Cosmic, Author at Welcome to Lindos Group of Companies

Mussel, Chorizo & White Bean Stew

Dec 9, 2015

Mussels, white beans, and spicy chorizo simmer in a wine broth to create a delicious, satisfying stew.

White beans are a good source of Dietary Fiber, Protein, Folate, Iron, Magnesium, Potassium and Copper, and a very good source of Manganese.

Prep Time: 20 minutes • Cooking Time: 2 hours • Inactive time: 8-12 hours
Serves: 6

There are many different varieties of white beans – cannellini, Great Northern, navy bean are just a few.

INGREDIENTS
1 pound dried white beans
2 Tablespoons olive oil
1 medium onion, diced
5 garlic cloves, finely chopped
1 Tablespoon tomato paste
3 quarts water
1 quart chicken stock
1 bay leaf
1 (14-oz) can stewed tomatoes, puréed
6 strips of uncooked smoked bacon, diced
12 oz Portuguese chorizo, sliced
2 teaspoons salt
¾ teaspoon ground black pepper
¼ teaspoon ground cumin
2 teaspoons white vinegar
½ cup dry white wine
1 lb box Bantry Bay Mussels in Garlic Sauce
¼ cup chopped parsley, optional

DIRECTIONS
1. Wash and drain beans in a colander. Place beans in a large pot and cover with a few inches of water. Soak overnight. Drain before use.

2. Using a large 8 quart pot, over medium heat, heat the oil, and sweat the onion for about 2-3 minutes or just until tender; stirring occasionally. Add the garlic and for cook for 1 minute, stirring occasionally. Stir in the tomato paste, beans, water, and chicken stock. Add the bay leaf, increase the heat to medium-high, and bring to a boil. Reduce heat and simmer, uncovered, until beans are almost tender (about 45-60 minutes). Stir in puréed tomatoes, simmering for additional 15 minutes. Remove bay leaf.

3. In a large non-stick skillet, brown the bacon over medium-high heat for about 4-6 minutes. Using a slotted spoon, transfer bacon to a paper towel lined dish. Using the residual bacon fat, brown sausage; then, transfer to bowl with bacon to drain.

4. Add cooked bacon and sausage, salt, pepper, cumin, vinegar, and wine to the cooked beans and stir. Simmer over medium-low heat for 30-45 minutes. Taste and adjust using more salt or pepper as desired.

5. Add the mussels to the liquid, cover the pot, and cook over high heat for 5-10 minutes.

6. Serve with toasted baguette slices. Sprinkle with chopped parsley, if desired.

December 9th 2015 Specials

Dec 9, 2015

Standing Rib Roast with Red Wine au Jus

Dec 9, 2015

Prime rib is elegant, easy to prepare, and definitely makes the cut as a crowd-pleasing holiday roast.

This ‘slow and low’ cooking method yields excellent results – pink, juicy, flavorful meat. Serve with a savoury au jus made with red wine and pan juices.

For a more attractive roast appearance, French the bones. This butcher technique removes all fat, meat, and connective tissue from rib bones on a rack roast. You can do this yourself or ask our butchers to do it for you.

Prep Time: 10 min. Cook Time: 4 hours Serves: 6 people

Whole Prime Rib Roasts without the rib bones exposed (Frenched).

Ingredients
1 (4-5 lbs) Standing Rib Roast (3 or more bones)
6-8 cloves garlic, mashed
1-2 shallots, chopped
3-4 sprigs fresh thyme
½ cup dry, red wine (Cabernet Sauvignon)
1 tablespoon corn starch
¼ cup warm water
1 carton (16 oz) beef stock

Directions
1. Preheat oven to 200°F. Rub roast with a mix of salt, pepper and garlic powder. Place roast, rib side down, in a baking pan. Cook rib roast for about four hours, to an internal temperature between 129°F and 136°F for rare – pink, juicy, flavorful meat. If you prefer a medium-rare roast, cook to 140°F. Check the temperature with a digital thermometer inserted into the thickest part of the meat (avoid touching the ribs) as you cook. Remove roast from oven and let it rest, lightly covered with foil wrap; on a carving board for 20 minutes.

2. While the roast is resting, prepare au jus. Pour off excess fat from roasting pan leaving meat juices and about two tablespoons of fat. Place pan over medium-high heat. Add mashed garlic and chopped shallots and simmer 1-2 minutes.

3. Add thyme and red wine. Deglaze pan, scraping up any browned bits from bottom of pan and simmer for 5 minutes.

4. Add beef stock to the pan and simmer just until jus is reduced by half. To thicken the jus, dissolve cornstarch in 1/4 cup warm water and gradually add, a little at a time, until sauce is slightly thickened (it should just coat the back of a spoon).

5. To carve, cut between each rib, then cut each slice into desired portions and serve with the red wine jus.

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Mussel, Chorizo & White Bean Stew

December 9th 2015 Specials

Standing Rib Roast with Red Wine au Jus

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