New Orleans BBQ Shrimp

The first time I was served shrimp with their head still attached was on the Southeastern Coast of Spain. Imagine the shock I had while I awaited my grilled prawn cocktail, only to be served a glass with big shrimp eyes staring straight back at me. I was even more horrified as diners around me began to just snap the heads off their shrimp and suck the brains out. Unknown to me, shrimp brains are considered a delicacy in Spain and to be served a grilled shrimp without the head is kind of like getting served lobster without the tail, or crab without the legs. I had never seen such a thing in all my life, and quickly made a mental note not to order prawns the rest of the trip. Less than a week later, I inadvertently ate crab brains at an upscale waterfront restaurant in Barcelona. I thought it was some sort of cold crab soup served in a crab shell. I was afraid I would come across as unsophisticated  if I inquired about what exactly I was eating, because I had ordered the fresh shellfish platter and didn't think it came with soup, but the menu was in Spanish,  so I just ate my "soup" without any questions. I thought the "soup" was tasty, if a little salty, but overall I enjoyed it. Only afterwards, upon hearing what my "soup" actually was, did I become grossed out. It was one of those culinary moments that I'll never forget, when all of the sudden, my (small) world of food was opened up to different flavors and cooking techniques, and to possibility. The next time I was served shrimp with heads on, I didnt so much as bat an eye before snapping the head off and eating the tail. A few more times, and I was joyfully sucking the brains out, because that was the best, tastiest part.  I didn't realize how good they were, that food could even be prepared in these different ways,  before that dining experience.

In my opinion, travel can be the best teacher, whether it be through a trip across the globe or just to a little taqueria across town. For me, dining and food adventures have given me courage to try new things, and clarity about what I do and do not like, not only with food, but in life.  I hope that there never comes a day where I am without these new culinary moments opening me up to new tastes, experiences, and adventures.

My friend Becky recommended Acadia Bistro in Northeast Portland to me about a year ago. It is a wonderful neighborhood restaurant with a lot of charm, friendly staff, and most importantly delicious Southern food with Northwest influences. My absolute favorite thing on their menu is the New Orleans Style Barbecue Shrimp. The sauce is so very good that you will be licking your fingers, but I suggest using a loaf of crusty sourdough bread to soak up every last drop!

In a craving for this dish one night, I was lucky to run across this recipe by Acadia's Chef Adam Higgs on the Culinate Website, so now I can make this at home, when I can't get there for dinner.  I know head on shrimp isn't for everyone, so you can substitute for headless large shrimp. However, if you can source them, I recommend using  shrimp with heads still on though, the heads add a lot of flavor to the dish, even if you aren't inclined to suck their brains out......Locally I buy mine at Uwajimaya in Beaverton. Recently I made these for Fat Tuesday. Having never been to New Orleans myself, I like to feel like a little bit of me has journeyed there by cooking up these shrimp!

New Orleans Style BBQ Shrimp

Serves 2 as a main course or 4 as an appetizer

1 1/2 teaspoons ground black pepper

1 1/2 cracked black pepper

1 teaspoon Creole seasoning 

3 tablespoons Worcestershire sauce

1 teaspoon minced or pressed garlic (1-2 cloves)

2 tablespoons vegetable oil

1 pound large shrimp, peeled and deveined

1/4 cup dry white wine such as Sauvignon Blanc

1 small lemon, cut into wedges

1/2 cup cold, unsalted butter, cut into cubes

Kosher salt

In a small bowl, combine the pepper, Creole seasoning, Worcestershire, and garlic to form a thick paste. Set aside.

Heat a large skillet (not nonstick) over medium high heat. Add the oil and shrimp, sprinkle the shrimp with salt, and then stir in the spice paste. Add the white wine and lemon wedges. Cook until the shrimp are pink and the wine is reduced, about five minutes. Lower the heat to medium and stir in the butter. Keep stirring until the butter is melted and incorporated into the sauce. Remove from the heat immediately. Do not let the sauce boil, or the sauce will break. Serve with Sourdough bread or rice! Enjoy!

Jalapeño Popper Dip

It's that time of the year again- Super Bowl time! The one day a year where sports enthusiasts and people that don't know the difference between a football and a futbol gather together to watch the game, halftime show and eat lots of delicious food! This year I'm even more excited for the Super Bowl because the Niners are finally back in it!! I can't wait to see Harbaugh vs Harbaugh, Kaepernick vs Flacco and to eat this dip. This dip makes me happy, maybe a little too happy because I absolutely can not stop eating it! You should make some too!

Jalapeño Popper Dip
Yield: 2 cups
Serve with your favorite beer and tortilla chips! I love Juanita's chips from Hood River!

4 ounces cream cheese, softened
1/2 cup mayonnaise (Best Foods/Hellmans)
1/2 cup sour cream 
1/2 cup grated sharp cheddar
1/4 cup grated Pepperjack
5 slices cooked and crumbled bacon
4 jalapeños, roasted, skins & seeds removed, diced into 1/4 inch pieces
1 teaspoon garlic powder

To roast jalapeños, place on a baking tray and broil about 5 minutes each side until skin is dark and brown. Remove from oven and place in a brown paper bag and close. After 10 minutes, remove jalapeños and the skins should come right off. De-stem and seed jalapeños.


Mix jalapeños with all other ingredients in a medium bowl until well combined. Spread dip into a baking dish. I like to use a small rectangular 5x7 Pyrex dish. Bake in a 350 degree oven for 20-25 minutes until top is brown and bubbly. Serve immediately!

Smoked Salmon Mousse

Procrastination, Holidays, travel, children.... Pick your excuse, but I meant to post about this addicting mousse BEFORE Christmas and New Years Eve as an appetizer idea. I was going to scrap it for another time and then realized this appetizer would be perfect for Valentine's Day. The mousse is pink after all, and to be festive, you could cut out the puff pastry into little hearts instead of just boring old squares. Don't worry about only cooking for two people either, the mousse will keep for up to 5 days and I really don't think you will end up with much leftover anyhow. One Saturday, while our hubbies were off doing something very manly in the wilderness,like shooting at cans or trying to catch fish; a girlfriend and I ate a whole batch between us! And no,we did not save them any! To be fair, they didn't bring us back anything to eat either.... Serve with something not overly dry and not overly sweet, like a Spanish Cava (Segura Viudas). This mousse is also delicious piped on endive spears as well! Enjoy!

Smoked Salmon Mousse on Puff Pastry
Makes about 24, recipe is easily doubled

This mousse can be made the day before, which makes it an easy party appetizer! I reccomend using Trader Joes Artisan puff pastry, it's my favorite!

1 package puff pastry, thawed

1/4 # or 4 oz lox (cold, wild smoked salmon)
1/4 cup organic sour cream
1/2 tablespoon fresh lemon juice
1/8 teaspoon white pepper
1 1/2 teaspoons dried dill
1/4 # or 4 ounces softened cream cheese

Blend everything but cream cheese in a food processor until smooth. Add cream cheese. Blend until smooth. Taste and adjust seasoning. If making ahead, refrigerate mousse at this point.

Preheat oven to 375 degrees. Lay out puff pastry on work surface. Cut sheet into 3 inch squares or into shapes, like stars, hearts, etc. brush the edges lightly with water. Refrigerate puff pastry on baking sheet for 15 minutes. Remove from refrigerator and bake 15 minutes until puffed and golden brown. Put a few tablespoons of mousse on each square. Serve immediately!

Best Appetizer Ever: Prosciutto, Pear , & Cambozola Bruschetta

When we used to live in Eugene, I would take a few cooking lessons at Cooks, Pots & Tabletops.  The owners Kathy and Keith are a charming couple who really put a lot of thought into their store and have a wide variety of quality chefs and instructors from around the country that come to teach cooking sessions. Some of my favorite classes to take were the ones put on by Denise Marshall,  who owns The Last Bite Cooking School in Eagle Point, Oregon. I was fortunate enough to take 2 classes from her and everything she prepared, was simple but oh so delicious. I hope someday I can take a class or culinary weekend from her down in Eagle Point (hint, hint, hubster...) One evening she did a whole class on pears and that is where I learned this gem of a recipe. Every time I make these they are a huge hit. Which for me, means there are never any left, no matter how many you make and people are literally licking their fingers! To make these vegetarian, just leave off the prosciutto, they will still be amazing!

The ingredient that ties the whole appetizer together is the balsamic reduction. Do not leave it out!!! To save yourself the step of the balsamic reduction, I would suggest investing in a bottle of Napa Valley Naturals Organic Balsamic Vinegar. This Balsamic is only 4% acidity, and so sweet enough to serve by itself without a reduction. We go through a lot of this in our house, as a dip for bread and drizzled over pizza. Otherwise, just follow the steps for the balsamic reduction and keep it on hand in a squeeze bottle. You won't be sorry, this stuff is like candy.

Napa Valley Naturals Grand Reserve Balsamic Vinegar

Don't think you have to wait to entertain to make these, I often will just serve these for dinner with a salad. This dish is also super wine friendly and would pair well with many reds and whites. I would suggest a fruit forward Cabernet or a Pinot Grigio.

Prosciutto, Pear, & Cambozola Bruschetta
Serves 6 as an appetizer

1 Cup good balsamic vinegar (6% acidity)
6 slices country style or french bread cut about 1/2 inch thick
12 slices prosciutto (domestic is fine to use in this case)
1 wedge Cambozola cheese cut into 12 slices (about 8 ozs)
1 Pear, cut in half, cored, and cut into 1/4 inch slices

Note about ingredients:
Make sure your pair is ripe, but still a little firm. I like to use a D'anjou pear for this recipe, but have also had success using Bosc. Bartletts can be a little too grainy for this recipe. Cambozola cheese is a hybrid cheese that is half camembert, half gorgonzola. I have found the best prices on Cambozola at Trader Joe's and Costco.
Place the balsamic vinegar in a small saucepan over medium heat and reduce down to a 1/4 cup. Take off heat and cool completely. Put into a squeeze bottle or small bowl until ready to use. If you are using the Napa Valley Naturals Balsamic, SKIP THIS STEP!

Preheat oven to 400 degrees.

Place bread slices on a baking sheet and bake for 5 minutes or until lightly toasted.  Cut each toasted bread slice in half (to make 12 brushcetta.) This step can be done ahead of time and the rest assembled when the guests arrive. Place one slice of prosciutto on each half, folding to fit. Top the prosciutto with a slice of Cambozola and top the Cambozola with 2 slices of pear. Place back on baking sheet and bake in oven just until cheese melts and prosciutto begins to crisp, about 4-5 minutes.  Remove from oven, and drizzle with 3-4 drops of the balsamic reduction. Serve immediately and let the finger licking begin!

Clam Dip Craving

I try hard not to eat junk food, much less feed my family junk food. I think I am pretty successful at keeping it out of the house, we don’t ever have packaged chips or sweets on hand, not even ice cream, and I finally got rid of the soda pop during Lent! I find it is far less tempting this way, out of sight, out of mind. (Don’t worry I am not about to go into some health food spiel right now!) My point is, despite these efforts to keep my family junk food-free (for obvious health reasons but also to try and set a positive eating example for my daughter) there are just those times, days, and weeks where you want to sit back and enjoy a good salty chip (Lays, Ruffles, Kettle, name your brand….) I finally caved to my chip craving this afternoon, and I made my favorite dip too. After all, everyone knows chips go better with dip! So tomorrow I will eat my veggies, but today I am eating chips……..

This clam dip is pure comfort food to me. When I was pregnant and dealing with morning sickness, clam dip and those little hostess chocolate donuts were the only thing I craved and wanted to eat. Weird and a little gross, I know. In college, I would make a big bowl of this anytime I was in the middle of exams or writing a big paper. I would eat it all week for breakfast, lunch and dinner, totally disgusting my poor roommate. (When you open the clams, the smell is less than appetizing, but once it is all mixed together, the smell fades away, promise!) The resulting dip is creamy, salty and super addictive. (My dad and I once chowed through a whole bowl of this one Thanksgiving day, it was just us two, so there was no one else around to bear witness to our gluttony!) I like to serve this dip alongside Reduced Fat Ruffles. Not sure how much lower in fat they actually are, but that label sure makes me feel better!

Clam Dip

1 lb lowfat sour cream or IMO substitute (If you want a light and airy dip, go with sour cream, if you want it thicker go with the IMO.)

1 6.5 ounce can minced clams, drained (reserve 1 tablespoon of the clam juice)

1 tablespoon clam juice (reserved from the canned clams)

1 tablespoon Worcestershire sauce

1 tablespoon fresh lemon juice

1/2 tablespoon garlic salt

1/8 teaspoon pepper

Potato Chips

In a medium bowl put sour cream, mix in clams, clam juice, Worcestershire, lemon juice, garlic salt, and pepper. Taste, and add more garlic salt or Worcestershire as necessary. Indulge a little!

A Light Lunch : Goat Cheese & Tomato Tarts

My sister is the pickiest eater I know. She is getting better as she gets older, but her specific food likes/dislikes are known to drive the sanest of people a little crazy: "I don't like pasta, but I like linguine." and " I only like chocolate chip cookies, nothing else." that is only a small sampling of her many "foodisms" , which make me loco, especially when she is my house guest! Over the years I have learned not to cater to it, if she wants something she can go to the store and get it herself, but it is always nice when she actually likes the food I make. It never ceases to surprise me when she bites into something I have cooked and instead of making a face says "Lyndie this is pretty good."

Last Sunday afternoon when my sister was visiting, I made these for lunch, and they were a big hit all around, not a bite left. The flavors are light, summery, and fresh, balancing each other out and not overwhelming at all. I know it isn't tomato season yet, but there is a vendor at my farmer's market who sells these big, hydroponic, beefsteak tomatoes. They aren't quite up to the late summer standard, but they are ripe and juicy, just the thing you want to taste after a fresh tomato deprived winter. My sister called these "pizzas" even after I corrected her in my big sister voice that they were "tarts". But who am I kidding? Potato, patata.

Tomato & Goat Cheese Tart
Serves 4
Adapted from Barefoot Contessa at Home

1 package puff pastry (2 sheets) I prefer Trader Joe's Artisan brand
2 large sweet or yellow onions, thinly sliced
4 garlic cloves, cut into thin slivers
1/4 cup dry white wine
1/2 teaspoon Kosher salt
1/8 teaspoon pepper
2 teaspoons fresh thyme, minced
3/4 cup freshly grated Parmesan cheese
4 ounces garlic and herb goat cheese
1 large tomato cut into 4 slices (about 1/4 inch thick)
3 tablespoons basil, julienned
3 tablespoons olive oil, plus a little more for sprinkling
Parmesan cheese shaved with a vegetable peeler

Roll out a puff pastry sheet on a lightly floured surface. Roll the pastry out into about an 11 x 11 square. using a 6 inch wide circle, saucer, or other round object as a guide (I used a salad plate) cut two circles out from the puff pastry. Repeat with the 2nd sheet to make 4 circles in all. Place circles on two sheet pans lined with parchment paper. Refrigerate until ready to use. (This part is important, you don't want the pastry dough to be warm or it won't rise properly!)

Heat 3 tablespoons of olive oil in a large skillet over med/med high heat. Add the onions and garlic. Saute for 20 minutes, stirring frequently until the onions are soft and almost all the moisture is gone from the skillet. Add salt, pepper, thyme and the wine. Cook for another 10 minutes, until the onions are lightly browned. Remove from heat.

Preheat oven to 425 degrees.

Using a sharp knife, score a 1/4 inch wide border around each pastry circle. Make pricks inside the inner circle of the scored border of the puff pastry with a fork. Divide the grated Parmesan cheese into 4 , sprinkling the cheese on the inside of each scored border of the puff pastry circles. Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions on each pastry circle. Place a slice of tomato in the center of each tart. Sprinkle each tart with olive oil, salt, pepper, and fresh basil. Shave pieces of Parmesan on top of each tart. (About 5 to 6 shards).

Bake for 20 to 25 minutes, until the pastry is golden brown. Serve!

A Tale of Two Sauces: Yogurt & Salsa Verde

So I know I said I would post the Bouchon Au Thons recipe from the book I am currently reading, A Homemade Life: Stories & Recipes From My Kitchen Table by Molly Wizenberg ( also known to many as the Orangette)but instead I am going to post a different recipe from her book: Lamb Meatballs with Yogurt Sauce and Roasted Cauliflower with Salsa Verde. The Bouchon Au Thons (basically mini tuna quiches) weren’t bad, I have already made them twice, but I feel like the following recipes are a better crowd pleaser overall. If I am going to post something, I want it to be a dish (or in this case two dishes) that can be shared and savored, making someone want to “kiss the cook“, so to speak. Plus I love the idea of reinventing classic dishes and jazzing them up with sauces to bring them out of the ordinary everyday. These two recipes were written about separately but I thought the two would go well together to make a meal. I also happened to have a lot of cilantro on hand that needed to be used. But honestly, it is really hard not to read this book and want to make everything in it right away! However, I will probably make these dishes separately from now on, mainly so that I can enjoy each one on its own. It was too much of a dilemma trying to decide whether to fill my belly with the meatballs or with the cauliflower…..

The meatballs take a little time to cook, but are well worth it. Plus, they can be assembled raw a day ahead and then cooked the next night. They would make a great appetizer for a dinner party. I used lamb, but you could also use chicken or turkey. If you are using chicken or turkey make sure to use half dark & half white meat. Cooking with cumin is something I have tried to avoid, due to the fact that it has a tendency to smell a bit like body odor and I have flashbacks to an overcrowded Parisian subway (yes, the stereotype in my experience has proven to be true!) Now doesn’t that make you want to cook with it? Seriously though, cumin does wonders to ground meat dishes, so don’t be afraid, even if you are not accustomed to the smell. The little bits of golden raisins are the secret ingredient, creating the perfect balance between sweet and savory, and the yogurt sauce is the perfect accompaniment, making the dish come together. There will be some yogurt sauce leftover and I suggest saving it for another meal with some warm flat bread and fresh veggies , maybe steaming an artichoke….. Trust me you won’t want to waste any of this sauce!

The roasted cauliflower was the big eye opener of the evening. It was so tasty with the salsa verde that I made it again the very next night. (Alongside the hodgepodge meal of flat bread, veggies and the leftover yogurt dip!) I had roasted cauliflower before but never with a dressing, much less a dressing with these kind of flavors. This dish was a real aha! moment for me (I know it is an Oprah quote, but it works!), before this I thought the only thing to do with cauliflower was to drown it in melted cheese…..The salsa verde is the definitely the sumthin’ sumthin’ that takes this roasted cauliflower to a whole new level. Between the three of us (and let me add that the 3rd diner is a 1 year old) there wasn’t a crumb left!

Meatballs with Pine Nuts, Cilantro and Golden Raisins
Makes 30 Meatballs

½ cup finely minced yellow onion
¼ cup chopped cilantro leaves
½ cup chopped pine nuts
½ cup golden raisins, coarsely chopped or halved
1 large egg, lightly beaten
½ cup fine bread crumbs
½ teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground pepper
1 pound ground lamb , turkey , or chicken
4 tablespoons olive oil (for cooking)
Yogurt Sauce
1 cup plain yogurt (not low or nonfat)
1 medium garlic clove, finely minced
3 tablespoons lemon juice (from about 1 large lemon)
¼ teaspoon ground cumin
¼ teaspoon salt

First, make the yogurt sauce, you will want a little time for flavors to develop. In a small bowl, combine yogurt, lemon juice, garlic, cumin , and salt and whisk together. Set aside while you make the meatballs.

To make the meatballs, combine all the ingredients except the meat and olive oil in a large bowl. Add the ground meat and using your hands, break it up into small pieces and then gently kneading the mixture to incorporate all the ingredients. Be careful not to over mix, or the meat will get tough! Pinch off hunks of the mixture and roll into 1 inch balls. Set aside on a large plate. (These can be made a day ahead and refrigerated.)

Warm 2 tablespoons of olive oil in a heavy large skillet over medium heat. Add about half of the meatballs, taking care not to overcrowd the pan. Let them color on each side, turning them gently with tongs. The meatballs are ready when they are evenly browned and feel firm but not tough. Cut a meatball in half, just to be sure. Transfer the meatballs to a paper towel lined plate. Add the 2 remaining tablespoons of olive oil and repeat with the remaining meatballs. This part takes some patience, and it will be tempting to turn the heat up a little, but if you do, you will end up with the outside of the meatball cooked and a raw inside, so let them hang out and do their thing. Serve with the yogurt sauce!


Roasted Cauliflower with Salsa Verde
Makes 4 side dish servings

Salsa Verde

1 medium jalapeno, ribs and seeds removed, finely chopped.
3 tablespoons chopped cilantro
2 medium garlic cloves, minced with a pinch of salt
2-3 tablespoons fresh limes juice (I found 2 ½ to be about right)
4 tablespoons olive oil
Salt to taste

Roasted Cauliflower

1 medium cauliflower (2 to 2 ½ pounds)
2 to 3 tablespoons olive oil
Salt to taste

First prepare the salsa verde. Just like the yogurt, you want it to sit. In a medium bowl, combine all ingredients, whisk together and set aside for up to an hour.

Preheat oven to 450 degrees.

Wash and dry the cauliflower well. Put it on a cutting board, stem side down and slice it vertically from the top down into ¼ inch slices. You will get a bunch of cauliflower crumbs and only a few intact slices, this is fine. Put the cauliflower in a bowl and toss with olive oil until all the pieces are lightly coated. Spread the cauliflower in a single layer on a heavy baking pan. If too crowded, use two pans! Salt lightly. Bake until the cauliflower is golden and tender, even browned in spots, turning once with a spatula 20 to 30 minutes. Salt lightly again. Serve with the salsa verde. I just tossed the warm cauliflower directly in the salsa verde bowl like a salad rather than served on the side, but you could do it either way.

Footnote: Radishes with Unsalted Butter and Sea Salt

Another snack that this book made me want to try: Radishes with Butter and Salt on Toast. This snack is not a new concept, it is very popular with French mothers everywhere, but reading Molly describe it, gave that extra push to try it. It also helps that radishes are in season and also super cheap! My grocery store has them on sale 2 bunches for 88 cents, you really can’t beat that! Now I am hooked and have been enjoying these just about everyday. These make a great afternoon snack or appetizer.
Here is what you do: Take a slice of bread/baguette, either plain or toasted (about 1/3 inch thick) spread with unsalted butter (chilled works great, enabling you to taste thicker chunks of butter) and then top your bread with thinly sliced radishes. Sprinkle with flaky sea salt. Be careful these are addicting!