Here’s a very simple and delicious way to cook your Broccoli that even kids will love. This recipe steams the cut crowns for only a few short minutes to ensure it’s nutritional value stays in tact. This also means you don’t have to worry about over or under cooking the Broccoli when you do it this way. Also, you won’t be losing much flavor either because the buds aren’t completely submerged under water to the point of drowning. Only a half inch of boiling water, over medium heat, is required if you catch my drift. And this is, hands down, the easiest and tastiest way to eat broccoli without adding garlic.
This Mussels recipe is one of my all time favorites. It’s a European style recipe that incorporates the presence of Italian, french and Spanish cooking. This is also how the Olive Garden serves their Mussels. So if you’ve ever seen or ordered them there, this is more or less what you’re getting from this recipe. The Mussels are covered and steamed with a small amount of boiling water, then drowned in a fresh Lemon Garlic Butter Broth that’s prepared in under a few minutes on the stove top. Not only is this marinade amazing over the top of these Mussels, it is fantastic for dipping bread. My wife and I made our entire lunch out of 2 lbs of Mussels and a Crunch Roll loaf of bread when I prepared this recipe.
How do Mussels taste?
As I just described, Mussels truly are amazing. They’re slightly on the milder side of Oysters but are very similar in texture. They tend to be a bit chewy if they’re over cooked or bought frozen. As always, it’s best to buy fresh. I’ve had both wild and farm raised Mussels and the only difference I’ve noticed is that farm raised shell fish tend to be cleaner. Nothing worse than biting into a gritting Oyster, Mussel or Clam for that matter. So don’t shy away from farm raised Mussels unless you’re paranoid. This recipe will really help bring out the natural flavors in this seafood. It’s very easy to prepare and it can literally be done in just a matter of minutes.
If you love Shrimp, you’re going to love these Shrimp Dumplings. They’re a lot like Gyoza, or what most people call Pot Stickers, only better. Just imagine biting into one of the largest seasoned Prawns you can think of. Now picture it wrapped in a Steamed Wonton Wrapper and pan fried to perfection. I don’t know about you but that’s my idea of great recipe. The only thing missing is something to dip them in but don’t worry I’ve got you covered. As a bonus, I’ve included a Potsticker/Shrimp Dumpling Sauce recipe down below, with a video tutorial to go along with it, so there’s no room for error. After you try that you’ll never eat Pot Stickers or Shrimp Dumplings again without it!
Shrimp Dumplings Ingredients:
2 lbs Ground or Minced Shrimp
1 pkg Wanton Wraps (Nasoya)
1 chopped Green Onion
1 tbsp fresh Cilantro
2 tsp fresh chopped Ginger
1/4 cup chopped julienne Bell Pepper
1/4 cup chopped Carrot
2 chopped Garlic Cloves
1 tbsp Soy Sauce
2 tsp Sesame Oil
1 tsp White or Black Pepper (Which ever you have)
Potsticker and Shrimp Dumplings
Dipping Sauce Ingredients:
1 part Sugar
1 part Warm Water
1 part Soy Sauce
1/2 part Rice Wine Vinegar
1 chopped Garlic Clove
1/2 fresh chopped Cilantro
1/8 tsp Chili Flakes or Chili Oil
Follow the video tutorials and enjoy your Shrimp Dumplings and Dipping Sauce.
