Battle Belly Fat: Pan-Seared Shrimp Tacos, Crunchy Crust "Mac n Cheese,” Oven Fries

*** Eat your favorite comfort foods and still battle the belly fat. Recipes the whole family will enjoy they won't even know they are eating healthy!









Flat Belly Diet Family Cookbook by Liz Vaccariello







From Denny: Want guilt free comfort food that actually taste good? Look no further in your quest to battle belly fat and not roll your eyes at typical diet food that has you bored and your family in revolt.



Liz Vaccariello is the author of the newest cookbook in her series about good food to battle belly fat, "Flat Belly Diet! Family Cookbook." She features traditional comfort food favorites like macaroni and cheese (Mac 'n' Cheese for those in the know), oven french fries, shrimp tacos and dark chocolate brownies. That line up sure doesn't sound like we will be deprived of good taste or familiar dishes.



This cookbook and recipes are geared to family healthy eating without sacrificing great taste and favorite foods. While she does limit each meal to about 400 calories the real success is combining a MUFA with each meal.



What's a MUFA? Mono Unsaturated Fatty Acid. They are found in olive oil, olives, nuts and seeds, peanut butter or other nut butters and the biggest favorite: dark chocolate.



Here are the three basic rules from Liz Vaccariello, Editor in chief of Prevention Magazine, to help lose that belly fat:



1. Eat a MUFA with every meal



2. Stick to 400 calories per meal



3. Never go more than 4 hours without eating





Recipes Featured:



Pan-Seared Shrimp Tacos

Crunchy Crust "Mac and Cheese”

Salt and Pepper Oven Fries

Visit msnbc.com for Breaking News, World News, and News about the Economy

Pan-Seared Shrimp Tacos



From: "Flat Belly Diet Family Cookbook"



Makes: 4 servings, 320 calories



INGREDIENTS



• 1 Haas avocado, cubed

• 3 tablespoons finely chopped red onion

• 1/2 jalapeno pepper, finely chopped

• 2 tablespoons chopped fresh cilantro

• 1 tablespoon fresh lime juice

• 1/2 teaspoon salt, divided

• 1 pound peeled and deveined medium shrimp

• 1 1/2 teaspoons chili powder

• 1/4 teaspoon black pepper

• 1 tablespoon olive oil

• 8 (6-inch) corn tortillas

• 1 cup shredded romaine lettuce





DIRECTIONS



Combine the avocado, onion, jalapeno pepper, cilantro, lime juice and 1/4 teaspoon in a bowl and set aside. Combine the shrimp, chili powder, remaining 1/4 teaspoon salt and pepper in a separate bowl.



Heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook 2 1/2 to 3 minutes per side or until opaque. Transfer to a plate and keep warm. Heat tortillas in a dry skillet over medium-high heat until hot and lightly toasted, about 30 seconds per side or according to package directions. Place 2 tortillas on each plate and top each with 2 tablespoons lettuce, 1/8 avocado mixture and 1/8 of the shrimp. Serve immediately.











"Crunchy Crust "Mac and Cheese"



From: "Flat Belly Diet Family Cookbook"



Makes: 4 servings, 328 calories



INGREDIENTS



• 4 ounces multi-grain macaroni

• 4 tablespoons olive oil, divided

• 3 tablespoons Panko bread crumbs

• 2 tablespoons flour

• 1/2 teaspoon paprika

• 1/2 teaspoon salt

• 1/8 teaspoon black pepper

• 2 cups fat-free milk

• 1/2 cup shredded reduced-fat Cheddar cheese





DIRECTIONS



Preheat the oven to 350°F. Coat an 8-inch x 8-inch baking dish with vegetable spray.



Bring a pot of water to a boil and cook the macaroni according to package directions. Drain, rinse with cold water and drain again. Set aside. Combine the bread crumbs and 2 teaspoons oil in a small bowl. Stir with a fork to evenly coat the crumbs with oil.



Add the remaining 3 tablespoons plus 1 teaspoon oil to a large saucepan. Set over medium-high heat. Whisk in the flour, paprika, salt and pepper until smooth. Add the milk, whisking constantly. Cook, whisking, for about 5 minutes, or until thickened. Remove from the heat. Stir in the cheese until it melts. Stir in the macaroni. Pour into the baking dish. Top evenly with the crumbs.



Bake for 15 minutes, or until bubbling and golden. Allow to sit for 10 minutes before serving.











Salt and Pepper Oven Fries



From: "Flat Belly Diet Family Cookbook"



Makes: 4 servings, 262 calories



INGREDIENTS



• 1 pound russet potatoes, cut into 3 1/2-inch long by 1/2-inch wide sticks

• 1/4 cup canola oil

• 3 garlic cloves, chopped

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon chopped fresh parsley





DIRECTIONS



Preheat the oven to 450°F. Coat a large baking sheet with cooking spray.



Combine the potatoes and 2 tablespoons oil in a large bowl, tossing well to coat. Arrange potatoes in a single layer on the prepared baking sheet. Bake in the center of the oven 15 minutes, turn the potatoes and bake 15 minutes longer or until golden brown and crisp. Remove from the oven and transfer to a large bowl.



Meanwhile, heat the remaining 2 tablespoons oil in a small skillet over medium heat. Add the garlic and cook until lightly browned, about 4 minutes. Pour oil and garlic over the potatoes, and add the salt, pepper and parsley; toss well. Serve immediately.







*** For the chocolate recipes go here:



Battle Belly Fat: Fudgy Dark Chocolate Brownies, Chocolate French Toast









Flat Belly Diet Family Cookbook by Liz Vaccariello





*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Spicy Shrimp Fra Diavolo Sauce Used 3 Ways: Seafood, Chicken, Polenta

Shrimp fra diavlo by arthurohm @ flickr


From Denny: What's great about this pasta sauce is it's basically a marinara sauce and incredibly versatile. Chef Lidia demos how to use it over sauteed fresh shrimp, spooned over sauteed boneless chicken breast and yellow bell peppers or over cooled, cut and grilled polenta rectangles.

You can use this spicy hot sauce over fish and with pasta too. You can freeze the sauce and use canned tomatoes if fresh are too expensive or not available.
I like more spices in mine than her traditional simple version so feel free to add spices you like. I guess you can tell this is one of my favorite dishes and we use ground cayenne pepper at our house for this dish.

By the way, "Fra diavolo" is Italian for "Brother Devil." It's a name they use for any spicy sauce using red pepper for pastas or seafood dishes. Chef Lidia Bastianich's recipe is utterly simple, so fast and easy that you will have dinner on the table in no time at all - and with style! :)

Visit msnbc.com for Breaking News, World News, and News about the Economy

Shrimp Fra Diavolo

From: Chef Lidia Bastianich

Serves: 6 lucky people! :)

This dish is excellent served as a main course or as a dressing for pasta.

INGREDIENTS

• 6 tablespoons extra virgin olive oil
• 6 garlic cloves, peeled and sliced
• 2 1/2 pounds jumbo shrimp (about 30) peeled and deveined
• Salt
• One 35-ounce can Italian plum tomatoes (preferably San Marzano), cored and coarsely crushed
• 8 fresh basil leaves, torn into quarters
• 2 tablespoons minced fresh Italian parsley
• 1 teaspoon crushed red pepper

DIRECTIONS

Heat 4 tablespoons of the olive oil in a large skillet over medium heat. Stir in the garlic and cook, shaking the pan, until golden. This takes about one minute. Add as many shrimp as fit in a single layer with some space between each. If you crowd the shrimp, they will steam in their own juices rather than get crunchy with a lightly browned exterior. Cook, tuning once, until lightly golden, about three minutes. Sprinkle with salt to taste.

With a slotted spoon, transfer the shrimp to a plate, leaving as much garlic as possible in the pan.

Pour the remaining 2 tablespoons olive oil and the tomatoes into the skillet, season with salt and crushed red pepper, and bring to a vigorous boil. Lower the heat so the sauce is at a lively simmer and cook until it is lightly thickened. This takes about 10 minutes.

Stir in the shrimp, basil and parsley and cook until the shrimp are heated through. This takes just a few seconds.



*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Easy Recipes: 4 Versions of Crawfish Pie

Crawfish pie in New Orleans, Louisiana by Matt Lancashire @ flickr


From Denny: Crawfish pie is a fav in south Louisiana when the crawfish boils end. We start making crawfish versions of etouffee, stews, pastas and crawfish pies. You can make this simple pie with a filling of shrimp, fish or whatever your heart desires. Seafood is a favorite around here.

Because they are so ridiculously easy to make we use them for appetizers, brunch, lunch or dinner. Traditionally, they are made simply with onions, bell pepper, celery (the Holy Trinity) and lots of crawfish fat to flavor it.

Crawfish fat is usually not available so we flavor the pies with all kinds of creativity from canned soups, tomatoes and rice to help create a base for the filling.

One recipe filling for the pie featured here is made with a golden roux and two pounds of crawfish. Another recipe has no traditional roux but rather is thickened with the easy way of using cornstarch. Cornstarch also gives a cleaner direct flavor than a flour thickener which can tone down spices and meat flavors.

The Aunt Genny Hebert recipe is from a 90 year old lady from Breaux Bridge for popular individual crawfish pies. She used cream of shrimp soup and evaporated milk in her filling. Over the years this has proven to be a most popular recipe during crawfish season and all the gatherings associated with celebrating the season.

You can make your own crust or purchase pre-rolled pie crusts in the refrigerated section of your grocery store which many Louisiana cooks do routinely. The frozen food section also offers ready-to-bake pie crusts.

Most of these recipes finish the pies with fresh chopped green onions and fresh parsley.

The Drunken Crawfish Pie recipe is chock full of two pounds of crawfish to the point it's worth it to make your own pie crust just to contain all the goodness! :) The light roux also contains delicious brandy and heavy cream.





Individual Crawfish Pies From Aunt Genny Hebert

From: Genny Hebert of Breaux Bridge, Louisiana, is provided by niece Kara Hebert

Makes: 15 or 17 individual pies


Ingredients:

1 stick margarine or butter
1 medium onion, chopped
1 (10-3/4-oz.) can condensed cream of shrimp soup
1 tbl. cornstarch
1 small can (5-oz.) evaporated milk
1/4 cup chopped green onions
1 lb. crawfish tails
Salt and cayenne pepper, to taste
15 to 17 (3-inch) frozen pie shells (I used Dutch Ann brand 8-per-box from Calandro’s Supermarket.)


Directions:

1. Preheat oven to 350 degrees. In medium saucepan, over medium heat, melt margarine or butter and sauté onion until tender. Add soup. Stir often.

2. In small bowl, add cornstarch and slowly stir in evaporated milk. Stir until well blended. Stir milk mixture into onion and soup mixture in saucepan. Continue to cook until everything is blended.

3. Add green onion, crawfish tails, salt and cayenne. Continue to cook 10 minutes. Fill pie shells and bake 25-30 minutes until golden brown.





Drunken Crawfish Pie

From: Mark Beridon

Serves 8. Recipe is from “Recipes to Bank On” 1990 Food Focus booklet. This recipe, submitted by Mark Beridon, won the Louisiana competition in the Crisco American Pie Celebration contest.


Ingredients:

Crust:

2-1/2 cups sifted all-purpose flour
1 tsp. salt
1/2 cup butter-flavor
shortening
1/2 cup water

Filling:

1/2 cup butter
1/4 cup flour
1 onion, chopped
2 tsps. finely minced garlic
1/3 cup chopped green bell pepper
3 tbls. finely minced fresh parsley
2 tbls. chopped celery
1/2 cup thinly sliced green onion tops
1 tsp. salt
3/4 tsp. black pepper
1/4 cup heavy cream
3 tbls. brandy
2 lbs. crawfish tails


Directions:

1. Preheat oven to 350 degrees.

2. To prepare crust: Combine flour and salt in a large mixing bowl. Cut in shortening with pastry blender or two knives until mixture is uniform. Add water about 1 tablespoon at a time. Stir with a fork until mixture forms a ball. Divide dough into two equal parts.

3. On lightly floured surface, roll bottom crust into a circle 1/8-inch thick and one inch larger than an inverted (9-inch) deep-dish pie plate. Gently ease dough into pie plate, being careful not to stretch the dough. Set aside while preparing filling.

4. To prepare filling: Melt butter over low heat in a large skillet. Gradually add flour and cook slowly, stirring constantly until a light roux forms (about the color of caramel). Add onion, garlic, green bell pepper, parsley, celery and green onion tops. Continue to stir until vegetables are all very soft.

5. Add salt, black pepper, heavy cream and brandy. Mix gently but thoroughly and cook for 3 additional minutes over low heat.

6. Add crawfish tails and cook for 10 minutes. Remove from heat. Cool.

7. Spoon cooled filling into unbaked pastry shell.

8. On a lightly floured surface roll out top crust the same as bottom crust. Gently place top crust over filled pie. Moisten and seal edges. Flute as desired. Cut 6 slits in the top crust.

9. Bake in preheated 350-degree oven for 25-30 minutes or until crust is golden brown.

10. Cool 5 minutes and then serve.






Crawfish Pies (with rice in the filling)

From: Shelley Boudreaux

Makes: 2 (9-inch) pies. This was the crawfish pie her mother made. The following recipe calls for 2 pounds of crawfish tails and makes 2 single-crust pies. The pies have a nice thick filling. Serve one tonight and freeze the other one or share it with a friend.


Ingredients:

2 pie crusts
1-1/2 sticks butter
2 onions, chopped
1 bunch green onions, washed, dried and chopped
1/2 bunch fresh parsley, washed, dried and chopped
2 to 3 cloves garlic, minced (about 1 tbl.)
2 lbs. crawfish tails
Tony Chachere’s Original Creole Seasoning or salt, black pepper and cayenne pepper, to taste
2 (10-3/4-oz.) cans cream of mushroom condensed soup
2 (10-3/4-oz.) cans cream of celery condensed soup
2 to 3 cups cooked rice


Directions:


1. Prepare pie crust in bottom of 9-inch pie dish. Set aside. Preheat oven to 350 degrees.

2. In large skillet, melt butter and sauté onions, green onions, parsley and garlic until onions are soft.

3. Add crawfish tails and season to taste. Cook, uncovered for about 10 minutes.

4. Add cream of mushroom and cream of celery soups. Cook another 5-10 minutes.

5. Remove from heat and gently stir in at least 2 cups of cooked rice. You will have to judge if it looks too soupy, and if so, add more rice. Allow the filling to cool slightly.

6. Spoon into prepared pie crusts. Crimp top edge of pie or gently fold it over the pie filling.

7. Bake in preheated 350-degree oven for about 30 minutes or until pie crust is nicely browned and pie is heated through. If after 15-18 minutes pie crust is getting too browned, cover top edges with strips of foil to prevent burning. Cool about 5 minutes before serving.






Crawfish Pie

From: Corinne Cook, 2theadvocate.com food writer

Serves: 4 to 6


Ingredients:

2 unbaked pie crusts (I used the Just Unroll Pillsbury Pie Crusts)
1/2 stick butter
1 onion, chopped
2 ribs celery, chopped
1/2 bell pepper, chopped
1 lb. crawfish tails
2 tbls. cornstarch
1 or 2 tbls. water, if needed (if filling is too dry)
1 small bunch green onions, chopped
1/4 cup chopped fresh parsley
Salt, black pepper and red pepper, to taste


Directions:

1. Place unbaked pie crust in bottom of 9-inch pie dish and set aside.

2. In large skillet, melt butter and add onion, celery and bell pepper. Sauté over medium heat until vegetables are soft. Stir often to prevent burning.

3. Add crawfish tails and stir to mix. Stir in the cornstarch. Stir until smooth and well mixed. Mixture will thicken slightly. If mixture appears too dry, add 1 or 2 tablespoons water. You don’t want it too soupy; mixture will thin during baking.

4. Add green onions and parsley and season to taste. Pour filling into pie crust.

5. Top pie with second pie crust. Crimp both edges of pie together. With the tip of a sharp knife, cut three or four slits into the top of the pie crust.

6. Place in preheated 350-degree oven for about 25-35 minutes or until crust is browned and filling is bubbly.






*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Awesome Cajun Barbecued Shrimp — New Orleans Style

Another version of delicious BBQ shrimp by scaredy_kat @ flickr

From Denny: Here's a seafood recipe that is quick, easy, incredibly delicious, a crowd pleaser and quite popular! What more could you ask for in a recipe? There are as many variations of this dish as there are "Down on the Bayou" cooks from Louisiana to Mississippi, Alabama and Florida. Of course, you will want to use Louisiana shrimp. They are far superior to shrimp from the toxic heavy metal waters of China. They are also fresh.

This particular recipe came from a local person whose son has a delightful blog where he recounts his new food experiences. He is a nine year old food critic! Every kid is a food critic as any parent will know. This one writes about it and it's a good blog. I thought it would be fun to help promote his writing and his family's recipe he enjoys.





Barbecued Shrimp — New Orleans Style

From: Sean Prados whose 9 year old son, Michael, writes Junior Food Critic, a blog where he writes about his food discoveries and kid friendly restaurants.

Serves: 8 to 10

Ingredients:

2 lbs. (8 sticks) unsalted butter, divided
1 large onion, very finely minced
3 ribs celery, finely minced
5 to 10 cloves garlic, finely minced (roasted garlic best)
3 to 4 tbls. chopped parsley
2 tbls. chopped rosemary leaves
4 to 5 sprigs thyme
1 bay leaf
1 (12-oz.) Abita Amber Beer (full-bodied or dark beer if this is not available in your area)
1/2 cup Worcestershire sauce
4 lbs. shrimp, heads and shells on
Salt, pepper and Creole seasoning, to taste
1 lemon, cut in wedges
2 green onions, chopped


Directions:

1. Over medium-high heat, melt 2 sticks butter in large skillet or paella pan. Sauté onion and celery 3 to 4 minutes. Then add garlic.

2. Stir in parsley, rosemary, thyme and bay leaf; simmer for 2 to 3 minutes.

3. Melt remaining butter and add to pan with beer and Worcestershire sauce.

4. Submerge shrimp in sauce and add seasonings to taste. You may need to do this in batches. Over-seasoning works since shells prevent some absorption.

5. Squeeze lemon juice over shrimp after cooking. Garnish with green onions. Serve with French bread for dipping.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Awesome Cajun Barbecued Shrimp — New Orleans Style

Another version of delicious BBQ shrimp by scaredy_kat @ flickr

From Denny: Here's a seafood recipe that is quick, easy, incredibly delicious, a crowd pleaser and quite popular! What more could you ask for in a recipe? There are as many variations of this dish as there are "Down on the Bayou" cooks from Louisiana to Mississippi, Alabama and Florida. Of course, you will want to use Louisiana shrimp. They are far superior to shrimp from the toxic heavy metal waters of China. They are also fresh.

This particular recipe came from a local person whose son has a delightful blog where he recounts his new food experiences. He is a nine year old food critic! Every kid is a food critic as any parent will know. This one writes about it and it's a good blog. I thought it would be fun to help promote his writing and his family's recipe he enjoys.





Barbecued Shrimp — New Orleans Style

From: Sean Prados whose 9 year old son, Michael, writes Junior Food Critic, a blog where he writes about his food discoveries and kid friendly restaurants.

Serves: 8 to 10

Ingredients:

2 lbs. (8 sticks) unsalted butter, divided
1 large onion, very finely minced
3 ribs celery, finely minced
5 to 10 cloves garlic, finely minced (roasted garlic best)
3 to 4 tbls. chopped parsley
2 tbls. chopped rosemary leaves
4 to 5 sprigs thyme
1 bay leaf
1 (12-oz.) Abita Amber Beer (full-bodied or dark beer if this is not available in your area)
1/2 cup Worcestershire sauce
4 lbs. shrimp, heads and shells on
Salt, pepper and Creole seasoning, to taste
1 lemon, cut in wedges
2 green onions, chopped


Directions:

1. Over medium-high heat, melt 2 sticks butter in large skillet or paella pan. Sauté onion and celery 3 to 4 minutes. Then add garlic.

2. Stir in parsley, rosemary, thyme and bay leaf; simmer for 2 to 3 minutes.

3. Melt remaining butter and add to pan with beer and Worcestershire sauce.

4. Submerge shrimp in sauce and add seasonings to taste. You may need to do this in batches. Over-seasoning works since shells prevent some absorption.

5. Squeeze lemon juice over shrimp after cooking. Garnish with green onions. Serve with French bread for dipping.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Ming Tsai’s Chinese New Year Feast: Year of the Tiger

From Denny: Chinese New Year celebrations began on February 14th, the same as Valentine's Day, and last for two weeks or more. This year is known as the Year of the Tiger.

Chef Ming Tsai, from his restaurant Blue Ginger and Food Network fame, offers up a few tasty dishes to help us celebrate a feast fit for a tiger. These are some seriously sophisticated recipes. Makes me long for when I spent a few years of high school in Taiwan. The Taiwanese loved to teach others about their food and culture. The Taiwanese are also quite an enthusiastic culture, easy for Americans to relate to their exuberance. The Chinese celebrate New Year like we celebrate Mardi Gras in Louisiana - lots of incredible feasting!

Ming's Recipes Featured:

Tempura Shrimp Cocktail with Lime Leaf-Avocado Puree
Cranberry-Hoisin Sauce Glazed Duck
Lychee Champagne Granita






Ming's books:



Simply Ming: Easy Techniques for East-Meets-West Meals




Ming's Master Recipes (based on the Public Television series SIMPLY MING)

Visit msnbc.com for Breaking News, World News, and News about the Economy

Tempura shrimp cocktail with lime leaf-avocado puree and chipotle puree

From: Chef Ming Tsai, Blue Ginger restaurant

Serves: 4

Shrimp in Chinese also means to laugh or smile, which we all need in the new year and is, of course, essential in a relationship!

INGREDIENTS

Tomato puree

• 2 tablespoons canola oil
• 1 medium onion, rough chopped
• 1 tablespoon chopped garlic
• 2 medium tomatoes, rough chopped, or 1 cup drained canned plum tomatoes
• 1/2 to 1 tablespoon chopped chipotles in adobo sauce, depending on heat preference
• Kosher salt and freshly ground black pepper

Avocado puree

• 2 ripe avocados, rough chopped
• 1 jalapeno pepper, stemmed and seeded
• Juice of 1 lime
• 6 lime leaves, chiffonade
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh cilantro
• 1 tablespoon finely chopped shallots

Tempura shrimp cocktail

• 2 flour tortillas or best quality tortilla chips
• 1 teaspoon ancho chile powder
• Kosher salt
• 2 cups rice flour
• 2-3 cups club soda
• 12 large shrimp, peeled and deveined, tail-on (Contessa brand preferred)
• Canola oil, for deep frying
• 2 cups romaine lettuce, cut into 1/8-inch ribbons

DIRECTIONS

For the tomato puree

Heat a small skillet over medium heat; add oil and swirl to coat. When the oil shimmers, add onion and garlic and saute until brown, stirring occasionally, about 6 minutes. Add tomatoes and chipotles and cook, stirring occasionally, until tomatoes are soft and their liquid has evaporated, about 10 minutes. Transfer to a food processor and puree. Season with kosher salt and freshly ground black pepper. Set aside.

For the avocado puree

In a food processor, combine avocados with jalapeno, lime juice and lime leaves and puree. Season with kosher salt and freshly ground black pepper. Fold in the cilantro and shallots. Set aside.

For the tortilla chips

Fill a fryer or medium stockpot one-third full with oil and heat to 375 degrees. Cut tortillas in 1-inch-wide long-sided triangles that run the length of each tortilla. Fry tortilla triangles until golden brown, about 3 minutes. Drain well on paper towel-lined plate, season with chile powder and salt and set aside.

For the tempura shrimp

Place flour in medium bowl and stir in sufficient club soda to produce a pancake batter-like mixture. Dip the shrimp in the batter, drain any excess, and fry in 2 batches until golden brown, 3-5 minutes. Remove with a large mesh spoon and drain on paper towels. Season with salt to taste.

To serve, have 4 martini glasses filled with romaine. Dollop purees side by side into martini glasses. Insert 3 chips upright in each glass. Hang 3 shrimp off edge of martini glass, pushing them gently into edge. You may need to make a 1/4-inch incision on top of shrimp so they will stay firmly attached.







Cranberry-hoisin glazed duck with bok choy fondue and a red roast sweet potato puree

From: Ming Tsai

Serves: 4

In Chinese culture, duck symbolizes fidelity and the color red symbolizes happiness.

INGREDIENTS

• 1 bottle dry red wine
• 2 cups Shaoxing wine, or 1 cup dry sherry
• 1 cup dark soy sauce
• 3 cups Wanjashan organic soy sauce
• 2 cups Ocean Spray cranberry juice
• 1 cup hoisin sauce
• 2 boxes (about 3 pounds) rock sugar, or 2 cups dark brown sugar
• 1 cup Craisins, rough chopped, plus whole for garnish
• 1 5-inch piece fresh ginger, cut into 1/4-inch slices
• 1 whole head garlic, unpeeled and halved horizontally
• 2 bunches scallions, white parts sliced into 2-inch lengths, green parts sliced 1/8 inch thick
• 2 star anise
• 4 Thai bird chiles
• 2 cinnamon sticks
• 1 large duck, about 6 pounds
• 2 cups water, plus more if necessary
• 8 baby bok choy, halved and cored
• 4 sweet potatoes, forked, wrapped in foil and baked through

DIRECTIONS

1. In a large, deep pot combine the wines, soy sauces, cranberry juice, hoisin sauce, rock sugar, Craisins, ginger, garlic, scallion whites, star anise, chiles and cinnamon sticks. Bring to a boil over high heat and stir to dissolve rock sugar, about 5-10 minutes. Reduce to a simmer and add the duck and water. If the liquid doesn't cover the duck, add more water.

2. Place a second pot or stainless-steel bowl half-filled with water into the first to keep the duck submerged (see Tips) and simmer until the duck is very tender and almost falling from the bones, 2 1/2 to 3 hours. Do not overcook or the meat will come apart. During the last 10 minutes of cooking, add the bok choy.

3. Meanwhile, prepare sweet potato mash: Unwrap hot sweet potatoes and scoop flesh into a large heat-proof bowl. Add 2 to 3 tablespoons of the hot braising liquid to potatoes. Stir together until well combined. Check for flavor and season with salt and pepper (and extra braising liquid, if you like). Place potatoes in center of a large platter. Using a large, mesh spoon, carefully remove the duck and bok choy from the pot and arrange on platter, using potatoes to anchor duck.

4. Glaze the duck with the sauce, garnish it with the scallion greens and reserved Craisins, and serve.

TIPS

Ming's Tips: The duck must be kept submerged in its braising liquid while it cooks. To accomplish this, find a pot or stainless-steel bowl that will fit into the braising pot. Fill it halfway with water and place it on the duck to weigh it down as it cooks.

Don't be put off by the amount of sugar I call for here; it's needed to give the dish its mellow flavor.





Lychee champagne granita

From: Ming Tsai, "Simply Ming"

Serves: 4

In Chinese culture, the lychee is considered a symbol of romance and love. It is also thought to be beneficial to place dried lychees under the marriage bed as a wish for many children.

INGREDIENTS

• 1 cup drained lychees
• 1/2 cup syrup from can of lychees
• 1 tablespoon lemon juice
• 1 1/2 cups Champagne, plus more for garnish
• Whole fresh lychees, for garnish (optional)

DIRECTIONS

In a blender, combine lychees, syrup and lemon juice. Blend until smooth. Strain mixture into a bowl. Add Champagne and stir to combine. Pour mixture into baking dish, stir once and freeze overnight. To serve, scrape using the back of a fork, pile into chilled martini glasses and top with more Champagne and a whole lychee, for garnish, if desired.






Ming's books:



Simply Ming: Easy Techniques for East-Meets-West Meals




Ming's Master Recipes (based on the Public Television series SIMPLY MING)


*** THANKS for visiting, come back often, feel welcome to drop a comment or opinion, a big shout out to awesome current subscribers - and if you are new to this blog, please subscribe in a reader or by email updates!

4 Fun Marti Gras and Super Bowl Recipes

Photo by Bourbon Street in the French Quarter by Lyndi and Jason @ flickr

From Denny: Have some fun with puff pastry, try out some easy grilled Louisiana style shrimp, make a warm dip for your chips, eat well and enjoy the day whether it's carnival time, the Super Bowl or a weekend gathering. Make it fun!

Zatarain's is a century old company in Louisiana. In New Orleans every year when Marti Gras is celebrated the whole city shuts down for the holiday, even the banks treat it like a federal holiday!

Check out what Zatarain's is offering that is kid friendly for education about carnival and fun with a couple of simple crafts:

* Download Zatarain's free Party Guide to Marti Gras, go here.

* Want to print out your own Marti Gras mask fun? Zatarain's has a fun one for kids, go here.

* Marti Gras fun trivia cards to print out, go here.

* Print out your own fun float for the parade, go here.

Recipes:

Who Dat Grilled Shrimp
Mardi Gras Muffuletta sandwiches
Warm Spinach Dip With a Tobasco Kick
Sausage Bites puff pastry appetizers




Who Dat Shrimp

From: Redwood Creek Winery

Serves: 4

Ingredients:


1 bunch rosemary (preferably from a mature plant so the branches are stiff)
1-1/2 lbs. jumbo shrimp, peeled and deveined
2 to 3 tbls. extra virgin olive oil
Coarse salt (kosher or sea)
Freshly ground or cracked black peppercorns
Red pepper flakes (optional)
3 cloves garlic, finely chopped
1 cup sauvignon blanc or other white wine, poured into a spray bottle
Grill shield or sheet of aluminum foil folded in thirds like a business letter

Directions:

1. Strip the leaves off the bottom half to two-thirds of the rosemary sprigs. Finely chop the leaves. You need about ø cup. You can save any extra for another grill session.

2. Skewer the shrimp on the rosemary skewers. Depending on how stiff the rosemary is, you may need to make starter holes with a bamboo skewer. If skewering solely with rosemary, it helps to cut off the woody end of each stem on the diagonal to make a sharp point. When skewering the shrimp, have the skewer pass through both the head and tail end of each shrimp. The result will look like an old-fashioned one-cent sign. Align the shrimp so all face the same way — this looks more professional. Place the shrimp in a baking dish.

3. Lightly brush each shrimp kabob on each side with olive oil. Sprinkle with salt, pepper, red pepper flakes (if using), chopped garlic and chopped rosemary. Let marinate in the refrigerator while you set up your grill.

4. Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.

5. Arrange kabobs on grill and grill until shrimp are browned and cooked through, 2 to 4 minutes per side.

6. Spray shrimp with wine as the shrimp grill. Set the nozzle so the wine comes out in a mist. (If you don’t have a spray bottle, brush the shrimp with the wine during grilling). If the exposed parts of the rosemary start to burn, slide the grill shield or foil under the skewers. Serve immediately.





Mardi Gras Muffuletta

From: Tabasco

Serves: 12

Ingredients:

Garlic Aioli:

1/2 cup mayonnaise

1 tsp. original Tabasco brand pepper sauce

1 garlic clove, crushed

2 tsps. finely chopped fresh parsley


Spicy Olive Filling:

1 cup pimento-stuffed olives, finely chopped

1/4 cup pitted black olives, finely chopped

1/4 cup roasted red peppers, finely chopped

1-1/2 tsps. original Tabasco brand pepper sauce

1/2 tsp. coarsely ground black pepper

1 tbl. olive oil

1 tsp. sugar or cane syrup


Sandwich:

1 large loaf French or Italian bread, about 22 inches long

8 ozs. sliced hard salami

8 ozs. sliced deli ham

8 ozs. sliced provolone cheese

Directions:

1. Preheat oven to 400 degrees. Combine mayonnaise, Tabasco sauce, garlic and parsley in small bowl; stir until well blended.

2. Combine pimento-stuffed green olives, black olives, roasted red peppers, Tabasco sauce, black pepper, olive oil and sugar or cane syrup in medium-size bowl until well mixed.

3. Cut bread in half, horizontally, with serrated knife, but not all the way through; open flat. Spread both cut sides with Garlic Aioli mixture. Arrange salami, ham and cheese on bread evenly. Spoon spicy olive filling lengthwise down center of loaf.

4. Place sandwich on large piece of foil; close tightly to seal. Place on large baking sheet. Bake 15 minutes until heated through and cheese is melted. Cut into serving-size pieces.


Warm Spinach Dip With a Kick

From: Pace Kitchens

Makes: 32 servings of 2 tablespoons each

Ingredients:

Vegetable cooking spray

1 medium onion, chopped (about 1/2 cup)

2 (10-oz.) pkgs. frozen chopped spinach, thawed and drained well

2 tbls. all-purpose flour

1 cup milk

1 cup picante sauce

4 ozs. shredded part-skim mozzarella cheese (about 1 cup)

Tortilla chips or fresh vegetables

Directions:

1. Spray a 2-quart saucepan with cooking spray and heat over medium heat for 1 minute. Add the onion and cook until it’s tender, stirring occasionally.

2. Add the spinach and flour to the skillet. Gradually stir the milk in. Cook and stir

until mixture boils and thickens.

3. Stir in the picante sauce and cook until bubbly. Add the cheese and cook until the cheese is melted. Serve with chips or vegetables for dipping.


Sausage Bites

From: Pepperidge Farm

Makes: 36

Ingredients:

Half of a (17.3-oz.) pkg. Pepperidge farm Puff Pastry Sheets (1 sheet), thawed

1/2 lb. bulk pork sausage

Directions:

1. Heat oven to 400 degrees. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x10-inch rectangle. Cut into 3 (a little more than 3 inches by 12-inch) strips.

2. Divide the sausage into thirds. Shape each into a cylinder the same length as the pastry.

3. Place 1 piece sausage on the long edge of each pastry rectangle. Roll up the pastry around the sausage and press the seams and pinch the edges to seal.

4. Cut each roll into 12 (1-inch) slices, making 36 in all. Place the slices, with one of the cut-sides down, onto a baking sheet.

5. Bake for 15 minutes or until the pastries are golden brown and the sausage is cooked through.

6. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.

*** For more party recipes, check out Comfort Food From Louisiana, 9 Easy Marti Gras and Super Bowl Eats!

*** THANKS for visiting, come back often, feel free to leave comments, a big shout out to current subscribers - and if you are new to this blog, please subscribe in a reader or by email!

Super Bowl Food: Jumbo Shrimp and Gouda Grits

From Denny: The New Orleans Saints are going to the Super Bowl! What a great honor for Louisiana where everyone is ecstatic.

In the South we make grits for breakfast, lunch and dinner. Winter time is the perfect time for grits and we dress them up with melted cheese, sauteed shrimp, andouille sausage, peppers and onions poured on top. Is your mouth watering yet? Enjoy this hearty meal any time of the day. It's especially easy to make for gatherings like the Super Bowl. This is a meal you can multiply for however many guests you want to serve.

Visit msnbc.com for breaking news, world news, and news about the economy

Jumbo shrimp and very gouda grits

From: Chef Geoff Tracy

Serves: Dinner for two plus leftovers

INGREDIENTS

Jumbo shrimp

• 2 tablespoon canola oil
• 12 each jumbo shrimp, (under 12 per pound), peeled and deveined
• 1 cup andouille sausage, small dice (approx 3-4 ounces)
• 1 cup red onion, cut into thin strips
• 1 cup red pepper, cut into thin strips
• 1 cup yellow pepper, cut into thin strips
• 1 cup grape tomatoes, cut in half
• 2 tablespoons parsley, chopped
• 4 ounces white wine
• 2 ounce butter, unsalted, cut in cubes
• 2 cups very gouda grits (see recipe below)
• As needed salt and pepper

Very gouda grits

• 10 ounces whole milk (1 1/4 cups)
• 1/4 cup quick cooking grits (Denny likes Quaker Quick Grits brand)
• 1/2 cup gouda cheese – grated
• 1 tablespoon butter
• As needed salt and pepper

DIRECTIONS

Jumbo shrimp

Pat the shrimp dry with a paper towel and season with salt and pepper.

Heat canola in sauté pan (a 12” cast iron skillet or non stick pan is ideal) on medium high and add shrimp, sausage, and onion. Cook approximately 1 minute and add the pepper. Cook 2-3 minutes.

Add tomatoes and parsley. Cook until shrimp is 75% cooked through. Add white wine and bring to a boil. Reduce wine by about half and fold in butter. Season as desired with salt and pepper. Serve in a hot bowl over very gouda grits.

Very gouda grits

In a 4 quart pan bring the milk to a simmer over medium high heat. Add the grits and bring back to a simmer. Whisk off and on for 5 minutes. Add cheese and butter and cook for another minute while whisking. Season as desired.

*** Also, check out the food posts at Romancing The Chocolate where there are more than chocolate recipes, go here!

*** THANKS for visiting, come back often, feel free to leave comments, a big shout out to current subscribers - and if you are new to this blog, please subscribe in a reader or by email!