Ingredients 2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy brand) 1 cup all-purpose flour 2 eggs 3/4 cup milk 1/2 stick butter, melted 1 tablespoon chili powder, eyeball it in your palm 2 teaspoons cumin, eyeball it 2 teaspoons cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot 2 scallions, finely chopped 8 jumbo pork or beef franks Sweet Relish Slaw Salad, recipe follows ...
Thursday, January 29, 2015
Thursday, January 22, 2015
Salmon Spread
One of the tastiest appetizers you can prepare for a gathering is a simple salmon spread. Usually salmon spreads are little more than smoked salmon mixed with cream cheese. This spread uses a combination of smoked salmon and freshly poached salmon, mixed together with lemon juice, capers, Dijon, chives, lemon zest, and butter....
Spicy Garlic Shrimp with Coconut Rice
Throughout the coastal areas of Latin America, you’ll find local variations of “Camarones al Ajillo”, freshly caught shrimp, fried quickly in olive oil with garlic and chiles. My friend Arturo grew up near the beaches of Acapulco and learned a way of preparing the garlic shrimp classic with jalapenos and coconut milk. The layers...
Smoky Paprika Shrimp Skewers
My dear friend, the ebullient, smiley, and somewhat wacky Matt Armendariz of Matt Bites has a new “schtick”, namely, food on a stick. On a Stick! is Matt’s new cookbook, aimed at the party crowd, and filled with every conceivable food one could put on a stick. There are the expected—kebabs, corn dogs and popsicles—and the whimsical—jello...
Tilapia with Olives, Mushrooms, and Tomatoes
Tilapia, a tasty farm-raised fish originally from Africa, has become more and more popular here in the states. I recently brought home a whole tilapia from our local Asian fish market and made quite a mess of trying to fillet it myself. Dad pitched in, with no more luck than I, and we ended up throwing the pieces (you couldn’t...
Shrimp with Orange Beurre Blanc
At a recent cooking class at Scott’s Seafood (Folsom, CA), Chef David Lamonica set us to work preparing shrimp with orange beurre blanc (a French butter and shallot sauce). Chef David says the best shrimp to get are fresh, Gulf of Mexico White shrimp, still in the shell. Gulf white shrimp are firm and sweet. For this particular...
Shrimp Po Boy Sandwich
Recently returned from a Louisiana trip where he enjoyed many a po boy, Hank put these together for us for lunch. So good! ~Elise What’s not to love about the classic Louisiana po boy sandwich? Most are dead simple, and rely heavily on high-quality ingredients: Super-fresh, local seafood, Creole tomatoes, homemade remoulade...
Shrimp Pasta Salad
The heat has finally arrived in Northern California, and with it, the need for some cooling pasta salads. Here’s a simple and easy shrimp pasta salad made with those little pink shrimp that you can find in the freezer section of almost any grocery store. While our gulf shrimp fisheries are suffering at the moment, these little...
Shrimp and Avocado Salad
What better way to cool down in the heat of summer than with a delicious cold salad? Freshly cooked shrimp and creamy avocado are a perfect match, especially with a crisp vinaigrette. The best news? It only takes a few minutes to prepare. Shrimp and Avocado Salad Recipe Yield: Serves...
Shrimp Quesadilla
Quesadillas have to be my favorite go-to food for lunch. They’re just so easy to make! Especially when you have tortillas and cheese in the fridge, which we almost always do. Recently I had lunch with an old friend at Buck’s of Woodside, a rather famous hang-out for Silicon Valley venture capitalists, and had a spectacular marinated...
Salmon with Tomato, Onions, and Capers
Every year in mid September, my friend Jim organizes a group of his friends to go salmon fishing off the coast of Marin, north of San Francisco. For the second year in a row, I didn’t a catch a fish; Jim however was luckier, and I lucky to be his friend as I got to take some gorgeous salmon home with me. Here is how we cooked...
Sautéed Petrale Sole in Herb Butter Sauce
Raised Catholic, I grew up eating fish every Friday (not just during Lent as the custom goes these days). Often it was just a simple tuna macaroni salad, but we kids were exposed to a variety of fish and seafood on a regular basis. Thank goodness! We still eat fish almost every Friday (old habits die hard) and are always looking...
Salmon Mousse
From the recipe archive. First posted in 2003. Remember those retro fish molds? I have two of them, both of which I have used to make this salmon mousse over the years. But try as I may, it’s almost impossible to make salmon mousse in a fish mold look good. These days I take the easy way and just pour the mousse mixture...
Broiled Lobster Tail with Brown Butter Sauce
Broiled lobster tail—the quintessential fancy dinner menu item, isn’t it? Unlike whole boiled or steamed lobster, which is almost impossible to eat delicately, with broiled lobster tail the work has already been done for you. The perfectly cooked meat sits atop the lobster’s bright red shell. All you have to do is...
Sesame Fish Sticks
Fish sticks don’t have to come from a box; they’re easy enough to make. A friend recently gave me a great cookbook for kids (thanks, Nicky!) that had this fun-sounding recipe for sesame fish sticks, just the thing you might be able to convince a kid to try cooking. I didn’t have any kids close by to corral into cooking today,...
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