Sweet and Spicy Garlic Shrimp

Pin It A couple of years ago, while I was going through chemotherapy for breast cancer, I developed a strong urge for Chinese food...go figure. I have never seen this symptom posted on any of the cancer help boards, so it must have been indiginous only to me. One night, the urge was so strong I put on my head scarf and my daughter took me to the best Chinese restaurant in town. Now, I will admit that both of us are Chinese food snobs, my daughter having moved from San Francisco and I from New York City. The food was mediocre at best, the tab ... well, shall we say that never again. I am the type of person who doesn't mind paying $25 for an unbelievable hamburger but hates to pay $4 for a bad one.


I came home that night, got on Amazon, and ordered a couple of Martin Yan's cookbooks and a wok. I have been cooking Chinese ever since. The secret to cooking Chinese food is to get everything ready, including the chopping, the sauce and the marinade.

Most Chinese food consists of four steps..marinade the meat, stir fry it, stir fry the vegetables, add the sauce and its done. Most of the things I've cooked from his cookbooks and others have not taken any more than 1/2 hour from beginning to end, with the bulk of the time spent on preparation before cooking. The cooking time is less than 5 minutes! It is imperative, however, to have the basics on hand (soy sauce, chili-garlic sauce, cornstarch, oil etc.) to make this a painless experience. In this case, I did not have chilis in the refrigerator, but I did have red pepper flakes in my well stocked pantry.

Chinese food is the ideal meal for a Saturday night. This afternoon, after a hectic day, I went to the store at 5:30 and by 7:30 pm we were already finished with dinner. By the time the white rice was finished cooking, and the salad made, the shrimp was ready to go on the wok. Four
minutes later it was done and ready to serve. How quick can that be!

So, get yourself a good wok, a Martin Yan's cookbook to start with and go for it. You'll be glad you did!


Serves 2


Ingredients

3/4 lb large peeled deveined shrimp, tails intact
1 1/2 teaspoons cornstarch
1/2 teaspoon salt

Sauce

1 1/2 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon honey
2 teaspoons chili-garlic sauce

2 tablespoons vegetable oil
1/4 cup yellow onion, finely diced
1 tablespoon minced garlic
6 dried red chilies


Directions

1 Place shrimp in a medium bowl and sprinkle with cornstarch and salt. Toss the shrimp and let stand for 10 minutes.

2 Meanwhile prepare the sauce. Stir the soy sauce, ketchup, honey, and chili garlic sauce together in a small bowl.

3 Heat a wok over high heat. Add the oil and swirl to coat the sides of the wok. add shrimp and stir-fry until pink, about 2 minutes. Add the onion, garlic and chiles and cook about 30 seconds. Add the sauce and cook, stirring, until heated through, about 30 seconds. Serve.

End of Summer Peach Crumb Pie

Pin It Every year I do the same thing...come peach season I can't resist buying a big box of peaches and when I come home, pandemonium! I always think they will ripen in sequential pairs, but of course this isn't going to happen. Last night we had them marinaded in Prosecco, this morning I had some for breakfast, and tomorrow I will cheat, as they are not white peaches, and make a bastard Bellini. That still isn't going to cut it, so today I decided to make a pie, an easy pie. What makes it easy is the ready made pie shell and the crumb topping...no flour to mess with!

This pie should satisfy everybody. It's relatively tart on the inside ( I hate gooey over sweet fillings) but I went to town on the crumble. The result, the best I've had so far, seriously. Don't worry about the high temperature in the beginning and check on the pie after 20 minutes. If the edges are getting too dark, cover them with tin foil and return to oven. I have a gadget that you put over just the edges, and its great.



Ingredients

9- inch prebaked pie shell according to package directions
(I use Mrs. Smith's)

FILLING:

4 c. peeled and sliced peaches

1/4 - 1/2 c. sugar*

1/4 c. plain flour

2 tbsp. lemon juice


Combine all ingredients. Mix gently. Pour into a prebaked 9-inch pie shell


TOPPING:

1/2 c. cold butter

3/4 c. plain flour

1/2 c. brown sugar

1/4 c. regular sugar


Instructions


Cut up butter in about 8 pieces. Process butter, sugar and flour until crumbly in a food processor (pulse about 5 times). You want the mixture crumbly not mushy! Spread over pie filling in small crumbles. Bake at 450 degrees for 10 minutes, then at 350 degrees for 30 minutes more. You might need to cover the edges about 10 minutes before pie is done. Serve warm.

*Cooks Note I've given you a range depending on the fruit and how sweet or tart you like your filling. I used 1/4 cup in mine.

Ted's Babyback Ribs

Pin It If there is something I'm very proud of is having two children who are great cooks! My daughter Christina is the baker and her cookies are legendary not only in our family, but also with friends and neighbors. My son Ted, on the other hand, is the grill master. He used to be the burrito king but ever since he moved to Georgia he's developed into a great griller.

Last Christmas he got a smoker from his grandmother in law and since then, no one can touch him. About a couple of months ago, when I visited the family in Atlanta, he served me some of the best ribs I have ever had... no question!

Under his guidance and without a smoker I served these about a month ago and they were outstanding. If you don't have a smoker, he recommends cooking them in beer in a 250 degree oven sealed for about two hours. He makes his own rub (of course!) I had Emeril make mine. The barbecue sauce is all mine!

I am posting this early so you can start planning ahead for your Labor Day Weekend which is a week from tomorrow.

Ingredients

2 Slabs Pork Baby Back Ribs

1 can light beer

2 TB. Emeril's Rub for Pork

Barbecue Sauce (Recipe follows)


The night before you cook them, rub spice mixture over the ribs. I used Emeril's because it was the only good one I could find at the store I went to, but others will do too. Seal in tin foil paper and place in fridge. Before you cook then, open tin foil and pour 1 small can light beer. Reseal tight and place in the oven at 250 degrees for 2 hrs. Remove from the oven bring to room temperature and set aside until ready to grill. Remove from tin foil and place in a medium hot grill. Cook each side for 10 minutes. Brush barbecue sauce on one side and cook an additional 10 minutes. Do the same for the other side. You will be cooking a total of 40 minutes..10 mins. each side without sauce, 10 mins. each side with sauce. Let rest for 10 minutes. You can serve with leftover barbecue sauce on the side.


Barbecue Sauce

Makes 3 cups

1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon molasses
1/4 teaspoon ground black pepper


Directions

In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook 30 seconds.

Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes.

I usually serve ribs with my potato salad and sliced tomatoes with balsamic and fresh basil. An Australian Shiraz or Argentinian Malbec goes well with it.

Labor Day...The Menu

Pin It Well, it's here, the last weekend of the Summer. Fall is in the air, even in Miami!

For us here in Florida it is really a non event, but I remember how much I used to hate it when I lived in New England. Even though the beautiful Fall season is just around the corner, Labor Day and September always mean the end of grilling, weekends at the beach, dinner on the patio, gardening and all the outdoor things we like to do. And if you are a kid, yucks, back to school time. Here in Florida, it is a time for hurricanes, boarding up and stocking up. Hopefully, it will be a quiet season just like the last two. No, Labor Day is definitely not worth the extra day off.

For this holiday, the main dish is Baby Back Ribs. For the sides I suggest a couple of salads already posted, and for dessert, well it's got to be peaches, so take your pick!

Don't despair, Fall is around the corner and apple season is about to begin. You can have a drink on that!

Here are some of the recipes I suggest you consider for this holiday:


Labor Day Menu & Suggestions


The Perfect Bloody Mary

Fiesta Salsa & Tortilla Chips

Irresistible Clam Dip

Ted's Baby Back Ribs

My Mother's Potato Salad

Bobby Flay's Cole Slaw

Tomatoes with Balsamic Olive Oil & Basil

Corn on the Cob

Peach Blueberry Crumble

Peach Crumb Pie

Peaches & Raspberries & Blueberries in Prosecco

Amaretti Cookies


The Baby Back ribs will be up Monday 8/24 after 3:00 am for subscribers and the Peach Crumb Pie on Wednesday 26th.

Fiesta Salsa...Dressing Up The Corn!

Pin It I love to create new recipes from lefovers. Nothing in this house is ever thrown away...never. Its just recycled into new and innovative great recipes.

Last week when I made the Mexican Quiche I had to open a large can of corn that I had in the pantry. Having just about 1/2 cup left, it soon became evident that it had to be part of something else.

My first idea was corn and tomato salad which I love and haven't made this summer. But there was definitely not enough corn for four. The night before I had been reading a fabulous book on entertaining which contained some recipes for salsa and that's where the idea started to gel. Luckly, Florida avocados are in season and cheap and there was a ripe one sitting on the counter. The result: salsa and london broil fajitas for dinner that night; salsa and corn tortillas to accompany Black Bean Dip for my Mother's Sunday canasta party; and salsa and chips for cocktails two nights in a row. all from 1/2 can of corn! The one avocado stayed beutifully fresh due to the lime and the tomatoes behaved themselves until the last day!


Ingredients

1/2 cup corn kernels

6 cherry tomatoes

1/2 cup chopped green peppers

1/2 cup chopped red peppers

1/2 cup chopped red onion

1/2 cup chopped cilantro

1 small avocado cut in 1/2 inch cubes

1 tsp. jalapeno, chopped fine (or to taste)

1 lime, juice of

2 TB olive oil

Tabasco Sauce to taste

Salt and Pepper


Cut the tomatoes in quarters and the avocado in 1/2 inch pieces. Mix everything together and serve. Correct the lime and olive oil to your taste.

Chez Panisse Baked Goat Cheese Salad

Pin It It's funny how birds of a feather "post" together. I've had this recipe on the docket for months to post in case of a jam.

Yesterday I noticed that David Leibowitz beat me to it and posted it on his blog. He should know, he worked at Chez Panisse years ago. Then the Fiesta Salsa appeared in Bitten's blog yesterday in the form of a summer salad. And today, I noticed that one of the food blogs I follow had posted a recipe for lemon pound cake! Are we all running out of recipes? I don't think so! although by the 5th year of a food blogger's career it must be difficult to come up with 3 recipes a week. Thankfully, I don't see Bitten or any of the other pros at a loss for a recipe.

When I have a dinner party, I purchase one of the big chevre logs at Costco, marinade according to my recipe for the goat cheese appetizer posted in the Spring, and save one half for this salad. The result... even better, so plan ahead!

Serves 4

Ingredients:

4 rounds Goat Cheese, fresh (1/2 inch thick)

3-4 sprigs Thyme, fresh

3/4 cup Olive Oil, Virgin

1 cup Bread Crumbs, fine and dry

1 tsp Thyme, dried

2-3 Tb Vinegar, Red Wine

Salt & Pepper to taste

4 Scoops Greens, fresh garden mix

Day-old Baguette (sliced 1/4 inch)

1/2 cup Butter

2-3 cloves Garlic

Procedure:

Preheat oven to 350°F.

Lay 4 rounds of fresh goat cheese ( 1/2 inch thick) and 3-4 sprigs of fresh thyme in a deep dish and pour 1/4 cup virgin olive oil over it and allow to marinate for a day.

In a bowl, mix together 1 cup fine dry bread crumbs and 1 tsp dried thyme.

In a separate bowl mix a vinaigrette by whisking together 1/2 cup virgin olive oil, 2-3 Tbls red wine vinegar and salt and pepper to taste.

Slice a day-old baguette into 1/4-inch slices. Melt 1/2 cup butter and brush each slice of baguette with it.

Spread these bread slices on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, until just light brown.

Increase oven temperature to 400°F.

Peel and cut in half 2-3 cloves of garlic. While the bread is still warm, rub each piece with a cut clove of garlic.

Dip the marinated cheese rounds in the bread crumb mix and place in a lightly oiled baking dish.

Bake in preheated oven at 400°F for about 6 minutes, until cheese is lightly bubbling and golden brown.

Toss the greens with enough vinaigrette to lightly coat and arrange them on 4 round salad

plates.

Place the cheese rounds in the center of the plates with the more browned side up and arrange the croutons around the cheese.

Lindaraxa's Signature Pound Cake

Pin It

Pound cakes are ideal summer desserts. They sop up berry coulis and fruit compotes, they make excellent foundations for a scoop of ice cream topped with whatever else your little heart desires, and even better beds for brown sugar-topped grilled peach halves. Fact is, with a few pieces of whatever fruit is looking good that week and one of these tightly-wrapped in your freezer, you’ll always be able to throw together dessert quickly. If none of the above appeal to you, how about a slightly toasted slice with strawberry jam for your morning coffee? Or your afternoon cup of tea?

Last Saturday, I baked one for my Sunday afternoon bridge game, shared some with the neighbors and still have half a loaf left! I can guarantee that half of that half will go in the freezer awaiting the next batch of peaches that comes in the house.

I have been baking and perfecting this recipe for years, always trying for the right consistency and depth of flavor. I finally achieved this by combining two recipes, one from Jacques Pepin and the other from heaven knows where! It is basically Pepin's recipe with a light syrup that I pour over it while it is still hot from the oven. You can't imagine how rich and moist it turns out. When you cut it, make sure your slices are no thicker than 1/4 to 1/2 inch thick. I know this sounds trivial, but it makes a big difference.

By the way, they also make beautiful presents for those friends who have everything!


Ingredients

2 1/2 sticks unsalted butter, softened
1 1/4 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
6 large eggs
1/4 cup milk, at room temperature
2 1/2 cups cake flour
1 tsp. baking powder

Glaze (optional)

1 cup sugar
1/2 cup butter
3 tablespoons water
1/4 cup dark rum


Directions

Preheat the oven to 325°. Butter a 10-by-5-inch loaf pan. Line the bottom with a strip of parchment paper that extends 2 inches past the short ends of the pan.

In a bowl, using an electric mixer, beat the butter with the sugar, vanilla and salt at medium speed until fluffy, 3 minutes. Add the eggs, 2 at a time, beating between additions. Beat in the milk. Sift the flour and the baking powder over the batter and whisk it in until smooth. Scrape the batter into the prepared pan and smooth the surface.

Bake the cake for 1 1/2 hours, until it is cracked down the center, golden on top, and a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 5 minutes. Run a spatula around sides of pan and lift cake bottom slightly. Using a bamboo skewer or wooden pick, pierce top of cake generously so it can absorb the rum glaze.


Glaze

Bring sugar, butter, and water to a boil over medium heat in medium saucepan, stirring often. Reduce heat to low and simmer 5 minutes. Remove pan from heat and stir in rum.

Spoon glaze generously over warm cake, a couple of tablespoons at a time. Continue adding glaze as it is absorbed. Allow cake to cool completely, then carefully remove from pan.


Note: The more you pierce the cake, the more glaze it will absorb. Let the glaze soak in slowly. You may not use all the glaze.

The cake can be kept at room temperature, covered, for up to 3 days.

Adapted from Jacques Pepin