Mussels Fra Diavolo

I love Italian food. And I understand I'm impartial from I'm from the east coast but the east coast has some of the best Italian restaurants. One dish I've fallen in love with is seafood Fra Diavolo. Out with a girlfriend to catch up, she ordered it at one of those chain restaurants. To my surprise it was delicious. I was so happy she shared with me. I have a bad habit of not trying anything new because I hate paying for food I'm disappointed with. If I want average food I can fool around and mess it up in my own kitchen (of course that rarely happens). Who wants to pay for food they really don't like?

Of course, as with most dishes I did my research. I'm always interested in the origins of food and how it has evolved. To me food can truly be revolutionary. So, I was even more surprised when I found out that Fra Diavolo isn't an Italian dish at all.

Of course, when it comes to Fra Diavolo there is something warm and soothing about a nice, tongue tingling tomato broth. It's easy to fall in love with this dish. Just as wonderful as the taste is the ease to make it. It can be finished before that frozen garlic bread you put in the oven. Of course, it's another one of those dishes that's disguised as one thing but really it another. Though Fra Diavolo is served in many Italian restaurants it is and American dish. Which I guess is perfect. It's a chameleon. Swap out the mussels for shrimp. Or have it the traditional way with lobster. In the spring on a rainy day or in the winter to warm your bones. Any way you decided this New York dish is delicious and easy to make.

Mussels Fra Diavolo

Makes 8 servings

Ingredients

2 pounds of mussels
1 tablespoons of olive oil
2 tablespoons of fresh parsley (chopped)
4 cloves of garlic ( minced)
1/2 cup of dry white wine
1/2 cup of seafood or vegetable broth
1/4 teaspoon of oregano
1/4 teaspoon of dried chili peppers
2 cups of diced tomatoes
1 medium onion (chopped)
1/2 teaspoon kosher salt
1/2 teaspoon of pepper
1 bay leaf

* Note: Buy your seafood as fresh as possible. If you like spice add more chili peppers/red pepper flakes.

Directions:
If not cooking mussels right away keep refrigerated. In a breathable bag (do not tie the plastic bag).

Remove mussels that are open and do not close when tapped on the counter. Soak mussels in cool water for 20 minutes. This should help to remove sand and dirt.

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To clean mussels, scrub shell with a soft brush and remove beards (use knife to grasp beard and pull toward the hinge).

In a large pot /dutch oven heat olive oil over medium heat.

Add onion then garlic. Cook stirring occasionally until onion turn translucent.

Stir in 1 tablespoon parsley, oregano, thyme, and red pepper flakes.

Add seafood broth and white wine. Gently scrap the pot and stir the contents.

Add diced tomato and bay leaf. Stir.

Reduce heat and simmer for 25 minutes.

Add mussels to pot and cook covered for approximately 3 minutes.

Shake pot occasionally to mix.

Add salt and pepper to taste.

Boil uncovered. Remove mussels as soon as they open. Discard any mussels that do not open.

To serve, add linguini to a large pasta bowl and gently pour the Mussels Fra Diavolo over the linguini. Sprinkle parsley on top.

You can eat this as an appetizer or serve over linguini and make it dinner. I typically eat it for dinner but it is a great starter to a meal. Yum

Jamaican Curry Chicken

There are certain people in your life that seem to make everything all better. For me, my Caribbean friends were the ones that made me forget all my woes. By the end of the night you would be lost in the conversation and past the minutia of the day. Though we don't hang the way we used to, in the summer we have several very large cookouts and try to hang until the dusk of the sun disappears. Though with children that's not always possible, there's a familiarity that comes with spending time together no matter how long we've been apart.

 I look forward to these cookouts and eating several Caribbean dishes. Sometimes I tried to make these dishes for the cookouts to see if my friends will like it. Sometimes I rocked it. Other times its fallen flat (very flat). I was so enthralled or lucky enough to have a friend bring me her favorite Jamaican curry powder. A good curry powder really makes this dish. In turn, I use it sparingly.

Best part of this recipe is that it's simple. A one pot wonder you can walk away from since these days there isn't as much time to stand over a stove. Of course, with a dish like this it's best to allow it time to simmer. If you are looking for a little heat, you can add a scotch bonnet or red pepper flakes. Since I have a mini me that isn't into a lot of spice, I'm not adding any heat to the larger dish. I'll add some red pepper flakes to my plate once it's finished.

Jamaican Curry Chicken

Makes 6 servings

Ingredients

2 1/2 pounds of chicken (I used leg quarters and cut it into 3 pieces)
1/2  tablespoon of olive oil
1/2 teaspoon of salt
4 tablespoons of Jamaican Curry Powder
1 medium onion sliced
4 small red potatoes (cut into quarters)
1 cup of chicken broth (or water)
2 carrots sliced
spring of thyme
Scotch Bonnet *optional
1 can of coconut milk *optional
salt and pepper to taste

Tools: large stock pot

Directions:

Clean chicken in a bowl of water mixed with vinegar. Remove any feathers that might be left behind (you can also burn the feathers off).

In a storage/freezer place chicken, salt and 1 tablespoon of curry. Use bag to help coat chicken until covered by seasoning. Allow chicken to marinate for 2 to 4 hours or overnight.

Heat olive oil in a stock pot/dutch oven over medium high heat and add 2 tablespoons of curry powder. Heat until curry powder changes to a dark golden brown (1 to 2 minutes).

Add chicken to the oil, curry mixture placing it chicken skin side down. Reduce heat to medium and allow chicken to cook for 8 to 10 minutes.

Add sliced onion, carrots, thyme, potatoes, curry powder and chicken broth (also add scotch bonnet if you choose). Stir all ingredients together, then cover pot and allow to cook over medium low heat for  approximately 2 hours.

Hint: If you prefer your curry thicker, remove chicken and allow your curry to reduce. If it's still not think enough, remove some curry and place in a separate small bowl with cornstarch. Whisk cornstarch and curry together. Slowly pour curry/ cornstarch mixture back into larger part and whisk.


Hope you make this dish for friends and family and spend all night talking and laughing.

I typically serve my curry over white rice or with rice and peas. Enjoy.