Showing posts with label foodsfanclub. Show all posts
Showing posts with label foodsfanclub. Show all posts

Tuesday, July 4, 2023

Cajun Creamy Shrimp Asparagus Spinach and Gigli Alfredo with Pan Seared Ahi Tuna


This dish was super easy to execute and may soon replace your regular go-to Alfredo dish.  
With the help of an amazing spice blend called Cajun Street by Urban Accents, my delicious and creamy seafood pasta went from ordinary to extraordinary with just a few shakes, Actually it was about a palmful, I love a good kick and spice forward dishes.  I added blanched spinach and asparagus to the recipe because they are vibrant, nutritious and tasty, not to mention on sale at the time lol.  I sprinkled the Ahi Tuna filets liberally with this spice and a scant amount of Himalayan Pink Salt and  cracked Tri Color Peppercorns to round it out, before pan searing to medium to medium well and letting it rest.  
I also used a pasta shape that was totally new to me, thanks to the Gourmet/Artisan Goods section of Beals, formerly known as Burkes.  Gigli pasta translates to "lilies", because of it's bell or corkscrew shape, with the ruffled edges. It is pronounced 'GEE-LEE'.  I found that this pasta cooked super quickly, in about 6 minutes, such that I had to keep a close eye on when to run cold water over it, to stop the cooking process.  Be sure to be mindful of  when you are cooking with Gigli and other pastas with delicate shapes.   
The shrimp are of the medium sized Argentine variety, toothsome and visually appealing to the dish as a whole.  I like to keep the tail on for ease of handling and aesthetic.  My girls prefer the tails removed so they can just dig in, so I end up removing their shrimp tails before serving them.  My mom refuses to eat shrimp at all.  She says they look like 'grub worms', hard pass haha.  Mom is hilarious, I told her 'Gee, Thanks for that visual Mom, now I get to think about that every other time I use shrimp in  a recipe'.  No matter which way I serve them, Mom is not having it, I actually stopped trying to get her to come around, and prepare separate dishes alongside the main dishes featuring shrimp.  Oddly enough, she will eat Oysters, or should I say the fried, crispy, breaded outer portions, as tiny as that is, with everything at or near the center removed to sit in a small mound that will have accumulated on her plate or hidden away in her dinner napkins.  My Mom... I wouldn't trade her for two worlds.....

The Cajun sauce is a real gem and brings all of the other ingredients together most harmoniously.  There's plenty of valuable veggies too.  The tuna is an added plus and was prepared alongside this dish and I just chunked a portion and added it to the top, adding more layers of flavor and seafood fantastic-ness, but of course that is a decision you can make specific to your likes and dislikes.  I think you will enjoy it both ways. 
 
Recipe:
1 lb. Gigli pasta, cooked in salted water, to al dente and shocked, about 6 minutes
1 lb. large raw shrimp, peeled, cleaned and rinsed, tails on
1 lb. Ahi tuna, uncooked and portioned
1 lb. fresh asparagus, trimmed and cut into diagonals by thirds
1 pkg. or 5 oz. fresh Spinach, stems trimmed if needed
2 c. half and half
1 c. 2% milk
1 c. chicken, veggie or seafood stock
1 1/2 c. shredded Mozzarella cheese
1/2 c. grated Parmesan cheese
1 tsp. onion powder 
1 1/2 tsp. fish sauce, optional
4 cloves garlic, pressed or finely minced
1/4 c. yellow onion, small dice
1/2 stick or 4 oz. unsalted butter
Olive Oil (EV) for drizzling
1/4 c. AP flour
2 tbsp. Cajun spice or to taste, plus more for seasoning Tuna 
SPST (Salt and Pepper to Suit Taste) (I use Himalayan Pink Salt, Fine Grain)

Directions:
You may blanch the asparagus and spinach in your pasta water for 2 minutes (asparagus) and 30 seconds(spinach) then shock in cold water to save on cleanup and be more efficient.  This occurs after the pasta is removed. In the meantime, toss the peeled shrimp in the fish sauce and set aside.

In a large sauté pan over medium heat,  melt butter and drizzle in about two turns of the pan of Olive. 
Once melted and small bubbles are forming, add fresh onion and garlic.  Simmer for about 6 minutes until onions are translucent and fragrant, then sprinkle in flour.  
Cook out the flour for about 2 minutes, stirring often, then add the stock. 
Stir vigorously to combine, then add half and half and milk.
Stir continuously and add shrimp, cooking in sauce until pink and curled, about 3 minutes, remove from sauce base to add later with pasta.
Add cheeses, onion powder and Cajun seasoning and blend until smooth.
Check seasonings and SPST.
Add Pasta, asparagus, spinach and shrimp and fold until well coated and balanced. 
Simmer for a couple of minutes to marry flavors.  
Top with seared Ahi Tuna portions or chunks as desired, optional
Finish with a drizzle of Olive Oil and additional Cajun seasoning, optional.
Serve Immediately. 
Makes 8 to 10 main dish servings.













 

Sunday, July 11, 2021

5n@i1 5p@gh3tt1: Spaghetti a la Escargot

Escargot (Snails)
I have wanted to try Escargot for the longest time.  I had so many questions and I finally got the opportunity for some hands on lab. First off, man are they off putting, to say the least, I won't even tell you the words that came to my mind to describe them, nor will I tell you what my family members thought they resembled.  There were four of us willing to give them a try, my sister Bonnie. her husband Jackie, Bronwyn and myself.  I was relieved that they are not slimy in the can.  I can't say I enjoyed the smell at first though.  These were the giant variety and they were about the size of an average sized meatball.  They are quite firm and have good texture, with an almost rubbery undertone.  I made sure that I cooked them gently, afraid of the potentially irreversible consequences of a tough protein such as this.  
Traditionally, Escargot is prepared with a garlic, butter and parsley compound and broiled lightly to melt the delicious aromatics down into the shell, which are to be purchased separately.  I failed to get my order for the shells in before our vacation departure and I figured I would scarcely find them for purchase in any of the supermarkets or shoppes near the lake, so I took them in a different direction.  I wanted to come from this experience with something different and I think I achieved as much with this recipe.  
To counter the almost scary appearance of the Escargot, I halved them, then sliced them into manageable pieces, hoping to capture the appetites of the naysayers.  Next time, I will keep them whole and follow a more traditional route, preparing them in their I guess you would say intended form, for a more genuine experience.  
This recipe is a good introduction to the world of Escargot, a once exclusive dish for the wealthy, now transgressed into a dish to be served on any given weeknight, full of delicious nuances and mystery.

Snails are not just your average exotic food, they also bring with them many nutritional benefits.
They are rich in protein,  substantially so, providing about 18 grams per serving.  The fat in Escargot, albeit small, is mostly polyunsaturated.  Snails boasts essential fatty acids of the good variety, linolenic and linoleic acids, respectively, they lend brain and heart health benefits. There is a wealth of iron, magnesium and calcium, plus copper and phosphorus.   Snails are a good alternative meat as well as a healthy one.  They have vitamins A, B12 and K, where K is mostly found in the veggie department, particularly greens with leaves.  Vitamin B6 and folate also have presence.  If that weren't enough, Escargot has two amino acids that are also present in eggs, lysine and  arginine, both in higher amounts than it's more familar round buddy!  They are sustainable and have a much smaller impact on the environment than other animal proteins.  Just a thought.

Spaghetti a la Escargot


Recipe:

1 7.7 oz. can giant snails, halved and sliced thinly
1 lb. spaghetti, cooked according to instructions in salted water, al dente
1 large ripe tomato, chopped with seeds removed
1 bunch fresh herbs, about 1/2 c. lemon thyme, parsley and sage, rough chopped
6 tbsp. salted Amish Butter 
2 tbsp. Extra Virgin olive oil
1/2 c. chopped yellow onion
6 cloves garlic, pressed or finely minced
SPST (Salt and Pepper to Suit Taste)
Olive oil and fresh herbs for garnish
Shredded or Shaved Parmesan Cheese for garnish


Place butter, olive oil, onion and garlic in a large saucepan over low heat and let sweat for about 20 minutes, until soft and fragrant.  
Add Escargots and gently warm through, while pasta cooks.
Once pasta is cooked, drain and transfer to saucepan with butter mixture and turn  up to medium, add tomato and herbs, SPST, tossing until everything is coated and well incorporated.  
Garnish with additional herbs and Parmesan cheese as desired.  
Makes 6 to 10 servings. 





















 

Monday, December 7, 2020

Korean Barbecue Meatball Subs

 

I'm not going to 'beat around the bush', this recipe is bad ass!  I'm proud to share it with you, plus it's a less stress, no mess ingredient call and with the use of a pressure cooker or crockpot,  the flavors can be super infused for a bevy of bold taste, in a short period of time!  The flavors of Korean Barbecue kick you right in the mouth and finish with warm buns and tangy toppings.  I used sweet and hot banana peppers for a splash of color and some mozzarella cheese, bringing in some neutral and stretchy cheese goodness that we look for in a meatball sub. I used store bought, precooked chicken meatballs for a fast, familiar and complimentary flavor profile, mimicking the flavor of Korean Barbecue chicken! 
 Once the veggies have been chopped, the rest is smooth sailing into a delicious and unforgettable lunch, dinner or game day special feature, so easy, a toddler could do it!  No shade toddlers, I'm just saying, it's crazy easy!  This dish is not too  harsh on the middle, so what the hell, have 2, just wait until the next day for the second one, the taste is even better after the cavorting of ingredients overnight!  
Recipe:
2 lbs.  store bought or precooked chicken meatballs
1 11 oz. can diced tomatoes
1 c. ketchup
1/2 c. veggie stock, you may also use less sodium beef or chicken stock
1/4 c. Gochujang
5 cloves garlic, pressed or finely minced
1/2 c. yellow onion, chopped
1/4 c. pure cane sugar
2 tbsp. liquid aminos or soy sauce
2 tbsp. fish sauce
1 tbsp. mirin 
2 tsp. Liquid smoke, mesquite 
1 tbsp. dried cilantro, divided
12oz. grated whole milk mozzarella
1 small jar sweet/hot banana peppers
 4 green onions, trimmed, white and green parts, sliced
8 to 10 hoagie buns
Olive oil for drizzling
SPST (Salt and Pepper to Suit Taste)
 
Instructions:
Place meatballs frozen or thawed in Ninja Foodi. 
Add stock first, pouring over meatballs.
Add remaining ingredients, down to cilantro, adding 2 tsp. to the pot. The remainder will be for garnish.
Place the Foodi on pressure cook mode and set time for 30 minutes.
Once 30 minutes is up, carefully release pressure and remove
 top and stir.
Place Foodi on Sear/Saute mode at medium high and reduce until desired consistency of sauce is reached, generally about 10 minutes.
Place oven on broil setting.
Split hoagie buns and place a bit of sauce and a scant amount of cheese to each bun.
Add up to 5 meatballs to each bun.
Sprinkle generously with cheese.
Drizzle all subs with olive oil.
Sprinkle on remaining cilantro and place under broiler.
Broil until golden and bubbly, about 4 minutes.
Garnish with sliced green onion and sweet/hot banana peppers.
Makes 8 to 10 Subs. 
Serve with chips, fries or green salad.

If using a crockpot, simply place all ingredients in the vessel, then place on high setting for 4 hours.
Follow assembly instructions as stated for the Foodi.
If using a stovetop, place all ingredients minus meatballs in a medium heavy bottomed pot with lid and bring up to a boil, add meatballs and simmer for 2 hours, then place on medium high setting for the last 15 minutes to thicken the sauce.








Friday, October 2, 2020

Trick or Tokyotreat October 2020 Box! Shoto Todoroki and the MHA Crew Too for a 2020 Halloween Bash that's Plus Ultra

Treat Yourself with Tokyotreat!

 
Tokyotreat features unique and fun Japanese snacks!

Tokyotreat October 2020 Box


Halloween Tablescape with Tokyotreat and My Hero Academia, some of our favorites.  These treats are amazing and hand picked by the  Tokyotreat gang!  My family loves getting together and sampling all these wonderful snacks and knick knacks, every one is as good as the next! Keep up the Good Work.  Stay Plus Ultra!

NOTE: The Shoto Todoroki Figurine and The My Hero Academia Mini Backpack are personal belongings of Bronwyn's and are not included in the featured October Box.