shrimp

Curried Shrimp With Potatoes & Garbanzos

 

Curried Shrimp With Potatoes & Garbanzos

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Today, I like to share a dish with you that I have prepared in its basic version hundreds of times over the years. It is a “a la minute” dish, so it requires no prolonged cooking and can be prepared on short notice (a la minute) and in just a few minutes of prepping and cooking.
The ingredients for the sauce are always the same – clarified butter, curry powder, turmeric powder, cumin, garlic paste, grated ginger, kosher salt, chicken, beef or vegetable stock, and heavy cream.
On the other hand, besides the sauce, anything goes. You can replace the potatoes, chick peas and shrimp with anything your heart desires and your belly craves – any poultry, any seafood, beef, veggies-only to make the dish vegetarian, even potatoes and tomatoes only (one of my favorites), and so forth…..
The sauce is what makes this dish so delicious and unique and I usually make more than the dish actually needs, so I can use the leftover sauce to flavor some rice or pasta, usually for a simple breakfast or a tasty midnight snack 🙂
The ratio of the ingredients for the sauce is also flexible and depends on the main ingredient you use.
While the basic sauce for two portions requires 1/2 cup stock, 1/2 cup heavy cream, 1 pinch of cumin, 1 tblsp curry powder, 1/4 tsp garlic paste, 1/4 tsp grated ginger and kosher salt to taste, I like to use more curry powder for beef and chicken dishes, more  cumin for lamb, more liquid for starchy dishes, less liquid for vegetable variations, etc.
As usual, please let the recipe I give you here serve as a guideline, which you can/should adjust according to your own preferences 🙂
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Bon Appétit !   Life is Good !
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Click here for my opinion on “Authentic Recipes”  on  ChefsOpinion
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Click here for  “Easy Does It Curry Sauce ” on  ChefsOpinion
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Curried Shrimp With Potatoes & Garbanzos

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Curried Shrimp With Potatoes & Garbanzos

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Curried Shrimp With Potatoes & Garbanzos

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Preparation :
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Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

At least once a month it’s sinigang-time at my house. The protein I use most often is pork, but sometimes I use shrimp (Sinigáng na Hipon), fish (Sinigáng na Isdâ), beef (Sinigang na Baka) or chicken (Sinampalukang Manók). One can use any part of the pig for sinigang, but my personal favorite cuts are the ribs and/or tails. This morning I found fresh ribs at my butcher, which I turned into this not-so-ordinary sinigang (chard and lotus roots are not commonly used in sinigang).
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Bon Appétit !   Life is Good !
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Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

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Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

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Preparation :
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Salad & Bread

Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread

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“Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread”
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Once in a while, “just” a salad is all I want for lunch. Today was such a day and this salad satisfied all the needs and wishes I had for such a lunch.
Light, refreshing, pretty and very flavorful, I recommend this for anybody who “just” wants a salad as a wonderful meal 🙂
As an added bonus, the garlic/pita bread was exceptional and I added it to my regular repertoire.
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Bon Appétit !   Life is Good !
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Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread

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Garlic/Chili Pita Bread

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Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread

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Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread

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Preparation :
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Tacos De Pescado (Grilled Fish Tacos)

Tacos De Pescado (Grilled Fish Tacos)

I just realized that lately, I prepare tacos at least ones a week, sometimes even more often.
Of course, this makes perfect sense, since they are very tasty, easy to prepare and the possible variations are endless. I have them for any meal of the day, breakfast, lunch, dinner or snack.
My favorite taco is……..always the one I presently prepare and eat, no matter if they are soft or crisp, contain lots of “stuff” or just a few basic ingredients. They can contain beef, pork, fish, crab, shrimp, chicken, duck, chorizo, egg, guacamole, refried beans, shredded lettuce, shredded cabbage, onions, chiles, cheese, salsa Mexicana, salsa verde, black beans and a myriad of other stuff. As long as it is tasty, anything (well, almost anything), goes. 🙂
For today’s tacos, I used fresh cod fillets I got this morning at the “International Market”, a lonely Haas Avocado which was sitting all but forgotten by herself on a shelf in the pantry, and leftover red cabbage slaw, to which I added a bit of kernel corn . The result was, dare I say, as with all my tacos, smashing 🙂

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Bon Appétit !   Life is Good !

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Click here for more  Tacos  on  ChefsOpinion
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Tacos De Pescado (Grilled Fish Tacos)

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Tacos De Pescado (Grilled Fish Tacos)

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Tacos De Pescado (Grilled Fish Tacos)

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Preparation :
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Shrimp And Ricotta Ravioli With Pangrattato

Shrimp And Ricotta Ravioli With Pangrattato

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Preparing  your own ravioli might be a bit work-intensive, but if one put’s a little effort and love to the process, it’s well worth the trouble. The actual prep is not so bad, what takes the most time is the clean-up (at least for me, since my counter space is tiny and the flour usually goes everywhere where it is not supposed to).
But as I said, the delicious result makes up for the extra bit of time and effort 🙂
Also, if you frequently prep your own ravioli and/or vareniki,  it will be wise to invest a few dollars in a  ravioli mold/press/cutter,  which will cut down considerably on the time and mess it takes to prepare good-looking ravioli or vareniki. I have a bunch of them, and they always come in handy.
As for the filling, a general rule is usually not to combine cheese and seafood, but in this case, the ricotta goes perfectly with the shrimp (that’s why in cooking, the word “usually” is vital). We “usually” do things this way or that way, but………..
For my personal taste, a complicated or dominating sauce would take away from the delicate taste of the ravioli, so the richness of the butter and the crispness of the crumbs is all this dish needs to shine brightly.
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Bon Appétit !   Life is Good !
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Pasta Dough :
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Ingredients :
2 1cups A/P flour
3 -4 eggs (depending on size)
Kosher salt to taste
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Method :
Sift the flour onto the work surface, make a well in the center
Add the eggs, one at a time, add the salt.
Mix the eggs, then add a little flour at a time from the well, until all the flour has been used.
Knead the dough for about 5 minutes, adding flour if dough is too sticky.
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Filling :
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Ingredients :
1 cup ricotta cheese, softened
8 oz peeled, tailless cooked small shrimp
1 tbsp fresh grated parmesan cheese
1 whole egg, beaten
fresh-grated nutmeg, kosher salt and cayenne pepper to taste
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Method :
Coarsely chop the shrimp, add all other ingredients, mix well
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Shrimp Butter :
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Ingredients :
8 oz peeled, tailless cooked small shrimp
4 oz whole butter
1 tblsp chopped Italian parsley
garlic paste to taste
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Method :
Saute shrimp in butter until heated, remove from heat, add parsley, season with garlic paste, kosher salt and cayenne pepper to taste.
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Shrimp And Ricotta Ravioli With Pangrattato


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Shrimp And Ricotta Ravioli With Pangrattato


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Preparation :
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Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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While  in most parts of the world and in many languages “Torta” or “Torte” is generally understood to be a sweet concoction, it can also describe a sandwich, made with flatbread or a leavened bread, depending on the country/region of origin.
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Wiki excerpt:
Mexican Sandwich

In Mexico, a torta is a kind of sandwich, served on an oblong 15 cm firm, crusty white sandwich roll. Depending on the region, this is called a bolillo, telera, birote, or pan francés. Tortas can be eaten cold or hot, grilled or toasted in a press in the same manner as a Cuban sandwich.
Garnishes such as avocado, chili pepper (usually poblano or jalapeño), tomato, and onion are common. The dish is popular throughout Mexico, and is also available anywhere with a large number of Mexican immigrants. In Northern Mexico, the torta is very frequently called “lonche by the influence of the English “lunch“, as it may be eaten during lunch break.
The sandwich is normally named according to its main ingredient:

  • Torta de jamón, ham-filled torta
  • Torta de aguacate, avocado-filled torta
  • Torta de adobada, adobo meat-filled torta
  • Torta de huevo, scrambled eggs-filled torta
  • Torta de milanesa, milanesa meat-filled torta
  • Tortope, chicken sope-filled torta

Although the torta ahogada (meaning “drowned” torta) of Guadalajara is so called because it is smothered in a red sauce, different fillings are available and they may be mixed to create an original torta.
Due to the practicality of being hand-carried, tortas are sold at massive events, such as football matches, parades, and outdoor concerts, but they are also available for breakfast, lunch, or dinner at dedicated establishments or sold as street food by food carts.
In Mexico, the sweet cake is normally referred to as pastel, which is also used in other parts of Latin America with this meaning.
Origin:
The origin of the torta is unclear, but some claim it sprouted in Puebla due to Spanish-French interaction. Teleras (the bread usually used in tortas) were inspired by French baguettes ”
End of Wiki excerpt.
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Bon Appétit !   Life is Good !
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Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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Torta De Camarones (Lonche) (Mexican Shrimp Sandwich)

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Preparation :
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Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce

Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce

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Last night on my way home I stopped at a Vietnamese restaurant where I used to eat pho. I stopped eating there because of the tiny portions (see my post about it by clicking this link:  ….Pho….
Knowing that I would be disappointed by the skimpy pho, I placed my hope into an order of summer rolls…….
Well, the same crappy principle as with the pho (a ton of stock, a tiny amount of anything else); only this time, there was a ton of wrapper (2 per roll !) and just a tiny bit of filling. I could have kicked myself for not following my own previous advise to avoid this place.
So, what’s an old cook to do? Well of course, make my own version of rice paper rolls 🙂
Mind you, these are NOT Vietnamese summer rolls! And, because of their plumpness, rather than eating them by hand, I suggest you use a fork in order to have a less messy encounter with these babies. 🙂
However, these rolls consist of the exact amount and ratio of ingredients I craved when I ordered the rolls in the restaurant and was so badly disappointed:
A small amount of wrapper, LOT’S of noodles and shrimp, and NOT drowned in fish sauce and basil. Ahhhh, the good life ! 🙂
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Bon Appétit !   Life is Good !
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P.S.
If you prefer the more traditional skinny shape, just arrange the filling accordingly.
P.P.S.
I am still hoping to find a decent Vietnamese restaurant around here 🙂
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Hans’ Peanut Sauce

This recipe may not be the most authentic, but it’s really, really good.
Serve it as a dipping sauce, over hot or cold noodles or as a salad dressing.

  • 3/4 cup creamy peanut butter
  • 1/2 cup plus 2 tablespoons water
  • 3 tablespoons hoisin sauce
  • 2 tablespoons freshly squeezed lime juice
  • 4 1/2 teaspoons soy sauce
  • 1 tablespoon sugar
  • 2 1/4 teaspoons chili paste
  • ½ teaspoon garlic paste
  • 1/4 teaspoon toasted sesame oil

Whisk all the ingredients together in a medium bowl. Store covered in the refrigerator until ready to use. Whisk again before serving.
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Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce

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Shrimp And Rice Stick Pillows With Peanut Sauce And Sweet Chili Sauce

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Preparation :
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Ćevapi (Cevapcici)

Ćevapi (Cevapcici)

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A few  years after I was born, the German “Wirtschaftswunder” (Economic Miracle) was in full swing (I wonder if my existence helped?), and Germany was in need of a new, different kind of army – an army of workers, to fill all the open labor-positions. It was the time (1955) when Germany invited millions of “Gastarbeiter” (Guest Workers) to come and make their luck and life in Germany. Mostly poor, working class people from Italy, Spain, Greece, Turkey, Portugal and eventually, in 1968, Yugoslavia, took a chance and started a new life in this new promised land, first alone, working very hard, saving money, learning the language and customs and then, usually a couple of years later, having their family join them and slowly but surely integrating themselves and their families, and most of them eventually becoming Germans. (Passport, language, customs, and all) 🙂
I don’t want to go into the political, economic and social results of this enormous “Völkerwanderung” (Human Migration), but rather talk about the effect it had on the culinary landscape.
Up until then, there were basically three culinary styles in Germany –
“Deutsche Hausmanskost”, which translates into plain home cooking
“Deutsche Koch Kunst”, or German Culinary Arts, meals that are as pleasing to the eye as to the palate,  primarily available in upper-class restaurants, hotels, and delicatessens.
“Traditional French Cuisine”, also mainly available in upper-class restaurants, hotels, and delicatessens.
Of course, this all changed rapidly with the influx of millions of people cooking the traditional food of their countries of origin, and within a few short years one could easily find a Turkish doner shop, Italian pizzeria, Greek taverna, Spanish tapa restaurant, Portuguese cervejaria or Yugoslavian restaurant serving food from all over Europe, first in the big cities, but eventually even in the smallest of villages.
(Incidentally, nowadays you are more likely to find an ethnic restaurant than a typical “German Gasthaus” (German Tavern) in most places 😦
Securely wedged in my memory are the Cevapcici of that time. Up ’til then, we did not know “Burgers”. We had either buletten or meatloaf, typically served hot with mashed potatoes or pasta and mushroom sauce, or served cold with bread and mustard.
So when Cevapcici came along, they were pretty special and exotic to our palette and view.
Spiced with plenty of garlic, oregano and cumin among other seasonings, they tasted and looked very different to anything made with ground lamb (or any other ground meat) we’d seen up to then.
They were usually served with rice and salad or with some type of flatbread and salad, often accompanied by a yogurt sauce and raw onion rings.
Again, at the time, this was pretty new and exotic for most of us 🙂
So when I got this ground lamb yesterday, I was looking forward to preparing and eating, for the first time in many years, this wonderful dish.
I am happy I did because I enjoyed every morsel of it (and so did Bella) 🙂
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Bon Appétit !   Life is Good !   (And full of memories) 🙂
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Pls note:
Replace the lamb with beef, or pork or a mixture of both if you prefer.
Cevapcici can be grilled, sauteed, baked (roast) or fried. However, do NOT overcook them or you are left with a dry stick of coal-like substance 😦
See the pic of the close-up of the meat. Well done but VERY juicy and tender 🙂
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Click here for  Potato Salad Recipe   (Add sliced, seeded cucumbers if desired)
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Ćevapi (Cevapcici)

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Ćevapi (Cevapcici)

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Ćevapi (Cevapcici)

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Ćevapi (Cevapcici)

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Preparation :
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Shrimp And Black Beans Taco Bowl

Shrimp And Black Beans Taco Bowl

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I do realize that taco bowls are sooo 80’s, but I feel they still look great today, and this piece of once “in” popular food culture deserves a place within the classics we should re-visit once in a while so as not to forget them 🙂
In order to be a bit more colorful, instead of the usual flour tortilla, I have used a brightly colored spinach wrap here. Wraps come in all kinds of colors, so this opens up the visual spectrum to be a bit more varied.
As far as the filling is concerned, today I felt like bean salad, avocado, greens, and shrimp, but of course, the sky is the limit, as long as it is not liquid and you serve it right after preparation in order to avoid the shells to become soft.
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Bon Appétit !   Life is Good !
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Click here for  Salsa Mexicana Recipe  on  ChefsOpinion

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Shrimp And Black Beans Taco Bowl

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ready to go……………serves 2

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Preparation :
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Twice Baked Shepherd’s Potatoes

Twice Baked Shepherd's Potatoes

Twice Baked Shepherd’s Potatoes

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Shepherds Pie  is such great comfort food.
Meat sauce, mashed potatoes, and cheese – who could resist ? 🙂
However, there is one flaw in shepherds pie which diminishes its enjoyment a bit for me – it is entirely soft in texture and usually, the sauce is a bit bland and the whole thing, therefore, often resembles baby food 😦
Let me come to the rescue with this new recipe.
Instead of mashing the potatoes to a puree, just break them up a bit into med-sized chunks. Adding the peppers and lots of onions and garlic to the meat sauce will further increase the taste and texture of the filling of the potato shells, which will result in a dish who’s taste still resembles shepherds pie but at the same time is so much more interesting and TASTY !
Overall, this “fully loaded” baked potato is without a doubt one of the tastiest incarnations of the lowly baked potato as well as the ordinary shepherd’s pie.
While I have prepared and created dozens of variations of twice baked potatoes over the years, some more, some less exotic, some over the top and some down to earth,  using all kinds of additions to the stuffing, such as shrimp, smoked salmon, ham, different vegetables, cheese, yogurt, herbs, etc, etc., the ones I prepared today are the very best of the best 🙂
Although very simple and easy to prepare, the texture, taste, and looks are just perfect and go to show that uncomplicated food, if done right, can take the price over complicated and elaborate any time ……..
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Bon Appétit !   Life is Good !
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Twice Baked Shepherd's Potatoes

Twice Baked Shepherd’s Potatoes

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Twice Baked Shepherd's Potatoes

Twice Baked Shepherd’s Potatoes

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Preparation :
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