-Just For 2 Series: Simple Oyster Stew For Two

I feel like the title should say in parenthesis "And being the daughter of Santa" !

Happy ALMOST Christmas! ACK!  Who has their shopping, wrapping, decorating and baking done?  Not me!  I did take time though to make one of my husbands favorite soups, and I wanted to share our food tradition as a child in my family since it includes this!

What says "Christmas" like oyster stew?  Well it does for me anyway, my mom always made oyster stew on Christmas Eve.   My family always opened gifts on Christmas Eve.  Christmas morning we woke up to what Santa had left us!

Ok, wait, let me back up. (You know there is a story here)  My dad has played Santa for probably 50 years or more.  He has a beautiful suit, he is a jolly man, who has the perfect build for Santa! (wink)  He was always Santa at all of our local stores, movie theatre and local events.  MANY times we sat on his lap, asking for our biggest dreams, having no idea it was our own daddy under that beard and wig.  Magical, to me, it is just magical as an adult looking back.  As we got older, and grandkids came into the picture, we had an "incident".  My nephew Brandon, probably  4 or 5 at the time, walked into Grandma and Grandpa's bedroom while we were getting "Santa" ready.  He stopped dead in his tracks, almost like time stood still.  He said, "Grandp..Santa"?  Well, now that creates a problem with about 10 other grandkids in the other room, doesn't it?  (and about 10 more that would come later along with the greats!) So it became common knowledge to the grands in the family that Grandpa was one of Santa's "helpers".  That realistically Santa couldn't get everywhere in one night, but they couldn't tell their friends because he wouldn't be able to keep his special suit and make so many children happy.  Hey, call it what you want, it has worked for a good 30 years now!  We would white shoe polish all of his facial hair since he had black hair, even when he shaved it looked dark, cherry red the tip of his nose, cheeks and lips, double side tape his moustache in place so his beard would fall in a perfect wave down his rich red velvet jacket.  His wig, was smoothed and perfectly fixed before he it was topped off with the magical hat that seemed to instantly transform him into the real Santa.   We would pull up his boots topped with white fur, then on went the snow white gloves and his little wire rimmed glasses.  He would gather his big red bag that "Mrs. Claus" made and off we would go.  Lots of us kids helped but a few of us loved it more than others.  He took these jobs on Christmas Eve to help fund Christmas for his own 10 children and wife.  Starting at about 5pm, one of us, or a couple of us would drive him from job to job, there would be gifts left in garages, in cars, in backyards, and in dog houses. He would fill his bag with them and knock on the front door, or just burst through as he would turn his head and holler back out the door "Come on Blitzen, calm down"  or "Donner, don't you take Rudolph's carrots" or other similar lines.  Sometimes we would peek in windows undetectable to absorb some of the Christmas joy being spread by the man we simply called "dad" but always knew he was made to be, lived his life just like, and in our hearts WAS the REAL Santa.   We helped him deliver a horse with her mane adorned in tinsel, in the snow and ice, up a huge icy hill.  We had to get her at a local stable and walk her to her new home!  There were puppies, kittens,  and one of the most moving deliveries was a simple candy cane, to a woman lying in her bed, taking her last breathes.  She wanted Santa to bring her a candy cane.  In small towns word travels fast and he had heard of her last wish.   So he entered her home with a gentle "HoHoHo", walked her bedroom that had not much more than a bed, and a light bulb hanging from a wire.  With snow falling outside her window  on that Christmas eve he gave her, that candy cane and witnessed the smile of an angel.  He kneeled beside her to pray and as she grabbed his white gloved hand she said, "It's really you Santa".  Her last words.  He was infamous for entering mass right after communion, during the time we call meditation.  He would enter through the back of the church in his santa suit, walked quietly down the center aisle to the stares of disbelief of every child (and adult) there.  He knelt at the nativity, removed his hat, and later admitted that he shed a tear and prayed for all children and families to be healed, happy, and always know the love of Christ.  He got up, put his hat back on, and walked quiet as could be right back out. Sometimes he couldn't resist a faint "HO HO HO MERRY CHRISTMAS TO ALL" as he exited.    I am guessing you could hear a pin drop for the  next 5 minutes. 

Here is a photo of the last time my dad was able to dress up.  We hold our Christmas celebration in a school gymnamsium since there are so many of us, 10 kids, spouses, grandkids, great grandkids but he always tried to dress up and make sure all of the kids sat on Grandp--oops, Santa's lap.  I will cherish this photo forever, this is my dad, the giver, the miracle worker, the rescuer, the selfless human who will take the shirt off of his back for a stranger, (and has).  The loving, supportive father, who would be surrounded by his children and grandchildren everyday if he could.  He was born to be Santa and in our hearts he always will be.  Now, he is just able to sit back in his grandpa clothes, and enjoy his family together, kids, grandkids, and great grandkids.  He is in all of his glory when he has his family near. 

This is how I grew up celebrating Christmas Eve.  I wanted to share it with you, so you could experience the magic of how the day went for me.  After my dad was done, he would come home, sneak in the back door, get cleaned up and join us for dinner. which was ALWAYS, chicken noodle soup, potato soup and oyster stew.  We were a large struggling family so oyster stew was a holiday treat that was not afforded any other time of year.  In the middle of the rural Midwest you don't get fresh oysters either, so my mom would use those from a can which is exactly how I made mine for you.  We would have deli meats and cheeses for sandwiches, then open gifts and then get dressed in our new Christmas dresses and suits and head to midnight mass where my mom was the choir director and organist.  Memories..........   Thanks for letting me share mine with you. 

If you are able to get fresh oysters, I would use a dozen for this recipe.  Keep the liquor, the juice from them, you will need it!  Even if you used canned, keep the juice!

This will generously serve two, maybe 3.  So if you need a bigger batch just double it or triple it.  I used 2 cans of oysters because my husband loves them but one is really probably enough for most people.  I will leave that part up to you.  This is three ingredients plus salt and pepper, does it get much easier?

You will need:
2 cups half and half
4-5 tbsp. butter (I know, but it is Christmas guys!)
1 dozen fresh oysters with liquid or 1-2, 8oz cans
salt and pepper to taste

In a medium sauce pan melt your butter.  While it is melting drain your oysters but KEEP the juice!  When the butter is melted, add in just the liquid from the oysters and the half and half.  Let simmer for 3-4 minutes, until it is almost simmering.  Add in oysters and simmer for 2-3 more minutes.  If you are using fresh oysters, as soon as you see them start to curl they are done.  Don't over cook this or they will be tough!  Now salt and pepper to taste and serve!

Could it be easier?  It is silky, and perfect.  My mom would be proud, and Santa, well, Santa would be to busy to eat a bowl, but wouldn't mind, because spreading joy to the world is exactly what my dad does. 

People will jokingly say, "You know, if you don't believe in Santa (insert a plethora of endings).  I always reply with "I know Santa is real, he is my dad". 

Enjoy!

Clam Dip

Retro?  I don't know about that.  Maybe, maybe not.  This is the word my husband used to describe this dip.  He said, "it is kind of like green goddess dressing used to be.  You could get it at all the supper clubs or everyone made it".  I agreed, simply because I had nothing to come back with. 

It is so different for him growing up all over the world, ending up on near the South Jersey shore, where his parents were from and met.  Then there is me who grew up in a town of 2,000 people, no stop lights, not even ONE, many streets didn't even have stop signs!  Seafood was not the specialty of the region and I don't think I tried my first seafood until I was probably 28 or so.  In our supper clubs, we had, salad yes, clam dip, no.  Now if you want to discuss beef tongue, I can be an active participant! (heaving)

Anyway my husband asked me to make him some clam dip.  We actually did it together since I won't do anything but touch a clam, cook a clam and serve a clam, so I needed taste testing, and I needed a pro!  It is so funny how he reacts when I hit something right on, that triggers his memories and his tummy.  Cute, cute, cute, cute, etc........

Expect another clam recipe soon, we did a couple with clams this day.  I wish I could find affordable fresh clams, and I can get "fresh" clam, but for the low, low price of my right arm.  We used canned, if you wish and have access to affordable fresh, by all means DO IT!!!

Here we go!

1/4 cup Hellman's
16 oz. sour cream
2 tsp. parsley
2 6.5 oz. cans of minced clams (drain juice but save it)
1 1/2 tsp. garlic powder
1 tsp. Worcestershire
1/4 tsp. lemon juice
Approx. 1 T. clam juice

This couldn't be easier  Ready?  Mix all ingredients together, leaving the clam JUICE for the very last addition.  You may not need the entire tablespoon, it simply depends on the consistency you want from your dip.  Place in an airtight container and refrigerate at least 3 hours, over night is best by far!

You can reserve a few clams to put on top.  With everything mixed in, it is hard to tell exactly what it is.  Make sure people know the goodness inside and sprinkle a few on top!

Enjoy this throw back from my husbands childhood.  He loved it, and it made his heart happy.  THAT my friends, is a win, win situation!

ENJOY!

Clamato Soup

This blog is again being brought to you by a request of George Simmerman, my deeply darling husband.  He has been on a clam kick.  So imagine this....  We are driving, blaring some 80's music, car concert to the max, we were singing our signature duet, "Endless Love" and he turns it off and says, "OMG, can you make me Clamato Soup".  First of all dude, you better get that radio back on, my best part is coming up.  Secondly, umm, sure.  He drove straight to the store, told me what ingredients he wanted in it, and in we went.  This is how he described what he wanted, (after Endless Love was over).  "I want a really brothy soup.  I don't like Manhattan Clam Chowder, and New England is my favorite but boring, can't we just make our own?  I want potatoes and clams in it.   That is it.  Don't try and tell them they can add what they want, (you can) but MY version is going to be this and it is going to be awesome." 

So the Clamato Soup was born.  It is brothy, you could add an extra potato, but since I don't eat clams, his word is, it is exactly what he wanted.  And when I tell you this man is honest, he is sometimes brutally honest, so you know when you get an opinion it is truly his opinion.  Both a blessing and a curse!

32 oz. Clamato Juice
2 6.5 ounce cans of minced or chopped clams WITH juice (if you can get fresh, great)
1 lg. can of diced potatoes, drained (if you use your own potatoes peel a large one and dice)
1 tbsp. Italian seasoning
1/4 tsp. garlic powder
1/4 tsp. lemon juice
salt and black pepper to taste

Place all ingredients in a medium sauce pan,  Let simmer for 30 minutes.  Serve with some oyster crackers or a crusty baguette to soak up the broth!  This will serve 4 as a starter.  Might I suggest you double the recipe because the next day the flavor, if even possible, gets better!  (words from my husband)

ENJOY!

Crabby Macaroni Salad

Am I not.....HILARIOUS?  I know, it was a sad attempt at humor.  This has been one the craziest days I have had for awhile, and frankly, I am so tired, I am on cup of coffee number 2, just to get the job done kids!

The truth is, this is another "for the love of hubby" recipe.  He has been asking for some sort of seafood macaroni salad for awhile.  He has been oh so patient, for more than I would have been if I were waiting for something from him.  Finally he said in this cute little desperate voice, "Honey, I know you are really busy but could you write up some sort of salad with crab and pasta in it for me and use black olives"?  Easy enough.  I just picked up some of the great farmers market finds I had from the weekend and went to town. 

I am not a huge fan of mayo based salads, but I guarantee you will love this one.  It makes me so happy when my husband requests something and I am able to create it for him just how he likes it.  Nothing makes me happier than to hear his "insert moan" and then "Christine, Christine, Christine, hits another one OUT OF THE PARK"!   Love is grand isn't it?

This is going down as a Simmerman family staple.  I hope it is enjoyed by yours too!

16 ounces shell pasta (or any very short pasta), cooked and cooled
10-12 ounces crab meat, real or imitation
10 ounce can of black olives, chopped
1 med-lg bell pepper, chopped fine
1 pint grape tomatoes, quartered. (use a large regular tomato if you want)
1 cup Hellmann's Mayo (or best foods)
1 T chives
1/4 tsp,. garlic powder
2-3 tsp. celery seed
1/2 tsp. salt
black pepper to taste

You can add the pasta while it is still slightly warm if you wish.  Otherwise, mix all ingredients in a large bowl and refrigerate for at least 3 hours before serving!

Easy?  Definitely!  Delicious?  DEFINITELY!

Enjoy!

Crab Cakes

Hello friends!  I am sorry for my absence but as most of you know I got a Mother's Day surprise to beat all sunrises!  My kids showed up with their new twins who we haven't yet met, to surprise me!  It was awesome!  So I took 3 days to spend quality time with my children and grandchildren and now am back and refreshed and ready to get back in the kitchen!

It is funny I made these last week, actually only 2 days before my son came to see me, as his crab cakes are the B-E-S-T!  However, I think mine are awesome so you are getting mine and maybe one day I will share HIS! 

It seems crab cakes we order out,  are often all breading and no crab.  Ick.  When I order a crab cake, there better be identifiable seafood IN it and it shouldn't just appear to be Stove Top Stuffing fried into a patty!  You know what I mean?  I like flavor dimension, I like color and I like a nice sweet crab flavor.  You can make this with imitation or real crab meat.  The choice is up to you, your taste and/or budget.  We had cocktail sauce and some horseradish mayo we used for dipping!  Try these and let me know what you think.  I think you will be one happy crabby cake eater!

12 oz.. crab meat (imitation or real)
1/4 cup Hellman's Mayo
1/2 tsp. Old Bay Seasoning
1 tsp. parsley, minced
1/2 tsp. Dijon mustard
2 oz.. diced pimentos
1/2 tsp. celery seed
2 tbsp. melted butter
2 eggs
1 1/4 cups bread crumbs (plus 1 extra cup)

Combine all ingredients in a bowl large enough to accommodate the mixture.  Place your 1 extra cup of breadcrumbs into a bowl to dust both sides of your crab cake before frying.  Preheat a nonstick skillet with 1 tbsp olive oil and 1 tbsp. butter melted in it.  Take a handful of the mixture, make into a ball and slightly flatten it, carefully lay in bread crumbs, and then flip and coat the other side and then place in pan.  Fry on MEDIUM HEAT for about 2-4 minutes per side depending on the size.  I got about 10 crab cakes from this mixture.  When they are done, drain on a paper towel to absorb excess oil and serve with your favorite sauce!  You may need to add more oil and butter halfway through frying!

Enjoy the crabby goodness!

PS make these really small for party appetizers!

Scrumptious Crab Salad

The weather is getting warmer!  Finally!  Although admittedly, I don't mind the bitter cold, I DO mind the snow and ice!  You know the hot weather will get here and we will all be whining about how hoooooooot it is, right? HA!

So let me just give you a quick rundown of a few foods my husband strongly dislikes...
celery
carrots
bell pepper
olives

The list goes on, HOWEVER.....all of these things are in this crab salad that he deems "BEST EVER"

When my husband and I decided to make this, he wanted it loosely based on his favorite crab salad he had ever eaten from home at a place called "Mulford's Seafood" in Millville, NJ.  Imagine my surprise when he wrote a list of ingredients he wanted in it.  WHAT?  Where is my husband?!?!  I wasn't surprised he didn't want onions, I mean, he has now convinced himself he is allergic to them after all!  He is so adorable!  We tweaked, and twisted, and added and subtracted and came up with a salad he now says is his favorite.   I don't like crab salad, so when I tell you this is "amazing", that is all hubby talking!  Summer time is a huge sandwich season for us.  Cold salads, deli meat, etc.  Anything to not heat up the kitchen!

This is really easy to toss together and the longer you let it chill in the fridge, honestly, the better it gets.  Serve it on a salad, on a roll, rolled up in a tortilla, you name it, you can use it to carry this deliciousness to your lips!  I hope you like it!

12 ounces crab meat (imitation or real)
3/4 tsp. celery seed
1/4 tsp. salt
1/3 cup very finely minced green bell pepper
1/4 cup finely minced celery
1/3 cup finely grated carrots
1/4 cup chopped black olives
3/4 cup Hellmann's Mayo

Combine all ingredients in a medium bowl.  Chill for at least 3 hours before serving.  My husband says, "no, it needs to sit overnight".  I served these on buttered and toasted ciabatta rolls!

I hope you enjoy this as much as my dear husband does!!

ENJOY!

Easy Shrimp Scampi (No Alcohol)

I always hate it when I watch YouTube videos and they use the phrase, "highly requested".  Seriously if everything has been so highly requested for years, why are you  just making it now?  OK, annoyed comment, over. 

I have had a few requests.  Namely, shrimp scampi with no alcohol.  Many people don't drink it, don't like it, etc.  Yes, I say the alcohol all cooks off, but for someone who doesn't like it, it doesn't matter. he flavor is concentrated so it is even stronger.   I admittedly don't like alcohol in most of my dishes.  I have a couple I can't do without on but, for the most part, I don't use it a ton.  My husband doesn't groove on it and I am finding more and more people who don't.  So regardless of your reasons, here is an easy recipe, alcohol free, that my husband thinks is the cat's meow.  Well, so to speak.

This is so easy it is ALMOST embarrassing.  I serve this normally over some angel hair pasta, but this day, my husband wanted it plain.  You can serve it with rice as well.  Just PLEASE don't forget some crusty bread too!  Buy your shrimp however you choose, but they need to be peeled and in my opinion, deveined.  Mine were shell on, but they were deveined, so all I had to do was peel them.  Your seafood counter at your store, will likely have several options for you.  You can use fresh or frozen, just let them thaw if they are frozen, in cold water.

I don't normally let my garlic and butter simmer for so long, but in this dish, for me, it is imperative. 

Here is what you will need:

1/2 lb shrimp (peeled and deveined)
3 tbsp. butter
1 heaping tbsp. FINELY MINCED garlic

That is it.  Seriously.  I don't even salt and pepper.  In a COLD medium skillet, one your shrimp will cook nicely in, add in butter and garlic.  Turn your burner to medium-low and let the garlic and butter come up to heat together.  DO NOT turn it to high, just let it lovingly dance together in the pan, for a good 5-7 minutes.  LOW and SLOW.  This is what gets the garlic good and infused in your butter and turns your butter 50 shades of sweet and delicious!  After that time has passed, turn to medium heat and add shrimp.  You can increase the temp of the skillet if needed, a LITTLE if you need too.  Cook until shrimp are pink on one side and flip them over.  This will take maybe 1 to 2 min per side depending on their size.

Serve over some hot pasta (I prefer angel hair) with some crusty bread!

PS.  If you WANT to use white wine, add it just as the shrimp are halfway done.  1/4 cup will do ya. 

Your "do NOT burn the garlic or you need to trash the whole thing" Chefwannabe

Crab Cheese Wontons

The sun is shining so bright today.  You know Mother Nature has one hand on her hip, and using the other hand to point and laugh, right?  Because it is cold as crap outside, but from inside you think it might be ok for shorts and flip flops.  You put said items on to go to the store and people look at you funny.  I mean if you DID it, they would look at you funny.  WHAT?  Ok, so yea, I DID.  They are all dressed up like Eskimos.  Pfftttt.

Anyway, I FINALLY got this recipe.  I know you can find these recipes anywhere, but the right amount of this and that, is an art, and my friend Leng is on it.  She made these for us so long ago, back when we were friends in Jersey!  She and her husband and family live back in Vegas, we are back in Nebraska, so I knew my only immediate chance of getting them again was a Facebook email and making them myself!  Thankfully Facebook had taken its meds that day and the email was delivered.  When I saw how easy this was I couldn't believe it.  Easy AND awesome. You know how we feel in our family about Chinese food.  I mean seriously, we should just change our last name to like, hmm, I wonder what the Asian version of "Smith" is.  Seriously when I just said that the first name that came to mind was "Long Duck Dong".  A complete 80's teen.  Did anyone else want to BE Molly Ringwald?  Anyone else want to marry JAKE RYAN? Sorry, off topic.

Anyway, so do you call these crab cheese wontons or crab rangoon.  I always called them crab cheese wontons when they were from a real Chinese restaurant and crab rangoon when they were mall Chinese.  What do you call them? 

Here is Leng's recipe for,  Crab Cheese Wontons,.  Thanks so much for letting me share Leng!! I did add an extra ingredient on accident, grabbed the wrong bottle but loved it so gonna through it in!

1 pkg wonton wrappers
1/4 cup crab meat FINELY chopped (real or fake!)
4 ounces softened cream cheese
1 tsp worchestire sauce
1/2 tsp soy sauce
1/4 tsp garlic powder
1-2 green onions,  minced
1/4 tsp sriracha (or any hot sauce) OPTIONAL

Combine softened cream cheese, worchestire, soy sauce, garlic powder, green onion and hot sauce.  Fill your wontons with 1/2 tsp of the mixture in the center and fold however, you like them folded.  Just make sure to run water around all the edges so it seals well and no cheese leaks out. Prepare all wontons before frying!!

Now prepare your oil  I use peanut oil.  Put 3-4 inches in a heavy medium sauce pan.  Heat oil to 350 degrees.  Make sure to fry only a few at a time so you don't overcrowd.  This should make between 22-28 wontons.  (I think, LOL)  I did double fry a few of mine just see the difference.  I fried them, let them cool, and then fried a second time.  Was ok but not worth the time.  Drain on paper towels, or newspapers!  Sprinkle with salt when they come out if you wish!!  I would do it though!  I mean I DID do it. You know what I mean.

 

Use your favorite dipping sauce OR, don't use any at all!  Word to the wise, only make as many as you will need or eat, they aren't as good reheated!  I guess you could REfry them, but.....you get what I am saying!

Your "more Chinese takeout recipes than you can stand"chefwannabe

 

PS. If you don't groove on CRAB cheese wontons, try my regular FRIED WONTONS!

Cody's Low Country Boil Ya'll!

We had a GREAT time in southern Georgia!  Laughter, love, memories, new beginnings, and FOOD!  Thank to our son and daughter-in-law for making our visit so warm, oh wait, mother nature did THAT part for us!  Anyway, thank you guys for making our trip comfortable, fun, and memorable, we love you both! 

Is there a reason non of you, my fantastic readers who are from GA didn't tell me how hot and HUMID it was?  I mean, I get it, even in Omaha we have horrendous humidity, the kind you walk outside and can't get your breath for a second, but THIS....holy moly, this was some kind of humidity!  I broke out in a rash "prickly heat" all over my arms, it was attractive for sure. NOT.  It rained almost everyday followed by the sun coming out and slowly steaming us alive!  I will never complain about humidity or heat again, never, never, never.  Well, at least not until next summer!

We had a great time, and visited Savannah and Kellers Flea Market which felt almost like being back in Jersey.  On our way back, George even got a North Carolina style BBQ sandwich from "Ida Mae" topped with coleslaw and he was in heaven.  In the parking lot was a fresh shrimp tent, so we nabbed 5 lbs and headed home for Cody to prepare us a delish traditional dish from his area.

He wants me to let you all know this is not a traditional low country boil.  He made it once from what he had on hand, and threw in a few extras and just liked it.  He didn't want his daughter to have to dig in her food to eat corn on the cob so he used frozen kernels.  He is like me, a big fan of eating certain things all mixed together and on the cob, you can't do that.  See he did get some of my traits through osmosis.  He also says you can do this with blue claw crabs, or change up the sausage, as he uses Italian and most use just a smoked sausage.  Anyway, he just wants ya'll (I use this word any chance I get, HA) to know this may not be your traditional recipe but it is his and he loves it! 

Let's get going on this one pot wonder!  By the way, there is a reason they sell shrimp with the heads already cut off, I do NOT enjoy popping heads off of shrimp.  Just for the record, ya'll......

Cody's Low Country Boil
8-10 cups water
1/4 cup seafood seasoning (check out Mr. Pete's Cajun Spices) You can adjust this to your personal taste
1 tbsp red pepper flakes (completely optional)
1 lb Italian Sausage (links or a ring cut into chunks)
2 lbs shrimp (fresh is best but frozen works well too)
3 lg potatoes (scrubbed and cut into 2-3 inch cubes or 2 lbs red new potatoes)
2 cups frozen corn kernels
2 cups green beans (fresh or frozen)

In a large pot add your water, seafood seasoning and red pepper flakes to a boil. 

Add in potatoes and sausage, boil for 10 minutes.  Add in corn and green beans.  Simmer for 10 more minutes.  Add in shrimp and cook 5-7 more minutes. 

Serve in a bowl with the broth.  Have some crusty bread on hand to dunk in the juice and enjoy...kind of like this.

Thank you for trotting down memory lane with me!  My son loves to cook and it was a complete pleasure to just sit back and watch exactly how much he DID learn from me! (and maybe his dad, MAYBE)

Your "though I hated the humidity, I LOVED the people of GA" chefwannabe

PS  He also made the most amazing crabcakes I have ever eaten.  As soon as I get his recipe, you will all get it too!

Shrimp Tacos....

and shrimp tacos you shall get!

I had a request for these yesterday and decided hubby would love them.  I just decided as I was at the store what I would get for a sauce and garnish.  They turned out fabulous and hubby was thrilled.  I mean REALLY thrilled.  In fact he gave them an 11 out of 10.  I think he was just kissing up but who cares right?

When I stopped at the Asian Market for shrimp, I had to get them with the shells on and not deveined.  If you can, get your fish monger to do it for you.  If not, get them home, get those shells off, make a slit down his back, and rinse out the icky black digestive thingy.  I am not discussing it further.  I am sure you can find tutorials on YouTube if you have never done it.  This took me forever.  I am such a spoiled brat, I just want to buy them already done. 

When I got home and made these, I was in to much of a hurry to clean as I went.  Have you ever done that?  Just ignore the mass of dirty dishes you are creating and just keep working?  When you finish, you stop and look at your kitchen and think it is possible you just had an out of body experience because there is NO way YOU did all that.  Once the realization sets in, you convince yourself to finally start cleaning up.  After a few dishes, you decide to sit down a second because you need to regain some energy before you finish.  You never finish.  At least not THIS night.  Yea, I was there.  I did it.  It completely sucked. 

Anyway if we are gonna get these made we need to get movin'. 

You will need:
1lb shrimp, peeled and deveined
1/2 cup Sweet Chili Sauce
Flour Tortilla's (4)
Bok Choy, shredded (2 cups)
1 sm. Green Bell Pepper, sliced thin
1/4 of a Red Onion .sliced thin
2 Tomatoes, cut into wedges
1 tbsp Peanut Oil
2 tbsp Old Bay Seasoning
1 tsp garlic

Sprinkle 2 tbsp of old bay seasoning over your shrimp. 

In a nonstick skillet add in peanut oil and let it heat up.  Add shrimp.  Saute until the shrimp are pink on one side.  At this time add 1/2 cup sweet chili sauce and garlic. 

Saute shrimp until the are done or when they are pink on both sides and for a letter "C".  If you let them go to long they become close and make a "O" shape.  They are overcooked at that point usually.  They will still taste great they will just be a bit tougher and not tender. Here is an example.  And for the record I overcooked a few of mine while taking this photo!

Overcooked (O) and Cooked (C)

Heat up shells over a flame or in the oven.  Serve the shrimp in the shell on a bed of bok choy and topped with onions, peppers and tomatoes.  Spoon some of the juice over as well!

These are so easy, but incredibly delicious.  I think it would work just as well with chicken or pork!  Refreshing and a little kick, excellent with a cold beer!

Eat well my friends!

P.S.  You may get more tacos out of 1lb of shrimp.  I hate skimping, so I got 4!

Your "wish is my command" chefwannabe

If you enjoy this recipe, you also like:

Shrimp Scampi (No Alcohol)

Wait!! It just MOVED!! Tale of 2 Lobsters

(DISCLAIMER: This is a blog detailing the cooking of a live lobster.  If this offends you, please click out and do not read.  Thank you)

My mother-in-law texted me and said, "There is an early birthday gift being delivered for Hoss (my husbands nickname) on Friday.  It is perishable so I hope someone will be there. Well, she knows I am always home so that was no biggie, BUT she didn't tell me what the delivery was. 

Here is the phone dialog between my husband and I Friday morning...

Chris: George this delivery came and it is from Cape May Lobster House!
George: Did you open it?
Chris: NO, it is YOUR box, do you want me to?
George: Well, YESS.....

(I begin to unbox a huge styrofoam cooler, once I get it out of the box I see it is taped so I begin to remove the tape before asking...)

Chris: Should I take the tape off of the styrofoam cooler and open it?
George: YES!
Chris: Ok there are ice packs, and newspapers
George- Keep LOOKING!

(though I enjoy eating seafood I do not enjoy touching any that is uncooked or God forbid, ALIVE with apparent claws or pinchers which at this point, I do not suspect.  I carefully and slowly lift each layer of newspaper)

George- What IS it?
Chris- It looks like crabs, like HUGE blue claw crabs.
George- Christine it isn't crabs, look again
Chris- WHOA, it looks like HUGE lobster claws!
George- Are you sure it is just claws?  How many are there?
Chris- I don't KNOW George I am NOT touching them.  It looks like 4 or 8.

(I lean into the cooler, my eyes are bad and it was dim, so I go all in, face is 4 inches from crustation in question)

Chris- (screams) OMG, OMG, OMG, IT MOVED!
George- (hysterical laughter) It's lobster!?!
Chris- I think so!
George- Cover it back up with the newspaper and ice and shut the lid so they stay cold, because it makes them sleep. 
Chris- Ok.... (does as told)
Chris- OMG, I hear it MOVING in there!  Is it going to come through the cooler?
George- Chris their claws are banded they aren't coming through.
Chris- I can't stand that noise of them in there. I feel bad for them.  *after realizing there were two*
George- Are you going to name them and make them pets?
Chris- I already did.  Sebastian and Flounder
George- Funny I just thought of names for them too.  Dinner and Dessert

Ok so it went something very close to this.  I am not SO dramatic usually, especially over this, but I had NO idea what was in the box was alive and startled me when I had gotten in so close.  Meanwhile, my husband has given me a list of what I need to get at the store to prepare the glorious lobsters his dad and stepmom sent him from his favorite lobster place from home, Cape May Lobster House.  Anyone been there?

I had never cooked lobster at home, in fact I only tried lobster a few months ago.  Sad shame I learned I like it in Nebraska, and not back east, on the shore where it is the specialty!  Anyway, considering the cost of lobster out here, I haven't cooked it at home since I learned I liked it.  My husband decided it was time to learn and after aquiring his requested item for cooking and he got home from work, he set out to teach me. 

This is the method my husband uses.  You may or may not like Old Bay Seasoning.  He learned it from his father, and has taught it to our son who hopefully one day will teach his children!  I love family recipes, methods and stories of the kitchen.  You can use beer in this, or you can just use very salted water to mimick the sea water.  He uses beer on crabs, but not lobster.

Here is what you will need to cook lobster OUR way!

LOBSTER(S)  These 2 happened to weight in at 5lbs and 5.5lbs respectively!
  

OLD BAY SEASONING
 

A pot or pots large enough to submerge the entire lobster in

And a stomach not too weak to put them in the boiling water alive.  I know, I know, it disturbed me, until it was over and I was eating......Yum!

Fill your pots with hot water and bring to a boil  Add in approximately 1 tbsp of Old Bay for each quart of water used.  We used less because we didn't want the flavor of the Old Bay seasoning to overpower the delicate flavor of the lobster we just wanted to enhance it.  This isn't rocket science, just guess.  You can also just add a couple of tbsps of salt to your pot. 

When they come to a rolling boil, drop the lobsters in head first, upside down if possible.  Once the water comes back to a boil, cook until they are completely red.  Our lobsters cooked 14 minutes at a rolling boil.  Remember they were starting to cook already before they came back to a rolling boil! (probably 16 min in the water)  Hubs let them carry over cook 3-4 minutes when they were done!  Don't over cook or they will be so tough!  He cooked them PERFECTLY!

Here is an approximate guide for cooking your lobster:
1lb Lobster/4-5 min.
1 1/4lb Lobster/6-7 min.
1 1/2 lb Lobster/7-9 min.
2 lb Lobster/10-12 min.
3 lb Lobster/ 12-13 min.
4 lb Lobster/13-15 min
5-6lb Lobster/ 18-20 min

You will know your lobster is done when the shell is completely red.  Don't worry about all the tricks and wives tales about pulling antennaes or anything like that.  Just go with this guide!! 

PERFECTION

I got an entire lesson on the cracking and cleaning of the lobster.  We dipped them in melted butter.  Neither of us are big on clarified, if you roll that way go for it!

I recall snapping this as he was saying, OMG look at the size of this claw meat, I can't believe I got it out in one piece!

I hope you enjoyed the drama, and hair raising experience this was.  I have a video, but in the name of respect, I am not posting it.  Besides all you can hear is me being a drama queen.  Imagine that?!?

Your "lobsters are DEFINITELY good eats for my birthday boy"

chefwannabe

Who feels crabby? Easy Crab Dip

I LOVE that you all have opinions.  I loathe fence riders and you certainly let me know!  Some of you are staunch real crab meat lovers and some like imitation, a few don't mind either.  I am a real crab only girl and I don't like it mixed with anything.  It is such a sweet, delicate flavor I don't want anything to ruin it for me!

My husband, a coast boy, who loves almost all seafood, also occassionally enjoys imitation crab meat.  I know in small towns and rural areas, you are lucky to even find the imitation!  I loathe canned crab. Ack!

So hubby got sent to the store, and if you have followed me for awhile you know how a trip for 2 things turns into a 100.00 shopping trip.  Friday was no exception.  He found some imitation crab meat and bought it because, ya know, he thought I might "make me a hot dip for while we have some drinks". Of course darling, I would LOVE to.  Does your husband ever do that?  Mine does and even though he wasn't sure what would be in said dip, he brought home a few things I could add and had some idea's on where I should go with this recipe.   I mean, of course he would have an opinion!  He ALWAYS has one!  That is what I love about him.  Umm...right? HA!

I am sure this is really a pretty standard recipe.  I am likely not the first person to come up with it, however, it is just what I had in the fridge that I thought might work.  It did and he loved it!  I made a half recipe but I will give you the full recipe amounts.  I would use an 8x8 or 9x9 casserole to bake it in!  Dip bagel chips, pita crisps, or crackers!  The choice is yours and the choices are endless!

Here is what you will need....

8 ounces cream cheese (softened)
1/4 cup Hellmanns!
1 3/4 cup crab meat.  (I chopped half very fine and left half quite a bit chunkier)
1/2 tsp Sriracha (or any hot sauce optional)
1/4 tsp black or white pepper
1/2 cup grated parm or Italian mix cheese (mix half in with mixture and half on top)

(I would also add a scallion, chopped fine either mixed in or on top, hubs hates onions)

Preheat your oven to 350 degrees!  In a small bowl combine cream cheese, Hellmanns, crab meat, hot sauce, pepper and half of the cheese. 

Spread into a baking dish 8x8 or similiar.  Spread evenly, and then sprinkle remaining cheese on top.  Bake for 30 minutes.  Make sure to check at 20 and make sure it is bubbling and the cheese is melted!  Garnish with chopped parsley or green onion if you prefer!

Serve with your choice of crackers or crisps or chips!

Your "sometimes I feel crabby "chefwannabe...

Asian Chili Ramen Wrapped Shrimp!

Oh YES I did!  I KNEW I could find a way to let my dirty little secret (Ramen Noodles) into the kitchen.  I knew I could get it to hold a special place in a special dish where it wouldn't be made fun of, ridiculed for its unhealthy existence and not just be referred to as a joke!  I did it!

 

Let me tell you first.  I do not like shrimp.  I like crab and I like lobster.  No shrimpy shrimpy, no scallops, no talapia, not oysters, clams or mussels.  So this one banked shearly on the opinion of my shrimp and all seafood loving husband. 

Do you know how hard it is to find giant shrimp in the middle of the US?  I do use a seafood store here in Omaha that I can USUALLY get what I need at.  Of course, my debit card thought it was buying a diamond but none the less I was able to find about U10 shrimp.  That means that  10 or under make a pound which translates to BIG!  They techinically are Extra Colossal, but I don't feel like that were that big.  Anyway I found them out here as far from any ocean you can get and that alone was a great feat!  I only bought 4 and wrote the recipe that way because I knew my husband would be the only one to eat them.  Make sure they are peeled and deveined, whether you have your fishmonger do it or you do it at home.  Leave the tails on for easier eating!

That being said, I really do not see why you couldn't use a much smaller shrimp and use them as an appetizer or starter if you can't find the bigger shrimp or it is just far more budget friendly.  *and trust me it IS*

This is really so easy to make and it is delicious.  It will look so impressive your friends are going to think you enrolled in culinary school when in reality you were spending time behind their backs with a package of RAMEN noodles! HAHA!

I made these spicy.  To avoid that though, use shrimp flavored ramen and omit the Sriracha!  Let's get going on these babies!

You will need:
4 colossal shrimp
1 pkg chili flavored ramen *this will easily do 8 huge shrimp*
1 tsp Sriracha *optional*
salt and pepper to taste
Peanut oil for frying

Make sure your shrimp are deveined and the tails left on.  Prepare your ramen soup according to package directions only add 1 tsp Sriracha to your boiling water and when cooked,  drain ALL water and then add in 1 tsp butter and flavor packet. 

Mix until all butter is melted and noodles are coated. Let cool completely.  Bring peanut oil to 350 degrees.  Make sure to use a paper towel and dry your shrimp off.  Salt and pepper them to taste or use Mr. Pete's Seasoning!.  Take a small amount of ramen noodles, and carefully wrap the shrimp in the noodles.  Make sure to try and end them so they stick and stay in a position over the top or underneath. 

Wrap all shrimp.  We are not striving for perfection here, as you can see, a little messy wrapping just makes the dish more interesting to look at!

Fry for approx 2 minutes on each side.  Mine were done perfectly, so make sure to watch them according what size shrimp you use. 

Drain on a paper towel and serve!  Use some wasabi, duck sauce or more sriracha for dipping!

Enjoy!!

Your "I found my inner spicy Asian"chefwannabe

Chris