Roasted Shrimp with Feta

If you have read my blog long enough, you'll know that I hope to be Ina Garten in my next life and pretty much worship the ground she walks on. She entertains in her pimp little Hampton's pad effortlessly, eats basically whatever she wants all the time, can make a dinning room table look absolutely amazing and runs a successful catering business. And that's her JOB! She gets paid to do all that!

Anyway, in my boring life, our feta was about to turn and I needed a recipe to use it all up. I decided to test this one out and I added some red onion and red peppers to it as well and toasted some french bread to serve on the side. Delicious. Oh, Ina...

Roasted Shrimp with Feta

Serves 4

Good olive oil
1 1/2 cups diced fennel (1 bulb)
1 tablespoon minced garlic (3 cloves)
1/4 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes, drained
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod
Kosher salt and freshly ground black pepper
1 1/4 pounds (16 to 18) shrimp, peeled and deveined with the tails left on
3 ounces feta cheese, preferably Greek or French, coarsely crumbled
1 cup fresh bread crumbs (see note)
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 lemons

1. Preheat the oven to 400 degrees.

2. Heat 2 tablespoons of olive oil in 10- or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and garlic and sauté for 8 to 10 minutes, until tender. Add the wine and bring to a boil, scraping up any browned bits clinging to the bottom of the skillet, and cook until the liquid is reduced by half, 2 to 3 minutes.

3. Add the tomatoes, tomato paste, oregano, Pernod, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet. Simmer over low heat, stirring occasionally, for 10 to 15 minutes.

4. Arrange the shrimp artfully in one layer over the tomato mixture in the skillet. Scatter feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with 2 tablespoons of olive oil and sprinkle evenly over the shrimp.

5. Bake the shrimp for about 15 minutes, until the shrimp are cooked through and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with wedges of lemon.

Assemble the shrimp right in a 10- to 12-inch stainless-steel sauté pan, and then put the pan in the oven for 15 minutes before serving.

Roasted Shrimp with Feta

Chicken Mar i Muntanya with shrimp, mussels, green beans, piquillo peppers, and chorizo

I know this isn't a food-porn-quality picture but it does prove that I actually do cook these recipes. I had a dinner party (which turned into a bit or a rager) a couple weeks ago. I was pretty fried from a busy work week so I wanted to do something easy and something family-style. Well, needless to say, I turned to the Ad Hoc cookbook (again).

What I liked about this recipe is that it has a lot of different flavors that go well together, it all comes together pretty quickly in the end and it is pretty to look at. It's not a paella but it's a close cousin.

Chicken Mar i Muntanya
with shrimp, mussels, green beans, piquillo peppers, and chorizo
Serves 6
From Ad Hoc at Home, by Thomas Keller. Artisan, 2009

One 4-pound chicken
1/2 recipe Chicken brine (see note), cold
12 extra-large shrimp (12-15 count), shells on
Kosher salt and freshly ground pepper
Piment d'Espelette
Canola oil
Saffron rice (see note), warm
3 piquillo peppers, cut lengthwise into 1/4-inch-wide strips
1 cup thin green beans (haricots verts), blanched
1/2 cup chicken stock, warm
1 Spanish chorizo sausage (about 4 ounces), cut into 1/4-inch-thick slices
1/4 cup dry white wine, such as Sauvignon Blanc
18 small mussels, preferably Bouchot or PEI
Flat-leaf parsley leaves
Fleur de Sel

Cut the chicken into 10 pieces (I bought seperate pieces). Pour the brine into a container large enough to hold the chicken, add the chicken, and refrigerate for about 12 hours (no longer, or the chicken may become too salty). Preheat the oven to 400F.

Remove the chicken from the brine and rinse under cold water, removing any herbs or
spices sticking to the skin. Pat dry with paper towels, or let air dry. Set aside.
Without removing the shells, using a small pair of scissors or a paring knife, make a
shallow cut down the back of each shrimp from head to tail. Gently open up the shrimp
and, with your fingers or the paring knife, remove the vein. Rinse the shrimp under cold
water.

Combine 4 cups water and 1/2 cup plus 2 tablespoons salt in a medium bowl and stir to
dissolve the salt. Add the shrimp to the brine and let stand at room temperature for 10
minutes. Remove from the brine, rinse, and drain on paper towels.

Season the chicken with salt, pepper, and a sprinkling of Espelette. Heat some canola oil
in a large frying pan over medium-high heat. Add the dark meat skin-side-down, lower
the head to medium-low, and cook until the skin is a rich golden brown and crisp, about
8 minutes. (If you turn the chicken too early, more moisture will be released from the
meat and you will not get the crisp caramelized surface you are looking for.) Turn the
pieces and brown for another 6 minutes, or until golden brown on the second side.
Remove from the heat, transfer the dark meat to a plate, and set aside.

Return the pan to medium-high heat and add more oil as needed. Add the breasts skinside-
down and cook until the skin is crisp and golden brown, about 8 minutes. Turn the
chicken and cook for about 5 minutes, until almost cooked through. Remove from the
heat.

Spread the rice in the bottom of a large heatproof serving dish or baking dish. Arrange
half the piquillos and half the green beans over the rice. Tuck the dark meat and the
breasts into the rice, pour the stock over the ingredients, and put the dish in the oven.
Heat some oil over medium heat in a frying pan large enough to hold the mussels in one
layer. Add the chorizo and cook until browned and crisp on the edges, 2 to 3 minutes.
Transfer the chorizo to a plate and pour off the excess fat, leaving just a coating in the
pan. Add the shrimp to the pan and sauté until just cooked through, 1 1/2 to 2 minutes
per side. Transfer the shrimp to a plate.

Add the wine to the pan, bring to a boil, and boil for 30 seconds. Add the mussels, cover
the pan, and cook until the mussels have opened, 2 to 3 minutes. Remove from the
heat.

Arrange the chorizo, shrimp, and mussels in the baking dish; set aside in a warm spot.
Return the frying pan to the heat, add the remaining peppers and green beans, and heat
through. Arrange them over the chicken and shellfish, garnish with parsley leaves, and
sprinkle with fleur de sel.

Chicken Brine
5 lemons, halved
24 bay leaves
1 bunch (4 ounces) flat-leaf parsley
1 bunch (1 ounce) thyme
½ cup clover honey
1 head garlic, halved through the equator
¼ cup black peppercorns
2 cups (10 ounces) kosher salt, preferably Diamond Crystal
2 gallons water

Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute,
stirring to dissolve the salt. Remove from the heat and cool completely, then chill before
using. The brine can be refrigerated for up to 3 days.

Saffron Rice
¼ cup canola oil
¾ cup finely chopped onion (cut just smaller than a grain of cooked rice)
Kosher salt
1 teaspoon saffron threads
2 cups (about 14 ounces) short-grain rice, preferably Calasparra
2 ¾ to 3 ½ cups chicken stock or vegetable stock

Heat the oil in a large sauté pan over medium heat until hot. Add the onion and season
with a sprinkling of salt. Reduce the heat and cook gently for 3 minutes. Add the saffron.
Reduce the heat to very low, and cook for another 2 minutes; do not brown the onions
and saffron. Add the rice and cook over medium heat, stirring often, to toast the rice for
1 to 2 minutes.

Add 2 ½ cups of the stock, stir once, scraping the sides of the pan if necessary, and
cover with a parchment lid (see page 120). Bring the stock to a simmer and simmer,
adjusting the heat as necessary, for about 8 minutes, until most of the stock has been
absorbed. The rice will still be firm. Gently stir the rice, scraping it up from the bottom,
and reduce the heat to very low. Add an additional ¼ cup of stock, cover with the lid,
increase the heat, and bring to a simmer. Simmer for about 3 minutes, until the stock is
absorbed. Taste the rice and, if necessary, continue cooking, adding up to ¾ cup more
stock ¼ cup at a time, as necessary, until the rice is almost tender and the final addition
of liquid is almost absorbed. Turn the heat to low to allow the rice to absorb the
remaining liquid, stirring occasionally. Season with salt and serve hot.

Chicken Mar i Muntanya with shrimp, mussels, green beans, piquillo peppers, and chorizo

Vietnamese Crepes (Banh Xeo)

On the very first beach day of our honeymoon in Hoi An, we ordered some Banh Xeo, which literally translates to 'sizzling cake'. Essentially, these are crepes stuffed with pork and shrimp and are usually eaten for breakfast or lunch and served with peanut sauce. I wish I had a picture of Drew's face after he had his first bite. This was easily his favorite dish of the trip.

These crepes are made out of rice flour (you can find Thai rice flour pretty easily in stores or specialty stores), water, turmeric powder and coconut milk. As I mentioned, they are stuffed with shredded fatty pork, shrimp, and bean sprouts and then pan fried. They can become habit forming so consider yourself warned.

Banh Xeo

makes 2 crepes

Crepes
1 cup rice flour (Thai version)
1/2 cup water
1/2 cup coconut milk
1/2 teaspoon turmeric
pinch of salt
vegetable oil for frying

Filling
4 ounces small shrimp
4 ounces sliced roast pork
4 scallions, sliced
2 cups bean sprouts

Wrap
leafy lettuce leaves
Mint, Thai or Vietnamese basil and cilantro

In a bowl mix the rice flour, water, turmeric and salt.

Heat a little oil in a 10 inch non-stick pan and cook the pork and shrimp. When cooked through, add the scallions. Add a little more oil, you may need a tablespoon or two to make the crepe very crisp and chewy. Pour in 1/2 cup batter on top of the fillings and tilt the pan to spread the batter into a crepe. Top with bean sprouts and cook for several minutes until the bottom of the crepe is beginning to turn brown and very crunchy. Fold the crepe in half and drain on paper towels. Serve with lettuce and herbs and peanut sauce.

Vietnamese Crepes (Banh Xeo)

Bibb Lettuce with Shrimp, Asparagus, and Chive Aïoli

Anybody out there feeling fat these days? Yeah, me too. It's called February.

This is the time of year where winter weather is getting realllly old, the holiday lbs are still lingering and you don't have a tan unless you get on a plane or go spray it on. February really is a drag.

One of the ways I like to swing into the spring mood is to eat a little lighter. This salad is easy to assemble and if you really want to lighten it up you can skip the aïoli and make a simple lemon vinaigrette at home. Hang in there, spring is right around the corner.

Bibb Lettuce with Shrimp, Asparagus, and Chive Aïoli 2 cups mayonnaise

• 1/4 cup white wine vinegar
• 1/4 cup chopped fresh chives
• 2 tablespoons water
• 2 garlic cloves, minced

• 2 pounds asparagus, trimmed, cut into 1 1/2-inch pieces

• 4 heads of Bibb lettuce, torn into bite-size pieces (about 24 cups)
• 1 1/4 pounds cooked bay shrimp
• 3 cups halved cherry tomatoes

Whisk first 5 ingredients in medium bowl. Season dressing with salt and pepper.

Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Drain well. (Dressing and asparagus can be made 1 day ahead. Cover separately and chill.)

Toss lettuce with half of shrimp, half of tomatoes, and half of asparagus in large shallow bowl. Top salad with remaining shrimp, tomatoes, and asparagus. Drizzle salad with dressing and serve.

Bibb Lettuce with Shrimp, Asparagus, and Chive Aïoli

Shrimp and Andouille Gumbo

Anybody else drink a hurricane last night in celebration of Fat Tuesday?

Festivities are underway in New Orleans and everyone is craving the distinctive blend of flavors in Creole cooking. Mix Spanish with a little French and African American and there you have it. If you are a Top Chef junkie like me (season finale is tonight!) then you have seen gumbo dishes pop up quite a bit. That's because this year's finale is being hosting in the Big Easy by Mr. Emeril himself.

Now, locals of New Orleans are very passionate about their gumbo. God forbid that you serve it over grits. Rice only folks. And your roux must be very dark. No woosie stuff. Lastly, this recipe has a hundred variations. Feel free to add your own personal touch.

Shrimp and Andouille Gumbo

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 small cup onion, minced (about 1/2 cup)
• 1 small green bell pepper, minced (about 1/2 cup)
• 2 stalks celery, minced (about 1/2 cup)
• 1 quart chicken stock or low-sodium broth
• 2 bay leaves
• 1/2 pound shrimp, peeled, deveined, and cut into 1/2-inch dice
• 1/4 pound andouille sausage, cut into 1/2-inch-thick rounds
• 1/2 pound fresh okra, trimmed and cut into 1/2-inch-thick rounds
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 4 cups cooked white rice

Accompaniments:

• Hot pepper sauce, such as Tabasco
• About 2 teaspoons filé powder

In 4-quart heavy stock pot over moderately high heat, heat oil. Reduce heat to moderately low and whisk in flour. Cook, stirring frequently with wooden spoon or heatproof silicone spatula, until mixture becomes dark brown and has intensely nutty aroma, 10 to 15 minutes.

Stir in onion, pepper, and celery and cook, stirring frequently, until vegetables soften, about 2 minutes. Gradually whisk in stock. Raise heat to moderate and bring to simmer, then reduce heat to moderately low and simmer, uncovered, stirring frequently, until mixture has thickened, 15 to 20 minutes.

Add bay leaves, shrimp, sausage, and okra and simmer, uncovered, until okra is tender, about 15 minutes. Discard bay leaves and stir in salt, cayenne, and black pepper.

Divide rice among 4 large bowls. Ladle gumbo over, and serve with hot sauce and filé powder for sprinkling on top.

Shrimp and Andouille Gumbo

Joe's Shrimp and Sausage Gumbo

Ever invite yourself over to dinner? Well that's exactly the case here. Once I heard that the Garvey's friend from Nashville was whipping up a gumbo dinner I couldn't help but secure myself a bowl. Joe labored over this dish all day using the techniques and flavors he learned from his time spent in New Orleans. Andouille sausage, smoked ham, mussels and more. He even made his own seafood stock.

However, cooking is only one of his talents. Joe's a very accomplished musician. So after a delicious dinner he pulled out his guitar and jammed with Sean and his uncle and their close friend that played the stand up bass. Good times all around. We were in heaven.

The gumbo had a perfect spice to it. Just the right amount of kick. He also searched high and low for sasafrass which tastes a lot like sage to garnish on top. This was the real deal and it paid off. Thanks Joe!

Joe's Shrimp and Sausage Gumbo

3/4 lb Andouille sausage
1 lb. Shrimp (shells on)
10 or12 Fresh Mussels
4oz. Smoked Ham(diced)
1 cup Diced Yellow Onion
1 cup Diced Bell Pepper
1 cup Diced Celery

1/2 cup Corn Oil
3/4 cup All Purpose Flour
1 tsp Cayenne Pepper
1 tsp Oregano
1 tsp Thyme
1 tbsp Salt
6 quarts Seafood Stock (made from shells of shrimp)

8 searvings of white rice

For stock:
Add onion, shrimp shells, mussel shells, celery and pour over enough cold water to cover the stock ingredients; bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 hours, replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot may be covered or set a lid askew on it. Strain, cool and refrigerate until needed. If you want a richer stock, start with at least 2 cups of the strained basic stock and continue to simmer it until the liquid is reduced by half (for one cup of rich stock).

For gumbo:

Combine peppers, more onions, and more celery in a bowl and have ready next to the stove. In a large heavy skillet (cast iron is best) heat oil until it just begins to smoke. Gradually add flour, whisking constantly. Continue whisking constantly and cook over medium to medium-high heat until roux is dark brown and very fragrant. Add vegetable mixture and stir with a wooden spoon, continuing to cook, for 2 minutes. Add salt and dry seasonings and garlic and stir to combine, cooking for another 1 to 2 minutes, then remove pan from heat.

Place shrimp stock in a large Dutch oven or stockpot and bring to a gentle boil. Gradually add roux mixture to boiling stock, whisking constantly, until completely incorporated and dissolved. Return to a boil and add the andouille, then reduce to a simmer and cook for 15 minutes. Taste and adjust seasoning if necessary, then add shrimp and turn off heat. Let gumbo sit for 5 minutes to allow shrimp to cook, then serve immediately over a scoop of plain white rice. Note: You can do everything in this recipe up to the point of adding the shrimp beforehand; bring gumbo up to a boil before adding shrimp to serve. Add searving of rice to bowl.

Joe's Shrimp and Sausage Gumbo

Corn and Tomato Salad with Shrimp and Watercress

Nothing tops corn and tomatoes in the summer except when you couple it with grilled shrimp. Picked up this recipe from the recent Food & Wine issue. I'm going to add a jalapeno to this recipe and drizzle a little honey on the shrimp before they go one the grill.

Corn and Tomato Salad with Shrimp and Watercress
Ingredients
1/4 cup plus 1 tablespoon extra-virgin olive oil
6 ears of corn, kernels cut from the cob (2 1/2 cups)
1 pint grape tomatoes, halved lengthwise
1/2 small red onion, thinly sliced lengthwise
1 tablespoon chopped flat-leaf parsley
1 tablespoon snipped chives
1 1/2 teaspoons coarsely chopped tarragon
2 tablespoons white wine vinegar
Salt and freshly ground pepper
1 pound shelled and deveined large shrimp
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 bunch watercress, thick stems discarded

Directions
Light a grill. In a large skillet, heat 1 tablespoon of the olive oil. Add the corn kernels and cook over high heat, stirring, until they are softened, about 4 minutes. Transfer the corn to a bowl and let cool. Add the tomatoes, onion, parsley, chives, tarragon, vinegar and 2 tablespoons of olive oil and season the corn salad with salt and pepper.

In a bowl, toss the shrimp with 1 tablespoon of the olive oil and season with salt and pepper. Grill the shrimp over high heat, turning once, until pink and curled, about 3 minutes. Transfer to a bowl and stir in the lemon zest.

In a large mixing bowl, stir the remaining 1 tablespoon of olive oil with the lemon juice and season generously with salt and pepper. Add the watercress and toss in the dressing to coat. Transfer the watercress to a large serving platter. Top with the corn and tomato salad and the grilled shrimp and serve right away.

Corn and Tomato Salad with Shrimp and Watercress

DIY Kebab Party

While reading June's issue of Food & Wine magazine, I came across an article by Tina Ujlaki that suggests hosting a DIY Kebab party this summer. Well, Tina, I plan on doing just that! Sounds like a fabulous idea that allows people to prepare their own food to order and makes cooking fun for all ages. I can just see my 6 year old nephew piecing his together with a big grin on his face.

Tina suggests three different menus: Asian, Mexican and Mediterranean. I think most of you can guess that Mexican is my first pick. So, here is the great line up for the Mexican DIY Kebab party that I will throw once I get to California next week.



Mexican Kebabs
Portions will depend on the amount of guests that you plan to have. Cube and portion out skewer-ready sizes and create an assembly line to mix and match. Don't forget to soak your skewers otherwise they will catch on fire!

Shrimp
Chorizo
Zucchini
Pork
Pineapple
Chicken
Yellow and red bell pepper
Red onion
Scallops
Poblanos
Cherry tomatoes
Pickled jalapenos

Tina also suggests serving with a Chipotle-Citrus Mayonnaise


Ingredients
1/2 cup mayonnaise
3 chipotles in adobo, finely chopped
1 tablespoon fresh orange juice
1 teaspoon fresh lime juice
3/4 teaspoon minced fresh oregano
1 tablespoon minced red onion
1 tablespoon minced cilantro
Salt
Directions
In a small bowl, combine all of the ingredients and mix well. Season the sauce with salt.

DIY Kebab Party

Spicy mango shrimp on wilted greens

After having the delicious soup listed below, Carrie followed with a truly delectable shrimp dish. The recipe comes from a great cookbook called "Colorado Colore" and seeing as though my girl met your infamous blog host at the University of Colorado it seemed appropriate to try a suggested dish. Of all the cookbooks on our shelf this is now the one with the dog eared pages and numerous food stains, and thus well worth a browse next time you are in the bookstore. Anyway enough of the small talk; on with the recipe.

Sauce:
1/2 cup sugar
1/3 cup chopped mango (pureed)
2 tablespoons light soy sauce
1 tablespoon dark rum
1 tablespoon fresh lime juice

Shrimp:
2 tablespoons flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1 egg, lightly beaten
1 teaspoon soy sauce
1 1/4 pounds large shrimp, peeled, deveined and cut lengthwise into halves
2 green onions, thinly sliced
1 tablespoon minced fresh gingerroot
2 or 3 dried red chillies, crushed
1 tablespoon minced garlic
1 cup vegetable oil

Wilted Greens and Assembly:

2 tablespoons vegetable oil
1 tablespoon sherry
1 tablespoon soy sauce
i teaspoon sugar
8 to 10 cups loosely packed mixed spring greens and spinach
1/2 cup fresh basil or cilantro, chopped
1 mango sliced

For the sauce, combine the sugar, mango puree, soy sauce, rum and lime juice in a small bowl and mix well

For the shrimp, combine the flour, cornstarch and baking soda in a bowl and mix well. Stir in the egg and soy sauce. Pat the shrimp dry with paper towels. Add the shrimp to the flour mixture and toss to coat. Chill, covered, for one hour or longer.

Combine the green onions, gingerroot, red chillies and garlic in a bowl and mix well. Heat the oil in a wok or deep skillet. Add half the shrimp. Stir-fry for 3 minutes or until the shrimp turns whitish pink. Remove the shrimp to paper towels to drain using a slotted spoon. Repeat the process with the remaining shrimp.

Drain all but 2 tablespoons of the oil from the wok. Add the green onion mixture. Stir-fry over high heat until the mixture begins to color. Stir in the sauce ingredients. Cook until bubbly, stirring constantly. Return the shrimp to the wok and toss to coat with the sauce. Remove the shrimp mixture to a bowl. Cover to keep warm.

For the greens, heat the oil in a wok. Stir in the sherry, soy sauce and sugar. Cook until heated through, stirring constantly. Add the greens mixture. Stir-fry over high heat just until the greens wilt. Add the basil and toss to mix. Remove from the heat.

to serve, divide the greens equally among 4 serving plates. Arrange the shrimp mixture evenly over the greens. Top with sliced mango

Serves 4 as a main course, 6 to 8 as a first course.

Spicy mango shrimp on wilted greens

I Heart Thai Food

My best friend made a 4 course Thai dinner on Friday night that was out of control. Every dish was so delicious and so flavorful. The best part about Thai food is that it is pleasantly filling. The food is light and the flavors are crisp so a 4 course dinner won't put you to sleep and make you feel too guilty. We'll post pics from the dinner this week but the recipe below (featured on May's cover of Food & Wine) was her second course.

Thai Seafood Noodle Salad
6 ounces rice vermicelli
2 red Thai chiles, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup sugar
1/2 cup fresh lime juice
1/3 cup Asian fish sauce
2 tablespoons boiling water
1/2 pound medium shrimp, shelled and deveined
1/2 pound bay scallops
1/2 pound small squid, bodies cut into 1/2-inch rings and tentacles halved
3 plum tomatoes, seeded and diced
1 cup bean sprouts
1 cup mint leaves
1/2 small red onion, thinly sliced
1/2 cup salted roasted peanuts
6 lettuce leaves, for serving
Cilantro leaves, for garnish

Directions
In a medium bowl, cover the vermicelli in cold water and soak for 30 minutes.

Meanwhile, in a mortar, pound the red Thai chiles and garlic cloves to a paste with 1 tablespoon of the sugar. Add the lime juice, fish sauce, boiling water and the remaining 3 tablespoons of sugar and pound until the sugar is dissolved. Let the dressing stand for 30 minutes.

Bring a large saucepan of water to a boil. Fill a bowl with ice water. Add the shrimp to the boiling water and cook until white throughout and curled, 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to the ice water. Add the scallops to the boiling water and cook until white and firm, 2 to 3 minutes. Transfer the scallops to the ice water. Add the squid to the boiling water and cook just until firm, about 45 seconds. Transfer the squid to the ice water. Drain all of the seafood and pat dry.

Bring a fresh saucepan of water to a boil and refill the bowl with ice water. Drain the vermicelli, add to the boiling water and cook just until al dente, about 1 minute. Drain and transfer to the ice water. Drain again and pat dry. Cut the vermicelli into 3-inch lengths.

In a large bowl, toss the seafood with the vermicelli, tomatoes, bean sprouts, mint, red onion, peanuts and chile dressing. Line a platter with the lettuce leaves and top with the seafood salad. Garnish with cilantro and serve.

MAKE AHEAD All of the components can be prepared up to 1 day ahead and refrigerated separately. Toss the salad just before serving.
WINE Because Thai recipes combine so many flavors, they tend to pair best with adaptable wines like Spanish Albariño, known for its perky acidity, medium body and depth of citrusy flavor. Two bottlings to look for are the minerally 2006 Bodegas Fillaboa and the citrusy 2006 Vionta.

I Heart Thai Food

Tapas Night - Part 3

How can you go wrong with these two dishes? They are SO easy and SO delicious. I used jumbo shrimp which made for a very creamy and luscious treat. They were cooked to perfection. For the caramelized onion, I drizzled some very good balsamic that I picked up in Rome which added another great depth of flavor. I ended up marinating the steak in diet coke and lime juice. It was a perfect combination.

Garlic Shrimp
12 jumbo shrimp (medium are fine)
5 garlic cloves, minced
2 tablespoons butter
1 teaspoon red chili flakes

Peel and devain shrimp. Sauté shrimp on medium high heat in butter and garlic. Add red chili flakes and cook for 3 minutes turning shrimp on either side while basting it with butter and garlic mixture. Serve immediately.

Marinated Skirt Steak and Caramelized Onions with Balsamic
1 can of Coke
1/2 lime
1 red onion
2 tablespoons balsamic
1 tablespoon butter
1 skirt steak
2 teaspoon sugar

Pour coke and lime juice into bag and add steak. Marinate for 5 hours. Cut onion in half. Cut halves into small strips. Add to sauté pan on low heat with butter. Add sugar. Sauté over low heat stirring occasionally for 30 minutes. Add balsamic and serve warm. Can be made ahead and reheated.

Grill steak (I used my indoor grill pan) until medium rare on high heat, about 3 minutes per side. Cut into strips and serve with onions. Season with salt and pepper.

Tapas Night - Part 3

Recipe of the Week: Andouille Sausage and Shrimp with Creole Mustard Sauce

I am making this dish tonight for my boyfriend. I'll serve this over fettuchini pasta.
*next day note... this was awesome. Yumm. We loved it. I added some red pepper flakes for a little more heat. Dish comes together really quickly. Highly recommend it.

Andouille sausage and shrimp with creole mustard sauce
Bon Appétit February 2007


Prep: 35 minutesTotal: 35 minutes
Servings: Makes 4 to 6 servings.
subscribe to Bon Appétit

Ingredients

1 pound uncooked peeled deveined large shrimp

1 tablespoon Creole or Cajun seasoning*

2 tablespoons vegetable oil, divided

1 pound andouille sausage, cut crosswise on diagonal into 3/4-inch-thick pieces

1 large onion, halved, thinly sliced

1 large red bell pepper, cut into 1/3-inch-wide strips

1 tablespoon chopped fresh thyme

1 cup low-salt chicken broth

5 tablespoons Creole mustard (such as Zatarain's)2 teaspoons red wine vinegar*Available in the spice section of most supermarkets.

Preparation

Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper.

Recipe of the Week: Andouille Sausage and Shrimp with Creole Mustard Sauce

Shrimp Sandwiches with tarragon-caper mayonnaise

I made these shrimp sandwiches when I was home in California last month. They were a big hit and VERY easy to make. I subbed ciabatta bread instead of the buns, added a little extra hot pepper sauce to the mayo for more kick and BBQ the shrimp instead of cooking them in the pan. They say 'optional' for the avocado and tomato but I think those two things are a must.

Shrimp sandwiches with tarragon-caper mayonnaise
Bon Appétit August 2007
Makes 6 servings. Molly Stevens

1/3 cup mayonnaise
2 tablespoons drained capers, finely chopped
1 1/2 tablespoons grated sweet onion (such as Vidalia or Maui)
1 tablespoon chopped fresh tarragon
1/4 teaspoon celery seeds
1/4 teaspoon (or more) hot pepper sauce
1/2 cup finely chopped celery heart with leaves
2 tablespoons (1/4 stick) butter, room temperature
12 small (3-inch round) soft sandwich rolls or 6 hot dog buns, split horizontally1 pound cooked peeled deveined large shrimp, each cut horizontally in half
Tomato slices (optional)
Avocado slices (optional)
Thinly sliced butter lettuce (optional)

Mix first 5 ingredients and 1/4 teaspoon hot sauce in medium bowl. Mix in celery. Season with salt and pepper and more hot sauce, if desired. DO AHEAD Mayonnaise can be made 6 hours ahead. Cover; chill.Lightly butter cut sides of rolls. Heat griddle or large nonstick skillet over medium heat. Add rolls, buttered side down, to griddle and cook until golden, 1 to 2 minutes. Spread mayonnaise over bottom of each bun. Top with shrimp, tomato, avocado, and lettuce, if desired. Cover with top buns. Transfer to plates.

Shrimp Sandwiches with tarragon-caper mayonnaise

Farmers' Market Salad with Spiced Goat Cheese Rounds (and Shrimp)

This is a great recipe to help milk your farmers' market before the season is over. I added jumbo shrimp and cooked them on scewers on the BBQ. I seasoned them with salt/pepper and fresh lemon juice.

Farmers' Market Salad with Spiced Goat Cheese Rounds (and Shrimp)

Bon Appétit August 2007

Makes 4 main-course servings.Molly Stevens

Goat cheese rounds

2 tablespoons sesame seeds

2 teaspoons ground cumin

11/2 teaspoons paprika

1 teaspoon finely chopped fresh thyme

1/4 teaspoon coarse kosher salt

1/8 teaspoon ground black pepper

16 (1/3-inch-thick) rounds chilled soft fresh goat cheese (from one 11-ounce log)

Vinaigrette

2 tablespoons red wine vinegar

1 shallot, minced

1 teaspoon chopped fresh thyme

1 teaspoon Dijon mustard

5 tablespoons extra-virgin olive oil

Coarse kosher salt

Salad

1 pound baby new potatoes (such as Dutch yellow baby potatoes), halved

1 pound green beans (or mix of green and yellow), trimmed

8 cups (loosely packed) mixed salad greens

1/3 cup (packed) small fresh basil leaves

12 ounces assorted small tomatoes (such as cherry, grape, and teardrop; preferably mix of red and yellow)

1/2 cup black olives (such as Niçoise)

For goat cheese rounds:Line baking sheet with waxed paper or parchment paper. Mix first 6 ingredients in shallow bowl. Dip cut sides of goat cheese rounds into spice mixture to coat. Place on prepared baking sheet. Chill until ready to serve. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

For vinaigrette:Whisk first 4 ingredients in small bowl. Gradually whisk in olive oil. Season with coarse salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Rewhisk before using.

For salad:Steam potatoes until just tender, about 10 minutes. Transfer to plate; cool. Steam green beans until crisp-tender, about 5 minutes. Rinse under cold water; drain. Pat dry with paper towels. DO AHEAD Potatoes and green beans can be made 6 hours ahead. Wrap separately in paper towels. Place in resealable plastic bag; chill.

Combine greens and basil in large bowl. Add enough vinaigrette to coat lightly; toss. Arrange on large platter. Add potatoes and green beans to same large bowl; add remaining dressing and toss. Arrange potatoes and beans atop greens. Scatter tomatoes and olives over. Surround with goat cheese rounds.

Farmers' Market Salad with Spiced Goat Cheese Rounds (and Shrimp)

shrimp kebobs

Last night I had some friends for dinner and we charcoaled shrimp kebobs w/ mushrooms, red and yellow peppers, onions and a jalapeno on each one. I had marinated the shrimp in butter, lemon, olive oil, capers, red pepper flakes, garlic and some Lea and Perrins. We had rice with several of the above vegs minced in it and parsley also. A friend brought a fabulous salad from her garden of cucumbers, tomatoes and she added asiagom balsamic and oiolive oil. Iwas all beautiful and delicious. For dessert we had ice cream w/ dewberies from the ranch and my fudge sauce, The blog is fantastic Lizzie and am soooo proud of you. Love Momma

shrimp kebobs