Grilled Shrimp And Pineapple Skewers, With A Warm Coconut “Cocktail” Sauce!

Back in 2013, 37 Cooks started a group discussion about coconut oil. We realized we all had quite a bit to learn about coconut oil and many of the other coconut based products available. We had the opportunity to work with products from Tropical Traditions. We began experimenting and ultimately conquering our fear of cooking with coconut. When I received my jar of Tropical Traditions Coconut Cream Concentrate, I stared at it for several days before I had the courage to remove the lid and sample the coconut cream. I was amazed at the delightful flavor! My immediate thought was to stick with a “Tropical” themed recipe. What pairs well with coconut? Pineapple! I can’t resist grilled shrimp in the summer, so it was an easy decision once I realized how versatile the coconut cream could be. I am confident once you try this delicious recipe for grilled shrimp, you will be ready to start your own coconut journey.

Grilled Shrimp And Pineapple Skewers, With A Warm Coconut “Cocktail” Sauce!

By Susan Ritchie-Hubbard

1 1/2 pounds jumbo shrimp, peeled and deveined, tail on

1 fresh pineapple peeled, cored and cut into at least 1” chunks (reserving any juice)

1/3 cup Tropical Traditions Coconut Cream Concentrate (with a very rich coconut flavor, 1/3 cup is plenty!)

1/4 cup sour cream

1/4 cup good quality mayonnaise

1 Tablespoon sambal oelek

3 Tablespoons pineapple juice (I had enough pineapple juice from preparing the pineapple, but store bought is fine)

1/2 teaspoon sea salt

Metal or bamboo skewers (If using bamboo skewers, soak them in water for at least 30 minutes prior to grilling)

For the warm coconut cream cocktail sauce:

The coconut cream concentrate is just that. Concentrated! I warmed the coconut cream slightly on a low temperature in the microwave. Microwaves vary, but I did 20 seconds at 50% power. This resulted in a creamy consistency. Combine the coconut cream, sour cream, mayonnaise, sambal oelek, pineapple juice and sea salt in a bowl. It will solidify somewhat because of the coconut cream. Cover and refrigerate until you are ready to serve. This sweet and spicy cocktail sauce beautifully showcases the fresh, intense flavor of the coconut cream concentrate!

For the grilled shrimp:

Preheat the grill to high. Medium-high if you have WeberQ. Grilling at a high temperature helps caramelize the pineapple and gives the shrimp a very flavorful char. Alternate the shrimp and pineapple chunks on the skewers (I had enough pineapple to make an additional pineapple skewer). Grill the skewers until the shrimp are barely opaque, approximately 1-2 minutes per side. Transfer the shrimp and pineapple skewers to a clean plate and loosely cover with foil. Gently heat the coconut cream cocktail sauce in a small saucepan (over medium low heat) or in the microwave (at 50 % power), until it melts into a creamy sauce. If using the microwave, stir the coconut cream sauce every 30 seconds.

To serve:

Remove the shrimp and pineapple chucks from the skewers and arrange on a serving plate. (I happened to have some small bamboo cocktail picks, so I put 1 shrimp and 1 pineapple chunk on each pick.) Drizzle the coconut cream cocktail sauce over the shrimp and pineapple. If desired, garnish with additional chopped pineapple. Enjoy!

Shrimp Tacos

Living in Texas, Tex-Mex food is aplenty with numerous options for tacos on the menu. Shrimp Tacos are some of our favorites to make at home for a quick and easy weeknight meal. The zest of the lime, the spice of the red pepper and the smokiness of the barbecue in the Chicken Salt products from Jada work perfectly with this dish.

Shrimp Tacos
by Tonda

1/2 cup sour cream
Juice of 1 large lemon
1/2 teaspoon Jada Lime Chicken Salt
1/2 teaspoon Jada Red Pepper Chicken Salt
1/2 cup cilantro

Add all ingredients to a mini food processor and process until the cilantro is chopped fine. Refrigerate while cooking the shrimp to allow the flavors to marry.

1 Tablespoon olive oil
1/2 medium onion, sliced thin
1 pound raw peeled and deveined jumbo shrimp
1 teaspoon Jada Barbecue Chicken Salt
1 bag Angel Hair Coleslaw
6-8 flour tortillas
1-2 limes

Heat tortillas in a small skillet, one at a time over medium-high heat. Set aside and keep warm.

In a medium sized frying pan, saute the onion in olive oil until translucent. Add shrimp, sprinkle the Jada Barbecue Chicken seasoning on the shrimp, and saute approximately 4 minutes depending on the size of shrimp used, or until done.

Add some coleslaw in the warm tortillas and top with shrimp and sauce. Squeeze fresh lime on top, if desired.

Wild Hibiscus Risotto with Togarashi Seared Sea Scallops

Every holiday season is quite hectic. There are parties with large gatherings from Thanksgiving through the New Year. But as we wind down, there is always a light dinner with good friends to relax and enjoy cocktails along with tapas dishes. This year it will be hosted at my house. Everyone brings his or her favorite dish. There is always a nice variety of tapas dishes and this year I wanted to do something unique and different. When our latest sponsor sent us Wild Hibiscus Flowers in Syrup, I had a feeling I needed to sear some spicy scallops and make a risotto. Who doesn’t want sweet and spicy? I had fun adding some Togarashi to the seared scallops to give them a bit of a kick to complement the beautiful Wild Hibiscus Flower risotto. This dish is beautiful and full of flavor. It is easy to prepare and your guests will be delighted!

Wild Hibiscus Risotto with Togarashi Seared Sea Scallops
by Susan R-H

Serves 6

1 quart filtered water
2 Tablespoons olive oil, plus 1 teaspoon
1 small sweet onion finely diced
2 cups Arborio rice
1/2 cup dry white wine
1/2 teaspoon white pepper
1/2 teaspoon flaked kosher salt
5 Wild Hibiscus Flowers, finely chopped
A small amount of the Hibiscus syrup, if desired
6 large U-10 Sea Scallops, muscle removed, patted dry
1 Tablespoon toasted sesame seeds
Togarashi seasoning (available in Asian markets)
1 Tablespoon butter
1 Tablespoon olive oil
Flaked sea salt

For the Risotto: Bring the water to a boil and reduce heat to allow the water to simmer. In a large skillet, heat the olive oil over medium. When the oil shimmers, add the onion and sauté until the onion is translucent, but not starting to brown. Approximately 3-5 minutes. Add the Arborio rice and stir to coat with the oil and onion. After 2-3 minutes, the rice should start to “toast”. By that I mean the rice will cook slightly and become fragrant. Add the wine, white pepper and salt. Stir to completely coat the rice. Now it is time to add 1/2 cup of water at a time, and stir continuously until all of the water is absorbed. After about 15-18 minutes, taste the risotto for texture. You are looking for the risotto to have an al dente texture, just like pasta. Continue to add small amounts of water until you have this texture. As soon as the risotto reaches al dente, remove from the heat and gently stir in the hibiscus flowers, and if you like a little more sweetness, a bit of the Hibiscus syrup. Loosely cover the pan with foil and set aside.

For the Scallops: Mix the sesame seeds and Togarashi seasoning in a shallow bowl. Togarashi is a pretty spicy Japanese seasoning, and I would recommend tasting before you add too much to the sesame seeds. Heat the butter and olive oil a medium skillet over medium-high heat. Adding oil to butter prevents the butter from burning too quickly. Press one side of each scallop in the sesame seed mixture and place in the skillet seasoned-side down. Sear the scallops until they develop about a 1/4-inch “crust”. About 2-3 minutes. Turn the scallops over and reduce the heat to medium. Continue to cook until the scallops are cooked to your desired temperature. I prefer my scallops to be medium at most. This will take another 3-5 minutes. Place the scallops on a small warm plate and season with flaked sea salt if desired.

To Serve: Divide the risotto between 6 appetizer plates. I selected a medium-sized ring mold to create a beautiful presentation. Top each serving of risotto with a seared scallop and garnish with a slice of a Wild Hibiscus Flower.

Bob's Red Mill Mini-Muffin Ravioli

I knew I wanted to make a ravioli with the hearty, rustic whole wheat flour and I knew I wanted to use some Mexican flavors with it. I received a special ravioli tray for Father's Day...one that I specifically asked for...and it was a bust. The ravioli stuck in that pan no matter what I tried. But you know what? That's just fine. It led

to a better idea and a better way of making ravioli. I used this pan! The great thing about using a mini-muffin pan for ravioli is that it's quick and most everyone has one. It also holds more filling! 

Whole Wheat Shrimp Ravioli with Cilantro Lime Cream Sauce
by Willie

To make the pasta:
2 cups Bob's Red Mill Organic Unbleached White Flour
1 cup Bob's Red Mill Organic Whole Wheat Flour
3 teaspoons Bob's Red Mill Vital Wheat Gluten
1 teaspoon salt
8 egg yolks
2 Tablespoons olive oil
1/2 cup water

To make the stuffing and sauce:
2 Tablespoons olive oil
1 small yellow onion, diced
2 jalapenos, seeded, deveined, and diced
8 cloves garlic, minced (I love garlic)
1/2 cup Pinot Grigio or Sauvignon Blanc wine
12 ounces small uncooked shelled shrimp
1/2 cup heavy cream
1 bunch of cilantro, leaves only
2 small limes, juiced
Salt and pepper to taste

Egg wash:
1 egg
1 Tablespoon water

Whisk together dry ingredients in stand mixer bowl. Add the egg yolks and olive oil into the flour mixture and mix together using the dough hook and knead the dough. Add water, a little at a time, until the dough comes together. Set dough aside, covered, allowing it to rest for 2 hours in the refrigerator.

Heat olive oil in a skillet on medium heat. Add onions and jalapenos and saute until translucent. Add the garlic and cook until fragrant. Add wine and reduce. Add the shrimp and cook until pink. Add the cream and cook until thickened, stirring frequently. In the interim, pulverize cilantro with lime juice in a food processor until it becomes a slurry. Reduce heat in the skillet to low and add cilantro mixture. 

With a slotted spoon 0r a sieve, remove the shrimp and other solids.  Remove as much of the liquid sauce as possible. Finely chop the solids. Set them aside. Set the cream sauce aside but cover to keep it warm.

Remove the dough from the refrigerator and roll it out with a rolling pin or with a pasta maker (I used this one). The pasta must be very thin, but not too thin to tear. Dust plenty of flour on the dough, the excess will wash off when you boil the raviolis.

Set the rolled-out dough on the mini muffin pan (or ravioli press, if using), and carefully and gently press a tablespoon or so of the filling over each mini muffin cup. With your finger, put a little egg wash around the exposed dough and top the filled cups with another sheet of pasta dough. The egg wash will help you seal the ravioli. Flip the mini muffin pan onto a floured board and cut them into individual mini raviolis.

Add ravioli to boiling water, careful not to overcrowd, and cook for 6-8 minutes. Drain. Serve with cream sauce.

Garbanzo Bean Salad with Pistachio Encrusted Sole and Black Rice

I got a box full of goodies from Maurita!! YES!!

I could've gone the traditional hummus route, but I was feeling like some sort of salad on this particular day, and we hadn't had fish in way too long either. I've also been on a black rice kick for awhile (apparently it is one of those 'super foods'.) I just like it for it's nutty taste.

So then, my 5 year old had just broken open the bag of pistachios. Aw heck, why not throw that into the mix too? So that's where I came up with this beautiful, yet simple, healthy meal.

Garbanzo Bean Salad with Pistachio Encrusted Sole and Black Rice
by Holly

1(15-ounce) can garbanzo beans, rinsed
1/2 English cucumber, diced
8 Campari tomatoes, diced
1/4 teaspoon zatar seasoning
1/2 teaspoon dried oregano
2 Tablespoons extra virgin olive oil
1 Tablespoon non-pareil capers, drained and rinsed
1 Tablespoon balsamic vinegar
1/4 teaspoon sea salt
1 cup black rice, cooked according to package directions
1 Tablespoon unsalted butter
4 sole filets, rinsed and patted dry
2 Tablespoons extra virgin olive oil
Orange/lemon pepper

1/4 cup pistachios, shelled and crushed

Preheat oven to 375˚F. In medium bowl, mix garbanzo beans, cucumber, tomatoes, zatar, oregano, olive oil, capers, balsamic vinegar and sea salt. Let rest at room temperature.

Cook black rice. Add the butter, keep warm.

On sheet tray covered with parchment, place sole filets. Drizzle with olive oil, pepper blend and crushed pistachios. Bake 12-17 minutes, until flaky but not dry. Serve immediately with garbanzo salad and rice.

New England Crawfish Rolls

Who doesn't like to get food gift from someone? Especially when it's from a fellow 37 Cook! You know it's going to be good, and you know it's going to be something original. I was paired up with Christine and I'll tell you something, she came through like a trooper. I have had a fascination for a very long time with lobster rolls and well, obviously she couldn't send me those, but she did send me the rolls themselves. I was also lucky enough to receive a famous Rhode Island clam cakes batter mix. Let me tell you, the wheels started going then. I thought a little mix of North and South was in order. It is crawfish season and what better for a light lunch? A Crawfish Roll! First let me disclose...I went to a Crawfest hosted by our local Saafe House and was lucky enough to score some freshly boiled crawfish. It was a win for me, one for the recipe event. I could have purchased some frozen ones, but I don't think I could have gotten the same consistency with the product. Let's get started!

New England Crawfish Rolls
by Traci
Remoulade Sauce adapted from Elise Bauer at Simply Recipes 

Remoulade Sauce:
1/4 cup mayo
1/8 cup cracked pepper mustard
1/8 teaspoon paprika
1/8 teaspoon Slap Ya Mama Original Blend Cajun Seasoning
1/8 teaspoon horseradish
1/4 teaspoon minced garlic

Crawfish Rolls:

6 ounces cooked crawfish tails

1 egg, beaten

2 Tablespoons milk

4 top-split rolls
1 cup seasoned breading mix

Oil for frying
1 cup shredded lettuce
1 Roma tomato, sliced

Prepare the remoulade beforehand, because the longer it melds together the better it gets. Combine all ingredients and cover. Refrigerate until you need it.

In a small bowl add the beaten egg and milk to your crawfish. Let that sit for a few minutes while you put the rolls into the oven. At 300°F, just warm your rolls through. They will get a great crunch on the outside, but will be so light and airy on the inside. Pull them out and set aside.

Heat oil in a medium frying pan.

Add the breading mixture into a zip lock bag. Add in cooked crawfish and mix until they are coated. Add to heated oil. Cook only until you get a great golden brown on the breading. Let drain well when finished.

To assemble, add a swipe of the remoulade sauce to each side of the roll. Layer tomato slices on each side. Place cooked crawfish into the rolls and top with some shredded lettuce. I also added some remoulade on the side.

Serve and watch the smiles. A great combo of the crunch of the crawfish with the extreme tender of the roll. North and South Collide!!!

Thanks to Christine!

Salmon Cakes

Salmon Cakes
by Sarah M.

1/2 cup white onion, diced fine
1/3 cup red bell pepper, diced fine
1/3 cup celery, diced fine
1 teaspoon capers, chopped
2 cubes Dorot Crushed Garlic
2 cubes Dorot Chopped Basil
2 6-ounce cans Alaskan salmon, boneless and skinless
1 egg
1 heaping Tablespoon ground flaxseed
zest of 1 lemon
about 1 cup panko breadcrumbs
olive oil

Garlic Shrimp with Tangy Tomato Dippin' Sauce

I am a true lover of seafood. Any way, any type. Sometimes I crave seafood. That's what makes this recipe so darn unique. You are going to be surprised at this sauce. It is AMAZING. Dorot made it easier for me. The marinade for the shrimp can easily be adapted for chicken. The dippin' sauce was originally supposed to be warm, but I fell in love with it at room temp! I am not lying, it is so good that I will be making this for all of my seafood plates. I can envision it on the top of a just-shucked oyster and, of course, as a dip for my Clams Casino. It, along with these shrimp, made me a very happy camper for a few hours. I have to taste while going along, you know!! Please enjoy this, and please enjoy the simplicity of using Dorot products. Pop a cube, season, cook, and devour.

Clams Casino

Clams Casino
by Christine

24 cherrystone or littleneck clams

2 Tablespoons white wine
5 Tablespoons butter
1/4 cup minced red pepper
1/4 cup minced onion
2 cubes Dorot Chopped Parsley
4 cubes Dorot Crushed Garlic
1/4 teaspoon fresh black pepper

1 sleeve Ritz crackers, crushed
4-5 pieces bacon, cut into 24 squares

Lemon wedges

Preheat oven to 375°F.

Linguine with White Clam Sauce

Lotus Martin made Linguine with Clam Sauce at every occasion she could. Whether or not it made sense, the big silver pot of garlicky goodness just seemed to work with whatever was going on: Easter (with Chinese buffet), July 4^th (alongside barbecue), Halloween (with grape eyeballs), Thanksgiving (next to turkey), Christmas (with prime rib). Lotus, more than an aunt, more like a mother, was a major influence in my life. As I grew up, I learned to cook from Lotus, and this recipe was one of the things she taught me. The first time I watched her cook it, it seemed like a terribly haphazard process: Glugging what looked like an insane amount of olive oil into a pan, filling the pan to the brim with a ton of other liquids and chopped up stuff, and just when I thought it couldn’t handle any more, it would end with an enormous amount of buttered pasta. Once tossed to combine, it would miraculously create the most delicious, the most luxurious, and the most comforting pasta dishes I’ve ever eaten. 

Shrimp Creole

Back in August of 2000, I visited New Orleans, Louisiana for the first time. Man was it hot! It was 97° in the shade with 90% humidity. All we could do to keep cool was drink Hurricanes and hide in the shade. I ate at many restaurants, both large and small, but one of my favorites was The Gumbo Shop located in the heart of the French Quarter. At the time, I wasn't familiar with Cajun or Creole cooking but quickly fell in love. It was unlike anything I had had before (being from the Midwest) and I've been replicating many of those recipes ever since. One of my favorites is a Cajun classic and I highly recommend it if you've never tried food from New Orleans. Now go grab yourself a Blackened Voodoo beer and try this out. Like they say in 'Nawlins, laissez les bons temps rouler!

Lobster Pie

When my husband retired a few years ago, we took a road trip to Wells, Maine, all the way from Houston, Texas. It was a whopping 1,986 miles one way! We were blessed to get a really good deal on an end-of-the-season vacation home that belonged to his ex-boss. We got there just in time to see the beautiful fall colors and because it was the end of season, all the big crowds were gone. 

Lobster Pound Lobster Rolls

About 12 years ago, my husband and I went camping for a week near Bar Harbor, Maine. As we approached our destination, easing in toward the coast, we started noticing ramshackle structures along the sides of the road. These one-story buildings looked like weathered mini-houses: they had served their purposes as dwellings, but with a minimum of TLC shown to their exteriors over the years. Outside some of these, picnic tables with plastic tablecloths were positioned in two or three rows, ready for occupants. Each mini-house boasted a sign somewhere on its property, often hand-painted, and often with just one word: Lobster. We had discovered lobster pounds.

Thai Fried Snapper with Tangy Sauce

The Spice House offers an amazing variety of products, all of the finest quality. I found their Argyle Street Asian Blend to be a wonderfully balanced mixture of signature Thai flavors such as lemon grass, coriander, cilantro, and ginger, rounded out with garlic, chile, and white pepper. Sesame seeds add a nice visual and textural element.

Black Garlic was something I had never used before, but was eager to try. It has an amazing rich, pungent, but mellow garlic flavor, and is packed with umami. I knew this would pair well with the Argyle Street seasoning in an Asian dish.

Kabocha Squash Puree with Seared Sea Scallops

Kabocha Squash Puree with Seared Sea Scallops
by Jenny

8 sea scallops
2 1/2 Tablespoons olive oil - divided
1/2 cup white onion - rough chop
2 celery stalks - rough chop
2 Tablespoons garlic - rough chop
1 Tablespoon ginger - rough chop
1/3 cup green apple - peeled, cored and chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon The Spice House Fleur de Sel de Noirmoutier Malandel French Sea Salt
2 cups kabocha squash - peeled, seeded and cubed
1/2 - 3/4 cup low sodium chicken stock
1/3 cup of sliced baby bella mushrooms
2 - 3 Tablespoons The Spice House Spicy Sesame Seasoning
1 Tablespoon pure maple syrup

Golden Brown Fried Shrimp with Spicy Remoulade Sauce

Golden Brown Fried Shrimp with Spicy Remoulade Sauce
by Gary

Remoulade Sauce:
2 Tablespoons mayonnaise
1 Tablespoon Dijon mustard
½ teaspoon grated horseradish
1 clove garlic, pressed
½ teaspoon pickle relish
1 Tablespoon capers, finely chopped
1 Tablespoon green onion, finely chopped
1 Tablespoon parsley, finely chopped
½ teaspoon fresh lemon juice
1 dash Worcestershire sauce
½ teaspoon white pepper
½ teaspoon freshly ground black pepper
½ teaspoon Aleppo pepper
½ teaspoon sea salt
1 pinch brown sugar

Coconut Shrimp Jalapenos Wrapped in Bacon

This is a snack we like to have on the weekends. It is simple and quick for a potluck at work also. I must say I wasn't sure how the Coconut Cream Concentrate was going to work with the jalapeno peppers, but, I think it is a nice addition. I look forward to visiting Tropical Traditions homepage for ideas on using their fabulous products, including their Gold Label Virgin Coconut Oil.

Tropical Traditions Coconut Oil Grilled Redfish on the Half Shell

When I heard about this challenge with Tropical Traditions, I did not know if I would participate in it. I have never used anything coconut in any of my dishes, ever! So, I figured I would give it a shot because this would be a first and I needed to expand my cooking abilities. I decided to use Gold Label Virgin Coconut Oil, since "Tropical Traditions is America's source for coconut oil".  

Chiffonade’s Farro Niçoise with Sciabica Olive Oil

Though I am not a fan of “fusion” cooking (“Sushi parmigiana anyone?”), I felt Italian could meet French with minimal casualties. Italian farro meets a classic French Salade Niçoise. Below are the directions to prepare the components of this salade composeé or “composed salad”. Each individual vegetable salad is placed as a mound atop a bed of farro, which has been cooked till tender but still slightly chewy and tossed with Sciabica's Manzanillo Variety Fall Harvest Extra Virgin Olive Oil. This might seem like a tour de force, but many of the components of the salade can be completed early in the day and the final salade can be assembled just before serving.

This quantity can feed six people generously – or eight people as a first course.

Chiffonade’s Farro Niçoise with Sciabica Olive Oil

by Chiffonade

Mussels with Spicy Pork Pasta, Wood Ear Mushrooms, and Baby Bok Choy

Mussels with Spicy Pork Pasta, Wood Ear Mushrooms, and Baby Bok Choy

by Gary Gee

The Wine Dive recommends Simply Naked Moscato to be paired with this dish.

Serves 2

For the Mussels:

2 pounds mussels, clams or a combination

1 cup white wine, such as Chardonnay or Sauvignon Blanc

1 cup chicken stock, preferably fresh
2 slices (1/4” size) fresh ginger, peeled
2 cloves garlic, mashed
1 teaspoon salt
¼ teaspoon white pepper

For the Pasta:
Coarse salt
8 ounces linguini

For the Bok Choy:
2 heads baby bok choy
Olive oil
Coarse salt
¼ teaspoon five spice powder

For the Sauce:
¼ pound freshly ground pork
Coarse salt
Freshly ground black pepper
White pepper
2 Tablespoons vegetable oil
1/3 cup minced smoked tasso ham, preferably Teet’s
1 slice (1-inch size) fresh ginger, peeled, minced
4 cloves garlic, chopped
1 shallot, sliced
1 Tablespoon preserved, salted black beans, rinsed, drained and mashed
2 Thai chile peppers or chile de arbol (to taste)
½ ounce wood ear mushrooms, rehydrated, rinsed and coarsely chopped
½ cup white wine, such as Chardonnay or Sauvignon Blanc
3 cups chicken stock, preferably fresh, divided use
1 teaspoon brown sugar
2 Tablespoons light soy sauce
1 Tablespoon dark soy sauce
1 Tablespoon oyster sauce
2 Tablespoons cornstarch
¼ cup warm water
1 teaspoon toasted sesame oil
3 scallions, white and green portions, sliced

To prepare the mussels: 

Scrub the shells and place them in a large bowl of cold water. Soak for 20 minutes. Remove, rinse and repeat. Drain in a colander. In a large, lidded pot, place the wine, chicken stock, ginger, garlic, salt, and pepper. Bring to a boil over medium-high heat. Add the mussels, cover and steam for 2 minutes. Stir, and continue cooking just until the mussels open. With a slotted spoon, remove the mussels to a bowl. Discard any unopened mussels. Carefully spoon the cooking liquid from the pot into a dish, leaving any solids and sediment in the pot. Set the mussels and reserved cooking liquid aside and cover.

For the pasta: 

Bring a large stock pot of salted water to a boil. Drop the pasta and cook until al dente. Drain and set aside.

For the bok choy: 

Trim root ends of the bok choy. Slice the heads in half lengthwise. Under cold running water, gently pry the leaves open to rinse away any grit caught between the leaves. Soak the bok choy halves in salted water for 20 minutes. Drain, rinse, and pat dry. Drizzle the cut side with olive oil. Sprinkle with salt and five spice powder. Heat a grill pan over high heat. Grill the bok choy, cut side down, for 2 minutes. Rotate 45 degrees and continue grilling for 2 more minutes, until nicely marked. Turn and grill the other side for 2-3 minutes, or until just fork tender. Remove from the heat and keep warm.

To make the sauce: Season the pork with salt and pepper. Heat the oil in a wok or large pot over high heat until shimmering. Add the pork and cook until slightly browned. Break the pork up, add the tasso, and continue cooking until well-browned and slightly crispy. Add the ginger, garlic, shallot, black beans, and chile peppers. Stir-fry until fragrant. Add the mushrooms and toss to combine. Add the wine, 2 cups of chicken stock, sugar, soy and oyster sauces. Bring to a boil. Combine the cornstarch with warm water and add to sauce. Stir until thickened.

To complete the dish: 

Add the reserved mussels to the sauce and toss to coat, adding reserved cooking liquid and/or stock as needed to create a light sauce. Check the seasoning, adding salt, pepper and/or soy sauce as needed. Add the cooked pasta, toss, and remove to serving platter. Arrange the grilled bok choy around the dish, drizzle with sesame oil, and garnish with scallions. Serve at once.