Lemongrass Shrimp Skewers with Kiwi & Avocado Guacamole

Recently, I was lucky enough to spot U-7 shrimp at Seaport Fish (U-7 indicates that there are 7 or fewer shrimp per pound – these babies are pretty big!). Originally, I planned on cooking them simply with butter and garlic, but when I spotted kiwis at the local market, I decided to try something more exotic.

In addition to my kiwis, I picked up an avocado, some Serrano chiles, and on a whim, a few stalks of lemongrass. While the lemongrass didn’t contribute much flavor-wise, it certainly added to the presentation. Try this next time you’re craving spicy, tropical flavors!


Lemongrass Shrimp Skewers with Kiwi & Avocado Guacamole

4 stalks lemongrass
8 U-7 (jumbo) shrimp
Kiwi & Avocado Guacamole, as prepared below

Prepare a grill or preheat your oven’s broiler. In the meantime, remove shells from shrimp, leaving the tail shell intact (this helps prevent the smaller end of the shrimp from drying out while cooking. Cut the lemongrass stalks in half, cutting diagonally so that a sharp point is formed (as shown in photo below right). Use your fingers to straighten the raw shrimp, and using the pointed end of the lemongrass spear, insert the lemongrass into the shrimp lengthwise (see photos below).

If using the broiler, line a baking sheet with foil, and place a wire rack on top of the foil. Place the skewered shrimp on the wire rack, and put the shrimp under the broiler. Cook the shrimp for 3-4 minutes, or until the shrimp are firm and pink. If using the grill, place the shrimp over slow coals and grill for 2-4 minutes, or until the shrimp are firm and pink.

While the shrimp cook, prepare two plates by spreading about ½ cup of the Kiwi & Avocado Guacamole on each plate. Once the shrimp are cooked, arrange four shrimp on each plate in a spoke formation.

* Nutritional info: serves 2. 335 calories, 11 g fat, 17 g carbohydrates, 45 g protein.


Kiwi & Avocado Guacamole

3 cloves garlic, very finely minced
2 serrano chiles, very finely minced*
1 T. finely minced onion
2 kiwis, peeled and minced
1 avocado, chopped

Combine all the ingredients in a large mixing bowl. Using a potato masher or a fork, mash until the guacamole is smooth and well-blended (you can use a food processer, but the texture will be almost too smooth—mashing manually gives a heartier texture). Cover the bowl with plastic film and set aside. This recipe makes about 2 cups.

*You can adjust the heat by using a milder or a hotter chile in place of serranos, or simply adjusting the number of chiles used.

* Nutritional info: serves about 4. 111 calories, 7.5 g fat, 15 g carbohydrates, 1.5 g protein.

It’s Nigiri! It’s Maki! No, it’s…Antipasti?!?

It’s almost New Year’s Eve! If you’re hosting a party, this means you’ve got to upgrade your appetizers—your taco dip may be delicious, but it doesn’t quite go with the gallons of champagne you’re bound to pour. Special holidays call for dishes that are unique and presented with some flair!

Try my twist on the traditional antipasti platter, where rich cheese, prosciutto, and roasted red peppers and eggplant are shaped and formed into Roasted Eggplant and Prosciutto "Maki" rolls and Roasted Red Pepper "Nigiri." Perfect for a festive occasion, these delightful nibbles will certainly surprise your guests!

To save time on party day, prepare the cheese blend and roast the peppers and the eggplants in advance.


Cheese Blend for Antipasti “Sushi”

15 oz. / 425 g. whole milk ricotta, drained
8 oz. / 225 g. mozzarella, finely diced (pieces should be about the size of rice grains)
1 small clove garlic, pressed
1 t. salt
Freshly ground black pepper
Pinch dried oregano

Combine all the ingredients in a large bowl. Mix well so that the garlic is evenly blended throughout. Cover with plastic film and refrigerate until ready to use.


Roasted Eggplant

1 t. salt
1 t. dried oregano
½ t. freshly ground black pepper, fine grind
1 small eggplant, sliced lengthwise into ½” slices

Combine the salt, dried oregano, and pepper in a small bowl and set aside. Lay the eggplant on a wire rack, and sprinkle with the seasoning. Rub the seasoning into the eggplant slices.

Preheat the oven’s broiler. In the meantime, line a baking sheet with foil and place the wire rack with the eggplant on top of the foil. When the oven is ready, place the eggplant under the broiler and broil for 5-7 minutes. Remove and set aside to cool until ready to use.


Roasted Red Peppers

2 red bell peppers*, cored and sliced lengthwise at natural rib

Preheat the broiler on high. Arrange the peppers on a baking sheet covered in foil (this makes clean-up much easier). Put the peppers under the broiler for 5-10 minutes, or until the peppers' skins have turned black and charred.

Remove the baking sheet from the oven. Using tongs, place the roasted peppers in a bowl. Cover the bowl and let the peppers cool.

Once peppers have cooled, gently peel off the charred skin and discard skin. The peppers are now ready to use.

* For this recipe, use the boxiest, most evenly square-shaped peppers you can find


Roasted Eggplant and Prosciutto “Maki”

Roasted eggplant, as prepared above
4 oz. / 115 g. prosciutto, very thinly sliced
Cheese blend, as prepared above

Prepare the eggplant by slicing lengthwise into thin batons, then slicing in half crosswise so that the batons are about as long as the prosciutto’s width. Set aside.

Lay a slice of prosciutto on your work surface. Heap a spoonful or two of the cheese blend onto about half of the prosciutto and spread until it is about ¼” thick. Place 2-3 eggplant batons about an inch in (see photo below), and roll up.

Using a sharp knife, slice each roll in half (see photo below), then trim the ends so that they will lay flat on a serving tray.

Repeat with the remaining eggplant, prosciutto, and cheese.

* Nutritional info per piece: 58 calories, 4 g fat, 2.7 g carbohydrates, 4.7 g protein.


Roasted Red Pepper “Nigiri”

Roasted red peppers, as prepared above
Cheese blend, as prepared above

Slice the roasted red peppers into rectangles, approximately 1 x 2.5 inches.

Place 2 heaping spoonfuls of the cheese blend into your hands and shape into pieces that are about an inch thick, and inch wide, and 2 inches long. Handle the cheese as little as possible, as the warmth of your hands will cause the cheese to soften.

Place a red pepper slice on the shaped cheese piece. Repeat with the remaining peppers and cheese.

* Nutritional info per piece: 97 calories, 7 g fat, 1.7 g carbohydrates, 6 g protein.

Restaurant Recap: O Ya, Boston, MA

The next time I complain about having bad luck, please remind me about the time I was lucky enough to snag bar seats at O Ya on a Friday night.

A few girlfriends and I decided to try O Ya, a Boston sushi restaurant famous for its creative preparations and impeccable presentation. We sat at the bar in full view of the theatre before us, watching three sushi chefs preparing a wide variety of dishes for each table of eager diners. Small, unassuming, and tucked away on East Street, a small side street off of Atlantic Ave., O Ya is the definition of hidden gem.

While I’d like to think that I have a way with words, I cannot pretend to have the talent to describe each of the preparations we sampled in O Ya’s Omakase, a 17-course tasting menu that can be customized to accommodate diners’ preferences. Every plate that came out had me saying, “There’s no way they’ll be able to top the last dish.” They made a liar out of me each and every time.

Paired with a few glasses of sparkling sake, here are the dishes we sampled in the Omakase, with a few additional plates added in along the way:

Kumamato Oyster – watermelon pearls, cucumber mignonette



Hamachi – spicy banana pepper mousse

Salmon Tataki – torched tomato, smoked salt, onion aioli

 

Warm Eel – Thai basil, kabayaki, fresh Kyoto sansho

Homemade Fingerling Potato Chip – burgundy truffle



Wild Santa Barbara Spot Prawn – garlic butter, white soy, preserved yuzu



Fried Kumamato Oyster – yuzu kosho aioli, squid ink bubbles

Wild Bluefin Maguro – soy braised garlic, micro greens

Kyoto Style Enoki Mushrooms – garlic, soy

Shima Aji & Santa Barbara Sea Urchin – ceviche vinaigrette, cilantro

Scottish Salmon – spicy sesame ponzu, yuzu kosho, scallion oil

Hamachi – viet mignonette, thai basil, shallot

Bluefin Tuna Tataki – smoky pickled onion, truffle oil

Shiso Tempura with Grilled Lobster – charred tomato, ponzu aioli

Eclectic Eel – tamago, foie gras, Kyoto sansho

Grilled Chanterelle & Shiitake Mushroom Sashimi – rosemary garlic oil, sesame froth, soy



Seared Petit Strip Loin of Wagyu Beef – smoked potato, grilled onion, fresh wasabi

Kushiyaki Of Strip Loin of Wagyu Beef – roasted onion, yuzu kosho, maple soy sauce



Foie Gras – balsamic chocolate kabayaki, Claudio corallo raisin cocoa pulp, sip of aged sake

We also tried three of the desserts:




Yuzu Curd – Almond, blackberry-jasmine, meringue

Warm Mochi cake – soy gelato, coconut kaffir, blackberry

Passion Fruit Mango – white chocolate coconut soy milk, lychee shiso

Chocolate Truffles

Other than the telephone number to call and make a reservation, there is little else you need to know about O Ya. Come in with an open mind and an empty stomach—O Ya will be one of the most memorable dining experiences you’ll have in Boston, and probably in your lifetime. Cheers!

Italian "Sushi"

About a week ago, I was giving serious consideration to turning life as I know it upside-down and heading to a cattle call for a chance to be included in the next crop of reality TV cooking show contestants.  After careful consideration (and careful reading of the fine print legalese on the application form),  I decided not to go after a spot on MasterChef, but I did gain something from the decisionmaking process – a new recipe. 

As part of the audition process for MasterChef, each contestant is required to bring a pre-prepared dish to the audition.  Contestants are not permitted to prep or cook any part of the dish at the audition; all work must be be done off site.  Although some leeway is allegedly given in the judging because of the fact that applicants have to wait for hours at a time, I’m sure the judges would wonder about a contestant’s judgment if he/she presented a dish that was only at its peak under specific temperature conditions.  The instructions suggested packing the prepared dish in temperature-controlled containers, such as coolers and ice packs for cold dishes and heat wraps for hot dishes, so I wanted to make something that would be OK in a cooler whose temperature regulation might crap out after six hours of waiting in queue. 

Although the show’s producers wanted contestants to present their signature dishes, my signature dish – linguine with radicchio and cream - would taste like raw sewage if not served piping hot (OK, not raw sewage – but the flavor and texture would be less than ideal).  I challenged myself to come up with something that would be OK served either slightly chilled or at room temperature.  I thought of making the Seared Sesame Tuna and Gingered Pumpkin that I cooked in “Around the World in Eighty Bites – Japan,” but my mom advised against it, her reasoning being that A) seared tuna has been done a thousand times,  and B) it is not the best example of my cooking style. 

Had I decided to audition for the show, I needed a dish that would make me stand out from the crowd and truly shine.  I was less concerned about perfect execution than I was about creativity – perfect execution can be achieved through practice, but creativity and the ability to be inspired are things that can’t be learned.  I also wanted to stay true to my culinary roots, so I was determined to cook something using Italian ingredients and/or techniques.  Something based on risotto, another one of my go-to dishes, seemed like a good starting point.  That’s when it hit me – Italian “sushi!”

My plan was to wrap cold risotto around a filling of sliced roma tomato, then roll each “log” through a layer of very finely chopped fresh basil.  Each roll would be sliced into small cylinders, much like maki rolls, and they would even look like maki sushi – green basil exterior, white risotto base, and the red tomato in the middle would resemble the filling in a tuna or salmon maki roll.  I’d make plain risotto with only a few teaspoons of grated parmesan – no other additions – so that the flavors from the risotto would not overwhelm the other ingredients.  I conducted my experiment last night, and it worked beautifully. 

I made the risotto using Japanese short-grain sushi rice, not because I thought it would work better, but because yours truly didn’t check her pantry before creating a shopping list.  I assumed I had risotto rice…you know what they say about assuming.  Risotto made using sushi rice tastes just like the real thing, but I’ll have to try this recipe again using real risotto rice to assess the texture and determine which rice is more suitable for this recipe.   Also, I made the first roll using only minced basil for the exterior, but I discovered that combining the basil with a few flakes of kosher salt helped the basil better adhere to the rice.  Be sure to use wax paper to make the rolls – the rice will stick to foil or plastic wrap. 

Try this recipe if you’re feeling creative – the result is a delicious cold dish perfect for an antipasto course! 

Italian "Sushi"

3 cups cold plain risotto

1 or 2 firm roma tomatoes, peeled and sliced lengthwise into thin strips

1 bunch fresh basil, very finely minced

Kosher salt flakes

Place about 1/3 cup of the risotto on a sheet of wax paper 4-5 inches wide.  Using the curved back of a large spoon, press the risotto into a rectangle approximately 2.5” X 6” and about 1/3” thick.

In the center of the risotto rectangle, place two of the tomato strips lengthwise. 

Bring the ends of the paper up and together so that the long edges of the risotto rectangle touch, then roll the remaining edges of the wax paper between your thumbs and index fingers so that the rice comes together around the tomato strips and a long cylinder is formed (as shown in photo, left). 

Spread the basil and a pinch of kosher salt in a thin, even layer on a cutting board.  Bring the risotto roll, still wrapped in wax paper, to the edge of the cutting board, then unroll it and guide the risotto roll onto the basil layer, rolling it through the basil so that the minced leaves cling to the rice. 

Once you have rolled the risotto through the basil, place the risotto roll on a clean surface and slice it crosswise into 1-inch cylinders.  Place them cut-side-down on a platter. 

Repeat these instructions until all of the risotto is used, then serve with Garlic and Caper Dipping Sauce, and eat using chopsticks. 

VARIATION:  To make an entire spread of Italian “Sushi” rolls, vary the fillings, the exterior herbs, and the dipping sauces.  For fillings, try strips of roasted red or yellow bell pepper, smoked mozzarella, thinly sliced prosciutto or mortadella, anchovies, preserved lemon peel, or marinated portabella mushrooms.  For the exterior herbs, try minced oregano, parsley, mint, arugula, or tender young chicory leaves.  For dipping sauces, try balsamic vinaigrette or bagna cauda, a hot dip based on butter, olive oil, and anchovy.

Garlic and Caper Dipping Sauce

¼ cup olive oil

2 T. dry white wine

1 T. grated pecorino romano

1 T. finely minced salt-packed capers (do not rinse salt)

1 garlic clove, finely minced

Combine all ingredients in a small bowl.  Whisk well with a fork or small whisk, let stand for at least 15 minutes, whisk again, and serve with Italian “Sushi.” 

Deviled Eggs – Far East Style

I wish I could remember what inspired to create this recipe, but I’m at a loss.  Sometimes ideas just pop into my head out of the blue, and if I think the idea will work, I load up my grocery cart, run with it, and hope for the best.  That’s what happened this weekend when I decided to create deviled eggs with an Asian twist. 

These beauties may look like regular old deviled eggs, but they pack a ton of flavor and a crunchy, tasty surprise!  Using Szechuan-style seasoning and Asian vegetables gives the filling an unmistakable Eastern flavor.  Play with the garnishes for added intrigue.  Your guests will love these gems! 

Deviled Eggs – Far East Style

6 hard-cooked eggs, chilled (see below)

2 T. finely chopped water chestnuts

1 green onion (green part only), halved lengthwise and thinly sliced

1 T. Szechuan seasoning (see below)

1 T. soy sauce

½ t. Thai green curry paste

1 T. sesame oil

1 T. minced cilantro

Shiitake mushrooms, sliced paper-thin, for garnish

Individual cilantro leaves, for garnish

Slice each egg in half lengthwise.  Carefully remove the yolks, without breaking the cooked egg whites.  Place the yolks in a mixing bowl with all remaining ingredients except for the garnishes.

Mix the egg yolk and seasonings until blended completely.  If the mixture seems too dry, add a little more soy sauce and sesame oil.  Spoon approximately 1 tablespoon of the mixture into each cooked egg white, creating a mound of seasoned yolk.  Divide evenly among the egg whites, using all the egg yolk mixture.

Top each egg yolk filling with a slice of shiitake mushroom and a cilantro leaf.  Serve chilled. 

VARIATION:  Replace the soy sauce with Thai fish sauce, and replace the shiitake mushroom garnish with several pearls of salmon roe. 

Hard-Cooked Eggs

6 eggs

Place the eggs in a deep saucepan with a lid.  Add cold water, covering the eggs completely.  If you touch one of the eggs at its widest part with your index finger, the water should come up to your 2^nd knuckle.  Place on stove, uncovered, and heat until the water comes to a rolling boil. 

Once water is boiling, turn off the stove and place the lid on the pan.  Let sit completely still for 15 minutes, then drain the eggs and rinse several times with cold water until eggs are cool enough to touch.  Place them in the refrigerator and allow them to chill for a few hours, preferably overnight. 

Szechuan Seasoning

If you cannot find a Szechuan-style seasoning you like, you can make your own using a mortar & pestle or a spice grinder. 

2 T. toasted sesame seeds

1 T. yellow mustard seeds

1 T. coriander seeds

1 T. Szechuan peppercorns

1 T. ground ginger

½ t. white pepper

½ t. crushed red chile flakes

Grind all ingredients until a consistent powder is formed.  Store in a glass jar. 

     

Food Finds North of Boston, Getting Creative With Scallops

I spent this weekend with my mom in Portsmouth, NH, and as always, we did a lot of cooking.  Somehow we managed to get our hands on a late-season batch of green tomatoes – every time we’ve made fried green tomatoes since mid-August, I’ve said, “I can’t believe I'm going to have to wait til next summer to eat these again!”  Each batch has made a liar out of me – there’s always a few stragglers waiting for us in the tomato bins at Applecrest Farms.  Will the ones we made yesterday be 2010’s final fried green tomatoes?  Only time will tell. 

A trip to Applecrest is not complete without a visit to their Traveling Barnyard – a fenced-in area where kids (and dorky adults like me) can roam amongst goats, sheep, ducks, geese, and chickens, with a separate enclosure for the llamas and alpacas, and a sweet old Shetland Sheepdog to keep the flocks in line.  Because I fear that I will trip over a child or goat, I prefer to stay outside of the fence where I can participate with little to no claustrophobia. 

For 50 cents, little paper cups full of grain kibble can be purchased to hand-feed the animals.  Most will calmly eat straight from your hand, but some – one goat in particular – have their sights set on larger prizes.  Yes, a mother goat jumped up and grabbed the paper cup right out of my hand and proceeded to devour the entire thing, paper cup included!  I wish the poor goats knew that while high in fiber, paper is not the best-tasting snack available. 

I thought that apple cider, peach nectar, honey crisp apples, sharp farmhouse cheddar, a basket of perfectly ripe figs, and of course, green heirloom tomatoes, was enough fresh food to snack on for the two days I was visiting, but my mom told me that we had one more stop to make.  Apparently, a new store opened in Kittery, Maine, and she wanted to check it out.  I went along for the ride, and when we pulled into the parking lot, my eyes nearly popped out of my head – Enoteca Italiana, an Italian market whose storefront closed in May – had reopened in a new location!  This was cause for celebration. 

A few months ago, my mom and I pulled up to Enoteca to pick up our usual olives, cold cuts, sausages, and cheese, only to see a “Closed” sign hung on the door and boards covering the windows.  “My heart hurts!” I proclaimed.  Neither of us knew of any other store in the area that carried the top-quality, authentic Italian foods that Enoteca offered, and it was devastating to think that paisans living in Portsmouth, Kittery, York, Eliot, and Berwick would have to drive an hour south to Boston just to find a decent slice of mortadella!  Granted, none of those small towns are known for having a strong Italian-American presence, but as the slow food movement continues to grow, Italians and non-Italians alike will turn to shops like Enoteca, seeking a return to flavorful food and an escape from the mass-produced, overprocessed products that line the shelves and deli counters at big-box supermarkets.  We left with a tub of buttery Castelvetrano olives, a package of sliced mortadella studded with peppercorns and pistachios, a bottle of crisp Falanghina, a batch of grapefruit ricotta cookies, and enormous smiles on our faces, knowing that we’d never have to buy crappy capicole again.

Our final stop was Seaport Fish, a seafood market in Rye, NH.  Just like Mercato del Mare, Boston’s seafood heaven, Seaport Fish offers top-quality catch, great variety, and the kind of customer service that makes you feel like you’re their only customer.  They’re my go-to seafood market when I’m away from home.  When I started this blog in August, I made it a point to communicate with the merchants who provided me with the ingredients I needed to make my recipes.  Liz and Keri, the lovely ladies who own Mercato del Mare, have been a great source of not only seafood, but inspiration, and while chatting with them via e-mail they mentioned that they’re always looking for creative scallop recipes.  This was my Quickfire Challenge; I've been on a mission to make an out-of-the-ordinary scallop dish.  My "a-ha!" moment waited until this weekend to arrive.

So what exactly would I do with those sweet, white cylinders?  Pan-seared scallops over pasta?  Yawn.  Bacon-wrapped?  Been there, done that.  Ceviche?  Blahhhhh.  I’ve got it – Sea Smores!  Put a scallop in the marshmallow’s place, make a sauce based on dark brown porcini mushrooms to resemble the chocolate, and sandwich them between parmesan crisps.  I thought it was worth a try. 

I did make my Sea Smores, but next time I do it, I will not use the parmesan crisps.  Never having made parmesan crisps before, I did not realize that they are greasy.  Thin rounds of French bread toasts topped with grated parmesan and toasted under the broiler would be far more finger-friendly.  Regardless, I will include the recipe as I made it, using parmesan crisps.  If you don’t mind a little grease, they’re delicious! 

When purchasing scallops, be sure to buy “dry” scallops, which means that the scallops were not soaked in water.  Scallops absorb water, and if chemicals are added to the water, the scallop will absorb even more.  By buying dry scallops, you’re assuring that you’re not paying for water.  (Learn more about scallops here on Mercato del Mare's Fish Facts page!)

Sea Smores

Olive oil

6 large “dry” scallops

Finely ground black pepper

12 parmesan crisps (see below) or ¼” toast rounds

1 batch porcini sauce (see below)

Dry off the scallops with paper towels so that there is no moisture on the scallops’ surfaces.  Dust the scallops with finely ground black pepper. 

Place a heavy-bottomed pan over high heat and brush with a thin coat of olive oil.  Add the scallops.  Sear the scallops for 1-2 minutes per side, turning regularly.  A golden-brown crust should form on the outside of the scallops; cook no more than 5-6 minutes total, depending on their size.  Remove from the pan; set aside. 

Place six of the crisps on a plate.  Spread 1-2 teaspoons of the porcini sauce on each crisp in a thin layer.  Next, place one of the seared scallops on top of the sauce on each crisp.  Finally, place one of the remaining parmesan crisps on top of each sea scallop, creating a bite-sized scallop sandwich.  Serve with a crisp, dry white wine. 

Parmesan Crisps

Coarsely-grated parmesan cheese

Heat a non-stick pan over medium-high heat.  Sprinkle about 2 T. parmesan in 2-inch circles on the pan (most standard-size pans will fit 3-4 crisps).  When the parmesan begins to melt and bubble, remove from heat and set aside to cool for a few minutes.  Using a spatula, carefully scrape the crisps off the skillet, making sure to keep them in one piece.  Place the crisps on paper towels to absorb some of the grease; set aside until ready to use. 

Hint:  Always make a few more than required to allow for any that break.

Porcini Sauce

¼ c. dried porcini mushrooms, broken or snipped into very tiny bits*

¼ c. Boiling water

Splash whiskey

Splash heavy cream

Salt and finely ground black pepper

1/8 t. cornstarch

Soak the porcinis in the boiling water.  When they have softened, add the porcinis and their soaking liquid to a small saucepan.  Place over medium-low heat; add the whiskey, cream, salt, and pepper.  Cook, stirring constantly, until small bubbles begin to form on the surface of the liquid.  At this point, add the cornstarch, stirring constantly, until it is fully dissolved and the sauce begins to thicken.  Once the sauce is the consistency of melted chocolate, remove from heat and use a rubber scraper to transfer into a small bowl. 

* If you cannot find dried porcini mushrooms, they can be purchased online.