Shrimp Tempura & Banana Roll with Coconut & a Sweet Chili Sauce

Despite my great love for Soup Season, my deepest foodie desire is, and always will be, Sushi. I've been experimenting in the kitchen with various roll combinations and as of late this tasty twist on shrimp tempura has emerged as my audience's favorite.

Shrimp is such a distinct yet mild seafood and I find it to be a great compliment for many fruit combinations. The sweetness of the banana pairs perfectly with the bite from the chili as the texture of the coconut flakes brings in a nice palatal variation from the softness of the rice and the fruit.

Be sure to check out my past post, Spicy Tuna Roll, Gingered Crab Roll, & Seared Ahi, for more roll ideas and an additional step-by-step guide to rolling and serving your homemade sushi. You will need a Large Wok or Deep-set, heavy Skillet to make the tempura.

Shrimp Tempura & Banana Roll

With Coconut & a Sweet Chili Sauce

*For the Shrimp Tempura:

• 6 Jumbo Shrimp or Prawns, peeled & deveined but with tails on
• 2 Tbsp Corn Starch
• 1/4 Cup All-Purpose Flour
• 1/2 Cup Rice Wine Vinegar
• 1/3 Cup Ice Water 
• 1/4 tsp White Sugar
• 1/2 tsp Baking Powder
• 1 Egg
• 1/2 tsp Salt, divided and Cracked Black Pepper
• 1/4 tsp Paprika
• 2 Cups Vegetable Oil for Frying

*In a small bowl mix together the rice wine vinegar with 1/4 tsp of salt. After you have cleaned the shrimp, lay it out on its back and make two light incisions where the shrimp curls. Do not cut all the way through the shrimp. This will keep them from curling up during cooking. Place the shrimp into the bowl, stir to coat, and then cover and marinate in the refrigerator for 30 minutes. 


*Heat the oil over medium-high until it reaches 375 degrees F. If you do not have a kitchen thermometer this typically takes 12-15 minutes and can be checked by dropping a  small cube of bread into the oil. If the temperature is correct it will brown in under 60 seconds. 


*While your oil is heating, combine the flour, starch, baking powder, sugar, 1/4 tsp salt, and corn meal with the ice water and egg. Sprinkle with black pepper and 1/4 tsp Paprika. Dredge the shrimp/prawns in the mixture, thoroughly coating all sides. Deep-fry them carefully, being sure to not overcrowd your pan, until golden brown, approximated 1 and 1/2 minutes per shrimp. Remove from the oil with a slotted spoon and drain on a mat of paper towels. 

*For the Roll:

• 1 small Banana, peeled and sliced into long thin strips
• 3 Tbsp Dried Coconut Flakes, divided
• 3 Tbsp Sweet Chili Sauce (I use Mae Ploy Brand)
• 2 8" lengths cut from 1/4" block of cream cheese (Slice a long, thin strip vertically from an 8oz block of cream cheese)
• 3 Sheets Nori
• 2 Cups Sushi Rice, Cooked (Instructions Here)
• 1 Tbsp Unsalted Butter
• Chili Flakes, Pepper, and Sesame Seeds

*In a wok or skillet, melt the butter over medium-high heat. Add the banana strips and increase heat to high. Sprinkle with pepper and chili flakes (add to your personal heat preference) and sear, shaking the pan vigorously until the banana has browned on both sides. Remove from heat. 

Making the Rolls

*When everything is prepped and your rice has cooled you are now ready to make the rolls. Be sure to give yourself a large, flat, clean surface in which to work your magic. Fill a glass or small bowl with warm water to seal the sushi and set a clean towel within arms reach for your fingers. Most Sushi Chefs use a sushi mat but since I didn't have one when I first began this venture I became quite accustomed to "free rolling". 

• Lay your Nori out flat, crease side down. Take a spoonful of rice and pat it into the Nori, repeating until you have made a thin flat layer of rice, leaving about an inch of Nori free on the 3 sides closest to you, and about 3 inches on the end side. Sprinkle the rice with the Sesame Seeds. 

• At the edge of the rice closest to you, lay a long thin strip of cream cheese. Sprinkle with scallions.
• Now add 2 shrimp per roll, tail-side out, extending past the edge of the roll in a horizontal line to yourself. 
• Add 2-3 strips of banana, laying them in a thin line parallel to the filling. 
• Now the fun part!! Gently pick up the edges of the nori, and roll them in and away from you, slowly tucking the edge closest to you under, as you would a sleeping bag. As you roll and tuck, moisten the nori by dipping your fingers in the water and running them along each edge. As you near the end, make the final seal with water across the end crease. Roll your hands over the roll, back and forth as you would a rolling pin. You can do this several times to secure the roll. This will become easier with practice but if you've ever seen sushi made before you'll pick it up quickly.
• To cut the sushi you will need an extra sharp knife. Run the blade under hot water before cutting. I find it helps to clean it after several cuts, as the rice will begin to stick and disrupt your slices. I cut all my rolls at once as I am ready to plate them. 

*This Recipe makes a total of Three Rolls*

TO SERVE: Once your rolls are cut and plated, top with 1 Tbsp of Coconut Flakes and 1 Tbsp of Sweet Chili Sauce, per roll. Sprinkle with sesame seeds and any remaining scallions and serve immediately with sides of: 

Wasabi
Soy Sauce

Pickled Ginger

Check back soon for another edition to my sushi saga: A Classic Shrimp Tempura Roll and everyone's Favorite, The California Roll. Again, be sure to check out my past post, Spicy Tuna Roll, Gingered Crab Roll, & Seared Ahi to make your sushi feast complete!

Happy Feasting Friends!

Enjoy :] 

<3 Marea 

Gingered Butternut Squash Soup

Seasonal Sunday is back in action! And staying in step with my soup season ecstatics I now present you with a simply sweet and smoothly spicy winter soup: The Gingered Butternut Squash Soup. 

Not only will this soup warm your insides but it works quite delightfully to clear the sinuses as well! 

You will need a large saucepan and a food processor to complete this recipe. 

Gingered Butternut Squash Soup

• 2lb Butternut Squash, skinned, seeded, and chopped
• 1/3 cup Fresh Ginger, skinned and grated
• 2 tbsp Unsalted Butter
• 1 medium Vidalia Onion
• 1 large Carrot, diced
• 3 Cloves Garlic, minced
• 4 Cups Chicken Stock, canned or Homemade Recipe Here
• 1/4 tsp Garlic Powder
• Sea Salt and Fresh Cracked Black Pepper, to taste

*After you have prepped all your ingredients, melt the butter in a large saucepan over medium heat. Add the onion and carrot and let cook for 5 minutes, stirring frequently. 

*Once onions and carrots are soft, add the ginger and garlic and cook for an additional 1 minute. Next, add the butternut squash and chicken stock and increase heat to high. Bring to a boil for 2 minutes before reducing heat to medium-low. Simmer for 25 minutes, stirring occasionally.

*Next, carefully ladle the soup in batches into your food processor, and pulse until well-blended and smooth. Return to saucepan and reheat if necessary. Salt and pepper to taste.

*To Serve: Ladle into bowls and lightly drizzle with a tsp or so of heavy cream or plain yogurt. Serve hot with a hearty baguette for dipping. I complimented mine with some warm homemade potato and onion bread. 

This soup is yet another reason to love the cold; or go wild and mix up a hot meal by serving this soup for starters, chilled ala gazpacho-style. 

Enjoy! :] 

<3 Marea


Butternut Squash

Creamy Tomato Soup with Three Cheese Crostini

The cold weather is finally here and I am more than ecstatic to break out my peacoat, my boots, and most importantly my soup pot! I look forward to soup season and sweaters in the way that normal people look to summer vacations, and beach getaways. I simply adore  the way curling up under a blanket feels when the world around you is frozen. The way the cold kisses noses and makes them red. And the way that a warm cup of anything never achieves its full potential until it is consumed in an icy environment!

Whenever I need an escape from the winter chill, a sense of nostalgia, or something to warm my insides, my mind goes directly to hot creamy tomato soup. I've been making this recipe for the last 5 years and my taste buds still delight over the first bite every time. This recipe is quick and simple and 100 times better than anything that will ever come out of a can. Andy Warhol would agree.

In celebration of the start of Soup Season, here's a twist on the Campbell's classic- sure to warm even the most chill-worthy day. 

Creamy Tomato Soup

• 4 Tbsp Unsalted Butter
• 2 Celery Stalks, diced with leaves
• 3/4 cup Shallots, diced
• 2 Garlic Cloves, minced
• 1/2 cup All-Purpose Flour
• 1 28oz Can Diced Tomatoes, plus juice
• 2 cups Chicken Stock, canned or homemade recipe here
• 2 cups Half-and-Half
• 1 tsp Marjoram, freshly chopped
• 1/2 tsp Thyme, fresh or dried
• Salt and Freshly Cracked Black Pepper

*In a large saucepan melt the butter over medium heat. Add the celery and stir, allowing it to soften, approximately 1-2 minutes. Mix in the garlic and shallots, continuing to stir frequently until soft, about 2 minutes. 

*Sprinkle the flour over the celery mix, coating the vegetables entirely. Pour in the tomatoes and their juices, the half-and-half, the chicken stock, the marjoram, and the thyme. Stir well and increase the heat to high. Bring to a 30 second boil and then reduce the heat to medium-low and simmer. Allow to simmer and thicken for 30-35 minutes, stirring occasionally. 

To Serve: Salt and Pepper to taste and ladle into bowls. Top with a sprig of thyme and pair with hot out-of-the-oven Three-Cheese Crostinis.

Three Cheese Crostinis

• 1/2 loaf of Artisan Baked Bread (I use a Garlic & Rosemary Loaf from Costco.)
• 1/2 cup Parmesan Cheese, freshly grated
• 1/2 cup Gruyere Cheese, freshly grated
• 1/2 cup Smoked Gouda, freshly grated
• Paprika
• Italian Seasoning

*Slice the bread into long, thin pieces. Sprinkle with the cheeses, adding the parmesan last. Top with a shake of paprika and a dash of italian seasoning. 
*Spread the slices onto a foil lined baking sheet, place in the oven and broil on high until cheese has melted and the bread has browned, about 2 minutes. Broil longer if bread is not yet crispy and golden. 

To Serve: Carefully remove crostinis from the oven and serve hot alongside a steaming bowl of creamy tomato soup. 

You can really use any three of your favorite cheeses for this recipe. I like to switch it up with various cow's milk swiss cheeses and sharp cheddars. Also, play with the bread; a ciabatta or focaccia crisp up nicely as well.

With winter approaching and the cold weather rolling in, this recipe is sure to come in handy; so break out your warm fuzzy socks, your down blankets, and your firewood, then take the heat to the next level and warm your soul with a piping hot bowl of creamy tomato soup! 

Enjoy :]

<3 Marea

Grouse & Feta Salad, Asian-Style Duck over Warmed Cabbage, & The MPLS Taste Event

I recently had the pleasure of spending several wonderful days on vacation, visiting my best friend. Not only did I get to cook grouse for the first time (think chicken meets quail and you'll find the taste of grouse somewhere in the middle) but I was also able to attend The Minneapolis Taste Event, the twin cities ultimate Wine and Dine Experience.

This event boasted over 300 exclusive wines and 40 of Minneapolis' top chefs, as well as wine seminars, grilling stages, and several culinary demonstrations. The VIP Lounge was complete with crab cakes and chocolate fountains, as well as an especially unique pairing of gelatin shots, made with elderflower and ginger, that broke open when you bit into them, oozing a sweet alcoholic syrup that enveloped the taste buds. It was quite interesting to see so many of my local Northern California Vineyards mingling with blends from America's Dairyland and the Twin Cities. I definitely recommend attending if ever you have the chance!

On my last night in Wisconsin, Tayler and I celebrated by cooking up a homemade feast, tapas style, with steamed mussels, a grouse and feta salad, fresh bruschetta (recipe coming soon!), and asian-style duck served over warmed cabbage leaves. We toasted with lemon drop martinis and ended the evening with dessert drinks and homemade Honey Goat-Cheese Mini Cheesecakes (recipe coming soon!). An oddly paired myriad of flavors but a definite fun experience for the palate, and a great way to end a fabulous getaway.

Grouse & Feta Salad

• 1 Breast of Grouse, skinned
• 2 cups Fresh Arugula & Spring Mix Lettuce
• 2 Tbsp. Olive Tapenade: blend: 2 oz sun-dried tomatoes (packed in oil) with 1/2 cup black olives, 1 tbsp. fresh basil, 1/2 cup capers, 1/2 tsp parmesan cheese, and 1 garlic clove. Add Pepper to taste.
• Juice from 1-2 Lemon Wedges
• 1 tsp Garlic Powder
• 1 Tbsp. Extra Virgin Olive Oil
• 2 cloves Garlic, minced
• 1/4 cup Fresh Cherry Tomatoes, chopped
• 1/4 cup Feta Crumbles
• Sea Salt and Fresh Cracked Black Pepper, to taste

*Marinate the grouse in sea salt, garlic powder, and freshly cracked black pepper for 30 minutes. In a frying pan, heat the olive oil over medium heat. Add the minced fresh garlic, shaking the pan vigorously to keep the garlic from burning, approximately 30 seconds. Turn the heat to high and add the grouse, searing 1-2 minutes on each side depending on thickness. Check center of breasts to ensure they are a light pink, and cooked through. Remove from heat. Slice into thin strips. 

*Lay out a bed of the arugula and lettuce mix on a serving plate. Toss with 1 tbsp of the tapenade. Add the grouse and spread the remaining tbsp of tapenade across the meat. Sprinkle the cherry tomatoes and feta across the top. Squeeze the lemon wedges over the salad and salt and pepper to taste. Serve immediately. 

Asian-Style Duck over Warmed Cabbage Leaves

• 2 Duck Breasts, skinned, bone-in
• Sauce: 4 Tbsp Soy Sauce, 2 Tbsp Honey, 2 Tbsp Sesame Oil, 3 garlic cloves pressed, 2 tsp Bragg's Amino Acids, 1/2 tsp Red Pepper Flakes, 1/2 tsp garlic powder, 1 Tbsp White Wine Vinegar, 1 tsp Ginger Powder,  Sea Salt, and Pepper to taste.
• Separate sauce into two portions. Marinate the duck breasts in half of the mixture, and reserve the rest for topping.
• 1/2 head of Cabbage, cut and cored
• 1/2 cup Low-Sodium Chicken Broth
• 1/2 tsp Salt
• 1/2 tsp Sugar
• 1 Tbsp Unsalted Butter
• 1/4 cup diced Vidalia Onion
• 2 cloves Garlic, minced
• 2 Tbsp Coconut Oil

*Lightly salt and pepper the duck breasts on all sides. In a large bowl marinate the duck breasts in half of the sauce for at least 30 minutes but up to 3 hours. Prep the cabbage and combine the chicken broth, salt, sugar, and butter in a large saucepan or steamer. If using a saucepan, add the cabbage and bring to a hard boil. Immediately reduce to a simmer and allow to cook until cabbage is tender, but still firm, approximately 6-12 minutes. Strain and set aside. 

*In a frying pan, heat the coconut oil over high heat until sizzling. Stir in the onions and let sweat for 1 minute, shaking the pan consistently. Add the minced garlic and the duck. Sear  each side quickly on high heat. Reduce to medium-low, add any extra sauce from the bowl the duck was previously marinating in, plus 1 cup of water, cover and let cook for 2 minutes. Remove cover, check centers, and fry over medium until cooked to your taste, 3-7 minutes. Remove from heat, debone, and slice in thin strips.

*Place the warmed cabbage onto your serving plate and sprinkle with salt and pepper, to taste. Layer the strips of duck meat across the cabbage and drizzle the reserved sauce over the top. Finish with a sprinkling of red pepper flakes and serve immediately. 

Both these dishes are excellent on their own but would pair well with other like-flavored dishes as well. I suggest the grouse salad as a companion to a hearty soup or sandwiches on fresh baked bread. It is also ideal as a dinner party starter. The Duck would pair excellently with other honey-glazed steamed root vegetables and can be made with the skin-on for a richer, more filling meal. 

For the recipes to our Lemon Drop Martinis, and Dessert Drinks Click Here!

Enjoy!

<3 Marea

Cocktails! Rockin' Lemon Drop Martinis & After-Dinner Dessert Chocotinis

On my last day of vacation, my best friend Tayler and I frequented a few speciality shops as I was determined to return from America's Dairyland with a generous supply of local cheeses, and other various gifts. During our shopping extravaganza we stumbled upon some bottles of ChocoVine- The taste of dutch chocolate and red wine. I had tried this concoction once before and was reminded of my urge to use it in a chocolate martini. Tayler was instantly game so we picked up a bottle and added dessert drinks to our list of events for the evening.  

As far as the lemon drops were concerned; I myself am an avid fan of Gin, but for the sake of doing something different I decided to indulge in one of Tayler's favorite cocktails- The Lemon Drop Martini. However, with one small change: I've been dying to put pop rocks on a martini ever since I first fell in love with the idea while visiting my old roommate in Salem, Massachusetts. Now I can finally say I have officially succeeded! Taking a note from Tayler's Lemon Drop expertise, these martinis are made with a turbinado sugar and agave simple syrup, rendering them slightly less sweet but equally as delicious!

Rockin' Lemon Drop Martinis

• Simple Syrup-
• Dissolve 1 tsp of turbinado sugar and 1 tsp of agave in 2 oz Hot Water. Sweeten if needed until desired taste is achieved. Let cool. 
• 1 1/2 Oz Citron Vodka
• Ice Cubes
• 1 Packet Pop Rocks, whichever flavor you so desire
• 1 Lemon, cut into wedges
• Martini Shaker and Martini Glass

*Fill a martini shaker with ice. Add 1 shot of the simple syrup and the vodka. Shake well. Squeeze in 2 lemon wedges and shake. Pour the pop rocks onto a small plate. Trace the rim of the martini glass with a lemon wedge, and then dip the edges of the glass into the pop rocks, coating the entire rim. Add the remaining pop rocks to the bottom of the glass. Give the martini shaker one more shake and pour over the pop rocks. Garnish with a lemon wedge. 

If you are having trouble getting the pop rocks to stick, try lining the rim of the glass with simple syrup! 

This next drink was formally cultivated by Miss Tayler Sipe, and let me tell you, sweet tooth or not, it is quite divine!

ChocoVine Chocotinis

• 1 1/2 Oz ChocoVine Chocolate Wine 
• 1 1/2 Oz Vodka
• 3/4 Oz (or 1/2 Shot glass) French Vanilla Kahlua
• 3/4 Oz Milk or Cream
• Blend: 1 tsp Cocoa Powder with 1/2 tsp Fine Sugar, and a dash of cinnamon
• Martini Shaker and Martini Glass
• Ice Cubes
• Simple Syrup 

*Fill a Martini Shaker with ice. Add the ChocoVine, vodka, Kahlua, and Milk. Shake well. Coat the edges of a martini glass with simple syrup and then rim with cocoa and sugar blend. (Follow the same steps as above coating the edges). Pour the mix from the martini shaker into the glass and sprinkle the remaining cocoa blend across the top. 

And there you have it! Two Cocktails, two varying degrees of sweetness, and two easy ways to dress up any occasion! 

Each recipe makes one Martini.

Enjoy :] 

<3 Marea

Four-Layer Red Velvet Chocolate Cake with Mascarpone Frosting

In honor of the return of the most bizarrely lovable mass-murderer, i.e. Dexter, I naturally decided to bake an aptly colored cake. Enter The Red Velvet Chocolate Cake, a vibrantly colored classic delight. Great for the holiday's, celebrations, or as a stunning after-dinner centerpiece to sweetly finish-off any dinner party. 

You will need two 9 inch round cake pans lined with wax or parchment paper and lightly greased with butter. Wire Cooling racks and tin foil or plastic wrap are also needed. 

Red Velvet Chocolate Cake

• 2 1/2 cups Cake Flour, Sifted
• 1/2 tsp Salt
• 3 Tbsp Cocoa Powder
• 1/2 cup Unsalted Butter, room temperature
• 1 1/2 cup Sugar
• 2 Large Eggs
• 1 tsp Vanilla Extract
• 1 cup Milk + 1 Tbsp Distilled White Wine Vinegar (pre-mix and let sit)
• 2 Tbsp Red Food Coloring
• 1 tsp Distilled White Wine Vinegar
• 1 tsp Baking Soda

*Begin by preparing your cake pans and preheating your oven to 350 degrees.                  

*In a medium bowl, combine the sifted flour, the salt, and the cocoa powder. Set aside. 

*Using a hand-held mixer or a KitchenAid, beat the butter until soft. Add the sugar and continue mixing until fluffy. Add the eggs, one at a time, along with the vanilla. Be sure to scrape the sides of the bowl to ensure everything is being equally combined. 

*In a separate bowl, whisk the pre-mix of milk and vinegar with the food coloring. Return to your butter mixture and slowly add the flour mix and the red mix, alternating between the two, and beginning with the flour. Whisk on low until well combined. 

*In a small cup, add the baking powder and vinegar and allow to fizz. Mix into your batter and immediately transfer to baking pans. Divide the batter equally among the pans and smooth the top with a baking spatula or wooden spoon. 

*Place in the oven and bake 25-30 minutes. Remove from oven and let cool on wire racks for 30 minutes. After approximately 15 minutes remove the cakes from the pans and continue to cool on the racks. When entirely cooled, wrap in tin foil or plastic wrap and place in the refrigerator for at least one hour but preferably overnight. 

Mascarpone Frosting

• 8 oz Cream Cheese, room temperature
• 8 oz Mascarpone 
• 2 tsp Vanilla
• 1/2 cup Powdered Sugar
• 1 1/2 cups Heavy Whipping Cream
• 2 Tbsp Shredded Coconut 

*Using a hand-held mixer or KitchenAid, beat the cream cheese and mascarpone until soft. Add in the vanilla and powdered sugar, mixing well. Fold in the whip cream and then whisk lightly until frosting is thick and creamy. 

To Serve: Using a serrated knife, slice the cakes horizontally to create four layers. Place one layer, bottom up on a serving platter and frost the top. Stack the next layer on top, pressing the frosting between the two pieces, and frost the top of that layer. Sprinkle 1 tbsp of shredded coconut between the second and third layers. Repeat until all four layers have been stacked and frosted. Now frost the sides, spinning the plate to create a smooth, polished finish. Top with the remaining tbsp of coconut and decorate however your heart desires! 

Press crushed pecans into the sides of the cake, top with fresh raspberries or strawberries, speckle with sprinkles, spell out your lover's name with decorative icing, or even make a particularly disturbing design for a television show premiere; the finishing touches are up to you!

Enjoy :]

<3Marea



 *This post is linked to Mangoes and Chutney's for Fat Camp Friday
   

New Orleans Style "Shrimp" Creole with Fresh Black Tiger Prawns

I was recently given a request to recreate a family recipe that had over the years gone missing. My mission: Shrimp Creole. Now, authentic New Orleans cuisine isn't exactly my strong point but I am always eager for a challenge and I had a flavor palate in mind that I imagined would work well for such a dish. This dish requires quite a bit of prep work and attention to detail, but the results are more than worth the effort.

After several various tweaks I now have success at my fingertips. This dish is eloquently spicy; the heat is sweetly masked in the rich, savory gravy created by the melding of the fresh vine-ripened tomatoes and the homemade shrimp stock. My test palates confirmed that it was, "delicate yet hearty", with "just the right amount of spice", and "sat perfectly" "delicious to the last bite." I know it isn't good form to "mmm" over your own food, but I literally could not help myself! Shrimp Creole just made its way into my taste buds' heart and is a guaranteed gastronomic tour de force!

I have elected to use prawns, which bear a great resemblance to shrimp, so much so that many restaurants and grocery stores use them interchangeably, although the two have various differences on the biological level. The popular census is that prawns are larger (bonus), but I personally just find them more appetizing. Oh, and Costco sells them 1.5lbs for $13. Can't say no that!

Two most important factors I found is that: 1.) It is imperative to make your own homemade stock. Sure canned stock saves time but it will never be as flavorful and the added salt will bastardize your entire sauce. Besides, unlike other stocks, shrimp stock only takes an hour to cook and you can always prep ahead of time and freeze. And, 2.) Make your own Creole Seasoning. White pepper is a leading flavor component in this meal and most store-bought blends don't give it the limelight it deserves. My sauce had a completely different taste using a pre-made spice. So if you want to give your senses the full experience, don't skip these steps!

Shrimp Creole

• 11/2 lbs  Black Tiger Prawns 
• 2 Tbsp Butter, unsalted
• 1 Tbsp Olive Oil
• 2 Tbsp All-Purpose Flour
• 1 large Vidalia Onion, diced
• 2 Celery Stalks, diced
• 1 large Green Bell Pepper, diced
• 4 Tbsp Diced Canned Tomatoes

• 2 1/2 cups fresh Campari Tomatoes
• 2 Tbsp Creole Seasoning

• Combine:

• 1/4 cup Kosher Salt
• 2 Tbsp Paprika
• 1/4 cup Garlic Powder
• 1 1/2 Tbsp White Pepper
• 1 Tbsp Cayenne
• 2 Tbsp Onion Granules
• 2 Tbsp Black Pepper
• 3 Tbsp Italian Seasoning
• 1 Tbsp Sugar
• Makes 5 oz. I recycle empty spice bottles and relabel. Great to have on hand!
• 1/2 cup Dry White Wine
• 2 cups Homemade Shrimp Stock (*Recipe Here*)
• 2 Garlic Cloves, minced
• 2 fresh Bay Leaves
• 1 tsp Cayenne, Sea Salt, and White Pepper
• 1 bunch of fresh Thyme Sprigs
• 1 Tbsp Corn Starch dissolved in 2 Tbsp warm water
• 1 Tbsp Worcestershire Sauce
• 2 Tbsp Louisiana Hot Sauce
• 1/2 bunch of Green Onions, chopped
• Fresh Flat Leaf Parsley, for garnish

*Begin by making your homemade stock and creole seasoning. Set aside.

*In a large a sauté pan melt the butter and oil over medium-high heat. Whisk in the flour, 1 Tbsp at a time, to form a blond roux. Next, add the onion, 1/2 cup at a time, mixing well. Reduce the heat to medium and add the celery, green pepper, a pinch of salt, and 1 Tbsp of the Creole Seasoning. Stir well and allow the vegetables to sweat in the spices. 

*Next add the canned and fresh tomatoes. Sprinkle in another pinch of salt to encourage the tomatoes to release their juices. Once the tomatoes break down pour in the white wine and increase the heat to high. 
*As the sauce begins to bubble, add the shrimp stock and the second Tbsp of Creole Seasoning. Stir in the garlic, bay leaves, and thyme and bring to a boil. Reduce heat and let simmer for 35-40 minutes.


*Next, dissolve the corn starch in 2 Tbsp of warm water and turn up the heat on your sauce. Mix in the starch as the sauce begins to boil. This will cause your sauce to thicken to a gravy-esque consistency. Season to taste with salt and white pepper.
*Let bubble while you prep the prawns. 


*Toss prawns with cayenne, salt, and white pepper. Add them to your boiling sauce and reduce heat to low. It is very easy to overcook prawns and shrimp, so keep a close eye on them, turning off the heat as soon as they have all turned a light shade of pink. Stir in the green onions. 

To Serve: Forgoing the traditional Creole boiled jasmine rice, I chose to instead serve this dish over a germinated brown rice. The hearty texture compliments the complex flavors of the Creole Sauce, activating dormant enzymes, which boosts health benefits and enhances tastes. Whichever type of rice you choose steam it with 2 bay leaves, a tsp of salt, and 1 Tbsp of butter per cup of rice. 

*Also pair with a hearty french bread to sop up the gravy. I love the fresh baked artisan loafs from Costco.

I've never been to New Orleans (Nola Town in Disneyland doesn't quite count right?) and I don't claim to be an expert in their traditional cuisine- but this dish is DELICIOUS. I supplemented my personal knowledge and taste preferences with plenty of research to create an as close to authentic dish with some tasteful twists! This Shrimp Creole is sure to pacify the palate and send you back for seconds!

Enjoy :]

<3Marea

Classic Chicken Marsala

In lieu of apologies and explanations as to my absence I will instead present you all with one of my absolute favorite "serve-to-impress" dishes: Chicken Marsala! This dinner party delight's ingredient list is short and simple but the flavors they produce are nothing less than marvelous. The sauce is aromatic and complex yet sweet and delicate to the senses, guaranteed to be an instant favorite- in fact I've converted multiple non-mushroom lover's with this dish! The pictures simply do not do it justice (but a better camera is #1 on my birthday/Christmas wish list! Fingers crossed.)

Chicken Marsala

• 4 boneless, skinless chicken breasts
• 1/2 cup of All-Purpose White Flour
• 2 Tbsp Olive Oil
• 1 1/2 cups Cremini Mushrooms, cleaned and sliced
• 2 large shallots, finely chopped
• 1/2 cup Dry Marsala
• 1 Tbsp dried Porcini Mushrooms, ground
• 1/2 cup Chicken Stock
• 2 Tbsp Unsalted Butter
• 1 bag Trader Joe's Pappardelle Egg Noodles
• Salt and Freshly Cracked Pepper
• Italian Seasoning
• Rosemary Sprigs for granish

*Prep the mushrooms and shallots; set aside. In a food processor or chopper crush the dried porcini mushrooms into a fine dust. Set aside 1 Tbsp and save any extra for later use. 

*Pour the flour into a shallow bowl and season the chicken on all sides with salt, pepper, and a light dusting of the Italian Seasoning. Place a large sauté pan on the stove over medium-high heat. Allow the pan to warm, about 30 seconds, before adding the olive oil. Heat for 30 more seconds. Dredge the chicken in the flour, shake off any excess, and add the chicken breasts to the pan. Cook approximately 6-7 minutes on each side, until lightly golden and barely firm in the center. Use a knife to check that they are a whitish pink at the thickest part. Transfer chicken to a plate and cover to keep warm. 

*In the same pan, add the butter and melt over medium heat. Add the mushrooms and cook for 5 minutes, tossing frequently so that they cook evenly. Add the shallot and cook until softened, about 2 additional minutes. 

*While the mushroom and shallots are cooking, place a 6-qt saucepan 3/4 full of water on the burner over high heat. Be sure to use cold water and a sprinkle of salt. Bring to a boil. Add the entire bag of noodles, stirring once, and return to a boil. As a rule, check pasta after 4 minutes to gage the cooking progress. Most pastas take about 8-12 minutes to cook al-dente and can overcook in an instant. *It is a myth that all pastas should be rinsed (doing so washes away the starch that helps the sauce stick to the pasta!) however, with wider noodles such as these (lasagna especially) a light rinsing is necessary to keep them from sticking together.*

*Return to your sauce and stir in the dried porcini mushrooms and the marsala; increase the heat to medium-high and bring to a light boil for 30 seconds. Add the chicken stock, stirring well, and return to a boil. Return the chicken to the pan and reduce to a simmer. Coat the chicken in the sauce with a spoon and then cover. Allow to simmer for 2 minutes. Salt and pepper to taste. 

*To Serve: Before plating the pasta, toss it with 2 small pats of butter, allowing the butter to melt. Divide the pasta onto your serving plates and top each with one chicken breast. Spoon the sauce over the top and finish with a light sprinkling of freshly grated parmesan cheese, fresh cracked pepper, and a sprig of rosemary for garnish. Pair with a small salad, such as My Feta and Cranberry Salad with a tart balsamic dressing. 

Wine Pairings: Since this dish is already cooked with wine, a pairing can prove slightly tricky. It is best to stick with a red to compliment the marsala, but since this is a chicken dish some may choose a white like Chardonnay or a Viognier, a dry white wine that boasts flavors of peach and apricot. I prefer a Merlot or a Pinot Noir; wines with good ripe fruit but not too much tannin are best suited to bring out the flavors of the marsala. For bargain bottled bliss try: San Simeon Merlot, 2003 for $14.99 or  Indian Creek, Navarro Vineyards 2008 Pinot Noir from Mendocino, for only $11.00.

Be sure to serve immediately. I will prep the mushrooms, shallots, and chicken ahead of time so that once my guests arrive I can cook this dinner with minimal effort and still have plenty of time for entertaining. 

It is a perfect palate pleaser with a sweet simplicity that makes even the most novice host seem like a kitchen god or goddess. 

Enjoy :] 

<3 Marea