Poached Pears and incidentally Pear Mulled Wine Recipe

Ingredients

1 bottle of Red Wine (or enough to cover Pears)

1 sliced Lemon

2 sticks of Cinnamon

Sugar to Taste 

Bag full of Pears (any kind peeled, stems left intact and at any level of tenderness)

Preparation

In a large Pot bring ingredients Wine to Sugar to a rolling boil.

Add Pears and let boil for 10 minutes and then turn heat down to a gentle boil. Pears are done when they are fork tender.  With a slotted spoon transfer Pears to a plate to cool. Serve at room temperature with a side of Vanilla ice cream (if you're feeling like a fatty). Reserve wine and drink with good company.

Smoked Sausage, Shredded Cabbage and White Beans in a Tomato Broth

Adam had his operation this morning and it looks like soup's up until he gets his strength back.  He's weak and vulnerable - so tonight I made him a comforting Smoked Sausage, Shredded Cabbage and White Bean soup.  This soup is easy on the stomach, filling, and the Smoked Sausage makes it so good--no one would suspect that this was my "I'm sorry you needed to have surgery and I understand that you need to build your strength, so I made you this Recovery Meal."

Ingredients

* 4 sliced Mennonite Smoked Farmer's Sausage or your favorite Smoked Sausage

* 1 can of White beans- drained and rinsed

* 1-2 cups sliced Cabbage

* 1 can of Plum/Diced/Pressed Tomatoes or a container or your favorite Tomato soup

* 1-2 cups Chicken Broth 

* Favorite Spices to taste

* Fresh Parsley

Preparation

Add Sausage to Wok on medium-high heat (no oil necessary). Cook for until Sausages turn slightly golden. Add Beans. Add Tomatoes (if using whole tomatoes--make sure you crush the tomatoes in the pot). Let cook for a minute. Add Broth, Cabbage and desired Spices. You should taste as you cook. Cover with lid and simmer until cabbage is soft.  Garnish with fresh Parsley.

Feeling Crabby

There's nothing to boiling Crab--you just put a pot of water to boil and you slide in the Crab. The thing is not until last weekend--I've never boiled a Crab before. Stir-fry? Ok. Steam? Ok. Boil? Not so much, and after last weekend I think I'll stick with the first two methods.  What's the problem? Um, lets start with how about the Crabs kick the pot while they are boiling to death. It's a little weird--for a first time killers (moths don't count).  Second, boiling boils out the natural sweetness of the Crab meat. Third--you need a big-ass pot to boil more than two Dungeness Crabs at a time. Fourth, you need Seinfield's Man-Hands to break a nice 2 lbs crab in half.

I much rather prefer having my Fish Monger to chop my Crabs and cooking within the hour, thank you. Want to try out my Steamed Crab recipe? It brings out the sweetness of the Crab with sesame oil, ginger and scallions. Check it out:

Ginger and Scallion Crab Recipe

Mussels Night

Last weekend was cold, rainy and uninspiring. What a better reason to get together with your closest friends to gather around the table for Mussels and a drink or two (or eight). Costco has the best deal for Mussels--they are sold in 6 pound packs for $11 +/- and they are already de-bearded. All you need to do is give the Mussels a scrub, discard open shells and away we go:

Mussels in a Chipotle Tomato Broth  

Ingredients

* Handful of Chopped Bacon, Chorizo and Onions
* 1 Can of crushed Tomatoes
* 2 lbs of Mussels 

* Chipotle to taste

* Salt and Pepper to taste

* Pot with tight fitting lid

Preparation

In a large pot add Bacon and Chorizo on medium-high heat. When the Bacon and Chorizo has rendered some fat add Onions. When Onions soften add Tomatoes. Bring to a simmer.  Add a dash of Chipotle, Salt and Pepper. Taste and add more to broth as desired. Add Mussels. Close lid. After 3-5 minutes stir pot. Cook until the majority of shells have opened. Discard closed shells and serve immediately with crusty bread or fries.

Mussels with White Wine and Dill

Ingredients

* Handful of Chopped Bacon and Onions 

* 1 cup of White Wine (any will do--just make sure it's good enough to drink)

* 2 lbs of Mussels 

* Dill to taste

* Salt and Pepper to taste

* Pot with tight fitting lid

Preparation

In a large pot add Bacon on medium-high heat. When the Bacon has rendered some fat add Onions. When Onions soften add Mussels and Wine. Bring to a simmer.  Add a dash of Dill, Salt and Pepper. Close lid. After 3-5 minutes stir pot. Taste and add more spices to broth as desired. Cook until the majority of shells have opened. Discard closed shells and serve immediately with crusty bread or fries.

Mussels with Pernod and Bacon

Ingredients

* Handful of Chopped Bacon and Onions 

* 2 lbs of Mussels 

* 1 cup of Pernod (A Fennel like liquor)

* Salt and Pepper to taste

* Pot with tight fitting lid

Preparation

In a large pot add Bacon on medium-high heat. When the Bacon has rendered some fat add Onions. When Onions soften add Mussels and Pernod. Bring to a simmer.  Add a dash Salt and Pepper. Close lid. Taste and add more to broth as desired. After 3-5 minutes stir pot. Cook until the majority of shells have opened. Discard closed shells and serve immediately with crusty bread or fries.