Casual Dinner for 6 couples
Dec 13, 2021 08:10:43 #
The menu was:
Grilled Octopus with red onions and fingerling potatoes
Green Salad with Caesar dressing
A big Mess o' Mussels
Versunkener Apfelkuchen mit Schlagsahne - (German sunken apple cake with fresh whipped vanilla cream - when cream was still available)
Everything is pretty straightforward and it came together pretty fast.
The mussels are my own recipe - a bit different from what chefs usually do - lots of ingredients need to be finely diced -1/4" - ahead - onions, garlic, shallots, celery, carrots, red and green bell pepper, fennel bulb, big pinch of saffron threads bloomed in a hot dry pan, Spanish spicy chorizo (cured and dried), EVOO, ground salt, pepper, smoked and sweet Spanish paprika, and for 10 lbs of mussels about 16-20 oz of vermouth, and finally minced parsley and cilantro. I "feed" the mussels by adding some flour to salted water and dipping the mussels in the floured water for about 1/2 hour before cooking. This causes the mussels to disgorge any sand in their shells and take in the flour, plumping them up nicely. The vegetables are sauteed in EVOO ahead of time, along with the chorizo, and the vermouth is added at the end, boiled until reduced slightly. Mussels go in and steamed until they open, about 6 mins.
The boule is a poolish-based prefermented dough - also easy and fast with good texture and flavor.
All in a little more than a half-day's work. :)
Grilled Octopus with red onions and fingerling potatoes
Green Salad with Caesar dressing
A big Mess o' Mussels
Versunkener Apfelkuchen mit Schlagsahne - (German sunken apple cake with fresh whipped vanilla cream - when cream was still available)
Everything is pretty straightforward and it came together pretty fast.
The mussels are my own recipe - a bit different from what chefs usually do - lots of ingredients need to be finely diced -1/4" - ahead - onions, garlic, shallots, celery, carrots, red and green bell pepper, fennel bulb, big pinch of saffron threads bloomed in a hot dry pan, Spanish spicy chorizo (cured and dried), EVOO, ground salt, pepper, smoked and sweet Spanish paprika, and for 10 lbs of mussels about 16-20 oz of vermouth, and finally minced parsley and cilantro. I "feed" the mussels by adding some flour to salted water and dipping the mussels in the floured water for about 1/2 hour before cooking. This causes the mussels to disgorge any sand in their shells and take in the flour, plumping them up nicely. The vegetables are sauteed in EVOO ahead of time, along with the chorizo, and the vermouth is added at the end, boiled until reduced slightly. Mussels go in and steamed until they open, about 6 mins.
The boule is a poolish-based prefermented dough - also easy and fast with good texture and flavor.
All in a little more than a half-day's work. :)
Dec 13, 2021 09:30:18 #
Gene51 wrote:
The menu was: br br Grilled Octopus with red onio... (show quote)
Oops! a misprint in the title - 6 people, not 6 couples.
Dec 13, 2021 09:52:27 #
Looks super, and fine photos. A lot of food! Good trick with the Mussels, will try it next time I get live ones - usually get frozen out here.
Dec 13, 2021 10:11:54 #
Quixdraw wrote:
Looks super, and fine photos. A lot of food! Good trick with the Mussels, will try it next time I get live ones - usually get frozen out here.
Thanks!
Full disclosure - I learned about the feeding of the mussels from Mastering the Art of French Cooking by Julia Child. (1961).
We consumed nearly 10 lbs of mussels and 3 lbs of octopus, and 4 bottles of wine and a quart of coquito (Puerto Rican version of Egg Nog, made with coconut milk, condensed milk and white rum - no eggs in my version). I was hoping for at least a little bit of mussels to feast on for lunch. No such luck - but everyone left satisfied.
Dec 13, 2021 12:43:37 #
Gene51 wrote:
The menu was: br br Grilled Octopus with red onio... (show quote)
That looks like a delicious meal. I love the smile on the man looking at the mussels. If any were missing, they are probably in his pocket.
Dec 13, 2021 14:34:59 #
JustJill wrote:
That looks like a delicious meal. I love the smile on the man looking at the mussels. If any were missing, they are probably in his pocket.
Thanks!
It was well received. Like a field of grain to a swarm of locusts . . .
The "mussel man" would be me!
Dec 14, 2021 06:31:33 #
Dec 14, 2021 08:27:42 #
Dec 14, 2021 16:16:27 #
Gene51 wrote:
The menu was: br br Grilled Octopus with red onio... (show quote)
Wow!! Talk about a GREAT meal all the way through!! - and HAPPY people sharing!! .... Better than Holiday on Ice anytime!! ....Whooohoo!!
Dec 14, 2021 18:42:44 #
The food looks fantastic. Love the mussels recipe. Will try soon.
Well done !
Well done !
Dec 14, 2021 20:40:24 #
nimbushopper wrote:
Wow, what a delicious looking meal!
Thanks!
Dec 14, 2021 20:40:54 #
Tito14 wrote:
The food looks fantastic. Love the mussels recipe. Will try soon.
Well done !
Well done !
Thanks! And let me know how your mussels come out!
Dec 14, 2021 20:41:20 #
yorkiebyte wrote:
Wow!! Talk about a GREAT meal all the way through!! - and HAPPY people sharing!! .... Better than Holiday on Ice anytime!! ....Whooohoo!!
Thanks!
Dec 14, 2021 20:42:04 #
GeorgeK wrote:
Fabulous meal and pics.
Thanks!
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