Just because you don’t blog all the time doesn’t mean you don’t think about it.
You think about it constantly and wonder what the hell happened to your muse.
Did he run off to live with some other person who thinks they have lots to say about food?
Or is he just being fickle and testing you to see if you are as serious about food as you say you are.
Whatever it is, there has been a lack o’ muse around the Red Brick Ranchero for a couple of months, but I think it’s safe to say that there is light at the end of the tunnel..
Check out this faboo shrimp dish that is fast, easy and full of flavor.
Garlic flavor. Sundried tomato flavor. Italian parsley flavor.
Brine the shrimp. Throw it in a searingly hot cast iron pan with a dab of extra virgin olive oil and you’ve got something special.
Toss with spicy arugula and you’ve got a supper that will, in the Feeding Groom world, make you want to call someone and tell them how good it is, but we all know what your mama told you about talking with your mouth full.
Sunday Shrimp
Adapted from The Italian Country Table by Lynne Rossetto Kasper
1 pound 21-25 shrimp, peeled, tail on
1 large lemon, cut into 8 wedges
4 fat cloves garlic, smashed and chopped
¼ cup pine nuts
3 tbsp chopped fresh Italian parsley
6 julienned sundried tomatoes preserved in oil, give a quick rinse
A good pinch of crushed red pepper flakes
Put the shrimp in a large bowl and cover with 4 cups cold water and add 2 tbsp coarse salt.
Put in fridge and let it sit for 20 minutes.
Then rinse well, pat dry and put in a large bowl with the sundried tomatoes, chopped Italian parsley and a good swirl extra virgin olive oil
.
Heat a couple of good swirls extra virgin olive oil in a large cast iron skillet.
Add the chopped garlic to the pan and let cook about five minutes, until the garlic gets golden and remove from the pan. Add the pine nuts to the pan and let saute til golden about five minutes. Remove from the pan.
In a large bowl , toss the shrimp with the chopped parsley, a bit more extra virgin olive oil , the sundried tomatoes. Raise the heat under the pan to medium high. When the olive oil looks wavy add the shrimp to the hot pan with the toasted garlic and pine nuts and cook til the shrimp turn pink. It won’t take long!
Add the lemon wedges and toss well.
Serves 3 generously.
This is wonderful with fresh arugula dressed with a zesty lemon vinaigrette.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Two Years Ago on Feeding Groom
Monday, July 26, 2010
Sunday Shrimp
Saturday, January 16, 2010
Shrimp and White Bean Stew with Braised Broccoli Rabe
Cold weather?
Check.
Roaring fire?
Check.
Candles lit?
Spicy shrimp and white bean stew simmering on the stove?
Broccoli rabe braised?
Check.
Check.
Check.
Wine glasses refilled?
Big fat check!
Eat!
Shrimp and White Bean Stew with Braised Broccoli Rabe
Adapted from Joyce Goldstein's Kitchen Conversations
1 can great northern beans, drained and rinsed
1 large sweet yellow onion, chopped
8 fat cloves garlic, smashed and chopped
2 small bay leaves
Two good shakes crushed red pepper flakes
8 whole canned San Marzano tomatoes, chopped coarsely
Coarse salt and freshly ground black pepper
1 - ½ cups seafood stock if you have it, if not roasted chicken stock works just fine
½ cup dry white wine
18 large shrimp, peeled, tail on
¼ cup chopped fresh Italian parsley
Heat large skillet over medium high heat. Add a couple of good swirls extra virgin olive oil. When oil is wavy, add the onion and saute for 10 minutes until golden, monitoring the heat so the onion doesn’t brown too much. Add garlic, red pepper flakes and bay leaves. Stir and let cook five minutes. Add the drained white beans and tomatoes. Reduce heat to simmer and cook about 20 minutes. Add the wine and stock and bring up to a good simmer. Season with coarse salt and freshly ground black pepper. Add the shrimp and cook, covered, until shrimp are done, about six minutes.
Stir in fresh Italian parsley before serving. Use fresh cilantro if not serving the Broccoli Rabe.
Braised Broccoli Rabe
1 good sized bunch broccoli rabe, washed and chopped
4 fat cloves garlic, smashed
2 large anchovy fillets
Coarse salt and freshly ground black pepper
Bring large pot of water to a rolling boil. Add broccoli rabe and cook for 10 minutes. Drain well and squeeze water out .
Heat a large skillet over medium high heat. Add a couple of good swirls extra virgin olive oil. While that’s heating, chop the garlic and the anchovies together. Add to pan when oil is wavy and a shake or two of crushed hot red pepper flakes. Cook a couple of minutes and add the broccoli rabe. Saute five more minutes and serve.
Can put in middle of bowl of Shrimp and White bean Stew and ladle stew over top.
Serves 3 generously.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Two Years Ago on Feeding Groom
Sunday, June 14, 2009
Roasted Pepper Bisque with Zucchini-Shrimp Salsa
85 degrees, humidity ooching on up into a typical Middle Tennessee almost summer day.
Just perfect for soup.
Sweet roasted red and green bell peppers with onion and garlic swirled into a bisque and topped with zucchini shrimp basil salsa from Molly O’Neill’s A Well Seasoned Appetite.
A cold soup, you say?
Oh, heavens no.
Remember I am a quadruple Gemini, which means that at least one of me wants to buck the trend and have a hot soup.
I compromise…it turned out more like a room temp. But this could be hot. It could be cold.
Whichever way you want to do it, you’ll love it.
Roasted Red Pepper Bisque with Zucchini-Shrimp Salsa
Adapted from Molly O’Neill’s A Well Seasoned Appetite
Bisque:
One good swirl extra virgin olive oil
3 red bell peppers, roasted and cut into large pieces
3 green bell peppers, roasted and cut into large pieces
4 medium sweet yellow onions, chopped
2 cups roasted chicken stock
1 good spoonful garlic confit
6 tbsp plain Greek yogurt
1 lime, squeezed
Coarse salt and freshly ground black pepper
Preheat oven to 375.
Heat large Dutch oven over medium heat and add the swirl of extra virgin olive oil. Add the peppers, onion and ½ cup roasted chicken stock. Simmer, stirring occasionally , for 20 minutes. Stir in garlic confit, cover and cook for 20 minutes. Put mix into food processor and hit pulse several times to make it smooth. Add remaining roasted chicken stock, yogurt, lime juice, salt and pepper to taste and pulse til smooth. Transfer to saucepan, or if serving cold, put in container in fridge to chill.
Salsa:
2 medium zucchini, sliced lengthwise , then into half moons
12 large shrimp, sautéed, chopped and seasoned with lime juice
3 medium green onions, chopped
¼ cup chopped fresh basil
Lime juice to taste
Coarse salt and freshly ground black pepper
Place zucchini on baking sheet and roast until tender, about 20 minutes. Transfer to a bowl and let cool. Add remaining ingredients and toss to combine.
Heat soup, if you like, until just hot. Ladle into bowl and top with the salsa.
If you are serving this cold, swirl a bit of Greek yogurt through the soup and top with salsa.
Serve with lime wedges.
Serves 3 generously.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Tuesday, June 2, 2009
Plumped Ginger-Caramel Shrimp
Look at those shrimp.
Don’t they look like they’re having a great time….doing the backstroke for 20 minutes or so in a sweet and spicy chile powder brine waiting on you to chop fresh garlic and ginger and throw that in a very hot pan with a couple of swirls of extra virgin olive, freshly ground black pepper and a bit of salt.
This goes so fast, you know…the garlic goes a lovely warm gold, vanilla sugar is sprinkled on top, the shrimp do a swan dive into the hot pan and you cook them until they get that pinky soft color that makes you say…oh. My. god…now this is going to be a good supper!
You can also add a bit of blanched asparagus or sugar snaps in you’re of a mind to have a bit of veg with your dinner.
Plumped Ginger Caramel Shrimp
Adapted from The Splendid Table ‘s How to Eat Supper
Brine:
½ cup kosher salt (not iodized)
1/3 cup vanilla sugar
1/3 cup medium hot chile powder
2 cups warm water
1-½ pounds large frozen shrimp
Saute:
6 large garlic cloves,
1 4 inch piece fresh peeled ginger
A couple of good swirls extra virgin olive oil
Freshly ground black pepper
1 tbsp vanilla sugar
Coarse salt
In a medium glass bowl, blend salt, sugar, chile powder in warm water and add the shrimp. Let stand 20 minutes.
Drain the shrimp, peel off shells if you need to…pat the shrimp dry.
Chop garlic and ginger together. Heat oil in large heavy skillet over medium high heat. Add the garlic and ginger , pepper to taste and a good pinch of coarse salt. Cook for a minutes, stirring with wooden spatula, blend in the sugar and keep stirring until garlic is pale gold. Immediately add the shrimp and stir until the shrimp are pink and barely firm.
You can toss in a bit of blanched asparagus or sugar snap peas if you like.
You can serve over rice or eat straight out of the pan.
This is wondrous.
Serves 3 generously. The Splendid Table says 4...but they don’t live at our house!!!
Click here for a printable recipe!
One Year Ago on Feeding Groom
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Thursday, April 23, 2009
Sauteed Shrimp with Feta, Orange and Kalamata Salad
There are people in your life that you believe will always be there.
You can’t imagine that they would be gone.
It’s just not possible.
They are comfort, love, fun, giving, knowing and there for you no matter what.
I had…have someone in my life that has been there since I was born. She is the mother of my dearest best friend. She has been there for me for almost 54 years and now she is not where I can call her or touch her.
But she’s still with me.
She put up with everything my mother put up with. She loved me no matter what. No matter that she had five children, lots of dogs, a busy husband and me under her feet as often as I could be.
She put up with me calling every Christmas morning at God knows what hour to say Merry Christmas to Nana. I would spend the night at her house most every weekend at least one night…Nana would be at mine the next. My dad would drop me off at the top of their driveway, saying’ don’t come home til you graduate from college“…and her dad would say, as he opened the door into a bustling busy noisy place,…“we don’t want any“…but he’d let me in anyway.
Her parents would go out and leave us to tend to the flock…three boys and a girl…Lord knows what they were doing…we’d be in the kitchen testing out a recipe…Lemon Icebox Pie , Nashville One Pan Fudge Cake…or upstairs jumping up and down on their bed, smoking Marlboro cigarettes the maid had left in a secret hidey hole that we would find…listening to her dad’s Tom Lehrer albums or memorizing Fannie Flagg’s Rally Round the Flagg, or reading John Updike’s Couples and hiding the book under a chair in the den when they came home early one night.
It was my second home.
When I got in to the catering business, she was there. Always getting something from me to serve..so she wouldn’t have to think about food. A child gets married, can you cater it. I’m having some people in for dinner, what kind of casserole do you have? We’re going out to dinner but need an hors d’oeuvre with drinks before hand.
Always, always giving me the freedom to cook and learn..on her. Whenever I needed support., she was there.
It’s been a long week since she left us.
The world is the same but not.
Food is the same but not.
I came home late and had to throw something together to feed Groom and our souls.
Something that would show us comfort, love, fun, giving, knowing, familiarity and taste good at the same time.
She would have loved this.
Sauteed Shrimp Salad with Feta, Orange and Kalamata Salad
10 large shrimp, peeled tail on
A couple of swirls extra virgin olive oil
Crushed red pepper flakes
Heat small sauté pan over medium heat and add oilive oil. When wavy add the shrimp and a sprinkling of crushed red pepper flakes.
Cook til pink and remove from heat. Sprinkle with coarsely ground black pepper
A handful of Kalamata olives, pitted and chopped
1 small handful of fresh Italian parsley chopped (add a little chopped frsh mint if you like)
A couple of Cara Cara oranges peeled and sectioned and cut in half
2 ounces feta cheese slightly cubed
Coarse salt and freshly ground black pepper
1 red bell pepper, seeded and cut into bite sized pieces
A good splash of seasoned rice wine vinegar,
1 small touch of Dijon mustard (1 tsp of creamy Dijon)
couple of swirls of extra virgin olive oil
Coarse salt and freshly ground black pepper
Put the dressing in ingredients in bottom of salad bowl and add remaining ingredients. Toss well, put in butter lettuce lined bowl and serve.
Serves 2 generously.
Click here for a printable recipe!
One Year Ago on Feeding Groom
Wednesday, March 18, 2009
Green Chilaquiles with Shrimp
Sometimes dinner comes from within, a desire for a flavor.
A tomatillo or five sitting on the counter. You touch the husk and think about what you’ve read. And how to deal with them by removing the husk and rinsing the sticky green fruit.
Roasting those tomatillos, til they blacken, pureeing them in blender with half a chopped sweet red onion, a spoonful of garlic confit, one small fresh jalapeno, a small handful of fresh cilantro and a bit of coarse salt and pepper til blended ..then putting it in a hot skillet and cooking it in a bit of roasted garlic oil til it thickens a bit and covering it with homemade roasted chicken stock and cooking it down for twenty minutes til it coats the back of the spoon.
It’s a smooth motion. Seems to come from somewhere inside of you.
In the meantime, you’ve cut up some corn tortillas and stuck them in a 325 degree oven for twenty minutes to get crunchy. Of course you have swiftly sautéed a few big ole shrimp with a bit of coarse salt and pepper in a swirl of extra virgin olive oil ….worlds collide and everything is ready…you stir the crunchy corn tortillas into the tomatillo sauce…and the shrimp is thrown in with style grated Manchego cheese is sprinkled on top and chopped cilantro on the top of that and you say, “ thank you Martha Rose for the inspiration from Mexican Light Cooking” and you bring the skillet to the table with big napkins and forks and candles and have a sip of a great Shiraz from a dear friend and Teddy Pendergrass sings…Wake Up Everybody.
It’s a good night.
One Year Ago on Feeding Groom
Tuesday, October 28, 2008
Pilaf with Shrimp, Pancetta and Swiss Chard
I never think about Arborio rice.
I think about things like shrimp, the election, an occasional bone in pork chop and whether or not the Fed is going to cut interest rates.
So why did I start thinking about Arborio rice?
I don’t have a clue.
But I did have it in the pantry.
And after a long day in the financial world, I wanted comfort food.
And a golden hour with Groom.
I got both!
Pilaf with Shrimp, Pancetta and Swiss Chard
A couple of good swirls extra virgin olive oil
1 ounce pancetta, chopped
1 lb 21-25 shrimp, tail on
1-½ tsp crushed red pepper flakes
Coarse salt and freshly ground black pepper
1 medium red onion, sliced thin
1 tsp dried Turkish oregano
1 tsp dried French thyme
1 large spoonful garlic confit
A nice bunch of Swiss chard, washed
1-¾ cup Arborio rice
2-¾ cup chicken stock
Heat a cast iron skillet over medium high heat.
Add a couple of good swirls of extra virgin olive oil.
When the oil looks wavy add chopped pancetta and cook til brown, doesn’t take a lot of time. Remove the pancetta and turn the heat down. Put the pancetta on a paper towel to drain.
Raise the heat add a bit more olive oil and when wavy add shrimp, crushed red pepper flakes and several grinds black pepper.
When the shrimp turns pink…this will happen very quickly, remove it from the pan.
Add a bit more olive oil and when wavy add the red onion, Turkish oregano and dried French thyme and stir, letting the onions caramelize and then add a soup spoonful of garlic confit. Mash it up and let the onion/garlic continue to caramelize.
Chop up the stems and the leaves of the Swiss chard and add to the caramelized onions and cook, stirring for about five minutes. When wilted add Arborio rice, and chicken stock and bring to a boil. When boiling , reduce heat to low, cover and cook for 25 minutes. Uncover, stir and add the shrimp/pancetta mix.
Fall out of your chair and enjoy!!!
Serves 4 generously.
Monday, October 13, 2008
Sauteed Shrimp in a Citrusy Fennelly Tomato Sauce
So, this is what I did for dinner.
Nothing fancy. Just a fast shrimp saute thrown (literally ) into a fennelly, citrusy tomato sauce slung over angel hair.
Using up the stuff in the fridge so I can go get some more stuff and forget that I have it.
Then remembering and deciding to forge ahead, because extra virgin olive oil, garlic confit, San Marzano tomatoes will bring out the best in some rather past its prime fennel and a slightly sad looking Valencia orange.
It’s Monday night.
Sautéed Shrimp in a Citrusy Fennelly Tomato Sauce
1 fennel bulb, coarsely chopped
½ large Vidalia onion, coarsely chopped
1 heaping tbsp garlic confit
A couple of good swirls of extra virgin olive oil
Coarse salt and freshly ground black pepper
About a tbsp of fennel seeds
1 Valencia orange, zested, then cut in half
A splash of Pernod
1 28 ounce can of San Marzano tomatoes and their juices
16 large shrimp, peeled, tail left on
A couple of good swirls more of extra virgin olive oil
Fresh Italian parsley, a handful, chopped
Put a large cast iron skillet over medium high heat. Do a couple of good swirls extra virgin olive oil. When it looks wavy add the fennel and onion and let it cook until soft, about five minutes. Add garlic confit and fennel seeds. Season with coarse salt and freshly ground black pepper.
Cook, stirring until garlic is blended in. Add tomatoes and their juice and raise the heat a bit to get a good bubbling going. Add the splash of Pernod, add the orange zest and squeeze one half of the orange over top and stir. Reduce heat to a good simmer and let cook for about twenty minutes.
Take a medium skillet and place over medium high heat and do a couple of good swirls extra virgin olive oil. Throw in the shrimp, season with coarse salt and freshly ground black pepper and squeeze the other half of the orange over the shrimp. These should cook really fast and turn pink. Remove from heat.
When you are ready to eat, add the shrimp to the tomato sauce and let bubble for about three minutes. Toss with chopped fresh Italian parsley and serve with angel hair pasta.
Serves three generously.
Saturday, July 12, 2008
96 Degree Grilled Shrimp and Orecchiette
You want good food fast in the summer, you’re going to get a little hot.
For example:
Put a large stockpot on the stove to bring to the boil and cook some orecchiette.
The top of your head is now glistening.
Go outside and grill the shrimp while the orecchiette is cooking.
You’ve got a serious glow about you now. The back of your shirt is sticking to you.
Bring the shrimp in to the kitchen. Set aside. Drain the pasta.
Go take a cold shower, stand in front of fan, bring your internal temperature down to an acceptable range and you ready to make a wonderful supper.
And you’ll be cool as a cucumber when you fix it.
96 Degree Grilled Shrimp and Orecchiette
2 cups sweet 100 tomatoes, diced
¼ cup garlic flavored olive oil (from the confit)
1 tbsp black olive Tapenade
½ cup diced roasted red bell pepper
About a Tbsp capers, drained
1 anchovy fillet, chopped
1 tbsp garlic confit
¼ cup chopped fresh mixed herbs, basil, thyme and Italian parsley
3 tbsp toasted pine nuts
9 large shrimp, grilled til they turn pink
4 ounces orecchiette, cooked, rinsed
Combine, correct seasoning and serve.
Serves 3 generously.
Thursday, June 5, 2008
Shrimp with Walnuts, Avocado and Toasted Cumin Vinaigrette
Looking for something absolutely divine to change your mind about what’s for dinner?
Don’t want to make too much of a mess but have something worthwhile on your dinner plate that will astound and please your fellow eaters?
You might want to try this one.
Rich, creamy avocado, spritely lemon juice, toasted walnuts with a toasted cumin vinaigrette..a hint of garlic in the dressing combined with crunchy celery, radishes and red onion topped with a quick sautéed shrimp spicy with crushed red pepper on top of crisp cold mixed baby greens.
Oh, baby.
Shrimp with Walnuts, Avocado and Toasted Cumin Vinaigrette
1 cup mixed baby greens
¼ cup Toasted Cumin Vinaigrette*
1 avocado, peeled and cut into chunks
½ cup walnuts, coarsely chopped and toasted
½ cup diced celery
½ cup sliced radishes
2 tbsp finely chopped Spanish red onion, soaked in ice water for 10 minutes and drained
12 large shrimp, 21-25s, tail on
A good swirl extra virgin olive oil
A good shake hot crushed pepper flakes
Freshly ground black pepper
Toss a bit of the dressing on the greens place on salad plate.
Heat a bit of olive oil in large skillet over medium high heat. When oil shimmers, add the shrimp and a good shake of the hot crushed pepper flakes and cook quickly until shrimp turn pink.
Season with freshly ground black pepper.
Mix remaining ingredients together in bowl with just enough dressing to lightly coat the ingredients.
Place on top of greens and give it a good grinding of pepper before serving.
Toasted Cumin Vinaigrette
1-½ tbsp cumin seeds, toasted til fragrant and coarsely ground in spice grinder
2/3 cup fruity olive oil
1/3 cup roasted garlic oil
1 large lemon, juiced
Coarse salt and freshly ground black pepper
Whisk together in bowl and let sit while you prep the salad.
Serves 2 generously.
Monday, May 26, 2008
Poached Shrimp Dumplings with Sesame Broccoli Slaw
What’s in a name?
What would you call something that puts orangey shrimp with toasted sesame oil and garlic and ginger in a wonton skin, seal it up and poach it in a seafood stock?
Poached Shrimp Dumplings?
That might work.
Either one would.
So, if you are of a mind to have Shrimp Stuffed Wontons on a weeknight, knock yourself out. If you have company, Poached Shrimp Dumplings.
Whatever floats your boat.
Be prepared.
Once you make these you won’t care what they’re called. You’ll just want more.
Poached Shrimp Dumplings with Sesame Broccoli Slaw
½ pound shrimp, peeled and deveined and cut in small pieces
¼ cup toasted sliced almonds
2 tbsp toasted sesame oil
1 tsp grated orange peel
Tsp honey
3 tbsp grated fresh ginger
4 fat garlic cloves, peeled and minced
½ sweet yellow onion, chopped
1 egg, beaten
¼ tsp cayenne pepper
1 good dash fish sauce
1 good dash Worcestershire sauce
3 green onions, chopped
20 wonton skins
4 cups seafood stock
1 lime
Freshly ground black pepper
Coarse salt
Heat olive oil in a large skillet over high heat. When shimmering, add the shrimp and stir-fry for one minute. Add Vidalia onion, garlic and ginger and stir fry for another minutes. Stir in chopped green onions and cook one minute and remove from heat.
Put this in a bowl. Add tbsp sesame oil, almonds, egg, soy sauce, Worcestershire, orange zest, cayenne, dash of fish sauce, a tsp honey, freshly ground black pepper. Stir well.
This should make about 2 cups.
Put wonton skins on counter and brush top side with a bit of water. Put tbsp filling in middle of each wonton. Bring corners up to center, twist and seal the edges with water.
Combine the seafood stock with tbsp sesame oil in large saucepan and bring to boil over high heat. Slip the filled wontons into stock, reduce to simmer and poach til tender, usually takes about four minutes.
Remove to plate. Do this in a couple of batches.
Sesame Broccoli Slaw
1 pkg broccoli slaw,
2 tbsp Toasted sesame oil,
Tsp honey,
1 tbsp rice vinegar,
Dash fish sauce
Combine dressing ingredients and pour over the slaw. TOO easy but so good.
Serves 4.
Thursday, May 1, 2008
Shrimp Salad
What are the basics of beach vacations?
Sand, pelicans, sleeping late, eating later, pool volleyball showing off your best Esther Williams moves.
Then there’s shrimp.
You get to the beach .. You get to your seafood guy before he closes.
Cap’n Doug has the best fresh seafood in this part of the world.
Three pounds of beautiful extra large shrimp steamed with lemon and cayenne and salt…so good. Perfect dinner after 10 hours in the car.
The leftovers became another beach tradition.
Shrimp Salad.
Enter Nanny, the shrimp salad master to “whomp” up lunch.
And it was terrific. Cold shrimp, hard boiled eggs, sweet paprika, a hint of cayenne and horseradish in a spicy mayo dressing on top of ice cold romaine lettuce.
It’s gonna be a great vacation!
Nanny’s Shrimp Salad
½ pound cooked extra large shrimp, peeled and cut into three pieces
2 eggs, hardboiled, quartered and quartered again
1/2-1 cup Hellmann’s mayonnaise
3 little center stalks of celery, diced
1 green onion, diced (use up to the half of the green)
1 tsp sweet Spanish paprika
Coarse salt and freshly ground black pepper
1 tsp horseradish sauce
Dash of cayenne pepper
A squeeze of lemon juice
Combine and serve on romaine lettuce leaves.
Should serve three but two people ate it all and the third person had to eat a smoked turkey sandwich.
Friday, April 25, 2008
Shrimp with Toasted Almonds and Garlic Confit
Vacation is getting closer and therefore dinner at the Red Brick Ranchero has become more of what needs to be used before we leave instead of what do you think about having such and such. And then going to the store to get such and such.
So creativity is at a high point around here. It’s truly a time of standing in front of the fridge and keeping fingers crossed that you have the makings of a wonderful dinner.
I had some garlic confit I had made last weekend thanks to the wonderful blog by Ann called A Chicken in Every Granny Cart.
Garlic confit is one of the easiest things to make and makes a huge difference in the flavor of the foods you are preparing, each time adding a depth of flavor that is you just don’t get with fresh garlic. The flavor is sweeter, smoother, more adult is the best way I can think to describe it. And it works in many dishes.
You can make the confit and use it immediately. An extra bonus is the garlicky olive oil ready to use in salad dressings, or a fast saute of chicken, or drizzled over a gratin before baking.
Or this quick shrimp and toasted almond sauce that is to die for with a bit of Papardelle.
What was I worried about?
Garlic Confit
Place in small saucepan and cover with extra virgin olive oil.
Bring to a simmer and then reduce heat to the lowest setting. Partially cover and let cook about 25-30 minutes or til you can pierce easily with tip of a knife.
Remove cloves to a plate and let cool. Cool the oil as well. Squeeze garlic out of casings into small jar.
Save oil in jar to use as you would regular olive oil.
Keep confit in the refrigerator.
Shrimp with Toasted Almonds and Garlic Confit
12 large shrimp, peeled and deveined
1/3 cup sliced almonds, toasted
1 tbsp garlic confit
2 swirls garlic oil
Good pinch of crushed red pepper flakes
½ cup white wine
Coarse salt and freshly ground black pepper
Papardelle , cooked
Heat garlic oil in large heavy skillet over medium high heat and when shimmery cook the shrimp until they turn pink and remove from the pan.
Add white wine and reduce by half. Add garlic confit and red pepper flakes and cook for a minute. Add the shrimp and almonds and stir til combined..
At this point you can add the pasta to the pan and toss.
Season with coarse salt and freshly ground black pepper and serve.
Serves 2.
Tuesday, April 15, 2008
Goan Shrimp Curry
Coming home. Wanting direction. Not wanting to create your own thing. Want to eat something someone else created.
One pot. One article. NYTIMES March 2008. Goan Shrimp Curry by Suvir Saran and Hemant Mathur, Devi. I didn’t read the article. All I wanted was their food.
Now, I want more.
ASAP.
Look at the picture. I stopped in mid bite and took a pic of dinner.
That tells you something, doesn’t it.
Goan Shrimp Curry
Adapted from Suvir Saran and Hemant Mathur, Devi
1 lb 21-25 large shrimp, peeled and deveined
Kosher salt
Ground black pepper
1/8 tsp cayenne pepper
Several swirls of extra virgin olive oil
A good shake of crushed red peppers
1 inch piece ginger, peeled and minced
1 small red onion, finely chopped
4 garlic cloves, peeled and chopped
2 teaspoons ground coriander
1/2 teaspoon turmeric
3 cups canned chopped tomatoes, with juice
1/2 teaspoon curry powder
1 14 ounce can coconut milk
1/2 cup chopped fresh cilantro.
1. Place shrimp in a gallon-size resealable plastic bag, and add 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper and cayenne. Mix well and refrigerate.
2. In a deep skillet or sauté pan over medium-high heat, combine oil and chilies and stir 1 to 2 minutes. Add 1/4 teaspoon black pepper and cook for 1 minute longer.
3. Reduce heat to medium-low and add tomatoes. Stir, scraping sides and bottom of pot, for 1 minute. Increase heat to medium-high and simmer for 5 minutes, stirring often.
4. Stir in curry powder and cook for 1 minute. Add coconut milk, bring to a boil, and add shrimp. Bring to a simmer and cook until shrimp are opaque, 2 to 3 minutes. Stir in cilantro. If desired, serve with rice.
Yield: 2-3 servings.
Friday, March 21, 2008
Picante Shrimp and Black Bean Enchiladas with Chipotle Sauce
Yesterday, on the New York Times website, Mark Bittman started a discussion about favorite cookbooks. Commentary was flying on his great food blog, BITTEN, as readers were invited to list their favorites. An extra added fillip was Bittman saying that the most erudite or funny people would be invited to review cookbooks with him on the blog.
There were the expected replies…
“Oh, Mark, I can’t make a move in the kitchen without Julia Child.’
“Oh, Mark, your cookbooks have replaced the Joy of Cooking on my bookshelf.”
After reading about 215 entries (I was fascinated to see what people consider their “have to haves“), I was thrilled to see Heidi Swanson of 101 cookbooks fame listed as a go to source for vegetarians. Patricia Wells had several nods. Of course Julia, Jacques, Suzanne Goins with her Sunday Supper at Lucques(one I hope to get for my birthday, hint.. hint) were listed.
I’m talking about Martha Rose Shulman.
So, a glass of wine later, I wrote her. And told her how much her food meant to me over the past 20 years and how much I enjoy the way she cooks and the way she writes.
She wrote me back.
Moment of silence.
Last night’s meal is an adaptation of one of her best. Picante Shrimp Enchiladas with Chipotle Sauce. From Mexican Light.
It’s vintage Martha…spicy, self assured, healthy, and invites your creativity to join in the fun.
Picante Shrimp and Black Bean Enchiladas with Chipotle Sauce
Adapted from Mexican Light by Martha Rose Shulman
4 large plum tomatoes, roasted under broiler for five minutes a side til blackened
½ small can (about 6 chipotles en adobo with their sauce)
½ large head garlic, peeled
Coarse salt to taste
1 pound large shrimp, peeled, cooked til pink (you can saute or boil for 2-3 minutes til turn pink) cut in small pieces
A good swirl extra virgin olive oil
Good pinch sugar
¼ ounce Ibarra Mexican chocolate
1-½ cup homemade chicken stock
10 corn tortillas, heated
½ small white onion, thinly sliced and soaked in ice water
2 ounces queso fresco, crumbled about 1/3 cup
1 15 ounce can black beans, rinsed and drained
Chopped fresh cilantro
Put tomatoes in a blender with any liquid that has accumulated and add chipotles and blend until smooth.
Pound peeled garlic in mortar and pestle. Should have about 2 tbsp garlic puree.
Heat a couple of swirls of extra virgin olive oil in heavy saucepan and add the garlic paste. Cook stirring for about three to five minutes, until the garlic paste colors and smells fragrant. Add the tomato chipotle mix, sugar and salt to taste.
Take a ½ cup of sauce from the pan and add to the shrimp and black beans. Add ¼ cup chopped fresh cilantro and combine .
Heat tortillas wrapped in a damp hand towel, four at a time, in the microwave on high for one minute.
Have a pan ready for enchiladas.
Dip tortillas into sauce, put about two tablespoons shrimp mix and roll and place in baking pan. Continue with all the tortillas and use up the filing. Put rest of sauce over top of the enchiladas and sprinkle with the onion. Sprinkle with the queso fresco.
Heat until cheese is melted.
Sprinkle with chopped cilantro.
Serve with sour cream, avocado and fresh lime wedges.
Serves 4-5.
Tuesday, March 18, 2008
Soba Noodles with Shrimp, Napa Cabbage and Cashews
I developed a love for soba noodles during the RENOVATION.
Sorry, didn’t mean to shout. That’s just how the word looks in my head when I remember what was happening in this house a year ago. Plumgood Food, an online grocery here in town had soba noodles as one of their pre-prepared foods. We ate a lot of them during THAT TIME.
Loved them.
Knew one day I would try my hand at them.
Bought some soba.
Part of the importance of having a well stocked pantry is the fact that when something falls off the shelf onto your head, you have a eureka moment and can immediately launch into preparing it.
Apparently the my little package of noodles decided it was time to shine and threw themselves on my head when I was getting some cat food out for the feline departments dinner.
I never ignore a sign from above.
A little while later I am slicing and dicing the veggies and eating the cashews. Cashews that are meant to be a part of this recipe, but were running a big chance of not making it into the final product til Groom hid them from me until the last minute.
The dressing sounds and is so good … lime juice, dark brown sugar, toasted sesame oil, pickled ginger, fish sauce (well that part didn’t sound wonderful, but it does add that certain “je ne sais quoi “to the recipe), tossed with hot soba noodles, Napa cabbage, radishes, shredded carrots, chopped green onions, sliced red peppers and to top it all off, stir fried shrimp. Or as I like to call them, quickly sautéed since I don’t stir fry.
Once dinner is ready, I put my feet on a raised pillow so they don’t swell anymore than they already have from the cashews and enjoy this meal with Groom.
This would be great with tofu, if I was a tofu person, which I am not, or scallops, some mushrooms, chicken…what ever. Use your imagination.
You never know.
Inspiration may drop on your head one night.
Soba Noodles with Shrimp, Napa Cabbage and Cashews
1 lime, juiced
¼ cup orange juice
2 tbsp dark brown sugar
2 tbsp vegetable oil (I’ll fess up. I used olive because that’s what I have, but vegetable oil will do fine)
2 tbsp toasted sesame oil
1 tsp toasted red chili paste
1 tsp fish sauce
2 tbsp low sodium soy sauce
4 tbsp toasted rice vinegar
1 tbsp chopped pickled ginger
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
Combine ingredients for dressing and let sit while you chop, slice, dice the rest of the ingredients.
1 small head Napa cabbage. sliced
1 red bell pepper, sliced
1 cup shredded carrots
6 radishes, sliced
2 green onions, chopped
4 ounces soba noodles
12 shrimp, tail on, quickly sautéed/stir fried until done
As many cashews as you want to throw in with everything or eat yourself
Freshly chopped cilantro for garnish
Cook the soba noodles for 8 minutes.
Put the sliced Napa cabbage in a large colander. Drain the noodles over the Napa cabbage. And put the noodle cabbage mix in large bowl. Add the rest of the ingredients and toss with the dressing.
Serves 3 generously.
Wednesday, February 27, 2008
Shrimp with Pancetta, Rosemary and Thyme
I love to cook. Always have.
We would put on some r&b and smooth jazz, open the wine and start cooking. Charley is a great cook. She’s also one of those people who preps food well. Every time I’d turn around, she’d have the mise en place in place. Love her!
We did this recipe a lot. A little pancetta sautés in a pan and shrimp, rosemary, garlic and thyme are thrown in the pan to cook and finished with a buttery sauce. Perfect over pasta, your fingers, bread. Whatever.
Eat a little bit, get up and dance to Al Green, sit down and eat some more!
Shrimp with Pancetta, Rosemary and Thyme
¾ pound 21-25 shrimp, tail on
3 fat cloves garlic, sliced thin
A couple of good swirls extra virgin olive oil
A tablespoon chopped fresh rosemary
A tablespoon chopped fresh thyme
Coarsely ground black pepper
2.5 ounces pancetta, diced
1 small lemon, juiced
¼ cup chicken stock
2 tbsp butter
Put the shrimp, garlic, olive oil, rosemary, thyme, pepper in medium bowl, Mix well and let sit for at least 30 minutes.
Heat large skillet, put a swirl of olive oil in it and heat. When shimmery, add the pancetta and cook, stirring until crispy. Add shrimp mixture and saute until pink and cooked through.
Remove from pan.
Raise the heat and add the chicken stock and lemon juice. Stir until reduced by half. Add the 2 tbsp butter and swirl until sauce is thickened and reduced. Add the shrimp mixture back in and combine well.
Works wonderfully with cavatelli!
Serves 3.
Saturday, February 23, 2008
Linguine with Shrimp and Scallops in Thai Green Curry Sauce
Look at the picture. It’s beautiful, if I do say so myself.
This is so easy to do. If you’re in the mood for a bit something different but familiar, some shrimp and scallops in a green Thai curry sauce on linguine will do just fine.
Make this one. It tastes as good as it looks.
Linguine with Shrimp and Scallops in Thai Green Curry Sauce
Adapted from The Gourmet Cookbook
A couple of good swirls vegetable oil (all we have is olive)
1 red jalapeno pepper
4 green onions, thinly sliced, white and green parts reserved separately
1 pound sea scallops
¾ pound 21-25 shrimp, peeled, tail on
Coarse salt
1 14 ounce can unsweetened coconut milk
1 tbsp Thai Green Curry Paste
¼ cup chicken stock
1 tbsp packed dark brown sugar
1-½ tbsp Asian fish sauce
1 tbsp fresh lime juice
2/4 pound thin linguine
½ cup chopped fresh cilantro
Heat a good swirl of oil in skillet over medium high heat until hot but not smoking. Add the chile and white parts of the green onions and cook stirring occasionally until lightly browned. Transfer to paper towel to drain. Set skillet aside.
Pat the scallops and shrimp dry and season with salt. Heat two good swirls of oil in that skillet over medium high heat until hot. Add scallops and cook , turning once, until browned, takes about tow to three minutes on each side. Transfer to a bowl. Cook shrimp in skillet stirring occasionally until almost cooked through, about three minutes. Add the shrimp to scallops.
Add coconut milk. Curry paste, stock, brown sugar, fish sauce, and lime juice to skillet, bring to a simmer, stirring and simmer, stirring occasionally for five minutes.
Meanwhile, cook pasta in a pot of boiling salted water. Until done, drain.
Stir scallops and shrimp with any liquid in bowl. Reduce heat and simmer until scallops and shrimp are just cooked through about two minutes.
Transfer seafood to a clean bowl. Add the pasta and cilantro to sauce tossing to coat.
Divide pasta and sauce in bowls. Top with the seafood and sprinkle with green parts of the green onion and chile scallion mix.
Serves 3
Monday, February 11, 2008
Orecchiette with Shrimp, Cannelini, Greens, Tomatoes and Bread Crumbs
I handed Groom some cookbooks Saturday afternoon and asked him to pick something to do for dinner. I love it when he cooks. I can lounge on the sofa and enjoy a glass or so of wine, the fire and music as he takes over the culinary duties. I wanted comfort food, something earthy. He chose a wonderful Italian recipe from Joyce Goldstein with shrimp, cannelini beans, tomatoes and orecchiette.
If you haven’t heard of her, she is one hell of a cook and specializes in Mediterranean food. Her restaurant, Square One, in San Francisco was an amazing place. It closed in the mid nineties and she has continued feed her fans with great cookbooks. The Mediterranean Kitchen, Back to Square One, and Kitchen Conversations are must haves for the cookbook lover. And a grand meal it was!
Orecchiette with Shrimp, Cannelini, Greens, Tomatoes and Bread Crumbs
Adapted from Kitchen Conversations
Coarse salt and freshly ground black pepper
Extra virgin olive oil
White wine, enough to cover the shrimp in a wide sauté pan
2/3 pound large shrimp, peeled (we use tail-on shrimp)
1 pound Orecchiette (shells or penne will work fine)
3 tbsp finely minced garlic
4 cups fresh arugula, cut into strips
2 tsp fresh grated lemon zest, kept moist in a little lemon juice
2 cups diced canned plum tomatoes, drained
1 cup toasted bread crumbs, recipe below no substitutions these are great!
Toss cannelini beans with a tablespoon of olive oil. In a wide sauté pan, pour the white wine and bring it to simmer. Add shrimp and cook til just turn pink. Should take three to four minutes. Remove shrimp and set aside and reserve cooking liquid.
Bring large pot of water to boil. Add salt and drop in past and stir well. While the pasta is cooking, warm 3 good swirls extra olive oil in large pan over low heat. Add garlic and cook for several minutes. Add the greens and a few tablespoons of the shrimp cooking liquids. Raise the heat to medium high and stir until the greens are wilted. Add the shrimp, cannelini, lemon zest and tomatoes. Add half the bread crumbs and warm through. Season with coarse salt and black pepper. When your pasta is done, drain it and toss with shrimp and arugula mix. Top with the remaining bread crumbs and serve at once. Serves 4.
Toasted Bread Crumbs
2 cups fresh Italian or French bread, cut in cubes
1 tsp coarse salt
Coarsely ground black pepper to taste
½ cup extra virgin olive oil
Preheat oven to 350. Pulse bread cubes in food processor to make coarse crumbs. Spread on a baking sheet . Stir salt and pepper into the oil and drizzle on the bread crumbs. Bank stirring occasionally until golden and crispy but not hard, 15 to 20 minutes.
Tuesday, January 8, 2008
Grilled Shrimp with Spinach, Red Pepper and Saffron Couscous
I have a new friend in the kitchen. One I didn’t know I would love. It’s my new Le Creuset grill pan. My precious brother-in-law, Rusty, who knows me pretty well, gave it to me when he was here for Christmas. It was a thank you present for coming down and watching Groom help him move. This little gizmo comes in very handy when the big grill outside is out of gas or we’re out of charcoal. Grilled shrimp was on the menu for dinner with a wonderful saffron couscous with carrots, red bell pepper and spinach . However, the lightning, thunder and pouring, driving rain made me reconsider the fun of outdoor cooking. So I fired up the stove, heated up the my new best friend and had a grand time. Thanks, Russ!
1 pound tail on shrimp, peeled
Couple of swirls of extra virgin olive oil
Coarsely ground black pepper
Mix together in bowl and set aside.
2-½ cups chicken broth
1 tsp saffron threads
2 tbsp butter
Couple of swirls extra virgin olive oil
¾ cup diced red bell peppers
2 large carrots, diced
1 shallot, peeled and chopped
1 cup couscous
¼ tsp turmeric
3 fat garlic cloves, peeled and chopped
1-½ cup packed fresh spinach leaves
About a ¼ cup chopped Italian parsley and fresh cilantro
Salt and coarsely ground black pepper
Combine the broth and the saffron in a saucepan and simmer, covered for
about 30 minutes, or until it’s reduced to 2 cups.
Heat a Dutch oven over medium heat and swirl extra virgin olive oil and the butter in the pan and when hot add the red bell peppers, carrots and shallots.
Reduce heat to low, cover and cook until soft. Takes about 10 minutes. Add garlic and turmeric and cook for about 5 minutes. Add couscous, saffron chicken broth and bring to a boil, stir, cover and remove from heat and let sit while you grill the shrimp.
Heat the grill pan over medium high heat and throw the shrimp on the pan. Turn the shrimp until they turn a pretty pink. Remove to plate.
Add spinach to the couscous and stir until wilted. Plate with the couscous first, then top with shrimp and sprinkle a bit of the cilantro and chopped Italian parsley on top. Enjoy!
Serves 3 generously.
