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Dynamite Sushi and Beer Dip

Dynamite Sushi and Beer Dip

I know, I know. Don’t look at me like that. I know this is absurd. It’s not even really "sushi." But don’t sit there and tell me that you don’t love those baked scallop rolls that taste more like nachos than they taste like legit sushi as much as I do.

It’s the guilty pleasure of Western sushi joints, filled with warm, creamy, sriracha laced seafood and it’s amazing. I’m hoping that all the legitimate sushi connoisseur and  Japanese chefs will forgive how I’ve bastardized their favorite cuisine. Mostly because it’s really good.

It’s supposed to be an appetizer, something you bring to a game-day-party or girls-beer-night. That was my plan. But then I decided that since it started to snow again today, it’s also survival food and I should just eat it for lunch. So I did. Please don’t hate me.

Dynamite Sushi and Beer Dip

5 from 1 vote

Ingredients
  

  • 8 oz cream cheese softened
  • ¼ cup mayonaise
  • 3 tablespoons sriracha
  • ¼ cup pale ale beer
  • 2 tablespoons green onions
  • ½ teaspoon salt
  • ½ lbs scallops or bay scallops, chopped
  • ½ lbs bay shrimp
  • ½ teaspoon Nanami Togarashi Japanese chili pepper seasoning*
  • 4 imitation crab sticks, chopped
  • 4 sheets roasted nori snacks, thinly sliced

Instructions
 

  • 1. Preheat oven to 350°F.
    2. Add the cream cheese, mayo, sriracha, beer, salt and green onions to a mixing bowl. Use a hand mixer to beat until smooth.
    3. Stir in the scallops, shrimp, crab, and Nanami Tograshi. Add to an oven safe serving bowl.
    4. Bake for 18-20 minutes or until warmed through.
    5. Sprinkle with Nori, serve with chips. 

Notes

*Nanami Togarashi is sold in the Asian section of most super markets, it often comes in a small red and white glass container.

Brazilian Beer Gumbo (Moqueca)

Brazilian Beer Gumbo (Moqueca)

There’s a nervousness, a panicked isolation that can set in when you’re thousands of miles from familiarity and alone in a country that speaks a language you aren’t even vaguely familiar with.

Water? Hello? Taxi? When not even those basic travel words are accessible, it can cause a panic to rise up like the water in a quickly flooding basement.

I’m somewhere in the middle of the mountains of Brazil, in a town that’s not even on most maps of the country and I’m alone, wandering the streets with a camera and Google Translate, and I realize that I don’t, in any way, feel unsafe.

Maybe, from where you sit, that’s not a big revelation but in that moment, it’s shocking. It’s my fault, really, for believing that this gorgeous country was dangerous beyond reason. Sure, Rio has crime.

It’s a city filled with humans, and humans pose danger. So is Detroit. And Los Angeles. And Paris. The part of Brazil I’m in, however, happens to contain a collection of the nicest people I’ve encountered anywhere in the world.

From other conference attendees, to the guy at the front desk of the hotel, to the people at the Brazilia airport, the outpouring of kindness is unexpectedly overwhelming.

I came to find myself in this place, this city with its stunning waterfalls, amazing beer and outstanding people, as part of a beer conference, one that’s gaining traction and should someday be bigger than anything else on that continent.

I’m there to talk about beer, about beer and food, but in reality, I walked away with far more than I gave.

The first night in Brazil I end up on the patio of a gorgeous restaurant, a clay pot of seafood bubbling away in front of me, the company of over a dozen people I’d just met, and even the jet lag from 34 consecutive hours of travel couldn’t shake my love for that moment.

I asked what it was, this gorgeous mixture of shrimp, peppers, and coconut milk steaming away in front of me in a handmade clay pot.

"It’s Brazilian Gumbo!" laughed one of the locals who had just returned from Lousiana. It made sense, even if it wasn’t entirely accurate. I had it four more times before I left, far less than I would have liked. I came back and knew I wanted more.

Even if I didn’t have access to the gorgeous homemade chili oil that I’d spiked it with. Even if I couldn’t eat it alongside the lovely Brazilians that had been there that night. It’s still a beautiful and simple way to serve a meal.

Brazilian Beer Gumbo (Moqueca)

Servings 4 servings

Ingredients
  

  • ½ lbs cod fillet
  • 1 lbs raw shrimp
  • 1 teaspoon salt
  • 2 large limes
  • 1 tablespoons palm oil or olive oil
  • 2 cups chopped bell peppers red, yellow or orange
  • ½ yellow onion sliced
  • 3 cloves garlic minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1 cup pilsner or pale ale
  • 1 cup broth fish broth or chicken broth
  • 1 15oz can of coconut milk
  • 1 lbs fresh tomatoes diced
  • Rice for serving
  • 1/4 cup chopped cilantro

Instructions
 

  • In a medium bowl add the cod and shrimp, sprinkle with salt. Squeeze the juice from both limes on the fish, allow to sit at room temperature while you prepare the rest of the meal.
  • Heat the oil in a large pot or Dutch oven over medium high heat. Add the peppers and onions, cooking until softened.
  • Stir in the garlic, red peppers, pepper and cumin, then pour in the beer and broth, then the coconut milk and tomatoes. Simmer until tomatoes have broken down, about 15 minutes.
  • Raise the heat to a low boil, stir in the fish and shrimp, cooking until the cod has broken up and the shrimp has cooked, remove from heat. Add additional salt and pepper to taste.
  • Serve warm with rice and cilantro.

 

 

Football Food Match Up: Shrimp and Grits Sliders and an IPA vs Crab Cake Sliders and a Pilsner

Which slider recipes will come out on top: Crab Cake Sliders made with Kettle Brand Sea Salt and Vinegar Chips, paired with a pilsner, or Shrimp and Grits Sliders made with Kettle Brand Maple Bacon Chips paired with an IPA?

Shrimp and Grits Sliders and an IPA vs Crab Cake Sliders and a Pilsner

 I’m going to wager a bet that your weekend may be spent, in part, gathered around a TV, screaming at millionaires fighting over an oval object. Only, of course, if you’ve decided to watch the Super Bowl. Maybe you’re rooting for one of the teams, or just rooting against the other. Maybe you don’t really care either way as long as the food is good.

That’s why I’m here. To make both the food and the wagering more interesting, especially for that last set. For those of us whose teams have long since packed up their away game jerseys and started their vacations. You can still get in on the head-to-head beating action.

I’ve teamed up with Kettle Brand to bring you a bet that no one loses, inspired by the two remaining football teams.

For the New England Patriots I made some sliders inspired by both their hometown and their team colors, and I’ve paired it with a beer that plays perfectly with the flavors.

Crab Cake Sliders made with Kettle Brand Sea Salt and Vinegar Chips, paired with a pilsner

Crab Cake Sliders made with Kettle Brand Sea Salt and Vinegar Chips,

For the Atlanta Falcons I drew some Southern inspiration to bring you a slider like no other I’ve seen before, a re-imagination of one of my favorite dishes from the South. I’ve paired it with a beer that packs a punch, perfect for the sliders. 

Shrimp and Grits Sliders made with Kettle Brand Maple Bacon Chips paired with an IPA

Shrimp and Grits Sliders made with Kettle Brand Maple Bacon Chips

So here is your game day challenge: Make the sliders, pair them with the beer, and have your guests pick the best match. Will the winning sliders be the same team that wins on the field? Who knows. But I’m certain that unlike what will happen on the field, there will be no losers on your food table.

Shrimp and Grits Sliders and an IPA vs Crab Cake Sliders and a Pilsner

 

Crab Cake Sliders made with Salt and Vinegar Chips

Servings 12 sliders

Ingredients
  

For the crab cakes:

  • 3.5 wt oz about 4 cups Salt and Vinegar Kettle Brand Chips
  • 12 oz lump crab meat
  • ½ teaspoon 3g salt
  • ½ teaspoon 1g pepper
  • pinch cayenne
  • ½ teaspoon 2g Old Bay seasoning
  • 1 egg
  • 1 tablespoon 2g chives, chopped
  • ½ a large red bell pepper finely chopped
  • 2 tablespoon 28g unsalted butter

For the Pilsner Remoulade:

  • 1 cup 224g mayonnaise
  • 2 tablespoons 28g pilsner
  • 1 tablespoons 15g Dijon mustard
  • 1 teaspoon 5g cream style horseradish
  • 1 teaspoon 3g hot sauce
  • 1 tablespoon 8g lemon juice
  • ½ teaspoon 4g garlic powder
  • 1 teaspoon 3g creole seasoning
  • 1 tablespoon 2g chopped chives
  • ¼ teaspoon .5g paprika

For the sliders:

  • 12 slider buns
  • green leaf lettuce

Instructions
 

  • Add the chips to a food processor, process until just crumbs remain.
  • Add the chips, crab meat, salt, pepper, cayenne, Old Bay, egg, chives, and bell pepper, mix to combine.
  • Lay a sheet of aluminum foil on a flat surface. Form the crab cake mixture into a long log down the center of the aluminum foil, roll the foil around the log until tightly covered, twist the ends.
  • Place the log in the freezer for 15 minutes (to make this in advance, refrigerate for up to 24 hours, then freeze just prior to use).
  • Remove from the freezer and slice the log into 12, 1-inch slices.
  • Heat the butter in a large skillet. A few at a time, gently press the circles with a flat hand to make them slightly thinner and more compact.
  • Place the crab cakes in the skillet, cooking on both sides until golden brown, about 5 minutes.
  • Remove from the skillet, place on a stack of paper towels.
  • Stir together all the remoulade ingredients until well combined.
  • To assemble the sliders add a piece of lettuce, and a crab cake to the middle of each bun, drizzle with remoulade, serve immediately, with a pilsner.

For the easiest way to make a batch of crab cakes, try this simple trick:

Shrimp and Grits Sliders made with Maple Bacon Kettle Brand Chips

Servings 12 sliders

Ingredients
  

For the IPA grit cakes:

  • 1 ½ cup 12oz milk
  • 12 ounces IPA beer
  • ¼ cup 56g butter
  • 1 teaspoon 6g salt
  • 1 teaspoon 3g pepper
  • 3/4 cup corn 117g grits
  • 1/3 cup 33g grated Cheddar cheese
  • ¼ 30g cup flour
  • oil for frying

For the shrimp:

  • 1 8.5 oz Maple Bacon Kettle Brand Chips
  • 1 cup milk
  • 2 large eggs
  • 1/2 cup 60g flour
  • 1 lbs raw shrimp shelled and deveined
  • oil for frying

For the sliders:

  • ½ cup 119g mayonnaise (or sour cream)
  • 1 teaspoon 3g hot pepper sauce
  • ½ teaspoon .5g smoked paprika
  • 1 tablespoon 2g chopped parsley
  • 12 slider buns

Instructions
 

  • In a pot over medium high heat bring the milk, beer and butter to a boil, reduce heat to maintain a low simmer. Stir in the salt, pepper, and grits. Simmer, stirring occasionally until the grits have softened, about 20 minutes. Stir in the cheese.
  • Line a 9x12 pan with parchment paper. Pour the grits into the prepared pan. Allow to cool to room temperate, cover and refrigerate for 1 hour and up to overnight (can be made a day in advance).
  • Remove the grits from the pan using the parchment paper. Lay the parchment with the grits onto a flat work surface. Using a 2-inch, round, biscuit cutter, cut out 12 circles.
  • Add the flour to a shallow bowl. Heat a thin layer of oil in a skillet over medium high heat.
  • One at a time lightly coat the grit circles in flour, add to the hot oil, cooking on both sides until golden brown. Remove from oil and allow to drain on a stack of paper towels.
  • Add the potato chips to a food processor, process until just crumbs remain, add to a shallow bowl.
  • In a separate bowl whisk together the milk and egg.
  • In a third bowl add the flour.
  • Heat about ¼ inch of oil in a large skillet over medium high heat.
  • One at a time dredge the shrimp in flour, then dip in the egg mixture, then place in the bowl of chips. Sprinkle with chip crumbs, pressing to adhere.
  • Place in the hot oil, cooking on both sides until golden brown and cooked through, about 5 minutes. Remove from oil, add to a wire rack to cool.
  • In a small bowl whisk together the mayonnaise, hot pepper sauce, paprika, and parsley.
  • To assemble the sliders add one grits circle to the inside of each bun, top with one to two shrimp, drizzle with sauce.
  • Serve immediately, with an IPA beer.

 

This post was sponsored by Kettle Brand. Partnerships with The Beeroness and outside companies are rare and only occur when the company’s products are ones I use and enjoy myself. All ideas and opinions are my own

Beer Bread Grilled Beer Cheese Sandwich with Bacon

Beer Bread Grilled Beer Cheese Sandwich with Bacon

Grilled Cheese & Gratitude

I was standing in the kitchen of a group home, talking to a 15-year-old foster kid when I learned what gratitude really  was. (Before I became a full-time food and beer writer, I worked with foster and probation kids in South Central LA, you can read more about that here and here)

He was skinny, his Hanes t-shirt nearly swallowing him up as it hung down past his waist over his dark sweat pants that pooled around the China Town slippers on his feet. "How lucky are we?!" He peels a few slices off the block of government issue cheese, a long, unnaturally orange-colored rectangle housed in a cardboard tube. I was as amused as I was confused.

He could tell I wanted more, "Well, the last place I lived we didn’t ever really have bread. It was always moldy. And the place before that, we NEVER had cheese, that was like, a luxurious thing and all, and then before that the stove aint never worked…" He smeared both sides of the bread with the contents of an oversized tub of margarine, filled the two slices of bread with at least five pieces of cheese, and gently set it in a hot pan that screamed a victorious sizzle in response. "See!" the sound thrilled him, "We got, like…MAD cheese up in here, they don’t even care when I use like a grip of slices. And look at all this butter! This thing HUGE! and we got bread for days!" he claps his hands, thrilled at the bounty that the group home kitchen provided.

I’d read his file at the office before I headed over to meet him. Absent biological father, mother was abusive and her whereabouts are now unknown. He was placed in a state run group home after several reports of abuse by his previous foster parents. I look at him, a genuine smile on his face, and I think about the night before.  I’d been in Hollywood, chasing a sullen fashion model around The Grafton, trying to keep her out of trouble. She was the girlfriend of a musician friend of mine, and I was trying to avoid press nightmare if she’d been able to follow through with the crazy that her anger was begging her to perform. I’d pushed her into a alcove by the ice machine and commanded  her to talk to me about why she was so upset. Tears streaming down her gorgeous face, onto her three thousand dollar dress, "I can’t go to London with him because I have this stupid print ad to shoot tomorrow. My condo is being renovated so I have to stay at a hotel…And I forgot my Prada jacket! I hate everything…."

I think about this, about the conversation I’d had the night before as I watch him finish up his grilled cheese. I realize that gratitude and happiness have nothing to do with circumstances. You can decide to focus on every great thing in your life, no matter how small, or you can decide to focus on what’s broken. It’s your choice.

Choose wisely.

 

Beer Bread Grilled Beer Cheese Sandwich with Bacon-4

 

I used Fort George Omegatex in the filling, and to wash it all down with. 

Beer Bread Grilled Beer Cheese Sandwich with Bacon

Ingredients
  

  • 3 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ cup sugar
  • 12 ounces beer summer ale, wheat beer, saison, pilsner
  • ¼ cup melted butter
  • 8 wt oz cream cheese
  • 1 cup 2.5 wt oz shredded cheddar cheese
  • 1/3 cup IPA beer
  • ½ tsp sriracha
  • 1 tbs cornstarch
  • ¼ tsp salt
  • ¼ cup softened butter
  • 4 strips bacon cooked

Instructions
 

  • Preheat oven to 350.
  • In a large bowl stir together the flour, baking powder, baking soda, and sugar. Add the beer, stir until just combined.
  • Spray a loaf pan with cooking spray. Pour that batter into the pan in an even layer. Pour the melted butter over the loaf.
  • Bake for 40 minutes or until cooked through. Remove from oven, allow to cool completely before slicing, chill if necessary.
  • In a food processor add the cream cheese, cheddar, IPA, sriracha, cornstarch and salt, blend until smooth.
  • Slice the bread into 8 slices.
  • Butter one side of each slice.
  • Heat a non-stick pan over medium high heat.
  • Working in batches, place one slice of bread, buttered side down in the pan. Spread with about ¼ cup of the cheese mixture, then a slice of bacon, then another slice of bread, buttered side up.
  • Cook until the bottom bread is slightly browned, then gently flip. Cook on the other side until the bread is golden brown. Serve warm.

 

Beer Bread Grilled Beer Cheese Sandwich with Bacon-7

Beer Battered Fish Tacos with Pomegranate Guacamole

Beer Battered Fish Tacos with Pomegranate Guacamole

Beer Battered Fish Tacos with Pomegranate Guacamole

The first time I had fish tacos I was somewhere off the coast of Mexico. I was 17, sunburned and a little confused. After a few crumbled pesos changed hands I was hastily pushed onto a boat, clung to an orange vest for about twenty minutes and gratefully exited the floating death trap onto the beach of what looked like an uninhabited country.

A small woman with sun-leathered featured stood watch near a metal grate set over a hole in the ground. From the beach I could see the flames jumping up to lick the shrimp she was tending. I didn’t say a word, hunger pushing towards the wooden bench in the designated eating area. The other castaways that had ended up on the boat with me followed suit.

The "tour" guide shoved a Corona into one of my hands, not bothering to inquire if I wanted it, and motioned to a bowl of pickled radishes and carrots on the table. A few minutes later a wooden plated piled high with grilled shrimp was set in the middle of the rickety plastic table, along with a stack of homemade corn tortillas, a bowl of diced onions, a bit of cilantro and modified ketchup bottled that had been reused as a homemade hot sauce dispenser.

Beer Battered Fish Tacos with Pomegranate Guacamole -2

I didn’t care that the health department in the US would have had a heart attack looking at this place, I didn’t care that there was clearly no running water, gloves or hand washing options. I didn’t care that I had no idea where the shrimp came from. I was starving.

I chugged my sub-par beer, and ate my weight in beer battered fish tacos.. They were amazing. The hot sauce was the best I’ve ever had, and the tortillas were perfect. Since then, I want my tacos simple. Homemade tortillas, some diced onions, maybe some hot sauce or guacamole. No lettuce. No cheese. No sour cream. No ground beef.

But I’ll put pomegranate on anything and beer, beer is always a must.

Beer Battered Fish Tacos with Pomegranate Guacamole -4

Beer Battered Fish Tacos with Pomegranate Guacamole

Servings 6 servings

Ingredients
  

For the tortillas:

  • 2 cup masa harina corn flour
  • ½ tsp salt
  • 1/3 cup olive oil
  • 1 cup room temperature beer

For the Guacamole:

  • 2 large avocados
  • juice from one lime
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ½ tsp salt
  • 1/3 cup pomegranate seeds
  • ¼ cup cilantro chopped (plus additional for tacos)
  • ¼ cup red onion chopped (plus additional for tacos)

For the fish:

  • 1 cup flour
  • ¼ tsp salt
  • 1 large egg
  • 1 cup pale ale
  • Oil for frying
  • 1 pound cod cut into 3 inch strips

Instructions
 

Make the tortillas:

  • In a large bowl, add the masa and the salt, stir to combine.
  • Add the beer and oil, stir to combine. If the dough is too dry to hold together, add additional beer or water. If it is too wet, add more Masa. (It should be the consistency of soft Play-Doh)
  • Form into balls a bit larger than golf balls.
  • Prepare a tortillas press by wrapping in plastic wrap or covering with parchment paper (you can place tortilla ball between two sheets of parchment and use a rolling pin). Place one ball in the center.
  • Press, rotate and press again until thin.
  • Heat a griddle (or cast iron skillet) to a medium high heat (about 350 for electric griddles).
  • Cook until slightly brown on the bottom (about 30 seconds to a minute) flip and cook on the other side. Don’t overcook.

Make the guacamole:

  • Add the flesh of the avocado, lime juice, garlic powder, chili powder and salt to a bowl, smash until well combined. Stir in the pomegranate seeds, cilantro and red onions.

Make the fish:

  • In a medium bowl add the flour and salt. Make a well in the center, add the egg and beer. Stir with a fork until just combined.
  • Heat about 2 to 3inches of oil in a pot over medium high heat. Bring to 350 degrees using a deep fry thermometer, adjust heat to maintain that temperature.
  • One at a time dip the fish strips into the batter until well coated. Add to the oil, fry until golden brown on all sides.
  • Fill the tortillas with fish, guacamole and sprinkle with onions and cilantro.

Pineapple Habanero IPA Shrimp

Pineapple Habanero IPA Shrimp

There’s a beauty and effortlessness in the collaboration of beer people. It’s an illustration of the spirit of community that exists in the world of craft beer. And indicator of how brewers are fans of each others, how the idea of competition is so so faint, it almost can’t be felt, how beer people cheer each other on and push each other forward.

Beer week, regardless of the city you’re in, has a way of brining these collaborations to the years giddy apex. This year Seattle beer weeks collaboration may be the largest yet. Six different breweries, Black Raven, Pike Brewing,  Naked City, Georgetown, Schooner Exact, and Elysian brewing, all came together to brew one beer. A great session IPA that has a beautifully well balanced hop flavor that’s insanely drinkable.

Lucky for beer people, as well as those just looking to explore hopped up liquors, Beer Weeks are popping up all over the country. If you’re in the Pacific Northwest, check out Seattle Beer Week May 8-18th. If you aren’t make sure to check out the beer week in your area and support local brewers, local beer and local economy, with the added benefit of a day full of great beer in your pint glass.

Pineapple Habanero IPA Shrimp3

Pineapple Habanero IPA Shrimp

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients
  

  • 3 tbs olive oil
  • ½ lbs raw shrimp peeled and deveined
  • ½ tsp salt
  • ½ tsp pepper
  • ½ cup white onions diced
  • 1 red pepper diced (stem and seeds removed)
  • 1 cup chopped fresh pineapple
  • 1 habanero peppers chopped, stem and seeds removed
  • 2/3 cup plus 2 tbs IPA beer, divided
  • 1 tbs honey
  • 3 tbs rice wine vinegar
  • 2 tbs cornstarch
  • 2 tbs green onions chopped
  • Rice for serving

Instructions
 

  • Heat the olive oil in a pan over medium high heat.
  • Sprinkle the shrimp all over with salt and pepper. Add to the pan, cook until pink on all sides, remove from pan, set aside.
  • Add the onions and red pepper, cook until softened and slightly caramelized, about 8 minutes.
  • Add the pineapple, pepper, 2/3 cup beer, honey, vinegar, and cornstarch, cook over a low simmer until pineapple has broken down and sauce has thickened, about 10 minutes.
  • Add the shrimp back in as well as the remaining 2 tablespoons beer, stir until combined, remove from heat. Serve over rice, sprinkle with green onions prior to serving.

Pineapple Habanero IPA Shrimp2

Drunk Shrimp Diablo

 

Drunk Shrimp Diablo. 15 minutes, spicy, beery and delicious.

I have a confession to make.

I’ve been hiding my Instagram account from you under a different name. I changed my Instagram name to The Beeroness last week after I realized that you want to see my life. This is the hang-up for me, the part that’s so hard to wrap my brain around: that invisible people on the other side of the computer actually want to see what my life is like. Sure, it speaks to a hideous level of insecurity on my part, but why wouldn’t I let you in?

Drunk Shrimp Diablo. 15 minutes, spicy, beery and delicious.

After all, you trust me with your Thanksgiving turkey, and to give you a Beer Cheese Dip for your football party, and you even ask my advice on what to do with the remains of the Blueberry Kolsch homebrew that didn’t exactly go as planned.

Drunk Shrimp Diablo. 15 minutes, spicy, beery and delicious.

So why has it taken me so long to show you pictures of my dog, or the behind-the-scenes of my cooking segment on CBS, or that time I stole wood from a construction site to make a prop table? Maybe I still can’t believe that I’m a person that people would want to know about. That you care about me as much as I care about you coming to visit my blog.

After all, you are the reason I’m able to spend my life cooking and drinking beer.

I owe you a lot.

Drunk Shrimp Diablo

Servings 4 servings

Ingredients
  

  • 2 tbs olive oil
  • 2 tbs butter
  • 1 cup diced white onions
  • 3 cloves garlic minced
  • 2 tbs tomato paste
  • 2 tbs garlic chili sauce
  • 2 tbs red chili flakes
  • 1 tsp chili powder
  • ¼ tsp cayenne
  • 2/3 cup IPA or Pale Ale beer
  • 1 lbs raw shrimp deveined (shell removed if desired)
  • 1 cup cherry tomatoes sliced

Instructions
 

  • Heat the olive oil and butter to a skillet over medium heat. Add the onions and sauté until browned, about 3 minutes. Stir in the garlic.
  • Add tomato paste, chili sauce, red chili flakes, chili powder, cayenne pepper and beer, Stir over medium heat until well combined.
  • Add the shrimp and tomatoes, cook until shrimp are pink and have curled, about 6 minutes.

I use this Chili Garlic Sauce from Huy Fong, and this amazing cast iron skillet that I can’t get enough of (affiliate links).

Drunk Shrimp Diablo. 15 minutes, spicy, beery and delicious.

 

 

Coconut Cornmeal Shrimp With Jalapeno Peach Jam

 

I’ve had a busy week, and my body has decided to request that I slow down.

On Friday, I was asked to do a cooking segment on CBS news in Los Angeles. I’ve spent the week preparing. My husband helped me run through the segment in the evenings, and for an entire week my drive home consisted of me practicing my talking points, out loud, looking like a crazy person, on an LA freeway. It  all seemed to work, the segment went well:

The Beeroness Cooks on CBS

 As soon as I started my drive home from the studio, I started to crash. The next morning I lay in bed as my incredible husband got up with Tater, and I was able to sleep until the late, late hour of 8:45. In Mom Time, that’s pretty close to sleeping until noon. As I lay in bed, trying to pull myself together and trick myself into thinking I’m not actually sick, I watched this, this and this, and laughed so hard I think it worked. Maybe it’s true what they say about laughter and that whole "Best Medicine" thing.

And on Thursday I leave for the Foster Farms Cook-Off. I’ll be competing against 4 other cooks for $1,000 and a trip to Napa for the Cook Off Finals with a prize of $10,000.

Wish me luck! I’ll be posting on twitter and instagram as the contest goes along.

And now, the recipe. I bought a huge bag of Masa to make corn tortillas with, and if you have never made corn tortillas, you really, really need to . They’re so good, nothing like those cardboard disks they sell at the store, and they take about 5 minutes. The flavor is so good, I’ve been throwing the corn flour into everything, I’m totally in love with it. And the Jalapeno Peach Jam I also used on pork chops. So Good.

Coconut Cornmeal Shrimp With Jalapeno Peach Jam

Ingredients

For The Jam:

  • 3 cups peaches, skin removed, chopped
  • 2 tbs fresh lemon juice
  • 1/4 cup sugar
  • 1 jalapeno, stem and seeds removed, diced
  • 1 tsp cornstarch

For The Shrimp:

  • 1 can coconut milk
  • 2 lbs raw shrimp, shell and tail removed
  • 1 cup Masa Harina
  • 1/2 cup shredded coconut
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • pinch cayenne pepper
  • 1/4 cup oil

Instructions

  1. Add the raw shrimp and coconut milk to a bowl. Chill in the fridge for about 45 minutes while you make the jam.
  2. In a pot over medium high heat, add all of the jam ingredients. Stirring occasionally, allow to simmer (not boil) until thick, and the peaches have broken down, about 45 minutes. Smash peached with a potato masher until a jam like consistency is reached. Remove from heat and set aside.
  3. In a bowl, combine the masa, coconut, salt, pepper and pinch cayenne. One at a time, remove the shrimp from the coconut milk and allow to drain a bit before adding to the cornmeal mixture. Coat the shrimp well in the corn meal mixture.
  4. Heat oil in a large skillet over medium high heat. Add the shrimp and cook until golden brown, about 3 minutes per side.
  5. Remove from heat. You can either top the shrimp with the jam or serve the jam as a dipping sauce.

 

 

Chinese Shrimp Salad

I went to a Dodger game this weekend.

Not just Went. I was asked to attend a VIP tour of Dodger Stadium for a Food Bloggers event that included hanging on the field, a tour of all of the exclusive restaurants, a buffet of all of the incredible hot dog creations the stadium chefs can dream up (macaroni and Fritos dog?!) and even a chat with Andre Ethier. Who told me he doesn’t drink beer (I’ll forgive him, kid can play some ball). And to top it all off, we got to sit in box seats right on the field.

If you follow me on instagram (@JackieJDodd), these pictures will look rather familiar.


Moments like these remind me to take a second to just sit and be grateful. Even when I feel like I am nowhere near the goals I have set for myself I always take time to appreciate what I have. The opportunities, people and experiences that give so much more to my life than I even deserve. I just finished Marcus Samuelson’s Yes, Chef and was incredibly inspire by his work ethic: "Always chase one shot of good luck with two shots of hard work" Great advice, Marcus. I’ll take it. Sitting side stage at America’s Favorite Past Time felt like a shot of good luck, so this week I’ll chase it with an even harder push towards my goals.

And after eating my body weight in hot dogs and chocolate cake at the Stadium, I needed a salad to balance it all.

And I know that I don’t have to tell you that Chinese Chicken Salad is much more about the dressing than it is about the chicken (which I replaced with shrimp).

This dressing, THIS dressing is so easy and so good you will never even be tempted to buy it pre made ever again.

And I also decided that I am also going to chase one negative though about myself with two positive ones. I like that formula, after all he is a Top Chef Master.

Chinese Shrimp Salad

3 cups green cabbage, chopped

3 cups red cabbage, chopped

1 cup jicama, peeled and diced

2 cups yellow peaches, chopped (about 2 large)

1 large avocado, chopped

1/3 cup green onion, chopped

1/3 cup cilantro, chopped

3/4 cup cooked bay shrimp

5 wonton wrappers, cut into 1/4 inch strips and lightly fried

For The Dressing:

3 tbs rice wine vinegar

2 tbs brown sugar

3 tbs ponzu sauce

1 tsp sriracha

1 1/2 tsp grated ginger

2 tsp sesame oil

(you can also make a double recipe and save half in an air tight container in the fridge, should last about 1 month)

Add all of the salad ingredients (except the fried wontons) in a bowl, toss to combine. Top with wontons.

Add all of the dressing ingredients to a bowl, stir to combine. Drizzle over the salad. Serve cold.

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