Cheesy Baked Shrimp

I got this idea from the Barefoot Contessa, didn't have the recipe, and just as well as half her ingredients I couldn't find here in the SGV.  27 kinds of bok choy at one store, but not a single bulb of fresh fennel.  After a morning of searching I gave up and went for substitutions.

Cheese and shrimp or any seafood for that matter combined is considered heresy in Italian cookery, but this isn't Italian so I'm not gonna fret about it.  It sounded tasty unlike Mrs Goldberg's "Shrimp Parm".

I was able to find the Feta that is called for in this recipe.  I know this is a polarizing cheese, a reasonable swap out would be coarse grated Parmesan.  The point is you want the salty goodness of the cheese to compliment the naturally salty taste of the shrimp not drown it in gooey cheese.

Another hard to find ingredient can be Pernod. Its an anise based liquor with an herbal nose to it.  Not whack you in the face hard anise, but subtle and herby.  Quite tasty and no kitchen doing French cookery should be without it. Ask your local Liqour Store to order you a bottle, thats what I did.  If you don't like this...sub in Absinthe...still herby but no subtle anise flavor.

I use canned tomatoes as they are always available and tasty.  However, don't season with salt and pepper until you've added them and tasted.  The amount of salt varies wildly between brands and its best to season with them in place.   You can always add salt, but you can't take it away.

I used a Pinot Gris in the cooking because I like the taste and it goes well with Seafood in general.  Add it bit too cooking and it livens up the dish and compliments your wine pairing even better.  Actually any dry white wine will work so grab your favorite and swap to your hearts content.

Cheesy Baked Shrimp

• 2 lbs 21-25 Count Shrimp, cleaned and deveined
• 1 medium onion coarse chopped
• 4 cloves garlic minced
• 1 stalk celery thinly sliced
• 1 14.5 oz can diced tomatoes
• 1/2 t dried marjoram
• 1/2 C Pinot Gris
• 2 T Pernod
• Salt
• Pepper
• 8 oz crumbled Feta cheese
• 1 C Panko Bread crumbs
• zest of one lemon
• juice of one lemon
• 2 T olive oil
• Baguette for dipping

Preheat  oven to 350F
Place 4, 16 oz (2 Cup) ramekins on a baking sheet

In a medium saute pan add enough olive oil to lightly coat bottom and place pan on medium heat.  Add onion and celery and cook until soft and translucent, about 5-8 minutes.  Add garlic and cook 1 minute longer until fragrant.  Add wine to deglaze pan, cook one minute.

Add tomatoes with juice to pan. Add Marjoram. Stir to combine. Taste and season with salt and pepper. Reduce heat and simmer 10 minutes.  Remove from heat and stir in Pernod.

Divide the sauce equally among the 4 ramekins.  Take 1/3 of the shrimp and divide equally among the ramekins arranging carefully in a single layer.

Take 1/2 the cheese and divide it equally among the ramekins on top of the shrimp.

Take another 1/3 of the shrimp and divide them equally in a single layer into the ramekins.  Top with remaining Feta cheese split between the 4 ramekins.

Take remaining shrimp and arrange in the ramekins in a single layer.  Sprinkle the lemon juice evenly over the ramekins.

Combine panko bread crumbs, pinch of salt and lemon zest to evenly distribute.  Add olive oil and toss until combined.  

Divide bread crumbs and sprinkle evenly over the ramekins.  Place in oven and bake 15 minutes.

Serve hot with a baguette for dipping in the juices and a simple green salad on the side.

Shrimp evenly and artfully arrange ensures they cook evenly and your layers are even as well.

Winner Winner Best Fried Chicken Dinner EVER...

OK...no secret am a fan of FoodNetwork and Ina Garten aka Barefoot Contessa.  In recent weeks to replace the Paula and Friends there's Barefoot and Friends.  A great combo, not that Barefoot needed help in the ratings department, bringing in celebrity chefs that compliment her simple food done well philosophy can't hurt.

Yesterday was one of my favorite chefs, Tyler Florence.  Among the stuff they made...fried chicken, something that I can get into when its done well, and this recipe is amazing.  Who knew simple fried chicken could be so good.  The Tyler Florence Fried Chicken recipe HERE.

I took their tips and added a few of my own to make this recipe work.  Here they are so you too can easily duplicate the results I got.

First...use peanut oil, it has a higher smoking point and doesn't impart a bitter burnt oil taste as easily as the less oils with a lower smoking point.  It made a difference as the house didn't even smell of oil when I was done frying.  Because it can take a higher heat less is absorbed when cooking too.

An interesting thing Tyler did was to flavor the cooking oil with herbs and garlic.  Hmmmm I thought, this could be something big and it is.  Wow, I used a whole head of garlic since we are fans of the garlic here.  The process is so stupid easy I don't know why I never thought of it before.  Simply halve your garlic head, add the prescribed herbs and slowly heat the oil to temp.  Tip...watch the garlic as it does get bitter when burnt, so yank it and the herbs out when the garlic head is a rich golden brown...somewhere around 300-325F.

A step included in this recipe is brining, or marinating in a salt solution.  I've always skipped this step as the one time I had brined poultry it as so salty it was inedible...WTF it was nasty.  Flash forward 10 years and I give it a try using Tyler's recipe and it was pretty amazing.  Moist flavorful, even the breasts, and not salty.  I think my friend Harry overdid the salt when he brined which made it mealy and disgusting.  I'll use this formula and timing with future chicken recipes as it really made a positive difference in the chicken tonight.

The other think I've learned over the years is allow the chicken to rest after its battered for 10-15 minutes while the oil and herbs come up to temperature.  Doing this allow the batter to adhere well to the chicken and not flake off while cooking or on the plate while you try to eat it.  It made the world of difference with this chicken.  Am glad I did it.  It was a home run with everyone including my UBER picky daughter.

Marinated Skirt Steak

Skirt steak.  All the rage on Food TV these days and hard to find, and when you do its from either a sketchy ethnic market or one that is uber expensive (got that whole paycheck).  Yippee...I found a good source that is CHEAP...Fresh and Easy Neighborhood Markets (I'm mayor on Foursquare at the Arcadia CA store) finally carries it. CHEAP I can't stress that enough, paid $1.29 lb for the stuff today.  I can buy a few pounds for next to nothing and let the fam feast away on its goodness without breaking the bank.  Not that I have anything against a great aged ribeye, but there is a huge difference between $1.29 and 14.99/lb!

A couple of things to think about. Skirt steak is a tough cut of meat.  It responds well to acidic marinades that break down the tissue.  Cutting ACROSS the grain also makes it much easier to chew and swallow.  The former is pretty easy to do, the latter is even easier is the grain is readily apparent.

The marinade I use here is loosely based on a marinade that is used on a Santa Maria Tri-tip (a cut that's pretty exclusive to CA and some areas of the South Western US).  I used Thai Chili peppers, but a red Jalapeno that is more commonly found can be used to bring in the bit of heat.  The rest of the ingredients are so simple and common it falls into the category of stupid easy.  Do marinate the skirt steak for at least 2 hours so the tissues break down and soften for the best chew and taste possible.

Make your life easy, get yourself a mini-food processor to make whizzing up the marinade a breeze.  Without the task of finely mincing and grating all of this is a chore.  I got a nifty one from Braun that comes with my handblender at Target a while back that does the trick nicely.  And it was cheap and very durable.

Marinated Skirt Steak

4-5 lbs skirt steak
1/2 c balsamic vinegar
1/2 c olive oil
2 red Thai chili or 1 red jalapeno
2 t rosemary
1 small onion, peeled
4 cloves garlic
2 t salt
1 t ground black pepper

Combine vinegar, oil, peppers, rosemary, chilis, salt, pepper, garlic and onion in blender or mini-food processor.  Whiz until blended and solids are finely minced.  Put skirt steak and marinade in a non reactive container and cover.  Refrigerate for at least 2 hours or overnight.

1/2 hour prior to cooking bring skirt steak out and let sit at room temperature to warm up for better cooking.  Pre-heat grill to HIGH.  Cook skirt steak to med-rare at most, past medium and it is too chewy, tough and dry to eat.  About 3-4 minutes per side.

Let stand 10 minutes in foil packet.  Cut across grain.

Garlic Studded Prime Rib

 Nothing quite says Christmas like a nice Prime Rib Roast. I do mine up pretty traditional with the exception of studding it with garlic to infuse it with a wonderful garlic flavor.  The slow roasting ensures that the flavor gets down deep into the meet and the clove if you are lucky enough to get it in your slice is deep roasted and sweet, entirely edible in that state.

The studding is easy. With a paring knife make a slit deep enough and wide enough to take a clove of garlic pushed into it.

I start the roast out in a very hot oven to ensure a nice crust on it.  Then I lower the heat to slow roast to succulent deliciousness.  To help the crust develop I roast on a convection roast cycle which besides ensuring even roasting, it also speeds up the cooking time a bit.

Garlic Studded Prime Rib

• 1 3 rib Prime Rib Roast, approx 6 lbs
• 6 cloves garlic peeled
• 2 T Montreal Brand Steak Seasoning

Preheat oven to 450F.

Make 6 slits in top of roast.  Insert garlic clove in each slit.  Rub steak seasoning into the roast, top, bottom and sides.  Place in roasting pan.

Bake in the very hot oven for 15 minutes then reduce heat to 325F.  Roast until the center of roast reaches 135F in center for a good medium rare. (Allow about 12-15 minutes per pound to get to that internal 135F temp).  Pull from oven and tent with foil to let it rest for 15 minutes before carving.

10 second garlic peel works!

Ok,a similar video went pretty viral on facebook with my friends and I decided to test it.  Yes, it works and it saves you from stinky hands.  File this under noisy kitchen tricks and use it as it is really a fast way to cleanly peel garlic.

Mushrooms and Thyme are bestest friends

No kidding, mushrooms and thyme really play well together in terms of taste. One of our favorite recipes for dinner parties or pot lucks is "Big Pasta and Mushrooms". Its an adaptation of a recipe from Nigella Lawson that hits the flavor profiles, but in a smaller quantity (hers calls for 3 lbs of pasta) and without the fuss of making a bechamel sauce.

I'm inherently lazy and will take short cuts where appropriate. Canned cream of mushroom soup is the short cut here that saves a ton of time in prepping the dish.

For my version I kept the amount of mushrooms similar to what the original recipe called for. Why? Because I love freaking mushrooms and felt that my ratio gave you more of a sense of the mushroomy goodness than the original.

The mushrooms I chose were those that looked best when I went to the market on the day I made this batch. The type of mushroom you use isn't as important as getting the quantity right and using those that are freshest when you are in the market. You can even fudge with the weight as an extra ounce more or less won't hurt the final outcome.

Big Pasta and Mushrooms

• 8 oz portobello caps sliced
• 6 oz cremini mushrooms sliced
• 3.5 oz oyster musroom sliced
• 2 c loosely packed dried shitake mushrooms
• 1 stick butter
• 2 T olive oil
• 6 sprigs fresh thyme tied in a bundle - plus extra for garnish
• nutmeg
• 1 t herbed sea salt (regular sea salt can be substituted)
• 1 t fresh ground black pepper
• 3 cloves garlic minced
• 1/2 c vermouth
• boiling water
• 1 1/2 c fresh grated Parmesan
• 2 cans cream of mushroom soup
• 4 c milk
• 1 1/2 lbs large pasta (I used stuffing size rigatoni)
• 1 1/4 c fresh chopped parsley
• Preheat oven to 400F.

Put dried shitakes in a measuring cup and cover with boiling water. Allow to steep for at least 5 minutes. Put salted water on to boil for pasta. Cook pasta to "al dente".

In large sauce pot add butter and olive oil. Over medium heat melt butter and then add garlic and thyme bundle. Cook one minute. Add the sliced mushrooms and fresh cracked pepper. Using microplane add 10-12 good scrapes of nutmeg to the mushrooms. Cook 10-15 minutes stirring occasionally until they have released their moisture and the liquid has nearly evaporated.

Drain the shitakes, reserving liquid (should be about 1 cup). Add shitakes with the sea salt to the pan and cook 1 minute folding them in constantly until evenly distributed. Add vermouth, cook 2-3 minutes until absorbed by the mushrooms. Add the reserved shitake liquid and cook 5-7 minutes until nearly evaporated. Remove thyme twig bundle.

Add cream of mushroom soup, milk and 1 cup parsley to the mushroom mixture stir until soup is dissolved. In large mixing bowl add the cooked and drained pasta. Add the mushrooms and fold gently until well distributed. Sprinkle on 1 cup of Parmesan and fold until well distributed.

Pour into 12X17 baking dish. Sprinkle 1/2 c Parmesan across the top. Bake 30 minutes until parts are browned and crusty.

Remove from oven and garnish with 1/4 cup parsley and 6-8 thyme sprigs.

Cheddar Garlic Biscuits

When all else fails a fresh from the oven biscuit is a nice way to finish off a bowl of soup, stew or...

Having done just enough time in the south I have an idea what a good biscuit should taste like.  Growing up my Ma only made the "sweet" biscuits and those were for strawberry shortcakes.  My friends had mom's that made the traditional biscuit for just about everything, their specialty was "Biscuit and Sausage Gravy".  What I really like is the savory biscuits with a meal.  Red Lobster does a wicked drop biscuit with garlic and a little cheese.  

Making my own from scratch has not been easy.  I don't have a "biscuit hand" IE it doesn't come naturally or easily.  That is until Alton Brown on food TV gave a demo and good explanation of how to do it.  Key is all cold wet ingredients and minimal handling with your hands so you don't melt the shortening or develop the gluten in the dough causing it to get bready and no light flakes.  

So a little searching around I came up with my own savory Cheddar Garlic Biscuit that finishes off a bowl of soup just perfect.  Certainly way better than a biscuit from a can will ever be.

Cheddar Garlic Biscuits

• 2 cups flour 
  
• 4 teaspoons baking powder 
  
• 1/4 teaspoon baking soda 
  
• 3/4 teaspoon salt 
  
• 4 tablespoons shortening
  
• 2 t minced garlic
  
• 1 t dried parsley 
  
• 1 cup buttermilk chilled* 
  
• 1/2 c grated cheddar cheese divided.
  

 

Preheat oven to 450 degrees.

 

In stand mixer with whisk attachment, combine flour, baking powder, baking soda and salt and give it a couple of pulses to even out the dry ingredients. Add shortening and on med-low speed run until shortening is cut into the dry mix resembling coarse sand (about 2 minutes). Add 1/4 c cheese, minced garlic, parsley and buttermilk and mix on low speed just until the dough is just wet evenly. The dough will be very sticky. 

With spatula turn dough onto floured surface, dust top with flour and pat out to approx 1 inch thick rectangle.  Sprinkle with 2 T cheddar cheese. gently fold dough over on itself and pat out to approx 1 inch thick rectangle. Sprinkle remaining cheese on the dough.  Gently fold over into inch thick rectangle 3 or 4 more times. 

After final fold the dough should be about 1 inch think in a 6X9 inch rectangle.  With sharp knife or bread scraper cut dough in half length wise, being sure to push straight down through the dough. Cut each long strip into 4 biscuits. Place biscuits on baking sheet. 

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

*You can substitute buttermilk with sour milk by taking 1C milk and adding 1 teaspoon lemon juice or vinegar and allow it to sit for 5 minutes before using.

Lemon and 40 clove Garlic Roast Chicken...stuff them up its butt!

Continuing with all things lemon here is a twist on roast chicken. I used a lot of whole peeled garlic and included lemons in the pan itself to get a nice citrus tang to the pan juices. Definitely is tart but still very tasty.

Lemon and 40 Clove Garlic Roast Chicken

• 2 roasting chickens, about 5-6 lbs each
• 8 lemons
• 4 cloves garlic
• 2 T thyme
• 2 c cubed carrots
• 4-5 medium white potatoes quartered
• salt, pepper
• olive oil
• 1/2 - 1 c water, white wine or broth

Preheat oven to 425. Wash and clean the chickens. Dry them. With cut one lemon into 4 slices. Remaining lemons cut in half.

For each chicken: Salt and pepper the inside of the chicken. Sprinkle in approx 1 t thyme. Add 3-4 lemon halves and 6 cloves of garlic. Slip fingers between skin and breast meat. Insert 2 lemons and 2 cloves garlic on each breast of the chicken. Fold wings under, truss and tie legs together. Lightly oil the chicken with the olive oil. Salt and Pepper the top and bottom of chicken. Sprinkle remaining thyme over the two chickens.

Place the celery stalks in the center of large roasting pan. Place chickens on top of the celery. Add remaining lemons, cut side down around the chickens. Put in the oven and roast for 15 minutes.

Toss remaining cloves of garlic, carrots and potatoes with 1T olive oil. Add 1 t sea salt and fresh cracked pepper to taste. At the end of the 15 minutes remove the roasting pan. Add the vegie mix around the chickens. Insert thermometer or oven probe to the thickest leg of the largest chicken.

Lower oven to 325. Roast until thermometer reaches 170. Baste as needed if your pan starts to dry out. (The potatoes soak up a lot of pan juices so you do need to monitor).

At the end of the cooking time remove the chickens and put on platter, tenting to let stand 10-15 minutes. Spoon out the vegies and put in serving bowl. Add additional broth to pan juices and a thickener to make a gravy.

Roast Chicken

Simple roast chicken, how hard can that be? Never did one in all they years I have been cooking. (Mostly because I am not a fan of chicken but do it to appease the fam). I have done more than a few turkey's but this was new territory. A quick search of Food TV and I found a couple that I could use as a reference point for a recipe I would call my own.

The recipe:
Simple Roast Chicken
2 approx 4 lb roasting hens
3 lemons
1 head of garlic
large carrot
2 T dried thyme
salt
pepper
4 large sprigs of fresh sage

For Herb butter:
about 3/4 stick butter at room temp.
1 t dry thyme
1 t dry basil
1 T dry parsley
1 T fresh chopped garlic
Mix and set aside while preparing the chickens

Clean out the chicken off the various body parts. Rinse inside and out with cold water. Pat dry.

Slice one lemon into 4 thin slices. Slice the other two lemons in half.

Generously salt and pepper each cavity. Add dry Thyme. Split carrot and put 1 piece in each cavity. Crush the garlic cloves, divide between each chicken. Stuff the lemon halves into each cavity. Slip fingers between breasts and the skin. Slip one slice of lemon into each slit so that each breast has a lemon slice centered in it. The resulting bulges will make the chicken look like some sort of mutant gas mask...you want it that way. Tuck one sprig of the fresh sage into each chicken.

Tuck and fold wings under the chicken. Wrap a string under the wings and then pull towards the legs. Wrap one end around a leg then draw legs together and tie to secure.

Rub chicken with the herb butter. Arrange the remaining sage leaves on top of the chicken. Salt and Pepper.

Bake at 400 until meat thermometer in thickest part of the thigh reads 165F. I use a convection roast with thermometer probe to help take the guess work out and getter a better browned and crisped skin. It should take about 1 1/2 hours to get it to that temp. Check that juices run clear before removing from oven.

All trussed up and ready to go. See...with the lemon slices under the skin it does look like a WWII gas mask!

There we go all done, thank gawd for non-stick roasters and racks. I swear if I didn't have that option I would rarely roast as with regular pans it is just a pain to get them all clean. I do two chickens at once as that way I get one for dinner tonight and another for dinner later in the week when I am way to busy to do much more than a quick reheat.