Grilled Shrimp with Romesco Sauce

November 1st, 2011 § 0 comments § permalink

Sometimes I go into the weekend with my mind already made up about what to make. Other times I let the ingredients lead the way. Such was the case this last weekend when a trip to the Mar Vista Farmers Market brought me to these beautiful red peppers. For a while now, I’ve been wanting to try to make a romesco sauce – think pesto, but Spanish-style, with red peppers and almonds as the base – so here was my chance.

Threw some shrimp on the grill, brushed on the romesco, served them with some fresh lemon and more romesco sauce for dipping… wow. Earthy and sweet, with layers of flavor and texture.

(I should note that what follows is a simplified version of romesco, with ingredients that you won’t have to go hunting too hard to find.)

 

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Jacques Pépin: How to Make an Omelette (Video)

October 27th, 2011 § 0 comments § permalink

I first came across my man Jacques Pépin like most, on his PBS cooking show. And in the time since, I’ve gleaned so much know-how from watching his decades of experience in action. There’s nothing like getting to see a master at work.

Thanks, NY Times for these great little videos.  Happy cooking!

More videos with Jacques Pépin:

How to Chop Garlic
How to Sharpen Knives

Simple Pesto

October 11th, 2011 § 0 comments § permalink

The basil in our herb garden has been eyeing me for the last week, telling me it’s ready to be picked.  The lower leaves were looking a little yellow, the last few nights have been a little chillier.  So this morning it was time.

And what better way to put some fresh basil to use than with a pesto. Discovered this little trick from the last issue of Saveur, too… if you drop the basil into some boiling water for a few seconds, then shock them right after in some ice water, the pesto won’t be as bitter and will keep its bright green color.

Toss it with some freshly cooked pasta, spread it on some toasted baguette, serve it with grilled chicken or shrimp… delicious.

 

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Poblano Chile and Potato Tacos

October 6th, 2011 § 0 comments § permalink

Walking through the farmers market last weekend, these beautiful (and cheap – 3 for 1$) poblano chiles caught my eye. A couple years back, I tried this recipe for poblano and potato tacos adapted from Mark Bittman’s recipe in a NY Times article about his travels to Merida, Mexico. Never one to shy away from anything taco-related, I decided to give it a try again. And they were better than I remembered.

So if you’re looking to mix up the meat-filled taco routine, check it out. Smooth and rich with this sweet, mild heat… so good!

 

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Wild Rice and Edamame Salad

October 4th, 2011 § 0 comments § permalink

I’ve been on the prowl recently for good salad recipes.  For one, the Mrs. loves a good salad, be they green, pasta, noodle, rice, mixed.  And, as she pointed out, when you buy them in the prepared food section at the market, they’re expensive.  Darn expensive.

So when I saw this wild rice salad in my Chow e-newsletter, I had to give it a try.  And so should you!
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No-Knead Pizza Dough

September 28th, 2011 § 0 comments § permalink

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I spent a good three to four months last year absolutely obsessed with making pizza.  Bought myself a pizza stone, a wooden “peel,” pounds of special Italian “00″ flour, experimented with a handful of dough recipes… totally went there with it.  But for all the fuss and time and energy spent, the crust would always come up short.  Too dry, too heavy, not chewy enough, too yeasty.
 
Then I came across this recipe in my “Ideas in Food” cookbook (thanks, Dad) that yields a consistently crisp, chewy, delicious crust.  And no kneading required!  Just get started early… ideally the day before.  It takes at least 8 hours for the dough to do its thing.
 
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Pizza Sauce

September 19th, 2011 § 1 comment § permalink

I’ve gotten more mileage out of my Los Angeles issue of Saveur than any other magazine in recent memory. And it’s where I got the recipe for my favorite pizza sauce at the moment.

What makes it so special?  Well, it’s a tomato sauce with a little more zip than the stewy, sweet variety you might be used to.

So here you go:

INSTRUCTIONS:

Place the following in a food processor:

28-ounce can of whole peeled tomatoes
1 tbsp olive oil
1 tsp dried basil
2 cloves of garlic, minced
1/2 medium onion, grated

Purée and season to taste with salt and freshly ground pepper.

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NOTE:  This makes a whole lot of pizza sauce.  Throw whatever’s leftover in a heavy duty zip-lock bag and store it in the freezer.  Works well on pasta as well… just saute it for a little bit in some olive oil to cook the raw onion and garlic.

Grilled Jerk Chicken

September 13th, 2011 § 5 comments § permalink

Lately I’ve been getting the itch to mix up the grill routine. But what to make?  My answer came while watching a recent episode of “No Reservations” where Tony goes to Jamaica and is served an amazing plate of jerk chicken from a roadside grill man.

Sweet, spicy, tangy, with big, punchy flavors. Delicious! This one just shot to the top of my favorite recipes for the grill list.

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Corn Salad with Cilantro-Lime Vinaigrette

September 9th, 2011 § 1 comment § permalink

There’s no better way to fire up on the flavors of summer than with some fresh, sweet corn.  Check out this easy recipe for a delicious corn salad.  Sweet, fresh, bright… this one turned into summer staple real fast.

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Grilled Sweet Potatoes

August 29th, 2011 § 0 comments § permalink

Colorful, tasty, with a nice zing… and healthy! My 6-year-old nephew even said he loved ‘em. Kid tested, mother approved, and another good excuse for Dad to fire up the grill.

 

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