Grilled Shrimp Louie – Dressing Up a Classic

I don’t do a lot of salad dressing videos, since it’s pretty much just adding things to a bowl, but when that dressing is going on a grilled shrimp Louie, I’ll make an exception. By the way, this is usually done with crab, but I think the smoky, grilled shrimp are a great summertime twist.

This is my take on a classic Louie dressing, and as with all such recipes, you’ll need to taste and adjust for acid, salt, and heat. Just be sure to wait until the dressing is nice and cold before tasting. You’ll get a more accurate reading, since that’s the temperature we’re going to be serving at.

If you do grill the shrimp, don’t toss it with the oil and lemon until right before you grill. This isn’t a marinade, and we don’t want the shrimp to start “cooking” in the acid. I really hope you give this a try soon. Enjoy!

Ingredients for about 1 3/4 cups:

1 cup mayonnaise

1/3 cup ketchup

1/4 cup crème fraiche

1 tablespoon freshly squeezed lemon juice

1 teaspoon apple cider vinegar

1 packed teaspoon brown sugar

1 teaspoon paprika

1/8 teaspoon cayenne

1/4 teaspoon kosher salt, or to taste

1/2 teaspoon Worcestershire sauce

2 tablespoons minced green onion

2 tablespoons freshly chopped parsley

For the grilled shrimp:

2 pounds peeled and deveined shrimp

1 tablespoon olive oil

juice from 1/2 lemon

1/4 teaspoon smoked paprika

1 teaspoon kosher salt

This Tuna Poke is No Joke

There are many of foods I’ll stand in line for, and/or pay too much for, but Hawaiian-style tuna poke isn’t one of them. I can’t make a world-class croissant at home. I can make a decent one, but not a perfect one, so I’ll happily queue up at a boulangerie that does.

However, when it comes to poke, the technique is so basic that even the most inexperienced cooks can get something pretty much identical to what they’d get out. There’s one catch though. You have to use only the freshest possible tuna, even if that means it’s frozen.

Hopefully you’ll be able to get a hold of some fresh, sushi-grade tuna, but if you can’t, frozen will work. What many people don’t realize, is that most of the fish they enjoy at their favorite sushi restaurants has actually been frozen beforehand anyway. Google it, it’s true.

So, as long as the tuna is Grade A, or sushi grade, the frozen variety will work. Above and beyond that, all the other ingredients, except for the soy sauce, are optional. So, please use this video as merely a guide to the technique, understanding that this will work with so many different ingredients. I really hope you give this a try soon. Enjoy!

Makes 4 portions Tuna Poke:

1 pound sushi-grade ahi tuna (aka yellowfin), cut into about 3/4-inch cubes

1/4 cup high-quality soy sauce

2 tablespoons sesame oil
1 teaspoon grated fresh ginger root

1/3 cup thinly sliced green onions

2 tablespoons roasted macadamia nuts, crushed

1 tablespoon finely crumbled dried seaweed

1/2 teaspoon hot red pepper flakes

1/2 teaspoon Kosher salt, or to taste

1 teaspoon toasted sesame seeds

Other delicious additions include (add to finished poke, not the marinade, otherwise you may lose that gorgeous appearance):

- seasoned rice vinegar

- lemon or lime juice

* Toss tuna with marinade, and chill for 2 hours in the fridge before serving.

Beurre Blanc – This French Butter Sauce was Spot On

I can’t believe after all these years of posting videos, I hadn’t done a proper beurre blanc! Well, I guess I still haven’t, if you take into account bit of cream we sneak in, as beurre blanc purists do not approve. That’s okay; we’ll just distract them by pronouncing it wrong.

They consider it “cheating,” since adding cream helps you create a more stable base for emulsifying in cold cubes of butter. I don’t get how that’s a problem, unless the cream somehow ruined the taste of the sauce, but it doesn’t, and you could argue it actually enhances it. I also think it makes for an even more beautiful color.

Cream, or no, the technique is not at all difficult. Once your wine/acid mixture has reduced by about 75%, turn your heat to low, and whisk in the butter a few cubes at a time. That’s really it. By the way, feel free to use a saucepan for this. I used a sauté pan because it’s easier to film in, but it does make the process a little riskier.

You can switch up the type of vinegar, or go with lemon juice; and the shallots can be switched out for garlic, or finely minced onion. Chives are nice in this, but many other herbs will work, such as tarragon; or chervil, if you’re sexy. No matter how you pronounce it, or what ingredients you use in it, I really hope you give this easy sauce recipe a try soon. Enjoy!

Note: Yes, I can see there’s a spot of sauce splattered on the lens during the final scenes. These things will happen. Just pretend it’s not there. Thank you.

Ingredients for 4 portions Beurre Blanc:

1/2 cup of white wine

2 tablespoons lemon juice, or white wine vinegar, champagne vinegar, herb-infused white vinegar, etc.

2 teaspoons very finely minced shallots

2 tablespoons heavy cream

4 ounces of cold unsalted butter (1/2 cup or 1 stick), cut in one-inch cubes

Spring Vegetable Tartine with White Anchovies – Food Wishes and Little Fishes

It’s not unusual for me to borrow ideas from the various restaurants I visit, but they’re normally tweaked, altered, or otherwise adapted. This time, however, I just blatantly stole this spring vegetable tartine with white anchovies, as it. Why mess with perfection?

Yes, this spring vegetable tartine, featuring the awesomeness that is the white anchovy, was lifted almost verbatim from SHED, which is my current, “favorite place to eat.” If you’re ever anywhere near Healdsburg, CA (like within 500 miles), you simply must visit this amazing store/café/charcuterie/restaurant hybrid.

Now that I’ve offset some of my guilt for stealing this recipe with such a glowing recommendation, I can move on to this intensely tasty tartine. This would be incredibly delicious with just the aioli and vegetables, but when you add the “boquerones,” this goes from great sandwich, to memorable experience.

Even if you think you hate anchovies, which you really don’t, you may still love these, since they are so completely different. They are very mild in flavor, but still extremely savory. I was going to say they're a little bit like pickled herring, but that probably won’t help. Regardless, I hope you give this spring vegetable tartine a try very soon. Enjoy! 

Ingredients for 4 generous servings:

For the aioli:

1 or 2 garlic cloves, sliced

1/4 teaspoon kosher salt

3/4 cup mayonnaise

1 teaspoon lemon zest

1 tablespoon lemon juice

pinch of cayenne

The rest:

4 large thick slices day-old French bread, toasted

16 white anchovy fillets (aka boquerones)

* 2 cups thinly peeled, sliced, or shredded fresh vegetables, moistened with a splash of lemon juice, and drizzle of olive oil.

edible flowers, optional

* Carrots, fennel root, radishes, celery root, asparagus, artichoke hearts, peppers, endive, micro greens, and any/all kinds of sprouts would work beautifully here.

Chorizo Steamed Clams – How Do You Say “Ubiquitous” in Spanish?

I have always just called these chorizo steamed clams, "Spanish Clams," since it seems like there’s some variation of this on every Spanish restaurant menu I’ve ever seen.

What better evidence for a dishes’ deliciousness than that? Not to generalize about an entire culture, but the Spanish simply don’t put non-amazing things on every menu.

Sometimes they use beer, or white wine, or sherry; and many varieties of clams can be used; but the common denominator is the spicy, Spanish-style chorizo. Using such a flavorful sausage is sort of like cheating, and one of the main reasons the ingredient list is so short.

Speaking of which, you can really adapt this kind of thing to your tastes. Cilantro instead of parsley, leeks instead of onions, and mussels instead of clams, just to name a few. Just make sure you have plenty of grilled, or toasted bread around to soak up the glorious broth. I really hope you give this a try soon. Enjoy!

Ingredients for 4 appetizers, or 2 larger entrée size portions:

1 tbsp olive oil

1/2 cup finely diced onions

3 ounces Spanish chorizo, quartered, sliced

4 cloves garlic, minced

1 1/2 cups white wine

3 pounds Little Neck clams

1/3 cup chopped Italian parsley

2 tablespoons butter

grilled bread to garnish

Sinigang Na Bangus Sa Santol Recipe

INGREDIENTS:

• 1 large size bangus (milkfish), preferably 1 kilo
• 3 pcs. medium size unripe santol (wild mangosteen)
• 1 medium size (quartered) onion
• 1 bundle kangkong (separate leaves and stalks)
• 2-3 stalks spring onion
• 3-5 pcs. siling haba (green chili)
• salt (to taste)

INSTRUCTIONS:

1. Prepare the milkfish. Remove the scales, gills and innards of bangus. Cut or remove its fins and tails.
2. Wash fish thoroughly drain and slice diagonally keep aside. Skin each santol, lightly crisscross cut around the meat and cut into quarters.
3. Put in quartered santol and onion in a large pot.
4. Add 6-8 cups of water (at the large pot where the santol is) then bring to a boil and simmer for 10-15 minutes or until santol meat are tender.
5. Season with salt to taste.
6. Add in kangkong stalks and sliced bangus cook for 3-5 minutes. Then add kangkong leaves, spring onion and siling haba.
7. Cook for another 2-3 minutes or until bangus and vegetables are cooked.
8. Serve hot along with steamed rice.

Source: Filipino Foods And Recipes

Shrimp Toast – Is Toast the New Wing?

While virtually unknown compared to most other popular fried party snacks, these shrimp toasts are easy to make, and every bit as delicious, and addictive, as those Buffalo wings, or jalapeño poppers. Well, all that’s about to change.

Nobody goes to a friend’s house to watch the game, and expects to see a plate of these crispy-on-one-side, soft-and-savory-on-the-other-side treats, but after a few of you make these, and word spreads, I’m sure it will just be a matter of time.

Speaking of spreads, since we apply the shrimp mixture raw, it’s not like you can dip a finger in to taste it. So, to check for seasoning, especially the salt, you may want to fry a small piece (like during meatball production), and adjust from there. I added a tiny pinch of salt, but thanks to the soy, anchovy, and fish sauce, you may not need any.

These are significantly better served warm than cold, so maybe fry them in batches, and/or keep warm in an oven. And yes, if you don’t do shrimp, any other raw seafood will work. By the way, I have it on good authority that these are magnificent served with cold beer, and for that reason alone I hope you give these a try soon. Enjoy!

Makes about 16 Shrimp Toasts:

1/2 pound raw shrimp, peeled and deveined

1/4 cup diced water chestnuts

1/4 cup chopped cilantro leaves

1/2 cup green onion, finely sliced

3 garlic cloves, crushed

1 tablespoon finely grated ginger

1 anchovy filet

1 teaspoon toasted sesame oil

1 teaspoon fish sauce

1 tablespoon soy sauce, or more to taste

1 egg white

1/2 teaspoon sugar

1/2 teaspoon paprika

pinch cayenne pepper

pinch of salt

4 large slices white bread

sesame seeds, optional

vegetable oil for frying

Kinilaw Na Talaba Recipe

INGREDIENTS:

• 1 cup fresh oysters meat
• cup vinegar
• 3 cloves garlic, crushed
• 4-5 native onions (sibuyas-tagalog)
• 1/2 tsp. peppercorns (coarsely pounded)
• tsp. salt

INSTRUCTIONS:

1. Slice onions into thin rings.
2. Add garlic, salt and pepper to vinegar.
3. Add oysters. Let stand for 2-3 hours.
4. Note; if you are planning to serve it 5 hours later or more, bring to a boil over a high heat, but remove immediately or the oysters meat would be reduced to pea size.

Source: Cook Eat Share

Mixed Paella Recipe

INGREDIENTS:

• ½ kilo chicken, cut into servings pieces
• ½ kilo pork kasim or belly, cut into 1 inch cubes
• 5 sachets 8 grms MAGGI MAGIC SARAP®
• 1 tsp Spanish paprika
• 10 pcs prawn, trimmed
• 10 pcs mussels, pan steamed
• 10 pcs clams, pan steamed
• 2 pcs medium tomato, seeded and small diced
• 2 pcs large squid, gutted, peeled, and cut into rings
• 1 pc medium onion, small diced
• 1 pc Chorizo de Bilbao, sliced
• 1 pc medium red bell pepper, medium diced
• 1 pc lemon, cut into wedges
• 1 grms saffron threads or 2 grms powder
• 5-6 cups water
• 2½ cups Arborio or Calrose rice
• ½ cup olive oil
• 4 cloves garlic, minced

INSTRUCTIONS:

1. Separately season the chicken, pork, prawns using paprika and 3 sachets MAGGI MAGIC SARAP®.
2. In a pot, heat water and let it simmer. Add saffron and let it steep for 5 minutes or until the water turns yellow-orange. Keep at barely simmering.
3. Heat olive oil in a paella pan.
4. Using the same paella pan, sauté the garlic, onions, tomatoes and Chorizo de Bilbao. Cook for 2 minutes.
5. Gently mix in the rice, making sure to coat all the grains with olive oil.
6. Add the simmering saffron water while slowly mixing, making sure that nothing is sticking to the bottom of the paella pan.
7. Season with 2 sachets MAGGI MAGIC SARAP® and mix gently.
8. Lower the heat to barely simmering and add the seared chicken and pork.
9. Add water as needed, gently stirring to make sure it is well incorporated into the rice.
10. After 25 minutes, add all the seafood and bell pepper, scattering them on top of the rice. Gently stir to make sure they are well incorporated.
11. After 2 minutes, turn off the heat, cover with foil let it rest for 15 minutes.
12. Place the lemon wedges around the paella. Serve while hot.

Source: Kusina 101

Clams With Black Bean Sauce Recipe

INGREDIENTS:

• 1 lb. Manila clams
• 2 cloves garlic (chopped)
• 1/4 cup onion (chopped)
• 3 tablespoons soy sauce
• 3 tablespoons water
• 1 teaspoon black beans
• ground black pepper to taste
• 1 teaspoon cornstarch dissolved in
• 1 teaspoon water

INSTRUCTIONS:

1. Wash the clams thoroughly and drain.
2. On medium heat, saute the garlic unitl golden brown. Stir in the onions. Add the clams, soy sauce and about 3 tablespoons water. Stir and cover the pan for about 3 minutes to cook the clams.
3. Add the black beans and continue to stir until well incorporated. Season with pepper.
4. Add the cornstarch mixture and stir well until the sauce thickens.

Source: The Red Gingham

Bangus Sisig Recipe

INGREDIENTS:

• 1 large boneless bangus
• 1/2 cup scallions, chopped
• 1 large peeled and chopped onion
• 2 tablespoons soy sauce
• 2 cloves of garlic
• 5 chopped chilli pepper (labuyo or Thai chili)
• 1/2 teaspoon ground black pepper
• 2 teaspoons peeled and minced ginger
• 1/2 teaspoon salt
• 2 juiced lemons
• 1/2 tablespoon mayonnaise
• oil (desired volume is subjective)

INSTRUCTIONS:

1. First thing is to season the bangus with pepper and salt. Heat the frying pan until the oil is hot  enough to fry the bangus. Avoid overheating the oil. Dip the bangus, skin side down first, and fry until golden brown.
2. After frying the bangus, drain excess oil unto paper towels. Don’t forget to debone it as well.
3. Reheat the skillet then add the garlic, onions, bell peppers, and ginger. Don’t forget the correct order of frying the spices. First the garlic and then the onion — allow the two to become slightly fried then add the bell pepper and the ginger.
4. Add the bangus. Make sure that the spices are not overcooked. If overcooking accidentally occurs, repeat third step.
5. Add the rest of the condiments — chilli pepper, ground black pepper, scallions, salt, lemon juice, and soy sauce. Stir. Be careful not to over stir your sisig. It can absolutely make your sisig looks like a porridge. Let it cook for 5 minutes.
6. Add mayonnaise. Stir it. Again, do not overcook your sisig. Serve hot.

Source: Philippine Cuisine

Paksiw Na Tuna Recipe

INGREDIENTS:

• 1 kilo of tuna (cleaned and cut into pieces)
• 1 cup of vinegar
• 1/4 cup of water
• 5-6 cloves of garlic (minced)
• 1 large onion (chopped)
• 1 thumb ginger (crushed)
• 1 tsp of peppercorn
• salt to taste
• 1 Tbsp fish sauce (optional)

INSTRUCTIONS:

1. Put tuna in a pot.
2. Pour the vinegar.
3. Add garlic, onion, peppercorn, ginger, salt and fish sauce.
4. Cook for 15-20 minutes in a slow to medium heat stove.
5. Serve with rice and vegetables.
6. Optional, serve with soya sauce with squeezed lemon.

Source: Eden's Easy Recipes

Bangus Belly Steaks Recipe

INGREDIENTS:

• 1/2 kilo boneless bangus belly fillets
• 1/4 cup soy sauce
• 4 tablespoon calamansi juice or lemon juice
• 1/2 teaspoon black pepper, ground
• 1 head garlic, minced
• 2 large onions, cut into rings
• 5 tablespoon cooking oil

INSTRUCTIONS:

1. In a large bowl, put the boneless bangus belly, soy sauce, calamansi, and black pepper  
2. Cover the bowl and let the mixture sit in the refrigerator for at least 30 minutes. 
3. Heat cooking oil in a frying pan.
4. Fry the garlic in the oil just until toasted. Remove with a slotted spoon and drain on paper towels.
5. In a frying pan, heat the oil and stir fry the onion rings until soft. 
6. Then lightly fry the onion rings. Do not overcook. About a minute in the hot oil is enough. Remove with a slotted spoon and drain on paper towels. 
7. Over medium-high heat, fry the fish until lightly crisp and golden. Flip halfway through cooking to brown both sides evenly.
8. When all the fish has been cooked, stir fry the garlic in the remaining oil. 
9. Pour in the marinade and let it boil for about 1 minute.
10. Add the fried fish  and let it boil for about 2 minute.
11. Arrange the fish slices on a plate, top it with the onion rings, and pour the sauce over them and sprinkle the toasted garlic. 
12. Serve hot with rice.

Source: Lasang Recipes

Talangkanin Recipe

INGREDIENTS:

• 3/4 kilo shrimp
• 3 tablespoon of sugar
• 1 cup of butter
• 1 jar of taba ng talangka (crab fat) or aligue
• 6 cups of cooked rice
• 1/2 cup chopped spring onions
• 1/2 cup chopped garlic

INSTRUCTIONS:

1. Melt butter in a stir fry pan or wok.
2. Saute onions and garlic.
3. Add crab fat and cooked rice.
4. Add the shrimps.
5. Mix and cook for 3 minutes while stirring.
6. Add salt and pepper to taste.

Source: Filipino Foods And Recipes

Tinolang Halaan Recipe

INGREDIENTS:

• 2 1/2 kilo halaan (clams)
• 2-3 stalk leech leaves, cut 2” diagonally
• 1-2 stalk tanglad (lemon grass)
• 1 pc. thumb size ginger, sliced into strips
• 1/2 head garlic, chopped
• 1 pc. medium size onion, sliced
• 2 tbsp. cooking oil

INSTRUCTIONS:

1. Boil 2 cups of water with tanglad, set aside.
2. Sauté garlic and ginger together in a pot or wok, then add sliced onion.
3. Pour about 1 – 2 cups of prepared tanglad water. Bring to a boil.
4. Add clams and allow water to boil once more. Simmer until the clam shells open halfway.
5. Add leech and simmer for another 30-45 seconds then turn off the heat.
6. Enjoy! Best serve while its hot.

Source: Filipino Foods And Recipes

Garlic Ginger Shrimp Stir Fry Recipe

INGREDIENTS:

• 2 tablespoons oyster sauce
• 1 tablespoons soy sauce
• handful fresh cilantro, chopped
• 2 teaspoons cornstarch
• 1/2 pound shrimp, peeled and deveined (tails left intact optional)
• 1 tablespoon cooking oil, divided
• 5 stalks green onion, chopped (white and light green parts)
• 2 garlic cloves, finely minced
• 2 teaspoons fresh ginger, finely minced or grated

INSTRUCTIONS:

1. In a small bowl, combine oyster sauce, soy sauce and cilantro and set aside.
2. Pat the shrimp very dry with paper towels. In a medium bowl, add shrimp and cornstarch and toss to coat.
3. In a wok or large saute pan over high heat, add half the cooking oil and swirl to coat the bottom of the pan. When the wok is very hot, add the shrimp in a single layer and cook partially until one side is seared brown, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. They don't need to be cooked all the way through yet. Remove them to a plate or bowl and set aside.
4. Turn the heat down to medium and let wok cool off a bit to prevent the aromatics from burning. Add the remaining cooking oil and add green onion, garlic and ginger and stir fry for a minute until fragrant.
5. Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute until shrimp is cooked through. Serve immediately.

Source: Steamy Kitchen

Baked Tahong Recipe

INGREDIENTS:

• 1 kilo tahong
• 1/2 cup butter
• 6 cloves garlic, crushed
• 1 cup cheese, grated

INSTRUCTIONS:

1. Boil the tahong until the shells open. Cut in half.
2. Preheat oven 350 degrees F.
3. Mix butter and garlic.
4. Cover the tray with foil and arrange tahong.
5. Add the butter and garlic mixture on each tahong and top with grated cheese.
6. Bake for 15 minutes.
7. Serve.

Source: Gutom Ako!

Seafood Kare-Kare Recipe

INGREDIENTS:

• 100 g. tunaloin chunks
• 4 pcs. tiger prawn peeled but leave head & tail
• 2 pcs. squid cut into ring
• 1 pc. eggplant blanched
• 1 set sitaw blanched
• 4 pcs. native pechay blanched
• ½ kl. banana blossom ( puso ng saging) blanched
• 50 g. onion slices
• 30 g garlic chopped
• 1 cup peanut butter
• ¼ cup annatto oil
• 300 g. giniling na sinangag na bigas to become powdery
• ¼ cup bagoong
• 1 pc. mango green slice
• 1 tbsp. salt and pepper
• 1 liter seafood stock

INSTRUCTIONS:

1. Boil the seafood stock then add annatto oil, peanut butter, giniling na sinangag na bigas. Stir quickly until thick. Set aside.
2. Sauté onion, garlic, tuna, prawns and squid in annatto oil for 2 minutes, you may add all vegetables. Add kare-kare sauce and season with salt.
3. Place in pot and serve with slices of green mango and bagoong.

Source: Kusina 101

Sinigang Na Isda Recipe(Sour Fish Soup–Salmon Head Recipe)

INGREDIENTS:

• 2 pcs. large Salmon heads, slice into halves at the middle
• 1 pack fresh bokchoy leaves
• 1 pack Sinigang sa Sampalok mix
• 4 cloves garlic, minced
• 1 cup red onions, chopped
• 3 tbsps. ginger, sliced thin
• 2 medium tomatoes, sliced small
• 2-3 fresh red or green chili peppers
• 2 tbsps. patis (fish sauce)
• 6-8 cups of water (or rice washing)
• 1 stalk fresh spring onions, chopped (for garnish)
• salt and pepper to taste
• 2 tbsps. olive or cooking oilCooking Directions:

INSTRUCTIONS:

1. Sauté in order garlic, onions, ginger and tomatoes. Add patis (fish sauce).
2. Pour water or rice washing. Bring to a boil and continue until tomatoes are fully cooked.
3. Add fish (Salmon heads) skin facing down and evenly arranging them. Add more water if necessary so fish will be covered with water.
4. Pour sinigang mix gradually until the desired sourness had been reached. Carefully stir making sure the sinigang powder had been properly dissolved.
5. Continue until fish are fully cooked. Add salt and pepper to taste.
6. Add chili pepper and bokchoy leaves on the top and simmer in low fire for 2-3 minutes.
7. Turn off fire and garnish with spring onions.
8. Serve hot with rice.

Source: Tilawanta

Ginataang Kuhol Recipe

INGREDIENTS:

• 3 cups brown snail Kuhol
• 2 cups coconut milk
• 1 head garlic crushed
• 1 each onion sliced
• 1 piece ginger root julienned
• 3 each chili peppers
• 1 each tomato sliced(optional)
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp olive oil extra virgin if preferred

INSTRUCTIONS:

1. Soak kuhol in water for 2-3 hours, then wash thoroughly to remove any undigested food.
2. Break the tails by tapping with the handle of a knife to loosen the meat from the shell. Wash again and set aside.
3. Saute garlic, onion, and ginger. Add coconut milk, hot chili pepper, and salt to taste.
4. Let boil, then add the kuhol.
5. Cook until coconut milk becomes thick and oily or until the dish is done.
6. Garnish with sliced tomato and serve.

Source: Authentic Filipino Recipes