Moules Mussels With Chimay Beer And Goat Cheese Food

ORZO WITH ROASTED PEPPERS, OLIVES, AND GOAT CHEESE

Steps:

• Roast the peppers over the flame of a gas burner, on a hot grill, or under the broiler, until the skin is black and charred. Remove from the heat and place in a large bowl. Cover with plastic wrap and let sit until cool enough to handle, about 15 to 20 minutes. With clean paper towels, wipe off the skin. Remove the stems and seeds and discard. If necessary, briefly rinse under cold water to remove any remaining charred skin. Dice the roasted peppers and set aside.
• In a large pot, bring salted water to a boil. Heat a large saute pan over medium-high heat. Add the olive oil. When the oil is hot, add the onion and cook just until translucent, but not browned, about 5 minutes. Add the reserved peppers and saute for 3 minutes.
• Blanch the orzo in the boiling water for 4 to 5 minutes, or until beginning to cook, but still very al dente. Drain the orzo, reserving the pasta water, and add to the pepper mixture. Add 1 cup of the reserved pasta water and cook, stirring, until creamy and the pasta is cooked tender. Finish with another 1/4 cup pasta water if the mixture is too thick. Stir in the olives and goat cheese and mix until the goat cheese is melted. Season with salt and pepper, to taste. Thin with pasta water if the mixture is too thick.
• Garnish with parsley, olives, and a drizzle of olive oil.

GRILLED APRICOTS WITH GOAT CHEESE

Steps:

• Preheat a grill to 500 degrees F, or high heat.
• Lay the apricots cut-side-down on the grill. Grill until the apricots have solid grill marks and release themselves easily from the grill, 3 to 4 minutes. If you try to remove them and they stick - let them be - they will release in time.
• Transfer the apricots to a platter cut-side-up. Top the apricots with spoonfuls of the goat cheese, sprinkle with pepper and garnish with torn rosemary leaves if using. Drizzle with olive oil and sprinkle with salt if using.

CHICKEN WITH PEPPERS AND GOAT CHEESE

Steps:

• Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, coating well; shake off excess. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 5 minutes or until thoroughly cooked. Remove chicken and keep warm.
• Heat remaining 1 tablespoon olive oil in same skillet over medium heat and cook bell peppers, stirring frequently, 4 minutes or until crisp-tender. Add shallots and cook 2 minutes. Add garlic and cook, stirring frequently, 1 minute. Stir in Sauce and simmer 5 minutes or until slightly reduced.
• To serve, spoon sauce over chicken and sprinkle with goat cheese.
• Cost per recipe*: $17.63.
• Cost per serving*: $4.41.
• *Based on average retail prices at national supermarkets.

MOULES MARINIERE

Steps:

• In a large deep saute pan or pot, melt the butter over medium-high heat. Add the shallots, garlic, and herb sprigs, and cook, stirring, until fragrant and the shallots are soft, about 1 minute. Add the wine, pepper, and salt and bring to a boil. Add the mussels, cover and cook, shaking the pan occasionally, until the mussels are opened, 5 to 6 minutes.
• Remove from the heat and discard any mussels that have not opened. Transfer the mussels and their liquid to a large, deep serving bowl and garnish with the chopped parsley. Serve immediately with the French bread croutons for dipping.
• Preheat the oven to 400 degrees F.
• Place the bread slices on a large baking sheet and brush 1 side of each slice first with the cut garlic cloves and then with the olive oil, and then lightly season with the salt and pepper. Bake until light golden brown, about 8 minutes.
• Cool slightly on the baking sheet before handling or serving.

MOULES FRITES - FRENCH/BELGIAN BISTRO STYLE MUSSELS AND CHIPS

Steps:

• Frites/Chips:.
• Slice the potato into thin strips (2mm x 2mm) and rinse in salted water. Heat a deep fat fryer to 325°F/160°C (preferably using sunflower or groundnut oil). Place the frites/chips in and cook for 4-5 minutes. Remove from the heat and leave to cool.
• Moules/Mussels:.
• Tip the mussels into a large bowl of cold water, rinse and then drain well and pull away any 'beards'. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea - the vast majority should be tightly closed. Avoid any that smell 'fishy', look dry or are mostly open.).
• Place the chopped onion, shallot and garlic in a saucepan with the olive oil, gently sweat them over a low to medium heat for about 5 minutes, or until slightly soft.
• Add the chopped herbs, and pernod or pastis if using and mix with the onion mixture.
• Add the washed mussels to the pan and cover with dry white wine, bring slowly to the boil, then simmer gently whilst stirring. Continue until the mussels have opened - discard any that do not open, this can take between 2 to 5 minutes.
• Add the creme fraiche if using, mixing through the cooked and opened mussles. Cover until the frites/chips are cooked.
• Whilst the moules are cooking, turn up the deep fryer to 375°F/190°C and salt the frites/chips. Add the frites/chips back to the oil for around 1 minute until golden and crispy.
• Serve the moules in a deep bowl with the frites/chips on the side - providinf plenty of napkins and a large bowl for the shells.
• Note - to make the best frites/chips your uncooked frites/chips should be washed in cold water and dried thoroughly before cooking.