Bang Bang Shrimp

Bang Bang Shrimp is originally a Sichuan street food that is more often prepared with chicken. It has been popularized by the Bonefish Grill chain of restaurants. The restaurant version (an appetizer) is Bang Bang Shrimp but it's deep-fried. I've never been in a Bonefish Grill but I discovered the dish through Blue Apron and it's cooked in a skillet instead of deep-frying. I've adapted the Blue Apron version which uses a similar (and healthier) approach to make a tasty, weeknight meal for two (double the recipe for 4 servings). 

I also like it because it contains the spicy Sambal oelek that I use with stir frys. Sambal oelek is a tart Indonesian condiment made from chili peppers, vinegar, and salt. It's got a good amount of heat, so start with the single teaspoon and you can ramp it up next time if you want more spice. Sriracha can also easily be substituted. 

The magic is the spicy mayo sauce that finishes the dish. It is creamy, spicy and makes a great counterpoint to the crispy shrimp. It's pretty quick and easy to make. If you get a bag of frozen shrimp that is already peeled and deveined, you save even more time. Serve the spicy, creamy shrimp over a bed of rice and you've got an easy and delicious one pan dinner.

Serves 2.

Bang Bang Shrimp

Ingredients:

• Shrimp - 12-16 oz. frozen, deveined and tail-off
• White rice - 1/2 cup
• Broccoli - enough for a side, cut into florets
• Garlic - 2 cloves, peeled and roughly chopped
• Sweet Chili Sauce - 3 tablespoons
• Sambal Oelek - 1 teaspoon
• Mayonnaise - 2 tablespoons
• Rice flour - 2 tablespoons
• Panko bread crumbs - 2 tablespoons
• Furikake - 1 teaspoon

Instructions:

1. Defrost the shrimp overnight in the refrigerator. Then prep the shrimp by rinsing it off in a colander (and taking off the shells or tails if on). Let the rinsed shrimp stay in the colander for a bit then transfer to a paper towel-lined bowl to dry the shrimp.
2. Prepare the final sauce by mixing the mayonnaise, Sambal oelek, and the sweet chili sauce in a bowl until they are incorporated. Use a large enough bowl to add the cooked shrimp in the end. Taste and adjust the heat. 
   
   
   
   
   
3. Wash and dry the broccoli and cut enough florets for the side dish.
4. Roughly chop two cloves of garlic. 
5. In a pot, combine the rice, water, and a big pinch of salt. Heat to bring to a boil. Once boiling, reduce the heat to low. Cover and cook, without stirring, for 11-13 minutes, until the water has been absorbed. Remove from heat when done.
6. To prepare the broccoli, heat some olive oil in a skillet. Add the broccoli florets along with some salt and pepper. Cook, stirring occasionally, 3 to 4 minutes until lightly browned. Add the garlic and a 1/4 cup of water. Loosely cover the pan with aluminum foil and cook until the water has cooked off. Transfer the broccoli to a bowl and cover with the foil to keep warm. Wipe the skillet clean with paper towels.
7. In a bowl, add the shrimp and add some salt and pepper. Add the rice flour and panko bread crumbs. Stir to mix and coat each shrimp with the flour mixture. 
8. In the same skillet, heat some oil on medium high. Once the oil is hot, add the coated shrimp in an even layer. Cook without stirring 2-3 minutes, until lightly browned. Flip the shrimp and brown the other side then turn off the heat. 
9. Add the cooked shrimp to the creamy mayo sauce and stir to coat. 
10. Serve the shrimp on a bed of cooked rice. Add the broccoli to the side. Sprinkle Furikake on the shrimp and serve. 

Serve with a chilled white wine with some acidity like a Chenin Blanc, Dry Riesling, or a Sancerre. 

There is something magical about summer when the markets begin to deliver their crops of ripe stone fruit: Peaches, nectarines, apricots, plums, and cherries. Stone fruits reach their peak under long, sun-filled days of summer. It's a season that involves farmers' markets and filling baskets with colorful and beautifully scented fruit.

This is a delicious, easy-to-make cake made with fresh stone fruit submerged is a moist, buttery cake. It's a great way to use up excess stone fruit in a delectable way. You can swap out the plums for just about any stone fruit like apricots, peaches, nectarines, or cherries. I've made this recipe a few times one time using plums, another time pluots, and another time with apricots (maybe my favorite). I gave a half cake to a neighbor who said a slice of this cake with coffee was the perfect breakfast on a July morning. You can also serve it for dessert with a scoop of vanilla ice cream. 

Plan ahead as you need the eggs, milk, and butter to be at room temperature. 

Plum Cake

Ingredients:

• Flour - 1 1/2 cups all purpose flour (180g)
• Baking powder - 1 1/2 teaspoons
• Cinnamon - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Butter - 1/2 cup, softened (1 stick)
• Sugar - 3/4 cup, plus more for sprinkling
• Eggs - 2 large, room temperature
• Vanilla extract - 2 teaspoons
• Almond extract - 1/4 teaspoon (optional)
• Milk - 1/2 cup, room temperature
• Plums - 3-4 plums, about a pound, pitted and halved or quartered

Instructions:

1. Pre-heat oven to 350°F. Light spray a 9-inch springform baking pan or line a springform pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
3. In a large bowl, beat the room temperature butter and sugar with an electric hand mixer on medium speed until pale and fluffy, about 4 minutes. 
4. Add the eggs, one at a time, making sure it's well-incorporated before adding the second egg. Add vanilla extract (and optional almond extract). Scrape down the bowl as needed.
5. With the hand mixer on low, gradually add the flour mixture in parts. Alternate between adding some flour and some milk. Mix until all ingredients are incorporated. 
6. Transfer the batter to the prepared baking pan and smooth the top with a spatula.
7. Arrange the plum slices skin side up on top of the batter. Sprinkle generously with sugar, if desired.
   
   
   
   
    
8. 
   Bake for 50-55 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. 
9. Let cake cool down in the pan for at least 10 minutes. 
10. Run a knife around the edge before releasing the spring, and remove the outer ring. Let cake cool completely before transferring it to a serving plate. 

A version I made with apricots. 

Home Roasted Cashews

One or two years ago, I brought home a big bag of Costco cashews that I hoped to put out for the friends and family visiting the house over the holidays. But when I got home I noticed that I bought a bag of unsalted and raw cashews. So I set the bag aside and made other plans. But, after the holidays, I decided to just try my hand at roasting and salting them myself. I got online and found plenty of sites dedicated to roasting your own (links below). The results were excellent. It is very easy to make your own roasted, salted cashews and you can certainly make them less salty than your typical store bought cashews. But the real fun starts when you start to make your own personalized spice mixture.  

Cashews

The Costco raw cashews tend to be more consistent in their wholeness. Since it's a big Costco bag, 2 cups equal a pound which is what I roast each time. But the Trader Joe's unroasted and unsalted cashews also work and they come in convenient 1 lb. bags so it's easy to do a batch or two at a time.  

Oil

Use a neutral oil like Canola. I've also experimented with ghee and coconut oil. I've even seen some recipes that call for melted butter. But it all does pretty much the same thing so you have to decide what works for you. 

Salt

Most salt will probably work fine, but I found that fine grain Kosher salt worked better in coating more of the nuts. 

Cooking times

Cooking times will vary widely depending on your oven and your tastes. I start with 10 minutes, turning the cooking sheet around halfway through. At 10 minutes I start checking the oven frequently. It is easy to overcook them which will cause them to be bitter. I look for a nice golden, tan color. When done, remove from the oven and let cool. Be aware that when you taste them just out of the oven they will be a little soft (as well as hot). But as they cool, they will harden.

Seasonings/Spices

Create your own personal mix of seasonings. This makes a great, personalized holiday gift for your neighbors or coworkers. Here are a couple of ideas that I've played with.

Za'atar Roasted Cashews

• 1 lb. unsalted, raw cashews
• 2 tbsp. neutral oil
• 1 tsp. to 1 tbsp. salt
• 2 tbsp. Za'atar 
• 1 tsp. spice mixture of choice (I used Trader Joe's 21 Seasoning Salute)
• 1 pinch cayenne
• Red pepper flakes (to taste)

Spiced Honey Roasted Cashews

• 1 lb. unsalted, raw cashews
• 2 tbsp. neutral oil
• 1 tsp. to 1 tbsp. salt
• Pinch of cayenne
• 1 tbsp. honey (warmed so that it's pourable)
• 1 tsp. spice mixture of choice
• 1 tsp. black pepper
• Red pepper flakes (to taste)

Spray the parchment paper with some non-stick spray as the honey will make it a little sticky. 

Basic Instructions:

1. Preheat oven to 350 degrees
2. Place the raw cashews in a large bowl
3. Add the oil and stir to mix.
4. Add the salt and seasonings of your choice and stir to mix
5. Spread cashews out on a parchment paper covered baking sheet (18" x 13") making sure they are all one level.
6. Cook for 10 minutes, turning it around after 5 minutes. After 10 minutes, continue to roast for a few more minutes. Check often during the last few minutes to avoid burning. 
7. Remove from the oven when cashews are golden brown. Remove and let cool on the sheet.

Links for more ideas:

https://www.texanerin.com/how-to-roast-cashews/

https://www.kitchenathoskins.com/salt-and-pepper-cashews/

https://www.culinaryhill.com/how-to-roast-cashews/

https://paleogrubs.com/spicy-roasted-cashews

Cacciucco de Ceci - Tuscan Tomato Chickpea Stew with Italian Sausage

 Cacciucco de ceci is a rustic chickpea and chard stew from Tuscany. It is the perfect example of "cocina povera," or poor kitchen, where simple, low-cost ingredients are expertly combined to make an inexpensive yet nutritious meal. It is typically served without meat but this recipe adds Italian sausage for a little richness. Since this is a mostly meat-free blog, we used vegetarian sausages (see notes). This was a perfect weeknight meal on a cold, December night and will no doubt be added to the rotation. Made with canned garbanzo beans (aka chickpeas or ceci in Italian) and tomatoes, the dish comes together quickly. Additional ingredients (carrots, butternut squash, potatoes, bell pepper, etc.) can easily be included. Serve with warm, crusty bread. 

Notes:

• For vegetarian Italian sausage, Field Roast is my favorite but I've also used Trader Joes.
• Be sure to reserve 1 cup of the liquid from the canned garbanzo beans to add to the recipe.
• Optional anchovy fillets add some umami.

Cacciucco de Ceci - Tuscan Tomato Chickpea Stew with Italian Sausage

Ingredients:

• 
  Olive oil - 2 tablespoons
• Italian sausage - 2 sausages crumbled
• Yellow onion - 1 medium, diced
• Swiss chard - 1 large bunch, stems removed and chopped, leaves cut crosswise into 1 inch ribbons, stored separately
• Garlic - 2 cloves, thinly sliced
• Red pepper flakes - 1/4 teaspoon
• Whole peeled tomatoes - 1 28 ounce can, crushed by hand (San Marzano preferred)
• Chickpeas - 2 15 ounce cans, 1 cup of liquid from draining reserved
• Parmesan cheese - finely grated for serving
• Salt and ground pepper
• Fennel seeds - 1/4 teaspoon (optional)
• Anchovy fillets - 2-3 (optional)

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat until shimmering. Add the hand crumbled Italian sausage  and cook, occasionally stirring until it begins to brown about 5 minutes. Add the onion, chard stems, and 1/2 teaspoon salt. Cook until softened, about 5 minutes.
2. Add the garlic and pepper flakes; cook, stirring for about 30 seconds, until fragrant. Stir in the tomatoes with the juices breaking up the whole tomatoes by hand. Add reserved garbanzo bean liquid, 1 cup of water (or broth), and 1/2 teaspoon each salt and pepper. Bring to a simmer over medium-high heat, then reduce to medium. Partially cover and simmer, stirring occasionally, about 20 minutes. If using vegetarian sausage, you can add a pat of butter to impart some fat.
3. Stir in the chard leaves and cook until leaves are softened, about 3 minutes. Taste and season with salt and black pepper to taste. Serve with a drizzle of olive oil and a sprinkling of Parmesan. 

Serves 4

This is a fantastic, fresh, light, vibrant salad that's perfect for late winter into early Spring when all of the ingredients are in season. The mélange of flavors and textures work together in perfect harmony.

For a recent recent dinner gathering with friends, we selected to bring the salad course. The theme of the gathering was "Farm to Table." I noticed what was in season on our weekly Farmer's Market visits. When I saw a salad in one of my Alice Water's cookbooks it matched up perfectly with what was available at the Farmer's Market. Our citrus vendor was getting close to finishing up with the blood oranges. Our vegetable vendor had plenty of beets and always has bags of arugula. Waters' salad called for endive but I did a trial run for some friends and decided to make a switch from endive to arugula. I also decided to use pistachios instead of walnuts. The addition of crumbled goat cheese was the perfect ingredient to give the salad a hint of creaminess.

Why use blood oranges when you can just use more common oranges? First, there's the deep red color that will be present in the fruit and the juice. While it may appear "blood-like," it's actually anthocyanin, a natural chemical compound. This compound is present in blueberries, blackberries, tomatoes, rhubarb, etc. The deep red color, along with the red beets, gives this salad an interesting color. Blood oranges also taste slightly different from other oranges. They are sweeter than regular oranges but also less tart making it a better choice for this salad. But, yes, you can use other oranges but if you can get blood oranges, go for it and give it a try. 

Serve the salad on one or two large platters and let your guests take as much as they want. 

Beets, Blood Oranges, and Arugula Salad

Serves 6

Ingredients:

• Beets - 10 medium beets, mixed red and gold
• Blood oranges - 6, peeled with a knife
• Arugula - 5-6 oz.
• Avocados - 4, cut in half, pitted, and diced
• Roasted pistachios - 3/4 cup
• Goat cheese - 6 oz.
• Orange juice - 4 Tbsp., fresh is better but store bought will work
• Orange zest - from 1 orange (regular if using fresh oranges or use the blood oranges)
• Olive oil - 1/2 cup
• White balsamic vinegar - 4 Tbsp.
• Honey - 2 Tbsp. 
• Salt and pepper - to taste

Instructions:

1. Preheat oven to 400º
2. Trim and wash the beets and roast them in a covered dish with just enough water to cover the bottom. Roast colors separately. 
3. Zest one of the oranges using a microplane. 
4. While the beets roast, use a knife to trim off the top and bottom of each blood orange. Pare off the rest of the peel and remove the pith.
5. 
   Slice the oranges crosswise into 1/4 inch rounds and quarter each slice. 
   
6. When beets are done and cool enough to handle, peel them and slice into rounds and quartered.
7. Make the vinaigrette by mixing the vinegar, orange juice, zest, and honey. Slowly whisk in the olive oil. Season with salt and pepper.
8. To serve, place all beets in a large bowl and add a little bit of the vinaigrette and stir to coat. 
9. Cover the bottom of a serving platter with the beets. 
10. Place arugula, blood oranges, and pistachios in a large bowl. Slowly add the some dressing and stir to mix and allow the vinaigrette to break down the arugula ever so slightly. 
11. Distribute the salad mix on top of the plated beets. Top with additional pistachios and crumbled goat cheese.

If you were a child of the 60s or 70s your parents probably had frozen vegetables in the freezer throughout the year that someone in your house would heat up as a side vegetable for dinner.

Fast forward to today, where we (speaking from California) can get fresh vegetables most of the year. Yes, there are seasons here (well, one or two) but fresh vegetables are so much more available than in the 60s or 70s. So this idea of keeping a bag of frozen vegetables in your freezer seems so antiquated. But I've come to learn that that's wrong. 

I've learned that keeping bags of frozen peas and corn are the most often used frozen vegetables. But there are lots of frozen vegetables so your favorite might be available frozen. 

That's where this recipe shines. A bag of frozen peas is transformed into a tasty pesto. The peas impart a brilliant green color and a fresh Spring flavor. But the other ingredients elevate it above a bowl of mashed peas. 

We've served it as an appetizer but it could be a pesto and pasta meal, a spread on a sandwich, a topping for you side dish (such a roasted potatoes, asparagus, or carrots). But most of the time I serve it as an appetizer. 

Pea Pesto

Ingredients

• 1 lb. (16 oz.) frozen peas, thawed
• 2-3 cloves garlic, minced
• 1/2 cup Parmesan cheese, finely grated
• 1 tsp. Kosher salt
• 1/8 cup pine nuts
• 1/4 tsp. freshly ground black pepper
• 1/3 cup EVOO, plus more for processing
• 1/4 tsp. white pepper
• 5-6 drops of hot sauce, Tabasco, Crystal, etc. (or more to taste/preference)
• Juice of 1/2 lemon
• Red pepper flakes

Instructions

Process all ingredients in a food processor. Continue to process and slowly add more EVOO until reaching desired smoothness. Taste and adjust ingredients to taste.

Served with crostini crackers or cut vegetables.

"Seacuterie" Christmas Wreath

We had some friends over for Christmas dinner and we made this impressive appetizer that was well received. It's a seafood-based variation of a charcuterie. But because of the holidays, it's also intended to mimic a Christmas wreath. 

The recipe comes from the Cornish Sea Salt company. We were buying some Cornish salt for a close friend whose recent DNA results showed that his ancestors were Cornish. As we explored the website, we found this recipe a few months before Christmas and we decided to try it as a part of our Christmas dinner.

There is one ingredient that needs to be addressed: Caper berries. We all know capers--the small, round, brined berries used in picatta recipes and more. The capers we mostly know are the flower buds of Mediterranean caper bush. The caper berries are the fruit that grows from flower of the caper bush. Each one is about the size of an elongated olive. There are many of the same salty and briny flavors but the inside of the caper berries contains seeds and they are way larger. Eating them is a different experience. Caper berries may not be available at your local supermarket but you can find them on Amazon (and, by extension, Whole Foods).

Ingredients:

Cream Cheese Dip:

• Chives - 1/8 cup, finely chopped
• Parsley - 1/8 cup, finely chopped
• Dill - 1/8 cup, finely chopped
• Cream cheese - 6 oz., brought to room temperature
• Lemon zest - zest from 1/2 lemon
• Lemon juice - from 1 or more lemons (mostly used for flavor but also to thin the thickness of the cream cheese)
• Salt - 1/2 - 1 tsp. 

This can be made up to three days ahead of time.

Shrimp:

• Shrimp - 1/2 lb., peeled and deveined
• Olive oil - 2 tbsp.
• Lemon zest - zest from the other half of the lemon
• Salt - 1/2 - 1 tsp. 

Main Ingredients:

• Smoked salmon - 1/3 lb. 
• Radishes - 2-4, thinly sliced
• Cucumber - thinly sliced using a vegetable peeler and rolled into a spiral
• Caper Berries - 3 oz. 

Instructions:

Here are the original directions (with some of my edits):

1. Finely chop the herbs and then combine in a bowl with the cream cheese and the lemon zest of 1/2 of a lemon and the juice of 1-2 lemons. Season with salt.  (Can be made a few days ahead)
2. Heat the oil in a skillet. When hot and shimmering, add the shrimp. Cook for 3-5 minutes until pink, curled, and cooked through (Let sit for  3-5 mins. and then stir occasionally until shrimp are cooked through.) Add the lemon zest,  and lemon juice
3. To assemble the wreath get a large round 12" platter. Use the back of a teaspoon to spread some of the cream mixture around the edge of the platter. Then build a "wreath" out of the cooked prawns, smoked salmon, sliced radishes, cucumber ribbons, and caper berries.
4. Serve with optional lemon wedges, bread, or crackers (optional)