Cheese Cracker and Crudite Display

ChefRonMartel: Sauteed Mussels in a Butter Wine Garlic Sauce

ChefRonMartel: Sauteed Mussels in a Butter Wine Garlic Sauce: "Sauteed Mussels in Butter, Wine Garlic Sauce Ingredients:1 ½ lb Prince Edward Island Mussels2 Tbsp Extra Virgin Olive Oil2 Tbsp chopped G..."

Sauteed Mussels in a Butter Wine Garlic Sauce

Sauteed Mussels in Butter, Wine Garlic Sauce

Ingredients:

1 ½ lb Prince Edward Island Mussels

2 Tbsp Extra Virgin Olive Oil

2 Tbsp chopped Garlic

¾ Cup White wine

2 Tbsp unsalted Butter

Salt and pepper to taste

Method:

1.       Wash and De-beard mussels.

2.       Place mussels in a sauté’ pan with Extra Virgin Olive Oil, Salt and pepper and Garlic. Sauté until about half the mussels have opened.

3.       Add white wine and reduce to about 25%.

4.       Add Butter and melt

5.       Serve immediately with crusty bread like Ciabatta.

6.       You can add a ½ cup Marinara to finished mussels if you prefer them red and if you Prefer Fra Diavlo you can then add some Tbsp Sambal chili paste

ChefRonMartel: Shrimp and Grits

ChefRonMartel: Shrimp and Grits: "Shrimp and Grits with Bacon · Juice of 3 lemons· ..."

Shrimp and Grits

Shrimp and Grits with Bacon

·         Juice of 3 lemons

·         2  tsp Sweet chili paste

·         4 teaspoons salt or more to taste

·         2 lbs thick slices bacon, chopped

·         1 ¾ cup onion, finely chopped

·         1 ¾  cup finely chopped green bell pepper

·         7 garlic clove, minced

·         1 ¾  cup thinly sliced scallions

·         6  cup chicken stock

·         3 Tbsp butter

·         3 Tbsp flour

Melt butter add flour and cook to Blond Roux stage

  Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, green pepper, and garlic and continue cooking until the onion and pepper and the scallions, and saute’ for 5 minutes. Add lemon juice and sweet chili paste. Stir in the stock and bring to boil. Stir in Roux. Add salt to taste (if needed depending on saltiness of bacon and stock you may not need the salt). Heat 1 bag (!/3) lb of shrimp with sauce. mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.

LOW COUNTRY  GRITS RECIPE:
10 cups half and half
10  cups of water
1 ¼  lb. butter

2 ½   cup  cheddar cheese
5  tsp. salt
2 ½  tsp. white pepper
5  cup of quick grits

PREPARATION:
Bring cream, milk  and water to a boil. Add butter, salt and pepper. Slowly add grits and reduce heat. Cook 20 minutes, being careful not to scorch mixture stir in cheddar cheese.

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Method To Serve:

Saute’ 1 bag (5 oz ) shrimp with 2 ladles (4 oz) sauce. Place grits in large white dinner bowl. Place Shrimp and sauce mixture on top of grits keeping the shrimp in the middle of the bowl.

ChefRonMartel: A beautiful red sky tonight

ChefRonMartel: A beautiful red sky tonight

A beautiful red sky tonight

ChefRonMartel: Another beautiful sunset in my front yard on Anna ...

ChefRonMartel: Another beautiful sunset in my front yard on Anna ...: "You can see some of the best sunsets in the world here on Bradenton Beach Florida."

Another beautiful sunset in my front yard on Anna Maria Island Florida

You can see some of the best sunsets in the world here on Bradenton Beach Florida.

ChefRonMartel: Steak Au Poirvre

ChefRonMartel: Steak Au Poirvre: "Steak Au Poivre 2 Sirloin steaks, 12 to 14 ounces each or 4 Tenderloin Steaks 4 to 6 ounces each and no more than 1 1/2 inches thick Sea..."

Steak Au Poirvre

Steak Au Poivre

2 Sirloin steaks, 12 to 14 ounces each or 4 Tenderloin Steaks 4 to 6 ounces each and no more than 1 1/2 inches thick

Sea Salt

2 tablespoons whole peppercorns

1 tablespoon unsalted butter

1 teaspoon olive oil

1/3 cup Cognac

1 cup heavy

Directions

. Sprinkle all sides of steak with salt.

Coarsely crush the peppercorns with a back of a spoon or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the steaks, on both sides, into the pepper until it coats the surface. Set aside.

In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare,cook for 4 minutes on each side. Once done, remove the steaks to a plate, Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Add the cream. Bring the mixture to a boil and  whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Season to taste with salt. Add the steaks back to the pan, spoon the sauce over heat approx 1 minute and serve.