Greek Style Grilled Shrimp

Greek Style Grilled Shrimp
Shrimp.  Garlic.  Lemon.  All good things.

1 lb raw jumbo shrimp, peeled, deveined, and washed.  (Keep those tails on, though.)

½ c Extra Virgin olive oil
3 cloves garlic, finely minced
Juice and zest of 1 large lemon
2 t dried oregano
½ t salt
½ t black pepper

First do this:

Combine oil, garlic, juice, zest and seasonings in a large bowl, stir well to combine.  Add raw shrimp and toss to coat evenly.  Set aside to marinate for about 20 minutes.

Then do this:

Pre-heat your grill to 450°.  Place 5-6 shrimp each on bamboo or metal skewers.  Grill the shrimp over medium high heat, about 2-3 minutes per side. 

If you can’t do that, then do this:

If you don’t have a grill, pre-heat your oven to 450°.  Skewer up the shrimp, place on a sheet pan.  Bake at 450° about 5-6 minutes.

Eat it like this:

Serve these puppies hot, with a side of homemade tzatziki sauce and grilled garlic pita.  Tossed over a Caesar salad would be pretty bomb as well.

If you’re goin’ rogue:

You can cook these on the stovetop, too.  Throw a little olive oil in a large skillet over medium high heat and sauté about 5-6 minutes. 

Using fresh oregano?  That’s boss.  Don’t forget to double up.

You don’t HAVE to use jumbo shrimp.  If you use smaller shrimp, you may have to shorten the cooking time.  You can use prawns too.  (That’s just a fancy name for shrimp, by the way)

Keep this in mind:

If you’re not a fan of cleaning shrimp, you can ask your fish monger to do it for you. 

If you use bamboo skewers, soak them in water for about 30 minutes prior to threading the shrimp.  Bamboo is wood.  Wood burns over the fire.  Wet wood burns less quickly.

Shrimp is fully cooked when the tails are pink and the flesh is opaque white.  Undercooked shrimp isn’t very pleasant.  On the flip side, shrimp cook pretty fast, so don’t walk away while the crustaceans are a-grillin’.  Overcooked shrimp isn’t very pleasant, either.

Garlic and lemon have a higher sugar content, so too high of heat may cause those shrimps to burn.  Burned garlic is bitter.  Bitter, in this case, is undesired.

Friday's Food for Thought - Cut and Dry

Cut and Dry

You’re moving into your first apartment.  You’re assembling your wedding registry.  You’re standing in Williams-Sonoma thinking, “Do I really need a soft fruit knife?”  Figuring out what knives to buy for your kitchen can be a pretty daunting task. 

 

My first day of pastry school, I opened up my tool kit to find three knives.  What?!  No radish knife?  No 30” kitchen saber?  I felt robbed.  I was expecting an entire arsenal of cold steel in order to work my magic.  I learned very quickly that, in fact, all I needed was those three perfect blades.

Let’s cut to the chase.  (Sorry, I couldn’t help it.)

Before we talk about what knives to buy, I think it is important to address the topic of price.  When purchasing your knives, always take this into consideration:  You get what you pay for.  Good kitchen knives are not cheap.  That doesn’t mean you need to throw down a fat roll of Benjamins in order to have a quality tool.  Expect to spend a couple hundred dollars for three good knives.  Keep in mind, though, that you will probably never have to buy knives again.  (Unless you decide to cut through bricks or high heels, like they do in those infomercials.)

No matter the size of the knife, it is important to make sure that your knife has a full-tang construction.  “What in the hay is a full-tang, Miss Bee?!”  Deep breaths, it’s not complicated.  The tang is what joins the blade with the handle.  A full-tang construction will run the entire length of the handle.  That sexy stripe of stainless steel in the handle of your knife is not just for show.  The tang provides both security and stability.  Additionally, the tang should be riveted into the handle.  If you can’t see the tang and rivets throughout the handle,  there is a pretty good chance you are not working with a full-tang blade.

So, what knives make the cut?

Chef’s knife:  Size matters.

Bigger isn’t always necessarily better.  Most chef’s knives are 8-10” in length.  I prefer a traditional “French” or “German” style blade. The blade has a curved edge which allows a rocking motion to be used while chopping.  Santoku, or “Japanese” style blades are straight edged, with a curved top.  I’m not a big fan of these, but to each their own.  You want a knife that feels good in your hand.  It should have a comfortable heft to it, but shouldn’t be too heavy.  I prefer an 8” knife for that very reason. 

Serrated knife:  It’s got teeth.

Have you ever sliced a fresh loaf of bread and squished the living daylights out of it?  You were probably NOT using a serrated blade.  Serrated blades have a “toothed” or “scalloped” edge.  A lot of inexpensive, low quality knives get their cutting ability from being serrated.  (Ginzu, anybody?)  Aim for a 10”-12” blade here.  Remember, this knife is best for slicing, so a straight blade is ideal.  Serrated knives are generally somewhat flexible in nature, and usually lighter in the hand.  Ever wondered how the layers of a cake are cut so ridiculously even?  The flexible serrated blade is part of the reason why. 

Paring knife:  How handy!

When working with smaller hand-held tasks, slicing a banana or peeling a potato, for example, the paring knife is your friend.  The blade should look similar to that of a chef’s knife, but about 3”-4” in length.  Similar to the serrated knife, the paring knife should be lighter in your hand.  Most paring knives are not full tang, but still look for the rivets in the handle as this is  a sign of quality construction.

Cleaning and Storage

Avoid placing your knives in the dishwasher.  Dishwasher detergent is abrasive in nature and will impact how long your blade stays sharp.  Wash and dry those puppies by hand and store them where they will be most likely to stay dry.  I’m a big fan of magnetic knife strips.  If you’re using a knife block, store your knives with the edge of the blade up as this will keep them sharper, longer.

Sharpening and honing of your knives is a whole other story.  We will talk about that another time.

Take your time when making your choice of knives.  Good knives are an investment.  I still have my set from pastry school, 8 years ago.  I use them daily.  I love them dearly.

Spicy Sweet Asian Pan Noodles

Serves 4 modestly, 3 generously, or 2 people who just want to stuff their faces.

Noodles and such

1-8 oz. package KAME Chinese Plain Noodles

2 tbsp vegetable oil 1 medium carrot, julienned3-4 scallions, thinly sliced, greens separated from the whites8 oz. fresh mushrooms of your choice (I like shiitake), sliced
1 c fresh broccoli broken into medium-small florets (about 1 large stalk)

4 oz. fresh bean sprouts
1 lime, cut into wedges
1/2 bunch fresh cilantro (leaves only)

Sauce

½ c soy sauce**, tamari, or Bragg's Aminos

1 tsp sesame oil

2 tbsp red curry paste
2 tsp toasted sesame seeds
2 cloves garlic - minced
½ t black pepper
½ t dried oregano
¼ - ½ tsp Sriracha or sambal, to your taste

2-4 tbsp brown sugar, to your taste

First:

Combine all of the sauce ingredients in a small sauce pan over medium-high heat; stir to combine. Bring to a boil, reduce heat, and let simmer for 3-5 minutes until slightly thickened. Set aside.

Then:
Cook the noodles according to the package directions. Drain and rinse with cold water to stop further cooking. Set aside. 

Next:

In a large non-stick skillet or wok over high heat, stir fry the mushrooms and scallion whites for about a minute, until slightly softened and starting to brown slightly. Add the carrots and broccoli and stir fry for another 1-2 minutes, or until tender-crisp to your liking.  

Finally:

Add the noodles and sauce to the pan with your veggies, toss to coat everything in the sauce and re-warm the noodles. . 

Serve:
Plate your noodles and top with raw bean sprouts, cilantro leaves (if desired), and a squeeze of fresh lime juice.

Make it your own:
Up the protein by topping with slices of grilled pork, steak, or chicken breast. Or toss in some extra-firm tofu cubes or seitan strips** while stir frying the veg. 

**Not gluten-free friendly

Stuffed Green Pepper Soup

Stuffed Green Pepper Soup (SGP for you cool kids)

I DO NOT like stuffed peppers.  I LOVE SGP.

1lb ground beef
2 medium onions, diced
2-3 medium green peppers, diced
1 large and one small can diced tomatoes
1 small can tomato paste
2 c cooked white rice
8 c beef broth

4 beef bouillon cubes
Salt and Pepper to taste

First do this:
In a large stock pot, brown the meat until you can hear it pop and sizzle.  Drain the excess fat from the beef and return to the heat.  Add onions, green peppers, and bouillon cubes.   Sautee until onions are slightly translucent.

Then do this:

Add tomato paste and sauté for about 5 minutes. Add tomatoes, and broth. Simmer on low until veggies are soft.   About 20-25 minutes.

Now do this:

Add rice and bring back to a simmer. Cook until the grains of rice “blossom” by splitting down the middle.

Eat it like this:

Season with salt and pepper to your liking.  Crusty bread always goes well with soup.  So does a warm blanket and a good movie.

If you’re goin’ rogue:
Yes, you can use ground turkey.  Hell, you can even use textured vegetable protein! (TVP for you cool kids)

Add different seasonings and spices!  1 T chile powder and 1 T ground cumin will add a bit of “ole!”  Garnish with freshly torn basil and a little fresh mozzarella for a more Italian flare.

Keep this in mind:

It’s important to caramelize the tomato paste.  If you don’t, you risk having the soup taste raw, or even worse, tinny.

Midnight Chicken

Midnight Chicken
I developed this recipe around the age of 17.  I was challenged to “make something taste good out of random things in your spice cupboard,” and so I did.  This recipe has been tweaked just a tiny bit from the first, but only to make it that much more awesome.  Think bourbon chicken, or perhaps teriyaki, but better.

4 boneless skinless chicken breasts
½ medium onion, rough chop
2-3 cloves garlic
½ - 1 small jalapeño, seeds and ribs removed
3 T brown sugar
1 T chili powder
1 ½ t dried basil
1 ½ t dried oregano
1 ½ t dried parsley
½ t black pepper
½ c soy sauce
¼ c olive oil 

First do this:

In a blender or food processor, blend all ingredients until the mixture is completely smooth. 

 If you can’t do that, do this:

When you don’t have a blender or food processor, finely dice onions, garlic and jalapeño and combine with remaining ingredients.  Stir until all herbs and spices are well mixed and the sugar is dissolved.

Then do this:

Marinate the chicken breasts for 20-30 minutes to allow the flavor to set in.  Marinating over night will impart a strong, but delicious flavor.

Now do this:

Grill the marinated chicken breasts over medium low heat, about 5-6 minutes each side, basting with the marinade two or three times each, until it reaches desired temperature.  Discontinue basting the chicken 1-2 minutes before it is removed from the heat. 

If you can’t do that, do this:

If no grill is available, sauté the marinated chicken in a large skillet over medium heat, about 5-6 minutes each side.  After turning the chicken the first time, add ¼ - ½ cup marinade into the pan to create the glaze.  Cook an additional 5-6 minutes over medium heat.  If the marinade begins to caramelize and separate from the oil, add in a few ice cubes to prevent from burning.  For the last 1-2 minutes of cooking, turn the chicken a few times in the glaze to create a good coating.

Eat it like this:

With garlic oven-roasted brussel sprouts, or a salad with mixed greens dressed with a cool and sweet strawberry vinaigrette

If you’re goin’ rogue:

Fresh herbs may be subbed for dried.  I personally wouldn’t sacrifice fresh herbs in this application; but you can if you must.  Be sure to double up on each!

Midnight Marinade is delicious on pretty much any protein.  My favorite is chicken, but it lends itself beautifully to pork, beef, venison, etc.  I recommend using cuts of meat that lend well to quick cooking.

If you’re a hot-head, the more seeds and ribs you leave in the pepper the spicier the marinade will be.  If you don’t have fresh jalapeño you can always substitute with ¼ – ½ tsp (or more) Sriracha, sambal, cayenne pepper, or crushed pepper flakes.

Keep this in mind:

This is quite a sugary marinade, grilling with too high of a flame will burn the surface of the meat before the center has cooked.

Anaheim Jack Burgers with Avocado Mayonnaise

Anaheim Jack Burgers with Avocado Mayonnaise

I’ve seen many different kinds of cheese-in-burger variations.  This isn’t the first and won’t be the last.  I would like to think it is certainly up there with the best, though.

Burgers

1 lb 80/20 ground beef
1 large Anaheim pepper, ½” dice
1 jalapeño pepper, seeds and ribs removed,  fine dice
¼ c red onion, fine dice
4 oz. Monterrey jack cheese, ½” cubes
½ t salt
¼ t black pepper

Avocado Mayonnaise

1 ripe Hass avocado
¼ c mayonnaise
2 T fresh lime juice
2 T fresh cilantro, finely chopped
salt and pepper to taste

First do this:

Combine avocado, mayo, lime juice and cilantro.  Mash together with a fork.  Season with salt and pepper to taste.  Set aside while you make your tasty burgers

Then do this:

Combine beef, diced peppers and onion, and cheese.  Mix gently to combine.   Divide into four equal portions and form gently into patties. 

Now do this:

Season patties with salt and pepper.  In a large iron skillet, cook the burgers over high heat, about 3 minutes.  Flip and cook another 3 minutes for medium rare.  High heat is important here because it makes things brown and crusty which, in this case, is good. 

Eat it like this:

Toast up your favorite bun, spread on the avocado mayo, top with yummy, crunchies like lettuce, sliced radishes, and pickled banana peppers.

If you’re goin’ rogue:

Yes, you can grill these burgers and they are almost as good.  You won’t get as many crunchy bits of caramelized cheese on the outside though. 

Turkey can be substituted for beef.  Just make sure you cook it 5 minutes per side instead, and ensure all the pink is gone inside.  An internal temperature of 160 degrees is always good policy for cooking poultry.

Any cheese will do, but I recommend a milder cheese that is good for melting!

Keep this in mind:

Over worked burger meat makes for tough patties; not fun.  If the pan isn’t hot enough the meat and cheese won’t sear properly (remember, brown and crusty is good) and will probably stick to the pan; also not fun.

Well seasoned cast iron skillets can be almost as “non-stick” as Teflon.  If you treat them real nice like, that is.

Ginger Lentil Soup with Cabbage and Carrots

Ginger Lentil Soup with Cabbage and Carrots
A fragrant and hearty soup inspired with Asian inspired flavors. It’s easy, it’s healthy, it’s delicious.  Damn…  now I want some.

2 T sesame oil

1” piece of fresh ginger, grated fine
2 cloves garlic, minced
1.5 c sliced onion
1.5 c diced carrot
2 c lentils, cooked very al dente (read the back of the bag, it will tell you how!)
4 c beef or vegetable broth
2 T soy sauce
3 c raw cabbage, roughly chopped

First do this:

In a large stock pot, over medium heat, sautee the ginger, garlic, onion and carrot 5-7 minutes. 

Then do this:

Add lentils, soy sauce and broth.  Bring to a simmer, cover and cook until the lentils are tender, 15-20 minutes. 

Now do this:

Add cabbage, simmer until tender, an additional 10-15 minutes.

Eat it like this:

I like to add a couple chow mein noodles on top, for texture.

Are you a hot-head?  Add ¼ - ½ tsp (or more) or Sriracha or sambal.

Keep this in mind:

Cooked cabbage does not freeze well.  I learned that the hard way.  If you want to make this and freeze, just omit the cabbage.  Thaw your soup-cicle, see “Now do this” and you’re right back where you want to be.  (Without mushy cabbage)