CityView Magazine

36 | March/April 2015 1 1/2 tsp paprika ½ tsp nutmeg ½ tsp chili powder ½ tsp cayenne ½ tsp onion powder ¼ tsp garlic powder ¼ tsp sugar ½ tsp red chili flakes ½ tsp salt ½ tsp pepper Combine paprika, nutmeg, chili powder, cayenne, onion powder, garlic powder, sugar, salt and pepper in a small mixing bowl. Set aside. If using frozen shrimp, defrost shrimp completely in cold water be- fore using. Peel and devein shrimp. You may keep or remove the tails. In a skillet, heat olive oil and butter. Add coarsely chopped garlic and sauté for about 2 minutes. Add shrimp to olive oil and butter mixture. Sauté shrimp on each side for one minute. Evenly add seasoning mix, red chile flakes, and half of the chopped pars- ley to shrimp and sauté until com- pletely cooked. Remove from heat. Top with remain- ing parsley and serve. Sofrito is the "Latino Cook's secret weapon." It combines cilantro, gar- lic, onion, peppers and tomatoes to cre- ate a fundamental base for many Span- ish dishes. Pairing the Sofrito with the mussels develop a flavorsome aromatic dish that begs for seconds. *Cooking Note: You can make Sofrito a day ahead of time. Mussels with Sofrito Ingredients 2 medium bell peppers (For a sweeter flavor, use red peppers. For a savory flavor, use green.) 1 bunch of cilantro (about a cup) 1 small onion 4 large cloves of garlic, peels removed 2 medium tomatoes ¼ cup olive oil salt & pepper to taste ½ cup dry white wine 2 lbs fresh mussels, rinsed and cleaned Directions Clean cilantro. Cut off and discard any thick stems. Coarsely chop cilantro. Cut the tomatoes in quarters. Remove seeds from peppers, and coarsely chop. Peel onion and chop. Dump all of the chopped vegetables into a food processor. Add salt and pepper. Pulse until there are no re- maining large pieces of vegetables to create your sofrito sauce. In a large pot, sauté Sofrito on me- dium heat in olive oil until most of the liquid has evaporated (about five minutes). Add white wine to Sofrito and mix well. Add mussels to Sofrito and wine mixture. Stir and mix mussels in sauce well, allowing mussels to ab- sorb the sauce. Cover the pot with a lid and cook for four minutes. Remove lid to check on mussels. Stir and cover. Cook two additional minutes. Remove pot from heat. Place mus- sels and sauce in a serving dish. Dis- card any unopened mussels. ese Moroccan-Style Roasted Potatoes have a sweet and so inside with a savory, salty crunch on the outside. e trick to preparing these potatoes flaw- lessly is parboiling, steaming and then roasting them. Aer taking your first bite, you will quickly discover the extra steps are worth the additional effort. *Cooking Note: You do not add tapenade to potatoes immediately when roasting because the garlic will burn. Moroccan-Style Roasted Potatoes Ingredients 4 medium sized potatoes ¼ cup sundried tomatoes in oil 4 tbsp capers ¼ cup green olives 1/3 cup Parmesan 2 garlic cloves, peeled ½ lemon ½ cup olive oil Funeral Service & crematory 910.484.8108 610 Ramsey Street Edwar d M ercer

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