Shrimp Puttanesca

This is a savory pasta dish that packs a lot of flavor between the shrimp, capers, and olives.   It's also relatively simple and doesn't require a lot of unique ingredients.  I found the recipe on Food & Wine and don't think I made any changes (except to leave the tomatoes unpeeled.)  They didn't call it a puttanesca, but considering the ingredients I decided to use that title.  Some puttanescas have anchovies in them, but this one does not.   Overall this is a good option for a quick and tasty week night meal.  And it gave me the chance to use a little fresh rosemary from the 1-herb strong garden, so that's always a plus.  We also tested our our new garlic-grating tool we got at the farmer's market in San Diego.  It's a little ceramic plate with sharp ridges that works miracles in grating garlic or ginger. 

Ingredients:

• 3 tablespoons olive oil
• 2 pounds medium shrimp, shelled
• 4 cloves garlic, minced or grated
• several dashes of dried red-pepper flakes (or more to taste)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 2-3 medium tomatoes (about 3/4 pound) chopped
• 1 cup canned crushed tomatoes in thick puree
• 1 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried rosemary
• 2 tablespoons drained capers
• 1/3 cup halved and pitted black olives 
• fresh lemon, to squeeze on top (optional)

Directions:

 

Heat a large skillet or frying pan to medium and add the oil.  When it is hot, add the shrimp to the pan along with the salt, pepper, red pepper flakes, and garlic.  Stir and try to spread the shrimp out evenly.  Stir occasionally until cooked through, about 4-5 minutes. Remove the shrimp with a slotted spoon.

Next, add the tomatoes, rosemary, capers, and olives to the pan.   Reduce heat and simmer, covered for 15 minutes.   Meanwhile, start boiling your pasta water.  Any type of pasta will do.

After the sauce has simmered, return the shrimp to the pan and cook until heated through, about 1 minute.  

Serve over pasta and garnish with additional rosemary and a squeeze of lemon.  

 

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!

   

Butter Chicken

I fell in love with butter chicken the first time I had it.  There's something about the flavor of the rich savory sauce that just makes me keep coming back for it.  A flavor I thought would be impossible to match if I dared to try and make this dish on my own.  So I always make a point to order it when I see it on a menu... which is to say, not that often.  When I came across this recipe from Top Chef winner Floyd Cardoz I decided to give it a whirl.  As big Top Chef fans, we saw Floyd compete during his season and I knew a recipe from him would be as good as I was going to get when it comes to butter chicken. Though a bit time consuming, it was well worth the effort and I was surprised that this ended up every bit as good as the butter chicken I've ordered out at restaurants.  Or at least, close enough.  We cut the recipe in half.

Ingredients:

For the chicken:

• 2 medium cloves garlic, peeled
• 1 tablespoons minced fresh ginger
• 1 small jalapeno chili, seeded and chopped
• 2 tablespoons fresh lime juice
• 2 tablespoons neutral oil (such as vegetable or canola)
•  1 1/2 teaspoons kosher salt
•  1 1/2 tablespoons paprika
• 2 teaspoons garam masala (we substituted with berbere spice blend)
• 1/2 teaspoon cayenne pepper
• 1 cups yogurt
• 1 lb boneless, skinless chicken thighs  

For sauce

• 1 (28 oz.) cans roasted tomatoes
• 1 cup water
• 1 small onion, chopped (about 1 cup)
• 2 medium cloves garlic, peeled
• 1 tablespoons fresh minced ginger
• 1 small jalapeno chili, seeded and chopped
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 teaspoon cinnamon
• Kosher salt
• 1 1/2 tablespoons honey
• 1 1/2 tablespoons dried fenugreek leaves, crushed
• 1 teaspoon black pepper
• 1/3-1/2 cup heavy cream, to taste

Directions:


Start by marinating the chicken several hours before you plan to make this dish.  In a food processor, combine garlic, ginger, chili, lime juice, oil, salt, and spices. Process until a rough paste forms, then add yogurt and process until smooth. Transfer to a large zip lock bag or leak-proof container and add chicken. Marinate 4 to 6 hours, or overnight.

To cook the chicken, set broiler rack about 4 inches from heat source and preheat broiler to high. Line a rimmed baking sheet with aluminum foil. Remove chicken from zipper lock bag and wipe off the excess marinade with your hands. 

Lay it out in a single layer on baking sheet and broil until color darkens and some dark blisters form, about 5 minutes. Flip chicken, rotate sheet pan, and broil until color darkens on other side, about 5 minutes. 

Our chicken was so thin it was definitely cooked at this point, but to be safe you can use a thermometer to ensure your chicken reaches 170°F.  There should be some charring on the edges of the chicken.  Set aside to rest, and chop into bite sized pieces after it has cooled. (Try not to eat it all before it even makes it into the sauce!)

Meanwhile, begin making the sauce.  In a medium-large heavy pot, combine tomatoes, water, onion, garlic, ginger, chili, butter, cinnamon, and 1 teaspoon salt. Cover and bring to a boil over high heat, then reduce heat to medium and cook uncovered at a hard simmer, stirring occasionally until sauce thickens, about 30 minutes.  

Blend the mixture with an immersion blender, or by transferring it to an actual blender in 2 batches.  Keep the sauce over low heat.  Once it is smooth, add the honey, fenugreek, black pepper, and heavy cream.  Stir to combine.  (Note: Floyd strains his sauce so it's completely lump free, but we decided to skip that step)

Season with salt to taste, and add the chopped chicken.  Once it has heated through, serve hot over rice.  

 

Spicy Shrimp & Rice One-Pot Meal

Shrimp and rice is one of my favorite combinations so I immediately saved this recipe when I came across it a while ago.  I chose to make it recently as I was perusing dinner options, for it's simplicity and comforting appeal.  This dish is made in one pot and there's nothing complicated about it, making it a win-win.  The cayenne, tomatoes, and lemon juice all add a ton of flavor to the rice and shrimp, and when combined with the crumbled bacon, it's hard to top!  (Not to mention that the recipe starts with sauteing onions in bacon fat.)  The result is a tasty, comforting, and surprisingly light bowl of flavorful rice and perfectly cooked shrimp.  This is perfect for dinner but would also make a great brunch.
Ingredients:

• 2 cups long grain rice
• 1/2 lb sliced bacon, finely chopped
• 2 onions, finely diced
• 2 cloves garlic, minced
• salt and pepper
• 3/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon cayenne pepper (or more)
  
• 3 cups low-sodium chicken broth
• 1 can diced tomatoes
• lemon juice from half of a freshly squeezed lemon
• 2 teaspoons Worcestershire sauce
• 2 lbs medium raw shrimp, peeled and deveined
• 1/4 cup finely chopped parsley
• lemon wedges, for serving

Directions:
Rinse and drain the rice- set to the side.  Meanwhile, cook the bacon in a large pot or dutch oven over medium heat, stirring occasionally until it starts to crisp and brown.  

Remove from the pot to drain on a paper towel, leaving at least 3 tablespoons of bacon fat in the pot.  Add the onions and 1/2 teaspoon salt and saute for about 5 minutes.  Add the garlic and cook 2 more minutes.  

Next, add the rice along with 1 teaspoon salt, 1/4 teaspoon black pepper, nutmeg, and cayenne.  

Stir and cook for one minute.  Pour in the tomatoes with their juices, chicken broth, lemon juice, and Worcestershire sauce.  

Bring to a simmer and cover for 20-30 minutes.  Check after 20 minutes to see how cooked the rice is.  If it tastes like it's almost done, add the shrimp.  If it is still pretty al dente, let it cook a bit longer until the rice is almost done before adding the shrimp.  Stir them in and cook with the lid partially off the pot, stirring often. Leave the lid completely off if your mixture is a little soupy.  Add more broth if it starts to dry out. After 10 minutes the shrimp should be fully cooked through.  

Taste for more seasoning.  Serve immediately, with fresh parsley and a lemon wedge.

 

Hoppin' John (Black Eyed Peas)

Hoppin' John is a cheap, delicious, and pretty nutritious one-pot dinner- a great way to enjoy your New Year's day black eyed peas.  (Or on any day for that matter)  The addition of bacon adds some savory smoky flavor, and the red pepper flakes give it a nice kick of heat.  Black eyed peas don't take as long to cook as dry beans, and you should check them often to avoid over-cooking... as I learned from experience.  This is a hearty & warm winter dinner, but could also be eaten as a side dish with something like pork tenderloin.  The recipe came from Michael Ruhlman's website.

Ingredients:

• 1 pound black-eyed peas, rinsed and picked through
• 3 cups low sodium chicken broth
• 2 large onions, one peeled and quartered, one medium diced
• 2 carrots, cut in half
• 4 bay leaves
• kosher salt to taste
• 8 ounces bacon, cut into 1/4-inch strips (preferably slab bacon)
• 5 cloves garlic, roughly chopped
• 2 teaspoons ground cumin
• 1 teaspoons red pepper flakes (or more if you like it really hot)
• 1 teaspoon finely ground black pepper
• One 28-ounce can whole peeled tomatoes, undrained

Directions:
In a large pot, combine the rinsed black eyed peas with the quartered onion, carrots, and three bay leaves with 1 teaspoon salt Add the chicken broth and then enough water to cover the beans and vegetables by about 3 inches.  This was a great opportunity to use our new ladle which has a built in measuring cup.  It was great for adding the chicken stock.

Put the pot over high heat, bring it to a simmer, then turn the burner to medium low and continue to cook until the beans are tender, 60 to 90 minutes.  (As a note, mine simmered for about 60 minutes and they were a bit over-cooked.  So test them earlier just in case).  Add 1 more teaspoon of salt midway through the cooking.  Reserve 1-2 cups of the cooking liquid. Strain the peas, picking out and discarding the onion, carrots and bay leaves.  Pour the peas back into the pot until ready to add to the rest of the dish but keep off the heat.

Meanwhile, in a large pot, cook the bacon over medium-low heat until the fat is rendered and the bacon is browned. 

Add the medium diced onion, chopped garlic, and 1/2 teaspoon salt.  Cook until the onion is softened and translucent and beginning to brown, 5 to 10 minutes. 

Add the cumin, pepper flakes, and black pepper, turn the burner to medium, and stir to combine the seasonings with the onion. Add the juice from the tomatoes. Then add the whole tomatoes, crushing them in your hands as they go into the pot. Add the last bay leaf. Bring this to a simmer and cook for 30 minutes or so to reduce and thicken the sauce. 

Next, stir in the black eyed peas and heat through.  Add some or all of the reserved cooking liquid if the mixture looks a little dry.  Taste for more salt and/or pepper.  Serve hot and enjoy!