Surf N Turf Snack

Surf N Turf Snack

Surf N Turf Snack

  • Servings: 2
  • Difficulty: Easy
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Afternoon snacks around our house while working in the garden are Simple but Tasty and this particular one is a real crowd pleaser.

Here’s how we do this one.

Shopping list:

  • 12 31 – 40 Peeled Deveined Shrimp
  • 1 pound Top Sirloin Steak Tails – cut into bite sized pieced
  • 1/4 cup Soya Sauce
  • 2 tablespoons Butter
  • 2 teaspoons Granulated Garlic
  • 4 tablespoons Garlic Hoisin sauce
  • 2 teaspoons Sugar
  • 1 small bunch Scallions – chopped for garnish
  • 6 Bamboo skewers

Putting it all together:

  1. In a non reactive bowl combine the Soya, Hoisin and sugar and mix well.
  2. Place the steak in a large zip lock bag, add the soya mixture and place in the fridge for 1 hour.
  3. Soak the skewers in cold water for 45 minutes so they will not burn on the grill.
  4. Preheat your grill to 375°.
  5. Thread the steak onto the skewers.
  6. Grill the skewers for 10 minutes per side
  7. Pull the skewers off the grill and tent with tinfoil
  8. Melt the garlic and butter in a large saute pan at medium high heat
  9. Add the shrimp to the garlic butter and saute until all shrimp are pink…. about 8 minutes.
  10. Plate 3 skewers and 6 shrimp per person and garnish with the chopped green onion.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                           Bon Appetit

Shrimp with Sundried Tomato and Basil Risotto

Shrimp and Risotto

Shrimp with Sundried Tomato and Basil Risotto

  • Servings: 4-6
  • Difficulty: Medium
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As my favourite celebrity chef, Emeril Lagasse, says “cooking aint rocket science” and this recipe is a perfect example of that philosophy.

Now this one is a little bit more difficult than the ones I normally showcase but that is because Risotto can be finicky and a little hard to make but don’t shy away because of that. Give it a whack and see….. you just might surprise yourself.

Cooks note: Use warmed stock so as not to retard the cooking process and cost yourself time.

Here’s how we do this one.

Ingredients:

  • 1 bag 31-40 Shrimp tail removed
  • 5 cups Salt Reduced Chicken Stock
  • 2 tablespoons Garlic Butter
  • 2 tablespoons Olive Oil
  • 2 cups Arborio rice
  • 1 medium diced White Onion
  • 3 ounces chopped re-hydrated Sun Dried Tomatoes
  • 2 fine chopped Garlic Cloves
  • 1/4 cup fresh chopped Basil
  • 1/4 cup grated Parmesan
  • Pea Shoots for garnish (optional)

Putting it all together:

  1. In a large pot heat the chicken stock and let simmer on very low heat.
  2. In a large sauce pan heat the olive oil over medium and add the onion. Cook for about two minutes.
  3. Add the garlic and cook for another minute.
  4. Add in the Arborio rice and mix until well coated.
  5. Add the sun dried tomatoes and mix well.
  6. Ladle in some warm chicken stock and stir until fully incorporated.
  7. Continue adding stock until all has been used.
  8. In a separate pan heat the garlic butter and add the shrimp cooking until just pink.
  9. Mix the Parmesan into the Risotto.
  10. Plate the Risotto and add the Shrimp. Top with the peas shoots and enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until the next time…….

                                        Bon Appetit

Steak Oscar

Steak Oscar

Steak Oscar

  • Servings: 4
  • Difficulty: Easy
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This is one of those dishes that may seem a bit intimidating especially when you consider that Bearnaise is the sauce used to elevate it but it is actually very simple and the Bearnaise is really not that hard to make.

Cooks note: I used strip loins for this because I happened to find them on sale but any decent steak cut will do.

Here’s how we do this one.

Shopping list:

  • 4 Strip Loin steaks
  • 1 bag 31 – 40 Shrimp – tail off
  • 12 -15 Asparagus spears
  • 3 tablespoons minced Shallots
  • 2 large Egg Yolks
  • 2 sticks plus 2 tablespoons unsalted Butter
  • 2 tablespoons White  Wine Vinegar
  • 1 1/2 tablespoons Lemon Juice
  • 1 1/2 tablespoons fresh chopped Tarragon
  • 2 teaspoons Old Bay® seasoning
  • 2 teaspoons Granulated Garlic
  • Salt and Pepper to taste

Putting it all together:

Bearnaise Sauce:

  1. Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
  2. Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
  3. Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. This can be made 1 hour ahead of time. Cover and let sit at room temperature.

Steak, Shrimp and Asparagus:

  1. Preheat your grill to 375°.
  2. Season the steaks with salt and pepper and set aside.
  3. Prep the Asparagus by cutting off the woody, fibrous ends.
  4. Melt 1 teaspoon of butter in a saute pan and add the granulated garlic and Old Bay® mixing well. Add the shrimp and saute until pink.
  5. Put the steaks on the grill for 6 to 8 minutes a side for medium,
  6. Steam the asparagus for 5 minutes.
  7. Plate the steak and top with the asparagus, shrimp and warmed Bearnaise.
  8. Enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time……

                           Bon Appetit

Fish Sandwich

 

Fish sandwich

Fish Sandwich

  • Servings: 2-4
  • Difficulty: Easy
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Fish is one of those versatile ingredients that is so under utilized in my house and it shouldn’t be simply because it not only tastes good but is good for you and there are endless ways to prepare it.

This recipe is great for a quick and easy lunch and when complimented by a nice salad it hits all the right notes.

Cooks note: I use Basa (Vietnamese Catfish) because it is a firm white flesh fish that holds up well to various applications and is inexpensive but feel free to use whatever fish you like.

Here’s how we do this one.

Shopping list:

  • 4 Basa filets
  • 2 Eggs
  • sliced Tomatoes
  • Mayonnaise
  • 1 cup All Purpose flour
  • 1/2 cup Cornstarch
  • 3 teaspoons Old Bay® seasoning
  • 1 1/2 teaspoons Salt
  • 1 1/2 teaspoons ground Pepper
  • 4 soft Kaiser rolls
  • Canola Oil for frying

Putting it all together:

  1. In a non reactive bowl mix the flour, cornstarch, salt, pepper and Old Bay®.
  2. In a separate bowl mix the eggs together.
  3. Heat 2 inches of oil in a large deep pan.
  4. Dredge the fish in the flour, egg and flour and cook in the oil until golden brown on both sides.
  5. Remove the fish to drain on a paper towel.
  6. Split the kaisers and lightly toast the inside.
  7. Spread mayonnaise on the bottom bun topped with a tomato slice and the fish.
  8. Enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                            Bon Appetit 

Shrimp Alfredo Pasta Bake

Shrimp Alfredo Bake

Shrimp Alfredo Pasta Bake

  • Servings: 4 - 6
  • Difficulty: Easy
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Around our house on Fridays we try to have fish or seafood just because it’s healthy for you and let’s face it, it’s good. Now this particular recipe came about as a collaboration between my wife and my grandson. My wife said she wanted a seafood pasta and my grandson (all of 7 yrs old) asked for Lobster….. Really?? Where did this kid come up with these Champagne tastes??

Well it just so happened one of my local grocers had Lobster tails on sale for $3.00 each so I said “What the hell” and went for it.

Here’s how we do this one.

Shopping list:

  • 2 lbs Penne
  • 8 ounces Slab Bacon – diced
  • 1 bag 21 – 30 Shrimp – cleaned, peeled and tail off
  • 4 3 ounce Lobster Tails
  • 2 jars Classico Alfredo Pasta sauce
  • 4 Garlic cloves – chopped
  • 1 medium Shallot – chopped
  • 1/4 cup Parmesan cheese

Putting it all together:

  1. Preheat your oven to 350°
  2. Cook the pasta in salted water according to the package directions.
  3. In a saute pan cook the bacon until lightly browned. Remove from the pan and set aside.
  4. In the bacon fat cook the garlic and shallots for about three minutes. Add the shrimp and cook until pink.
  5. Drain the pasta, add the Classico sauce, half the Parmesan, bacon and shrimp mixture. Pour into a casserole dish, cover with tin foil and bake for about 20 minutes.
  6. While the pasta is baking boil the lobster tails in salted water until pink in colour. Let cool and remove from shell.
  7. Plate the pasta, top with the Lobster tail and garnish with parsley and the remaining Parmesan.
  8. Enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                           Bon Appetit 

Jambalaya

Sausage and Shrimp Jambalaya

Jambalaya

  • Servings: 6 - 8
  • Difficulty: Easy
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It’s no secret that I have a bit of a love affair with Cajun/Creole cooking. I mean what’s not to love? The depths of seasoning, the seafood, different vegetable combinations and various meats used in this cuisine open up a whole world of possibilities. The only thing is—— What took me so long to post this recipe??

Now this particular Jambalaya is a marriage of the “King of  Bam” ( Emeril Lagasse) and mine with most of the credit going to Chef Emeril.

Here’s how we do this one.

Shopping List:

  • 3 tablespoons Canola Oil
  • 6 cups Vegetable stock or Water
  • 1 28 ounce can Diced Tomatoes
  • 3 cups Uncle Ben’s™ 5 Minute Rice
  • 1 bag 31 – 40 Shrimp – peeled, cleaned and tail off
  • 1 pound Andouille sausage – sliced on the diagonal and bite sized
  • 2 cups chopped Red Onion
  • 1 cup chopped Celery
  • 1 cup chopped Bell Pepper
  • 3 chopped Garlic cloves
  • 1 cup chopped Green Onions for garnish
  • 3 Bay Leaves
  • 3 tablespoons Smoked Paprika
  • 3 tablespoons Chipotle powder
  • 1 1/2 tablespoons dried Thyme
  • 1 1/2 teaspoons dried Oregano
  • 2 tablespoons Seasoned Salt
  • Ground Black Pepper to taste

Putting it all together:

  1. Preheat the oven to 350°
  2. In a large dutch oven heat the oil and brown the sausage in batches removing to a holding bowl.
  3. In the same pot add the onion, celery, peppers and seasonings mixing well. Cook for about 3 minutes
  4. Add the tomatoes, stock and sausage. Bring to a boil, turn off the heat, cover and put in the oven for about 35 minutes.
  5. Add the rice and shrimp and turn off the heat for another 5 minutes.
  6. Plate and garnish with the green onions if desired.
  7. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                           Bon Appetit 

Shrimp Spaghetti Carbonara

Shrimp Carbonara

Shrimp Spaghetti Carbonara

  • Servings: 4-6
  • Difficulty: Intermediate
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“Life itself is the proper binge.” 

Julia Child

Pasta sauces run the gamut from simple Olive Oil and Garlic to “let it simmer for hours Marinara.” so finding the right one for the dish you wish to make is simply a matter of how much time you have.

Carbonara sauce, although limited to the number of ingredients used, falls into the Intermediate category of sauces mainly because it requires adding a mixture of raw egg and Parmesan cheese to cooked pasta and if it is not done correctly you will wind up with scrambled eggs and no usable sauce.

Cooks note: Adding the egg and cheese mixture to the hot pasta will ensure that the egg is cooked by the heat of the pasta so there is no concern about raw egg in the dish.

Here’s how we do this one.

Shopping list:

  • 1 pound Spaghetti
  • 1 bag 31- 40 Shrimp – peeled, cleaned and tail off
  • 1 1/2 cups frozen Peas
  • 3 large Eggs – room temperature
  • 2 large Egg Yolks – room temperature
  • 2 Shallots – diced
  • 4 Garlic cloves – chopped
  • 1/2 cup Butter
  • 1 1/2 cups grated Parmesan
  • Ground Black Pepper to taste
  • Kosher Salt to taste
  • Peas Shoots for garnish

Putting it all together:

  1. In a large pot of salted water cook the pasta per the package instructions.
  2. While the pasta is cooking whisk the eggs and cheese together and set aside.
  3. In a large saute pan melt the butter and saute the garlic and shallots for about three minutes. Add the shrimp and continue cooking until the shrimp is cooked. Mix in the peas and heat through.
  4. When the pasta is cooked drain all but one ladle full and toss the pasta with the shrimp mixture.
  5. Carefully temper the remaining pasta water with the egg and cheese whisking until it has been incorporated.
  6. Pour the egg mixture over the pasta and mix well.
  7. Season with salt and pepper, garnish and enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……. 

                            Bon Appetit 

Chicken and Shrimp with Sauce Cantonese

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Chicken and Shrimp with Sauce Cantonese

  • Servings: 4-6
  • Difficulty: Easy
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The sauce recipe for this dish comes from a book, The Encyclopedia of Creative Cooking, that was published back in 1985 and has 2000 recipes in it. I chose this sauce as it appeared to pair well with Chicken and Shrimp and I also had 95% of all the ingredients in the house.

I was pleased with the overall taste of this recipe however I was disappointed in the amount of sauce it produced as I would have liked more.

Cooks note: Increase the sauce recipe by 1/3 – 1/2 for a more saucier result.

Here’s how we do this one.

Shopping list: 

  • 1 bag 31-40 Shrimp – peeled and tail off
  • 2 Chicken breast – sliced into small piece
  • 1 large package Udon noodles
  • 2 tablespoons Vegetable oil
  •  1 teaspoon grated Ginger
  •  3 Garlic cloves – grated
  • 1 1/2 pounds Sugar Snap Peas
  •  1 cup Chicken broth
  • 2 tablespoons Hoisin sauce
  •  1 teaspoon Soya sauce
  •  1 teaspoon Sugar
  •  1 tablespoons Dry Sherry
  •  1 tablespoon Cornstarch with 2 tablespoons Water
  •  1 Egg – beaten 
  • 2 Green Onion tops – chopped for garnish 

Putting it all together:

  1. Heat the oil in a large Fry pan or Wok and cook the chicken in batches and set aside.
  2. In a large non reactive mixing bowl combine the remaining ingredients except the Shrimp, Egg, Green Onions, Peas and Cornstarch and water.
  3. Pour the sauce ingredients into the pan or wok and bring just to a boil.
  4. Mix the cornstarch and water together and whisk into the boiling sauce. Reduce the heat and let simmer until it starts to thicken.
  5. Temper the beaten egg by adding a small amount of the sauce liquid and then add to the pan/wok and stir well.
  6. Add the remaining ingredients except the green onion and simmer until the shrimp is cooked.
  7. Prepare the noodles according to the package instructions.
  8. Plate the noodles, top with the sauce and green onions and enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                           Bon Appetit 

 

Salmon En Papillot

Salmon En Papiotte

Salmon En Papillot

  • Servings: 4
  • Difficulty: Medium
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Fish and Chip night around here just got a whole lot more interesting. I still make the “normal” type for my grandson however for the elder crowd I decided to do Salmon En Papillot because it is simple to make and very simple to clean up. The one major issue with this technique is you cannot see the fish so it is tough to know when it’s done which is why I have labeled the difficulty level on this as medium.

Here’s how we do this one.

Shopping list:

  • 4 Salmon filets – about 5 ounces each
  • 2 cups Yellow Onions – sliced
  • 2 cups Red Pepper – sliced
  • 2 cups Carrot – julienned
  • 4 teaspoons Capers
  • 3 tablespoons Butter
  • 4  tablespoons Dill
  • Salt and Pepper to taste
  • 4 Sheets Parchment paper

Putting it all together:

  1. Pre heat the oven to 400°
  2. Place the vegetables in the middle of the Parchment paper and season with salt and pepper then place the Salmon on top of the vegetables.
  3. Melt the butter and dill and then brush over the salmon. Top with the capers and seal the parchment paper by rolling the top down and tucking the ends underneath.
  4. Place in the oven on the middle rack for 15 minutes.
  5. To serve simple place the pouch on a plate and cut open the top.
  6. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                           Bon Appetit

Seafood Pho

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Seafood Pho

  • Servings: 2-4
  • Difficulty: Easy
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I got home from my first ever Singles Style Pool tournament (that’s where it is one on one…. oh and, I lost but that’s a story for another day) and was really tired but also really hungry so I went looking for something to feed not only myself but the rest of the bunch so after a short root through the pantry I managed to come up with this.

Now traditional Pho – pronounced PHA – can take hours depending on what meat you may use, how long you braise it and most importantly how much flavour you wish to impart into the broth. For this recipe I used the ingredients I had on hand and those that would prep and cook quickly.

Cooks Note: For this recipe I used Campbells® Pho Broth.

Here is how we do this one.

Shopping list:

  • 3 packages (roughly 25 ounces) Thick Noodles
  • 1 bag 31-40 Shrimp – peeled and deveigned
  • 1/4 cup each Clam and Mussel meat
  • 2 tablespoons Vegetable Oil
  • Half of one large White Onion – sliced
  • 2 Garlic cloves – rough chopped
  • 1 large Red Pepper – julienned
  • 1/4 of a small Cabbage – sliced
  • 2 cups Broccoli florets
  • 1/4 cup Fish Sauce
  • 4 cups Campbell’s Soup® Pho broth 
  • Salt and Pepper to taste
  • Garlic Chili sauce and chopped Parsley sauce for garnish

Putting it all together:

  1. In a large pot bring the Pho broth to a simmer.
  2. While the broth is simmering heat the vegetable oil in a large pan and cook the vegetables until just tender.
  3. Add in the fish sauce, clams, mussels and shrimp and cook until the seafood is done… about five minutes. Season with the salt and pepper
  4. Bring the broth up to a boil and cook the noodles in the broth for 30 seconds to 1 minute.
  5. Place the noodles in the bottom of your bowl, ladle in the broth and top with the vegetables and seafood.
  6. Garnish with the garlic chili sauce and parsley.
  7. Enjoy

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……

                           Bon Appetit