Recipe Blog

In A Pinch

Mussels & Frites

Posted by Callies Biscuits on

I love to throw a dinner party – nothing fancy – just a Sunday Supper with family and close friends! This recipe is one of my favorites for an impromptu get-together. There is very little preparation to this dish, so you spend more time with your guests and less time in the kitchen. I have my kiddos make place cards, cut flowers from the garden, and set the table.

Meanwhile, I throw potatoes in oil, set a timer, and then chop garlic and herbs. The frites recipe is an adaptation from the Fine Cooking recipe. I've always been apprehensive to cooking fries at home because of the fuss and mess, but Fine Cooking makes you look like a pro in the kitchen. Who knew cooking the perfect french fry could be so easy? Just set it and forget it! 

Last, I steam the mussels until the shells open, pour some wine, and serve immediately. I love adding Ms. Em's bread to the table to dip in the mussel broth. Enjoy time with friends and family around the table!

 

Mussels & Frites

Mussel Ingredients

    - 3 pounds mussels - 2 cans unsweetened coconut milk - 1 tablespoon sesame oil - 1 tablespoon lemongrass - 2 tablespoons fish sauce - 4 cloves garlic, minced - 3 green onions, diced - 1 inch knob of ginger, peeled and diced - 3 thai chilis, seeds removed and chopped - Juice of two limes - ¼ cup of each: mint, basil and cilantro

Mussel Instructions

    1. In a food processor pulse together the lemongrass, fish sauce, garlic, green onions, ginger, chilis and lime juice until combined and a paste is made. 1. In a large heavy skillet, heat sesame oil to medium heat. 1. Add the paste you made in the food processor and stir until fragrant. 1. Add the coconut milk to the skillet and stir to combine. 1. Add in the mussels. Cover with a lid and lower heat to a simmer. Cook for 8 minutes or until all of the mussels have opened. Discard any mussels that haven’t opened. 1. Sprinkle the herbs over the mussels and serve immediately. 1. Enjoy with homemade frites!

Frites Ingredients

    - 3 pounds russet potatoes, scrubbed clean - 3 quarts vegetable or canola oil - Salt

Frites Instructions (Adapted from Fine Cooking Magazine)

    1. Cut each potato lengthwise into ½ inch disks. Cut those disks lengthwise into ½ inch matchsticks. It’s ok if they aren’t all the same length. 1. Soak the potatoes in ice cold water for 5 minutes. Drain and rinse. Repeat three times. Place the potatoes in a single layer on paper towels and let dry for 30 minutes. 1. Transfer potatoes to a large stock pot. Pour the oil over the potatoes and set the heat to high. Bring to a boil. Stir the potatoes gently to prevent sticking to the pot. 1. Once the oil starts to boil (about 10 minutes) turn the heat down to medium and cook the potatoes for 25-30 minutes or until they are golden brown and crisped. Stirring frequently. 1. Remove fries with a slotted spoon and transfer to a paper towel lined tray to drain. 1. Season fries with salt and serve immediately. 1. Enjoy!
Add Ms. Em's bread to the table to dip in the mussel broth! 

Frozen Pomegranate Margaritas

Posted by Callies Biscuits on

Happy first day of summer, y'all! I'm cooling off in this June heat with refreshing pomegranate margaritas. This recipe is near and dear to my heart. The obsession started when I was living in New York City and my boyfriend (now husband), John, lived in Wyoming. He would visit me on long weekends where we spent our time at our favorite Mexican restaurant on the upper west side, Rosa Mexicano. We dined there so often that we quickly became friends with the bartender, José.

When John proposed, he sent me on a scavenger hunt across the city and one of the stops was the beloved Rosa Mexicano. It was  our friend José that presented me with my last clue on the hunt. That last clue led me to John where he got down on one knee. Wow – and to think, it all started with a margarita! 

I make this recipe with fresh pomegranates that I buy locally. You can juice a whole pomegranate in your electric juicer and it will yield half a cup of juice. If you don’t have a juicer, store-bought pomegranate juice works just as well! Pair with your favorite tequila and say cheers! 

Frozen Pomegranate Margaritas

Ingredients

    - ½ cup pomegranate juice - ½ cup fresh lime juice - 1 cup simple syrup - 1 cup clear tequila - 2 tablespoons turbinado sugar - 1 tablespoon salt - Zest of 1 lime - 1 lime cut into wedges for garnish - Ice

Simple Syrup Ingredients

    - 1 cup water - 1 cup sugar

Instructions

    1. Make the simple syrup. In a small saucepan over medium heat add the sugar and water. Stir until sugar dissolves. Turn off the heat and let cool completely. Store in a glass jar for up to 3 weeks. 1. In a Vitamix or blender add the pomegranate juice, lime juice, simple syrup and tequila. Add in the ice to the top of the blender. Blend until thoroughly combined. 1. In a small bowl combine the turbinado sugar, salt and lime zest. 1. Rub a wedge of lime along the rim of the glasses. Dip each rim into the sugar mixture and roll to cover. 1. Pour the margaritas into sugar rimmed glasses. Garnish with a fresh lime wedge and enjoy!

    Leave the margaritas in the Vitamix or Blender with the lid on. Place it down in a cooler with ice and take it out on the boat or to the pool! – Carrie

    Herbed Fingerling Potato Salad

    Posted by Callies Biscuits on

    Surprisingly enough, I've never been a huge fan of the fan-favorite potato salad. Because of this, I came up with my own spin on the summer classic – the herbed fingerling potato salad. Served warm, this crispy side is full of herbs and satisfaction! It's certain to "wow" any barbecue, fried chicken bucket, or summer spread. These potatoes also makes a great starch pairing to a light salad. And trust me, it will be the new fan-favorite in your home! 

    Herbed Fingerling Potato Salad

    Ingredients

      - 1 pound fingerling potatoes, cut in half lengthwise - 4 tablespoons olive oil, divided - 2 tablespoons of Fresh Oregano, chopped - 2 tablespoons of Fresh Rosemary, chopped - 2 tablespoons of Fresh Parsley, chopped - 1 clove garlic, minced - Salt and Pepper to taste

    Instructions

      1. Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper and set aside. 1. In a large bowl toss the sliced potatoes with 2 tablespoons olive oil. Add salt and pepper to taste. 1. Pour the potatoes onto the baking sheet. Roast the potatoes for 25-30 minutes or until golden brown and fork tender. Remove from oven. 1. Using the same large bowl, add in the remaining two tablespoons olive oil, fresh herbs and garlic. Add the cooked potatoes and toss until coated. Add more salt and pepper if needed. 1. Serve immediately and enjoy!


        Mother's Day Fried Green Tomatoes

        Posted by Callies Biscuits on


        It's no surprise that I love working in the kitchen with my girls, so in preparation for Mother's Day, my daughter Cate and I made these tasty fried green tomatoes. If you're from the South, this recipe should be a bit familiar to you. I'm here to spread the southern tradition for those who may not know (or have not tasted) this delicious southern treat! It's truly as easy as 1, 2, 3 – so have your kids join in the fun. I always top my fried green tomatoes with a bit of pimento cheese. Try our fiery pimento cheese for an added kick! 

        Happy Mother's Day, y'all! 

        Fried Green Tomatoes

        Ingredients

          - 3 firm green tomatoes, cut ½ inch thick - 1 cup all purpose flour - 1 cup buttermilk - 2 eggs - ½ cup cornmeal - ½ cup breadcrumbs - ¼ cup finely grated parmesan - ½ teaspoon cayenne pepper - ½ teaspoon paprika - ½ teaspoon ground mustard - 2 cups oil or bacon fat (Carrie uses a mixture of both) - Salt and Pepper to taste

        Instructions

          1. Heat oil in a cast iron skillet to medium high heat. 1. While the oil is heating create your dipping station. In one bowl add the flour and season it with salt and pepper. In the second bowl add the buttermilk, two eggs, salt and pepper. Whisk to mix all together. In the third bowl mix together the cornmeal, bread crumbs, parmesan, cayenne, paprika, ground mustard, salt and pepper. 1. Carefully dip each tomato slice into the flour mixture, then dip into the egg mixture and then into the breadcrumb mixture. Gently shaking off any excess. 1. Gently place the tomato slices into the oil. Only do 3 or 4 slices at a time, you don’t want to overcrowd the pan. 1. Cook for two minutes on each side or until golden brown. 1. Remove from pan and place on a wire rack or paper towels. Sprinkle a touch of salt on each slice right as they are removed from the oil. 1. Serve immediately and Enjoy!

            I like my fried green tomatoes with pimento cheese on top! Happy Mother's Day, y'all! 

            Pork al Pastor

            Posted by Callies Biscuits on

            I've always had a little food obsession with the flavors of Mexico. My family and I just arrived home from our third vacation to the flavorful country. On these vacations, a reoccurring theme is to stroll the streets and sniff out the best al pastor tacos. Seriously – the smells are to die for! 

            Each year upon my return home, I have attempted to match the mouth-watering taste that the locals achieved but I just couldn't master it using traditional skewers (or without buying an expensive machine). After this vacation, I did my research and found that Serious Eats may have had the answer I've been drooling over for years! They contained the meat in a pineapple. Though I've never loved the taste of pineapple, I'm always forcing myself to explore new flavors and man– did this one win me over! Assemble, cook in the oven, slice, and serve. It's that easy! 

            See all the Mexico family fun on my Instagram highlight! 

            Pork al Pastor

            Pork al Pastor Ingredients

              - 3 pound pork butt - 1 tablespoon chili powder - 1 tablespoon cumin - 1 tablespoon paprika - 1 tablespoon oregano - 1 teaspoon cayenne pepper - 1 tablespoon salt - Fresh cracked pepper - 6 cloves garlic, minced - ½ cup apple cider vinegar - 1 cup fresh squeezed orange juice (about 4-5 oranges) - 1 whole pineapple - Cilantro for garnish - White onion for garnish - 4 wooden skewers

            Chile de Arbol Salsa Ingredients

              - 1 (3 ounce) bag dried Chiles de Arbol, stems cut off and seeds removed - 1 onion, diced - 5 cloves garlic, minced - Juice of one lime - 1 tomato, diced - ½ cup apple cider vinegar - ¼ cup olive oil plus 1 tablespoon; divided - ¼ cup water

            Pork al Pastor Instructions

              1. In a bowl mix together the chili powder, cumin, paprika, oregano, cayenne, salt and pepper. Set aside. 1. Cut the pork butt into ½ inch slices and then cut those slices in half. 1. Place the sliced pork into a gallon ziplock bag. Add the spices to the pork and coat all of the pieces using your hands. 1. Add in the garlic, vinegar and orange juice. Seal bag and gently shake to make sure everything is mixed together. 1. Marinate in the refrigerator for 24 hours. 1. Preheat oven to 375ºF. Remove your oven racks expect for one. Place the one rack on the lowest setting. Line a deep roasting pan with foil and set aside. 1. Cut the pineapple leaving about 3 inches on the bottom and the top. Reserving the middle part of the pineapple to serve alongside the pork. Cut the reserved pineapple into chunks. Also reserve the pineapple top for serving. 1. Turn the bottom of the pineapple flat side down. Place the 4 skewers in a square shape into the pineapple. 1. Place each slice of meat onto the skewers and continually push down the meat into the pineapple. Making sure to divide the meat evenly onto the skewers so the pineapple stands up straight while it cooks. 1. Place the pineapple onto the foil lined roasting pan. Bake for 2 ½ hours or until an inserted meat thermometer reads 165ºF. 1. Let cool slightly. Place on a platter. Add the pineapple top back on top of the pork. Shave the meat with a knife off the pineapple. 1. Serve with the reserved pineapple chunks, cilantro, onions and Carrie’s Chile de Arbol Salsa. 1. Enjoy!

            Chile de Arbol Salsa Instructions

              1. Heat a sauté pan to medium heat with one tablespoon olive oil. Add in the onion and garlic and sauté until tender, about 5 minutes. 1. Add in the chiles and cook for another 5 minutes. Remove from heat and let cool. 1. Add the cooled chile mixture into a blender along with the remaining ingredients. Blend until smooth. 1. Pour into a small bowl and serve alongside the Pork al Pastor. 1. Enjoy!
            This recipe takes you right back to Mexico! Just add the margarita! 

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