Holiday Cooking Tip: Roasted Mussels with Cedar Leaf; Roasted Cauliflower with Rhode Island Sauce
Area chefs and businesses are sharing special recipes this season, as we all begin cooking up a storm. PenBayPilot.com is posting recipes and tips throughout the holidays. Enjoy!
From chef de cuisine Mark Senders at Shepherd’s Pie, 18 Central St. in Rockport, two recipes: Roasted Mussels with Cedar Leaf, Lime and Butter and Roasted Cauliflower with Rhode Island Sauce.
The Roasted Mussels is a simple and very easy dish to do. It uses cedar sprigs that you can get off any cedar tree in your yard or, (well, I guess you should ask your neighbor's permission).
The recipe serves two and you will need a small cast iron skillet to prepare it properly.
Roasted Mussels with Cedar Leaf, Lime and Butter
1 pound Mussels, shells cleaned
2 sprigs of Cedar Leaf
2 ounces Butter, cubed
1 Lime
1/4 cup fresh Parsley Leaves
Pinch of Sea Salt
2 grinds of fresh Black Pepper
Method:
Get one cast iron skillet extremely hot in a well ventilated kitchen.
Place Cedar in cast iron and musses on top.
Keeping burner on high, wait for mussels to begin to open.
Add butter when all mussels are open, and squeeze the juice from ½ of the lime over.
(Caution: Be prepared for some splattering when you add the lime).
Leave in pan and remove from fire.
Garnish with the other half of the lime, sprinkle on salt and pepper and parsley.
Enjoy with toast points.
Our second recipe is a little more involved, in Sender’s words. Though the preparation is easy, you will need to spend some time assembling the ingredients. The recipe yields six to eight portions and is a great winter vegetable to accompany dinner, or as a stand-alone for vegetarians. It works great with pasta and fried calamari.
Roasted Cauliflower with Rhode Island Sauce
For the Cauliflower:
Preheat oven to 375 F
1 head Cauliflower
1/4 cup Sheep’s Milk Feta
4 sprigs Mint
Method:
Separate the florets and wash.
Blanch in salted water until tender.
Submerge in ice water when done to stop the cooking process, at least five minutes.
Arrange florets in a baking pan and add Olive Oil, salt and pepper to taste.
Bake for 8 minutes, or until florets start to brown.
Remove from oven and set aside.
Rhode Island sauce:
2 Tbs. minced Garlic
1 tsp. Fennel Seed
Pinch of Chili Flakes
4 Anchovy Filets
1/2 cup Red Wine Vinegar
1 cup Red Wine
4 cups canned, Crushed Tomatoes
1/2 cup Celery, sliced
1/2 cup Mushrooms, sliced
1/2 cup Black Olives, pitted
1/2 cup Green Olives, pitted
1/4 cup Peperoncini, sliced
1/4 cup Butter
2 Tbs. Capers
Salt and pepper to taste.
Method:
In a sauté skillet placed the butter and add the celery, mushrooms, garlic and spices.
Add the remaining ingredients and simmer for five to 10 minutes.
Place the cauliflower in a serving dish and pour the sauce over. Garnish with the feta cheese and mint sprigs.
More Holiday Cooking Tips:
• Francine Bistro: Brussels Sprouts Salad
• Darby's Restaurant: Pan Seared Pork Tenderloin Medallions with Apricot Brandy Mushroom Sauce
• Delvino's: White Chocolate Candy Cane Martini
• Park Street Grille: Braised Duck Adobo
• Graffam Bros. Seafood Market: Lobster Mac and Cheese
• Shepherd's Pie: Roasted Mussels with Cedar Leaf; Roasted Cauliflower with Rhode Island Sauce
• Chocolate Drop Candy Shoppe: Eggnog Milkshake and Chocolate Peppermint Sundae
