Barcelona Mussels Recipe – A Keeper – 25 Minutes

Barcelona Mussels Recipe-5-poppopcooks.com

Barcelona Mussels Recipe – It was 1959 and I was in the Coast Guard on a ship headed from Brooklyn to Naples. After 7 days at sea we had gone through the Straits of Gibraltar and docked in Barcelona, Spain.

Some of us were given liberty and didn’t have to report back until muster the following morning. I had made friends with a few of the crew that were my age and rank so we teamed up and hit the streets.

The first thing that we did was to find an exchange and got Spanish money to fund our adventures. I held out a ten dollar bill to the guy at the counter and he looked at me like I was nuts. I indicated “yeah” and was given more Spanish cash than I had pockets for. I wound up stashing some in my socks and even in my underwear. I still had some leftover even after all of our shenanigans.

One of the guys was portuguese from Newark and another was puerto rican from Manhattan. They were our interpreters,, kinda.

We did everything that young sailors would be expected to do, and more, after a week at sea. But, back to the Barcelona mussels recipe.

We went to this local restaurant that was just opening up for the evening. As soon as they saw us they got an “oh shit” look on their faces and started pushing some tables together for us.

We sat down and while we were trying to understand the menu the waiter – without asking – poured us all some red wine. Wow, it was good!

Then he came back with our “tapas” aka appetizer. It was this Barcelona Mussels Recipe and, again, wow, IT was good too! They served it in a big bowl with a couple of big spoons. We each were given our own small soup bowls to get our share.

And, a big plate of hot crusty bread for dipping.

I made it the other night and of course it reminded me of my visit to Barcelona and I started recounting it again for Gammy.

She rolled her eyes and said, “Jack, I’ve heard all about that already.”

Anyway, here goes.

About the mussels. We can’t get any good fresh ones here in the Austin area so we just go with these cleaned, cooked and frozen ones that are found in the local grocery store.

Barcelona Mussels Recipe-2-poppopcooks.com

Put a skillet that is big enough to handle the mussels on at medium heat. Swirl in enough extra virgin olive oil to cover all of the bottom.

Add the chopped onion and stir to get it spread out and stir it a few more times as it cooks.

When the onion has become translucent – about 5 minutes – add the chopped garlic and cook for just a minute or so. Don’t let the garlic get brown. Then the tomatoes, salt and pepper, red pepper flakes, paprika and red wine (or white wine or chicken broth).

Mix it all together, turn the heat up to medium high and bring it up to a simmer,

When the the liquids have reduced a little put in the mussels. Stir everything together and stir again a few times as the mussels heat up – about 6-8 minutes. If you are using fresh mussels just cook them until they open up and throw away any that don’t open.

Barcelona Mussels Recipe-3-poppopcooks.com

In Spain it is almost always served with rice and sometimes with pasta. The Italian in me kicked in and I opted for some pasta with mine and some spinach and tomato salad with feta cheese and a little loaf of Poppop’s easy homemade bread for dipping and some Spanish Tempranillo red wine.

Barcelona Mussels Recipe-5-poppopcooks.com

Altogether we had a super, quick and easy  weeknight dinner with this Barcelona Mussels Recipe.

Print Recipe
Barcelona Mussels Recipe BigOven - Save recipe or add to grocery list Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Put a skillet that is big enough to handle the mussels on at medium heat. Swirl in enough extra virgin olive oil to cover all of the bottom. Add the chopped onion and stir to get it spread out and stir it a few more times as it cooks. When the onion has become translucent - about 5 minutes - add the chopped garlic and cook for just a minute or so. Don't let the garlic get brown. Then the tomatoes, salt and pepper, red pepper flakes, paprika and red wine (or white wine or chicken broth). Mix it all together, turn the heat up to medium high and bring it up to a simmer,
  2. When the the liquids have reduced a little put in the mussels. Stir everything together and stir again a few times as the mussels heat up - about 6-8 minutes. If you are using fresh mussels just cook them until they open up and throw away any that don't open.
  3. In Spain it is almost always served with rice and sometimes with pasta. The Italian in me kicked in and I opted for some pasta with mine and some spinach and tomato salad with feta cheese and a little loaf of Poppop's easy homemade bread for dipping and some Spanish Tempranillo red wine.
    Barcelona Mussels Recipe-5-poppopcooks.com
Share this Recipe
Powered by WP Ultimate Recipe

New York Strip Steak – Jazzed Up

New York Strip Steak-poppopcooks.com-steak-New York steak-Sirloin steak-steak recipes-strip steak

New York Strip Steak

…oddly enough in New York City is NOT called a New York Strip Steak. It’s just a strip steak or a Delmonico Strip Steak.

Per Wikipedia…..

……”Delmonico’s Restaurant, an operation opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak. Due to its association with the city, it is often referred to as a New York strip steak.”

Whatever it’s called in various parts of the world it turns out to be a real good steak. We get ours from Costco and they weigh about a pound each. So,,,we wind up splitting one for supper.

Tonight it’s a little bit of a twist on an old favorite, We’re adding caramelized onions, cored seeded Roma tomatoes and a red wine reduction.

Don’t panic! It’s easy!

First put a skillet on at medium heat with a couple of tablespoons of olive oil – just eyeball it. Cut up the onions into the strips that are the width that YOU want them to be. I like about 3/8″.

Put the onion strips into the skillet,sprinkle with a little salt and pepper. Toss and turn them as they start to get translucent. 

New York Strip Steak-6-poppopcooks.com-steak-New York steak-Sirloin steak-steak recipes-strip steak

While the onions are cooking core and seed the Roma tomatoes and cut them into pieces a little bit bigger than bite size. Sorry, the pic shows them before I made the “little bit bigger than bite size” cuts.

New York Strip Steak-8-poppopcooks.com-steak-New York steak-Sirloin steak-steak recipes-strip steak

When the onions are starting to get translucent push them way off to one side of the skillet. Turn the heat up to medium high. Salt and pepper both sides of the steak and lay the steak on the side of the skillet opposite the onions and you will be able to sear the steak without burning the onions.

New York Strip Steak-2-poppopcooks.com-steak-New York steak-Sirloin steak-steak recipes-strip steak

New York Strip Steak-3-poppopcooks.com-steak-New York steak-Sirloin steak-steak recipes-strip steak

When the steak is seared on both sides and is cooked just shy of the degree of  doneness that you want- was that bad grammar? Lay the pieces of tomato on top of the onions.

New York Strip Steak-4-poppopcooks.com-steak-New York steak-Sirloin steak-steak recipes-strip steak

Scoot the veggies to the middle of the skillet and lay the steak on top. Pour in the red wine and add the butter.

New York Strip Steak-5-poppopcooks.com-steak-New York steak-Sirloin steak-steak recipes-strip steak

Simmer until the wine has reduced by about a third and then feast on your New York Strip Steak that you have jazzed up a little and……

New York Strip Steak-poppopcooks.com-steak-New York steak-Sirloin steak-steak recipes-strip steak

….enjoy the rest of that bottle of red wine. Ours tonight was a nice California Cabernet.

 

 

 

 

 

Print Recipe
New York Strip Steak - Jazzed Up BigOven - Save recipe or add to grocery list Yum
New York Strip Steak with an onion, tomato red wine sautée.
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Course Main course, Meat
Cuisine American
Prep Time 5 Minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main course, Meat
Cuisine American
Prep Time 5 Minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Take the steak out of the fridge and let it warm up a little as you get started with the onion. Put a skillet on at medium heat with a couple of tablespoons of olive oil - just eyeball it. Cut up the onions into the strips that are the width that YOU want them to be. I like about 3/8". Put the onion strips into the skillet,sprinkle with a little salt and pepper. Toss and turn them as they start to get translucent.
  2. While the onions are cooking core and seed the roma tomatoes and cut them into pieces a little bit bigger than bite size.
  3. When the onions are starting to get translucent push them way off to one side of the skillet. Turn the heat up to medium high. Salt and pepper both sides of the steak and lay the steak on the side of the skillet opposite the onions and you will be able to sear the steak without burning the onions.
  4. When the steak is seared on both sides and is cooked just shy of the degree of doneness that you want, lay the pieces of tomato on top of the onions. Scoot the veggies to the middle of the skillet and lay the steak on top. Pour in the red wine and add the butter.
  5. Simmer until the wine has reduced by about a third and then feast on your New York Strip Steak that you have jazzed up a little
    New York Strip Steak-poppopcooks.com-steak-New York steak-Sirloin steak-steak recipes-strip steak
Share this Recipe
Powered by WP Ultimate Recipe

Pork Tenderloin Medallions Sautéed in Red Wine with Roasted Red Peppers – 25 Minutes – Quick and Easy

Pork tenderloin Medallions-4-poppopcooks.com-pork tenderloin recipes-pork tenderloin-pork-cooking pork tenderloin-how to cook pork tenderloin

Pork Tenderloin Medallions Sautéed in Red Wine with Roasted Red Peppers?

WOW….

…….that sounds like a tough dish to make. But it’s not. It definatly qualifies as a quick and easy weeknight meal. 

10 Minutes Prep time and 15 Minutes or less cook time and you will have it on the table.

You could sub chicken tenders or breast cut up into medallions for the Pork Tenderloin and beef or chicken broth for the red wine.

You can get roasted red peppers in a jar off the shelf at the grocery store. We make ’em ourselves and keep a small mason jar of them in the fridge. They are real easy to do and real tasty. Here’s how do it==> Roasted red peppers recipe.

Let’s get it going. 

Put a skillet on at medium high.

Whenever I buy pork Tenderloins I always get at least twice as much as I need for that nights supper and remove the silver skin from all of them with a sharp knife. Then the extra goes in the freezer in zip-locs. That’s where tonight’s pork tenderloin came from.

Slice the pork tenderloins crossways into about 3/8″- 1/2″ thick slices.

Pork tenderloin Medallions-poppopcooks.com-pork tenderloin recipes-pork tenderloin-pork-cooking pork tenderloin-how to cook pork tenderloin

Drizzle enough olive oil into the skillet to barely coat the bottom. Put the pork tenderloin medallions into the skillet getting them all spread out . Sprinkle with salt and pepper. Give them one minute a side max.

Pork tenderloin Medallions-2-poppopcooks.com-pork tenderloin recipes-pork tenderloin-pork-cooking pork tenderloin-how to cook pork tenderloin

Add the red wine, the butter, the roasted red peppers and the garlic. 

Pork tenderloin Medallions-3-poppopcooks.com-pork tenderloin recipes-pork tenderloin-pork-cooking pork tenderloin-how to cook pork tenderloin

Mix it all together and when the wine has reduced and thickened up a little it’s time to serve and enjoy your Pork Tenderloin Medallions Sautéed in Red Wine with Roasted Red Peppers. Bon Appetit!!  

Pork tenderloin Medallions-4-poppopcooks.com-pork tenderloin recipes-pork tenderloin-pork-cooking pork tenderloin-how to cook pork tenderloin

I multi tasked and put together some penne pasta aglio e olio as my starch tonight. Gammy is gluten free and paleo so she had spaghetti squash aglio e olio as her side dish. 

Print Recipe
Pork Tenderloin Medallions Sautéed in Red Wine with Roasted Red Peppers - 25 Minutes - Quick and Easy BigOven - Save recipe or add to grocery list Yum
Pork Tenderloin Medallions Sautéed in Red Wine with Roasted Red Peppers - 25 Minutes - Quick and Easy
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Cuisine American, French
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Cuisine American, French
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Put a skillet on at medium high. Slice the pork tenderloins crossways into about 3/8"- 1/2" thick slices.Drizzle enough olive oil into the skillet to barely coat the bottom. Put the pork tenderloin medallions into the skillet getting them all spread out . Sprinkle with salt and pepper. Give them one minute a side max.
  2. Add the red wine, the butter, the roasted red peppers and the garlic. Mix it all together and when the wine has reduced and thickened up a little it's time to serve and enjoy your Pork Tenderloin Medallions Sautéed in Red Wine with Roasted Red Peppers. Bon Appetit!!
    Pork tenderloin Medallions-5-poppopcooks.com-pork tenderloin recipes-pork tenderloin-pork-cooking pork tenderloin-how to cook pork tenderloin
Share this Recipe
Powered by WP Ultimate Recipe

Filet Mignon – Quick and Easy – 30 Minutes

Filet Mignon-10-poppopcooks.com-beef tenderloin-beef tenderloin recipe-beef steak-beef recipes-tenderloin-easy filet mignon recipe-Quick and easy-gluten free-paleo

If Filet Mignon sounds a little too restauranty and chefy for you to make at home.

That is not so!

It definitely qualifies as Quick and Easy and …….

……..it’s not real expensive. You can get USDA choice beef tenderloin steaks for $8.99 – $9.99 a pound at Costco and Sam’s. A pound will give you two big (8oz.) steaks or 3 -4 regular size.

And,,,you will still get this great meal on the table in less than 30 minutes.

Tonight I put some string beans and onions in a skillet on a burner set at medium heat with salt, pepper, lemon juice and butter.

Filet Mignon-poppopcooks.com-beef tenderloin-beef tenderloin recipe-beef steak-beef recipes-tenderloin-easy filet mignon recipe-Quick and easy-gluten free-paleo

Stir them a few times as they do their thing. When the onions have started to wilt add the white wine – or chicken stock – and let the wine simmer and reduce a little.

Filet Mignon-4-poppopcooks.com-beef tenderloin-beef tenderloin recipe-beef steak-beef recipes-tenderloin-easy filet mignon recipe-Quick and easy-gluten free-paleo

While the veggies are getting cooked. Multi task a little and put another skillet on a medium high and swirl about a tablespoon of olive oil in.

Salt pepper and garlic powder both sides of your beef tenderloin steaks and put ’em in the skillet. Just sear each side for about 2 minutes and …..

Filet Mignon-12-poppopcooks.com-beef tenderloin-beef tenderloin recipe-beef steak-beef recipes-tenderloin-easy filet mignon recipe-Quick and easy-gluten free-paleo

……put them in a dish that will catch the drippings and put the dish on an idle burner to keep warm. Don’t worry about them not being cooked on the inside they are going to cook some more in with the wine and the mushrooms.Filet Mignon-3-poppopcooks.com-beef tenderloin-beef tenderloin recipe-beef steak-beef recipes-tenderloin-easy filet mignon recipe-Quick and easy-gluten free-paleo

Rinse off the mushrooms. You could use bigger ones than shown here and cut them up. We like these baby portabellas.

Filet Mignon-2-poppopcooks.com-beef tenderloin-beef tenderloin recipe-beef steak-beef recipes-tenderloin-easy filet mignon recipe-Quick and easy-gluten free-paleo

If you are using jarred mushrooms just drain them. Put the mushrooms in the steak pan and brown them a little.

Filet Mignon-5-poppopcooks.com-beef tenderloin-beef tenderloin recipe-beef steak-beef recipes-tenderloin-easy filet mignon recipe-Quick and easy-gluten free-paleo

Add the salt, pepper, onions, garlic and rosemary.

Filet Mignon-7-poppopcooks.com-beef tenderloin-beef tenderloin recipe-beef steak-beef recipes-tenderloin-easy filet mignon recipe-Quick and easy-gluten free-paleo

Stir it up and let it cook until the onions just start to brown a little on their edges and add the butter and the red wine. Stir with a wooden spoon scraping the bits of meat off the bottom.

Filet Mignon-8-poppopcooks.com-beef tenderloin-beef tenderloin recipe-beef steak-beef recipes-tenderloin-easy filet mignon recipe-Quick and easy-gluten free-paleo

Put the steaks and the drippings back in and turn them over a few times as the butter melts and the wine reduces. When the filet mignon is cooked to the degree of doneness that YOU want   – rare is soft to a poke or 140-145° on a meat thermometer – starting to get firm or 155-160° is medium – firm or 165-170° is well done.

Filet Mignon-9-poppopcooks.com-beef tenderloin-beef tenderloin recipe-beef steak-beef recipes-tenderloin-easy filet mignon recipe-Quick and easy-gluten free-paleo

Serve up and enjoy your Filet Mignon. Top the steaks off with the onions and a little of the sauce.

Filet Mignon-10-poppopcooks.com-beef tenderloin-beef tenderloin recipe-beef steak-beef recipes-tenderloin-easy filet mignon recipe-Quick and easy-gluten free-paleo

Oh yeah, and get after the rest of that red wine. We had a nice bottle of pinot noir with our filet mignon.

Of course some of Poppop’s easy homemade bread is always nice too.

 

Print Recipe
Filet Mignon BigOven - Save recipe or add to grocery list Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 10 minutes
Cook Time 15-20 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 15-20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. put some string beans and onions in a skillet on a burner set at medium heat with salt, pepper, lemon juice and butter. Stir them a few times as they do their thing. When the onions have started to wilt add the white wine - or chicken stock - and let the wine simmer and reduce a little.
  2. Salt pepper and garlic powder both sides of your beef steaks and put 'em in the skillet. Just sear each side for about 2 minutes and put them in a dish that will catch the drippings and put the dish on an idle burner to keep warm. Don't worry about them not being cooked on the inside they are going to cook some more with the onions and mushrooms.
  3. Rinse off the mushrooms. You could use bigger ones than shown here and cut them up. We like these baby portabellas. If you are using jarred mushrooms just drain them. Put the mushrooms in the steak pan and brown them a little.
  4. Add the salt, pepper, onions, garlic and rosemary. Stir it up and let it cook until the onions just start to brown a little on their edges and add the butter and the red wine. Stir with a wooden spoon scraping the bits of meat off the bottom. Put the steaks and the drippings back in and turn them over a few times as the butter melts and the wine reduces. When the filet mignon is cooked to the degree of doneness that YOU want - rare is soft to a poke or 140-145° on a meat thermometer - starting to get firm or 155-160° is medium - firm or 165-170° is well done.
  5. Serve up and enjoy your Filet Mignon. Top the steaks off with the onions and a little of the sauce.
    Filet Mignon-10-poppopcooks.com-beef tenderloin-beef tenderloin recipe-beef steak-beef recipes-tenderloin-easy filet mignon recipe-Quick and easy-gluten free-paleo
Share this Recipe
Powered by WP Ultimate Recipe