Tony ate the whole thing…beady eyes and all!

Thanks for all the Anniversary wishes on the blog and Facebook!  We had the best day.  Tony of course had to make me my weekend breakfast.  This time it was “toad in a hole” or whatever it goes by in your neck of the woods.  A piece of toast with the center cut out, and the egg cooked in the hole (mine NOT runny, thank you very much) with Florida tangerine on the side.

anniv 003

That was the three cheese miche bread Hannah brought me from Panera – it’s so fricken good!  Asiago cheese is the predominant cheese and its insulin worthy!

We ran some errands to pick up the last of our Christmas dinner items.  We had a gift card so we stopped at Chili’s for lunch.  I have to say, Chili’s food is pretty good and their lunch specials are awesome.  I got the $7 dollar lunch special which included a choice of soup and an entrée. 

I went with the spicy southwest chicken and sausage soup and the two baby burger sliders.  I stole the pictures off their website – but I have to say the sausage soup looked nothing like this – and it was more tomato based  – not cheezy like this one.

sausage soup'

Tony asked for Tabasco on the side for me – I didn’t need it – it was super spicy all on its own.  And while this shows four baby burgers, I only had two.

3378_big_mouth_bites_comp_40_87

For being small, they were still pretty juicy and flavorful.  So for less than $20 bucks, we had a nice lunch out – and still have money left on the gift card – winning! Open-mouthed smile

So when Tony came up with the great idea for each of us to make each others favorite appetizers, I knew it would be easy for him to make something for me – I like:

Melissa d’Arabian’s Spicy Mussels with Chorizo

Ingredients

  • 1 medium onion, chopped (HELL NO!)
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 8 ounces fresh chorizo, removed from casing
  • 1 tablespoon harissa (Tony does the tomato paste/cayenne mixture)
  • 1 teaspoon red pepper flakes
  • 3/4 cup white wine
  • 1 1/2 cups chicken stock
  • 2 to 3 pounds fresh mussels, scrubbed and debearded (1 pound for me)
  • 1/2 cup heavy cream (he uses milk)
  • French bread, for dipping (totally necessary!)

Directions

Cook’s Note: If harissa cannot be found, substitute 1 tablespoon of tomato paste plus 1/4 teaspoon cayenne pepper.

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.

anniv 030

There is a ton of broth/chorizo leftover, so I plan on making it into some sort of soup.  If you would have asked me five years ago if I would eat this dish, I would have said hells no.  But I realize I can’t assume I don’t like something now that I didn’t like growing up.  Tony still throws up a bit at the final dish – he hates the smell of chorizo and the look of mussels.  Now is that true love or what?! Open-mouthed smile

But Tony was a bit difficult for me.  I cook him football food every weekend, I’ve made him bay scallop gratin before, which I know he loves.  I also make the best homemade shrimp cocktail thanks to America’s Test Kitchen.  He loves escargot, but I didn’t think that would be too filling of an appetizer.   Then it hit me – shrimp toast!  If we eat in at a Chinese restaurant, he loves this appetizer. 

The salt and pepper shrimp heads didn’t come to me until Tony saw I bought head on shrimp and he walked by and said “I’d eat those!”  So his appetizer was born.

I have to say, I had to look up how to prepare the shrimp heads.  I’ve made shrimp toast before, but went with a new recipe this time:

Ming Tsai Shrimp Toast

  1. Kosher salt and freshly ground white pepper
  2. 5 tablespoons cold unsalted butter, cut into small cubes (I reduced to 2)
  3. 1 cup finely diced peeled jicama (I used canned water chestnuts)
  4. 1/2 cup finely chopped scallions, plus 2 tablespoons for sprinkling (nope!)
  5. 1 teaspoon truffle oil
  6. Canola oil, for frying
  7. 1/2 pound medium shrimp, shelled and deveined
  8. 8 slices of day-old white sandwich bread, crusts removed (I used 2 large slices of bread)
  9. 1 large egg
  10. Sesame seeds, for sprinkling (I forgot!)
  1. In a food processor, puree the shrimp with the egg until smooth. Add the butter, truffle oil, 1 1/2 teaspoons of salt and 1/4 teaspoon of white pepper and pulse until smooth with small bits of butter remaining. Stir in the jicama and the 1/2 cup of scallions.
  2. SpIn a large nonstick skillet, heat 1/8 inch of oil until shimmering. Spread 1/4 cup of the shrimp mousse on each slice of bread and sprinkle with sesame seeds. In batches, add the bread to the skillet, mousse side down, and cook over moderate heat until golden brown, about 2 minutes. Using a spatula, turn the toasts and cook until golden brown, about 1 minute. Transfer the toasts to paper towels to drain. Cut the toasts into quarters on the diagonal. Sprinkle the remaining 2 tablespoons of scallions on top and serve.

anniv 020

I cannot tell you how delicious these are.  The toast is nice and crunchy, but the middle of the bread is still soft, and the shrimp paste surprisingly had so much flavor.  Next time I’ll remember the sesame seeds.

I am glad I looked up how to prepare shrimp heads, because I didn’t even notice that the top of the shrimp head has like a razor sharp fin – you need to cut that off.

anniv 006

anniv 011

The shrimp were on sale for $4.99 a pound, so I got half a pound.  I used the heads for the salt and pepper shrimp heads, and the body for the shrimp toast – pretty cheap appetizers!

I just tossed the shrimp heads in corn starch that was seasoned simply with generous amounts of salt and pepper.

anniv 015

The shrimp heads cooked for about 4-5 minutes.

anniv 023

Tony’s final plate:

anniv 025

We were actually stuffed eating our appetizers, so we’ll save the steak we bought for another dinner.  So good and a great idea.  Thanks for a great anniversary day Tony!

So remember last week when I told you that my parents-in-law always buy me Florida citrus for Christmas?  I knew exactly what it was so I opened it right away.  Tony got a box too, but he figured he would open it on Christmas day. 

Well, we talked to his Mom this morning and realized we could have opened the box the same day I opened mine – it has my MIL’s AMAZING COOKIES!

anniv 004

You guys, um, it turns out that ALL OF THESE COOKIES ARE INSULIN WORTHY!  Holy cow.  I need to get her shortbread cookie recipe. Open-mouthed smile

But my favorite are her turtles – shortbread cookie with caramel and a walnut on the bottom and then covered in chocolate.  AMAZEBALLS!

anniv 005

Thank you Bonnie for these delicious treats.  I may have to freeze some so I don’t eat them all in one sitting.  Thanks!

I am headed to my Mom’s house tonight to celebrate Christmas with my family before my Mom goes to my brother Charlie’s house for Christmas.  She’s making lasagna, which is so good – just hope she leaves the onions out!  I am bringing two loaves of my artisan bread. Open-mouthed smile  Should be lots of laughs!

I won’t be blogging again until December 26. I just wanted to wish each and everyone one of you a Merry Christmas and happy holidays!  All the cards, e-mails, gifts and comments I got completely got me out of my Holiday Funk and I thank you from the bottom of my heart. Red heart 

MERRY CHRISTMAS!

Advertisements

13 thoughts on “Tony ate the whole thing…beady eyes and all!

  1. Merry Christmas Biz – enjoy all your time with family and friends!!

  2. “Toad in a hole” looks great Biz………in my neck of the woods its an “egg in a basket” haha!
    Have a great Christmas and Happy New Year!!!

  3. Glad you guys had such a nice day! Those cookies do look fantastic! I love shortbread and sugar cookies- I avoid making both at home because I know there would be 0 control 🙂 Hope you have the most merry Christmas!!

  4. Merry Merry, Biz – hope you have a wonderful time with your family!!!

  5. Merry Christmas Biz! See you in the new year!

  6. Merry Christmas Biz!

  7. Merry Christmas Biz to you and your family!

    🙂 Marion

  8. Merry Christmas Biz,

    That is funny you call it “toad in a basket”, here (in ohio) I think it’s referred to as “egg in a basket”, but I always call it “chicken in a basket” and my husband always laughs a little… I always think it sounds cuter to carry a chicken than an egg 🙂

  9. I hope you guys had a great Christmas! I’d eat all of those appetizers, they look great. I love mussels but Tom can’t even be in the same room when I eat them 🙂

  10. Merry Christmas! Dumb question – how exactly does one eat a shrimp head?

    • It’s really gross Marianne, because the brains and part of th body are still in the head, its just salt, pepper and cornstarch and deep fried – they sounded really crunchy – Tony didn’t even want a dipping sauce, just fried and pop in your mouth – ew!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s