I have been making this soup for about 20 years and it remains one of my all time favorite recipes!
Serving Size : 4
12 ounces clam juice
1 pound shrimp — small, reserve shells
1 tablespoon butter
1 cup onion — chopped
1 cup green pepper — diced
1 Tablespoon garlic — chopped
1 cup tomatoes — seeded, diced
2 large bay leaf
1 tablespoon dried thyme
1/2 teaspoon Tabasco sauce
1/2 bunch kale — chopped coarsely
1/2 bunch scallions — dia. slices
1 1/2 tablespoons file powder
1) Boil water, reserved shrimp shells and clam juice for 15 minutes. strain and reserve stock.
2) Sauté onions, peppers and garlic in butter for 2 until tender, add tomatoes, bay leaves, thyme, tabasco and reserved stock. bring to a boil. reduce heat, simmer 15 minutes.
3) Add greens to soup, simmer until greens are bright green, about 3 minutes. add shrimp, simmer 1 more minute. turn off heat, add file powder, season with salt and pepper and Tabasco.
4) Garnish with diagonal cut scallions.
1 cup pineapple, cubed
4 cloves garlic
1 tablespoon chili sauce
¾ cup water
2 tablespoons rice wine vinegar or white vinegar
½ tablespoon salt
¼ cup coconut cream
1 lime, juiced
2 limes, zested and divided
3 tablespoons cornstarch slurry (2 tablespoons water mixed with 1 tablespoon cornstarch)
1 pineapple, cut into ½-inch pieces
1 pound shrimp, peeled and deveined
1. Place wooden skewers in a bowl of water to soak for at least 10 minutes.
2. Puree the pineapple, garlic, chili sauce, and water in a food processor.
3. Heat a pan over medium heat, and add the pureed sauce mixture.
4. Add vinegar, salt, coconut cream, lime juice, zest of one lime, and salt, and bring the sauce to a boil, stirring occasionally. Reduce heat to a simmer.
5. Mix the cornstarch and water in a small bowl to create the slurry, then add the mixture into the sauce and simmer until the sauce thickens, about a minute.
6. Skewer the pineapple and shrimp, then brush sauce on both sides.
7. Grill skewers over medium-high heat until cooked, about 2-3 minutes per side.
8. Sprinkle finished skewers with lime zest and serve with remaining sauce.
Just made this for the Meal Delivery Service and it’s awesome!!!
Serves 4 to 6
For the salad:
- 1 quart sweet cherry tomatoes, preferably a mixture of colors and shapes
- 3 garlic cloves, lightly crushed
- Olive oil, for roasting
- Coarse salt, for sprinkling, plus more to taste
- 2 tablespoons drained capers
- 1 large or 2 medium/small ripe beefsteak tomatoes, chopped into large chunks
- 1 handful thinly sliced red onions (half-moon shape), soaked in ice water for 10 minutes, drained, and dried (optional step that will remove the bite from the onion)
- 1 handful fresh basil leaves, or fewer depending on your preferences
- 1 splash red wine vinegar, optional
For the salsa verde:
- About 1/2 cup extra-virgin olive oil
- 1/2teaspoon dried oregano (or 1 teaspoon fresh)
- 1/4cup coarsely chopped basil
- 1cup coarsely chopped flat-leaf parsley
- 1small garlic clove
- 1tablespoon drained capers
- 1pinch red pepper flakes
- 1/2lemon, for juicing
- Freshly ground black pepper
Preheat the oven to 425° F. Pour the cherry tomatoes and garlic cloves onto a parchment-lined baking sheet, making sure everything fits in a single layer. Pour a generous layer of olive oil over the tomatoes so that it forms a shallow pools in the base of the baking sheet—you’ll be repurposing this oil later. Sprinkle generously with coarse salt. Bake for 20 to 30 minutes, until the tomatoes are blistered and deflated and have released their juices.
Toss the capers with 1/2 teaspoon of olive oil and pour them onto a separate baking sheet. Bake for 10 to 15 minutes, stirring once or twice, until they’re fragrant and crispy.
When the tomatoes are out of the oven, you can start on the salsa verde: Pour all of the extra juices and oil from the cherry tomato baking sheet into a liquid measuring cup. Pour in enough extra-virgin olive oil so that you have 3/4 cup total.
Add the oregano, basil, and parsley to a food processor and process until the herbs are all finely shredded and paste-like. Pour in a small amount of the oil (a couple of tablespoons) and process.
Add the garlic, anchovy, capers, and red pepper flakes and process to combine. With the motor running, stream in the rest of the olive oil and process until you have a uniform sauce. Taste it, then add a squeeze of lemon and freshly ground pepper, as desired. Don’t add salt until after you’ve tasted the sauce—the anchovies and capers might be plenty salty on their own!
In a large salad bowl, dump the blistered cherry tomatoes, roasted capers, raw tomato chunks, red onion, and a handful of basil leaves. (You can also reserve the capers for later and add them to the top of the salad at the very end—this will help them to retain their crispiness.) Add a spoonful of salsa verde and mix. You can add the salsa verde until it coats all the vegetables and pools at the bottom of the bowl or you can stop earlier. Taste for acid and add red wine vinegar as you see fit; add salt and pepper to taste.
The way I cook eggs for this dish guarantees that they peel easy!
- 8 extra-large eggs
- 6 tablespoons fresh mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons minced fresh chives, plus extra for garnish
- 4 ounces good smoked salmon, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 ounces salmon roe
1) Place an expandable steamer in a medium sized saucepan. Fill with water just below the steamer. Bring to a full, hard boil. Place eggs quickly in steamer and put a lid on. Steam for exactly 18 minutes. Immediately plunge eggs in to an ice bath. In about 10 mintes, peel eggs.
2) Slice eggs in half lengthwise. Remove the yolks carefully. Place the yolks in a bowl and mash with a fork. Arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
3) To the egg yolks, add mayonnaise, lemon juice, chives, salmon, salt, and pepper. Mix well. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don’t want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
4) When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.
Simple to Make, Amazingly Flavorful!
2 half-pound skin-on fillets of black cod, Chilean sea bass, or Atlantic salmon
1/2 cup white miso paste (shiro)
1/2 cup granulated sugar
1 1/2 Tbsp. sake
1 1/2 Tbsp. mirin
1. To make the marinade, set up a double boiler: Fill a saucepan with an inch of water. Find a large, heat-safe mixing bowl that’ll rest over the rim of the saucepan without touching the water. Turn your stove on to a medium setting. Combine the miso paste, sugar, sake, and mirin, and whisk for about three minutes. Don’t allow the sauce to bubble, but get it hot enough to melt the sugar. To test whether it’s done or not, take the back of a spoon and drag it along the side of the bowl. If it feels gritty, it means the sugar hasn’t melted yet. The consistency should be that of paste, not liquid. Place this bowl in the fridge for five minutes and allow it to cool.
2 pounds bone-in, skin-on chicken thighs
1/4 cup soy sauce
1/4 cup Asian fish sauce
1/4 cup palm or dark brown sugar
1 tablespoon minced peeled fresh ginger
2 teaspoons hot chili-garlic paste
1 ½ tablespoons fresh juice from 1 lime
1 teaspoon finely grated zest from 1 lime
3 medium cloves garlic, minced or grated (about 2 teaspoons)
2 packed tablespoons fresh cilantro leaves and tender stems, finely chopped
2 tablespoons toasted sesame oil
Sliced limes and cilantro leaves, for garnish
1) Place thighs in a large zipper-lock bag. In a medium bowl, whisk together soy sauce, fish sauce, sugar, ginger, chili-garlic paste, lime juice, lime zest, garlic, cilantro, and oil. Pour marinade into bag with chicken, seal bag, and toss to coat well. Let chicken marinate for at least 30 minutes and up to 4 hours.
2) Preheat oven to 425°F and set oven rack to middle position. Line a rimmed baking sheet with foil and place a wire rack on top. Remove chicken from bag, allowing marinade to drip off, and set on wire rack skin side up, making sure to leave space between thighs. Discard marinade. Bake until thighs register 155 to 160°F on an instant-read thermometer. If chicken skin is not brown and crisp enough by the time the thighs are cooked through, turn on oven broiler and broil until browned and crisp, about 1 minute, being careful not to burn the skin. . Garnish with lime slices and cilantro, then serve.
2 large heads cauliflower
1 clove garlic, halved
1/4 cup butter
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup Soy Parmesan
Lemon wedges, for serving
1) Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
2) Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
3) Whisk together the melted butter, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
4) Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
5) Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
6) Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture