Steamy Kitchen» Seafood

Kickin’ Tequila Shrimp on Tasty Kitchen

SteamyKitchen — Mon, 21 Sep 2009 20:57:42 +0000

I know you know my friend Ree Drummond, The Pioneer Woman, right? Of course you know her! Ree one of my fav bloggers – she’s just as genuine, funny and gracious in person as she is on the blog. I’ve even spooned with her.

I can’t believe that I haven’t mentioned Ree’s latest adventure to you before, it’s simply addictive, fun and delicious…a site called Tasty Kitchen. And this is where you can find one of my must-try recipes, a Kickin’ Tequila Shrimp.

I recently made this dish on the Daytime Show and not only was it a massive hit with the host of the show (and me too), practically the entire camera crew came and hovered over the dish after we finished our segment.

What makes the Tequila Shrimp “kickin’” is the additional Tabasco Tequila – WOWZA!! Take a swig and that baby will kick you in ass! But when you cook with the Tabasco Tequila, it’s smooth and the spiciness mellows out.

Now, let me back up and say that I *don’t* drink tequila. Oh no, I learned my tequila shot lesson…oh…let’s say…in 1995 at a bar…errr…at the back of the bar. Enough said.

But, I lovelovelove to cook with tequila, and this Tequila Shrimp recipe is spot-on. So I’m excited to share the recipe with you – come view the video and then head over to Ree’s Tasty Kitchen site to get the recipe.

Kickin’ Tequila Shrimp Video

Summer Shack’s Famous Pan Roasted Lobster

SteamyKitchen — Thu, 17 Sep 2009 13:46:06 +0000

Lobster is one of those foods that are too damn expensive. Where I live, a lobster is around $18.99 per pound, which is ridiculous for the amount of food you actually get from a single lobster! However, if you’re calculating cost based on how LONG it takes to eat and savor the food item, then lobster’s a pretty good deal. Sure, you can eat the tail in a few bites, but the real prize is in the tiny legs where the meat is the sweetest and most delicate.

In fact, I don’t even like the lobster tail – I’m all about working for my food and would rather trade you the tail for the legs and body. Even the claw doesn’t excite me – you can have that too!

You know I’m in heaven when I have to dissect, pick, suck, nibble and pinch for just the tiniest morsel of meat. A lobster of this size would probably take me an entire hour of labor to finish. Talk about savoring!

I was in Boston last month, and was lucky enough to dine with new friend and author, Debra Samuels. Deb co-authored the book The Korean Table (I highly recommend this book), my publicist, Grace Niwa and Holly and Rowan from my publisher, Tuttle Publishing.

Holly ordered Summer Shack’s most famous dish, the Pan Roasted Lobster, a dish which really deserves to be highlighted with spotlights and a red carpet. Because it’s that good. I don’t even remember what I ordered – Holly was sitting next to me and the moment this dish was gently laid down in front of her, I couldn’t help it.

The blogger in me came out, I turned to Holly, put my hand on her shoulder, leaned in and said, “I must. I can’t help it. I can’t control the urge. You understand, don’t you?”

She nodded. Of course she understood! Holly is the editor of my cookbook and we had been working closely together like bread and butter for 2 years now!

And so I stood up, picked up her plate of hot, oozing, creamy, savory lobster and whisked it away.

To a table with better light so I could photograph it.

THE SHAME!!! THE HORROR!!!!

I know. I hate taking photos at restaurants.

But when a dish like this Pan Roasted Lobster is this good – and I can score a recipe for you directly from this guy:

Chef Jasper White, winner several awards for Best Chef and author of I think you’ll understand.

Summer Shack’s Pan-Roasted Lobster with Chervil & Chives Recipe

recipe from Summer Shack Restaurant – Chef Jasper White (c) Scribner.

The bourbon in this recipe adds a sweetness that mingles potently with the sweetness of the lobster. An excellent Cognac or brandy can be substituted for similar results. Fresh chervil imparts a hint of anise flavor to the lobster; if unavailable, fresh parsley mixed with a small amount of fresh tarragon (1/2 teaspoon) will give a taste almost as good.

Equipment: You will need a medium Chinese cleaver or large chef’s knife, a heavy oven-proof 12-inch sauté pan and tongs.

2 live 1 ¾ pound hard-shell lobsters
2 tablespoons peanut oil
2 shallots (1 ½ ounces), finely diced
¼ cup bourbon or cognac
2 or 3 tablespoons dry white wine
6 tablespoons unsalted butter, cut into small pieces and chilled
1 tablespoon finely chopped chervil
1 tablespoon finely chopped fresh chives
kosher or sea salt
freshly ground pepper

1. Preheat the broiler or preheat the oven as hot as possible (500 or 550F). Position the oven rack in the upper third of the oven. You may need to shorten the cooking time slightly if the broiler rack is close to the heat.

2. Split the lobster lengthwise (it will kill the lobster instantly). Remove the tomalley and the roe if present. Now cut off the claw with the knuckle attached (where the knuckle meets the carapace). Cut the lobster halves into quarters. You will now have 6 pieces of lobster. Place the pieces of lobster, shell side down, on a plate.

3. Place the tomalley and roe in a small bowl. With a fork, break them into small pieces.

4. Place a heavy 12-inch sauté pan over the highest heat possible. Allow the pan to heat for 3 to 5 minutes until it becomes extremely hot. Add the oil and heat until it forms a film on the surface of the pan. Slide the lobster pieces, shell side down, into the hot oil. Using tongs, move the pieces in order to evenly sear all the shells. Because the lobster pieces are not flat, you will need to hold them with the tongs and press the shells into the hot oil to accomplish this. The claws need to be seared on only one side. When the shells have all turned bright red, which should take no more than 2 minutes, turn the pieces over. The oil will also have taken on a beautiful red tinge. Add the tomalley and roe to the pan.

5. Place the pan in the oven. If using the broiler, cook for 2 minutes. If using the oven, cook for 3 minutes. The shells should be slightly browned, even a bit charred in places.

6. Remove the pan from the oven and return it to the stove at maximum heat. Turn off the oven and put your plates in to warm. This will take only a minute. Warning: The handle of the pan will be red-hot and will stay hot until the dish is complete. To avoid burns, wear oven mitts from now until the dish is complete.

7. Add the shallots to the fat in the pan and stir. Add the bourbon and ignite. Shake the pan until the flames die down. Add the wine and let liquid in the pan reduce until the pan is almost dry. Turn the heat to low.

8. Quickly remove the pieces of lobster and place, shell side down, on warm plates. I like to “reconstruct” the lobster so that it looks similar to a split lobster. Arrange the claws so that they lean into the center of the lobster.

9. Return the pan to the heat and add the butter, chervil and chives. Swirl or stir the butter in the pan to create a creamy sauce with the pan juices. Season to taste with salt and pepper. Use very little salt, if any, because the lobster adds its own salt. Spoon the sauce over the lobster pieces (see photograph insert following page 50) and serve at once.

Serves 2 as a generous main course or 4 as a light meal or first course

Fresh Pear and Shrimp Stir Fry

SteamyKitchen — Tue, 15 Sep 2009 17:53:19 +0000

Every time I’m back in Hong Kong, I head straight for a good dim sum restaurant. If you haven’t had dim sum before, it’s as close to competitive eating as I’ve ever experienced. And I’m not talking about the amount of food consumed, either. In Hong Kong, many dim sum restaurants don’t have a nice, orderly wait list, buzzing beepers or call-aheads. Instead, you start by taking a calculating, broad sweep of the entire layout, and in a split-second survey which dining guests are closest to asking for the check.

You then divide up your party, assign tables (even the kids) and plant yourself right there at the table

like hungry vultures.

This signals that you are next to take that table. Not too close, because if the table considers you rude, they’d just linger at the table longer to piss you off. But not too far, because another waiting patron could come squeeze in and take claim.

The moment that the very first guest lifts his/her torso to get out of the chair, you must quickly, effectively and stealthy signal to the rest of your party to dash over and take control of the table-handoff situation. Timing is important. Because if the rest of your party doesn’t recognize your signal, too much time passes or worse yet, ANOTHER waiting party sees your signal and makes a mad dash in for a hostile takeover, you’re totally screwed. And once more than half the table is seated by hostile takeover, you have no chance in hell to get the table back, even if it was rightfully yours.

And I haven’t even gotten to the best part – since the cart-pushers are paid on commission, there’s competition for having the A+, easy-selling dishes like Shrimp Har Gow (you wouldn’t want to be stuck with Black Moss Lotus Seed Steamed Duck Tongue that only a few people would find appetizing). They even jockey for floor space with pushers teaming up to cart-block a path to a good table with hungry guests. Yes, it gets nasty.

Thank goodness we don’t have to experience that type of competitive sport here in Tampa Bay. A few weeks ago, I was shooting a television segment at Publix Greenwise and then afterwards scooted over to T.C. Choy’s Asian Bistro across the street and got to enjoy a dim-sum lunch sans vultures.

I’ve asked them for a recipe to publish, and this is a brand new one that will be part of their new menu. While it’s not a typical “dim sum” dish, it certainly is a very popular recipe from Hong Kong.

Fresh Pear and Shrimp Stir Fry Recipe

adapted from T.C. Choy’s Asian Bistro

serves 4 as side dish

1 whole pear, peeled, cored and cut into small wedges
4 ounces thinly sliced carrots
2 tablespoons cooking oil
4 ounces snow peas
1 teaspoon grated fresh ginger
8 ounces shrimp, peeled and deveined
1/2 teaspoon table salt
1 teaspoon sugar
2 tablespoons chicken broth
1 teaspoon cornstarch

1. Bring a saucepan of salted water to a boil. Blanch the pear wedges and carrots for 30 seconds, then drain immediately. Pat the shrimp very dry. In a small bowl, mix together the salt, sugar, chicken broth and cornstarch. Set aside.

2. Heat a wok or large saute pan over medium-high heat. Add in the cooking oil and swirl to coat. When the oil is shimmering, add the shrimp and stir fry for 1 minute. Add the grated ginger and continue stir frying for 30 seconds. Add the peas, carrots and pears and toss well. Stir fry for 1 minute. The shrimp should be just barely cooked through.

3. Pour in the chicken broth mixture, stir and let cook for an additional minute, until shrimp is cooked through. Serve immediately.

Cedar Planked Mussels

SteamyKitchen — Thu, 23 Jul 2009 16:38:45 +0000

If I had to choose one person to come over to my home and cook for me right now, it would be Ted Reader.He’s a madman. And he even looks like one with hair tricked up in directions only possible by riding a rollercoaster with a can of AquaNet and a blow dryer.

But the things he can do with wood, fire and meat tiptoes that fine line between genius and lunatic.

Just crack open Ted’s latest book, Napoleon’s Everyday Gourmet Plank Grilling and you’ll know what I mean.

Man build fire.

Nail big salmon fillet to tall plank.

Stick plank standing up near fire.

Heat from fire cook salmon slow.

Plank give good taste.

Yes, Ted is crazy enough to create an entire cookbook dedicated to the art of cooking food on a plank. Any man who starts a recipe with “build a bonfire” is invited to my house anytime. If you’re like me and live in a gestapo-like community where they send out your neighbors to spy on you, measure your mulch levels and then fine you for improper edging, then maybe building a 4-foot fire pit in your yard probably isn’t a good idea. Thank goodness Ted’s book has 100 other recipes that start on a BBQ grill.

If you’re new to planking, here’s an easy recipe to start with. Make sure you only use wood that’s designed just for cooking -you don’t want any of that pre-treated stuff. You’ll soak the planks for at least 2 hours for softer woods like cedar and overnight for harder woods like cherry, otherwise they’ll just burn and incinerate in the grill. Ahem, that’s advice based on experience. My favorite planks come from Sur La Table where they sell a package of 4 planks that include maple, cedar, hickory and alder woods.

How to buy and prepare mussels

When purchasing mussels, ask the fishmonger how long they’ve been sitting there and if they look dried out and sad, just pass. It’s best when your fishmonger selects the mussels one by one for you, but I only ask for that kind of pain-in-the-butt service if there’s no one else in line behind me.

When you get home, immediately unwrap the mussels. Take 2 large bowls – fill the larger of the two bowls 1/3 of the way with ice. Place the mussels in the smaller bowl and nestle that bowl in the ice. Now take a small, damp dishcloth and place that on top the mussels. Place bowl in the refrigerator until ready to cook. You’ll now be able to keep the mussels alive and cold. They can even stay overnight in the refrigerator like this.

Are you ready to start cooking? Inspect the mussels one by one. Scrub the mussels under cool running water and ‘de-beard’ by tugging the stringy stuff towards the hinge. All the mussels should be closed. If they are opened slightly, squeeze the shell closed and then let go. The mussel should stay closed. Discard any mussels that open back up.

Cedar-Planked Mussels Recipe

I like my mussels simply with good sea salt and lemon. You’re welcome to melt some butter and serve warmed for dipping. One medium-sized plank (15″ x 7″) should hold 1 pound of mussels.

Serves 2 as an appetizer

1 pound fresh mussels
1 cedar plank, made for grilling
a small bunch of fresh thyme
good sea salt
1 lemon or lime, cut into wedges

2+ hours prior to cooking, submerge and soak the plank in water. I used a baking sheet and weighed down the plank with a bowl. 15 minutes prior to cooking, pre-heat your grill on high heat.

When the grill is hot and ready, lay the soaked plank directly on the grill grates. Let the planks pre-heat for 5 minutes.

Follow the directions above to clean and de-beard the mussels. With long tongs or spoon, carefully lay the mussels on the heated planks. Scatter fresh thyme on top. Close the lid and cook for 5 minutes.
You can serve the mussels on the plank at the table. Discard any that have not opened. To enjoy, pry open the mussel shell, sprinkle just a bit of sea salt on the mussel and a quick squeeze of lemon or lime.

Grilled Shrimp with Chili Lime Butter

SteamyKitchen — Fri, 17 Jul 2009 11:44:35 +0000

It’s another episode of Good Bite, this time our topic was shrimp, which is such a biiig….wiiiide…topic! I continued my lovefest with Dr. BBQ and chose a recipe from one of his cookbooks, Grilled Shrimp with Chili Lime Butter, a seriously easy yet cool-looking recipe because you serve the chili-lime butter in a shot glass! Genius.

Since it is in a shot glass, I wonder if a splash of tequila would be appropriate in the chili-lime butter? Well, if not in the butter, then at least a shot of tequila for the chef BEFORE cooking?

Here’s our roundtable, the lovely Shauna of Gluten Free Girl and Catherine of Weelicious:

The recipe video for Grilled Shrimp with Chili Lime Butter from the sexy David Lawrence of Forking Delicious. I say forking-hot!

Grilled Shrimp with Chili Lime Butter Recipe

for the shrimp
2 cups ice
1 pound, shrimp, deveined
1 tsp. salt
BBQ rub of your choice
Salt and freshly ground black pepper, to taste
12 bamboo skewers, soaked in water

for the chili-lime butter
1 cup (8 ounces) butter
Juice of 2 limes
2 tablespoons chili powder

1. Fill large bowl with ice. Add shrimp, cover with water, stir in salt. Let shrimp soak for 10 minutes. You can soak bamboo skewers in separate container at this time. Drain shrimp and pat dry. Season shrimp with BBQ rub, or salt and pepper. Skewer shrimp (if you are pan-frying on stove, no need to skewer).

2. Melt butter in microwave or small sauce pan. Whisk in lime juice and chili powder. Season with additional chili powder and salt, as needed. Set aside, keep warm.

3. To cook:
Outdoor grill: Grill shrimp 2-3 minutes per side over medium-high, direct heat.
Broiler: Grill under broiler (6” away from heating element) 2-3 minutes per side.
Stovetop: Heat large frying pan over high heat. Add 1 Tbs. cooking oil and swirl to coat. Add shrimp to pan in single layer, not touching. Saute 2-3 minutes each side. Plate grilled shrimp with warm Chili-Lime Butter.

***

Win Diane’s Sweet Heat!

Hot topic: tail on or tail off?

So, there was a hot topic that I brought up in the very beginning of the video – so hot and controversial that it got cut out from the main segment for fear of protesting and rioting. I love tail-on shrimp. No, let me be truthful – I love tail-on, shell-on shrimp. Screw table manners, I want to lick, suck, peel and wrestle with my seafood! It’s just part of the family eating process, to eat with my hands and DEVOUR.

It’s also an Asian-thing…and a Southern thing…

Nothing makes me happier than having a big ‘ol pile of shrimp, crawfish, lobster, crabs, etc. and having to work at it! Yes, even at restaurants. BETTER at restaurants cuz I don’t have to clean up!

BUT- I get tons of emails and comments from people asking me, ” Why the seven seas do you leave the tail on the shrimp? You just have to cut the darn thing off anyways!”

Well, you know my answer…I wanna hear…what’s your opinion? Tail on or tail off?

Answer below in a comment and I’ll pick 3 random winners to win a jar of (Sorry! CONTEST OVER!)

Diane’s Sweet Heat Habanero Jams.

I met Diane via Twitter, and she asked me if she could send me some of her habanero jams, Sweet Heat. Hell yeah! Love them spread on crackers with a little cream cheese. Anyways, Diane is from McKinleyville, a small town in Humboldt County, California, where the redwood forest meets the Pacific Ocean. These are all hand-made in small batches. Flavor come in Blackberry Habanero, Blueberry Habanero, Peach Habanero, Raspberry Habanero and Strawberry Habanero.

I love her jams so much that I’m buying these for you guys! Three winners will get a jam of their choice, my treat. I’ll pick winner on July 24th. CONTEST OVER!

UPDATE: The winners of the random drawing are:

LIZZIE LONGNECKER “I swear I’m not lazy, but…. tail off ”

IOWA FOOD GEEK “leave ‘em whole! as long as they are fresh and as big as the palm of my hand, I’m a happy happpy woman.”

TNLOCAVORE “Tail-on but I’ll be completely honest. I’m a little squeamish about shrimp with the veins in. It’s trauma from childhood. Shrimp veins are full of shrimp poop, the reason why fig newtons are crunchy are because they have bugs in them and raisins in rice pudding are really big ticks! As much as I try to get past those ideas planted in my impressionable young mind, they still creep me out to this day.”

Congrats! Look for an email from me!