Month: November 2009

Turkey Tetrazzini Recipe

Turkey Tetrazzini Recipe

I love Thanksgiving. The idea of planning, preparing, and cooking for friends and family is something that I consider to be quiet peaceful and comforting. Granted there is some hustle and bustle cooking for nearly sixteen or more adults, plus all of the kids, but […]

Mustard and Jalapeno Rubbed Bacon

Mustard and Jalapeno Rubbed Bacon

Bacon. The sound of it, the smell of it, and the taste of it is something truly wonderful. I use bacon quiet a bit. It is one of those things that if I am making it in the morning, my kids get excited (I do […]

Mexican Pickled Onions

Mexican Pickled Onions

You might begin to think that I am a pickling maniac, or that I love the color purple (as noted in a recent post), but that is typically not the case. Lately, however it seems to be the case as a couple of dishes I have made come out with a really vibrant color, and these pickled onions are one of those. This past weekend I was able to make a batch, that quickly got eaten with some pork tacos. This recipe is so darn easy to make, and they can last up to about a week or more in the refrigerator. I highly recommend eating them with some pork carnitas (2,3,4,5) or pork tinga, however they can be served on the side as they easily can hold their own.

Mexican Pickled Red Onions

Ingredients:

  • 2 cups of vinegar (1 cup of white vinegar, 1 cup of cider vinegar)
  • 6 oz of frozen orange juice concentrate, thawed
  • 3/4 cup sugar
  • 1 tbsp dried Mexican oregano
  • 5 bay leaves, halved
  • salt to taste
  • 1 star anise
  • 2 lbs of red onions, thinly sliced

To a large bowl, add in everything but the onions. Stir well and make sure that all of the sugar is completely dissolved. Add in the sliced red onions.  Cover and let them stand at room temperature for about 12-24 hours, mixing once or twice during that time frame. Place in the refrigerator. When you are ready to serve, simply remove as many onions as desired with a slotted spoon, and place in a serving bowl. Add a few to your tacos. Trust me you will love the subtle, sweet and citrus flavor that these onions yield. My mouth is watering just thinking about them. Enjoy.

Blue Crab Curry

Blue Crab Curry

While I lived in Dallas, Texas, I found an abundance of crayfish, and blue crabs. Something that I really miss here in the Midwest. In all honesty, both of those items are really difficult to find, but with careful investigation, and my weekend shopping at […]

Pickled Eggs

Pickled Eggs

There was a time a year in my parent’s house, typically around the holiday season, where there was this level of excitement. The excitement was around making a family favorite dish that I never really understood. Purple eggs as I knew them. Hard boiled eggs […]

Shrimp and Pineapple Fried Rice

Shrimp and Pineapple Fried Rice

Recently I made my rounds to my two local favorite ethnic grocery stores in the area; El Rey and Lanxiang. I go to these establishments nearly once a week to pick up some really common ingredients that the local food marts charge you an arm and a leg for. Examples being limes, shallots, avocados, and pineapple, among many other unusual ingredients that you will never find at your local grocery store. So as I picked up a pineapple for under two dollars at my local Mexican supermercado, and some really fresh shrimp from the local Asian mart, I thought what could be better than turning this into a killer stir fried rice. After all, my middle child really loves shrimp, and my daughter loves pineapple, and they both love rice, so what better than to try a new dish out on them.

Shrimp and Pineapple Fried Rice Recipe

Ingredients:

  • 3 tbsp olive oil
  • 1 lb of fresh shrimp, deveined, shells removed
  • 2 large shallots, diced
  • 4 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 1 cup of chopped pineapple
  • 4 Thai chilies, seeds removed, diced
  • 1 tbsp honey
  • 3 cups of left over rice
  • 4 tbsp oyster sauce
  • 1 tbsp fish sauce
  • chopped peanuts (optional)

Begin by heating a large wok with the olive oil until it begins to lightly smoke. Toss in the garlic, chilies, and shallots and cook for about a minute. Add in the shrimp and cook until light pink. Add in the bell peppers and pineapple, and give a nice stir. Toss in the rice, oyster sauce, honey, and fish sauce, and get your wok moving and grooving, mixing all of the ingredients and warming the rice through.

I presented mine by using half of the pineapple as my serving bowl, topped with some chopped peanuts. It was a real hit. The sweetness of the pineapple and shrimp, and the mild heat from the chilies really balances this dish out, making it a real treat for the dinner table. Needless to say, my kids didn’t want to try it. Oh well, I have to keep trying.

Shrimp and Pineapple Fried Rice
 
Ingredients
  • 3 tbsp olive oil
  • 1 lb of fresh shrimp, deveined, shells removed
  • 2 large shallots, diced
  • 4 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 1 cup of chopped pineapple
  • 4 Thai chilies, seeds removed, diced
  • 1 tbsp honey
  • 3 cups of left over rice
  • 4 tbsp oyster sauce
  • 1 tbsp fish sauce
  • chopped peanuts (optional)
Instructions
  1. Begin by heating a large wok with the olive oil until it begins to lightly smoke. Toss in the garlic, chilies, and shallots and cook for about a minute. Add in the shrimp and cook until light pink. Add in the bell peppers and pineapple, and give a nice stir. Toss in the rice, oyster sauce, honey, and fish sauce, and get your wok moving and grooving, mixing all of the ingredients and warming the rice through.
  2. I presented mine by using half of the pineapple as my serving bowl, topped with some chopped peanuts. It was a real hit. The sweetness of the pineapple and shrimp, and the mild heat from the chilies really balances this dish out, making it a real treat for the dinner table.