Category Archives: SEAFOOD RECIPES

SHRIMP FRIED RICE

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I always exceed when I make rice. In others words, I always make too much. For me it’s kind of like turkey dressing. If a little bit is good, a whole lot is better. So as with dressing, I always have leftover rice. You’d think after all these years I would have learned the meaning of restraint. But when it comes time to fill my rice cooker with raw rice and water, that’s just what I do. I start with the best of intentions, a small amount of rice and the appropriate amount of water. But it never looks like enough, so I add more rice and more water. Every single time! I’m not proud of this culinary quirk, but never-the-less, it is a fact of life. And earlier this week, I really went crazy and fixed way, way too much rice. Anyway, the upshot is that I had lots of left over rice smirking at me every time I opened the fridge door. So what to do, what to do?

And I knew I couldn’t just throw the rice away. (Tempting, but I just couldn’t do it.) So OK, I could have frozen it. But that means packaging it up and taking it downstairs to our freezer. But as is often the case, I’d probably just end up throwing it away anyway next time I cleaned the freezer! (I am nothing if not predictable.)

So, instead I decided to make fried rice. And what a yummy dish this turned out to be. Full of veggies, tender shrimp, and beautifully flavored rice. And it was a one dish meal. And believe me, I am just fine with one dish meals, thank you very much!

Now I could have used all kinds of different veggies in this dish. But I just used what I happened to have on hand. But by all means, let your inner vegetable lover go wild. The secret is in the sauce anyway, regardless of what other ingredients you choose to incorporate. And should you prefer to use chicken, pork, or beef instead of shrimp, knock yourself out. Just don’t overcook the meat. With chicken just cook it until it’s done, then immediately take it out of the pan. With pork and beef, cook until a bit of pink is still showing, then remove from pan. If you have leftover cooked meat, add it at the very end as you would the cooked shrimp in this recipe.

So next time you have leftover rice, or plan ahead to have cooked rice on hand for fried rice, give this recipe a try. It truly is yummy. And very easy to prepare.

And as a side note, I do plan to get better at fixing the right amount of rice for the meal I have planned. But until I get it right, you will likely find another recipe or two that uses cooked rice sometime in the future. I may have a few redeeming qualities, but moderation in all things is not one of them.

As always, virtual hugs from Chez Carr. And peace and love to all.

4 T. Tamari or soy sauce

2 tsp. fish sauce

2 tsp. mirin (can use sherry or Shaoxing)

1 tsp. granulated sugar

1 tsp. oyster sauce

1 tsp. + 2 T. vegetable oil, divided

1 can water chestnuts, cut into small pieces

1 T. sesame oil

1 lb. lg. raw shrimp, peeled and cut in half

kosher salt

freshly ground black pepper

1 carrot, grated

½ c. chopped onion

1 stalk celery, thinly sliced

¾ c. very thinly sliced green cabbage   

6-8 button or cremini mushrooms, sliced

2 garlic cloves, finely minced

2 tsp. finely minced fresh ginger

3 eggs

3-4 c. cooked white or brown rice 

4-5 green onions, sliced into thin diagonals

½ c. frozen petite peas

½ c. sliced pea pods or pea shoots

1/3 c. slivered almonds

Combine the Tamari, fish sauce, mirin, sugar, oyster sauce, and 1 teaspoon of the vegetable oil in a small saucepan. Heat to boiling. Stir to dissolve the sugar. Remove from heat and add the cut up water chestnuts. Then set aside.  

Heat 1 tablespoon of the vegetable oil in a large non-stick skillet or wok. Add the shrimp. Lightly sprinkle with salt and pepper. Sauté the shrimp only until they’re done. (Shrimp are perfectly cooked when the exterior is pink and the flesh is slightly opaque and a little “white” in color.) Avoid overcooking. With a slotted spoon, remove shrimp to a small container. Set aside.

Add the remaining 1 tablespoon veggie oil and the sesame oil to the pan. When the oil is hot, add the carrot, onion, celery, cabbage, and mushrooms. Cook until vegetables begin to soften and start to brown, stirring often. Add the garlic and ginger; cook for 1 minute.

Push the vegetables to one side of the skillet. Add the eggs to the other side, and scramble while they cook. When set, remove the eggs to the same container with the shrimp.

Add the rice, breaking it up as it heats. Then stir in the green onions, frozen peas, and pea pods. Drizzle on the soy sauce mixture (complete with water chestnut pieces); stir well to coat the rice. Cook for about 2 minutes. Add the shrimp and the scrambled eggs. Cook just until the shrimp is heated through. Stir in the slivered almonds and serve immediately.

   

SHRIMP, GREEN BEAN, AND MUSHROOM STIR FRY

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While I was face timing with daughter Paula the other night (I think “face timing” is the right term for her being able to see every wrinkle on my face and me being able to see how beautiful she is), she told me about a great shrimp and green bean dish she had prepared for dinner that evening. It sounded just like the kind of dish that Mr. C. and I would also enjoy. Easy to prepare, containing ingredients I almost always have on hand, and easy to prepare. (Oh wait, I already said that, but it bears repeating.) So of course I asked for the recipe. Being a good, dutiful daughter, she gladly acquiesced. So I served this dish last evening with steamed rice. And there was much rejoicing at the Carr dinner table over my decision to give this delightful dish a try.

Now to tell you the truth, I had been a bit concerned about the combination of green beans and shrimp in a dish. Green beans and mushrooms, no problem. But shrimp and green beans together? Can’t say I’d ever tasted these two lovely ingredients sharing equal prominence in the same dish before. Then I went on line. There are an abundance of fantastic recipes for shrimp and green bean dishes out there. Which rock had I been hiding under all these years? Because after preparing this recipe, I tasted for myself that shrimp and green beans are indeed a great combination! And what better way to use these two fabulous ingredients than in a delicious and easy to prepare stir fry! (There’s that “easy to prepare” statement again. Must be true if I’ve bothered to mention it THREE TIMES in this post!) Anyway…………

Now you too have a great new dish with which to dazzle and delight your family. And don’t we all need a little “dazzle and delight” right now. I don’t know what it’s doing outside where you live, but here on Camano Island it’s Juneuary in full bloom. Foggy (I can’t even see the water, much less the mountains), rainy (actually pouring would be a better descriptor), and chilly. And yes I have lived in Western Washington long enough to know that June is often rainy (and cold). But that still doesn’t make it OK in my book. Bring on the summer sunshine and warmth of August darn it!

But aside from the weather, the inhabitants of Chez Carr are still doing well in spite of the extraordinary circumstances which we are currently experiencing. (The Coronavirus threat still alive and well, hostile reactions to peaceful protests, fake news, and political leaders for whom the words compassion and humanity appear to be totally foreign concepts.) But through all of this we have steadfastly remained sane (not easy in today’s world) and committed to each other and to the well-being of those around us.

So as always – please think love rather than hate, display strength rather than weakness, and please, please reflect empathy rather than condemnation. Love and peace to all.

water

1½ tsp. granulated sugar, divided

2 T. vegetable oil, divided

1 lb. fresh green beans, cut into 1-inch pieces

¼ tsp. kosher salt

freshly ground black pepper

1 lb. large raw shrimp

5 tsp. sesame oil, divided

½ med. onion, chopped

8-10 mushrooms, thinly sliced

2 cloves garlic, finely minced

2 T. minced fresh ginger

1 T. oyster sauce

1 T. soy sauce

2 T. mirin (can sub dry sherry or sweet Marsala wine in a pinch)

2 tsp. corn starch

Bring a pan of water to a boil. (Just enough water to cover the beans.) Add 1 teaspoon of the sugar, 1 tablespoon of the vegetable oil, and the green beans to the boiling water. Cook the beans for 4 minutes, remove from heat, then pour into a colander. Rinse with cold water (to stop the cooking process) and set aside.

Whisk the salt, pepper, and 1 teaspoon of the sesame oil together in a medium sized bowl. Add the shrimp and stir to make sure every bit of each shrimp is coated with the mixture.

In a large fry pan or wok, heat the remaining 1 tablespoon of vegetable oil. Add the shrimp and cook just until done. Do not overcook. Using a slotted utensil, remove the cooked shrimp to a small container and set aside. Add another 2 teaspoons of the sesame oil to the pan, along with the onion and mushrooms. Cook until the onions are softened and the mushrooms start to brown. Add the garlic and ginger; cook for one minute.

While the onion and mushrooms are cooking, whisk the remaining ½ teaspoon sugar, oyster sauce, soy sauce, mirin, 2 remaining teaspoons of sesame oil, and corn starch together.

After the garlic and ginger have cooked for one minute, add the cooked green beans and the cooked shrimp. Stir in the soy sauce mixture and stir until all of the veggies and shrimp are covered with the sauce and the sauce is slightly thickened. Serve immediately. Great with steamed rice on the side.

        

GRILLED TUNA MELT SANDWICHES

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Some days are easier than others. Some days I’m really excited about cooking. Some days, not so much. Some days I feel a rather old 75. Other days I could tackle almost any project and declare myself the winner. But even when I’m not thrilled about the prospects of spending time in the kitchen, we still have to eat. And on those days I cut myself some slack.  

I’ve been making these grilled tuna sandwiches for decades now. But until I decided to make “tuna melts” for dinner last Friday night, and went on line to research recipes, I didn’t realize that I had been making grilled tuna melt sandwiches all this time. I thought they were just hot tuna sandwiches. (Grilled Tuna Melt Sandwiches sounds so much more exotic.)

Anyway, I made these babies for dinner last Friday and they were just what the doctor ordered. Crispy on the outside, gooey on the inside, with a bit of crunch curtesy of the diced celery. When served with potato chips, they were the perfect Friday night repast. And the total time spent in the kitchen? About 20 minutes.

So if you too have days when any time spent in your kitchen feels like punishment, give this recipe a try. I promise that your family will love these sandwiches, and you will have given yourself a little reprieve from a long, exhaustive recipe, even if most of the time you would look forward to just that. We all need a break. And I don’t care if it’s from what normally keeps you sane. (Like how spending time in the kitchen helps me.)

So don’t be afraid to pamper yourself. Fixing something that isn’t difficult to prepare doesn’t make you less of a good cook or provider. It just means that you are human and perhaps a bit overwhelmed. (If there were ever a time when “overwhelmed” might best describe the majority of us, it’s right now as we all try to successfully maneuver through this coronavirus nightmare!)

So take heart. Relax. Take a deep breath. And stay positive. If building a sandwich rather than preparing Beef Wellington works best for you, then build a sandwich. Beef Wellington can wait.

As always, peace, love, and let’s toast to easier days to come.

1 T. finely minced onion or dehydrated onion

1/3 c. finely diced celery

3-4 heaping T. mayonnaise, plus more as needed

1 tsp. Dijon mustard

1/8 tsp. seasoned salt

freshly ground black pepper

1/3 c. grated sharp cheddar cheese

1 can water packed albacore tuna, drained (We buy our tuna from Costco)

4 pieces of hearty whole wheat bread

soft butter

In a small bowl, mix the onion, celery, mayonnaise, mustard, seasoned salt, pepper, cheese, and tuna. The mixture will be fairly dry, but not to the point of cardboard. Add more mayonnaise as required.

Spread the mixture over two pieces of the bread. Slap the other 2 pieces of bread on top. (These are called sandwiches.)

Butter one side of each sandwich and place it butter side down on a warm griddle over medium heat. You don’t want to heat these sandwiches too rapidly. You want the cheese to melt as they cook. Butter the second side, and when the first side is nicely browned, flip it over and toast the second side. (I usually flip the sandwiches more than once so that the filling gets good and hot and the cheese nice and melty. When done serve immediately.  

CREAMY CAJUN SHRIMP AND ANDOUILLE SAUSAGE PASTA

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While I try to vary our dinner menus, it is really difficult for me to refrain from building a pasta dish more often than we need. We both love pasta, and if you knew us, one glance would tell you immediately that neither one of us restrict our pasta predilection nearly enough! And usually that would cause me concern. But under the current shelter in place mandate, I have taken a broader view of what it takes to keep us healthy and happy. And one of the things that we both enjoy is pasta smothered in a yummy sauce with bits of meat or seafood thrown in for good measure. And if there ever was a dish that met those requirements, it’s this recipe from the dinneratthezoo.com site. (Wonderful site BTW.)

So I made this dish last evening. It was ever so easy to prepare, very little time required, and hardly any energy expended. And both of us sat at the dinner table with big old sloppy grins on our faces because this dish was so darned delicious. Along with the simple green salad I prepared (leaf lettuce, frisée, and massaged kale in an extra virgin olive oil and balsamic vinegar dressing), we were well satiated when we got up from the dinner table.

Now don’t get me wrong. I haven’t thrown caution to the wind. But fixing extra special food right now seems to make house arrest a bit easier to endure. And we aren’t out of the woods yet. It might be several months until we can resume dining with our friends or actually sitting in one of our favorite restaurants. (If they’re still in business that is!) So cooking wonderful dishes right now just seems like the best thing to do to relieve monotony, create anticipation, and keep me from running out on our street screaming “I need friends”! After all, as the old and moldy cliché goes – busy hands are happy hands. (Gack!!)

So with that “happy” cliché in mind, I am going to bid you adieu for today, and go see what kind of trouble I can get into in my kitchen. After all. It’s Friday. And Friday dinner around here is usually casual, fun, and quick to prepare. I’m thinking grilled tuna melt sandwiches. (With Tim’s potato chips on the side as our veggie accompaniment!)

As always – peace, love, and a healthy helping of patience for whatever the next few weeks/months has to offer.    

3 T. unsalted butter, divided

½ c. chopped onion

1 green pepper, halved and then thinly sliced  

2 tsp. Cajun Seasoning, divided (see recipe below)

8 oz. andouille sausage, sliced (I use Aidells Cajun Style Andouille because it’s not too spicy, but still very flavorful. Plus I can buy it almost anywhere.)  

1 lb. large shrimp, peeled and tails removed

1 c. whole milk

2 tsp. flour

pinch kosher salt

freshly ground black pepper.

1/3 c. finely grated Parmesan cheese

8 oz. linguine or fettuccini pasta, cooked al dente (save some of the water)

2 T. chopped parsley

Heat 1 tablespoon of the butter in a large pan over medium heat. Add the onion and pepper and cook for 4-6 minutes or until softened. Season with 1 teaspoon of the Cajun seasoning.

Add the sausage and cook for 2-3 minutes, stirring frequently. Add the remaining 2 tablespoons of butter along with the shrimp and the remaining teaspoon of Cajun seasoning. Cook for 2-3 minutes or until the shrimp are pink and opaque.

While the shrimp are cooking, whisk the milk, flour, salt, and pepper together. When the shrimp are done, pour in the milk and flour slurry. Cook for 3-4 minutes or until sauce has started to thicken. Stir in the Parmesan cheese and cooked pasta.

If the sauce seems dry, add a bit of the pasta cooking water. Serve immediately garnished with the chopped parsley.

CAJUN SEASONING

2 T. paprika

1 T. granulated onion or onion powder

1 T. granulated garlic

1 T. dried oregano (Mexican oregano preferred) (If the dried oregano leaves are large, break them down a bit in a mortar and pestle or spice grinder)

1 T. dried thyme

1 T. freshly ground black pepper

1 T. kosher salt

1 tsp. cayenne

Combine all the ingredients and store in an air tight container.

SMOKED SALMON AND BASIL PASTA

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Sometimes I make a dish just because of the person who created it. (And I happen to have the ingredients on hand.) Or as in this case, I go on a search based on specific ingredients. What I found when I searched for smoked salmon pasta dishes was this recipe on yummy.ph authored by Myke “Tatung” Sarthou.

Now, first of all, I had never been to the yummy.ph site, or at least to my recollection. And I had never heard or read about Chef Sarthou. But just because I found the ingredient list interesting, I decided to do some research on this man. And boy did I learn a lot.

Mr. Sarthou is a very famous and well respected chef, not only in the Philippines, but throughout the world. And frankly, I also liked the fact that he is a cultural heritage advocate. He refuses to read reviews about his cooking, whether positive or negative. And in his own words “Being unattached to achievement allows me to keep moving forward. To be a good chef you should be used to failure and it always goes together – you can never be great without failure. You cannot be too emotional about both sides of the spectrum.”

Somehow his words resonated with me. Because I am always trying to improve my cooking skills. And yes, I have my share of spectacular failures. But I also have moments of brilliance. (At least in my own eyes they are brilliant. And it’s really just all about me, right?)

Anyway, based on learning a bit about this gentleman and his success as a chef, I decided to prepare this dish the other evening. In all honesty, I was a bit concerned because I had never paired anchovy with smoked salmon, or basil with smoked salmon. But then, nothing ventured, nothing gained.

And oh am I glad I took a chance. This dish is stinkin’ easy to prepare and is absolutely scrumptious. I can hardly wait to make it again.

So fellow cooks – if you too try a new recipe and it is less than perfect, or you mess up like I did yesterday when I forgot to give my sourdough bagels a second rise, get over it. It happens to everyone. Like Chef Sarthou wrote, if you don’t screw up in the kitchen once in a while, you’re not trying hard enough. (Or words to that affect.)  

As always, stay healthy, stay happy, and keep having fun in your kitchen. Remember, you can’t achieve anything if you don’t at least try. Like the old joke goes – A pedestrian on 57th Street in New York City sees a musician getting out of a cab and asks, “How do you get to Carnegie hall?” Without pause, the artist replies wearily, “Practice, practice, practice!”

1 T. extra virgin olive oil, plus extra for drizzling

1 T. unsalted butter

2 anchovy fillets or 2-3 tsp. anchovy paste (I used 2 teaspoons of the paste)

4 cloves garlic, minced

4 T. drained capers

1 T. fresh lemon juice

pinch crushed red chili flakes

8 oz. linguine or fettucine noodles, cooked al dente

¼ c. cut basil leaves (loosely packed), plus extra for garnish

4-6 oz. smoked salmon, shredded or chunked into small pieces

freshly ground black pepper

½ lemon, cut into wedges

In a frying pan, heat olive oil and melt butter. Add anchovy fillets and mash into a paste. (Or anchovy paste and just stir it around.) Add garlic and brown lightly. Add capers, lemon juice, and chili flakes.

Toss in the al dente pasta. Add the basil leaves and smoked salmon. Drizzle with more olive oil, sprinkle with black pepper, and garnish with a bit more fresh basil. Serve with lemon wedges.

SPICE RUBBED TUNA STEAKS WITH LEMON AIOLI

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Two evening ago, we spent a couple lovely hours social distancing with our good friends Mark and Vicki. Outdoors in their back yard, 6 feet apart. We even brought our own beverages. But as we were leaving Mark presented us with a frozen tuna tenderloin that had been in their freezer since before coronavirus even had a name. (Dirty rotten submicroscopic parasites that they are!) (Not Mark and Vicki! I meant the coronavirus.) Mark and Vicki actually had more tuna in their freezer than they knew what to do with. (We should all have such a problem, right?!) So we thanked them profusely and hurried back home to once more return to coronavirus seclusion. So of course, last evening we had tuna for dinner.

Now I have to admit, I haven’t cooked a lot of raw tuna. I’m much more familiar with tuna that comes in a can. But I knew I didn’t want to mask the glorious flavor of fresh tuna in any way. If anything I wanted to enhance the flavor. So to the computer I proceeded.

One of the first sites that looked promising was a Jamie Oliver YouTube on how to cook tuna steak. After watching how simple it was, I was hooked. And the spices he used sounded just like what I was hoping to find. So a big thank you to Jamie for the spice rub recipe. The tuna was glorious.

As for the aioli. Well I’ve been making aioli for many years now, and this one is a favorite. Very simple to prepare, and absolutely delicious with almost any kind of fish. But with the tuna steaks, it was magnificent!

So a big thank you to Mark and Vicki for sharing their bounty, for being wonderful friends, and hopefully for forgiving me for having a bit of fun (above) at their expense. What are friends for, right?!?!

And to everyone out there in this brave new world, keep cooking, keep laughing, and stay focused on what really matters. Family, friends, and this beautiful season that is fast approaching.

Every year when spring arrives it’s like a new beginning. Yes this year is really different. But if we all work hard, it could be a beginning of something better. Closer relationships with our family members. Greater appreciation of friendships that we might have been taking for granted.  A realization of how much we all need each other. So as always, peace and love to all.

Spice rub:

2 tsp. ground fennel seeds

1 tsp. ground coriander seeds

1 tsp. kosher salt

freshly ground black pepper (about a teaspoons worth)

Combine the fennel, coriander, salt, and pepper in a small bowl.  Set aside.

Aioli:

1/3 c. mayonnaise

2 T. fresh lemon juice

3 T. chopped fresh chives

2 garlic cloves, finely minced

pinch kosher salt

freshly ground black pepper

Whisk the mayonnaise, lemon juice, chives, garlic, salt, and pepper together in a small bowl. Cover and refrigerate. Can be made 2 days ahead.

Tuna:

extra virgin olive oil

4-6 tuna steaks (about 1¼ inches thick), patted dry with paper towels

Slather of bit of olive oil on both sides of each tuna steak. Sprinkle some of the spice mixture on one side of each steak. Heat a large frying pan to medium-high. (I use a cast iron frying pan.)  Place each steak seasoned side down. Sprinkle the top of each steak with more of the spice mixture.

Cook the steak on the first side for only about 90 seconds. (The center should be raw, like sushi, or the tuna will be tough and dry. You should be able to see the bottom turning white.) Gently flip the steaks and cook for another 90 seconds. (There should still be red showing along the middle.) Remove from pan and place on a plate. Let rest for 4-5 minutes. (The tuna will not be warm when you serve it.) Pass the aioli.

Note: If you have an outdoor burner on your BBQ or in your outdoor kitchen, now is the time to use it. There is going to be smoke. You can of course use your stovetop. But be warned. Or these steaks can easily be cooked on your BBQ.

Grilling tuna is all about high heat. You want to get a good sear on both sides, then take the fish off the grill as quickly as possible to avoid overcooking the center. I can’t give you exact times for cooking tuna on a grill. Each grill is different. But 2-3 minutes is the usual amount of time. Just watch the sides of the steaks. There should still be some red showing.   

When he’s not practicing the piano or working in the yard, this is Mr. C’s survival tactic for being under house quarantine. A good book and a double dose of orange kitties.

SHRIMP CHOW MEIN

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I seriously love Chinese food. I can remember going to the Moon Temple Restaurant in Wallingford a few times when I was in high school. But as a family we rarely ate out. Once a year we would go to Ivar’s restaurant and have their seafood platter. I remember that annual event being an absolute highlight of my childhood.    

But being introduced to Chinese food by my teenage friends was probably a defining moment for me when it came to food. With all the variety of flavors, textures, and ingredients, I was immediately smitten. I simply had no basis for comparison. The food served at home was hearty, but nothing like what I was experiencing with my friends. I truly believe my love of food and subsequent zest for cooking germinated in that humble restaurant. Of course having worked in Seattle’s International district for 10 years didn’t diminish my enthusiasm for Asian food in the slightest. If anything, it only fanned the flame that still burns brightly after all these many years.

So with Chinese food in mind, I glommed this recipe together. And as with many of the recipes I come up with, this dish was built around ingredients I had on hand. And yes, I almost always have a package of frozen shrimp in the freezer. And If I even get low on fresh ginger, I break out in hives. Same with onions, fresh garlic, broccoli, and green onions. Kale, well that’s another story.

I never have to worry about running low on kale because the stuff grows like weeds, all year round! I planted some seeds in one of my half wine barrels on the west side of our house about 4 years ago, and since then I have never been without kale. In fact now I have 2 barrels containing kale. (Kale was even starting to grow around the base of the barrels, but I soon put an end to the seedlings!) Anyway, back to this recipe.

Like I said – kale galore! That’s chard coming up in the next barrel.

If you too love Chinese food (American Chinese that is), give this recipe a try. And don’t worry about having all of the same ingredients I used. Matters not. Use what you have on hand. Mushrooms, water chestnuts, bean sprouts, etc. would be lovely in this dish. No shrimp, no problem. Use chicken or no meat at all! That works too. Just be creative. And make it a fun experience. While you’re chopping away, why not have one of your kids read to you. It will occupy your little darling, and it will take your mind off cutting all those veggies with absolute precision. Just be mindful enough that you don’t chop off a finger.

So stay healthy dear readers. And keep spending time in your kitchen.

⅓ c. soy sauce

2 T. honey

¼ c. chicken stock

1 T. minced fresh ginger

3 garlic cloves, finely minced

pinch crushed red pepper flakes

¼ tsp. kosher salt

freshly ground black pepper  

1 lb. lg. uncooked shrimp, cut in half   

1 T. vegetable oil

2 tsp. toasted sesame oil

½ c. julienned carrot

½ c. thinly sliced yellow or white onion

¼ c. thinly sliced celery

1 c. broccoli florets

6-8 pea pods, thinly sliced on the diagonal

½ c. finely cut spinach, kale, or green cabbage

6 green onions, thinly sliced on the diagonal   

6 oz. chow mein noodles, cooked according to package instructions

Mix the soy sauce, honey, chicken stock, ginger, garlic, crushed red pepper flakes, salt, and pepper in a small bowl.

Place the shrimp in a medium sized bowl and stir in about a third of the soy sauce mixture. Cover the bowl and place in fridge for about an hour. 

When the shrimp have finished marinating, heat the vegetable oil and sesame oil in a large pan over medium high heat. Add the carrot, onion, celery, and broccoli; cook for 3-4 minutes or until vegetables start to soften. Add the pea pods and spinach along with 2 tablespoon of water and another third of the soy sauce mixture. Cook, stirring constantly, until the spinach is wilted, about 2-3 minutes. Remove the vegetables to a serving bowl.

Add the shrimp to the pan along with any marinade left in the bowl. Cook the shrimp for 2-3 minutes per side or until pink and opaque.

Add the vegetables back into the pan along with the remaining soy sauce mixture, green onions, and cooked noodles. Stir to combine all the ingredients. Cook for a couple of minutes then serve immediately.

  

FAIRLY GOOD FRIED FISH

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And yes, there is a little nibble taken out of one of the pieces of fish. And you would be correct in assuming that the little nibble was taken by yours truly. Sometimes I just can’t wait!

OK, I named this dish Fairly Good Fried Fish because the coating is wonderful, but frying fish in just a small amount of fat is never going to take the place of deep fried fish. I mean really. Never going to have that exquisite crispness that is associated with being cooked in a lot of hot fat. But we don’t always want to go out for fish and chips. And I don’t have a deep fat fryer at home (BTW kids, that is not a hint), nor do I actually want one. But we love fried fish. (Of course we do!) And although for decades I have tried to produce a crispy baked “fried” fish, I have never succeeded. And believe me, I have tried. Perhaps it’s just that the proper technique has evaded me. But even though the recipes I have tried come with rave reviews, the fish is never as crispy as reported, and there is often no taste to the coating. So I give up. I’m simply going to fry our fish in as little fat as possible and call it good.

So if you too enjoy fried fish, let me recommend this recipe. It’s simple to prepare, and when served with tartar sauce or a lovely aioli (plenty of recipes on this site), there is no reason to leave home for a tasty piece of fish.

Of course, there aren’t going to be any French fries with our dinner. But that allows me to feel OK about frying the fish. (Isn’t it amazing how we can justify certain behaviors or excesses by simple turning any given situation into a simple equation? “It’s OK for me to have this piece of candy, because I had a small lunch.” “I’m OK with having fried fish, because I’m not having French Fries.” “I’m going to order that piece of art, because someday the value will exceed the purchase price.” “It’s OK for me to feel superior to “those” people, because I care about social justice, and “they” evidently don’t”.)

The equations (justifications) go on and on. And I’m as guilty as the next guy when it comes to this oh too human trait. But I’m working on it when it comes to human interactions. But as far as fried fish goes, I’m taking the “see no evil, hear no evil, speak no evil” approach. I’m just going to continue enjoying fried fish (in moderation) and suffer the consequences if or when they appear. Until then – have skillet, will fry!

  • 1/3 c. buttermilk
  • 1 – 1 ½ lb. firm fleshed fish (cod, rockfish, tilapia, halibut, etc.), deboned and cut into 4-inch long pieces
  • ½ c. unbleached all-purpose flour
  • 1/3 c. cornmeal
  • 1 tsp. seasoned salt
  • freshly ground black pepper
  • ½ tsp. Old Bay Seasoning
  • ½ tsp. paprika
  • ¼ tsp. granulated garlic
  • vegetable oil
  • lemon wedges, opt.

Pour the buttermilk into a bowl. Add the cut fish and carefully toss until the fish is lightly covered. Set aside.

Meanwhile, whisk the flour, cornmeal, seasoned salt, pepper, Old Bay Seasoning, paprika, and granulated garlic together in a shallow wide container. (I use an 8-inch round cake pan.)

Heat the veggie oil in a very large skillet. (You need just enough veggie oil to nicely coat the bottom of the pan.) Dredge each buttermilk covered piece of fish in the flour mixture and add it to the pan. Fry at a high enough heat to brown the fish without burning it. Carefully flip the fish and brown the second side. Remove the cooked fish to a serving platter. Add wedges of lemon and serve immediately.

Note: if you simply must have deep fried fish, try my recipe for beer battered fish. Just search Easy Friday Night Fish Fry. For another take on fried fish cooked in a small amount of oil, try my Spicy Fried Fish, also on this site.

ITALIAN SHRIMP SOUP WITH KALAMATA OLIVES AND CAPERS

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I found this recipe (slightly modified by yours truly) in the latest issue of EatingWell magazine. It jumped right off the page and into my heart after a short side trip through my imaginative sensory system. The soup sounded delicious, looked beautiful, and I could almost smell it burbling away on the stove. So of course I had to make it at my earliest convenience. So that’s just what I did.  

And oh am I glad I didn’t just add this recipe to the pile of recipes I already had waiting to be tried. This soup was destined to become a regular part of our life. One of those dishes that answers the often heard question in my head – “what can I cook for dinner that’s fast and delicious”? Because as much as I’m hesitant to mention the reality of my situation, I’m slowing down. I’m no longer the energizer bunny. I’m now more of a middle aged sloth! Slow and steady wins the race, but the race seems to be getting longer every year. So I most definitely need dishes like this one if I am going to maintain my quest to feed us well while at the same time give credence to the nagging voice in my head that constantly reminds me to slow down! (I really hate that little voice. I don’t even know whose voice it is! Or even how it got in my head. But mainly I hate it because it’s invariably right! It is time for me to shift down to granny gear. Grrrrrr)

But, not until I convince you to prepare this soup. And after you peruse the recipe, I am positive it won’t be a hard sell. Just look at the ingredients! They are nutritious ingredients. And they are easily obtainable ingredients.

So do yourself and your family a favor. Make this soup. And of course you can make it your own. If you don’t like white beans – leave them out. Or don’t want pasta in your soup – don’t add the orzo. Think celery would be a nice addition – add celery. Want more of a kick – add more crushed red pepper flakes. It’s all about your taste and that of your fellow diners. That’s the true joy of cooking. Finding just the perfect dishes you know will let everyone at your table know just how important they are to you. Serving delicious food is still one of the best ways I know to show love. And this soup, if it could actually give voice, would be singing love songs. In Italian, of course!

  • 3 T. extra virgin olive oil
  • 1 lb. lg. raw shrimp, peeled, deveined, and cut into thirds
  • 1 tsp. ancho chile powder or regular chile powder
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • ½ med. onion, diced
  • 3 cloves garlic, finely minced
  • 1/8 tsp. crushed red pepper flakes
  • 1 (28-oz.) can diced tomatoes (Italian preferably)
  • 3 c. chicken broth
  • 1½ c. cooked cannellini or small Navy beans or 1 (14-oz.) can white beans, rinsed
  • ¼ c. orzo
  • 1/3 c. chopped Kalamata olives
  • 2 T. capers, chopped chopped fresh parsley for garnish, opt.

Heat oil in a large covered pot over medium-high heat. Add shrimp and sprinkle with chile powder, salt, and pepper. Cook, stirring occasionally, until just cooked through, about 3 minutes. Remove with a slotted spoon to a small container.

Add onion and cook, stirring often, until translucent, 3 to 4 minutes. Stir in garlic and crushed red pepper flakes. Cook until the garlic is fragrant, about 30 seconds. Stir in the canned tomatoes and broth; bring to a boil. Adjust heat to maintain a simmer, cover, and cook for 10 minutes. Stir whenever.

Stir in beans, return soup to a boil, add pasta and cook, uncovered and stirring occasionally, until the pasta is just tender, 8 to 10 minutes. Adjust seasoning.

Stir in the cooked shrimp, olives, and capers. Serve the soup topped with parsley, if desired. The soup is great served with a side of Garlic Toast. Recipe below.

GARLIC TOAST

  • 4 T. unsalted butter (½ stick), room temperature
  • 2 medium garlic cloves, minced
  • 2 tsp. finely chopped fresh Italian parsley leaves
  • ½ tsp. kosher salt
  • ½ of a crusty Italian or French baguette, cut in half lengthwise, and then cut into serving size pieces

Place the butter, garlic, parsley, and salt in a small bowl and mix with a table fork until well blended. Place the bread on a baking sheet, crust side down. Spread the butter mixture evenly over all of the pieces. Bake the bread in a pre-heated 425 degree oven for about 10 minutes or until the top is a nice golden brown.  

ROMAINE LETTUCE, SHRIMP, AND PEA SALAD

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Pea salad and sautéed shrimp are two of our favorite dishes. And we also love romaine lettuce. So yesterday afternoon when I was thinking about what to fix for dinner (none of this pre-planning the week’s menu ahead of time for this gal, that would be way too efficient), I decided to combine our love of peas and shrimp into a salad with romaine lettuce.

Now sometimes my mash-ups work. Sometimes not-so-much! But this one was absolutely delicious. I simply prepared my usual pea salad recipe, sautéed some shrimp along with a few of the usual suspects, and chopped up a romaine heart. Then brought them all together. And thank God it only took about 35 minutes to prepare. Therein lies the tale.

As I advance in age it seems like my mind is regressing back to a time when we stayed home more and had a lot fewer commitments. And even though I knew Mr. C. had a rehearsal that evening and I usually start prepping for dinner around 4:00, yesterday late afternoon I was happily writing away when I looked up and it was 4:50. At about the same time Mr. C. reminded me that he had to be out of the house by 5:45. All I could think to say was sh–, sh–, SH–!!

So I quickly sent Mr. C. to the freezer for peas and shrimp while I started hacking and slashing (thanks Vicki for that term) the veggies for this recipe. Then I quickly set the shrimp to thaw in a bowl of water and ran tap water over the colander containing frozen peas.

From there everything got even more frenetic. All I remember is that between 4:50 when my potty mouth went into full gear and 5:25 when I set the salads on the table, life was a blur. I do remember Mr. C. handing me a martini, but I don’t really remember drinking it. But it was all gone when we sat down to dinner, so it must have been the martini that saved the day!

Now that I have told you all about my declining ability to juggle more than one ball at a time, please take my story to heart. This really is a very easy and quick recipe to prepare. And it truly is very tasty. But in all due respect for myself and my declining mental processes, I am going to take longer to prepare this dish next time! And I am going to be adamant that 4:00 means it’s time to prep dinner. No excuses! Even if we don’t actually eat dinner till 7:00 or 8:00 I want to be ready for any eventuality. Especially if that “eventuality” has been written in our calendar for weeks. And we had only discussed it a couple hours before!

1 T. unsalted butter

1 T. extra virgin olive oil

½ lb. large uncooked shrimp (16-20 per pound), peeled and deveined

¼ tsp. kosher salt

freshly ground black pepper

1-2 cloves garlic, finely minced

pinch crushed red pepper flakes

1 T. fresh lemon juice

1 tsp. caper brine

¼ c. light mayonnaise

1½ tsp. Dijon mustard

freshly ground black pepper

pinch dill weed

¼ tsp. seasoned salt

½ c. finely chopped celery

1 sm. shallot, finely minced

¼ c. thinly sliced green onion

1-1½ c. frozen petite peas, room temperature but not cooked

3-4 c. cut romaine lettuce

Heat the butter and olive oil in a heavy skillet over medium heat. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring. Season shrimp with salt and pepper; cook and stir until shrimp begin to turn pink, about 1 minute.   

Stir in garlic, red pepper flakes, lemon juice, and caper brine; cook until all the shrimp are pink and opaque, 1-2 more minutes. Remove from heat and allow to cool completely. When cool cut the shrimp in half. (I use my kitchen shears for this. I cut them right in the pan.)

Meanwhile, whisk the mayonnaise, mustard, pepper, dill weed, and seasoned salt together in a salad bowl. Stir in the celery, shallot, and green onions.  Gently fold in the peas and romaine. Plate the salad and top with cooled shrimp including any butter/garlic residue in the bottom of the pan. Serve immediately. This is the perfect amount for 2 people.