Stir-Fried Shrimp & Asparagus

The last several weeks, I've been testing out various stir fry recipes.  I have never made stir fry before, but now I think I may be addicted to it.  There are so many ways to have it - you basically just pick your meat (if desired) and the veggie possibilities are limitless!  Once summer comes, I know I'll be craving an even wider variety of vegetables but for now, I'm keeping it to one or two. 

I found this recipe in my Williams-Sonoma cookbook, and it was so good!  Also, I purchased my shrimp from Costco (which I've never done before) and also, was SOOO good!  I was surprised by how meaty they were.  The recipe calls to serve it with white rice, but I like to serve mine with short grain brown rice and I think that works great, too.  Oh, and my kids aren't big fans of asparagus, so I substituted it for green beans - I love the versatility of stir fry!

Stir-Fried Shrimp & Asparagus
Original recipe by The Williams-Sonoma Cookbook, pg. 166

2 lb. large shrimp (prawns), peeled, with tail segments intact, and deveined
1 tsp each sea salt and Asian sesame oil
1 T tamari or light soy sauce
1 bunch asparagus, ends trimmed and stalks peeled if thick and woody
2 T peanut or canola oil
2 cloves garlic, minced
1 T peeled and minced fresh ginger
1 green (spring) onion, including tender green parts, cut on the diagonal into 1" pieces
2 T Chinese rice wine or dry sherry (I just used rice vinegar)
Steamed White Rice for serving

Place the shrimp in a glass or ceramic bowl and add the salt, sesame oil, and soy sauce.  Toss to coat.  Cut the asparagus on the diagonal into pieces about 2" long.

In a large wok or saute pan over medium-high heat, heat the peanut oil until it shimmers.  Swirl the pan to coat evenly with the oil.  Add the garlic, ginger, and shrimp and toss and stir until the shrimp are evenly pink on both sides, about 1 minute.  Using a slotted spoon or a skimmer, transfer the shrimp to a bowl.

Add the asparagus to the pan and toss and stir over medium-high heat until bright green, about 1 minute.  Add the green onion and wine.  Cover the pan and cook until the asparagus is  tender-crisp, about 2 minutes.  Return the shrimp to the pan and toss and stir just until heated through, about 1 minute.  Pour into a shallow bowl and serve at once with steamed rice.

I am happy that stir fry is something that everyone in my family enjoys - I hope you find the same thing in your house!

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!
Carina

Lobster Corn Chowder and Grilled Cheese Sandwiches

I have been searching for a good soup recipe for quite some time now and this one leaped out at me.  Not jumped, leaped.  Yup. 

Actually, I watched Robert Irvine make this (actually, it was his protege) on the Food Network channel, and it looked so good.  I made it last night, and it was good.  Two out of my three kids loved it - can you guess which one did not?  Ha! 

Also, I LOVE to have soup paired with grilled cheese sandwiches.  I love a grilled cheese sandwich old school - with cheap white bread and American cheese.  But, that seems most appropriate with tomato soup, don't you think?  This time, I was craving something a bit different.  With this chowder, I decided to use a roasted garlic artisan bread that I had leftover from Costco (gotta love that place!) and some leftover Gruyere cheese.  It was a perfect accompaniment to chowder!

For the chowder itself, I tweaked a few things to make it an easier weeknight meal. 

Lobster Corn Chowder
Original Recipe by Robert Irvine
Adapted Recipe by Kitchen Groovy

Lobster:

• 2 lobster tails, split in half
• Generous squeeze lemon juice
• Pinch cayenne
• 1/2 teaspoon seafood seasoning (recommended: Old Bay)
• 2 tablespoons mascarpone cheese
• Salt

Chowder:

• 4 C frozen corn kernels
• Canola oil
• Salt
• 1 cup chopped bacon
• 1/2 white onion, diced
• 3 stalks celery, diced
• 1/2 red bell pepper, cut into small dice
• 1/2 orange bell pepper, cut into small dice
• 3 cloves garlic
• 1/2 cup all-purpose flour
• 6 cups chicken stock
• 3 Yukon gold potatoes, peeled and cut into small dice
• 2 cups heavy cream

Directions

Preheat the oven to 375 degrees F.

For the chowder:

In a deep pan, heat 1 tablespoon oil over low heat and add the bacon. Cook until the bacon is crisp. Remove the bacon to a paper towel and pour most of the bacon fat out of the pan.

Return the bacon to the pan, add the onion and celery, and cook over medium heat until the onion is softened, about 5 minutes. Add the red and orange pepper, garlic, and corn, and cook 5 more minutes.

Sprinkle the flour over the vegetables and stir. Cook for 2 minutes, stirring constantly. Add the chicken stock and stir to scrape up any brown bits from bottom of the pan. Stir in the diced potatoes and raise the heat a little to bring the mixture to a simmer.

Simmer the chowder until the potatoes are cooked, about 20 minutes. Stir occasionally to avoid burning the bottom of the chowder.

Taste the potatoes. When the potatoes are fork tender, turn the heat down to low and slowly stir in the cream. Add another pinch of cayenne if you want to give it a kick.  Keep warm on low heat.

For the lobster: (do this while the chowder is simmering)

Bring a pot of water to a boil. Remove the lobster tails from the shells and put into the boiling water. Poach for 2 minutes. Remove the lobster and set aside to cool.

Once cooled, chop the lobster and mix with the lemon juice, cayenne, seafood seasoning, and mascarpone. Taste and add salt, if needed.

Grilled Cheese Sandwich:

- 1 loaf of your favorite artisan bread, sliced

- Gruyere Cheese, sliced

- Olive oil

Assemble sandwiches and brush with olive oil.  Place on a baking sheet in a 350 degree oven for 8-10 minutes, or until cheese is melted.  Serve with soup and enjoy!

Instead of slicing the sandwich in half, slice them a few times, so you end up having a grilled cheese "stick" - it's fun and makes it easier to dip and eat!

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!
Carina

Fish and Chips

This week, the dinners that have been set on the table have been less than stellar.  Like I said yesterday - we do what we have to do to stay sane.  Today, I continue to stand behind that statement.  Anyway, I feel like I'm in a better place so I decided to tackle dinner once again.  This was on the docket for last week, but it didn't happen - so last night I tried it.

Two pieces of information that I'd like you to beware of:
- this produces 4 servings.  I doubled the recipe, because our family has large appetites, but that was a mistake.  We had TONS of leftovers - it's actually quite filling.  Delicious, but filling.
- this might be a messy process.  Keep in mind you're frying food - and that in itself can be messy.  The Dutch oven I used was too small, so I ended up frying the fish in several batches, which I was not crazy about.  I could have used my 10 quart Dutch oven, but then I think I would use 5 gallons of oil, which I wanted to avoid.  But, if you have the right sized Dutch oven, then you'll be fine. 

The end result was delicious, but I felt that I needed to be up front about what to expect with this recipe.  Also, I didn't make home-made "chips".  I bought good old Ore-Ida french fries, and I'll tell you, it was just fine :-)

Next Thursday is St. Patty's Day - this will make a good dinner that everyone is sure to love! 

Fish and Chips
Original Recipe by Williams Sonoma
Makes 4 servings

1 C all-purpose flour
1/2 tsp. baking powder
Coarse salt and freshly ground pepper
1 C beer
4 large russet potatoes, about 1/2 lb. each
Canola or corn oil, for frying
4 pieces cod fillet, each 3/4" thick, about 1 1/2 lb. total weight, pin bones removed
1 C mayonnaise
1 tsp. minced garlic or snipped fresh chives
1 T Dijon mustard
1 lemon, sliced into wedges
4 fresh flat-leaf parsley sprigs, for garnish
Ketchup, for serving (optional)
Malt vinegar, for serving (optional)

To start the batter, in a bowl, combine the flour, baking powder, 1/2 tsp. salt, and 1/4 tsp. pepper.  Pour the beer into another bowl and whisk in the egg yolk.  Make a well in the center of the flour mixture.  Gradually whisk in the beer mixture into the flour mixture until a smooth batter forms.  Set aside.

To make the chips, peel and cut the potatoes into slices 1/3" thick and then into sticks 1/3" wide.  Spread on paper towels.  Do not rinse. 

Position a rack in the upper third of the oven and a rack in the lower third of the oven.  Preheat the oven to 450 degrees.  Pour the oil to a depth of 3" into a Dutch oven or deep fryer and heat over high heat to 365 degrees F.  Add the potatoes in batches and fry until they begin to turn golden, about 5 minutes.  Using a slotted spoon, transfer to paper towels to drain.  Turn off the heat under the oil.  In a baking pan, spread the potatoes in a single layer.  Bake on the top rack of the oven until crisp, about 5 minutes.  Lower the oven temperature to 200 degrees.

Meanwhile, pat the fillets dry and season with salt and pepper.  In a small bowl, whisk the egg white until soft peaks form; fold into the batter.  Over high heat, bring the oil back to 365 degrees.  Dip 2 fillets into the batter, allowing the excess to drip off.  Lower them into the oil.  Fry, turning occasionally, until golden, about 5 minutes.  Transfer the fish to an ovenproof platter and place on the lower oven rack.  Repeat to fry the remaining fish.

In a small bowl, mix the mayonnaise, garlic, and mustard together.  Remove the potatoes and fish from the oven.  Sprinkle the potatoes with salt and pile them on the platter with the fish.  Garnish with lemon wedges and parsley sprigs.  Serve with the flavored mayonnaise and ketchup and/or malt vinegar, if you like.

Please click here for a printable version of this recipe - Kitchen Groovy

Enjoy and live with gusto!

Carina

Italian Breaded Tilapia

I am trying to find ways to bring more fish into our diet - but so far, I have only been brave enough to cook salmon at home.  I am starting to wo-"man" up, and am challenging myself to cook more fish.  But, I didn't want to cook another salmon dish.  So, I thought of tilapia - budget friendly, seemingly easy enough to make.  Then I had to find a recipe that seemed appealing and included ingredients I already have in my kitchen pantry.  So, here is what I found, but made a few adjustments to make it my own. 

This would pair well with my "Roasted Asparagus with Grated Parmesan Cheese" dish.

Italian Breaded Tilapia
Adapted from the Food Network Kitchen's "Tilapia Milanese"

4 - 5 oz. tilapia fillets
1 1/2 C milk
1 C all purpose flour
Kosher salt and freshly ground pepper
3 large eggs
5 slices wheat bread, torn into pieces
2 T Italian Seasoning
Olive Oil
Butter

1. Preheat oven to 425 degrees.  Soak the fish in a bowl with the milk and 2 C ice, 15 minutes.  Meanwhile, mix the flour with 1/2 tsp. each salt and pepper in a shallow dish.  Lightly beat the eggs in another dish.  Pulse the bread until crumbs form.  Transfer crumbs to another shallow dish - mix italian seasoning and kosher salt with crumbs.
2. One at a time, remove fillets from the milk and dredge in the flour, shaking off excess.  Dip in the eggs, then coat with the bread crumbs, gently pressing on both sides.  Transfer to a large plate.
3. Line a baking sheet with foil.  Heat 2 T each of olive oil and butter in a large skillet over medkum-high heat.  Add 2 fillets and cook until golden, about 3 minutes per side.  Transfer to the prepared baking sheet.  Repeat with remaining 2 fillets, adding 2 more T each of olive oil and butter.  Transfer the fish to the oven and bake until cooked through, about 8 minutes. 

Enjoy and live with gusto!

Carina 

Carina's Baked Salmon

I always shy away from making fish.  I am afraid I’ll cook it too long, and Rob is always afraid I won’t cook it long enough.  So, I rarely make fish for fear that it will be either overcooked or the opposite.  Where is that delicate balance of “just right”?? 

I decided to try a new method – steaming and tenting.  It is fool proof!  Basically, you prepare your fish fillets and bake them wrapped in aluminum foil.  Sure, you can use parchment paper – it yields the same results.  But, I prefer aluminum foil since you can get a tight close (thanks Giada for the tip!!!). While this is my own recipe, I did receive inspiration from Giada de Laurentis’ “Baked Salmon in Foil”.  It turned out wonderful!!  So, here is my recipe for Baked Salmon.

Carina’s Baked Salmon

4 6 to 8 oz. fillets of salmon

Olive Oil

2 Roma Tomatoes - diced (if desired - I only added to 2 fillets)

Fresh Rosemary - chopped

Lemon Juice

Salt

Pepper

Preheat oven to 400 degrees.  Place each fillet on its own sheet of foil and turn to coat with the oil.  Sprinkle fillets with salt and pepper, then top with diced tomatoes, rosemary and lemon juice.  Fold the sides of the foil over the fish, covering completely and seal the packets closed.

Bake for about 25 minutes.

Funny story: when Cole was about 6 years old, he would charge how much he disliked salmon and would push it away every time I tried to feed it to him.  While visiting my dad years ago, he made salmon but we had the whole family pretend as though it was chicken and talk about how great the meal was.  Cole dug into it and heartily agreed how amazing the “chicken” was.  After he devoured a plate of seconds, we broke the news to him that it was actually salmon he was eating.  Ever since then, Cole has LOVED salmon!  I’m not a proponent of lying to kids, but it certainly worked that time!

Enjoy and live life with gusto!

Carina

Deceptively Delicious - Linguine with Shrimp Scampi

This dinner is a family favorite - after a busy night of running around, this is a delectable meal that tastes like it took a long time to prepare.  The peppery flavor of the shrimp is well balanced by the lemony taste of the noodles.  It's rare when I find a meal that everyone in the family loves, so of course, when I do - it's natural that I would want to share it with you!!

For just the 5 of us, I cut the recipe in half.  Stick with the original portions if you want leftovers, or if you are serving a crowd.

Linguine with Shrimp Scampi
- Ina Garten, Barefoot Contessa Family Style Cookbook

INGREDIENTS
Vegetable Oil
Kosher Salt
1 1/2 pounds linguine
6 T unsalted butter
5 T good olive oil
3 T minced garlic (9 cloves)
2 pounds large shrimp (about 32 shrimp), peeled and deveined
1/2 tsp freshly ground black pepper
3/4 C chopped fresh parsley
Grated zest of 1 lemon
1/2 C freshly squeezed lemon juice (4 lemons)
1/2 lemon, thinly sliced in half-rounds
1/4 tsp hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 T of salt and the linguine, and cook for 7-10 minutes, or according to the directions on the package.

Meanwhile, in another large (12") heavy-bottomed pan, melt the butter and olive oil over medium heat.  Add the garlic.  Saute for 1 minute - be careful, the garlic burns easily!  Add the shrimp, 1 T of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.  Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.  Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot.  Immediately add the shrimp and sauce, toss well, and serve.

Enjoy and live life with gusto!
Carina