Sunday, May 10, 2015
For several years some friends of mine lived on the Island of Oahu, and I was fortunate to get to visit them several times. They introduced me to some great beaches, great hikes, great bars, but perhaps the most wonderful thing they introduced me to were the North Shore Shrimp Trucks.
These little rickety trucks are all over the Oahu North Shore, and there seem to be more and more every time I go back. But the original truck was Giovanni's White Truck, which first went to shrimping in 1993, predating the recent food truck phenomenon by a decade or two.
Giovanni's serves their shrimp three ways--an original Scampi style, a Hot and Spicy, and a lemon-butter, which is basically the scampi minus garlic. My fav has always been the hot and spicy, which is so hot and so spicy that they practically make you sign a waiver before they'll let you purchase them. But their original scampi style is pretty darned awesome as well, so that's the one we'll feature today.
North Shore (Kahuku) Shrimp
1 Lb Large Shrimp (20-30 per Lb),
15-20 Garlic Cloves, Coarsely Diced
Juice of 1 Large Lemon
1 Stick Butter, Halved
1 Teaspoon Red Pepper Flakes
This one starts with garlic. Lots of it.
Dice the 15-20 cloves coarsely and place in a large Ziplock bag with a couple tablespoons of olive oil. Add the red pepper flakes. De-vein the shrimp and, if you want to be authentic, leave the shell on. That's how they do in on the North Shore. Here, I've gone ahead and shelled them as well. Either way, take the shrimp and add them to the Ziplock. Toss to coat the shrimp well. Let sit a few minutes.
Meanwhile, melt half the butter in a small saucepan.
Melt the other half in a large skillet.
When the skillet butter starts to foam, toss in as many shrimp as will fit without crowding. Cook about 2 minutes and then flip the shrimp.
Maybe a little longer if you went with shell on, but just let them start to get pink. Nothing worse than overcooked shrimp.
Once the butter in the saucepan his melted, add the rest of the garlic to it,
as well as the lemon juice.
Cook your shrimp in batches until finished.
Drizzle shrimp with the garlic/butter/lemon sauce and serve immediately, preferably with some steamed rice and a bit of extra lemon for garnish.
A simple dish, yes, but sometimes it's good to keep things simple. Particularly if you're running on island time.
Until next time,
Thursday, April 30, 2015
I have a secret to confess--I've had a lifelong love affair with mustard. It all started innocently enough. A little Cheap Yeller Mustard on a hot dog as a kid. Next thing you know, I'm jonesin' every time the Grey Poupon commercial comes on. I've got it bad, friends. There's nigh on fifteen different mustards stashed away in my fridge and cupboard. Maybe more.
I've even visited Dijon, France, surely the Mecca of the mustard world if there ever was one. It's a place so wonderful the mustard truly flows from taps instead of beer.
I'm not kidding. Mustard on tap in Dijon, France
The Eat'n Man loves him some Mustard on tap!
So, if you're into the 'yellow fairy' as much as I am, the best thing to do is just embrace your inner mustard-aholic and use it with wild abandon. And mustard is not just something to slather on your burger or corn dog, It's a viable ingredient in its own right, and it veritably sings in this savory chicken dish here.
2-4 Chicken Breasts, Sliced in Half Crosswise into Cutlets
4 Tablespoons Butter
2 Tablespoons Olive Oil
8 Oz White or Crimini Mushrooms
1 Large Shallot, Chopped
2/3 Cup White Wine
3 Cloves Garlic, Minced
3 Tablespoons Traditional (Smooth) Dijon Mustard
3 Tablespoons Whole Grain Dijon Mustard
1 Cup Heavy Cream
1/2 Cup Chicken Stock
1 Tablespoon Fresh Tarragon
Melt butter with the olive oil in a large skillet.
While it's melting, slice your chicken breasts in half crosswise, along the flat,
so that you have two thin cutlets from each breast. Sauté the breasts until they are golden brown and just cooked through.
Don't overcook 'em. In fact, you might undercook 'em a bit, since you will be holding them in a warm oven while we make the sauce. You can check to make sure they are done before you serve.
Transfer the breasts to a casserole dish and hold in a 225˚F oven until ready to serve.
Meanwhile, make your sauce.
Slice your mushrooms in half
and sauté them until they are golden brown and soft.
Reserve. Add the white wine to the skillet and deglaze.
Chop the shallot...
...and add it to the skillet.
Add the garlic. If you have a fancy garlic press like we do, it can make short work of mincing.
Now, the mustard.
Ah, I can't help admiring the freshly opened jars of yellow goodness. We're using two types of Dijon mustard today to really ramp up the flavor. You could of course try other sorts and you'd probably come up some something nice as well.
Add the mustards to the skillet and stir to combine.
Add the cream.
Add the chicken stock and the tarragon.
Stir while you simmer the sauce for a few minutes.
Taste and adjust with salt and pepper as necessary.
Serve immediately over the chicken. You can reintroduce the mushrooms to the sauce before hand, or just some 'em on the side, as we've done here.
Until Next Time,
Sunday, April 12, 2015
Ah, Duck. While it's one of the great delicacies of the culinary world, Duck is one dish in which many Americans never partake. This is a shame, because Duck is rich, savory, succulent and full of flavor; it's surprisingly meaty, almost like a beefsteak, and it holds up well to fancy, full-flavored sauces like this red wine sauce presented here.
Duck should be on your culinary agenda to try--and not just at that fancy French restaurant that you've been meaning to try. Duck is quite easy to prepare at home, and--though not foolproof, it can be quite simple. This dish here is about as simple as it gets, but your guests will think you slaved away at this one with as much rich flavor as it ha. And the thing is, even though we are saucing it up, most of the flavor comes from the duck meat itself.
Duck Breast in Red Wine Sauce
1 10-12 Oz Duck Breast
2/3 Cup Beef Stock
2/3 Cup Red Wine
1 Tablespoon Tomato Paste
1 Teaspoon Lemon Juice
2 Tablespoons Butter
Dash Herbs de Province
Salt and Black Pepper to Taste
First, get a hold of a good duck breast. Round here, this isn't something you can usually find in your run of the mill grocery store. We found what we were looking for at Central Market, where we opted to spend a little extra to go with a Muscovy Duck Breast, rather than run-of-the-mill Mallard.
Since it was just the two of us, one breast (at almost a pound) was plenty to split. If you've got more mouths to feed, just multiply the ingredients above as needed.
To begin, score the skin side of the breast with a sharp knife
in a crosshatched pattern.
This will help the breast cook evenly and allow it to release its precious fat. Whatever you do, don't ever remove the skin--its perhaps the best part--it crisps up nicely and also has a great deal of the duck fat that we'll be using later.
Sauté the duck breast skin side down
over medium-high heat in a skillet for around ten minutes. This is one of the few cases when you won't have to add any oil or fat to the pan first--the breast will release its own as you sauté.
After a few minutes, the breast begins to release its fat
This duck fat is like gold, or maybe even platinum. It is rich, decadent and flavorful. If you have never had French fries fried in duck fat then you are truly missing out. Always save the duck fat when you cook a dish like this. You can freeze it and keep it for several months, or better still, use it to make a side dish for your duck breast. Vegetables or mushrooms sautéd in duck fat are fabulous; you could also toss some potato chunks in the fat and then roast them, or even scramble your eggs the following morning in a little bit of it. Today, we'll be reserving some for our sauce.
Reserved Duck Fat -- Pure Gold, Baby!
After the skin side of the breast crisps up, flip it and cook on the other side for another five minutes or so.
Of course take a moment and admire that beautifully crisped skin.
Using a meat thermometer, check the temp of the breast at its thickest part. Duck is poultry, so the USDA is gonna tell you to cook it to 160F, but this will dry it out and toughen it. Duck, however, is also a red meat, and thus you can get away with medium rare, which is what we prefer, around 135 F on the thermometer. Pull the breast when it is this temp
and keep warm.
Remove all but about two tablespoons of the duck fat from the skillet. (reserve that fat!) Add the beef stock to the skillet.
Add the red wine.
Add the tomato paste.
Stir to combine. Add the lemon juice
Add the butter. Stir until melted.
Add the herbs and then salt and pepper to taste. Cook until sauce thickens a bit.
Slice the breast crosswise
from one end to the other.
Serve immediately with the sauce.
Until next time,