Seafood

Clams with Ginger and Lemongrass

Clams with Ginger and Lemongrass

Does anyone else pretend like they’re on a cooking show when you’re in the kitchen?

You know, talk out loud as if you’re narrating your own show….

Or try to race against the clock to cook/bake something in 5 minutes….

Just me???

Oh…..ok.

Well, if you did ever time yourself, these Clams with Ginger and Lemongrass would be the perfect dish because they’re done in flash! You can easily be in and out of the kitchen in less than 15 minutes—even faster if you have your fishmonger clean your clams for you.

And for the record, I not only time myself when making this dish but also talk to my puggle as if she was the audience in my live cooking show. She thinks I’m hilarious.

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Clams with Ginger and Lemongrass
Serves 2

Ingredients:

2 tablespoons peanut oil or vegetable oil
1 tablespoon finely minced garlic
2 tablespoons minced shallots
2 fresh lemongrass stalks, tender inner white bulbs only, minced
1 tablespoon ginger, minced
2 Thai Bird chilies, sliced
½ cup dry white wine
½ tablespoon fish sauce
2 scallions, cut into 1″ pieces (more for garnish)
1½ pounds little-neck or Manila clams, scrubbed and cleaned
cilantro

Heat a wok or large skillet over medium heat and add the oil. Once the oil is hot, add the garlic, shallots, lemongrass, ginger, and chilies–stir-fry for 30 seconds. Carefully stir in the wine, fish sauce, and scallions.

Add in the clams, stir the contents, and cover with a lid. Allow the clams to cook for 4-5 minutes or until the shells have opened. Plate the clams and garnish with scallions and cilantro. .

 

Pastas/Noodles · Pork

20-Minute Spicy Sausage & Mushroom Pasta

20-Minute Spicy Sausage & Mushroom Pasta

I love pasta…yeah, yeah, yeah!

Pasta is so great….yeah, yeah, yeah!

 

That’s my new pasta song. Do you like it? Well obvi you can’t appreciate the full artistry of the song by just reading it.

But trust me.

It’s going to be a Grammy hit one of these days.

20-Minute Spicy Sausage & Mushroom Pasta

This 20-minute beauty truly tops the cake! Or pasta cake…or whatever. Y’all get where I’m going with this………………

Using two of my most favorite items– spicy Italian sausage and ‘shrooms, this number comes together so quick and is so delish that it’ll be a regular staple in your weeknight dinner rotation. You can also throw in other cast members that you may have lingering in your fridge like bell peppers, carrots, zucchinis, etc.

This time around, I ended using whole wheat pasta but feel free to use whichever that tickles your fancy.

TGIF Folks!

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20-Minute Spicy Sausage & Mushroom Pasta
Serves 3-4

Ingredients:

kosher salt
½ pound dried linguine, or pasta of your choice
2 tablespoons olive oil
¾ pound hot Italian sausage, casings removed
½ cup diced shallots
1 tablespoon finely minced garlic
½ teaspoon red pepper flakes
¼ teaspoon dried fennel, crushed
¼ teaspoon dried oregano
2 cups sliced crimini or button mushrooms, roughly chopped
1 28-ounce can crushed Roma tomatoes
2-3 pinches sugar
2-3 sprigs fresh thyme
fresh grated parmesan cheese

Boil the pasta for approximately 8-10 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.

While the pasta boils, heat a large skillet with the olive oil over medium-high heat. Add in the sausage and use a wooden spoon to crumble up the meat while it’s browning. Cook until the sausage is no longer pink (about 1-2 minutes) and add the shallots, garlic, pepper flakes, fennel, oregano, and mushrooms. Sauté the items together for another 1-2 minutes.

Add tomatoes with its juices and bring to a boil. Add the sugar, thyme and lower the heat to medium-low. Use the wooden spoon to crush and break apart any large pieces of tomatoes. Allow the items to simmer for 8-10 minutes. Remove the thyme sprigs.

Toss in the cooked/drained linguine, coating the pasta well. If you want a looser based sauce, add a tablespoon at a time of the starchy pasta water until you reach your desired consistency. Season with additional kosher salt and black pepper as needed. Plate the pasta and cover each dish with freshly shaved parmesan.

Enjoy!

 

Seafood

Pan Seared Black Cod with Anchovy-Herb Vinaigrette

Pan Seared Black Cod with Anchovy-Herb Vinaigrette

It’s been non-stop for me over the past few weeks and although I’ve had a fantastic time, this gal was starting to feel a bit run down.

I needed sleep.

I needed to give my party pants a break.

And I needed to get back in my own {tiny} kitchen.

Pan Seared Black Cod with Anchovy-Herb Vinaigrette

And that’s where I was all weekend long.

Well, it was where I was after I went to the store to stock up on fresh produce because I think the only green thing I consumed over our 4-day Vegas trip was the lime in my grey goose tonic.

Gluttony is my name.

Pan Seared Black Cod with Anchovy-Herb Vinaigrette

To fuel up for the weekend of cooking, I wanted something light but fulfilling–definitely some fish. Now my default is usually sushi or fish tacos when I get a hankering for fish but I then remembered a nearby fishmonger that I’ve been wanting to try – Catalina Offshore Products. They get their product every day directly off the boat from the fishermen — cannot get any fresher than that!

So I popped on in….drooled over all of their premium grade uni, oysters, sushi grade fish and chopped it up with some of their staff. AMAZING!!! For all of you folks in the San Diego area who may be wary about seafood—come here! They’ll put to rest any fears that you may have.

I somehow practiced some self restraint and only picked up a few fillets of their gorgeous black cod for lunch. Black cod is a tender fish that is a bit on the fattier side –think of sea bass– and incredibly delish.

I chose to pan sear the fillets because it’s quick and gives the fish a lovely crunchy crust without overcooking the meat. And the secret to pan searing fish? You’ve got to get the skillet/pan screaming hot before adding the oil and do not —let me repeat…DO NOT mess around with trying to flip the fish around a gazillion times. You’ve got to let it crisp up on the first side and then when it’s ready, meaning when you can slide a spatula underneath it without any resistance, then flip it!

Pan Seared Black Cod with Anchovy-Herb Vinaigrette

Because I’m obsessed with anchovy paste lately, I decided to make a quick herby vinaigrette with anchovy paste for that much needed acidity to cut the natural fattiness of the fish. And for all of you anchovy haters — get over it! The paste adds a subtle, salty, sea flavor that I’m sure you wouldn’t guess it was anchovy if I hadn’t told you.

For reals…..

Since I was aiming for a lighter dish, I served my fish with these gorgeous heirloom tomatoes that I also tossed in some of the vinaigrette. They were beautiful and sweet. But if you’re looking for a little starch — a sunchoke puree or even garlic noodles would be the bomb-diggity.

Yeah….I just went there.

The finished dish is a show stopper if I dare say so myself. Crisp and tender fish with bright acidity from the vinaigrette. And guess what? If you get your act together, this beauty can be done in 20 minutes…..25 minutes if you want to take a leisurely approach.

Fantastic if you’re having folks over or just when you want to make yourself something delish. Because let’s face it, I don’t care if you’re just learning how to cook, an intermediate cook or chef extraordinaire —the food you create should make you want to smile and do a little happy dance.

And this little number made me do both….times 100.

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Pan Seared Black Cod with Anchovy-Herb Vinaigrette
Serves 2

Ingredients:

1 tablespoon anchovy paste
2 tablespoons minced shallots
1 garlic clove, roughly chopped
1 cup roughly chopped fresh basil
1 tablespoon roughly chopped Italian parsley
1 teaspoon fresh thyme leaves
1 teaspoon lemon juice
1/4 cup champagne vinegar
1/2 cup extra virgin olive oil
kosher salt
black pepper
2 black cod fillets, skin-on, de-boned (5-6 ounces each)
2 tablespoons vegetable oil
3-4 fresh thyme sprigs
2 cups heirloom cherry tomatoes, quartered

Combine the anchovy paste, shallots, garlic, herbs, lemon juice and vinegar in a blender and blend at medium speed for about 20 seconds. With the blender running on low, slowly drizzle in the olive oil until the vinaigrette has become emulsified. Season with salt and pepper. Set aside.

Score the skin side of each of the fish fillets and use paper towels to pat them dry. Season the fillets with kosher salt and pepper.

Choose a skillet that can handle a high level of heat (ie. cast iron, stainless steel, etc.) Heat the skillet over high heat so that it becomes screaming hot. Once it reaches the desired temperature, add the oil and swirl it around the skillet. Carefully place each fillet, skin side down into the oil. Using a spatula, gently press down on the fillets so that they don’t curl up on the sides. Toss the thyme sprigs into the oil on the side of the fish –this will help flavor the oil.

Cook the first side of the fish for about 3 minutes — depending on the thickness of the fillets. Be careful not to flip the fish before the skin has crisped up and formed a crust. Once the first side has cooked, about 2/3 way through, flip and cook for an additional 2 minutes. Remove the fillets from the skillet.

Toss the tomatoes in a few spoonfuls of vinaigrette. Plate 1/2 of the dressed tomatoes on each plate. Top each mound of tomatoes with a cod fillet. Drizzle the fish with additional vinaigrette. Serve immediately.

Pastas/Noodles · Seafood

20-Minute Garlicky Shrimp Scampi with Spinach

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When I was in the elevator at work yesterday, I overheard someone saying how they made their grandma’s famous linguine alle vongole for Easter Dinner.

And then it was over.

I craved pasta all day long.

Preferably a pasta that someone’s grandma made but beggers can’t be choosers–I had to settle for something I could wrangle up.

20-Minute Garlicky Shrimp Scampi with Spinach

So as I drove home I did a quick inventory of what I had in the fridge/freezer and decided upon a quick shrimp scampi. I have a delish recipe for Shrimp Scampi on the blog already but I wanted to change it up a bit.

I opted to throw in some fresh spinach leaves at the end for a bit of greens. I had originally played around with the idea of adding peas but went for the spee-natch instead. But who knows, I may throw some peas in next time for some oohs and ahhs.

Peas and thank you!

20-Minute Garlicky Shrimp Scampi with Spinach

The pasta was bright, citrus-y, uber garlicky (vampires beware) and totally satisfying. And the best thing? Despite me calling this a 20-Minute Garlicky Shrimp Scampi with Spinach, you can probably have it done in 15. But why not pour yourself a glass of wine during the process and take the few extra minutes?

Cheers!

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20-Minute Garlicky Shrimp Scampi with Spinach
Serves 2

Ingredients:

kosher salt
4 ounces dry linguine or spaghetti pasta
½ pound shrimp, cleaned and deveined
1½ tablespoons minced garlic
½ teaspoon red pepper flakes, more to garnish
1/8 teaspoon dried thyme
½ teaspoon garlic salt
2 tablespoons olive oil
4-5 thin slices lemon
½ cup white wine
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
black pepper
2 handfuls (about 2 cups) spinach leaves
fresh grated parmesan cheese

Boil the pasta for approximately 8-10 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.

While the pasta boils, mix the shrimp, garlic, red pepper flakes, thyme, and garlic salt together in a bowl. In a large skillet, heat the oil to medium heat. Add the shrimp (with all the garlic and herbs) and lemon slices* to the skillet. Cook the shrimp on both sides until they turn pink—approximately a minute on each side. Remove the shrimp to a clean bowl/plate.

Turn the heat to high and pour the 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 add the lemon juice. Reduce the liquid for 2-3 minutes on the high heat. Add the butter and whisk/melt it into the reduced wine.

Turn the heat to medium-low and toss in the cooked/drained pasta. Vigorously toss the pasta with the sauce, adding a tablespoon at a time of the pasta water until you reach your desired consistency. Season the pasta with additional kosher salt and black pepper as needed. Toss in the spinach and plate the pasta with the light sauce.

Top each dish with the cooked shrimp. Sprinkle the top with additional red pepper flakes and parmesan cheese. Serve immediately.

*While plating the pasta, you can remove the cooked lemon slices. Some do not enjoy the slight bitter taste of biting into cooked lemons but I’m all about it.

Pastas/Noodles · Vegetables/Vegetarian

15-Minute Vegetarian Pasta

15-Minute Vegetarian Pasta

I am ALL about fast meals during the week days. Delicious goodness that can be whipped up in a flash using minimal ingredients and the least amount of dishes.

Because if I haven’t told you before, I absolutely loathe washing dishes. I would pretty much rather wash anything else…….laundry, my car, Bella (my pup)–heck, washing an elephant would be infinitely more enjoyable than doing dishes.

Back to food……….

Pastas are one of my go-to quick fixes where I can throw anything together for a fulfilling meal. This 15-Minute Vegetarian Pasta is so easy to make and can really be modified to whatever you have in the fridge. The end results is a great dish that is rather light and would be perfect for a warm summer night with a glass of pinot grigio in hand. And coming from a carnivorous gal, you won’t even miss the meat while you get down on a big ol’ bowl of this deliciousness.

Have an awesome Friday folks and enjoy your Easter Weekend!

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15-Minute Vegetarian Pasta
Serves 2

Ingredients:           

kosher salt
4 ounces dry linguine or spaghetti pasta
2 tablespoons unsalted butter
3 tablespoons olive oil
¼ cup chopped shallots
½ tablespoon minced garlic
¼ teaspoon red chili flakes
¼ cup white wine
1½ cups grape tomatoes
3 heaping tablespoons grated parmesan cheese
black pepper
2 handfuls (about 2 cups) fresh arugula leaves

Boil the pasta for approximately 8-10 minutes in salted water until al dente. Drain the pasta and reserve ¼ cup of the starchy water that the pasta was cooked in.

While the pasta cooks, melt the butter with the olive oil over medium heat in a large skillet. Add the shallots and sauté for 1-2 minutes until they start to become translucent. Add the garlic, chili flakes and cook for an additional minute. Pour in the wine and bring it to a boil. Add the tomatoes to the skillet. Stir and cook for about 2 minutes until they begin to burst.

Pour the starchy pasta water into the skillet. Once the liquids start to boil, toss in the pasta and sprinkle in the parmesan. Vigorously toss the cooked pasta to evenly coat it with the sauce. Check for seasonings and adjust with kosher salt and pepper accordingly. Toss in the arugula leaves and plate the pasta to a dish.

Serve immediately.

Beef

Seester’s Beef Panang Curry

Beef Panang Curry

Since I posted the round up we did for our Thai themed Sunday Family Dinner a few months ago, I’ve been getting TONS of requests for my seester’s recipe for Beef Panang Curry. And today is your lucky day because here it is!

The original recipe came from a Thai cooking class my seester took many moons ago. I’ve adapted it just a slight bit but the method is still quick and easy.

Beef Panang Curry

This recipe makes a lot of curry but it tastes even better over time.  I used some leftover Beef Panang Curry to make the Beef Panang Naan Pizza below. Store bought garlic naan slathered with hummus, topped with beef curry and topped with grape tomatoes and cilantro. What had started off as throwing refrigerator leftovers together turned out to be a delicious re-made meal.

Beef Panang Curry

However you end up serving it, my seester’s Beef Panang Curry is a tasty-under 20 minute meal.

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Seester’s Beef Panang Curry

Ingredients:

2 pounds beef (ribeye, loin steak, tenderloin), sliced thin into bite sized strips
½ teaspoon black pepper
½ teaspoon kosher salt
1 can (typically 13.5 ounces) unsweetened coconut milk
2 heaping tablespoons Panang curry paste or red curry paste
4-5 fresh kaffir lime leaves, finely minced
3-4 Thai chilies (jalapeno or serrano can be substituted), minced
1 small red bell pepper, seeded and sliced
2 cups sliced mushrooms (shiitake, baby portabello, etc.)
2 tablespoons fish sauce, more to taste
2 scallions, cut into ½ inch pieces
2 cups torn fresh Thai basil leaves, about 1 bunch
1 cup roughly chopped fresh cilantro leaves, more to garnish

Season the beef with the pepper and salt. Set aside.

Set a large dutch oven or heavy bottom pot over high heat and pour in the coconut milk. Stir and cook until the milk begins to separate – about 5 minutes.

Lower the heat to medium and whisk in the curry paste, kaffir lime leaves, chilies and cook for an additional minute.

Stir in the bell pepper, mushrooms and simmer for 2 minutes.
Add the beef and stir around the pot for 1-2 minutes until the meat is no longer pink. Add in the fish sauce, scallions, basil and cilantro. Cook the beef for another 1-2 minutes. Taste and add more fish sauce as needed.

Serve hot over rice. Garnish with additional cilantro leaves.

Pork · Seafood

“Lickety-Split” Clams with Spicy Italian Sausage

Clams with Spicy Italian Sausage

I think that daylight savings actually stole time from me instead of giving a few extra hours of light. Lately, I feel like I’ve been scrambling around trying to get things done and my overwhelming “to-do” pile is now as enormous as Santa’s delivery list.

Oy vey….

Thankfully, I’ve got some clutch recipes like this Clams with Spicy Italian Sausage in my back pocket that I can whip out on days when I’m racing time. Quick and easy recipes that are no fuss, are scrumptious and can be done in no time flat.

This surf and turf little beauty can be pulled together in under 20 minutes. YUP! True Story! That’s less time than it would take for me to go and grab some take out. And let’s face it, so much tastier too.

While the Italian sausage browns, you can chop up the necessary aromatics and give the clams a little scrub down. And while the clams are bubbling away in the glorious broth, throw your baguettes (or bread of your choice) in the toaster oven to brown. No time wasted here!

The briny clams pair so well with the spicy sausage and the fresh herbs and tomatoes add a brightness and subtle acidity to the dish. And the broth–OH the broth! Quite amazing how much flavor you can get in 20 minutes when you pair sausage, wine and seafood stock. Perfect to dunk your crunchy bread into.

Heck–you’ll save so much time on your meal prep that you can take a few moments to sit down and enjoy a glass of vino. After all, you had to open the bottle to deglaze the pot.

Totally reasonable.

And with that, have a great weekend, Friends!

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Clams with Spicy Italian Sausage
Serves 2

Ingredients:

2 tablespoons extra virgin olive oil
¼ pound hot Italian sausage
½ cup diced red onion
1 tablespoon minced garlic
½ teaspoon red chili flakes
1 cup dry white wine
2 cups seafood stock or clam juice
2 pounds fresh clams, scrubbed and debearded
¼ cup chopped Italian parsley, plus more for garnish
3 Roma tomatoes, diced and seeded (about 1 cup)
kosher salt
black pepper

Heat a heavy bottom pot with the olive oil over medium-high heat. Add in the sausage and use a wooden spoon to crumble up the meat while it’s browning. Once browned, use a slotted spoon to remove the sausage to a plate that has been lined with paper towels to drain.

Lower the heat to medium and cook the onions for 1-2 minutes until tender but not browned. Add in the garlic, chili flakes and cook for an additional minute. Turn the heat back up to high. Deglaze the pan with the white wine and use the wooden spoon to scrape up the brown pits. Reduce the liquids by half.

Add in the clam juice and once the liquids come to a slow boil, carefully add in the clams, and parsley. Stir in the cooked sausage and cover the pot with a lid. Cook for 4-5 minutes until the clams have opened.

Once the shells have opened, remove the clams and divide them between two bowls. Stir the diced tomatoes into the broth. Check the for seasonings and adjust as needed with kosher salt and pepper. Ladle the broth over the clams and garnish with additional parsley. Serve immediately with toasted bread (baguettes or ciabatta).