Crispy Oven Baked Shrimp
Servings: 2. Double for 4 servings.
2 tablespoons olive oil, divided
1/2 lb large peeled (about 12), deveined raw shrimp (16-20 count), tail-on
1/4 teaspoon ground pepper
1/4 teaspoon salt
1 tablespoon unsalted butter, melted
1 tablespoon fresh-squeezed lemon juice
1 medium finely chopped garlic clove
2 tablespoons Italian flavored panko breadcrumbs
2 tablespoons shredded Parmesan cheese
1 teaspoon chopped fresh chives
Preheat oven to 425 degrees F.
Coat the bottom of a glass or ceramic baking dish with 1 tablespoon oil.
Pat shrimp dry and place them in a single layer in the prepared baking dish. Sprinkle the shrimp evenly with pepper and salt.
Whisk butter, lemon juice and garlic in a small bowl; pour the mixture evenly over the shrimp.
In a mixing bowl combine the Panko, Parmesan cheese, chives, and the remaining oil; stir to combine.
Sprinkle the mixture evenly over the shrimp. Bake until the shrimp are pink and cooked through, 8 to 10 minutes.
2 servings. Double for 4 servings.
Olive oil cooking spray
1 medium zucchini, halved lengthwise
6 grape tomatoes, halved
1 tablespoon garlic-flavored olive oil
Salt and ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon Herbes de Provence
1 teaspoon chopped fresh thyme leaves
Preheat oven to 425 degrees F.
Coat a baking dish with the cooking spray.
Arrange zucchini halves, flesh side up, in the prepared baking dish. Arrange the grape tomatoes on the sides of the squash.
Drizzle olive oil over zucchini. Season the flesh with salt and black pepper. Sprinkle thyme, Herbes de Provence and garlic powder over the top. Roast 8 to 10 minutes, until tender and golden brown.
1 tablespoon olive oil
2 cups chicken broth
1 cup Lundberg wild rice blend
Salt to taste
1 tablespoon extra virgin olive oil
Half a red onion, chopped
2 garlic cloves, minced
6 oz mushrooms, trimmed and chopped
1 chopped celery stalk
2 tablespoons toasted almonds, coarsely chopped
2 tablespoon dry sherry
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped fresh sage
Freshly ground pepper to taste
Bring the broth, rice, oil, and salt to a boil in a large saucepan. When the liquid returns to the boil, lower the heat, cover and simmer 40 -50 minutes until the rice is tender and the liquid has evaporated. Set aside.
Heat the oil over medium heat in a large nonstick skillet, and add the onion, garlic, celery, and mushrooms. Cook, stirring often, until tender, and the mushrooms have softened about 10 minutes. Stir in the cooked rice and the remaining ingredients. Cook, stirring until the sherry has evaporated. Taste and adjust seasonings.
This entire meal may be baked in the oven together at the same temperature. Just stagger placing the dishes in the oven according to their baking times.
Baked Stuffed Shrimp
2-3 servings. This recipe is easily doubled.
12 jumbo raw shrimp, peeled, deveined and tail-on
1 large scallion, minced
3 tablespoons mayonnaise
1 celery stalk, minced
Half a jalapeno pepper, minced
2 tablespoons breadcrumbs
1 slice finely chopped cooked bacon
3 tablespoons mayonnaise
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
Lemon wedges for serving
Preheat to 375 degrees F. Line a rimmed baking sheet with foil.
Using a paring knife, cut along the outside curve of each shrimp, from the bottom of the neck to tail, almost all the way through. Arrange the shrimp on the prepared pan, laying them open, cut-sides down, pressing gently to flatten.
For the stuffing
Combine scallions, mayonnaise, celery, jalapeno, breadcrumbs, bacon, salt and cayenne in a small bowl.
Spoon 1 teaspoon of stuffing onto each shrimp. Fold the tail over the filling and press gently.
Bake until the shrimp turn pink and the stuffing is warmed through, 10-12 minutes. Transfer to a serving platter and serve with lemon wedges.
Zucchini Au Gratin
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups. shredded cheddar cheese
Freshly ground black pepper
3 medium zucchini, about 2 lbs, sliced crosswise into 1/4” circles
1 shallot, minced
Bechamel sauce, recipe above
To make the Bechamel sauce
Melt butter in a heavy saucepan over moderately low heat. Whisk in flour and cook the roux, whisking, 2 minutes. Add the milk in a stream, whisking, and bring to a boil over high heat, whisking constantly (sauce will thicken). Reduce heat and simmer, whisking occasionally, 2 minutes, then whisk in the salt and pepper Remove from heat and cover the pan.
For the zucchini
Toss the zucchini slices with 1 teaspoon kosher salt in a large bowl or plastic bag. Pour into a large colander and let sit for at least 30 minutes. This will pull moisture from the zucchini so your casserole will not be watery. Dry the zucchini in a kitchen towel.
Preheat oven to 375°F and butter a medium casserole dish. Add a layer of zucchini to the baking dish, overlapping the zucchini slices. Season with pepper and pour about one-half of the cream mixture over the zucchini. Scatter the minced shallot over the zucchini and sprinkle with half the cheese.
Make another layer with the remaining zucchini slices and top with the sauce and cheese. Bake until bubbly and golden on top, 40 to 45 minutes.
Roasted Cherry Tomatoes
If you don’t have garlic-flavored oil, add two minced garlic cloves.
1 (10 oz) container cherry tomatoes, halved
2 tablespoons garlic-flavored olive oil
1/2 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
2-3 sprigs of fresh thyme
Preheat oven to 375°F.
Most people know Rick Bayless from Bravo’s Top Chef Masters, his Public Television series, Mexico–One Plate at a Time and his many cookbooks. He is also the owner of multiple restaurants, including the outstanding Frontera Grill and Topolobampo, where my family ate numerous times when we lived in Chicago. I recently discovered that he developed a line of Mexican cooking sauces that are sold in most supermarkets. While the sauces have been available for a while, I just recently discovered them and find them to be delicious, authentic and so very convenient. I especially like these sauces because they are made from fresh ingredients with no preservatives, are gluten-free, and low in carbohydrates. They also come in convenient, easy to use pouches.
These sauces are so convenient when you are busy and want a good tasting dinner fast. I used one of the taco sauces for my recipe below. There are quite a few made by his company, Frontera Foods, and you can check out the rest with this link.
Serves 4. Since I only wanted two servings, I made half the recipe. I also used half of the sauce and froze the unused portion for another occasion. I also changed the directions from the one listed on the package in making this dish.
Serve this entree with a salad and ranch dressing.
1 tablespoon avocado or vegetable oil
1 small onion, diced
1 Poblano pepper, diced
1 pound peeled, deveined medium shrimp;
1 pouch Frontera Key Lime Shrimp Taco Skillet Sauce
8 tortillas (crispy or soft), warmed
Toppings: cheese, jalapenos, shredded cabbage or lettuce, tomato, avocado, etc
Heat the oil in a nonstick 10 or 12-inch skillet over high heat. Add the onion and poblano pepper. Cook, stirring occasionally, until golden and tender, about 4 minutes. Add the sauce and let it sizzle for a minute or two and then add the shrimp. Cook and stir over medium heat until the shrimp turn pink and are just cooked through about 4 minutes.
Shrimp Wrapped in Prosciutto di Parma (Saltimbocca)
2 tablespoons olive oil
12 fresh sage leaves
12 large shrimp, peeled, deveined, and tails removed
6 pieces Prosciutto di Parma, sliced very thin
Coarsely ground fresh black pepper
Cut each piece of prosciutto in half, lengthwise. Place a sage leaf on each shrimp. Wrap one Proscuitto half around each shrimp. Refrigerate for a few hours if you have time.
Heat a stovetop grill. Coat the pan with olive oil. Place the wrapped shrimp on the grill and cook for about 4 minutes on each side. The prosciutto will get crispy. Sprinkle with the black pepper and remove to a serving plate.
Spinach and Pear Salad
1/2 cup chopped walnuts, toasted
3/4 cup crumbled blue cheese
2 medium red pears, cut into bite-sized pieces
1 celery stalk, diced
1 (6-8ounce) package pre-washed baby spinach
1/4 of red onion, sliced
1 tablespoon finely chopped shallot
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
1 teaspoon Dijon-style mustard
1/8 teaspoon coarse ground pepper
Place all salad ingredients in a large bowl; toss to combine.
Combine the salad dressing ingredients in a small bowl with wire whisk until well blended. Pour dressing over salad; toss to coat. Sprinkle with toasted walnuts. Serve immediately.
Use your favorite store-bought mix or my quick biscuit recipe.
I use a cast iron biscuit pan.
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon sugar
10 tablespoons cold butter
5 tablespoons heavy cream
Combine the flour, baking powder, salt and sugar in a large mixing bowl. Cut the butter into small pieces and add to the flour mixture. Cut the butter into the flour with a pastry blender. Combine the cream and eggs. Mix into the flour mixture just until combined.
Coat a 6 cup biscuit baking pan with butter-flavored cooking spray. Divide the biscuit mixture evenly among the six wells. Refrigerate the pan until ready to bake.
Preheat the oven to 375 degrees F. Place the biscuits in the oven and bake for about 25 minutes or until the biscuits are golden brown.
Vietnamese Americans are the fourth-largest Asian American ethnic group after Chinese Americans, Filipino Americans, and Indian Americans, and have developed distinctive characteristics in the United States.
South Vietnamese immigration to the United States began after the Vietnam War ended in 1975. Early immigrants were refugee boat people, fleeing persecution or seeking economic opportunities. More than half of Vietnamese Americans reside in the states of California and Texas. Other states with concentrations of Vietnamese Americans were Washington, Florida (four percent each) and Virginia (three percent). According.to the 2012 American Community Survey (ACS), 76 percent of foreign-born Vietnamese are naturalized U.S. citizens.
The April 30, 1975 fall of Saigon, which ended the Vietnam War, prompted the first large-scale wave of immigration; many with close ties to America or the South Vietnam government feared communist reprisals. Most of the first-wave immigrants were well-educated, financially comfortable, and proficient in English. Although Vietnamese immigration has continued at a fairly steady pace since the 1980s, the pathway to immigration for Vietnamese today has shifted entirely. As opposed to the earlier history of Vietnamese migration that stemmed predominantly from refugees, an overwhelming majority of Vietnamese are now granted lawful permanent residence (LPR) on the basis of family-sponsored preferences or by way of relatives who are U.S. citizens, at 53% and 44% respectively.
Many Vietnamese Americans are small business owners. According to a 2002 Census Bureau survey of Vietnamese-owned firms, more than 50 percent of the businesses are personal services or repair and maintenance. The period from 1997 to 2002 saw substantial growth in the number of Vietnamese-owned business. Throughout the country, many Vietnamese (especially first or second-generation immigrants) have opened supermarkets, restaurants, bánh mì bakeries, beauty salons, barbershops, and auto-repair businesses. Restaurants owned by Vietnamese Americans tend to serve Vietnamese cuisine, Vietnamized Chinese cuisine or both and have popularized phở and chả giò in the U.S.
While adapting to a new country, Vietnamese Americans have tried to preserve their traditional culture by teaching their children the Vietnamese language, wearing traditional dress (áo dài) for special occasions and showcasing their cuisine in restaurants throughout the country. Family loyalty is the most important Vietnamese cultural characteristic, and more than two generations traditionally lived under one roof. The Vietnamese view family as including maternal and paternal grandparents, uncles, aunts, and cousins. In adapting to American culture, most Vietnamese American families have adopted the nuclear pattern while trying to maintain close ties with their extended families.
Erica J. Peters, director of the Culinary Historians of Northern California and author of “Appetites and Aspirations in Vietnam: Food and Drink in the Long Nineteenth Century,” says, “The immigrant story is that you miss the foods from your home country when they’re not available and you talk to each other a lot about, ‘Well, how can we make do? How can we recreate some of the flavors of what we had there?’
So, Houston, Orange County, CA and New Orleans became huge hubs for Vietnamese families. The matriarchs were all great cooks and their children had high standards when it came to Vietnamese food. So when they went out to eat in a restaurant, they wanted to have that similar taste or better; otherwise, they wouldn’t eat there.
Common ingredients in Vietnamese cuisine include fish sauce, shrimp paste, soy sauce, bean sauce, rice, fresh herbs, fruit, and vegetables. French cuisine has also had a major influence due to the French colonization of Vietnam. Vietnamese recipes use lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird’s eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of dairy and oil, complementary textures, and reliance on herbs and vegetables. Vietnamese food is considered one of the healthiest cuisines worldwide
So what dishes did Vietnamese restaurant owners bring to the U.S. with them?
To mention just a few classics:
Pho is a simple staple consisting of a salty broth, fresh rice noodles, a sprinkling of herbs and chicken or beef.
Banh xeo is a crispy crepe bulging with pork, shrimp, and bean sprouts, plus the garnish of fresh herbs that are characteristic of most authentic Vietnamese dishes.
Cao lau is a pork noodle dish from Hoi An that is a bit like the various cultures that visited the trading port at its prime. The thicker noodles are similar to Japanese udon, the crispy won-ton crackers and pork are a Chinese touch, while the broth and herbs are clearly Vietnamese.
Nem ran/cha gio
Vietnam’s bite-sized crunchy spring rolls might not enjoy the same popularity as their healthier fresh equivalent, but they deserve a special mention. The crispy shell with a soft veggie and meat filling dunked in a tangy sauce.
Most Vietnamese dishes are actually really easy to make at home.
Nem ran/cha gio are crunchy spring rolls with a soft veggie and meat filling dunked in a tangy sauce.
Bun bo nam bo is a bowl of noodles without broth, tender slices of beef mingle, crunchy peanuts, bean sprouts that are flavored with fresh herbs, crisp dried shallots, a splash of fish sauce and fiery chili pepper.
Xoi is a bowl of savory sticky rice. Rice is less of an accompaniment to meals in Vietnam and more of a meal itself. The dish comes with any number of mix-ins (from slithers of chicken, or pork to fried or preserved eggs), and always with a scattering of dried shallots on top.
Banh mi Sandwich. The French may have brought with them the baguette, but Vietnam takes it to a different level by adding a combination of cheese, cold cuts, pickled vegetables, sausage, fried egg, fresh cilantro, and chili sauce.
Bbánh flan – a coconut and galangal crème caramel flan
Make this Vietnamese Dinner at home.
Vietnamese Spring Rolls
1 cup shredded cooked pork
1/2 cup dried Asian mushrooms (rehydrate in water for 30 minutes or until softened then finely mince)
1/2 cup cellophane rice noodles rehydrated in water for 30 minutes or until softened then into 2-inch lengths)
1 green onion (trim off ends and slice thinly)
1/2 small white/yellow onion, finely diced
1/2 teaspoon granulated white sugar
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon oyster sauce
6 Spring Roll Rice Wrappers
Warm water to rehydrate the wrappers
Vegetable oil for frying
Vietnamese Dipping Sauce (Nuoc Mam Cham), recipe below
In a medium-size bowl, mix together the pork, mushrooms, cellophane noodles, green onions, white/yellow onion, sugar, black pepper, salt and oyster sauce. Set aside.
The dried rice paper wrapper needs to be softened before wrapping. To do this, fill a shallow bowl with warm tap water Take one rice paper wrapper and immerse it completely in the water. Make sure that the wrapper is completely wet. Wait about 30 seconds for the wrapper to soften. It will turn malleable and start to feel sticky and that’s ok.
Put the wet wrapper on a kitchen towel or large empty plate or cutting board. Place 2 tablespoons of filling about 1 inch from the edge of the wrapper, on the side closest to you. Press the filling together.
First, fold the edge of the wrapper closest to you so that it covers the filling. Make sure that this first fold completely covers the filling, and pull the edge of the fold slightly under the filling making a taut, small parcel.
Using both your hands, fold the right side of the wrapper toward the center, stopping where the filling is. Do the same with the other side–fold the left side of the wrapper toward the center, stopping where the filling is.
Continue folding the wrapper by grabbing the enclosed filling and turning it over until it reaches the end of the wrapper. Check all sides to make sure there are no loose ends on the wrapper. This ensures the filling won’t escape when frying.
If you’re not going to fry the spring rolls right away, line them all up on a plate and cover with plastic wrap so that they do not dry up. Make sure that the spring rolls do not touch each other, as they can be a bit sticky and may tear if you need to pull them apart. If not frying right away cover the rolls with plastic wrap and refrigerate. Alternatively, you may freeze the wrapped spring rolls to be cooked at another time.
To bake the rolls
Preheat the oven to 425 degrees F. Make the spring rolls: Pierce each roll with a skewer in a few places to prevent bursting.
Place a rack in a baking dish and brush with vegetable oil. Mix 2 teaspoons of vegetable oil and 1/2 teaspoon sesame oil; lightly brush on rolls. Place the rolls on the rack; bake until golden on top, about 15 minutes. Turn the rolls; bake until golden and crisp, 8 to 10 more minutes.
Serve with Nuoc Cham dipping sauce.
Nuoc Cham Vietnamese Dipping Sauce
Nuoc Cham is a must at every Vietnamese table, no matter what is served. You can use this condiment for dipping meat, seafood and vegetables, and for drizzling on rice. Although it will keep for up to two weeks in the refrigerator, Nuoc Cham is best when freshly made.
3 Thai bird chiles, or 1 serrano chile
1 garlic clove, sliced
3 tablespoons sugar
2/3 cup warm water
1 1/2 tablespoons fresh lime juice
5 tablespoons fish sauce, such as Red Boat
2 tablespoons finely shredded carrots for garnish
Cut the chiles into thin rings and cut each in half. Place all the ingredients except the carrots in a small serving bowl. Stir well and set aside for at least10 minutes before using. Sprinkle carrots on top before serving.
Yield 1 cup.
Lemongrass Beef And Shrimp Skewers
1 pound top sirloin, strip or ribeye steak
1 lb large shrimp, peeled, deveined, tails intact
Skewers – metal or wooden soaked in warm water
1/3 cup minced fresh lemongrass, white part only
1/4 cup minced shallot
1 red chili pepper, diced
2 tablespoons minced garlic
3 tablespoons fish sauce
3 tablespoons sugar
2 tablespoons sweet soy sauce
1 1/2 tablespoons sesame oil
1/4 teaspoon salt
1/2 teaspoons freshly ground black pepper
Finely chopped scallions
Vietnamese Dipping Sauce
Rice Noodles with herbs, recipe below
Directions for the skewers
Slice the steak into small thin pieces approximately 3/4″ square and 1/4″ thick.
Combine all the ingredients for the Marinade. Add the marinade to the meat and mix well. Marinate for at least 1 hour. Insert the meat through the skewers.
Pat the shrimp dry with paper towels and add to the Marinade with the beef cubes. Stir to combine well and marinate for 15 minutes. Thread shrimp onto the skewers.
Heat a stovetop grill. Grill the meat for 2-3 minutes on each side, or until desired tenderness. Grill the shrimp on both sides until they are charred and cooked through.
Place the skewers on a lettuce-lined serving platter. Place the noodle mixture in the center, the skewers on the one side of the plate and spring rolls on the other side.. Garnish the Skewers with bits of scallion and serve with the dipping sauce.
Rice Noodles With Fresh Herbs
3 oz dried rice noodles
3//4 cup fresh bean sprouts
1/3 cucumber, cut in matchstick strips
1/3 cup mint leaves, cut into thirds
1/3 cup Asian basil leaves, cut into thirds
Pour boiling water over the noodles to cover. and stir gently to loosen. Set aside for 30 minutes.. Drain and let noodles sit until dry and sticky about 30 minutes
Gently toss together the bean sprouts, cucumbers, mint, and basil leaves in a mixing bowl. Add the sticky noodles and toss. Add a little salt and pepper.
Place the noodles in the center of the lettuce-lined serving platter and serve with the skewers and spring rolls. Serve the dipping sauce on the side.
Some of the first arrivals were Filipino seaman who settled in Louisiana and California, at the beginning of the 18th Century. Migration patterns of Filipinos to the United States have been recognized as occurring in four significant waves. The first was connected to the period when the Philippines were part of New Spain and later the Spanish East Indies and they migrated to North America during this time.
The second wave was during the period when the Philippine Islands were a territory of the United States; as U.S. Nationals, Filipinos were unrestricted from immigrating to the US by the Immigration Act of 1917. This wave of immigration has been referred to as the Manong generation. Filipinos of this wave came for different reasons, but the majority were laborers. This wave of immigration was distinct from other Asian Americans because of the American influences and education in the Philippines; they did not see themselves as aliens when they immigrated to the United States. During the Great Depression, Filipino Americans were also affected, losing jobs, and being the target of race-based violence. This wave of immigration ended due to the Philippine Independence Act in 1934, which restricted immigration to 50 persons a year.
Later, due to agreements with the Philippines, Filipinos were allowed to enlist in the United States Navy; this continued a practice of allowing Filipinos to serve in the navy that began in 1901. Filipinos who immigrated to the United States, due to their military service, were exempt from quota restrictions placed on Filipino immigration at the time. This ended in 1946, following the independence of the Philippines from the United States, but resumed in 1947 due to language inserted into the Military Base Agreement between the United States and the Republic of the Philippines. In 1973, Admiral Zumwalt removed the restrictions on Filipino sailors, allowing them to enter any rate they qualified for; in 1976 there were about 17,000 Filipinos serving in the United States Navy.
The third wave of immigration followed the events of World War II. Filipinos who had served in World War II had been given the option of becoming U.S. Citizens, and many took the opportunity. Filipino War brides were allowed to immigrate to the United States due to the War Brides Act and Fiancée Act, with approximately 16,000 Filipinos entering the United States in the years following World War II.
The fourth and present wave of immigration began in 1965 with the passing of the Immigration and Nationality Act of 1965 into law. It ended national quotas and provided an unlimited number of visas for family reunification. By the 1970s and 1980s Filipino wives of military service members reached annual rates of five to eight thousand. The Philippines became the largest source of legal immigration to the United States from Asia. Navy based immigration stopped with the expiration of the military bases agreement in 1992, yet it continues in a more limited fashion. Many Filipinos of this new wave of migration have migrated here as professionals, such as qualified nurses. As of 2005, 55% of foreign-trained registered nurses taking the qualifying exam administered by the Commission on Graduates of Foreign Nursing Schools (CGFNS) were educated in the Philippines.
Filipino cuisine is composed of the cuisines of more than a hundred distinct groups found throughout the Philippine archipelago. The style of food associated with it have evolved over many centuries from their shared Malaysian and Indonesian cuisine origins to a mixed cuisine of Indian, Chinese, Spanish and American influences.
Dishes range from the very simple, like a meal of fried salted fish and rice, to fish curry, chicken curry, complex paellas and cozidos created for fiestas. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken or pork braised in garlic, vinegar, oil and soy sauce), dinuguan (pork blood stew), kaldereta (meat stewed in tomato sauce), mechado (larded beef in soy and tomato sauce), pochero (beef and bananas in tomato sauce), afritada (chicken or pork and vegetables simmered in tomato sauce), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, eggplant, beans, okra, and tomato stew flavored with shrimp paste), crispy pata (deep-fried pig’s leg), hamonado (pork sweetened in pineapple sauce), sinigang (meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls). Various food scholars have noted that Filipino cuisine is multi-faceted and is the most representative in the culinary world for food where the “’East meets West”.
Make some Filipino recipes at home.
Shrimp in Achiote Oil
1/4 cup peanut or vegetable oil
2 tablespoons achiote (annatto) seeds
2 tablespoons unsalted butter
1–2 Thai chiles, with seeds, thinly sliced
4 garlic cloves, finely chopped
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 1/4 pounds large shrimp, peeled, deveined
Kosher salt, freshly ground pepper
2 scallions, thinly sliced
For achiote oil:
Cook oil and achiote seeds in a small saucepan over medium-low heat until the oil turns dark red, about 5 minutes. Strain into a jar and let cool. Cover and chill until needed.
Heat achiote oil and butter in a large skillet over medium heat. Add chiles, garlic, lime juice, and soy sauce and cook, stirring, until fragrant, about 30 seconds. Add shrimp, season with salt and pepper, and cook, tossing often, until shrimp are opaque throughout, about 4 minutes. Top with scallions and serve.
Substitute for Palm vinegar: 1 part apple cider vinegar, 1 part water with a squeeze or two of lime juice.
2 1⁄2 lb. boneless pork shoulder, cut into 2″ pieces
1/2 cup palm vinegar
3 tablespoons soy sauce
1 teaspoon whole black peppercorns, crushed
12 cloves garlic, peeled
1 bay leaf
2 tablespoons vegetable oil
Cooked white rice
Patis (Philippine fish sauce; optional), for serving
Place the pork, vinegar, soy sauce, peppercorns, garlic, and bay leaf in a large bowl and toss to combine. Cover and refrigerate for at least 8 hours or overnight.
Heat pork mixture and 2 cups water in a 6-qt. Dutch oven over medium-high heat; bring to a boil. Skim the foam that rises to the surface, and then reduce the heat to medium-low; cover, and cook until tender, about 2 hours.
Pour the pork into a colander set over a bowl; discard bay leaf, and set pork and garlic aside. Return broth to the pot, and cook over medium heat until reduced by half, about 20 minutes. Transfer broth to a bowl and set aside.
Heat the oil in the same pot over medium-high heat. Set the garlic aside, then, working in batches, add the pork, and cook, turning until browned all over, about 10 minutes. Add garlic, and stir into the pork mixture. Stir broth back into the pot, reduce heat to medium-low, and cook to meld flavors, about 5 minutes.
Serve Adobo with rice. Season with fish sauce, if you’d like.
Bok Choy Stir-fry
Half of a head of bok choy cabbage, cut into diagonal pieces
1 small carrot, cut into diagonal pieces
3 tablespoons oyster sauce
3 cloves garlic, minced
1 small onion, quartered and separated into pieces
2 tablespoons vegetable oil
Fish sauce or salt and pepper to taste
In a deep skillet, heat oil and saute garlic and onion.
Add bok choy and carrot and stir cook for a minute then add oyster sauce.
Simmer for 2-3 minutes and season with salt and pepper.
Transfer to a serving plate and serve with fish sauce.
Maruya (Banana Fritters)
1/2 cup flour, plus extra for coating bananas
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
3 ripe saba (banana plantain) or regular bananas, peeled and sliced lengthwise
Cut each banana strip into 3-inch lengths. In a bowl, sift together flour, baking powder, and salt. Add milk and egg, beat until smooth.
Heat oil in a frying pan (or a large saucepan) over medium heat.
In batches, roll banana slices in flour and then dip in batter. Fry in hot oil until golden brown.
Drain on paper towels. Roll in sugar. Place in a serving dish and serve for a snack or dessert.
Avocado & Shrimp Chopped Salad
Garlic bread is a nice addition to go with this salad. Recipe below.
For 2 servings
5 tablespoons sour cream
3 tablespoons extra-virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh dill
1 tablespoon minced shallot
2 cloves garlic, minced
1/2 teaspoon dry mustard
1/4 teaspoon kosher salt
Big pinch cayenne pepper
8 oz raw shrimp (16-20 per pound), peeled and deveined
3 teaspoons extra-virgin olive oil, divided
2 teaspoons finely grated lime zest
Juice of half a lime
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, plus more to taste
1 ear of corn, husked and cooked
4 cups chopped green leaf lettuce
1/2 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup cherry tomatoes, quartered
1 celery stalk, diced
1 avocado, diced
2 slices crispy cooked bacon, diced
To prepare the dressing:
Place the apple cider vinegar, cilantro, dill, shallot, garlic, dry mustard, salt, and cayenne in a medium mixing bowl. Whisk and set aside for 15 minutes. Whisk in the oil and then the sour cream. Cover the dish and refrigerate until serving time.
To prepare shrimp:
Heat a skillet over medium heat. Add one teaspoon of oil and swirl it in the pan. Add the shrimp and cook until they turn pink. Remove to a plate.
Cut the shrimp into thirds and place in a mixing bowl. Add the diced avocado, 2 teaspoons oil, lime zest, lime juice, salt, and ¼ teaspoon black pepper. Toss gently. Cover and chill until serving time.
To prepare the salad:
Boil or microwave corn on the cob until tender, about 3 minutes. Cut the kernels off the cob and place in a salad bowl. Let cool to room temperature.
Add the bell pepper, red onion, tomatoes, celery, and bacon. Toss Add the shrimp and avocado, lettuce and dressing; gently toss to coat. Serve in individual salad bowls.
Cheesy Garlic Bread
6 thick slices sourdough or Italian bread
1/2 cup butter, softened
2 cloves garlic, grated
1 cup shredded Parmigiana-Reggiano cheese
Place the bread on a baking sheet. Preheat the broiler or toaster oven. Or heat the oven to 400 degrees F.
In a small bowl, combine the butter with garlic; mix well. Spread the butter mixture on each piece of bread and sprinkle with cheese.
Toast in a toaster oven or broil under the broiler until the cheese is melted and the bread is golden brown. Or bake in the oven for 5-8 minutes. Serve with the shrimp salad.