Tag Archives: Appetizer

Moules a la Mariniere

Moules a la Mariniere | Spirits + Thyme

This delectable little number came from Smitten Kitchen who in turn got it from Julia Child’s Mastering the Art of French Cooking. If you are curious about dabbling a bit in the art that is Julia Child, I came across a website dedicated to her recipes here. I know I will definitely be poking around on there in the future and for now, it will have to suffice until I remember to pickup her cook book the next time I am around a book shop.

Honestly, this recipe only took me about 20 minutes from start to finish. Easiest way, hands down, to please any seafood eater. Not only does it have the complexities of a dish from a fine establishment, but it also looks fancy as f**. Just saying. So with all of that being said, click on the links above for Smitten Kitchen’s recipe and other magical creations from Julia Child when you get a moment. You wont be sorry!

Moules a la Mariniere | Spirits + Thyme

Ingredients

2 Cups Dry White Wine; I used Pinot Grigrio

6 Tbsp Butter

1/2 Cup Minced Shallots or Green Onions

8 Parsley Sprigs

1 Bay Leaf

1/8 Tsp Ground Pepper

1/4 Tsp Dried Thyme

1/2 Cup Chopped Parsley

1 1/2-2 Lbs Mussels; soaked and scrubbed

Moules a la Mariniere | Spirits + Thyme

Combine all the ingredients except for the mussels and chopped parsley in a large pot.

Moules a la Mariniere | Spirits + Thyme

Bring to a boil over high heat and allow to boil for 2-3 minutes so that all the alcohol evaporates and it reduces slightly.

Moules a la Mariniere | Spirits + Thyme

Add your mussels to the pot and cover tightly.

Moules a la Mariniere | Spirits + Thyme

Continue to boil, shaking the pot from time to time to ensure even cooking, for about 5 minutes. You will know the mussels are cooked thoroughly once they all open.

Moules a la Mariniere | Spirits + Thyme

Using a slotted spoon, transfer the mussels to a large bowl and allow the broth to rest a bit so that any remaining sand falls to the bottom of the pot. Ladle the broth over the mussels and some into a separate bowl to dip some crusty bread in, and finally dust your chopped parsley.

Moules a la Mariniere | Spirits + Thyme

Enjoy!

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Truffle Fries

Truffle Fries

This one goes out to all of my fellow gluttons out there- and to all of your inner fat kids just waiting to step out of the shadows. You know your inner fatty is pining away waiting for his/her moment when they can roll around in a big mass of greasy, crispy, crunchy, and salty french fries topped with the most delectable of all toppings. Yea, this is for you.

Gluttonous Truffle Fries Face

This is my “what has my life amounted to” face. OR better known as “I’m about to eat my feels real hard over here”

You know, it is whispered that these sinful little gems make even the devil blush. I am just saying [because no one ever reads these little blips]… if its enough to make the diablo himself blush, sign me up. I am talking super crispy fried french fries topped with fresh minced garlic and parsley, then to take it to a whole other level, we lightly drizzle these guys with some White Truffle Oil.

Then, if that wasn’t enough, we are kicking it up a notch here. 1 out of 7 of the deadly sins just wasn’t enough for us (we already admitted to gluttony) we also have sloth because I made these with frozen french fries. That is for both convenience and laziness. Now there we have it…. 2:7 of the deadly sins….

The price we pay for committing these traitorous acts? One night in purgatory. That is it. [Oh and maybe another inch on your waist line, but no one is judging]. Its okay though, one night is one night! And just think, when the devil asks you why you are there, you can make him blush by telling him you sinned with a big ole’ bowl of truffle fries!

Truffle Fries

Ingredients

1 Pkg Frozen French Fries (I used shoestring cut but use your favorite, or if your an over achiever make your own)

5 – 7 Garlic Cloves; smashed and minced (if you dont like a lot of garlic then feel free to scale it down a bit)

1 Tbsp Fresh Parsley; finely chopped

White Truffle Oil

*Oil for frying; I used coconut oil but use whatever you prefer

(*omit if you decide to bake your fries)

Truffle Fries

Smash and mince your garlic into smithereens then finely chop your parsley and set both aside.

Truffle Fries

Cook your fries using your preferred method. If you are pan frying like me, heat your oil in a skillet and once hot, carefully drop in small batches of fries so that they cook in a single layer.

Truffle Fries

Once crispy and golden, remove your fries from the oil and allow to drain on a cooling rack over paper towels or a baking sheet.

Truffle Fries

Combine garlic and parsley and mix well either using a mortar and pestle OR the flat of a spoon. The key is to smush it up just a little so that it is not exactly a paste but still pretty happily combined.

Truffle Fries

Transfer your fries to a large bowl or platter and drizzle lightly with the White Truffle Oil tossing well to coat. Finally scatter your garlic and parsley mixture on top and enjoy the fruits of your labor!

Truffle Fries

If you really want to make it more interesting, add a bit of freshly grated parmesan cheese! I wont judge!

Truffle Fries

Ciao!

Crispy Honey + Sriracha Wings

 

Crispy Honey + Sriracha Wings (9)

Its no secret I love wings… the messier the better! While I have posted many different recipes such as Homemade Honey Mustard Barbecue Wings, Homemade Teriyaki Chicken Wings and Chinese Coca-Cola Wings, this is one I have been dying to try! While I dont like many spicy things, I am starting to see the light… and maybe with a little encouragement and some small baby steps I will be able to dabble in the land of Sriracha and Jalapenos more often!

Crispy Honey + Sriracha Wings

First order of business though is to crack open a nice and refreshing craft beer. You might need it to extinguish the flames if your anything like me. Honestly, one time I went to Buffalo Wild Wings with my sister and I got their Garlic Parmesan Wings… let me tell you I was burning up! That is the only thing on the menu that is not spicy, but here I am sitting at the table nearly reduced to tears while my sister has the time of her life laughing it up at me.

No big deal.

But with that being said, I am starting to ween my way into the land of fiery sriracha spiciness. Baby steps my friends, baby steps. Mind you this recipe is not as spicy as it sounds when I talk about it. I am not a normal person though, clearly, so the littlest spice is a lot for me.

Crispy Honey + Sriracha Wings (2)

Ingredients

3 Lbs Chicken Wings

1/2 Cup Coconut Oil (or any frying oil of your preference)

1/2 Cup Flour

Salt + Pepper

1/3 Cup Sriracha

1/2 Cup Katchup

1/3 Cup Soy Sauce

3 Tbsp Honey

1 Tbsp Sesame Oil

8 Garlic Cloves; minced

Cilantro; minced

Sesame Seeds

Crispy Honey + Sriracha Wings (3)

Combine sriracha, ketchup, soy sauce, honey, sesame oil, and garlic then set aside.

Rinse and pat your wings dry.

In a small bowl combine four, salt, and pepper then pour over wings tossing well to coat.

Heat oil in a large skillet over medium heat until a pinch of flour sizzles when dropped in the pan.

Add wings in batches to avoid over crowding.

Cook 3-5 minutes each side until nice, crispy, and golden in color.

Set aside on paper towels or a cooling rack over a baking sheet so that they oil can drip away.

Continue working in batches until all the wings are nice and crispy.

Using the same skillet, combine the sriracha mixture to the hot oil and whisk well.

Add all the chicken back to the pan with the sauce, then cover and reduce to a simmer.

Allow to cook about 10 minutes then remove cover and and stir.

Cook another 10-15 minutes uncovered cooked thoroughly.

Then finally plate and sprinkled with chopped cilantro and sesame seeds!

Crispy Honey + Sriracha Wings (6)

Sorry for lack of pictures but I didn’t intend to put this on the good ole’ blog… but with that being said, I hope you all try it and embrace the fiery goodness!

Cheers!

Baked Frico (Crispy Cheese)

 

 

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Everyone has those days where you just want to eat the most unhealthiest thing you can. I dont care who you are. I know it happens, and I am not the only one. That is not to say that everyone caves like I do, but we all still salivate over just the mere thought of the most magical gooey or crispy, cheesy, salty, magical snack possible. Were not all perfect, we feel things (namely we all feel cravings).

Well with that being said, I caved…

Well I more than caved…

I fell straight into the bottomless pit and somehow landed right into the river Styx. For what felt like and eternity I was wagering a war with the devil over weather or not I should make this salty, crispy, magical creation and after forcing my hand, I somehow landed back into the realm of the living and set on the path of doing the devils work….

And by the devils work, I mean introducing those of you who dont already know about this sinful yet delectable little morsel, to the seed of Satan. There I said it… proceed with caution…

Just kidding, I am sorry if I offended anyone but honestly this snack is truly a sin….

And it only needs 2 ingredients…

Your cheese and your spice!

Think of all of the possibilities! I am talking garlic and parmesan, cumin and montry jack, cheddar and [dare I say it] bacon bits, etc! The cheese world is your oyster! Just be sure that the cheese is FINELY shredded or grated otherwise it will not work so well.

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Ingredients

3 Cups of Finely Shredded or Grated Hard Cheese; Montry Jack, Cheddar, Parmesan, etc.

1 Tsp Ground Cumin; or any other spice you like in its place

 

Preheat the oven to 375F.

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Combine the shredded cheese and spice of choice in a large bowl and mix to combine evenly.

Line a baking sheet with parchment paper and set aside. (you can see I did not do this step, if you skip it like I did, its going to be pretty interesting getting them off the baking sheet so… DO AS I SAY AND NOT AS I DO)

Form 1 inch balls (much like a golf ball) and place them on the baking sheet 3 inches apart from one another.

Carefully spread each ball on the baking sheet into a nice 2-3 inch circle. This will give each cheese crisp a beautiful lacy look.

Bake in the oven 5-6 minutes then promptly remove from the oven and pop off the parchment paper.

You can drape them over a rolling pin like I did to get the curve or just lay them flat on a cooling rack.

And now for the best part…

Enjoy your gluttonous journey!

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Enjoy!