Pan Seared Shrimp and Scallop with Lime Hollandaise and Jalapeno Bacon RECIPE plus one more

As promised:

Pan Seared Shrimp and Scallop with Lime Hollandaise and Jalapeno Bacon (serves 4)

4 pieces bacon, diced
1 small jalapeno pepper, split in half, seeds removed
4 collosal shrimp, peeled and deveined
8 jumbo sea scallops

Fry bacon pieces in a large saute pan with the jalapeno pepper until bacon is crisp. Remove from pan and drain. Discard jalapeno pepper. Pour grease out of pan but do not wipe out pan.

Take scallops and shrimp out of refrigerator 30 minutes prior to preparing. Dry on paper towels and sprinkle with sea salt and freshly ground black pepper. Set aside.

Prepare the Hollandaise sauce (recipe follows)

Heat pan over medium heat and when hot add shrimp and scallops. Sear about 2 minutes per side, turn and continue to cook for another 2 minutes until firm and cooked through. Do not overcook!

Lime Hollandaise:

4 egg yolks
4 tablespoons very hot water
4 tablespoons melted butter
Zest and juice of 1/2 a lime.
1/4 teaspoon (or to taste) salt

Place egg yolks in the top of a double boiler set over simmering water. Whisk to combine eggs. Add hot water to the yolks one tablespoon at a time, whisking well after each addition. Slowly add melted butter to eggs and water, whisking constantly. Eggs will thicken in about 3 to 5 minutes. Whisk in lime zest and juice until well combined. Taste and correct seasonings with salt. Turn heat off and cover. Prepare the scallops and shrimp.

To serve:

I make tri-colored couscous but rice or regular couscous is just as good. Spoon the starch in a shallow bowl or small plate. Top with one shrimp and two scallops, sprinkle with bacon pieces. Drizzle Lime Hollandaise over seafood and serve immediately.

Not thrilled with bacon, jalapenos and lime? Try making this dish omitting these ingredients and substituting orange juice and orange zest. Melt a tablespoon of butter and a tablespoon of olive oil in the pan you will cook your seafood in. Pour off the excess fat but do not wipe out pan.

Bon Appetite everyone.

Bacon and Jalapeno cooking

Plating

Dinner

Eating My Vegetables and Grilled Romaine Salad with Shrimp

I know it's important to eat my vegetables.

But when the world is a frozen wasteland outside my door chocking down a cold salad is just one cold thing too much.

Last night I decided to make myself a winter picnic with spring food. I can dream of sunny warm days and if those warm days only exist inside my house - well then, so be it.

Grilled Romaine and Shrimp with Tarragon Vinaigrette: serves 2

One head Romaine lettuce
6 to 8 jumbo shrimp, peeled, deveined, tails intact
2 tablespoons freshly grated Parmesan Cheese
1 tablespoon toasted pine nuts

Vinaigrette (you can cheat and use purchased dressing but this is so easy, why not make your own?)

3 tablespoons tarragon vinegar
1 tablespoon Dijon mustard
9 tablespoons extra virgin olive oil
salt and pepper to taste

Whisk the vinegar and mustard together. Slowly drizzle in the olive oil, whisking the entire time until the dressing emulsifies (thickens). Add salt and pepper to taste. Set aside.

Split the romaine head in two lengthwise. Using a pastry brush brush the cut sides of the lettuce with the vinaigrette.

Drizzle a bit of the dressing over the cleaned shrimp.

Heat a grill pan on the stove over medium high heat. If you don't have a grill pan you can use a large frying pan.

Place the shrimp on the grill pan and cook for 2-3 minutes per side, brushing with a bit more dressing when you turn them.

While shrimp are cooking place the romaine on the grill, cut side down. Grill for 1-2 minutes or until the leaves just begin to wilt. Baste with dressing and turn, sprinkle with Parmesan cheese. Grill for one more minute. Remove from grill pan with the cooked shrimp. Sprinkle a few pine nuts on the romaine heads.

Enjoy with a bottle of wine and dream of spring.

Calming Down and Etouffee

After four days of excitement, decisions, oh mys, what ifs, and let's do it, things are beginning to calm down a bit. Last night at around 3:00 am buyers remorse set in. As I sat in bed with the comforter clutched to my chest I began the WTF stage of our recent decision to purchase 12.5 acres of farm land in a place far, far away.

What did we just do? How am I going to tell TBHITW that after sinking our savings into a lifestyle and land I've been talking about for years, I, um.. well, honey, I've been thinking... is that what we really want? I mean, that's a lot of land and do we really need to grow our own stuff and have you BEEN to the grocery store lately (Fresh Market has EVERYTHING) and wow... it's really far away and will the kids ever come to visit and can we afford it and do we, can we, should we, how could we.....OMG and WTF?

I'm better this morning. Why is everything worse in the dark (did I mention it's really dark up there on that land??)...

When I am nervous or happy or sad or experiencing any BIG range of emotions, I find it therapeutic to cook long simmering, soulful food. Etoufee is exactly that kind of food. Basically, it is Cajun Stew. Full of romance and flavor and playfulness you can cook some up and create your very own Mardi Gras with a parade of flavors.

There are lots of versions of Etoufee with the classic recipe calling for andouille sausage, chicken and shrimp. My version uses bacon (because I don't like sausage unless I know the farmer who made it), if you have access to slab bacon, all the better. Of course you can substitute the bacon for 1 pound of your favorite type of sausage.

Etoufee: serves 6

6 ounces thick cut bacon (or slab bacon) cut into 1 inch pieces

3 large chicken thighs (bone in, skin on)

1 pound large shrimp, peeled and deveined

2 tablespoons unsalted butter

1/2 cup flour

3/4 cup celery, diced

1 large onion, diced

1 large green pepper, diced

3 large garlic cloves, minced

1/2 teaspoon cayenne pepper (or to taste)

4 cups chicken broth

Salt and pepper to taste

White or brown rice

In a large pot, saute the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with salt and pepper on both sides. Add to hot bacon fat in pot and brown on both sides. About 5 minutes per side. Remove from pot and set aside.

Add 2 tablespoons butter to pot and melt. Sprinkle the flour over the hot fat and cook; stirring with a wooden spoon and scraping up any brown bits. Cook the roux until deep brown and fragrant. About 10 minutes.

Add the chopped vegetables, garlic and cayenne pepper and cook until vegetables are soft. About 8 minutes.

Whisk in the chicken broth and bring to a simmer.

Return the chicken and the bacon to the pot and simmer until chicken is cooked through. About 30 minutes.

While the stew is simmering, make white or brown rice according to package directions.

Remove chicken from pot and let cool slightly. Keep the stew simmering. Taste and adjust seasonings with salt and pepper.

Remove skin and bones from meat. Shred chicken and return to pot. Add the shrimp and simmer for another 3 to 5 minutes until shrimp is cooked through.

To serve: Using a small bowl or cup (an ice cream scoop works great) take about 1/2 cup rice and invert into a shallow bowl. Ladle Etoufee over rice. Serve with a croissant or french bread for sopping up all that Cajun goodness. Smile, dance, stop worrying.

Oh - and if you really need some therapy, serve pecan pie for dessert!!

Do you ever second guess your major decisions? What do you do to calm yourself down and get back on track?

The Important Stuff and Penne with Shrimp and Tomatoes

I've been busy doing some very important stuff.

Chatting with Grandlittle #1

Baking with Grandlittle#2

Here is a healthier alternative to spaghetti and meatballs:

Whole Wheat Penne with Shrimp and Fresh Tomatoes (serves 4)

1/2 box whole wheat penne

1 pound large shrimp, peeled, deveined and dried on paper towels

2 cloves garlic, minced

1/3 cup white wine (or chicken or vegetable broth)

2 tablespoons tomato paste

10 black olives, sliced

1 tablespoon capers, rinsed

2 teaspoons thyme, minced

2 teaspoons parsley, minced

1 tablespoon plus 1/2 tablespoon extra virgin olive oil, divided

4 medium roma tomatoes, deseeded, then rough chopped

Put a large pot of salted water on to boil. Cook pasta according to package directions to the al dente stage.

While the pasta is cooking, heat 1 tablespoon olive oil in large saute pan and add shrimp.

Saute over medium heat until curled and pink on one side, about 2 minutes, turn and continue to cook until almost cooked through.

Throw in the garlic, capers and black olives. Add the wine or broth and stir in the tomato paste. Saute for about 2 minutes to combine flavors. Add the tomatoes and herbs and saute until just heated through, tossing all about.

Drain the pasta, drizzle with the remaining olive oil, toss the shrimp/tomatoes over pasta and serve. Pass some shredded parmesan or romano cheese on the side.

A Cook's Notes: Have you seen the tubes of tomato paste yet? So convenient. Just squeeze out the amount you need and store the tube in the fridge. An idea whose time has come!!

Results - Product Testing 101 - Basting

The masses have spoken!

Well, a couple of you have expressed interest in hearing the results of my first official Product Test of: The Original Country Bob's All Purpose Sauce.

According to the company brochure, Country Bob's All Purpose Sauce got its start in 1968 when Country Bob himself "perfected the sauce of his dreams."

"After years of giving the sauce to friends and family Country Bob began to sell it 1977." There's more, but you get the idea.

Anyway, that's what the company brochure says, but what does The Good Cook say?

The first test I conducted using the sauce was basting various foods. I wanted to see how this vinegar based sauce stacked up to other BBQ sauces.

The taste testers consisted of me, The Best Husband In The World, the 19 year old college student, the 17 year old girl, the 15 year old video game addict, and a collection of teenagers who seem to always knock on the door around dinner time.

Shrimp, Lamb and Rotisserie Chicken:

Shrimp:

The Good Cook: Because it is a vinegar based sauce there was were no flame ups or charring of the shrimp. I used Jumbo Shrimp, threaded on skewers, and began basting the shrimp as soon as it hit the grill. The flavor was smoky and sweet with a hint of spice. Very nice.

Taste Testers: Yum. Really liked this sauce on the shrimp compared with other sauces. Not too sweet and really delivered a nice punch of heat at the end.

Lamb:

The Good Cook: I love lamb - cooked the traditional way with garlic, lemon, rosemary and a hint of mint. But this was a nice change. I chose lamb chops, cut thick, for this particular challenge. I would make this again. Again, no flare ups, coated the chops nicely, without being too thick or cloying.

Taste Testers: "Oh, this is good.. can I have some sauce for dipping?" " Can you make it this way again?" "Uh, is this steak?" (this from a visiting teen)

Rotisserie Chicken:

The Good Cook: I basted the chicken throughout the cooking process - every 15 minutes for 1 1/2 hours. The skin crisped nicely without burning or charring (again, because it is vinegar based). The chicken LOOKED beautiful when done. However, if you didn't get a piece of meat with skin on it, you could not taste the sauce. Next time I would use chicken pieces, not a whole chicken.

Taste Testers: Okay, but didn't get a lot of flavor through the meat. The tasters asked for sauce on the side and said the chicken was great dipped in the sauce.

In basting conclusion, I would stick to smaller cuts of meat or fish. Country Bob's is a bit thinner than other bottled sauces I have used and I like that as it makes it easy to brush on evenly.

Tomorrow - marinating (pork tenderloin) and using Country Bob's as an ingredient (hamburgers and home made baked beans).

Product Testing 101 - Shrimp, Lamb and Rotisserie Chicken and more

It seems I've been noticed in the blogisphere.

Is that even how you spell it?

Blog-is-phere: Blog-a-sphere?

I have been approached to do a product test and asked to:

a. test a product

b. post about it

c. create a giveaway around the product (we're talking free stuff here)

Wow.

At first I was flattered.

Then I was excited.

Then, I was nervous.

Then I was suspicious.

Then, apprehensive.

I don't use "products".

I cook from scratch.

What would this do to my credibility?

What would this do to my culinary senses?

What would this do to my food?

The Best Husband In The World advised me to "go for it". (He's in it for the free stuff)

The Second Son (19 years old) advised me to "not sell out". (He is still on the home dole)

My uppity culinary intellect told me to (in NJ speak) forgetaboutit.

But my curiosity told me "hey, why if and why not?"

So I took on the challenge. I basted and baked and marinated and rotisseried and grilled the hell out of:

The Original Country Bob's All Purpose Sauce

Well and ahem. And I might add, oh my.

I ask you readers - because you are dear to me - do you want to hear about the results?

You should know before you vote [yes or no] I also suggested to the CEO, Country Bob himself, that I would like to interview him for the ultimate post...

Do you care? Do you WANT to hear about products???

I'm not giving it up here... you are my precious readers, my ardent followers, my fellow foodies...

What do you think?

a. Forgetaboutit?

b. Go for it?

c. TELL ME WHAT YOU'VE LEARNED GOOD COOK.

I've done the cooking, the sweating, the basting, the baking, the grilling, the marinating, AND the eating (along with my most trusted taste testers...)

BUT it is up to you...

I await your response.

Clouds and Cucumber Yogurt Soup with Shrimp

Me, along with the rest of the population of the eastern seaboard have just about had it with the weather. 

If it's not raining, it's thinking about raining. If it's raining, it is pretty much pouring. 

We just can't get a break in the clouds... literally. 

To remind me that as of yesterday it really is officially summer, I'm going to make this cool, summery soup. Low Cal, No Fat, and high in satisfaction. I'll serve it with some cold boiled shrimp on the side. 

Cucumber Yogurt Soup: 4 appetizer size portions

4 small-medium cucumbers, peeled and chopped

1/2 cups plain yogurt (I like 0% fat, FACE Greek style yogurt)

1 tablespoon dill

1/2 lemon, juiced

1/4 of sweet onion (such as vidalia)

a few sprigs water cress (optional)

salt and pepper

Water (as needed)

Place cucumbers, yogurt, dill, onion and lemon juice in blender or food processor. Process until smooth. Add water until desired consistency (soup should be slightly thick). Add salt and pepper to taste. 

Chill well. 

Ladle into shallow bowls, garnish with a sprig of water cress. 

Boiled Shrimp (perfect everytime)

1/2 pound large or extra large shrimp, peeled and deveined

3 cups Water

1 bay leaf

1 generous dash Old Bay

1 tablespoon vinegar

In a medium saucepan add water, bay leaf, Old Bay and vinegar. Bring to boil. 

Add shrimp, bring back to boil (this should take about 2-3 minutes).

At this point, shrimp should be pink and curled. 

Immediately pour shrimp and water into colander. Rinse with Cold Water to stop cooking. 

Serve soup with 2 or 3 shrimp "hanging" off side of bowl. 

 

ps: Pride and Joy and Lobster Guacomole

Oh - by the way - I have decided that my brand new Blogger Award is now my Pride and Joy. Oh boy am I going to be impossible to live with now. 

I am in such a good mood I'm going to share a brand new recipe with all of you. Isn't it amazing how some positive recognition for our efforts can just lift our spirits? So, never before seen on this blog.  It's fresh and easy and the prettiest thing you ever wanted to see sitting on an Hors d'oeuvres plate. It will make you the host / hostess or guest of the year when you whip this one out:

Lobster Guacamole with Mango on a Tortilla Chip: (you can substitute shrimp or crab for the lobster) - makes 2 cups or about 48 tortilla chips

2 ripe Haas avocados, peeled and pitted (save the pits)

1 large garlic clove, mashed to a paste with salt

3 ripe plum tomatoes, seeded and diced

1 big tablespoon cilantro (or parsely) chopped

1/4 cup scallions, minced

1/4 cup fresh lime or lemon juice

salt and pepper

1 cup cooked lobster, shrimp or crab, chopped very small

1 ripe mango, peeled, pitted and diced very small

1-2 teaspoons honey

"Scoops" tortilla chips

Mash avocados with fork. Add garlic, tomatoes, cilantro, scallions, lime or lemon juice and season with salt and pepper. Put the pits in the mixture and it will not turn brown. (it's an old cook's trick that you don't have to be old to use)

Cook the seafood of choice (lobster, shrimp or crab), dice small and set aside. (keep cold)

Dice the mango very small and mix with the honey. Set aside. 

Spoon a nice teaspoon into the Scoop tortilla chip. Top with seafood of choice, then top with a few pieces of mango. 

These little hors d'oeuvres will become your Pride and Joy!