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Spicy Shrimp – Pan Fried

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Spicy Shrimp - Pan Fried

Time: 5 -8 minutes

Serves: 2 – 4

Inspired by: Minimal ingredients in the kitchen and being so hungry that I want to make something yummy in minutes! These are great on salad, pasta and quinoa or just to nibble on their own. Normally I prefer not to cook during a party, but I hosted a party last night and it was so easy to make these while everyone was hanging around the kitchen because it just took minutes.

Ingredients:

Preparation: Heat 1 tablespoon of olive oil in a cast iron skillet or saute pan. Once it is hot, add the shrimp. Sprinkle with the spice (any amount to your liking – a small amount goes a pretty long way) and cook for about 2 minutes on each side and serve.

Wine Suggestions: These are yummy with any off-dry white such as a Riesling or possibly a Viongier or Condrieu. They are also nice with a medium-bodied red with some nice fruitiness or spice such as a fairly ripe Spanish Rioja, Southern Rhone or Merlot.


Seared Scallops

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Seared Scallops

Time: 5 minutes

Serves: 2

Inspired by: The first time I had scallops cooked perfectly, they became a favorite food! Unfortunately many restaurants don’t cook them hot enough and then overcook them so they don’t get that yummy glaze and can be rubbery. I’ve also found that they are phenomenal without very little seasoning – just a bit of salt and pepper. This is about as easy as it gets… The photo above shows them served with a spinach salad with mango vinaigrette.

  • 3/4 of a pound of wild scallops – ideally fresh but if they’ve been frozen they are almost just as good
  • 1 cup of spinach leaves or other greens (optional)
  • 1 tablespoon olive oil
  • salt and pepper to taste

Preparation: Add the olive oil to a large sauté pan on high heat. Once it is very hot, add the scallops. If they are medium to large – cook them 1.5 – 2 minutes on each side. They should get nice and browned (that’s from the very hot pan) quickly. Add a bit of salt and pepper to taste and use tongs to serve on a bed of greens or with your favorite salad.

Wine Suggestions: I love scallops with a crisp, high-acid wine with a lot of minerality.The Albariño that we had them with tonight (photo below) was beautiful (2008 Bodega Fundada Rias Baixas). A Chablis or White Burgundy with no or light oak would be beautiful as well. Some love a creamy, buttery chardonnay to match the creaminess of the scallops. The photo above shows them served with a spinach salad with mango vinaigrette, and because of the texture of the scallops and sweetness of the salad dressing, the pairing with this viscous, minerally and fruity Condrieu was perfect!

Seared Scallops


Curry Chicken Kabobs

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Time: 45 minutes active, 6 hours total. Approximately 20 minutes to make the marinade and cube chicken, 5-6 hours to marinate, and 25 minutes to skewer and cook.

Serves: 6-10

Inspired by: I’ve always loved a lot of Indian chicken dishes that use yogurt marinades to tenderize the chicken and various curies for fabulous flavors. I just started experimenting with various ingredients and have found that I like just about any similar combination. I took notes once so I could share this with friends.

Ingredients:

  • 1 ½ pounds skinless chicken breast cut into 1 inch pieces
  • ½ cup yogurt
  • ½ cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 tablespoon paprika
  • 1 tablespoon curry powder (mine is very spicy – select type according to how spicy you want it)
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 lemon (add 20 minutes before cooking)

Preparation:

  • Cut the chicken into 1 inch cubes.
  • Mix all rest of the ingredients well (except lemon) in large bowl.
  • Add the chicken to the mixture and marinate in the refrigerator for 5-6 hours.
  • Put on skewers, and drizzle with fresh lemon juice about 20 minutes before cooking.
  • Cook on grill at about 400 approximately 5-6 minutes each side – you should see grill marks – check to ensure it is cooked through – with metal skewers and fairly high heat – it will cook fast.

Notes: This is even good warm or cold for a picnic with greek salad, and pita bread for sandwiches and yogurt dill sauce. It’s easy for dinner parties and super easy for larger parties as you can serve it as finger food with toothpics and the yogurt dill sauce for dipping.

Wine Suggestions: Spicy, medium bodied reds and off-dry whites.


Chilled Shrimp with Basil Ponzu Sauce

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Time: 15-20 minutes

Serves: 8 as a finger food appetizer

Inspired by: The mother-in-law of one of my closest friends, Judy Sellers. Judy is food and wine savvy as well as being incredibly adventurous, fun and interesting – someone I’m thrilled to know. One thanksgiving when we hosted dinner, she and her husband joined us and brought this as an appetizer. Everyone loved it and I still make it for parties because it’s so yummy. That was my first introduction to Hugh Carpenter and this recipe is from his “Fast Appetizer” cookbook. After that a few of us girls took a “How to Cook Fish” class with him that was really well done.

Ingredients:

  • 1 lb raw medium to large shrimp (deveined and peeled, but with the tail still on)
  • 2 tablespoons thin or low-sodium soy sauce
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons light brown sugar
  • 2 tablespoons flavorless cooking oil (I use an extra light olive oil)
  • ½ – 1 teaspoon Asian chili sauce (I’ve been using Thai Kitchen roasted red chili paste)
  • 1 tablespoon finely minced fresh ginger (don’t forget this – it’s a key ingredient)
  • 1 clove garlic, finely minced
  • ¼ cup chopped fresh basil (I substitute with Italian parsley when I can’t get fresh basil)

Preparation:

  • Fill a bowl with water and some ice to make very cold.
  • Boil water in a large pot and cook shrimp about 1.5 to 2 minutes – until done but don’t overcook.
  • Drain shrimp in colander and add to bowl with ice water so they don’t continue cooking.
  • When it’s cooled down, drain again.
  • Mix the basil Ponzu sauce ingredients together in a shallow glass bowl (this can be made up to 10 hours before serving).
  • When ready to serve, toss the shrimp with the sauce – can serve with toothpicks as “finger” food.

Notes: I purchased Hugh’s cookbook so this is the original recipe, but I recommend doubling or tripling the Ponzu Sauce ingredients so it covers the shrimp a bit better, or if you wanted to put some on the side for dipping. The shrimp taste best when they are freshly covered or dipped in the sauce.

Wine Suggestions: Because there is a slight sweetness and spiciness to this sauce, a slightly off-dry wine such as a Riesling is a nice pairing. Depending on what chili you use, if the sweetness and spiciness is only slight, the ginger and other aromatics make it a nice pairing with dry, aromatic whites such as a dry Riesling, Gruner Veltliner or Torrontes.

 

Chipotle-Lime Halibut Kabobs

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Time: 30 minutes active; 2.5 hours total. 10 minutes to prepare marinade and fish, 2 hours to marinate, and 20 minutes to skewer and grill kabobs.

Serves: 4

Inspired by: A friend of mine years ago, Linda, had me for dinner and made these kabobs. They are so easy, healthy and with awesome flavors!

Marinade Ingredients:

  • Juice of 2 limes
  • 1 teaspoon salt
  • 1 teaspoon Chipotle powder
  • 2 cloves crushed garlic
  • 2 tablespoons light olive oil

Kabob Ingredients:

  • 1-1.5 pounds of halibut steak, cut into 1 inch cubes
  • 1 zucchini, 1 yellow squash, 1 small Japanese eggplant, 8-12 mushrooms  (or use your favorite veggies for grilling)

Preparation:

  • Mix marinade ingredients well and then put the fish into the marinade for about 2 hours.
  • When fish is ready, preheat your grill (or oven), cut the veggies and toss lightly with some of the marinade.
  • Put the fish and veggies on skewers (you can put them all on the same skewers alternating colors so they look pretty).
  • Sprinkle lightly with salt and pepper and put on a 350 degree grill for 12-15 minutes (alternatively you can bake these as well).

Wine Suggestions: I like this most with a Red Burgundy or California Pinot Noir, but the spicy contrast with an off-dry white would also be nice.


Creamy Zucchini Soup

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Time: 1.5 hours total; 20-30 minutes of prep, about an hour to simmer, and another 5 minutes to puree.

Serves: 10-14

Inspired by: I took an eight-day cycling trip to Piedmont, Italy in September of 2008. We tasted nearly 20 different wine varietals in that short time. The overall food and wine experience was exceptional – as was the cycling with 40-50 miles a day and some awesome climbs! One day we stopped for a couple of hours to have a multi-course lunch at a beautiful winery  (it was very difficult to get back on the bike after that – even with all the food – I think we had even more wine!). The soup was amazing and we all asked about what was in it because it was so rich and creamy, but when it was described to us, it sounded so healthy! As soon as I got home I tried something similar and this was the result.

Supplies: Large soup pot

Ingredients:

  • 1 tablespoon butter (optional)
  • 2-4 tablespoons olive oil
  • 1 large white onion
  • 1-2 carrots
  • 1 stick celery
  • 1 large potato
  • 6-8 medium zucchinis
  • 70 oz chicken broth (4, 14 oz cans) – organic preferred, do not used reduced fat or salt
  • 2-4 tablespoons chopped basil (or Italian leafed parsley)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1/2 teaspoon ground white pepper or curry powder (optional – I love the “kick” this gives but skip this if you don’t want a spicy soup)
  • 1 additional teaspoon of salt (if you aren’t sensitive to salt, you might want to add this at the end to bring out the flavors)

Preparation:

  • Dice the onion and sauté in the olive oil and butter until soft and translucent (approximately 5-8 minutes).
  • While sautéing the onion, peel and dice the carrot and potato, dice the zucchini and celery, and chop the basil.
  • Add the above items (except the basil) to the pot and stir/cook for a few minutes.
  • Add the chicken broth, basil, salt and pepper and bring to a boil.
  • Reduce heat to simmer, cover with lid, and cook for about an hour or until all veggies are soft.
  • Put into a food processor and blend (I have the large 14 cup kind and do this in two batches). If you want the soup to be thicker, strain out some of the broth before blending. You can always add it back in.
  • Add additional salt as needed.

Wine Suggestions: Contrast with a crisp white such as an Chablis, White Burgundy or Albarino or compliment with a creamy white such as a barrel fermented (rich, buttery) California Chardonnay. If you add the spice you might even consider a light to medium bodied spicy red such as a Southern Rhone or Rioja or an off-dry white such as a Riesling.


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