Sunday, July 20, 2014

Two-Way Shrimp Taco


This month the...


is making Tacos.

Tacos are one of my favorite food.  As with most things in the kitchen, possibilities are only limited by the cooks imagination.  I've made many varieties recently.

I think this one might just be my future favorite.

Two-Way Shrimp Taco


Two-Way is all about two different preparations in one taco.  Ocean caught Key West shrimp served Two-Ways.

Ocean Caught Key West Shrimp "Salad"

  • Key West Ocean Shrimp
  • Pickles
  • Dill
  • Roasted Piquillo Peppers
  • Mexican Crema
  • Smoked Sea Salt
  • Fresh Thyme
  • Key Lime Juice
  • Avocacdo
Fried Ocean Caught Key West Shrimp
  • Breading 50-50 blend of Rice Flour & Cornmeal
  • Fried in Vegetable Oil
Green Chili Relish
  • Jalapeno
  • Poblano Pepper
  • Roasted Green Chili
  • White Onion
  • Mango
  • Roasted Garlic
  • Rice Wine Vinegar
  • Sea Salt
  • Cumin
  • Coriander
  • Black Pepper

White Corn Tortilla, Ocean Shrimp "Salad", Fresh Thyme


Fried Shrimp


Green Chili Relish

This taco had a nice contrast of texture and temperature.  Between the cooked and the raw.  Also wonderful balance of creamy and crunchy.


Thanks for stopping by.

Sunday, May 25, 2014

Creative Cooking Crew May 14: Virtual BBQ Round-Up

This month the...


Is hosting a virtual BBQ.

Perfect for the Memorial Day holiday.

Each of our talented cooks brings a different offering to our BBQ.

I am sure you will certainly find some inspiration for your next cookout.



"Spanish Influence" Chilled Soup
Lori from Taste With The Eyes


American Beauty: Chedderwurst
Wendy from Upstart Kitchen



Yakitori Salmon
Spanish Recipes by Nuria



Grilled Gazpacho
Norma from Platanos, Mangoes & Me



Grilled Shrimp Saganaki Stuffed Tomato
Evelyne from Cheap Ethnic Eatz



Crunchy Plantains on a Stick
Joan from Foodalouge



The Porkgasm
The Kitchen Hack

Thank you for stopping by.  Be Well.


Saturday, May 24, 2014

Porkgasm Sandwich

This month the...


Tackles BBQ.

Perfect for the start of cookout season, although, here in Miami it's cookout season year round.

Our team is hosting a virtual Memorial Day BBQ that I will be posting in this spot tomorrow.

I'm bringing a porkastic sandwich infused with bold flavors.

Porkgasm Sandwich


This monster is basically composed of four flavorful components...

  1. Oven-roasted pork belly
  2. Slow-roasted pork shoulder
  3. Caramelized Onions
  4. Creamy Havarti Cheese
Just awesome...

If you like pork of course...

Add a pinch of porcini mushroom powder to your caramelized onions to add another umami punch.

I love havari cheese, one of my favorites.

Cuban bread rocks.  Butter both sides of the Cuban bread and put in the panini press.  Crusty buttery toasty finish.

This is my kind of sandwich.

I'll probably bring it to my next family BBQ.

Monday, April 28, 2014

Creative Cooking Crew April 14: Breakfast Round-Up


This month the...


Tackles the most important meal of the day, BREAKFAST.

You know these talented cooks came up with some creative, varied and progressive breakfast ideas.

I'm sure these course will inspire you to play around with your breakfast.

Enjoy...


Kimchi Fried Rice with Broccollini, Egg, Bacon
Lori from Taste With The Eyes


Eggs Shanghai
Victoria from Mission:Food


Eggs Benedict
Christo from Chez What?


Crabs Eggs Benedict
Laura from La Diva Cucina


Baked Avocado Egg with Lime Hollandaise Sauce
Angela from Spinach Tiger


Dim Sum Shumai & Law Bok Gow
Evelyne from Cheap Ethnic Eatz


Spinach & Heirloom Tomato Strata With Asiago
Norma from Platanos, Mangoes & Me


Breakfast Egg
Wendy from Upstart Kitchen


Breakfast Pot
Joan from Foodalogue


French Toast Bread Pudding
Kitchen Hack

Thank you for stopping by.

Check back next month for another exciting theme.

Wednesday, April 23, 2014

French Toast Bread Pudding with Bacon

This month the...


Tackles Breakfast.

Such a wonderful theme.  So many ways to go.  Naturally, I chose to make a bread pudding.

Not your typical breakfast food.  However, I was in the mood for a good bread pudding.

French Toast Bread Pudding with Bacon



My custard consists of...
  • Whole Milk
  • Heavy Cream
  • Eggs
  • Cinnamon
  • Vanilla
  • Star Anise
  • Sugar
My custard sits in the fridge for a minimum of 48 hours.  Allow the flavors to mature and concentrate.

The bacon is a natural addition.  Nothing better than a sweet - salty contrasting bite.

One final flourish before serving is to brulee the bread pudding with a kitchen torch.  Those crispy charred bit of sugar are pretty amazing.

Check back here on April 27th for the complete round-up.


Sunday, March 23, 2014

Buffalo Chicken Amuse-Bouche




This month we tackle, "The Perfect Bite."

I present the...

Buffalo Chicken Amuse-Bouche



What constitutes, "The Perfect Bite?"  My guess is that naturally it's all down to personal preference and opinion.  That's why I thought it perfect for this type of communal cooking group.  I would advise you all to check out the round up later this month.  Probably going to be a motley crew of great ideas.

For me, this was an amuse-bouche challenge.  An amuse-bouche is a one bite appetizer.  Normally not on the menu, it's a chef's selection, designed to titillate the diner.

I love amuses.  My chance to tax my creative mind and form, "The Perfect Bite."

However, my idea of, "The Perfect Bite" changes all the time.  So, this is today's version.

I decide to take all the components you'd find in a typical, buffalo chicken wing sit-down meal, and turn it into one lovely bite.

  • Roasted chicken wing meat
  • Carrots
  • Celery
  • Blue Cheese - Maytag Blue Cheese is my absolute go to for this course
  • Ranch - homemade but store bought is fine.
  • Buffalo wing sauce - ditto from above.
Method:
  1. Preheat oven to 400 F.
  2. Season chicken wings with Spanish smoked pimenton & cayenne.
  3. Roast in oven for 45 minutes.
  4. Allow to cool.
  5. Take all the meat & skin off the bones.
  6. In a glass bowl combine, chopped carrot, chopped celery, wing meat.
  7. Run once through the meat grinder using the medium disk.
  8. In a glass bowl combine, the mince, coarse sea salt, blue cheese, fresh thyme
  9. Run through meat grinder one more time.
  10. Return to glass bowl.  Add buffalo wing sauce to taste, cover & fridge overnight.
This preparation uses no eggs or flour inside the bite.

Sea salt, the blue cheese & time in the fridge, act as amazing binders.

To Finish:
  1. In a large pot or deep fryer, heat oil to 350 F.  I use a 50/50 blend of canola & safflower oil.
  2. Set up a breading station, rice flour, egg wash, Cuban cracker meal.
  3. Form the bites.  I made mine between 1.5 to 2 inches.  Remember it should be one bite.
  4. Run through the breading station.
  5. Fry until golden brown.
  6. Serve with Maytag blue cheese, ranch dressing & buffalo wing sauce.
Thanks for stopping by.  Hope you enjoyed this post.

Please feel free to leave any questions or concerns in the comment section.  I will respond to all.

Thursday, February 27, 2014

Creative Cooking Crew Feb 14: Rice Round-Up

Creative Cooking Crew Feb 14: Rice




Rice is a simple ancient grain with numerous application in various cultures.  This month our creative cooking crew tackles the task of making rice the star.

Please enjoy the hard work of these passionate cooks.  I am sure you are bound to find inspiration you can take into your own kitchen.


Rice With Cherries
Deana from LostPastRemembered



How To Make The Perfect Risotto
Angela from Spinach Tiger



A Korean Sweet Treat
Lori from Taste With The Eyes



Rice Pudding With Tangelo, Hibiscus & Red Rice
The Home Skillet Team



Stuffed Baby Eggplant in A Dirty Rice Pilaf
Evelyne from Cheap Ethnic Eatz



Soupy Rice with Free-Range Chicken
Victoria from Mission:Food



Sushi Rice Vegetarian Pizza
Norma from Platanos, Mangoes & Me



Sriracha Creamed Shrimp over Fried Black Rice Cakes with Sweet Corn "Bisque"
Laura from La Diva Cucina



Chicken & Rice
Christo from ChezWhat?



Celery Bisque, Pork Belly, Puffed Wild Rice
Wendy from Upstart Kitchen



The Best Rice Salad Ever!
Joan from Foodalouge



Un Arrocito Con Leche Acere
Laz from The 305


Thanks for stopping by.

Check back next month for another fantastic event from The Creative Cooking Crew.