glaze that coats the ribs. Reduce the heat as the sauce thickens to avoid the sugars in the honey from burning. When the pieces are sticky and gooey, they are ready!
Let a piece of pork belly cool…then slice the to the desired thickness and fry it like regular bacon….or just pop it in your mouth like pork candy!
Makes an amazing omelet!
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I’m not a big beer drinker, but I do like to cook with it. One of my favorite things in the world is beer-battered fish. And it doesn’t have to be greasy if you do it right. (Scroll down to the bottom to see how to make this gluten-free!)

When you fry at home, you can do things the right way: start with clean oil, heat it to the right temperature, and then throw it out when it’s done. When you go to a fast-food place, that oil has sat there all day (if not all week)…it’s been used hundreds of times…it absorbs the flavors of whatever was fried before your food got dropped in there…and quite frankly, it’s beat up.

What got me started with this whole beer-batter-at-home process was stumbling upon some fresh local cod at my neighborhood seafood store: Bridgeport Seafood in Tiverton, Rhode Island. My buddy, Dave, said that the cod came from just off Sakonnet Point that day. Good enough for me!

I always try to fry with healthy oils. For me, that means olive oil, avocado oil, or, pork lard from heritage breed pigs. But none of those choices are cheap. So I allow myself to “cheat” when deep-frying and I use peanut oil or vegetable oil. Using a thermometer, I heat it to 350 degrees. I always watch the temp of my oil…it can get too hot very quickly…and by the same token, the temp can drop quickly if I throw in a whole bunch of fish into the pot all at once. Using one of those deep fryers made for home use is also a good way of cooking and controlling temperature. I’m careful not to put too much oil in my pot (halfway up is fine) or it could spill over, since oil expands as it gets hotter.

Here’s all you need for great beer batter:

1 1/2 cups all-purpose flour (I use King Arthur)
12 oz. bottle of beer (Sam Adams Boston Lager works for me)
1 teaspoon salt

Combine all the ingredients in a bowl and beat until smooth. Cover loosely with plastic wrap and place in the fridge for 3 hours.

Cut your fish into pieces that aren’t too big and will fit in your pot easily. The thickness of the fish may vary and so may the cooking times of each piece. When the oil reaches 350, simply dip the fish into the batter and let as much batter drip off as you like before you carefully place the fish into the oil. Fry until golden brown.

 

beer batter

 

What good is fried fish without tartare sauce, right? Don’t tell me you’re using the stuff in a jar after frying the fish yourself!

1/2 cup mayo (I always use Hellmann’s)
Dash of Worcestershire sauce
Dash of Frank’s Red Hot cayenne sauce
Grinding of black pepper
1 tablespoon finely chopped capers
1 teaspoon lemon zest, using micro plane zester

Combine all the ingredients in a bowl, cover with plastic and refrigerate for an hour before using.

 

To make beer-batter gluten-free, substitute GF flour for the all-purpose flour. (I like Cup4Cup.) And now, you can get gluten-free beer that tastes pretty damn good. Use it instead of regular beer, and you’ve got a beer batter that’s gluten-free!

Not a very complex idea. I just put the stuff that’s usually on the outside, on the inside of my burgers. Why? Why not?

If I’m making bacon cheeseburgers to bring to a barbecue, even if it’s on my back deck, instead of bringing a package of bacon and a package of cheese and a stack of burgers, I’ve got all the ingredients conveniently in the patties. And as the burgers cook, the fat from the bacon and the gooey cheese melt and combine with the burger meat to make a really tasty and moist burger.

I make 2 lbs. of burgers at a time, using grass-fed beef.

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2 lbs. ground beef
1/2 cup sharp cheddar cheese, cut into 1/4″ cubes
1/2 lb. bacon, cooked crisp, cooled and crumbled
garlic salt
avocado oil or pork fat

 

In a bowl, combine the beef, the cheese and the bacon, mixing well so that all the ingredients are evenly incorporated.

Form the beef into 1/4 lb. patties. Refrigerate them until you’re ready to cook to firm them up.

Heat a cast iron skillet and add a drop of oil or pork fat. Place the burgers in the hot skillet to sear and sprinkle with the garlic salt. When browned, flip the burgers and place the skillet in a 350-degree oven to finish cooking.

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Yes, you can. Wouldn’t make sense to write a blog about it otherwise, right?

They key ingredient in making a good fritter batter is beer. But up until recently, there weren’t many gluten-free beers to choose from…and the ones that were out there tasted like crap. All that has changed.

Now you can pretty much find a gluten-free craft beer in every state, and there are several regional gluten-free beers as well. Easy enough to find: just go to a good beer store and ask. They almost always carry a couple of brands.

Gluten-free beers can be divided into 2 types: truly gluten-free: brewed with gluten-free ingredients and safe for Celiacs to drink…and gluten-reduced: beers that are brewed with ingredients containing gluten, then had an enzyme added to reduce  the gluten. These are fine for those, like my wife, that have an intolerance to gluten, but are not Celiac. Read the labels!

 

The beer that I used for my recipe is a beer that they say  is “crafted to remove gluten,” meaning there’s still a small amount left in there.

Ultimately, if gluten is not an issue for you, follow the recipe at the bottom of this page. It’s my original, and not only uses a tasty lager full of gluten, but also a special fritter flour, which can be found in many stores.

However, if you have to “live the gluten-free live,” and you’ve told yourself you can never have another fritter, I have good news for you: you can…and they’re delicious! This is a large batch, so feel free to reduce it if needed.

 

In making this recipe, I tested 3 types of gluten-free flour: Cup4Cup all-purpose flour, Bob’s Red Mill GF Baking Flour, and a Canadian brand (not available here yet.) Cup4Cup (far left) was the clear winner for taste and texture of the fritter.

1 lb. all-purpose gluten-free flour (I like Cup4Cup)
2 lbs. frozen or fresh mussels
1/2 cup (or more) gluten-reduced lager beer (I use Omission)
oil for frying (I stay away from canola, but use what you like)

 

Pour an inch or two of water in the bottom of a pot, and place a strainer on top. Pour the mussels, fresh or frozen, onto the strainer and cover the pot. Set the heat on high and steam the mussels until they’re cooked, about 5 minutes. If you’re using fresh mussels, throw out any of the ones that didn’t open. Frozen mussel meats (without the shell) are also available in many areas. They work with this method, too.

 

Steamed New Zealand green-lipped mussels. Available frozen in many stores. Get the plain ones, not the ones that already come with sauce.

Remove the meats from the mussels, and toss them in a food processor. Give them a quick chop…not too fine, because you want to see and taste them in the fritter.

Save the “mussel juice,” the water in the bottom of the pot. It’s got lots of mussel flavor.

Place the flour in a large bowl. Add the chopped mussels. Add a 1/2 cup of the mussel juice and a 1/2 cup of the beer. Mix thoroughly, using a fork or your hands, until you get a batter that’s a bit gooey, but not really wet. You might need to keep adding small amount of broth, beer or flour to get just the right consistency. Once you’ve done that, let the batter rest for 10 or 15 minutes. Keep it at room temperature, and do not stir again! If you need to wait a while before frying, cover the bowl with a wet towel.

In a heavy pan or a fryer, heat the oil to 350 degrees.

 

Once the oil is hot, take small meatball-sized globs in your hands and gently drop them into the oil. Don’t fry too many at once or the oil temperature will drop too quickly. Fry them until they’re golden brown and cooked all the way through. Drain the fritters on paper towels, and season them immediately with salt and pepper.

The dipping sauce recipe I have listed at the bottom is not gluten-free. But most tartare-type sauces usually are, and are equally delicious.

Of course, you can make fritters with anything, from mussels to shrimp to lobster!

 

You’d never know they were gluten-free!

 

Here’s the original recipe, full of glorious gluten!

It was a fall afternoon in Newport, Rhode Island, at the now-defunct Newport Yachting Center’s annual Oyster Festival. We’re gorging on freshly shucked oysters and clams, boiled shrimp, and…what have we here? I never heard of a mussel fritter before, but once I took a bite, there was no turning back.

They couldn’t be easier to make, but it is crucial to have the right fritter batter. And that starts with a Rhode Island product called Drum Rock fritter mix. If you live in New England, you can find it in just about any seafood department at Whole Foods. If you live further away, you can check out their website (www.drumrockproducts.com) or try your luck with a local brand of fritter mix.

 

fritter ingredients

 

If you’re using fresh mussels, be sure to clean them well and remove the beards. Steam them in a pot over a small amount of water. As they open, they will release their flavorful juices and you want to save every drop of that broth for the fritters. Here in New England, frozen mussel meats are available in some seafood stores. All you need to do is thaw them, steam them saving the broth, and you’re ready to go.

For the fritters:
1 lb. fritter mix
2 cups cooked mussel meats
1/2 cup mussel broth (saved from steaming mussels)
1/4 to 1/2 cup good quality beer (I use Sam Adams Boston Lager)
Oil for frying (I don’t use canola oil)

 

Steam the mussel meats until they’re just cooked. Remove the mussel meats, and reserve 1/2 cup of the broth. Pulse the mussel meats in a food processor, but leave ’em chunky…or chop by hand.

Put the fritter mix in a large bowl. Add the mussel meats, mussel broth, and beer. Stir gently until just mixed. Let it sit for 10 to 15 minutes and do not stir again. (If you’ve got guests coming, you can prepare up to this part ahead of time, covering the bowl with a wet towel, and leaving it at room temperature.)

Using a thermometer, heat the oil in a deep pan to 350 degrees, and using a small spoon or scoop, drop the fritters in the hot oil, turning gently, cooking 3 to 4 minutes until golden.

Drain them on paper towels, and season with salt and pepper immediately. Serve right away!

 

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An easy, delicious dipping sauce:
1 cup mayonnaise
1/4 cup Ponzu sauce

The perfect dipping sauce for these mussel fritters is made from two ingredients: mayo and Ponzu sauce, a citrus-based soy sauce. Combine both ingredients in a bowl. Keep it in the fridge until you’re ready to use it.

Pork chops were a favorite of mine growing up, but my Mom cooked them only one way: breaded and fried in a pan full of oil. They were good, but they were greasy, and my Mom was not big on seasonings. And she cooked the hell out of it. It was time to improve on the original.

Using the best quality pork I can get, like Berkshire pork, makes a real difference in flavor. It also matters to me that the animals are humanely treated while they’re on the farm. No factory-farmed meats.

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2 Berkshire pork chops
1 egg
1/2 cup plain bread crumbs (I use gluten-free)
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
olive oil

 

Pre-heat the oven to 350 degrees.

Set up 2 bowls. In one, crack and scramble the egg. In the other, combine the bread crumbs, salt, pepper, oregano, parsley, granulated garlic and granulated onion.

Place an oven-proof pan on medium-high heat and add a little olive oil. Once the oil is hot, cover the pork chops in the egg wash and then coat with the bread crumb mixture. Place in the hot pan to brown and sear. Do this with both chops.

After a few minutes, flip the chops over in the pan and place the pan in the oven to finish cooking.

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Remember, good pork does not need to be cooked to death!

 

 

 

It’s Fat Tuesday! Laissez les bon temps roulez!

I lived in Mobile, Alabama back in the late 80’s, and if you asked the locals, they’d quickly tell you that Mardi Gras originated in Mobile, not New Orleans.

Joe Caine paraded through the streets of Mobile dressed in a Native American costume in 1868, and is credited for our current way of observing the Mardi Gras celebration. Of course, it’s hard not to think of New Orleans when you hear the phrase “Mardi Gras,” and I spent many a weekend on the streets and bars of the crescent city back in the day.

It was then that I fell in love with Cajun food, and needed to learn how to cook it myself. I bought cookbooks by two of the greats: Justin Wilson and Paul Prudhomme. I learned about layers of seasoning, and often I’d use those ideas in my own dishes.

When I moved to Rhode Island in 1990, I had yearly Mardi Gras parties at my house, and I cooked massive batches of these Cajun chicken breasts, using a spice mix I learned from my cooking experiments. They’re so good, my daughter asks for them all the time.

Double-dipping in the seasoned flour is a messy step, but it makes them extra crunchy and flavorful.

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1 cup all-purpose flour (I use Cup4Cup flour to keep it gluten-free)
1 tablespoon salt
1 1/2 teaspoons sweet paprika
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon basil
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon gumbo file (file powder), optional
2 pounds boneless, skinless chicken tenders or breasts
4 eggs
oil for frying (I like using avocado oil and some pork fat for flavor)

 

Cut the chicken breasts into manageable pieces. If they’re thick, slice them horizontally to make two thinner breasts. A thick piece of chicken won’t cook all the way through.

Combine the flour, salt, paprika, onion, garlic, basil, white pepper, cayenne, black pepper, thyme and gumbo file in a bowl. Mix well.

I like to separate the 4 eggs, placing 2 eggs in 2 separate bowls. This keeps the first bowl “clean” and not gummed up with flour. You’ll see what I mean once you start, because it’s a bit messy. So, crack 2 eggs in the first bowl and the other 2 eggs in the second bowl. Scramble them up and put the bowls on either side of the seasoned flour bowl.

Pre-heat a pan of oil to 350 degrees.

Dip the chicken in the first egg bowl and then the seasoned flour mixture. Shake off the excess flour and dip the chicken in the second egg bowl, making sure the flour is covered by egg. Then dip the chicken back into the flour for a second coat. Carefully place the chicken in the pan. Fry the chicken until it’s cooked all the way through and golden brown. Drain on paper towels.

 

If you need to feed a crowd, just double or triple the recipe. I used to make a 10x batch for my Mardi Gras parties!

 

 

Calamari is the official appetizer of the state of Rhode Island. And for good reason. Squid means big business, and what we catch in Rhode Island accounts for up to 50% of the east coast’s quota every year! Squid have a lifespan of 12 to 18 months, reproduce twice a year, and can be caught year-round, with very few catch limitations, making it lucrative for fishermen.

Great fried calamari is an art form. It may seem like a simple dish, but to make it light and crispy, you need to be on your game. That’s why it can be a real hit-or-miss item on most restaurant menus. And there’s nothing worse than getting what would have been a great plate of calamari had the chef not decided to pour sauce all over it, turning the crispy cephalopod into mush.

What makes great fried calamari are three basic elements: it needs to be wild-caught in the US (preferably Rhode Island!)…properly cleaned…it needs to be fried at the right temperature for the right amount of time so that it’s perfectly cooked and not greasy…and the coating needs to be light and crispy.

calamari

 

1 lb. wild caught cleaned squid (thaw if frozen)
1 cup flour (I use gluten-free these days)
1 teaspoon dried oregano
1  teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon granulated garlic
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 cup milk
1 large egg
oil, for frying (I use avocado oil)

Thaw the squid and slice them into bite-sized pieces. In a bowl, whisk the milk and the egg together. Toss in all the squid pieces into the bowl to coat. Place the bowl in the fridge for at least 15 minutes.

In another bowl, combine the flour, oregano, paprika, parsley, garlic, salt and pepper. Set aside.

Fill a large pan halfway with oil…or use a deep fryer if you have one. Heat the oil to 350 degrees.

Working in small batches, remove the squid from the milk and egg mixture, let some of it drip off, then place the squid in the flour mixture and toss to coat. Shake off any excess flour and place immediately into the hot oil. Fry them until they’re golden brown, about 4 minutes. Serve immediately with tartare sauce, tomato sauce, hot peppers, whatever you like. (But keep the sauces on the side for dipping.)

About the oil: I cook almost exclusively with olive oil. But for hot frying like this recipe requires, I go with avocado oil, which can take higher temperatures.

This will be the most amazing fish sandwich you’ll ever make.

There. I said it.

 

 

There’s no other way to describe this sandwich, something that shouldn’t work in some ways (cheese with fish?) and yet is absolutely perfectly crunchy and delicious. It starts with the cole slaw, ideally made a day in advance…

1 medium cabbage, sliced thinly
2 medium carrots, peeled, and finely chopped
1/2 cup mayonnaise
1 tablespoon Kosher dill pickle juice
1 teaspoon celery seed (not salt)

You can use a machine, but I like to finely slice my cabbage with a kitchen knife, cutting as thin as possible. Place the chopped cabbage in a large bowl.

For the carrots, peel them to remove the outer skin, and throw that away. Continue to peel the carrots into paper-thin slivers until there’s no carrots left. Finely chop those slivers and add them to the cabbage.

Add the mayonnaise, pickle juice, and celery seed, mixing thoroughly. Keep it in the fridge, covered with plastic, until ready to use.  The next day, before using, taste it and decide whether you want more mayo or pickle juice. Mix it well before using.

 

 

Like a classic pulled pork sandwich, the slaw will go inside! But it needs a sauce to tie it all together. Make this a day ahead as well.

1/2 cup ketchup
1/2 cup mayonnaise
1 tablespoon dill pickle relish
1/4 teaspoon Tony Cacherre’s Original Creole Seasoning (optional)
1/4 teaspoon salt (skip if using Creole seasoning)
1/8 teaspoon pepper (skip if using Creole seasoning)

Tony Cacherre’s Original Creole Seasoning is a personal favorite, and it works well in this sandwich. You can find it in many stores, and online. But if you don’t have it handy, salt and pepper do the job.

Combine all the ingredients in a bowl, mixing well. Keep it in the fridge, covered, until ready to use.

 

 

Cod or other white fish, preferably fresh, cut into sandwich-sized pieces (about 4″ square)
1 cup all-purpose flour (or Cup4Cup gluten-free flour, see below)
1 teaspoon celery seed (not salt)
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne (optional)
2 eggs
1 cup corn flakes, crumbled (or Corn Chex for gluten-free, see below)
avocado oil or other oil for frying

My brother-in-law treated us to a huge stash of grouper that he caught on a recent fishing trip. I used that instead of cod the last time I made this sandwich, and the results were fantastic. I suggest you use whatever white fish is your favorite.

 

Cut the fish into pieces that will fit the bread you’re using, and make sure they’re the same thickness. Don’t make them thicker than 1/2″ or they’ll stay raw in the middle when you fry them. Set aside.

In a bowl, combine the flour, celery seed, salt and pepper and cayenne (if you’re using it). Mix well.

In another bowl, crack the eggs and scramble them.

Put the corn flakes in a plastic bag, squeezing the air out of it. Crush them into oatmeal-sized pieces, then pour them into a third bowl.

Heat a heavy pan with a couple of inches of oil. One by one, take the fish pieces and dredge them in the flour mixture, then into the egg, and then into the corn flakes, pressing into the corn flakes to make sure they stick to the fish.

When the oil in the pan is hot enough, fry the fish pieces on both sides, until cooked through and golden brown. Place them on paper towels to drain.

 

 

Pepperidge Farm Marble Swirl Rye Bread (or gluten-free bread)
Swiss cheese, sliced
Melted butter

Pre-heat an oven to 350 degrees.

To assemble the sandwiches, take a slice of the rye bread and spread some of the sauce on it. Place a piece of the fried cod on top, then cover it with some of the cole slaw. Place a few thin slices of Swiss cheese on top of the cole slaw. Take another slice of rye, slather it with the sauce, and place it on top of the slaw, sauce-side down.

Brush the top of the sandwich with the melted butter, and place the sandwich on a sheet pan. Do the same with the rest of the sandwiches.

Place them in the oven and bake them until the cheese melts. Cut the sandwiches in half and serve.

The gluten-free sandwich in the forefront.

 

What I changed to make this sandwich gluten-free…

My go-to all-purpose gluten-free flour is Cup4Cup. It works really well in any dish that requires all-purpose flour.

Not all corn flakes are gluten-free, and the ones that are can be hard to find. I found that Corn Chex cereal is a good substitute. It’s gluten-free, and has a nice crunch.

The Pepperidge Farm Marble Swirl Rye Bread is the ideal bread to use for this sandwich. But I made a pretty darn tasty gluten-free version for my wife using this Schar bread, found in many supermarkets.

 

 

 

 

 

Clam fritters, conch fritters, lobster fritters…I suppose you could fritter anything. But the first time I had them with mussels, I knew that I would never fritter my life away with any other!

It was a fall afternoon in Newport, Rhode Island, at the now-defunct Newport Yachting Center’s annual Oyster Festival. We’re gorging on freshly shucked oysters and clams, boiled shrimp, and…what have we here? I never heard of a mussel fritter before, but once I took a bite, there was no turning back.

They couldn’t be easier to make, but it is crucial to have the right fritter batter. And that starts with a Rhode Island product called Drum Rock fritter mix. If you live in New England, you can find it in just about any seafood department at Whole Foods. If you live further away, you can check out their website (www.drumrockproducts.com) or try your luck with a local brand of fritter mix.

fritter ingredients

 

If you’re using fresh mussels, be sure to clean them well and remove the beards. Steam them in a pot over a small amount of water. As they open, they will release their flavorful juices and you want to save every drop of that broth for the fritters. Here in New England, frozen mussel meats are available in some seafood stores. All you need to do is thaw them, steam them saving the broth, and you’re ready to go.

For the fritters:
1 lb. fritter mix
2 cups cooked mussel meats
1/2 cup mussel broth (saved from steaming mussels)
1/4 to 1/2 cup good quality beer (I use Sam Adams Boston Lager)
Avocado oil or lard for frying (I don’t use canola or vegetable oils)

 

Steam the mussel meats until they’re just cooked. Remove the mussel meats, and reserve 1/2 cup of the broth. Pulse the mussel meats in a food processor, but leave ’em chunky…or chop by hand.

Put the fritter mix in a large bowl. Add the mussel meats, mussel broth, and beer. Stir gently until just mixed. Let it sit for 10 to 15 minutes and do not stir again. (If you’ve got guests coming, you can prepare up to this part ahead of time, covering the bowl with a wet towel, and leaving it at room temperature.)

Using a thermometer, heat the oil in a deep pan to 350 degrees, and using a small spoon or scoop, drop the fritters in the hot oil, turning gently, cooking 3 to 4 minutes until golden.

Drain them on paper towels, and season with salt and pepper immediately. Serve right away!

 

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An easy, delicious dipping sauce:
1 cup mayonnaise
1/4 cup Ponzu sauce

The perfect dipping sauce for these mussel fritters is made from two ingredients: mayo and Ponzu sauce, a citrus-based soy sauce. Combine both ingredients in a bowl. Keep it in the fridge until you’re ready to use it.

This is a great appetizer when you’ve got guests visiting over the holidays. You can make the pesto ahead of time, and serve it in just a few minutes.

Chourico (or chorizo in Spanish) is as important to the Portuguese as bacon is to us Lithuanians. Here in Southern New England, they pronounce it “sha-rees,” not the exaggerated “chaw-reezo,” like you hear on “Chopped.”

I was joking with a friend the other day that if I won the lottery, I could buy a lifetime supply of chourico at my favorite store: Mello’s in Fall River, Mass. His response was: “Is there such a thing as a lifetime supply of chourico?!”

Good point!

If you’ve had really great chourico, you’re always looking for new ways to include it in your cooking. Arugula is one of the easiest greens to grow in the spring or fall garden. And it’s readily available in any supermarket produce section.

Inspired by chef Chuck Hughe’s recipe, this is a great chourico appetizer that’s really easy to make. Whip up the arugula pesto ahead of time and keep it in the fridge. Then when guests come, just slice the chourico, saute it in a pan until brown, and serve.

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3 cups fresh baby arugula
1/2 cup walnuts
1/2 cup olive oil
1 clove garlic
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup + one tablespoon grated Parmigiano Reggiano or other good quality parmesan cheese
2 lbs. chourico, sliced into 1/2″ pieces

Combine the arugula, walnuts, olive oil, garlic, salt, pepper and the 1/2 cup of cheese in a food processor or blender and blend until smooth. Set the tablespoon of cheese aside for garnishing later.

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Remove the casing from the chourico and slice it into 1/2″ thick pieces. Saute the chourico in a pan until both sides are caramelized and golden.

Place the chourico on a plate, topping with some of the pesto. Sprinkle a touch of the grated cheese to garnish. Serve immediately, while the chourico is still hot!

 

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