The year of fearless cooking

Happy New Year all!

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Simmering pot of Fearless Seafood Chowder

It’s a few weeks into the New Year and I am sure you’ve made a few resolutions.

Let’s see, the list probably includes losing weight, getting fit, making wiser food choices and saving money.

Those are great resolutions and worthy of being on everyone’s list.

Take the challenge

I’d like to challenge you to add another one to your list – cook fearlessly.

Get in the kitchen. Make your own food. Try a new recipe.  Re-image an old recipe. Incorporate a new ingredient. Try a food hack. Bust out of your culinary comfort zone.

Here’s a bit of a food hack that can jump start your fearless foray. Its a pretty bold move, but you can do it!

I love those spicy peel and eat, New Orleans style shrimp bowls. You probably have a favorite restaurant where you like to enjoy the tasty crustaceans.

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Left: Killer Shrimp Steamed Mussels. Right: Killer Shrimp Peel and Eat Shrimp Bowl

I live in Los Angeles and one of my favorite restaurants to visit is Killer Shrimp in Marina Del Rey. The shrimp and steamed mussel bowls are amazing. They are served with a basket of sour dough bread for dipping and sopping up all that tasty, luxurious, spicy broth.

Recharge that broth

The flavor infused broth  that remains when the meal is done – it’s good stuff

Both are absolutely delicious. When I’ve eaten all the shrimp and mussels out of the bowls, what remains is a lovely broth that most people just leave to be discarded. But not me. I have my server combine the broth into one take home container which I stash in the freezer. Why? Because this favor infused broth is a great base for seafood chowder. What if you don’t have the tasty broth? No worries, you can substitute a combination of El Pato Jalapeno Salsa  and Mexican beer to your taste.

I’ve made this chowder often and my family and friends love it. This recipe has a delectable flavor and an impressive presentation. It looks like you worked in the kitchen all day.

You can add any seafood you like. For this version, I rendered the fat from bacon and used the fat in making the roux. I also the crumbled bacon and added it to the stock pot along with the seafood.  I used whole kernel corn. If you like, you can experiment with using creamed corn,  sweet peas, celery or even chayote squash.  This is a  great recipe to experiment with because it’s very forgiving and lends itself to improvisation.  After all,  it’s just a gloried soup!

So don’t be squeamish, be fearless.  Give it a try and dazzle the loved ones in your life, or dazzle yourself.

I am gently nudging you to cook fearlessly and  eat well this year my friends. And you are very welcomed.

Happy New Year and may you have sweet mornings, tasty afternoons and delicious evenings. Now – get cooking!

Fearless seafood chowder

fear-seafood-chowder-bowl

Fearless Seafood Chowder

Ingredients
¼ cup flour
¼ cup butter (½ stick butter)
1 medium shallot, chopped
3 cloves, chopped
1 cup or more Killer Shrimp stock (Shrimp Bowl or Mussel Bowl stock)
(or substitute 4 ounces of El Pato Jalapeno Salsa with 1 cup of water or beer)
1 32 ounce carton seafood cooking stock
1  14.5 ounce can diced fire roasted tomatoes
5 medium red potatoes, diced
1 15.25 ounce can whole kernel corn
3 pounds seafood (shrimp, cod, salmon)

Method

Stock ingredients for Fearless Seafood Chowder – including broth container from Killer Shrimp

Add butter to a pan set on medium heat. Add flour. When butter is melted, stir mixture until it is medium in color, about 3 minutes. Add chopped shallots and garlic to pan. Stir another 2 minutes. Remove pan, and empty mixture into a large Dutch oven or 5 quart stock pot. Option:Or you can do this step in large Dutch oven or 5 quart stock pan if you like.

Add Killer Shrimp reserved broth (defrosted) , seafood cooking stock, diced fired roasted tomatoes and diced red potatoes to pot with browned flour, butter, shallots and onion roux mixture. Stir well.

picmonkey-collage-stock-steps

Left top: Add garlic and shallots to roux. Right top: Add Killer Shrimp broth and seafood cooking stock. Left bottom: Add diced, fire roasted tomatoes. Bottom right: Add diced, red potatoes.

Bring to a gentle boil, turn down heat and simmer for 30 minutes on low heat.

After 30 minutes, add seafood and whole kernel corn.

picmonkey-collage-seafood-corn-steps

Left: Add whole kernel sweet corn. Center: Add seafood (shrimp, Alaskan cod, salmon – crab legs are optional).

Add ½ to 1 cup of additional stock if needed. Cover and simmer 15 to 20 minutes or until seafood is done. Garnish with fresh chopped parsley and lemon wedges.

 

 

Your lucky pot of peas 2.0 Hacked

You gotta have your black eyed peas on New Year’s Day!

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Stove top view of Sassy black eyed peas 2.0 Hacked

It’s tradition.

You know the story. That pot of peas holds the promise of a happy and prosperous new year. See my post Get your lucky pot of peas simmering for the New Year.

Having black eyed peas on New Year’s Day is serious business in my family and has been for generation. There is no way we are going to enter the new year with having them.

You  need your peas

With the United States and the world polarized by the results of our Presidential election, perhaps we all need a lucky pot of peas simmering on our stove tops on New Year’s Day, along with a generous helping of collard greens  which symbolizes the hope that more  moola – you know the green stuff that buys stuff –  is headed your way.

If you stick with tradition, that pot of peas is cooked low and slow, simmering for over an hour on your stove top.

Nestled among the simmering peas is often a smoked ham hock or turkey parts. The aroma of the smoked meat wafting through the air, along with the sound of the slightly ajar lid clinking back and forth on against the simmering pot, is the stuff that my memories are made of.

Hacking the peas

You want that lucky pot of peas. You gotta have that luck pot of peas. But what if you don’t want to go through all that work  soaking and simmering?

Recently, I was a contestant on the Food Network show Clash of the Grandmas. One of the challenges on this special “on fleek” or on point episode involved using a food hack to create an entrée.  Food hacks are tricks, shortcuts, or novel methods in creating or recreating a dish.

In channeling my Food Network experience, I created a tasty black eyed peas food hack for you. I call the recipe Sassy Black Eyed Peas 2.0 Hacked. For this recipe you will need unseasoned, canned black eyed peas – yes you read that right – which I will shamelessly tell you I get from Ralphs or Kroger Market.

This recipe is great to serve for your New Year’s dinner or anytime. It is smoked meat free and tangy, savory, delicious and full of flavor. Your vegetarian friends will rejoice and the carnivores in your life will not even miss the meat.

Now you can have that lucky pot of peas 2.0 style – which simply means updated and recreated using this easy food hack.

Happy New Year to you and your family.

Sassy Black Eyed Peas 2.0 Hacked

black-eyed-peas-in-bowl-2-blog-post-brighter

Sassy Black Eyed Peas 2.0 Hacked, served with Simple Truth Chicken glazed with barbecue sauce.

Ingredients
2  15.5 ounce cans unseasoned black eyed peas (Kroger/Ralphs featured here)
2 tablespoon sesame seed oil
1 tablespoon butter
1/3 cup red chopped onion
1/3 cup chopped red bell pepper
2 cloves chopped garlic
1/3 cup chopped cilantro
Juice of one lime
¼ cup liquid
Cracked pepper
Crushed red pepper

black-eye-peas-ingredients-picmonkey-collage

Sassy Black Eyed Peas 2.0 Hacked simple ingredients

Method
With a skillet set on medium heat, add sesame seed oil and butter. When butter is melted, add chopped red onion and red bell pepper. Sauté for 5 minutes, stirring frequently.

Add chopped garlic to pan and sauté for another 2 minutes.

Add two cans of Kroger black eye peas, drained. Reserve ¼ cup of liquid (optional).

Add juice of one lime, ¼ cup of liquid (water, vegetable stock or reserved liquid from drained peas) and cilantro, crushed red pepper and cracked pepper to taste. Stir well. Bring to a boil and simmer 5 minutes or until well heated. Serve.