Citrus Shrimp Rice Bowls April 17, 2019 by Jill Foucre Leave a Comment Citrus Shrimp Rice Bowls 2019-06-20 01:33:38 Serves 4 Print Ingredients ½ cup fresh orange juice 2 tablespoons Sriracha 1 tablespoon honey 2 teaspoon soy sauce or tamari soy sauce ¼ cup plus 2 tablespoons vegetable oil 1 tablespoon plus 1 teaspoon fresh lime juice 1 ½ pound jumbo or large shrimp, peeled & deveined Kosher salt 2 large oranges, preferably different varieties 2 Persian cucumbers, quartered lengthwise, sliced crosswise ½” thick 4 scallions, thinly sliced Steamed rice and sliced avocado (for serving) Instructions Whisk orange juice, Sriracha, honey, soy sauce, ¼ cup oil and 1 tablespoon lime juice in a medium bowl. Set aside half of dressing in a small bowl for serving. Add shrimp to remaining sauce and toss to coat; season lightly with salt. Let sit, tossing occasionally, 15 minutes. Meanwhile, using a paring knife, remove peel and white pith from oranges, being careful not to remove too much of the flesh; discard. Slice oranges into ½” thick rounds, then cut into 1” pieces. Transfer to a medium bowl and add cucumbers, scallions, and remaining 1 teaspoon lime juice; toss to combine. Season with salt. Heat remaining 2 tablespoons oil in a large skillet over high. Working in batches if needed, cook shrimp until charred in spots and cooked through, about 3 minutes per side. Divide rice among bowls. Top with shrimp, citrus salad, and avocado and drizzle with reserved dressing. Notes Bon Appetit Nov 2018 Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Salmon with Pesto & Tomatoes December 11, 2018 by Jill Foucre 2 Comments Salmon with Pesto & Tomatoes 2018-12-12 01:10:49 Print Ingredients 1 two pound Salmon Fillet 1 Jar Pesto (Marcel’s Pesto alla Genovese highly recommended) 2 ripe Heirloom or Beefsteak Tomatoes, thinly sliced 1 tablespoon s.a.l.t. Sisters Tuscan blend 1/4 cup freshly grated parmesan cheese 1 fresh lemon black pepper Instructions Preheat oven to 350* Place salmon on a baking sheet and spread the salt blend over the top. Next generously spread the pesto over the entire top of the fish. Layer the tomato slices on next and top with the cheese. Bake for 25 minutes or until desired temperature. Serve with a generous squeeze of fresh lemon juice and ground pepper. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Tuscan Butter Salmon November 8, 2018 by Jill Foucre Leave a Comment Tuscan Butter Salmon 2018-11-08 23:04:16 Print Ingredients 2 tablespoons extra-virgin olive oil 4 (6-ounce) salmon fillets, patted dry with paper towels kosher salt Freshly ground black pepper 3 tablespoons unsalted butter 3 cloves garlic, minced 1 1/2 cups halved cherry tomatoes 2 cups baby spinach 1/2 cups heavy cream 1/4 cups Parmesan 1/4 cups chopped herbs (such as basil and parsley), plus more for garnish Lemon wedges, for serving (optional) Instructions In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate. Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. Stir in heavy cream, parmesan and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more. Garnish with more herbs and squeeze lemon on top before serving. Notes Recipe from delish.com Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Shrimp Enchiladas with Creamy Poblano Sauce October 18, 2018 by Jill Foucre 2 Comments Shrimp Enchiladas with Creamy Poblano Sauce 2018-10-18 14:28:12 Print Creamy Poblano Sauce 2 tablespoons Butter 1 cup whipping cream or heavy cream 1 large poblano, minced (reserve 2 tablespoons) 1/2 cup sour cream ½ teaspoon garlic powder salt and pepper 2 cups monterey or pepper jack cheese (divided)* 3 tablespoons cilantro, chopped Enchilada Stuffing 1 pound shrimp, peeled and deveined 2 tablespoons butter ½ cup white onions, diced 4 teaspoons minced garlic 1 ½ cups shredded (matchstick) carrots 3 cups packed fresh baby spinach a couple dashes of hot sauce* 12 flour or whole wheat tortillas CREAMY POBLANO SAUCE Melt the butter in a large saucepan over medium heat. Gradually whisk in the cream and bring to simmer. Slowly add in the sour cream, whisking if necessary. Next, add garlic powder and the poblano (except the reserved 2 tablespoons). Simmer, adjust seasonings to taste and stir in 1 cup of cheese. When the cheese melts, remove from stove and stir in 2 tablespoons of cilantro. Set aside. ENCHILADA STUFFING Position a rack in the center of the oven and preheat the oven to 375ºF. In a large sauce pan, heat 1 tablespoon of butter over medium heat. Add the shrimp and allow them to cook about 1 minute per side. Season with salt and pepper. Remove the shrimp to a plate using a slotted spoon. Discard any moisture from the pan and wipe clean. Add the remaining 1 tablespoon of butter to the pan and cook the onions for 1-2 minutes, until they turn translucent. Add the garlic along with the 2 tablespoons of reserved poblano and sauté for 30 seconds. Add the matchstick carrots and baby spinach along with a couple dashes of hot sauce. Allow the spinach to just barely begin to wilt and remove from stove. Slice the shrimp into 1/2 inch pieces and add them to the spinach mixture, stir to combine. ASSEMBLY Spray a 9×13 baking dish with non-stick cooking spray. Lay the tortillas on a flat surface such as a cutting board and spoon the shrimp and spinach mixture in the center, about ⅓ cup. Sprinkle some of the remaining cheese and roll the tortilla and place it seam side down in the prepared baking dish. Repeat with remaining tortillas. Drizzle the tops of the tortillas with ½ of the creamy poblano sauce, cover the casserole dish with foil and allow to bake for 15-20 minutes or until the tortillas heat all the way through. Drizzle the remaining sauce on the enchiladas and top with the remaining 1 tablespoon of cilantro. Notes I recommend shredding your own cheese for this recipe. The consistency of the sauce won’t be as creamy and smooth if you use pre-shredded cheese. For the hot sauce I used Frank’s Red Hot, which is a little more acidic and not as spicy. Use whatever kind of hot sauce you like best. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Publican’s Mussels in Sour Beer May 31, 2018 by Jill Foucre Leave a Comment Publican's Mussels in Sour Beer 2018-05-31 12:37:25 Print Ingredients 1 tablespoon of butter 1 tablespoon of sliced celery 1 tablespoon of sliced garlic 1 tablespoon of sliced shallot 1 fresh bay leaf 1 teaspoon of picked thyme ½ teaspoon of chili flake 2 pounds of mussels 3-4 ounces of gueuze (a sour beer available at most large wine & beer outlets) 2 tablespoons of butter 2 tablespoons of chopped celery leaf 1 tablespoon of lemon juice Salt and pepper to taste Instructions 8-10 minutes before you want to serve, melt half of the butter in a 3 quarts sauce pot over high heat. Add celery, garlic, shallots, bay leaf, thyme, chili flake and sweat for a minute or two. Add mussels to pot and stir to incorporate the ingredients. Add the gueuze and cover pot until all of the mussels open; about 4-5 minutes. Uncover pot and stir in the remaining butter. Finish the mussels with a pinch of salt and pepper and a drizzle of lemon juice. Sprinkle the celery leafs over the top of the mussels and serve immediately with a hot, fresh baguette. Notes Courtesy of Cheers to the Publican cookbook. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/