"Food is our common ground, a universal experience." - James Beard

Tuesday, July 10, 2012

Watermelon Margaritas

I have gotten behind on blogging again.  So, please scroll down to see a few of the recipes I've been making lately that I just back blogged.

This is a recipe that we made last week to take to a friend's house for the fourth of July.  These are super tasty and were a big hit!  I feel like we'll be making these again this summer!  We multiplied this recipe times three to make enough to take with us but didn't have enough limes, so we used some lemons and an orange to get enough citrus - it still tasted great.

Photo from:  wearenotmartha.com

Watermelon Margaritas (Serves 2):
From: wearenotmartha.com

1 1/2 C watermelon, chilled, seeded and cut into pieces
1/4 C lime juice, freshly squeezed
1/4 C silver (white) tequila
1/4 C Triple Sec (or Cointreau)
8 large ice cubes

1.  Chop the watermelon into pieces.  Seedless watermelon will be much easier to work with!
2.  Put the watermelon pieces into the blender with the lime juice.
3.  Add the tequila, triple sec, and ice cubes.  Blend until you get a smooth consistency.
4.  Garnish with a lime!

Friday, July 6, 2012


Obviously, I've been on an Asian food kick lately!  I've had a few recipes that I wanted to try, so last week I finally got around to it.  These potstickers are amazing!  But, they're also pretty time-consuming, so just be prepared.  I didn't use the bok choy, so I can't say for sure how that would turn out.  The wonton wrappers were pretty easy to use - you can find them in the produce section usually.  Mine were square, so I ended up with triangles instead of semi-circles like in the picture.  The first night we made them, we followed this recipe, but I will say that I was very worried about the frying and steaming in the same pan - so be VERY careful if you try to do this.  We went ahead and made all of the potstickers and kept half in the fridge overnight.  The next night we didn't fry them, we just steamed them in a large pot with a steamer tray.  This seemed much safer - but of course this makes them more like dumplings and less like potstickers, but they still have the same flavor.  I found the sauce recipe on a different website and definitely recommend making it to serve with the potstickers.

Photo from: blogs.babble.com
Potstickers from: blogs.babble.com
1 cup finely shredded bok choy or napa cabbage (optional)
1/4 tsp. salt
1 lb. lean ground pork
2 green onions, finely chopped
1 Tbsp. soy sauce (or to taste)
1-2 cloves garlic, crushed
1 tsp. grated fresh ginger
1/2 tsp. sugar
1 tsp. sesame oil
1 pkg. wonton or gyoza wrappers, thawed if frozen
canola oil
chicken or veggie stock, or water

If you’re using it, toss the cabbage with salt in a medium bowl and let stand for 5 minutes. Pick it up in your hand and squeeze out the excess liquid, draining it as well as you can. Add the pork, green onions, soy sauce, garlic, ginger, sugar and sesame oil and mix it all up with your hands.

To fill wontons, place a small spoonful of filling in the middle of each wrapper; moisten the edges with water (just use your finger) and fold over, pressing the edge tightly to seal. Place seam side up on a cookie sheet, pressing lightly to flatten the bottom. Cover with a tea towel to prevent them from drying out. (Dumplings can be prepared up to this point, covered with plastic wrap and refrigerated for up to 24 hours or frozen.)

When you’re ready to cook the potstickers, heat a drizzle of canola oil in a largeish skillet set over medium-high heat. Place half the dumplings at a time in the skillet and cook for a minute or two, until deep golden brown on the bottom, shaking the pan a few times to keep them from sticking. Don’t crowd the pan too much.

Pour about 1/4 cup stock or water into the pan. Cover, reduce heat to medium and cook for about 5 minutes – this will allow them to steam, cooking them through.

Makes 2 – 3 dozen potstickers.

Each: 45 calories, 1 g total fat (0.2 g saturated fat, 0.4 g monounsaturated fat, 0.3 g polyunsaturated fat), 3 g protein, 5.9 g carbohydrate, 5.2 mg cholesterol, 0.4 g fiber. 20% calories from fat.

Potsticker Dipping Sauce
From: goodcheapeats.com

3 cloves garlic, minced
1 Tablespoon fresh minced ginger (I buy this is a tube so I always have some)
2 Tablespoons sesame oil
1/3 cup soy sauce
1/4 cup rice vinegar
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
2 Tablespoons sugar

Combine all ingredients in glass dish.  Serve with potstickers.

Monday, July 2, 2012

Bang Bang Shrimp

Bang Bang Shrimp is the name of a great appetizer at Bonefish Grill.  I was a little leery when I saw this recipe because generally copy-cat recipes aren't nearly as good as the original.  But, I have to say that I can't tell a difference between these and the ones served at the restaurant!  They are so good!  I followed these directions exactly, and they turned out perfectly.  We generally keep a bag of frozen shrimp in the freezer, and they worked great for this.  Warning: the sauce can be really hot, so use sparingly until you're sure you like it!

Photo from: fakeginger.com (and they really do turn out like this!)

Bang Bang Shrimp
from: fakeginger.com
Yield: 2 – 4 as appetizer
1 lb. medium shrimp, peeled and deveined

For the sauce:
1/2 cup mayonnaise
4-5 teaspoons chili garlic sauce, such as Sriracha sauce
1 teaspoon granulated sugar
1 teaspoon rice vinegar

For the egg mixture:
1 egg, beaten
1 cup milk

For the breading mixture:
1/2 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil

For frying:
8 to 12 cups vegetable oil

1.Combine beaten egg with milk in shallow bowl; set aside.
2.Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.
3.Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.
4.While you're waiting on the shrimp, combine all ingredients for the sauce in a small bowl; cover and set aside.

5.Heat oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer.
6.When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.
7.When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of sauce over shrimp and stir gently to coat.
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