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Quick-Sautéed Shrimp with Sweet Toasty Garlic

Quick-Sautéed Shrimp with Sweet Toasty Garlic
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Ingredients
  1. 1 pound large peeled, deveined but tail on raw shrimp
  2. 6 cloves garlic, minced
  3. 2 tablespoons grapeseed oil (or olive oil)
  4. 1 teaspoon salt
  5. 1 lime zested and juice
  6. 1 large chipotle in adobo, seeds and ribs removed and minced
  7. 3 tablespoons chopped cilantro
Instructions
  1. Heat a large nonstick sauté pan over high heat. Add the oil. When oil is hot, add the shrimp, salt and garlic and sauté, stirring often.
  2. When shrimp are almost done, add the lime zest, juice, chipotle and cilantro. Sauté a minute more until shrimp are done. Remove from heat.
Notes
  1. Sautéing requires very high heat and very little fat. Great for shrimp or sea scallops. A wok works great, otherwise a large skillet so you can move the fish around.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Beef Taco Dip

Beef Taco Dip
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Ingredients
  1. 1 pound ground beef
  2. 1 tablespoon Till's Sassy Rub
  3. 1/2 teaspoon pepper
  4. 1 teaspoon salt
  5. 1 teaspoon oregano
  6. 1/2 teaspoon garlic powder
  7. 4 ounces cream cheese
  8. 2 cups shredded cheese
  9. 1/4 can beer
  10. 1/2 cup salsa of choice
  11. 1/4 cup milk
  12. green onions chopped for garnish
Instructions
  1. In a medium hot skillet brown the ground beef with all of the dry spices. Drain any excess fat. Next use the beer to de-glaze the pan and cook 3 minutes. Add salsa. Slowly add in the cream cheese, milk and shredded cheeses. Stir until all are blended. Serve hot with green onion garnish, chips and other fun dipping favorites!
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Aged Cheddar and Beer Dip

Aged Cheddar and Beer Dip
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Ingredients
  1. 2 tablespoons of butter
  2. 3 tablespoons of flour
  3. 2 teaspoons of fresh thyme
  4. 2 teaspoons of Dijon mustard
  5. 1 (12 oz.) bottle lager
  6. 4 ounces cream cheese, room temperature, cut into 6-8 pieces
  7. 6 ounces of extra-sharp cheddar, grated (1 ½ cups)
  8. 6 ounces of Gruyere, grated (1 ½ cups)
  9. 2 teaspoons of Worcestershire sauce
  10. Kosher salt and freshly ground pepper
  11. ½ cup coarsely crushed pretzel rods, plus whole pretzel rods for serving
  12. Celery stalks, for serving
Instructions
  1. Melt butter in a medium saucepan over medium heat. Add flour. Cook, whisking about 2 minutes. Add thyme and mustard, then gradually add beer, whisking constantly until smooth. Bring to a boil and cook 1 minute more.
  2. Reduce heat to medium. Add cream cheese, a piece at a time, whisking constantly until smooth. Whisk in cheddar and Gruyere, a handful at a time, until melted. Remove from heat. Add Worcestershire. Season the dip with salt and pepper.
  3. Serve, sprinkled with pretzel crumbs, with pretzels and celery.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Sweet and Salty Lettuce Wraps

Sweet and Salty Lettuce Wraps
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Ingredients
  1. 1 lb of ground chicken or pork
  2. 2-3 ounces of chopped water chestnuts
  3. ¼ cup of chopped pineapple
  4. 1 clove of minced garlic
  5. ½ teaspoon of freshly grated ginger
  6. 4-5 tablespoons of This Little Goat Went to Tokyo cooking sauce*
  7. 2 sliced green onions cut on the bias
  8. 1 head of Bibb or Boston Lettuce, leaves separated
  9. 1 tablespoon of oil (canola)
Instructions
  1. Heat oil in pan. Add chicken and cook until no longer pink. Add garlic and ginger. Add water chestnuts, pineapple, and This Little Goat Tokyo cooking sauce. Toss in pan until thoroughly mixed. Remove from heat and sprinkle with green onions.
  2. Arrange lettuce leaves on tray or platter. Spoon a teaspoon of chicken mixture onto each lettuce leaf. Drizzle Tokyo cooking sauce over chicken mixture (optional) and serve.
Notes
  1. *Little Goat sauces are available at Marcel's Culinary Experience
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Garden Bounty by Julie Szimon

I love vegetable gardening!  Well, let me rephrase that.  I love to get organic plants or seeds and plant them in my garden with organic soil, water them, weed them and see what happens.  I don’t know what the PH level of my soil is.  I don’t use any chemicals to make things grow bigger.  I just plant. 

Growing up in the city, we never had a garden.  We lived in a two-flat on the north side of Chicago.  We did have an apple tree in the back yard that took up most of the space.  Each year I was allowed to climb up the tree and pick the apples on top that no one could reach.  Those apples were then cooked down by my grandmother and made into applesauce.  She would can the applesauce in mason jars so we could enjoy it all winter long. 

When we moved to the suburbs I started a small 4’x8’ vegetable garden.  As time went on, my vegetable garden grew to a 25’x35’ enclosed area with 8 raised beds and an open space for berry bushes.  Each Spring I plan out what worked well last year and I try to add something new.  I love to see how the new plants grow and what culinary creations I can come up with when they are ready for harvest. 

I like to plant peppers and the garden always produces an abundance of them.  Some sweet ones and some hot ones.  I have used them in salsas and salads and I have even pickled them.  Last year I decided to make hot pepper jelly with them.  It was so good!  I made several batches and canned it for myself and gave some as gifts.  My favorite way to enjoy the jelly is on toasted bread or crackers along with some goat cheese.  It’s sweet and hot and delicious! It also came in handy over the winter months when friends dropped in for a glass of holiday cheer. 

This year the peppers are looking good, so another batch of hot pepper jelly will be coming.  The recipe I use is great just the way it is but don’t be afraid to be creative with the pepper mixture.  I added some red peppers for color, cracked black pepper, fresh thyme and some dried lemon peel.

Hot Pepper Jelly
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Ingredients
  1. 12 oz. of jalapeno (or variety of) peppers
  2. 2 cups cider vinegar, divided
  3. 6 cups of sugar
  4. 2 - 3 oz. pouches of liquid pectin
  5. 5 - 8 oz. half pint glass-preserving jars with lids and bands
Instructions
  1. Prepare/sanitize glass jars, lids and bands per manufacturers directions.
  2. Puree peppers in a food processor with 1 cup of cider vinegar until smooth. Do not strain puree.
  3. Combine puree with remaining 1 cup of cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently. Add liquid pectin and continue to boil hard for 1 minute, stirring constantly. Remove from heat.
  4. Ladle hot pepper jelly into hot jars leaving ¼ inch headspace. Wipe rim. Secure lid and band. Process in boiling water for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when pressed in the center.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/