Southwestern Surf & Turf with Jalapeno-Cheddar Grits

And now on to the entree of our Southwestern-Themed dinner party:  Southwestern Surf & Turf with Jalapeno-Cheddar Grits!

I’m going to spare you with all the “OH-MY-GOSH, everything is so delicious but I need to describe it all in painful detail” because I’ve got a whole lot of recipes coming at ‘cha!  Trust me when I say this:  the sauce under the shrimp pairs fantastically with both the beef and the grits; the tomatillo salsa cools the palate and pairs with everything.  Put in the work on this meal and you will be extremely rewarded in the form of a flavor explosion!!!!  That is all....  On to the recipes!

Bacon-Wrapped Shrimp with Tomatillo Salsa and Tomato Vinaigrette

Tyler Florence 

Serves: 4

Tomatillo Salsa:

6 tomatillos, husked, rinsed, and cut in chunks

2 avocados, peeled and cut in chunks

2 jalapeños, cut in circles

1/2 bunch fresh cilantro, coarsely chopped

1/2 red onion, diced

Juice of 3 limes

2 tablespoons canola oil

Sea salt and freshly ground black pepper

Tomato Vinaigrette:

1 ripe tomato, halved, seeds squeezed out

1 canned chipotle pepper in adobo

1 garlic clove

Zest and juice of 1 lime

1 tablespoon sherry vinegar

1 teaspoon sugar

1/2 teaspoon sea salt

2 tablespoons canola oil

Shrimp:

20 large shrimp (about 2 pounds), peeled and deveined, tails on

10 bacon slices, halved

Extra-virgin olive oil

2 green onions, thinly sliced on the diagonal, for garnish

Chopped fresh cilantro, for garnish

For the tomatillo salsa, toss the tomatillos, avocados, jalapeños, cilantro, and onion together in a large bowl. Add the lime juice and canola oil, and turn to coat; season with salt and black pepper. Turn the mixture over a few times until the avocados are slightly mashed and the salsa is creamy. Cover and refrigerate while you prepare everything else.

Puree the tomato, chipotle, garlic, lime zest, lime juice, sherry vinegar, sugar, and salt in a blender until smooth. Pour in the oil and puree again until emulsified and slightly thickened. Refrigerate.

Wrap each shrimp in a piece of bacon, overlapping the ends so they stick together. Place a large skillet over medium heat, drizzle with a 1/2-count of oil, and heat just to the smoking point. Lay the shrimp in the pan (do this in batches if it’s crowded) and sauté until the bacon is crisp, tossing so the shrimp cook evenly. To serve, spoon a mound of the tomatillo salsa on each plate. Drizzle a pool of the tomato vinaigrette and top with 5 shrimp. Garnish with green onion and cilantro leaves.

Chipotle Beef Marinade

1 (2 ounce) package dried ancho chiles

1 teaspoon black pepper

2 teaspoons cumin powder

2 tablespoons fresh oregano, chopped

6 cloves garlic

3 chipotle peppers in adobo sauce

1/2 red onion, quartered

1/4 cup vegetable oil

One (3lb) beef tenderloin

Soak dry chilies overnight in water, until soft. Remove seeds. Add all

ingredients except meat in food processor. Puree until smooth.

Spread mixture over chicken, or other meats and refrigerate at least

one hour, up to 24 hours.

After marinating, heat grill to about 400 degrees F, or if cooking

inside, heat small amount of oil in skillet or grill pan over high

heat. Salt meat to taste (optional), and grill lightly, turning only

once, until done.

Jalapeno-Cheddar Grits (serves 4)

1 c. stone ground grits (not instant!)

2 c. low sodium chicken broth, more if needed

2 jalapeno peppers, seeded and minced

4 oz. cream cheese

4 oz. sharp cheddar cheese, shredded

salt and pepper to taste

Combine grits and chicken broth in a medium sized sauce pan over medium heat.  Stir to combine and bring to a rolling simmer.  Decrease heat to low and continue to stir grits until most liquid is absorbed, about 10 minutes. Add minced jalapeno peppers and stir to combine. Test grits for done-ness.  If grits are not tender and creamy in texture, add a little more broth and continue stirring until grits are soft. {This can take anywhere from 10 to 20 minutes depending on your grits}.

When grits are done, remove from heat and stir in the cream cheese and cheddar cheese and stir until smooth.  If grits are very thick, add some more broth or water to loosen them up, if desired.  Test seasoning and add salt and pepper as needed.

{MiniChow} Shrimp Toast

This past week has been crazy busy getting through long work days and long nights of cleaning, packing and organizing Christmas gifts.  I am writing this post on an overnight drive from South Carolina to Pennsylvania.  I’m looking forward to spending some time with my family and my husband’s family over the holidays.  So needless to say, the blog had to come in second place to everything else that’s been going on and I’ve been neglecting you!

To make up for it, I have a tasty bite that I know everyone will enjoy:  Shrimp Toast!  I made these for an Ugly Christmas Sweater Party we had at our house a few weeks ago and they were gobbled up in no time.  I love recipes you can start ahead of time and finish up as guests arrive and these are just that... the shrimp filling can be made early in the day and refrigerated --- allowing all the flavors to come together!  Speaking of flavor, the best part about this recipe is the toasty, buttery white bread that the shrimp sits on.  Make sure that if you are making the shrimp filling early to slice up your bread early and keep it in a ziplock baggie -- slicing the bread takes more time than you think!

Shrimp Toast

1/2 lb medium raw shrimp, peeled and deveined

1 large egg white

2 tbsp chopped green onion

1 tbsp chopped cilantro

1/4 tsp salt

1/8 tsp cayenne

1/2 tsp sesame oil, plus 2 tbsp

2 large egg yolks

1/4 c. water

16 slices white bread, crusts removed and bread cut into 4 squares

butter, softened

black sesame seeds, for garnish

1. Preheat oven to 375. Place shrimp, egg white, green onion, cilantro, salt, cayenne and 1/2 tsp sesame oil in food processor.  Pulse 2 to 3 times until shrimp is chopped but not until shrimp is a paste :)
2. Place yolks, 2 tbsp sesame oil and water in a bowl and whisk. 
3. Bread each square of butter on the bottom and place on a cookie sheet.  Spread a little shrimp mix on each piece of bread.  
4. With a pastry brush, brush egg yolk mixture on top of shrimp mix and sprinkle with sesame seeds.  Bake until shrimp is opaque and bread is golden and crispy.  Serve immediately.

{SkinnyChow} Spicy Tuna & Shrimp, Smoked Salmon, Avocado Cucumber Sushi

Sushi is one of my favorite foods and I could probably eat it every day forever and be happy as a clam.  However, if you’ve ever tried making this stuff at home, you might find it to be a daunting task.  The first time I made sushi at home I was: 1. totally freaked I would get sick from the fish I used, 2. completely and entirely clueless as to what the heck I was doing.  I did a lot of reading on making sushi at home and I ended up with rolls that would have looked better in the garbage can for the local raccoon to dig out than on my dinner plate.  Practice is key though and I eventually got the hang of it....but still, making sushi is hard and time consuming!  So I figured out a way to get that sushi flavor and make it rice-less so it’s more healthy for you!  Seriously, anyone can make this super easy cucumber sushi!  And the great thing about it is you can stuff these cucumbers with any combo of veggies and fish!  It’s all good!  If you’re grocery store has a sushi man, stop in and see if they sell sauces for sushi such as Ponzu, Eel Sauce or Spicy Mayo for dipping!  Hello, delicious!

Spicy Tuna & Shrimp, Smoked Salmon, Avocado Cucumber Sushi 

3 cucumbers, washed, dried and cut in half

For the Spicy Tuna 

One 4 oz fresh ahi grade tuna fillet, diced

1 tbsp light mayo

1-2 tsp Sriracha sauce, depending on how spicy you like it

black sesame seeds

panko flakes for garnish

For the Shrimp, Smoked Salmon, Avocado

3 oz smoked salmon, diced

10 large shrimp, cooked and diced

1 small, ripe avocado, mashed

black sesame seeds for garnish

Eel sauce for drizzling

1. To prepare cucumbers:  using a melon baller, scoop out the seeds all the way through each halved cucumber, creating a tunnel.  This will be your sushi base.  
2. For the spicy tuna: combine tuna, mayo and sriracha, add some black sesame seeds for color and crunch in a small bowl, set aside for stuffing
3. For the shrimp: combine salmon, shrimp and mashed avocado in a small bowl, set aside for stuffing
4. Assembly: lay down a sheet of saran wrap on a clean surface and stand each cucumber half on the wrap.  Using a spoon, fill each cucumber half with each filling, pressing down on the filling as you go.  Make sure you really pack it in to get a nice roll.  Lay each stuffed cucumber on it’s side and slice into sushi-sized pieces.  Arrange on a platter and garnish as desired.  Serve with eel sauce, ponzu, spicy mayo or soy sauce. 

{SkinnyChow} Grilled Shrimp Caesar Salad

This week is one of my favorite weeks of the year....

Most people have a nice, short work week....

And I spend the whole week planning the most important meal of the year -- and then I get to cook it!  Woo hoo! 

I just love the excitement of Thanksgiving because it kicks off the holiday season.  I don’t know how it happens but every year I plop down to watch the Macy’s Day Parade and I literally burst into tears when the Rockettes do their thing.  In fact, my eyes are watering just typing this.  LOL.  So yes, I’m a little dramatic, but I just LOVE this week.

So how about we start the week out with a little SkinnyChow -- save up some calories for the big feast!

So this salad is extra special because the romaine lettuce is grilled!  If you haven’t tried grilled lettuce you’ve gotta get on it asap.  It takes your salad to the next level, adding some smoky charred action and slightly wilting the leaves.  Also, the creamy caesar dressing is super satisfying and is made with fat free greek yogurt.  {I just LOVE that stuff!}  Feel free to substitute any protein in this salad -- chicken, beef and salmon would be fantastic.  

SkinnyChow Grilled Shrimp Caesar Salad (makes 4 salads)

For Salad:

24 large raw shrimp, deveined, tails on

salt and fresh ground black pepper

2 hearts of romaine, split in half

cooking spray

fresh grated parmesan cheese

1 lemon, cut into 4 quarters

SkinnyChow Creamy Caesar Dressing:

1/2 c. plain fat free greek yogurt

2 tbsp fresh lemon juice

2 to 3 tbsp skim milk {or more depending on how thin you like your dressing}

grated zest of 1 small lemon

1 large clove garlic, grated

1/4-1/2 tsp anchovy paste {optional -- but it really kicks this dressing up a notch}

salt and pepper to taste

1. Combine all ingredients for dressing in a mason jar, or jar with a lid and shake up.  Refrigerate until ready to use.
2. Heat a grill pan over medium heat.  Toss shrimp with salt and pepper and spray grill pan with cooking spray.  Cook shrimp on grill pan 1 to 2 minutes per side, or until shrimp turn pink.  Remove shrimp from heat into bowl and set aside.
3. Spray each romaine heart half with cooking spray and place cut side down on grill pan.  Grill until charred then remove each romaine heart to serving plates.  Top romaine with 6 shrimp each, sprinkle with parmesan cheese, salt and pepper, and squeeze lemon juice over each salad.
4. Drizzle each salad with caesar dressing and serve with crusty bread if desired.  

Low Country Boil - Part 2 - The Main Event

So today we have the star of the show -- the seafood boil!  Like I said on Monday, I did a lot of research to ensure the recipe was true to its Southern roots -- it seems everyone has their own version of a seafood boil/shimp boil/frogmore stew but I went ahead and took a page out of The Lee Bros. Southern Cookbook.  Their cookbook is fantastic and full of true Southern recipes that are easy to make and are made with ingredients that are easy to find.  Their book is pretty much my Dictator of Southern cuisine.  

Before I dive into the recipe, I want to give you some details on how I set my table for the boil.  I thought it was really important to make sure everyone was seated together at a long table so I could just dump the food down the middle and make it easy for everyone to grab what they want.  It makes for a truly interactive and fun meal.  I decided to go ahead and rent a couple tables and chairs for the event and I was pleasantly surprised that the rentals only cost around $35 -- and they made a huge statement.  I’ll be renting party supplies more frequently.  

As for the tables, I used plain old craft paper to cover them for a nice rustic look and used dollar store vases covered with strips of burlap {loving my gluegun!} and stuffed with baby’s breath.  The table trim is simply white and red checked paper cut into triangles and taped under the craft paper. Easy as can be!  And don’t forget about little buckets to collect your shrimp peels/tails and clam/mussel shells!  

For my sauces, I used squeeze bottles that I labeled with what they contained.  People really enjoyed the bottles {easy for passing, tasting, and dispensing} and they can be found in the candy making/wedding section of  any Walmart and are priced at around a dollar a bottle.

Now to the food!  There was one part of my Low Country Boil that I didn’t keep authentic and that is building an open fire for the cooking -- the laws in my area forbid it, so I went ahead and used my turkey fryer.  Their recipe is for 24 people -- I made food for about 15 so I’m going to give you my version with their broth/spice mix.

The Lee Bros. Lowcountry Shrimp Boil

1/4 c. extra virgin olive oil

5 serrano, pasilla or other dried red chiles, trimmed, slit down their sides, seeded and flattened

4 lbs Kielbasa

6 quarts Shrimp Broth/Seafood Stock

3 tbsp Lee Bros Shrimp Boil seasoning

1 tbsp salt

2 bay leaves

4 lbs red skinned potatoes

7 ears fresh corn, each ear cut into 3 pieces

4 lbs fresh colossal-sized shrimp

10 dozen clams, cleaned

5 dozen mussels, cleaned

1. Heat up your turkey fryer and add oil to the pot.  When the oil shimmers, add the chiles to the pot and gently toast them until they discolor and release some of their fragrance, about 30 sec.  Add the sausage and stir until browned on most surfaces, 10 to 12 minutes.  Remove chiles and sausage from pot and reserve in a large bowl.
2. Add broth to the pot and stir, scraping up any browned bits and allowing the broth to boil and reduce a bit.  Add the shrimp boil seasoning, salt and bay leaves and cover.  When the broth boils, uncover and simmer vigorously until it has reduced by one sixth, about 10 minutes.  
3. Add potatoes and cook until they have softened a bit but are not yet fork tender, about 10 minutes.  Add the corn and sausage and bring to a simmer.  Let simmer gently for about 10 minutes until the potatoes are easily pierced with a fork.  
4. Add the shrimp, clams and mussels and stir.  Cover pot and allow to cook for about 3 minutes, or until the clams and mussels are open and the shrimp are pink.  Drain the mixture and dump out on table for everyone to enjoy.  Discard any unopened clams or mussels.

The Sauces: Courtesy of Fine Cooking (June/July 2009)

Bloody Mary Cocktail Sauce

2 small lemons

1 small lime

1 c. ketchup

1 c. heinz chili sauce

2 heaping tbsp prepared horseradish, more to taste

2 tbsp vodka

1 tbsp worcestershire sauce

2 tsp pureed canned chipotle chile in adobo, more to taste

1/8 tsp celery salt

1. Finely grate the zest from the lemons and juice them.  Juice the lime.  In a nonreactive bowl, mix 3 tbsp of the lemon juice, 2 tbsp of the lime juice and all of the zest with the ketchup, chili sauce, horseradish, vodka, worcestershire, chipotle and celery salt until combined.

Orange-Saffron Aioli

1 large orange

Pinch saffron, threads crumbled

2 large cloves garlic, roughly chopped or grated

1 tsp dijon mustard

1 large egg yolk

1/2 c. extra virgin olive oil

1/2 c. vegetable oil

salt

1. Finely grate the zest from half the orange and then juice the orange.  Put 1 1/2 tbsp of the juice in a small bowl along with the saffron and let sit for 10 minutes. 
2. In a food processor, combine the saffron mixture, orange zest, garlic and mustard and pulse until garlic is pureed, about 15 seconds.  Add the egg yolk and process for 10 seconds.  With the machine running, slowly pour the olive oil and vegetable oil through the feed tube until the sauce is thick and well combined. Season to taste with salt.