Roasted Shrimp & Orzo salad

I was instantly addicted to this salad the first time I ate it, and ever since then it never fails to disappoint every time I make it.  The recipe comes from Ina Garten and it introduces a few genius techniques that make it extra delicious.  The first is to drench the hot, freshly cooked orzo in the lemon vinaigrette, causing it to soak up the flavor instantly.  The second is to roast the shrimp in olive oil, salt, and pepper.  This is by far the easiest way to cook a perfect shrimp and they taste amazing.  I had a hard time saving enough to toss into the salad.  The remaining ingredients- a combination of herbs, veggies, and feta cheese really make the dish come together.  We took this to a 4th of July cook-out this year and it was a huge hit.  I only changed a few slight things from Ina's recipe, and I assure you it turns out just as delicious!  The end result is a light and refreshing dish that could be served as a side dish or a main course.  

Ingredients:

• 1 pound orzo pasta (rice-shaped pasta)
• 1/2 cup freshly squeezed lemon juice (should take about 3 lemons)
• Freshly ground black pepper
• 1 1/2 pounds medium shrimp, peeled and deveined
• 1 cup minced scallions, white and green parts
• 1 cup chopped fresh dill
• 1 cup chopped fresh flat-leaf parsley
• 1 cucumber, peeled, seeded, and medium-diced
• 1/2 cup small-diced red onion
• 1/2 pound block of feta cheese, medium-diced
• Kosher salt and freshly ground pepper

Directions:

Fill a large pot with water, add 1 tablespoon of salt and bring the water to a boil. Add the orzo and simmer for about 1 minute less than the recommended lowest number of minutes.  (If the box says 9-11 minutes cook them for 8) This will help you avoid over-cooking the pasta, considering it will keep cooking a bit more sitting in the pot.  While the orzo is cooking, whisk together the lemon juice, 1/3 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. When the pasta is done, drain and return to the pot.  Immediately pour the lemon juice mixture over the hot pasta and stir well.  Keep orzo in the pot off heat to let it cool down while you prepare the rest of the ingredients.

To cook the shrimp, preheat the oven to 400 degrees F.  Place the shrimp on a foil-covered sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for about 4 minutes, until the shrimp are cooked through. You can tell once they start turning pink and have a somewhat firm touch to them that they are done.  Always err on the side of under- you can cook them for a minute longer if needed but you can't undo it once they are overcooked.  Try not to eat them all straight out from the oven!!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 1 teaspoons salt, and 1/2 teaspoon pepper. Toss well and taste for more salt.  Add the feta and stir carefully. 

Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, bring back to room temperature before serving.

Summer Fish Chowder

Mmmmmmm..... this chowder was SO delicious I had to immediately post the recipe.  With the savory, creamy broth, chunks of white cod and potato, spicy jalapeno, and sweet fresh corn and basil this soup had a depth of flavor that keeps you going back for another bite.  Sean picked it out from one of our cook books, 50 Chowders by Jasper White.  It's a great summer recipe because the flavor of the fresh corn and tomatoes really make a difference.  I tweaked the recipe a bit by increasing the bacon, subbing in a different type of fish and amping up the heat by including the jalapeno seeds.  Otherwise I stayed pretty close to the actual recipe in the book.  

Ingredients:

• 3 ears of fresh corn
• 8 oz slab or sliced bacon, diced
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 jalapeno, finely diced (I included the seeds and it had a nice level of heat)
• 1 large onion, diced
• 2 medium celery stalks, diced
• 1 1/2 lbs all-purpose potatoes, peeled and diced (I used 3 large russet potatoes)
• 4 cups strong fish or seafood stock (I recommend Kitchen Basics brand)
• 1 lb fresh ripe tomatoes, seeded and diced
• Kosher salt and freshly ground pepper
• 2 lbs skinless, boneless cod filet (other meaty white fish will work too)
• 1 cup heavy cream
• 1/4 cup fresh basil leaves, thinly sliced

  Directions:

Start by husking the corn and cutting the kernels from the cob.  I find the easiest way is to use a large knife, lay the corn flat on the cutting board, and then slice and rotate until you've covered the whole cob.  The kernels are less likely to fly all over the place if you do it this way instead of holding the cob straight up and down as you slice.

Next, heat a large pot over medium heat and add the sliced bacon.  Let it cook, stirring occasionally, until most of the fat has rendered.  Turn up the heat a bit until it starts to crisp.   If there is a lot of fat, drain some until only about 2 tablespoons remain with the bacon.  Then, add the garlic and butter, stir to melt, and cook for about 30 seconds.   Adding butter to bacon fat just compounds the deliciousness...

Add the onion, celery, and jalapeno to the pot with 1/2 teaspoon salt and turn heat back to medium.  Saute for about 7-9 minutes until vegetables have started to soften.  

Next, add the corn, potatoes, and stock.  If the stock doesn't cover the potatoes, add a bit of water.  Add 1 teaspoon salt if your stock is unsalted, or low in sodium.  Turn up the heat and bring to a boil.  Keep the pot covered and cook the potatoes vigorously for about 5-7 minutes.  (I did 10 minutes and thought the potatoes were slightly over-cooked)  If the stock hasn't thickened slighlty, mash a few of the potatoes against the side of the pot and stir. 

Add the diced tomatoes, and reduce heat to low.  Taste and season mixture assertively with salt and pepper.  (Season now to avoid having to stir a lot once the fish has been added.)   

While the chowder is simmering, add the fish and cook for 5 minutes.  Remove pot from heat and let it sit for 10 minutes.  The fish will finish cooking in this time.  Gently stir in the cream and basil and taste for more salt and pepper.  

Yes.... this is us.

If you are not serving immediately, let it come to room temperature before refrigerating.  Otherwise, serve the chowder and enjoy!  This makes about 8 servings as a main dish.  It was a big hit with our guests, I can't wait to make it again!

   

Orecchiette with Chicken and Mushroom Cream Sauce

While most people are used to heavy cream sauces, along the lines of an Alfredo, this dish is much different.  The mushrooms are cooked down with some sauteed onion and sherry, and then cream is added at the end to thicken it up just a bit along with some Parmesan cheese.  The result is a beautifully light and creamy coating over the pasta, with flavorful tender mushrooms.  The chicken adds some extra savory flavor and some protein.  I chose orecchiette as the perfect pasta with little pockets to hold the sauce.  

Overall, I loved everything about this dish- and I'm not usually a mushroom lover.  The different types of mushroom used in this dish make a big impact on the flavor, and I was lucky enough to find that my local Hispanic/Asian store sells them for insanely cheap prices.  (Unlike, ahem ahem, the farmer's market or Whole Foods)  This would also make a great vegetarian meal by simply omitting the chicken. 

Shitakes

Oyster Mushrooms

Ingredients:

• 1 lb boneless skinless chicken thighs (breasts work too but thighs have more flavor)
• 2 tablespoons bacon grease or vegetable oil
• 2 cloves garlic, chopped
• Kosher salt
• Freshly ground black pepper OR grains of paradise (we used the latter)
• 8 oz shitake mushrooms, stems removed and sliced
• 8 oz oyster mushrooms, tough stems removed and sliced
• 1 small yellow onion, or 1/2 of a large onion, finely diced
• 3 tablespoons dry sherry
• 1 teaspoon fresh thyme
• 3/4 cup heavy cream
• 1 cup shredded Parmesan cheese
• 1 lb orecchiette

Directions:

Heat a non-stick skillet over medium heat and add the bacon grease or vegetable oil.  Add the garlic and cook for a couple minutes, removing it with a slotted spoon when it just starts to brown.  This flavors the oil for the chicken, and the garlic is added back in later.  However, if you are in a rush you could skip this step and just add the garlic later on. Trim the fat off of the chicken and season with salt and pepper.  If you're using breasts, cut them into smaller pieces to reduce cooking time.  Place the chicken in the pan and season the other side.  Flip once the first side down has started to brown- about 4-5 minutes.

Meanwhile, heat a large pot of water with a couple tablespoons of salt.  When the chicken is cooked through, remove from the pan and add the onion and sliced mushrooms.  Saute for about 2-4 minutes.  

At this point your pasta water should be boiling, so add the pasta and cook until just al dente.  Pour the sherry into the onion mushroom mixture and scrape up all the bits on the bottom of the pan to deglaze and allow the mushrooms to absorb all of that flavor.  When the sherry has been mostly reduced, add the thyme and garlic.  

Cook for about 3 minutes before adding the cream. Stir to combine and when heated through, add the chicken.  

Simmer for another 3 minutes or so, stirring occasionally. Add 3/4 c Parmesan and mix in. 

When the pasta is done, drain it and put it back in the pot.  Mix in the sauce, and serve hot with the remaining Parmesan on top. 

Braised Collard Greens

Prepare yourself to be wowed by this delicious collard green recipe!  I'm not sure why we don't make collard greens more often, but I'm definitely going to be more inclined to pick up a bunch when I see them at the store from now on, after making this amazing recipe the other night.  Not to mention they are actually good for you, and relatively inexpensive.  We got a few ideas from other recipes online and created our own blend of ingredients which resulted in tender, tangy, and sweet greens that are full of flavor.  These are sure to liven up any main dish.  Bacon could be omitted for a vegetarian version- just use a couple tablespoons of vegetable oil to cook the onions and garlic.
 

Ingredients:

• 1 large bunch of collard greens
• 4 slices bacon, chopped into 1/2 inch pieces
• 1 medium yellow onion
• 2 cloves garlic
• 1 12 oz beer (preferably a lager)
• 1/2 cup water
• 2 tablespoons molasses
• 1 tablespoons hot sauce, or more to taste
• 1/4 teaspoon cayenne pepper
• 3 tablespoons apple cider vinegar
• 2 tablespoons unseasoned rice wine vinegar
• salt and pepper

 Directions:

Wash the greens and chop off the thick part of the stems.  Slice them into 2 inch strips.  Heat a large pot over medium heat and saute the bacon, stirring occasionally.  

When it just starts to turn brown and crisp around the edges, add the onion and garlic with a pinch of salt.  

Continue to saute for about 5-7 minutes, until the onions are translucent and golden.   Having some brown bits stuck on the bottom is a good thing- it means more flavor after deglazing with the beer.  Pour in the beer and scrape the bottom of the pot clean as it reduces.  

Once the beer has reduced by at least half, add the water, hot sauce, molasses, cayenne pepper 1/2 teaspoon salt, and 1/4 teaspoon pepper.  When it comes to a simmer, add the vinegar.  

Start adding the greens slowly, stirring after each handful that gets added to the pot.  They should be mostly covered by the time they are all in the pot and have wilted slightly.  If not, add a little more water.  The greens will reduce quite a bit so you don't need them to be complete covered from the start.  

Bring them to a simmer, covered, and reduce to low.  Cook for about one hour, stirring occasionally.  Taste for more salt and/or hot sauce about half way through.  When they are done, the greens will be more of an olive color and very tender.  The bacon almost melts in your mouth.  And the greens have such delicious flavor it's making me hungry just to think about it.  These are perfect as a side dish to your savory main course.