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To Liamsaunt
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California Girl
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captainvic
- Posts: 25
- Joined: Sun Apr 01, 2007 3:41 pm
- Location: Illinois
Hi Pia,
I always have good luck with epicurious.com (no need for space for cookbooks). You can do a recipe search by puuting a few ingredients
you have on hand. The recipies are rated, and best of all, for me,
is that those who have tried the recipe add their comments, so you can avoid
their mistakes, or the recipies shortcomings. Also, a lot of comments have to do with substitutions, if you're lackingone of those 40 spices.
That, and a copy of the Joy of Cooking (more a reference book for me),
and you'd be off to a good start, IMHO.
Bon apetit!
Captain Vic
I always have good luck with epicurious.com (no need for space for cookbooks). You can do a recipe search by puuting a few ingredients
you have on hand. The recipies are rated, and best of all, for me,
is that those who have tried the recipe add their comments, so you can avoid
their mistakes, or the recipies shortcomings. Also, a lot of comments have to do with substitutions, if you're lackingone of those 40 spices.
That, and a copy of the Joy of Cooking (more a reference book for me),
and you'd be off to a good start, IMHO.
Bon apetit!
Captain Vic
As a closet wannabe chef, let me include Lidia's Italian Table By Lidia Bastianich, and Rick Bayless's Rick Bayless's Mexican Kitchen. Rick's stuff can include some detailed prep-work, but it's worth it. Lidia is simplistic and WONDERFUL!!!liamsaunt wrote:I am very flattered!
I'd be happy to share some recipes. I have a little notebook that I bring down to St. John with me that I've written recipes in over the various trips. I actually have a bunch of them already typed up. I wonder if I should pm them to people that are interested? If I cut and paste here it would be a long post, and I am probably already pushing everyone's patience to the limit with my endless trip report!
As far as cookbooks I like, I recommend the Barefoot Contessa books, especially the first one and family style. For Italian, I like Marcella Hazan's Classics of Italian Cooking. For Mexican, Rick Bayless, Mexico: One Plate at a Time. For general reference and standard American stuff, I consult the Joy of Cooking. I have a bunch more I use a lot (sad but true fact: I own over 400 cookbooks!), but these are some that I use regularly.
I guess it would be easier to post here rather than pming everyone. Here are some of the recipes I made on the trip:
crab cakes with chipotle aioli
1 lb crabmeat, well drained and picked over
1 onion, finely diced
1 tbsp. Dijon mustard
2 tbsp. mayonaisse
One bunch scallions, chopped, white and green parts. If they don’t have scallions at the market, just chop up another onion
2 tsp butter
Around 2 tsp. fish spice (from St. John Spice)
Extra cayenne pepper to taste
Salt and pepper to taste
¼ cup dry breadcrumbs, unseasoned
Extra breadcrumbs, for dredging
Butter or oil, for sautéing
Saute the onions and scallions in the butter until just tender. Combine all ingredients through the ¼ cup breadcrumbs and place in refrigerator for at least 30 minutes, so the mixture can firm up a bit. If it is still too loose to form into a cake when you are ready to cook, add a little more breadcrumb. Try not too add too much though!
Form the mixture into patties—you can make them as big or as small as you like—I like small, about the size of ping pong balls. Dredge through the breadcrumbs to coat on both sides. Melt about 2 tbsp. butter or oil over medium heat, then pan fry the crab cakes until browned on both sides.
For the chipotle aioli:
¼ cup mayonnaise
1 chipotle pepper in adobo sauce, seeded and minced fine (use more or less to your taste!)
Juice of one lime
Salt and pepper to taste
Combine all ingredients and drizzle over crab cakes.
shrimp scampi style
1 lb. pasta
1 ½ lbs. shrimp, peeled and deveined
6 cloves of garlic, finely minced
4 tbsp. butter
2 tbsp. olive oil
1 tsp. red pepper flakes
Juice and zest of one lemon
½ cup dry white wine
Salt and pepper to taste
1 bunch of basil, cut into ribbons
Cook the pasta in salted boiling water until just done. Drain and reserve some of the cooking water.
Meanwhile, melt the butter and oil together in a large skillet (big enough to hold the shrimp in one layer if possible) over medium heat. Add the garlic and red pepper flakes and cook, stirring, until softened. Don’t let it get brown or it will taste bitter. Add the wine and reduce until the pan is almost dry. Turn the heat up to medium high and add the shrimp. Cook stirring and flipping, until the shrimp are just cooked through. Cut into one to check, they should be opaque all the way through and the tails should be curled. This will take about 5 minutes for large shrimp.
Once the shrimp are cooked, add the pasta and lemon juice and zest to the skillet and toss to combine. Stir in some of the reserved cooking water to make the sauce the consistency that you like. I usually use about 1 cup. Season with salt and pepper to taste, toss in the basil, and serve.
Grilled shrimp
1 lb shrimp, peeled and deveined
2 garlic cloves, peeled and finely minced
Juice of one lemon
Salt and pepper to taste
Olive oil
Fine dry breadcrumbs
Combine the shrimp, lemon juice, salt, pepper, and garlic in a bowl and toss to combine. Now, add equal amounts of olive oil and breadcrumbs—start with about 3 tbsp. each. You want to get a fine crust on the shrimp, nothing too gloppy. You may need to add as much as ½ cup depending on the size of your shrimp.
Set the shrimp aside to marinate for about an hour. At home I just leave them on the counter, but on St. John I stick them in the fridge!
Skewer the shrimp in at least two places, and grill over a medium fire until just cooked though. Depending on the size of your shrimp, anywhere from 5 to 10 minutes. Cut into one to check if it is cooked through—it should be opaque. Serve over greens.
Shrimp with Coconut, Tat Soi, and Asian Noodles
1 lb. shrimp, peeled and deveined.
1 tsp. fish spice—or substitute ½ tsp. cayenne pepper
Juice of two limes
Zest of one lime
1 tbsp. olive oil
1 can coconut milk (light is fine)
2 tbsp. peeled grated ginger
1 jalepeno, seeded and chopped
1 tsp. salt
½ tsp. pepper
¼ cup chopped cilantro
1 bunch tat soi, or bok choy
1 package asian noodles, cooked and blanched
Toasted sesame oil for garnish
Toss the shrimp with the fish spice, juice of one lime and olive oil, and allow to marinate for 30 minutes.
In a large saucepan combine the coconut milk, remaining juice and lime zest, the jalepeno, the ginger, salt and pepper. Heat gently for a few minutes, then add shrimp and their marinade, and poach until just cooked through. Stir in the noodles to reheat, then add the tat soi, cooking just long enough to slightly wilt the greens. Plate and garnish with cilantro and sesame oil to taste.
Mango Butter Sauce for Fish
1 shallot, chopped fine
½ cup white wine
½ tsp. pepper
1 bay leaf
2 sticks butter
1 ripe mango, peeled and chopped fine, or substitute 1/3 cup mango chutney
Combine the shallots, wine, pepper, and bay leaf in a small saucepan. Simmer until almost dry. Over low heat, whisk in the butter, 1 tbsp. at a time. Never let it boil. Stir in the chopped mango and warm it through. Serve over fish. (This makes a ton, you can cut the recipe in half)
Grilled corn on the cob with butter, lime, chilli, and cheese
1 stick softened butter
2 tsp. chili powder
Juice of two limes
Salt and pepper
12 ears of corn, shucked
1 cup coarsely grated cheese—parmesean, feta, or monterey jack
Combine the butter, chili, lime juice and salt and pepper to taste. Grill corn over medium heat until just cooked through, 10-15 minutes. Roll corn in butter, than cheese.
Grilled shrimp with garlic aioli
30 large shrimp, split down the back and deveined, shells on
2 tbsp olive oil
2 garlic cloves, finely minced
Salt and coarsely cracked pepper
3 medium cloves garlic, chopped
2 egg yolks
¾ cup olive oil
1 tsp. lemon juice
Salt and pepper
Combine shrimp with 2 cloves garlic and 2 tbsp. olive oil, salt and pepper to taste. (Go heavy on the pepper, coarsely grated). Let marinate while you make the aioli by combining all the ingredients in a blender until thick. Grill shrimp until just cooked though and serve with the aioli for dipping. (If you are concerned about the raw egg yolks, instead make the aioli by combining ¾ cup mayonnaise with 3 cloves of finely chopped garlic, juice of ½ lemon, and salt and pepper to taste)
crab cakes with chipotle aioli
1 lb crabmeat, well drained and picked over
1 onion, finely diced
1 tbsp. Dijon mustard
2 tbsp. mayonaisse
One bunch scallions, chopped, white and green parts. If they don’t have scallions at the market, just chop up another onion
2 tsp butter
Around 2 tsp. fish spice (from St. John Spice)
Extra cayenne pepper to taste
Salt and pepper to taste
¼ cup dry breadcrumbs, unseasoned
Extra breadcrumbs, for dredging
Butter or oil, for sautéing
Saute the onions and scallions in the butter until just tender. Combine all ingredients through the ¼ cup breadcrumbs and place in refrigerator for at least 30 minutes, so the mixture can firm up a bit. If it is still too loose to form into a cake when you are ready to cook, add a little more breadcrumb. Try not too add too much though!
Form the mixture into patties—you can make them as big or as small as you like—I like small, about the size of ping pong balls. Dredge through the breadcrumbs to coat on both sides. Melt about 2 tbsp. butter or oil over medium heat, then pan fry the crab cakes until browned on both sides.
For the chipotle aioli:
¼ cup mayonnaise
1 chipotle pepper in adobo sauce, seeded and minced fine (use more or less to your taste!)
Juice of one lime
Salt and pepper to taste
Combine all ingredients and drizzle over crab cakes.
shrimp scampi style
1 lb. pasta
1 ½ lbs. shrimp, peeled and deveined
6 cloves of garlic, finely minced
4 tbsp. butter
2 tbsp. olive oil
1 tsp. red pepper flakes
Juice and zest of one lemon
½ cup dry white wine
Salt and pepper to taste
1 bunch of basil, cut into ribbons
Cook the pasta in salted boiling water until just done. Drain and reserve some of the cooking water.
Meanwhile, melt the butter and oil together in a large skillet (big enough to hold the shrimp in one layer if possible) over medium heat. Add the garlic and red pepper flakes and cook, stirring, until softened. Don’t let it get brown or it will taste bitter. Add the wine and reduce until the pan is almost dry. Turn the heat up to medium high and add the shrimp. Cook stirring and flipping, until the shrimp are just cooked through. Cut into one to check, they should be opaque all the way through and the tails should be curled. This will take about 5 minutes for large shrimp.
Once the shrimp are cooked, add the pasta and lemon juice and zest to the skillet and toss to combine. Stir in some of the reserved cooking water to make the sauce the consistency that you like. I usually use about 1 cup. Season with salt and pepper to taste, toss in the basil, and serve.
Grilled shrimp
1 lb shrimp, peeled and deveined
2 garlic cloves, peeled and finely minced
Juice of one lemon
Salt and pepper to taste
Olive oil
Fine dry breadcrumbs
Combine the shrimp, lemon juice, salt, pepper, and garlic in a bowl and toss to combine. Now, add equal amounts of olive oil and breadcrumbs—start with about 3 tbsp. each. You want to get a fine crust on the shrimp, nothing too gloppy. You may need to add as much as ½ cup depending on the size of your shrimp.
Set the shrimp aside to marinate for about an hour. At home I just leave them on the counter, but on St. John I stick them in the fridge!
Skewer the shrimp in at least two places, and grill over a medium fire until just cooked though. Depending on the size of your shrimp, anywhere from 5 to 10 minutes. Cut into one to check if it is cooked through—it should be opaque. Serve over greens.
Shrimp with Coconut, Tat Soi, and Asian Noodles
1 lb. shrimp, peeled and deveined.
1 tsp. fish spice—or substitute ½ tsp. cayenne pepper
Juice of two limes
Zest of one lime
1 tbsp. olive oil
1 can coconut milk (light is fine)
2 tbsp. peeled grated ginger
1 jalepeno, seeded and chopped
1 tsp. salt
½ tsp. pepper
¼ cup chopped cilantro
1 bunch tat soi, or bok choy
1 package asian noodles, cooked and blanched
Toasted sesame oil for garnish
Toss the shrimp with the fish spice, juice of one lime and olive oil, and allow to marinate for 30 minutes.
In a large saucepan combine the coconut milk, remaining juice and lime zest, the jalepeno, the ginger, salt and pepper. Heat gently for a few minutes, then add shrimp and their marinade, and poach until just cooked through. Stir in the noodles to reheat, then add the tat soi, cooking just long enough to slightly wilt the greens. Plate and garnish with cilantro and sesame oil to taste.
Mango Butter Sauce for Fish
1 shallot, chopped fine
½ cup white wine
½ tsp. pepper
1 bay leaf
2 sticks butter
1 ripe mango, peeled and chopped fine, or substitute 1/3 cup mango chutney
Combine the shallots, wine, pepper, and bay leaf in a small saucepan. Simmer until almost dry. Over low heat, whisk in the butter, 1 tbsp. at a time. Never let it boil. Stir in the chopped mango and warm it through. Serve over fish. (This makes a ton, you can cut the recipe in half)
Grilled corn on the cob with butter, lime, chilli, and cheese
1 stick softened butter
2 tsp. chili powder
Juice of two limes
Salt and pepper
12 ears of corn, shucked
1 cup coarsely grated cheese—parmesean, feta, or monterey jack
Combine the butter, chili, lime juice and salt and pepper to taste. Grill corn over medium heat until just cooked through, 10-15 minutes. Roll corn in butter, than cheese.
Grilled shrimp with garlic aioli
30 large shrimp, split down the back and deveined, shells on
2 tbsp olive oil
2 garlic cloves, finely minced
Salt and coarsely cracked pepper
3 medium cloves garlic, chopped
2 egg yolks
¾ cup olive oil
1 tsp. lemon juice
Salt and pepper
Combine shrimp with 2 cloves garlic and 2 tbsp. olive oil, salt and pepper to taste. (Go heavy on the pepper, coarsely grated). Let marinate while you make the aioli by combining all the ingredients in a blender until thick. Grill shrimp until just cooked though and serve with the aioli for dipping. (If you are concerned about the raw egg yolks, instead make the aioli by combining ¾ cup mayonnaise with 3 cloves of finely chopped garlic, juice of ½ lemon, and salt and pepper to taste)
It's like looking in your soup and finding a whole different alphabet.
Thanks so much! I love new cooking ideas - your twist on the corn on the cob is so interesting.
The breadcrumbs on grilled shrimp is new to me and I am going to try it tonight.
I am going to make an effort to plan one or two meals in for our next trip. We actually bicker about where to eat out so a great meal at the villa should solve some of the silly agruing.
I wouldn't mind seeing your breakfast recipes (hint, hint)
At dinner last night, I was telling hubs about your wonderful posts and our requests for recipes. He just can't believe some of the topics I get excited about. I guarantee he will be excited about your grilled shrimp for dinner tonight.
The breadcrumbs on grilled shrimp is new to me and I am going to try it tonight.
I am going to make an effort to plan one or two meals in for our next trip. We actually bicker about where to eat out so a great meal at the villa should solve some of the silly agruing.
I wouldn't mind seeing your breakfast recipes (hint, hint)
At dinner last night, I was telling hubs about your wonderful posts and our requests for recipes. He just can't believe some of the topics I get excited about. I guarantee he will be excited about your grilled shrimp for dinner tonight.
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Puddlejumper
- Posts: 276
- Joined: Sat Mar 31, 2007 11:17 am
- Location: Southport, NC was STJ
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California Girl
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