17 July 2019 Calabrian Shrimp and Orzo

Calabrian Shrimp and Orzo

July 17, 2019 By

This quick and easy dish was in our Blue Apron box this week, and I wanted to share it and it’s fabulous and so simple to make in less than 15-20 minutes. This recipe pairs tender orzo and shrimp super flavorful from lemon, garlic and Calabrian chili paste.

Photo by Blue Apron

Ingredients:

  • ¾ pound shrimp (peeled, deveined, tails removed)
  • 2 garlic cloves, finely chopped
  • 1 Tbsp. capers
  • 1  tsp. Calabrian chili paste
  • 1 tsp. olive oil, divided
  • 4 ounces orzo
  • 1 medium zucchini, halved lengthwise and thinly slice crosswise
  • 2 Tbsp. crème fraîche
  • Lemon, quartered and seeded
  • ¼ cup grated Parmesan cheese
Calabrian Shrimp and Orzo
Photo by Blue Apron

Directions:

  1. Pat the shrimp dry with paper towels and place in a medium bowl with the chopped garlic, capers, as much of the chili paste as you’d like, depending on how spicy you’d like the dish to be (we used ½ the teaspoon), ½ teaspoon olive oil and a pinch of salt and pepper. Stir to combine, set aside.
  2. Bring a medium pot of water to a boil over high heat. Add the orzo to the boiling water and cook for 8 minutes. Drain and return the orzo to the pan to keep warm under cover.
  3. While the orzo is cooking, heat remaining ½ teaspoon of olive oil on medium-high until hot in a large nonstick sauté pan. Add the sliced zucchini in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Move the zucchini to one side of the pan. Add the prepared shrimp in an even layer to the other side of the pan and cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring the zucchini and shrimp together, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.
  4. To the pot of cooked orzo, add the cooked shrimp and zucchini, crème fraîche and the juice of 2 lemon wedges. Stir to combine.
  5. Taste, then season with salt and pepper, if desired. Serve the finished shrimp and orzo with the cheese and remaining lemon wedges.

Serves two.

Filed Under: Italian, Pasta, Seafood Tagged With: , , ,
8 July 2019 Strawberry Bread Pudding by Redz Restaurant

Strawberry Bread Pudding by Redz Restaurant

July 8, 2019 By

Bread pudding is a dessert popular in many countries and typically made with bread, milk or cream and generally containing eggs and butter. The dish can be sweet or savory depending on where in the world it’s served.

Redz Restaurant (https://redzrestaurant.com) stays true to the American inspired fare it serves. Chef Roeloff DeGroot prepares it as it’s enjoyed in the United States, traditionally sweet, and utilizes the freshest seasonal fruit.

Photo by Redz restaurant

Ingredients:

  • 1 cup whole milk
  • 1 egg, beaten
  • 1 Tbsp. butter (plus more for greasing ramekins)
  • Pinch salt
  • 4 croissants, or half a loaf of sweet bread such as a Challah or brioche (cubed)
  • ½ cup granulated sugar
  • 1 tsp. pure vanilla extract
  • 1 Tbsp. lemon zest
  • 1 cup strawberries, quartered
  • Powdered sugar, optional

Method:

  1. Heat oven to 350 degrees.
  2. In a small saucepan over low heat, warm milk, egg, butter, vanilla, sugar, strawberries, lemon zest and salt. Cook just until butter melts; cool.
  3. Meanwhile, butter a 4 ramekins and fill with cubed bread
  4. Place Ramekins in a sheet pan with water and place in oven for 45 minutes
  5. Garnish with powdered sugar, if using

(Serves 4)

About Redz Restaurant

Located at DoubleTree Suites by Hilton, Redz Restaurant & Bar in Mt. Laurel, NJ serves authentic specialties from all over the country. Known for its carefully chosen and locally sourced in-season ingredients with an imaginative approach to many of the foods you know and love—as well as many others you’ll be delighted to discover.

Filed Under: American, Desserts, Fruits Tagged With: , , ,
29 June 2019 The Shannon Rose’s Guinness BBQ Pulled Pork

The Shannon Rose’s Guinness BBQ Pulled Pork

June 29, 2019 By

Don’t have a smoker but love BBQ pulled pork? The Shannon Rose Irish Pub (http://theshannonrose.com) has a very tasty alternative that requires just an oven and some rich Guinness stout.

The Shannon Rose’s Guinness BBQ Pulled Pork, with slow-roasted pork simmered in Guinness BBQ sauce and topped with pepper jack cheese on a toasted brioche roll, is a customer favorite. Adding Guinness to the barbecue sauce creates a sweet and sharp balance, using the stout’s smoothness to keep it from being overpowering.

The Shannon Rose’s Guinness BBQ Pulled Pork

BBQ Sauce Ingredients:

  • 1 oz shallots
  • 1 cup Guinness
  • 1 qt BBQ sauce
  • ½ cup honey

Dry Rub Ingredients:

  • 3 tbsp brown sugar
  • 3 tbsp paprika
  • 3 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp white pepper
  • 2 tbsp cumin
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp coriander
  • 1 tbsp Cajun spice

Other Ingredients:

  • 8lb Pork Butt
  • 1.5-gal water
  • ¼ cup liquid smoke
  • ¼ cup apple cider vinegar

BBQ Sauce Directions:

  1. Mince shallots and sauté over medium heat in vegetable oil until softened, about 2 minutes.
  2. Add Guinness and allow to reduce.
  3. Whisk in BBQ sauce and honey. Set aside.

Dry Rub Directions:

  1. Combine all the dry rub ingredients together.

Pulled Pork Directions:

  • Rub the pork butts with 1 cup of the dry rub, making sure all surfaces are covered.
  • In a deep pan, combine water, liquid smoke & vinegar and place in pork butts.
  • Cover with aluminum foil and cook at 300 degrees for 6 hours. Finished pork should be dark brown and pull apart with ease.
  • Remove from the liquid and let cool.
  • Once cooled, pull pork into bite-sized pieces.
  • Heat and mix the pulled pork with the Guinness BBQ sauce.
  • Assemble your sandwich by placing Pepper Jack cheese on the bun with a heaping scoop of pulled pork. Top with frizzled onions, coleslaw or your favorite condiment.

About The Shannon Rose

The Shannon Rose Irish Pub provides a chef-driven menu using fresh, high-quality ingredients, blending Irish pub classics and new tavern favorites. For its thirsty guests, The Shannon Rose Irish Pub features more than 30 beers on tap – including Guinness, Harp and Smithwick’s – and a wide selection of premium scotch malts and Irish whiskeys.

Veronique

Filed Under: American, Entrees, Pork, Sandwiches Tagged With: , ,
30 March 2019 Peanut Butter and Potato Treats (Bonbons Aux Patates)

Peanut Butter and Potato Treats (Bonbons Aux Patates)

March 30, 2019 By

Yes, I agree that dessert treats made using mashed potatoes are a bit weird, but it’s an old fashion recipe from Quebec where I grew up that’s really popular, especially around the holidays.

It’s a great way to use those leftover mashed potatoes too…as long as they weren’t made using pepper!

Ingredients:

  • 2 pounds plus 3 Tbsp. confectionary sugar
  • ½ cup leftover mashed potatoes (not made using pepper)
  • 1 ½ Tbsp. softened butter
  • 1 Tbsp. pure vanilla extract
  • 16-ounce jar of creamy peanut butter, warmed in the microwave for about 15 seconds

Directions:

  1. In the bowl of an electric mixer, add the 2 pounds of confectionary sugar, the potatoes, the butter and the vanilla. Mix until the mixture forms a ball. Wrap the dough ball in plastic wrap and refrigerate 30 minutes.
  2. Place a large piece of wax paper on a work surface. Sprinkle the additional confectionary sugar over the paper. Roll out the dough into a rectangle about ¼ inch thick. Spread the warmed peanut butter over the dough and roll up jelly roll-style into a tight log, peanut butter in and dough out. Wrap the log in plastic wrap and chill for 2 hours. Remove the plastic wrap and cut into ½ inch thick slices.

Makes 24 treats.

Filed Under: Canadian, Desserts Tagged With: , , ,
26 March 2019 Quick Orecchiette in Tomato Sauce with Sausage

Quick Orecchiette in Tomato Sauce with Sausage

March 26, 2019 By

In my expanding list of “there’s nothing to eat in this house’ recipes, this one is a winner. This is a one pot wonder where I cooked the sausage with the pasta to save time and it worked great.

Don’t have Orecchiette on hand? Don’t fret – use any dry pasta you have in your pantry.

Ingredients:

  • ½ pound dry Orecchiette pasta
  • 1 Tbsp. salt (for pasta water)
  • 2 links hot Italian sausage (could use mild if you don’t like hot)
  • ½ cup extra virgin olive oil
  • ½ tsp. each salt and black pepper
  • 2 cups cherry tomatoes, pureed in food processor (some small chunks are perfect)
  • 10 fresh basil leaves, roughly chopped
  • ½ cup cubed, fresh Mozzarella
  • ¼ cup freshly-grated or shaved Parmesan cheese

Directions:

  1. In a large saucepan over high heat, bring water to a boil. Add the Orecchiette and the sausage links to the water and cook one minute less than recommended on the pasta packaging. Drain the water and roughly chop the sausages in bite-size pieces.
  2. In the same pot, warm the oil over medium heat for 30 seconds. Add the salt and pepper and cook for 15 seconds. Add the cooked sausage and the pureed tomatoes and cook for 3 minutes, stirring occasionally.
  3. Add the cooked pasta and the basil to the sauce and gently stir to coat. Continue cooking for one minute.
  4. Add the Mozzarella to the pasta and stir to combine.  Cook an additional minute.
  5. Sprinkle the Parmesan over the pasta.

Makes 2 servings.

Filed Under: Cheese, Entrees, Italian, Pasta, Pork Tagged With: , ,
18 March 2019 Saint Patrick’s Day Leftovers Recipes

Saint Patrick’s Day Leftovers Recipes

March 18, 2019 By

Irish Soda Bread French Toast

The chefs at The Shannon Rose Irish Pub (http://theshannonrose.com) are sharing some recipes using Saint Patrick’s Day leftovers that are so delicious, you just might pick up some extra soda bread to make them.

Irish Soda Bread French Toast

Ingredients

  • 2 slices Irish Soda Bread
  • 4 Tbsp. French toast batter (see below)
  • 4 Tbsp. butter
  • 3 strawberries, sliced thin
  • 2 Tbsp. caramel sauce
  • Powdered sugar, to taste

French Toast Batter Ingredients

  • 6 eggs
  • 1 cup buttermilk
  • 2 Tbsp. sugar
  • ½ Tbsp. vanilla extract
  • Pinch sea salt
  • ½ tsp. cinnamon

French Toast Batter Instructions

  1. Whisk all ingredients together in a large bowl.

Cooking Instructions

  1. Preheat oven to 450 degrees.
  2. Heat the butter in a large sauté pan.
  3. Dip each slice of soda bread into the batter and place into the pan.
  4. Cook each side for 3 minutes, ensuring the color is golden brown.
  5. Remove from the pan and place into the oven for 3 minutes.  
  6. Remove from oven and slice each piece at an angle.  
  7. Plate the French toast and top with strawberries, caramel and powdered sugar.

Irish Soda Bread Pudding

Ingredients

  • 2 pounds Irish Soda Bread
  • 6 eggs
  • 1 ½ cups sugar
  • 2 cups heavy cream
  • 2 cups milk
  • 2 oz. Bailey’s Irish Cream

Cook Instructions

  1. Cut Irish Soda Bread into 1″ cubes.
  2. In a mixing bowl, whisk together the remaining ingredients.
  3. Pour mixture over the soda bread and toss.
  4. Pour the mix into a greased 2 inch hotel pan and let sit overnight.
  5. Cover the pan with aluminum foil and bake at 300 degrees for 40 minutes.
  6. Turn the oven up to 350 degrees, remove the foil and bake for an additional 20 minutes until the top is golden brown.
  7. Remove from oven and let cool. 

Reuben Fritters

Ingredients

  • 1 pound cooked corned beef, roughly chopped
  • 4 ounces cream cheese
  • ½ cup sauerkraut
  • 5 Tbsp. shredded Swiss cheese
  • ½ cup flour
  • 6 eggs, beaten
  • 1 ¼ cups bread crumbs

Cook Instructions

  1. Using a mixer combine the corned beef, cream cheese, sauerkraut, and Swiss cheese.  Mix for 2 minutes.
  2. Portion out approximately 1.5 Tbsp. balls of the mix.
  3. Bread the fritters in the following order: roll in the flour, dip in the eggs, and lastly roll in the bread crumbs.
  4. Chill the fritters in the refrigerator.
  5. Place the fritters on a cookie sheet with a wire rack and place in a 450 degree oven.
  6. Cook for 25 minutes until the exterior is golden brown.
  7. Serve with a side of Thousand Island dressing for dipping!
Filed Under: Irish Tagged With: , , ,
1 March 2019 Hearty Turkey Barley Soup

Hearty Turkey Barley Soup

March 1, 2019 By

This a rustic meal-in-a-bowl and perfect on a chilly winter day. It’s an easy way to use up turkey leftovers also.

Ingredients:

  • 2 Tbsp. vegetable oil
  • ½ medium turnip, diced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 6 cups turkey stock, homemade ideally
  • 2 cups cooked turkey, cut into bite-sized pieces
  • 1 ¼ cups barley, rinsed and cooked to package directions
  • ½ tsp. each salt, pepper and dried thyme
  • 2 bay leaves

Directions:

  1. To a large skillet over medium heat, warm the oil. Add the turnip, carrot and celery and cook until softened, about 5 minutes, stirring frequently. Set aside.
  2. While the vegetables cook, bring the stock to a simmer in a large saucepan over medium-high heat. Add the turkey, the cooked vegetables, the barley, the salt, pepper, thyme and bay leaves. Simmer over medium-low heat for 45 minutes. Discard the bay leaves and serve.

Yields 6-8 servings.

Filed Under: American, Chicken, Soups Tagged With: , ,

Warm Crab and Artichoke Dip

February 8, 2019 By

During the holidays, my mom hosted us and served a delicious hot crab and artichoke dip that was gooey, cheesy and indulgent. I’ve recreated the dip and served it during the Big Game last weekend and it was a hit!

This recipe is a breeze to prepare, basically in one bowl, and can sit in the fridge covered for a day until ready to bake (if refrigerating, take it out of the fridge 30 minutes before baking).  

Ingredients:

  • 4 ounces cream cheese, softened
  • ½ cup mayonnaise (we used low fat)
  • ½ cup sour cream (we used low fat)
  • 2 Tbsp. green onion, finely chopped
  • 2 garlic cloves, finely minced
  • 1 Tbsp. lemon juice
  • 1 tsp. Worcestershire sauce
  • 1 tsp. hot sauce, we use Cholula
  • ¾ cup of grated Parmesan cheese, to go into the dip
  • ½ tsp. each salt and freshly cracked pepper
  • 1 8 ½-ounce can artichoke hearts, drained well
  • 6 ounces crab meat (ideally lump), picked over to ensure no shells are present
  • ½ cup of grated Parmesan cheese, to top the dip

Directions:

  1. Preheat oven to 375 degrees. Coat in cooking spray or butter an oven-proof baking dish (I used a 9” pie plate).
  2. Add all the ingredients, stopping at the artichokes, to a medium bowl and stir to combine well. Add the artichokes and the crab and mix gently.
  3. Add the dip mixture to the baking dish and top with the ½ cup of Parmesan cheese.
  4. Bake for 18-20 minutes.

Serve with crusty bread or scoop-type tortilla chips.

Serves 8.

Filed Under: American, Appetizers, Cheese, Seafood, Snacks, Starters Tagged With: , , , ,

Copycat Hooters Chicken Wings

February 6, 2019 By

My guy and I like Buffalo chicken wings and his favorites are the ones from Hooters (it’s about the wings, really lol). I’ve perfected their buffalo shrimp recipe (you must try them) and I think we now have a pretty great handle on their chicken wings.

This recipe is for medium spicy Buffalo chicken wings but just decrease the hot sauce if you prefer mild wings.

Buffalo Sauce Ingredients:

  • ¼ pound butter (1 stick)
  • 1 cup hot sauce (I use Frank’s)
  • 1 tsp. garlic powder
  • 2 Tbsp. lemon juice
Wings Coating

Wings Coating Ingredients:

  • 1 cup all-purpose flour
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • ½ tsp. cayenne pepper
  • ½ tsp. paprika
  • ½ tsp. garlic powder
  • 12 chicken wings (we use flats and drummettes)
  • Peanut or vegetable oil for frying
  • Blue cheese dressing, carrot and celery sticks, optional

Buffalo Sauce Directions:

  1. Melt the butter in a small saucepan over high heat. Add the hot sauce, garlic powder and lemon juice – whisk to combine. Set aside on low heat until ready to use.
Tossing Wings in Sauce

Wings Directions:

  • In a shallow dish (I use a pie plate), combine the flour, salt, black pepper, cayenne, paprika and garlic powder. Coat the wings in the flour mixture, place the wings on a platter and refrigerate for one hour. Coat wings again with the flour mixture (may have leftover flour mixture).
  • Add oil to a deep fryer and bring temperature to 375 degrees (could use a deep saucepan also). Add 6 wings and fry for 13 minutes for medium-sized wings or 15 minutes for extra-large ones. Place cooked wings on a wire rack for a minute to drain excess oil.
  • Pour the hot buffalo sauce in a large heat-proof bowl and toss the wings in the sauce.
  • Repeat frying, draining and tossing in the sauce the remaining 6 wings.
  • Serve with blue cheese dressing, carrot and celery sticks if using.

Makes a dozen wings.

Let me know what you think once you try these!

Enjoy,

Veronique

Filed Under: American, Appetizers, Chicken, Entrees, Snacks, Starters Tagged With: , , ,

Easy Grilled Lobster Tails

January 5, 2019 By

I grew up 20 miles from Maine in Quebec so lobster is something we ate a lot of when I was growing up. While I think a lobster boil is hard to beat, I sometime like grilled lobster tails to pair with a steak. Who doesn’t like a great surf and turf?

This recipe is a breeze and so fun do to for an outdoor party. Once you have the Lobster Butterfly Technique down, everything else comes together in minutes.

Ingredients:

  • 2 8-ounce lobster tails
  • ½ cup butter
  • 2 cloves garlic, finely minced
  • ½ tsp. paprika
  • Big pinch of salt and pepper
  • Grated zest of ½ lemon (I use a microplane for this)
Lemon Butter

Directions:

  1. Coat a few layers of paper towels with a neutral oil like vegetable or Canola. Grease the grates of a grill. Preheat the grill on medium-high for 10-15 minutes.
  2. Using the Lobster Butterfly Technique shown in the linked video, use kitchen shears to cut down the shell of the lobster tail from fleshy end to right before what I call the tail ‘feathers’. Gently pull the meat out of the shell leaving the meat attached to the tail feathers intact. Lay the meat over the shell.
  3. In a small saucepan over medium heat, place the butter, garlic, paprika, salt, pepper and lemon zest. Cook stirring occasionally until the butter starts to brown slightly, about 4 minutes. Take off the heat.
  4. Spoon half the butter mixture over the lobster meat. Carefully place the lobster tails on the grill, meat side up, cover and cook for 12 minutes, basting once during the cooking process.
  5. Rewarm the remaining butter and serve with the lobster tails for dipping.

Serves two.

Filed Under: American, Entrees, Seafood Tagged With: , ,
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