The Perfect Remoulade

Tags

dressing, gluten free, remoulade, sauce, seafood, Southern

Rarely do I try a recipe and love it so much I don’t feel the need to make changes. This recipe is one of those perfect recipes I simply adore just the way it is. I make it for fried fish, salmon patties and burgers, po’ boys, etc. Really it is so good I would eat it with a spoon. Don’t judge me. And don’t freak out about the large amount of ingredients. They are all things you have in your cabinet. This recipes is well worth the effort.

The Perfect Remoulade (from Smoke & Pickles by Edward Lee)

• 2 large eggs, soft boiled
• 1 1/4 cup mayonnaise
• 1/3 cup finely chopped shallots
• 1/2 cup chopped pickled okra (or cornichons if you dont have pickled okra)
• 2 garlic cloves, microplaned
• 1 tbsp prepared horseradish
• 2 tsp fresh lemon juice
• 2 tsp chopped fresh tarragon
• 1 tsp fresh flat leaf parsley
• 1 1/2 tsp grainy mustard
• 1 tsp ketchup
• 3/4 tsp worchestershire sauce
• 3/4 tsp sweet paprika
• 1/4 tsp cayenne pepper
• 3/4 tsp kosher salt
• 1/2 tsp sugar
• 1/2 tsp fresh ground black pepper
• Zest of 1 orange
• Zest of 1 lemon
• 3 dashes of tabasco

Add everything EXCEPT the eggs to a large bowl and stir to combine. When all is mixed well, add the eggs by mashing them against the bowl wall with a fork. They are ok left in chunks smaller than a dime. Refrigerate to let the flavors meld. Serve with anything. You cannot go wrong here. Makes approx 2 cups.

 

 

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Garlic and Lime Grilled Shrimp Skewers

Tags

food, garlic, gluten free, grilled, lime, quick, seafood, shrimp, skewers, summer

I love good shrimp in the summer. Tasty and light, these skewers are great just as they are or added to salads, pasta, or even on top of nachos…

Garlic and Lime Grilled Shrimp Skewers

• 4 limes, juiced and zested
• 3 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper
• 1 1/2 pounds shrimp, peeled and deveined
• Wooden skewers

In a bowl, combine the shrimp with the lime juice/zest, garlic, olive oil, salt and pepper. Allow the shrimp to marinade for 30 minutes. While they are marinading, soak the wooden skewers in water so they don’t burn when you grill the shrimp. Prepare the grill. When coals are grey, place the skewered shrimp over coals. Grill approx 2 minutes on each side.

Shrimp Enchiladas

Tags

cilantro, enchiladas, food, Mexican, peppers, seafood, shrimp

I love seafood in most every form. These enchiladas were pretty tasty, though next time I will do some things differently. Instead of using the canned chilies, I think I will grill poblano peppers and onions. In place of the corn, I will use black beans. The sweetness of the corn was a bit odd with the shrimp. Otherwise, it was a great recipe. I love the cream sauce and the shrimp was not overcooked, something I had suspected.

My apologize for the less than gorgeous photo. It tastes way better than the photo portrays. 🙂

Shrimp Enchiladas (from here)

• 1 small onion, diced
• 1 cup corn
• 2 cloves garlic, minced
• coarse salt and fresh black pepper
• 1 pound raw medium-sized shrimp, cleaned, tails off
• 1 teaspoon Mexican oregano, crushed between fingers
• 1 avocado, diced
• 1 + 1/2 cup crumbled cotija, queso blanco or feta cheese
• 7-8 (8-inch) corn tortillas or about 10 (6-inch)
• Sauce:
• 2 tablespoons butter
• 2 tablespoons flour
• 1 + 1/2 cups Chicken Broth
• 1 small can green chiles w/ juices
• 1 + 1/2 cups Sour Cream
• fresh chopped cilantro or parsley, for serving
• sour cream, for serving

In a large skillet heat 2 tablespoons oil over medium heat and saute onion, garlic and corn until corn is tender, seasoning well with salt and pepper and stirring often. Add shrimp and oregano, cook until shrimp just start to curl up. Remove from heat. Mix in avocado and 3/4 cup cheese. Taste and season as needed with salt and pepper. Make sauce: In a large heavy bottomed saucepan melt butter over medium-low heat; stir in flour and cook 2-3 minutes. Whisk in broth, bring up to a simmer and cook 3 more minutes. Turn heat to low and whisk in green chiles and sour cream until fully incorporated. Remove from heat. Preheat oven to 400 degrees F. Grease a 9×13 baking pan. Mix about 1/2 cup of the sauce into the shrimp mixture. Wrap tortillas in damp paper towels and place on a microwave safe plate and microwave 1 – 1 1/2 minutes until soft and pliable. Add about 1/2 cup filling off center to each tortilla and roll up. Place in pan. Repeat until all the filling is used. Pour the sauce over top and sprinkle with remaining 3/4 cup of cheese. Bake 25-30 minutes until bubbly all over. Garnish with fresh chopped herbs and serve with sour cream.

 

Clam Chowder

Tags

chowder, clam, food, gluten free, main dish, seafood, soup

As soon as this recipe was posted on Taste Food, I longed to make it. It just never seemed to work out though. I’d plan it out, make my grocery list and then the seafood counter would not have clams. I looked all over for celery root (used in the original recipe) and couldn’t find it anywhere, even places like Whole Foods. So instead of insisting that the recipe be exactly replicated, I bent the rules a bit. And you know what? That’s what cooking is all about. I don’t know if this chowder is as good as the original but we really enjoyed it.

Clam Chowder (a variation of a recipe from Taste Food)

• 1 tbsp extra-virgin olive oil
• 2 slices bacon, cut in 1/2-inch pieces
• 1 large yellow onion, coarsely chopped
• 1 medium white turnip, peeled, cut in 1/2-inch dice
• 1 pound small fingerling potatoes, cut in 1/4-inch coins
• 2 celery stalks, diced
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1/2 cup chicken stock
• 1 bay leaf
• 3 sprigs fresh thyme
• 24 little neck clams
• Salt and freshly ground black pepper

Heat oil in a large pot over medium heat. Add bacon and fry until the bacon is lightly browned. Add onion and sauté until softened, about 2 minutes. Add turnip, potatoes, and celery. Sauté until soften, about 3 minutes.  Add milk, cream, stock, bay leaf and thyme. Bring to a boil. Add clams. Reduce heat to medium-low, cover and cook until clams open, stirring occasionally, 8 to 10 minutes. Discard any unopened clams. Season to taste with salt and pepper. Serve garnished with celery leaves.

Vietnamese Quinoa and Shrimp Salad

Tags

Asian, cucumbers, food, main dish, quinoa, red bell peppers, salad, seafood, shrimp

This week I am making a concerted effort to plan my meals for work. I usually just depend on leftovers but they never seem to last long enough. This salad caught my eye because the awesome flavors and the ability to make it in advance.

Vietnamese Shrimp Quinoa Salad (from The Crafty Cook Nook)

The Dressing:
6 tbsp freshly squeezed lime juice
1 tbsp Asian fish sauce
2 tbsp vegetable oil
1-1/2 tbsp sugar
1/4 tsp crushed red pepper flakes, plus more if desired

The Salad:
1/2 pound cooked shrimp, peeled and de-veined
1 cup quinoa, rinsed
1/2 tsp salt
1 red bell pepper, julienned
1 carrot, peeled and shredded
1 small cucumber, peeled and finely diced
1/4 cup onion, finely chopped
1/4 cup chopped fresh cilantro

Add quinoa, salt and 1-2/3 cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is absorbed and quinoa is cooked. Transfer to a serving bowl and let cool.

Combine the lime juice, Asian fish sauce, vegetable oil, sugar and crushed red pepper flakes in a medium bowl. Whisk until the sugar is dissolved. Add shrimp to the dressing and let marinate until ready to assemble the salad.

When quinoa is cool, add red bell pepper, carrot, cucumber and scallions to the bowl. Right before serving, add the dressing, shrimp and cilantro and toss well. Taste and adjust seasoning with more salt, sugar or crushed red pepper flakes if necessary. Serve cold. Serves 2 as a main dish, 4 as a side.

Tilapia with Lemon Shallot Sauce

Tags

fish, food, lemon, sauce, seafood, shallot

Things have been really busy around here. Lots of work and life responsibilities. I am sorry I haven’t been very prompt responding to comments. Regular posts have been difficult to complete and sadly there has been more than one fast food drive through meal. Equally as disturbing is the fact that this trend will probably continue for the next week or so. I long for a long weekend at home. Until then I will continue preparing meals like this one.

Tilapia with Lemon Shallot Sauce

• 4 tilapia fillets
• 2 Tbsp olive oil
• 2 tbsp unsalted butter
• 1 shallot, minced
• 1/2 of a lemon, juiced
• Salt and pepper to taste

Salt and pepper both sides of the tilapia fillets. Heat oil over medium heat in a heavy bottomed skillet (not non-stick). Fry fish until cooked through and flaky (about 2 minutes per side, depending on the thickness of the filets). Remove fish and set aside.  In same pan, melt better and add shallots. Saute until they are tender. Add lemon juice and allow to simmer another 2 minutes. Taste the sauce and adjust flavors as needed. Spoon over the fish.

A Quick Lunch of Fish Tacos

Tags

cilantro, corn, fish, lime, Mexican, seafood, tacos, tilapia, tortilla

Tonight is the Academy Awards ceremony. I confess I rarely watch and I have no plans to tonight. One video short caught my eye – Fresh Guacamole by PES.

I have no idea if it’s Oscar worthy but I think it’s fun. The only thing I would add to the guac is cilantro. I wonder what the illustrator would have chosen to represent it? Lego palm trees? Model train landscaping?

This next video, entitled What If Animals Ate Fast Food, is pretty cool too. I don’t think it’s nominated for anything but it made me laugh.

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I have never been one to eat boring food. Until recently, I didn’t even eat peanut butter and jelly sandwiches. Not even as a kid (though now my palate appreciates the salty/sweet combo). When I am home and it is lunch time, I either eat leftovers or I create something quick and tasty. Pasta with pesto and various veggies. A sandwich on good bread, with quality meats and cheeses, loaded with flavor and veggies.

Food is as much about nourishment as it is about flavor and satisfaction. People overeat because what they eat is not very tasty. They compensate by eating more to fill the void. How many times have you found yourself reaching the bottom of a bowl of microwave popcorn and thinking “Jeez, I ate all that already?” Mindless eating at it’s finest.

These quick tacos take no more than 5 minutes hands on time and about 10 minutes baking time. The result is tasty and healthy. The cost to you is minimal.

Quick Fish Tacos

• 1 tilapia fillet
• Lemon pepper seasoning
• Salt
• Pam
• 2 corn tortillas
• 1/2 avocado
• Toppings – cilantro, onion, lime juice, cheese, sour cream, tomatoes

Preheat your oven to 400 degrees. Spray the bottom of a small glass baking dish with Pam. Place the fillet in the pan. Sprinkle the desired amount of salt and lemon pepper seasoning on the fish. Spray top of fish with more Pam. Bake until fish is flaky (8 to 10 minutes).

Steam your two corn tortillas between two moistened paper towels for about 20 seconds in the microwave. Place half of the fillet in each tortilla. Top with your avocado and other desired toppings. I used cilantro, onion, and lime juice. Serves 1.

Crab and Shrimp Étouffée – NOLA Series Part 5

Tags

étouffée, crab, Mardi Gras, New Orleans, NOLA, seafood, shrimp, Southern

Pronounced ay-too-fay, étouffée is a traditional Cajun recipe using shellfish in a roux-based sauce served over rice. Crawfish is the shellfish I initially thought of but we don’t have quality ones available here. It seemed a shame to use less than excellent ingredients in the staring role. So instead I used crab and shrimp, both of which were part of my seafood buying spree in Charleston. While I was digging though my chest freezer, I made the uncomfortable discovery that my seafood stash is dangerously low. A good excuse reason to visit the coast again. 🙂

For more recipes in this series, check out these links:

Barbecue Shrimp- NOLA Series Part 1

King Cake – NOLA Series Part 2

Southern Breakfast Napoleons – NOLA Series Part 3

Shrimp Po’ Boys with Remoulade Sauce – NOLA Series Part 4

Crab and Shrimp Étouffée (a variation of this recipe by Southern Living August 2007)

• 1 pound medium-size raw shrimp, peeled and deveined
• 1/4 cup butter
• 1/3 cup all-purpose flour
• 2/3 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped celery
• 3 garlic cloves, minced
• 1 (14 oz.) can chicken broth
• 1/3 cup dry white wine
• 1/4 cup chopped green onions
• 1 tbsp low-sodium Creole seasoning
• 1 tbsp tomato paste
• 1 tbsp chopped fresh parsley
• 2 tsp Worcestershire sauce
• 1/2 tsp hot sauce
• 1 (8 oz.) container fresh crabmeat, drained and flaked
• 5 cups hot cooked long-grain rice

Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored. Add chopped onion, green pepper, and celery; cook, stirring constantly, 4 minutes or until vegetables are tender. Add minced garlic, and sauté 1 minute. Stir in chicken broth, white wine, and next 6 ingredients, and cook, stirring occasionally, 10 minutes. Add shrimp. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes. Stir in crab meat; cook, stirring often, until thoroughly heated. Spoon shrimp mixture into individual serving bowls. Spoon hot cooked rice on top of shrimp mixture. Garnish with parsley if desired.

Barbecue Shrimp- NOLA Series Part 1

Tags

BBQ, fresh, New Orleans, seafood, shrimp, South, Southern

In honor of Mardi Gras and the amazing Southern culture it celebrates, this whole week will be devoted to NOLA inspired recipes. This first recipe embraces one of the best things about the costal South- fresh seafood. Anyone who has tried it knows it is leaps and bounds better than that frozen crap farmed in Vietnam or where ever. Fresh off the boat is the best! The sauce created by the butter and spices is so delicious. Be sure to have some good crusty bread to sop it up. This is one of the best seafood recipes I have tried in a while. And it’s so dang easy!

Barbecue Shrimp (from Southern Living Sept 2002)

• 1 pounds unpeeled large fresh shrimp
• 1/8 cup butter
• 1/8 cup olive oil
• 3 tbsp chili sauce
• 3 tbsp Worcestershire sauce
• 1/2 lemons, sliced
• 2 garlic cloves, chopped
• 1/2 tbsp Creole seasoning
• 2 tbsp lemon juice
• 1/2 tbsp chopped parsley
• 1/4 tsp paprika
• 1/4 tsp oregano
• 1/4 tsp ground red pepper
• Hot sauce to taste
• French bread

Spread shrimp in a shallow, aluminum foil-lined broiler pan. Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp. Cover and chill 2 hours, turning shrimp every 30 minutes. Bake, uncovered, at 400° for 20 minutes; turn once. Serve with bread.

Poblanos with Shrimp and Chorizo Stuffing

Tags

cheese, chorizo, food, main dish, Mexican, peppers, poblano, seafood, shrimp

I love poblano peppers. They have a nice smoky spiciness that makes stuffed peppers special. Unlike bell peppers that have a tendency to get soft and squishy, poblanos have a more structured wall that holds up better to baking.

Poblanos with Shrimp and Chorizo Stuffing (inspired by this recipe)

• 1 tbsp olive oil
• 1/4 lb Mexican-style chorizo
• 1/2 yellow onion, diced
• 1 jalapeno, minced
• 1 garlic clove, microplaned
• 1/2 cup short-grain rice
• 1/2 cup frozen corn
• 1/2 cup low-sodium chicken stock
• 1/2 cup of beer
• 3 large poblano chiles
• 1/2 pound shrimp, shelled, deveined, and chopped
• 1/2 cup diced tomatoes
• 1/2 cup Monterrey jack cheese
• 1/2 cup feta cheese

Preheat the oven to 400 degrees and heat the oil in a large skillet. Sauté the chorizo, onion, jalepeno and garlic over medium heat until chorizo is cooked through. Add rice, corn, stock, and beer, bringing to a boil. Reduce the heat, cover and let simmer until the liquid is absorbed and the rice is cooked.

While the rice is cooking, slice chiles in half, removing seeds and pith. Place on the oven rack and bake for about 5 minutes or until the chiles start to soften and the skin blackens in small places. Remove from the oven and allow to cool enough to handle.

Once the rice is done, add the shrimp and tomatoes to the mixture, turn the heat to medium and sauté until shrimp is cooked.. Spoon the rice into each chile , top with cheeses, and place back into the oven on the LO broil setting, browning the top of the cheese. Serves 6.