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. 

 

 

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.