Spicy Orange Garlic Shrimp

I got this recipe several years ago from my niece's, Becky, blog.  I've made it lots (only making a few small changes) and love it!!  I recently made it for Meghan and she's a fan too! 

1 to 2 lbs (26-30 count size) deveined shrimp
1 cup freshly squeezed orange juice (or high quality juice--I like it with pulp)
4-5 cloves garlic
4 Tbls butter
3/4 tsp ground cayenne pepper (I am always tempted to add more, and have, but it can get hot really fast)
2 tsp Old Bay Seasoning

Thaw (if necessary) and peel the shrimp. Dry the peeled shrimp by placing them on a paper towel or two.
Thinly slice the garlic cloves.  Add the garlic, cayenne pepper and Old Bay seasoning to the orange juice.

In a large skillet over med-high heat, melt 2 Tablespoon of butter. Once melted, add the shrimp. Cook them for a minute or so...flip over.  Cook them til 'almost' done and remove from pan leaving the pan on high.

Once the butter and dripping begin to smoke ever so slightly, add the spicy orange juice mixture and give it a good stir. Add 2 more tablespoon of butter to the sauce and after a few minutes of cooking and occasional stirring, your sauce should be slightly thicker.

Return shrimp to the pan and give them a nice toss to coat them in the sauce. Let it sit for a few seconds and serve. 

Can be served over rice or pasta.  I love it over thin spaghetti.

Blue Cheese Crostini with White Wine Syrup

This is another recipe I got from my Sur La Table kitchen days.  This makes a wonderfully colorful presentation and a delicious hors d'oeuvre!!


1 1/2 cups dry white wine (Sancerre or Sauvignon Blanc)
1/4 cup orange blossom honey
1/2 lemon, juiced
3 Tbls unsalted butter
1/2 baguette, cut into 1" slices
8 ounces bleu cheese
1 bunch arugula
2 Tbls extra virgin olive oil
salt & freshly ground pepper
1/4 cup toasted chopped walnuts


Place a sheet pan in a 500 degree oven to heat it up. Combine the wine, honey and lemon juice in a saucepan and place over med-low heat. Simmer gently, swirling the pot around, until the wine is syrupy and coats the back off a spoon, about 15 to 20 minutes (though it's taken longer).  This can be made ahead and reheated before serving (highly recommended).


Butter both sides of each slice of bread. Put a nice hunk of bleu cheese on top and arrange them on the hot sheet pan.  Bake for 5 minutes until the cheese melts and the bread is toasted.


Put the arugula in a mixing bowl and toss with the olive oil, salt and pepper. Pile the greens on a serving platter. Place the toasted bleu cheese crostinis on top. Drizzle the wine syrup over the crostini and greens and sprinkle with the  toasted walnuts. Serve with small tongs so guests can pile on some of the (now slightly wilted) arugula on top off the crostinis.

Celery Root and Apple Soup

 I saw this recipe prepared on the Today Show and I just HAD to give it a try.  This is incredibly rich soup sure tastes creamy--but there's no cream in it!  If you don't have pancetta and or chives--don't make this recipe til you do.  The smoky bacon-y flavor and chive oil just adds the perfect finishing touch!  Delicious!!

• 1/4 cup (1/2 stick) butter
• 4 cups 1/2-inch cubes peeled celery root (from one 1 1/4-pound celery root)
• 3 cups 1/2-inch cubes peeled cored Granny Smith apples (from about 2 medium)
• 1 1/2 cups chopped onion (about 1 large)
• 4 cups (or more) low-salt chicken broth
• 1/2 cup chopped chives
• 1/2 cup grapeseed oil
• Pinch of salt
• 3 ounces thinly sliced pancetta

  Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.

  Puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.

  Puree chives, grapeseed oil, and pinch of salt in blender until smooth.

  Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.

  Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.

  
  

Black-eye pea salad

This was a recipe Meghan found on Paula Deen's site, she made it for a friend's jewelry party and it was a hit! Just the right amount of heat.  She served it as a dip (really more like an alternative to salsa).  It makes alot, so we ate the leftovers as a side salad and even added it to a cheese and turkey wrap.  It a very versatile recipe!

BLACK-EYED PEA  DIP/SALSA /SIDE SALAD /AWESOME WRAP
2 (15-ounce) cans black-eyed peas, drained
1 (15-ounce) can whole kernel corn, drained
1 (10-ounce) can spicy canned tomatoes, chopped
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 to 3 tablespoons chopped fresh jalapeno pepper
1/4 cup chopped yellow onion
1 (4-ounce) jar chopped pimentos, drained
Corn chips, for serving
Dressing:
1/2 cup red wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
1/4 teaspoon sugar
Pinch dried oregano
1/2 cup olive oil
1/2 cup vegetable oil

Directions:

In a large bowl, combine the black-eyed peas, corn, tomatoes, red, green, and jalapeno peppers, onion, and pimentos.
In a glass jar with a tight-fitting lid, combine the wine and balsamic vinegars, salt, pepper, mustard, sugar, oregano, and olive and vegetable oils. Shake until the ingredients are blended.
Add the dressing to the pea mixture and stir gently but thoroughly. Cover and refrigerate until serving time.

Fried Calamari with Sweet & Hot Peppers

Ronnie and I LOVE fried calamari--we order it every chance we get.  We especially love it served SPICY!  I first tasted this recipe when I assisted in the Culinary Program at Sur la Table in Canton. My duties included assisting the chef instructor, prepping the food, helping students during the hands-on classes, serving up the tastings and finally: doing TONS and TONS of dishes.  It was so worth it, as I got my hands on some really good recipes and received a nice store discount (my kids won't have much of an inheritence to fight over when I'm gone but they will be divvying up some mighty fine cookware!!  :-) 

FRIED CALAMARI WITH SWEET & HOT PEPPERS served with a QUICK ROUILLE
6-8 servings

Quick Rouille:
1 cup mayonnaise
1 Tbls fresh lemon juice
2 teas Hungarian sweet paprika
1 teas cayenne pepper
1 large garlic clove, minced (or 2!)
Stir all ingredients in small bowl to blend; season with salt & pepper; cover and refrigerate (cannot be made 1 day ahead)

Pepper sauce
1/4 cup olive oil
1 Tbls dried crushed red pepper
1/4 cup chopped sweet pickled peppers
1/4 cup chopped seeded pickled cherry peppers
1 teas fresh lemon juice
(can also add pepperoncini)

Vegetable oil for frying

Calamari:
1 cup yellow cornmeal
1cup all purpose flour
2 teas salt
1 teas ground black pepper
2 lbs fresh or thawed frozen small calamari, bodies cleaned and cut into 1/2 inch wide rings, tentacles reserved

2 lemons, each cut into 6 wedges

Heat oil in heavy large skillet over med-high heat. Add crushed red pepper; stir 30 seconds. Add peppers (mixture may splatter); stir 30 seconds. Remove from heat. Stir in 1 teas lemon juice, season with salt & pepper.

In deep fryer or in another large skillet, add enough vegetable oil to come 1 inch up sides of pan. Heat oil to 375 degrees.

Whisk cornmeal, flour, salt, pepper in medium bowl to blend. Toss toweled-dried calamari rings and tentacles in flour mixture, shaking off excess. Working in batches, fry calamari in oil until brown and crisp, about 3 minutes. Using slotted spoon, transfer calamari to paper towels to drain, Sprinkle with salt. Transfer to large bowl.

Rewarm cherry pepper mixture. Drizzle over calamari; toss to coat. Serve with rouille and lemon wedges.