Coconut-Lime Shrimp

Coconut-Lime Shrimp turned out to be a fabulous dish. All the flavors we like. This is one time that the picture doesn't do the dish any favors.  It really is excellent. Highly recommend this dish. Luckily our grocer sells clean and shelled Shrimp. That makes the dish even easier to make. You will like it, if you like spicy Shrimp. (You can spice to your own taste level).
 

Coconut-Lime Shrimp

New York Times

 

You can make this gingery, lightly sweet shrimp stew as tangy and spicy as you like by adjusting the amounts of chile and lime juice. Using full-fat coconut milk gives you the richest and most flavorful dish. But light coconut milk will also work, resulting in something brothier and more souplike. Be sure not to overcook the shrimp. As soon as they turn pink, they’re done.

 

INGREDIENTS

Yield:3 to 4 servings

 

2          tablespoons toasted sesame oil

2          shallots, diced

1 to 2   jalapeño or serrano peppers, seeded if you like, minced

1¼       teaspoons fine sea salt, plus more to taste

2          tablespoons freshly grated or minced ginger

2          large garlic cloves, finely grated or minced

1          (14-ounce) can unsweetened coconut milk (1¾ cups)

½         cup chopped cilantro leaves

1          pound peeled large shrimp

1          tablespoon freshly grated lime zest

1          tablespoon fresh lime juice, plus more to taste

1          teaspoon coconut sugar or light brown sugar

1          teaspoon Asian fish sauce, plus more to taste

Cooked rice, for serving

Lime wedges, for serving

 

PREPARATION

 

1.            Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.

2.            Stir in coconut milk, ¼ cup chopped cilantro and 1¼ teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.

3.            Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.

4.            Serve over rice, with remaining cilantro and lime wedges on the side.

 

Alan Cooks Softshell Crab

I love Softshell Crab! Our friend Alan, came over and cooked them for us. It was delicious! What a great friend!

Steak and Eggplant

Time for a Steak. We started with a Tomato Salad with Burrata and Pesto. I love that salad!

We made the Baked Eggplant that we had in Madrid. It is a great way to prepare the Eggplant. You can find the recipe on our blog of June 8, 2022. Click the date to get the recipe. We also made Nancy Silverton's Potatoes, they are great and crispy on the outside with a creamy interior. You can find the recipe on our blog of March 27, 2023. You will also see the recipe for the Steak in that blog entry. Click the date to get the recipe.

Creamy One-Pot Orzo with Corn and Bacon

Creamy One-Pot Orzo with Corn and Bacon had great potential. However it didn't work out. Not sure why, but it didn't work. Feel free to try it, maybe you will like it more. The Green Salad with Tomato-Basil Vinaigrette was good.

Creamy One-Pot Orzo with Corn and Bacon

New York Times

 

In “Eat Your Vegetables: Bold Recipes for the Single Cook,” Joe Yonan suggests grating corn to take the kernels off and extract the delicious milky pulp from the cob. This method maximizes the amount of pure corn flavor that you can add to any dish. Here, most of the corn is grated to create a super creamy, one-pot pasta that tastes sweet and summery. Calabrian chile paste, which is usually made of chiles from the Calabria region of Italy, oil and vinegar add heat, acidity and a bit of smokiness to this dish. If you can’t find it, swap in some homemade red chile sauce or harissa.

 

INGREDIENTS

Yield:4 servings

 

4             large ears corn, husked

6             ounces bacon, cut into pieces

12          ounces orzo

2             cups chicken broth

Kosher salt

1             cup basil, thinly sliced, plus more for garnish

1 to 2     tablespoons Calabrian chile paste (or harissa or homemade chile sauce), to taste

1             cup whole-milk ricotta cheese, for serving

 

PREPARATION

 

1.            Split each cob in half crosswise. Using the large holes of a box grater set over a shallow bowl or rimmed baking sheet, take off the kernels and as much corn liquid as possible from 6 halves. Using a sharp knife, cut the kernels off of the remaining cob and keep separate.

2.            In a large skillet with high sides, cook the bacon over medium heat, stirring occasionally, until browned and crisp, about 6 minutes. Using a slotted spoon, remove the bacon and set aside.

3.            Add the whole corn kernels to the skillet and cook until softened, about 2 minutes. Remove with a slotted spoon and set aside with the crisp bacon. Wipe out the skillet.

4.            Add the orzo and cook until lightly toasted, 1 minute, stirring often. Add the broth and 2 cups water and bring to a simmer. Cook, stirring often, until the orzo is al dente and the liquid is mostly absorbed, about 8 minutes. (You can add a little more water if necessary.) Season to taste with salt.

5.            Stir in the grated corn and liquid, cooked corn kernels, bacon, basil and chile paste. Season to taste with salt. Serve topped with ricotta and more basil.

Green Salad with Tomato-Basil Vinaigrette

New York Times

 

his ebullient green salad is dressed with ripe, sweet tomatoes marinated in sherry vinegar and fresh basil. The garlicky croutons add loads of crunchy texture, giving this a bit more staying power. Serve this as is for a substantial salad course or side dish, or bulk it up with the likes of cubed tofu or shredded chicken, avocado, jammy eggs, tuna, chickpeas, cheese or nuts and seeds.

 

INGREDIENTS

Yield:4 to 6 servings

 

1       cup diced ripe tomatoes (or quartered cherry or grape tomatoes)

5       garlic cloves

¼      cup chopped fresh basil

1       tablespoon sherry vinegar, white wine vinegar or apple cider vinegar, more to taste

Fine sea salt

5       ounces fresh baguette, ciabatta or crusty sourdough bread, torn into bite-size pieces (about 2 cups)

½      cup plus 3 tablespoons extra-virgin olive oil, more as needed

2       quarts salad greens, such as mixed baby lettuces, mesclun, arugula or a combination

¼      cup Parmesan shavings (optional)

 

PREPARATION

1.   In a large bowl, toss together tomatoes, 1 grated or minced garlic clove, basil, sherry vinegar and a pinch of salt. Set aside to marinate for at least 20 minutes (and up to 4 hours).

2.   Meanwhile, heat the oven to 325 degrees. Spread bread out on a baking sheet and bake until pale golden, 8 to 12 minutes.

3.   Smash and peel remaining 4 garlic cloves. Put them in a pan along with ½ cup olive oil and place over medium-low heat. Cook, shaking the pan occasionally, until the garlic turns pale golden in spots and starts to soften, 5 to 7 minutes. (Lower the heat if the garlic starts to brown.)

4.   Add toasted bread and salt to the pan and fry until the bread is deeply golden and crunchy, 3 to 5 minutes. If the pan looks dry, add a little more oil. Transfer croutons to a paper towel-lined plate and sprinkle lightly with salt. Let cool.

5.   Just before serving, whisk 3 tablespoons olive oil into the tomato and basil mixture. Taste and add more salt, vinegar or oil, if needed; it should taste bright and balanced. Add the greens, Parmesan (if using) and croutons (along with the fried garlic, if you like) to the tomato mixture, tossing gently to combine. Serve immediately.

 

Roasted White Bean and Tomato Pasta

We started with a Melon and Speck Salad. The Melons are great this year. We prefer Speck to Prosciutto. The smokey flavor is great! We then had a new pasta for us: Roasted White Bean and Tomato Pasta. This is an excellent hearty Pasta. I loved it and will definitely make it again. You should try this on a cold wintery day!

Roasted White Bean and Tomato Pasta

New York Times

 

With a flavor profile inspired by pasta e fagioli, this weeknight pasta recipe coaxes rich flavor out of simple ingredients while enlisting the oven to create a luscious sauce from roasted tomatoes and white beans. Essentially, the dish requires just three steps: Boil pasta, roast your sauce ingredients, then stir together until the pasta is glossy. When roasted in the oven, the beans become crispy, like croutons, and break down in a way that helps thicken the sauce. Though a flurry of freshly grated cheese would be welcome on top, this otherwise-vegan dish doesn’t need it: The roasted tomato sauce is rich and luscious, fortified by starchy pasta water, roasted beans and a good glug of extra-virgin olive oil.

 

INGREDIENTS

Yield:4 to 6 servings

 

Salt and black pepper

¾      cup plus 2 tablespoons extra-virgin olive oil

1       large shallot, finely minced

2       tablespoons tomato paste

5       garlic cloves, thinly sliced

½      teaspoon finely chopped fresh rosemary (or ¼ teaspoon dried)

½      teaspoon red-pepper flakes

½      teaspoon granulated sugar

16     ounces cherry tomatoes, halved

1       (15-ounce) can small white beans (preferably navy or cannellini beans), rinsed (or 1⅓ cups cooked white beans)

1       pound orecchiette (or other shaped pasta that will cup or grasp the sauce)

Freshly grated Parmesan or pecorino (optional), for serving

 

PREPARATION

 

1.    Heat the oven to 375 degrees. Bring a large pot of salted water to a boil over high.

2.     In a small bowl, stir together ¼ cup olive oil with the shallot, tomato paste, garlic, rosemary, red-pepper flakes and sugar. On a large baking sheet, toss the tomatoes with the dressing; season generously with salt and pepper, then spread in an even layer.

3.    On a second baking sheet, toss the beans with 2 tablespoons olive oil; season generously with salt and pepper.

4.    Roast the tomatoes and beans, stirring halfway through, until tomatoes slump and beans crisp, about 25 minutes.

5.    While the tomatoes and beans roast, cook the pasta until al dente. Reserve 1 cup pasta cooking water then drain pasta.

6.    Transfer the beans and tomatoes to the pot. Add ¼ cup pasta cooking water to the sheet pan from the tomatoes and use a flexible spatula to scrape the browned bits from the bottom of the sheet pan; transfer to the pot, then repeat with another ¼ cup pasta cooking water. (One thing they’ll teach you in French culinary school: Never, ever discard the sucs, those browned bits at the bottom of the pan that carry deep flavor.)

7.     Add the pasta and the remaining ½ cup olive oil to the pot; stir vigorously until saucy. Season generously with salt and pepper, then add extra pasta water as needed to moisten until glossy. Divide among wide, shallow bowls and top with grated cheese, if desired.

 

Chicken Adobo and Caramelized Corn with Fresh Mint

 

We tried two new recipes for this dinner. They were both excellent. Corn and Chicken are a natural combination. The Carmelization of the Corn only makes it better, crispy and sweet. The Chicken had a great spicy tang to it. We will make both of these dishes again.

Caramelized Corn with Fresh Mint

New York Times

 

This is an invincible weapon in the culinary arsenal: whole corn kernels, simply tossed in a hot skillet of melted butter, and showered with fresh mint when they start to pop and turn brown. It's sweet and savory all at once. And it's divine.

 

INGREDIENTS

Yield:10 to 12 servings

 

4 to 5   cups fresh corn kernels, white or yellow (from about 12 cobs), or two 16-ounce bags frozen white corn

1                stick (4 ounces) unsalted butter

½               cup chopped fresh mint

Salt

 

PREPARATION

 

1.            If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.

2.            In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.

 

Chicken Adobo

New York Times

 

It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or fish. Whichever, the protein is braised in vinegar until pungent and rich, sweet and sour and salty at once, then sometimes crisped at the edges in high heat, and always served with the remaining sauce. Its excellence derives from the balance of its flavors, in the alchemy of the process. Cooking softens the acidity of the vinegar, which then combines with the flavor of the meat to enhance it. Whether consumed in Manila’s heat or on the edge of a New York winter, adobo holds the power to change moods and alter dining habits. It is a difficult dish to cook just once. The recipe that follows derives from one given to The Times in 2011 by Amy Besa, who runs, with her husband, Romy Dorotan, the excellent Purple Yam restaurant in Ditmas Park, Brooklyn.

 

INGREDIENTS

Yield:4 servings

 

1          cup coconut milk

¼         cup soy sauce

1½       cup rice vinegar

12        garlic cloves, peeled

3          whole bird’s-eye chilies or other fiery chili

3          bay leaves

1½       teaspoons freshly ground black pepper

3 to 4   pounds chicken thighs

 

PREPARATION

1.    Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.

2.    Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes.

3.     Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.

4.    Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.

 

 

Coconut Fish and Tomato Bake

 

We started with a Caesar Salad. For the fish, we bought Haddock. We modified the recipe by baking the Tomatoes first for 8 minutes. We added extra sauce to the Rice rather than water. Overall I was disappointed in this dish. Sometimes you win, sometimes you loose! Try it you might like it.

Coconut Fish and Tomato Bake

New York Times

 

A coconut-milk dressing infused with garlic, ginger, turmeric and lime coats fish fillets in this sheet-pan dinner. Accompanying the fish are bright bursts of tomatoes which turn jammy under the broiler and relinquish some of their juices to the pan sauce. This sauce is silky enough to coat a spoon and packed with flavor. It pairs well with anything from snapper to flounder and even salmon, so choose the fillets that look best at the market. You’ll want to sop up the sauce with thick slices of grilled or toasted baguette, or spoon it over steamed rice.

 

INGREDIENTS

Yield:4 servings

 

¾      cup unsweetened coconut milk

1       (1-inch) piece fresh ginger, scrubbed and finely grated

1       garlic clove, finely grated

½      teaspoon ground turmeric

½      teaspoon red-pepper flakes

1       tablespoon honey

Kosher salt

2       limes

½      cup chopped cilantro

4(      6-ounce) fish fillets, such as snapper, haddock, striped bass, fluke, sablefish or salmon, skin on or off

2       pints cherry or grape tomatoes

3       tablespoons olive oil

 

PREPARATION

1.     In a large bowl, whisk together the coconut milk, ginger, garlic, turmeric, red-pepper flakes, honey and 1 teaspoon salt.

2.     Zest and juice 1 lime directly into the coconut milk mixture. Stir in ¼ cup chopped cilantro. Add the fish fillets and turn to coat. Marinate in the refrigerator for 15 to 30 minutes.

3.    Meanwhile, adjust an oven rack to the lower-middle position. Arrange another rack in the position closest to the broiler heat source. Heat oven to 425 degrees.

4.     Place the tomatoes on a large sheet pan. Drizzle with 2 tablespoons olive oil, season with salt and toss to coat. Place the marinated fish between the tomatoes and spoon all the marinade from the bowl over the fish. Drizzle 1 tablespoon of oil over the fish. Transfer the pan to the lower-middle rack and roast until the surface of the fish is opaque but the center is not cooked through, 8 to 10 minutes, depending on thickness of the fish. The fish should not flake easily with a fork. Remove the pan from the oven and heat the broiler to high.

5.            Move the pan to the broiler and finish cooking, rotating the pan once, until the fish is tender and the tomatoes are just beginning to brown in spots, 5 to 6 minutes, depending on thickness of the fish. Slice the remaining lime into wedges.

6.            Divide the tomatoes and fish among dishes and tip the pan juices over the fish. Garnish with the remaining ¼ cup cilantro and serve with lime wedges for squeezing.