Monday, April 20, 2015

Smoky Sautéed Shrimp

Dear Lauren,

We just got back from our big, amazing trip to Italy! We didn't want to stop eating amazing Italian food but it had to end at some point (sob), so I decided to cook a recipe from my current cookbook I have from Cook My Book. I am SO glad I did! It was so much more than I thought it would be, the flavors rich and complex, and for simple and quick to make. Dad says it's a keeper and I agree.

Smoky Sautéed Shrimp

adapted from The Pollan Family Table

1/2 cup extra virgin olive oil
3-4 large cloves of garlic, sliced thinly
1 teaspoon paprika
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle chile pepper
1/2 teaspoon kosher salt
1/4  teaspoon freshly ground black pepper
1 1/2 pounds large shrimp, cleaned, deveined, peeled (you may leave the tails on if you prefer), patted dry
2 Tablespoons chopped flat leaf parsley
1/4 lime
*serve with Jasmine rice or cauliflower rice

Heat oil over medium heat in a large skillet. When oil shimmers, add garlic and stir until garlic becomes fragrant. Add all spices and stir. Increase heat to medium high and add shrimp in one layer. Cook shrimp without stirring for about 3 minutes. Stir vigorously, turning the shrimp on the other side and cook for about 3 more minutes. Remove pan from the heat, add lime juice and stir. Plate with rice, sprinkle with half the parsley, add shrimp and all contents of pan, sprinkle with the rest of the parsley and serve.


Sunday, March 8, 2015

Sunday Sausage Dinner

Dear Lauren, 

I met this lady at a conference I went to with Dad. I felt like I'd met my new best friend at camp and then I had to go home, never to see her again! I was sad! Luckily, unlike back in my day, we have the Internet and texting and I get to talk to my new friend all the time. She's shared a lot of her cooking knowledge and favorite cookbooks with me and because of her I am the richer. And now so are you because I want to share this really simple recipe I came across in one of the cookbooks she recommended to me.

When I posted a photo of the dish on Facebook, I was asked what it was called and I said, Sunday Supper. Turns out it's really called Sausage Supper! But since I made it on a Sunday, I decided it will be known as Sunday Sausage Dinner around here from now on!

This dish is excellent at any time of day but I think brunch is a great time to make it and so is any busy evening. Even if it's not a Sunday.

Sunday Sausage Dinner
adapted from A Southerly Course cookbook

3-3 ounce links of your favorite sausage (we used Burton sausage, Dad's favorite)
1 onion, cut in half, peeled, sliced thinly in half-moons
1/2 cup water
olive oil

2/3 cup all purpose flour
1 egg
1/3 cup milk
salt and pepper

Preheat the oven to 450. Add the first four ingredients to a 10-inch cast iron skillet. Stab the sausages with a fork a few times. Put the skillet in the oven for 25-30 minutes, stirring occasionally, until the water is gone and you have nicely browned sausages and mostly caramelized onions.

While the sausages are cooking, add the flour, egg, and milk to a bowl and whisk the ingredients until there are no lumps. Set aside.

When the sausages are cooked, remove the skillet from the oven and pour the batter over the sausages. Add salt and pepper over the batter. Put the skillet back in the oven and cook for about 15-20 minutes until the batter is puffed and browned. Remove from the oven and serve.


Saturday, February 28, 2015

Greek Lemony Grilled Chicken (that's Not Grilled) with Summer Peach Salsa (in the Winter and with Plums instead)

Dear Lauren,

It's nice to think we always have just exactly what we need on hand when we're ready to cook. But often, it just doesn't turn out that way. Dad and I shop almost daily and by that I mean, I make lists and Dad stops on the way home from work and shops. He likes it, I swear! It's always such a wonderful thing when I come upon a recipe I really want to make and I realize I already have everything here! Or mostly everything. Or enough that I can improvise. And I really love it that I've cooked enough and gained the confidence to try things off the cuff. I credit Dad, prolific cooking on my own, and the various cooking groups to which I belong for this extra bit of confidence. Also, I've eaten at a lot of great restaurants in many difference cities. Also, there are great cooks in the family. I have quite the imagination to boot. Etc.

All of this to say that I wanted to make some peach salsa but I only had plums. I needed jalapenos but alas, no fresh, hot peppers to be found. The salsa wanted a red onion but I had a sweet, white one. Dad was out of town! So, I decided to wing it and I'm so glad. This salsa is delicious and perfect with this chicken. I'm sure many people already know that a tiny bit of salt with plum is incredible but I didn't. Now I do.

Lemony Grilled Chicken (that's Not Grilled)
adapted from It's All Greek to Me cookbook

2 lemons, juiced
1/4 cup extra virgin olive oil
2 teaspoons dried oregano
5 green onions, white parts only, sliced thinly 

extra virgin olive oil
2 pounds chicken breast (about 3-4 breasts), sliced lengthwise in thirds like "chicken tenders", rinsed and patted dry with a paper towel, sprinkled with kosher salt and finely ground black pepper

Place all marinade ingredients directly in a gallon size Ziploc. Zip it and shake it until combined. Or you can use a whisk to combine the ingredients. It's up to you. Drop in the chicken tenders. Squeeze out the air from the Ziploc before sealing it. Place the bag in the refrigerator overnight.

Over medium high heat, add a little oil to a cast iron skillet. When hot, add each tender after shaking off as much of the marinade as you can. Leave about an inch between the tenders so they don't steam. Cook for about 4 minutes. Don't move the tenders around during that time. Then cook them on the flip-side for about 4 minutes. Remove from the pan to a serving plate and enjoy with the salsa (see next recipe). You can serve both the chicken and the salsa over a mixed greens or you can serve it over rice. You can also take warm pitas and make yourself some Greek-style tacos.

Summer Peach Salsa (in the Winter and with Plums instead)
adapted from It's All Greek to Me cookbook
2-3 ripe plums, pitted and chopped
2 tomatoes, chopped
1 sweet white onion, chopped
1/2 bunch of Italian flat-leafed parsley, chopped
1/2 lemon, juiced
1-2 tablespoons extra virgin olive oil
kosher salt and freshly ground black pepper

Mix the first 6 ingredients together and then season with the salt and pepper to taste. Serve over or along side chicken or fish or anything you like. Feel free to experiment with the ingredients.

Sunday, January 18, 2015

Carne Guisada - Love in a Bowl or a Taco, Your Choice

Dear Lauren,

This Carne Guisada is better than homemade. I call it Williemade. You can call it Dadmade. I really hope this recipe will duplicate what he made today. He just cooks and he never really follows a recipe unless he's baking. I've tried to write up his recipes before and sometimes some of the magic is missing. He assures me he's given me all the magic this time!

Carne Guisada
by Willie

2 Tablespoons vegetable oil
2 1/2 pounds top round roast, cut into 1-inch pieces
4 cups beef broth made with Better than Bouillon*
1 Tablespoon garlic powder
1 Tablespoon ground cumin
1 Tablespoon Penzey's Crushed Jalapeno Peppers*
1 Tablespoon freshly ground black pepper
1 can diced tomatoes, with liquid
1/4 cup vegetable oil
1/2 cup all-purpose flour
1 sweet white or yellow onion, finely chopped
1 green bell pepper, finely chopped

flour tortillas
cooked white rice
pico de gallo

Brown meat in 2 Tablespoons vegetable oil in a skillet over medium-high heat to sear. Place meat in a slow cooker along with bouillon, garlic powder, cumin, crushed jalapeno peppers, black pepper and can of tomatoes. Cook on high for 4-6 hours or until the meat is tender. 

Heat oil in a heavy skillet or Dutch oven over medium-high heat. Add flour and stir constantly for 8-10 minutes until dark brown, but not burned. Add onion and green bell pepper and stir until the onion is soft or translucent. Add mixture to the slow cooker. Cook for an additional 2 hours on high heat. 

Serve meat in tacos or serve the meat and broth in a bowl over rice. Garnish with guacamole and pico de gallo.

*You can substitute products other than those named here, but it won't be the same. Just sayin'.


P.S. I ate this on a cold day and it warmed me to my core.

Friday, August 22, 2014

Marinated Mushrooms

Dear Lauren,

I've been placing bets with myself over who would do it first. Every morning I sit on the spot on the couch closest to the arm and in front of the ottoman. At night, Dad does. Every morning I balance my coffee cup on the arm like it's an end table. Every night, Dad does the same with a Diet Coke. The old sofa arms were rolled and a little flattened with age and made better end tables. The new sofas have track arms, but I like how they look.

Maybe I should go drink my coffee upstairs where the old couch is?

Yes, I spilled the coffee this morning. 

This has nothing at all to do with mushrooms, does it? 

I'm not much of a vinegar fan, but I had a baked chicken dish that I wanted to make and it called for mushrooms. Mushrooms can be kind of bland so I thought, "why not?" Let's marinate! The chicken dish was all the better for these mushrooms and I really think the orange zest I added helped, too. I'm still working on that chicken recipe, you'll have to wait for it!

Scrambled Eggs with Fresh Parsley
and Sauteed Marinated Mushrooms
Marinated Mushrooms

8 ounces mushrooms
1/4 cup plus 2 Tablespoons vegetable oil
1/4 cup wine vinegar (red or white - I used sherry wine vinegar)
lemon juice from half a lemon, about 1 Tablespoon
a heaping Tablespoon fresh chives, minced
a heaping teaspoon fresh tarragon, minced
1/2 teaspoon salt
1/4 teaspoon sugar
a heaping teaspoon fresh dill, minced
1 small clove garlic, minced

Clean the mushrooms and set them aside. You can slice, quarter, or leave them whole based on what you will use them for. Put all the rest of the ingredients in a gallon-sized Ziploc bag and shake until well-combined. Taste and make adjustments for salt. Add the mushrooms to the bag and refrigerated for at least 4 hours. Serve.


P.S. I won $50 on the bet!