HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Shrimp Dishes. Show all posts
Showing posts with label Shrimp Dishes. Show all posts

Thursday, September 12, 2013

Oven-Roasted Shrimp and Sausage Paella

           
The genuine article as seen in Spain
Paella is, hands down, the dish most associated with Spain.  Prior to the emergence of tapas on tables everywhere and Ferran Adria’s molecular gastronomy, I’d venture to say, it was the only food most people thought of when they thought of Spanish cooking. However, in that country, it’s a dish associated with one province: Valencia on the East Coast.  Valencian cooks regard it as one of the identifying symbols of their province.   It’s one of those dishes that has so many variations, it’s possible to call any dish made with short-grained Spanish rice a Paella.  This is particularly true since the word “Paella” actually refers to the pan the dish is cooked in.  From there, it gets even more complicated because Valencians use the word “Paella” for all pans, including the specialized shallow one used for cooking Paellas. Plus, there’s no master recipe for Paella. Every cook seems to have their own version and sticks rigidly to their family recipe as the only way to cook paella. Recently, we were having a dinner party for more guests than usual. Because of all I'd read about Paella, I felt I had permission to go with something of my own creation. I liberally borrowed from several recipes to end up with what made the dish popular in the first place:  Because it makes for a great party.

Thursday, July 18, 2013

Ina Garten's Italian Seafood Salad


        
Ina's Italian Seafood Salad minus the Mussel shells....
and with them served on a bed of lettuce
It’s houseguest season and that means food. Lots of it.  By my count, between Friday and Sunday, there are total of 6 meals to offer: 2 dinners, 2 breakfasts and 2 lunches.  If that all seems overwhelming, don’t kill me for saying it doesn’t have to be.   The more you get done before the guests arrive, the easier your weekend will be.  This dish could not be a better example.  You make the whole thing in all of an hour in the morning, stick it in the refrigerator for at least 3 hours and you’ve got a superb dinner or lunch whenever you want it.

Thursday, March 28, 2013

A Top 10 Winner! Linguine with Creamy Tomatoes and Shrimp



Scott Conant, Chef and
Pasta Tester 
           After I’d made this dish, it came as no surprise to learn that Food and Wine had named it one of 10 Best Pasta dishes when it first appeared in 2010.  Judging the 10 Best were several chefs not known not known to be pushovers – especially in this category.  All three had been named Best New Chefs of the year. There was Scott Conant of Scarpetta in New York and Miami, a chef known for his particularly strong background in pasta cooking. What he may even be better known for is his appearances on the Food Network show “Chopped”.  There, he will figuratively run a contestant out of the kitchen if raw red onion appears on any plate put in front of him.   He was joined at Food and Wine’s judging table by two other chefs who know their way around an Italian kitchen:  Mark Vetri of Vetri and Osteria in Philadelphia and Michael Schlow of Radius and Via Matta in Boston. 

Monday, October 1, 2012

Garlic Shrimp and Cannellini Beans adapted from Bon Appetit


         This is a one-pan wonder that comes together completely in just 30 minutes.  And in that time, Cannellini beans take on the rich flavor of a tomato sauce enriched with chiles and a single bay leaf.  There’s nothing bland about these beans! Then they’re topped with big beautiful shrimp that have been tossed in garlic and smoked paprika and broiled for 3 minutes.  Grilled bread that’s been rubbed with more garlic is perfect for sopping up the lusciously thick sauce.  The whole dish is an homage to Spanish cooking that couldn’t be simpler to make and yet complex in flavor at the same time. Make it and I can almost guarantee you will make it again and again.
            My experience with Spanish cuisine is limited to making an occasional Paella and even there, without a true Paella pan, I am not sure how authentic my version is.  But I’ve wanted to delve a little deeper ever since I read “Ferran ” (Gotham Books 2011) Colman Andrew’s biography of Ferran Adrià i Acosta who is, arguably, the best chef in the world. And who wouldn't be intrigued by a subhead  that read "The Inside Story of El Bulli and the Man who Re-invented Food". From his out-of-the-way El Bulli restaurant in Roses on the Costa Brava, the chef has drawn gastronomes from every corner of the world.   Now shuttered while he decides what his next step will be, the chef’s most famous contributions to cuisine will never be the province of the home cook.  Adria is most associated with "molecular gastronomy”, which is that particular style of cooking obsessed with its science and how food is chemically changed during 
the cooking process.  Despite his reputation for being one of its foremost practitioners, the Chef himself doesn’t consider his cooking to fit in that category.  Instead, he is quoted as saying that his goal is "to provide unexpected contrasts of flavour, temperature and texture. Nothing is what it    seems. The idea is to provoke, surprise and delight the diner."  I won’t, for one minute, claim that this incredibly simple Garlic Shrimp with White Beans comes anywhere near the complexity of a Ferran dish.  But I think you will agree that this thirty minute entrée will “provoke, surprise and delight” you.

Friday, May 4, 2012

Cinco de Mayo Enchiladas con Camarón y Carne de cangrejo… (To us Gringos, that’s Shrimp and Crabmeat Enchiladas)


         Cinco de Mayo is upon us.  It’s a once-a-year opportunity to salute Mexico with a purely American excuse to consume copious pitchers of Margaritas, mountains of tortilla chips and oceans of salsa.  Last year, I posted a recipe for Enchiladas Suizas, a wonderful gooey, cheese-y dish full of chicken in a cream sauce and then topped still more cheese and salsa verde.  It went on to become the single most popular post in the history of Chewing the Fat.  Today it stands at a whopping 2565 hits!  If you want a look at what so many people have been looking at, here’s the link: http://www.chewingthefat.us.com/2011/05/enchiladas-suizas-with-mexican-cole.html

Monday, January 30, 2012

White Bean and Roasted Shrimp Salad with Cherry Tomato Vinaigrette



         If ever a cookbook cover said it all, it’s this: Brilliant Simple Food to Make Anytime.  That’s what Tyler Florence’s “Tyler’s Ultimate” (Clarkson Potter 2006) says and it couldn’t be more true.  Take for instance this deliciously satisfying dinner salad.  It would be appropriate to serve in the dead of summer but it was a wonderful treat in January.  It could be the centerpiece of a ladies lunch but we used it as dinner for the two of us men.  And as far as ‘simple’ goes, it calls for just two baking sheets and is on the table in a half hour.  Now that’s brilliant.

Monday, October 10, 2011

Scampi Fra Diavolo adapted from Bon Appetit



         Few things are more of a convenience in the kitchen than keeping a bag of Costco shrimp in the Freezer. Cleaned, with their tails intact, they are very economical and they come in several sizes of shrimp—from very large to small and somewhere in between.  Whatever size you choose, being able to reach in, take out however many you need and then re-sealing the bag and putting it back in the freezer, is a gift to everyone. From the cook who wants to put something exceptional on the table to the happy recipient of a gorgeous shrimp dinner, everyone wins here.
Shrimp are the original crowd-pleaser, by far the most popular seafood in the United States. And, as I mentioned to you recently, Shrimp are given the thumbs up on the Monterey Bay Aquarium’s Seafood Watch.  Checking the Costco label, you’ll likely find that theirs have been farm-raised in Vietnam.  Much to my amazement, even then, they still pass muster with Monterey Bay.