Asian, Seafood & Other Dishes

Shrimp & Chorizo with Sun Dried Tomatoes

Ingredients:

2 chorizo sausages

¼ cup olive oil

1 lb raw shrimp (peeled and tails removed)

2 cloves garlic crushed

1/2 bag of julienned sun dried tomatoes

½ teaspoon paprika

¼-1/2 teaspoon red chili flakes - optional

Salt and pepper

Green onions - for garnish

Instructions:

Heat the oil in a large frying pan over high heat. Add the chorizo and fry for 5 minutes until fully cooked and ground (like ground beef).

Remove the chorizo from the frying pan, keeping the oil behind.

Add the shrimp and cook for 2 minute, then add in the paprika (chili flakes if using) and crushed garlic and cook for another minute.

Add sun dried tomatoes. Stir until warmed.

Serve over noodles, rice or polenta.

Mediterranean Steamed Clams

INGREDIENTS:

Extra virgin olive oil

1 yellow onion chopped

½ green pepper cored and chopped (about ½ cup chopped green pepper)

½ red pepper cored and chopped (about ½ cup chopped red pepper)

4 Tbsp garlic paste

Salt and pepper

1 can of diced tomatoes

½ teaspoon cumin

½ tsp smoked paprika

½ tsp red pepper flakes

1 cup dry white wine

1 ½ cup water

3 pounds littleneck clams

1 green onion trimmed and chopped (both white and green parts)

Directions:

Clean the clams. Put the clams in the first bowl of cool salted water and set them aside for 20 minutes or so. Transfer the clams to the second bowl, making sure to discard any clams that are open ( and, of course, discard the dirty water from the first bowl). Set aside for another 20 minutes or so. Using a small brush, scrub the clams clean and transfer them to the last bowl of unsalted water. Allow them another 20 minutes or so. Transfer the clean clams to a tray and cover with a damp towel. (It helps to add some ice to the water bowls to keep them cool water; alternatively, you can place the bowls in the fridge) (see notes for a shortcut)

Make the white wine broth. In a large Dutch oven heat ¼ cup extra virgin olive oil over medium heat until shimmering but not smoking. Add the onions, peppers, and garlic. Season with kosher salt and pepper and cook for 5 minutes or so, tossing regularly and making sure the garlic does not burn.

Stir in the tomatoes and add the cumin, paprika and red pepper flakes. Pour in the white wine and water. Raise the heat to bring the liquid to a gentle boil. Cook for a few minutes until the tomatoes soften a bit (about 5 to 7 minutes). Add another pinch of salt, if needed.

Steam the clams in the white wine sauce. Lower the heat back to medium and add the clams. Cover with a lid and cook until the majority of the clams are open (anywhere from 7 to 10 minutes) Discard any clams that are still closed.

Turn the heat off. Add the green onion.

Korean Short Ribs

Ingredients:

1/4 cup flour

3 pounds short ribs

1 cup brown sugar

1/2 cup lite soy sauce

1 Tbsp sesame oil

4 Tbsps garlic paste

1 Tbsp minced ginger

1/4 Tsp crushed red peppers

2 Tbsp Wonder Flour

diced green onions for garnish (optional)

sesame seeds for garnish (optional)

Directions:

Add the beef, brown sugar, lite soy sauce, sesame oil, garlic, ginger and crushed red peppers to the slow cooker.

Cook on low for 6-7 hours or on high for 3-4 hours.

Add in the Wonder Flour and cook and additional 20-30 minutes while you cook your rice or egg noodles.

Garnish with green onions and sesame seeds if desired.

Crab Cakes

INGREDIENTS

1/3 cup mayonnaise

1 large egg, beaten

2 tbsp. Dijon mustard

1/2 tsp. hot sauce

2 Tbsp Old Bay Seasoning

Kosher salt

Freshly ground black pepper

1 lb. jumbo lump crabmeat, picked over for shells

3/4 c. panko bread crumbs (or saltines)

2 tbsp. Freshly Chopped Parsley

Directions:

In a small bowl, whisk together mayo, egg, Dijon mustard and hot sauce, and season with salt and pepper.

In a medium bowl, stir together crabmeat, panko, Old Bay and parsley.

Fold in mayo mixture, then form into 8 patties.

In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.

Tips: You don't need to use fresh crab. You can get lump crab meat and use that. Do not bake. Fry. They stay together better if you make them ahead of time and leave them in the fridge. You can make them up to a day in advance.

Simple Stir Fry

Ingredients

1 whole onion chopped

2 tbsp sesame oil (or any oil)

2 tbsp garlic paste

1 tbsp sesame seeds

1/2 package of chow mien noodles (or spaghetti)

3 tbsp soy sauce

Directions:

Heat oil in pan.

Add onion and garlic paste and cook until soft.

Add noodles and stir until heated through.

Add soy sauce and mixed until all coated.

Add sesame seeds and stir well.

You can add anything into this recipe. Chopped thai chilies for heat, other vegetables, chicken. Just increase oil if adding extra items by 1/2 tbsp per item.

Add soy sauce a little at a time. It is very salty.

Chicken and Seafood Gumbo

Ingredients:

2 pounds chicken, boneless skinless breast

½ cup unsalted butter

½ cup all-purpose flour

1 ½ cups yellow onion, diced

1 ½ cups bell pepper red and green, diced

⅓ cup celery diced

2 Tbsp garlic paste

2 cups diced canned tomatoes

12 ounces Andouille sausage, cooked, sliced

1 bay leaf, dried

1 tsp thyme

4 cups chicken broth

1 tsp cayenne pepper

½ tsp black pepper

1 tsp kosher salt

1 tbsp gumbo file, Zatarain's

Directions:

Fully cook chicken and shred when cool.

In a large pot, combine ½ cup unsalted butter and ½ cup flour. Cook over medium heat, frequently stirring with a whisk to make a dark brown roux, about 15 minutes. In the last 5 minutes make sure to continuously stir so the roux does not burn.

Add onion, bell peppers, celery, and garlic. Sauté until vegetables are tender, about 8 to 10 minutes.

Add tomatoes, and sliced Andouille sausage. Cook for 10 minutes, stirring occasionally.

Add bay leaf, thyme, basil, cayenne, pepper, and salt.

Add 4 cups chicken broth mix well. You may add more broth depending on how thick you want the gumbo.

Simmer over medium-low heat, for approximately 30 minutes with pot loosely covered, stirring occasionally.

Add cooked shredded chicken and simmer an additional 15 minutes.

Turn off heat, and slowly stir in the gumbo file. Do not reboil after adding as this tends to make the gumbo stringy.

Before adding the chicken, you can split the gumbo between two pots and add chicken to one and in the other add shrimp and crab.

Shrimp Scampi Tetrazzini

Ingredients:

Kosher salt and freshly ground black pepper

1 pound spaghetti

8 Tbsps (1 stick) unsalted butter

1 pound baby bella mushrooms, sliced

1 large shallot, finely chopped

4 Tbsp garlic paste

1/4 tsp crushed red pepper flakes

1 cup dry white wine

1/4 cup all-purpose flour

3 cups heavy cream

Juice of 1 lemon

1 cup freshly grated Parmesan

1/2 cup panko

1 pound peeled and deveined large shrimp, tails removed

Directions:

Preheat the oven to 450 degrees. Cook pasta.

Melt 2 tablespoons of the butter in a large heavy-bottom pot. Add the mushrooms, 1/2 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the mushrooms have softened and released their liquid, 5 to 6 minutes. Add the shallot, garlic paste and the red pepper flakes and cook, stirring occasionally, until the shallot has softened, 3 to 4 minutes.

Add the wine and bring to a boil, stirring to combine. Cook, stirring frequently, until reduced completely, 5 to 6 minutes. Stir in 2 tablespoons of the butter until melted, then sprinkle in the flour and stir until well combined with the vegetables. Slowly pour in the cream, then add the lemon juice, 1 teaspoon salt and a few grinds black pepper. Simmer, stirring occasionally, until the sauce is slightly thickened and no longer has a floury taste, 6 to 8 minutes. Add the pasta and cheese and toss until pasta is well coated. Transfer to a 3-quart casserole dish.

Meanwhile, microwave the remaining 4 tablespoons butter in a small bowl until melted, about 1 minute. Stir 2 tablespoons of the melted butter and 1/2 teaspoon salt into the panko in a small bowl; set aside. Toss the remaining 2 tablespoons melted butter with the shrimp, garlic paste, 1/2 teaspoon salt and a few grinds black pepper in a medium bowl. Scatter the shrimp evenly over top of the pasta, then sprinkle with the panko mixture.

Bake until the shrimp are opaque throughout and the topping is slightly golden, about 10 minutes. Let sit for 10 minutes before serving.

Tip: You can make this dish the day before and just add the shrimp when you are ready to cool.

Shrimp Egg Rolls

INGREDIENTS:

1 cup vegetable oil

1 pound medium shrimp, peeled, deveined and roughly chopped

1/2 onion, chopped

1 stalk celery, diced

2 green onions, thinly sliced

2 tbsp garlic paste

1 tablespoon reduced sodium soy sauce

1 tablespoon oyster sauce

1 tbsp ginger paste

1 teaspoon sesame oil

1 teaspoon Sriracha, optional

3 dried Thai chili, crumbled

18 egg roll wrappers

DIRECTIONS:

Heat vegetable oil in a large skillet or Dutch oven over medium high heat.

Cook onion, celery, green onion until soft.

Add garlic paste, soy sauce, oyster sauce, ginger paste and shrimp.

Cook until shrimp is thoroughly. add sesame oil and Sriracha and Thai chilies. Mix.

Remove and let cook. Chop all ingredients again while mixed together.

Working one at a time, place shrimp mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and shrimp mixture.

Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

Serve immediately.

You don't need to add the celery if you don't like it. Also, make sure the size of the filling is chopped small enough to wrap the egg rolls tightly.

Beef Stir Fry

Stir Fry

1 lb. flank steak, thinly sliced across the grain

1 cup snow peas, sliced in half (omit if you don't like)

Shredded cabbage (half a bag)

8 green onions, sliced

1/4 cup beef broth

2 Tbsp reduced sodium soy sauce

2 Tbsp light brown sugar

1 Tbsp rice vinegar

1/2 Tbsp minced garlic

2 tsp sesame oil

1 tsp fresh ginger, grated

1 tsp Wonder flour

1/2 tsp red pepper flakes

2 Tbsp vegetable oil (for cooking)

Directions:

Heat 1 Tbsp vegetable oil in a large skillet over heat. Cook meet. Depending on the size of your pan, you might need to cook the beef in batches. Remove steak to plate.

Heat remaining 1 Tbsp vegetable oil in skillet, then add peas and green onion and cook, stirring often, for 2-3 minutes.

Whisk together broth, soy sauce, brown sugar, rice vinegar, garlic, sesame oil, fresh ginger, flour and red pepper flakes. Add steak and sauce to skillet, stirring to combine. Sauce will thicken.

Stir in cooked ramen noodles, if using, and serve!

There is a recipe for a stir fry sauce you can use to marinade the meat for at least an hour before cooking.

Baked Sesame Chicken Noodles

Ingredients:

8 ounces uncooked spaghetti or linguine, broken in half

1 Tbsp dark sesame oil

1 cup red bell pepper strips

8 ounces shiitake mushroom caps, sliced

2 skinless, boneless chicken breast halves, cut into cubes

1 tsp minced fresh ginger

3 garlic cloves, minced or 3 Tbsp garlic paste

1/4 cup low-sodium soy sauce

1 cup fat-free, less-sodium chicken broth

1 Tbsp cornstarch

1 Tbsp rice vinegar

1/2 Tsp crushed red pepper

2 cups thinly sliced bok choy or spinach

3/4 cup sliced green onions

1 Tbsp sesame seeds, divided

Cooking spray

1 cup panko

2 Tbsps butter, melted

Directions:

Preheat oven to 400°.

Cook pasta.

Heat the oil in a large skillet over medium-high heat. Add red bell pepper strips and mushrooms; sauté 2 minutes. Add chicken, ginger, and garlic; sauté 3 minutes. Stir in soy sauce; cook 2 minutes, stirring frequently.

Combine broth and cornstarch, stirring well with a whisk. Add broth mixture to pan, and cook 2 minutes or until mixture is slightly thick, stirring constantly. Remove from heat; stir in vinegar, and crushed red pepper. Add pasta, bok choy, green onions, and 2 teaspoons sesame seeds to pan, tossing well to combine. Spoon pasta mixture into a baking dish lightly coated with cooking spray.

Combine breadcrumbs, butter, and remaining sesame seeds; sprinkle evenly over pasta mixture. Bake at 400° for 20 minutes or until breadcrumbs begin to brown.

Mussels with Chorizo in White Wine Sauce

Ingredients:

1 medium onion, chopped

3 Tbsps butter

3 Tsps garlic paste

8 ounces fresh chorizo, removed from casing

1 Tbsp harissa paste or 1 Tbsp tomato paste with 1 Tsp Cayenne Pepper

1 Tsp red pepper flakes

3/4 cup white wine

1 1/2 cups chicken stock

1/2 cup of mussel or clam meat

2 to 3 pounds fresh mussels, scrubbed and debearded or clams

1/2 cup heavy cream

Directions:

In a large saucepan, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.

Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the mussel meat or clams meat. Add musses or clams and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.

Tip: You can precook the mussels or clams and then add them at the end. Cook long enough to heat thoroughly.

Chorizo and Mussels in White Wine Sauce

Blistered Shishito Peppers

Ingredients:

8 ounces shisito peppers

1/2 lemon sliced

Extra virgin olive oil

Kosher or flavored salts

Sesame seeds

Directions:

Heat a large cast iron skillet over high heat until the pan is hot. Add the peppers to the hot skillet and cook the peppers, turning occasionally then add a few slices of lemon. Cook until the peppers become fragrant and begin to blister, and the nudge the lemons so they don't stick, about 5 minutes. Transfer to a serving bowl and drizzle with a little olive oil plus a squeeze more lemon then sprinkle with flavored salts and sesame seeds.

Serve immediately.

Chicken Egg Rolls

Ingredients:

1 lb. ground chicken (You can mince any chicken you have leftover).

2 tsp minced garlic

3 green onions, sliced

1/2 tsp garlic salt

2 tsp sugar

1 tbsp sesame oil

20 egg roll wrappers

1 large egg, beaten

vegetable oil, for frying

Directions:

Cook the ground chicken in a large wok or skillet over medium-high heat with garlic until crumbly and no longer pink. Drain any excess fat and return skillet to heat.

You can also reheat any pre-cooked chicken until hot throughout.

Add in the green onions, garlic salt, sugar and sesame oil and stir and warm throughout.

Let mixture cool slightly.

Place about 2 tablespoons of the chicken mixture on top of each egg roll wrapper and brush the edges of the wrappers with the beaten egg. Tightly roll up the egg rolls, enclosing the filling.

Bring a heavy bottomed pot filled with about 2 inches of oil to temperature. Fry the egg rolls in the hot oil until golden brown. Drain on a paper towel lined plate.

See Tips and Tricks on how to wrap egg rolls.

Shrimp and Ravioli Boil

INGREDIENTS:

1 pound baby Dutch yellow potatoes

3 ears corn, each cut crosswise into 6 pieces

1/4 cup unsalted butter, melted

4 cloves garlic, minced

1 tablespoon Old Bay seasoning

1 pound medium shrimp, peeled and deveined

1 (12.8-ounce) package smoked andouille sausage, thinly sliced

1 package family size ravioli (cheese filled)

1 lemon, cut into wedges

2 tablespoons chopped fresh parsley leaves

Directions:

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.

In a small bowl, combine butter, garlic and Old Bay seasoning.

Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.

Cook ravioli according to directions and place onto baking sheet with the other items.

Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.

Serve immediately with lemon wedges, garnished with parsley, if desired.

Clams in Coconut Broth with Pasta

Ingredients:

2 cans of minced clams

1 tablespoon coconut oil

½ medium red onion, thinly sliced

2 Tbsp lemon grass paste

3 Tbsp ginger paste

4 Tbsp garlic paste

1 Tsp red pepper flakes or 2 minced thai chilies

1 cup dry white wine

1 Tbsp brown sugar

1 Tbsp low sodium soy sauce

2 cups vegetable broth, or chicken broth

13 oz full-fat coconut milk, 1 can

1 Box Trader Joes Clams

Pasta of your choice (Fettuccine and Linguine work best)

scallions, thinly sliced

fresh cilantro, chopped

Directions:

Melt the coconut oil in a wok or large pan over medium heat. Add the red onion and cook until it starts to become translucent, about 3 minutes.

Add the lemongrass to the wok, along with the ginger, garlic, and red pepper flakes. Cook until fragrant, about 3 minutes.

Carefully pour in the white wine and stir to deglaze the pan. Bring to a simmer and cook until reduced by half, about 5 minutes.

Add the brown sugar, soy sauce, vegetable broth, and coconut milk. Bring to a boil.

Add the clams, return to a boil, and cook for 5-8 minutes, or until all of the clams are fully opened. If any clams remain closed, discard them. Garnish with scallions and cilantro.

Add pasta.

"One day, when my children are grown, I hope they still come through that front door without knocking. I hope they head to the kitchen for a snack and rifle through the mail looking for a magazine they always read. I hope they come in and feel the weight of adulthood leave them, for they are home.
For my children, my door will forever be open.
Above all else... I hope they know this without me telling them. Love speaks clearly enough. "
- Mom

Thai Noodle Bowl with Shrimp

Ingredients

4 ounces rice noodles

1 can (13.5 oz.) coconut milk

1 Tbsp soy sauce

1 Tbsp thai red curry paste

1 pound peeled, deveined medium shrimp

2 cups snow peas

Salt and pepper

Cilantro and lime wedges for garnish

Directions:

Cook noodles; drain. In same pot, bring 1 cup water, coconut milk, soy sauce and curry paste to a simmer. Add shrimp and cook 1 minute. Add snow peas and cook to crisp-tender, about 3 minutes. Season with salt and pepper. Divide noodles among bowls and ladle soup on top. Garnish with cilantro and lime wedges.

Stir Fry Sauce

Ingredients:

2 cloves of garlic, minced or 2 Tbsp garlic paste

1 Tbsp ginger paste

1 Tbsp sesame oil

2 Tbsp rice vinegar

1/4 cup soy sauce

1/4 chicken broth (low sodium)

1 Tbsp Sriracha

2 Tbsp sugar

1 Tbsp cornstarch

Directions:

Combine all ingredients in a bowl and use for stir fry on veggies, meat or seafood.

Udon Soup with Shrimp

Ingredients:

2 large sheets kombu (kelp)

2 quarts cold water

1 cup bonito flakes (about 1/4 ounce)

1 (1-inch) piece fresh ginger, peeled and thinly sliced

1 ounce dried mushroom blend 1 (14-ounce) package fresh jumbo udon noodles

2 green onions, trimmed

1 Tbsp sugar

2 1/2 Tbsps low-sodium soy sauce

2 Tbsp rice vinegar

1 pound medium shrimp, peeled and deveined

Directions:

Wipe kombu clean with a cloth; cut sheeting lengthwise into 3-inch pieces. Place kombu in a large saucepan over medium-high heat; cover with 2 quarts cold water. Heat mixture to 180° or until tiny bubbles form around edge (do not boil). Reduce the heat to medium-low, and simmer 20 minutes. Remove from heat; discard kombu. Stir in bonito and ginger; let stand 10 minutes or until bonito sinks. Strain through a cheesecloth-lined colander over a bowl; discard solids.

Wipe pan clean. Return broth to pan; bring to a boil. Remove from heat. Stir in mushrooms; let stand 20 minutes. Strain mixture through a cheesecloth-lined colander over a bowl, reserving mushrooms and broth. Wipe pan clean. Return broth to pan; bring to a simmer. Coarsely chop mushrooms.

Cook noodles according to package directions; drain. Cut onions into 1-inch pieces; cut each piece in half lengthwise. Cut onion pieces lengthwise into thin strips. Combine sugar, soy sauce, and vinegar in a small bowl, stirring well. Add shrimp to broth; cook 1 minute. Stir in mushrooms; cook 30 seconds. Remove from heat; stir in vinegar mixture. Place about 1 cup noodles in each of 4 bowls; top with 2 cups broth mixture. Divide onion strips evenly among bowls.

Poke

Ingredients:

1/4 cup low-sodium soy sauce

2 tsp. rice vinegar

2 tsp. sesame oil

1 tsp. freshly grated ginger

2 Hawaiian red chiles - finely chopped

Pinch of crushed red pepper flakes

2 green onions, thinly sliced, plus more for garnish

1 tsp. toasted sesame seeds, plus more for garnish

1 lb. sushi-grade ahi tuna, cut into bite-size pieces

Directions:

In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, red pepper flakes, green onions, and sesame seeds. Add tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour.

Tips: Try to buy pieces of Ahi with little or no white streaks. Smell before using. :-)

Dan Dan Noodles

Ingredients:

1 pound frozen fresh wide Chinese egg noodles, thawed

2 Tbsps canola oil

1/3 cup dry-roasted peanuts

3 Tbsps low-sodium soy sauce

1 Tbsp sambal oelek (ground fresh chile paste)

1 Tsp sugar

2 garlic cloves

1 (1/2-inch) piece fresh ginger, peeled

1/2 lb lean ground pork

1/8 Tsp salt

3 Tbsps fresh lime juice

3/4 cup thinly diagonally sliced green onions

1 1/4 cups chopped seeded peeled cucumber

Directions:

Cook noodles in 6 quarts boiling water for 3 minutes. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Place noodles in a large bowl.

Heat oil in a large nonstick skillet over medium-high heat. Add peanuts to pan; sauté 2 minutes or until fragrant. Remove from heat; cool slightly. Combine peanut mixture, soy sauce, and next 4 ingredients (through ginger) in a mini chopper; process until finely ground.

Cook pork and salt in skillet over medium-high heat 8 minutes or until done, stirring to crumble. Add peanut mixture and 3/4 cup cooking liquid to pork; bring to a boil. Cook 1 minute, stirring frequently. Add pork mixture, juice, and onions to noodles; toss well. Place about 1 3/4 cup noodle mixture in each of 4 bowls; top each serving with 5 tablespoons cucumber.