Saturday, July 24, 2010

Surf and Turf with Citrus Chili Hollandaise

Every Saturday night the hubs and I have a date night.

We wait to eat until after the kiddos are asleep. The meal is always a little higher end than the rest of the week and usually is made by the hubs and I together. Because of it being a joint effort, our meal is made in between "I need to go to the bathroom" calls and "but I'm not ready to go to sleep" wails; which basically means it takes at least 30 extra minutes to finish.

We sometimes sit in our dining room and chat and other times we eat while catching up on all the things we wanted to watch during the week but were too tired to enjoy. Every once in a while, we are blessed to have someone join us. This time it was my sister.

No matter what, it is always a meal to which I look forward to all week.

This week was definitely no exception. I wanted to make something to send in to the Foodbuzz Gulf Ambassador Challenge. Although I was not a featured publisher, by submitting my gulf inspired recipe Foodbuzz will donate $25 to the Greater New Orleans Foundation. While I do enjoy various seafood dishes, at my core I am a Midwestern gal who loves her steak. But, as a nod to New Orleans I wanted to spice things up a bit...kick it up a notch if you will. And so, I present to you...citrus chili hollandaise. OH yeah...we're going there.

While the hubs grilled our filets, I had some potatoes roasting. At about 8 minutes to go I added asparagus to the 425 degree oven. While all of this deliciousness was happening, I prepared the shrimp. It was a take on Pastor Ryan's recipe from the Pioneer Woman's website.

Spicy Citrus Shrimp
1 pound peeled and deveined shrimp (I used 31-40)
scant 3/4 cup citrus juice**
(I juiced 2 oranges, 2 limes, and 2 lemons. I took out 1/4 cup for the hollandaise and used the rest for the shrimp)
1 tablespoon Old Bay Seasoning
1/4 teaspoon cayenne pepper
4 garlic cloves, sliced

Put about a tablespoon of oil in a large saute pan over medium high heat. Season the shrimp with salt and pepper and place in the hot oil. Cook for about 1 minute, then turn em over. Meanwhile, to the citrus juice, add the old bay, cayenne, and garlic. Once the shrimp is cooked, about a minute later, remove it from the pan and set the shrimp aside. To the hot pan, add the remaining ingredients and let them bubble until reduced by about half. Add the shrimp back to the pan and toss to coat. Serve hot.

The star of the meal, without a doubt, was the hollandaise. And the kicker is...I made it in the blender while the steak was resting. NO joke. It was easy, fast and most of all absofreakinridiculously good. We had a ton left over which the hubs used this morning to make eggs benedict. We still have more in the fridge just waiting to be used. If you are making this and don't want a bunch, just half or 3rd the recipe.

Citrus Chili Hollandaise (makes 2 cups)
6 egg yolks, room temperature
1/4 tablespoon citrus juice **(I juiced 2 oranges, 2 limes, and 2 lemons. I took out 1/4 cup for the hollandaise and used the rest for the shrimp)
zest of 2 oranges, 2 limes, and 2 lemons
3 sticks butter, melted yet still warmish
1 1/2 tsp kosher salt
1/2 tsp chili powder

In a blender, put the egg yolks, juice, and zest and let it whirl until the mixture is thick and frothy. On the lowest speed, slowly drizzle in the butter. Add salt and chili powder and whirl until combined. Serve warm.


Thursday, July 22, 2010

Chicken Sandwich with Avocado Mayo

Coming up with titles for posts frustrates me. Try as I might, I just can't be witty.

Or, it could just be that my 2 year old sous chef insists on waking up way too early and wit is just in short supply.

Either way, I have occupied her with tales of Mickey Mouse and for once she isn't trying to "play computer". This will be a short post as I am sure she will change her mind soon.

This is a simple sandwich that I have made numerous times. I normally make this with sliced avocados on top. The result is often a too thick sandwich with pieces falling out. This time around I thought I would mash the avocados into a little bit of mayo!

The sandwich itself consists of:
bread (I had some buns on hand that I wanted to use up)
bacon (I used turkey bacon, delish)
chicken breast

On either side of the bun I put the avocado mayo. Simply, it is a mashed avocado and probably about 2 tablespoons of mayo, a little salt and pepper.


P.S. I'm throwing a shot of the newest sous chef, can you believe she is three months old already?

Tuesday, July 20, 2010

Getting back on the horse

**tap, tap, is this thing on?**

So, has absence made the heart grow fonder?

Anyone that knows me knows that I will never turn down a glass of wine. Actually the only time now in recent memory where I have done so has been when I was pregnant.

Side note: never become the girl that doesn't turn down wine and then actually turn down a bottle brought for you. ESPECIALLY when you are trying to hide the fact that you are pregnant. I did that very thing and I think sent my now sister-in-law home with the very thought that at I must be pregnant. Never mind the fact that on their wedding day when red wine was right there for the taking I stuck to water. But I digress...

Back to my love of wine. For the record I need to state two things: 1. I am frugal and 2. I am not a wine connoisseur. I tend to find one or two brands that I enjoy and stick with them. Recently we started purchasing boxed wine. Now before you laugh at me, they are actually becoming more and more accepted. After all, it isn't the box that causes the wine to be bad. Get off my back, okay? From Tyler Colman's piece in the New York Times.

Although some sommeliers may scoff at wine from a plastic spigot, boxes are perfect for table wines that don’t need to age, which is to say, all but a relative handful of the top wines from around the world. What’s more, boxed wine is superior to glass bottle storage in resolving that age-old problem of not being able to finish a bottle in one sitting. Once open, a box preserves wine for about four weeks compared with only a day or two for a bottle. Boxed wine may be short on charm, but it is long on practicality.

Now I'm not saying that it's cool to rock the Franzia wine again. But, next time you are at the liquor store and pick up say Black Box or Banrock Station, no one will look at you funny...promise.

Okay, I am really getting off the task. I suppose that is what months away from blogging will do to a person. Back to wines in glass. One of the wines that I have always enjoyed having on hand both for it's taste and for it economical value has been [yellow tail]. I tend to focus more on the shiraz and cabernet, but recently tried a chardonnay. The [yellow tail] tree-free chardonnay is their newest wine offering. It isn't aged in oak (hence the name) and has a nice bright citrus flavor. Considering that it is a thousand degrees outside it was a really nice refreshing drink. I venture to guess that it would make a nice addition to a white sangria. It would also work well as a spritzer or perhaps mixed with pom juice. The possibilities are endless.

It was wonderful with my fish tacos (recipe for another post). While I am not a huge white wine drinker I can definitely say that I have found a new favorite!

Complimentary product was received for review purposes. No monetary compensation was received. All opinions are mine and in no way influenced.