Thursday, March 22, 2018

Coconut Lime Shrimp

Coconut by Harry Nilsson
Oh come on!  You HAD to know that there was no other song for a recipe like this!  You know it's the first thing that popped into your head - and you were singing and jiving along before you even got to the first sentence of this post!  Haha!  It's ok!  Ever since the song played on the air, nobody can say the words "coconut" and "lime" in the same sentence without someone within hearing distance singing the words!  That's the sign of a good song - a song that brings about happy and carefree feelings!  And this recipe does the same for me.  I hope you find it does the same for you!

My husband and I were lucky to be on 
the island of Kauai last January.
Even though it tends to rain a lot on that
island, hey, you're in Hawaii!
Somehow Hawaiian rain just feels
better than mainland rain!
Hard to let it get you down!

Of course, I started doing research on
the places to eat before I got there.
I was happy to find so many really
good options.
The very first place that got my 
attention was a place called
Savage Shrimp.
Isn't that a great name?!
It's in a little shopping
village in Poipu.
Once they had my attention with the
name, they kept it with a perusal of 
the menu!
I was salivating already and
the reviews promised that
I would not be disappointed!

I mean, it's shrimp!
My FAVORITE food on 
the planet!

It's a walk-up-to-the-counter-and-order
kind of place.
Then you go out and hopefully score a seat 
at one of the tables on their deck.
I knew what I was getting before 
I got there - the Bahia Shrimp Plate!
It was peeled shrimp scampi
in a coconut milk broth.
They used some tomatoes and OJ
and it was phenomenal
served over rice!
So much so that I made time
to go back and have it again!
I knew that I was going to
have to attempt a recreation of
some sort when I got home!
I was surprised at how easy it was 
to come fairly close.
I used a more traditional
lime and coconut flavor
(see, you're singing it again!)
and I just am so very happy with the result!

Another time, I'll try to do a more
exact copy of their OJ 
and tomato version!
Either way,
Go get some shrimp and 
get cooking!

Coconut Lime Shrimp
Serves 4

1 lb. shrimp, peeled and deveined
1 Tablespoon olive oil
2 cloves of garlic, minced
1/4 cup sake
1 13.5 oz. can coconut milk, preferably not light
1/2 - 1 teaspoon sambal oelek
zest of one lime
Juice of half a lime
1 " finely grated fresh ginger, or to taste
kosher or sea salt to taste
3 cups of cooked white long-grain rice

I usually buy my shrimp raw, in the shell.  Sometimes it's deveined, sometimes not.  I don't mind the task of peeling and deveining.  I've become pretty quick at it over the years.  It's pretty much the only "labor" involved with the dish.  You decide how you want to approach this part.  Just please don't use precooked shrimp.  I often save the shells and make a fish stock from them.  When I'm done peeling and deveining I had a good-looking pile of shrimp like this:
Set aside the prepared shrimp and heat the olive oil in a shallow pan.  Once the oil is hot I add the shrimp and do a quick saute for about one minute.  You aren't cooking the shrimp all the way at this point - just giving them a head start and getting that shrimpy flavor into the oil and pan.  Remove the pink but uncooked shrimp from the pan and place on a plate.  
You can see that they are pink but still not quite opaque down their backs.  Set them aside.

If you need to, add a little more olive oil to the pan.  Reduce the heat to low and add the minced garlic.  Remove from heat if the pan is still pretty hot.  You don't want to burn that garlic!  Stir the garlic in the pan for a minute and then add the sake.  Turn up the heat and cook the sake until it's reduced by about one half.  When it's reduced, reduce the heat and slowly add the coconut milk by pouring it into the pan down the side and letting it ooze out into the sake and garlic.  Add the sambal oelek - as much or as little as you like.  Give it a stir and turn the heat back up and let it come to a low boil.  You are essentially making a coconut milk reduction.  Let it boil until it thickens up a bit and the bubbles become larger in size.  It's not going to be a super thick sauce in the end.  When it's about done, add the grated fresh ginger and the lime zest and stir.  Also, add the shrimp back in at this point along with any juices that were released on the plate.  Cook for another minute or two until the shrimp have cooked through.  Right before serving over the rice, add the lime juice and salt to taste and stir in.  Put some rice in a bowl and ladle the shrimp and broth over.  You can garnish with some fresh lime wedges or more lime zest.  A sprig of cilantro wouldn't be a bad idea either!  I know you'll enjoy!

And for the sake of being real, after I took the top photo - but before I dug in - I went back and added more shrimp - because SHRIMP!!!!!  This is the "for reals" photo!  Haha!

Thursday, October 5, 2017

Shaved Cauliflower Salad

Made In England by Elton John
Elton John and this Cauliflower Salad recipe - what do they have in common?  Well, they both have their origins in England!  And I like them both!  And they're both very interesting!  And I think I'll just get on with telling you about today's recipe!

Last month we went to London.
We had heard about a great exhibit
that the Victoria & Albert Museum
was putting together about
Pink Floyd.
It was going to be called
"Their Mortal Remains"
and all the press about it
sounded fantastic!
We were dying - we wanted to go real bad!
Was it crazy to want to fly across the
ocean to another country over
the love of a rock and roll band?
Did we want to do it anyway?
Heck yes, we did!

We threw the idea out to some
friends of ours and they were
crazy enough to think it was worth
it as much as we did!
The next thing I knew,
we were planning an epic vacation
around this Pink Floyd journey.


The museum did an outstanding job
curating all the memorabilia.
To make the occasion a little more fun,
we'd found an old photo of the
original Floydians -
Syd, Roger, Nick, and Richard -
and dressed up in outfits like they
were wearing in the picture!
We felt like we were being outrageous -
we barely turned a couple heads!
Haha!  London! 
I guess that city has seen everything!

Wednesday, July 26, 2017

Honey Oatmeal Sugar Cookies

Cook With Honey by Judy Collins
I was a little dismayed that I had already used Sugar, Sugar by The Archies and briefly considered using it again for this post anyway.  But then I wandered around my iTunes library and found this perfectly acceptable pairing from my Judy Collins collection.  Honey has been on my brain lately.  I'll be telling you why shortly.  But, in the meantime, click on the link in the song title and take a trip to 1973!

A couple weeks ago I had the opportunity
to spend the day at my brother and sister-in-law's
bakery and cafe in Bountiful, Utah.
and they serve delicious soups,
salads, and sandwiches as well as cookies,
brownies, pies, and all sorts of
goodies to satisfy your sweet tooth!
It was fun to be back in a 
commercial kitchen again!

Honey has been my principal sweetener 
the past several months and I've learned
to use it in both savory and sweet dishes.
example of one of the savory recipes
I've come up with.
And today's recipe is a sweet offering.

Monday, July 3, 2017

Berry Patriotic Rice Krispie Treats

Yankee Doodle Dandy by James Cagney
This was one of my favorite songs to sing when I was a little kid.  I mean, any song that has the word "doodle" in it is going to be fun to sing, right?  Just try to sing this and not feel happy!  And I am certainly happy and proud to be a Yankee.  Not as in the baseball team - but a true Yank!  I've been called a Yankee or Yank when I've been in the southern United States as I've always been a northerner.  I've also been called a Yank when traveling abroad.  And I own it loud and proud.  I hope you're celebrating this great nation this Independence Day!

This might very well be the most
dangerous post I've ever done!
I'm happy to report that my
eyelashes are working just fine 
and doing what they're put there to do!

Let me explain!

Thursday, June 22, 2017

Piggy Piggy Tacos

If You're Gonna Play In Texas (You Gotta Have A Fiddle In The Band) by Alabama
Today's post originated as I sat in a taco shop while visiting my daughter in Texas a few weeks back.  I was in the process of thanking the Lord that I was introducing corn back into my diet and that it was going well - and that I got to enjoy the end results of some really great culinary thinking!  A song about Texas was in order.  And this just happens to be one of my favorites!  And if you're gonna eat in Texas - you gotta really like to eat good food!

My daughter and her family
moved to the Dallas area about a year 
and a half ago.
They, in fact, live on the very 
southern edge of Plano.
It's a much further commute to see them
than when they lived in the Salt Lake City area.
And, for this reason,
I don't get to see them as often.
(Insert HUGE sad face here.)

The plus side of the situation
is that we're all getting to know 
a new part of the country - 
well - new to us.
We've visited before,
but only briefly.

Now, the strategy seems to be
that they search and explore
and then, when we come to visit,
they share the best parts of
what they've found.
That's a pretty sweet setup, don't you think?