Before I get into this recipe did you know that most, if not all, of the shrimp you see in the display case at your local grocer has been frozen? Unless it says "never frozen" it probably has been. Nothing wrong with that. I ran a fresh seafood market in North Carolina, sold many pounds of shrimp, and none were fresh...always frozen.
This is a great dish to make on the grill, or you can do it stove top. Use a medium shrimp, usually 26-30 or even 36-40 and wooden skewers soaked in water for at least 30 minutes. If you want to be daring use rosemary stems in place of the wooden skewers and add a new dimension to the dish.
You will need:
1-2 T chopped chipotle chilies in adobo sauce (canned)
1/4 c. teguila
1/4 c. cane or maple syrup (molasses may be substituted)
1/2 t ground cumin
1/4 t salt
1/4 t black pepper
1 clove garlic minced
24 medium shrimp
cooking spray
Prepare grill. Place chilies in zip loc bag and add teguila and next 5 ingredients (teguila through minced garlic) to the bag and stir well. Add shrimp, seal and marinade in refrigerator for 20 minutes. Remove shrimp from bag reserving marinade. Place marinade in small pot, bring to boil and cook for 2 minutes, and remove from heat.
Thread shrimp on skewer and place on grill rack and grill for 2 minutes or until done. Serve with sauce. Rest assured, this is a fantastic entree that can be paired with yellow rice or a crusty bread with a speadable cheese like Allouette. Pair with wine of your choice and someone you love...can't go wrong.
Friday, June 26, 2015
Tuesday, June 23, 2015
Lamb Stroganoff
Most everything has some kind of history and this dish is no exception. It evolved while talking with my good friend Anthony Hudson, who mentioned something about a lamb stroganoff. He said he had made it, was going to make it, had thought about trying to make it, had dreamt about making it, or something. I can't remember for sure, but it sounded good to me, so I tried to create it. And I must say it came out pretty dern good, and this will make 4 servings. (note: If you are reading this Anthony, kudos for the idea, and if you are ever back here on the east coast I will treat you to some Lamb Stroganoff).
What you will need:
1 pound ground lamb
1-2 T. olive oil
8-12 ounces baby bella mushrooms, stemmed and sliced
4 T. butter, divided
4 cloves garlic diced
1 onion diced
1 can cream of mushroom soup
8-10 ounces sour cream
3/4 pint half and half
salt and pepper to taste
2 T. cooking sherry
1/4 c. beef broth for deglazing
1-16 ounce bag wide noodles
Parsley for garnish
Brown lamb well in olive oil, remove from skillet and set aside. Add small amount of beef broth, deglaze and pour liquid over browned lamb. Melt 2T. butter in same skillet, add onions and sautee for a few minutes. Next add garlic and cook with onions until both are done. Add mushrooms and cook until soft.. Return meat to skillet, add sour cream and soup and mix well. Thin with half and half, season with salt and pepper and simmer for a short time to heat through, maybe 2-3 minutes. Add cooking sherry and stir.
Cook noodles per directions on bag, drain, add remaining butter and stir to combine. Serve noodles on plate, top with stroganoff, and garnish with some chopped parsley.
What you will need:
1 pound ground lamb
1-2 T. olive oil
8-12 ounces baby bella mushrooms, stemmed and sliced
4 T. butter, divided
4 cloves garlic diced
1 onion diced
1 can cream of mushroom soup
8-10 ounces sour cream
3/4 pint half and half
salt and pepper to taste
2 T. cooking sherry
1/4 c. beef broth for deglazing
1-16 ounce bag wide noodles
Parsley for garnish
Brown lamb well in olive oil, remove from skillet and set aside. Add small amount of beef broth, deglaze and pour liquid over browned lamb. Melt 2T. butter in same skillet, add onions and sautee for a few minutes. Next add garlic and cook with onions until both are done. Add mushrooms and cook until soft.. Return meat to skillet, add sour cream and soup and mix well. Thin with half and half, season with salt and pepper and simmer for a short time to heat through, maybe 2-3 minutes. Add cooking sherry and stir.
Cook noodles per directions on bag, drain, add remaining butter and stir to combine. Serve noodles on plate, top with stroganoff, and garnish with some chopped parsley.
Friday, June 12, 2015
Ashley's Ground Beef Casserole
One of the great things about cooking, at least for me, is seeing the smiles on the faces of those "breaking" your bread. I learned a long time ago that food is one of many common threads that binds us all together as one and there is no greater joy than sharing your labors with others around you. I've also learned that the little things mean the most.
I have always been blessed with a work schedule more flexible than most, so I would cook as often as I could and one of my favorite things to make was a ground beef casserole. And one of things that went along with the casserole was the smile on my daughter's face when I told her that's what we were having for supper. She just kind of lit up.
If you plan it right you can have this in the oven within 30 minutes and be at the table in 30 more.
1-1.5 pounds lean ground beef
1 medium onion, diced
2 cans condensed tomato soup
8-10 ounces frozen corn
2 cloves garlic (optional but very good)
1-16 ounce bag wide noodles
1 cup of any cheese of choice, grated or torn into small pieces (Velveeta...yum)
Dice the onion and preheat the oven to 350. In a large skillet, begin to brown the beef adding the onion after a few minutes. Continue to cook until onions are translucent and beef is totally browned. Drain any excess grease, return to skillet, add tomato soup and garlic and bring to a simmer. While simmering the beef, bring water to boil in a Dutch oven and cook noodles per the directions on the bag. Drain noodles when al dente. In a microwave safe bowl defrost 8-10 ounces of frozen corn and drain moisture.
In the Dutch oven, combine the beef/onion/soup/garlic mixture, cup of cheese, corn, and noodles. Mix well and place covered in oven for 20-25 minutes. Uncover and cook untill just bubbling around the edges. Have been fixing this for over 20 years and still makes Ashley smile. Hope you do too.
I have always been blessed with a work schedule more flexible than most, so I would cook as often as I could and one of my favorite things to make was a ground beef casserole. And one of things that went along with the casserole was the smile on my daughter's face when I told her that's what we were having for supper. She just kind of lit up.
If you plan it right you can have this in the oven within 30 minutes and be at the table in 30 more.
1-1.5 pounds lean ground beef
1 medium onion, diced
2 cans condensed tomato soup
8-10 ounces frozen corn
2 cloves garlic (optional but very good)
1-16 ounce bag wide noodles
1 cup of any cheese of choice, grated or torn into small pieces (Velveeta...yum)
Dice the onion and preheat the oven to 350. In a large skillet, begin to brown the beef adding the onion after a few minutes. Continue to cook until onions are translucent and beef is totally browned. Drain any excess grease, return to skillet, add tomato soup and garlic and bring to a simmer. While simmering the beef, bring water to boil in a Dutch oven and cook noodles per the directions on the bag. Drain noodles when al dente. In a microwave safe bowl defrost 8-10 ounces of frozen corn and drain moisture.
In the Dutch oven, combine the beef/onion/soup/garlic mixture, cup of cheese, corn, and noodles. Mix well and place covered in oven for 20-25 minutes. Uncover and cook untill just bubbling around the edges. Have been fixing this for over 20 years and still makes Ashley smile. Hope you do too.
Tuesday, June 9, 2015
No Static at All
Music is such a moving form of entertainment. It can pick you up and it can bring you down. Make you feel happy, sad, sexy, or bad. There's music to cry to and music to laugh to and there is music that takes you back to a kinder gentler time; maybe your first kiss, or the first time you held your son or daughter. Sometimes our experiences mark our music and other times the music marks our experiences.
I had a bright red transistor radio as a young boy and recall my joy when I got it for Christmas I believe. It was only about as big as my hand and had a little on/off wheel on one side and the control wheel for the stations was on the opposite side. It was AM only and the reception was just OK as long as there were no clouds, no tall buildings, and you had your head tilted at the right angle. The batteries didn't last too long, they could not be recharged and to change them you had to take it apart with a screwdriver.
Some of the popular songs then were, The Twist, Alley Oop, Itsy Bitsy Teenie Weenie, and Save the Last Dance for Me. Then later there was I Got You Babe, Mr. Tambourine Man, Wooly Bully, and who could forget Mrs. Brown You've Got a Lovely Daughter? Listened to them all with the transistor radio to your ear. By the mid 60's I was just getting ready to go into high school, Mom and Dad had just sold the farm and were preparing to move to a small town and enroll me in a new school. Old friends left behind and new ones to be made, and music became an even more important part of my life then as well...but that's a story better left for another day.
Made it through those years of now antique radios, but often reflect back when I jump in my car, flip on my XM radio, and drive all day with the same station, no commercials and "no static at all."
I had a bright red transistor radio as a young boy and recall my joy when I got it for Christmas I believe. It was only about as big as my hand and had a little on/off wheel on one side and the control wheel for the stations was on the opposite side. It was AM only and the reception was just OK as long as there were no clouds, no tall buildings, and you had your head tilted at the right angle. The batteries didn't last too long, they could not be recharged and to change them you had to take it apart with a screwdriver.
Some of the popular songs then were, The Twist, Alley Oop, Itsy Bitsy Teenie Weenie, and Save the Last Dance for Me. Then later there was I Got You Babe, Mr. Tambourine Man, Wooly Bully, and who could forget Mrs. Brown You've Got a Lovely Daughter? Listened to them all with the transistor radio to your ear. By the mid 60's I was just getting ready to go into high school, Mom and Dad had just sold the farm and were preparing to move to a small town and enroll me in a new school. Old friends left behind and new ones to be made, and music became an even more important part of my life then as well...but that's a story better left for another day.
Made it through those years of now antique radios, but often reflect back when I jump in my car, flip on my XM radio, and drive all day with the same station, no commercials and "no static at all."
Monday, June 8, 2015
Appetizers
How many of us go to the grocery store with a list and come home with ONLY what is on the list? Not many, if any. In fact when the cashier asks if I found everything I came in for, my reply is, "yes and then some". Such was the case a week or so ago.
I stumbled onto something at one of my favorite stores, Wegman's, and although I had no idea why, I bought them...thin cut pork loin, very thin. Just a little bit thicker than shaved (maybe 1/16" or 1/8" at most) they are easy to handle, they cook quickly, and are so versatile you can use it for so many things. I accidently chose to create an appetizer. Turned out it was a lot like a mini meat taco.
The recipe is simple and takes almost no time at all. Take one can of black beans drained and rinsed and one can of Rotel Original undrained, mix together and heat in a small saucepan. Grate some cheese of choice, cheddar, pepper jack, or mozzerella, whatever your preference and set aside. While the beans and Rotel are coming up to heat, bring some olive oil to medium heat in a heavy skillet (my preference is cast iron) and sear the thin cut pork loin 1-2 minutes per side. Remove from the skillet and sprinkle lightly with salt. What you have can serve as a small taco shell that is bite size and absolutely scrumptious, but you need some filling. Let's get back to the beans and Rotel.
On each piece of pork loin put a tablespoon of the bean/Rotel mixture, and a sprinkle of cheese, wrap in the meat and pop in your mouth. Perfect bite size appetizer and you could fill up a tray for guests in no time at all. Just do the meat, have the bean/Rotel mixture in a chafing dish to stay warm and let your guests build their own on the fly. It's finger food and let your imagination run wild with the filling. How about some fat free re-fried beans and sour cream...maybe some rice and salsa...sour cream and chives. You can be the chef here, I'm just giving you some ideas.
I stumbled onto something at one of my favorite stores, Wegman's, and although I had no idea why, I bought them...thin cut pork loin, very thin. Just a little bit thicker than shaved (maybe 1/16" or 1/8" at most) they are easy to handle, they cook quickly, and are so versatile you can use it for so many things. I accidently chose to create an appetizer. Turned out it was a lot like a mini meat taco.
The recipe is simple and takes almost no time at all. Take one can of black beans drained and rinsed and one can of Rotel Original undrained, mix together and heat in a small saucepan. Grate some cheese of choice, cheddar, pepper jack, or mozzerella, whatever your preference and set aside. While the beans and Rotel are coming up to heat, bring some olive oil to medium heat in a heavy skillet (my preference is cast iron) and sear the thin cut pork loin 1-2 minutes per side. Remove from the skillet and sprinkle lightly with salt. What you have can serve as a small taco shell that is bite size and absolutely scrumptious, but you need some filling. Let's get back to the beans and Rotel.
On each piece of pork loin put a tablespoon of the bean/Rotel mixture, and a sprinkle of cheese, wrap in the meat and pop in your mouth. Perfect bite size appetizer and you could fill up a tray for guests in no time at all. Just do the meat, have the bean/Rotel mixture in a chafing dish to stay warm and let your guests build their own on the fly. It's finger food and let your imagination run wild with the filling. How about some fat free re-fried beans and sour cream...maybe some rice and salsa...sour cream and chives. You can be the chef here, I'm just giving you some ideas.
Tuesday, June 2, 2015
Still Learning
Music has always been a part of my life since I was too young to recall. My brother taught himself how to play guitar while listening to Elvis and the Everly Brothers. Mom played the organ for the church and would practice on the old piano we had at the farmhouse. I even took piano lessons as a young lad, sang in the church choir and was in a rock and roll band in high school. There was always some music around from rock and roll to "Rock of Ages". And up until a few years ago I was more tuned in to the instrumental portion of a song; loved the movement of the notes from major to minor, the rhythm of the percussion, and the chords as each note harmonized with the others. The bass turned up so loud your stomach would shake and rumble, the screeching feedback from the lead guitar made your ears ring, and the back beat of the drums made your toes tap with excitement.
Lately though, I have paid closer attention to the words and as I grow older, the words become stronger and louder than an amplifier turned to 10. The words are more clear to me now and make sense in a more mature manner. My tastes have changed in oh so many ways and I don't look at music the way I did years ago. Then, music was best if I could dance to it, if it was loud, and if my girlfriend liked it. Now it is good if it speaks to me in some way like I was spoken to this past week by Bob Seger.
I had one of those rare moments in my car when the cell phone was quiet, business was between inhale and exhale, and I found myself tuned in, literally, to Bob Seger's "Runnin' Against the Wind". I have heard that song hundreds of times, had sung it many times, but never have I heard it the way I did last week. Suddenly I WAS Bob Seger and I saw ME in every word...every word. Perhaps verse 2 was the most poignant. "The years rolled slowly past, found myself alone, surrounded by strangers I thought were my friends...further and further from my home...". At that moment "I found myself seeking shelter against the wind".
The song has different meanings for different people, but one thing for sure. It is a song about life and each of us went through it didn't we? Some of us made it through and some did not, and those lucky enough to have survived have all learned from what the past has brought to our table. Life is a great teacher and if you listen she will share her wisdom. I have been a good listener over the years and thank God, I am "Still Learning".
Lately though, I have paid closer attention to the words and as I grow older, the words become stronger and louder than an amplifier turned to 10. The words are more clear to me now and make sense in a more mature manner. My tastes have changed in oh so many ways and I don't look at music the way I did years ago. Then, music was best if I could dance to it, if it was loud, and if my girlfriend liked it. Now it is good if it speaks to me in some way like I was spoken to this past week by Bob Seger.
I had one of those rare moments in my car when the cell phone was quiet, business was between inhale and exhale, and I found myself tuned in, literally, to Bob Seger's "Runnin' Against the Wind". I have heard that song hundreds of times, had sung it many times, but never have I heard it the way I did last week. Suddenly I WAS Bob Seger and I saw ME in every word...every word. Perhaps verse 2 was the most poignant. "The years rolled slowly past, found myself alone, surrounded by strangers I thought were my friends...further and further from my home...". At that moment "I found myself seeking shelter against the wind".
The song has different meanings for different people, but one thing for sure. It is a song about life and each of us went through it didn't we? Some of us made it through and some did not, and those lucky enough to have survived have all learned from what the past has brought to our table. Life is a great teacher and if you listen she will share her wisdom. I have been a good listener over the years and thank God, I am "Still Learning".