Roasted Shrimp with Spicy Cocktail Sauce

Roasted Shrimp with Spicy Cocktail Sauce

Happy Labor Day!  If you’re hosting a backyard bash tonight, then I’ve got a perfect appetizer for you that comes together in a snap.  Succulent roasted shrimp artfully arranged beside a bowl of fiery cocktail sauce flavored with Sriracha, horseradish, Worcestershire, lemon and fish sauce.  If you’ve never roasted shrimp before, I would highly suggest that you to give it a try.  Simply dressed in olive oil, salt and pepper, raw shrimp scatter about a parchment-lined baking sheet unsuspectedly enter a blistering hot oven.  Mere moments later, the shrimp reemerge tender and blushing with just a kiss of caramelization.  You’ll never boil shrimp again.  The sauce?  Spice-C.  Reminiscent of classic cocktail sauce, this brazen accoutrement is a perfect counter to the shrimp’s sweet flesh.  Worcestershire and fish sauce provide a savory depth of flavor.  Continue reading for the recipe.

Read More »

Ceviche Tostadas with Cilantro Cream

Ceviche Tostadas with Cilantro Cream

On a hot summer day, what could be better than a cool, refreshing fish dish that doesn’t require you to turn on the oven to cook?  These Ceviche Tostadas are made by marinating mild white fish and onions in a bath of pale green lime juice.  The citric acid “cooks” the fish in just over 1 hour (for medium-rare).  The fish is then flavored with a bright blend of green chile, fresh tomato and chopped cilantro.  What takes this dish to the next lev (#YumToTheNextLev) is a smooth, cilantro-flecked cream sauce.  A verdant tangle of cilantro is blitzed up with lime juice and mayo, creating a perfect counter to the zing of the ceviche.  So I urge you crack open an ice cold beer and give this recipe a go.  So easy.  So delicious.  Continue reading for more pictures of the ceviche plus a link to the recipe.

Read More »

Cornmeal Crusted Fish Tacos with Rhubarb Salsa

Cornmeal Crusted Fish Tacos with Rhubarb Salsa

I recently saw a recipe in The New York Times for Chicken Liver Tacos with Rhubarb Salsa.  The chicken liver component made me cringe a bit, but my interest was certainly piqued by the rhubarb salsa!  Tart, fresh rhubarb is mixed with spring onion, spicy jalapeño, cider vinegar and smoky chipotle powder.  I paired this adventurous salsa with strips of cornmeal crusted white fish and creamy, caramelized onions.  The finished taco was definitely like nothing I have ever tasted before.  An enjoyable array of bold, bright flavors and varying textures that is sure to arouse your taste buds.  Continue reading for the recipe.

Read More »

$100 Giveaway and Olive Oil Tuna Spread

Olive Oil Tuna Spread with Lemon and Oregano

We’ve finally reached the last week of the $100 Williams-Sonoma Gift Card Giveaway. For the past several weeks, I’ve given you four chances to enter to win.  Please note that you can still enter via email, Facebook and Twitter.  Each entry will up your chances of winning the gift card.  Also, if you do not have a Williams-Sonoma store close by, you can certainly use this gift card online.  I will be accepting entries up until midnight on February 4 (i.e. tomorrow), so don’t delay!  I’m pairing this week’s giveaway details with a flavorful recipe for Olive Oil Tuna Spread with Lemon and Oregano.  Oil packed tuna is whipped into a smooth, creamy spread with bright lemon, spicy oregano, garlic and freshly ground black pepper.  Continue reading for the recipe and giveaway details.

Read More »