Oyster Po'Boy Sliders with Sweet & Tangy Broccoli Slaw

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August came, and it made me realize that the end of summer is near. 

We vacationed, the boys did all their summer activities, 2 more weeks to go and they will be back to school. They're not happy about it, and surprisingly I'm not all too thrilled about it either.

Spending time with the boys have been wonderful, and the less time I spend being a chauffeur means more time for me to be a little creative in the kitchen (although I'm not always doing a good job taking pictures of the end results).

Out of some new dishes we made, oyster Po'Boy is definitely a crowd pleaser. It's such a simple dish with simple preparation, but yet they pack so much flavor, they're ah-mazing!

The cornmeal breading on the oysters make the crunchy layer outside but still soft and delicious inside. Also the broccoli slaw complements the oysters very well with its sweet and tangy flavors. Make sure to make plenty of them as they will go fast!

Ingredients:

For the oysters:

• 12 medium-sized oysters, shucked and drained
• 1 cup buttermilk
• 1 egg
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/2 cup cornmeal
• 1/2 cup all-purpose flour
• Salt and pepper
• Oil for frying
• 12 slider buns, split

For the broccoli slaw:

• 2 cups shredded broccoli stalks
• 1 cup shredded carrots
• 1 tablespoon olive oil
• 1/2 tablespoon stone ground mustard
• 1 tablespoon red wine vinegar
• 1 tablespoon honey
• Salt and pepper

For chili-lime aioli:

• 1 clove garlic
• 1/2 teaspoon salt
• 2 egg yolks
• 1 cup canola oil
• 2 tablespoon freshly squeezed lime juice
• 1 teaspoon chili powder

Directions:

• To make chili-lime aioli (can be made one day ahead): In a food processor, puree garlic and salt. Add egg yolks and continue processing. Drizzle canola oil little by little in slow and steady stream, while the machine is still running, until aioli is formed. Turn off the food processor, add lime juice and chili powder, mix thoroughly and transfer to an airtight container. Store in refrigerator  before using.
• To make the breaded oysters: In mixing bowl mix buttermilk, egg, garlic powder, cayenne pepper, salt and pepper together until well blended. Add oysters into the bowl, making sure that they're submerged in liquid. Cover the bowl with a plastic wrap and store in the refrigerator for at least one hour. 
• Mix cornmeal, flour, salt and pepper in a large bowl and set aside. Heat oil in a frying skillet to 350 F degree. Drain the oysters from the marinade, roll each one of them in the breading mixture. Fry the oysters in batches, careful not to overcrowd, about 3 minutes per side until golden brown. Transfer to a plate lined with paper towel to absorb excess oil.
• To make broccoli slaw: In a large bowl whisk oil, mustard, vinegar, honey, salt and pepper until well combined. Add broccoli and carrots, toss together.
• Scoop a heaping tablespoon of broccoli slaw and place it on the lower part of the bun. Place one fried oyster on top of the slaw. Spread a dollop of chili-lime aioli on the top of the oyster and cover with the top part of the bun. Enjoy!

Baked Shrimp and Andouille Jambalaya

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Sometimes, dinner can be as simple as putting things together in a dutch oven, put a cover on it, and bake in the oven until it's done.

This Jambalaya is a perfect example of such dinner. 

Ingredients:

• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 large green pepper, chopped
• 2 tablespoons olive oil
• 4 links of smoked Andouille, sliced
• 24-30 medium shrimp, shelled and de-veined
• 1/2 cup frozen peas
• 2 tablespoons Creole seasoning (I use Tony Cachere's creole seasoning, or use your own homemade blend)
• 2 bay leaves
• 1 can (14.5 ounces) diced tomatoes
• 2 cups uncooked long-grain rice
• 3 cups chicken broth
• Salt and pepper

Directions:

• Preheat the oven to 350 F.
• In a Dutch oven, heat the oil over medium heat. Add onion, garlic, chopped pepper and bay leaves, cook until the vegetables are tender. Add rice, peas, and tomatoes, stir and continue cooking for another minute. Stir in sausage and shrimp, Creole seasoning, salt and pepper. Add chicken stock into the pot, stir until well combined. 
• Turn off the heat, cover the pot and transfer to the preheated oven. Bake for about 1 hour 30 minutes, or until the rice is cooked and the liquid is all absorbed. Stir once halfway through baking time, if possible. Serve immediately while it's hot.

Guajillo Fish Tacos

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We love our fish tacos, but this time we opted to bake the fish instead of deep frying it. Guajillo marinated fish gives a different flavor tone to the tacos, but delicious nevertheless.

Ingredients for the fish:

• 4 dried Guajillo chiles, stemmed
• 4 garlic cloves
• 2 tablespoons olive oil
• 1/4 cup orange juice
• 1 teaspoon ground cumin
• 1 or 2 chipotle peppers in adobo sauce
• 1 teaspoon dried oregano
• Juice from 1 lime, about 4 tablespoons
• Salt 
• 1 pound white fish fillet (I used pacific cod for this, but tilapia works beautifully too), rinsed and pat dry.

Ingredients for avocado sauce:

• 1/2 cup greek yogurt
• 1 jalapeño pepper, seeded stemmed
• 2 garlic cloves
• 1/4 cup loosely packed fresh cilantro, chopped
• 1 large ripe avocado
• 1 teaspoon cumin
• 3 tablespoons lime juice
• Salt

Other ingredients:

• 2 cup shredded cabbage
• 1 cup broccoli sprouts (optional)
• 1 package corn tortillas, about 8 or 10
• Lime wedges
• Hot sauce and salsa, optional

Directions:

• Heat a large skillet over medium-high heat. Toast the Guajillo chiles until slightly puffed and fragrant, about 10-15 seconds each side. Turn off the heat. Pour hot water into the skillet, just enough to cover the chiles, cover and let sit for about 30 minutes. Drain chiles and transfer into a blender, add the rest of marinating ingredients, and pulse into a thick puree. Season with salt.
• Sprinkle salt on fish fillets. Cover fish with chile paste on both sides, place in a container and cover with plastic wrap. Store in the refrigerator for about 2 hours.
• Preheat the oven to 350 F. Line a baking sheet with aluminum foil and brush with oil. Place fish fillets on the baking sheet, cover with another piece of foil. Bake in the oven for about 25 minutes, or until the fish becomes flaky and turns opaque. (Alternatively, you may choose to pan frying the fish on the hot skillet, if you don't want to wait 25 minutes).
• While the fish is baking, place all of the ingredients for avocado sauce in a blender. Pulse into smooth puree, transfer to a bowl. Season with salt.
• When the fish is done, cut into bite-size pieces. Place some fish pieces on warm tortilla, top with shredded cabbage and sprouts. Serve with avocado sauce, lime wedges, salsa, and hot sauce (optional)

Chile Lime Shrimp and Grits

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Ingredients:

• 1 cup white stone-ground grits (not instant grits)
• 4 cups water
• 1/2 cup grated mild cheddar
• 1/2 cup grated parmesan
• 6 tablespoons butter
• 4 cloves garlic, minced
• 24 medium shrimp, shelled with tails intact, deveined
• 1/4 cup dry white wine
• 1/2 cup chicken stock
• 1/2 teaspoon Ancho chile powder
• 2 tablespoons freshly squeezed lime juice
• Salt and pepper
• 1 tablespoon chopped parsley
• Lime wedges for garnish

Directions:

• In a medium saucepan boil the water over high heat. Reduce the heat to low, and add grits. Whisk grits frequently and cook until grits are creamy, about 30 minutes. Add cheddar, parmesan, and 2 tablespoons of butter. Season with salt. Whisk to combine. Remove saucepan from the heat and cover.
• In a skillet, melt the remaining butter over medium-high heat. Add minced garlic and cook until tender and fragrant. Add white wine and chicken stock, and until reduced in half, about 3 minutes. Toss shrimp into the skillet and cook until the shrimp are cooked through and no longer pink. Season with Ancho chile, salt, pepper, and lime juice.
• Divide grits into 4 individual bowls. Top with shrimp and a little bit of sauce. Sprinkle with chopped parsley, garnish with lime wedge and serve hot.

Makes 4 servings

Green Papaya Salad (Som Tam) with Grilled Squid and Shrimp

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So we've been cooking quite a bit of chicken dishes lately, as shown in the last 5 or 6 entries of this blog. Time to move on to something different.

Green papaya salad, as you would suspect, is healthy, light, and refreshing. Add squid and shrimp to the salad, and you got yourself a complete lunch you won't feel guilty about.

Ingredients:

• 3 cups shredded/julienned green papaya*
• 1 medium carrot, shredded/julienned
• 1 cup cherry tomatoes, halved
• 2 cloves garlic
• 1-5 red Thai chiles (depending on how spicy you want your salad to be)
• 2 tablespoons fresh lime juice, plus 1 tablespoons for squid and shrimp
• 2 tablespoons fish sauce (Nam Pla)
• 2 tablespoons palm sugar (use brown sugar for substitute)
• 3 tablespoons chopped fresh basil
• 3 tablespoons chopped cilantro
• 3 tablespoons fried onions
• 3 tablespoons cracked peanuts
• 10 medium sized shrimp, shelled, tail still intact
• 10 pieces of squid, cleaned
• 1 tablespoon olive oil
• Salt and pepper

Directions:

• Place shrimp on 2 skewers, and squid on another 2 skewers. Mix olive oil with 1 tablespoon lime juice and brush over squid and shrimp. Sprinkle with salt and pepper. Grill until done (squid will cook very quick, do not over cook), cool down. Remove seafood from skewers. Set aside.
• Place green papaya, carrot, and tomatoes in a large salad bowl. Using a mortar, crush red chile peppers and garlic into a paste. Add lime juice, sugar, fish sauce, and whisk together until combined. Pour the dressing over salad, toss together to combine. 
• Separate salad into individual plates. Sprinkle with cilantro, basil, fried onions, and cracked peanuts. Serve with grilled squid and shrimp.

* I found that the best method to do this is by using a mandolin (which frankly, I both love and hate!). Large cheese grater doesn't produce the beautiful noodle-like look I was aiming for. If your mandolin doesn't have small julienne attachment, simply slice your papaya thinly and proceed to julienne using a sharp knife. It takes time but it's worth the effort.

Make sure you wear hand protection (thick glove, etc) when operating mandolin. This bugger is the most dangerous kitchen item I own. Lost skin on my knuckles many times, no thanks to it!

Serve 4 as main dish

Fisherman's Stew with Roasted Garlic Mayonnaise

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Ingredients:

• 1/2 cup mayonnaise
• 2 tablespoons roasted garlic purée (recipe below)
• 1 tablespoon fresh lemon juice
• 1 pinch cayenne pepper
• Salt and ground white pepper
• 2 tablespoons olive oil
• 2 leeks, white and light green parts only, cleaned and thinly sliced
• 1 large carrot, peeled and finely chopped
• 1 fennel bulb, trimmed and finely chopped
• 3 cloves garlic, minced
• 2 cups fish stock, or bottled clam juice
• 2 cups dry white wine
• 1 28-ounce can diced tomatoes, with juice
• 1 pinch saffron threads
• Ground black pepper and salt
• 2 pounds white fish such as halibut or monk fish, cut into 1 1/2-inch pieces
• Finely chopped fresh chives for garnish

Directions:

• In a small bowl, combine the mayonnaise, garlic purée, lemon juice, salt and white pepper to taste, and mix well to combine. Taste and adjust the seasoning. Refrigerate until ready to use.
• In a large dutch oven over medium heat, heat the oil. Add leeks, carrot, and fennel and sauté until softened, about 5 minutes. Add garlic and sauté for 1 minute longer. Add the stock, wine, tomatoes with juice, saffron, and salt and pepper to taste and bring to a simmer. Reduce the heat to medium low, cover partially, and simmer until the vegetables are tender, about 20 minutes. Taste and adjust the seasoning. Remove from heat. Using a handheld or standing blender, coarsely purée the soup, making sure to leave some texture.
• Return the pot to medium heat. Add fish pieces and cook until the fish is opaque throughout, 6-8 minutes. Taste and adjust the seasoning.
• Ladle the stew into warmed deep bowls and top each serving with a spoonful of garlic mayo. Garnish with chopped chives and serve immediately.

* To make garlic purée, preheat the oven to 425 degrees F. Using a small sharp knife, cut off the top of each garlic head, exposing the cloves. Place the head in a small roasting pan, drizzle with olive oil and sprinkle with salt. Cover the pan tightly with aluminum foil and roast until the garlic is very soft when pierced with a knife, about 45 minutes. Remove from the oven and let cool briefly. Squeeze the garlic cloves out of their skins and mash with a fork to make smooth purée.

Recipe is adapted from Williams-Sonoma Soup and Stew Cookbook

Linguine alla Bottarga

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I had been wanting to try this recipe since, oh...hmm...maybe about 2 years ago. The problem was, I did not even know where to purchase a Bottarga other than ordering it online.

Until recently, I found one in this lovely store in Berkeley. 

But what is Bottarga? It's a dried and cured tuna or grey mullet roe sack, originally from Sardinia but also very popular in Italy.

Combined with plain pasta of your choice, a little bit of garlic and olive oil, you can literally taste the ocean in your mouth. I mean, it's good. 

It's really, really good...

Ingredients:

• 1 pound linguine (or any pasta of your choice)
• 4 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon chili flakes
• 6 ounces Bottarga, grated
• 2 tablespoons chopped parsley
• 1 tablespoon grated lemon zest

Directions:

• Boil some water in a large pot, add 1/2 tablespoon of salt. Add linguine into the pot and cook until al dente.
• In a large skillet, heat oil, add garlic and chili flakes. Cook until the garlic turns golden brown in color. Add 1/2 of the grated Bottarga, and stir. Turn off the heat. 
• Drain pasta and add to the skillet. Add parsley and toss together to combine.
• Divide pasta into individual plates, sprinkle with the remaining bottarga and lemon zest. Serve immediately.

Serves 4 as main dish

Hangtown Fry

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Hangtown fry is undeniably and truly a San Franciscan dish. This oyster and bacon omelet (that used to cost a fortune) has a long history starting from the gold rush era, and nowadays still well enjoyed by many people, myself included.

Ingredients:

• 4 large eggs
• 1/2 cup plain bread crumbs
• 2 slices of bacon
• 6 shucked medium oysters
• 1 tablespoon unsalted butter
• 2 tablespoons chopped green onions
• Salt and pepper
• Dash of Tabasco
• Tomato slices

Directions:

• In a plastic bag, coat the oysters with bread crumbs, shake off the excess and set aside.
• Heat an iron cast or non-stick skillet over medium heat. Fry the bacon for 6-10 minutes until crispy. Drain on paper towel and crumble into small pieces. Add butter to the skillet, fry the oysters until golden brown on both sides. Beat the eggs in a bowl, add half of the bacon and 1 tablespoon of green onions, season with salt and pepper. Pour the eggs into the skillet, cook until the eggs are set. Sprinkle with the remaining bacon and green onion. Serve with Tabasco and tomato slices. 

Otak-Otak - [Indonesian] Grilled Fish Cakes

Ingredients:

For the fish cakes:

• 1 pound white fish fillet (preferably spanish mackerel), cubed
• 1/3 cup coconut milk
• 4 tablespoons tapioca starch (substitute with corn starch if not available)
• 1 egg white
• 1 teaspoon sugar
• 2 tablespoons chopped green onions
• 1 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper 
• Banana leaves, washed and wiped, cut into 4x6 for wrapping
• Toothpicks

For the spicy peanut sauce:

• 1/2 cup fried peanuts
• 2-3 red Thai chili peppers
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 2/3 to 1 cup water
• 2-3 tablespoons lime juice, or rice vinegar

Directions:

• To make fish cakes: In a food processor, pulse the fish until it forms a paste. Transfer fish paste into a large glass mixing bowl. Add coconut milk, tapioca starch, egg white, sugar, green onions, salt and pepper. Mix all the ingredients until well blended.
• Take about 2 tablespoons of fish mixture and place it in the center of a banana leaf. Wrap the fish mixture by rolling the leaf tightly, and secure both ends with toothpicks. Trim the ends with scissors if necessary. Repeat the process with the remaining fish mixture. Place the fish packets onto the preheated grill and cook for about 15 minutes, turning them over after 6 minutes for even cooking. (If using the oven, place the packets in a single layer on a baking sheet, and bake in the top third of the 450 degree oven).
• To make spicy peanut sauce: Place fried peanut and chili peppers in a food processor and pulse until smooth. Transfer to a bowl. Add water, sugar, lime juice/vinegar, water and salt. Mix all the ingredients together until well blended.
• Serve the fish cakes warm with the dipping sauce.

Connor's Favorite Fish Tacos

Fish tacos with Saffron-Ancho-Lime Dressing

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 3/4 cup light mayonnaise
• 3 garlic cloves, grind into paste
• a pinch of saffron, crushed and soaked in 1 tablespoon warm water for 5 minutes
• 1/2 teaspoon ancho chili powder
• 2 tablespoons freshly squeezed lime juice
• 1 pound cod filets, cut into thin strips
• 2 medium ripe avocados, peeled, pitted and cut lengthwise
• 1/2 cup fresh cilantro
• 1/2 small head cabbage, finely shredded 
• 1 quart oil, for frying
• 1 package corn tortillas (about 8)

Directions:

• In a large bowl, combine flour, cornstarch, cumin, oregano, garlic powder, salt and pepper until well mixed. Add fish strips into the flour mixture and toss until well coated in flour. 
• In a medium bowl, combine mayonnaise, garlic paste, saffron (with water), ancho chili powder and lime juice. Mix until well blended.
• Heat oil in a fryer to 375 degrees F. Fry the fish until they turn crisp and golden brown. 
• To serve: Place the shredded cabbage, avocado strips, fried fish, cilantro and the dressing on a corn tortilla.

Linguine and Clams

Classic comfort that never fails to satisfy my crowd.

Ingredients:

• 6 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• 6 tablespoons dry white wine
• 1 tablespoon hot red pepper flakes
• 1 pound small clams, scrubbed (I used 1 can of baby clams, juice included)
• 1 pound dry linguine
• 1/3 cup coarsely chopped fresh Italian parsley
• salt

Directions:

• Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons of kosher salt. Meanwhile. combine the oil and the garlic in a large pot and cook, stirring, over medium-high heat until the garlic is softened, about 1 minute. Add wine, red pepper flakes, and clams, shaking the pot occasionally, until the clams open, about 5 minutes. Transfer the clams to a bowl as they open. Remove the pot from the heat. 
• Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about 1/2 cup of the pasta water.
• Add the pasta and 1/4 cup of the reserved pasta water to the clam broth and stir and toss over medium heat until the pasta is well coated (add a splash or two more of the reserved pasta water if necessary to loosen the sauce). Stir in the clams, with their juice, and toss until just heated through. Stir in the parsley and serve immediately.

Recipe is taken from Mario Batali's Molto Gusto cookbook.

Crab and Corn Chowder with Bacon and Sautéed Mushrooms

Ingredients:

• 6 ears fresh yellow corn
• 4 cups low-salt chicken broth
• 3 cups whipping cream
• 2 tablespoons olive oil
• 7 bacon, cut crosswise into 1/4-inch-wide strips
• 1 1/2 cups finely chopped onion
• 1 1/2 cups finely chopped leeks (white and pale green parts only; about 2 medium)
• 3/4 cup finely chopped celery
• 1 teaspoon fennel seeds
• 1 3/4 pounds white skinned potatoes, peeled, cut into 1/2-inch cubes
• 2 tablespoons butter
• 6 ounces fresh mushrooms (chanterelle, oyster, etc)
• 2 tablespoons dry sherry
• 1 teaspoon fresh thyme leaves
• 1 pound fresh crab meat
• 2 tablespoons chopped fresh parsley

Directions:

• Cut kernels off corn cobs. Set kernels aside. Combine cobs, broth, and cream in a heavy large saucepan. Simmer 5 minutes. Remove from heat.
• Heat oil in a large pot over medium heat. Add bacon and sauté until crisp, about 8 minutes. Transfer bacon to paper towel to drain. Pour off all but 3 tablespoons pan drippings; add onion, leeks, celery, and fennel seeds to pot. Sauté until the vegetables are crisp-tender, about 4 minutes. Stir in potatoes. Discard cobs from cream mixture; strain cream mixture into potato mixture. Simmer until potatoes are almost tender, stirring occasionally, about 10 minutes. Stir in corn kernels. Simmer chowder until potatoes are tender, about 5 minutes longer.
• Meanwhile, melt butter in a large heavy skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in sherry and thyme. Add mushroom mixture to chowder. Season to taste with salt and pepper.
• Sauté crab meat in the same skillet over medium-low heat just until heated through, about 3 minutes. Divide crab meat, reserved bacon, and parsley among bowls. Ladle chowder over and serve.

Make 6 to 8 servings 

Recipe was taken from Bon Appetite magazine January 2003 edition

Gougères Filled With Goat Cheese and Smoked Salmon

Ingredients:

For the gougères:

• 1 cup water
• 1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup grated sharp cheddar
• 1/2 cup grated pecorino-romano

For the filling:

• 4 ounces soft goat cheese, beat with electric mixer to make it creamy
• 35-40 1-inch square pieces of smoked salmon
• 35-40 1 1/2-inch pieces of fresh chives

Directions:

• To make the gougères: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. In a saucepan over medium heat, bring water, butter and salt to a boil. Add flour and keep stirring until the dough dries up and pulls away from the side of the saucepan. Immediately transfer the dough to the mixing bowl. Mix with the electric mixer, adding one egg at the time, until well incorporated. Fold in the grated cheese. Pour the dough into the piping bag with half-inch tip and pipe the dough onto the prepared baking sheets (about 1 to 1 1/2-inch in diameter), an inch apart between them (Alternatively, you can drop a teaspoon full of dough onto the baking sheet). Bake in the oven until golden brown, about 20 minutes. Remove form the baking sheet and cool down completely.
• With a pastry knife, make a slit on the side of the gougères. Spoon about half of a teaspoon of goat cheese into the pastry, add a piece of smoked salmon and a chive. Repeat the process with the remaining pastry. 

Makes about 35-40 gougères.

Chinese Style Chicken and Shrimp Fried Rice

After almost a week of heavy meals (usual St. Patrick's day related dishes, and lots and lots of desserts), I'm ready for some lighter and more simple meals this week. 

Today, Chinese style fried rice, really hits the note.

Ingredients:

• 12 ounces (2 platefuls) cooked medium grain rice, preferably cooked a day beforehand
• 4 ounces chicken breast, diced
• 4 ounces shrimp, shelled and deveined
• 4 ounces green peas, cleaned and halved
• 2 eggs, cooked and scrambled
• 2 tablespoons cooking oil
• 1 inch fresh ginger, peeled and cut into thin strips
• 1 large shallot, minced
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1/2 teaspoon oyster sauce
• 1/4 teaspoon ground white pepper
• Salt to taste

Directions:

• Heat up the cooking oil on a wok or a large skillet over high heat. Add shallot, garlic and ginger, and stir fry until they turn fragrant. Add chicken breast, shrimp and green peas. Continue cooking until the chicken is no longer pink.
• Add steamed rice into the wok, followed by soy sauce, fish sauce, oyster sauce, salt and pepper. Stir to combine for a couple of minutes. Add scrambled eggs into the fried rice, mix well. Transfer to plates and serve immediately.

Grilled Shrimp with Charmoula

One delicious recipe from my old Williams-Sonoma 'Mediterranean cooking' cookbook. This simple dish is one of many favorite dishes that often show up on our family dinner table and so far has not failed to please the crowd. They work as appetizer by themselves, or as main course together with rice pilaf and steamed vegetables.

Ingredients:

• 24-32 large shrimp
• 1/4 cup fresh lemon juice
• 2 teaspoons paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 3 cloves garlic, minced
• 1/4 cup chopped fresh flat-leaf Italian parsley
• 1/4 cup chopped fresh cilantro
• 1/2 cup extra virgin olive oil
• salt and freshly ground pepper

Directions:

• Peel and devein the shrimp, leaving the last segment of the tail fin intact. Set aside.
• In a large bowl, whisk together lightly the lemon juice, paprika, cayenne, cumin, garlic, parsley, cilantro, olive oil, salt and pepper. Add the shrimp into the bowl, mix with the marinade to coat evenly. Cover and refrigerate for 2-4 hours. 
• Prepare a fire in a charcoal grill or preheat the broiler (griller). Slip the shrimp onto bamboo or metal skewers (6-8 shrimp on each skewer). Grill the shrimp, turning once, until pink, about 3-4 minutes on each side. Brush with the remaining marinade if desired. Serve immediately.

Tuna Potato Turnovers

One spectacular dish from my mystery recipe collection (read: recipes of unknown origins I had written down many years ago and lost in the piles of cookbooks and clippings, only to be rediscovered and begging for some sweet attention!).

Ingredients:

• 2 medium sized potatoes, peeled and quartered
• 2 large hard boiled eggs
• 1 6-ounce can tuna packed in oil, drained, reserve 1 tablespoon of oil
• 1 tablespoon drained capers
• 1/4 cup chopped Italian parsley
• Salt and pepper
• 1 pack thawed puff pastry (I made my own puff pastry, recipe and instructions can be found here. But store bought puff pastry works just fine, too)
• 1 beaten egg yolk and 1 tablespoon of milk (mixed together) for the egg was

Directions:

• Place potatoes in a medium sized pan and add enough cold water to cover. Bring to simmer over medium heat for about 25-20 minutes, until the potatoes are tender, but not mushy. Transfer potatoes to a large bowl. Cube potatoes and eggs, about 1/4 inch in size, toss in tuna, capers, chopped parsley and reserved tuna oil, season with salt and pepper. Mix all ingredients until well blended and set aside.
• Preheat the oven to 375 degree F and line a baking sheet with parchment paper. 
• Using sharp knife, cut puff pastry sheet into 5" x 5" squares. Take a heaping tablespoon of tuna filling and place it in the center of the puff pastry, brush the edges with a little bit of water. Fold pastry to form a triangle, and transfer to lined baking sheet. Continue the process with the remaining ingredients. You should be able to get somewhere between 18-20 turnovers.
• Brush the top of the turnovers with the prepared egg wash. Bake in the oven for about 20 minutes, or until they turn golden brown. Remove from the oven and cool down on the rack. Serve warm.

Shrimp Gumbo

Ingredients:

• 4 ounces vegetable oil
• 4 ounces all-purpose flour
• 1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
• 2 quarts water
• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced green peppers
• 2 tablespoons minced garlic
• 1/2 cup peeled, seeded and chopped tomato
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme, chopped
• 1/4 teaspoon cayenne pepper
• 2 bay leaves
• 1 tablespoon file powder

Directions:

• Preheat the oven to 350 degrees F.
• Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
• While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
• Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

Note: Recipe taken from Alton Brown's Good Eats gumbo recipe. I choose to make my roux on the stove top, with lots of stirring until the roux turns dark copper color.  

I also sometimes add 1/2 pound of Andouille sausages, browned on the greased skillet and added to gumbo together with the shrimp.

Pan-Fried Flounder with Thai Coconut sauce

Ingredients:

• 1 can unsweetened coconut milk
• 1 8-ounce bottle clam juice
• 2 tablespoons fresh lime juice
• 4 tablespoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 teaspoon fish sauce
• 1 to 2 seeded and minced serrano chilies
• 3 tablespoons tomato sauce
• 2 kaffir-lime leaves
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons slivered green onions
• 4 6-ounce flounder fillets (other kind of fish can also be used in this recipe, such as mahi-mahi or red snapper)

Directions:

• Combine the first 9 ingredients in a medium skillet. Boil until sauce thickens slightly and reduced to about 1 cup. Remove from heat, season with salt and pepper.
• Brush fish all over with 1/4 cup of sauce, sprinkle with salt and pepper. In a very hot skillet, pan fry fish until opaque in the center and golden brown crust forms on the fish. Divide the remaining sauce among 4 plates, top with fish. Sprinkle with cilantro and green onions.

Soon Doo Boo Jigae (Korean Spicy Tofu Soup)

This is one dish that I love, love, love but none in my family does (although they love Korean food!). So I always end up with a big pot of the soup, all for myself, that I can heat and re-heat for several days. 

My love affair with this dish started many years ago, when we still lived in Seattle. There was this amazing Korean restaurant in Edmonds called Ho Soon Yi, where they serve this absolutely delicious soup along with other equally scrumptious Korean delicacies. Needless to say, I have not looked back and have since attempted to cook them myself several times. 

After trying so many recipes, to me anyway, this one is the best. 

Ingredients:

• 2 cups of water
• 1 small package of Dashima (dried kelp)
• 1 small package of dried anchovies
• 1/2 cup of thinly sliced beef
• 1/2 cup of mixed seafood (I used shrimp and baby clams without shells)
• 1 tbsp sesame oil
• 1 tbsp finely minced garlic
• 1/2 cup of sliced Kimchi,plus 3 tbsp of Kimchi juice
• 1 tbsp red pepper powder
• 1 package silken/ extra soft tofu
• salt to taste
• 1 egg
• 1/4 cup of chopped green onions

Directions:

• In a saucepan, boil water, anchovies and Dashima until the stock is reduced to half. Set aside. Alternatively, if you don't have access to good Asian store, you can substitute the stock with 1 cup of clam juice.
• Heat the sesame oil in the large saucepan, add beef and garlic, saute until the beef is no longer pink. Add 1 tbsp of red pepper powder, Kimchi and Kimchi juice. Stir well.
• Pour anchovi/Dashima stock into the saucepan , bring to boil. Add tofu and seafood into the soup, gently breaking up the tofu with the spatula, but be careful not to completely mash the tofu.  Season with salt if necessary. Continue cooking until all the ingredients are done.
• Transfer to pre-heated Ttukbaegi (or regular bowl) immediately. Break the egg over the soup and sprinkle with chopped green onions. Serve with steamed rice.

Baked Wonton Cups

Crunchy wontons, normally deep fried, is one of my favorite snacks. But as I grow a little bit older (along with my expanding waistline), I tend to stay away from deep-fried food. So I attempted to make this no-fry version of pork and shrimp wontons, simply by baking them in the oven.  The result is delicious, crunchy and satisfying goodness that got quite raving reviews from hundreds of people (OK, just my husband and 2 kids..., but they're tough critics!). Serve with condiments of your choice, such as plum sauce, Chinese sweet and sour sauce, Sriracha hot sauce (my fave) or even ginger soy chicken broth to serve as soup.

Ingredients:

• 1/2 lb ground pork loin
• 3 oz peeled shrimp, finely chopped
• 1 oz dried ear mushrooms, soaked in boiling water until soft, then slice thinly
• 1 tbsp corn starch
• 1 tsp finely chopped fresh ginger
• 1/2 tsp salt
• 1/4 tsp white pepper
• 2 tbsp chopped green onions
• 24 wonton wrappers

Directions:

• In a large bowl, combine pork, shrimp, mushrooms, starch, ginger, salt and pepper. Blend well and set aside.
• Preheat oven to 350 degree. Press wonton wrappers onto greased mini muffin cups, pleating each to form a small cup. Spoon 1 teaspoon of pork and shrimp filling into each wonton cup (make sure you don't put too much filling into the cups. Wrappers bake quickly and we don't want to end up with undercooked filling or burnt wrappers). Sprinkle a little bit of green onion on the tops.
• Bake for 10-15 minutes, until the filling is done and the wrappers turn golden brown. Remove from the oven and cool down on the rack before serving.