I recently made a crispy baked Escolar filet with coconut. I really liked this bright, sweet, and oh-so-summery punch of flavor. As I had a bit of coconut leftover, I began to think of other foods that incorporate similar flavors that I love.
Years ago something I became addicted to (shamefully) was Outback’s Coconut shrimp. I’ve noticed a number of restaurants have picked up a similar recipe, but the last few times I’ve tried this dish, it’s been disappointing. The coating was too much or soggy, and the shrimp were small and sometimes not even cleaned.
The great thing about perfecting a recipe at home is that you control what does and does not go into it; the bad thing is once you have it down pat you find it’s harder and harder to eat out. …Maybe that’s a good thing.
The interesting part of the coconut shrimp was creating the spicy citrus marmalade that compliments the sweet coconut perfectly, and it was super easy. I fried my shrimp, thinking of this offering as an appetizer and not an entree. Frying the shrimp of course insures crispiness, but it also keeps the shrimp from shrinking as they so often do during cooking. You can bake the shrimp instead – it honestly comes out JUST as good – and directions for doing so are below.
Take the time to clean your shrimp. It’s really not that bad and you can pretend you’re a rugged chef who hunted the wilds for the bottom feeders you’re about to devour. I tend to butterfly the shrimp about 1/2 to 2/3’s of the way up the back of the shrimp because it helps it cook evenly, makes them seem larger for a more effective appetizer, and they have more surface area for the awesome dip. You don’t have to do that, but be sure to “devein” the shrimp in the very least. Surprise: It’s not a vein. It’s the poop shoot. So devein away.
1 pound “Collosal” shrimp, deveined
1/4 cup flour
2 eggs, beaten
1/2 cup panko
1/2 cup sweetened, shredded coconut
vegetable oil for frying (or an oven for baking!)
Spicy Citrus Mint Marmalade:
3 heaping tablespoons orange marmalade
1/2 TSBP chiffoned mint leaves
2+ tsp red pepper flakes or wasabi powder based on your heat preference
1 tsp chili oil
1 1/2 tsp fresh lime juice
1 tsp curry powder (IF you’re not allergic to it!…I mean, it’s optional.)
Frying directions: Fill a heavy, deep pan or stock pot with about 3 inches of oil and heat to roughly 375 degrees. The shrimp are going to cook quick and you want them to brown, but not burn. Combine the panko and coconut shreds in a bowl. While the oil is heating up, dredge your cleaned shrimp – lightly coat in flour, shaking off excess, followed by a dip in the beaten eggs, ending with a coat in the panko & coconut mixture. Fry in the oil for about 3-4 minutes per shrimp. They should start to get golden pretty quickly, and they will continue cooking a bit after you take them out of the oil, so if it’s been 3 minutes and they’re brown, pull them out and move to a paper towel coated plate to drain.
While the fried shrimp are resting, make your dipping sauce: Combine all ingredients in a bowl, adjusting the heat with more or less red pepper flakes or wasabi to fit your own preference. Remember that as it sits it will get a little spicier if you’re using red pepper flakes.
If you’d rather bake the shrimp, preheat your oven to 400. Spray a baking sheet with olive oil spray (Pam works), prepare the shrimp the same as if you were going to fry them, and layout the shrimp on a single layer on the pan. Spray the tops of the shrimp with a bit of the olive oil spray. Cook for 10-12 minutes, flipping half way through. Seriously, I was surprised that these came out just as tasty as their fried counter parts, there was less mess and less calories. The only difference was there was slightly less browning as well.
Serve with slices of lime and make sure you put a few shrimp to the side for yourself because these will disappear entirely too fast. Ridiculously too fast. I recommend a pound of shrimp as an appetizer for four people who like shrimp. People seem to have a tendency to eat far more than they expect of these, like really good pizza. You may have to double the marmalade as well depending on heavy handed dippers. So freakin’ good.
A while back a few friends had us over for a dinner party. After spending a few weeks in different areas of Indonesia and Thailand, these friends had picked up different local recipes they wanted to try out on their home turf. Delan was kind enough to share one of the recipes on to me, and I’ve finally built up the guts to make it myself.
It’s Tom Yum Goong, a spicy and sour soup served with lemon grass and shrimp. From the first bite (or slurp), I realized this soup was what my life had been missing. I had had cravings for the multi-layered flavors in this soup my entire life, yearning for the freshness, the sweet, the nasal clearing spice, and never even realized it until that first moment of taste.
Chicken soup can go to hell. What my soul needs is Tom Yum.
To make this soup even more special, most of the ingredients must be purchased from specialized Asian markets – especially when you live in Texas. Ironically, the closest one to me is a place called MT Market. The first time I heard of the place, I wondered why anyone would name their shop “Empty”.
Here’s the shopping list:
1lb prawns/shrimp cleaned and deveined. I like a larger shrimp, but what ever your preference will work.
7-10oz. stalk mushrooms. When you get enough of these deliciously thin stalk fungi swirling around in the broth, they act just like noodles.
3 stalks lemon grass cut into 2 inch segments.
4 lime leaves, torn. I couldn’t find these any where, but if you can find it don’t chop these suckers. Just tear them.
1/2 cup galangal in slices. This is from the ginger family and the stuff we get here is usually grown in Hawaii.
1 cup cilantro. The recipe actually calls for a bunch of coriander. Do you know what fresh coriander leaves are? They’re cilantro.
3 TBSP chili oil/paste. Normally I’d use Srirachi, but this particular recipe noted Nam Prik Pow. I couldn’t find that, so I used 2 TBSP of chili oil and 1TBSP of srirachi. And it was spicy. Burn-your-lips spicy. So keep your own heat tolerance in mind when you make this.
1/4 cup lime juice. Limes are cheap – Get your self 4-6 limes and use the fresh stuff!
1/2 TBSP lime zest. I used this because I couldn’t find lime leaves, but the original recipe does not call for it.
5 tsp fish sauce. If you don’t have fish sauce you can use salt, but fish sauce is available everywhere, even Walmart, and it’s flavor in this is worth it.
1/2 cup coconut milk
4 cups water. Austin water is pretty questionable what with the mold and all. I don’t mind using it for pasta, but for this I used bottled stuff.
Put the water on to boil. Once it’s rolling, throw in the galangal, lemon grass, mushrooms, lime leaves (if you found them, other wise use the lime zest), and the fish sauce.
Bring back up to a boil and toss in the shrimp and coconut milk.
Bring to a boil again; this all doesn’t take long at all. Once it reaches a boil again, turn off the heat.
Add the chili oil/paste and the fresh chopped coriander-better-known-as-cilantro. Just before serving, add the lime juice.
The lime juice must be added right before serving to create the fresh and sour flavor.
I love the way the chili oil dances around the edges and top of the soup. You can make it with chicken, but if you follow the directions you simply can’t cook the shrimp wrong and they go so well in this. Make it when you’re sick to perk you up and clear your sinuses. If it’s too spicy for you, drizzle an additional tablespoon or two of coconut milk over your serving and stir to quell that fire right down. Chip actually dumped his rice right into the center of his bowl, making it a bit like a gumbo. And I looooove the mushrooms; they’ve got the perfect texture and are like uber healthy noodles.
This amazing, fresh, sour, and spicy concoction stands beautifully on it’s own or serve it with a bit of sticky rice and a beer on the side to quell the heat.
Also, don’t eat the galangal or lemon grass; I suppose you could, but they’re really just for flavor and quite woody.
This week was incessant. Stressful, disappointing, overwhelming. It’s been months since I’ve written so little, but time keeps passing and life goes on. At the same time I’m writing so little, my brother is writing more than ever, hysterically documenting his trip to Thailand and parts beyond. The pictures are great and the writing very sarcasticly funny. I recommend it.
So after a
shitty, no good, very bad week, the weekend arrives in an attempt to break me out of my funk.
Saturday morning grocery shopping reminds me that weekends are for experimenting!
Tomorrow is game day! I have no idea what that means! All I do know is that most of the thirteen original colonies are so bad at American Football (a sport I abhor, by the way) that many of them had to apparently band together to form a single team: The New England Patriots. And what an intimidating mascot that is. A guy who really likes his country can defeat a Giant, no problem. I guess they operate under the power of positive thinking. Yeah, that’s totally super cool and masculine.
Sorry, bit of a rant there. So for this weekend, my husby is making a new red beans and rice recipe and I’m making clam chowder and sauteed fennel.
Today I’m going to post the fennel and beans.
My It’s So Good That It’s like Salty Candy Fennel:
2 TBSP olive or vegetable oil
2 heads Fennel, sliced in 1/4 – 1/3 inch slices
2 medium to large garlic cloves, sliced thinly
2 small or 1 medium shallot, sliced thinly
1 TBSP ponzu
freshly ground black pepper
Growing up in a stereotypical Italian-American family, meant much of my youth was spent in or around a kitchen. My grandparents had an impressive garden, and as a kid bouncing around with a million cousins amongst the many legs of mother, aunts, and grandparents it was common for a hand from above to drop slices of fennel, tomatoes, figs, or hunks of other veggies in our paths. The flavors of ripe fruits and vegetables were abound, building a deep respect of their versatility in me at an early age, yet I didn’t have cooked fennel until I was a teen.
Often the flavor of fennel is described as a more delicate version of black licorice. I happen to like black licorice, but not because I like fennel. Fennel does have a unique flavor, but when it saute’s, it caramelizes, becoming sweet and a little smokey, much like an onion does. Generally when cooking, the first thing that hits the pan once the oil is hot is garlic, but in this super simple and quick recipe, garlic comes last. And this recipe is so quick that the longest part is the prep in slicing everything.
Heat the oil over medium high heat in a skillet. Once the oil moves around the pan easily toss in the fennel, trying to keep the slices in one layer. Let them sit for 3 -4 minutes and then stir – or toss if you’re skilled – to continue caramelizing. After the fennel has been in the pan for about 5 minutes, add the shallots. After an additional 1-2 minutes, add the sliced garlic. You want the garlic to warm, but not brown. Add the Ponzu and continue cooking for an additional minute, stirring to coat. You want the fennel to be just tender, caramelized on the outside, but with a good bit of bite in the center. There’s nothing worse than mushy vegetables.
This is crazy delicious. It’s sweet and salty, it has bite, it’s just a little spicy from the barely cooked garlic, and it’s got great texture. It’s the dish that changes a dissenter’s mind about fennel. Now this as it is makes an excellent side dish and if you’re on Weight Watchers it’s next to Zero points. Immediately upon diving into this for lunch all I wanted was to have thrown in some shrimp the last 2-3 minutes of cooking and served with brown rice. Perhaps even a dash of Srirachi. That would have been a mega simple, quick, filling, and healthy dinner!…In fact, stay tuned for that recipe later in the week.
My husband has a bit of a man-crush on John Besh. And who can blame him. It’s impossible not to fall in love with all things N’Orleans and Besh is certainly an integral part of their current food culture. Chip likes to make his lunches for the week on the weekend prior and as I’ve gotten more interested in new recipes so has he. What used to be his standard Yakisoba or hummus and veggies lunch, has evolved to include homemade bean salads that change with the seasons, and now red beans and rice.
But this is serious red beans & rice. Chip choose to double the amount of red beans, added an extra ham hock, a little extra water and bacon grease, but otherwise his loyalty remained intact. Rendering bacon fat is easy, but it does make you house smell strongly of bacon. I only like to smell bacon right when I’m eating it. Then I need all evidence of it being cooked to disappear. This is because of one time when we were house hunting a few years ago. Chip and I walked into the most claustrophobic, messy home and it just reeked of bacon. We took one look at our realtor and read each others mind at once: Get Out! Ever since I just can’t stand the smell of that stuff, but I put the dislike to the side for today.
Rendering bacon fat is easiest if the bacon is cut into 1-1 1/2 inch chucks and cooked over low to medium-low heat. I did not cut up the bacon ’cause I didn’t want to smell like bacon for the rest of the day. No matter how many time I wash my fingers I swear they’ll smell of bacon for hours. You want all the fat to cook off, but you don’t want the grease to cook into brown bits.
John Besh’s Red Beans & Rice with “Chip Tweaks”
2 onions, diced
1 green bell pepper, seeded & diced
1 stalk celery, diced
3 TBSP rendered bacon fat
2 pounds dried kidney beans
3 smoked ham hocks
3 bay leaves
1/2 cayenne pepper
3 green onions
salt and pepper
3 cups rice
In a heavy stock pot, Chip sweated the celery, peppers, and onion until the latter was translucent over medium high heat. Then he threw in the kidney beans, ham hocks, bay leaves, and dash of cayenne, and gently stirred everything together. After a few seconds of stirring, Chip poured water into the pot until the beans were submerged by 2 inches of liquid. Some items may float to the top, but that’s cool, let them do their thing. Just do you best to measure 2 inches above the beans.
At that point he cranked the heat to high and water for a boil. Once there was a good boil going, Chip turned the heat to low and covered to simmer for 2 hours, stirring every 20 minutes or so. Everything needs to be covered by at least an inch of liquid at all times, so adding water periodically might be necessary, though I’m sure you could use chicken broth or low sodium stock as well. When the beans are crushed to a creamy consistency easily with the back of a spoon, everything was done. Chip removed the ham hocks, easily pulled the meat off the bone, roughly chopped it into small chunks, and then added it back to the pot.
He continued to reduce down the mixture until it was the consistency Chip wanted. You can make this as souped or thick and creamy as you want. And, yes, red beans are healthy for you, but when they’re cooked with ham hocks in veggies that were sauteed in bacon fat, I make no promises of their diet power.
For a final touch he added chopped green onion, salt and pepper, and hot sauce to his liking.
Red Beans & Rice finished and very tasty, rich and hearty without seeming too heavy. An excellent alternative to the usual winter stews and chicken soups.
Clam Chowder tomorrow!