Tequila & Lime Tuna Tacos

11 Comments

We are getting antsy for grilling season here in North Carolina. That’s not to say that it has been entirely too cold to grill. My husband and I have a 60°F cutoff—we are good to go with grilling as long as the temperature is in that range but so far this “spring,” it has been hit or miss. I put some burgers on the grill just last Wednesday but over the weekend, an unexpected blast of wintry mix left my already-in-bloom daffodils shivering in the beds out front, and a freeze warning last night forced me to lay blankets and towels over my emerging peony shoots. Just when we thought it was warm for good—go figure!

My blooms are sitting on ice!

Until we get some consistency in the weather department (feel free to yell “amen” if the skies are screwy at your house, too), we are stuck cooking indoors. Luckily, we have one of those “griddle in the middle” things on our gas range, which affords us an easy indoor option for light grilling. The heavy cast-iron griddle is removable (and reversible), intended as a swap-in for the grate that would normally cover a wide gas burner, but we use the griddle so frequently that it has become a permanent fixture. The flat side is perfect for making pancakes, reheating pizza slices or crisping up a grilled cheese sandwich. The flip side is great for quick grilling jobs, like the mouth-watering, marinated tuna we put on these tacos.

Sometimes we get better grill marks indoors!

Though I grew up eating tacos and other Mexican cuisine, I had never heard of fish or shrimp tacos until I was an adult, and it was a marvelous epiphany! Unlike the greasy ground beef-and-cheese tacos of my childhood, these beauties are light and flavorful, and I love dressing them up with fresh veggies and a squeeze of citrus. For us this time, it was shredded cabbage tossed with bottled avocado ranch, pico de gallo, scallions, avocado and cilantro. It’s a whole new category of comfort food—easy and fresh, with lots of great texture! Les likes a little dollop of cool sour cream, too, and it sure makes for a pretty picture.

You only need a few minutes for perfectly grilled tuna!

The most important flavor component of this meal was, of course, the tequila-lime marinade. Besides the namesake ingredients, I whisked in fresh garlic, red wine vinegar, chili powder and agave for a bright, punchy flavor on the tuna, and another departure from the heavy flavors I had always associated with Mexican food.

Agave is a great sweet touch for this marinade, as it echoes the tequila spirit.

The critical rule for marinating in citrus juice is simple: keep it short and sweet because the acids in the lime juice will turn seafood into ceviche if they mingle too long. I gave it 30 minutes in the marinade, which was just long enough to pour a Mexican lager, prep all my toppings and pre-heat the griddle.

Mix and match toppings to suit your own taste.

Fresh tuna is best (and most tender) when cooked to medium rare, and you should let it rest a couple of minutes before slicing or chopping it for tacos.

Yes, Nilla, we see you peeking! ❤

While the tuna is resting, toss your corn tortillas onto the hot grill long enough to warm them and apply some grill marks. Store-bought tortillas are fine, but if you have some time and a little bit of patience, it’s worth the effort to make them yourself. I shared a post for handmade corn tortillas a while back; feel free to check that out for some tips to make it a little easier (and in fun flavors).

If you don’t have an outdoor grill or in-range griddle, or if unexpected wintry mix shows up out of nowhere, cast-iron grilling can save the day. If your range doesn’t have this option, a grilling pan or range-top griddle are both good options. I don’t recommend using them indoors for very high-fat foods (unless you enjoy degreasing your entire kitchen after a meal), but for veggies, fruit, pancakes, eggs and light seafood, cast iron on the stovetop produces excellent results.

Tequila & Lime Tuna Tacos

  • Servings: Up to 4
  • Difficulty: Easy
  • Print

The marinade is the star of this recipe, which brings freshness and flavor to Taco Tuesday!


Ingredients

  • Up to 16 ounces fresh tuna steak (marinade will cover this much; plan for 4 ounces per person)
  • 2 Tbsp. silver or reposado tequila* (see notes below)
  • Juice of 1 small lime
  • 1 Tbsp. red wine vinegar
  • 2 large cloves garlic, minced
  • 1 tsp. chili powder blend
  • 1 tsp. kosher salt (less if your chili powder includes salt)
  • A few twists black pepper
  • 1 tsp. agave syrup* (or sugar)
  • 3 Tbsp. olive oil or avocado oil
  • White corn tortillas, for serving
  • Desired accoutrements (we used shredded cabbage, thin radish slices, cubes of avocado, bias-cut scallions, cilantro leaves, pico de gallo, sour cream and lime wedges)

Note: Silver tequila is clear and has a very clean, crisp flavor; reposado is golden in color and has a slightly smoky flavor. We used reposado tequila for our tacos, and it was delicious. Agave is my preferred sweetener for this marinade, as it is the same ingredient that powers the tequila. But in a pinch, sugar is an easy substitute.

Directions

  1. In a glass measuring cup, combine the tequila, lime juice, vinegar, garlic, seasonings and agave. Whisk in olive or avocado oil to create a cohesive marinade.
  2. Place tuna steak(s) into a shallow glass dish or plastic zip-top bag. Pour marinade over steaks, turning several times to ensure good coverage. Let the steaks marinate for 30 minutes while you prep your accoutrements.
  3. Pre-heat a grill pan to medium-high. Oil the grates, and then remove tuna from marinade, allowing excess liquid to drip off. Place the steak on the grill and cook about 2 minutes, until first side is seared and displays nice grill marks. Turn steaks over and cook the other side the same amount of time. Transfer to a warm plate to rest 5 minutes while you heat the corn tortillas on both sides on the same grill pan.
  4. Move tuna steaks to a cutting board and chop into bite-sized pieces. Assemble tacos and enjoy!

Honey-Mustard & Onion Pretzel Crusted Salmon

4 Comments

My husband, Les, and I love taking road trips, and since COVID began, that’s how we have done all of our travel. Our trips may be lengthy, like our 10-day tour of Jersey, Connecticut and New York back in 2021, or quick weekend getaways to one of our beautiful North Carolina beaches. Regardless of length and destination, our trips all have a few things in common; we always have good music and snacks for the drive.

And then, there’s the ritual of departure from our home, which for me always goes something like this:

  • Load our main bags into the car (Les does this part, and I do the rest) 
  • Do a walk-through of every single room of the house to be sure we aren’t forgetting something important
  • Set out instructions for the pet sitter
  • Give the dog a pat on the head and tell her she’s in charge of the house while we’re away
  • Wink at the cat, who knows she’s actually going to be in charge
  • Do another walk-through of the house to be sure nothing electric is plugged in
  • Make a quick trip to the bathroom
  • Confirm with husband that my bag is already in the car
  • Double check on pet supplies to be sure my notes for the sitter match what’s in the cabinet
  • Argue with husband, who keeps yelling from the garage to “COME ON!”
  • Confirm the front door is locked
  • Get in the car (finally)

My backpack goes behind Les’s seat (so I can reach it), and it usually includes a couple of food magazines, my iPad, laptop, charger cables, bottled water and whatever road snacks Les picked up at the convenience store when he stopped to gas up the car. All of this, even for a four-hour car ride!

When we make one of these road trips, we throw dietary caution to the wind and load up on some junky snack foods that we would never eat any other time. I mean, junk— like pizza-flavored Combos, cheap chocolate bars, bold and zesty Chex mix, or these honey-mustard and onion pretzel pieces (one of my faves). 

I’d never eat these at home, but they always taste so good in the car!

I have no good excuse for loving these things. It’s the kind of ultra-processed snack I avoid 99% of the time. But I was raised to waste nothing, so after we get home from wherever we went, I don’t want to just throw the remains away. The leftover candy might go into Les’s lunchbox during the work week, but in the case of pretzels, chips or crackers, I can almost always crush them up and use them to coat a piece of fish or chicken.

The pretzel bits got so crunchy in the oven, and these flavors worked great with salmon!

The balance of sweet honey, salty pretzel and savory mustard works really well on salmon fillets, and it’s easy to prep this and pop it into the oven while you steam or pan fry a side vegetable. In past times, I’d simply brush a little bit of mayonnaise onto the fish before pressing it into the pretzel crumbs, but I’ve invested some time this past year learning new culinary techniques. I’ve made no secret of my crush on Kenji López-Alt for the scientific approach he takes in the kitchen, and his technique that I call the “miraculous mayo marinade” has become one of my go-tos.

This mayo trick has taken some of my go-to recipes to a new level!

A tiny bit of baking soda added to a seasoned mayonnaise mixture creates a chemical reaction that delivers more flavor into the protein you coat with it, and also helps to keep the protein (in this case, salmon) super moist and juicy after cooking. I used this simple chemistry trick to infuse my skinless salmon fillets with fresh garlic and dill, then I pressed both sides of the salmon into the crushed remains of the honey-mustard and onion pretzels. 

Keep the crumbs a little bit chunky for terrific texture from the oven.

About 20 minutes in the oven, and the salmon emerged with a golden, crunchy coating and moist, juicy interior. The fresh dill in the marinade was a perfect complement to the tangy mustard in the pretzels, and the flavor was so tantalizing, it may be tough for me to wait until our next road trip to make it again!

Honey-Mustard & Onion Pretzel Crusted Salmon

  • Servings: 2
  • Difficulty: Easy
  • Print

This recipe is very simple, and makes the best use of the crumbs at the bottom of a snack food bag. If you don't have these pretzels, try it with tortilla or potato chips!


Ingredients

  • 2 portioned fillets of salmon, skin removed
  • 1/4 cup mayonnaise
  • 2 cloves fresh garlic, grated on microplane
  • Salt and pepper
  • 1 tsp. fresh dill, chopped
  • 1/8 tsp. baking soda
  • 1/2 cup honey-mustard and onion pretzel pieces

Directions

  1. Preheat oven to 350 F, with oven rack in center position. Line a baking sheet with parchment or a silicone liner.
  2. Combine mayo, garlic, dill, salt and pepper in a small bowl. Add baking soda and stir for a few seconds to ensure it’s evenly distributed in the marinade.
  3. When the mayo mixture appears frothy and bubbly, spread it evenly over both sides of the salmon, and let the salmon rest for about 20 minutes.
  4. Place pretzel pieces inside a paper bag or between layers of parchment. Use a rolling pin to gently crush the pieces into smaller pieces, but not to the point of powder. Spread the crumbs out onto a plate or the parchment. Press the salmon into the crumbs on both sides.
  5. Arrange salmon fillets onto lined baking sheet. Scatter any leftover crumbs onto the salmon pieces and gently press to adhere.
  6. Bake for 20 to 25 minutes, depending on size and thickness of salmon fillets.

“Double Rainbow” Trout & Chard

15 Comments

Regardless of one’s religious bent, the season of Lent presents plenty of opportunity to try new seafood dishes. For those abstaining from meat, a fresh idea on the dinner table can help prevent boredom with the same fish dishes over and over for 40 days. For everyone else, it’s simply a healthier meal option—never a bad idea, and especially when we are headed into Spring.

This nutritious, colorful dish has lots of flavor (and heat, if you want it), but is easy on effort, calories and budget. You can have it on the table in under half an hour, too!

Rainbow chard is one of nature’s superfoods, a leafy green packed with vitamin K (good for our bones), iron (for healthy blood cell production), antioxidants (to reduce inflammation) and manganese (for brain and nerve support). On top of the health benefits, chard is very versatile in the kitchen. It can be eaten raw, steamed, boiled, sautéed or braised. You can add it to everything from soup to an omelet, or even use its leaves to wrap up other ingredients, the way you might use cabbage leaves. I braised it this time, and made it a bed for a crispy, pan-fried trout fillet.

I used the whole chard in this dish, but I separated and chopped the hard stems to give them a 5-minute head start in the pan. To save time chopping the leaves, I stacked and rolled them, and then sliced the roll like a giant chiffonade.

I love the vibrant color of rainbow chard!

The stems were sautéed in a bit of extra virgin olive oil along with a couple scallions (the only onions I had in the house that day), and then I lined up three of my favorite complementary flavors—coconut milk, spicy Asian Reds pepper flakes and ginger. One of my favorite freezer-section discoveries has been these little cubes of crushed ginger. I can never use up a whole root (even a small one), and these come in very handy.

This flavor combination puts an Asian-inspired twist on my double rainbow!

When the chard stems were tender, I added the leaves a handful at a time and cooked them until they wilted. My coconut milk had a ton of oil solids floating on top, so I scooped those out for another use* (see my note about this after the pictures)—and only the liquid went into the pot to braise the chard. After only a few minutes, the coconut milk softened up and absorbed some of the color from the chard stems. I love the way these ingredients merge together!

The colors of the chard stems may fade, but the flavor doesn’t!

*You may as well know, when I say that I set aside some portion of an ingredient “for another use,” it often means I put it into the refrigerator and flat out forget about it. I cannot count the times I have dug around in there, looking for something else, and realized that I missed the freshness deadline on some ingredient I was sure I’d use. If I’d had a can of “light” coconut milk, this would not have been an issue. The full-fat version of coconut milk tends to add a stronger coconut flavor (not what I was going for). Anyway—

I sprinkled the trout fillets with salt and pepper, and then gave them a flip in flour sprinkled with more of the Asian Reds pepper flakes. I fried them in a little oil until crispy and browned, and then plated the fish on top of the chard and spooned the lingering coconut milk over the top. If you don’t mind a few carbs alongside, this would be great with steamed rice.

Trout is a delicate fish that cooks very quickly.

So, I’ve called my dish “double rainbow” because the fish counter at my supermarket had labeled this trout as “rainbow trout,” though I didn’t notice any signature rainbow stripes on these fillets. Sometimes, I get the feeling my supermarket is fibbing a little bit, or maybe they don’t know the difference, or they think we don’t. The bottom line is that any trout will be fine for this dish, and of course, another delicate flaky fish could also be substituted.

But I went with it because who doesn’t love a double rainbow?

Double Rainbow Trout & Chard

  • Servings: 2
  • Difficulty: Easy
  • Print

Rainbow trout + rainbow chard = A doubly delicious weeknight meal that is inexpensive, easy to prepare and packed with nutrition.


Ingredients

  • 1 small bunch rainbow chard
  • 2 Tbsp. extra virgin olive oil (one for cooking greens and the other for frying trout)
  • 1/4 cup chopped onion (sweet, yellow, leek, shallot or scallion would all work)
  • Salt and pepper
  • A shake or two of crushed red pepper, to taste (I love the Asian Red blend from Flatiron Pepper Co.)
  • 1 tsp. finely minced ginger (or a shortcut, like the frozen cubes of ginger)
  • 1 cup coconut milk (the canned culinary variety, preferably “light”)
  • 2 fresh trout fillets
  • 1/4 cup all-purpose flour (for dusting the trout fillets)

Directions

  1. Cut out stems of the chard and chop into small pieces. Stack the leaves and roll up tightly like a cigar, and then slice into strips.
  2. Add a tablespoon of olive oil to a small skillet over medium heat. Add the chard stems and onions, season with salt and pepper, and sauté for about five minutes, until slightly tender. Add chard leaves to the pan, along with red pepper and ginger. Cook a few minutes, until leaves are wilted.
  3. Add coconut milk, reduce heat and cover. Allow chard to braise about 15 minutes while you prepare the trout fillets.
  4. Pat fillets dry with paper towels and season with salt and pepper. Sprinkle flour onto a plate or paper towel, and add a few more shakes of red pepper flakes if you like spicy flavors. Press the flesh side of the fish down onto the flour to coat, and then shake off excess.
  5. Heat a large skillet over medium heat. When pan is hot, add the remaining oil and twirl the pan to coat. Place trout fillets, flesh side down, into the hot skillet and cook until fish is crispy and golden, about 4 minutes. Carefully turn fillets and cook the skin side for 2 to 3 minutes.
  6. Plate the braised greens and top with trout. Spoon extra coconut milk sauce over the top of fish and serve at once.

Southwest Chicken Soup

7 Comments

There’s never a wrong time for chicken soup, and winter seems especially appropriate, given that it is also cold and flu season. In the middle of January, my husband and I both found ourselves stuck at home with Covid. I had started experiencing symptoms on a Thursday night, and I was quick to blame the just-completed replacement of our entire HVAC system as the culprit for the sore throat and sneezing that had suddenly walloped me. Dust and bits of insulation had been falling out of all the vents in the house for two days, so of course I felt lousy. At least, with the new system, I’d be warm.

But two nights later, as I sat shivering on the sofa, despite wearing a bulky sweatshirt, fuzzy jammie pants, two pairs of socks, my Land’s End shearling-lined slippers and curling up under a big ass blanket, I knew I was in trouble. The lines on my at-home rapid Covid test were not only pink— they were bright magenta! Les tested positive the next day, and we settled in for a week of being bored out of our ever-loving minds. Thank God we have every TV streaming service known to man, and some of the kindest neighbors around who did front porch drop-offs of soup, orange juice and other sick-at-home necessities. We are grateful.

That first night of symptoms, I had made this southwest-themed chicken soup, and it was exactly what I needed, though I wish I had made a double batch. Next time, I will do exactly that and I’ll stash some in the freezer— just in case!

The soup is quick to make because it relies on a supermarket deli roast chicken and a few easy pantry ingredients. The chicken I selected was labeled “Peruvian,” which includes seasonings like paprika, cumin and oregano— all perfectly compatible for a southwest-themed soup. I used almost exactly half of the chicken, including the shredded meat from a thigh, breast and drumstick, plus the skin (I’ll explain in a moment). The remaining chicken meat went into a very tasty chicken salad that Les made, using some of his fabulous pimiento cheese. It was so good on sandwiches, and I’ll try to sweet talk him into making that again to share on the blog.

Once in a while, these deli roast chickens come in really handy!

I started the soup with a quick saute of chopped onions and diced jalapeno— just long enough to soften them up. A few shakes of chili powder added a layer of flavor, and then I poured in a whole carton (4 cups) of chicken stock, the shredded chicken and several pieces of skin from the chicken, and I heated it to the point of a low boil before dropping it to a simmer. The skin released extra flavor into the soup, and I pulled them out before serving the soup.

The flavors in this soup come in layers.

While the soup simmered, I prepped the fresh toppings which included diced avocado and torn cilantro leaves, plus wedges of fresh lime to squeeze over at serving. A small can of hot salsa added a big punch of flavor. Pre-cooked brown rice saved precious minutes and added a little whole grain to the soup.

With all the shortcuts I took making this soup, it’s ironic that I made the tortilla strips from scratch!

The only thing my soup still needed was a little bit of crunch on top. Any other day, I would have just served it with a few tortilla chips on the side. But on that day, when I was already feeling crummy and didn’t want to run to the store, I found instead a package of corn tortillas shoved into the back of our deli drawer. So I heated some peanut oil, cut up the corn tortillas into small strips and fried them crispy. It took only about 4 minutes, and it was the perfect finishing touch!

Serve up the soup and add your fresh toppings and crispy strips. Delicious!

Southwest Chicken Soup

  • Servings: About 6
  • Difficulty: Easy
  • Print

A deli roast chicken and a few easy pantry ingredients make this flavorful twist on a classic comfort food perfect for chasing away the mid-winter blahs!


Ingredients

  • 1 small onion, chopped
  • 1/2 jalapeño, seeded and minced
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp. extra virgin olive oil
  • A few shakes of prepared chili powder
  • 4 cups chicken stock or broth
  • About 2 cups shredded or chopped roast chicken (and skin, optional)
  • 10 oz. can spicy salsa (I used Herdez brand)
  • About 1/2 cup cooked brown rice (I used pre-cooked Minute Rice)
  • 1 ripe avocado, peeled and cubed
  • 1/2 fresh lime, cut into wedges for serving
  • Small handful of fresh cilantro leaves
  • Crispy tortilla strips (store bought or homemade, for serving; my recipe is below)

Directions

  1. Heat olive oil in a medium sized soup pot, over medium heat. Add onions and jalapeños, season with salt and pepper and sauté until softened. Sprinkle with a few shakes (about 1/2 tsp) chili powder.
  2. Add chicken stock and shredded chicken. Drop any crispy roasted chicken skin into the soup pot to extract the extra flavor.
  3. Stir salsa into the soup and heat until it comes to a low boil. Reduce heat and simmer for about 30 minutes.
  4. Prepare crispy tortilla strips while soup simmers, or skip this step if you’re using pre-made chips.
  5. Add brown rice and heat through. Serve soup in shallow bowls, topped with chopped avocado and torn cilantro.
  6. Top each bowl with a few crispy tortilla strips and serve immediately.

If you have a few extra minutes, it’s worth the little bit of trouble to make the crispy tortilla strips from scratch. Be sure to season them immediately upon removal from the hot oil. I used Trader Joe’s “Everything But the Elote” seasoning, but chili powder, season salt or simple salt and pepper would also be delicious.

Ingredients

  • 4 to 6 corn tortillas, cut in half, then stacked and cut into strips about 1/2-inch wide
  • 1 cup neutral cooking oil, such as grapeseed, canola or peanut oil
  • Salty seasoning of your choice

Directions

  1. Heat oil in a shallow pot over medium-high heat; it should measure about 1-inch deep in the pot.
  2. Add a few test strips of tortilla to the oil to test the temperature. They should immediately bubble all over.
  3. Fry tortilla strips for about 4 minutes, until light and crispy. Use a slotted spoon to remove the strips. Drain them on layers of paper towel, and sprinkle right away with salt or seasonings.

Spooky Stuffed Peppers

6 Comments

Before the kiddos head out for trick or treating on Monday night, parents hope that they have a decent, balanced meal in their little bellies. You know, so that they aren’t just chowing down on sugar from all those Snickers, Reeses and Skittles that they get in their trick-or-treat bags.

In my limited experience with children, I learned one lesson loud and clear—a simple way to get kids interested in eating good-for-them food is to make it FUN.

With a little imagination, you can turn an ordinary bell pepper into a fun Halloween supper, and you can fill it with whatever your kids (or grandkids, great-grandkids, neighbor kids, friends’ kids, etc.) like to eat. Mine are stuffed with cooked ground turkey in a Mexican-ish flavor profile—a combination of onions, green bell peppers, celery, garlic and Rotel tomatoes, spiffed up with chili powder and tomato paste—but there’s no reason you couldn’t change it up and make it Italian. Or Greek. Or vegan with a kale and quinoa kind of thing. Or any other combination you think the kids would like to eat. For the big kids at our house (that would be me and my husband), I went in big for veggies and lean protein.

Use any combination of vegetables that makes sense for the flavors you like.

You could use another color of bell pepper if you’d like, but the orange ones are good here, not only for their impersonation of a jack o’lantern, but also because hungry trick or treaters may be more receptive to their flavor, which is sweeter than a typical green bell pepper.

Choose peppers with a good stem, and peppers that will stand up on their own.

To prep the peppers, carefully slice the tops off, taking note of how far down the stem extends so that you keep the top of the pepper intact. Clean out the seeds and excess membranes, and then place the peppers, upside-down, into a glass baking dish with about one inch of water. Put the pepper tops in there, too, and microwave them on high for about five minutes. This will steam and soften the peppers so that they don’t need as much time in the oven after they are stuffed.

When they are cool enough to handle, use the top of a sharp paring knife to cut out triangle eyes and a nose into each bell pepper body. If you’re feeling extra creative, you could also cut a toothy smile into the peppers, too, but be careful because you don’t want the filling to seep out of its whole face.

Preheat the oven, with a rack in the center position. Heat a little olive oil in a skillet and sauté the vegetables until they are just softened. Remember to season with salt and pepper, and then add the spice seasonings to bloom their flavors. Crumble in the ground turkey, a little at a time, and toss to stir until no pink color remains. Add the Rotel and a little tomato paste to intensify the tomato flavor, and a pinch of dried Mexican oregano.

I stuffed my peppers with a Mexican-themed filling, but you could take this in so many other directions!

Spoon the filling into the peppers, lay a slice of sharp cheddar over the filling, and then reposition the pepper tops before sliding it into the oven. At this point, all the ingredients are fully cooked, so the peppers only need to be in the oven long enough to heat through, finish softening and melt the cheese.

Try to position the cheese so that it won’t melt into your peppers’ “eyes!”

Serve the peppers right away with a few spoonfuls of cooked rice, and get those kids costumed up for their night of fun!

Spooky Stuffed Peppers

  • Servings: 4 peppers
  • Difficulty: Average
  • Print

This is a fun way to feed the little ones something on the healthy side before they go trick-or-treating for all that candy. Mix and match ingredients based on what the kids like.


Ingredients

  • 4 orange bell peppers (choose them for shape and size, plus strong stems)
  • 2 Tbsp. extra virgin olive oil
  • 1/2 sweet onion, chopped
  • 2 ribs celery, trimmed and chopped
  • 1/2 green bell pepper, chopped
  • 2 cloves garlic, smashed and minced
  • Salt and pepper to taste
  • 1 tsp. salt-free seasoning (I used a combination of chili powder, cumin and paprika)
  • 1 lb. fresh ground turkey (or other lean ground meat)
  • 10 oz. can Rotel diced tomatoes (there are many heat levels; choose what’s right for you)
  • 2 Tbsp. tomato paste
  • A pinch or two of dried oregano
  • 4 slices sharp cheddar or other favorite melting cheese
  • Brown rice, for serving

Directions

  1. Preheat oven to 350 F, with oven rack in center position.
  2. Wash the bell peppers. Carefully cut the tops off the peppers, low enough to keep the stems intact. Remove seeds and membranes and place the peppers upside down in a microwave-safe dish. Add about an inch of water to the dish and microwave on high for 5 minutes, or longer if needed until peppers are somewhat softened. Set aside until cool enough to handle.
  3. While the peppers are cooling, heat a large skillet over medium heat. Add oil to the pan and sauté onions, green bell pepper and celery for about 5 minutes, until softened. Add garlic, salt and pepper, plus salt-free seasoning of your choice. Cook another minute.
  4. Crumble ground meat into the skillet, about half at a time so it doesn’t overcrowd the pan. When meat is no longer pink, add the Rotel tomatoes, tomato paste and dried oregano. Cook until mixture is bubbly, then turn off heat and cover the pan.
  5. Use a sharp paring knife to carefully cut out triangle eyes and noses in each of the bell peppers (toss the bits into the pan with the rest of the filling).
  6. Spoon the filling into the peppers. Arrange a slice of cheddar over each pepper, positioning the slices so that they will not melt to cover the eyes on the peppers. Replace the pepper tops and bake (uncovered) for 25 minutes, until heated through and cheese is melted. Serve immediately with brown rice.

Ratatouille Shakshuka

5 Comments

How is it possible that the simplest combination of ripe-at-the-same-time ingredients turns out to be such a mouthwatering flavor explosion, no matter how you put it together?

Any way you plate it, this is a great combo!

I never get tired of rearranging ratatouille—eggplant, zucchini, red bell pepper, onions and tomatoes—and this time, I married the classic Provencal stew with a classic Jewish breakfast dish, shakshuka.

The first time I heard of shakshuka was during a pre-wedding meeting with Rabbi Mark, who formerly led Temple Emanuel in Winston-Salem, where my then-fiancé, Les, is a member. When our ceremony-planning conversation took a detour toward food and cooking (as literally every conversation with me eventually does), Mark asked if I’d ever made shakshuka, the Middle Eastern dish that is a breakfast staple in many Jewish households. I was stumped because I had never even heard of this dish, let alone made it. But that changed quickly, and it has become an occasional favorite at our house.

Shakshuka is a humble and hearty, tomato-based skillet meal, and a great way to use up whatever other vegetables you have on hand, with eggs simmered right into the sauce. It is very similar to a dish the Italians call “eggs in purgatory.” I especially appreciate how simple it is to pull together when I have had a busy week with little time to plan a menu. Up until now, I have made it only with the spicy flavors that are traditional to the northern African region, where shakshuka originated—cumin, paprika, hot pepper, garlic and oregano.

But this time, I took the concept of shakshuka northward across the Mediterranean Sea, into the south of France, using Herbs de Provence alongside all the beloved vegetables of ratatouille. The result, as you can see, was awesome!

Served with a light sprinkle of Parm-Romano blend cheese at the table.

There was so much nourishing comfort in the stewed vegetables, which simmered long enough to become soft and melded, and the delicate herbs were just right. I’m already craving it again!

As with most recipes, it’s helpful to have all your ingredients chopped and ready before you begin. For any stew, I like to cut up the vegetables into roughly similar size. This ensures more even cooking, and also makes it possible to get a little bit of everything in each delicious bite. I used a large zucchini, a large “millionaire” eggplant (the slender, Japanese variety), half of a large onion, half of a huge red bell pepper and three fresh, red tomatoes from my garden. In addition to the fresh ingredients, you’ll need a 15 oz. can of tomato sauce, a splash of dry white wine (I used dry French vermouth), a pinch or two of Herbs de Provence, and up to six eggs.

We’re going to need a bigger pot!

That’s a lot of veggies! I made this version of shakshuka in a larger pot than usual because I knew that tossing all of these fresh vegetables in my go-to cast iron would be a serious challenge, and I wanted to avoid making a big mess. The ratatouille also needs to be stirred as it cooks, so be sure your cooking vessel can handle the volume of ingredients as well as the mixing requirement. Choose a pot that has a snug-fitting lid, as this will be important for simmering.

The width of the pot is what matters, so you’ll have plenty of room to place the eggs.

Begin by heating the pan over medium flame. Add oil and start sautéing the vegetables. Eggplant soaks up oil fast so I held that back until the peppers, onions and zucchini had a chance to soften. Remember to season each layer with a pinch of salt and pepper, not only for flavor, but also because salt helps to draw excess moisture from the vegetables as they cook. During this stage, also add a few pinches of Herbs de Provence, a French blend that includes any combination of thyme, savory, rosemary, marjoram and lavender. These are delicate herbs, but they do pack a fragrant punch, so start with a small amount and inch up to taste.

Nilla is always nearby when I’m cooking!
There’s no need to peel the eggplant.
A pinch of salt helps draw the moisture out of every layer.
This is a lovely herb blend that I always use in my ratatouille twists.
This stage is all about softening the vegetables and initial seasoning.

When the vegetables are visibly softened, add the fresh garden tomatoes and give it a stir. Add the tomato sauce and dry white wine. If I have used a canned ingredient, I usually swish the wine around in the empty can to rinse out the last bit of flavor. Another quick pinch of salt and pepper, and then reduce the heat, cover the pan and allow it to simmer for 15 to 20 minutes. The vegetables will continue to soften, melding the flavors together, but the sauce should not reduce too much. While it simmers, take the eggs out of the fridge; they will set in the shakshuka better if they are closer to room temperature.

Three small fresh tomatoes; I didn’t bother peeling them.
Be mindful of the sodium in the tomato sauce, and adjust your additions accordingly.
Swishing the dry vermouth in the can helped me get every last drop!
Put a lid on it and set the table.
The tomatoes bring the magic to ratatouille. Cover the pot during simmering so that the sauce doesn’t reduce too much.

When the ratatouille stew has become very soft, crack each egg into a ramekin dish for easy transfer to the shakshuka. This may seem unnecessary, but trust me when I tell you that it is no fun at all trying to fish out itty-bitty pieces of egg shell that went astray into a big saucy mixture. If anything goes sideways with your cracked eggs, you want it to happen in the ramekin, not in your beautiful recipe!

Give the stew a gentle stir, and then use the back of a large serving spoon to create a slight depression for each egg to rest. This doesn’t have to be perfect, and you only need a spot about 3 inches across for each egg. I had room for six eggs in my large pot, but I only used four because I knew the extras would not warm up well without overcooking. Better to add fresh eggs when you heat up the leftovers.

Cook as many eggs as you plan to serve initially. Make more eggs when you reheat the leftovers.

Slip an egg into each depression and give the shakshuka one final pinch of salt and pepper before covering the pot. Keep the flame set on low and cook for 8 to 10 minutes, until the whites are set but the yolks still have a bit of jiggle to them.

I wish you could smell this! 😋

Scatter fresh, chopped herbs over the dish (I used fresh basil from the garden, but flat-leaf parsley would be nice, too), and serve immediately with a slice of crusty French bread. The best way to serve this dish is to use a wide, somewhat flat spoon to scoop underneath an egg, grabbing as much of the surrounding stew as possible at the same time. Sprinkle on a teaspoon or so of grated Parmesan for a big burst of umami flavor.

Ratatouille Shakshuka

  • Servings: 6
  • Difficulty: average
  • Print

Choose a wide, covered pot for making your ratatouille, and prepare your workstation by chopping all vegetables before you begin.

Ingredients

  • 1 large zucchini, trimmed and chopped
  • 1/2 large sweet onion, chopped
  • 1/2 large (or 1 medium) red bell pepper, chopped
  • 1 large Japanese eggplant, chopped (or about 2 cups of alternate variety)
  • 3 Tbsp. extra virgin olive oil
  • Kosher salt and black pepper to taste
  • Up to 1 tsp. Herbs de Provence (or Italian seasoning, if preferred)
  • 3 small, fresh tomatoes, chopped
  • 15 oz. can low-sodium tomato sauce
  • 2 Tbsp. dry white wine (or dry vermouth)
  • 6 large eggs* (see recipe note below)
  • Fresh basil or Italian parsley, for garnish


Note: If you wish, cook only the number of eggs you intend to serve initially. When you use the leftovers, fresh eggs will yield a better result at that time.

Directions

  1. Heat large pan over medium heat. Add olive oil and saute vegetables, beginning with only zucchini, onion and bell pepper. When the first vegetables begin to soften, add the eggplant and saute until all veggies are tender. Season with salt, pepper and Herbs de Provence.
  2. Add fresh tomatoes, tomato sauce and dry wine, stirring to combine evenly. Reduce heat, cover and simmer 15 to 20 minutes. Remove eggs from fridge during the simmer time.
  3. When vegetables are fulley softened, crack each egg into a ramekin cup for easy transfer into the pot. Use the back or a large serving spoon to make a depression for each egg. Slip the eggs into the depressions, season with salt and pepper and cover the pan.
  4. Cook over low heat about 8 minutes, until egg whites are set and yolks are still slightly jiggly. Serve immediately.

Quick & Easy Refried Bean Soup

9 Comments

This recipe was shared with me many years ago by a friend who had the craziest schedule I’d ever witnessed. When she wasn’t running full speed ahead with her two middle-schoolers—to dance classes, soccer practice, music lessons, birthday parties, etc.—she was leading a high school youth group, teaching aerobics classes, volunteering at church and befriending every newcomer to the neighborhood. Her door was always open to visitors, even during the hectic holidays, and she always seemed to have something tasty to nibble on when someone appeared unexpectedly.

She didn’t have what I would call a passion for cooking, and certainly not much time, but she was incredibly skilled at getting a healthful and satisfying meal on the table in no time flat. This soup is one example, and when I pulled it out of my old recipe box the other day, I thought, “of course.” This is not an all-day-simmer kind of soup; rather, it leverages the already developed flavors of two key ingredients—jarred salsa and canned refried beans. Add some fresh onions and bell pepper, some veggie broth and your choice of chili beans and dinner is served.

There’s plenty of hearty comfort in the bowl, with beans, onions and peppers. And your favorite salsa lends a flavor that defies the quickness of the recipe.

The soup is every bit as comforting as any other homemade soup, but only takes 20 minutes, start to finish, which just happens to be the exact amount of time you need to throw a batch of Jiffy corn muffins into the oven (they’re perfect on the side).

What could be easier after a hectic day of shopping and errands during the busy holiday season?

Simple pantry ingredients and a few easy things from the fridge.

Ingredients

1 Tbsp. extra virgin olive oil

1 medium onion, chopped

1/2 bell pepper (any color), chopped

2 cloves garlic, minced

Cumin, salt and pepper

1 cup prepared salsa from a jar* (see notes)

2 cans beans (mix and match; pinto, black, kidney, navy are all good here)

2 cups low-sodium vegetable (or chicken) broth

1 can refried beans

Corn muffins for serving (optional, but yummy)

*Notes

Any kind of savory salsa will work here. It can be mild or spicy, green or red, thick or runny. If you have a can of Rotel tomatoes on hand, you could also substitute with that.

Instructions

  • Give the fresh vegetables a quick saute, just long enough to soften them.
  • Get the beans ready by draining and rinsing them. This doesn’t have to be perfect, just aim to get most of the can goo removed.
  • Add your seasonings: salt, pepper and ground cumin.
  • Add the salsa, or use Rotel tomatoes if you have them.
  • Two cups of broth is half a carton. Did you notice I am not using measuring cups? It’s quicker to go by feel here.
  • Crank up the heat to get the soup mixture to a quick boil.
  • When a boil emerges, add the rinsed beans.
  • Let it come to boil again, and then stir in dollops of the canned refried beans.
  • Stir constantly until the clumps of refried beans break up and melt into the soup.
  • This time, when the soup begins to boil, reduce the heat to low and let it simmer.
  • It’s creamy, hearty and (best of all on a busy night) quick!
  1. Get your corn muffins in the oven, if you’re making them. This soup can be made while they are baking.
  2. Drain and rinse the canned beans.
  3. Heat olive oil over medium heat in a soup pot. Saute onion and pepper until softened. Add garlic and saute another minute or two. Season with cumin, salt and pepper.
  4. Increase heat to medium-high. Add canned beans, salsa and broth, and stir to combine. When mixture begins to boil, reduce heat to medium. Stir in the can of refried beans, taking time to swirl and blend it into the broth. Adjust seasonings to taste. Simmer until ready to serve.
Quick and Easy Refried Bean SoupPrint it!

Tequila-Lime Chicken Tacos with Pineapple Pico

8 Comments

Once upon a time, a busy woman ran out of creative ideas for the package of chicken tenders she pulled from the freezer, and the only thing that could save her from a boring dinner was a spark of inspiration. The woman, of course, was me, and it happened on Friday. It happens more often than I’d like, truth be told.

Isn’t that a familiar tale? Even people who love to cook have creativity blocks, especially when pressed for time, and we all need a boost to pull out of a menu rut. If I had stuck with my ho-hum plan to fry the chicken tenders and plop them on a salad—well, it would have been edible, but uninspired. It certainly would not have been remarkable or interesting enough to share here on Comfort du Jour. Luckily, I had the presence of mind to check my email that morning before heading out for a full day of errands. Right there at the top of my inbox was a cheerful message from my West Coast blogging buddy, Michelle, and her casual sharing of a personal story about “tequila-lime chicken” arrived just in time to twist this plot and save our supper.

What I love most about food and recipes is the rich stories they tell about our lives. It’s one of the main reasons I started a food blog last year, a decision that I did not expect would lead to meaningful new friendships with other bloggers. Recent email conversations between me and Michelle brought us around to the joy of cooking on the grill (or the “BBQ,” as many West Coasters call it), and on Friday, she described this idea that she had invented to serve as a late-night patio bar snack at a restaurant where she once worked. Tequila-lime chicken is the kind of recipe you make by instinct, not by following specific amounts or ratios, and I love that she described the recipe that way—you know, with a little of this and a touch of that and a couple of those. It made perfect sense to me because 99 percent of the time, that’s exactly the way I cook, adding ingredients that fit the flavor profile until it looks and tastes “right.” It sounded perfect, and I couldn’t help but see my boring package of chicken tenders in a new light.

The ingredient list for the marinade was short and easy—tequila, citrus juice, fresh garlic and simple spices, such as cumin and chile seasoning, and it tenderized the chicken beautifully. My ingredient makeup wasn’t identical to Michelle’s recipe—she adds slices of onion to the marinade and I saved that for the pico topping—but the chicken turned out every bit as tender and flavorful as she described it, and I can totally see why her tequila-lime chicken tacos were a frequent “sellout” at the patio bar. We liked them so much at our house, I want to run out and buy a taco truck!

Tender, tequila-marinated chicken with the tropical pineapple pico and fresh cilantro. This was a fabulous twist of events!

The idea for tequila-lime chicken also gave me another excuse to make another batch of easy handmade corn tortillas, and this time I spiffed them up with cilantro puree, which accounts for the slight green tint to the shells. And I topped these “last-minute” tacos with a condiment concoction that I’m calling “pineapple pico,” a super-fresh, spicy, tropical mashup of pico de gallo and guacamole. I’ll share my notes for both at the end. 😊

Ingredients

About 1 1/4 pounds of chicken tenders, patted dry

1/4 cup silver tequila (I’m sure gold would work just as well)

Juice of 1 lime

Juice of 1/2 lemon

About 1/2 tsp. each of cumin, garlic pepper, ancho chile powder and kosher salt* (see notes)

2 or 3 cloves garlic, minced

2 to 3 Tbsp. extra virgin olive oil*

*Notes

I used spices that were within easy reach in my cabinet, and I chose ancho chile powder because we love the bright, fruity flavor of it. You could just as easily use chipotle powder or any kind of bottled chile powder or, as my friend pointed out in her email, even some kind of pre-made taco seasoning. Keep it simple and southwestern, and let the tequila and lime work their flavor magic.

A little oil helps in a marinade, especially when using a very lean meat. My hubby runs the grill pretty hot and I wanted to help protect the chicken tenders from burning or getting dried out. Olive oil is my go-to, but avocado or canola oil would work just as well.

Instructions

Make the marinade first and give the chicken several hours to overnight in the fridge to soak up all the delicious, south-of-the-border flavors. It goes like this:

  • The first two ingredients are the most crucial; the tequila and the fresh lime juice!
  • The other ingredients were simple, and you could easily substitute to your preference, but stick with a southwestern flavor profile.
  • Give it a stir and a taste, and add anything you think it needs. I whisked in a pinch of coconut sugar to soften the tart lime and lemon juice.
  • These chicken tenders won me over with all the “right” labels!
  • I only made enough marinade to cover the amount of chicken I had. The measurements I offer here are good for up to 1.5 pounds.

Grill the chicken on a hot grill (500° F at first, my hubby says), then reduce heat to 350° once you get the grill marks. Chicken tenders are smaller than whole breasts, of course, so they will cook more quickly. Watch them closely and pull them off the grill as soon as the juices run clear.

Hubby gets those perfect grill marks every time! The chicken was so tender, it practically melted in our mouths!

Cut up or shred the chicken tenders (you’ll be shocked at how tender they are!) and serve as desired. We perched them atop cilantro-flavored corn tortillas with crunchy cabbage, radishes, pineapple pico and fresh cilantro.

  • I wanted my handmade corn tortillas to have a hint of flavor, so I pureed fresh cilantro leaves into the mixing water.
  • My smoothie blender does a great job on even a small amount of liquid.
  • The pureed cilantro water went into the masa harina, and I proceeded as usual with making the tortillas.
  • The green color is so pretty, and the cilantro adds a nice little extra “something!”

If you missed my recent post on handmade corn tortillas, follow the link to check that out. I include full instructions and all my best tips for turning out successful tortillas, with or without a tortilla press!

Pineapple Pico

1/2 cup fresh pineapple, cut into tidbit-sized pieces

1/2 cup baby tomatoes, halved or quartered to tidbit-size

2 Tbsp. red onion, chopped

1/2 medium fresh jalapeno, chopped

1/2 ripe avocado, cut into cubes

Juice of 1/2 lime, plus salt and pepper

  • My first plan was to make guacamole, but I couldn’t resist using the fresh pineapple!
  • Fresh lime juice helps prevent the avocado from browning, so I did that first.
  • Then combine with the remaining ingredients and chill.

Thanks for an amazing idea, Michelle! 🙂
Tequila-Lime Chicken with Pineapple PicoPrint it!

Scallion-Sriracha Salmon Cakes

9 Comments

Most every night for the past few months, I have awakened around 3 a.m., for no apparent reason. My insomnia usually lasts at least an hour and a half, during which time I ponder all of the good and evil in the world, or play mindless word games on my smartphone, or venture into the dark corners of our house to find and snuggle our sleeping pets. I’d like to make one suggestion for others who have experienced this phenomenon of waking at 3 a.m.—do not pick up your phone and begin Googling possible causes for said awakenings. The search results are grim, and in a matter of moments, you will begin to question everything from your diet (am I eating sugar too close to bedtime?) to your spiritual condition (what do you mean, exactly, by ‘witching hour?’). My therapist believes I am probably flummoxed over a combination of things, related mostly to work-from-home stress and general pandemic fatigue. Whatever the case, I’m exhausted. Every once in a while though, these sleep interruptions result in something good, and this recipe is a fine example of that.

Out of the blue two weeks ago, I awakened with a start and asked myself why I had never made fish cakes with sriracha and scallions. You might be thinking this is a bizarre question to ask oneself so urgently at 3 in the freakin’ morning, and you’d be correct, but this is my life now. Once I go down that rabbit hole, it isn’t long before I begin dreaming up ideas of just how such a dream dish should be completed, right down to the garnish. Sometimes I pick up my phone and make record of my ideas—and that’s a smart thing, because if I don’t jot it down, my next successful 40 winks may wipe it clean out of my brain. From this particular wide-awake culinary epiphany, I made these exact notes, because I didn’t want to forget what sounded like a great recipe.

I mean, isn’t this the kind of thing that wakes everyone up at 3 a.m.??

It took me a few days to round up my ingredients, and when I got down to it last week, with a few tweaks to my original plan, the result was delicious! These scallion-sriracha salmon cakes were light and fresh, low calorie and easy as could be to make, with just enough heat to make your tongue tingle. I modeled the ratio of ingredients after my favorite crab cake recipe, using only enough mayonnaise and panko crumbs to hold the flaky salmon together with the finely minced garlic and red bell pepper. A little extra panko on the outside before pan frying gave the cakes a terrific crispiness to offset the moist and tender interior.

And the flavor was exactly as I dreamed.

Crispy coating, tender inside, spicy and delicious; these turned out just as I imagined!

Ingredients
Makes 2 servings

6 oz. fresh salmon portion (skinless)

1/3 cup mayonnaise

1 Tbsp. sriracha

1/2 tsp. fish sauce* (see notes)

2 Tbsp. minced red bell pepper

2 scallions, thinly sliced (divided)

1 clove garlic, minced

1/2 beaten egg

A few shakes Asian Reds hot pepper flakes*

1/4 cup panko crumbs, plus extra for shaping cakes

2 Tbsp. peanut oil

*Notes

Fish sauce is a pungent, fermented condiment found in the Asian section of most supermarkets. If you cannot find it, substitute with soy sauce.

The Asian Reds hot pepper flakes are a specialty item that popped up a while back in my hubby’s Facebook feed, and we could not resist ordering a variety of products from this company, though we have no financial incentive from doing so. I like this pepper seasoning because it includes the hard-to-find varieties of pepper that play so well with other Asian flavors, including the sriracha in this recipe. If you don’t want to spring for them, substitute any crushed red pepper flakes, or omit them for less heat.

We are loving these Asian Reds pepper flakes. They offer a different variety of hot pepper flavors that is a perfect highlight with other Asian ingredients.

Instructions

Here we go with pictures, and keep scrolling for written steps and a downloadable copy for your recipe files!

  • Quick-cook the salmon fillet until it’s just done enough to flake easily. Better to have it underdone than overdone, because it will be cooked again.
  • Combine the mayo, sriracha and fish sauce in a medium bowl.
  • Measure out about 3 tablespoons of the mayo mixture to dress up the finished salmon cakes. I used a zip-top snack bag as a makeshift piping bag for this purpose.
  • To the remaining mayo mixture, add minced peppers, garlic and half of the chopped scallions, reserving the other half for garnish.
  • I made a very small batch, so only used about half of my beaten egg. Save the rest for your next omelet. 🙂
  • Gently fold in the flaked salmon with a spatula to avoid shredding it too much.
  • To help me visually plan for even portions, I used my spatula to divide the salmon mixture into fourths.
  • Use a sprinkling of additional panko in your hand to help shape the salmon cakes, and to leave a light panko coating on them for crispy frying.
  • Shape the salmon cakes into a patty shape about three inches across, and about 3/4 inch thick.
  • After shaping, place the salmon cakes on a parchment lined cookie sheet or plate. Cover and refrigerate them at least a couple of hours.
  • In a non-stick or cast-iron skillet, heat the peanut oil and cook the salmon cakes, 3 to 4 minutes on each side.
  • Turn them when the first side is lightly browned and crispy.
  • Arrange the cakes over rice, and snip a corner in the zip-top bag to pipe on the remaining sriracha mayo. This is one of my favorite plating tricks. 🙂
  • Sprinkle with reserved scallions and serve with your favorite vegetable.

  1. Heat a small, non-stick skillet over medium heat. Pan steam or lightly sauté salmon fillet until just flaky (better slightly underdone than overdone). Cool then refrigerate several hours or overnight.
  2. Combine mayo with sriracha and fish sauce; measure out about 3 Tbsp. for finishing the cakes at serving. I put the reserved portion into a zip-top snack bag (sort of a makeshift piping bag).
  3. Add half of the chopped scallions, red pepper, garlic and spicy Asian Reds seasoning to remaining mayo mixture. Fold in beaten egg and panko crumbs.
  4. Flake fish into large-ish pieces and gently fold into mayo mixture, taking care not to break up the fish pieces too much. Sprinkle additional panko crumbs into your hand and shape mixture into four patties, about the size of hockey pucks, with a light coating of panko on both sides. Place each fish cake onto a parchment lined plate or small baking sheet.
  5. Cover the fish cakes with plastic wrap and chill at least two hours. This gives the mixture time to firm up, and the panko will absorb some of the moisture to better bind the cakes.
  6. Heat peanut oil in a medium, non-stick skillet over medium heat. Cook salmon cakes 3 or 4 minutes per side, until browned and crisp. Serve over rice with your favorite vegetables, top salmon cakes with reserved sriracha mayo drizzle and reserved scallion slices.
If you can dream it, you can make it. 😀

Want to make this recipe?

Scallion Sriracha Salmon CakesPrint it!

Scampi with Asparagus

2 Comments

It happens every time. The start of a new year is filled with good intentions, as everyone makes their resolutions to get fit, lose weight, improve their health. This is the reason for all the TV ads for gym memberships, weight loss products and home exercise equipment. It isn’t a terrible idea, of course, but there are simpler (and more sustainable) things we can do to get back into better habits, and most of them begin in the kitchen.

Along with many other people at the end of holiday indulging, I’m tired of so much rich food and find myself aching for fresher, lighter fare. After the heavy flavors of Thanksgiving dishes, it was spicy that I craved. But after the double whammy of Christmas and New Year’s, and all the sweets and booze that came with them, I just want to eat something—anything—fresh. Oh, and easy would be nice, too!

That’s where this recipe comes in, and there’s plenty to love about it. The dish is light and lemony, with big, juicy shrimp and bright, barely-crunchy asparagus. Piled high on a bed of al dente pasta, it looks like it came from a restaurant kitchen, and it tastes like fresh air after all the decadence we’ve plated in this house over the past six weeks.

You don’t have to go to a restaurant for a beautiful, tasty seafood dish. This one is easy to make at home!

Scampi is a simple dish to make, and the main thing to embrace is patience. You will cook the garlic slowly in olive oil over low heat, which allows it to essentially poach rather than sauté. This low and slow approach leads to the soft, mellow garlic flavor that is distinctive in scampi. And yes, it is a fair amount of oil, but remember that extra virgin olive oil is monounsaturated—what nutritionists call “good fat.” The meal will satisfy, and there are health benefits to boot. Sounds good to me!

If you don’t care for asparagus, sub in another crisp green vegetable, maybe some sugar snap peas or fresh broccolini. Or skip the sauteed veggie and serve the scampi alongside a salad. After the holidays, you deserve whatever fresh flavors suit your craving. Make it your own.

Serves: 2
Time to make it: About 35 minutes

Ingredients

2/3 pound fresh or frozen (uncooked) shrimp, 16-20 count* (see notes)

1/4 cup extra virgin olive oil

5 cloves fresh garlic, chopped

1/2 medium sweet onion, halved and sliced in crescent moon shapes

1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces

A few shakes crushed red pepper flakes, if you like it spicy

Juice of 1/2 lemon, plus the zest

2 portions linguine or angel hair pasta

A few shakes of parm-romano blend cheese, for serving

Five cloves is a lot of garlic for two dinner portions, but the slow simmer mellows the flavor. Cut the onions and asparagus into similar sized pieces.

*Notes

The “count” on shrimp refers to its size, and represents the average number of shrimp per pound. The higher the number, the smaller the shrimp. I have no problem with using frozen shrimp, especially because supermarkets often receive the shrimp frozen anyway. For many reasons, including food safety, fair trade and human rights, I always purchase shrimp harvested in the U.S., and my preference is white gulf shrimp. It’s sweet and juicy, whereas some other types of shrimp can be sharp and briny. Check with your seafood department for flavor recommendations, and whatever you purchase, be sure to thoroughly clean and de-vein it (instructions for this at the end of the post).

Instructions

  • The oil should only barely bubble at the edges of the garlic. Turn down the heat as needed to ensure this process goes slowly.
  • After several minutes, the garlic will appear softer and more plump. Let it continue nice and slow for a total of about 20 minutes.
  • Increase the heat when you toss in the veggies, and cook until the onions are softened and the asparagus is tender yet still bright green.
  • The shrimp will change color at the edges as it cooks. When all pieces appear brighter at the edges, turn them over.
  • A generous squeeze of fresh lemon juice, plus some of the lemon zest, gives this dish a bright, delicious finish.
  • Move the hot pasta directly to the skillet, and swirl it around to grab the garlicky flavor.
  • We can’t resist adding a quick shake of parm-romano to the pasta before topping with the shrimp, but it’s optional. 🙂
  1. Place a large, non-stick skillet over low heat. Add olive oil and garlic (plus the red pepper, if using) and leave it alone. When the oil heats very slowly, the garlic gets softer and more mellow, which leads to the flavor we all know in scampi. Rush this step and the garlic will burn, which is definitely not delicious. Expect this low, slow cooking to take about 20 minutes.
  2. Thaw the shrimp (if frozen), and then peel and de-vein each one. If you have never done this before, it’s easy but extremely important, and I’ve provided some images at the end of the post to walk you through it. Removing the peel is pretty simple. Next, use a sharp paring knife to make a shallow cut down the outside curved part of the shrimp, revealing a dark stringy thing. I hate to tell you, but this isn’t actually a vein—it’s a digestive tract. Disgusting, but important to know. Slip the sharp tip of the knife underneath this nasty thing and pull it out. Lay the cleaned shrimp on layers of paper towel and set aside for now. If working ahead, cover and refrigerate.
  3. Bring a large pot of water to boil for cooking the pasta. Season it generously with kosher salt and (once boiling) add the pasta, stirring to prevent sticking. Cook until al dente, according to directions on the pasta box. While this is underway, continue with the recipe below.
  4. After the garlic has poached about 20 minutes, turn the skillet heat up to medium. When oil begins to bubble around the garlic, add the onions and asparagus and sauté 5 to 7 minutes, until the onions are translucent and the asparagus is slightly softened but still bright green.
  5. Move the veggies to the outer edges of the skillet and arrange the cleaned shrimp in the center. Cook only long enough for the bottom of the shrimp to become pink and opaque.
  6. Turn the shrimp, season the whole skillet with salt and pepper, and add in the lemon zest. Squeeze the lemon half over the mixture and continue to cook until the second side of the shrimp is cooked. Move all the skillet ingredients to the outer edges.
  7. Using tongs, move the cooked pasta directly to the center of the skillet and swirl it around to coat it with the flavors of the skillet.
  8. Arrange the pasta on serving plates or bowls, hit it with a little parm-romano blend, if you’d like, and top with veggies and shrimp.

Want to make this dish?

Scampi with AsparagusDownload and Print

Here’s the down and dirty on de-veining

For goodness sake, do not skip this important step. As noted above, the “vein” in the outer curve of shrimp is actually a digestive tract, and the gunk inside is what’s left of the critter’s most recent meal (yuck). Food safety experts haven’t expressed serious concerns about eating it, but if it grosses you out (as it does me), grab a sharp paring knife and get that thing outta there!

Use the tip of a paring knife to slice into the outer curve of the shrimp, about 1/8″ deep.
Pull the flesh back to reveal the dark stringy thing that isn’t really a “vein.”
Carefully slip the knife tip underneath the thing, taking care not to cut it into pieces.
Use the knife tip or your fingers to pull it out. I keep a paper towel handy to wipe the junk away.
Follow these easy steps, then rinse the shrimp well and carry on! 🙂