Baked Shrimp Scampi

Ina Garten, another one of my favorite celebrity chefs. I love her recipes because they are simple to make and the recipes are spot on. I'll be sharing several I made from her but my most favorite I've made many times is her yummy and bubbly, Baked Shrimp Scampi. Make it for a crowd or single servings, its DELICIOUS and you will not be disappointed.... Give a try!

Serving size  6

Ingredients

2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)

Lemon wedges, for serving



Directions..

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.





COPY CAT! Scolari's Buffalo Fries

Buffalo wings are one of my favorite finger foods... spicey, tangy and great for a crowd. I recently tried Buffalo Fries at Scolari's Good Eats, on Park St in Alameda Ca... DELICIOUS!!! Scolari's is an American Style takeout spot, located next to a popular watering hole where they also serve Scolari's food. They are open for lunch and dinner and their menu is kid friendly.

Ran by Chef Michael Boyd, this place has become a local favorite. From what I have heard and read, he uses only fresh ingredients bought from local resources such as local bakeries, farmers markets and local produce stores. Scolari's is known for their small but creative menu that includes daily specials along with vegetarian specials and on a regular basis include a classic stromboli, burger, deep fried hot dog, sandwiches, salads, pizza and the delicious buffalo fries which I had to recreated in my own kitchen. These fries are tossed in a buffalo sauce and topped with pickled veggies and blue cheese. My mouth is watering just thinking about it!

Please visit this little Gem, you will not be disappointed!

Now, here is my version of Scolaris Buffalo Fries and I must admit, I did a pretty good job recreating them. Hope I have done them justice Chef Boyd!
serves 2-4

Ingredients

4 Russet potato, skin on, and cut into 1/3 inch fries
5 tbsp of salted butter
4 tbsp of Tapatio Hot Sauce (any hot sauce can work)
1 carrot, julienned small (use a julienning blade if you have one)
1 celery, sliced very thin (use a mandoline if you have one if not cut as thin as you can)
3 green onions, chopped
1 juicy lemon
4-6 tbsp crumbled blue cheese
flat leaf parsley for garnish
pinch of salt
Vegetable oil for deep frying

For the pickled carrots and celery...
Mix julienned carrots, sliced celery, chopped green onions pinch of salt and lemon juice in bowl and toss. set aside in refrigerator.

Next make buffalo sauce.

In a small sauce pan start melting the butter and add the hot sauce, turn heat off and whisk until smooth and thick and set aside.


Heat vegetable oil in a large pot good for frying, such as a dutch oven to 350 degrees. Use a candy thermometer to check oil temperature. Have a paper towel lined bowl to place fries once they are done and also large enough to use for tossing later. Start frying cut potatos in batches until golden brown and crisp then place in bowl. Once frying is complete, remove paper towel from bowl, salt fries to your liking and pour all of the buffalo sauce onto the potatos and toss. Place tossed buffalo fries on a large serving plate, sprinkle blue cheese, garnish with the pickled carrots and celery and sprinkle with parsley.

Get your forks, your ready to eat!


Also try them the Mexican way!

Substitute...
blue cheese with cotija cheese.
carrots, green onion and celery with thinly sliced radishes and red onion
Instead of parsley, sprinkle with cilantro!
YUM!!!

Tyler Florence's Crisp Chicken Wings with Thai Chili-Lime Butter

Now if these wings won't make your taste buds dance, I don't know what will! From Tyler Florence's cookbook, Tyler's Ultimate, the Chicken Wings with Thai Chili-Lime Butter are absolutely delicious. Use the whole wing or drumettes, either way they are to die for. Hope you enjoy them as much as I do!


Service 4-6

Ingredients

4 pounds chicken wings
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, softened
1 big, fat rounded tablespoon Thai red curry paste
1/4 cup honey
1/4 cup soy sauce
1 lime, halved
Chopped cilantro leaves, for garnish
Sliced red Jalapeno, for garnish


Directions

Preheat the oven to 425 degrees F.


Rinse the wings under cool water and pat dry. Put them in a bowl, drizzle with olive oil and season well with salt and pepper. Toss to coat with the seasoning. Then spread the wings out on a baking sheet and roast about 25 minutes until the skin gets crisp and brown, and the meat is tender.


While you wait, throw the butter, red curry paste honey and soy sauce into a blender. Season with salt and puree. Scrape into a big bowl. When the wings come out of the oven put add to the bowl with the curry butter. Squeeze the juice of the lime over the wings. Give it a toss and you're done. Garnish with cilantro.

Chili Relleno Rice

One of my favorite celebrity chefs to follow is Tyler Florence. Besides his good looks and great personality (Ha!), he knows how to cook. His recipes are pretty spot on, easy to follow and delicious!  I'll be talking a lot about him and sharing a lot of his recipes I've used in future blogs. So if you don't own any of his books, stay tuned for more of his recipes here!


The latest book I own of his is Tyler Florence Family Meal. This book features great photos and has several great recipes from him being at home with his family, his restaurant Wayfare Tavern in San Francisco and a good old fashioned potluck with his neighbors. I would definitely recommend it for your cookbook library.


I have to share this recipe I tried from the book, Chili Relleno Rice. Definitely not low fat but pretty damn good. It's a recipe from his neighbor Christina Flach who brought it over for a potluck and as Tyler puts it, “It’s not fancy, but trust me, it is really amazing and everyone at the potluck walked out the door asking for this recipe.” Delicious, easy, feeds the family including kids and is great for a potluck.


I added my own little twist to the mix...

3/4 cup of frozen corn, thawed
1/2 cup of diced yellow onion, cooked until slightly browned
1 jalapeño, finely diced for a kick

Next time, I will add chicken or even chorizo!


Here's Christinas recipe...

Serves 6-8

2 cups cooked white rice
2 cups sour cream
1 can condensed cream of chicken soup
2 (7 oz.) cans diced mild green chilies, drained
2 cups cubes Monterey jack cheese
Kosher salt and fresh ground black pepper


Preheat the oven to 375-degrees. Lightly grease a 9-by-13-inch baking dish.

In a large mixing bowl, combine the rice, sour cream, condensed soup, chilies and cheese. Mix thoroughly and season with salt and pepper. Spread the rice in the prepared baking dish and bake for 20 to 30 minutes, until lightly browned.

Serve it hot!
Yum!

Sangria

Sangria is one of my favorite mixed drinks. Refreshing, easy and inexpensive to make, it looks pretty and is great for parties. It's always a hit with my guest.

There are several variations of Sangria and it can be made with white or red wine but usually always includes fruits like apples, peaches, oranges, grapes and pineapple. The wine I use is inexpensive. No need to waste a really good expensive bottle...a cheap good one will work. If you have a Trader Joe's where you live, I use 2 buck chuck for this recipe and it comes out delicious.

I make 2 Sangria's using red wine, one has fruit and can be poured over ice...so refreshing! And another that I make with mulling spices, served at room temperature and usually only make during the Holidays. Either way you make it, I think you'll enjoy it!


Serves 6-18 (all depends on who is drinkin..lol)

Sangria

3 bottles (750ml ea) of drinkable Cabernet sauvignon (each bottle of wine serves 4 good glasses)
16 oz of Orangina drink (can be purchased at your local supermarket)
1/4 cup of spiced rum, I use Captain Morgan
1 small orange, sliced in thin rounds
2 medium Fuji apples, diced small


In a large pitcher, place your diced apples and sliced orange rounds, then pour your wine, Orangina and spiced rum. Stir and mix well and cover with plastic wrap. It will need to sit for at least 2 hours in the refrigerator or at room temp but great if made the day before. Serve it over ice or serve it at room temp, either way it's good!




Holiday Sangria
(should be made the day before)

3 bottles (750ml ea) of drinkable Cabernet sauvignon
16 oz of sparkling apple cider or 16 oz of Orangina drink
1/4 cup of spiced rum, I use Captain Morgan
2 medium Fuji apples, diced small
1 small orange, sliced in thin rounds
9 cloves, pierced in the peel of 3 of the orange rounds (I do 3 cloves per orange round)
3 cinnamon sticks
9 star anise
1 tsp whole allspice


In a large pitcher, place your diced apples, orange rounds and orange rounds with cloves, cinnamon sticks, star anise and all spice, then pour the wine, Orangina or sparkling cider and rum. Stir and mix well then cover with plastic wrap and let sit over night at room temp.

Cheers!

Yum!

Thai Beef Larb

We recently went to our favorite Thai food restaurant here in town and tried Beef Larb for the first time. Yeah, I know...the name sounds funny but believe me, it was good and we are HOOKED! I couldn't believe we had never tried it before. So good, I had to make my own the next day to post the recipe for you to try! It’s a spicy, salty and tangy minced (ground) meat salad with lime, fish sauce, chili flakes, cilantro, mint, red and green onion and topped with toasted rice. LUSCIOUS! Its typically served over Jasmine rice or served with raw veggies or put into lettuce or cabbage leaves. You can also make it with any kind of minced meat like beef, chicken, turkey, pork, and even fish. This version is with beef and it was so quick and simple to make. Hope you enjoy it! We certainly did!

For the toasted rice, heat a pan to medium-high heat, then add in a 1/2 cup of jasmine rice and start toasting it. You'll have to keep an eye on it because it can burn. I like mine to be a nice dark golden brown. Once its done, pulse it in a food processor for about 20 seconds until it turns into small beads of rice and set it aside.

Now lets start the Larb...

Serves 4-8

3lbs of lean minced (ground) beef

1 cup water

6 Tbsp fish sauce

Juice of 3-4 limes

6 green onions, chopped including green parts

3/4 cup cilantro, roughly chopped

1/2 cup mint leaves, roughly chopped

1/2 of a red onion, chopped

2 Tsp red pepper flakes (more or less depending on your spice level, we use 3)

Have your red onion, green onion, mint and cilantro chopped and ready and set aside. Heat a large saute pan or wok on medium-high heat and add water. Once water starts to boil, add your ground beef. Once the beef is completely cooked, turn the heat off and add you lime juice, fish sauce, red onion, green onion, mint, cilantro, red pepper flakes and toasted rice and mix ingredients together.

You can have it over rice, lettuce or cabbage leaves, any type of raw veggie, or have it as a salad on top of chopped cabbage or lettuce. Garnish with lime and you're ready to eat! Enjoy!

Camarones (Shrimp) a la Diabla

Camarones a la Diabla, so spicy and so delicious. I love making it and my hubby Seth, loves eating it. He's a sauce man and this Diabla sauce is definitely one of his favorites. I usually serve Camarones a la Diabla with my Cilantro Rice but it can be served as Tapas.

The sauce is made with roasted tomatoes, onion and garlic, blended with chipotle chiles, guajillo chiles and salt, then simmered with butter. It is very versatile. It can be used on any other meats but my favorite is with seafood. I usually make a lot of Diabla sauce to freeze so I can make something else with it.

Camarones a la Diabla is a definite crowd favorite. I think you'll like this recipe.... Enjoy!

Serves 4-8

2 lbs (2 bags) of uncooked large-jumbo shrimp, deveined, washed, tail on or off (I like on)
5 tomatoes, med sized
1 yellow onion, ends cut off, peeled and cut in half
6 garlic cloves
2 7 oz cans of chipotle chiles in adobo sauce
2 dried guajillo chiles, reconstituted in 4 cups of boiling hot water
1 stick unsalted butter 1/2 cup
Olive oil
2 lemons, cut in wedges
Salt and pepper to taste

Preheat oven to 400.


Start with Diabla Sauce.

Place tomatoes and onion in roasting pan drizzle with olive oil, add salt and pepper and cook for 35.

In a pot, bring to boil 4 cups of water or microwave 4 cups water to boiling point and put the guajillo chiles in to reconstitute. During this time, if you didn't buy prepared shrimp, start peeling and deveining shrimp. Place and shrimp in bowl and marinate with a little olive oil, salt and pepper then set aside. Have a large saute pan ready.

Once the tomato and onion is done, place in a blender with reconstituted guajillo chile, 2 cans of chipotle chiles with adobo, all garlic, salt and pepper, blend until smooth then put through food mill or strainer over a bowl to remove any seeds and skins and sauce comes out smooth. If you use a strainer, use a spoon to help the sauce through and discard the skin and seeds. Make sure to taste for salt.

Heat saute pan to med high and melt butter, throw shrimp in and cook for 2 minutes. Add Diabla sauce and simmer for an additional 8 minutes or until shrimp is fully cooked. Place on a plate on its own or with rice and don't forget to squeeze lemon juice on Shrimp. Ready to eat!