Recipe from My Recipes – Sunset

This is what J made me for my birthday.  It was absolutely delicious!!  It’s not often I get a good piece of tuna steak, but it’s one of my faves!

This recipe combines the flavors of sake, soy, lemon juice, and cilantro into a great, flavorful combination.  And it’s so simple!

Ingredients:
2 sushi grade tuna steaks
1 t minced garlic
Salt and pepper
2 t vegetable oil
1/4 c sake
2 T soy sauce
3/4 c finely chopped tomatoes
2 T finely chopped green onion
1 T chopped fresh cilantro
1 T lemon juice
6-8 slices peeled avocado

Directions:
For the salsa, mix together the tomatoes, onion, cilantro, 1 T soy and lemon juice.

Pat tuna dry and spread garlic on both sides of steaks, then season with salt and pepper.  Heat oil in large skillet over medium-high heat.  When hot, add tuna.  Cook, turning once, until browned on both sides (about 1 minute per side).

Pour in the sake and 1 T soy sauce and remove from heat. Let cool, turning fish often.

Lift tuna from sake mixture, reserving juices.  Slice along the grain and served topped with salsa, avocado and reserved juices.

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Recipe from Cinnamon ‘En’ Spice

J and I thought this recipe was good, but not great.  I just think it needed something… maybe a bit more spice to it.  I think I say that everytime I think a recipe needs something. 🙂 


Ingredients:
2 cans chicken broth
1/2 lb potatoes, peeled and diced
1 c carrots, sliced
1 medium sized onion, chopped
2 ribs celery, sliced
1/2 t fresh thyme
1/4 t old bay seasoning
1 package frozen corn
1 sweet red pepper, seeded and diced
12 ou evaporated skim milk
1/4 t salt
2 T cornstarch
8 ou claw crab meat

Directions:
Combine chicken broth, potatoes, carrots, onion, celery, thyme and old bay in a slow cooker. Cover and cook on high for 4 or low for 6 hours.

Mix together pepper, milk, corn, cornstarch and salt and stir into slow cooking, cooking on low for another hour.  Stir in crab meat until warm, then serve.

Recipe from Cooking Club Magazine

This was a really delicious, light, refreshing and easy dish to make.

Ingredients:
6 ou linguini pasta
3 T EVOO
3 medium tomatoes, chopped
1/2 c sliced pitted Kalamata or ripe olives (I skipped this as I really don’t like olives)
1 1/2 t dried Italian seasoning
8 ou flaked imitation crab meat
Juice from 1 lemon
1/4 t salt
1/4 t pepper
4 ou crumbled feta
2 T fresh basil or parsley, chopped

Directions:
Cook pasta according to package instructions, drain.

In a large skillet, heat oil over medium-high heat. Add the tomatoes, olives and Italian seasoning and cook for about 5 minutes, until tomatoes are soft. Stir in crab, lemon juice, salt and pepper and heat about 1 minutes, until just heated through.

Toss pasta with crab mixture and serve sprinkled with basil and feta.

Recipe from Delish

This was a really simple recipe.  To make it even easier, I cooked the rice the night before, then just heated it in the microwave while I prepared the rest of the meal.  I also added in some green onions from the garden, just because. 🙂

I thought this was really good, though I could’ve used a bit more curry, but that’s just me. 🙂

Ingredients:
1 lb peeled, deveined shrimp
1 lb asparagus, woody ends removed, cut into 2-inch pieces
4 t green curry paste
1 T vegetable oil
2 limes
1 can (13.5-14 ou) lite coconut milk
2 T fish sauce
3-4 green onions, sliced
2 c cooked brown rice

Directions:
In a large 12-inch skillet, heat the oil over medium-high heat.  Toss the shrimp with the curry paste, then place in the skillet for about 3 minutes, until cooked through.

Remove shrimp to a large bowl and set aside.  Add 3 T water to the skillet with asparagus and green onions.  Let cook for about 4 minutes, until asparagus is crisp-tender and water is evaporated, stirring often.

Move asparagus to the bowl with the shrimp.  Pour coconut milk and 1 t lime zest into the skillet. (Cut the limes into 4 wedges each.)  Bring milk to a boil, then reduce heat to medium and simmer for about 5 minutes, until thickened.

Return shrimp/asparagus to the skillet, mix in the fish sauce, and heat through. Serve over rice with lime wedges on the side.

Recipe from Taste and Tell

Simple and delicious!  J and I both really enjoyed this dish, and it was just as good for lunch the next day!

I did adjust the amount of shrimp to pasta – 1 lb of each.

Ingredients:
1 lb fresh or frozen shrimp, peeled and deveined
1 lb pasta (I used fettucine)
5 c broccoli florets (12 ou)
1/3 c creamy peanut butter
1/4 c soy sauce
3 T rice vinegar
2 T sesame oil
1 T chile oil
1 T fresh grated ginger
3 cloves garlic, minced
4 green onions, chopped
1/3 c cashews or almonds

Directions:
Cook spaghetti according to package directions in a large pot.  With about 5 minutes to go, add the broccoli. With about 2-3 minutes to go, add the shrimp and cook until shrimp is pink and opaque and pasta is done.

Strain and then return to pot.

In the meantime, mix together the soy sauce and peanut butter.  Add the sesame and chile oils, ginger and garlic.  Toss this mixture with the pasta, onions, and cashews or almonds.

Serve and enjoy!

Recipe from Emeril Lagasse

I really love summer rolls. I made these a couple of times last summer, and they have yet to disappoint.  Summer rolls are very versatile; you can really use whatever flavors you love to make these.   

These do take a bit of time to make, first with prep and then with assembly, but I think they are definitely worth it!

I served these with Ellie Krieger’s Vinegar Dipping Sauce,  which includes soy sauce, chili sauce, rice vinegar, sugar, lime juice, carrot and scallion.  It was really good with these rolls, though it definitely had a kick to it. 🙂

Emeril has a spice mixture called Essence.  The recipe is at the bottom of this post.  You’ll want to prepare this before you do anything else.

 Ingredients:
2 ou mung bean or cellophane noodles
1 (2-inch) piece fresh ginger, peeled and thinly sliced
1 lemon, halved
1/4 c soy sauce
1/4 c sugar
4 bay leaves
1 T chopped green onion (white and green parts)
1 t chopped garlic
1 t salt
1 t black pepper
1/2 t cayenne pepper
16 large shrimp, peeled and deveined, tail removed
2 t Essence, recipe follows
8 (8 1/2 inch) rouch rice paper wrappers
1 c baby spinach (original calls for romaine, but I already had spinach)
1 ou alfalfa sprouts
32 fresh mint leaves
32 sprigs fresh cilantro
1 large carrot, peeled and shredded (I cut into matchsticks)

Directions:
Pour 2 cups hot water in a large bowl and add the noodles. Soak until softened but slightly resilient, about 20-30 minutes. Drain, pat dry with paper towels, return to bowl and cover until ready to use.

In a medium stockpot, combine 4 cups water, ginger, lemon, soy sauce, sugar, bay leaves, green onions, garlic, salt, pepper and cayenne and bring to a boil.  Season the shrimp with the Essence and add to the boiling water. Boil 2 minutes, then remove from heat and keep in hot water for another 2 minutes. Remove shrimp from the water and let it cool.

While shrimp cools, prep the rest of the vegetables.  When they are cool enough to handle, cut in half lengthwise.

Fill a large bowl with hot water. Place a clean kitchen towel next to the bowl.  (Instead of using the kitchen towel, I lightly spray a large plate with Pam and use that to prep the rolls.)

Submerge 1 rice paper into the hot water and soak until softened, about 1 minute. Carefully (this will tear fairly easily) remove rice paper from water and place flat on the towel.

In the center of the rice paper, layer on 1/8 of the noodles, a few baby spinach leaves, about 20 sprouts, 4 halves of shrimp, 4 mint leaves, 4 cilantro sprigs, and 1/8 of the carrots.

Pull the bottom up over the filling, fold in the sides, and roll up like and egg roll.  Place seam side down on a plate (I typically place a damp paper towel on the plate, then cover with another damp paper towel to keep the rice paper soft) and repeat with remaining wrappers.

Serve immediately with your favorite dipping sauce.  If you have leftovers, you can wrap them in damp paper towels, then in plastic wrap and refrigerate.  They keep very well for at least a day (they are always eaten in that time frame in our house).

Emeril’s Essence Seasoning
Ingredients:
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried oregano
1 T dried thyme

Directions:
Combine all ingredients thoroughly.  Store in an airtight container.

I just kind of threw this recipe the other day.  I wanted something that would be pretty quick to make, and I was really in the mood for pasta, but something more than just some pasta with sauce thrown on top.

I had a bunch of shrimp in my freezer, so I decided to try to bread it.  This was delicious!  The breading was so incredibly flavorful! I got this method for breading from Tyler Florence, Rosemary-Garlic Chicken Legs. (Btw, I did try this chicken recipe and it is fabulous! I forgot to take pics so no blog post though.)

Ingredients:
1 lb shrimp, peeled and deveined
2 eggs, beaten
1/2 c flour
1 c panko
Salt and pepper, to taste
1 garlic clove, minced
2-3 sprigs thyme, leaves removed and roughly chopped
3 T olive oil

Pasta, cooked
Pasta sauce
Parmesan cheese, for serving

Directions:
For the breading process you’ll need three bowls.  In the first bowl put in your flower and season with salt and pepper, in the second add your egg seasoned with salt and pepper, and in the third add the panko.

Use a mortar and pestle and crush together the garlic, thyme, 1 T olive oil, salt and pepper.  This process really brings out the flavor of the thyme.  With a fork, mix this into the panko as evenly as you can.

In a large skillet heat your remaining oil over medium heat.  Dry your shrimp well with paper towels or clean kitchen towels to help the breading stick.

First dip the shrimp in the flour, until fully but lightly coated.  Dip it in the eggs and then finally in the panko mixture.  Press panko mixture onto shrimp to make it stick.

Set shrimp on a plate until they are all coated, then put them into the skillet.  You may need to do two batches so they are not too crowded.

Cook for about 1-2 minutes per side, until cooked through.  Remove from skillet and serve over pasta with sauce.  Serve sprinkled with Parmesan cheese.