Fried Shrimp with Homemade Tartar Sauce

Winter means comfort food. My comfort food is unusual ……fried shrimp. As a child this was hands down my favorite food. Whenever we went to a restaurant I ordered fried shrimp. I considered myself a young connoisseur of sorts, comparing my fried shrimp food experiences from place to place. So no surprise here, that I take my version of fried shrimp seriously. I like the fried breading to be slightly and crispy. This requires very hot oil to fry the shrimp quickly without over cooking the interior. To that end I just received for Christmas a deep fryer, but without s deep fryer I was always able to accomplish the right results in a frying pan. All I can add is that you will love discovering this comfort food recipe.

From by the bay, wishing you deep fried shrimp food memories!

Maryann

Homemade Tartar Sauce

Ingredients

1 cup good quality mayonnaise

2 tablespoons chopped capers

1/2 cup chopped cornichons or pickles

dash of hot sauce

1 teaspoon dijon mustard

1 tablespoon lemon juice

1 tablespoon olive oil

Directions

In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors combine together.

Breaded Fried Shrimp

1 pound raw shrimp, peeled, deveined and tails removed

1 cup flour

2 eggs lightly beatened

2 cups plain bread crumbs

1 teaspoon fine sea salt

1/2 teaspoon fresh ground black pepper

canola oil for frying

Directions

Use paper towels to pat the shrimp dry. Gather three shallow dishes. I like to use pie pans. In one pan, add flour, salt and pepper and combine. In another pan add the eggs and beat lightly. In the third pan add bread crumbs. Dip each shrimp in flour, then egg, then bread crumbs. Use your fingers to press the bread crumbs onto each piece of shrimp. Place breaded shrimp on a baking sheet. Heat about two inches of canola in a deep pot to around 350 degrees or use a deep fryer according to instructions. Deep-fry the shrimp in batches, frying about 6 shrimp at a time. The shrimp will cook very quickly! When they are golden brown, use a slotted spoon to remove them from the pan, and transfer them to a paper towel lined plate. Continue cooking the shrimp in batches until all shrimp are fried and golden brown. Serve with lemon slices and homemade tartar sauce.

Wilted Spicy Swiss Chard and Chick Peas

The new year is a good opportunity to make dishes that are healthy and nourishing. Swiss chard is another power green, but with a little more complexity in flavor- slightly bitter and salty. Mixing with chick peas adds some texture. This dish is perfect as side dish, add to some pasta with a little more olive oil and grated cheese or just eat as a light meal.

From by the bay, wishing you power green food memories!

Maryann

Wilted Spicy Swiss Chard and Chick Peas

Serves 4

Ingredients

1/4 cup olive oil

3 cloves garlic crushed

1 15 ounce can chick peas

1/4 teaspoon red chili flakes

2 lbs swiss chard

1 teaspoon lemon juice

1 teaspoon fine sea salt

1/2 teaspoon fresh ground pepper

additional salt and pepper to taste

Directions

Remove from can and strain chick pea. Pat dry with paper towel. Place a dutch oven or deep pot on medium heat, add oil and garlic once warm add chick peas and saute until crisped. Stir occasionally. In the meantime, clean the swiss chard in cold water rinse and pat dry. Remove and discard the thick ribs. Coarsely, chop the greens. Once the chick peas are crisp add salt, pepper and red chili flakes. Saute a minute add the chard and saute until it starts to wilt and reduce in volume. Remove from heat adjust salt and pepper to taste, add a squeeze of lemon juice and serve warm.

Savory Corn Muffins

My personal preference for breakfast is savory over sweet, so that is how I came up with this savory corn muffin recipe. This recipe is perfect for breakfast or to serve at dinner whenever you would normally use corn bread such as along side chili or your favorite meatloaf. To make this even better, the recipe couldn’t be easier, it’s just measure some ingredients, mix and bake!

From by the bay, wishing you savory food memories!

Maryann

Savory Corn Muffins

Makes 12 muffins

Ingredients

1 cup cornmeal

1 cup all-purpose flour

1/2 cup granulated white sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten

1/2 cup melted unsalted butter

1 cup buttermilk

1/4 cup chopped scallions

1/2 cup shredded sharp cheddar cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, butter,buttermilk scallions and 1/4 cup cheddar cheese. Stir gently to combine. Spoon batter into prepared muffin cups. Top each muffin with remaining cheddar cheese. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a tester inserted into a muffin comes out clean. Cool for 10 minutes and remove from pan. Serve warm or at room temperature.

My Five Favorite Recipes of 2015!

The of the year is a time for reflection, of course, my mind turns to food! I looked back on my 2015 blog recipes and have selected my favorite recipes of 2015. The main criteria for my selection is the number of times I have made this recipe during the year…….so drum roll please for my top recipe picks for this year. These are recipes you will want to try and use over and over again as well!

From by the bay, thank you for your interest in this blog and wishing you all a very Happy and Healthy 2016! See you next year!

Maryann

Chili Parmesan Crisps

Ingredients

5 ounces shredded parmesan cheese
1 teaspoon red chili flakes
1/2 teaspoon fine sea salt

Directions

Preheat oven to 350 degree F. On a parchment lined baking sheet , take half the shredded parmesan and form a rectangle approximately 8″ by 12″. Sprinkle half the chili flakes and all the salt uniformly over the cheese. Layer the remaining cheese lightly pressing down. Sprinkle the remaining chili flakes over the cheese. Bake in the oven until golden brown, approximately 10 minutes. Cool and break into piece. Store in an air tight container until ready to serve.

Options: substitute 1 teaspoon of red chili flakes with one of the following:

minced rosemary, minced thyme, crushed black pepper or fennel seeds

Mushroom Quinoa Risotto

Serves 4

Ingredients

2 cups quinoa, rinsed

2 tablespoons olive oil

2 tablespoons unsalted butter

1 8-ounce package sliced crimini (baby bella) mushrooms

6 ounces fresh assorted mushrooms, stemmed, sliced

1 1/2 cups thinly sliced leeks, cleaned well

1/4 teaspoon red chili flakes

1 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

3 teaspoons chopped fresh thyme, divided

2 to 3 cups chicken stock

1/2 cup dry white marsala wine

1 piece parmesan rind ( 2″x 3″ x 1/2″ approximately)

Grated Parmesan cheese

Directions

Put the butter and oil in a large, deep skillet or saucepan over medium heat. When it is hot, add the fresh mushrooms, and cook, stirring occasionally, until the mushrooms begin to brown, about 5 minutes. Add the leeks and cook until they soften slightly, about 2 minutes.
Add the quinoa, and cook, stirring occasionally, until it’s glossy and coated with butter and oil. Sprinkle with chili flakes, thyme, salt and pepper, and then add the parmesan rind, broth and wine. Continue to cook, stirring frequently and adding stock as necessary; the mixture should be neither soupy nor dry. Begin tasting the quinoa about 20 minutes after you added it; you want it to be tender but not mushy and to have released some of its starch. Once it reaches that stage, after about 25 minutes, remove the rind and stir in some grated parmesan cheese, along with a little more butter or oil if you like. Stir until the cheeses melt; taste and adjust the seasoning, and serve.

Jalapeno Kale Coleslaw

Serves 6

Ingredients for salad

1 head of green cabbage , finely shredded

1 cup of kale, remove ribs and finely shredded

1/2 cup red onion finely sliced

Ingredients for dressing

1/2 cup olive oil

juice of 4 limes

1 teaspoon fine sea salt

1/2 teaspoon freshly ground pepper

1 small jalapeno seeded and chopped

Directions

To make dressing combine all the ingredients in a food processor and first pulse and then mix until emulsified. Pour dressing over salad and mix well. Serve cold or at room temperature.

Spicy Zucchini Pineapple Salsa

As seen on “The Food Network Kitchen” by Geoffrey Zakarian

Serves 4 to 6

Ingredients

2/3 cup small- diced zucchini

2/3 cup small -diced fresh pineapple

1/4 cup fresh mint leaves torn

1 teaspoon finely chopped shallots

1 teaspoon finely minced jalapeno pepper

2 tablespoons extra virgin olive oil

1 tablespoon chardonnay or white wine vinegar

1/4 teaspoon freshly grated ginger ( optional)

fine sea salt and fresh ground black pepper to taste

Directions

In a large bowl combine all ingredients. Let marinate for at least one hour or refrigerate until ready to serve.

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Lemon Ice Box Pie
CONTRIBUTED BY DAVID GUAS
TOTAL TIME: 1 HR PLUS 7 HR COOLING AND FREEZING
SERVINGS: MAKES ONE 9-INCH PIE
MAKE-AHEAD
STAFF-FAVORITE
This silken frozen pie is adapted from Clancy’s, one of David Guas’s favorite New Orleans neighborhood restaurants. (Recipe adapted from DamGoodSweet.)

Ingredients

14 whole graham crackers, broken
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
Two 14-ounce cans sweetened condensed milk
1 1/4 cups fresh lemon juice, plus 2 tablespoons finely grated lemon zest
8 large egg yolks

Directions
Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.
Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.

Pomegranate Glazed Pork Roast

A perfect solution for your holiday entertaining is a nice roast. I love pork roast it’s easy, festive and once you pull it out of the oven, you can cover with foil to rest and keep warm while you heat up a few of your side dishes to finish your meal preparation. Using oranges and pomegranates completes the festive flavors of this dish.

From by the bay wishing you a perfect roast food memory this holiday season!

Maryann

Pomegranate Glazed Pork Roast

Ingredients

3/4 cup pomegranate molasses
3 tablespoons orange blossom honey
4 garlic cloves, minced
1 tablespoon dijon mustard
1 tablespoon chopped rosemary
One 5 1/2-pound pork rib roast, at room temperature
2 tablespoons olive oil
coarse sea salt and freshly ground pepper

Garnish with pomegranates, oranges and sprigs of rosemary

Directions

Mix the molasses, honey, garlic, dry mustard and rosemary to make a glaze. Rub the pork with the olive oil , season with sea salt and pepper, and roast in a 500° oven for 25 minutes. Reduce the oven temperature to 375° and roast for 20 minutes. Brush the roast with the glaze and cook for 25 minutes or until the center reaches 155°; brush with glaze again 10 minutes before it’s done. Let the roast stand for 15 minutes, then carve and serve with the pan juices mixed with the remaining glaze.

Ginger Spice Cake

The taste and aroma of the holiday season is delivered with this easy and delicious spice cake, perfect to add to any menu during the holiday season! It’s moist from buttermilk and the taste of gingerbread.

From by the bay wishing you ginger filled holiday food memories!

Maryann

Ginger Spice Cake
From Tyler Florence’s Real Kitchen
(Makes one cake; serves 8)

Cake:

2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 egg
1/2 cup molasses
1 cup sugar
1/2 cup unsalted butter, melted
1 cup buttermilk

1 cup whipped cream, for garnish
Confectioners’ sugar, for garnish

Preparation:

Preheat the oven to 350ºF. Coat a 9-inch round cake pan with nonstick cooking spray. Cut a circle of parchment paper to fit the pan bottom and place it inside; then spray the paper. Set aside.

Sift the dry ingredients into a large bowl. In the bowl of an electric mixer, beat the egg, molasses, sugar, and melted butter until thick. Gradually mix in the dry ingredients in 3 batches, alternating with the buttermilk. Beat for 1 minute after each addition to incorporate the ingredients and strengthen the cake’s structure. Mix until the batter is smooth.

Pour the batter into the prepared cake pan and smooth down the top of the batter until even. Bake for 35 to 40 minutes or until a wooden toothpick inserted into the middle of the cake comes out clean.

Allow the cake to cool completely before removing it from the pan, and then slice it in wedges. Dust with confectioners’ sugar and serve with whipped cream.

Chocolate Fudge with Bourbon Sugar

I love to give the gift of food, this is a perfect gift – chocolate bourbon sugar and if you happen to have bourbon sugar already around it’s even easier to make. It’s a combination of sweet and salty , the fudge enhanced with coarse sea salt such as Maldon Sea Salt my favorite! I keep this stored int he freezer over the holidays , not need to defrost , just cut and serve. Perfection!

From by the bay wishing you visions of bourbon fudge food memories!

Maryann

Chocolate Fudge With Bourbon Sugar

Published December 2014 Bon Appetit recipe by William Werner
The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.

Ingredients
SERVINGS: MAKES 32
Bourbon Sugar
1 vanilla bean, split lengthwise
1 cup demerara sugar
2 tablespoons bourbon
Fudge
Nonstick vegetable oil spray
10 ounces bittersweet chocolate (preferably 72%), coarsely chopped
4 ounces unsweetened chocolate, coarsely chopped
1 14-oz. can sweetened condensed milk
10 tablespoons (1¼ sticks) unsalted butter, cut into pieces
2 tablespoons bourbon
1 tablespoon light corn syrup
¼ teaspoon kosher or fine grey sea salt
1 vanilla bean, split lengthwise or 1 teaspoon vanilla
Flaky sea salt (such as Maldon)

Directions

Bourbon Sugar
Preheat oven to 150° or as low as yours will go. Scrape vanilla seeds into a small bowl; stir in demerara sugar and bourbon. Spread on a parchment-lined baking sheet and let dry out in oven overnight, leaving door slightly ajar. Mixture should feel like demerara sugar again in the morning.
Do Ahead: Store bourbon sugar airtight at room temperature up to 2 months.

Fudge

Line an 8×8” baking dish with parchment paper, leaving a generous overhang on 2 sides; lightly coat with nonstick spray. Heat chocolates in a heatproof bowl set over a saucepan of simmering water (do not let bowl touch water), stirring occasionally, until almost completely melted. Set aside.

Combine condensed milk, butter, bourbon, corn syrup and salt in a small saucepan; scrape in vanilla seeds and add pod. Heat over medium until barely hot (same as the chocolate). Gently stir one quarter of the milk mixture into the chocolate with a rubber spatula. Add another quarter of the milk mixture , stirring to incorporate (it might look broken and greasy; don’t worry it will come back together). Continue with remaining milk mixture in 2 additions, stirring vigorously until fudge is very shiny and almost elastic, about 5 minutes. Scrape into prepared pan and smooth top. Sprinkle with bourbon sugar and sea salt. Let cool, then cover and chill at least 4 hours.

Turn fudge onto a cutting board and slice in squares.

Do head : Fudge can be made 1 week ahead , wrap tightly and chill or store in the freezer wrapped in foil, no need to thaw.

Dark Chocolate Bark with Pomergranate and Sea Salt

I enjoy gifting a homemade sweet during the holidays! Here is my holiday take on chocolate bark. The key to the recipe is the quality of your ingredients. Using the best quality chocolate and sea salt will guarantee a delicious result. Happy Gifting!

From by the bay wishing you dark chocolate food memories!

Maryann

Dark Chocolate Bark with Pomergranate and Sea Salt

Adapted from Ina Garten’s White Chocolate Bark from “Barefoot Contessa How Easy is That?” published 2010

Ingredients

16 ounces very good dark chocolate, finely chopped
1/2 cup dried pomegranate arils or dried cranberries
1 teaspoon coarse sea salt ( or more to taste), such as Maldon

Directions

Place 3/4 of the chocolate in a microwave safe glass bowl. Place in microwave for 30 seconds, remove and stir with a rubber spatula. Repeat in 30 second intervals stirring in between each until chocolate is melted. Add remaining chocolate and stir until it melts. You may need to place back in microwave for another 10 seconds or so to melt the remaining chocolate.

Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet.

Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.

Bourbon Spiced Cider

Kick off your holiday season with the perfect cocktail , this bourbon spiced cider will keep you warm through the holidays! Start with an easy spicy simple syrup, I use my favorite mulling spices to infuse lots of flavor into the simple syrup – then it’s just warm a little cider on the stove top or mircrowave oven , mix with bourbon and the syrup and serve!

From by the bay, wishing you warm spiced holiday memories!

Maryann

Bourbon Spiced Cider

Ingredients

6 oz. Apple Cider (hot)
1 oz. Bourbon
1 oz. Spiced Simple Syrup recipe below

Directions

Combine everything in a heat-safe glass or mug and give it a good stir. Garnish with cinnamon stick. For a non-alcoholic version, mix 1 oz. Spiced Simple Syrup with 4 oz. hot cider and stir.

Spiced Simple Syrup

Ingredients

1 cup brown sugar
1 cup water
1 tablespoon mulling spices
1 cinnamon stick

Directions

In a medium saucepan, combine all ingredients and bring to a boil. Reduce heat to low and simmer for 10 minutes until sugar has completely dissolved, stirring occasionally. Remove pan from heat and let the syrup cool. Strain syrup into a clean jar; discard solids. May be refrigerated for a week.

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entertaining by the bay

casual cooking and living

Fried Shrimp with Homemade Tartar Sauce

Wilted Spicy Swiss Chard and Chick Peas

Savory Corn Muffins

My Five Favorite Recipes of 2015!

Pomegranate Glazed Pork Roast

Ginger Spice Cake

Chocolate Fudge with Bourbon Sugar

Dark Chocolate Bark with Pomergranate and Sea Salt

Bourbon Spiced Cider