A few weeks ago, Jay and I enjoyed a weekend in Bodega Bay with his five other former roommates from college and their significant others. After a late morning and early afternoon of local wine tasting, we ventured upon a cute little cafe (whose name now escapes me) for lunch. It was in that cafe that I made a fatal error: I did not order the black bean soup. But luckily, our good friend Matt was up for swapping bites, and that one spoonful inspired this post.
Subtly smoky from cumin and smoked paprika and very creamy thanks to pureed black beans, the soup was also lightened by the fresh, raw flavors of lime, cilantro, tomatoes, and peppers that clearly contributed more than just a colorful garnish to the bowl. (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…)