Rock and Roll Shrimp

On 28/02/2012 (Tuesday) at 2:23 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/6qre6ul

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Details

• Prep Time:
  5 min
• Cook Time:
  10 min
• Ready Time:
  15 min

Ingredients

• 4-5 large cleaned shrimp per person this recipe if for 9-10 shrimps
• fresh lime

Marinade

• 2 tablespoons Japanese mayo Kewpie is my favorite
• tablespoon Sriracha Sauce
• one clove of garlic chopped
• 1/2 teaspoon curry powder I like Madras
• teaspoon lime juice

Directions

Combine all the ingredients for the marinade and mix well. Drop your shrimp in and make sure they are all coated well and let marinade for ten min.

Take shrimp out making sure all the shrimp is covered in the marinade and lay them on a baking sheet making sure not to crowd them.

Now under a broiler for about 3 min one side then turn over for another 2 min until you can see the marinade starting to caramelize a bit, the sauce/marinade will be running off a bit but this is ok.

Take shrimp our and plate them on their side as you can see in my photo. Now drizzle the sauce that is on the baking sheet over the shrimp. To get that extra level of texture and flavor using a blow torch start to brulee the sauce until it bubble and start to char just a bit.

Serve with some lime wedges and cold beer. Best when eaten with the new Van Halen record blasting!

Benny

Orange Sriracha Wings

On 08/01/2012 (Sunday) at 12:16 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/7f9ldbc

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Details

• Prep Time:
  5 min
• Cook Time:
  15 min
• Ready Time:
  20 min

Ingredients

• 24 or so chicken drumettes
• kosher salt and pepper
• juice of one orange
• 1/2 cup sriracha Sauce
• tablespoon honey
• teaspoon crushed chili oil
• sliced scallion

Directions

Wings into pan season with salt and pepper and into 400degree oven turn ever so often until they are crispy on the outside (won’t be like fried but it will be crispy skin) about 12-15 min

While they are cooking get the juice of an orange into a small sauce pan and start reducing at medium heat until it is almost a syrup, now add the honey, sriracha and crushed chili oil and bring to a simmer check for flavor. You might want more heat or more sweet adjust as you like.

When wings are done, pour the sauce over them and mix until coated evenly. Garnish with some sliced scallion. Get a nice cold beer ready cause your gonna need it with these guys!

Benny

Mushoom Soup with Sauteed Beech Mushrooms

On 02/01/2012 (Monday) at 5:09 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/6wdl88x

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Details

• Prep Time:
  5 min
• Cook Time:
  25 min
• Ready Time:
  30 min

Ingredients

• 4 cups chopped button mushrooms
• 3 cloves of garlic
• one small onion chopped
• 1/4 – 1/2 cup dry white wine
• splash of Armagnac optional
• 2 cups of chicken stock
• 3 tablespoons olive oil and one tablespoon unsalted butter
• kosher salt and pepper to taste

Garnish

• crostini
• greek yogurt
• sauted beech mushroom you can use any variety

Directions

Mushroom Soup Video

Start with a hot pan olive oil and put you mushrooms, onion and garlic in with some kosher salt and pepper and start browning the mushrooms. This will take some time and you should stir and flip them every min or so. Once you can see they have given up their liquid and are starting to get a little caramelized  around the edges add the knob of butter and the white wine.

Let the wine reduce and once everything is looking dry again add a splash of Armagnac and either flambe it or let it also reduce.

Now get your chicken stock hot and and transfer all the mushrooms to it. Using a hand blender (one of the best tools there is for the kitchen) blitz the mixture for about 2-3 min until it is really smooth. Check for seasoning and adjust as needed.

This should be a fairly rustic dish and won’t look like something that comes out of a can it will be very woody looking but packed with nutrition and flavor. I garnished mine with a crostini, Greek yogurt and sauteed beech mushrooms that I sauteed in olive oil, salt, pepper and a little chili flakes. But you can use anything you desire. A poached egg on a crostini, a little mascarpone cheese, touch of cream and olive oil it’s really what you desire. Enjoy homemade soup and get rid of the canned crap in your pantry!

Benny

Lemon Garlic Muscles

On 12/07/2011 (Tuesday) at 3:47 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/5tumgnc

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Details

• Prep Time:
  5 min
• Cook Time:
  15 min
• Ready Time:
  20 min

Ingredients

• one bag of farm raised muscles you dont want to be cleaning beards from muscles
• rice flour
• 2 cloves chopped garlic
• juice of half a lemon
• knob of unsalted butter
• kosher salt
• handful of chopped parsley

Directions

Start with your muscles and into a hot pot with a good glug of  white wine and steam until they are open about 5 min or so. Discard any ones that are not open as they are dead.

Let them cool for a few min and start removing them from their shells as you can see in my pictures. Now using a small cast iron pan or a small frying pan preheat it in a 500 degree oven for 15 min with some olive oil in the bottom.

Take your muscles and toss them in some rice flour and shake off any excess and into the hot pan along with the chopped garlic and a little kosher salt. Give them a quick stir to make sure they get evenly coverd with garlic and olive oil. Add a knob of butter and  the fresh lemon juice and back into the oven for 2 min until the butter and lemon juice looks like its foaming a bit.

Take out and finish with some chopped parsley. Serve with some fries or best some crusty bread to soak up all that great lemon garlic butter.

Benny