Many recipes that I come up with are with my best friend in mind who is a vegetarian except that she does eat seafood.  When she comes to visit from Canada, I adapt many of my recipes so that she can enjoy them too.  Now she has returned the favor and sent me a Guest Recipe that I just had to share with you.  It’s a lovely and colorful shrimp dish with green beans, quartered cherry tomatoes, mushrooms and shrimp.   Everything about this recipe is something that I would love to cook.

Guest Recipe from Canada

2 portobello mushrooms sliced
4 cherry tomatoes quartered
6 ounces or more shrimp
6 ounces or more green beans
2-3 tablespoons olive oil
salt and pepper to taste
1/2 teaspoon basil (to taste)

Sauté mushrooms in olive oil until they begin to turn brownish.  Add green beans, salt & pepper and basil until the beans are cooked until slightly limp.  Do not overcook the beans!  Add the shrimp around 5 minutes after adding the beans if you are using fresh shrimp.  If using pre-cooked shrimp add them after the beans are almost fully cooked.   When shrimp is fully cooked, add the tomatoes and continue to sauté until the tomatoes are hot.  Remove from stove and serve immediately.

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Guest Post from Canada

12 ounces gemelli pasta (or any other desired pasta)
Three-quarter medium-size onion chopped
4 cups sliced mushrooms
One cube unsalted butter
1 tablespoon salt
1/4 teaspoon ground pepper
1/2 half cup Crown Royal Whiskey®
1 cup water, white wine or chicken broth
Two extra-large vegetable bouillon cubes
1/4 cup flour and water for thickening
1 pound cooked shrimp skinned
1 – 2 teaspoons dried chives

Fill a larger pasta pot 3/4 full and bring to a medium boil.  Add the desired amount of pasta to the hot water.  Continue to cook the pasta while preparing the rest of the dish.  Check it for doneness occasionally and turn off when it become al dente.

Sauté onion in a large skillet with melted butter until they begin to caramelize and the onions turn slightly brown, stirring occasionally.  Add mushrooms to the skillet and continue to sauté over medium heat until the mushrooms are soft.  Continue to stir occasionally while they cook.

Pour Crown Royal Whiskey® into the pan to reduce and deglaze the pan. If using fresh shrimp then you should add them now and sauté for a few minutes until they begin to turn pin..   If they are already cooked then hold off and add them at the end of the recipe so that they do not over cook and become rubbery.  Add 1 cup water, white wine or chicken broth (reduce bouillon if using chicken broth) or as much as you want to create enough sauce.  Add bouillon cubes.  If you have selected chicken broth instead of water, then reduce the bouillon to one cube instead of two.   Stir occasionally with the saucepan at a slow simmer.

Cooking Tip: Create a thickening sauce by placing 1/4 cup flour in a measuring cup.  Add water to the 1/2 cup mark and whip with a small whisk until it is a smooth consistency with no lumps.  Make sure you add enough water so that it can be poured from the measure cup into the saucepan.

With the saucepan at a slow simmer, slowly add the flour mixture while stirring continuously.  Stir until the sauce thickens and cook until all taste of flour is cooked into the sauce.  The taste of the  Crown Royal Whiskey® and any wine should have cooked to a slightly sweet and non-alcohol taste.

Add the shrimp now if they were pre-cooked.  Then add the dried scallions.  Stir all together and continue to simmer on low while you drain the gemelli.  Serve with pasta and shrimp dish mixed together, or if you prefer, serve shrimp on a bed of pasta.

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

Chipotle Shrimp on the Grill
Chipotle Shrimp on the Grill

Who would have thought that I would still be grilling outdoors in the middle of December!  It wouldn’t surprise me as much but we are again at Ironworks and the temperature was a brisk 45 degrees outside when I put the shrimps on the grill.  I cook year round at our home in the Valley of the Sun but never dreamed it would be the same here.  I did not serve the shrimp as a surf and turf which what I first thought of doing.  Instead we enjoyed them as an appetizer before dinner along with a sun-dried tomato artichoke dip and crackers.  Hope you enjoy the shrimp recipe and the cooking tips that follow for grilling times.  Non-vegetarians there is a section for grilling steak along with for a Surf and Turf.

Grilled chipotle shrimp

Dozen jumbo shrimp raw
1/4 c chipotle mayo spicy
couple of shakes of chili powder or chili spice (or more if desired)
couple of shakes of chipotle pepper spice (or more if desired)
2-3 twists ground pepper in marinade
fresh ground pepper at the grill

Place shrimp and chipotle spicy mayo sauce in baggy and mix up.

Let shrimp rest in fridge for 15-30 min then gingerly place on hot grill.

Carefully grill until shrimp turns pink turning once while cooking.  I like to add a little more ground pepper while on the grill to jazz up the warmth a bit.  Place the shrimp carefully on the grill so that they don’t fall through.  Grill on hot flame quickly — 1-2 minutes per side.  Place in foil container that can be also topped with foil to keep warm until ready to serve.  Can be a surf and turf or a pleasant yet spicy appetizer.

Grilling shrimp time table
3-5 min per side jumbo
2.5-4 min per side large
2-3 per side med 

Can pan grill if necessary.  Remove shrimp from grill  and place in fresh foil. Seal foil around shrimp to keep hot until ready to serve.

VEGETARIANS – STOP HERE!!

Sorry for the vegetarians, but I love to serve this shrimp with seasoned grilled beef tenderloin with fresh ground pepper and salt. Add a robust beef rub like A1 bold or Barbarians steak rub from Barbarian’s Steak House  in Toronto, Canada.  You can contact them direct to order.  I love it!  Let the steak come to room temperature while you marinate the shrimp.

Barbarian's Steakhouse
Barbarian’s Steakhouse Ribeye

Remove shrimp from grill and keep warm while grilling sirloin, tenderloin or other steaks for surf and turf.  If your steak is 1″ or less they will cook quickly. 2-3 min per side for medium (or if larger use the grilling table below) turning to score in patchwork pattern before flipping to the other side.

Grilling Tenderloin
2″ thick time table
Rare 3-4 min per side
Medium Rare 4-5 per side
Med 5-6 per side
Well-Done 6-7 per side
Plus standing time of 3-5 min depending on how large of cut

 

If you like the recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

My good friend who lives in Toronto, sent me this recipe to share on KCinAZ Cooks. She’s vegetarian and does find some great ideas.  It looks absolutely delicious and I couldn’t resist posting it up.  OMG, it’s got wine in it.  If it were my recipe I would have to call it Drunkin’ Sole Meunier.

From Lidia’s Website – the recipe:

serves: 4

 

This light fish in a lemony sauce, which always appears on Italian and French menus, has remained a favorite for decades. I served it in my first restaurant, and continue to serve it today. I recommend using fillet of sole in this recipe, but the fillet of any fish prepared this way is delicious. It is easy to prepare, and even kids love it. The result is a pucker lemon finish, with briny capers. You know how much I love olive oil, but there is a time and a place for everything. When sautéing foods that cook quickly, like these sole fillets, using some butter along with the oil  help the sole brown before they overcook. Thicker sole or flounder fillets are ideal for this dish, but if yours are thinner, you may find it easier to handle them if you cut them in half first. Traditionally the fillets are simmered in the sauce, but I like to cook the sauce separately and spoon it around the sole fillets—they stay crispier that way.

5 tablespoons extra-virgin olive oil, plus more for finishing the sauce if you like
6 tablespoons unsalted butter
6 fillets gray of lemon sole, approximately
2 1/2 pounds  all-purpose flour for dredging  5 cloves garlic, peeled and crushed
12 thin lemon slices (about 2 lemons)
3 tablespoons drained tiny capers
1/4 cup freshly squeezed lemon juice
1/4 cup dry white wine
1/2 cup vegetable stock or water
2 tablespoons chopped fresh parsley  salt and freshly ground black pepper –

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Directions:
Preheat the oven to 250 degrees F. Heat 3 tablespoons of the olive oil and 4 tablespoons of the butter in a large, heavy skillet over medium-high heat until the butter is foaming. Dredge the fillets in the flour to coat both sides lightly, gently lay as many of the fillets into the pan as fit without touching. Cook just until the underside is lightly browned, about 4 minutes. Flip them gently with a wide metal spatula, and cook until the second side is browned and the fish is opaque in the center, about 2 minutes. Transfer them with the spatula to a baking sheet, and keep them warm in the oven. Repeat it necessary with the remaining fillets, adjusting the heat under the skillet to prevent the bits of flour in the pan from burning. When all the sole fillets have been browned, carefully wipe out the skillet with a wad of paper towels. Add the remaining olive oil and the remaining butter and crushed garlic, and return to medium heat. When the butter is foaming, slide in the lemon slices, and cook, stirring gently, until they are sizzling and lightly browned. Stir in the capers, and heat until they are sizzling, about 1 minute. Pour in the lemon juice and wine, bring to a boil, and cook until reduced by about half. Pour in the vegetable stock, bring to a boil, and boil until the sauce is lightly thickened, about 2 minutes. If you like, drizzle in a tablespoon or two of the olive oil to enrich the sauce. Sprinkle in the parsley, and taste, seasoning with salt and pepper if you like.  Remove the sole from the oven, and set one fillet in the center of each plate. Fish the lemon slices out of the sauce, and top each fillet with two of them. Spoon the sauce around the fillets, dividing it evenly. Serve immediately.

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http://www.lidiasitaly.com/recipes/detail/1161

See more at: http://www.lidiasitaly.com/recipes/detail/1161#sthash.uQyIuSgx.dpuf

Here’s a new twist on cooking salmon.  Instead of simple grilling or frying, we’ve added some parmesan cheese to the mix for a little sharpened flavor.  The fish was marinated in a lemonade mixture with garlic and Italian seasoning to give it more internal flavor.  The hash brown that are served along as a side also have the extra up-taste of the same parmesan.  There were a few problems getting the cheese to stick to the fish and not the grill so make sure your grill is on the hot side and don’t turn to soon.

Fish:
2 – 3 salmon filets
1 – 12 ounce can pink lemonade
1    teaspoon garlic salt
1   teaspoon Italian Dried Seasoning
salt and pepper to taste
3  tablespoons parmesan cheese

Hash browns:
1/2 package Simply Potatoes Shredded Hash browns (the best)
salt and pepper to taste
3     tablespoons parmesan cheese

In a dish deep enough to hold the salmon filets, add lemonade, garlic salt and Italian Seasoning.  Clean the backside of the salmon and remove any brown Allow to marinate for 1 hour in the refrigerator, turning if necessary.  These fish are marinating in a clay baking dishes.   Preheat grill or  oil skillet to cook the fish.

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Place the fish on the hot grill or skillet.  Add salt, pepper and parmesan cheese to the side up.  Allow to cook for around 5 minutes on the first side or until the fish no longer is sticking on the grill.  Meanwhile, heat a medium size skillet on medium high and spray with olive oil or Pam.  When warm add 1/2 package of Simply Potatoes Shredded Hashbrowns, salt, pepper and more parmesan cheese.

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Carefully turn the fish ensuring that it is not sticking to the grill.  If it appears to be sticking use a sharp edge turner to release the fish from the grill but make sure it has charred in the grill marks before turning.  Watch your potatoes, too and turn occasionally until brown.  Mash the hash browns into the pan with the turner to help them brown more quickly.

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Serve with pan fried hash browns seasoned with salt, pepper and parmesan cheese.

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If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes.

Recipe updated 9/22/2014: I wanted to make a fun party size Ceviche to take to a Halloween party. The picture of the Halloween version is so creepy that I hesitate to show it. But, alas here it is anyway. Don’t let it freak you out!

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Creepy Seafood Ceviche
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Serve with mini cup size Tostitos.

This ceviche is made with medium size shrimp and imitation crab that makes up a 4 quart party size batch. It yields enough to serve 30 or more guests depending on how many appetizers are served along with it.  I never thought I would stop chopping and it was time consuming.  2 hours of slicing, dicing and sneaking bits and bites of shrimp and tomato as I diced along.

2 pounds Medium shrimp; each piece of shrimp quartered
2 medium English Cucumbers; peeled and chopped
5 large Tomatoes; diced
10 ounces Crab Meat; Imitation or real, diced
2 tablespoons sea salt
4 large Fresh lemons; Reserve 1
1/2 cup Clamato juice
1/2 cup +/- Catsup to thicken
1 tablespoon Tabasco sauce
8 medium Fresh Limes; Reserve 1
2 teaspoons Cilantro; dried, or 1 cup fresh
3-4 tablespoons horseradish

Preparation

Start by squeezing 3 large lemons and 7 medium lines into a large bowl. Add salt. Dice the Mahi Mahi and add to the juice so that it will begin to process (cook in the juice).  I’ve removed the Mahi Mahi from the ingredients list because I found it to be too fishy for my taste.  Add it if you like??

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Mahi Mahi in lemon-lime juice
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Lemons and limes quartered to juice

I used pre-cooked shrimp but you could also use raw shrimp and let it “cook” in the lemon/lime juice.  However, you would need to double the lemons and limes to have enough fresh juice to cover this large amount of shrimp. When using fresh fish, allow it to rest in the juice, refrigerated for 3 hours.

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Quartering the shrimp

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If you are short on time you can slightly cook the diced Mahi Mahi over medium low heat for a few minutes then cool and add to the juice. Since I was short on time as usual, I had to pre-cook the Mahi Mahi and use pre-cooked shrimp. It was still 2 hours in prep time using this method but was worth the time. I started with 2 pounds of shrimp less the few that I ate while prepping. I was hungry!

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Imitation Crab legs
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Chopping up the legs
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English cucumber is the best
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Chopped up cucumbers

Mix remaining diced ingredients as they are prepared and toss as you add the batches. Prepare the tomatoes last to keep their shape. When adding the tomatoes lift them away from the excess tomato juice before adding to the mixture. Discard the excess tomato juice and seeds.

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Couldn’t resist sneaking a few bites of tomato
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Diced tomato

Lastly, mix in the Clamato juice, catsup, tabasco, horseradish and cilantro, then add any additional salt or pepper to your preference.  Add enough catsup so that you get the thickness that you desire otherwise it may be too soupy.  Garnish with final lemon and lime. Halved and then sliced.

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Slicing lemon and lime for garnish
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Serve with mini cup size Tostitos.

One of the pictures that I took of this dish was for Halloween. The lemon and lime slices were eye-brows and Halloween style eye-ball ice cubes were added for a eerie look.

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Very creepy version

If you like the recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes.

Another Drunkin dish by KCinAZ but this one is a drunkin sidekick that can be paired with fish, chicken or lighter meat dish like pork tenderloin or pork chops.  Since I seem to be obsessed with seafood lately, Halibut was chosen as the main for dinner. We begin with steak cut white mushrooms that are sautéed in olive oil and then reduced with Crown Royal Whiskey and Pinot Grigio for a semi-sweet savory spiced up taste complimented with cooked orange wedge bites and then topped over grilled halibut for this recipe.

Remember the post from a ways back on How to Simply Peel an Orange.  I’ve finally used some of the oranges from my freezer and was pleasantly surprised to see that they had held up so great.  Orange rind was also incorporated into the recipe and this was also from my freezer.  When peeling the oranges, a good portion of orange rind was saved.  The orange rind was cut into slices, topped with sugar and brown sugar and then browned under the broiler.  Well enough about oranges and onto the main recipe; Sautéed Mushrooms and Grilled Halibut.

Sautéed Mushrooms Ingredients
12  ounces Fresh mushrooms; steak cut
4  tablespoons Olive oil
1/2 Yellow onion ; chopped
1  small Orange; wedged and cut into 1/2 ” bits
1/8 teaspoon Celery Salt
1/8 teaspoon Sea Salt
1/8 teaspoon Cavendar’s Greek Spice
1/2 cup Pinot Grigio; or other sweet white wine
1/8 cup Crown Royal Whiskey
1/4 teaspoon orange rind
1   Chicken bouillon

Grilled Halibut Steaks Ingredients
2   Halibut Fish Steaks Frozen
1/4 cup Lemon Juice
1/3 cup Olive oil
1/2 teaspoon Italian Spices
1/8 teaspoon garlic salt
Freshly ground pepper 4-6 twists
1/2 tablespoon celery salt
1/4 cup orange wedges 1/2″ bits from the whole orange above

Preparation

Take two frozen fish steaks and place in gallon sealable bag. Add above ingredients listed under Halibut Steak to the bag and let thaw while it marinades.   Separate the orange wedges and chop into 1/2″ bits.  Reserve about 1/4 cup for mushrooms. Since there is lemon juice in the mix you will not need to refrigerate but can.  It would just take longer to thaw and you would need to adjust your timing.  While the fish thaws begin the mushrooms.   If you’re lucky enough to have fresh fish just marinate in the fridge while you sauté the mushrooms and onions.

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Sauté chopped onions with olive oil in a large skillet over medium high heat until caramelized; about 5 minutes.  Sprinkle with celery salt, Cavendar’s Greek Spice, sea salt and let continue to caramelize further; about 5 minutes.  Add as much spice as you prefer to get the slightly salty taste but not too much.   Add  remaining orange rind and continue to caramelize for just a short time so as not to burn the rind.

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Add mushrooms and more olive oil if necessary so that mushrooms are coated. Cook for 10 min on medium heat.   Add chicken bouillon,  Pinot Grigio wine and Crown Royal and continue to ….. sip some wine…

….Continue to cook down mushrooms for around 15 additional minutes while grilling or pan frying your fish.

Grilling the Halibut.

Cook on med-high grill for around 15 minute. 5-7 minutes per side. Add salt and pepper while grilling.  To keep the fish moist, brush with marinade while cooking.

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The alcohol does cook away for those of you that might be opposed to using spirits in your cooking.  You can substitute apple juice if you do not stock wine or whiskey.

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

Why is it that I love to cook with spirits.  I haven’t figured it out but I do on a regular basis.  Crown Royal Whiskey is one of my favorite cooking ingredients for reducing mushrooms or making a sauce similar to a Marsala Wine sauce.  A few weeks ago, I wanted to do something different with Yellow Fin Tuna.  So, here was invented Drunken Yellow Fin.  From now on anything I make with spirits as an ingredient will probably be called “Drunkin Something”.  What is really funny is that I do not even like the taste of most alcohol unless it’s in food.  Now, wine is a different story.  Maybe that’s why the booze is in the food and the wine is in my glass.

To start, we create a marinate for the Tuna.  It’s composed of:

2- 8 ounce Yellow Fin Tuna Steaks
1/2 cup Royal Crown Whiskey
1/2 tablespoon Old Bay Lemon & Herb Spice
1/2 teaspoon salt

Place these ingredients in a shallow bowl and then add the yellow fin tuna.  Turn tuna a couple of times in the marinate, then refrigerate for around 30-60 minutes.  Turn the tuna every 10-15 minutes depending on how long you want to leave in the fridge.

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Place the lovely tuna on a thoroughly heated medium-high grill.  You could also use a grilling pan if you do not have a gas grill readily available.  Add the following two ingredients after placing the fish on the grill.

1/2 teaspoon chopped basil
freshly ground salt and pepper to taste

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Cook the tuna for 5-7 minutes on each side.  Halfway through the first 5-7 minutes turn the tuna clockwise on the grill so that it scores both directions, horizontally and vertically.

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If the fish appears to be getting dry, spray with a little olive oil to keep it moist as it cooks to a light pink center.  You may want to turn down the heat to medium if it’s cooking to hot.   It’s a  fine balance.  If you take it off too soon then the fish will be undercooked.  Well, some of you may like sushi so this would be okay for you.  We like it cooked medium so that the tuna is still pink in the center but not dry on the outside.  I can highly recommend a great cookbook; “Timing is Everything” by Jack Piccolo to help with determining cooking times.

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I place the finished tuna in a foil wrap and then added a little more Crown Royal.  While the rest of the meal finished up the tuna rested for around 5 minutes in the foil.  Turned out quite well for another new drunkin experiment.

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes.