Spicy shrimp with wilted lettuce and seasoned rice.

We tried this salad the other day as a salad and liked it a lot so today I made it with seasoned rice to make it a main dish.

Spicy Shrimp Salad With Mint 

MARK BITTMAN

• YIELD 4 to 6 servings  TIME 20 minutes

I used Romaine leaves, with the center cut out, instead of arugula and I heated the oil and lemon juice before dressing the greens so as to make it a wilted lettuce salad.  I put it in the middle of a ring of rice seasoned with a couple packets of Sazon Goya Con Culantro y Achiote 

INGREDIENTS

• 2 pounds shrimp in the 15-to-30-a-pound range, peeled (deveined, if you like)
• 1 teaspoon minced garlic, or more to taste
• 1 teaspoon salt
• ½ teaspoon cayenne, or to taste
• 1 teaspoon paprika
• 4 tablespoons olive oil
• 2 tablespoons plus 2 teaspoons lemon juice
• 30 to 40 mint leaves
• 6 cups arugula and other greens

PREPARATION

1. Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.
2. Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.
3. When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.
4. Mince about one-third of the mint, and set aside. Tear remaining leaves, and toss them with the arugula. Stir remaining olive oil and lemon juice together in a bowl.
5. The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture, and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint.

Cuban Sandwich 

WRITTEN BY SANTIAGO GOMEZ DE LA FUENTE

Prep Time: 5 minutes  Cook Time: 5 minutes  Yields: 1 sandwich

I used 4 Boule bread loaves, pork loin cut in small breakfast size pieces and pounced them out flatter. I used chicken breast instead of turkey, also pounded flat.  I think next time I should use more ham and cheese. I should use whole pickles cut long ways instead of hamburger dills.  I cooked them on the griddle built into my stovetop and used cast iron bacon presses to weight them down.

Ingredients

• 2 LOAVES BREAD (PREFERABLY ONE CUBAN BREAD ROLL)
• MUSTARD TO TASTE
• MAYONNAISE TO TASTE
• BUTTER FOR THE OUTSIDE OF THE SANDWICH
• 2 SLICES TURKEY BREAST
• 2 SLICES ROAST PORK
• 1 SLICE HAM
• 1 SLICE SWISS CHEESE
• 4 SLICES PICKLES

Difficulty: Super Easy

If you're a meat-lover, this iconic Cuban dish is pure sandwich heaven! Its secret? The butter goes on the outside!

I've always heard my grandma talking about the insanely delicious Cuban sandwich her mother used to make for her. So after long searching I finally found my great-grandmother's recipe. When making them, I wasn't all that excited about combining pork ham and turkey in one sandwich. Especially with Swiss cheese! But was my grandma right. The combination of those three meats with Swiss cheese and pickles is sandwich perfection!

For the most authentic taste, don’t use standard processed cold cuts when making this sandwich. If you do use cold cuts, make sure they are sliced thick.

Directions

1. Split the loaf and spread with mustard and mayonnaise.
2. Layer the remaining ingredients and top with the other half of the bread. Lightly butter the OUTSIDE of the bread and wrap the sandwich in aluminum foil.
3. Place on a skillet over low heat. Squish it with a heavier skillet on top of the wrapped sandwich and keep it there for a minute or two. Flip over and repeat for another minute or two. Unwrap and eat.
4. Enjoy with shoestring potatoes or the chips of your choice.

marinated steak and roasted vegetables

Now that I have a gas stove with a large burner, I have the means to use a wok again.  I broke it in today with some steak marinated.  I also made some roasted vegetables and rice.

Grilled steak 

4 strip steaks or ribeye

1/4 C. shoyu

1 tsp. honey

1 tsp sesame oil

1 tsp grated ginger

2 tsp. sriracha 

Combine marinade ingredients with steak and refrigerate together overnight. Remove and let come to room temp. Grill, rest, serve.

ROASTED VEGETABLES

INGREDIENTS

• 1 ½ pounds ripe tomatoes, peeled, cored, sliced thin, sprinkled with a pinch of sugar

• 1 ½ pounds medium boiling potatoes, pared, each cut into six wedges

• 1 pound medium red or yellow onions, each cut into six wedges

• 1 pound zucchini, trimmed, rinsed, cut into one-and-a-fourth-inch chunks

• 2 ribs celery, trimmed, stringed, and cut into one-and-one-fourth-inch chunks

• 2 teaspoons fine chopped garlic

• 2 teaspoons fine salt

• ½ teaspoon fine ground pepper

• ⅓ cup fine chopped parsley

• 1 ½ tablespoons chopped dill

• 1 teaspoon chopped fresh mint or marjoram

• ¼ cup fruity extra-virgin olive oil

•

PREPARATION

1 Set an oven rack in the upper middle position. Preheat the oven to 400 degrees. Oil a large baking dish (such as a 13-by-11-by-2-inch lasagna pan).

2 Spread half the tomatoes on the bottom of the dish. Scatter the potatoes, onions, zucchini and celery on top. Lay the remaining tomatoes over the vegetables. Sprinkle with the garlic, salt, pepper and herbs and drizzle with oil. Bake the dishes for 30 minutes. Remove it from the oven; stir carefully to redistribute the vegetables, then bake for another 30 to 40 minutes without disturbing. Serve hot or lukewarm.

Chicken Curry

Chicken Curry 

Norm’s note:  I used chicken thighs. The store did not have any boneless skinless thighs so I used the skin and bones and some of the meat to make the chicken broth. I used fresh tomatoes instead of canned because they are in season and so good right now.

    

by RIAN HANDLER

AUG 3, 2017

YIELDS:4 PREP TIME: 10MINS TOTAL TIME : 30 MINS

INGREDIENTS

2 tbsp. extra-virgin olive oil

1 medium yellow onion, chopped

2 lb. boneless skinless chicken breasts

3 cloves garlic, minced

1 tbsp. freshly grated ginger

1 tsp. paprika

1 tsp. ground turmeric

1 tsp. ground coriander

1/2 tsp. ground cumin

1 (15-oz.) can crushed tomatoes

1 1/2 c. low-sodium chicken broth

1/2 c. heavy cream

Kosher salt

Freshly ground black pepper

Basmati rice or naan, for serving

Lemon wedges

Directions

• In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until golden on all sides, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute.
• Add spices and cook until very fragrant, 1 minute. Add tomatoes and broth and bring to a simmer. Stir in heavy cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 10 minutes. 
• Serve over rice or with naan, with lemon wedges.

Steak and shrimp salad

I went to a road side farmers stand and got some okra and tomatoes for dinner tonight. I grilled a steak but was afraid it would not be enough so I added a shrimp salad.  I was wrong. It all was too much. Neither one of us finished everything.

Spicy Shrimp Salad With Mint 

MARK BITTMAN

• YIELD 4 to 6 servings  TIME 20 minutes

This light, summery Minimalist recipe for shrimp salad, from 1998, still carries a lot of heft. Lightly sweet shrimp is enhanced by cayenne, paprika, garlic and a bit of lemon juice. A bed of arugula and mint adds freshness to cut through the heat. If it’s too hot out to turn on the broiler, try this recipe on the grill.

Featured in: The Minimalist; The Essence Of Shrimp. 

INGREDIENTS

• 2 pounds shrimp in the 15-to-30-a-pound range, peeled (deveined, if you like)
• 1 teaspoon minced garlic, or more to taste
• 1 teaspoon salt
• ½ teaspoon cayenne, or to taste
• 1 teaspoon paprika
• 4 tablespoons olive oil
• 2 tablespoons plus 2 teaspoons lemon juice
• 30 to 40 mint leaves
• 6 cups arugula and other greens

PREPARATION

1. Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.
2. Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.
3. When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.
4. Mince about one-third of the mint, and set aside. Tear remaining leaves, and toss them with the arugula. Stir remaining olive oil and lemon juice together in a bowl.
5. The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture, and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint.

Getting ready for a party

Charlie's birthday was earlier this month but he is having people over tonight.  I smoked a brisket, baked some bread, made a fruit salad, potato salad and BBQ beans.  The Breville toaster oven is keeping brautwurst and hamburgers warm.  The first picture is the whole brisket after about four hours.  The round got done earlier so we had it for dinner a day ago and finished the flat today.

I added some extra mayo to the potato salad

ALL-AMERICAN POTATO SALAD

             Serves 10 to 12

             Cooking time depends on the size of the potatoes. You’ll know they

             are done when a paring knife is easily inserted into the center of one. 

                4 pounds russet potatoes (about 8 potatoes)

                1 tablespoon plus 2 teaspoons coarse salt

                3 tablespoons cider vinegar

                3 large eggs

                1 cup mayonnaise

                1/2 teaspoon celery seed

                1 teaspoon dry mustard

                1/2 teaspoon freshly ground black pepper

                3 stalks celery, cut into 1/4-inch dice (3/4 cup)

                1 red bell pepper, cut into 1/4-inch dice (1/2 cup)

                1 medium onion, finely diced (1/2 cup)

                10 cornichons, cut into 1/4-inch dice (1/4 cup)

                3 scallions, thinly sliced (1/2 cup)

                2 tablespoons freshly chopped flat-leaf parsley

                teaspoon paprika 

             1. Place potatoes in a large pot with enough water to cover by several

             inches. Bring to a boil over high heat, add 1 tablespoon salt, and

             lower to a gentle boil. Cook until potatoes are tender when pierced

             with a knife, about 25 minutes. Drain into a colander. Using paper

             towels or gloves to protect your hands, peel the potatoes, and cut into

             1-inch dice while still hot. Drizzle with vinegar; set aside.

             2. Place eggs in a small pan with enough water to cover by 1 inch,

             and place over medium-high heat. When water comes to a boil, cook

             for 8 minutes. Drain, and place in a bowl with cold water to cover.

             When cold, peel eggs. Chop two into 1/4-inch dice. Slice the third egg

             into 1/4-inch-thick rounds, and set aside for garnish.

             3. Combine diced eggs, mayonnaise, celery seed, mustard, 2

             teaspoons salt, and black pepper in a large bowl, and whisk to

             combine. Add reserved potatoes to mayonnaise mixture. Add the

             celery, red pepper, onion, cornichons, scallions, and chopped

             parsley. Stir to combine. Chill for 30 minutes before serving. Garnish

             with paprika and reserved hard-boiled egg rounds. 

This recipe is from Gates BBQ.  I cut it down and altered it by adding brisket crisp ends and omitted beef drippings and liquid smoke..

2-55 OUNCE CANS B&M PORK& BEANS 3 TBS RUB SEASONING

1/2 C. FIRMLY PACKED BROWN SUGAR 3/4 C. BBQ SAUCE

1/2 C. MOLASSAS 1 TSP LIQUID SMOKE

1 c. beef drippings 1 c. brisket fat

1. IN CAST IRON KETTLE COMBINE ALL INGREDIENTS AND ABOUT 20 MINUTES BEFORE RIBS ARE DONE, PLACE OVER HOT COALS AND COOK, STIRRING OCCASIONALY UNTIL A “CRUST” FORMS ON TOP OF THE BEANS ( ABOUT 20 MINUTES.

The fruit salad recipe has been posted twice recently

Bread was made with sour dough starter.

Goulash

Old Fashioned Goulash! 

Ingredients I'm sure it isn't Hungarian.

• 2 lbs ground beef or turkey
• 3 tsp minced garlic
• 1 large Yellow onion, diced
• 2 1/2 cups water
• 1/2 cup beef broth
• 1/3 cup olive oil
• 2 (15-ounce) cans tomato sauce
• 2 (15-ounce) cans diced tomatoes
• 1 T Italian seasoning
• 1 T Adobo Seasoning
• 3 bay leaves
• 1 T seasoned salt
• 1/2 T black pepper
• 2 cups elbow macaroni, uncooked
• 1 cup shredded Mozzarella Cheese
• 1/2 Cup Shredded Cheddar Cheese

Instructions

• In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.
• Add garlic, onions, olive oil & until meat is fully cooked.
• Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.
• Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.
• Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
• Cover once again and allow to simmer for about 30 minutes
• Once cooked, remove the bay leaves
• Add only the cheddar cheese and mix until combined
• Add mozzarella right before serving

Thai Pork Larb Moo with rice and bok choy

Herby Pork Larb With Chile 

COLU HENRY

• YIELD  4 servings  TIME  35 minutes

Linda Xiao for The New York Times In this take on the classic Thai dish larb moo, ground pork is pan-cooked, then stirred together with a combination of funky fish sauce, fresh and dried chiles, shallots, lime juice and an abundance of fresh herbs for brightness. If you don't eat pork, ground chicken or turkey will work well in its place. Making the toasted rice powder is a little fussy, but it gives the dish an authentic nutty flavor and crunch. That said, if you skip it, it will still be delicious. If you have the time, top this dish with crispy shallots: It takes the whole thing to the next level, as does a flurry of chive blossoms when in season. Serve this spicy dish with sticky rice, and grilled or roasted wedges of cabbage squeezed with lime, but for a low-key weeknight, plain white rice and lettuce leaves work just as well.

• 3 tablespoons jasmine rice
• 1 large shallot, thinly sliced into rounds (about 1 scant cup)
• 2 tablespoons fish sauce
• ¼ cup lime juice from about 2 to 3 limes, plus more for serving (optional)
• ½ teaspoon sugar
• 1 bird’s eye chile, thinly sliced
• ½ teaspoon red-pepper flakes, plus more to taste
• 3 scallions, thinly sliced
• ½ cup torn mint leaves
• ½ cup roughly chopped cilantro, leaves and tender stems
• 1 pound ground pork
• Kosher salt
• Flaky salt (optional)

1. In a large skillet over medium heat, toast the rice, stirring frequently, until it starts to smell nutty and turns golden in color, about 4 to 5 minutes. Transfer to a mortar and pestle or clean spice grinder and allow to cool for a minute or two. Grind or pulse the rice until it has a powderlike consistency. You should have about 1 1/2 to 2 tablespoons. Set aside and wipe out the pan.
2. In a large bowl, whisk together shallots, fish sauce, lime juice, sugar, bird’s eye chile, chile flakes, half the scallions, half the mint and half the cilantro. Set aside.
3. Heat a large skillet over medium heat, and add pork, breaking meat apart with the back of a wooden spoon or spatula. Cook until meat is no longer pink, but not browned, about 5 to 6 minutes.
4. Remove pork from heat and allow to cool for about 5 minutes. Use a slotted spoon to transfer the pork to the bowl with the chile-herb mixture, add the rice powder and stir together until combined. Season with kosher salt to taste.
5.  Top with remaining herbs and serve. Season with flaky salt and an extra squeeze of lime, if desired.

Bok Choy

Heat a teaspoon of oil in a skillet with two garlic cloves for a few minutes.  Add chopped bok choy and toss until white part is translucent. Salt and taste from time to time.

Charlie asked me to make this fruit salad from last month again.

Perfect Summer Fruit Salad

allrecipes Recipe by:  Nicole Graham Holley

"The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy."

Ingredients  

2/3 cup fresh orange juice     2 ounce

1/3 cup fresh lemon juice 1 oz

1/3 cup packed brown sugar  1 oz

1/2 teaspoon grated orange zest 2 pinch

1/2 teaspoon grated lemon zest 2pinch

1 teaspoon vanilla extract  2dash

2 cups cubed fresh pineapple 1/2 C

2 cups strawberries, hulled and sliced 1/2 C 

3 kiwi fruit, peeled and sliced 1

3 bananas, sliced 1

2 oranges, peeled and sectioned 1

1 cup seedless grapes 1/2 c

2 cups blueberries 1/2 c.

Directions

• Prep  25 m  Cook 5 m Ready In 3 h 30 m
• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool. 
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.