Yeah, so it’s pretty clear from the title of this post that I’m about a month late in getting around to it…
Garden & Gun
But it’s never too late for a beer-based beverage! Especially one that acts as a welcome substitute for a Bloody Mary when the summer is too sticky for tomato juice but you still need something to knock last night’s fog out.
The basic version of this drink is just lime juice and beer, but The Chef pointed me toward a Garden & Gun recipe that uses soy and Worcestershire, and my salt addiction rejoiced. (If you are not a sodium addict, you can control the amount by limiting the sauce additions.)
So if you like to drink anything bloody (Mary or Beer – this is not a vampire reference), try this out on Memorial Day. It’s an icy, refreshing change of pace. Ole!
1 beer (Mexican preferably, but anything without too strong a flavor will do)
2 limes, juiced
dash of soy sauce
dash of Worcestershire
dash of spices (like Tony’s)
- Run a lime wedge around your glass and rim with salt.
- Fill halfway with ice.
- Add all ingredients, saving beer for last.
- Stir and slurrrrrrrp. Salty goodness.
I was cleaning up the ole WordPress today and ran across this dusty draft in my backlog. How it is possible to forget such a yummy recipe – especially one that involves not one but two types of soup – is beyond me. Let’s remedy that, shall we?
This is 2-for-1 in that it is The Chef’s recipe for both Shrimp Stock and Tom Yum Soup. Usually, if you don’t have the time or patience to make your stock, you can buy it; but the ingredient list on this sucker makes me think you should go traditional or go home.
And I’d wager that the flavor will be well worth it. Tom Yum is spicy, brothy Asian goodness, and the longer it simmers and permeates your house, the better it will be when you finally slurp it down.
1 tablespoon of olive oil
shells from 1 1/2 pounds of shrimp (shrimp reserved)
1 red bell pepper, chopped
stems of 1 lb shiitake shrooms
2 lemongrass stalks, rough chopped
3 inch piece of ginger, rough chopped
2 celery stalks, rough chopped
1 onion, rough chopped
2 tsp of tomato paste
1/2 cup rice wine (mirin)
enough water to cover
- Add oil to stock pot. Add shrimp shells and cook them until pink.
- Add the rice wine.
- Add the rest of the ingredients and enough water to cover. Simmer for about 45 minutes. Strain.
Tom Yum Soup:
1 tbsp peanut oil
1.5 lbs shrimp
2 tsp sesame oil
4 garlic cloves, minced
1 inch piece of ginger, chopped*
2 lemongrass stalks, chopped*
3 Thai chilies*
1/2 red onion, sliced thin
2 celery stalks, cut on the diagonal into 1-inch slices
1 tbsp chili powder
1 tbsp Thai fish sauce
1 lb mushrooms, sliced
8 cups shrimp stock
2 cups cilantro, no stems
1 lime, cut into quarters for garnish
cilantro for garnish
- Heat large pot over medium heat. Add peanut oil. Then add garlic, chiles, ginger, lemongrass, onions, celery, sesame oil, and chili powder. Saute, stirring occasionally, until the onion softens, 5 to 10 minutes.
- Add shrimp, mushrooms, and stock. Cook for about 15 minutes.
- Add fish sauce and cilantro.
- *Remove lemongrass, ginger, and Thai chilies.
- Serve with lime wedges and cilantro sprigs. Add soy sauce if you need salt.
The Chef warns that you will definitely have leftover stock, so freeze it for next time, and your Tom will be Yum in no time.
So as it turns out, mangoes are kind of amazing. As in you know you like them but you’re not sure how much until they’re all dressed up in their killa heels and slinky black dress.
And I don’t mean to sound like a broken record, but combining mangoes with the fresh scallops from Paradise Seafood is simply and surprisingly blissful. I don’t know how, but all of their seafood that tastes like tiny sweet little lobsters. You put a perfect sear on one and hit it with this vinaigrette and you are dunzo.
2 ripe mangoes, peeled and rough chopped
1 lime, juice and zest
1/3 cup rice wine vinegar
1 tablespoon, fresh cilantro
1 teaspoon honey
salt to taste
1/2 cup of olive oil
- Place all ingredients except oil, 1 mango in a blender or food processor.
- Slowly add oil. Once blended, you are good to go.
- Toss the chopped avocado and mango together and reserve to top scallops with.
- Heat a non stick skillet on high heat.
- Dry off moisture from scallops. The Chef places them in between 2 paper towels. Usually on Bonnie’s counter instead of a plate like a normal person, but it’s your life. Do what you need to do.
- Salt and pepper scallops. Add 1 tablespoon of vegetable oil and 1 teaspoon of butter to the skillet.
- Add scallops to the pan and be sure not to mess with them or they will stick. Patience, my dear.
- Sear 2 minutes on each side for medium rare. “Cook longer for you and Bonnie,” says The Chef. Yes, I will eat meat that is still mooing, but for seafood I prefer it well done.
- Top scallops with mango vinaigrette and serve with mixed greens. Refreshing and tangy. Nothing better.
Hola mi amigos! (Is that right? I took French for 4 years and can’t even speak that, so please pardon my French and my Spanish.)
It is that ever-blessed time of the year in which the sun shines, the tequila flows and corporate Americans everywhere use Mexican culture as an excuse to drink margaritas on a patio at noon on a work day. That’s right chicas – Manana esta Cinco De Mayo!
In keeping with that grand tradition of poaching holidays simply for celebration’s sake, we present to you an Americanized version of Mexico’s signature dip: la salsa! I made this last night because I was craving corn and needed a veggie fix after the weekend (but obviously didn’t want anything so healthy it couldn’t be served atop Fritos).
This was bright, and summery and addictive, and it would make a great base if you’re planning on getting your Margarita on tomorrow. Just sayin… safety first, y’all. ¡Buen apetito! (Oooh, I have always wanted to use that upside down exclamation point thingy, so thanks Google!)
2 ears corn
1 can black beans, drained and rinsed
1 can Mexican Rotel + juice
juice from 1 lime
1/4 cup cilantro, chopped
1 avocado, chopped
1 jalapeno, seeded and diced
1 heaping tbsp taco sauce
salt and pepper to taste
- Preheat the oven to 415.
- Open up the corn and add a little olive oil and close up. Roast in their husks for 20 minutes or until tender. Remove and allow to cool.
- Combine all ingredients in a mixing bowl and place in the fridge to chill while the corn cools.
- Cut the kernels off of each ear of corn (I like to do this while the “butt” end of the corn is in the bottom of a deep mixing bowl so the kernels don’t ‘splode everywhere in the kitchen – they can be some slippery little suckers), and then add corn to the veggie mixture.
- Season to taste with salt and pepper and chill in refrigerator for at least 30 minutes. Serve with Fritos. Ole!
This would also be a good topping for grilled anything, so feel free to make some game-time grilling adjustments as needed.
I already have 3 problems with this post: 1) I hate beans; 2) It’s officially 71 degrees outside and therefore way too conventionally “warm” to post a soup recipe; and 3) Every idiot I’ve run across recently cannot pronounce the word “Chipotle.” Let’s take these one by one, shall we?
First of all, I think beans are kind of pointless. Refry them and cover them in cheese and maybe we can talk, but for the most-part, I’ll pass.
That is, AHEM, until I had this soup. The Chef brought this home from work for me months ago, and I don’t know if it was my intense love of getting anything for free or the Chipotle Cream on top, but it was GREAT. As for my second point, I have pointed out that soup knows no season on several occasions, so you can take it down the street to another blog if you don’t like it.
And finally, the word is pronounced “Chi-poht-lay.” Yeah, I’m looking at you, Paula Deen, I love your wacky behind more than anyone, but “Chi-POLT-ay” just “ain’t rite,” to use your vernacular. You’re on the Food Network for goodness’ sakes. Get it together girl.
Black Bean Soup:
4 cups of dry black beans
2 yellow onions, diced
1 poblano pepper. diced
1 jalapeno pepper, diced
3 tbsp olive oil
2 tbsp chili powder
1 tbsp ground cumin
6 quarts of water
salt and black pepper to taste
- Rinse black beans in cold water.
- In a large pot, cook onions and peppers in olive oil until they become soft. Add the chili powder and cumin and stir until the onions are well coated.
- Add the beans and water. Bring to a boil, reduce to a simmer and cook for about an hour and a half. (While this is cooking, make the Chipotle Cream.)
- Puree beans in their liquid until smooth. Thin down with additional water, if necessary.
- Season to taste and top each bowl of soup with Chipotle Cream.
4 Chipotles in Adobo sauce
1/2 cup of sour cream
1/3 cup of mayo
juice of one lime
2 tsp ground cumin
1 tbsp of cilantro
- Place all ingredients in a blender or processor and puree until smooth. (I like to refrigerate this for the cold-hot dynamic you get when you top the soup with it, but it’s your prerogative lady, so do what you will.)
Alright, alright we know – this is the fifth mussel recipe we have posted. The Chef thinks this is a problem but I, as a person who used to buy the same pair of shoes in 3 different colors, thinks it’s just dandy. Good is good no matter how many different ways you use the same ingredient, and the Brantley-Grosshans crew said these were not just good but awesome.
Contrary to our usual M.O., this recipe has no cream and is pretty light stuff, so let it never be said we don’t give you idiots who want to be healthy some choices.
5 lbs of mussels
2 shallots, minced
4 leeks, diced small
1/2 bottle of white wine
5 garlic cloves, sliced
3 oranges, (2 zested, 1 sliced)
3 lemons (2 zested, 1 sliced)
3 limes (2 zested, 1 sliced)
1 tablespoon of oil
few sprigs of thyme
3 tablespoons of butter
- Heat a big pot on medium high heat and add oil. Add leeks, shallots, and garlic. Cook until caramelized and then add thyme.
- Add mussels and citrus slices. Add wine, turn heat to high and cover.
- Once mussels are all open, remove with slotted spoon and cover with foil.
- Remove citrus slices. Add butter to sauce, zest and citrus juice. Serve up. Crusty bread of course.