1 Photo
Labor day signals the end of the “formal” summer season, but it is also a big weekend for friends and family picnics. Clambakes at the beach are typical fare as are backyard barbecues. This week’s “fresh and fast” recipes will make a memorable dinner party to mark the beginning of September.
Start this celebratory meal with cold mussels dressed with beautiful orange scented saffron sauce. Serve hot crusty bread to dip into the sauce on your plate.
Shell steaks taste terrific when cooked on the grill. If you prefer a different cut of meat, use it for this minimalist recipe that gets rave reviews every time. The secret is using the best ingredients, and the tomato and onion combo on top of the steaks creates a flavorful explosion with each bite.
Zucchini and yellow squash pair up with herbs and cheese to make the best side dish to go with steak. Then finish this feast with fresh fruit and nutty coconut chews. Bon appetit!
1 pound mussels, rinsed and scrubbed
2 cups dry white wine
2 shallots, minced
1 bunch fresh thyme
2 pinches saffron threads
2 cups orange juice (preferably freshly squeezed)
1 cup heavy cream
Sea salt and freshly ground pepper to taste
Check each mussel to be sure it is alive and not full of sand/mud. Rinse well and remove the beards.
Add mussels, wine, shallots and thyme to a large saucepan with a lid over high heat.
Cover and steam, shaking the pan occasionally, until the mussels have opened, about 5 minutes.
Lift mussels out and cool, then chill completely. Discard all but one-half cup of the poaching liquid, strain through a fine sieve.
Add the reserved liquid, saffron and orange juice to a medium heavy saucepan over high heat, and bring to a boil.
Reduce the heat and simmer until the sauce is reduced to half a cup.
Meanwhile, in another saucepan, add heavy cream and bring to a boil, then whisk the hot cream into the reduced sauce.
Strain the sauce through a mesh sieve into a small bowl, taste and adjust the seasonings, then cool to room temperature. Cover and chill.
To serve: Remove the top shell, leaving the mussel in the bottom shell.
Arrange on a platter or divide among six salad plates and drizzle saffron sauce over the mussels. Pass remaining sauce at the table.
*Adapted from “Amuse-Bouche” by Rick Tramonto, Random House, New York, 2002.
6 trimmed prime shell steaks, about 1 inch thick
About 1/3 cup green peppercorn Dijon mustard, or your favorite
3 to 4 large firm ripe tomatoes, cored
1 medium red onion, chopped
Sea salt and freshly ground black pepper to taste
About 2 tablespoons extra virgin olive oil
Preheat the grill until the coals are hot. Slather a thin coat of mustard on one side of the steaks and let stand 5 to 10 minutes.
Meanwhile, wash and core tomatoes. Cut into one-half-inch chunks and transfer to a bowl, add the onion and toss. Season to taste with salt and pepper, drizzle olive oil on the vegetables until they glisten and set aside until serving time.
To cook, place steaks mustard side down on grill for about 2 to 4 minutes.
Meanwhile, slather mustard on the other side of the meat.
Turn and grill about 3 minutes longer or until done according to preference. Transfer to a platter and let rest 4 minutes.
Top each steak with a spoonful of tomatoes and serve at once. Pass remaining tomatoes at the table.
6 small zucchini, scrubbed and sliced
6 small yellow squash, scrubbed and sliced
1 medium onion, halved and sliced
1 red bell pepper, seeded and chopped
2 cloves garlic, minced
About 3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Sea salt and freshly ground pepper to taste
1/2 cup dry bread crumbs
1/3 cup freshly grated Parmesan cheese
Fistful fresh flat leaf parsley, Greek oregano or your favorite herb, chopped together
Preheat the oven to 375.
Lightly oil a heavy oven-to-table shallow baking dish that is large enough to hold the squash in one layer.
Arrange squash and onion in overlapping rows in baking dish. Scatter red pepper on top and season to taste with salt and pepper.
Whisk garlic, vinegar and olive oil together in a bowl until blended, then drizzle the dressing over the vegetables.
Mix the bread crumbs with cheese and herbs and scatter evenly on top.
Bake until the bread crumbs are brown, making sure to turn down the temperature if bread crumbs are brown before the squash is tender, about 25 minutes. Baking time will depend on the thickness of the squash.
1 cup sugar
1½ cups organic unsweetened shredded coconut
1½ cups chopped almonds or macadamia nuts, roasted and salted
4 egg whites, lightly beaten until foamy
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
Pinch of sea salt
Preheat oven to 350. Line a baking sheet with parchment paper.
Combine all ingredients in bowl and mix well.
Using wet hands, make 1 tablespoon-size balls and place on baking sheet about 1 inch apart.
Bake until light brown, about 15 minutes.
Transfer to a rack and cool for 30 minutes.
Store in airtight tin.
More Posts from Janeen Sarlin
