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A simple veggie gratin inspired by the movie Ratatouille

"Not everyone can become a great artist, but a great artist can come from anywhere."

With this movie I could've gone in a few directions with an inspired food post - tomato soup anyone - but at the end of the day why not go with the title dish itself, right?  Mine's not a full blown ratatouille but I did go with similar ingredients and a ton of fresh herbs from my garden.  Enjoy!!

INGREDIENTS

  • 6 tablespoons extra-virgin olive oil, divided
  • 2 cups thinly sliced leeks, white and pale-green parts only, rinsed well (1 large leek)
  • 1 Yukon Gold potato (8 ounces), sliced 1/4 inch thick
  • Coarse salt and freshly ground pepper
  • 1 small eggplant, trimmed and sliced 1/4 inch thick
  • 1 large zucchini, sliced 1/4 inch thick
  • 3 large beefsteak tomatoes, sliced 1/4 inch thick
  • Fresh grated parm to taste
  • 1 tablespoon fresh thyme leaves, divided, plus more for garnish
  • 1 tablespoon fresh basil leaves, divided, plus more for garnish

 

DIRECTIONS

Preheat oven to 450 degrees. Drizzle 1 tablespoon oil in a shallow 2-quart baking dish. Layer with half the potato and season with 1/2 teaspoon salt and a pinch of pepper. Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes; season with 1/2 teaspoon salt and a pinch of pepper. Scatter with half the thyme and basil. Drizzle with 2 tablespoons oil. Repeat layering and seasoning with remaining vegetables. Drizzle with remaining oil, top with grated parm, and cover loosely with foil.

Bake 20 minutes, then remove foil. Press vegetables down with a spatula, and bake until potato is tender and edges are well caramelized, about 45 minutes more. Let cool 10 minutes before slicing.  Garnish with remaining herbs.

I'M A CHARLESTON, SC BASED FOOD PHOTOGRAPHER EXPERIENCED IN PREPARING & STYLING RECIPES FOR MAGAZINES, WEBSITES, & COOKBOOK PUBLISHERS - REMOTELY OUT OF MY KITCHEN STUDIO.  IN ADDITION TO MY WEBSITE YOU CAN SEE SAMPLES OF MY WORK HERE:

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Corn & Heirloom Tomato Salad

"Ray . . . people will come Ray"

Even though I put Bull Durham & Major League a little higher up the baseball movie ladder I still consider Field of Dreams one of the best.  For me it's one of those movies that always makes me stop flipping through channels when I see it on TV.  This week's food offering stemmed from watching Kevin Costner mow down his corn to put in that baseball field - haha!  

There's no real recipe other than taking 1 or 2 quartered heirloom tomatoes and combining it with 1 or 2 ears of corn cut right off the cob.  Add to that a bunch of chopped basil, crumbled goat cheese & olive oil.  Dust with a little sea salt and enjoy!!   

I'M A CHARLESTON, SC BASED FOOD PHOTOGRAPHER EXPERIENCED IN PREPARING & STYLING RECIPES FOR MAGAZINES, WEBSITES, & COOKBOOK PUBLISHERS - REMOTELY OUT OF MY KITCHEN STUDIO.  IN ADDITION TO MY WEBSITE YOU CAN SEE SAMPLES OF MY WORK HERE:

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Shrimp, Corn & Potato Soup inspired by Forrest Gump

"Shrimp is the fruit of the sea"

A very strong argument can be made for the 1990's being the best decade in the history of film.  It's a period when we simultaneously saw CGI movie technology finally catch up with the screenwriter's imagination, as well as the rise of indy movies into mainstream movie viewing.  In the middle of all that was 1994 - one of the top 5 greatest movie years of all time. Try and come up with a better 1, 2, 3, punch than Forrest Gump, Pulp Fiction, & The Shawshank Redemption!  I could ramble on the subject for hours but for now let's move onto the food.

Basically the inspiration for this came from watching Forrest Gump while eating a bowl of Rhode Island Clam Chowder.  I know what you're asking, what the hell is Rhode Island Clam Chowder!?  Basically it's a much cleaner, stock based version of the typical cream and tomato based offerings found in New England and New York.  It's awesome, trust me.  In the spirit of my other posts I've also included the famous clip of Bubba rattling off all the things you can do with shrimp . . . classic.  Recipe is below, enjoy!!

Shrimp, Corn & Potato Soup

2 tablespoons olive oil
2 tablespoons flour
1 teaspoon smoked paprika
salt to taste
black pepper to taste
2 teaspoon fresh thyme leaves, or 1 teaspoons dried thyme
pinch of cayenne
1 medium onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 large jalapeno, minced (optional)
2 cups corn kernels, more or less - fresh, frozen or even canned
3 medium Yukon gold potatoes, peeled and cut into bite-sized chunks (optional)
4 or more cups chicken stock or mixture of chicken and shrimp or fish stock
1 pound fresh raw shrimp, peeled and sliced in two, if large
chopped green onions for garnish

In a Dutch oven, cook the oil and flour over medium heat, while stirring, until light brown.

Add the seasonings, onion, green pepper, celery, garlic and jalapeno (if using) and cook, stirring, until vegetables wilt and begin to brown.

Add the broth and bring to a simmer. (I use half chicken stock and half fish stock made with “Better than Bouillion” fish base if I don’t have time to make shrimp stock from the shells.) Simmer for about 10 minutes.

Add corn and potatoes, if using. Simmer until potatoes are soft, about 10 more minutes.

Add shrimp and cook for another 3-5 minutes until shrimp turn pink. Adjust seasonings, adding cayenne or Tabasco if desired. Garnish with green onions and serve.

I'M A CHARLESTON, SC BASED FOOD PHOTOGRAPHER EXPERIENCED IN PREPARING & STYLING RECIPES FOR MAGAZINES, WEBSITES, & COOKBOOK PUBLISHERS - REMOTELY OUT OF MY KITCHEN STUDIO.  IN ADDITION TO MY WEBSITE YOU CAN SEE SAMPLES OF MY WORK HERE:

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Krazee Eyez Killah Inspired Rice Krispie Treats

"I'll snap off ya neck with a crackle and pop"

Curb Your Enthusiasm:  One of the all time great TV comedies, in fact, as far as I'm concerned Larry David can do no wrong!  I imagine the ridiculous chemistry between these two was the inspiration for taking it to the next level with Leon's character.  The video below links back to YouTube in order to view it - Sorry about that, but it's the best quality version of this scene out there.  Anyway, I don't really have a specific recipe for these bad boys.  It's pretty easy though, for the actual treats follow the directions on the back of a box of Rice Krispies.  After they cool decorate with melted chocolate, sprinkles, & icing.  Good luck!!  

I'M A CHARLESTON, SC BASED FOOD PHOTOGRAPHER EXPERIENCED IN PREPARING & STYLING RECIPES FOR MAGAZINES, WEBSITES, & COOKBOOK PUBLISHERS - REMOTELY OUT OF MY KITCHEN STUDIO.  IN ADDITION TO MY WEBSITE YOU CAN SEE SAMPLES OF MY WORK HERE:

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Fezzik's Beef Stew from 'The Princess Bride'

Go ahead, ask my friends - I like this movie so much that when I was younger every time I used to go on a first date it would be a deal breaker if she didn't like it.  I know, I know, not cool . . . but what can I say, the following clip is one of a dozen or so that make it a classic viewing experience.  As for the recipe, it's a basic beef stew that's killer on a cold day.  Enjoy!  

Ingredients:
2 Tbsp. Butter
2 lbs Steak, cubed
1/2 tsp. ground Black Pepper
2 tsp. dried Thyme or Rosemary
3 tsp. dried Parsley
2 tsp. Minced Garlic
6 cups of beef stock
5 large carrots, chopped
3 large Yukon potatoes, chopped
1 large onion, chopped
2 Tbsp. Worcestershire sauce
2 Tbsp. corn starch + 2 Tbsp. cold water

Directions:
1. In a Dutch oven over medium heat, melt the butter & sear steak on all sides. Add the ground pepper, thyme, minced garlic and 4 cups of the beef stock.  Simmer on low for an hour, covered.

2. Add carrots, potatoes, & onions along with Worcestershire sauce. Add final 2 cups of beef stock. Meanwhile in a small bowl, combine the cornstarch & 2 Tbsp. of cold water until the starch is completely dissolved & then stir it into the stew broth.  Cover & simmer on low for another hour.  

I'm a Charleston, SC based food photographer experienced in preparing & styling recipes for magazines, websites, & cookbook publishers - remotely out of my kitchen studio.  Click below to see samples of my work:

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Slow Smoked Salmon from TRADING PLACES

"May I suggest using your night stick officer?"

This weeks offering comes from an insanely good movie I probably should have waited 'till the holidays to feature but couldn't because it's just too good.  Back when these 2 were in their prime both Eddie Murphy & Dan Aykroyd absolutely killed it in TRADING PLACES!  With the food link I could've gone with a recipe with frozen concentrated orange juice but the following scene is too good not to feature salmon.  As for the recipe - we took the salmon fillet and served it in the middle of the table with some roasted vegetables and ate it family style right from the sheet pan.  Pretty cool but serve it however you see fit.  Enjoy!!

Ingredients:
2 tsps. sugar
1 tsp. kosher salt
1 tsp. freshly ground pepper
1 - 2 pound center-cut salmon filet with skin, in one piece
1 tsp. olive oil
1 Tbsp. wood chips, cut into match-stick sized pieces
For this recipe, a 10-inch cast iron pan with a lid is essential!

Directions:
Combine the sugar, salt and pepper. Rub the mixture all over the salmon. Wrap with plastic wrap and refrigerate for one hour or more. Line the bottom of the cast iron skillet with foil. Tear a 1½ inch hole in the center, exposing the iron. Set the pan over high heat for 5-10 minutes. Pat the salmon dry and brush both sides with oil. Add wood chips to the center of the pan and set a round wire cake rack in the pan. Place the salmon, skin side down, on the rack. Cover tightly with the lid. Reduce heat to medium and cook ten minutes, or until a fork inserted into the salmon meets no resistance.

I'm a Charleston, SC based food photographer experienced in preparing recipes & food pics for magazines, websites, & cookbook publishers.  In addition to my website check out samples of my work here:

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The Roast Beef Sandwhich from the Movie DINER

"Say the words - I want the roast beef sandwich - say the words, and I'll give you a piece"

This week's offering is inspired from a scene found in the movie classic: DINER.  Written & directed by the great Barry Levinson . . . ooh, perhaps pancakes-with-maple-syrup-already-on-the-table would be a good future post . . . this screenplay has influenced so many movies & TV shows decades after it's release way back in 1982.  Don't believe me?  Tell me the following clip couldn't be replaced with the cast of Seinfeld sitting in their coffee shop in NYC (instead of B-more).  As for the recipe, it's a simple rub for the sirloin (if you're not into my ingredients, use whatever you like), the horseradish sauce will clean your sinuses, and the dill pickles will take it to the next level.  Hope you enjoy!   


Ingredients
For the Sirloin Steaks

4 teaspoons kosher salt
2 teaspoons smoked paprika
3 teaspoons fresh ground black pepper
2 teaspoon garlic powder
2 teaspoon oregano
2 teaspoon cayenne pepper
3-4 pound sirloin beef roast
8-10 kaiser buns or rye bread
Sliced vidalia onions
Dill pickles

For the Horseradish Sauce:

3/4 cup fresh ground horseradish (a little less if you're not into the heat)
1/2 cup mayonnaise
2 clove garlic, minced or pressed
1 lemon, juiced
pinch of cayenne
kosher salt and freshly ground black pepper

Instructions:

• Mix first 6 ingredients in a small bowl.

• Trim the fat cap off of the roast and cut it in half. Rub each of the halves with about half of the seasoning mixture.  Cover and refrigerate for minimum 4 hours (overnight if possible)

• Preheat the grill on high for about 10 minutes.

• Rub the roast with the remaining seasoning mix. Sear the roast on all sides.  Move sirloin to indirect heat and cook for about 1 hour or until the internal temperature measures 140 degrees or medium rare. Turn every 10-15 minutes or so.

• Rest sirloin for 20 minutes.  Slice very thinly, slather both sides of the buns (or bread) with the horseradish sauce, top with sliced beef, & sliced onions and pickles.

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From: THE COMMITMENTS - Irish Lamb Stew

"What do you think, Jimmy, they'll be eatin' chips out of our knickers?"

For this weeks post I decided to include St. Paddy's Day as part of the criteria in searching for source material.  There are SO many good Irish movies out there I found myself having a difficult time deciding which one to reference.  After the dust settled I chose one not based on the food & drink featured - although there is a direct link to my pic with Guinness - but by the music featured instead.  The Commitments might not be too high on your top 5 best Irish movies list, but I can assure you the soundtrack is second to none!  I couldn't find an actual movie clip of the band performing the song below but there was a clean audio version I embedded.  The photo originated from a magazine shoot I did last year and the recipe is one I found online and adjusted to more suit my needs - always double the meat & potatoes!!  Hope you enjoy:

Traditional Irish Lamb Stew


INGREDIENTS
4 pounds deboned lamb shoulder, cut into 2 inch pieces
1 ½ cup sliced onions
1 cup sliced leeks
1 cup sliced celery
2 tablespoons chopped parsley
2 teaspoons dried thyme
Salt and pepper, to taste
2 ½ quarts chicken stock
2 cups peeled carrots cut into 2 inch pieces
16 small red potatoes, peeled


INSTRUCTIONS
Place the lamb pieces in a Dutch oven and cover with cold water. Bring to a boil and simmer for 10 minutes. Remove from heat and drain. Cool by running the meat under cold water.
In the same Dutch oven, layer the meat, onions, leeks, celery, herbs, and salt and pepper. Cover with chicken stock. Simmer for 1 hour.


Add carrots and potatoes. Simmer the stew another 30 minutes or until vegetables are soft. Correct seasonings with salt and pepper if needed. Serve, sprinkled with more chopped parsley.


Serves 8.

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From: THE BIG LEBOWSKI - White Russian's

"You mix a helluva caucasian Jackie"

Hmmm, what the hell can actually be said about this movie that hasn't been already!?  After jumping out of the gate with 2 HBO dramas it's about time I swung this food blog over to movies.  And I can't think of a better way to start than featuring perhaps the best cult comedy of all time.  The brothers Coen are by far and away my favorite directors working today.  Scorsese, Fincher, & Spielberg are high up on my list as well, but does anyone really have a 1, 2, 3 punch on their resume better than Fargo, The Big L, & No Country?  Don't answer that!  I'm sure this debate could be argued for years & years . . . I just wanted to throw it out there and pay tribute to one of the most quotable movies of all time.  So shut the fuck up Donnie and enjoy a recipe for this simple but delicious beverage, man!  

Ingredients:

2 oz Vodka
1 oz Kahlua
Heavy cream*

Add the vodka and Kahlúa to an Old Fashioned glass filled with ice.

Top with a large splash of heavy cream and stir!

*My brother was messing around the other day and made his caucasians with Yoo-Hoo instead of cream . . . he said they were ridiculous!!

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From: DEADWOOD - Aunt Lou's Peach Cobbler

"You ain't gettin' no cobbler Mr. Hearst . . . 'till I get my hands on those boots"

Please enjoy this simple peach cobbler recipe inspired by the fantastically written, criminally underrated, and cut-way-too-short HBO Show Deadwood.  I will hold my antlers high in the sky hoping to bring to reality the swirling rumors of a movie finally happening.  Long live 'Swegen' as one of the best characters ever created for TV!  In addition to Aunt Lou's recipe enjoy this clip with show creator David Milch - it's long but worth it, the man's a genius.  

Ingredients
5 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Ground cinnamon, optional

GARNISH:
Mint Sprigs, optional

Directions
Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

ENJOY!!

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From: THE WIRE - Faidley's Crab Cakes

 "Mrs. McNulty didn't raise no fools. Four Faidley’s crab cakes in the bag, 24 Dutch beers in the box.”

Welcome to the inaugural post and my attempt to deliver a fun & entertaining food blog.  I'm excited to see if everyone agrees with my approach.  The plan is to feature recipes inspired by food & drinks appearing in my favorite movies & TV shows.  If you're still reading - sit back and enjoy as we take a cinematic ride through decades of on-screen culinary consumption!  

I will always be on the look out for interesting & funny movie/tv food to make, so feel free to drop me a line with your suggestions! 

my first post comes from what I consider to be the best television show of all time.  I still watch The Wire about 3 times a year and always remain in awe of how the performances & writing still hold up.  Being such an integral part of the show I could probably spend months on the mouth watering food appearing in this Baltimore MD drama, but for starters, I'm going to tackle the one and only crab cakes from Faidley's!!   

The Following recipe is a combination of several I found online claiming to know how to properly prepare these delicious crab cakes - but you can be the judge on how close they actually come.  I'm sure we'll all agree nothing comes close to the original, but at the end of the day I think you'll enjoy these as much as my man Omar is seen enjoying his in the clip below . . . 

INGREDIENTS

SERVINGS 4

Crab Cakes

1lb large lump crab meat
1 cup crushed saltine
1⁄2 cup mayonnaise
1 egg
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 dash Tabasco sauce
vegetable oil for frying

Tartar sauce

1 cup mayonnaise
1⁄2 cup finely chopped dill pickle (you can get away with adding a couple more tablespoons if you're into dill pickles like me)
1⁄4 cup minced onion
3 tablespoons chopped parsley
1 tablespoon pickle juice

DIRECTIONS

Crab cakes: Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top.

In a small bowl, mix mayonnaise, egg, mustard, Worcestershire and Tabasco.

Pour the mayonnaise over the crab meat and gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat.

Let the mixture sit for 2-3 minute before forming the cakes.  Form the cakes by hand or with an ice cream scoop into 8 mounds about 3" in diameter and 3/4" thick.  Do NOT pack the mixture too firmly.  The cakes should be as loose as possible, yet still hold their shape.

Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.

Tartar sauce: In a bowl, mix mayonnaise, dill pickles, onion, parsley and dill pickle juice.
Chill for at least 1 hour.

To fry: Pour oil into a heavy skillet to a depth of about 1 ½".  Heat oil to 350 degrees and fry crab cakes, a few at a time, until golden brown, about 4 minute on each side - unless fully submerged in oil, in which case only 4-5 minutes total frying time is needed.  Be sure and wait for oil to return to 350 degrees between each batch.  Remove with a slotted utensil to a paper towel to drain.  Serve at once with tartar sauce on the side.

Enjoy!!

My first attempt at 'blue screening' the Baltimore skyline into a vertical shot.  Can't wait to master this technique for other posts!! 

My first attempt at 'blue screening' the Baltimore skyline into a vertical shot.  Can't wait to master this technique for other posts!! 

I really hope you've enjoyed this offering!  

Please feel free to share, follow & 'like' me on the usual sites.  This way you can KEEP UP WITH future POSTS on the FOOD & DRINKs APPEARING in our FAVORITE MOVIES & TV Shows:

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Shrimp Salad Stuffed Avocados

Shrimp Salad Stuffed Avocados

Ingredients
1/2 pound cooked medium shrimp, peeled and deveined, coarsely chopped
1/2 cup chopped celery
1/4 cup chopped red onion
3 tablespoons mayonnaise
5 teaspoons capers, drained
2 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1 teaspoon dried tarragon
1/4 teaspoon seasoned salt
1/4 teaspoon fresh cracked pepper
2 medium ripe avocados, halved and pitted
OPTIONAL - Shredded cheddar cheese for garnish

Directions
In a small bowl, combine the first 11 ingredients. Spoon into avocado halves. Serve immediately. Yield: 4 servings.

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Southern Pimento Cheese

Southern Pimento Cheese · 3 oz. cream cheese · 1 cup mayonnaise · ½ tsp. Worcestershire sauce · 1 tsp. chopped green onion · 1⁄8 tsp. cayenne pepper ·  8 oz. extra-sharp white Vermont cheddar cheese, finely grated ·  8 oz. sharp yellow cheddar cheese, finely grated  ·  4-oz. jar pimentos, drained and finely diced  ·  Hot sauce to taste  Place cream cheese, mayonnaise, Worcestershire sauce, green onion and cayenne in the bowl of a food processor. Process until smooth. Add extra-sharp and sharp cheese and pulse a few times, just until the shredded cheese and mayonnaise mixture is well blended. The mixture should not be completely smooth.  Scrape the cheese mixture into a bowl and stir in the diced pimentos. Add hot sauce to taste, cover and chill for a few hours to allow flavors to blend. 

Southern Pimento Cheese

· 3 oz. cream cheese

· 1 cup mayonnaise

· ½ tsp. Worcestershire sauce

· 1 tsp. chopped green onion

· 1⁄8 tsp. cayenne pepper

·  8 oz. extra-sharp white Vermont cheddar cheese, finely grated

·  8 oz. sharp yellow cheddar cheese, finely grated 

·  4-oz. jar pimentos, drained and finely diced 

·  Hot sauce to taste 

Place cream cheese, mayonnaise, Worcestershire sauce, green onion and cayenne in the bowl of a food processor. Process until smooth. Add extra-sharp and sharp cheese and pulse a few times, just until the shredded cheese and mayonnaise mixture is well blended. The mixture should not be completely smooth. 

Scrape the cheese mixture into a bowl and stir in the diced pimentos. Add hot sauce to taste, cover and chill for a few hours to allow flavors to blend. 

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Black-Eyed Susan

Ingredients:

3/4 cup orange juice

1/2 cup pineapple juice

3 tablespoons vodka

3 tablespoons light rum

2 tablespoons orange liqueur

Ice cubes

Garnishes: lime slices

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Fried Pecorino Romano Drizzled in Honey

10 medium-sized cubes of Pecorino Romano cheese
1 cup all-purpose flour
2 eggs
2 oz. honey
1 TBSP crushed red
pepper flakes
Vegetable oil

Fill a deep pan to ¾ full with vegetable oil.

Run cubes of Pecorino cheese in beaten eggs. Then proceed to the flour. Fry until golden brown. Place on paper towel to allow to rest. Place on dish, drizzle with honey, and sprinkle with spicy crushed red pepper flakes. 

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Smoked Salmon Deviled Eggs

"The lemon juice & zest make this recipe really stand out"

INGREDIENTS:
6 large hard-cooked eggs
4 oz. cold-smoked salmon, very finely diced (about 1/2 cup)
1/4 cup thinly sliced fresh chives
1/4 cup mayonnaise
2 Tbs. minced red onion
2 Tbs. capers, rinsed and finely chopped
1 Tbs. fresh lemon juice
1/2 tsp. packed finely grated lemon zest
Freshly ground black pepper

INSTRUCTIONS:
Peel and halve the eggs lengthwise. Remove the yolks and crumble them into a medium bowl. Add the salmon, 3 Tbs. of the chives, the mayonnaise, onion, capers, lemon juice, zest, and 1/8 tsp. pepper and mix. Mound the filling into the egg whites. Garnish with the remaining 1 Tbs. chives and several grinds of black pepper.

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Walnut Prawns

Walnut Prawns

Serves 4

Ingredients:
24 Shrimp (about 2lbs), Peeled and Deveined
Cornstarch
1 cup Mayonnaise
2 ounces Honey
1 ounce Dijon Mustard
Sriracha (to taste)
Jasmine Rice (follow directions on bag/box)
Salt & Pepper (to taste)
Walnuts (for garnish)
Vegetable Oil (for frying)

Combine mayo, dijon mustard, honey, sriracha and salt/pepper in a mixing bowl. Mix Well. Heat oil, lightly dust shrimp in cornstarch and fry until golden brown.

In a separate bowl, toss shrimp in Honey Glaze until coated. Top with walnuts, toast them for more flavor! Serve with Jasmine Rice.

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Delicious Stuffed Peppers!!

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Delicious Stuffed Peppers!!

Sweeter peppers work best with these ground turkey stuffed peppers, but feel free to use your color of choice.


Ingredients
11 ounces long grain brown rice
3 tablespoons extra-virgin olive oil
4 medium garlic cloves, chopped
1/2 medium white onion
1 pound ground turkey breast
salt and pepper, to taste
One 32-ounce carton chicken broth
0ne 14 ½-ounce can diced tomatoes
7 ounces fresh baby spinach
1.5 cup italian-blend shredded cheese*
5 medium to large peppers
1 cup bread crumbs (optional)


Directions
Preheat the oven to 350 degrees. Cook the rice according to the package directions, and set aside.


Heat the olive oil in a medium saucepan over low heat. Add the garlic and onion, and sauté until translucent. Turn the heat up to medium, and crumble in the turkey meat, separating it as best as you can (it will become easier to separate as it cooks). Sauté the meat until it browns, about 7 minutes. Add salt and pepper, to taste.


Once the meat has browned, add 1 cup of chicken broth and the diced tomatoes. Lower the heat and let simmer until the liquid has reduced by half, about 30 minutes.


Add the spinach and stir well. As the spinach is wilting, add the cooked rice. Stir often to marry the flavors and textures. Simmer over low heat for about 20 minutes.


Cut away the tops of the peppers. Discard the ribs and seeds. Add the remaining chicken broth to a baking dish; it should come halfway up the sides. Place each pepper standing up.
Once the stuffing has finished cooking, fill each pepper completely. Top with a layer of bread crumbs or cheese, if desired (this will create a crust when the peppers come out of the oven). Cover the pan with foil, and bake for 35-45 minutes, or when the peppers begin to wrinkle. Serve.


*Note: Feel free to substitute a cheese of your choice.
*Note: Recipe works great with meatloaf mix as well

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