Category Archives: Seafood

Shrimp Pasta with Kale and Garlic (gluten-free)

Posted on May 5, 2013 by | 2 Comments

Shrimp Pasta with Kale and Garlic (gluten-free) from She Cooks, He Cleans

Outside it was still raining.  Still. Raining.  When I see the sunshine again, I am going to kiss it – it has been away far too long!  In the meantime, dinner is limited to what I can find in the recesses of the freezer.  Shrimp looks good!  What else do we have – lots and lots of kale.  I haven’t paired shrimp with kale before, but it sounded like a winning combination.

I have written before about how much I love the gluten-free pasta from Jovial.  I love everything about this company, from their organic, traditional products to their views on sustainable, small farming as the future of agriculture.  The egg tagliatelle used in this dish is a relatively new product, made from only organic brown rice flour and organic eggs.  Period.  It has all the taste and texture that you expect from egg pasta, and you can really taste the goodness in this simple preparation of shrimp, kale, and garlic.  I have had limited success in finding Jovial products in the local stores, but now you can order them on-line, directly from the Jovial website store.

This recipe is really simple and quick to put together – perfect for a weeknight dinner or for a rainy day when you’re running low on motivation.

Ingredients (2 generous servings):

Remove the tough spines/stem from the kale. (Fold the leaf in half lengthwise, then use a knife to cut the thick part of the spine away from the leaves.)  Stack the leaves together, roll them slightly, and slice the leaves crosswise into strips.  Wash the kale thoroughly in cold water, then spin dry or dry well with towels.

Rinse the shrimp with cold water and dry with towels.

In a saute pan over medium-high heat, melt 1 tablespoon of butter with a glug of EVOO (~1 tablespoon).  Add the chopped garlic and cook for about 1 minute.  Add the shrimp to the pan in a single layer, and allow to cook for about 1 minute on each side (use tongs to turn the shrimp to ensure they are cooked evenly). When cooked, remove shrimp to a bowl with a slotted spoon and set aside.

Add the chopped kale to the saute pan with the garlic.  Shake in a generous amount of crushed red peppers and a sprinkling of kosher salt. Toss over medium-high heat until the kale is wilted and tender.  Add the vermouth, stir, and cook until the vermouth has mostly cooked off.  Add the shrimp back to the pan.  Stir in lemon juice, and another tablespoon of butter won’t hurt anything.  Adjust seasoning with salt and pepper, to taste.  Cover and keep warm.

Saute of Shrimp, Kale, and Garlic / She Cooks, He Cleans

Add the pasta to boiling water and cook according to package directions.  Drain, and add pasta to the shrimp and kale.  Toss until the pasta is well coated.  Serve hot and enjoy!

willieRain, rain go away! But until it does, I’m staying in and eating shrimp with kale and listening to country music! First up is the latest from Willie Nelson, Let’s Face The Music and Dance. Willie just turned 80 and shows no sign of slowing down at all. Still performs almost every night, and keeps releasing great records. This one features ballads such as “Twilight Time”, rockabilly with “Matchbox”, and great country weepers such as “Shame On You”. Keep ‘em coming Willie!

Steve Young might not have the star power of Willie, but it ain’t from lack of talent. His song “Seven Bridges Road” was a hit for The Eagles, and his version of “Lonesome, Onry and Mean” is on par with Waylon’s. Renegade Picker/No  youngPlace to Fall collects his two great early records, and is a fine introduction to this outlaw country legend.

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Pan-Seared, Blackened Flounder

Posted on March 20, 2013 by | 2 Comments

Blackened flounder

The secrets to a really tasty piece of blackened fish are 1) a really tasty Creole seasoning, and 2) not overcooking the fish.  I use a slightly modified version of  Emeril’s recipe for Creole Seasoning – because he should know, right?  The seasoning is easy to make fresh with your own spices, and it’s really good on chicken, steaks, pork, or fish.  I have used it with tuna and flounder – both were incredible!  I think most mild fish will work – red snapper, catfish, grouper, cod also come to mind.

In a restaurant setting, blackened fish is cooked in a red-hot skillet, with plenty of accompanying smoke.  Cooking in your home, you might want to avoid this.  Chef Paul Prudhomme recommends “bronzing”, rather than blackening the fish at home.  This still means using a very hot skillet, but not so hot that it produces smoke.  He recommends cooking at 350F.  Although I did not take the temperature of my pan, it’s helpful to realize this is the temperature generally used for deep frying – - still pretty darn hot!

Our blackened flounder, shown here, was served with oven-roasted potatoes and avocado.  The cool and creamy avocado, with a squeeze of lime, really helped cut the heat from the spicy fish.  This is a delicious and simple meal that we will do again!

Note: I’ve provided links to the products that I used from The Spice House.  I like The Spice House because their herbs and spices are really fresh and high quality, plus they have a decent selection of organic products.  I also like that you can buy refills that come in bags, and that saves money.  I do not have any business relationship with The Spice House.

Creole Seasoning (Makes about 2/3 cup – Store in glass jar with lid):

Combine all ingredients for the seasoning, thoroughly.  (You will not need all of it for this recipe; store extra in a sealed jar.)

Rinse the fish fillets and pat dry with towels.  If necessary, cut the fish in portions that will fit in your skillet.  Coat the fish on both sides with seasoning mix, pressing it onto the fish to get a good layer of seasoning.

Heat a large skillet over high heat and add a thin layer of oil to the pan (suitable for high-heat cooking).  When very hot, and without crowding the pan, place seasoned fish in the skillet and cook without moving the fish for 3-4 minutes, until nicely “bronzed”.  Flip the fish over and cook for another 3-4 minutes, until the fish is done (opaque in center).  Repeat for the rest of the fillets – adding oil as necessary and keeping the skillet very hot.

Serve it hot, with a squeeze of lime juice!  Enjoy!

moonYou’ll need something to calm you down after the Blackened Flounder…so let’s try some ballads from two of the giants of jazz! First up, the incomparable Bill Evans with Moon Beams. Evans was one of the greats, performing with everyone from Miles on Kind of Blue to Tony Bennett. His piano is moody, introspective and always interesting here, on such numbers as “If You Could See Me Now” and “I Fall in Love Too Easily”. A classic record.

Nobody is more classic than John Coltrane, and on Ballads he slows the tempo balladsdown, without losing any depth of passion. His interplay with McCoy Tyner’s piano on cuts such as “All or Nothing At All” or my favorite, “Nancy (With The Laughing Face”) is almost telepathic. Sublime stuff!

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Seared Sea Scallops over Zucchini Ribbons with Goat Cheese

Posted on March 17, 2013 by | 14 Comments

Scallops with Zucchini Ribbons

This is the first weekend we’ve had in Atlanta that really felt like spring, with temperatures warm enough to sit outside comfortably in the sunshine without shivering.  There are trees and flowers bursting out with blooms and things are getting greener by the day.  Nice time of year to be in the Southeast!

These plump sea scallops with thinly sliced ribbons of zucchini are so fresh and light   – just like spring.  They also only take minutes to cook!  When buying scallops, make sure that you are getting “dry” scallops, and not scallops that have been treated with phosphates.  Phosphates are used as a preservative, and cause the scallops to adsorb water – water that makes them weigh more (and cost you more per pound), and water that will leach out like crazy when you try to cook them.  They will not sear, and you won’t get that tasty caramelized crust.    Look for scallops with a pinkish color to them – the blindingly white scallops have been chemically treated.

I used a regular peeler to slice the zucchini into ribbons, but you could also use a mandolin slicer (or patience and a sharp knife).  Just make long slices all around the zucchini until you get to the seedy part in the middle, which can be discarded.  There you have it – zucchini ribbons!

To julienne the basil, roll up several leaves tightly together, like a cigar.  Starting at one end of the “cigar”, cut into thin slices.

I neglected to measure the ingredients when I made this, so the amounts are approximate.

Ingredients (serves 2):

  • 8-10 sea scallops
  • Oil suitable for high heat cooking (I used coconut oil)
  • 2 good-sized zucchini, sliced thinly into ribbons
  • 1 small shallot, finely chopped
  • ~2 tablespoons butter (preferably from pastured cows)
  • splash of extra-virgin olive oil
  • ~1/4 cup light stock (I used chicken stock)
  • Juice from 1/2 lemon
  • 4 ounce log of soft, fresh goat cheese
  • handful of basil leaves, julienned
  • Coarse salt (sea salt or kosher salt) and freshly ground black pepper, to taste

Pat the sea scallops dry with paper towels.  If present, remove the adductor muscles (looks like a little “foot”) from the side of the scallops and discard.  Those tend to be unpleasantly chewy, and they pull right off with a little tug.  Lightly season with salt and pepper, and set the scallops aside.

In a saute pan, heat 2 tablespoons of butter with a splash of olive oil over medium heat.  Cook the shallots for about a minute – but not long enough to brown.  Add the stock to the pan and bring to a simmer.  Toss in the zucchini ribbons and cook for a few minutes, continuing to toss the zucchini,  until it is just tender and the liquid in the pan has reduced a little.  Stir in about 2 ounces of the goat cheese with the lemon juice, until the goat cheese has melted and the liquid in the pan is sauce-like.  Stir in some of the basil, saving some for the final garnish.  Season to taste with salt and pepper.  Remove from heat, but keep warm.

Heat a heavy skillet over medium-high heat until VERY hot (cast iron is good, but any heavy-bottomed skillet will work).  Add a very thin layer of coconut oil (or other high-heat oil) to the pan, swirl to coat, and immediately add scallops, flat side down.  Do not crowd the pan – you may need to cook the scallops in two batches, depending on how big your skillet is.  DO NOT move the scallops – sear them for 2 minutes, then turn and sear for about a minute (maybe 1 1/2 minutes) on the other side.  It is important not to overcook the scallops or they will be rubbery and tough.  They should be nicely seared on the outside, but should still be a little translucent-looking in the middle as you look at them from the side.  They will feel a little springy to the touch – not stiff.  When they are done, remove them from the pan and keep warm while you finish cooking them all.

To serve, place a mound of zucchini noodles on a plate, and place the scallops around it.  Add a dollup of the remaining goat cheese to the top, and garnish with the rest of the julienned basil.  Enjoy!

Scallops with zucchini ribbons and goat cheese

allenTwo from Texas today! First up, the new album from songwriter and artist Terry Allen, Bottom of the World. Allen is one of those Lubbock lads- along with Joe Ely, Butch Hancock and Jimmy Dale Gilmore- who radically reshaped country music in the late ’70s. Allen doesn’t release music very often, but when he does its always an illuminating listen. Sample title…”Do They Dream Of Hell in Heaven?”. Thought-provoking country!

Billy Joe Shaver is another “outlaw” country performer, and his hits are legendary. The Complete Columbia Recordings gathers his mid-’80s Columbia output and puts them back in print, and high time they did! Shaver has a unique shaverway of looking at the world, and once you get a taste, you’ll be back. Just like the scallops!

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Spring Rolls with “No-Peanut” Sauce

Posted on February 28, 2013 by | 5 Comments

Spring Rolls with Almond Butter Sauce 1 (1)

Are there foods that you suddenly have an powerful desire for?  I’m sure this happens to us all, whether it is for chocolate fudge or Chex Mix (ahem).  I wonder what drives those cravings.  Is it simply the power of suggestion, or is there some physical or psychological need that is begging to be filled?

I started craving fresh spring rolls – with enough intensity to send me to the crowded Dekalb International Farmers Market for rice paper wrappers and Thai basil.  It started with a suggestion – photos found on Pinterest.  I have avoided browsing that time-pit up to now, but two friends kept posting recipes there and made me look.  (Thanks LGO and TFM!) Once I got there, it was non-stop pinning of things I wanted to make – including these spring rolls from Chaos in the Kitchen.  There were other inviting recipes, but the idea of spring rolls would not let me go.  After being on vacation and eating indulgently, perhaps my body was telling me some crispy, raw vegetables would be a nice change.  Or maybe my soul needed the promise of freshness and spring after returning to dreary, damp, cold weather.

Whatever the reason, these colorful spring rolls brightened my day and made my taste buds simply ecstatic.  I was intimidated with the prospect of working with the fragile rice paper, but this photo tutorial from White on Rice Couple made it really easy.  You don’t really need a recipe – just gather ingredients that you like and roll them up!  If you’re looking for inspiration, here’s a start! I’m looking forward to also trying cucumber, jicama, avocado, and cabbage in the rolls.

Ingredients (for 8 rolls):

  • 8 rice paper wrappers (spring roll skins)
  • Lettuce leaves (Boston or butter lettuce, hard spines removed)
  • Several sprigs of Thai basil (about 24 leaves).  Other varieties of basil will also work.
  • Small bunch of cilantro, large stems removed
  • 1 red bell pepper, cut into thin strips
  • 2 carrots, julienned (I use this wonderful kitchen tool)
  • Small, cooked pink shrimp (4 or 5 per roll)

“No Peanut” Sauce ingredients:

Okay, before you get started make sure you look at these wonderfully photographed instructions.  Right here!

Prepare sauce by combining all sauce ingredients in a small bowl; stir well to combine.  Adjust to taste (more hot sauce, etc.).  Adjust consistency of the sauce by adding water, a tablespoon at a time.  Set aside.  Sauce can be stored in the refrigerator, but you may want to warm it up to room temperature for serving. (A few seconds in the microwave will help.)

Have all the spring roll filling ingredients washed and prepped before starting.

Add hot water (bath-like temperature) to a large bowl.  Take one rice paper wrapper and dip it completely in the hot water for 10 seconds (or less).  The paper should be wet, but still stiff.  Place the paper flat on a non-porous surface.

Starting layering the other ingredients on the lower third of the rice paper.  I started with the shrimp because they look nice through the paper, once rolled.  Add lettuce leaves, 2 or 3 basil leaves, carrots, bell pepper, a couple sprigs of cilantro, etc.  Try not to overfill the wrapper because it will be difficult to roll.  (After a little practice, you’ll be able to figure out the right amount of filling.  You can eat your “mistakes” right away.)

Carefully pull up the rice paper from the bottom (nearest you) and pull it over the filling.  Use your fingers to tuck the filling in toward you, to make the roll tighter.  Start rolling away from you.  After one rotation, fold in the rice paper on the left and right sides to enclose the filling.  Continue to roll until the rice paper meets at the top – it will seal itself.  Set the roll aside, and cover lightly with cellophane and a damp towel.

Continue making the rest of the rolls and set them aside with the others.  The wrappers will stick to each other and tear if they touch each other at first, so space them out or place cellophane between them.

They are best served immediately or within a couple of hours, while fresh.  The rice paper will start getting stiff and dry pretty quickly, especially in the refrigerator.  If you want to have them for a later time (within 24 hours or so), wrap each roll individually in cellophane and place in a resealable plastic bag with a dampened paper towel.  I kept a few rolls overnight this way, and while not as delicate as fresh, the rice paper was still relatively soft.

Enjoy!Spring Rolls with Almond Butter Sauce 2 (1)

sonvoltJay Farrar has been one of the leading figures in the roots music scene since he days heading up Uncle Tupelo and Son Volt. To my ears, he’s rarely sounded as good and as open as on the new Son Volt release Honky Tonk. Created as an homage to the great Bakersfield country sound of the ’60s, this record is a winner, full of fiddles and pedal steel guitar. Glorious!

fastmoveFarrar and Death Cab for Cutie’s Ben Gibbard teamed up to do the soundtrack to a documentary to one of my favorite books, Jack Kerouac’s Big Sur entitled One Fast Move Or I’m Gone: Music From Kerouac’s Big Sur. Low-key and intriguing, it captures the book and it’s time well. Recommended.

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Seared Tuna Steaks with Spicy No-Carb “Miracle” Noodles

Posted on January 19, 2013 by | 9 Comments

Miracle noodles and Seared Tuna

Last week a wise reader alerted me to a zero carb, low-calorie noodle called “Shirataki de Konjac” – well, that’s what they are called in France.  (Thanks, Donna!)  I did a little research and found that shirataki are are thin, translucent, gelatinous noodles made from the konjac yam (also known as elephant yam or devil’s tongue yam).  This noodle is made mainly of soluble vegetable fiber, which has the health benefit of slowing digestion, and therefore slowing the adsorption of glucose and allowing more nutrients to be adsorbed.

I’ve never seen them in the grocery stores I frequent, although there are plentiful Asian markets that likely carry these noodles.  However I did find them on Amazon- accompanied with mostly positive reviews, but plenty of reviews attesting to a funky odor and rubbery texture.

Not to be easily dissuaded in my quest for a decent, low-carb noodle, I ordered a six-pack of “Miracle Noodle Shirataki Angel Hair Pasta”.  These noodles come in a plastic (BPA-free) pouch, suspended in liquid.  They store at room temperature and unopened, have a 6-month shelf life.  I was repeatedly warned that they “smell”, so when I opened the package I expected a blast of noxiousness.  Truth is, they do have a fishy odor, but it is no worse than a  whiff of fish sauce.  Per the package directions, I thoroughly rinsed the noodles with cold water, then put them in a pan of boiling water for 1 minute.  There was no longer any smell, and when I tasted a noodle, it really had no taste.

Next step, I drained the noodles and dried them off with paper towels.  They are rather bouncy in consistency at this point, quivering like a bowl of jelly when you touch them.  Reviewers on Amazon suggested cutting the noodles up a bit with kitchen shears, so they would be easier to stir fry, so I clipped them up a little.

Miracle noodles in wokTime to cook!  I stir-fried some broccoli for a minute, then added the noodles and spicy sauce to the wok and tossed it for 2-3 minutes until the noodles were well-coated in the sauce.  The noodles really soaked up the sauce and transformed from colorless and translucent to something resembling traditional noodles.

While the texture of the finished product is still a little “bouncy”, I would NOT describe it as rubbery or unpleasant.  I thought they were tender, but still had a little bite to them that was not much different than al dente pasta.  We each ate approximately one 7-ounce bag of Miracle Noodles – there were no leftovers!  Some people report digestive discomfort, possibly due to the fiber, but neither of us has had any complaints.

I’m looking forward to eating more of these noodles to satisfy my pasta cravings.  They are not recommended for tomato-based sauces – as they adsorb the water and not the flavor.  However I think they will be great with any oil-based sauce (pesto!) and for Asian dishes.  I’ll keep you informed!

For more health benefits, check out Miracle Noodle’s website.  They also have recipes and other varieties of pasta.  Here’s my recipe for a quick and healthy, low-carb dinner with seared tuna.  Enjoy!

Ingredients (Serves 2):

  • 2 7-ounce packages of Miracle Noodle Pasta (Angel Hair)
  • 2 6-8-ounce tuna steaks (about 1 inch thick)
  • 1/4 cup gluten-free tamari or coconut aminos
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey (optional)
  • 2 cups broccoli florets, in bite-sized pieces
  • Oil suitable for high heat cooking (i.e. coconut, grapeseed)
  • 1 batch of Spicy Almond Butter Sauce (can be made up to a week ahead and kept refrigerated)
  • 2 tablespoons sesame seeds, toasted, for garnish

Prepare the Spicy Almond Butter Sauce (almond butter with tamari, Sriracha, sesame oil, honey, ginger, fish sauce, and lime juice) following the instructions in the link .  Set aside.

Whisk together the tamari, sesame oil, rice wine vinegar, and honey.  (The honey is optional, but I like a little sugar in the marinade to help make a nice sear on the fish.)  Marinate the tuna steaks in the tamari mixture for 30 minutes to 1 hour before cooking.

Blanch the broccoli in boiling water for about 1 minute.  Remove and drain.  Set aside.  (Note:  I used the same water to first blanch the broccoli – removing the broccoli with a slotted spoon to a colander – then for cooking the noodles.  It saves a little time.)

Open the Miracle Noodles and drain into a colander.  Rinse thoroughly with cold water for a couple of minutes.  Bring a pan of water to a boil, then add the noodles to the boiling water for 1 minute.  Drain into a colander.  When the noodles are cool enough to handle, dry them on paper towels, squeezing to remove as much moisture as possible.  Cut the noodles up some with kitchen shears.

Heat a wok over medium-high heat with about 1 tablespoon of oil.  Add the broccoli and stir-fry until crisp tender (not limp), about 1 minute.  Add the noodles and about 1/2 cup of sauce, and toss for 2 or 3 minutes until the noodles and broccoli are well-coated in sauce.  (I also added a little bit of the tuna marinade to the wok to help incorporate the sauce.)  Set aside.

In a heavy-bottomed skillet, heat about 1 tablespoon of oil over medium-high heat.  Allow to become very hot, but not to the smoking point.  Place the tuna steaks in the skillet and cook for no more than 2 minutes on each side. (Watch for splattering when you first add the steaks.) Just before the steaks are done, add the remaining marinade to the pan and turn them quickly in the marinade to coat.  Remove the steaks from the pan immediately to prevent overcooking (steaks should be seared on the outside, but nice and red in the center).

Serve the tuna with the spicy noodles, sprinkled with toasted sesame seeds.

Jim Dickinson was one of American music’s greatest, if criminally unsung deadheroes. A brilliant musician (that’s him on the piano on the Stones “Wild Horses”), legendary producer of such seminal records as Big Star’s Third, the Replacements Pleased to Meet Me and father to Cody and Luther Dickinson. He released several great albums on his own such as I’m Just Dead I’m Not Gone, released after his death in 2009. Recorded with his sons band- the North Mississippi All Stars, it’s a rowdy romp thru the sounds of the south.

Killers From Space from 2007 finds Dickinson with another wide-ranging jldalbum, from the classic “Nature Boy” to Doug Sahm’s “Texas Me”. You owe it to yourself to discover this legend of the southern sound!

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Posted in Entrees, Product Review, Seafood, Side dishes

Honey Walnut Shrimp

Posted on January 1, 2013 by | 15 Comments

Honey walnut shrimp sq

My memory is not always the best.  I often hear people reminiscing with such detail about their past  – details that I can never muster from my foggy brain.  What they wore on their first day of school, their thoughts on the first time they saw the ocean, where they were when they first heard Stairway to Heaven.  I can’t remember that stuff!  What I can remember is every  time that I have had Honey Walnut Shrimp.  The first time was in San Francisco in the 80′s with my friend Cynthia, before we set off on our grand camping trip through Napa Valley and Yosemite.  The last time was also in California, with James on our 2nd honeymoon trip through the Russian River Valley.  Those delicate, crispy-fried shrimp, tossed in a creamy sauce, lightly sweet with honey, and topped with crunchy candied walnuts… I had never had such a sublime dish in a Chinese restaurant back home.  Nor could I find it anywhere nearby…until now!  Once I got over that fear of frying, this wonderful treat is now available in my own kitchen.

I adapted this recipe from Chinese Honey Walnut Shrimp found at Use Real Butter, but it is originally from Easy Chinese Recipes by Bee Yinn Low.  The main change I made was to use far less sugary walnuts.  Instead of glazing the walnuts in syrup, I toasted them, then tossed them in a butter and coconut palm sugar mixture, with a little rosemary and sea salt thrown in to make them more savory (nut recipe adapted from marthastewart.com).  I also replaced the cornstarch coating on the shrimp with tapioca starch.

We enjoyed these shrimp with a side of roasted broccoli.  It made a fantastic celebratory New Year’s Eve / Wedding Anniversary dinner.  (Note:  Goes well with champagne!)

Ingredients (generously serves 2)

  • 1 pound medium raw shrimp, cleaned
  • 1 egg white
  • 1/4 teaspoon salt
  • tapioca starch for coating shrimp (about 1 cup)
  • oil suitable for high-heat frying @ 350F

Dressing

  • 3 heaping tablespoons mayonnaise (make your own - good way to use the extra egg yolk)
  • 2 teaspoons heavy cream or coconut milk
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice

Candied Rosemary Walnuts (makes 3 cups, store leftovers in sealed jar)

  • 3 cups whole walnuts
  • 4 tablespoons butter
  • 1/3 cup coconut palm sugar
  • 1 tablespoon honey
  • ~2 teaspoons fresh rosemary, chopped
  • sea salt, to taste

To prepare the walnuts:  Preheat oven to 350F.  Spread the walnuts on a baking sheet in a single layer and roast in the oven for 10-15 minutes.  Remove from oven and set aside.  In a large skillet, melt the butter.  Stir in the coconut palm sugar, honey, and rosemary until well blended and the butter is foamy.  Add the walnuts and cook over medium-high heat, tossing continuously, until the walnuts are well-glazed with the sugar mixture (3-4 minutes), being careful not to burn the walnuts.  Spread the walnuts back out on a parchment paper-lined baking sheet to cool.  Sprinkle with sea salt while hot.  Toss them around occasionally to keep them from sticking together.  The sugar-glaze will harden and will not be sticky when they are cool.

Thirty minutes before cooking the shrimp, mix the egg white with the salt in a medium-sized bowl.  Rinse the shrimp and dry with paper toweling.  Add the shrimp to the egg whites and allow to marinate, stirring occasionally.

Prepare the sauce by mixing the dressing ingredients together in a small bowl.  Set aside.  Put about a cup of the tapioca starch in another small bowl for dredging the shrimp.

Frying in grapeseed oil (hence the green color)

Frying in grapeseed oil (hence the green color)

Prepare a cooling rack over paper towels for draining the shrimp.  Heat 2 to 3 inches of oil in a heavy pan to 350F.  Working in small batches (6-8 shrimp, depending on the size of your pan), dredge the shrimp individually in the tapioca starch, shaking off the excess, and drop carefully into the hot oil.  Fry until the shrimp are crisp and starting to brown (about 4 minutes).

Honey walnut shrimp draining

Crispy critters

Maintain the oil temperature at 350-375F.  Scoop the shrimp out with a strainer and place on the cooling rack.  Repeat for each batch until done.

Place the crispy shrimp in a large bowl.  Toss with the dressing until glossy and well-coated.  (You may not need all the dressing.)  Serve with the candied walnuts over the shrimp.  Enjoy!

Honey walnut shrimp wide2

cdTruly a meal fit for an anniversary…and the first post of the new year! Going to start off our “menu music” with a couple from one of my favorite musicians, Collin Walcott. A founding member of Oregon, he sadly died far too soon in a car crash while on tour, but not before released a body of work that married his sitar and tablas with improvisational attitudes of the West. First was his first solo record, Cloud Dance. Walcott is joined here by guitarist John Abercrombie, Dave Holland on bass, and legendary drummer Jack DeJohnette. Together they create an entire library of new music, expanding the reach of both ancient Eastern sounds as well as the jazz of the west. Incredible!

Equally incredible was Codona, one of the first world music/jazz supergroups, codonawhich found Walcott playing with trumpeter Don Cherry and the great Nana Vasconcelos. Simply indescribable, the box set Codona Trilogy  collects all of their recorded work, and you really haven’t heard anything like it. Trust me, any group that somehow manages to make a piece from two Ornette Coleman tunes coupled with Stevie Wonder’s “Sir Duke” is beyond compare. Enjoy!

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Shrimp Fritters aka Shrimp Puppies (gluten-free)

Posted on November 4, 2012 by | 6 Comments

When shrimp meet hush puppies….

As I’ve mentioned before, I rarely fry anything.  Me and a hot vat of oil just don’t get along.  Every once in awhile, however, I get this craving for crispy battered objects and out comes the cast iron pan and the clip-on thermometer.  Who doesn’t love fried shrimp…and who doesn’t love hush puppies?  These Shrimp Fritters are a bit of both.

For people unacquainted with hush puppies – bless your unclogged hearts.  Where I grew up, these tasty bits of fried cornbread are served by the basketful in barbeque and seafood joints.  Some people make them sweet, some people make them savory – I like a little of both.

Friday nights have become our night for dining indulgence, and we try to have fun-food.  Chicken wings, hot dogs with gluten-free buns, gluten-free pizza…yeah, not exactly 5 Star cuisine, but it feels like a reward for slogging through another work week.  We enjoyed these fritters with two dipping sauces – one spicy mayonnaise-based sauce with Srichacha, and the other sweet honey butter.  It was all good!

Ingredients:

  • 3/4 cup corn meal (organic if you can find it)
  • 1/4 cup rice flour
  • 2 teaspoons Old Bay Seasoning
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 sweet onion, finely chopped (about 1/4 cup)
  • 2 tablespoons melted butter or olive oil
  • 1 egg
  • 1 tablespoon honey (more if you like ‘em sweet)
  • 1/2 cup milk (buttermilk would be best)
  • 2 cups shrimp, coarsely chopped *
  • sea salt/kosher salt and pepper, to taste
  • Oil suitable for high heat cooking (I used grapeseed oil)

*Note:  I used tiny pre-cooked tiny “salad” shrimp that I had in my freezer, but this should work with pre-cooked or raw regular shrimp, if chopped up.

In a mixing bowl, combine the dry ingredients.  In a separate bowl (or large measuring cup), combine the milk, butter, egg, and honey.  Pour the liquid ingredients into the dry and stir until just combined.  Stir in the chopped onion, shrimp, and a pinch of salt and pepper.

In a deep fry cooker or heavy, deep pan, heat about 1-inch (at least) of oil to 350F.  You want enough oil in the pan to “float” the fritters.  When the oil reaches temperature, drop the shrimp batter into the oil by the spoonful.  I cooked about 4 at a time – you don’t want to crowd them in or the temperature will drop and they will be greasy.  Cook for about 2 minutes on each side, until golden brown and cooked throughout.  Scoop out and drain on paper towels.

As you cook, try to maintain the temperature between 350F and 375F, and add oil if necessary between batches.  You also will want to use a mesh strainer to scoop out any stray bits or foam so they will not burn and mess up your oil.

Serve hot, with or without sauce(s) of your choice.

Recently scored two LPs at Tall Stax- the great Al Green! First up, I’m Still In Love With You featuring hits such as the title cut and the grand “Love And Happiness”…so soulful, so romantic!

Al Green Explores Your Mind is a masterpiece of Memphis soul, with “Sha-La-La (Make Me Happy)” and “Take Me To The River”, since redone by Levon Helm and more famously, the Talking Heads. These early albums of Al Green are classics…much like the Shrimp Fritters!

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Seared Sea Scallops with Fig-Balsamic Glaze

Posted on October 11, 2012 by | 9 Comments

Scallops with Fig-Balsamic Glaze, served with oven-roasted asparagus and shaved Manchego cheese (Apologies for the bad iphone photo, I was hungry.)

Scallops are simply wonderful for a quick meal – they only take a few minutes to cook and there are many simple ways to serve them.  I love them seared and served on a bed of creamy risotto and roasted asparagus, with a trickle of balsamic glaze over the top.  This is the essence of that dish, without the added carbs from the rice.  The sweetness of the glaze complements the scallops as well as the asparagus, and the salty bite from the cheese keeps in in balance.  We scarfed it down in no time – so I’m having to make do with this quickly snapped iphone photo!

Be sure to buy the plump sea scallops for this recipe.  Also, look for “dry packed” or “chemical free” scallops because scallops are often soaked in a phosphate solution that whitens them and makes them absorb more liquid, increasing their weight by as much as 30 percent. This phosphate solution is a common ingredient in soaps and detergents, so any scallops soaked in that solution may have a soap-like flavor.  We don’t want that, so go for the best quality scallops.

To get a nice sear on the scallops, make sure they are dry before plopping them in the hot skillet.  I blot them dry with paper toweling and let them rest on a paper towel just prior to cooking them.

Ingredients (amounts are approximate):

  • 10 sea scallops (or 4-5 per adult)
  • Kosher or sea salt, freshly ground black pepper
  • 1-2 tablespoons oil, suitable for high heat cooking (I like coconut oil for this recipe)
  • 1-2 tablespoons minced shallot
  • ~1/4 cup balsamic vinegar
  • 2 tablespoons fig jam or preserves
  • ~1/4 cup light broth or water (seafood stock would be ideal, but water is okay)
  • 1-2 tablespoons butter

Dry scallops with paper towels and season with salt and pepper.  Place a thin layer of oil in a heavy skillet and heat over medium high heat until shimmering-hot.  Place the scallops in the oil and sear for about 2 minutes on each side until nicely browned.  Do not crowd the pan or the scallops will steam instead of searing (cook in 2 batches if necessary).

Move the cooked scallops to a plate and set aside.  Reduce the heat under the pan, and add a little more oil to the pan if needed.  Add the minced shallot and cook, stirring, for about one minute.  Pour in the balsamic vinegar and broth.  Using a wooden spoon, stir and scrape at the bottom of the pan to loosen the fond (browned bits).  Stir in the fig jam.  Allow the sauce to reduce for a few minutes, until it is a rich glaze in the pan – but be careful not to let it dry out or burn.  Remove from heat and whisk in the butter.

Add the scallops back to the pan briefly to reheat, turning them to coat in the glaze.  Serve hot with roasted asparagus and a few shavings of Manchego cheese (or Parmesan).

[To oven-roast the asparagus, preheat oven to 400F.  Trim the ends from the asparagus and place in a shallow roasting pan.  Toss with a little olive oil (or oil of choice) to coat, and sprinkle with salt and pepper.  Roast for 12-15 minutes, shaking pan occasionally for more even browning.]

Got your skinny tie and Members Only jacket, because we’re going back to 1979! Actually, these are both new releases from two of the leading lights of power pop, that infectious blend of the Beatles and perhaps The Who. First up is the reissue of two albums by 20/20: 20/20/Look Out!. Lo-fi and loving it, 20/20 made two great records full of great harmonies, crunchy guitars and songs about girls. What’s not to love?

Shoes were primo power pop indeed, and 18 years after their last release, they have come out with Ignition. Led by Gary Klebe and Jeff and John Murphy, their sound hasn’t changed a lot over the years, still creating great songs with hooks galore. Everyone needs Shoes!

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Classic Paella

Posted on July 1, 2012 by | 3 Comments

Anytime we go on vacation…actually, anytime we leave the house… Mr. “He Cleans” is on a quest for vinyl.  As in LPs, records, albums, and what have you.  This is the source of much of the incredible music I get to listen to, so no complaints here.  However, I hope there is either a comfy sofa in the record store or another business nearby of interest to me so that I can entertain myself while he digs through the stacks.  Ten minutes of browsing through cds and records is past my limit – he can go for hours.

When we were last in Santa Fe, near the corner of N. Guadalupe and W. San Francisco streets, he found a great shop with records, The Good Stuff.  Happily for me, on the other side of the corner there is an incredible store, The Spanish Table, filled with anything you might want for preparing and serving Spanish Foods.  From the beautiful ceramics and clay cookware, cook books, and paella pans, to cheeses, chocolates, imported spices, chorizo, and shelves of gourmet-quality ingredients….let’s just say I was thoroughly entertained.

From that visit I bought my first paella pan (I now have 2), and the fun of preparing a great, one-dish meal!  Why had I never made paella before?  It is so easy, and it is a great way to get rid of leftovers – as we discovered on our last day of vacation.  We had leftover pork chops, so I cut them into pieces and threw them in the pan with the rice, chorizo, the rest of the chicken stock, leftover roasted cauliflower, and at the end of cooking, stirred in some baby spinach.  Voila!  Refrigerator cleaned out, and it was fantastic!

Here’s a basic recipe for paella, but it is more fun to improvise with what you have on hand.   This recipe is adapted from The Spanish Table, Traditional Recipes and Wine Pairings From Spain and Portugal (authored by the owner of The Spanish Table store).  Ingredients are listed PER SERVING, so multiply by how many servings you wish to make.

Ingredients (Per Serving):

  • 5 threads saffron
  • 1/4 cup warm, dry white wine (or water, or broth)
  • 2 tablespoons extra-virgin olive oil (or enough to completely cover the bottom of the pan when it is cool)
  • 1 chicken thigh
  • Kosher salt and freshly ground pepper
  • 1-2 cloves garlic, minced
  • 1/2 cup onion, chopped
  • 1 soft Spanish-style cooking chorizo
  • 1/2 cup uncooked Bomba rice (or preferably other Valencian rice.  If unavailable, Arborio rice from Italy can be substituted.)
  • 1/2 teaspoon Spanish smoked paprika or sweet paprika
  • 1/4 cup diced or grated tomato
  • 1 cup water or clam juice
  • 1 cup chicken stock
  • 2-3 shrimp
  • 2-4 small clams or mussels
  • 1/2 red bell pepper, cut into strips
  • 1/4 cup frozen green peas, thawed
  • parsley and lemon wedges, for garnish (optional)

Dissolve saffron in wine, and set aside.

At a medium to medium-high temperature, heat the olive oil in a paella pan large enough to hold the desired servings.  Lightly season the chicken thighs on both sides with salt and pepper.  Cook the chicken thighs, turning, until browned on both sides and chicken juice runs clear.  Remove chicken from pan and set aside.

Add onions and garlic, and saute until translucent.  Add chorizo and cook until heated throughout.  Add rice and paprika, stirring until well-coated with oil, for about one minute.  Add the tomato, wine with saffron, chicken stock, and other liquids.  Bring to a boil, stirring, then adjust the heat to maintain a simmer.  Add the chicken back to the pan, and the seafood.  (If using clams or mussels, push the hinge-side down into the rice.)  Add the remaining vegetables.

Cook for 25-30 minutes, or until the rice is done. Unlike risotto, do not stir the paella.  Rotate the pan as necessary to spread out the heat.  Don’t worry about rice sticking to the bottom of the pan, because if the rice forms a caramelized layer on the pan that is a good thing called the socarrat!  (Just be careful that the rice does not dry out and burn.)

When the rice is done, remove the paella from the heat and let it rest for 15 minutes, lightly covered with foil or paper.  Or, as the the Spanish to English translation on the paella pan flyer says, “The rice, already dried, has to be for some minutes in repose before being served.”  This is the time for the cook to have an apertif, according to the cookbook.  Who am I to argue?

In repose…

Hey now! It ain’t easy coming up with new music! Like today’s artist, Dave Alvin. Formerly of The Blasters, Dave has been crafting some of the finest roots rock for years, such as Museum of Heart, his 1993 release. Great songs such as “Thirty Dollar Room” and “Don’t Talk About Her” make his an early favourite.

As is Blackjack David. The title cut, a traditional murder ballad is tailor made for Alvin. And if you can listen to “California Snow” without a lump in your throat, well, you’re a better man than I.

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Posted in Entrees, Pork, Poultry, Seafood

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Oven Roasted Salmon with Parmesan-Mayo Crust

Posted on May 19, 2012 by | 35 Comments

Recently at the Saturday morning farmers’ market in Decatur, we picked up some fresh eggs from a local farm.  You might ask, “now what does that have to do with salmon?”  Thanks for asking, because I’m having a heck of a time getting this post started!  Well, I’m not a big egg-eater so I needed to come up with some other uses for the eggs.  Also, I have a bottle of great-tasting olive oil from Kasandrino’s …eggs plus olive oil equals mayonnaise!  (I’m getting to the salmon…)  Next thing you know, I have a big jar of homemade, lemony mayonnaise with no real plans for using it.  (As you can see, I was not thinking too far ahead last week.)  Thankfully I ran across a sale on salmon and put the mayo to great use!

Coating the salmon with a mixture of mayonnaise and Parmesan cheese and oven-roasting it resulted in an unbelievably moist, buttery fish with all kinds of good flavors.  I will be making this again…and soon!

This basic mayonnaise recipe does not make a very thick mayonnaise, since I use the whole egg instead of just the yolks.  You can also adjust the taste of the mayonnaise to your preference, by trying different oils and different acids (vinegars, lemon or lime juice, etc.), or adding herbs.  Go crazy with it!

Ingredients for Salmon

  • 16-20 ounces salmon fillet(s), skin on
  • Kosher salt/ freshly ground black pepper
  • 3 tablespoons mayonnaise, preferably homemade
  • 2 tablespoons Parmesan cheese, freshly grated
  • additional Parmesan cheese, freshly grated
  • a few dashes of sweet paprika

Ingredients for Basic Olive Oil Mayonnaise

  • 2 whole eggs, at room temperature(*See Note below)
  • 1 to 1 1/4 cup oil (I used 1/2 cup olive oil and 1/2 cup almond oil)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • freshly ground black pepper, or pepper blend, to taste (I like Florida Seasoned Pepper…citrusy!)

*Note:  For thicker mayonnaise, use 1 whole egg plus 1 egg yolk

Mayonnaise Instructions:

Place the eggs in a blender or small food processor.  Blend the eggs alone for around a minute, so they will be ready to adsorb the oil.  Add lemon juice, dry mustard and salt, and mix in with the eggs.  With the blender running, SLOWLY start adding the oil, a few drops at a time, until the liquid begins to thicken up some; then you can start adding the oil in a thin, steady stream.  Continue blending until all the oil is incorporated.  Season the mayonnaise with salt and pepper, to taste.

**Raw Egg Warning… to reduce the risk of salmonella or other food-borne illness, use only fresh, clean eggs with intact shells, from a trusted source.  Avoid contact of egg white/egg yolk with outer shell.

Salmon Instructions:

Preheat oven to 425F.  Line a shallow roasting pan with foil.  Rinse the salmon with cold water and dry thoroughly with paper towels, and place in roasting pan.  Season lightly with salt and pepper.

Mix the mayonnaise and Parmesan cheese in a small bowl.  Spread completely over the salmon.  Sprinkle with additional Parmesan cheese on top, and add a few dashes of sweet paprika.

Roast for 12-14 minutes (depending on thickness of salmon).  Remove from oven; carefully slide a wide spatula between the skin and meat to separate from the skin, and serve!

When you experience as much music as I do, you cultivate a healthy list of artists you need to listen to, but haven’t yet. One of mine was Roberta Flack. Sure, I had heard her for years on the radio, but never actually listened to an album. Boy, that was a mistake! We put on First Take one evening, and we both were completely blown away by it’s brilliance. This was her debut from 1969, and her phrasing, song selection and piano work certainly don’t sound like a beginner! Contains the classic “First Time Ever I Saw Your Face”, her version of Leonard Cohen’s “Hey, That’s No Way To Say Goodbye” and more. With Ron Carter on bass and Bucky Pizzarelli on guitar, this is an understated jewel of a record.

Her newest release, Let It Be Roberta – Roberta Flack Sings The Beatles looks like a winner. That sublime voice coupled with those songs? How can you go wrong?

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