Thai Crab and Mango Salad

Alright, again, I do apologize for the lack of a post on Wednesday, but I must say, I'm completely less stressed out... although I do have a test on Monday that I should be studying for... but that's what Sunday is reserved for.

This weekend is a pretty big weekend I should say. Louisville is home to the biggest fireworks show in the U.S. - Thunder Over Louisville. The masses gather around, on the Indiana and Kentucky sides of the Ohio River, get drunk, watch some air shows, eat some food, watch the fireworks, and then proceed to bitch and complain about the 20-30 minutes they spend in traffic on the way home. Great time right? Right. Personally... I think it's overrated... once you've seen fireworks, you've seen fireworks... I mainly go because of one reason... a nice fried funnel cake dusted with powdered sugar... and possibly an occasional foot long corn dog, but not necessary. Yep... nothing like a redneck making you a funnel cake... makes me quite content.

So to make myself feel better about eating some not-so-healthy food this weekend... I'm going to post a recipe for a really delicious salad that is pretty healthy... they counter balance eachother right?


Ingredients:
Adapted from Food & Wine's March 2010 issue - "Thai Crab-and-Green-Mango Salad"

1 cup seasoned rice vinegar
1/4 cup plus 1 tablespoon sugar
2 garlic cloves, minced
2 mexican red chiles, seeded and minced
3 carrots, peeled and julienned
juice from 1 lemon
juice from 1 tangerine
1 shallot, minced
2 tablespoons fish sauce
1/2 teaspoon sambal oelek
1/3 cup water
2 mangoes, peeled and julienned
2 cucumbers, peeled and julienned
2 bunches of watercress, washed and thick stems discarded
1 tablespoon basil paste
small handful cilantro, chopped
1 lb. jumbo lump crab
3 scallions, thinly sliced

I think the prep work is what take a lot of time in this recipe. There's tons of color and flavor here and it's definitely worth the time for everything. Trust me on this one.

In a medium bowl, combine the vinegar, 1/4 cup sugar, and half of the garlic and chiles. Stir until sugar is dissolved. Add the carrots and let sit at room temperature for 1 hour for a quick pickling of sorts.

In another medium bowl, combine the lemon juice, tangerine juice, shallot, fish sauce, sambal oelek, and water. Stir in remaining garlic, chiles, and 1 tablespoon sugar. Mix until sugar is well dissolved. This is your dressing... and it's phenomenal.

In a large salad bowl, combine the mango, cucumbers, watercress, basil paste, and cilantro. Drain the carrots, shaking off any extra liquid, and add into the bowl as well. Stir in the dressing and toss well. Place big portion on large plates and top with lump crab meat. Garnish with the scallions and dig in!

This was absolutely a knock out dish for me. The color, the flavor, the presentation. It was all just beautiful. I mean, look at that dish! You want to eat it now! The mango plays such a great contrast to the sweet crab meat. Seriously, you must try this dish now... it's great! Enjoy!

Lazy Day

Okay, well, it's 11 pm... and I finally got to take a look at today's post's pictures... and they're well... blurry. Too blurry to even make out how awesome this soup was. And I'm tired. I've just finished a 10 page paper on MRSA, which I don't want to see MRSA or anything to do with MRSA for a long time because this paper has driven me insane... I've played volleyball, our first game of the season, and we lost all 3 matches, so not a good start, but it was first game jitters... and I'm just worn out. So go to Kalyn's Kitchen's blog and try this soup!

P.S. I'm sorry for the no post today, but I'm exhausted! I promise I'll have something tasty and delicious to look at on Friday!

Pork Chops w/ Homemade Buttermilk Ranch

It's been a pretty wild weekend leading up to today. Saturday, had a nice dinner over at a friend's. All I have to say, is he didn't overcook the salmon, so I was impressed. What I WASN'T impressed with, is the fact that people don't know the difference between a wine glass and a martini/margarita glass. That... to me... is just... appalling. Not really, but seriously... quite insane.

Then saw Jo Koy at a local comedy club last night, and if you don't know who Jo Koy is... you most definitely need to YouTube or google him, RIGHT. NOW. Or after you read the rest of this. One of the funniest guys EVER.

Anyway, here's a quick and easy chop, and if you so feel inclined, do make the ranch because it's a great accompaniment.

Ingredients:

2 bone-in pork chops
1-2 tablespoons olive oil
4 tablespoons buttermilk
3 tablespoons mayo
2-3 tablespoons sour cream
juice from 1 lemon
1 teaspoon white wine vinegar
1 anchovy filet, minced
2 tablespoons chives, chopped
1 tablespoon fresh dill, chopped
salt and pepper to taste

In a small bowl, mix together the buttermilk, mayo, sour cream, lemon juice, and vinegar until smooth. Add in anchovy, chives, and dill. Season with salt and pepper to taste. Keep in fridge while preparing chops.

Season both sides of chops with salt and pepper.

Heat a large skillet under medium-high heat and add olive oil. Add pork chops and cook until nicely golden brown on both sides, about 4-5 minutes per side.

Serve with ranch dressing and a side of mixed vegetables and/or rice.

This was pretty easy. The pork chops are just simply seasoned with salt and pepper and the natural flavors of the pork really come out. The ranch is great with the pork chop, as well. Enjoy!

Beanie Weenies

Now, most people that either don't read my blog, or read it occasionally... aka people at work or school, just think I eat high-end gourmet what not. But really, I eat normal things... pretty regularly. Maybe just the way I describe the things I eat make it sound more than it is, but to me, the way I describe food is different than how your average person describes food. Who can relate? I mean, food, to me, is a personal adventure. You never know where it will take you, and you definitely don't know how good something is unless you have the pleasure of placing it in your mouth. Am I right? You know I am.

Anyway, today's dish is pretty normal to the average American, Beanie Weenies. And I know, you're like, Beanie Weenies? Don't those things come in a can in the bean aisle? Yeah, but seriously, they're way better when you actually make them at home. You can have them as a side, or as a main dish like we did!


Ingredients:
Adapted from There's A NEWF In My Soup's Blog

1 package Little Smokies cocktail sausages
1 tablespoon olive oil
1 shallot, minced
1 teaspoon cumin
1 teaspoon chili powder
2 tablespoons white vinegar
1/4 cup stout beer (I used Murphy's Stout, similar to Guinness but in my opinion a little tastier)
1 can Bush's Baked Beans (Any flavor will do, I used Maple Cured Bacon because I like a sweeter bean)
Large handful of spinach
salt and pepper to taste

Heat a large skillet under medium heat and add sausages. Cook until browned, about 5 minutes or so. Set aside on a plate.

In same skillet, add olive oil and shallots. Cook until shallots begin to soften, about 2-3 minutes. Add cumin and chili powder and mix well. Add vinegar, beer, and beans. Bring to a boil and then lower heat to a simmer.

Return sausages to pan and allow to simmer for at least 10 minutes to let all of the flavors blend together.

A couple minutes before serving, stir in the spinach and allow to wilt. Mix well and serve in bowls!

This was tasty. It was definitely just some good old comfort food. I know it wasn't fried chicken or mashed potatoes, but there's just something great about a good bowl of beans... to me anyway. And I was pretty excited because it was actually still daylight out when I had this done so I could take the picture outside! Enjoy!

Chicken and Roasted Red Pepper Quesadillas

Ok, quesadillas are a no brainer. Pretty much one of the easiest and most delicious things you can make. Quite versatile, throw anything in there and add cheese... voila, quesadilla. I really like this version because the chicken tastes really delicious in the mix with all the other ingredients. It's a simple dinner, but it's also a quick and filling one!

On a side note, Top Chef Masters starts on Bravo tonight so be sure to watch it!

Ingredients:
Adapted from the Rocco Dispirito cookbook "Now Eat This!"

6 8-inch tortillas
2 cups monterrey jack cheese, shredded
1/2 cup cotija cheese, grated
1 large chicken breast
1 red bell pepper
Fresh salsa
small handful cilantro, chopped
salt and pepper
non-stick cooking spray
sour cream (optional)
Hot or mild taco sauce (optional)

Preheat your oven to 400 F. Sprinkle chicken breast with salt and pepper and place in glass baking dish. Bake in over for about 20-30 minutes, turning once, until chicken is cooked through.

Allow chicken to cool, then shred or cut into small pieces.

While the chicken is cooling, set your oven broiler to high and place red pepper on closest rack to broiler (without touching the actual broiler, of course). Char the pepper on all sides, about 5-10 minutes. Let cool in brown paper bag (this will let the pepper steam and allow for easier peeling of the charred skin). Peel pepper and evenly dice into small 1/2 inch pieces.

Heat a large skillet (about the size of the tortilla rounds) under medium high heat and spray with non-stick cooking spray. Place 1 tortilla on skillet, add a small handful of chicken, some red pepper strips, a little bit (or a lotta bit) or both cheeses, a couple tablespoons of salsa, a pinch of chopped cilantro, and salt and pepper. Then top with another tortilla and cook until bottom is golden, about 4-5 minutes. Carefully flip and cook until remaining side is golden brown and cheese is melted, about 4-5 more minutes.

Repeat with remaining tortillas to make 2 more additional quesadillas.

Cut the rounds into quarters, like a pizza, and serve with sour cream and taco sauce, if desired.

See... easy. And the reward is a delicious cheesy quesadilla that's full of flavor! Enjoy!

Simple Seabass w/ Grape Tomato "Salsa"

Ok, so the NCAA Championship game is tonight. Butler vs. Duke. This is somewhat of a double-edged sword here. #1. I hate Duke. I think they're like the Yankees of baseball. Yeah, they're good, but who wants to watch the same team win and win and win? Unless you're a Duke or a Yankees fan, I don't think anyone enjoys the same old monotony. And Butler... yeah, Cinderella schminderella. I'm tired of hearing about them. And trust me, living in Nothern Kentucky, bordering Southern Indiana, and working with many Butler grads... I have to hear about it. And it makes me want to vomit. So, yeah, I want them to lose... but I don't want Duke to win... so it looks like I'm just s.o.l. there. My bet is on Duke mauling right over the little bulldogs though... we'll see.


Ingredients:
Adapted from Food & Wine's March 2010 issue - "Sea Bass w/ Tomato & Black Olive Salsa"

2 5 oz. Chilean sea bass fillets
juice from 1 lemon, with 1 tablespoon reserved
1/4 cup plus 1 tablespoon olive oil
salt and fresh black pepper
1 small onion, chopped
1 cup grape tomatoes, halved
1 tablespoon basil puree (it comes in a tube and it keeps longer than fresh basil, with the same taste)
2 tablespoons fresh dill, chopped
1 cubanelle pepper, seeded and diced

In a shallow dish, rub the sea bass with lemon juice and 1 tablespoon, each, of olive oil. Season with salt and pepper and let sit at room temperature for about 20 minutes. This will really allow the simple flavors of the lemon to enter the fish and make it truly fantastic.

Heat a large skillet under medium high heat.

In a medium bowl, combine the tomatoes, onions, basil, dill, and pepper. Add 2 tablespoons of olive oil and mix well. Add remaining tablespoon of lemon juice and give it a quick toss. Add mixture to hot skillet and saute until onions and tomatoes start to soften, about 5-7 minutes. Season with salt and pepper and set aside.

Wipe down skillet and return to heat. Add 1 tablespoon of olive oil and heat until shimmering.

With a paper towel, pat dry the fillets and add to skillet, skin side down. Cook under medium high to high heat until skin is browned, about 4 minutes. Turn and cook until fish is white throughout, about another 4 minutes.

Transfer the fish to plates and immediately top with tomato mixture and a nice piece of crunchy bread.

This was absolutely delicious. The simple flavors of the tomatoes pair so well with the buttery taste of the sea bass. The fish had so much natural flavor that excessive seasoning was not necessarily. The lemon, salt, and pepper was enough to allow it to shine and the crispy texture of the skin was just phenomenal. Definitely a must try! Enjoy!

East Meets West Shrimp

I must admit, I've been a pretty awful non-practicing Catholic this Lenten season. I didn't give anything up. I've eaten meat on practically every Friday. But seriously... that's exactly why I'm non-practicing. Too many rules. To many things to abide by. Do this. Don't do that. What does it all matter? Why does there have to be a certain "holiday" or time for us to give something up or eat something else. Why can't we just do what we want to do... within legal parameters, of course. I've never been one that's been a fan of being told what to do and when to do it... so it's no surprise that I fall into this anti-Lent category. But for those of you who do celebrate, and want a good seafood/meat-less dish for the last Friday of lent, these shrimps were pretty much awesome.

Ingredients:
(Stuffed Peppers adapted from Food & Wine's March 2010 issue "Shrimp-Stuffed Peppers")

about 20 Large Shrimp, peeled and deveined, tails left on.
salt and fresh pepper
2/3 cup Monterey Jack cheese
1/3 cup cotija cheese, grated/shredded
1 scallion, thinly sliced
1 small handful chopped cilantro
6 Cubanelle peppers
1 tablespoon olive oil
1 garlic clove, minced
Fresh salsa
Mango-Teriyaki marinade

For the West part, we're going to do marinated shrimp skewers. Take about 14 of the shrimp and marinate them in your marinade of choice. It'd help if it's Asian themed, to fit with the West-ness, so I found a great marinade bottle at Whole Foods of Mango-Teriyaki. Let marinate for about an hour.

For the East part, we're gonna make some shrimp-stuffed peppers. Heat your grill under medium heat.

Cut a slit down the Cubanelle peppers, length-wise, but not all the way through. Then cut a horizontal slit on each of the ends of the length-wise slit. Kind of like a really wide letter H. Place the peppers on the grill and get a nice char on them, about 10-15 minutes. Remove from grill and let cool until you can handle them.

Meanwhile, mix the cheeses, cilantro, and scallion in a small bowl and season with salt and pepper.

Season the insides of the cooled peppers with a little salt and pepper and stuff with cheese mixture.

In a large skillet, add oil and heat under medium high heat. Add garlic and remaining shrimp. Cook until shrimp start to curl and turn pink, about 2-4 minutes. Stuff the shrimp in the peppers along with the cheese, letting the tails stick out.

Heat the peppers on the grill for about 5-10 minutes, or until cheese mixture is melted.

To finish the marinated shrimp, place 3-4 shrimp onto bamboo skewers and grill for about 3-5 minutes on each side.

Top the stuffed peppers with fresh salsa and lightly top marinated shrimp with Sriracha, if desired!

This was great. I think the two different ways of doing the shrimp really complimented eachother. It was the first time this year we got to use our grill and that is always a sure sign of better weather, and better/great food to come! Enjoy!