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Fast & Easy Dinner: Shrimp, Corn & New Potato Boil

partysugar — Fri, 24 Aug 2007 09:01:31 -0700

A traditional seafood boil involves cooking shellfish and veggies in the sand for several hours under a huge pile of seaweed. This is a lot of work and definitely NOT a fast and easy dinner. However you can quickly create something along the same lines in the comfort of your very own kitchen. Tonight boil up a big pot of shrimp, potatoes, and corn. The shrimp plump succulently, the corn turns bright yellow, and the potatoes are melt in your mouth tender. Serve with super cold beer or chilled Sauvignon Blanc and chunks of good crusty sourdough. To learn how it's done, read more

Shrimp, Sweet Corn and New Potato Boil
From Betty Crocker
Image Source

6 cups water
1 teaspoon salt
1 package (3 ounces) shrimp and crab boil mixture, (one 3-ounce bag)
1 pound small red potato
4 medium ears sweet corn, cut in half
1 pound uncooked peeled deveined medium shrimp, thawed if frozen
3 tablespoons butter or margarine, melted
1 lemon, cut in to wedges
Fresh ground pepper, if desired
Chopped fresh parsley, if desired
Cocktail sauce, if desired

Mix water, salt and bag of crab boil mixture in 4-quart Dutch oven. Cover and heat to boiling.
Add potatoes and corn. Heat to boiling; reduce heat to medium. Cover and cook 10 to 15 minutes or just until potatoes are tender and corn is bright yellow.
Remove Dutch oven from heat. Add shrimp; let stand 3 to 5 minutes or until shrimp are pink and firm.
Drain potatoes, corn and shrimp; discard crab boil bag. Place corn and potatoes on serving platter; drizzle with melted butter.
Arrange shrimp on platter; squeeze juice from lemon wedges over shrimp. Sprinkle with pepper and parsley; serve with cocktail sauce.

Serves 4.

Nutrition Information: 1 Serving: Calories 365 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 6 g); Cholesterol 185 mg; Sodium 560 mg; Total Carbohydrate 48 g (Dietary Fiber 5 g); Protein 23 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 16 %; Calcium 4 %; Iron 24 % Exchanges: 3 Starch; 1 Vegetable; 2 Very Lean Meat

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Summer of Salads: Nicoise Salad

YumSugar — Tue, 14 Jul 2009 15:15:02 -0700

Since PartySugar and I have been infatuated with salads this Summer, I thought it would be appropriate to pay homage to the French national holiday today with a specialty native to the Côte D'Azur region of France.

Salade Niçoise, or Niçoise salad, originated in the town of Nice, and is made with boiled new potatoes, steamed haricots verts (baby green beans), boiled eggs, local olives, cured anchovies, and tomatoes, tossed in a Dijon mustard vinaigrette and topped with tuna. I selected a recipe that uses some classic ingredients, but also incorporates a few unconventional flourishes - like seared tuna and caperberries - for a current twist.

It's extremely important to note that the tuna should be removed from the pan immediately after searing - I left it in the pan after turning off the stove, and latent heat nearly cooked the tuna through. Bring a bite of French countryside to your kitchen when you read more

Come Party With Me: New Year's Day Lunch - Menu

partysugar — Mon, 29 Dec 2008 11:45:32 -0800

Instead of hosting a crazy party on New Year's Eve, invite friends and family over for a decadent lunch on Jan. 1. Begin the soirée in the early afternoon (around 2:30) to allow late-night partygoers plenty of time to recover. Serve a menu that is rich, satisfying, and luxurious.

Start with caviar on brioche toasts with creme fraiche. Slice smoked salmon and cream cheese frittata into bite-size pieces and serve as appetizers. Have guests sit down to a creamy leek and potato soup paired with a simple salad of mixed greens dressed with champagne vinaigrette.

This menu would also make a delightful first day of the year dinner. To check out the recipes, read more.

Toasted Brioche Rounds With Creme Fraiche and Caviar
From Martha Stewart

Ingredients

1 one-pound loaf brioche, cut into 1/2-inch thick slices
2 tablespoons unsalted butter
1 eight-ounce container creme fraiche or sour cream
2 ounces black caviar, or more

Directions

Using a 1 1/2-inch round cookie cutter, cut 36 rounds of brioche from slices.
Place 1 tablespoon butter in a 12-inch skillet. Melt over medium heat. Add half the rounds; cook until golden, turning once, 1 to 2 minutes per side. Repeat with remaining butter and rounds. Let cool on a wire rack or paper towel. Store rounds in an airtight container at room temperature for up to 2 days.
Place a dollop of creme fraiche on each round, and top with caviar.

Makes 36 appetizers.

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Smoked-Salmon and Cream Cheese Frittata
From Gourmet

Ingredients

8 large eggs
1/2 cup whole milk
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1/2 teaspoon black pepper
1/8 teaspoon salt
2 teaspoons olive oil or vegetable oil
2 oz cold cream cheese, cut into 1/2-inch pieces
3 oz thinly sliced smoked salmon, chopped
thinly sliced red or sweet onion, optional for serving

Directions

Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl.
Preheat broiler.
Heat oil in a 12-inch ovenproof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes.
Remove from heat. Sprinkle salmon all over frittata, then press on salmon lightly and shake skillet to allow salmon to settle into top.
Broil frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 1 to 1 1/2 minutes.
Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.

Serves 4.

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Creamy Leek and Potato Soup
From Food and Wine

Ingredients

2 tablespoons unsalted butter
4 large leeks, white and tender green parts only, thinly sliced
1 baking potato (1/2 pound), peeled and cut into 2-inch chunks
5 cups chicken stock or canned low-sodium broth
1 cup heavy cream
Salt and freshly ground pepper
Chervil or parsley sprigs, for garnish

Directions

Melt the butter in a large saucepan. Add the leeks and cook over low heat, stirring occasionally, until softened, about 8 minutes.
Add the potato and chicken stock and bring to a boil. Cover partially and simmer over low heat until the potatoes are tender, about 15 minutes.
Add the cream and simmer for 10 minutes longer.
Working in batches, puree the soup in a blender, then return it to the pan. Season the soup with salt and pepper, garnish with chervil and serve.

Serves 6.

Make ahead: The soup can be refrigerated overnight.

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Lay's Goes Local

partysugar — Wed, 13 May 2009 07:50:33 -0700

Frito-Lay, the nation's biggest snack-food company, has announced plans to go local. Next Tuesday the Lay's brand of chips will roll out a new marketing strategy. Dubbed "Lay's Local," the campaign focuses on the 80 farms (scattered across 27 states) that grow the potatoes used to make the chips. Dave Skena, the vice president of potato chip marketing for Frito-Lay, explains the reasoning behind the emphasis on locally grown potatoes:

Knowing where food is made and grown is important to consumers. Sharing with consumers how regional we are is relevant and compelling. Our intention is solely on celebrating the contributions people and communities across the country have made to the Lay's brand.

A Chip Tracker on Lays.com allows consumers to find out where a bag of chips is made. With other companies promoting the use of natural and local ingredients, it comes as no surprise that the snack maker has jumped on the bandwagon.

Lay's potato chips has always been one of my guilty pleasure foods, but how can I feel guilty knowing they're made from locally grown produce? What do you think of the news?

Source

Photos of Nicoise Salad

YumSugar — Tue, 14 Jul 2009 13:45:23 -0700

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It's Tailgating Time! Shrimp Dip With Potato Chips

partysugar — Fri, 23 Oct 2009 16:00:52 -0700

I've said it before and I'll say it again: I love dips! I'm kinda obsessed with making them and even more addicted to trying out new recipes. A couple of weeks ago when I was browsing the Macy's Come Together recipe section, I came across this interesting recipe for shrimp dip. It's an old-fashioned sort of dip (it's from Tom Douglas' mom's recipe) that's served with thick-cut potato chips. I printed it out immediately and was determined to give it a taste. Kind of like shrimp cocktail, but in dip form, the resulting dip is quite tasty. The recipe makes a large quantity, so it's perfect for tailgating or any other party where there will be a crowd of hungry revelers. If I've piqued your curiosity, check out the recipe and read more.

Shrimp Dip with Potato Chips
From Tom Douglas

Ingredients

3 Tablespoons tomato paste
1 Tablespoon honey
3/4 cup mayonnaise (homemade, or use Hellman’s or Best Foods)
2 Tablespoons thinly sliced chives
1 Tablespoon fresh lemon juice
1 Tablespoon seeded and minced sweet red cherry pepper (from a jar of vinegar packed sweet cherry peppers)
2 teaspoons grated lemon zest
1 teaspoon prepared horseradish
1/4 teaspoon Tabasco
1 hard-boiled egg, finely chopped
1 pound cooked, peeled, and diced shrimp or 1 pound shrimp cooked bay (baby) shrimp
To Taste Kosher salt
To Taste freshly ground black pepper
1/2 lemon
Potato Chips, homemade or top quality purchased

Directions

In a large bowl, whisk the tomato paste and the honey together until smooth. Whisk in the mayonnaise, chives, lemon juice, cherry pepper, zest, horseradish, and Tabasco.
Using a rubber spatula, gently fold in the egg. Add the shrimp to the bowl and toss it with the dressing. Season to taste with salt and pepper and a squeeze of lemon.
Set a bowl of shrimp salad on a large platter and surround it with potato chips for dipping.

Serves 8-10.

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Taste Test: Jalapeño Kettle Chips

partysugar — Mon, 18 May 2009 12:50:30 -0700

The other day when I went to purchase chips for a barbecue, I was surprised to see a new flavor on the supermarket shelves. Dubbed "a fiesta in a bag," jalapeño is the latest addition to the Kettle Brand family. Since I'm a huge fan of Kettle Chips, I grabbed one of the green bags - the fiery red jalapeño looked so enticing! To find out how these chips taste, read more.

With a thick crispness and satisfying crunch, the texture of the chips is signature Kettle. A slightly sweet onion flavor hits the tongue first, and it's followed by the unmistakable punch of fresh green jalapeño. In each bite there is a nice heat that's not too spicy or overpowering. There's nothing artificial about these all-natural chips, and they're incredibly addictive. While the chips are delicious on their own and a nice accompaniment to a sandwich, I wasn't too crazy about them with dip. When I dipped a chip into pico de gallo, the flavors clashed and did not complement each other. Still these chips are good; if you enjoy jalapeños, give them a chance.

Have you tried jalapeño Kettle Chips? What did you think of them?

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New England Clam Chowder Two Ways - Beginner and Expert

YumSugar — Wed, 07 Jan 2009 03:00:31 -0800

For respite from the harshest Winter days, turn to the simple yet satiating Northeastern staple known as clam chowder. Not only will this soup provide you with warmth in the most bone-chilling weather, but its shellfish base will remind you that balmy Summer days at the beach aren't but several months away. This balanced, nutritious, one-pot meal can be made with shortcuts like bottled clam juice; or, for an extra-special soup, make the seafood base from scratch. To make either version of this New England classic, read more.

Beginner New England Clam Chowder
From the Culinary Institute of America

Ingredients

1 1/4 pound canned clams, minced, juices reserved
2-3 cups bottled clam juice
2 bacon slices, minced
1 onion, diced
2 tablespoons all-purpose flour
1 bay leaf
1/2 teaspoon thyme leaves, chopped
1 pound potatoes, peeled, diced
3 cups heavy cream or half and half
6 tablespoons dry sherry, or to taste
Salt, to taste
Freshly ground black pepper, to taste
Tabasco sauce, to taste
Worcestershire sauce, to taste
Oyster or saltine crackers, as needed

Directions

Drain the clam juice from the minced clams and combine with enough bottled juice to equal 3 cups of liquid.
Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.
Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.
Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme.
Add the potatoes and simmer until tender, about 15 minutes.
Meanwhile, place the clams and cream in saucepan and simmer together until the clams are cooked, about 5-8 minutes.
When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.
Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.

Makes 8 cups.

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Expert New England Clam Chowder
From Martha Stewart's Cooking School

Ingredients

5 dozen littleneck clams (quahogs), scrubbed
3 cups water
1 ounce salt pork, rinsed well and cut into lardons
1 tablespoon unsalted butter (optional)
1/2 large yellow onion, cut into small dice (1 cup)
1 large russet potato, peeled and cut into 1/2-inch dice (2 cups)
Coarse salt and freshly ground black pepper
1 sprig thyme
1 dried bay leaf
1/2 cup heavy cream

Directions

Cook clams and make broth: Combine clams and water in a medium stockpot, and then cover and bring to a boil. Cook until clams have opened, 5 to 6 minutes (discard any that remain closed). Use a slotted spoon to remove clams. Strain the broth through a fine sieve lined with a coffee filter; you should have about 4 cups (if not, add a little water). When clams are cool enough to handle, remove the meat from the shells and coarsely chop. Discard shells.
Build the flavor base: Rinse the pot and dry completely. Cook the salt pork over medium heat until some of the fat has rendered and the remaining meat is light golden, about 3 minutes. (If there is not enough fat to coat the bottom of the pot, add the butter). Add the onion and cook until translucent, about 3 minutes, stirring once or twice.
Add broth and finish soup: Return the strained clam broth to the pot, along with the potato, thyme, and bay leaf; season with salt and pepper. Bring to a boil, and then reduce to a simmer and cook until the potato is tender but not falling apart, 6 to 8 minutes (if desired, mash a few against the side of the pot to thicken the broth slightly). Stir in clams and cream and cook just until heated through, no more than a minute or so. (Do not boil, or cream will separate and clams will toughen.) Season with salt and pepper and serve immediately.

Makes 6 cups.

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Taste Test: Cape Cod Popcorn

YumSugar — Thu, 27 Aug 2009 15:15:10 -0700

I'm a huge snacker, and admittedly have more than a few downfalls. One of them is popcorn. Combine this with a shipment we recently received of new popcorn from Cape Cod Chips, and you can guess where the story is headed.

Cape Cod is known for its all-natural potato chips, which come in a wide variety of flavors (my favorite is the jalapeño and aged cheddar - especially as a hangover snack). Now, the brand has added three kinds of popcorn flavored with all-natural ingredients to that list: white cheddar, sweet cream butter, and sweet and salty (all $2.69). Did they live up to their chip counterparts? Find out after the break.

Noteworthy Nibbles - Aug. 25-Sept. 1, 2009

YumSugar — Tue, 25 Aug 2009 14:30:03 -0700

Hoping to squeeze in a few more food festivals while Summer's still going strong? This week's the opportune time, whether you want to learn how to make your own pit barbecue and ice cream - or simply want to enjoy an assortment of top microbrews. I think this weekend's Epicurean Classic would be a fitting way to enjoy Michigan's gorgeous weather - and I'm pretty stoked by the prospect of attending Oakland's first-ever Eat Real Festival. Where will you be this week? Let us know.

Vail, CO: Taste of the Nation Vail - Aug. 27
Dallas, TX: RCA Pit BBQ Education Event - Aug. 27
Winterville, NC: Winterville Watermelon Festival - Aug. 27-29
Gueydan, LA: Gueydan Duck Festival - Aug. 27-30
Urbana, IL: Urbana Sweet Corn Festival - Aug. 28-29
Barnesville, MN: Potato Days - Aug. 28-29
Oakland, CA: Eat Real Festival - Aug. 28-30
St. Joseph, MI: Epicurean Classic - Aug. 28-30
Traverse City, MI: Traverse City Microbrew & Music Festival - Aug. 29
Providence, RI: Savor Providence - Aug. 29
Los Angeles, CA: Lean Times, Green Times - Aug. 29
Wells, ME: Wells Chili Fest - Aug. 29

To see the rest, read more.

Orlando, FL: Taste of the Nation Orlando - Aug. 29
Yorkville, CA: Yorkville Highlands Wine Festival - Aug. 29
Eagle River, WI: Festival of Flavors - Aug. 29-30
San Jose, CA: Italian Family Festa - Aug. 29-30
Bodega, CA: Bodega Seafood, Art & Wine Festival - Aug. 29-30
Dallas, TX: Share Our Strength, a Tasteful Pursuit Hosted by Stephan Pyles - Aug. 30
Tucker, GA: Slow Food Summer Harvest - Aug. 30
St. Paul, MN: Minnesota Cooks! - Sept. 1
New York, NY: Slow U: Ice Cream, from Sugar and Snow - Sept. 1

Source: Flickr User farlane