National Shrimp Scampi Day

Monday, April 29th is "National Shrimp Scampi Day". Go figure! It seems like we're always celebrating something. Like the famous line in the Forrest Gump movie, Bubba would say, "like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it."  (source http://www.imdb.com/).

Shrimp Scampi ingredients

But that's not it. There's more! One of my personal favorites is Shrimp Scampi. According to Wikipedia, In the USA, the term "scampi", by itself, is also the name of a dish of shrimp served in garlic butter and dry white wine, served either with bread, or over pasta or rice, although sometimes just the shrimp alone. The word "scampi" is often construed as that style of preparation rather than an ingredient, with that preparation being called "shrimp scampi", (http://en.wikipedia.org/wiki/Scampi).

Can you smell that?

1/2 cup olive oil

2 tablespoons butter, unsalted 

4 cloves garlic, minced

1 tablespoon, scallions, chopped (optional) 

to taste salt

to taste pepper

to taste paprika

1 pound fresh shrimp, uncooked, shelled and deveined without tails

1/4 cup fresh parsley, minced 

2 tablespoons white wine

2 tablespoons freshly squeezed lemon juice

as needed Parmigiano-Reggiano, grated 

Cottage fries, squash, broccoli, starring Shrimp Scampi

Directions

Heat olive oil and butter in a large saute pan. Add garlic and saute until fragrant. Add shrimp and saute 2-3 minutes. Season shrimp with the salt, pepper, and paprika to taste. 

Deglaze the pan with the white wine and lemon juice. Simmer until the liquid is reduced by half. Sprinkle with scallions and parsley. Finish with grated Parmigiano-Reggiano.Serve with rice, your favorite pasta, or all by itself. 

To watch Bubba talking to Forrest about shrimp go to:
http://www.youtube.com/watch?v=09KL2HUXE6Q   
© TMelle 2013

Red Lobster "Lobsterfest"

Red Lobster Gurnee, Illonois

Okay I will admit that I am a sucker for a good TV ad campaign. So I went online to Red Lobsters website www.redlobster.com and downloaded a coupon to purchase one Lobsterfest entree at the regular price and get the second one at 1/2 price. I had no idea what either price was but I was going. It didn't matter that I would have to travel 20 miles each way in the rain and the fog, I needed lobster!

Cheddar Bay Biscuits

I went online and read many reviews for the Gurnee, Illinois location, most of which were not favorable. You just can't believe everything that you read on the Internet. Two of my children decided that they wanted to go as well. Why not? I'm sure that they thought that I was buying. I had my son print up a coupon as well. Could we use both coupons? I did not know.

Lobster Lover's Dream

Did I mention the rain and the fog? Well it was not a "fit night out for man nor beast." When we arrived I surprised to see that it was not very busy and we were able to be seated right away. The hostess showed us to a table and said that our server would be right with us. We were almost immediately approached by Amanda, our server. As she took our drink order I asked about the coupons and she explained that as long as we ordered from the Lobsterfest menu we could use both coupons. Two entrees at full price and two at half price. 

The Ultimate Feast

Amanda served our beverages and a basket of their famous "Cheddar Bay Biscuits." Watch out this biscuits are not only delicious, they're also very filling. She offered choices of sides and salads. I just had to have the mashed potatoes. Within fifteen minutes Amanda served our meal. She said that they were baking fresh biscuits and she would bring more in a moment.  

My wife ordered the "Lobster Lover's Dream," which was a Maine lobster and a rock lobster, lobster and shrimp linguine Alfredo and broccoli.  We all ordered the "Ultimate Feast" which consisted of a split Maine lobster tail, snow crab legs, garlic shrimp scampi, and fried breaded shrimp.

What can I say? The service was great, the restaurant was clean, the meal, on this night was amazing, and the server was attentive, friendly, and great. 

The fun part of the night was here. Time for the bill. With the coupon the dinner was not only good, it was affordable. By signing up for the coupon I apparently joined the "Fresh Catch Club," and will be receiving future promotions and coupons via email. Would we go back again? You betcha!

There are many recipes on the Red lobster website, but you won't find the Cheddar Bay Biscuits. There are many recipes for the biscuits on the Internet. 

© TMelle 2013

St. Patrick's Day - Irish Soda Bread

In case you're wondering, St. Patrick's Day is Sunday March 17th this year. I thought about what to post this year to help "get my Irish on." Like the American corned beef & cabbage, soda bread's origin is debatable. The raisins could be eliminated for a more authentic soda bread.

Ingredients

I had a conversation with Lin, a good friend of ours about Irish soda bread. She told me that the recipe that she has used for over 20 years is the best. I asked for it and she delivered. The recipe was simple enough, even for a non-baker like myself. But how would it taste? I wondered. 

INGREDIENTS
5 cups flour
1/2 cup sugar
1/2 tsp. baking soda
1/2 tsp. cream of tartar (optional)
4 Tbsp. butter-softened
1/2 tsp. salt
1 Tbsp. baking powder
2-1/2 cups buttermilk
1 egg, slightly beaten
1-1/2 cups raisins
1 cup golden raisins

NOTE: The original recipe called for 2-1/2 cups raisins. That was a lot of raisins for my taste. I substituted half of the regular raisins with golden raisins. 

Cold butter

Dry ingredients and cubed butter

Add buttermilk and beaten egg

Mixed dry and wet ingredients

Add raisins

Add golden raisins

Divide dough in half 

DIRECTIONS: Combine flour, sugar, baking soda, cream of tartar, butter, salt and baking powder in a large bowl. Mix ingredients together by hand. Add the buttermilk, egg and raisins. Mix again a few times. Divide the dough in 1/2 to make 2 loaves. Shape each into a ball and place on a greased cookie sheet. Sprinkle tops of breads with flour.

Make cross and dust with flour

Bake in pre-heated, 350°F oven for 45 to 60 minutes. This recipe makes 2 loaves.

NOTE: The dough was too sticky to knead so we just divided it in half, made crosses on top of each mound and lightly dusted with flour. If the bread or raisins begin to brown too much, lightly cover the bread with a sheet of aluminum foil and continue baking. You can test for the bread by using a toothpick or tap lightly on the top and it will sound slightly hollow. I would cut the raisins in half next time (1-1/2 cups).

Would you like a slice?

If you missed last year's post about corned beef and cabbage go to

http://dumplingproject.blogspot.com/2012/02/st-patricks-day.html
© TMelle 2013

Mardi Gras Fat Tuesday Jambalaya

Jambalaya

I have only visited the French Quarter of New Orleans twice, I quickly developed a taste for creole style food, bananas foster, hurricanes (the drink) and beignet’s. My sister went there in the 1970's and brought my mom a cookbook. After reading the cookbook and watching Justin Wilson on TV, I was hooked on the Louisiana style of cooking. In my family jambalaya quickly became a winter treat and an economical use of shrimp, chicken and sausage. 

Poach the shrimp

There are the traditionalists who insist that you must use Andouille sausage to make jambalaya. For me it's a little to spicy. I prefer the taste and texture of skinless smoked sausages (Ekrich brand). 

Smoked sausage

The ingredients, spices, seasonings, and quantities are up to you. This is a one pot meal, unless you cook the shrimp separately. Make it a big pot. A couple of tips before we begin. We prefer to slice the sausages about a 1/4” thick and then in half. The chicken (white or dark meat) should be skinless, and cut into cubes. 

Cut up chicken

The shrimp should be raw tail on shrimp for the best and freshest flavor. Before cooking the Jambalaya, have all of your ingredients measured, weighed out, and ready to go (Mise-en-place). 

Pancetta

Recipes are general guidelines of how to make things. They are subject to your taste and tastes do change. I recently started adding crispy pancetta (Italian bacon) to my jambalaya. What doesn't taste better with bacon in it?  

Pancetta cooking

When the shrimp start to turn color, remove them from the liquid with a slotted spoon, reserving the cooking water. This is where much of the shrimp flavor is. Use this liquid to deglaze the pan after caramelizing the onions, green peppers celery and garlic. 

Chicken

In the same pan start to saute your onions and peppers. Once they are tender remove them to the side and deglaze the pan using some chicken stock. 

Green peppers, onions, celery, garlic

Keep adding the liquid a little at a time until it almost disappears. By this time the aroma should be filling your kitchen. This would be an appropriate time for a hurricane.  Non-alcoholic of course.

Peeled and chopped

When the liquid has reduced down and you add the tomatoes, spices, seasonings, rice and chicken stock, you might be tempted to peak into the pot. This is the time when the rice is cooking. To open the lid might leave you with a crunchy rice texture. So don’t be tempted to look. 

Add rice and chicken stock

Have another hurricane because you have at least another 15-20 minutes before adding the chicken and shrimp into the pot. Okay now a word on hot sauce. I have left this up to you. The amount of hot sauce or none at all is really up to you. I find that it is easier for your guests to add hot sauce to the dish later if needed. You can’t take it out later. For dessert may I suggest an ample serving of Bananas Foster crepes. 

This dessert has a cooling effect on the heat of the jambalaya. Can you say N’awlins? Sure you can!

INGREDIENTS
1/3 lb. Pancetta
1 lb. Smoked Sausage (skinless)
1 lb. Shrimp* (uncooked, tail on)
1 lb. Chicken (skinless, cubed)
1 Cup Onion (chopped)
1 Cup Green Pepper (seeded, chopped)
1/2 Cup Celery (chopped)
3 cloves Garlic
1 28 oz. can Tomatoes (peeled, crushed)
1/4 Cup Fresh Parsley (chopped)
1/2 Cup Green onions (chopped)
2-1/2 Cups Chicken stock
1-1/2 Cups Long Grain Rice (uncooked)
1 Tbsp. Butter
2 Tbsp. Olive oil
SPICES
1 whole Bay Leaf
1 tsp. Basil
1 tsp. Creole seasoning (Tony Chachere's brand)
 1/8 tsp. Cayenne pepper
1 tsp. Salt
1/8 tsp. Cloves
1/8 tsp. Allspice
1/2 tsp. Chili powder
DIRECTIONS

In my opinion you should always use raw shrimp in the shell rather than buying precooked peeled and deveined shrimp. Steam the shrimp in about a 1/2 cup of water until the shrimp are cooked about half way (slightly pink). Reserve the shrimp steaming liquid for later use. Dip the shrimp in a ice water bath to stop the cooking process. Peel and devein the shrimp and set them to the side.  

Cut the chicken into cubes. In a hot pan drizzle the olive oil and add the butter on medium low heat. Add the chicken and saute for about 5 minutes. Once the chicken is cooked, remove the chicken from the pan and set to the side with the shrimp. Cooked the sausages until caramelized. Remove those from the pan and set to the side.  Now add the onions, green peppers, celery and garlic and saute until tender. As the mixture begins to caramelize, pour a 1/4 cup of the shrimp cooking liquid into the pan and stir to loosen the bits from the bottom. Once the liquid evaporates stir in the remaining shrimp liquid and cook down again. Stir in the tomatoes, spices, seasonings, chicken, pancetta, sausages, rice, and chicken stock. Cover and cook on low temperature for 15-20 minutes (don’t peak). In the last 10 minutes add the shrimp, cover and cook 5-10 more minutes. Remove bay leaf and serve.

© TMelle 2013

Scotch Eggs a.k.a. Pub Grub

Scotch Egg

I was stuck at an airport one day with a three hour layover until my next flight. Trying to find a place to relax I discovered an English style pub. I really didn't want a meal so I sat at the bar and looked over the menu. When I came to an item called "Scotch Eggs." I asked the bartender if these were good and he said that I should try it. I was served one scotch egg that was cut in half and served with English mustard. This is a classic take-away food from across the pond. When I went home I had to try making them.

INGREDIENTS
8 small eggs,* hard boiled, peeled
1 1 lb. pkg. pork sausage, bulk (Bob Evan’s preferred)
2 large eggs, beaten
1/2 cup Flour, or more
3/4 cup Bread crumbs, or more
as needed Mustard, English, French, or American
as needed Frying oil, peanut canola, or vegetable

NOTE: *Small eggs are hard to find these days. You can use medium or large but then you will need more sausage.

DIRECTIONS

Cook the eggs until they are hard boiled. Cool the eggs in cold water and then peel. Set the peeled eggs to the side and divide the pork sausage into 8 equal portions. Flatten each portion as if you are making a hamburger. Place an cold hard-boiled egg in the center of each sausage patty. Using your hands gently surround the egg with the sausage taking care not to break the egg in the center. 

You should not be able to see any egg white through the sausage. Set these prepared eggs to the side. Prepare a breading station, using three separate shallow pans, or bowls, one with flour, one with beaten eggs, and the last with bread crumbs. Take one sausage wrapped hard boiled egg and roll it in the flour. Shake off any excess and then roll the egg wash, and finally into the bread crumbs. Place the egg back into the egg wash for a second time and then the bread crumbs again. Place a piece of waxed paper on a baking sheet and place the coated eggs on the waxed paper. 

Repeat with the remaining eggs. Place the sheet of prepared Scotch eggs into the refrigerator for one hour. In a deep fryer or cast iron skillet, heat the oil to 350ºF. I prefer the taste of peanut oil but Crisco is my secondary choice. Using a fry basket or slotted spoon, gently lower each prepared egg into the hot oil. Fry for about 4-5 minutes and check the egg to see if it’s golden brown everywhere. Remove and drain on a cooling rack or paper towel.

Allow the oil to return to the proper temperature before frying the next batch. Place finished eggs into the oven to keep warm. Traditionally Scotch eggs are served with English-style mustard, although any mustard will do. The surprise is on the inside. ENJOY!

© TMelle 2013