Harlem Shrimp

All I can say is that this spice blend is as rich in culture and flavor, as the neighborhood it's named after.  Harlem Garlic Pepper seasoning by BADIA, is one of  my new favorite spice blends.  The flavors of garlic and pepper and prominent, while dehydrated veggies and other spices play a perfect part.  The kiss of sweetness, balances out the salt even more.  

I love this blend because salt is not the first, second, third or fourth ingredient.  As a matter of fact, each serving contains only 60 mg of sodium, that's 60% than a serving of Kosher salt!  You can get the beauty of the spices; garlic, onion, pepper and  bell peppers, without blowing your sodium intake for the day!  

I sprinkled some on popcorn for an awesome snack and also some salt and vinegar chips to test it out.  Lots of flavor and possibilities led me to the creation of this recipe.

Recipe: 

I sprinkled some de-shelled, de-veined and prepped Wild Caught Red Argentine Shrimp 21/25 ct. with the Harlem blend and allowed it to hang out while I made the wet batter.  

I used 1 part seasoned flour and one half part buttermilk pancake mix, along with some evaporated milk and a little water, to achieve the consistency I needed.  I didn't want them to be batter heavy and greasy tasting, so I thinned the batter just so it could drain off and set up in the hot oil. 

 Once the shrimp had been fried and drained well on paper towels,

 I plated them and added a bit more Harlem Garlic Pepper to seal the deal.  

I made a dipping sauce from 4 parts ketchup and 2 parts horseradish, with a hit of Blazin' Hot Ranch, mixing well.  It was phenomenal.  The "Father of Harlem" Philip Payton Jr. would be proud. 

 

 

Shoto Todoroki Ice Cream Bowls, Happy Spring!

Shoto Todoroki Ice Cream Bowls: Hot and Cold!

Hot Cheetos Dusted Ice Cream Bowls!

 This post was never intended to see the light of day, but with the welcome arrival of Spring, I had to share something to mark this special day.  Not only is Hot Cheetos a fabulous coating for chicken tenders and cheese sticks, its also an interesting and spicy delicious topping for ice cream.  That is it and that is all.  Celebrate Spring with a cold, creamy, chunky, chocolaty, crunchy, indulgent, sweet, salty and Hot Cheetos topped treat.  Just add cake for the ultimate gratification.  Don't judge me. haha, but seriously, this is "Bussin"!

Recipe:

Your favorite Ice Cream

Waffle Bowls, optional

Your desired Cake, optional

Hot Cheetos or XXL Hot Cheetos Dust, essential

Assemble as desired, top with Hot Cheetos, the more, the merrier...

Serve immediately.  You're Welcome.

Shoto Todoroki Ice Cream featuring Cookies and Cream and Rocky Road

Buttery Bourbon Peach Cobbler

Peaches are in full swing here in Virginia and man are they delicious!  The plump, brightly hued orbs of sweet and juicy 'fruitmeat' is the perfect accompaniment to both shellfish, fish and pork, even poultry.  A nice, chunk filled cobbler is easy to assemble and can be ready for your next dessert slot in no time. I was in the local supermarket looking for peaches and Elba Butcher Shoppe had just what I needed.  They have peaches by the peck, the bushel or pair, right now and I wanted to have enough for more than just one recipe.  I saw this wonderful recipe for a brown sugar cake with a Peach Bourbon Frosting and it peaked my interest.  I must create something inspired by that article, but first, I needed to complete the request of my oldest daughter, Genesis. Besides, any time is a good time to pull out my vintage Emile Henry pie dish, the beautiful ruffled retired one, "Paprika" edition. I just love it. It was a gift, a most wonderful one I might add. It is a humongous dish, made in the 90's, a full 11 inches across!  That's a mighty dish for pies and cobblers, even meat pies and quiches.

  Genesis has some firm likes and dislikes, but I know for sure she enjoys a fresh peach or two, with pleasure and gratification.  I like to grab enough for the girls to snack and go, mom included.  There's a certain nostalgia involved in eating fruit within its season, during it perfectly, wonderfully ripe time, it's a much different experience for the palate. Just Bliss.  This recipe is simple and full of flavor.  The Bourbon may be added or taken away, I wanted to add some depth of flavor, with some oaky undertones and elevation, Maker's Mark does just that and there's plenty left to either serve alongside,  save for another day or to make a boozy shake to go along with it!  

Recipe:

 5 lbs. or 16 c. fresh peach slices, 1/4 to 1/2 inch cut (this dish is huge, 11 inches across, 2 inches deep, you can use 2 regular deep pie dishes, but you will also need two more crusts)

1 stick of butter, unsalted

Juice of one medium lemon

2- 9 inch pie crusts, either store bought or homemade

1  c. pure cane sugar or brown sugar or to taste

1 tbs. Pumpkin Pie Spice

Pinch Pink Himalayan Salt

3 tbs. cornstarch

2 tbs. Maker's Mark or good quality Bourbon

SPST, (I used some freshly cracked black pepper grinds to compliment the Bourbon and sweetness of the peaches.)

 Preheat oven to 350*F. 

In a small bowl, combine sugar, salt, cornstarch and spices. Stir with fork to mix well. 

In a large bowl, add peaches, lemon juice and Bourbon.  Toss to coat.

Sprinkle evenly with sugar mixture and combine in a folding fashion until evenly coated. 

Lightly grease pie dish with a small piece of the butter and press one of the crusts into the bottom and up the sides.

Place small pats of butter across the first crust.

Add contents of bowl and spread evenly.

Add remaining pats of butter and cover with second crust.

Make slits to vent.

Bake until golden and bubbly, about 50 minutes.

Let stand before serving.

Makes Smiles and is perfect with some Vanilla Bean Ice cream or Butter Pecan! 

See and Slay: Bronwyn's Omurice

One of the best things about being in a new kitchen is the possibility of new and fresh recipe ideas that spawn from the environment or chemistry the new locale creates.  Additionally, I like to make the dishes my girls' think up or want on the dinner/meal agenda come to fruition.  Doing this is good culinary exercise and keeps me on my 'game', plus it keeps us from falling into the comfort zone rut of cooking and taking the easy way out, instead of going for elevated and diverse cuisines.  Moreover, it keeps the kids excited about meals that would otherwise go unnoticed. 

This particular day on vacation, Bronwyn mentioned a dish called Omurice. Omurice (pronounced Ahm-Yoo-rice) is traditionally fried rice, usually with chicken,  wrapped in an omelette.  I was oblivious initially about what that was, Bronwyn graciously ushered my phone from my hands and pulled it up on Google.  I was immediately intrigued once I began my research, finding its origin and ingredient call, the proper technique and the variations, then looking to put my spin on it, but keeping it true to its form.  I am an avid fan of Japanese cuisine as well as many other Asian countries and regions.  In fact, my cooking style is best described in large part, as a fusion between Southern American and Pan Asian cuisine respectively. 

Omurice was invented in the early 80's as a way to combine Japanese cuisine with our Western Culture. The other way this is served is quite an art.  The fluffy egg is placed atop the rice and a slit is made down the length of the cloud-like, custardy deliciousness and you can watch it cascade down its sides for a most glorious presentation.  I haven't tried this yet, but soon will.

I named this dish after Bronwyn for her admiration and respect of Japanese culture and her love of Anime. 

Recipe: 

2 cups cooked yellow 🍚 or other cooked rice of choice,

using 25 % less water.

In a medium pan, over medium high heat, drizzled with 🫒 oil and a pat of 🧈

2 cloves garlic, smashed. Add to oil while heating up and sauté

1 🐔 breast, about 4 oz. boneless/skinless, small cubed and SPST, sautéed in olive oil.

Add chicken.  After it is cooked through, browned and no longer pink, about 4 minutes, Add:

1/2 cup Cole slaw mix, classic style 

1/2 c. Romaine greens with carrot  

1/4 c. each fresh parsley and cilantro, rough chopped

2 chopped green 🧅 or to taste, green and white parts

Sauté with chicken for about 2 minutes and remove garlic and chop, put chopped garlic back. 

Add rice.

 

Fold together over medium heat .

Add 2 tbsp. ketchup and 2 tsp. organic, less sodium soy

.  Stir and fold  until combined.  Transfer to a bowl or dish.

 Mix together 1 egg with 1 tbsp. of milk for every  person to be served.  Make one omelet at a time, 

Add 2 tbsp. sharp shredded cheese to one side of omelet and add a portion of the chicken fried rice to the middle and fold each side over the mound in the middle. Shake the omelet down to one side of pan and flip onto plate. Carefully shape into oblong fashion and garnish with ketchup. 

Mulberry Molten Cakes w/Lemon Curd and Blueberries

Summer has a flavor and it's bright, tangy, fresh, creamy and AH-mazing.This recipe is inspired by a delicious classic, Lemon Meringue Pie and anything with a molten center, hot or cold.  I used a combination of homemade and store bought ingredients, along with some fresh picked and homegrown  delights like the Mulberries, scratch made Lemon Curd and mint from my herb garden.  The cakes are a simple store bought boxed variety of French Vanilla, with the freshly picked mulberries nestled in the bottom of each one.  

The mulberries have a fleeting existence, subject to the elements of wind and nature, the birds, who quickly make light work of the sweet ripened berries, that will fall at the slightest touch when ready to enjoy.  My youngest Bronwyn assisted in gathering the berries from our backyard, which are a part of the breadfruit and fig family and grown in China for its leaves, which are the only variety of leaf a Silkworm will eat! Mulberries provide an array of noteworthy vitamins, minerals and antioxidants. These gems contain  Vitamin C and K, iron, potassium, fiber, polyphenols and anthocyanins giving their brilliant dark red color, plus rutin and myracetin, which are both excellent compounds for reducing cancer risks. 

The sweet tang of the curd is a first time for me, inspired by a Lemon Curd recipe from a popular site.  The icing is of the whipped variety, a specialty item from the grocer, favored for its icing consistency, but without the sickly sweet taste of some traditional icings.  The whipped icing helps to keep this recipe 'light', in taste and mouthfeel.   

The family received the recipe well, as did I.  They are easy enough to make for a special dinner dessert or as a great bring-along to your next cookout, when the opportunity permits.  

Tri Color Slaw w/ Lemon,Garlic and Buckwheat Honey Vinaigrette

Hollow Pineapple rings make creative 'bowls' for foods like slaw. 

Bright and Citrusy notes with a subtle hint of garlic makes this quick and easy slaw a breeze and perfect complement to the pulled pork I made for dinner.  For convenience, I purchased a package of shredded cole slaw mix, which was on sale.  The vinaigrette is bursting with enough acid and funkiness from the Buckwheat Honey, to cut the richness of the pork.  It brings to the table a combination of sweet, salty, bitter and savory in the most delightful way. 

Buckwheat Honey is the newest addition to my culinary arsenal and I am most pleased with its flavor profile.  It is made by bees havesting nectar from the Buckwheat flowers.  The tint of the honey may vary, but the benefits are still similar.  The darker the honey, the more antioxidant power it packs!  This honey has a very pungent and unique aroma and taste.  When I said funky earlier, I meant it, it smells like a barnyard with hints of  sheep, horses and other hay eating ruminants!
I will probably be the first to say this, Buckwheat Honey has an Umami presence as honeys go...grassy and earthy, 'hay forward' even. I've got a growing collection, and have tried many kinds.  This is certainly unlike any of the others and presents with a gaggle of directions you can take these very unique flavors.
YOU MUST TRY IT!  Aside from being absolutely delicious, this honey is perfect for the current health climate of the world right now.  Buckwheat honey can be taken for respiratory illnesses and infections. It can soothe a cough and provides potassium for the promotion of a healthy nervous and musculoskeletal systems.  Additionally, this elixir can be administered directly on wounds to promote healing and reduce bacteria and other microbials from flourishing there.  Simply smear on and cover with a sterile bandage.
The biggest plus for this Umami honey is the antioxidant levels.  Foods with high antioxidant levels are superb for helping to lower cholesterol, promoting cardiovascular as well as nervous system health and maintenance. Buckwheat honey is also a good sugar substitute.  This also makes a great addition to any healthful daily routine, 1 tbsp. a day, either taken all at once or with your favorite morning oats, grains, bagels, smoothies, muffins, teas, dressings etc...a perfect stand-in for maple syrup!  I purchased my jar from Elba Butcher Shoppe, which carries a plethora of locally produced items, including but not limited to jams, chow chows, flours, many varieties of honey, ciders and more.

The vinaigrette may be easily prepared
by combining fresh lemon juice, olive oil, buckwheat honey and fresh garlic or garlic powder. SPST (Salt and Pepper to Suit Taste)
Whisk together until cohesive, pour over slaw mix, and toss to coat. Let stand for 5 minutes for flavors to marry, then serve or refrigerate.  Wonderful at room temperature.

BBQ features "CAPITAL CITY" Mambo Sauce Sweet Hot!!! 

Protein before shredding or pulling. 

Fun Fruits: Sprite Melons

I absolutely adore supermarkets.  When permissible, I will spend extensive time there, checking out new products and items, especially in the produce department.  I make it a point to read the information posted on the vegetables and fruits that are  unfamiliar to me.  Additionally, when my budget allows, I purchase the item and do my own flavor profile to lock into my mental Rolodex. My first job was in a supermarket and became my beginning registry for the copious amounts of fruits and vegetables that I can recite to this day.  On that note, I visited a Kroger in the Smith Mountain Lake area the other day and became familiar with yet another member of the melon family, The Sprite Melon.  This fruit has origins in Japan and has been successfully cultivated in our own backyard of North Carolina since the early 1990's .  When ripe, this fruit  is about the size of a grapefruit. 

The flesh of this melon is ivory to cream and can become a pale yellow with striations and mottling on the outside when fully ready to consume.  The striations are caused by the sugars within the melon that are approximately 18% percent higher than that of other melons.  The Sprite Melon has 150% of the daily allowance of Vitamin C per serving and no calories from fats.    The taste is said to resemble a cross between a honeydew and a watermelon, and some suggest a hint of pear.  The flesh is quite firm with an almost crisp, crunchy bite like that of an apple.  The particular fruits I tried, were very reminiscent of just that.  The sweetness was not as pronounced, but it also lacked the tell-tale mottling on the outside.  This fruit is generally served as a dessert and it's size makes for convenient servings for individuals.  

My family really enjoyed the Sprite Melon, especially Genesis my 6 year old.  I certainly did and found it paired exceptionally well with Cambozolo cheese, with which I used  to create the following recipe.  The freshness of this salad is impeccable, showcasing this melon and other fabulous vegetables with delicate as well as bold flavor profiles and a citrusy vinaigrette!   If you don't get a chance to try the recipe, please don't miss the opportunity to try this melon as is, it will lift your spirits in a Spritely fashion!
Asparagus and Sprite Melon Salad w/Cambozolo and Pancetta
1 lb. petite asparagus, blanched and chopped on bias
2 sprite melons, halved and de-seeded, hollowed out slightly, the bottom shaved enough to sit flat
2 oz. Pancetta, small dice
1 tbsp. shallot, finely chopped
2  oz. Cambozolo cheese
zest of 1 lemon
For Vinaigrette:
juice of 1 large lemon, about 2 tbsp.
1 tbsp. olive oil
2 tsp. Agave Nectar
SPST
In a cast iron skillet over medium high heat, saute Pancetta until golden, about 4 minutes, and add shallot.  SPST.  Saute  for 1 more minute. Turn off heat .
In a medium bowl, add asparagus, zest of lemon, about 1/2 c.  Sprite Melon flesh chopped (from the hulled  out portion), and vinaigrette, that has been combined in another small bowl.  Toss until well coated. SPST.  Toss with Pancetta and shallot mixture.  
Spoon into Sprite Melon bowls.  Divide cheese equally atop the two salads.  

Sprite Melon Salad w/ Asparagus, Cambozolo and Pancetta

Serves 4.  Serve Immediately.  
This salad is presented in two bowls or 1 melon because that is all I had available after the taste testing and subsequent consumption of additional 'bowls'.  For presentation, serve in 4 melon bowls that have been de-seeded, but NOT HOLLOWED out, as the melon will create an appealing border around the asparagus salad and the fruit may be scooped out afterwards with a spoon by the person eating.   Use the fruit of a 5th additional melon to provide the portion for the recipe.
This makes for a gorgeous first course salad in 4 bowls or 2 main course salads if you follow the recipe above.