So, I play around in the kitchen a lot with different foods and ideas. Many times, the weather inspires me to put together whatever it is I end up serving. Other times, it's budget that constrains me... Tonight, both of these were in play, but there was nothing cheap about what came of it...
There are two componants to this salad - the first is the meat, namely shrimp. You can also do this with tilapia fillets if you like, or scallops. I wouldn't recommend any seafood that was meaty or dark, since this ends up being really delicately flavored... The second is the rest of the salad, which can be prepared up to several hours in advance...
Prep time: About 30 minutes
Cook time: About 2 minutes
Ingredients
1 lb 51-60 shrimp, peeled and deveined
1/2 habanero pepper, seeded and chopped
1 lime, zested and juiced
1 Tbsp olive oil
1 Tbsp lemon juice
2 large cloves garlic, minced
1 Tbsp Kosher salt
1 tsp fresh ground black pepper
1 can (12 oz) black beans, rinsed and drained
2 cups fresh or flash-frozen (now thawed) yellow corn
1 large red onion, diced
2 cloves garlic, minced
1/2 habanero pepper, minced
1 cup grape tomatoes, quartered
1 lime, zested and juiced
1 Tbsp lemon juice
2 avocados, diced
1/2 package of queso fresco cheese, diced
2-3 Tbsp Kosher salt
1-2 tsp fresh ground black pepper
In a plastic ziploc bag, combine the first portion of the ingredients together, and let marinade at least 1 hour.
Meanwhile, combine the remaining ingredients together, and let sit in the fridge until the shrimp have finished marinating.
Heat a large skillet to high heat. Once you see the beginnings of smoke come off the pan, add all the shrimp at once, and stir constantly. This size shrimp should be perfectly cooked in about 1-2 minutes.
Add to the salad, and let chill in the fridge. Season to taste and serve cold.
Wednesday, July 22, 2009
Tuesday, July 7, 2009
Lime Coriander Garlic Aoli
Condiments, when good, are the best things in the world for food... I came up with this to go with Tilapia, since it's such a bland fish. I like to spice up my flavors and go wild with them, so this was a perfect way to do it. This aoli (basically, a home-made mayo with garlic added), has the flavors of coriander seed, lime, parsley, thyme, and chives in it. The color is green, and the taste is delicious. I recommend using it on fish tacos, onion rings, and burgers, too!
3 egg yolks
5 cloves fresh garlic
2 Tbsp lemon juice
1 Tbsp lime juice (about 1/2 a lime)
2 tsp fresh lime zest (off the 1/2 lime from above)
2 Tbsp coriander seed
2 Tbsp parsley, chopped
1 Tbsp thyme
2 Tbsp chives
1 cup olive oil
Salt and pepper
In your food processor, add all ingredients together, reserving the olive oil.
Blend, and slowly stream in olive oil until you get a nice emulsion going.
Add salt and pepper to taste, and blend for another minute or so.
This will keep in your fridge for about a week or so. It makes about 1 1/2 cups of aoli.
Enjoy!
3 egg yolks
5 cloves fresh garlic
2 Tbsp lemon juice
1 Tbsp lime juice (about 1/2 a lime)
2 tsp fresh lime zest (off the 1/2 lime from above)
2 Tbsp coriander seed
2 Tbsp parsley, chopped
1 Tbsp thyme
2 Tbsp chives
1 cup olive oil
Salt and pepper
In your food processor, add all ingredients together, reserving the olive oil.
Blend, and slowly stream in olive oil until you get a nice emulsion going.
Add salt and pepper to taste, and blend for another minute or so.
This will keep in your fridge for about a week or so. It makes about 1 1/2 cups of aoli.
Enjoy!
Sunday, June 21, 2009
Toad In The Hole
Sounds a bit off, but really, it's rather tasty, if you like toast and over-easy eggs. Enjoy!
serves 1
2 eggs
2 slices bread
butter
salt
pepper
Heat a flat pan or skillet to medium.
Using a cookie cutter or knife, cut a hole in the middle of your bread (a 2" hole is recommended)
Place butter into the pan and spread to cover the bottom of it
Place bread onto the bottom of pan
Crack eggs into the hole, and season with a little salt and pepper
Let sit about 2 minutes, or until the whites are firm
Flip, and let sit another two minutes
Serve!
serves 1
2 eggs
2 slices bread
butter
salt
pepper
Heat a flat pan or skillet to medium.
Using a cookie cutter or knife, cut a hole in the middle of your bread (a 2" hole is recommended)
Place butter into the pan and spread to cover the bottom of it
Place bread onto the bottom of pan
Crack eggs into the hole, and season with a little salt and pepper
Let sit about 2 minutes, or until the whites are firm
Flip, and let sit another two minutes
Serve!
Friday, June 19, 2009
Tex-Mex Braised Beef Short Ribs
OK, so this is really heavy on beef fat. Why? Because these are short ribs, and even if you get some of the cleanest-cut beef in the world, it will still render down. Deal with it. Skim it off, remove it, and move on. These are tasty, and if cooked properly, they'll melt in your mouth.
This is actually a mild version of what I normally would make. If you want to add some heat to it, include 2 serrano chiles to it, stabbed but left whole. This will flavor the whole thing, but you can remove the chiles at the end...
Oh, when looking for different flavored boullion cubes, look to your "international" or "mexican" aisle of the supermarket - or go to a local mexican supermarket. They're sure to have it...
4 lbs beef short ribs
2 Tbsp kosher salt
2 Tbsp cracked black pepper
1 Tbsp cayenne pepper
2 Tbsp ground cumin
1 Tbsp ground coriander seed
1/4 cup olive oil
4 Tbsp water
2 pablano or passillo peppers, diced
1 onion, chopped
6 cloves garlic, chopped
1 boullion cube garlic
1 boullion cube onion
2 cups water
Rub the short ribs with the spices, salt, olive oil and water combination. Let marinade for 24-48 hours in the fridge.
12 hours prior to being ready to serve, place all the ingredients together in a large crockpot, and set to low. Walk away and enjoy the rest of the day.
When you're ready to serve, fish out the bones, and fork-pull the meat from the remaining gristle and fat.
Serve as filling for tostadas, quesadillas, tacos, enchilladas, whatever you'd like...
and enjoy!
This is actually a mild version of what I normally would make. If you want to add some heat to it, include 2 serrano chiles to it, stabbed but left whole. This will flavor the whole thing, but you can remove the chiles at the end...
Oh, when looking for different flavored boullion cubes, look to your "international" or "mexican" aisle of the supermarket - or go to a local mexican supermarket. They're sure to have it...
4 lbs beef short ribs
2 Tbsp kosher salt
2 Tbsp cracked black pepper
1 Tbsp cayenne pepper
2 Tbsp ground cumin
1 Tbsp ground coriander seed
1/4 cup olive oil
4 Tbsp water
2 pablano or passillo peppers, diced
1 onion, chopped
6 cloves garlic, chopped
1 boullion cube garlic
1 boullion cube onion
2 cups water
Rub the short ribs with the spices, salt, olive oil and water combination. Let marinade for 24-48 hours in the fridge.
12 hours prior to being ready to serve, place all the ingredients together in a large crockpot, and set to low. Walk away and enjoy the rest of the day.
When you're ready to serve, fish out the bones, and fork-pull the meat from the remaining gristle and fat.
Serve as filling for tostadas, quesadillas, tacos, enchilladas, whatever you'd like...
and enjoy!
Monday, April 20, 2009
Southwest Chicken Egg Rolls
Makes 30 small “snack” egg rolls, or 15 large egg rolls
This actually contains 2 recipes, one for roasted corn and black bean Pico De Gallo, and one for the actual southwest chicken egg rolls… The Pico De Gallo is great for a chip dip, served mixed in a salad, or even as part of a chili…
Pico De Gallo
5 large red tomatoes, seeded and diced
5 large yellow tomatoes, seeded and diced
1 red onion, diced
1 12 oz can black beans, rinsed
2 c frozen corn, roasted in the oven with olive oil
2 oz cilantro, chopped
1 large lime, (just the juice and zest of it)
1 serrano chile, seeded and minced
4 cloves garlic, minced
Salt and pepper
Mix all ingredients together, salt and pepper to taste.
Tip: The longer you let it sit, the better the flavors mix together.
Southwestern Chicken Egg Rolls
2 pkg medium or large egg roll wrappers
1 whole chicken, roasted, picked and chopped
1 full recipe of Pico De Gallo
1 lime, juice and zest
2 oz cilantro, chopped
4 cloves garlic, minced
Mix all ingredients together (except the wrappers), and let sit about 1 hr
When ready, get a small dish of water to help seal the wrappers
Follow wrapping instructions for making egg rolls
Make sure egg rolls and wrappers are kept under damp cloths or paper towels to keep them supple
Try not to let them touch one another, and lay a damp paper towel between layers if necessary
Heat vegetable or peanut oil to 360 degrees
Carefully deep fry each one until skins are turning a golden brown
Remove and place onto a drain rack
Serve hot, with sour cream, and enjoy!
This actually contains 2 recipes, one for roasted corn and black bean Pico De Gallo, and one for the actual southwest chicken egg rolls… The Pico De Gallo is great for a chip dip, served mixed in a salad, or even as part of a chili…
Pico De Gallo
5 large red tomatoes, seeded and diced
5 large yellow tomatoes, seeded and diced
1 red onion, diced
1 12 oz can black beans, rinsed
2 c frozen corn, roasted in the oven with olive oil
2 oz cilantro, chopped
1 large lime, (just the juice and zest of it)
1 serrano chile, seeded and minced
4 cloves garlic, minced
Salt and pepper
Mix all ingredients together, salt and pepper to taste.
Tip: The longer you let it sit, the better the flavors mix together.
Southwestern Chicken Egg Rolls
2 pkg medium or large egg roll wrappers
1 whole chicken, roasted, picked and chopped
1 full recipe of Pico De Gallo
1 lime, juice and zest
2 oz cilantro, chopped
4 cloves garlic, minced
Mix all ingredients together (except the wrappers), and let sit about 1 hr
When ready, get a small dish of water to help seal the wrappers
Follow wrapping instructions for making egg rolls
Make sure egg rolls and wrappers are kept under damp cloths or paper towels to keep them supple
Try not to let them touch one another, and lay a damp paper towel between layers if necessary
Heat vegetable or peanut oil to 360 degrees
Carefully deep fry each one until skins are turning a golden brown
Remove and place onto a drain rack
Serve hot, with sour cream, and enjoy!
Wednesday, March 25, 2009
Easy, one-pot potato curry
Serves 6
1 onion, diced
2 tbsp olive oil
2 chicken breasts, cubed
6 cloves garlic, minced
2 Tbsp curry powder
2 large baking potatoes, cubed
1 ½ c water
2 Tbsp kosher salt
Cracked black pepper
1 pkg (12-16 oz) frozen mixed veggies
¼ c cornstarch slurry (half and half cornstarch and cold water, mixed)
Heat a skillet to medium high and add olive oil and onion
Cook on medium high, stirring constantly, until onions are just tender
Add chicken, garlic and curry powder
Continue to cook until chicken is just barely done
Add potatoes, water, salt and pepper
Cover, and let cook on medium heat about 10-15 minutes, or until potatoes are just done
Add frozen mixed veggies, stir, and cover again
Cook another 3-5 minutes, or until veggies are cooked and heated through
Add slurry if necessary, and bring up to a boil
Let cook 1-2 minutes, stirring constantly
Serve and enjoy!
1 onion, diced
2 tbsp olive oil
2 chicken breasts, cubed
6 cloves garlic, minced
2 Tbsp curry powder
2 large baking potatoes, cubed
1 ½ c water
2 Tbsp kosher salt
Cracked black pepper
1 pkg (12-16 oz) frozen mixed veggies
¼ c cornstarch slurry (half and half cornstarch and cold water, mixed)
Heat a skillet to medium high and add olive oil and onion
Cook on medium high, stirring constantly, until onions are just tender
Add chicken, garlic and curry powder
Continue to cook until chicken is just barely done
Add potatoes, water, salt and pepper
Cover, and let cook on medium heat about 10-15 minutes, or until potatoes are just done
Add frozen mixed veggies, stir, and cover again
Cook another 3-5 minutes, or until veggies are cooked and heated through
Add slurry if necessary, and bring up to a boil
Let cook 1-2 minutes, stirring constantly
Serve and enjoy!
Thursday, March 19, 2009
Red Flannel Hash
Want to know what to do with your corned beef leftovers... Well, if you had any? This is an old family recipe of mine that I loved - even though, I must admit, I'm not a huge fan of beets. If you aren't a huge fan of beets, either, don't worry. Trust me, you'll find that it's actually quite tasty. If you ARE a huge fan of beets, this is a fun way to get them into your diet.
2 large baking potatoes, cleaned and diced
1/2 c water
2 Tbsp salt
1 Tbsp cracked black pepper
1 large onion
1 Tbsp olive oil
1 can diced beets**
8-10 oz corned beef, cooked and diced
In a large frying pan, place diced potatoes onto the bottom
Add water and seasoning
Cover and let steam on medium heat until water is completely evaporated (about 10 minutes - potatoes should be completely cooked at this point and just need browning)
Add onion and olive oil, and stir to combine completely
Add beets and corned beef
Stir to combine completely
Cook about 5 minutes to completely heat through
Serve
2 large baking potatoes, cleaned and diced
1/2 c water
2 Tbsp salt
1 Tbsp cracked black pepper
1 large onion
1 Tbsp olive oil
1 can diced beets**
8-10 oz corned beef, cooked and diced
In a large frying pan, place diced potatoes onto the bottom
Add water and seasoning
Cover and let steam on medium heat until water is completely evaporated (about 10 minutes - potatoes should be completely cooked at this point and just need browning)
Add onion and olive oil, and stir to combine completely
Add beets and corned beef
Stir to combine completely
Cook about 5 minutes to completely heat through
Serve
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