Shrimp in Cilantro Cream Sauce

There is a special place in my heart (and stomach!) for Rosa Mexicano. As I’ve written in previous posts, my first date with my wife was at Rosa Mexicano, and we try to go on our anniversary whenever possible. I even have the Rosa Mexicano cookbook, an anniversary gift from my wife a few years ago. I was looking for some inspiration because I haven’t been cooking as much as I used to, so I turned to this cookbook and found this great recipe. I did change a few things, but the spirit of the recipe is mostly intact. The changes: I used shallots instead of red onion, added roasted corn, and used only one jalapeño pepper, instead of the two that the recipe called for (thought it would be too spicy for my wife but it ended up being too mild).

Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Easy
Notes: I served this dish with white rice and refried beans, but I didn’t take pictures of the sides.

Ingredients:

1.5 pounds peeled/de-vained shrimp (I used large, 21-25 shrimp)
3/4 cup heavy cream
1 cup corn (about one large ear)
1 large shallot, sliced thin
2 jalapeño peppers, seeded and minced
2 cloves garlic, minced
1 large bunch cilantro, chopped fine (stems included, no roots)
1/2 tsp each salt, ground cumin, and dried mexican oregano, plus another 1/4 tsp salt for shrimp.
1 tbsp vegetable oil

Procedure:

Season shrimp with 1/4 tsp salt, set aside.

Heat the oven to 400 degrees. Place the corn on a parchment paper-lined cookie sheet (to prevent sticking), sprinkle with a pinch of salt and roast for 10-12 minutes, tossing 2-3 times to ensure even roasting. Meanwhile, heat the oil in a pan over medium heat, then add the shallots, jalapeños, garlic, cilantro, salt, cumin, and oregano. Saute for 5-7 minutes, until the shallots are translucent. Turn heat up to medium high, add the cream and bring to a boil. Reduce to medium heat, and simmer until cream is reduced by 2/3rds (about 7-8 minutes). Stir in the shrimp, cover, and cook for 5-7 minutes, stirring once or twice to ensure even cooking.

Use a slotted spoon to remove the shrimp to a bowl, then turn the heat back to medium high, add the corn, and reduce the cream sauce by half (the shrimp will release water, and this will need to be evaporated). Remove from the heat when the cream is just a little runnier than you would like and wait 3-4 minutes, then return the shrimp to the sauce and toss to combine. Serve with your favorite sides and enjoy!

Buen Provecho!

Crab Cakes

Most people think of crab cakes as either too expensive to order when eating out or too difficult to make at home (or both!). Truth be told, they’re quite easy to make at home, but they can be a bit messy, so I suggest wearing rubber gloves when forming the patties. Few other dishes make my wife as happy as a good crab cake meal; the only shame is that we don’t get to eat them as often as she’d like. Hopefully, this recipe will prove simple enough that most readers will want to give it a try this weekend. Just make sure you use Ritz crackers, as they are the “secret” ingredient that make a world of difference (compared to regular bread crumbs).

As for which crab meat to buy, I suggest going with a brand that sells local Blue Crab if you’re on the East coast or a nice Dungeness crab if you’re on the West coast. Just read the label and it will tell you where it’s from. As for Phillips (the most well-known brand), most of their crab is from Thailand, so consider yourself warned keep that in mind. Edit: If you can get fresh crab then that is always the way to go. However, if you cannot, then at least make sure you trust the company you purchase from.

Prep Time: 20 minutes
Cook Time: 8-10 minutes
Difficulty: Easy
Notes: These are delicious all by themselves but, if you’re in the mood, you can also make a bit of hollandaise sauce to go with them.

Ingredients:

8 oz lump crab meat
1 tbsp each shallots and green peppers, finely minced
1 tbsp butter
1/2 tsp Old Bay
1/2 tsp each prepared mustard and Worcestershire sauce
1/2 egg, beaten
1 tbsp mayonnaise
2 tsp lemon juice, freshly squeezed
1 tbsp fresh parsley, finely chopped
1/2 tsp hot sauce
8 Ritz crackers, crushed plus 12 more for breading
Salt to taste

Procedure:

Add the butter to a small skillet and melt it over medium-low heat. Add the minced shallots and peppers and let them sweat for 5-6 minutes, until they soften. Add them to a bowl, along with all the other ingredients except the crab and the 12 crushed Ritz, stir to combine. Add the crab and carefully fold together to prevent the lumps from breaking up, then divide it into four equal patties.

Place the 12 crushed Ritz crackers on a plate and dredge each crab cake in the cracker so that it forms a nice exterior breading. Refrigerate the cakes for 45-60 minutes to ensure that they stay together when cooked. Set your oven to it’s highest broil setting and place the crab cakes on a baking sheet lined with parchment paper. Place the bakig sheet in the pre-heated oven (about 5-6 inches below the heating elements). Allow them to cook for 4-5 minutes a side, depending on how dark you want the exterior to be. Be very careful when flipping them, though, as they might try to fall apart on you. Just use the parchment paper to lift them a onto a spatula for turning.

Buen Provecho!

Shrimp in Red Sauce (Camarones Guisados)

The title isn’t a literal translation. I opted to not call it a shrimp stew because the shrimp don’t actually stew; rather, they cook quickly in the tomato sauce. It’s prepared as many other Puerto Rican stews would be, and with basically the same ingredients (though I opt to trade bell peppers for celery and add carrots for sweetness) and is probably best when served over white rice with some amarillos or maduros (fried ripe plantain).

This recipe calls for red wine to be added. You can skip it, but keep in mind that it won’t taste the same. Tomatoes have quite a few alcohol-soluble flavor compounds and you just won’t get the same depth of flavor if you do not use the wine.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Difficulty: Easy
Notes: I use No Sodium Added tomatoes in my recipes. If you buy tomatoes that have sodium added, make sure to adjust the amount of salt in the recipe accordingly.

Ingredients:

1 lb raw medium shrimp (21-30 will do), peeled and deveined.
1 small onion, diced
1 stalk celery, diced
1 carrot, diced
1 Serrano chile, diced
1 large or 2 small garlic cloves, minced
2 tsp honey
10-12 pimento-stuffed olives
15-20 capers (about 1.5 tbsp)
1 tbsp lemon juice
1 28oz can whole, peeled tomatoes (you can substitute diced or crushed)
1/4 cup red wine
1.5 tbsp olive oil
1.5 tsp salt
1 tsp dried oregano
1.5 tbsp sofrito
1/4 cup chopped cilantro

Procedure:

Add the olive oil to a large dutch oven and place it over medium high heat. Sauté the onions, celery, carrots, and chile for 3-4 minutes, or until the veggies have softened and the onions become translucent.

Meanwhile, if you have whole or diced tomatoes, add them to a food processor or blender (you can also use an immersion blender) and pulse them 5-6 times so that the tomatoes are mostly broken down but not completely mushed (skip this step if you’re using crushed tomatoes).

Once the veggies have softened, lower the heat to medium and add the garlic, oregano, sofrito, olives, capers, and half the salt, cook for 2-3 minutes stirring frequently. Add the red wine and make sure you scrape up any fond on the bottom of the pan. Let it cook until it has almost completely evaporated, then add the remaining salt, tomatoes, honey, lemon juice, and half the chopped cilantro. Allow it to simmer, uncovered and stirring occasionally, until most of the liquid has evaporated (20-25 minutes), then taste and adjust seasonings if necessary.

Stir in the shrimp, making sure that they are completely incorporated. Cover and simmer over medium heat for 5-6 minutes. Remove from the heat, stir, and serve over white rice. Garnish with the reserved cilantro.

Buen Provecho!

Ahi Tuna Sliders

I’ve seen my share of tuna burgers on restaurant menus for years now.  I’ve never ordered one because I’m not a huge fan of seared tuna steaks and I was afraid that the non-steak burgers were made from canned tuna (which I don’t really care for, either).  I’ve also seen cooking shows where they use either tuna steaks or canned tuna to make burgers but I usually change the channel as it’s something I never thought I’d be interested in.  However, I was inspired to do something different after watching an old episode of Iron Chef America where Morimoto took a large piece of tuna and chopped it up with two knives into very small pieces and than created a beautiful tuna tartar out of it.  My thought process was as follows: “Why can’t I take small pieces of tuna and mix them as I would a crab cake, then make a burger/slider out if it?”

It’s been a few weeks since I saw that episode and had almost forgot about it until I was looking through the sale items in my local Harris Teeter and saw that sashimi-grade Tuna was on sale for $7 a pound.  I usually try to stick to more sustainable fish like Basa, trout, and tilapia (US Farmed only) but we don’t have many options around North Carolina when it comes to tuna (this particular one came from the Philippines but you should look for US or Canada line/pole caught if you can find it).  If you’re interested in finding out what type of seafood you should look for and which you should avoid, I suggest you go to the Monterey Bay Aquarium’s website and download their PDF here.

I thought long and hard about what to serve it with.  Being as I was going to fry them, I didn’t want to serve it with another fried side, such as fries, and was interested in keeping to an “Asian” theme.  I decided to make some coleslaw with some Asian flavors blended into the mayonnaise and was very happy with my choice.  The sauce I created to mix in with the mayonnaise is something I came up with as a stir-fry sauce and have been planning on posting it for a few weeks but never got around to it.  Just know that if you want to make some stir-fry, you can just use the sauce I made here instead of your normal store-bought sauce.

Prep Time: 60 minutes (including a 35-40 minute wait)
Cook Time: 4 minutes
Difficulty: Medium (but almost Easy)
Notes: I pan-fried my tuna burgers and found that they cooked all the way through. If you want your tuna to be a bit on the rare-to-medium-rare side (and why spend the money on sashimi-grade tuna if you don’t), I suggest you deep-fry them for 2.5 minutes instead and you should end up with a nice medium-rare center.  Also, feel free to use canned tuna (packed in water, not oil) if you don’t want to cut up fresh tuna.

Ingredients:

8 oz tuna steak
2 tbsp scallions, chopped fine (about 3/4 of one scallion)
1 tbsp mayonnaise
1 egg, beaten
1/3 cup plain bread crumbs
1/2 cup panko
1 tsp lime zest
1/4 tsp salt
1 tbsp water
1/2 cup peanut oil
4 slider buns

For the Stir-Fry Sauce:
2 tsp toasted sesame oil
1 tbsp wine vinegar
1 tbsp low-sodium soy sauce
1 tsp fresh lime juice
1.5 tsp honey
1/4 tsp garlic (grated with microplane)
1/4 tsp ground Chinese 5 Spice
1/4 tsp sesame seeds
1/2 tsp corn starch
1/4 tsp chili paste (Sriracha), OPTIONAL

For the Coleslaw:
1 cup pre-cut coleslaw mix
2 tbsp mayonnaise
2 tsp stir-fry sauce

Procedure:

Prepare the stir-fry sauce by combining all the ingredients except the corn starch in a bowl and whisk to combine. Add the corn starch and whisk until it has been incorporated. Cover the bowl with plastic wrap and microwave on high for 60 seconds, then remove and whisk it. Place it back in the microwave for an additional 30 seconds and whisk it again upon removal. Set it aside, uncovered, and let it cool and fully thicken (about 15 minutes). The reason you want to microwave it is because the corn starch won’t thicken the mixture until it has come to a simmer.  Here is what the sauce should look like:

Look at the tuna steak and identify the grain (it should be easy to find):

Slice the tuna thinly (about 1/8″) against the grain (in this case you would go horizontally). Once you’ve sliced the entire steak, take the slices and cut them into small 1/8″ cubes. Alternatively, you can do a Morimoto and take two knives and hack away but I find that to be dangerous and best left to the experts (i.e. probably not anyone reading this blog).

Once the tuna is cubed, place it in a bowl with the chopped scallion, lime zest, mayonnaise, bread crumbs, salt, and 1/2 the beaten egg and mix to combine (use your hands). Divide the mixture into 4 2-ounce portions and form them into slider patties. Place on parchment paper (to avoid sticking) and put them in your freezer for 35-40 minutes or until they begin to firm up but not long enough to freeze (this way they won’t fall apart when you bread them later on).

The stir-fry sauce should be cool enough now so combine 2 tsp of it with 2 tbsp of mayonnaise and whisk to combine. Pour it over the coleslaw mixture and toss to combine. Refrigerate until the tuna burgers are done (about 35 minutes) so that the flavors have a chance to marry.

After 35-40 minutes, remove the tuna from the freezer. Place the peanut oil in a frying pan (preferably cast iron) over medium-high heat until it reaches 375 degrees. Add 1 tbsp of water to the remaining 1/2 beaten egg and whisk to combine. Place the panko into a bowl and place it next to the egg wash (creating a dredging station). Dip the tuna burgers into the egg wash (on both sides) and then into the panko, ensuring you shake off the excess breading without breaking the burger.

Once the oil reaches the right temperature, place the tuna burgers in the skillet and cook for 2 minutes per side (or deep fry for 2 minutes and 30 seconds). Meanwhile, use the cooking time to toast your buns if that is how you like them. Remove the tuna burgers to a plate lined with paper towels to drain. Serve them plain or with your choice of lettuce, tomato, and/or avocado and a bit of mayo on the bun (feel free to use some of the mayo you made for the coleslaw).

Buen Provecho!

Summer Spaghetti with Shrimp

I recently discovered a farm stand about one mile south of my house.  I drive past this location every day, twice a day, on my way to and from work (though they’re only there in the afternoons) and finally decided to stop by and see what they had for sale.

It turns out that all the produce is grown by a lady that lives right up the driveway from where the stand sits.  She has a green house and so she sells everything she grows at very reasonable prices.  She also bakes her own bread and sells it at the stand.  Very nice and you can’t really get much more local than a mile down the street and your own back yard.

I found her grape and cherry tomatoes to be absolutely beautiful so I gathered a hand full (about 1 lb) of yellow cherry and red grape tomatoes and placed them on the scale.  Total cost: $1.50.  What a bargain!  So, I went home, tomatoes in hand, trying to think of a way to incorporate them into dinner that night (a full 2 1/2 hours before I usually serve dinner!).  I was immersed in feelings of summer and thought about all the herbs that Mrs. Belly Full has been growing on our deck.  This was my muse that led me to make a summer-inspired dish using very fresh ingredients (picked that very day!).  This dish is the product of my summer inspiration.

Ingredients:

1 lb spaghetti
1 lb shrimp, peeled and deveined (31-40 is about right)
5 large fresh basil leaves, chiffonaded (about 1 tbsp)
1 tsp fresh oregano, chopped fine
1 pint grape or cherry tomatoes
4 oz peppered chèvre (goat cheese), divided into eighths
1 cup starchy pasta water (removed right before draining the pasta)
3 tbsp extra virgin olive oil
2 tbsp unsalted butter
1  tsp Old Bay
2 tbsp toasted pine nuts

Alternate Ingredients:

• You can substitute regular goat cheese and crushed black pepper (about 6 peppercorns) for the peppered goat cheese. If you can’t find either, you can use ricotta.
• You can also substitute salt and pepper for the Old Bay.  I know Old Bay isn’t very Italian, but this is summer spaghetti and not a traditional Italian dish.
• If you don’t have fresh herbs, you can substitute dried ones.  Just use half as much.

Preparation:

The first thing you should do is cut the tomatoes in half, lengthwise, and place them on a cookie sheet.  Toss them with 1 tbsp olive oil and a pinch of salt and pepper.  Place in a pre-heated 400-degree oven for 12-15 minutes, until they are nicely roasted, tossing once or twice during cooking.

Season the shrimp with the Old Bay.  Cook the pasta according to the package directions.  Once the pasta is in the water for about 5 minutes, place 2 tbsp each of olive oil and butter in a large, straight-sided pan over medium heat.  Once the butter is melted and begins to foam, about 3-4 minutes, toss the shrimp into the pan.  Cook for 5-6 minutes, stirring occasionally, then add the oregano right before you drain the pasta which, by this time, should be ready.  Reserve one cup of the pasta water and drain the rest.

Place the spaghetti in the pan with the shrimp.  Spread the goat cheese evenly over the pasta, then pour about 1/4 cup of the pasta liquid into the pot.  Stir to combine until the cheese is melted and incorporated.  You might need a bit more pasta water, which is why I suggest saving a full cup of it (though I doubt you’ll need more than 1/2 a cup).  Just add it in 1/4 cup increments until you’re satisfied.  If you add too much, don’t worry, as it will evaporate soon enough.

Once the pasta, shrimp, and goat cheese has been combined and the sauce is the consistency you like, remove from the heat and add the roasted tomatoes, stirring to combine.  If you add them before this step they might get over mixed and break up too much (you want them to remain as “whole” as possible).    Once you plate the pasta, top it with the toasted pine nuts and the basil before serving.

Serves 5-6 people.

Buen Provecho!

Recipe: Nawlins Crab au Gratin

My wife and I went to New Orleans in March (for her spring break).  As usual, I made a list of restaurants that I wanted to try.  Most people make lists of attractions such as an aquarium, a pier, a museum, or a park, but the first thing I look for when traveling is what local cuisine I want to try (and what restaurants I want to visit).

Any trip to New Orleans wouldn’t be complete without Po’ Boys, oysters, and Beignets (from Cafe du Monde, of course).  We found Johnny’s Po’ Boys to have the best po’ boy (the shrimp/crawfish combo was good, but the roast beef was to die for!).  We only had beignets at Cafe du Monde, so I can’t really give you any recommendations there.  We did find that, while Acme Oyster House is the better-known establishment, the oysters at Felix’s Restaurant and Oyster Bar were bigger, fresher, and significantly tastier.  We’d highly recommend the char-grilled oysters at Felix’s, but the red beans and rice at Acme was the best I had in NOLA.

We had also planned on a fancy dinner.  We had narrowed it down to two restaurants: The Bon Ton Cafe (chef John Besh‘s “Best Thing I Ever Ate: Cheese” was their Crab au Gratin) and K-Paul’s (chef Aaron Sanchez‘ “Best Thing I Ever Ate: Seafood” was their Blackened Drum (Redfish)). It was a tough choice, but we ended up going to K-Pauls.  Mrs. Belly Full had one of their specials, a pan-seared flounder stuffed with crawfish and shrimp, and I went with Aaron’s recommendation.  To be honest, while the drum was very good, the flounder special is, by far, the best fish I’ve ever tasted.

Note to Chef’s Aaron and John: if I’m ever interviewed for “The Best Thing I Ever Ate,” the first thing that would come to mind is K-Paul’s Pan-Fried Rabbit Tenderloin with Creole Mustard Sauce appetizer.  I couldn’t have imagined a better dish and still have dreams about it.

So, since we didn’t have a chance to visit the Bon Ton Cafe, I decided to try to make a version of their famous Crab au Gratin based loosely on the preparation shown on “The Best Thing I Ever Ate.”  Having never tried theirs, I can’t really compare them.  But, as a testament to how good mine turned out, Mrs. Belly Full didn’t say a word until her dish was clean!

Ingredients:

8 oz lump crab meat
1 ½ Tbsp of butter
1 ½ Tbsp of flour
1 clove of garlic, grated on microplane
2 tsp of lemon juice
1 tsp of lemon zest (about half a lemon)
¾ cup of whole milk
1 tsp Dijon mustard
4 oz shredded American Cheese (from a block, not individual slices)
¼ tsp Salt
1/8 tsp Pepper
1/8 tsp Cayenne Pepper
½ tsp Old Bay seasoning
¼ cup white wine (Chardonnay works well)
1 scallion, sliced thin on the bias (for garnish)
1 loaf of French bread baguette sliced on the bias and then toasted (crostini)

Procedure:

In a measuring cup, whisk the mustard and milk together, then set aside (the mustard will allow the milk and fat from the cheese to emulsify and keep the sauce from breaking).

In a saucier, melt the butter over medium low heat. Add the garlic and cook for 1 minute, then add the flour and whisk to combine and make a roux.  After 2 minutes, slowly add the milk until it’s all incorporated and begins to thicken, about 1-2 minutes.  Add the lemon juice, zest, and spices and whisk to combine.  Thicken over medium low heat for 1 minute while whisking, then add the cheese and continue to whisk until combined.  Once the cheese is melted, pull off the heat and whisk in the white wine.  Add the crab and fold gently to combine.

Add the mixture to 4 broiler-safe ramekins and place under the broiler until the top begins to brown and some dark specks begin to appear, about 1-2 minutes (watch constantly).  Remove from the broiler and top with the scallions for color.  Serve each ramekin with 4 pieces of crostini.

Sorry about the photo quality, but I took this with my point and shoot.  I know the angle isn’t the best, either, but it will have to do, for now.

Buen Provecho!