I hope you got your fill of UV rays the past week, because it’s over Johnny

July 21, 2009
Good afternoon to all of our beloved friends and clients and I hope you got your fill of UV rays the past week, because it’s over Johnny,

I personally am the color of toasted garlic and smell just as good. Fortunately for me my Mother is Lebanese and has passed along her beautiful olive skin. But take hope the rest of you that are melanin challenged, I don’t mind that stunning newborn gerbil color you get when you forget to put on sunscreen. Ouch where’s the Noxzema. Well in the anticipation of less than glamorous weather I have brought you some inside recipes today.
Thank you for your feedback and I hope you enjoy.

From the North: Prince Edward Island Mussels(See Recipe Below), Dayboat Monkfish, Local Skate, Summer Flounder(Fluke), Swordfish, Grey Sole
From the South: Mahi Mahi, Red Grouper, Pink Snapper, Spanish Mackerel
From the Waters of the World: Branzini, Durato
From the Pacific Northwest: Copper River Sockeye Salmon, Peale Passage Oysters
From the Sustainable Seafood Sources: Artic Char(See Recipe Below), Tilapia, Rainbow Trout

Artic Char Bake with a Pecan Crust
Serves 4
Ingredients
For the fish
4 portions of Artic Char or salmon 6 to 8 oz portion skin on
Salt & black pepper
Lemon wedges
For the coating
2 tbsp. Dijon-style mustard
2 tbsp. melted butter
4 tsp. honey
4 tbsp. fresh bread crumbs
4 tbsp. finely chopped pecans or walnuts
2 tsp. chopped parsley
How it’s done
Mix together mustard, butter and honey in a small bowl; set aside.
Mix together bread crumbs, pecans and parsley in a small bowl; set aside.
Season each Char fillets with salt and pepper. Place on a lightly greased baking sheet or broiling pan.
Brush each fillet with mustard-honey mixture. Pat top of each fillet with bread crumb mixture.
Bake fish at 450°F for 8 to 10 minutes - cooking time depends of the thickness - the flesh has to be pinky in the middle.
Serve with lemon wedges.

Mussel salad with fried Artichokes
Serves 4; also this can serve 8 as a first course
Ingredients
For the fried artichokes
14 to 16 oz of canned or frozen artichoke hearts rinsed, drained and dried
½ cup flour seasoned with salt and pepper
1 ½ cups of vegetable oil for frying
For the mussels
2 tablespoons of olive oil
4 lbs mussels
4 garlic cloves sliced
1 cup wine red or white
For the vinaigrette
4 tbsp olive oil
2 cloves garlic crushed and chopped very fine
2 tsp white wine vinegar
2 tsp white wine
salt and freshly ground black pepper
How it’s done
To make mussels-heat up sauce pan and add olive oil and then add garlic. When garlic gets golden brown add mussels (be careful you will get some oil popping) immediately add wine and cover. The mussels should take about 6 to 7 min. Let mussels cool down take out meat discard shells and you can toss out the broth or dip bread into it until you become over weight like me. Seriously the broth is delicious but you don’t need is for this recipe.
To make the artichokes, toss the artichokes in the seasoned flour and shake off any excess. Heat the oil in a heavy-bottomed pan. When hot add the artichokes and fry until crisp and golden. Remove from the oil with a slotted spoon and drain on kitchen paper.
To make the vinaigrette, place all the vinaigrette ingredients into a bowl and mix together.
To serve, arrange the artichokes and cooked mussels on a plate, season, and spoon over the vinaigrette.
By all means you can serve this over some mixed field greens for a perfect summer dinner.