cheftori's Profile
Shrimp Diablo - Special for Dax
A little while ago, Dax posted a comment in the "What are your Staples" thread asking me to post my Shrimp Diablo recipe. (www.chowhound.com/topics/415117)
A few days ago, BillyParsons commented that he has seen "diavolo" misspelled countless times as diablo. in the "Italian menus in the US" thread. (www.chowhound.com/topics/430721)
Just to make sure there is no confusion:
diavolo is Italian and typically refers to a spicy tomato sauce served over pasta.
diablo is Spanish and typically refers to spicy grilled food.
My Shrimp Diablo is my all time favorite snack! I have just written a post about it on my blog. www.sagecatcuisine.com/blog_entries/46. I hope you check it out.
I want to share the recipe with all of you at Chow and I hope you like Shrimp Diablo as much as I do.
Shrimp Diablo
Yield: 6 Servings
Prep Time: 10 Minutes Cook Time: 10 minutes
4 slices of bacon
24 medium sized shrimp, shelled and devained
24 slices of pickled jalapeño
1 T. olive oil
12 wooden skewers, soaked in water for about 30 minutes
Pre-heat your grill or broiler.
Slice the bacon into 4 even sections. I like to slice one time short wise and one time length wise - this gives you 4 nice long strips, plenty big enough to wrap around a shrimp.
Place a slice of jalapeño on the side of a shrimp. Wrap a slice of bacon around the shrimp securing the jalapeño to it. Skewer the shrimp so that the bacon is secure to the shrimp. Repeat with another shrimp and place it on the same skewer. Repeat the process until you have two wrapped shrimp on each skewer.
Drizzle the shrimp with a little olive oil.
Grill or broil the shrimp until the bacon is just cooked, about 5 minutes on each side.
Serve hot. Make sure you get one before they disappear!
What foods do you HAVE to mail order?
I have a favorite Spice Shop in Denver. Great product, Plus the couple that owned it is cool. I miss it!
I now live just north of Boston. While I'm sure there are good spice shops here it just would not be the same.
Please check out their web site: Savory Spice Shop (dot) com
Favorite Spanish recipes
I recently made some Spanish Garlic wings for Tapas. The sauce came out killer!
I think the sauce would be great on any cut of chicken and served over rice for a main course. While the recipe is a braise, if you wanted to make it a quick meal you could sear some boneless chicken breasts and then finish them in the sauce.
If you would like you can read my post: www.sagecatcuisine.com/blog_entries/37
Here is the recipe:
Spanish Garlic Wings, Serves 6
4 pounds of chicken wings, sections separated
½ cup of flour, for dredging
2 teaspoons of salt
1 teaspoon of black pepper, freshly ground
¼ cup of olive oil
¼ teaspoon of red pepper flakes
1 medium bay leaf
1 medium lemon , sliced
10 cloves of garlic, minced
⅛ cup of fresh oregano, chopped
½ cup of wine or sherry
2 cups of broth, chicken
Preheat your oven to 375 degree.
Rinse the chicken wings in cold water and pat dry with paper towels. Place flour in a shallow platter and season it by adding paprika, salt and pepper. Whisk to incorporate, then dredge the wings in the flour.
Heat oil in a skillet over high heat. Sear the chicken wings on all sides until they are golder brown. Remove the chicken from the pan and set into a roasting pan large enough to hold the chicken in a single layer. Set the roasting pan aside while you make the sauce. Add the pepper flakes, bay leaf, lemons, garlic, oregano, wine, and chicken broth to the skillet. Cook for 2 minutes to evaporate the alcohol.
Pour the sauce over the chicken. Cover the pan with foil or parchment paper right down on the chicken. Braise in the oven for about 1 hour, or until the chicken is tender and falling off the bone.
f you would like to use whole legs instead of wings:
Separate the leg and thigh before dredging in the flour. Proceed with the rest of the recipe the same way. The legs will take about 3 to 4 hours to braise.
What to do with roasted Hatch chilis?
I love Hatch chile's!!! Since I have recently moved to New England I can't get them here. My mom lives down the street from the main Central Market in San Antonio - that place is so great!
These are some great chile ideas. I'm all for the chicken sopa, shrimp and chili Quesadillas and especially Posole!
I also make a tart with Carmelized onions, goat cheese and chile's. Yum!
What to do with tomato juice?
I would have a friend over for Bloody Mary's - that is enough for 2 each.
;-)
Italian Menus in the U.S. - Why Not Just Use English?
I notice the Diavolo / Diablo confusion all the time. I think it is that people don't realize that they are different dishes.
What do you crave most when being sick? [moved from Home Cooking board]
I crave the foods of my childhood when I'm sick. The top craving being toasted tomato and American cheese sandwiches with mayo.
My sweetie just god over being sick. He just wanted popcorn.
Share your favorite rather simple dinner recipe
Awesome warm weather meal!
I love this kind of dinner. I often arrange platters of cheese, fruit, olives, salami, marinated veggies and bread. Sit out on the deck, drink wine and snack. ;)
how do I become a better cook?
Have you thought about cooking classes?
I use to teach a series of technique classes - knife skills, roasting, mise en place, grilling - each class had 4 sessions - students who had been cooking for 20 years were surprised how much they learned.
Another book recommendation: James Peterson's Essentials of Cooking. Loads of great photos.
What's the oldest thing in your fridge?
Oddly enough the oldest thing in my frig is film. Old color film - when you shoot it and process it the colors come out all wacky. It's fun stuff.
How do you define "mediocre?"
I think you are right on with your thoughts of what mediocre food is.
Roasted Green chiles what to do
I am so Jealous! Since moving to Boston area, the only roasted green chiles I have found are in that tiny 2 oz can. Being from Texas this is not hard to take.
Are the chilies you are getting whole or diced?
You can make so many things:
Chile Rellenos
cheese and chille soup
Carmelized onion tart with Green chilies and goat cheese
Frittata
Enchiladas
Posole
My favorite things with Green chillies is Green chillie Sauce - put it on anything
BTW - Roasted green chilles freeze well.
Place to take a girl for dinner [Moved from Ontario board]
I think I would just be in shock if someone ordered for me with out consulting me first.
Any goat meat recipes? And what does goat taste like?
The best tamales I ever had were goat stewed in red chili. I think maybe the fact that the family was in the process of making the tamales and the goat skin was freshly stretched out in the yard to dry in the little Mexico border town may have added to the experience. ;)
I love grilled goat and Barbacoa de Cabrito!
Because goat is so popular in Central and South America I would look around for recipes from those countries. Although Goat Korma sounds rockin.
Place to take a girl for dinner [Moved from Ontario board]
As far as "ordering for her" goes - my boyfriend orders for me in nice restaurants all the time. Of course, he asks what I want to have first. I always thought this was very chivalrous gesture. While I understand this offends some women, I am from the south, I like it!
As far as "what not to wear". Once again make sure you are comfortable. If you normally don't wear a tie and you think you might be fidgeting with it all night, don't wear one - that kind of thing.
What's the deal with Indian Buffets?
French Buffet - yep, I've been to one. Of course, it was in France.
I was with my family several years ago. We heard the hotel we were staying at had an excellent restaurant. My dad and I went to check it out. We were surprised to find they had a buffet that night. Even more surprised to find the cost was about $50 a person. On closer inspection the buffet consisted of steamed lobster, roasted tenderloin, seared duck, and many gorgeous French dishes.
My family had the buffet for dinner that night. We had a blast. It was totally worth the price.
The big appeal for me is that you get to try a little bit of a lot of things - I'm a grazer!
Do you trust your finger?
It is wrong, wrong, wrong because the meat has not had a chance to rest yet. While the meat is cooking the juices tend to come to the surface. If you cut into it while it is cooking (or immediately as you remove it from the heat source) all of the juice will run out of the meat. Without the juice the meat will overcook itself - nothing instantly stops cooking when it it removed from the heat source - carry over cooking.
If you give the meat a chance to rest - the juices will even out and keep everything moist flavorful and tender.
Trust the finger. Besides you can always cook something longer, but you can not un-cook it.
Do you use a diff crust for tarts/quiche than pie?
You can grind it yourself. Add a little all purpose flour and pulse the processor to make sure you don't get to almond butter.
I have had very good luck buying it from places like Whole Foods. Try to smell and / or taste it if it is bulk. I don't think it will go rancid in the short period of time you are traveling in your car. I do keep it in the freezer.
Do you use a diff crust for tarts/quiche than pie?
The "smoosh" totally makes a difference. The idea is that this gives you "leaves" or very thin sheets of butter in the dough, similar to in puff pastry. After you mix the butter into the dough you should still see "leaves" of butter throughout it.
This is also why you want to put cold dough into a hot, hot oven. The leaves of butter let off steam - all butter has water in it - the stream is what causes the dough to rise and get flaky.
If you over mix the dough the butter gets to incorporated and the result is no leaves - tender crust instead of flaky.
Cooking for my sick boyfriend...
Poor guy! It is so hard to see some one you care about in pain.
The best 2 things I know for sensitive stomach is broth (instead of chicken noodle soup) or bland grains. Plain oatmeal, plane rice that kind of thing.
But, I am not sure any one will enjoy bland food.
I wish him a speedy recovery!
Do you use a diff crust for tarts/quiche than pie?
I have 3 basic crusts that I use.
Pate Brisee - a flaky butter crust, good for sweet or savory fillings
1-1/4 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, cut into small pieces and chilled
1/8 teaspoon salt
3 Tablespoons ice water
Pate Sucree - a sweet crust that is very crisp, wonderful with creamy fillings like lemon crude
1/4 lb (1 stick) unsalted butter at room temperature
1/3 cup sugar
1/4 tsp salt
1/4 tsp vanilla extract
1 egg yolk
1 1/4 cups unbleached all-purpose flour
Beat together the butter and sugar in a medium-size bowl until creamy. Add the salt, vanilla, and egg yolk and mix until completely combined. Add the flour and mix until there are no dry patches.
Pate Sablee - means sand, this is more like a cookie and has almonds in it. great with fruit fillings. Very similar to the galette dough mentioned by JunieD, except 1-1/4 cup flour + 1/2 cup almond flour.
My butter VS. lard feeling is that you gain ease of handling with lard, butter gives flavor and more flake - if you do not over mix. If you over mix, butter gives tenderness.
An Ode to Humbolt Fog
I love Humbolt Fog! Especially with crusty bread.
My friends and i always joke that that is not grape ash in there. What is that other "crop" that Humbolt County is famous for? Ha, ha, ha.
Why would one want a ladies menu?
I believe this is a sweet old fashion tradition. If the Man wanted to treat his Lady to a special night and not have her worry about the price of the meal, he might ask for a ladies menu.
I have also encountered this when one person wants to treat a group to dinner. The host does not want everyone to be swayed by the price.
A lot of people might think this is chauvinistic , but it is actually a very nice gesture.
Summer Soup & Salad Party
How about Fresh Corn Soup?
Start with Vegetable broth. Add lots of fresh corn, salt & pepper. Puree half of the corn with the broth to gibe the broth texture.Here is the best part: serve with a dollop of Fresh salsa (maybe some tomato, onion, jalapeno, cilantro and Mexican cheese like blanco fresca). It can be served hot, cold or any where in between!
Somewhat romantic birthday picnic food ideas
When it comes to romantic picnics - I'm big on finger food, Things you can feed to each other.
Fried or grilled chicken fingers.
Tart is a great idea.
Asparagus wrapped with ham.
For the fruit try something like figs or strawberries cut like little flowers: quarter length wise, but not all the way through - and fill with cheese (blue or marscapone)
Don't forget the wine and candles!
Eating with Non-CH's
My boyfriend and I were visiting his dad and step mother in Boston. The step-mother works in Cambridge. One day we went to meet her for lunch. She works in a building that happens to have a Mall in it. So where did we have lunch? In the Mall Food Court! I'm not kidding. We are in the middle of Cambridge, MA. We were surrounded by lots of cool little ethnic cafes. And we had to eat in the food court.
I have been told that the step-mother has issues with food. But this has never really been explained.
I wonder what she really thought of all the food I cooked while we were staying with them!
Ways to enhance chocolate?
A friend of mine covers homemade caramel with dark chocolate and gray salt. It is to die for! The salt really brings out the flavor.
Unusual or Funky Ice Cream Flavours
I had Avocado Ice cream Ice cream once - it had the most amazing mouth feel, just like velvet. However it did not taste very good.
Some flavors I have had that were really good: chai; cardomon & peach; chocolate & chili, rosemary & lavender; I really like herbs in ice cream.
One of my students came up with the idea of mint, rosemary & garlic - it was disgusting! I love garlic but it does NOT belong in ice cream.
