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- 6 (or more) Thai bird chiles or 2 (or more) serrano or jalapeño chiles (preferably red), seeded, coarsely chopped
- 1 1/2 cups coarsely chopped shallots (about 8 ounces)
- 1/4 cup chopped peeled fresh ginger
- 3 tablespoons chopped lemongrass (from bottom 4 inches of 2 large stalks)
- 4 garlic cloves, coarsely chopped
- 2 teaspoons (packed) golden brown sugar
- 1 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons (or more) vegetable oil
Marinade and shrimp
- 2 tablespoons fresh lime juice
- 3 tablespoons (or more) vegetable oil
- 3 pounds uncooked unpeeled large shrimp, or 2 1/2 pounds uncooked peeled large shrimp, deveined, tails left intact
Combine 6 Thai bird chiles (or 2 serrano or jalapeño chiles) and next 12 ingredients in processor. Using on/off turns, blend until finely chopped and paste forms. If spicier sambal is desired, add more chopped chiles to taste and blend again until paste forms. Transfer sambal to small bowl. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add sambal and cook until fragrant and lightly browned, stirring constantly and adding more oil by tablespoonfuls if mixture is dry, about 7 minutes. Add 1 cup water; reduce heat to medium and simmer until most of water is absorbed but mixture is still creamy, stirring often, about 4 minutes. Transfer to small bowl and cool. DO AHEAD Can be made 1 day ahead. Cover sambal and chill.
Marinade and shrimp:
Whisk lime juice, 3 tablespoons oil, and 2 tablespoons sambal in small bowl. Cover and chill. Rewhisk marinade before using, adding more oil by teaspoonfuls if marinade is thick.
If using unpeeled shrimp, use kitchen scissors to cut shrimp shell along rounded back of tail; scrape out vein with tip of bamboo skewer or tip of small knife. Place peeled or unpeeled shrimp in large glass baking dish. Brush shrimp all over with marinade. Allow shrimp to marinate at room temperature at least 15 minutes and up to 30 minutes.
Meanwhile, prepare barbecue (medium-high heat). Brush grill rack with oil. Grill shrimp until just opaque in center, 2 to 3 minutes per side. Transfer shrimp to platter. Rewarm remaining sambal and serve alongside for dipping or for spooning atop shrimp.
Grilled Mini Pineapple Rum Shrimp Tostadas
Mini food just makes me happy. Is that weird? These Grilled Mini Pineapple Tostadas are the perfect bite. They are a little sweet, a little spicy with the cold crunch of the pineapple salsa.
I was asked to create several recipes for Old El Paso that I will be sharing with you over the next few months. These tostadas are made from Old El Paso soft tacos. I took a small round cookie cutter and cut circles out of the soft taco. I brushed them with oil and then grilled them quickly over the grill.
You can pre-cut the circles a day ahead and store in a baggie. The salsa can also be made ahead which always makes it easier!
In a small bowl mix brown sugar, lime juice, rum and seasoning. Add shrimp and stir to coat. Let sit for 15 minutes.
In a small bowl toss coleslaw with lime juice and olive oil. Skewer shrimp and grill 1 to 2 minutes each side. Remember to soak your skewers in water for at least 15 minutes before skewering the shrimp. Place tortillas on grill for about 1 minute per side.
Place pineapple, red onion and avocado on a grill pan and cook until slightly browned.
Place a small amount of coleslaw on tortilla and top with pineapple, avocado and red onion. Top with shrimp and sprinkle with cilantro. Now the fun part - eat!
Old El Paso has a beautiful new site full of recipes and new ideas. Visit their new site and be inspired.
I was asked by General Mills/Old El Paso to create several recipes for which I was compensated for. Opinions are 100% mine.
Grilled Shrimp with Fiery Lemongrass-Chile Sambal - Recipes
I love Chinese food. I don&rsquot care if it&rsquos Americanized Chinese General Tso (Hello&mdashwho doesn&rsquot like that), fiery Hunanese cuisine (which we have to drive to Vancouver to get because there&rsquos none to be found in Seattle), hot and numbing Sichuan fare&mdashI love it all. The food I&rsquove had in China that was the most memorable, and that which I most wanted to imitate is Xinjiang style, specifically the food I&rsquove been lucky enough to try in Xi&rsquoan. We ate the SHIT out of that stuff.
With a strong Muslim influence, the foods in Xi&rsquoan are full of chiles, laced with Sichuan peppercorns, and you find a lot of goat and lamb. There is a street outside the mosque with the most amazing and diverse street food I&rsquove ever eaten, and I looooves me some street food. I&rsquove been trying for years to imitate a snack I found there called Guo Kui (&ldquoLittle Helmets&rdquo). A colleague forwarded me a recipe he found last week on a chinese website after listening to me bitch and moan about how there are no English recipes that seemed authentic to my taste memory of that food, and my friend Kairu pulled in her mother to help translate. Stay tuned on that one&hellipwe&rsquore giving it a test run this weekend.
While researching Sichuan recipes in my fervor around a trip I&rsquom taking to cook at the Sichuan Culinary Institute next month, I came across this recipe from Danny Bowien of Mission Chinese Food in San Francisco. Bowien is a rock star, and the food he puts out has a cult following. Reading the ingredients on this recipe, I had to give it a try. Let me tell you: It. Is. Spectacular. This is the flavor I remember from trips to china, and specifically the couple of times I&rsquove been in Xi&rsquoan. The gaminess of the lamb, a rich meaty broth, thick noodles and that gorgeous marriage of chiles, cumin, and Sichuan pepper. We went insane for this soup. You will too.
A couple of quick modifications: I added Sichuan peppercorns to this recipe, because I love their addition to this mixture and they are key to my memory of similar dishes. Second, I substituted in my favorite Udon noodles because they&rsquore just amazingly delicious in soups. Other than that, I stuck with the program.
Oh, one more thing&hellipthe photo. I was lucky enough to spend yesterday afternoon with my friends Becky Selengut (and her disgusting &ldquoI camped all weekend with the lesberati&rdquo dirty feet) and the supremely talented photo goddess Clare Barboza. Becky and I had arranged with Clare to have a private photo lesson to teach us how to use the &ldquobig boy cameras&rdquo we bought last year. We love the photos we manage to get using these cameras, but neither of us know what the hell we&rsquore doing. (Ok, she has more of a clue than I do, but that&rsquos a REALLY low bar). We brought fruit, nuts and some cheeses to use as practice subject but I thought, &ldquoFuck that&hellipif I&rsquom going to be with the pros, I&rsquom bringing something I actually want to put on my blog&rdquo. I brought the soup components and Clare helped style and set up the shot, and stepped me through modifying the elements on the table and with the camera to create the darker, moodier type of photo that typically draws me in. Thank you, Clare!
Danny Bowien use lamb breast or lamb belly, sometimes even lamb ribs, but lamb shoulder works just as well. (Note from Marc: I used shank and then added the bones to the stock during the braising process to pull out every ounce of lamby goodness).
Chinese Sizzling Cumin Lamb with Chile Pickled Long Beans
MODIFIED FROM RECIPE BY Danny Bowien Of Mission Chinese Food In San Francisco, Ca
&bull 1 cup cumin seeds, toasted
&bull 1/2 cup coriander seeds, toasted
&bull 1/2 cup fennel seed, toasted
&bull 3 tablespoons kosher salt
&bull 1 tablespoon (packed) light brown sugar
&bull 3 tablespoons fish sauce (nam pla or nuoc nam)
&bull 1 tablespoon sesame oil (not toasted)
&bull 4 pounds lamb shoulder, cut into 1-inch cubes
&bull 1 1/2 cups beer (Budweiser or any other pilsner works well)
&bull 4 cups beef or low-salt chicken broth
&bull 1 yellow onion, burnt over an open flame, finely chopped
&bull 2 jalapeños, burnt over an open flame, finely chopped with seeds
&bull ¼ cup Sichuan peppercorns, lightly toasted in a hot, dry pan
&bull 1/2 tablespoon olive oil plus more for brushing
&bull 3 red jalapeños, thinly sliced with seeds
&bull 1 pound ramen noodles (Note from Marc: I used udon noodles)
&bull 1 bunch cilantro, tough stems removed
&bull 3 scallions, thinly sliced
&bull 2 tablespoons black vinegar
&bull 1 tablespoon toasted sesame seeds
&bull 1 green jalapeño, thinly sliced with seeds
&bull Chili Pickled Long Beans (recipe below)
Pulse cumin, coriander, and fennel in a food processor until you have a rough grind. Combine half of spice mixture, salt, sugar, fish sauce, and sesame oil in a medium bowl add lamb and toss to coat (reserve remaining spice mixture). Let lamb marinate at room temperature for at least 2 hours and up to 4 hours.
Heat 1/4 cup vegetable oil in a large Dutch oven or pot over medium heat. Working in batches, cook meat until brown, about 4 minutes per batch transfer meat to a platter. Add beer stir, scraping up browned bits from the bottom of pan. Simmer until liquid is reduced by a third, about 4 minutes. Return lamb to pot add broth and next 7 ingredients. Bring to a simmer and cook, covered and stirring occasionally, until meat is very tender, 2&ndash3 hours. Using a slotted spoon, transfer lamb to a baking sheet reserve. Skim fat from braising liquid.
Heat a griddle or large cast-iron skillet until it is very hot. Pat lamb pieces dry. Brush with oil and season with some of reserved spice mix. Working in batches, cook lamb, turning occasionally, until smoky and fragrant but not burnt, about 3 minutes per batch. Transfer lamb to a large bowl. Toss onion and red jalapeños in a bowl with 1/2 Tbsp. olive oil. Add to griddle and cook until softened and charred in spots, about 3 minutes add to bowl with lamb.
Bring lamb braising liquid to a simmer. Add noodles, simmer until just tender, about 1 minute. Add reserved meat, onions, and jalapeños.
Combine cilantro, scallions, vinegar, sesame seeds, ane green jalapeño in a large bowl. Season to taste with some of remaining spice mix toss to coat. Divide lamb mixture among bowls. Top with the cilantro mixture. Serve Chili Pickled Long Beans on the side.
Chili Pickled Long Beans
RECIPE BY Danny Bowien Of Mission Chinese Food In San Francisco, Ca
&bull 1 tablespoon fish sauce (such as nam pla or nuoc nam)
&bull 1 fresh red Thai chile, thinly sliced with seeds
&bull 1 red fresno pepper or jalapeño chile, thinly sliced with seeds
&bull 1 jalapeño, thinly sliced with seeds
&bull 1 12-ounce bunch Chinese long beans, cut into 1/4-inch rounds (4 cups)
Combine garlic, soy, vinegar, fish sauce, and chiles in a large saucepan. Bring to a simmer add long beans. Remove from heat, cover, and let cool completely.
DO AHEAD: Can be made 1 week ahead. Transfer to a container, cover, and chill.
When we moved to Nevada nearly 4 years ago, it was a difficult transition for us. We have lived in California for close to 9 years and had a close group of friends that we hung out with on regular basis. When my husband was offered a job in Nevada, we had to make a quick decision to make a transition. I've never dreamed that we will end up in Sin City especially after we had a child. Olivia was 3 months old when we moved and as a new mommy I was preoccupied with taking care of an infant, working full time and making new friends. All aspects of this move was proven difficult to say the least, but by far the most challenging part for me was finding new friends. I have been lucky enough to have a handful of close friends now whom I love and have a great time with! Couple of months ago my friend Grace had a fabulous idea to have Mommy Night . one night a month where we all get together and have a potluck dinner or go out on a town. Last month we hung out at Grace's (who is also my next door neighbor-I loved not having to drive :))and had a great time just chatting and watching a movie. This month was my turn. we had a great turn out and fabulous time with all the girls. Great company, yummy food, plenty of wine and box of dominos. what else can a girl want? As you can see we don't require much ) I had a GREAT time, I don't remember when I last laughed so much. THANKS GIRLS. I can't wait to do it again!!
As you probably have guessed I made a dessert: Strawberry Mascarpone Tart with Port Glaze This recipe was adapted from Gourmet magazine, April 2009 issue.
* 1 1/4 cups all-purpose flour
* 3 tablespoons granulated sugar
* Rounded 1/4 teaspoon salt
* 7 tablespoons unsalted butter, cut into 1/2-inch pieces
* 1 large egg yolk
* 1/2 teaspoon pure vanilla extract
* 1/2 teaspoon fresh lemon juice
* 3 tablespoons cold water
* 1 1/2 pounds strawberries (about 1 1/2 quarts), trimmed and halved lengthwise
* 1/3 cup granulated sugar
* 3/4 cup ruby Port
* 1 pound mascarpone (about 2 cups)
* 1/4 cup confectioners sugar
* 1 teaspoon fresh lemon juice
* 1/2 teaspoon grated lemon zest
* 3/4 teaspoon pure vanilla extract
Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together.
Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times. Press into a 5-inch disk. Place in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes.
Preheat oven to 375°F with rack in middle.
Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 20 minutes more. Cool in pan, about 45 minutes.
Make filling while tart shell cools:
Stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving berries. Add Port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes. Transfer to a small bowl to cool slightly.
Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.
Spread the mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle Port glaze all over tart.