Hearts of Palm Salad with Shrimp and Avocado

Posted on

I first encountered hearts of palm at Pampas Grill, a Brazilian churrascaria in the Farmers Market in Los Angeles a couple of years ago. I have no idea how I’d gone so long without coming across the vegetable, but it’s been a favorite ever since then. I used them in making what is now one of my favorite salads:

Hearts of palm salad with shrimp and avocado

Ingredients:

2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons drained capers
2 tablespoons lemon juice
1 tablespoon minced shallots
1 teaspoon Dijon mustard
2 cans hearts of palm, drained and rinsed
1 hard-boiled egg, shelled and chopped
1/2 pound cooked tiny shrimp
1 avocado, peeled and sliced
salt and pepper

1. In a bowl, whisk olive oil, vinegar, capers, lemon juice, shallots, mustard, and salt to taste. Cut hearts of palm in half lengthwise. Lay hearts of palm in dressing, turn over, and let stand for 5 minutes.

2.Lift hearts of palm from dressing and arrange on a large salad plate. Add shrimp to dressing in bowl and mix. Arrange avocado on salad. Spoon shrimp and all the dressing over the hearts of palm and avocado. Top with egg, and sprinkle with pepper to taste.

Black Sticky Rice Pudding

Posted on

After a whirlwind of a week, I can finally sit down again and post. Summer is over, but I made this black sticky rice pudding during warmer weather when all I was craving was something slightly sweet.

Black sticky rice pudding

Ingredients:

2 cups black sticky rice
3 cups water
2 cups coconut milk
1/2 cup brown sugar sugar
1/2 teaspoon salt
1 mango, sliced or chopped

1. Rinse rice a couple of times to remove any impurities until the water clears. Place the rice and water in a pot and bring to a boil. Let boil and stir frequently for 5 minutes, then cover, lower heat to medium-low, and cook for 10 minutes. Lower the heat to low and let cook, covered, for 30 minutes.

2. Meanwhile, place the coconut milk, sugar and salt in a saucepan over medium heat and stir until dissolved. Add the coconut milk to the rice and stir well, then remove from heat and set aside for 10 minutes. Serve warm or at room temperature and top with mango slices.

Oven-Roasted Snow Crab

Posted on

One of the best things about living in the Bay Area is the multitude of Asian grocers boasting an abundant and varied supply of seafood. (I’ve even seen soft-shell crabs and razor clams around!) When I visited recently, they were out of the Dungeness that I was looking for, so I bought snow crab claws instead for my oven roasted crab recipe. I was thrilled with the results – delicious and oh so simple to make!

Oven-roasted snow crab

Ingredients:

2 T butter
2 T olive oil
1 T minced garlic
1/2 T minced shallot
1 t dried crushed red pepper
1 lb snow crab claws
1 T chopped fresh thyme
2 T chopped fresh parsley
1/2 cup orange juice
1 t finely grated orange peel

1. Preheat oven to 500F. Melt butter with oil in large ovenproof skillet over medium-high heat. Stir in garlic, shallot and red pepper. Add crab; sprinkle with salt and pepper. Sprinkle thyme and parsley over crab. Stir to combine. Place skillet in oven and roast crab until heated through, about 10 minutes.

2. Transfer crab to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs and serve.

Crepes with Carmelized Apples, Rum Sauce and Vanilla Ice Cream

Posted on

i don’t make desserts often, partially because i don’t have much of a sweet tooth and partially because i usually second guess my method if i’m baking. but every once in a while, i stumble across a recipe that instantly becomes a favorite, one of those i know i’ll turn back to time and time again. crepes with carmelized apples, rum sauce, and vanilla ice cream is one of those:

also:

spaghetti with scallops, white wine and chile-butter sauce


steamed asparagus with anchovy butter


calamari, papaya and cashew salad

here’s the recipe for the crepes:

3 eggs
1 cup milk
5 T dark rum
6 T butter
1 T sugar
1/2 t salt
1 1/2 t ground cinnamon
1 c flour
3 lbs medium golden delicious apples, peeled, quartered, each quarter cut into 3 wedges
1/2 cup brown sugar
1/2 cup apple juice
2 T lemon juice
1 t grated lemon peel
vanilla ice cream

1. mix eggs, milk, 2 tablespoons of the rum, 2 tablespoons of the butter, sugar, salt and 1/2 teaspoon of the cinnamon in a blender until smooth. add flour in 2 additions, blending until smooth after each and scraping down sides of the container. let batter stand at room temperature for an hour.

2. heat nonstick skillet with 7-inch diameter bottom over medium-high heat. brush with melted butter. pour in 3 tablespoonfuls of crepe batter, rotating and shaking pan so batter covers bottom evenly. cook crepe until golden on bottom, about 45 seconds. turn crepe over and cook until light brown in spots, about 30 seconds. turn crepe out onto paper towel. repeat with remaining batter, brushing pan with butter before making each crepe.

3. melt remaining 4 tablespoons butter in large skillet over high heat. add apples, saute until deep golden and tender, tossing often, about 15 minutes. add sugar, apple juice, lemon juice, lemon peel, and remaining 1 teaspoon cinamon. simmer until juices thicken and apples are very tender, turning with spatula, about 3 minutes. remove from heat.

4. butter large ovenproof rimmed platter. arrange crepes on work surface and spoon apples into center of crepes, dividing equally and leaving sauce in skillet. fold 1 side of crepes over filling; roll up, enclosing filling. arrange on platter, seam side down. stir ru into sauce in skillet. bring to boil, stirring.

5. preheat oven to 350F. spoon sauce over crepes. bake until warm, about 10 minutes. serve with ice cream.

Baja Fish Tacos

Posted on

I’ve long searched for the perfect recipe to recreate the first fish tacos I ever had as a kid, and I’ve finally found it. The sauce is creamy, the fish are fried in a light batter, and the slaw is slightly tangy.


baja fish tacos

Ingredients:

1 cup dark beer
1 cup flour
1 t salt, plus more to taste
1 lb boned, skinned tilapia fillet
vegetable oil
10 corn tortillas, warmed
2 cups shredded red cabbage
3 T lime juice
1/4 t hot chile flakes
1 1/2 T canned chipotle chiles, seeded and minced
1/2 cup mayonnaise
1/4 cup sweet pickle relish
1/4 cup chopped onion

1. in a large bowl, mix cabbage, lime juice, 2 tablespoons vegetable oil, hot chile flakes and salt to taste. set cabbage slaw aside.

2. in a bowl, mix the chiles with the mayonnaise, sweet pickle relish and onion until until well blended. set chipotle tartar sauce aside.

3. in a bowl, whisk beer, flour, and salt until well blended.

2. rinse fish and pat dry; cut into 1-inch-wide strips.

3. pour 1 inch of oil into a large nonstick frying pan over medium-high heat. dip each piece of fish into beer batter; lift out and let drain briefly. slide fish into oil, a few pieces at a time, and cook until golden, turning if necessary to brown on all sides, 2 to 4 minutes per batch. with a slotted spoon, transfer to a paper towel-lined plate.

4. to assemble each taco, stack two tortillas and top with a couple of pieces of fish, then a spoonful each of cabbage slaw and chipotle tartar sauce.