SPICY RED WINE RECIPES
SPICY MUSSELS WITH CHORIZO AND WINE RECIPE | MELISSA D ...
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 4 to 5 servings
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.
- Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.
TOP SECRET RECIPES | POPEYES SPICY MAYONNAISE
The ridiculously popular crispy chicken sandwich at Popeyes comes with your choice of regular mayonnaise or kicked-up spicy mayonnaise. Fortunately, I was able to hack the sandwich before it sold out just a couple weeks after its debut (get the recipe here), but that recipe includes just plain mayonnaise. Recently I had the chance to hack the secret spicy mayonnaise, and I’m glad I did. Popeyes chicken sandwich with regular mayonnaise is crazy good, but with spicy mayonnaise, that sandwich is great. You can use this sauce on a variety of sandwiches and burgers, or as a dip for chicken fingers, nuggets, and fried shrimp. Check out my other Popeyes clone recipes for their famous red beans and rice, buttermilk biscuits and fried chicken.
Provided by Todd Wilbur
Total Time 20 minutes0S
Prep Time 5 minutes0S
Cook Time 15 minutes0S
Number Of Ingredients 8
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MUSSELS IN SPICY RED SAUCE RECIPE | FOOD NETWORK
I love this dish, which is often called "Mussels Fra Diavolo", because my Italian Grandmother made it often, especially around the holidays. The lusty combination of mussels and spicy red sauce is irresistible. It's Italian-American comfort food. Forget about serving this with pasta, you absolutely must have a loaf of crusty, chewy Italian or French bread to dip in the sauce. Make sure to put an empty bowl on the table to accommodate the shells. For equipment you will need a large (10 to 12 inch) high sided saute pan (sauteuse) or a 6 to 6 quart pot with a tight fitting lid, a large spoon, and a Chinese wire mesh skimmer or slotted spoon. Red Sauce: I know my red sauce. My credentials: I grew up at the Jersey Shore, I had an Italian grandmother and I worked as a cook at Marenzi Restaurant in North Beach, San Francisco, back in the 1970's. This recipe is one for you to keep. My Napolitano red sauce is a great building block to making all sorts of dishes. It can be used to for a quick pasta dinner or for simmering fresh squash and/or bell peppers and onion. You can also use this red sauce as a base to make a "fra diavolo" with mussels, lobster or other sea food, even with leftovers and serve with rice or pasta. The most important concept in making this sauce is to really brown (caramelize) the onions and carrots, creating a natural sweetness that balances with the acidic tomatoes. For equipment you will need a 5-quart Dutch oven or heavy pot, and a wooden spoon.
From foodnetwork.com
Reviews 4.9
Category appetizer
Cuisine italian
From foodnetwork.com
Reviews 4.9
Category appetizer
Cuisine italian
- Add the Red Sauce, clam juice, and salt, to taste, and simmer, stirring occasionally over medium-low heat, until the sauce returns to the thickness and quantity of the Red Sauce, about 15 minutes.
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TOP SECRET RECIPES | POPEYES SPICY MAYONNAISE
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You can use this sauce on a variety of sandwiches and burgers, or as a dip for chicken fingers, nuggets, and fried shrimp.
Check out my other Popeyes clone recipes for their famous red beans and rice, buttermilk biscuits and fried chicken.
From topsecretrecipes.com
Reviews 4.3
Total Time 20 minutes0S
From topsecretrecipes.com
Reviews 4.3
Total Time 20 minutes0S
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Red wine and beef are such an elemental combination that it's worth mastering the technique for a great stew: Sauté the ingredients quickly to caramelize and reduce, then cook through very slowly (preferably in a low oven, but see our Notes on how to cook in the slow cooker or pressure cooker). You can use any wine you like, since it will be cooked for a long time: the alcohol, acidity and fruitiness that make wine lovely in the glass are not so nice in the bowl; they have to be tamed by simmering. But the tangy, syrupy taste they leave behind is an ideal counterpoint to red meat. Celery is optional because some don't like it, but note that it's not eaten: It just provides a green flavor note alongside the sweet carrots and earthy potatoes.
From cooking.nytimes.com
Reviews 4
Total Time 5 hours
Calories 447 per serving
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Reviews 4
Total Time 5 hours
Calories 447 per serving
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