Sometimes, in my kitchen, at our friends’ home using their grill, and in the food blogging world, things just don’t go as planned. Recipes go horribly awry; pictures turn out blurry; fluorescent lighting makes food appear greenish, blueish or just plain blah.
Or the incredibly simple but WOW shrimp recipe I’ve loved and made for years – with Beautiful Grill Marks Every Single Time – ends up having Zero Grill Marks, Whatsoever the one time I finally remembered to take photographs.
Thankfully, despite a few snafus during the cooking process, the shrimp still tasted pretty freakin’ great.
Snafus?? Well, let’s just say that, if a man walking around in an Amazing Technicolor Dreamcoat offers to grill the shrimp you’ve so carefully and beautifully marinated … (more…)
I’ve had a lot of bad shrimp cocktails in my life. You know, the ones where the shrimp is rubbery from overcooking, the $19 restaurant appetizer features only four measly little creatures, the shrimp has absolutely zero seasoning whatsoever, or the cocktail sauce tastes like ketchup and ketchup only. But all those shrimp cocktail mishaps (especially the ones at renowned, expensive fish restaurants!) were for the better because they encouraged me to start making shrimp cocktail at home.
In other words, this is not one of those disappointing, lackluster recipes.
This shrimp cocktail may be unlike any one you’ve ever had in that the shrimp, while boiled, is actually seasoned. A little lemon, some very flavorful Creole seasoning from my Jambalaya recipe, and a tiny bit of salt infuse the shrimp with the subtle flavor you may not have realized you were missing. And with just two minutes of cooking time and a quick shock in ice water to prevent shrimp from continuing to cook and becoming rubbery, this dish comes together in mere minutes.
The cocktail sauce also comes together with a quickly whisked combination of sweet ketchup, spicy horseradish, fresh lemon juice, and a little Worcestershire sauce, chili powder and salt to round it out. (more…)
I don’t know what kind of magic spells Dirty Girl Produce casts on their tomatoes, but their dry farmed, late season tomatoes are still some of the most flavorful tomatoes I’ve ever had. So even in the midst of butternut squash season, I find myself craving their sweet, juicy, deep red tomatoes and buying multiple pounds of them at the farmers market, afraid that next weekend they’ll be gone forever … or at least until next summer.
Some might say I’ve been devouring tomatoes since I was a kid. And they’d be right. As a child, I was very excited to help my mom plant seeds in our vegetable garden and grew impatient as I watched them slowly blossom into cherry tomatoes. Then, of course, I borrowed a tomato or two off the vine for a midday snack and lied about it. Tomatoes missing? Must have been a deer. Or a turkey. Or a rabbit. Or a crow. (Thankfully, I grew up in the boonies of California, where it was not uncommon to find deer snacking on our lawn. So my stories always worked.)
Here, tomatoes provide a juicy sweetness and green beans add a nice, fresh crunch to this salad, while marinated herbed shrimp have hearty meatiness and a bright, tangy flavor that matches well with the veggies and the tangy Dilled Lemon-Dijon Vinaigrette. (more…)
I was first introduced to bún at Nhu Y while having a meal with Jay’s parents, and I was hooked instantly. A Vietnamese salad composed of rice vermicelli, vegetables, herbs, and marinated meat, bún is a great way to incorporate a variety of fresh, raw vegetables into a meal.
Ever since then, I’ve been trying – to no avail – to find an equally fresh, well-marinated-and-made bún in the city because sometimes, I just don’t have the time to drive down to San Jose to satisfy my cravings for Nhu Y. But on those days, this fresh and easy recipe does the trick to hold me over until my next South Bay bún adventure.
My version falls just a tad short of the incredible bún served at Nhu Y, where I have no doubt that they spend much more time marinating the meat and vegetables. But this version is still tasty enough that I choose not to halve the recipe because I look forward to having the leftovers around for lunch the next day or two.
The bright, spicy dressing clings to the veggies as carrots, cucumbers, and bean sprouts play hide-and-seek among the rice noodles and shrimp. (more…)