Tag Archives: red onion

Tom Yum Soup & Shrimp Stock

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?

templeofthai.com

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.

Shrimp Stock:
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

  1. Add oil to stock pot. Add shrimp shells and cook them until pink.
  2. Add the rice wine.
  3. 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

  1. 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.
  2. Add shrimp, mushrooms, and stock. Cook for about 15 minutes.
  3. Add fish sauce and cilantro.
  4. *Remove lemongrass, ginger, and Thai chilies.
  5. 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.

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Filed under Asian food, Main Course, Soups

Green Tomato Salsa

As it turns out,  it IS easy being green. And nothing proves that more than this funky take on a summer classic. Plus, this is one time in life where impatience serves you well because you don’t even have to wait until the tomatoes are ripe. So get in there early. And often.

6 green tomatoes, diced medium
1 red bell pepper, diced small
1 jalapeno, seeded and minced
1/2 red onion, diced small
2 garlic cloves, minced
juice of 3-4 limes
salt to taste
3 green onions, thinly sliced
handful of cilantro, chopped

  1. Mix all ingredients.
  2. Let sit for at least 2 hours.
  3. Serve with chips. Preferably from Las Delicias.

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Filed under Appetizers, Dips, Mexican food, Toppings, Veggies

Tuna Ceviche Tacos

Hey there Nummy Num Num; I feel that an apology is in order. I haven’t called or written or even as much as Facebook-stalked you, and you don’t deserve that. All I can say is  it’s not you, it’s me. I have been under the post-graduation stressfest of job-searching, and snarky-yet-succulent recipe-posting fell by the wayside.

Well, no more! A job has been procured and I can now get on with the incredibly important business of telling you all how to pile on the pounds in the most delicious fashion. So here goes.

The Chef, in his endless quest to make every type of taco imaginable, concocted a ceviche variety in order to take advantage of the amazing tuna Paradise Seafood sells at the Memphis Farmers Market. When it’s as fresh as theirs is, a few veggies and some fresh citrus are all you need to highlight the tuna’s fantastic flavor.

I’d suggest serving this alongside the highly addictive Mexican Corn and with Angie’s Salsa Fresca or Southwestern Slaw as topper options (three more recipes that will allow you to take advantage of MFM’s unparalleled produce). Top it all off with a Blue Ribbon Margarita and you’ve got the perfect summer supper. Bon Apetit!

1 lb of sushi grade tuna, diced small
1 red bell pepper, diced small
1 poblano pepper, diced small
1/2 red onion, diced small
juice of 4 limes
juice of 1 orange
salt to taste
sriracha hot sauce to taste
crunchy tacos
1/2 bunch of cilantro, minced

  1. Combine all ingredients in a bowl and let marinate for 5 minutes. (Note: This is for rare tuna because The Chef likes it to still be swimming when he takes a bite of it. If you prefer yours a little more done, let it marinate longer.)
  2. Serve on crunchy tacos (crunch is key for ceviche, so don’t swap out for soft tortillas) and top with sliced avocados. Find a patio, pour yourself a ‘rita, and enjoy.

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Filed under Fish, Marinades, Mexican food, Seafood, Spanish food

Mango & Avocado Salsa

Hippity hoppity folks – it’s Easter and stuff! While I am busily preparing my Buffy the Vampire Slayer costume for my nephew’s superhero birthday party tomorrow, I know most of you are hard at work preparing your Easter Sunday feast. So, The Chef would like to offer up a very seasonal, festive salsa that will spruce up any spread.

And frankly I just think it might be good to put something in your body that’s not made of marshmallows or sugar. While I was definitely offered several questionable food items during my younger years (sardines, Vienna sausages, canned spaghetti – Whassup!), I have always been well aware of the fact that Peeps are the ultimate YUCK. And jellybeans too. You can keep them, creepy old person dressed up as the Easter Bunny. I’ll be here with my chips and salsa.

4 mangoes, medium dice
2 avocados, medium dice
1 red onion, small dice
1 red bell pepper, small dice
3 limes, juice only
1 orange, juice only
handful of chopped cilantro
salt to taste

  1. Mix all ingredients together.
  2. Serve with chips or over fish.
  3. Collect the most eggs. Who cares if you’re 40 and you’re playing against 3-year-olds? Whoever dies with the most toys wins. Fact.

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Filed under Appetizers, Dips, Fruit, Sauces, Toppings

Barrett’s Basic Beef Broth

My love affair with broth is almost as well-documented (and maligned) as my common law marriage to pickle juice, so this post is a foregone conclusion. The Chef made this just the other day “for fun” (a reason I obviously gave him crap for but secretly was super pleased with).

He points out that the 24-hour cooking time provides the added bonus of making the house smell amazing, and that is definitely true. Plus it freezes well, so he suggests you make a, shall we say, “boat”load? Sure. Boatload. Make that much.

5 lbs of beef bones
5 celery stalks, roughly chopped
2 large red onion, roughly chopped
4 carrots, roughly chopped
handful of thyme sprigs
water

  1. Preheat oven to 400.
  2. Place bones and veggies on a sheet pan. Rub with oil and roast until golden brown (about 30 minutes).
  3. Place bones and veggies in a large pot. Cover with water (at least 4 quarts). Add thyme and simmer for 24 hours.
  4. Strain.
  5. Make something awesome with it. Obviously I suggest soup. Or just drinking it with a straw. Whichev.

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Filed under Beef, Soups

Barrett’s Red Onion Marmalade

This is the caramelized alternative to The Chef’s Ridiculously Perfect Pickled Red Onions, and if they are any indication, you should make a batch and top everything with them immediately.These are great on roasted meat, steak sandwiches, burgers, pizza, brats and even scrambled eggs.

My personal favorite way to serve these is over cream cheese with crackers. Not because of my well-documented cream cheese fixation, but because of the time Katers brought over a bottle of Worcestershire to top cream cheese with when Susu had actually told her to get PickaPeppa. It’s not quite up to the level of the Chicken Parmesan debacle, but it makes me smile nonetheless.

4 red onions, sliced very thin
1/3 cup of honey
1/2 cup of balsamic vinegar
salt and pepper to taste
3 tablespoon of vegetable oil

  1. Saute onions in oil over medium low heat.  Add a good pinch of salt and pepper.  Cook onions for about 1 hour, or until caramelized.
  2. Add honey and balsamic vinegar.  Store in a air tight container in fridge for up to 1 month.

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Filed under Relishes, Sauces, Toppings, Veggies

Red Pepper Relish

Chef says: “This stuff is amazing. It’s great on a fried egg sandwich, grilled fish, and even bratwursts. Maybe even on hot dogs?” To that I say a resounding YES. Nothing is bad on top of a hot dog. It’s a HOT DOG for goodness sake. And now I know what I’ll be topping mine with next time.

1 tablespoon olive oil
1/2 small red onion, small dice
2 garlic cloves, minced
salt to taste
1 red bell peppers, cored, seeded, and finely diced
2 jalapenos, seeded and diced
1 tablespoon coriander seeds, toasted
1/2 cup packed brown sugar
1/2 white wine vinegar
1/2 cup chopped cilantro
1/2 cup fresh OJ

  1. Heat a medium saucepan over medium low heat and add olive oil.
  2. Add onion, garlic, and a pinch of salt and cook until it becomes slightly softened.  Add bell peppers and jalapenos and cook for 2 more minutes.  Add coriander seeds and cook for another 30 seconds.
  3. Add the sugar and vinegar and cook., stirring, until the sugar is dissolves.
  4. Add the orange juice and simmer, stirring occasionally, until the liquid completely reduces, about 10 minutes.
  5. Remove from heat and allow relish to cool to room temperature. Season with salt and fold in cilantro. Refrigerate for up to 1 month.

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Filed under Relishes, Sauces, Veggies