Monday, May 21, 2012

.shrimp chorizo & red potato hash w/ poached egg and manchego cheese.

Paige was craving shrimp last night and I didn't want to make scampi or any kind of pasta dish.  I normally make this dish without the shrimp, but thought it would be delicious in this.

This will make enough for 4 people, depending on how big a serving you want.  It's easy to add a little more here and there to adjust for a larger group.

1 lb medium shrimp, peeled and deveined
6-8 new red potatoes, large dice
1 large onion, sliced
1 lb chorizo sausage, sliced in half, then sliced into 1/2" pieces
1 clove garlic, minced
Manchego cheese
olive oil
4 eggs
salt and pepper
white vinegar
chives (garnish)

Put the potatoes in a pot and cover with water and salt.  Bring  to boil and cook until the potatoes are fork tender.  Drain and cool.

In a skillet, heat about 3-4 Tbsp olive oil.  When it's hot, add the onion and garlic and saute until the onions are slightly translucent.  Add the potatoes.  Season with salt and pepper.  Let the potatoes get some color on them.  Add the chorizo and shrimp.  Cook and stir occasionally to make sure all the shrimp cooks.  When the shrimp is light pink, remove the pan from the burner.  Taste and re-season with salt and pepper, if needed.

In a medium sized saucepan, put 3-4 cups water and 3-4 Tbsp vinegar.  Bring to a boil, then reduce heat so it is no longer boiling.  You can have this water ready and waiting on the side so your hash doesn't get cold while waiting for this to get to temp.

When your water is good and hot, take a wooden spoon and swirl the water to make a little whirlpool.  Have an egg already broken in a bowl and quickly, but carefully pour directly into the center of the whirlpool.  This helps the white swirl into the center.  Cook for 3-4 minutes.  Remove with a slotted spoon and set on a paper towel to dry.

Dish up some hash and put the egg on top.  Use a vegetable peeler and shave some manchego cheese on top.  Manchego is a wonderful sharp Spanish cheese that complements this Spanish influenced dish.  Sprinkle chopped chives on top to give it a splash of green.  Serve immediately.

Monday, May 7, 2012

.chinese chicken salad.

The weather is starting to warm up here in New York and this is when I start wanting salad.  I love salad.  This is a recipe I got from my sister, Ronda, but I tweaked it a little to give it  a more Asian flare.  There are four different steps to this dish.  Each can be done early in the day or even the day before and then tossed together when you're ready to eat.  Make sure if you do hold it for another day, that you don't add the mandarin oranges or chicken until you're ready to toss.  This will keep the lettuce from getting wilted and soggy.


In a jar, mix together:

1/3 c. vegetable oil
1/4 c. rice wine vinegar
1/4 c. sugar
3 Tbsp soy sauce
2-3 Tbsp chopped cilantro
1/2 tsp crushed red pepper flakes
1/4 tsp chili oil (optional* - use only if you want your salad to have a kick!)

Put a lid on the jar and shake it up.  Set aside and add to salad when you're ready to eat.


In a saucepan or skillet, put 1 cup slivered almonds & 6 Tbsp sugar

Cook over medium heat, stirring frequently, until the sugar is melted and coats the almonds. Dump onto a piece of foil and let cool completely. Break apart and add to the salad.  (I think you can find candied almonds in the produce section of your local grocer.  So if you find them, take the short cut and use them!)


In a large bowl, put:

4 cups chopped lettuce
2-3 cups chopped cabbage (you can  use red or green)
1 bunch green onion, sliced on the diagonal
1 cup celery, sliced on the diagonal
2-3 carrots, peeled and shredded
1 - 11oz can mandarin oranges, drained
2-3 chicken breasts, cooked, cooled, and diced


Take a package of won ton wrappers and slice them into strips.  Heat some oil (1 cup) in a skillet and heat over medium heat.  Test the oil by tossing one strip in.  If it just sits there and doesn't immediately start frying, the oil is too cold.  You want these to fry quickly so they don't absorb a lot of the oil.

Fry up a handful of wontons and remove when golden brown.  Put on paper towels to drain.  Repeat until all the wontons are fried up.

Toss everything together (minus the wonton strips).  Put a handful of crispy wontons on top and serve!  The perfect Spring/Summer meal for you and your family!  Enjoy!