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Spicy Beer Shrimp with Smokey Creamy Saison Polenta and Lime Crema

Spicy Beer Shrimp with Smokey Creamy Saison Polenta and Lime Crema3I’m still in shock.

A few days ago I was given word that I’m a finalist for a Saveur award for BEST Original Recipes. Best on the entire internet and in the entire world. Out of the millions of food blogs out there and out of the 30,000 they considered, they chose The Beeroness as one of the six best.

SAV_Best Food Blog Award_FINALIST_2014

 I’d love to tell you that I feel justified, or vindicated. But really, I feel humbled. I feel honored. I even feel a little overwhelmed.

I want you to like what I’m doing. I want you to make my recipes for your family, I want them to become your recipes, for these recipes to be a great excuse to explore craft beer. But I never really needed it to be more than that, more than just me and you making some beer food and sharing it over a few pints.

Spicy Beer Shrimp with Smokey Creamy Saison Polenta and Lime Crema2

 

And the Saveur goes and makes me want this too. I want to win it, for us, for the love of beer food.

So take a second and vote for The Beeroness for the Best Original Recipes

Because beer food really is the best.

Spicy Beer Shrimp with Smokey Creamy Saison Polenta and Lime Crema

 

Spicy Beer Shrimp with Smokey Creamy Saison Polenta and Lime Crema

Ingredients

    For the Polenta:
  • 2 cups chicken broth
  • 1 cup water
  • 1 cup Saison beer
  • 1 cup dry polenta (corn grits)
  • 3 tbs butter
  • 3 wt oz smoked gouda, shredded
  • Salt and pepper
  • For the Shrimp:
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp red chili flake
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • 1 lb raw shrimp, peeled and deveined
  • 2 tbs butter
  • 3 clives garlic, minced
  • ½ cup saison beer
  • For the Crema:
  • ½ cup Mexican crema
  • 2 tbs fresh lime juice
  • 1 avocado, sliced

Directions

  1. Heat the chicken broth, water and beer in a pot over medium heat. Add the polenta and cook over a low simmer, stirring occasionally, until creamy. About 30 minutes. Stir in the butter and cheese, add salt and pepper to taste.
  2. While the polenta is cooking, make the shrimp.
  3. In a small bowl stir together the chili powder, garlic powder, onion powder, red chili flavors, smoked paprika and salt, set aside.
  4. Melt the 2 tablespoons of butter in a skillet over medium high heat. Add the garlic and stir until fragrant, about 30 seconds. Stir in the beer.
  5. Add the shrimp, sprinkle with seasonings.
  6. Cook the shrimp until pink, remove from heat.
  7. In a small bowl stir together the crema and lime.
  8. Plate the polenta, top with shrimp and avocado slices, drizzle with crema.
https://domesticfits.com/spicy-beer-shrimp-smokey-creamy-saison-polenta-lime-crema/

I use Bob’s Red Mill Polenta (affiliate link), it’s non-GMO, organic, very consistent and really high quality.

 

Spicy Beer Shrimp with Smokey Creamy Saison Polenta and Lime Crema4

Greekamole: Greek Guacamole

Greekamole: Greek Guacamole

Did I ever tell you about the time I was on a boat halfway between Italy and Greece and had my first Greek salad? I was just out of college, completely broke, and had nearly smuggled myself on board an overnight cruise ship. Although I was supposed to stay on the lower deck, I wandered up to the dinning room, looking for whatever I could afford on my tiny daily food budget. I found these small Greek salads that had all those great flavors found in a Greek salad but with no lettuce. And when you have cucumbers, Kalamata olives, Feta cheese and a lemon vinaigrette, you have no need for any lettuce.

Greekamole: Greek Guacamole

I spent the rest of the night playing "Italian Poker" on the top deck with a father and son from Naples who spoke no English (I, consequently, speak no Italian). Somehow, we managed to communicate, and for hours we played the poker I was familiar with but only used cards ranked 7 and above. They continued to order me those Greek salads, as well as cup after cup of the strongest espresso I have ever had.

I don’t remember parting ways with those two, although I’ll never forget them, but I do remember stumbling off the boat in the wee hours of the morning, in Cofu Greece, rattled by the Espresso Shakes and being handed a shot of Ouzo as I got into port.

Since then I can’t get enough of that magical combination of ingredients. Since you all already know my deep love of the avocado  it was only a matter of time before I made a greek version of guacamole. This was so good I ate the entire bowl for lunch, and then made it again over the weekend.

Greekamole: Greek Guacamole

 

Asparagus Pale Ale Soup

Ingredients

  • 3 tbs unsalted butter
  • 1 large sweet white onion, chopped
  • 2 pounds asparagus, trimmed
  • 5 cups chicken broth (or vegetable broth)
  • 1 tsp salt
  • 1 tsp pepper
  • 1/3 cup heavy cream
  • 2/3 cup pale ale

Directions

  1. In a large pot or Dutch oven heat the butter over medium high heat. Add the onions and cook until softened, about 5 minutes. Add the asparagus and cook until slightly darkened, about 3 minutes.
  2. Add the broth and cook until asparagus has softened, about 10 minutes, remove from heat.
  3. Using a blender, food processor or immersion blender, puree until very smooth. Season with salt and pepper. Stir in cream and return to heat, brining to a gentle simmer. Remove from heat, stir in beer.
https://domesticfits.com/greekamole-greek-guacamole/

BLT Eggs Benedict with Avocado Hollandaise


BLT Eggs Benedict wtih Avocado Hollindaise_

I’m a breakfast girl. I’m also an avocado girl. So when California Avocado Commission asked me something along the lines of: "Hey Jackie, wanna come to a fancy schmany Beverly Hills restaurant and have a schmancy chef make you Breakfast For Dinner? Oh and you get to make cocktails with avocados," My answer didn’t require much debate.

Schamncy Chef Neal did an outstanding job feeding Los Angeles bloggers an array of Avocado Breakfast foods. They even sent us home with a goodie bag that included a bag of avocados and a cutting board. AND if that doesn’t sound great to you, you’re probably not a food blogger. We seem to have an unreasonable affinity for bags of produce and cutting boards.

I also have a great love of the Eggs Benedict (I’m probably an old man, given the love I also have for stout beer and cable knits) but after waitressing my way through college, working the early shift at a breakfast joint, I’ll never be able to eat hollandaise at a restaurant (if you read this book, you’ll also know why). Because of these two things, I tend to make it myself about once a month. Add the creaminess of an avocado and I’ll lick it right out of the blender and don’t you try and stop me.

 

Drunken Strawberry Tart with Beer Lemon Curd

Ingredients

    For the tart crust:
  • 1 1/4 cups of flour
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1 stick of unsalted butter, cut into small cubes
  • 3-5 tbs ice cold water
  • For the curd:
  • 1 tbs lemon zest
  • 2 whole eggs plus six yolks
  • 1 1/4 cup white sugar
  • 1 cup fresh squeezed lemon juice (about 6 large lemons)
  • ½ cup beer
  • 2 tbs corn starch
  • 1 stick unsalted butter, cut into cubes
  • For the Strawberries
  • 3 cups strawberries
  • ½ cup beer
  • 1/2 cup powdered sugar
  • For the Whipped Cream
  • 1 cup heavy cream
  • 2 tbs beer
  • 1/2 cup powdered sugar

Directions

  1. In a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the cubes of butter and process until combined, about 1-2 minutes. Your dough should resemble course meal.
  2. Start with 3 tbs of water, pulse until combined. If the crust doesn’t hold together add more water, a bit at a time, until it does.
  3. Dump the dough into a 4 inch deep, 9 inch wide tart pan with a remove-able bottom (you can also use a pie pan). Starting with the sides, form the crust inside the pan, trying your best to make it all as even as possible. Cover with plastic wrap and chill for a least 3 hours.
  4. Preheat oven to 375.
  5. Place a sheet of parchment paper inside your tart and fill with pie weights. If you don’t have any, dried beans work great.
  6. Bake for 20-25 minutes or until your tart is a light golden brown. Remove from oven, allow to cool slightly. remove pie weights.
  7. Add the lemon zest, lemon juice, beer, sugar, corn starch, whole eggs and yolks to a bowl and whisk until well combined. Add the lemon mixture to a pan over medium/low heat along with the butter. Whisk until thickened, about 10 minutes. Allow to cool to room temperature.
  8. Add the curd to the crust and chill until set, about 4 hours.
  9. Just prior to serving add the berries to a shallow bowl of pie pan and cover with 1/2 cup beer. Allow to stand at room temperature for 15-20 minutes. Drain and return to bowl with the sugar, stir to combine.
  10. Add all of the whipped cream ingredients to a stand mixer and mix on high until soft peaks form, about 4 minutes.
  11. Top tart with berries and whipped cream just prior to serving.
https://domesticfits.com/blt-eggs-benedict-with-avocado-hollandaise/

 

BLT Eggs Benedict wtih Avocado Hollindaise 2

Chilean Salmon with Avocado Cream Sauce

I’ve always wanted to go to Chile. Since I started traveling, I’ve had a deep love for Spanish speaking countries, I want to visit them all. Although, other than language, they seem to have little in common. Other than maybe a shared love of food and family.

I spent some time in Spain, missing my flight home for an extra day in Madrid.

I took my husband with my to Costa Rica, and I didn’t want to leave. I just kept begging to head further south, even telling him I’d allow as much Van Halen signing as he wanted once we hit Panama (PAAAAAna-ma-ah!). But he wanted his own bed and some clean clothes. Weirdo.

And Chile has been there, long and lean, just sitting there on my list. I want to go and visit this place, so gorgeous, and with it’s incredible food.

I was invited to a dinner party event put on by Foods From Chile a few weeks ago. It wasn’t a flight south along the Pacific, but I couldn’t pass up the opportunity to be part of an event that took place in five cities across the US. The food was amazing. Salmon, Avocado Soup, Endive Salad, and Blueberry Crisp, cooked up by the lovely Chef Cheryl.

Maybe I’m not going to get on a plane and head south just yet, but I can eat some Chilean salmon, with some Chilean avocado cream sauce, and of course, the Chilean wine. And dream about the day I actually get my passport stamped in Santiago.

 

Chorizo Egg Breakfast Skillet

Ingredients

  • 2 tbs olive oil
  • 1 cup red potatoes peeled and diced (small dice)
  • ½ tsp salt
  • ½ tsp pepper
  • 1 large shallot, chopped
  • 1 bell pepper, sliced julienne, stem and seeds removed
  • 6oz chorizo sausage, removed from casing
  • ½ cup pale ale beer (I used Scrimshaw)
  • 14oz crushed stewed tomates, in juices
  • 4 eggs
  • ¼ cup fresh grated parmesan cheese
  • 1 large avocado, sliced
  • ¼ cup cilantro

Directions

  1. preheat oven to 350.
  2. In a cast iron skillet, heat the olive oil. Sprinkle the potatoes with salt and pepper, cook over medium high heat until potatoes are fork tender, remove potatoes from skillet.
  3. Return skillet to heat, adding additional olive oil if the pan is dry and cook the shallots and red peppers until soft. Add the chorizo, stir and break up while cooking. Once the chorizo is mostly cooked, add the beer, scraping to deglaze the pan.
  4. Add the tomatoes and cook until slightly reduced, about 5 minutes. Return potatoes to the pan.
  5. Crack the eggs on the skillet, evenly spaced.
  6. Cook in a 350 oven until the whites have set, about 10 minutes.
  7. Top with cilantro, parmesan and avocado prior to serving.
https://domesticfits.com/chilean-salmon-with-avocado-cream-sauce/

 

Crab Stuffed Baked Avocado

There is something about the raw exposure that blogging brings that forces you to face and deal with emotional handicaps that you didn’t even know that you have.

It may be the contrast between complete strangers showering you with compliments and adorations, and other complete strangers raining down harsh criticism. When in reality, neither is wholly accurate. You are, to one degree or another, somewhere in the middle.

And as harsh and those nasty comments can be, the overly positive ones have always been more difficult for me to deal with. Those readers who send compliment saturated emails about how much they love my recipes, or how great my life must be, are with no doubt a highlight of blogging. But I am always left with the fear that the pedestal will crumble and I will be exposed as the ordinary person that I truly am.

Self worth is supposed to be an isolated container, unaffected by the thoughts of others. But I’m not sure anyone has really figure out how to do that, and if he does, I’m not sure I want to meet that guy.

The truth is, sometimes we need a mirror of honesty to see how great we are, and place that value in our container of worth. And to really start to believe it.

Take a second to think back on your life and write down all the best compliments that you have ever received.

And then take the rest of your life to truly believe them.

Crab Stuffed Baked Avocado

4 oz cream cheese, softened

6 oz crab meat (drain well if using canned meat)

1/4 cup tomatoes, chopped

1 tbs scallions

1/4 tsp salt

1/4 tsp pepper

pinch cayenne pepper

3 large ripe avocados,cut in half, pits removed

1/2 cup parmesan cheese

Preheat oven to 400.

In a bowl, combine all the ingredients except the avocados and the parmesan, mix until well combined.

Fit the hole in the avocado with crab mixture, top with generous amounts of cheese. Place avocados in the wells of a muffin tin, bake at 400 until the cheese has melted about 8-10 minutes.

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Avocado Crab Chowder

My favorite thing about fall is homemade soup. I love a soup that takes all day, it’s like an art. But, since I am a very busy working mom, as I assume quite a few of you are too, I also need a really delicious soup that I can make after work. I invented this soup because I adore clam chowder, but I’m not a huge fan of the clams that you buy at the grocery store. Crab, in all it’s delicious splendor, was a fine substitution. I added the avocados because I live Southern California, a very avocado heavy place. If you ever make it out west, make it a mission of yours to stop by a farmers market (we get to have them year round in these parts) and have one for yourself.

Avocado Crab Chowder

2 tbs butter

1/2 cup chopped onions

3 large cloves of garlic, minced

4 cups chicken broth

2 cups potatoes, peeled, chopped

1 cup corn kernels (I used Trader Joe’s Fire Roasted Corn Kernels)

1 tsp salt

1/2 tsp pepper

1 tsp Old Bay seasoning

1/2 tsp chili powder

3/4 cup heavy cream

1/2 tsp chili pepper sauce (Such as Tapatillo or Tabasco)

2 6oz cans crab meat (lump or claw meat if you can find it), drained

1/4 cup lemon juice

3 large avocados, chopped

In a large pot, melt the better over medium/high heat. Saute the onions until soft and translucent. Add the garlic and stir. Add the broth and bring to a boil. Add the potatoes and allow to boil until the potatoes are soft, about 20 minutes. Add the salt, pepper, Old Bay, and chili powder, stir to combine. Remove the soup from the heat. Using an immersion blender, puree until smooth,  and then pour in the cream, stir to combine.  Return to heat, add the corn, and allow to boil until thickened, stirring frequently,about 5 minutes. Add the chili pepper sauce, crab meat, and lemon juice and stir to combine. Adjust the seasonings to taste. Pour into serving bowls, garnish with avocado.



Halloween Recipe: Avocado Witches Fingers

Spooky Halloween treat. Looks like slimy, severed fingers, makes you hungry, right? That’s the best part about Halloween, you get to make crazy, gross, appetizers that are inspired by dismembered body parts and people love it.

Spooky Avocado Witches Fingers

4 Avocados
peeled, pitted and halved
1 tbs lemon or lime juice
2 ounces goat cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon chili powder
1 ounce prosciutto slices

Cut each avocado half into 4-6 slices. Place in medium bowl and gently toss in lemon juice.

 Fill the center of each avocado slice with 1/4 to 1/2 teaspoon goat cheese mixture.

Sprinkle with salt, pepper and chili powder.

Wrap each avocado “finger” with 1/3 slice of prosciutto until the goat cheese is secured to the avocado. Make sure to leave the tip of the avocado exposed, to resemble a finger nail. Arrange the avocados in the shape of a hand on the plate to add extra spookiness. Serve and Enjoy!

Check out my other Halloween Posts:

DIY Glow In the Dark Chosts. Take 5 minutes!

Inside Out Caramel Apples