To Mexico

Alrighty, I am heading off to Mexico tomorrow morning for about three months. I'll be doing some bird research with a PhD student from Missouri. As far as this blog goes, my mom is going to try to keep it going to some extent. She may only post occasional recipes or she may do every meal, either way, she wants to keep up, so that's great!

As my last meal at home we will be having a couple of seafood dishes I've always loved, and the zucchini pancakes.

Scallops with Mushrooms in White-Wine Sauce

1/4 cup fresh bread crumbs from a baguette

1/4 cup grated Parmesan (the good stuff)

1.25 cups dry white wine

1 cup water

1/2 small onion, sliced

1/2 Turkish or 1/4 California bay leaf

1/2 tsp salt

1/4 tsp pepper

1 lb sea scallops, tough muscle removed from side of each if necessary and scallops cut into 3/4 inch pieces

1/2 lb small mushrooms, halved lengthwise, then thinly sliced lengthwise

3/4 stick unsalted butter

1/2 cup heavy cream

1 large egg yolk

1 Tbsp flour

1.5 Tbsp minced fresh flat-leaf parsley

Preheat to 350°.

Toast bread crumbs on a baking sheet in middle of oven until pale golden, 6 to 8 minutes, then toss with cheese.

Simmer wine, water, onion, bay leaf, salt, and pepper in a 2.5-3 quart saucepan, uncovered, 5 minutes, then add scallops and simmer, uncovered, stirring occasionally, until just cooked through, 2 to 3 minutes.

Transfer scallops to a platter with a slotted spoon to cool, returning any onions to pan, then boil cooking liquid until reduced to about 1 cup, 8 to 10 minutes. Pour cooking liquid through a sieve into a bowl.

Cook mushrooms in 2 Tbsp butter in a 10 to 12 inch skillet over moderate heat, stirring occasionally, until most of liquid mushrooms give off is evaporated, about 5 minutes. Season with salt.

Whisk together cream and yolk in a heatproof bowl. Melt 2 Tbsp butter in cleaned 2.5 to 3 quart saucepan over moderately low heat, then add flour and cook roux, whisking, 2 minutes. Remove pan from heat ad add reduced cooking liquid in a stream, whisking constantly. Return pan to heat and simmer, whisking, 1 minute. Pour sauce in a slow stream into cream mixture, whisking constantly, then pour sauce back into pan and simmer, whisking, 1 minute. Remove from heat and season with salt and pepper.

Preheat broiler.

Stir scallops and mushrooms into sauce, then divide among ramekins and sprinkle with bread crumb mixture. Dot scallops with remaining 2 Tbsp butter, then broil about 4 inches from heat until golden, about 2 minutes.

Sprinkle with parsley.

Asiago Potatoes

16 small Red Bliss potatoes (about 2 inch in diameter)

12 garlic cloves

1/2 cup olive oil

10 large basil leaves

1/2 lb Asiago cheese, grated

1 cup mayonnaise

Garnish: paprika

Generously cover potatoes and 1 Tbsp salt with cold water in a medium pot, then simmer until tender, about 12 minutes. Drain potatoes and rinse with cold water. Cool to room temperature in refrigerator, about 40 minutes.

Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, until tender and golden, about 12 minutes.

Drain garlic, reserving oil for another use, then mash to a paste.

Preheat oven to 350° with rack in middle.

Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste.

Using a small melon-call cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4 inch shell.

Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.

Curry-Roasted Shrimp with Chutney and Yogurt

1/4 cup mango or peach chutney, finely chopped

2 Tbsp finely chopped cilantro

2 Tbsp finely chopped basil

1/4 cup plain yogurt

1.5 lbs shelled, deveined large shrimp

1 Tbsp loive oil

1 Tbsp curry powder

1 tsp salt

1/2 tsp pepper

lime wedges

Preheat to 500°. Mix chutney with cilantro and basil. In another bowl mix half the herbed chutney with the yogurt.

Heat large rimmed baking sheets in the oven for 5 minutes. Mix olive oil, curry, salt and pepper together in a large bowl, add the shrimp and toss until thoroughly coated.

Spread the shrimp on the heated baking sheet and roast for about 5 minutes, or until pink and curled. Toss the shrimp with the remaining herbed chutney and serve with the chutney yogurt sauce and lime wedges.

Shrimp and Black Rice


for the Vietnamese dipping sauce (spooned over rice and shrimp):

2 cloves garlic, minced or crushed
2 fresh Thai birdeye chillies or other red chillies, finely sliced
approx. 1.5 inch piece of fresh ginger, finely minced
4 Tbsp fish sauce
2 Tbsp lime juice
4 Tbsp water
2 Tbsp granulated sugar

Simply mix all the ingredients together.


for the Black Rice
1.5 cups black rice
3 cups of water

Bring water to a boil and cook rice for about 30 minutes.

for the Shrimp

1/3 cup olive oil
3 or 4 big garlic cloves, cut into thin slivers
1 tsp ground cumin, or to taste
1 tsp paprika, or to taste (use hot or regular)
2 lbs shrimp in the 15-20 per-pound range
Salt and pepper
1/4 cup chopped fresh parsley

Combine the oil and garlic in a 12 inch skillet. Turn the heat to medium and cook until the garlic begins to sizzle, then add the cumin and paprika. Stir, raise the heat to medium-heat, and dd the shrimp, along with some salt and pepper.
Cook, stirring occasionally, until the shrimp are all pink, no longer; you do not want to evaporate their liquid. Turn off the heat, add the parsley, and serve.

Tiina and Darden

...came over for dinner.


A bad picture for a great meal.


Salmon with Maple-Thyme Glaze

1/2 cup country-style Dijon mustard
4.5 Tbsp pure maple syrup
3.5 Tbsp water
2 Tbsp prepared horseradish
6 8-oz salmon fillets (or one huge one)
1.5 Tbsp (packed) golden brown sugar
1.5 Tbsp chopped fresh thyme

Preheat oven to 350°.
Whisk mustard, 3 Tbsp maple syrup, 3.5 Tbsp water, and horseradish in a small bowl to blend.
Arrange salmon on baking sheet.
Whisk 1.5 Tbsp maple syrup, sugar, and thyme in another small bowl to blend.
Spread thyme mixture evenly over salmon.

Bake until salmon is just opaque in center, about 14 minutes.
Transfer salmon to plates and spoon mustard-horseradish sauce over and serve.


Baked Shrimp with Fennel and Feta

4 Tbsp olive oil
1.5 cups 1/2 inch diced fennel bulb
2 cloves garlic, minced
1/4 cup dry white wine
1 14.5-oz. can diced tomatoes, with their juices
Kosher salt and pepper
1/2 cup fresh breadcrumbs
3 Tbsp chopped fresh flat-leaf parsley
1/4 lbs feta, crumbled (about 3/4-1 cup)
1.25 to 1.5 lbs large shrimp, peeled and deveined


Preheat oven to 425°.
In a 12 inch oven proof skillet, heat 2 Tbsp of olive oil over medium heat. Add the fennel and saute, stirring occasionally until slightly softened and lightly browned, 7-8 minutes. Add the garlic and saute until fragrant, 1 minute.
Add the wine and bring to a boil.
Add the tomatoes and their juices, season with salt and pepper, and stir to heat through.
Spread the tomato mixture into an even layer in the skillet.


In a small bowl, stir the breadcrumbs, parsley, feta, the remaining 2 Tbsp olive oil, and salt (about 1/2 tsp) and pepper to taste.
Arrange the shrimp in a single layer on the tomato mixture, and sprinkle with the breadcrumb mixture.
Bake until the shrimp are cooked through and the cheese is melted, 12-15 minutes.

Served with rice.

From Fine Cooking Magazine



Pan-Roasted Carrots

2 Tbsp olive oil
16 long, thing carrots, peeled and trimmed
salt and pepper
4 rosemary sprigs
4 tsp honey
1 Tbsp butter

In a large saute pan, heat the oil over low heat. Add the carrots and salt and pepper to taste.


Cook, turning the carrots occasionally, until golden brown on all sides, 15 to 20 minutes.
Add the rosemary during the last 5 minutes of cooking.
Just before serving, add the honey and butter and mix well.
Serve hot.

From The 150 Best American Recipes


Panna Cotta

2 Tbsp cold water
1.5 tsp unflavored gelatin
3 cups heavy cream
1/2 cup sugar, or more to taste
Pinch of salt
1.5 tsp vanilla extract
1 cup (an 8-oz container) sour cream

Put the cold water into a small cup, and sprinkle the gelatin over it. Let it stand for 5 minutes.
Meanwhile, in a 3 quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let boil. Stir in the gelatin mixture until thoroughly dissolved. Take the cream off the heat and cool for about 5 minutes.
Put the sour cream in a medium bowl. Gently whisk in the warm cream, a little at a time, until it is smooth. Taste the mixture for sweetness; it may need another tsp of sugar. Turn the panna cotta into a serving bowl or into eight 2/3 cup ramekins, custard cups or coffee cups, filling each one 3/4 full with the cream. Chill for 4 to 72 hours.

From The Splendid Table's How to Eat Supper

Birthday

It's my mom's birthday. Saturday night we will be having her real birthday dinner, which is, as usual, fried chicken. Tonight we were originally going to have fish tacos again, but this looked better.

Shrimp Burgers

For four people:
2 quarts water
1 lbs headless large shrimp, shells on
2 Tbsp chopped scallions
1/4 cup fresh corn kernels
2 Tbsp chopped fresh flat-leaf parsley
1 Tbsp grated fresh ginger
1.5 tsp lemon zest
3 Tbsp mayonnaise
1 cup bread crumbs
Kosher salt to taste
black pepper to taste
vinegar to taste
1 egg, beaten
1.5 Tbsp canola oil
2 Tbsp Lee Bros Shrimp Boil Seasoning:
1 Tbsp peppercorns
1 Tbsp celery seeds
6 bay leaves, shredded with scissors
1/2 cup kosher salt
3 Tbsp ground cayenne pepper
Pound the peppercorns, celery seeds, and bay leaf with the salt in a mortar.
Place in bowl and stir with cayenne.

In a 3-quart saucepan, bring the water and shrimp boil seasoning to a boil over high heat. Turn off heat. Add the shrimp and let stand until they are just pink, about 2 minutes. Drain and run under cold water to stop the cooking. Peel the shrimp and chop coarsely. You should have 1.75 cups chopped shrimp.


In a large bowl, mix the shrimp with the scallions, corn, parsley, ginger, and lemon zest. Stir in the mayonnaise and bread crumbs and season with salt, black pepper and vinegar. Add the egg and gently fold with a wooden spoon or spatula until evenly distributed.


Form the shrimp mixture into 4 patties (3.5 inch diameter). Wrap the patties in plastic wrap and let stand in the fridge for 30 minutes.


Remove burgers from the fridge and unwrap. Place the oil in a 12 inch skillet and heat over high heat. When it shimmers, add the burgers and saute until both sides are gently browned, about 3 minutes per side. Drain on a dinner plate lined with paper towel.


Serve on toasted buns with whatever you want really. We use Mayo and Lettuce.

From The Lee Brothers Southern Cookbook

Down to Florida

My parents and I are heading down to Florida in a couple of days for about a week. I'll be at the National Club Ultimate Frisbee Championships the entire time, and they will be coming to that for a bit, and then heading down to the Everglades to explore. Should be awesome, but this is our last real meal before we head out.

I'd like to say that this is the tastiest meal that we've had recently, and I feel that is saying kind of a lot.  You just can beat polenta...if you put enough butter and salt in it that is.  As my dad said after we finished the meal, this dish is "comfort food in disguise."

Shrimp and Polenta


For the Polenta

4 cups water
1 cup grits
1/2 tsp salt
2 Tbsp butter
1 cup grated sharp cheddar cheese
1/2 cup grated parmesan cayenne

Bring the water to a boil in a large heavy saucepan. Slowly stir in the grits, reduce the heat, and cook, stirring frequently, for about 20 min, or until thick and tender. Stir in salt, butter and cheeses. Add a pinch of cayenne, or to taste. But really, you can put anything you want in grits, it's all good.

For the Shrimp

6 slices of bacon, cut into small pieces
peanut oil for frying
1 pound shrimp, peeled, rinsed, patted dry
2 cups sliced mushrooms
1 cup sliced scallions
2 large garlic clove, crushed
4 tsp fresh lemon juice
hot red pepper sauce to taste
salt and pepper
1/2 cup chopped parsley

In a large skillet, cook the bacon until browned at the edges. Remove with a slotted spoon, drain on paper towel and set aside.
Add enough peanut oil to the bacon fat in the skillet to make a thin layer of fat. Heat over medium until the fat it hot. Add the shrimp and stir, then add the mushrooms and stir well. Cook until the shrimp start to color, then add the scallions, bacon, and garlic. Season with the lemon juice, hot pepper sauce, and salt and pepper to taste. Sprinkle with parsley.

Spoon the shrimp over the polenta.

From Bill Neal's Southern Cooking

Sautéed Spinach

spinach
garlic
salt

Cook the garlic in olive oil in a skillet. Then add the spinach and salt to taste and cook it with a lid on until done.