1 of 5
Slideshow-prev-disabled Slideshow-next
Edouardo Jordan: Coconut Mussels
Serves 6

2 tbsp butter
½ cup onions, roughly chopped
3 cloves garlic, roughly chopped
1 cup coconut milk
1 cup white wine
8 oz whole crimini mushrooms
1 lb fresh mussels

Wash mussels and remove beard. In a large pot, sauté onions in butter until tender. Add garlic and continue cooking for another minute. Add white wine and coconut milk and bring to a boil. Add mushrooms and cook until tender. Season to taste with salt and pepper. Add mussels and cook, covered, until mussels open. Garnish with basil and chili.
2 of 5
Slideshow-prev Slideshow-next
Taylor Cheney: Mahshi Peppers with Lamb
Makes 15 peppers

15 medium red, green or yellow bell peppers
½ lb ground lamb
2 yellow onions, finely chopped
8 cloves garlic, minced
12 Roma tomatoes, quartered
1 tbsp black pepper
1 tbsp ground cumin
1 tbsp ground coriander
1 bunch cilantro, stems and leaves roughly chopped
1 bunch dill, stems and leaves roughly chopped
1 bunch parsley, stems and leaves roughly chopped
2 cups Egyptian or calrose rice
½ cup olive oil
Chicken broth

Rinse and drain rice very well in warm water. Heat half the olive oil in a large pot over medium heat. Toast the garlic in the olive oil slightly, then add tomatoes. Season with salt and pepper and stew, covered, until the tomatoes soften and break down. Puree sauce in blender, then strain. Taste for salt and set aside.

Sauté onions over medium heat in the other half of the olive oil until translucent. Add spices and cook for a few minutes. Add the ground lamb and cook, stirring, until about halfway cooked. Add a few spoonfuls of tomato sauce, the rinsed rice, and the chopped herbs. Season with salt and pepper.

To prepare peppers, dig into the stem area with your thumb to remove stem. Fill each pepper about ⅔ full. Once all peppers are full, clean out the pot and fill it with the peppers, stem side up. Pour the rest of the tomato sauce over the peppers. The sauce should reach just below the peppers. Add chicken stock if more liquid is needed. Cover and cook over medium low until rice is cooked through. Serve with yogurt.
3 of 5
Slideshow-prev Slideshow-next
J.J. Proville: Oysters with Anchovy-Garlic Breadcrumbs
Serves 4

2 cups whole wheat panko breadcrumbs
2 cloves garlic, minced
4 salted anchovy fillets, minced
1 egg
1 tsp Espelette pepper
1 tsp Dijon mustard
1 tsp Sriracha
2 cups grapeseed oil
Kosher salt
Sherry vinegar
1 jar Hama Hama yearling or extra small oysters or 12 small shucked oysters, chilled

In a wide sauté pan, melt a knob of butter over medium heat. Add breadcrumbs, anchovies and garlic. Mix and toss until toasted, fragrant, and incorporated. Chill to reserve. Combine egg, mustard, chili, Sriracha, a dash of vinegar, and a pinch of salt. Using an immersion blender or whisk, mix ingredients while slowly drizzling in oil until the mixture becomes thick. Season with salt and vinegar. Chill to reserve. Using a ring mold, arrange breadcrumbs into a ¼-inch pile in the middle of the plate. Place three pea-sized dollops of mayonnaise on top of the breadcrumbs. Place an oyster on top of each dollop. Garnish with greens or edible flowers.
4 of 5
Slideshow-prev Slideshow-next
Jeffrey Kessenich: Weathervane Scallop Ceviche
Serves 4

For ceviche
4 U10 weathervane scallops, diced
1 tsp garlic, minced
2 tsp shallots, minced
1 lime, zest and juice
1 tbsp extra virgin olive oil
1 tsp red Fresno chili, minced
1 tsp Korean green chili, minced
4 leaves cilantro, chiffonade

For salad
¼ cup red cabbage, chiffonade
¼ mango, julienned
½ scallion, thinly sliced
4 leaves Thai basil, chiffonde
1 tbsp rice vinegar
Juice of ½ lime
1 tsp extra virgin olive oil

For garnish
1 plantain
2 cups extra virgin olive oil
4 red Fresno chilies
4 Korean green chilies
4 Thai chilies
1 lime

For ceviche, mix all ceviche ingredients except lime. Reserve until prepared to serve. To finish, add lime and salt to taste and let sit until scallops have become opaque, anywhere from 5 to 30 minutes.
For salad, toss all ingredients.
For garnish, slice plantain very thinly with a mandolin. Bring olive oil to 325 degrees in a medium saucepan. Lay plantain slices atop the hot oil, 5 or 6 at a time. Fry for 45 seconds to one minute or until plantain is golden brown and crispy. Move to paper towel and garnish with sea salt. Blister the outside of the chilies with a torch or stove burner; season with fresh lime juice and sea salt.
5 of 5
Slideshow-prev Slideshow-next-disabled
Chris Weber: Black Cod Marinated in Hefeweizen and Lemon Thyme
Serves 4
Black cod (between 4-6 ounces per person)
2 bottles Hefeweizen
3 Tbl soy sauce
1 Tbl salt
1 Tbl honey
6 sprigs lemon thyme

Mix the beer, soy sauce, salt and honey until everything is dissolved. Add the lemon thyme. Marinade the fish for at least four hours and up to 12. Pull the fish out of the marinade a few hours before you want to cook it so that it can dry off. Pat dry with paper towels to help it along.
Preheat your oven to broil or as hot as it will go. Line a baking sheet with foil and rub it with softened butter. Place the fish on the buttered foil and into the oven. It should only take a few minutes until it is done. The honey in the marinade along with the natural sweetness of the beer should leave a nice caramelization on the outside.
More Slide shows

Please help us keep this community civil. We retain the right to remove or edit comments containing personal attacks or excessive profanity, and comments unrelated to the editorial content. Consult our Terms of Use for more details.