:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Seafood

Living in the Monterey Bay has it's bonuses, one being that fresh seafood is available year round. Markus and I love seafood of all kinds, however our favorite is fresh Ahi Tuna. There is nothing like it. I just so happened to notice that Costco had the most ridiculously large, beautiful, dark red, fresh ahi steaks. I couldn't resist. It was such a deal...just $20.00 for two gargantuan steaks. Yes. I really did just say that! It may seem like a lot for those of you who aren't familiar with seafood prices, however considering it costs upwards of $17.00 for a salad with a few measly slices of seared ahi on it, the $20.00 is WELL worth it. Look at these things...

We decided to keep it simple and sear these huge steaks and serve it on top of greens tossed in the chinese chicken salad dressing I make. You can get the dressing recipe HERE. Below is the recipe to sear ahi to perfection.

Markus' Seared Ahi Tuna

* 2 ahi tuna steaks
* 1 teaspoon kosher salt
* 1/4 teaspoon cayenne pepper
* sesame seeds (optional)
* 1/2 Tablespoon butter
* 1 teaspoon whole peppercorns

Directions

Season the tuna steaks with salt and cayenne pepper and sesame seeds if you plan on using them.

Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes.

Gently place the seasoned tuna in the skillet and cook to desired doneness, 60-90 seconds per side (we sear all sides - and front and back) for rare. This goes FAST!

Slice and enjoy over greens, with soy sauce and wasabi or just plain. It melts in your mouth! Enjoy!

If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Seared Ahi Tuna

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Soup

I have always loved clam chowder but I haven't been too successful in finding a recipe that we love or that I don't feel guilty about eating in large quantities. For the past few weeks I have been tooling around with recipes and trying to find one that works for our tastes . It took a few different recipes and a few batches of tweaking to get it to 'just the way we like it', but we succeeded. The recipe below is a new favorite in our house - perfect for a cold fall day or a rainy evening! The only thing we will change from here on out with this one is the addition of some fresh clams every now and then! Go ahead...get your soup on!

Nini's Clam Chowder

* 4 (6.5 ounce) cans minced clams
* 8 ozs. clam juice (I use Bar Harbor)
* 2-3 slices bacon, diced (I use thick Applewood smoked)
* 4 cloves garlic, minced
* 1 cup onion, diced
* 1 cup diced celery
* 2 cups cubed potatoes (I use red potatoes, unpeeled)
* 1 cup diced carrots
* 2 Tablespoons butter
* 2 Tablespoons all-purpose flour
* 4 cups milk (I use 1% - you can use half & half if you want to and omit cornstarch)
* 2 Tablespoons red wine vinegar
* 2 Tablespoons cornstarch
* 1 1/2 teaspoons salt
* ground black pepper to taste

Directions

In large skillet, render diced bacon until slightly crispy, approximately 4-5 minutes. Add onions, garlic, celery, carrots and potatoes and saute for 5 minutes. Drain juice from canned clams and add entire 8 ounces of bottled clam juice into skillet to cover the bacon, onions, celery, potatoes and carrots. Simmer over medium heat until potatoes are tender, approximately 10-15 minutes.

In small bowl mix 2 tablespoons cornstarch with a bit of water to dissolve. In a large soup pot, melt the butter over medium heat. Whisk in flour until smooth. Whisk in milk and stir constantly until warmed through. Add cornstarch and whisk until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar (do NOT skip this step - it adds SO much flavor), and season with salt and pepper. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Nini's Clam Chowder

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Light and Easy

I often get stuck in a rut with our 'meal rotation', so this week I have been making new meals for dinner. Not only new meals, but healthy meals -- meals I have never made before. I noticed that the jumbo shrimp was on sale this week, so googled some shrimp recipes and came across a fantastic one! I had all of the ingredients in the house already with the exception of the shrimp and snow peas. This recipe is very easy, delicious and it is now a big winner in this house! Now, head on down to the market, get some fresh shrimp and snow peas and try this recipe! You won't be sorry you did!


Shrimp with Snow Peas

* 1 Tablespoon salt
* 2 Cups cold water
* 1 pound shrimp, peeled and deveined
* 1/3 Cup chicken broth (I use low sodium)
* 2 teaspoons rice wine
* 1 1/2 teaspoons soy sauce (I use low sodium)
* 1 1/2 teaspoons corn starch
* 3/4 teaspoons sugar
* 1/8 teaspoon ground pepper
* 1 Tablespoon sesame oil
* 2 Tablespoons minced garlic
* 1 teaspoon minced fresh ginger root
* 6 ozs+ snow peas, strings removed
* 2 Tablespoons chopped fresh chives
* 1/4 teaspoons salt

Directions

**Be sure to prep everything first (garlic, ginger, sauce, etc.). Once the cooking begins, it only takes minutes to complete the dish. To ensure that you don't overcook the shrimp, follow cooking times.**

In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside for 5 minutes. Rinse shrimp and dry on paper towels.

In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.

Heat 1 tablespoon sesame oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger and 2 teaspoons vegetable oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.

Stir broth mixture into wok, and continue cooking until sauce thickens. Serve immediately. We served over rice. The only thing I may do differently next time is to double the sauce (broth) mixture. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Shrimp with Snow Peas

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Pasta

I tend to get in cooking ruts. I make the same things over and over again. That is part of the reason I started this recipe rodeo...to get inspired, to share recipes and get new ones! I decided to switch it up a bit and go into the archives -- some of our tried and true recipes that we haven't used in a while. As soon as I came across this recipe from Giada at Food Network I decided I needed to head to the local fish market and get some fresh clams and mussels. This is a quick, easy, and delicious recipe -- perfect for a warm summer evening and a glass of wine.

Concghilie (Seashell Pasta) with Clams and Mussels

* 1 pound concghilie (small shells) pasta
* 1 pound broccoli, cut into florets (about 4 Cups)
* 1/4 Cup extra-virgin olive oil
* 3 cloves garlic, minced
* 1/8 teaspoon red pepper flakes
* 1/2 teaspoon kosher salt
* 1/4 teaspoon fresh ground pepper
* 1 pound small littleneck clams, scrubbed
* 1 pound mussels
* 1 Cup white wine
* 1/3 Cup fresh flat-leaf parsley, chopped

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 6 minutes, stirring occasionally. Add the broccoli into the pasta water and continue cooking until the pasta is tender but still firm to the bite, and the broccoli is blanched, about 2 to 3 minutes. Drain pasta and broccoli, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet heat the olive oil over medium heat. Add the garlic, red pepper flakes, salt and pepper and saute for 3 minutes. Add the clams, mussels, and wine. Cook for 5 minutes, making sure all the shells have opened. Discard any shells that remain closed. Sprinkle with the parsley.

In a large bowl, toss together the pasta, broccoli, and shellfish. Add the reserved pasta water, 1/4 cup at a time, to moisten. Toss to combine. Transfer to a serving platter and serve immediately. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Concghilie with Clams and Mussels

:: Thursday's Recipe Rodeo ::

This is the place to get some new recipes or maybe even a twist on an old one. Feel free to take any recipe here and try it out. If you want to join in on the Recipe Rodeo, let me know! I would love to try some of your recipes too!

Today's Round Up: Grilled Goodness

We love seafood in this house! We got some great shrimp on sale the other day at the market so we threw together some easy ingredients, marinated the shrimp and grilled them up. This is a quick, easy and delicious recipe, perfect for grilling season--which where we live, is all year round. Just typing about it makes me hungry. So, branch out a bit, get yourself some shrimp and get your grill on!

Marinated Grilled Shrimp

Serves 2

* 1 pound large, raw shrimp (I prefer to prepare this dish with the tails off/peeled and deveined)
* 4 cloves garlic, minced
* 1/2 Cup olive oil
* 1/2 cup fresh basil, chopped
* 2 Tablespoons balsamic vinegar
* 1 Tablespoon Worcestershire sauce
* 1 teaspoon hot sauce, or a few pinches red pepper flakes

Directions

Prepare shrimp if not yet peeled and deveined. In large Ziploc bag or large bowl, whisk all ingredients (except for shrimp) together. Add the shrimp and toss to coat. Place in refrigerator for 2-3 hours to marinate (cover if using bowl) stirring occasionally. Remove shrimp from bag or bowl and put on skewers. Grill over medium-high coals/heat for 3 minutes each side or until shrimp are cooked through. Do not cook too long or shrimp will become chewy. Enjoy!If you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo. If you don't have a blog and want to share a recipe with us - leave it in the comments!Click here for a printable version of Marinated Grilled Shrimp

:: Thursday's Recipe Rodeo ::

It's time for Thursday's Recipe Rodeo! This is the place to get some new recipes or a maybe even a twist on an old one. Feel free to take any recipe that is posted on here and use it as you please.

Although we have been smothered in smoke from the recent fires and covered in fog, the sun has made just enough of an appearance to keep it feeling like summer and when I think of summer food, shrimp comes to mind. It is light, delicious, diverse and easy to prepare.

Today's Round Up: Light and Easy

This is one of my new favorite recipes. I made it a while ago and have since adapted it from my namesake The Barefoot Contessa - Ina Garten. (Those of you who know my maiden name will get that)

Roasted Shrimp and Orzo

* Kosher or Sea salt
* Olive oil
* 3/4 pound (2 Cups) orzo pasta
* 1/2 cup freshly squeezed lemon juice (3 lemons)
* 1 tsp. lemon zest
* Freshly ground black pepper
* 1 - 2 lbs. shrimp, peeled and deveined
* 1 cup minced scallions
* 1/2 cup chopped dill (I often leave this out as Markus doesn't care for dill)
* 1 cup chopped fresh flat-leaf parsley
* 1 red bell pepper, diced
* 1 cucumber, unpeeled and diced
* 1/2 cup small-diced red onion
* 3/4 pound feta cheese, diced (crumbled is fine too)

Directions

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, bell pepper, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for at least 1 hour to allow the flavors to blend, or refrigerate overnight (BEST flavor is achieved this way!) It is fabulous served either cooled or at room temperature.

Remember, if you want to join in on your own blog, simply link back to this blog and mention that you are partaking in Thursday's Recipe Rodeo, and if you don't have a blog and want to share a recipe with us, leave it in the comments!

Looking forward to getting some of YOUR recipes!

Click here for a printable version of Roasted Shrimp and Orzo