Asian Inspired Shrimp Tacos

Holy crap. I'm alive! The blog lives on! In the midst of yet another move across this vast country, I'm taking the time to catch up on a few things...like blogging.

This take on a shrimp taco is Asian-inspired and, like an episode of Chopped, almost seems like you just grabbed whatever was closest in the fridge and mixed it together. First take one part soy sauce, one part sriracha and one part rice wine vinegar and whisk them together. Add in sesame seeds and some grated fresh ginger (powdered will do, but it’s honestly not as potent) and then continue to whisk. If you sample it and you want more heat, add sriracha and if you prefer a little more salt, add soy sauce. 

Place the shelled and deveined shrimp – either with or without tails, your call – into the marinade and refrigerate it for up to three hours.

When you are ready to grill, you want to put the shrimp on skewers, alternating with thickly sliced sections of some jalapeño peppers, and grill them for about six minutes each side over a medium flame. For the safety of your deck...remember to soak the skewers if you’re using wooden ones to avoid any fires! 

Once the shrimp are cooked, you can remove them from the skewers or serve them on the skewers - which looks cooler if you've left the tails on.

Served with flour tortillas, diced yellow cherry tomatoes and spinach leaves. This marinade can also be used with chicken, though cooking times will differ.

- Melissa

Roasted Brussels Sprouts...give them another shot!

So neither the husband nor I were ever fans of brussels sprouts. They seemed like something you just shouldn't like.  But then, a couple weeks ago, he happened to order a dish that came with brussels sprouts. He seemed thrilled, and, having been provoked by his delighted facial expression, I tried them and was similarly impressed. These were NOT the vegetable I'd been avoiding for decades...these were tasty, salty and luscious and I vowed to recreate them at home.

First you want to blanch the brussels sprouts in a large pot of lightly salted water; should take approximately 3-4 minutes and they should turn a brighter green than before. Next you want to drain them, pat them dry and then cut each of them in half. Then place them into a mixing bowl and toss with a liberal dose of extra virgin olive oil, freshly ground peppercorns and fresh sea salt. Once they are entirely coated, lie them cut-side down on a cookie sheet and roast them in the oven at 400 degrees for about 20 minutes.

When they are looking sufficiently tender and browned, remove them from the oven. You can now either serve them as is (which I did the first time out) or you can kick it up another notch and toss them with a little balsamic vinegar, thyme and sliced avocado for a great salad option (which I did the second time around).

Served with brown jasmine rice and grilled mahimahi.

- Melissa

Wasabi Dipping Sauce & Fries

Not everything has to be complicated - or fattening. Sometimes you just want to enjoy some fish, a few fries and a kick in the tastebuds. Rather than just do ketchup (come on, we can do better!) or ranch (dear god, I'm sorry, that's disgusting!) I decided to try out an Asian dipping sauce to accompany said fries, which were deliciously handcut from sweet potatoes.

Anyway, I combined 1 serving of plain greek yogurt, a few splashes of lime juice, two tbsp of light sour cream, 1 tbsp of wasabi paste and zest from a piece of fresh ginger, already peeled. Simply stir this all tougher for a few seconds and then taste and adjust accordingly - personally, we added more wasabi. You can make this ahead of time and then place it in the fridge so that it will retain its consistency until dinner is ready. 

To make these (healthier) fries, I julienned two large sweet potatoes and drizzled both sides with olive oil and a little salt. Then I baked them at 350 degrees on a lightly greased cookie sheet for about 20-25 minutes, flipping them once. I then turned the broiler on low and let them cook for another 15-20 minutes to get them crisp, again, flipping them once.

Served with a sesame-seed and soy albacore tuna steak and a side of edamame.

- Melissa

Arugula, Feta & Bacon Quiche

I know, we've been on a little bit of a break and I want to apologize. To update you, some of the contributors are still focused on their newly expanded family and others (speaking about myself here) haven't been feeling too creative lately and thusly not cooking up anything new. That being said, I am trying to get back on the horse so you all have something to read and so I feel better!

I have blogged abut quiche before (http://foodbloggers1.blogspot.com/search?q=quiche) so while this is similar, it does have a few differences that produce a new taste.

In a large mixing bowl, combine 3 large eggs, a splash of milk, some salt & pepper to taste and then a full container of plain, crumbled feta. Then you want to add in chopped shallots and 5 or 6 slices of cooked, crumbled bacon. Finally stir in 1-2 tsp of lemon zest, a splash of lemon juice and a full bunch of arugula, with the stems removed and torn lightly.

Whisk the ingredients together and then set them aside.

Before I forget, you need to roll the dough for the crust out flat and then gently place it into a round (pie) pyrex dish that's been lightly greased. Do your best not to tear the dough and try to get the sides to come up as close to the dish edge as you can. Then place that in the oven at 325 degrees for about 6-10 minutes and keep an eye on it. You want it to crisp up a little but not to fully cook.

Pour the mixture into the warmed, crisp crust and place it back in the oven at 340 degrees for 25 minutes. Check on it towards the end and adjust the time accordingly - you want the crust to be just browned and should be able to stick a toothpick into the quiche and have it come out clean. Let it sit for a few minutes before slicing to ensure that the pieces stay together.

The end result is not your usual cheesy quiche...it is a little more mediterranean due to the ingredients and definitely seems more like a dinner than a brunch.

Served with mixed greens.

- Melissa

Dry Rubbed, Grilled Pork Chops

If you're in a time crunch this time of year, this recipe can really cut down on preparation work and still delight whoever is dining with you. The best part about these dry-rubbed pork chops is the simplicity and the fact that you can throw it together ahead of time during a busy day. 

You want to get thick, bone-in pork chops that will be able to withstand cooking on the grill. Mix the following ingredients together and then rub them onto each of the chops, covering all of the exposed meat thoroughly; 4 tsps Himalayan salt, 4 tsps chili powder, 2 scoops ground dry coffee, a touch of ground peppercorns, 1/2 tsp cayenne pepper, 1/4 tsp of coriander (cilantro can be used as a substitute), 1/2 tsp garlic powder (I used some jarred minced garlic in place and it worked well), 1/2 tsp turmeric, 1/2 tsp onion powder and 1 tbsp brown sugar. Place the rubbed chops into the fridge and store for up to two hours before grilling.

You want to grill the chops for about nine minutes per side over a medium heat on the outdoor grill. Times may vary depending on thickness, so be sure to check that the meat is white and juices run clear. You could make this in the broiler, but beware, it will lose something in translation.

Served with broccoli and some oven roasted sweet potatoes.

- Melissa

Spicy London Broil Marinade...mmmmmm

So this is a real simple recipe that can not only feed a handful of people but will really taste like you cared enough to DO something new and not just dump in the old McCormick packet of seasoning we all know so well. Plus, in case the word spicy up top didn't tip you off, this is not for the faint of heart or those afraid of smoky spice.

For starters, I used a cut of beef that is often referred to as a London Broil - but you can also use a thick cut of flank steak or a top round cut. After rinsing the meat and patting it dry, slice shallow cuts into the top and bottom so that the marinade can seep in, and then set it aside with a healthy sprinkle of sea salt and ground peppercorns.

Now for the marinade, you want to mix 2 tbsp of olive oil, at least 1/4 cup red wine vinegar, at least 2 tbsp of worcestershire sauce, 3 tbsp Sriracha hot chili sauce, 2 minced cloves of garlic, at least 2 tbsp of a spicy brown mustard (I used kosciusko brand - not Gulden's, people!) and a few pinches of dried thyme. Whisk all of the ingredients together and then set your meat into the liquid and spoon it over the exposed portion of the roast. Finally, sprinkle the top of the meat with some chili powder (I use ancho).

Place the covered dish into the refrigerator for at least four hours (more is always better!) and try to flip the meat at least once halfway through the marinating process.

To cook, we did 9 minutes per side of the meat at high heat on the grill, and it was the perfect degree of medium-rare. However, if you'd like a little less pink, add a few minutes on the grill.

Served with roasted fingerling potatoes and sautéed arugula, topped with grated semi-hard, Italian cow's milk cheese.

- Melissa

Simmered Cannellini Beans with Rice, Vegetables

We all know side dishes get monotonous so sometimes you have to think outside the box - or at least, read this blog and let me do it for you. A few months ago I had a side at a restaurant that stuck in my head because it was not only tasty, but different. It involved cannelloni beans (a.k.a. great northern beans) and some carrots, but beyond that I can't tell you what specifically was in it. Nevertheless, I decided to create something similar here at home and this is what I wound up with!

 First things first, you need to get the rice started. I recommend short grain brown rice. Put two cups of chicken broth in a large saucepan and bring it to boil, then add in a cup of rice and and let it cook for about 15-20 minutes while continuing to check on it. When the liquid gets low, add a little water and then stir, stir, stir for another 20 minutes.

Meanwhile, in a large, flat stainless steel pan, heat olive oil and then toss in two cloves of minced garlic. Dice 1/2 cup of carrots, 1/2 cup of celery and 1/4 cup onion. Add these to the pan once the garlic has started to brown and then cook over medium heat for another 5-10 minutes before adding in a can of drained cannelloni/great northern beans. Continue to cook for another 5-10 minutes but reduce the heat and add a pinch of salt, a little freshly ground {white} peppercorns and some chopped parsley.

Finally, you want to take the softened rice and stir it into the skillet with everything else. Continue to simmer for about five more minutes over low heat, stirring to ensure that the flavors blend.

Served as a refreshingly crisp yet tame side with spicy dry-rubbed buffalo chicken breasts.

- Melissa