Epicurean Charlotte

Food & Wine Magazine

CHRONICLING THE JOYS OF FOOD AND WINE IN THE CHARLOTTE METROPOLITAN REGION

March/April Recipes

Steamed Mussels with Harissa and Preserved Lemon
Chef Nicholas Tarnate • Aix en Provence

Ingredients:
• 2 lbs PEI mussels
• 2 tbsp shallot, minced
• ½ c white wine
• 1½ tbsp Harissa paste
• 2 tsp preserved lemon
• ½ c chicken stock
• 3 tbsp butter
• 2 tbsp cilantro, minced

Sweat the shallots over medium heat in 2 tablespoons of oil. Add the mussels and shake the pan, then stir in the Harissa paste. Add the white wine and chicken stock; bring to a boil. Add the butter and preserved lemon. Cover the pan with a lid and cook for 2 minutes until the mussels have opened. Finish with cilantro and serve with a toasted baguette.

 

Irish Guinness Stew
Chef Jairo Santos • Sir Edmond Halley’s Restaurant & Freehouse

Ingredients:
• 3 lbs sirloin, cubed
• 2 large onions, course chopped
• 3 carrots, cubed
• 2 stems fresh rosemary
• 1 stem fresh thyme
• 8 oz guinness stout
• 8 oz water
• 16 oz veal stock
• slurry (1 tbsp corn starch mixed with water)
• salt & pepper to taste

Sear the sirloin in large pot until browned. Add the carrots, onion, garlic, Guinness and water. Cook on medium high until the vegetables are almost tender. Add the salt and pepper to taste. Add the veal stock and slurry, and cook until thickened. Top with mashed potatoes and serve.