Spicy Shrimp and Sausage Pasta — Surf & Turf Made Easy!

Spicy Shrimp & Sausage Pasta
Now let me admit this to you.

Some girls love flowers delivered to their door and some gals love chocolate.

Me?

You’d have my attention with a nice bottle of vino or meat. :)

Yes, you read that correctly.

 

DSC_0047

So when our friends at Farmer John sent over a box of their latest Cheese & Wine Flavor Smoked Sausage, I squealed with joy.

Seriously…squealed.

Not only because I was so excited to try it out but we coincidentally were having our monthly Sunday Family Dinner just a few days after. Complete divine intervention since a part of our menu required for us to bust out our beloved habachi grills.

DSC_0090

It was perfect since our proteins mainly consisted of seafood (calamari, prawns, shellfish, lobster) and sausage was a much welcomed addition.

We sliced a few links up and threw them on the habachi which imparted even more of a smoky flavor. The sausage itself turned out to be a tad on the sweeter side (likely because of the wine) but it paired well with the salty-briny seafood.

So when it came time for me to use the sausage in a dish, I wanted to make sure to balance out the flavors.

Cue in spices, herbs and tomatoes.

 

Spicy Shrimp & Sausage Pasta

I played around with a few ideas and decided to use the browned sausage with a heavily spiced shrimp in a tomato sauce.

I finished the whole sha-bang with a mountain of fresh herbs and tossed it with linguine — a pasta that can hold up to a hearty sauce.

 

Spicy Shrimp & Sausage Pasta

It. Was. Delish.

Don’t believe me?

Well…shame on you!

Because it was.

Fo’ reals!

Spicy Shrimp & Sausage Pasta

The entire dish was then showered with a mound of freshly shaven parmesan cheese….and then I paused…..

Because when you make happy things in your kitchen, it deserves a moment of silence…

Followed by a serious dance-it-out session and a swig of chianti…or whatever you’re sipping on.

It’s completely mathematically sound.

Spicy Shrimp & Sausage Pasta

And yes, all of the flavors balanced out perfectly.

The salty, sweet sausage paired well with the spicy shrimp. The acidic tomato sauce with its aromatics added the much needed punch to the dish. And the cheese—well, the cheese added love.

Obvi.

Much thanks again to our friends at Farmer John - we love ya!

__________________________________________

Spicy Shrimp and Sausage Pasta
Serves 6-8

Ingredients:

½ pound shrimp, cleaned and deveined
½ teaspoon Old Bay Seasoning (or other Cajun spice blend)
¼ teaspoon cayenne pepper
black pepper
½ teaspoon garlic salt
kosher salt
olive oil
1 pound smoked sausage (I used Farmer John® Wine and Cheese Sausages), sliced
¼ cup sliced shallots
1 tablespoon minced garlic
½ teaspoon red pepper flakes
2 tablespoons tomato paste
¼ cup white wine
1 28-ounce can crushed Roma tomatoes
5-6 fresh thyme sprigs
½ tablespoon chopped fresh oregano
1 pound dried linguine
¼ chopped Italian parsley
1 cup parmesan (shaven, grated, etc.)

In a bowl, mix the shrimp with the Old Bay Seasoning, cayenne pepper, ¼ teaspoon black pepper, garlic salt, ¼ teaspoon kosher salt and 1 tablespoon olive oil. Set aside.

Heat 2-3 tablespoons oil in a heavy bottom, deep skillet (or pot) to medium. Add the sausage slices and brown on both sides. Toss in the shrimp and cook until they turn pink – approximately 2 minutes. Remove the contents to a clean bowl and set aside.

Add the shallots to the skillet and cook for a minute before adding the garlic. Cook for a minute and stir in red pepper flakes. Add tomato paste and cook for an additional 2-3 minutes. Turn the heat to high and pour the wine into the skillet. Use a wooden spoon and scrape the bottom of the skillet to release all the brown bits. Allow the wine to come to a boil and reduce the liquid for 2-3 minutes on the high heat.

Add tomatoes with its juices and bring to a boil. Once it comes to temperature, lower the heat to medium-low. Use the wooden spoon to crush and break apart any large pieces of tomatoes. Stir in the thyme and oregano and simmer the sauce, partially covered for 20 minutes.

While the sauce cooks, boil the linguine for approximately 10-12 minutes in heavily salted water until al dente. Drain the pasta and reserve ¼ cup of the starchy water that the pasta was cooked in.

Stir the shrimp and sausage into the simmered tomato sauce. Toss in the cooked linguine, coating the pasta well. If you want a looser based sauce, add a tablespoon at a time of the pasta water until you reach your desired consistency. Season with additional kosher salt and black pepper as needed.

Plate the pasta and sprinkle each dish with parsley and the freshly shaved parmesan.

Enjoy!

 

 **Disclosure: I did receive products from Farmer John, but as always, my opinions are my own.**

Summer Grilling Family Dinner + Fresh Peach Bellinis

Grilled Lobster with Cilantro Chile Butter

We’ve got a fair amount of July Babies in our family. Though, let’s be honest…with a family as large as ours, there are a lot of babies year round. Big Seester N, Big Seester P, brother-in-law, niece, several cousins, an auntie, an uncle….and that just includes the family in the states!

For July’s Sunday Family Dinner, we celebrated 2 of our July babies—Big Seester N and my brother-in-law R. As for theme? We kept the menu quite straight forward but pretty dang delicious.

Summer Grillin’

And of course, since we were celebrating, there had to be a bit of decadence. In the form of lobsters. Lots of lobsters.

N was totally freaking out Lucasaurus with them.

July 2013 Family Dinner

Seester T staffed the grill for a good portion of our meal which totally amused her hubs, the birthday boy.

July 2013 Family Dinner

Now what’s a Sunday Family Dinner without cocktails? Surely not one of ours!

This month we toasted with Fresh Peach Bellinis. Granted they weren’t grilled but they definitely were a nod to summer using wonderfully sweet, white peaches. After adding a few spoonfuls of fresh white peach puree and a squeeze of lime to champagne flutes, I topped off each glass with bubbly Prosecco.

Simply perfect.

Peach Bellinis

And of course, we had to take our mandatory-monthly Seesters pic while holding our cocktails.

Seesters

Our menu included:

Grilled Rosemary Flatbread.

Grilled Flat Bread

Grilled Pacific Oysters……..

Grilled Oysters

A few Grilled Ginormous Prawns…….

Grilled Prawns

Rosemary Garlic Lamb Rib Chops……….

Grilled Lamb Chops

and Grilled Lobsters with Cilantro-Chile Butter…….

Grilled Lobster with Cilantro Chile Butter

Did I mention that our kiddos have quite the refined palates?

And I think they’re uber adorable.

July 2013 Family Dinner

For dessert? Vanilla Bean Crème Brûlée that my niece, Nina, made. Although technically not made on the grill, she did torch the tops to brûlée it.

Totally counts. :)

Creme Brulee

The kiddos also made this adorable sign for the birthday babies—I loved that they used their nicknames!

image_1

Not only was the dinner scrumptious but it was fairly low maintenance with at least 80% of the “cooking” done on the grill. The cherry on top? It made clean up a breeze!

Peach Bellinis

And for those who cannot travel to Venice to try the original Bellini at Harry’s Bar, give my version a spin. My Seester said it’s pretty darn close to the real thing :)

CHEERS to another memorable Sunday Family Dinner!

_____________________________________________

Fresh Peach Bellinis
Serves 4

Ingredients:

2 ripe white peaches, pitted and quartered
1/4 cup water
1-2 tablespoons sugar, optional
4 lime wedges
chilled Prosecco or other sparkling wine

Add the peaches and water into a blender. Depending on the sweetness of the peaches, add sugar as needed. Puree until smooth. Optional: Strain the peach puree through a fine-meshed strainer.

Spoon 2-3 tablespoons of the peach puree into each glass. Squeeze the juice of a lime wedge into each glass and slowly top with the chilled Prosecco. Gently stir each glass before serving. Cheers!

Note: The Bellinis shown here are garnished with yellow peaches, however, the cocktails were made with the traditional white peach.

Shrimp and Tofu Pad Thai

Shrimp and Tofu Pad Thai

Okay. Here’s my confession.

The way I feel about Pad Thai is how I imagine “non-Vietnamese folks” feel about phở. It’s kind of the gateway dish to the culture’s cuisine but it’s so flippin’ good!

Shrimp and Tofu Pad Thai


Pad Thai has a whole range of textures and flavors all in one plate…what’s not to love?

So it was high time that I started to make it on my own. After grabbing a few key essentials, I turned to Alice over at Sweet Savory Life to fix up some seriously authentic and delicious Pad Thai.

Shrimp and Tofu Pad Thai

By far, this is the best recipe I have tried yet. The sauce is totally clutch and is what makes this version a keeper! I also suggest to not substitute cane sugar for palm sugar as it will be way too sweet.

As for the tamarind, I opted for the concentrate like Alice but my sis shared that she used tamarind pulp when she took a Thai cooking classes.

Shrimp and Tofu Pad Thai

And once you have the sauce done, the rest goes by super quick and easy. I owe you big time Alice—this recipe is definitely staying in heavy rotation! :)

With that dear Friends, I hope you have a fabulous Mother’s Day Weekend!

__________________________________________

Shrimp and Tofu Pad Thai
From The Sweet Savory Life

Ingredients:

1/3 cup fish sauce
1/2 cup palm sugar
1/2 cup tamarind juice concentrate
4 cloves garlic, minced
4 ounces dried rice stick noodles
6 tablespoons vegetable oil, divided
4 cloves garlic, minced
1 cup red onion, thinly sliced
1 ½ cups thinly sliced shrimp and fried tofu
1 egg
1 cup carrots, match sticks
1 cup green onion cut diagonal in ½ inch segments
1 cup mung bean sprouts
1 cup cilantro
1 cup toasted peanuts chopped
Lime wedge

  1. To make pad thai sauce, heat a small pan on medium low and add fish sauce, palm sugar, tamarind concentrate, and garlic. Cook sauce until palm sugar has completely dissolve. At this point, you will want to taste the sauce and tweek the sweetness or hotness (be careful, the sauce will be hot). To make it more spicy add a little Thai chili powder (I used Thai chiles). Remove from heat and allow to cool 10 minutes before storing it in a jar or plastic container.
  2. Boil noodles for 4-5 minutes and drain immediately rinsing with cold water for a few seconds. Noodles should be slightly firmer than Al dente. But don’t worry, they will continue to soften and cook later when stir frying. Using kitchen shears, cut the noodle clump in half. This will make it easier to fry and eat.
  3. Heat 3 tablespoons of oil in a wok or frying pan on high and cook raw shrimp with tofu for 3-4 minutes. Remove tofu/seafood into a small bowl. Next, heat the remaining oil and then add garlic and red onions to the hot pan and stir fry for 1 minute stirring the garlic mixture so it will not burn. Add noodles and stir for 1 minute. Add 3-4 tablespoons Pad Thai sauce continually stirring noodle mixture until well coated with sauce. Add cooked meat/tofu/seafood back and fry for 2-3 minutes. Move the noodle and meat mixture to one side of the pan and crack an egg on the other side. Scramble the egg with a wooden spoon and cook for 30 seconds. Add carrots, green onions, and sprouts and cook for one more minute frying everything together. Test the firmness of the noodle. If the noodle is too firm, fry for an additional minute. If your noodles need more flavor, add another tablespoon of sauce and fry another half minute.
  4. Remove from heat and serve. Garnish with remaining raw carrot match sticks, spouts, cilantro, toasted peanuts, and a wedge of lime. Enjoy!

Gỏi Bắp Chuối (Vietnamese Banana Blossom Salad) & Giveaway Winner!

Gỏi Bắp Chuối (Vietnamese Banana Blossom Salad)

Ever had Gỏi?

Gỏi is a general term for “salads” in Vietnamese and can come in all forms using a variety of ingredients. Lately, my favorite Gỏi utilizes thinly sliced Banana Blossoms. I combine it with grilled proteins, pink grapefruit, creamy avocados, a ton of herbs and a healthy douse of Nước chấm “vinaigrette”. It’s absolutely delicious and epitomizes the balance in Vietnamese cuisines.

If you’ve never used Banana Blossoms before, they can be somewhat tricky the first time around. It’s best to remove the outer few petals as they’re quite tough (though you can save them as garnish), use a really sharp knife so you can get thin slices, and be sure to soak the cut blossoms in cold water that has been mixed with some type of acid–citrus juice or vinegar does the trick. The later helps removes some of that chalky flavor that the Banana Blossoms can sometimes have.

And although it sounds a bit laborious—it’s totally worth it and delicious!

 

Gỏi Bắp Chuối (Vietnamese Banana Blossom Salad)

And now to announce the winner of a fabulous Nambe Pasta Cradle Bowl

Drum Roll please………….

CONGRATS Serena Kim who said she would serve Shrimp Pesto Pasta in the Nambé Bowl. Sounds yummy and will look gorgeous in your new bowl! Serena, we’ll be sending you an email shortly so we can get your new Nambé artwork shipped out.

THANK YOU to everyone who participated! And THANK YOU Nambé !

_______________________________________________

Gỏi Bắp Chuối (Vietnamese Banana Blossom Salad)
Serves 4-6

Ingredients:
Nước chấm (Sauce):
¼ cup fish sauce
¼ cup fresh lime juice
¼ cup granulated sugar
2 tablespoons cold water
1 teaspoon fresh garlic, finely minced
chili paste, to taste

Gỏi (Salad):
cups chicken breast, grilled and shredded
cups prawns, shelled and grilled
2 medium sized avocadoes, cubed
1 cup Ruby Red Grapefruit segments
4 cups banana blossoms, julienned
¼ cup loosely packed fresh Vietnamese Mint (rau răm), chopped
3 tablespoons fresh cilantro, chopped
tablespoon fresh mint, chopped
1 cup rice wine vinegar
¼ cup fried shallots
¼ cup roasted peanuts, crushed
cold water
black pepper to taste

Prepare the sauce. In a medium sized bowl, stir the sugar and water together until completely dissolved. Add the remaining sauce ingredients and stir until combined. Set aside.

Fill a large bowl with cold water and add the rice wine vinegar. Peel off the dark colored and tough outer leaves of the banana blossom. Use a sharp knife or mandolin to julienne the blossoms. You can either discard the “baby bananas” or chop them up finely. Submerge the banana blossoms into the bowl of water/vinegar after they have been julienne. Allow the banana blossoms to sit in the vinegar water for 15-20 minutes.

In a large bowl, add the shredded chicken, prawns, avocados, herbs, and freshly cracked black pepper. Add a few spoonfuls of the sauce until the items are lightly coated. Drain the banana blossoms from the vinegar water and squeeze out any excess liquids. Add banana blossoms to the other ingredients and spoon in some additional sauce. Gently toss the salad with the fried shallots and plate. Sprinkle the top with crushed peanuts and serve.

Spicy Prawns with Ginger Peanut Noodles

Spicy Prawns with Ginger Peanut Noodles

I was thrilled at the chance to participate in this month’s 24×24 with Foodbuzz—particularly since the theme was focused on budget friendly meals. And not only did our meal need to be budget conscience but we had to use items already found in our pantries. Sounds like the making of a good cooking show to me.

I began thinking of things that I ALWAYS have on hand either in my cupboards or fridge and came up with the following things:

  1. Dried pastas
  2. Fresh Garlic and Chili (whether chili sauce, paste, or even fresh chili peppers)
  3. Some type of protein in the freezer (usually shrimp or chicken)
  4. Canned vegetables
  5. Condiments (Remember, I’m a condiment monster.)
  6. Booze (Um……self explanatory.)

With that list, it became a no brainer for me………. I was going to make some type of pasta for this challenge.

 

 

Nini and Nina_9.24.11

I decided to make Ginger Peanut Noodles for lunch with my nieces and served it with some spicy grilled prawns. Stephanie and Nina are always such willing taste testers for my experiments. And don’t let their age fool you, they’ve got quite the refined palettes. Oh—and in case you missed the photo above, Bella was trying to squeeze in on the taste testing, too.  She heard “peanut butter” and came running.

I’ve made these Ginger Peanut Noodles on several occasions with just items pulled right out of my pantry. The type of noodle can be substituted with whatever you have on hand as I’ve used spaghetti, fettuccine, and even chow mein—anything goes! For this particular preparation we happened to have some red bell pepper which added great texture and freshness. However, thinly sliced cucumber, zucchini or even bean sprouts would be great in it, too.

Bella is still focused on the fact that I just said “peanut butter”.

 

 

Bella_9.24.11

 

 

As for the protein, I happen to prefer prawns with this but chicken, pork, or even tofu would be just as delicious. Just use the same marinade for whichever you choose.

 

 

Spicy Prawns with Ginger Peanut Noodles

This entire meal comes together in about 30 minutes and is perfect for a weeknight dinner or when you’re short on time during the weekends.

Fast? Budget friendly? Yummy?

Now that is a Trifecta of Goodness.

________________________________________________

Spicy Prawns with Ginger Peanut Noodles
Serves approximately 6

Ingredients:

Prawns:
1 Pound Prawns, shelled, deveined with tails on
1 Teaspoon Red Chili Flakes
1 Tablespoon Sriracha Chili Sauce, or chili sauce of your choice
1 Tablespoon Fresh Garlic, finely minced
1 Tablespoon Low Sodium Soy Sauce
1 Tablespoon Sesame Olive Oil
2 Tablespoon Vegetable Oil

Noodles:
¾ Cup Smooth Peanut Butter
1 Tablespoon Honey
1/3 Cup Low Sodium Soy Sauce
¼ Cup Rice Wine Vinegar
1½ Tablespoons Sesame Oil
1½ Tablespoons Sambal Chili Paste
2 Tablespoons Fresh Ginger, finely minced
1 Tablespoon Fresh Garlic, finely minced
1 Teaspoon Lime Zest
½ Tablespoon Fresh Lime Juice
¼ – ½ Cup Hot Starchy Water (from boiling the pasta)
1 Whole Red Bell Pepper, thinly sliced
2 Scallions, cut into 1 inch strips
1 Pound Linguine
*Top with ¼ Cup Toasted Sesame Seeds and ½ Cup of Crushed Roasted Peanuts

Bring a large pot of water to a rolling boil. Cook linguine noodles barely over al dente.

Combine the prawns with all of its marinade ingredients together in a bowl. Cover and refrigerate.

In a blender, combine the first 10 ingredients of the noodles together. Blend until smooth. Add the starchy liquid from the pasta water until you reach the desired consistency—about ¼ – ½ Cup. Set aside.

Bring a grill pan or a large skillet to medium high heat. Lightly cover with cooking spray and cook prawns for 1-2 minutes on each side until they are opaque and golden. Remove to a clean plate and cover.

When then noodles have cooked, drain well and return to the hot pot. Ladle in a few spoonfuls of the peanut sauce at a time until the noodles have been thoroughly coated. Toss in the scallions and bell pepper slices. Plate with a mound of the peanut noodles, prawns, and sprinkle the tops of each plate with sesame seeds and crushed peanuts.

Tôm Rang Muối (Vietnamese Style Crispy Salted Prawns)

Tôm Rang Muối (Vietnamese Style Crispy Salted Prawns)

To me, comfort food consists of simple, everyday dishes my family grew up eating. Uncomplicated Vietnamese dishes really…. but packed with flavor—and memories.

They included braised bamboo shoots, sauteed greens in shrimp paste, beef stir fry with potatoes, and  if we were lucky–fried shrimp.

Tôm Rang Muối (Vietnamese Style Crispy Salted Prawns)

Depending on Mom’s mood—meaning if she was in the mood of peeling the shrimp or not, we would be treated to either Tôm Lăn Bột (batter fried shrimp) or Tôm Rang Muối (salted fried shrimp). Either way–I LOVED both dishes.

Tôm Lăn Bột are peeled headless shrimp, dipped into a batter, and then fried until golden brown. Tôm Rang Muối are head-on shrimp that are tossed into salt and flour (or cornstarch) and quickly fried. Since the shrimp are left with their shells on, they retain a lot of their moisture and add great texture. And the bonus—you get to suck the deliciousness from the heads!

Tôm Rang Muối (Vietnamese Style Crispy Salted Prawns)

Mom and the aunties would often make Tôm Rang Muối at our family parties, too. Since it’s so quick to make, they would whip up several batches to tie us over before we got to eat. Big plates of Tôm Rang Muối would also get sent over to wherever the “menfolk” were sitting to “nhậu“—-which is the Vietnamese word for drinking adult beverages while nibbling on food.

I’m sure my mom would scold me for broadcasting this but THANK BUDDHA that I can nhậu now, too! :)

Hope you enjoy!

_________________________________________________

Tôm Rang Muối (Vietnamese Style Crispy Salted Prawns)
Serves 4-6

Ingredients:

1 Pound Prawns, heads-on
1 Cup Rice Flour (or cornstarch, tempura powder, etc.)
1½ Tablespoon Kosher Salt
1 Red Chili Pepper, sliced
¼ Cup Green Scallions, sliced
Vegetable Oil for Frying

Devein the prawns while keeping the shells in tact. This can be done by using a sharp knife to slice the backs of the prawns. Remove and discard the veins. Using kitchen shears, snip off the antennas and legs. Place the prawns in a colander and run cool water over them. Gently shake to drain the water and use paper towels to dry off excess moisture. Sprinkle salt over the prawns, tossing well to cover each prawn. Place the colander with prawns (with a bowl underneath to catch any excess fluid) in the refrigerator for 10 minutes.

In a large pot (or deep fryer), preheat oil to 375 degrees.

Remove prawns from the refrigerator and sprinkle rice flour all over. Toss the prawns to coat and sift to get rid of any extra flour. In batches, carefully add the prawns into the hot oil and cook for about 2-3 minutes or until lightly golden and crispy. Transfer the fried prawns to a paper towel lined plate. When the grease has been drained, gently toss the prawns with scallions and chilies. Serve immediately.

**This is my submission to Delicious Vietnam #17 a monthly blogging event celebrating Vietnamese cuisine which was started by Anh of A Food Lover’s Journey and Hong & Kim of  Ravenous Couple. For more information, please visit Delicious Vietnam Thanks to Phuoc from Phuoc’n’delicious for hosting this month!**

Grilled Shrimp Tacos with Spicy Avocado Crema

Grilled Shrimp Tacos


San Diego is the land of fish and seafood tacos.

And since moving here, I’ve had my fair share of them. Deliciously fresh seafood combined with bright salsas and spice—- all wrapped up in flour or corn tortillas.

Perfection.

So it was high time that I share with you one my favorite (and easy) seafood tacos that I love to make—Grilled Shrimp Tacos.

Grilled Shrimp Tacos

To add even more oompf to these tacos, I made a Spicy Avocado Crema using Mexican Crema. Mexican Crema–or Crema Espesa is similar in flavor and consistency to Crème fraîche. Its natural cooling effect works wonders to balance spicy tones and is even more fantastic with the addition of the creamy avocados, cilantro, and jalapeno.

Fish would be just as fantastic in these tacos using the same marinade and method—however, if you do go this route, be sure to use a firmer fish that would hold up in the taco. I personally like the “bite” of texture that the shrimp give in these tacos but to each their own!

And in case you’re wondering, my suggested cocktail pairing for these killer tacos would be a Cadillac Margarita or an icy cold Mexican Beer with Lime & Salt. :)

__________________________________________

Grilled Shrimp Tacos with Spicy Avocado Crema  

Ingredients:

Spicy Avocado Crema:
1½ Cups Ripe Avocado, diced
½ Cup Mexican Crema (or Crème fraîche )
¼ Cup Fresh Cilantro, chopped
1 Teaspoon Jalapeno Pepper, finely diced and seeded
1 Tablespoon Fresh Lime Juice
Kosher Salt and Ground Pepper to taste

Shrimp:
1 Pound Large Shrimp, peeled and deveined
1 Teaspoon Fresh Garlic, finely minced
1 Teaspoon Fresh Lime Zest
¼ Teaspoon Red Chili Flake
2 Pinches Cayenne Pepper
2 Pinches Ground Cumin
2 Tablespoons Vegetable Oil
Kosher Salt

Serve with:
Tortillas
Fresh Corn Pico de Gallo
Fresh Cilantro Leaves
Lime Wedges

Prepare the Spicy Avocado Crema by combining all the ingredients in a food processor. Puree until thoroughly combined. Place in a bowl, cover with plastic wrap and refrigerate for at least 1 hour.

Prepare shrimp by combining all the ingredients in a large bowl and marinate for 10 minutes. If using an outdoor grill, skewer the shrimp on soaked bamboo sticks.  If using an indoor grill pan, heat over a medium-high flame. Grill shrimp for 1-2 minutes on each side until opaque. Remove from grill and place on a large platter.

Warm tortillas in a skillet. Assemble tacos by placing a layer of the Corn Pico de Gallo in a tortilla and top with the grilled shrimp. Drizzle the Spicy Avocado Crema over the top and sprinkle with cilantro. Enjoy!