Passionate Shrimp with Remoulade Sauce for "the Project"

I have a new passion... Alize brand, Passion Fruit Cognac.  Straight, the stuff tastes AWFUL, and I do mean awful (acquired taste, someone must like it, just not me).  But, have you ever taken a swig of straight cooking vanilla... tastes awful doesn't it?  Like straight vanilla, straight Passion Fruit Cognac is most useful if you only use the shot glass as a measuring cup.


And besides, if you add just a bit, you can call whatever you make Passionate ...


Like these beauties.

Passionate Fried Shrimp!(We'll get to the Coconut Shrimp tomorrow)

I made a dozen of these, size 21-25.  Sadly, the best shrimp I have found is the fresh, pre-cooked, shrimp in the freezer case.  Sad but true, but that's OK, just takes an extra step to make it work well.  That is, let them thaw completely.  Then, just before using, pat dry with a paper towel.


Also, since they are pre-cooked, you should only use the cooking process to cook the egg breading (in hot oil, only takes a couple minutes), and to warm the shrimp (same two minutes).


So, armed with this knowledge... We are off to make bar snacks...


Oh, one more thing... The Passion fruit Cognac is my new passion.  Adding a bit of booze to the mix is only a way to add flavor, NOT alcohol.  The alcohol cooks out, and there is zero chance to get drunk, tipsy or even a little loopy.  I am enjoying the passion fruit hint of flavor.  A meaty whiskey, or rye would add a meaty taste, a sweet flavored rum would add a sweet taste.  Splashing in a bit of beer will add a different taste.


First, the easy fried version (without Coconut)


12 medium size Shrimp
1/2 cup Flour
3 TBS Sweet Paprika
2 Eggs
1 shot Alize brand, Passion Fruit Cognac
Canolla Oil to cover 1/2 inch in bottom of frying pan

• Dry the shrimp with paper towels
• Add oil to frying pan and heat over medium high heat
• Set up dipping stations next to the pan
• In one dish, mix flour and paprika
• In second dish, whisk the eggs and liquor of choice (Alize brand, Passion Fruit Cognac)
• HINT: Anytime you do dipping stations, have a dry ingredients hand and a wet ingredients hand.  Everything works faster.
• Dredge the shrimp in the flour/paprika mix
• Dip to coat the meat (not the tails) in the egg/cognac mix
• Fry for 2 minutes per side, until lightly golden brown

Serve with the Creole Remoulade Sauce for "the Project" I bragged about in yesterday's post.  (click HERE)


Bar Snacks!  So easy to make them just a little special.


Come back tomorrow for the Coconut version of Passionate Shrimp!

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Creole Remoulade Sauce for "the Project"

Crack your knuckles and gird your loins for an opportunity to perfect your knife skills.


Although in reality, a rough chop is fine, as your blender (or one day soon, my food processor) does all the real work.


And fair warning... This is a series, several items will be made with the "sauce of the gods" over the next few days.  Each and everyone a winner...


Like this...

But you will have to come back to see my take on coconut Shrimp.  Today, it's all about the sauce...


Remoulade is a French sauce.  The French version surrenders all the extra tastes and flavors that goes into the Creole sauce (I had to think for a few minutes to get the obvious "French and surrender" words in the same sentence).  The French sauce is a white sauce, closer to English tarter sauce.  Originally it was used as a condiment for a meat course.  It is primarily mayonnaise based.


But the Creole's experimented and came up with a spicier, tastier sauce.  It is most often served with shrimp.  Most often as the sauce to pair with a shrimp cocktail.

Like this...

Here's my recipe I use to make my own Remoulade sauce...

3 TBS spicy whole grain Mustard
3 TBS BBQ Sauce (can use ketchup)
1/2 cup Olive Oil
1/2 cup chopped Green Onions
1/2 cup chopped Yellow Onion
1/2 cup chopped Celery
Juice of 2 Lemons
Zest from 1 Lemon
2 TBS Parsley
2 TBS prepared Horseradish
1/2 tsp Cayenne Pepper

I used a blender, you can use a food processor... Just add everything and process until mostly smooth... about 30 seconds.  You want small chunks of the vegetables in the goo, so do not over process.


Plenty of heat.  The cayenne pepper and the horseradish will power this sauce.


So useful.  Shrimp is the obvious use, but just about anything you would consider using mustard on, remoulade is a spicy alternative.  I am wetting my lips in anticipation of a remoulade encrusted pork loin ran through my smoker.  but that is a post for next month.


Come back tomorrow to see the MANY uses for this...


Sauce of the gods!




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Orange Spinach Salad with Blue Cheese and Walnuts for "the Project"

Oh My... Am I a food pornographer???


And this does indeed taste as good as it looks!


I hear it's going to be another hot weekend stateside for a lot of you.  This comes together fast, is refreshingly light and adds a summer, tropical look and taste to your table.  For just a minute, the Florida beaches and a cool summer breeze will remind you of the promise of summer we all expected last January.


Here's what to do...


Amounts depend on if you are making a side salad or using this as a main course (and keeping the oven from roasting your apartment).  So, I am just going to say, "to taste" on the main ingredients...


Spinach
Orange


Topped with...
Blue Cheese crumbles
Walnut Pieces
Garlic (minced)


And the simple Vinaigrette
3 to 1 ratio of
3 parts Extra Virgin Olive Oil
1 part Red Wine Vinegar
1 clove finely minced Garlic


Sweet Paprika as an accent for color


And that's it, it comes together fast and easy...

• Mix the vinaigrette
• Layer the Spinach and coat with 2/3rds of the vinaigrette
• Slice the orange into thin 1/4 inch slices, remove the rind
• Layer the orange slices, top with the walnuts and remaining garlic
• add the final 1/3rd of the vinaigrette
• finally, add the Blue Cheese and the paprika 

Serve this in air conditioning, with a true southern Sweet Tea (float some orange slices in the pitcher of tea for a spectacular image)!


This is my second posting of this recipe.  Originally inspired by  Sam of MY CAROLINA KITCHEN.  It has quickly become my very favorite summer salad.  So simple, but lots of great tastes.  Sam originally had more ingredients (Olives), and did not serve over spinach.  A different take, but equally special.  Click HERE to see and read what I believe is Sam's original post on the salad.


Stay cool, remember Fall is coming, and the weather will be the best of the year soon.






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Court-Bouillon Mahi Mahi for "the Project" - My 2 for Tuesday "Real Food" Post

My on going efforts to rid the world of over cooked, TOO dry fish continues.

Fish is meant to be tender, moist and filled with flavor.  I am amused by the number of people who would cringe at the idea of a well done steak would cook all the flavor out of a fish.  But, I am just stunned by the number of restaurants that serve these abominations.  Well, no more and never again!

But just wait till you see all the veggies and flavors that go into this recipe.

Before I get to the recipe, a quick note about Cruzan brand Black Strap Rum...
Whew!
   Was that quick enough?  Seriously, what a rum!  Black Strap Rum is made exclusively with Molasses.  That is the reason for the thick texture and dark, black color.  It has a distinctive earthy taste that is best used as a mixer.  It takes a strong man to drink this straight.
   BUT, it's drawback as a drink makes it the perfect addition to a cooks arsenal.  Especially in this dish.  It will leave a very dark color, so know that up front.  All of the alcohol will cook out, so there will be no booze taste.  What is left is rich and full and makes a perfect - Court Bouillon!

Honestly, I have used Cruzan Black Strap in several recipes.  This Court Bouillon is the only recipe that I have found that makes it's unique taste shine.  For me, it is a one hit wonder.  This one hit will ensure that I will keep a bottle around even back in Kansas.  But for you folks that would prefer to keep a less well stocked liquor cabinet, feel free to substitute a more versatile rum.  Or a Whiskey, Bourbon, Scotch or rye would work.

For the teetotalers among you (or if today is going to be another in a growing line of one days at a time), there is a simple "virgin" alternative... ROOT BEER.  Really... The key ingredients are Ginger, Licorice and Sarsaparilla. Once you reduce the liquid, these ingredients will certainly add a little Bouillon to your Court.

So, no excuses... Moist tender fish, Rich deep molasses flavorings (or tangy ginger and sarsaparilla, pardner) makes this Cajun recipe a sure winner!

Since I just mentioned Cajun, you probably know the first step...

First, Make a Roux 

Don't be intimidated by a roux either.  Equal parts butter and flour, cooked over a medium low heat until rich, dark and smells of nuts.  Three tricks to rouxs...

• Slow is best.  Do not get the liquid boiling.
• Stir and stir and stir.  Do not stop stirring for anything.  Depending on the heat, will take about 10-15 minutes.  Once you start, don't answer the phone, kiss the husband, change the baby or scratch an itch.
• Learn to take pride in your roux.  I can get mine a deep, a little bit darker than milk chocolate color.  Once it starts burning though, there is no fixing it, so be careful and remove from heat just before it burns (isn't that a tough direction).  Pride in your roux will change a pain in the arse to a joy.

OK... Now it's time to cook...

First, Make a Roux
5 TBS Butter
5 TBS Flour

1 cup Celery Diced
1 cup Red Bell Pepper Diced
1 cup Sweet Onion Diced
1/4 cup Garlic Diced
3 Roma Tomatoes (1 pureed, 2 chopped)
3 TBS Cajun Spices (2 mixed in Sauce, 1 sprinkled on top of fish)

4 ounces CRUZAN Black Strap Dark Rum

8 ounces Seafood Stock

4 pieces of Mahi Mahi Fish... About 1 1/2 pounds

Green Onion to garnish
Parsley to garnish
Pineapple slice to garnish

3 cups Uncle Ben's Rice

• Make a Roux
• Add the Vegetables and 2 TBS of the Jerk Spices 
• Mix well and saute till the vegetables start to get tender.
• And here is the fun part... Add the RUM... It will sizzle!
• Add the Seafood stock
• Bring to a gentle simmer and allow to simmer for 30 minutes, stirring occasionally
• Start the Rice... It takes 20 minutes to cook the rice
• Put the fish on top of the simmering liquid.  Do not turn, it is being poached.  Sprinkle some of the Jerk spices over the fish.
• Cover the pan and allow the simmering magic to do what it does... it takes 20 minutes, but again, do not touch the fish.
• For presentation, use a wide spatula to remove the fish.  Plate the rice, top with the reduced liquid and vegetables, top with the fish And add the garnish.
• And for a final Caribbean flare, add a slice of pineapple on the side.  (I loved the pineapple and sauce, Jackie did not).

And here's some photos to give you an idea of what it looks like in process...

This is my 242sDay post... the foodie event where we are encouraged to cook with and blog about "Real Food"!  Click HERE for the details, the only instructions were to post about "real Food".  

Unless you count Uncle Ben's or butter as processed food, this is filled with only the stuff you buy on the outside edges of the store... Real Food indeed!

Oh, and I guess you have to make a few excuses for the Rum.

Be a cook... Make your "average" food special.

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Caramelized Onion and Blue Cheese Potato Stacks - GREAT ENOUGH for "the Project"

Oh My!!!

A new shine on an old shoe.  Potatoes and cheese.  So common, and everyone has a favorite.  Well, this suddenly became my favorite.  Over the weekend, I was pleased to find a favorite blogger post her original recipe and presentation for her Caramelized Onion and Goat Cheese Potato Stacks!

Kerstin from the CAKE BATTER AND ROLL blog has a beautiful post about these gems, as well as multiple images of her version (that's her photo on the left).

She used goat cheese, I happen to like some Blue Cheese, so I made my version with the blue (mixed with a little Cream Cheese to make it creamy).

She trimmed the skin from her taters, so her photos look like potatoes.  I left the skin on mine (I am old, I take roughage where ever I can get it). 

Other than that, I stayed true to her vision.

Here's a quote from her post...

...every once in awhile I get a craving for a juicy medium rare dry-aged New York strip steak or hamburger smothered in cheese and mushrooms. Well, after making these cute little potato stacks last night, I’ve been completely dreaming of the former because I can just imagine them on the a la carte menu of a fancy steakhouse!

ME TOO!

These are so pretty, I love the presentation.  But mostly I love the taste.

here's what I did...

2 Russet Potatoes 

1/4 cup Canola Oil

1 ounce Blue Cheese

2 ounces Cream Cheese

1/2 Yellow Onion (cut into slices, ring halves separated)

1 TBS Butter

1 TBS Brown Sugar

• Melt the butter, add the brown sugar and onions.  Heat over medium flame till the onions are caramelized, about 40 minutes.  Stir occasionally
• Mix the two cheeses to form a creamy paste
• Slice the potatoes into thin (about 1/3 inch thick) slices.
• Pan fry them in the Canola Oil until nicely browned on the outside and soft through the center.
• Layer, one Potato, a dollop of Cheese, a smidgen of Onion
• Serve to OHHHS and AHHHS

Here's some photos of the process (shhh, don't tell anyone, just as easy as it looks)...

All that's missing is a nice juicy
Medium rare pepper crusted Ribeye!

My good golly these were OUTSTANDING!  Taste and presentation!

Thanks Kerstin from the CAKE BATTER AND ROLL blog.  I check in on your blog with every new post.  I drool over your desert specialties.

Ya all should go give her a look over.  Worth the look!

THESE ARE GENIUS!!!

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Yin and Yang Stuffed Sweet Peppers - a new recipe for "the Project"

Serendipity... An adequate John Cusack movie, or a melding of seemingly unrelated events to make something special...


Like reading a fun post from a favorite blogger, and finding a rare gem in the produce section AND getting a much anticipated answer to a question I ask 3 or 4 times a week.


So, three stories before I get to the recipe.  Sit back and grab a drink.


First up, you know him, you love him, you can't live without him, Chris from the NIBBLE ME THIS blog does a weekly guest post at the OUR CRAZY KITCHEN blog. This week, he posted a terrific recipe and cooking method for Chicken Cordon Bleu cooked on the grill!  He continues to amaze me with every post.  He started his post with a story.  Short version, he "paced the meat department and produce department a couple of times trying to find something to inspire dinner for me. It was just one of those long days at work, it was hot out, and nothing was capturing my attention."  He has a great punch line to his story that you will have to check out his OKK weekly column to hear.


But the idea of him wandering the aisles uninspired gave me an idea for my own posting.  And I will try to be brief with this story... Get to know your butcher.  Even here in paradise, when I knew I was short time, I met my butcher.  And Chris, here's a question that I got from my local butcher back in Kansas, "What are you proud of today?".  In Kansas, I get a run down of what is freshest.  Here in paradise, I find out what is not frozen and then thawed to go in the case (really).  But, on rare occasions, I hear about what they really are proud of.


My local store makes an amazing Italian sausage.  Not sure what they put in it, but it's sausage.  If you need to know, you probably won't buy it.  But, if you just taste it and don't think too much you will learn to ask for it.  It is good.  Very good!  Sadly, it is not constantly in stock.  In fact, they only make it a couple of times a month.


But, this week, my Mom was visiting.  My schedule was thrown off, and I missed a few days of going to the store.  Back on schedule, I went to the butcher case, and asked... "What are you proud of today?".


With a wink and a nod, my butcher told me that they had made my favorite sausage but that they were out.


AAAARRGH!


Then, with a wink, nod and smile, she (yes, my butcher is a she) slaps the pound of sausage she set back just for me.


I am a local!


And, at least that day, I didn't have to wander the aisles deciding.

But wait, there's more to the story.  The final bit of Serendipity was the produce section.


Again, only occasionally, the bins are stocked with a few unusual items.  Peppers - love em, and love to try new ones.  This day, my sausage day, the produce section was stocked with some wonderful sweet cubanelle peppers...


AND

They had a bin of something called, "Ancient Sweets".  These are two of my very favorite sweet peppers that I have found on the island.  Practically pepper candy, they are that sweet.  They are pricey ($8 a pound), but they are worth every dime (well, dollar)!


So, treated like a regular (local), my favorite sausage in stock, AND my two favorite new pepper finds in stock all on the same day!

It's time to stuff some peppers!

Oh, one more thing about Chirs and the NIBBLE ME THIS blog.  Chris has been working on his video presentations.  He entered A Honeysuckle take on Turkey contest... And he was selected as a finalist!


How cool, and of course, how well deserved.  Now he needs voters.  Here is a steal from his post...


It made my night to find out that I have made the 10 finalists in Honeysuckle White's Take On Turkey contest with my Grilled Thai Turkey Breast video recipe.


What is even better than that, is that three of my food blogger friends also made it into the Top 10 finals. I have respected and learned from these dudes for quite a while. Just being in their company and the other finalists makes me proud.

John of PatioDaddio
Curt of LiveFireOnline
Brian of BBQGuyBlog

Go over the contest site [CLICK HERE! ALL THE COOL KIDS DO] to
1) Pick up some great ideas for grilling turkey
2) See what a dork I am in my video and
3) Vote for the video recipe that you like best.

I'm not asking you to vote for me because you like my blog. This shouldn't be a popularity contest like high school, it should be based on how we do things in real life....

So vote for MY video OR you hate America and the kitten gets it!


Just kidding. Check out the videos and vote for the one you like the best.


Save the kitten and take a second to go vote!  And Chris is that an "Ancient Sweet" you are using for garnish???  Wouldn't that really be Serendipitous?


OK... finally, my favorite stuffed pepper recipe.  It is fairly simple, but gives a flavored sausage a chance to shine!


This recipe would certainly work with a bell pepper.  But the mix of spicy hot sausage and sweet peppers is a nice yin/yang in your mouth.  Worth the hunt to find a new fun pepper.


Ingredients for YIN/YANG Stuffed Peppers


2 large green Sweet Peppers
2 large red Sweet Peppers


1 pound Spicy Sausage
1 cup diced Onions
1/2 cup diced Celery
1/2 cup diced Pepper (actually, I just diced the part of the pepper that I cut out to make the top opening)

1/4 cup Panko Bread Crumbs
1/2 cup freshly grated Parmesan Cheese
2 TBS Cajun Spice mix (click HERE for the recipe I use, but a commercial brand will do in a pinch)

• Preheat oven to 350 degrees
• Brown the sausage for @5 minutes
• Add the onion and celery
• Find the way the peppers sit best, and cut the tops (sides) off.  Dice the "left over" pepper and add to the pan
• Continue to sauté until the vegetables get soft
• Add the spice mix
• Mix the bread crumbs and the cheese
• Stuff the peppers with the sausage/veggie mix
• Top with the cheese/ bread crumb mix
• Place the peppers in a baking dish and bake for 30 minutes
• I switch to broiler setting for the last three minutes to get the proper color and texture at the end!

A pretty good way to spend another rainy day in paradise.






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Caribbean Walnut Raisin Cinnamon Bread for "the Project"

This post was almost called; "Rainy Days and Mondays always make me Bake"


And I almost used this photo -

But, I made this on a Friday, although it was raining, and besides, I am posting it on Saturday.  But, mostly I suspect that many of you have never even heard of the Carpenters (the second best brother/sister singing group of all time) or the song.


But any chance to embed a Karen Carpenter video should not be passed up.  Say what you want about them, if you are a certain age, you know every word.





And back in my day, by gum, you would never catch Karen Carpenter in the Yankee's locker room, wearing nothing but a bra... By gum! Ya young whippersnappers ya... Get off my lawn!


But I digress...

Look close at the bread... Notice anything???


Notice the limited number of raisins?  Sure, they are there, but in addition to raisins, I made this bread with ...

Sun-Maid Tropical Trio


I found these in the same aisle as raisins.  I have heard from stateside friends that they are indeed available in your local grocery store (at least the large ones stock em).  They are kind of al dente dried fruit.  still soft and moist on the inside, but the outsides are dried out enough to travel well and cook well.  No added sugars, just a little extra juices added.  I used these in Cookies last week (amazing), and next time I make my famous carrot cake, I will be adding these in that.  I even pop a few in my mouth like candy on occasion.


Good stuff...


So, armed with these, and a handful of raisins, here's what I did...


3 1/2 cups Flour
4 tsp Sugar
1 1/4 tsp Salt
2 tsp Instant Yeast
1 1/4 Cinnamon
1 large room temperature Egg, slightly beaten
2 TBS room temperature softened Butter
1/2 cup room temperature Buttermilk
3/4 cups Water
4 ounces (@1/2 cups) Raisins
6 ounces (@3/4 cups) Sunmaid Tropical Trio
1 cup coarsely chopped Walnuts


To make the swirl, you also need...
1/2 cup Sugar
2 TBS Cinnamon


To add flavor and presentation topping...
1 TBS Butter
2 TBS Sugar
1 tsp Cinnamon

• Whisk together - Flour, Sugar, Salt, Yeast and Cinnamon
  Slowly add the Egg, Butter, Buttermilk and water
  I mixed by hand, but feel free to break out the Kitchenaid to mix to form a ball of dough
• But, you should knead by hand.  10 minutes at least to get the dough completely hydrated. Work on a floured surface, but be careful to not use too much additional flour.  The more flour you add, the tougher your bread will be.
• During the last 1/3rd of your kneading time, start adding the Walnuts and Tropical Trio/Raisins.  Continue kneading til well mixed.
• Lightly coat a bowl with oil, roll the dough in the oil, cover and allow to raise for @2 hours, or until the dough has doubled in size...

• Divide the dough into two equal balls (this recipe makes two loafs).
• Now, it's time to add the swirl.  This step is optional, but very dramatic...
  Spread the dough into a rectangle 8 inches long by 5 inches wide and about 1/2 inch thick.  Sprinkle the cinnamon sugar mixture and roll up into a loaf...

• If you don't do the swirl, form into the shape of a loaf of bread and put into a greased loaf pan.  Mist the top with a spray oil and cover,  Allow a final rise for about 90 minutes, until the dough rises above the lip of the pan.
• Preheat oven to 350 degrees.  Bake for 50 minutes.  Or, use a remote prob thermometer and baking til the internal temperature is 190 degrees.
• Remove from the pans and allow to cool for at least an hour before serving.
• For one final presentation accent, rub a bit of butter on the top.  then roll the buttered top in a final mixture of sugar and cinnamon...

It was still raining when the bread had cooled.

Nothing I could do but soak a couple of slices in a beaten egg and heavy cream mix, fry the eggy bread (ok, I made  French Toast of it), top with a few slices of ham, some cheese, a little scrambled egg and settle down with my lunch (a really fancy take on a Croque Madame)

And for the 5 among you who admit to knowing who the Carpenters were, and especially for the 2 of you who actually admit to liking their "sound", here's a nostalgic blast from the past, with an introduction from John Davidson.  I will admit to being one of the two, and admit to being just a little excited by the boots, more than a little creeped out by the eyebrows... 


But mostly saddened by the fates.





What might have been, sigh.


But I betcha in 40 years no one will be humming a Lady Gaga tune.


Rainy days and Mondays indeed.










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