Sorry for the bit of delay with posting (got a bunch which will be coming up throughout the week, but things have either been a tad crazy (i.e. work) or like the past 2 weekends I have not been around (one weekend to my brother down in Maryland and this past Father’s Day weekend we had visited my parents up in Northern New Jersey).
In the meantime, I had 2 separate attempts within the past week and a half of making some sushi. A combination of tuna, salmon, scallops, and a few other white fish.
With grilling season in full swing, I felt it was time to combine a few different cooking styles to form a dish that breaks away a little bit from traditional grilling.
I started off with some boneless thighs which I seasoned lightly and then tossed on the grill. While on the grill, I basted them with a combination of balamic vinegar, honey, and chili powder. Upon completion I put them on a cutting board and cut into small pieces/strips and set aside.
In my double burner griddle, I poured in a little oil and a teaspoon of butter and put the heat on low. I then tossed in some diced garlic and let simmer for 1-2 minutes. I then tossed in some broccoli and let cook for a few minutes and then tossed in some cooked baby shrimp. At this point, I added in 2 more teaspoons of butter, 1/4 cup of diced up parsley, and stirred around. I When it was close to being done, I threw in the chicken, some heavy cream, and grated on some fresh pepito cheese.
After the cavatappi was done cooking in a separate pot of water, i drained it, poured in the mixture with the sauce, mixed well and served.
To be honest, I am quite unsure of the last time I had made a shrimp scmapi myself- I’ve had it out to eat at places or in the past when visiting my parents but making my own- hmmm, at least before I started blogging.
I started off with some uncooked shrimp (26-30 count per pound variety) and I took them out of their shells and placed on paper towel to get rid of some of the extra water weight. I then put them in a large bowl, zested 1 lime (yes a lime, not a lemon), tossed in some ancho chili powder, a little bit of salt, and some cilantro and mixed together.
In a medium pan, I heated up 3 teaspoons of butter and 2 of olive oil. While slowly heating I diced up a couple of garlic cloves (4 or 5) and tossed this into the now hot butter/oil mixture. I sauteed the garlic for a minute or two and then tossed the shrimp in on top. I let them cook for a few minutes and then added in 1/3 cup of Rose wine (did not have a bottle of white open but this is just as good). I then simmered this mixture until the shrimp turned pink.
Separately, I had a pot of water boiling and had tossed in some thin spaghetti. Once the spaghetti was ready i drained it out and tossed the shrimp/sauce mixture into the pot. I then squuezed the juice out of two lemons and tossed in about 1/2 cup of fresh diced parsley and mixed it all together.
As you can tell, the wife was happy, so scampi was a success.
Fish is such a great meal due to its versatility and the fact that in most situations it does not take all that long to prep or cook. I decided in this case to go fairly simple and stuck to having some broiled flounder.
So, the flounder was simple enough. I poured a little olive oil into the dish and tossed in the filets. Since I wanted to make it a little citrusy, I poured in some orange juice. I then sprinkled on some ancho chile powder and some smoked paprika and put in the oven.
While that was in the oven, for the topping I diced up some fresh pineapple and put into a pan. I added in some soy sauce and heated on medium. After that was cooking for a little bit of time (and to soften it) I then added in some “salad” shrimp (the small ones they sell to put in a salad. I then cooked this all together until the juices were slightly thickened.
As a side, I sauteed some asparagus in some truffle-infused oil along with some salt and pepper.
Sorry for my somewhat recent absence. I should have the time to do a few food posts over the next few days as well as getting around to award-related stuff. I am also in the early stages of adding a recipe/food index for all of the things that i post to make it easier to navigate for when you may want different ideas for cooking different meats, breakfasts, pastries, etc.
For now, I leave you with this picture of some mixed kabobs as the weather is nice and I can officially call it “Grilling Season.” Combination of cremini mushrooms, cippolini onions, sweet peppers, potatoes, beef cubes, shrimp, and brussel sprouts. I initially basted them with olive oil and a mixture of spices and orange zest. Later on in the bbq’ing process, I threw on some homemade bbq sauce for the beef- kind of a combination of sweet and tangy in the sauce.
Last night was kind of a mid-week celebration for Jenn’s birthday (just the two of us) as the upcoming weekend we are having a joint birthday celebration with her brother-in-law and last weekend was somewhat similar when we went down to Atlantic City (love restaurant week). So I figured somewhere in the middle I would do my own thing. Since you can never go wrong with steak, or shrimp- or why not just use a little of both, here is dinner:
The steak I had initially marinated in some sugar, tequila, chile powder, and some worsteshire sauce. I seared it in the pan and used a little bit of honey-brown sugar bbq sauce to make a nice “sticky” coating. The shrimp I did in a oil-soy based combination along with some fresh chopped garlic and ginger.
For the first side, I cut the brussel sprouts in half, steamed them, and ran under cold water to stop the cooking process. I then took some oil, butter, rosemary, and sage, and tossed in the bruseel sprouts and gave them a nice saute until just starting to brown on the outer layer.
For the second side, i busted out my Kobra V-slicer to make nice thin potato slices. I first poured in some oil and heavy cream into the bottom of th dish, then did a layer of potatoes followed by grating some Emmantal cheese, added some rosemary and did this for 4-5 layers (whenever I ran out of potatoes). For some color and added flavor on the top layer I added in some sharp cheddar and some panko breadcrumbs. I then proceeded to bake in the oven at 375 for about 40-45 minutes.
I wanted to do something with shrimp but couldn’t go overly spicy, so I did a slightly different take on a scampi.
I started off with a teaspoon of olive oil, some orange/lemon peel and sauteed the pancetta until crisp. I put that one the side leaving the oil in saucepan and added in some white wine, chopped garlic, rosemary, and oregano leaves. After a minute or two of sauteeing the garlic I then added in the shrimp which I had pre-seasoned with salt and peppercorn.
Upon completion of the shrimp being cooked I then warmed up the pancetta and placed over the shrimp. The sauce from the shrimp was then added to the pasta along with some fresh melted butter.