If you have been to Bonefish Grill and love their Bang Bang Shrimp the your in luck! This recipe is exactly like them. If you haven't had them they are a very lightly battered shrimp that's fried and tossed in the perfect combination of spicy and sweet sauce.We like to make shrimp tacos with them. A slice of fresh avocado, shredded lettuce, ripe tomato and a dollop of sour cream make these yummy on a fresh tortilla. We like to not only toss them in the sauce after they are cooked but also drizzle some on top. Every month I get the food Network magazine and I love it! There is a recipe feature called Copy That! that basically steals a famous recipe and prints it for us to enjoy. If you don't get this magazine I highly recommend it.
For the sauce:(I make twice the sauce for extra to drizzle)
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian Chili sauce (Sriracha)
2 teaspoons honey
For the shrimp:
Vegetable oil-for frying
4 large eggs
3/4 all purpose flour
1/2 cup cornstarch
kosher salt and ground black pepper
1 1/4 pounds small shrimp, peeled and deveined, tails removed if using for tacos-leave on if not.
Make the sauce-mix all three ingredients together and set aside
Prepare the shrimp-heat about 2 inches of vegetable oil oil in heavy bottom skillet or dutch oven until thermometer reached 350 degrees. Meanwhile beat the eggs in a shallow bowl. whisk flour, corn starch and 1 tsp salt and pepper in another shallow bowl.
Working in batches dredge shrimp in flour and shake off excess, then into egg, then back in flour turning to form a thick crust.
Fry shrimp for 1 to 2 minutes-maintain oil temp by adjusting heat. Transfer to paper towel. I keep them in a warm oven until all shrimp are cooked. Once they are all done toss in sauce. Arrange on bibb lettuce of serving by themselves or make tacos! Yummy!
Wednesday, January 19, 2011
Thursday, September 2, 2010
My favorite Salmon recipe..courtesy of Barefoot Contessa!
I have made this Salmon many times and its amazing. There are quite a few ingredients to buy but I have used them in other recipes as well and keep in the refrigerator for a long time. Once the marinade is made and the topping is put on the fish it couldn't be easier. Enjoy!
2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
1 cup soy sauce
1/4 cup rice vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon toasted (dark) sesame oil
1 1/2 teaspoons chili paste
1/2 cup sliced scallions (2 scallions)
2 tablespoons minced garlic (8 large cloves)
2 tablespoons minced fresh ginger
1 1/2 cups panko (Japanese bread crumbs)
Directions
Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.
In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.
Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it's done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature
2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
1 cup soy sauce
1/4 cup rice vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon toasted (dark) sesame oil
1 1/2 teaspoons chili paste
1/2 cup sliced scallions (2 scallions)
2 tablespoons minced garlic (8 large cloves)
2 tablespoons minced fresh ginger
1 1/2 cups panko (Japanese bread crumbs)
Directions
Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.
In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.
Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it's done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature
Sunday, August 8, 2010
New Recipes are coming!!
I am ready to start posting new recipes but I wanted to see what kind of recipes you want? I haven't had many comments on the recipes I have posted..has anyone tried any of them? Give me some feedback on what kind of recipes you want or things you need help with, etc. Is anyone even still reading this?
Wednesday, April 21, 2010
Beer Braised Boston Butt, Blue Cheese Cole Slaw
This recipe makes the best BBQ! Its so easy to make too. This may be my last blog for a while as I am having a baby Friday. Thought this would be a good spring/summer get together menu. I like to serve this with Blue cheese Cole slaw-recipe follows and roasted potatoes tossed in olive oil and Lipton onion dry soup mix-recipe is on the box for those.
Beer Braised Boston Butt
2 tablespoons salt
About 40 grinds black pepper
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons ground coriander
2 teaspoons ground mustard seed
12 ounces good ale or dark beer, such as Bass
4 cloves garlic, chopped
1 5- 7 pound pork butt (bone in)
Directions
Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone. After I brown the roast I transfer to a dutch oven and cover with a lid instead of using the foil. But either works fine.
Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add:
1/2 cup ketchup
2 tablespoons whole grain Dijon mustard
3 tablespoons Worcestershire sauce
1/3 cup dark brown sugar
Bring to a simmer until reduced by half and thick, about 20 minutes.
While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.
Blue Cheese Cole Slaw:
2 bags shredded Cole Slaw
2 cups shredded carrots-I buy the ones already shredded in the bag
2 cups (16 ounces) good mayonnaise
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
Green onion-3 or 4 thinly sliced-top the Cole slaw with these once mixed with dressing and before you refrigerate.
Add Cole slaw and carrots to a large mixing bowl.In a medium bowl, whisk together the mayonnaise, both mustard's, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.
Enjoy!! More recipes to come once I have figured out how to be a mommy of two!!
Beer Braised Boston Butt
2 tablespoons salt
About 40 grinds black pepper
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons ground coriander
2 teaspoons ground mustard seed
12 ounces good ale or dark beer, such as Bass
4 cloves garlic, chopped
1 5- 7 pound pork butt (bone in)
Directions
Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone. After I brown the roast I transfer to a dutch oven and cover with a lid instead of using the foil. But either works fine.
Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add:
1/2 cup ketchup
2 tablespoons whole grain Dijon mustard
3 tablespoons Worcestershire sauce
1/3 cup dark brown sugar
Bring to a simmer until reduced by half and thick, about 20 minutes.
While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.
Blue Cheese Cole Slaw:
2 bags shredded Cole Slaw
2 cups shredded carrots-I buy the ones already shredded in the bag
2 cups (16 ounces) good mayonnaise
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
Green onion-3 or 4 thinly sliced-top the Cole slaw with these once mixed with dressing and before you refrigerate.
Add Cole slaw and carrots to a large mixing bowl.In a medium bowl, whisk together the mayonnaise, both mustard's, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.
Enjoy!! More recipes to come once I have figured out how to be a mommy of two!!
Tuesday, March 30, 2010
Not a Crock...Pot Roast
I made a Pot Roast on Sunday with the idea that I was going to snaz it up a bit. It turned out to be the best Pot Roast I have ever had or made-seriously it was awesome. My husband thought so as well and we think its so good that you could serve it on any special occasion and your guests won't feel gypped! So this is what I did....
Buy a chuck roast with the bone in-
Salt and pepper and garlic powder the whole thing pretty heavily.
Roll the roast in all purpose flour just to cover lightly on all sides.
In a large dutch oven (I use a enameled cast iron pot) or a wide, semi deep soup type pot with a lid that is oven safe. A covered oven safe casserole would work too I would just do all of the steps before putting into the oven in a large skillet or stove top safe pot and then add it to the oven safe dish.
Heat up a few tablespoons of vegetable oil on high and add roast. Don't turn the roast for at least 3-4 minutes or longer. Allow it to get really brown before flipping. Do this to both sides. The better it browns the better it tastes. Remove the roast from the pot. Then use the following:
1 medium onion, diced
2 big handfuls of baby carrots
1 can diced tomatoes
2 cups red wine-any dry variety will do
1 32 oz carton chicken broth
3 tablespoons of brandy or cognac-don't leave this out..you may be tempted to but I promise it makes a huge difference!
1 bay leaf
2 tablespoons minced garlic
OK, so after you remove the roast. Add veggies and garlic and saute for a minute or two. Add wine and stir and scrape the bits off the bottom of the pot. Add the chicken stock, brandy and whole can of tomatoes. Bring to a boil. Reduce to a simmer and add roast -tuck it down into the juices until almost covered. Put the lid on and put into a 300 degree oven. Cook for about 3 hours, until meat falls away from bone and is fork tender.
Once out of the oven, remove meat and veggies and set aside. Bring juices to a slow boil and add a Buerre Manie- 3 tablespoons of butter mashed together with a fork with 3 tablespoons of flour. Mash them until it forms a paste and then whisk into juices and stir for a minute or two until sauce thickens. Season with salt and pepper and now you can add meat and veggies back to the pot. Enjoy!
Buy a chuck roast with the bone in-
Salt and pepper and garlic powder the whole thing pretty heavily.
Roll the roast in all purpose flour just to cover lightly on all sides.
In a large dutch oven (I use a enameled cast iron pot) or a wide, semi deep soup type pot with a lid that is oven safe. A covered oven safe casserole would work too I would just do all of the steps before putting into the oven in a large skillet or stove top safe pot and then add it to the oven safe dish.
Heat up a few tablespoons of vegetable oil on high and add roast. Don't turn the roast for at least 3-4 minutes or longer. Allow it to get really brown before flipping. Do this to both sides. The better it browns the better it tastes. Remove the roast from the pot. Then use the following:
1 medium onion, diced
2 big handfuls of baby carrots
1 can diced tomatoes
2 cups red wine-any dry variety will do
1 32 oz carton chicken broth
3 tablespoons of brandy or cognac-don't leave this out..you may be tempted to but I promise it makes a huge difference!
1 bay leaf
2 tablespoons minced garlic
OK, so after you remove the roast. Add veggies and garlic and saute for a minute or two. Add wine and stir and scrape the bits off the bottom of the pot. Add the chicken stock, brandy and whole can of tomatoes. Bring to a boil. Reduce to a simmer and add roast -tuck it down into the juices until almost covered. Put the lid on and put into a 300 degree oven. Cook for about 3 hours, until meat falls away from bone and is fork tender.
Once out of the oven, remove meat and veggies and set aside. Bring juices to a slow boil and add a Buerre Manie- 3 tablespoons of butter mashed together with a fork with 3 tablespoons of flour. Mash them until it forms a paste and then whisk into juices and stir for a minute or two until sauce thickens. Season with salt and pepper and now you can add meat and veggies back to the pot. Enjoy!
Tuesday, March 23, 2010
Buttercrust Corn Pie with Fresh Salsa
When I was a teenager my mom made this pie with fresh salsa. It was so good that a few years ago I still remembered it and had her dig up the recipe so I could start making it. Tomatoes will start becoming yummy soon so I thought it would be a good recipe to share to for a light spring/summer meal. Its meatless which doesn't bother me but my husband insists that it be accompanied by some sort of meat. Marinate a skirt steak overnight or grill some chicken or shrimp to go along with it. I like it by itself! I promise you won't regret making this recipe! Serve a scoop of the fresh made salsa over the top of it!
It would be a great dish to serve on Easter along side a ham too!
Butter crust Corn Pie:
For the crust:
1 1/4 cups finely crushed saltine crackers
1/4 cup grated Parmesan cheese
1/2 cup melted butter or margarine
Combine first 3 ingredients, reserve 2 tablespoons. Press mixture into bottom and up sides of 9" pie plate. Set aside reserved portion to sprinkle over the top of the filling later.
For the Filling:
1 1/4 cup milk divided into 1 cup and 1/4 cup
2 cups fresh or frozen corn
1 tsp onion salt
1/4 tsp black pepper
1 tsp sugar
2 tbsp all purpose flour
1/4 cup chopped black olives
1/2 cup sliced green onions
2 lg eggs beaten
paprika
Preheat oven to 400
Combine 1 cup milk,corn, salt, pepper and sugar in large saucepan over medium high heat-bring to a boil. Once brought to a boil, reduce heat and simmer for 3 minutes.
Combine flour and remaining 1/4 cup milk, stir until smooth.
Add mixture to corn, stirring constantly. Cook 1 minute-mixture will be thick. Remove from heat.
Stir in olives and green onions. Gradually stir about 1/4 of the hot corn mixture into the eggs to slowly bring the temperature of the eggs up.(if you just pour the eggs into the hot mixture all at once it will cook the eggs) Then you can add the eggs/corn to the rest of the saucepan. Stir constantly.
Spoon into prepared pie plate, sprinkle with reserved crumb mixture. Sprinkle with paprika.
Bake at 400 degrees for 20 minutes or until filling sets and is no longer jiggly!
Cut into wedges and serve with fresh salsa.
Fresh Tomato Salsa:
2 cups chopped fresh tomatoes
1 jalapeno pepper-seeded and finely chopped-or 1 4.5 oz can chopped green chilies if you prefer less heat
1/2 cup thinly sliced green onions
2 tablespoons fresh lemon juice-about 1 large lemon
1/2 tsp salt
1/2 tsp dried oregano
1/8 tsp pepper
3 tbsp olive oil-optional
Combine all ingredients, cover and chill at least an hour. You can add chopped fresh cilantro or add more jalapeno for additional heat if you prefer. I like the addition of the olive oil-wasn't in the original recipe I just prefer it.
It would be a great dish to serve on Easter along side a ham too!
Butter crust Corn Pie:
For the crust:
1 1/4 cups finely crushed saltine crackers
1/4 cup grated Parmesan cheese
1/2 cup melted butter or margarine
Combine first 3 ingredients, reserve 2 tablespoons. Press mixture into bottom and up sides of 9" pie plate. Set aside reserved portion to sprinkle over the top of the filling later.
For the Filling:
1 1/4 cup milk divided into 1 cup and 1/4 cup
2 cups fresh or frozen corn
1 tsp onion salt
1/4 tsp black pepper
1 tsp sugar
2 tbsp all purpose flour
1/4 cup chopped black olives
1/2 cup sliced green onions
2 lg eggs beaten
paprika
Preheat oven to 400
Combine 1 cup milk,corn, salt, pepper and sugar in large saucepan over medium high heat-bring to a boil. Once brought to a boil, reduce heat and simmer for 3 minutes.
Combine flour and remaining 1/4 cup milk, stir until smooth.
Add mixture to corn, stirring constantly. Cook 1 minute-mixture will be thick. Remove from heat.
Stir in olives and green onions. Gradually stir about 1/4 of the hot corn mixture into the eggs to slowly bring the temperature of the eggs up.(if you just pour the eggs into the hot mixture all at once it will cook the eggs) Then you can add the eggs/corn to the rest of the saucepan. Stir constantly.
Spoon into prepared pie plate, sprinkle with reserved crumb mixture. Sprinkle with paprika.
Bake at 400 degrees for 20 minutes or until filling sets and is no longer jiggly!
Cut into wedges and serve with fresh salsa.
Fresh Tomato Salsa:
2 cups chopped fresh tomatoes
1 jalapeno pepper-seeded and finely chopped-or 1 4.5 oz can chopped green chilies if you prefer less heat
1/2 cup thinly sliced green onions
2 tablespoons fresh lemon juice-about 1 large lemon
1/2 tsp salt
1/2 tsp dried oregano
1/8 tsp pepper
3 tbsp olive oil-optional
Combine all ingredients, cover and chill at least an hour. You can add chopped fresh cilantro or add more jalapeno for additional heat if you prefer. I like the addition of the olive oil-wasn't in the original recipe I just prefer it.
Wednesday, March 17, 2010
Tia's Chicken Spaghetti
My friend Tia is famous for this Chicken Spaghetti recipe. This may not be excatly what she does but its my take on it. Its followed by my husbands favorite desert-a recipe that is in a Paula Dean cookbook I have.
Tia's Chicken Spraghetti:
3-4 chkn breasts, (bone on and skin on make chicken more moist, but boneless skinless is ok too, but I woould use 4 if boneless and skinless.) Shred once cooled.
1-1 lb box spaghetti noodles-thin
1 onion, chopped and sauteed in a little olive oil until clear
2 cans cream of chicken soup-I use low fat on all of the soups-cuts out lots of calories but tastes the same
1 can cream of mushroom soup
1 can cream of celery soup
1 cup parmesan cheese
2 cups cheddar
Boil chicken breasts until done-about 45 minutes, reserve water from boiling chicken and cook noodles in it. It makes the noodles have great flavor. Salt the water first-or add more water if needed.
Cook 1-lb of spaghetti noodles-I use the thin ones, according to the package directions, drain
Combine shredded chicken with spaghetti, onions, all of the soups, all of cheddar, and half of parm cheese with salt and pepper
Put in sprayed casserole dish and top with the remaining parm, bake on 350 for about 30 minutes and sides start to bubble.
Gooey Butter Cakes-these are the best!!!
One 18 and 1/4 oz package yellow cake mix
1 egg
1 stick regular butter
preheat oven to 350 combine ingredients and mix well, pat into a lightly greased 13x9 inch pan.
To prepare filling:
One 8 oz package cream cheese, softened
2 eggs
1 teaspoon vanilla
1 stick butter
one 16 ounce box powdered sugar.
Beat cream cheese until smooth, add eggs and vanilla. Add butter, beat. Add powdered sugar and mix well. Spread over cake mixture. Bake for 40-50 minutes. You will want center to be a little gooey, so don't over bake. I take them out once they are light brown across the whole top.. let them cool before cutting.
You can tell this is a Paula Deen recipe because of all the butter!!
Tia's Chicken Spraghetti:
3-4 chkn breasts, (bone on and skin on make chicken more moist, but boneless skinless is ok too, but I woould use 4 if boneless and skinless.) Shred once cooled.
1-1 lb box spaghetti noodles-thin
1 onion, chopped and sauteed in a little olive oil until clear
2 cans cream of chicken soup-I use low fat on all of the soups-cuts out lots of calories but tastes the same
1 can cream of mushroom soup
1 can cream of celery soup
1 cup parmesan cheese
2 cups cheddar
Boil chicken breasts until done-about 45 minutes, reserve water from boiling chicken and cook noodles in it. It makes the noodles have great flavor. Salt the water first-or add more water if needed.
Cook 1-lb of spaghetti noodles-I use the thin ones, according to the package directions, drain
Combine shredded chicken with spaghetti, onions, all of the soups, all of cheddar, and half of parm cheese with salt and pepper
Put in sprayed casserole dish and top with the remaining parm, bake on 350 for about 30 minutes and sides start to bubble.
Gooey Butter Cakes-these are the best!!!
One 18 and 1/4 oz package yellow cake mix
1 egg
1 stick regular butter
preheat oven to 350 combine ingredients and mix well, pat into a lightly greased 13x9 inch pan.
To prepare filling:
One 8 oz package cream cheese, softened
2 eggs
1 teaspoon vanilla
1 stick butter
one 16 ounce box powdered sugar.
Beat cream cheese until smooth, add eggs and vanilla. Add butter, beat. Add powdered sugar and mix well. Spread over cake mixture. Bake for 40-50 minutes. You will want center to be a little gooey, so don't over bake. I take them out once they are light brown across the whole top.. let them cool before cutting.
You can tell this is a Paula Deen recipe because of all the butter!!
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