Appetizers, Classics, Fish & Seafood

Spanish Mussels with Chorizo and Tomato-Wine Sauce



8 ounces chorizo sausage or turkey sausage, chopped into 1/2 inch pieces

3 shallots, finely chopped

1/2 tsp. Spanish smoked paprika

1/4 tsp. crushed red pepper flakes

1/2 teaspoon fresh ground black pepper

3 garlic cloves, minced

4 tomatoes, seeded and chopped

3/4 cup white wine

A pinch of saffron

2 lb. fresh mussels, scrubbed

French bread, cut into slices, brushed with olive oil and grill


In a large sauté pan, cook the sausage with shallots and garlic till the shallots are pale golden.  Drain off most of the oil, reserving about 1 Tbsp.


Add tomatoes, paprika, red pepper flakes and freshly ground black pepper. Cook till tomatoes soften.

Add mussels and wine and bring to boil. Lower heat, add a pinch of saffron and cover, cooking until the mussel shells have opened, about 6-8 minutes.


With a ladle, serve mussels with sausage and sauce into a bowl. Discard any shells that have not opened.

Serve immediately with French bread for dipping.



Classics, Dinner, Fish & Seafood, Stew

Sausage and Fish Stew

This is my speedy take on Portuguese fish stew.  Its is hearty and filling and perfect for a protein rich, belly-warming fall dinner.  It pairs best with crusty bread and a glass of red wine–yes, it is white fish, but it also has sausage and it is simmered in a spicy tomato broth.  So, yes, pour yourself a glass and make this stew for your next family dinner.


1lb/6 links of spicy sausage (like chorizo)

1 lb of a fresh white flakey fish ( cod/pollock/haddock)

1 tbsp of parsley, oregano, thyme and red pepper flakes

1 tbsp of olive oil

1/2 tbsp garlic, chopped

1 medium onion, chopped

1, 15 oz can of diced tomatoes

salt and pepper to taste


Add 1/2 tbsp of  oil and fry the cut sausage pieces til brown and set aside.

In the same pan, add 1/2 tbsp of oil in a saucepan and saute garlic and onion till pale golden.

Add the tomatoes and simmer for a few minutes and then add the sausage, herbs and chilli flakes.

At the very end add the fresh pieces of fish, adjust salt and pepper and simmer till fish is cooked through–about 7-8 mins.

Serve hot with bread and wine !



Italian, Quick Dinner

Sausage Spinach Saute

A hearty, speedy skillet dinner.  With hints of Italian flavors, this dish would pair really well warm, crusty garlic bread on a cool summer evening.  With just a few ingredients that don’t even need to be fresh (i.e canned and frozen will work) and you can have dinner on the table in less than an hour.  Here is what you will need.


1 lb of spicy Italian sausage

16 oz bag of thawed frozen spinach

1 medium onion sliced

1 can of white beans

1 Tbsp of olive oil

1 tsp of chopped garlic

A dash of nutmeg

salt, pepper and red pepper flakes to taste.


In a skillet add the sausage links and fill with a little bit of water and 1 tbsp of olive oil.  Cook the sausage till cooked through and the casing in lightly browned.

Remove the sausage, and to the same pan add the remaining oil and add the garlic.  Saute till fragrant and then add the onions.  Saute till pale golden.

Then add the spinach and the beans and saute till the spinach wilts down.

Season with nutmeg, salt, pepper and red pepper flakes and then toss in the sausages.

Plate up hot, straight from the skillet with some garlic bread !!!!!