Sunday, May 22, 2011

Chipotle Shrimp Skewers

I'm a little late to the chipotle party. I mean I've been eating and enjoying them for years, but I've only cooked with them twice...the first time being less than a week ago. I'm in love. So spicy. So smoky. So perfect on the grill!!

Chipotle Shrimp Skewers
recipe slightly adapted from Tasty Kitchen

3 cloves garlic, roughly chopped
2 chipotle peppers in adobo sauce
2 tsp reserved adobo sauce
1 lime, juiced
2 Tbs olive oil
2 tsp paprika
1 Tbs chopped cilantro
1 tsp salt
black pepper, to taste
1/4 tsp crushed red pepper
1 lb large shrimp, peeled and deveined (much prettier if you leave the tails on)
pineapple slices, optional

Place all ingredients except shrimp and pineapple into a food processor or blender. Pulse until a paste has formed. Place the shrimp in a shallow dish or plastic bag. Dump the marinade over the shrimp and coat thoroughly. Use a spatula to make sure you get all the marinade's thick stuff. Let the shrimp sit in marinade for 20 minutes. Skewer the shrimp making sure not to overcrowd the skewers. If using wooden skewers, be sure to soak them for an hour before using. Heat your grill (or cool your grill, if using charcoal) to medium-medium/high heat. Grill the shrimp for about 2-3 minutes on each side. If using, place pineapple slices on the grill at the same time cook for just a minute or so on each side to give them a little char.

I also cut some russet potatoes into wedges, boiled them for just a few minutes and let 'em cool. Then I tossed them in some oil and GrillMates Montreal steak seasoning and put them on the grill for some color. The spinach is just tossed with some fresh orange juice, salt and pepper. This shrimp would be great over rice, but I was fresh out.

Sunday, May 1, 2011

Thai Pork and Noodles

I want to apologize now for the photo you will see at the end of this post. I realize none of my pictures are pretty, but something about the lighting combined with improper plating combined with a crappy camera made this one especially bad.

That being said, this was absolutely effin' delicious and I can't wait to eat it cold for lunch tomorrow. Slowly but surely I've been introducing some Asian ingredients into some of the foods Billy will actually eat. I was a little nervous about the fish sauce as the smell can be a little off putting (I love it..but remember how Billy is all picky and stuff?). Thankfully he was playing video games while I cooked so his brain was too concentrated on killing the enemy to smell the fish sauce. He gobbled it up and so did I. I sprinkled some red pepper flakes on top of mine because I'm spicy like that. I think when I'm done typing this I'm going to have a few more forkfuls from the fridge.

Thai Pork and Noodles
recipe adapted from Food Network Magazine, April 2011

1 cup fresh cilantro, leaves and stems
juice and zest of 1 lime
2 slices peeled ginger, rough chopped
2 cloves garlic, smashed
2 jalapeno peppers, diced (and seeded if you dont want the heat)
2 Tbs chopped onion
3 Tbs fish sauce
2 Tbs brown sugar
4 Tbs canola oil
1 lb thin boneless pork chops, sliced into very thin strips
1/4 lb green beans, split lengthwise
8 oz wide Thai rice noodles

In a food processor or blender combine the cilantro, lime zest and juice, ginger, garlic, jalapenos, onion, fish sauce, brown sugar, and 1 tablespoon of water until pureed. Bring a pot of water to a boil, then remove from heat. Add the rice noodles and allow to soak until tender yet slightly firm. Drain and set aside. In a large skillet or wok, heat 3 Tbs canola oil, add about half of the cilantro puree and fry for a minute or so. Add the pork and stir fry over high heat until done, maybe 4 to 5 minutes. With a slotted spoon remove pork and set aside on a plate. Add the last tablespoon of oil to the pan and stir fry the green beans for a minute or so then add the noodles, pork, and two tablespoons cilantro puree or more to taste. Turn off heat and toss everything together quickly. After plating, individuals can add more cilantro puree to taste, if it isn't all mixed in the dish already :)