honey sesame shrimp

A fabulous taste sensation of flavors in this shrimp dish. Just like I love my sweets with a hint of salty, I love my spicy foods with a hint of sweet. The key to this dish is the marinade, but then again isn't that always the case? The longer something sits and marinades in a good sauce, the better it tastes. So, if you can, let this marinade overnight. I also added in more of the Thai chile sauce, you don't have to, but the flavor is a deep spice, not an instant HOT, but a slow warming heat as you eat it; that's why I love spicy Thai chile sauces.
Sorry I don't have better pictures this time around as this was a dinner meal and it's so dark here by the time we get around to eating. But I had to share this recipe with everyone as the sauce was soooooo good. And when something is good you just have to share it with friends.
I don't know about you, but I am a huge lover of ginger root. I am amazed at it's healing powers and more importantly it's taste. Whenever I eat sushi I always ask for more ginger. I'm the person in Whole Foods buying the jars of pickled ginger and bargaining with the sushi chefs to pile on some more ginger onto my sushi lunch rolls. In this dish, I added big chunks of thinly sliced ginger...you can see it in the first pic, on the left side. When those chunks of ginger marinaded in that sauce and then were cooked through, oh the taste! I ate all the chunks in this dish as the hubby won't touch it.

Honey Sesame Shrimp
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1 ½ pounds jumbo shrimp peeled and deveined
4 slices fresh ginger 1/4-inch thick (I did 6 slices)
5 trimmed scallions
6 TB dark sesame oil (also called Asian sesame oil)
4 TB rice wine sake (or dry sherry)
6 TB soy sauce
5 TB honey
3 TB sesame seeds
1 TB Thai sweet chile sauce or paste (I did 2 TB)
1 ts Chinese five-spice powder
4 cloves garlic crushed

Flatten white parts of scallions with the side of a cleaver. Finely chop green parts and set aside for garnish. Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.

Combine 3 tablespoons of the sesame oil, the rice wine, soy sauce, honey, sesame seeds, chile sauce (if using), and five-spice powder in a large bowl and whisk to blend.
Stir in the garlic, ginger, scallions, and shrimp to coat, then cover and let marinate, in the refrigerator, for 30 to 60 minutes.

Preheat the grill to high. Using a slotted spoon, remove the shrimp from the marinade to a bowl and toss with the remaining 3 tablespoons sesame oil.
Pour the marinade into a saucepan; remove and discard the garlic, ginger, and scallion whites, using the slotted spoon. Bring the marinade to a boil over medium-high heat and cook, uncovered, to a thick, syrupy glaze, about 3 minutes. Remove from heat and set aside.
When ready to cook, oil the grate.
Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with the glaze as they cook.
Transfer the shrimp to serving plates and or a platter and sprinkle with the scallion greens. Serve immediately with sticky rice

Serves 3 - 4
(I've also stir fried this dish and it came out just as good. Right now the grill is buried in snow...somewhere)

potato chip & cc cookies

My love for salty, crispy food things combined with chocolate is endless. I love making my potato chips dipped in chocolate, and my new found love of dipping Cheez Its in chocolate was a thrill when I found I could further kick it up a notch by using it in my Poor Man's Toffee. I had yet to make a good chocolate chip cookie with potato chips in them. It was hard as I wanted to find the perfect balance of potato chip and cc's. I would make normal cc cookies and add chopped up potato chips to it, but never tasted the potato chips in the end. To make a long story short and to sum up my many experiments in finding the right balance I finally came up with the fact that you have to use small chocolate chips because the bigger ones (or normal sized ones) were too overpowering and I could never taste the potato chips. I also found that using salt & vinegar potato chips that are hearty and have a bold potato flavor like Kettle Brand worked perfectly. These potato chips have enough salt on them to stand out with the sweet contrast of the chocolate chip, and the intense flavor of the salt & vinegar doesn't break down/get lost as much during the mixing and cooking sections. You really don't taste the vinegar in the chips, just the salt. I think the vinegar dissipates during baking. Also, never grind the potato chips too fine, leave them a bit hearty-like so you have that crunch in each and every cookie. These were so good, I mean really good. If you like salty & sweet then you need to put this on your 'to bake' list. Next time I make these I am trying other flavors of the Kettle Chips; those spicy thai, the chipotle (oh yeah!) and the salt & pepper. Endless possibilities, I love that.

potato chip & chocolate chip cookies
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1 cup butter, softened
½ cup sugar
½ cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ tsp. baking powder
½ tsp baking soda
1 cup crushed (not too fine) salt & vinegar potato chips (used Kettle Brand)
1 cup semisweet mini chocolate chips

Preheat oven to 350F.
In a separate bowl combine the flour, baking soda and baking powder; mix well.
In a mixer combine butter and sugar at medium-high speed until light and fluffy.
Add egg and vanilla.
Gradually add in the flour mixture and combine well.
Stir in potato chips and chocolate chips by hand.
Place in fridge to chill for at least an hour or more.
Once dough is nice and chilled use a mini scooper or your hands to form about 1-inch balls. Place on an ungreased baking sheet, 2 inches apart. (they do spread when baking)
Bake 14 to 18 minutes or until edges are lightly browned. Cool completely on baking sheet.

Makes 2 dozen.

Note: you can add crushed salted pretzels to this as well in addition or in place of the potato chips. You don’t have to use salt & vinegar chips. Just make sure to always use a hearty/sturdy type of potato chip.

winter, so far....

Obviously you've heard the northeast had quite a cold spell? Yeah, I'm living in the artic tundra. This past Friday & Sat. nights we had temps below zero and the wind chill was a -5. Today, Sunday, isn't so bad, we're having a mild heatwave as the temps are finally back into the low 30's. I thought I'd share some winter photos from my neck of the woods...


The docks in my town. The commercial fishing boats, most of them are all out. How'd you like to go and fish in zero degree weather with cold water all around you for 10+ hours? That's gotta be a very hard job to do in the winter. My hat goes off to these guys & girls; I'm grateful for their hard work and some of the best local seafood around.
Look at that sky! How magnificent, how monstrous! When you're standing in zero degree weather with below zero wind chills staring up at that sky you truly feel alive. (and truly friggin frozen!)

Down the road a bit from the docks is the cape cod canal. This is a place where I like to walk, long walks, as the canal is about 8 miles long. It's a great place to walk in the spring & summer, not in the winter as the winds are brutal here. The wind is so strong here in the winter that it literally slaps your face.

That's that Sagamore Bridge in the distance; a bridge that separates cape cod from the mainland; only way on to cape cod is this bridge or the other bridge (Bourne Bridge).

Look at the clouds! Friggin awesome.

Ever since 911, cameras are everywhere along the canal, thankfully.

My back deck with the beginning of snowstorm number 7? I lost count by now.

One hour later, two more inches fell. I love the sound/no sound of the snow falling. No other noises, no cars, no animals, just snow falling...you know that almost non-existence sound?

This photo is from Friday, the creek that runs to the marsh in our backyard is frozen in some parts: that rarely happens; this shows you how cold it was. But I worried about my friends the ducks, how can they stand that cold water? Aren't they just freezing? Can they not feel the cold water in their feet? I wanted to bring them in the house so badly.





When I went over to feed them, they started to move, so I my thoughts of bringing them inside would never work. I love my duckie friends. They do chat A LOT with each other early in the morning.


Very early one morning I saw these tracks on my back deck. How cool? Nothing else touched the snow, but these tracks. I'm pretty sure it was a bunny.

You know it's cold out when my cat literally gets under the blankets!

A skylight window above my bedroom at 9am--yes, 9am! It's that dark outside. Can you say SAD (seasonal affective disorder)? I swear I have a touch of it every winter; I crave the sun so much these days.

My bedroom outside deck, not very deck-like these past few months. I loved sitting here in the summer soaking up the warm rays and watching sunsets at night.

My cocoon. Winter makes me sleep a lot more. Hibernate is more the term. See the ivory blanket on top of the mattress? That's my electric blanket, I put ON the bed so I lay over it me--that's how cold I am at night. Sooooo nice and comfy that way. When we have frigid cold days I swear I love getting into bed with my electric blanket set high, and my comforter surrounding every inch of skin, I can't leave any skin unexposed, everything covered!! Cocoon!

My night table these days is nothing more than a pharmacy and watering hole. My skin is so dry this winter. On Friday night the dew point was a minus -4. Minus people! It's been so dry here this winter. During the middle of the night I get so parched and my skin so dry that I have to mist it. I put eye cream on my dry eyes at least 3 times a day...crazy. The dark gray box behind the water is my late kittys' ashes; it's always on my nightstand, near me.

I finally broke down and bought a warm mist humidifier. I LOVE this. The amount of clean, warm mist this little guy spouts out is amazing. No more waking up with dry throat. It really is a great little machine.

This is where I'd rather be this winter....

Or here.... aloha `aina

cheesy cheeseburgers

It was oh so thrilling to get emails from some of you asking me if there were pics of the cheesy hamburgers I made for hubby's birthday. Yes, there are! I only have one decent one as taking pictures at night is tough without the daylight to help lighten up the photo. And this photo I know the burger is upside down, not the best photo, but still good enough.
The recipe? Nothing special, very easy. I am a firm believer that it all starts with the beef. You need good beef with some fat, to build a good burger. I always buy my meats at Whole Foods. I respect how sanitary they are with all their meats, and I feel safe knowing I won't get tainted beef. Plus it just overall tastes better. I use an 85% lean beef, never 90% as it's way too dry; a packet of Liptons Mushroom & Onion soup mix, a few splashes (not dashes) of Worchestshire sauce, a couple dashes of hot sauce, a dash of sugar (yes), a good-size pat of butter. In a large bowl, combine all with my hands, don't overmix though! Form a very large meatball, put a pat of the butter in the middle of the meatball, close the pat over with the meat and then gently push into a very thick hamburg patty. Cook on a preheated pan, over medium heat. Don't go touching and flipping the burger! Leave it, let it do it's thing. You want a nice char on both sides so only flip once! Cook about 6 - 8 minutes each side; on first flip put some nice thick slices of sharp cheddar on that burger! Sometimes I do a cheddar & monterey jack mix and my famous caramelized onions. Sure on really good hearty buns. I am in love with, and use all the time those Iggy Rolls--they are the best bread makers ever, well, plus San Fran has some stellar ones too.
(I know the cheese is upside down in the photo, I just plated the burger wrong...I had a very hungry hubby waiting patiently for his burger!) Yes, those are deep fried sweet potato fries. Slice fries really thin, dip raw fries into some egg whites, chill till hardened, then deep fry in small batches in peanut oil, salt immediately.

red velvet cupcakes w/ buttermilk frosting

It was my hubby's birthday this past Sunday. Happy Birthday sweetie!
I asked him what he wanted for a treat. "your cheesy hamburgers!" He exclaimed. Ok, that was a given, but what sweet treat, what type of cake? He didn't care. A good old chocolate cake from the box was fine with him. :::shudder::: A cake mix from a box? Oh no, as much as I love a good fast and easy cake mix, I just couldn't on a special birthday. A birthday deserves a homemade moist, buttery cake from scratch, period.
How about red velvet cupcakes with cream cheese frosting? Sure, he was in--as long as it has frosting on it he was in.



I remember seeing on 'Throwdown with Bobby Flay" a duel on red velvet cupcakes recently and wanted to try it out.
So with these cupcakes I wanted, really wanted, a better cream cheese frosting. I wanted cream cheese for sure but wanted the cream cheese frosting to be really cream-cheesy tasting, if that makes any sense. So, to spare you the long details, after playing around with various cream cheese frosting combo's I came up with a cream cheese-buttermilk frosting. Yeah, it's really decadent, but it truly went so perfectly with the tangy red velvet cupcakes. I love what flavor buttermilk creates in a recipe.



The recipe for the cupcakes is here and my frosting is, well, off the cuff...like all my other creations. So bear with me as I don't have precise measurements. Experimenting is fun, yes? And you all are cooks and know how much to put in....yes?

red velvet cupcakes
from bobby flay
print recipe

buttermilk-cream cheese frosting
from vanillasugarblog.com

Notes:
You can use my frosting or you can use bobby flay's; I've included both here.

For the cupcakes:
15 1/2 ounces all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
1 1/2 cups vegetable oil
13 ounces granulated sugar
1 1/4 cups buttermilk
3 eggs
2 tablespoons plus 2 teaspoons red food coloring
1 1/4 teaspoons vinegar (white or apple cider can both work)
1 1/4 teaspoons vanilla extract
1/8 cup water

For Bobby Flay's the cream cheese frosting:
1 1/2 pounds cream cheese, room temperature
1 pound butter, room temperature
2 pounds powdered sugar, sifted
1 tablespoon vanilla extract

Preheat oven 350 degrees F.
Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.

In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
For the cream cheese frosting:

Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
The frosting can be used right away, or stored in the refrigerator up to a week.
Frost cooled cupcakes with the cream cheese frosting.

buttermilk-cream cheese frosting (off the cuff):
1 block of cream cheese (8oz.) room temp.,
about 1 cup + or - of confectioners sugar,
2 tb + or - of buttermilk.

Sift confectioners sugar to get out lumps, then cream everything together until desired consistency.
It has a nice buttermilk & cream cheese taste--which I loved.
I have always put toasted walnuts or pecans on my red velvet cake, on the sides, all the way around or just on top.
Do you? It's a southern thing isn't if memory serves me right.