Are you hungry?: 1/1/11

Monday, January 24, 2011

20-40-60 Kicked-Up Shrimp Fried Rice

Mmmm Shrimp Fried Rice! This is my second recipe selection, found in the 20-minute section of the 20-40-60 Fresh Food Fast cookbook by Emeril Lagasse. The notation warns to have all ingredients prepared and ready to go due to the use of high heat. This is a delicious leftover too, and reference is made to that little extra in the very first sentence! Of course, I used what I had on hand, baby shrimp and mixed veggies while the recipe calls for medium sized shrimp and stir fry veggies.

Kicked-Up Shrimp Fried Rice
18 minutes
4 servings

4 tsp. peanut or vegetable oil
3 eggs, lightly beaten
8 oz. Medium shrimp, peeled and deveined
1/2 tsp. Emerils’s Original Essence or Creole Seasoning
3 green onions, white and green parts separately minced
2 tsp. minced ginger
2 tsp. minced garlic
3 cups cooked white rice
1 tbps. dark Asian sesame oil
2 cups (about 12 oz.) frozen stir fry vegetables, defrosted
2 tbsp. plus 1 tsp. soy sauce

1. Heat 1 tbsp. of peanut oil in a large skillet or wok over high heat. When it is hot, add the eggs and a pinch of salt and pepper, and quickly stir until the eggs are fully cooked, moving the skillet off and on the heat as necessary, about 40 seconds. Transfer the eggs to a paper towel-lined plate and set aside. Chop the eggs into small pieces when cool enough to handle.

2. Add 1 tablespoon of the remaining peanut oil to the skillet.

3. In a small bowl, season the shrimp with the Essence and a pinch of salt and pepper. When the oil is hot, add the shrimp to the skillet, in batches if necessary, and cook until pink and lightly caramelized, about two minutes per side. Remove from the skillet and set aside.

4. Add the remaining 2 tablespoons of peanut oil to the skillet. Add the green onion bottoms (white portion) the ginger, and the garlic, and cook until fragrant, about 15 seconds. Add the rice and cook, tossing until it is hot and golden, about two minutes. Add the sesame oil and the stir-fry vegetables, and cook until heated through, about 1 minute. Add the soy sauce, the reserved cooked eggs, and the shrimp, and cook until everything is warmed through, about 1 minute.

5. Season with salt and pepper to taste, garnish with green onion tops, and serve.

Well, the rice was a hit despite not having the medium sized shrimp. I served this alongside this sweet and spicy chicken stir-fry; hubby still doesn’t eat the carbs. My dad ate a second and third helping. I was disappointed not accomplishing the golden rice color as described. Oh well, guess you can’t have everything. The meal was quite tasty. In fact, this is my new go-to fried rice recipe.

Are you hungry? ♥

Comments Recipe Tags: fresh food fast, rice, shrimp, side dish

Sunday, January 16, 2011

Braised Chicken Thighs

For Christmas Red gave me the 20-40-60 Fresh Food Fast cookbook by Emeril Lagasse. My son truly knows me; Fresh Food Fast reflects my cooking approach, always fast and generally fresh. The cookbook so reminded me of my mother I told my son. She loved watching the food network; Emeril Lagasse and Mario Batali were her favorite chefs. Red smiled tenderly recollecting that detail, as he and mom were incredibly close.

The cookbook is organized first by total time in minutes, representing the 20-40-60, then further broken down into food groups such as soups, pasta, rice and beans, poultry, seafood and so forth. The food illustrations are limited, mostly full-page shots, and situated adjacent to the recipes, which in my opinion charmingly compliment to the book. The notations above each recipe resonates the voice of Emeril in my head. For the record, I did not find “BAM!” written anywhere. Thankfully, those famous theatrics are finally outdated. You can buy 20-40-60: Fresh Food Fast on Amazon.com.

My first recipe selection from the book was braised chicken thighs. Of course my first choice was a chicken recipe; one can never have enough chicken recipes according to this chicken fanatic. I made two changes, a mixture of thighs and legs and 1.5 teaspoons of dried thyme rather than fresh. It was simply too cold to run to the store.

Actual Pages give a true feel for the book don't they?

The chicken was perfect and the gravy, out of this world delicious. I thought the thyme was going to be overpowering however the finished gravy was rich in thyme but not in any way overwhelming. The Original Essence seasoning really balanced out the flavors. I can only imagine how the fresh thyme would taste. Oh well, next time. The onions added a nice texture and Emeril was right, the gravy is great over white rice.

Are you hungry? ♥

Comments Recipe Tags: chicken, dinner, fresh food fast

Sunday, January 09, 2011

Baccala Salad - A Seven Fishes Highlight

Baccala Salad is my Cousin Leonora’s favorite Christmas Eve dish. In fact, she called prior to Christmas to confirm Baccala Salad would be on the menu. Silly girl, when did I ever not include it? “I know Kath, but it’s so darn expensive. Want me to buy it this year?” She’s so sweet. This salad is prepared with mild, simple vinaigrette rather than a heavily seasoned dressing in order to enhance and incorporate the fish and vegetable flavors.

I have to warn you, I make this to Baccala Salad to taste, that’s how mother taught me. Nevertheless, I’ll do my best to describe the process.

Baccala Salad

2 lbs. Salted Cod Fish
1 head Cauliflower
2 or 3 Carrots
3 or 4 Stalks of Celery
1 can medium black or green olives, pitted
Extra Virgin Olive oil
Red Wine Vinegar - one that is dark in color, I used Pompeian Gourmet this year
Garlic powder
Italian seasoning
Salt & pepper to taste

The cod has to be soaked in water for at least two days in advance to remove the salt. I usually soak it in the refrigerator for three days. Two pounds of cod is typically two big filets. I cut them in half for workability purposes. Place the filets in a non-plastic bowl and cover completely with cold water. During the soaking process, the water will need to be changed at least twice a day. Simply dump the water rinse the bowl/fish briefly and refill. It is best to serve Baccala Salad chilled. I like to prepare this the night before to allow the vinaigrette flavors to incorporate in addition to chilling. The salad will last about seven days in the fridge.

To cook the baccala, set to boil enough water to fully cover the fish by two inches. When the water just begins to boil, add the fish. Bring water to a full boil, lower the heat a bit, and boil for about five minutes. The cod fish is done when it turns white begins to flake, and any thin skin that may be present has dissolved. Don’t leave the stove; you don’t want the fish overcooked. Immediately drain all of the water. Remove to a bowl and allow cooling.

Meanwhile, clean the vegetables, slice the fresh carrots and celery, and core the cauliflower. Steam the veggies to remove the hardness. Do not cook through. I like to steam the veggies on the stove and keep the remaining vegetable stock for future use. Combine the vegetables in a large bowl. By this time, the fish should be cool enough to handle. Gently flake the fish into the vegetables. The fish pieces will be a bit larger than a carrot slice. Toss lightly.

Sprinkle the mix with garlic powder, toss, and smell. If the fragrance of garlic is not faintly present, add more and repeat. Pour enough olive oil over the mix to coat but not puddle. Toss well. Sprinkle liberally with the wine vinegar and toss. Sprinkle with salt, pepper, and one or two pinches of Italian seasoning. Toss again and taste. The flavor should be on the vinegary side with a hint of olive oil and garlic present. The Italian seasoning may go unnoticed at this point however, the salt is important here. If you think the salad needs more salt, add it now. Finally add the olives and toss. Being forced to cut corners wherever I can but without compromising flavor, green Cerignola olives have been replaced with Mission black medium sized olive pieces. Refrigerate for at least six hours. Toss and serve.

For the record, Lenora took home a big container of Baccala Salad. She told me the food this year was the best we ever had!
♥

Comments Recipe Tags: entertaining, salad, seafood

Sunday, January 02, 2011

Your Top 10 Foodie Posts - Best Foodie Friends

Nearly ever blogger has written some sort of “Top Ten” review or “Best Of” post in the last week. Rightfully so, it is a new year. Reflecting is always emotional, oftentimes difficult, and makes me hungry!

While finishing off the ham salad spread from New Years Eve I was thinking about my food blog. I haven't posted a thing since Christmas. Which brought about what my nephew said to me during our Christmas Celebration. He thought it was crazy and strange that I took photos of the food I prepared. He was right it is kinda crazy. Why even continue with this food blogging stuff, I thought. Of course, after a moment I answered myself almost out loud, it's an age thing I guess.

Friends, I have lots of blog friends. Food, I love to cook, eat, and experiment with new foods and spices, especially the ones with heat. Photos, well they need help but I love photography. The family likes my blogging, they reap the rewards of new recipes... well sometimes they reap the failures too but who's counting right.

Comments, awesome recipes, kind words, and great advice are what inspire me to continue food blogging! Realizing my little portion of the food blogging community would be non-existent with out my blogging friends, I thought it would be cool to start 2011 by sharing your Top Ten, Best Of, or New Year posts!

Happy 2011, you all rock, pop, and sizzle!

Happy New Year and Blogging, Social Media, Food, Internet Tools - Best of this Week

Incredible we are almost in a New Year! Hope your Goals for this 2011 will be fulfilled with Health, Happiness and Peace! :) I'm working on several goals also including this blog, and I expect to put... This is a content summary only! The full article is available at the blog.

from Successful Blogging Tips Using Social Media Concepts | Sweets Foods Blog

Best Photo Driven Recipes For 2010 On What's Cookin' Italian Style Cuisine

...Top Ten for 2010 Chocolate Banana Nutella Crepe This photo had the most views over all of these combined some pretty suggestive reposts and many approved photo's on various photo driven websites. Truly a conversational treat ! Frangelico Gelato Brownie Dessert Homemade Sausage Christmas Breakfast One Stop Cookie Shop on F...

from What's Cookin' Italian Style Cuisine

A Year of Yumminess on La Bella Vita

...2010 brought a lot of 'growth' to this little ol' blog, "la bella vita" in both content and presentation. My family and friends log on and read it quite often for not only traditional family recipes, but new recipes as well. My readership grew from 100 followers in 2009 to over 700 in 2010, both through google, email subs...

from la bella vita

It’s A Wrap! In the Year 2010 and December 2010 Wrap-Up

From sweet n savory bacon jam, rediscovering sweet potatoes, learning how to roast chestnuts and enjoying a Maraschino Splash Tini, it was a whirlwind of a month trying new things and revisiting traditional dishes and desserts that become part of holiday memories.

from Teenie Cakes

Happy New Year and Why the Heck do We Sing That Song Anyway?
“Here's a toast to the future, a toast to the past, and a toast to our friends, far and near. May the future be pleasant; the past a bright dream; may our friends remain faithful and dear.” – AnonymousOriginally written by Robert Brown, a Scottish poet, Auld Lang Syne is a Scottish poem turned song that loosely translates to mean "times go...
from My New 30

2010. A year in recipes.

The last post was a word-free one. This one…, sorta. Twelve months, twelve dishes. Check it. January: Those asparagus rolls were very popular, but this one, this was crazy good: Shrimp & Grits. February: Lots of desserts that month, of course I would pick these. They’re good and pretty. Pretty and good, damn good and [...]

from Chef It Yourself

Retrospectacle: Random Things From Burp! 2010

...There are best lists ... and worst lists... to do lists... and lists of new year's resolutions. There are awesome lists... mediocre lists... and some pretty bad lists... And then there are the lists written by our friend Sonja, which are bound to make you laugh. Or at least smirk a little bit. The truth is, we were feeling the pressure to mak...

from Burp! Where Food Happens

Your Best Recipes Of 2010! The Best Recipes From The Food Blogging Community

...As 2010 comes to an end it is my pleasure to present to you the best recipes of 2010! I would like to thank all of you, the participants, of the YBR event. Thank you for sharing your best recipes with us this year. And if these past months of YBR have been an insight as what's to come in 2011, well we are all in for a real treat! I am really...

from Spicie Foodie ~ Spicy Foodie ~ Learn to cook~ ethnic cooking in Europe Healthy,

Happy New Year!

...for the year behind us and for the year ahead.Help us in Your new year, Father, to fret less and laugh more.To teach our children to laugh by laughing with them.To teach others to love by loving them.Knowing, when Love came to the stable in Bethlehem, He came for us.So that Love could be with us, and we could know You.That we could share Love wi...

from Living the Gourmet

Best Recipes of 2010

...of my 2010 recipes. If you need any other dishes to prepare for the holidays, you might just take a peek here at some of these suggestions. (...)Read the rest of Best Recipes of 2010 (985 words) © bunkycooks for Bunkycooks, 2010

from Bunkycooks

Holiday Greetings, A Memory + New Year’s Resolutions

I’m recalling my first Christmas(es) in FL and making a few resolutions for FOODalogue and me. See full post, photos and comments at FOODalogue. I look forward to your visit.

from FOODALOGUE

♥

Comments Recipe Tags: uncategorized