After a fabulous birthday weekend spent in Bluffton, SC, I retired home wanted to spend some time in the A/C eating some comfort food on Labor Day. My boyfriend and I are big fans of Asian-fusion, and after he sent me this recipe last week, I knew I had to give it a stab (literally). I always love to cook, but have been even more excited about it recently because someone gave me these amazing Shun Knives for my birthday. Now I feel so official – my old knives were kind of sad and getting dull. This Shun Knife above literally cut through the slab of ribs like butter. These ribs were slightly spicy, sweet, and delicious. I used pork baby back ribs – but would like to try a beef rib next time. To find the ingredients, I went to a local Korean market to get the Korean Red Chili Flakes and the Gochujang paste. I discovered Gochujang is essentially chili paste. But, I did some research online and saw that Annie Chun brand makes a Gochujang sauce, and Food52 has these Korean BBQ sauces – I think I would like to try one of these as well next time. If you like Korean flavors and ribs, I definitely recommend this recipe served with a side of sticky rice and asian salad. We didn’t take an “after” picture because they were just too good to not dig in
Happy Friday! I’m not setting it in stone because sometimes I don’t stick to schedules, but I kind of want to start doing a “Foodie Friday” post where I post a recipe from the week or about a restaurant I’ve been to. What do you think? Anyways, last weekend I made a Tuna Avocado Tartare for my fam, and they loved it! So I thought I’d share the recipe here. Here’s what you will need:
3/4 pound sushi grade 2 steak
3 tablespoons sriracha
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon wasabi powder
2 teaspoons minced garlic
sea salt and pepper to taste
1 jalapeño minced (optional)
1 package sesame crackers/wafers of choice
This recipe is pretty straight forward. Chop the tuna steak appropriately and in the desired size of chunks – some like bigger versus smaller. I like to use a nice sushi grade knife like this one. Next, transfer tuna to a medium mixing bowl. Add all other ingredients and mix throughly with a spoon. Here’s the fancy part for presentation: spoon tuna mixture in to a mold like these that is centered on desired plate, and then slide the mold up and voile! If you want to get really fancy, serve over seaweed salad and with kale chips like these, or spinach chips, on top. Details on what you will need below:
Growing up, I constantly looked forward to my grandmother’s infamous 7 layer chocolate cake. I’m not normally a baker, but I wanted to try making this cake over the weekend. My grandmother’s recipe is at my parent’s house, and I could not get to it this weekend. Since I was anxious to make this type of cake, I opted for this recipe from another Savannah native, Paula Deen! And I must say that it I was impressed with myself for being able to make this – I definitely need to work on my icing skills, though!
Now that I am enjoying baking, and am also in a new kitchen I am trying to fill out, I have been drooling over a lot of cookware / bakeware / all of the above. See some favorites on my kitchen wish list below:
I cooked a meal with a friend Sunday night, and I must say that it was so delicious & simple, I had to share! The main course was rosemary lemon Salmon accompanied with parmesan wild rice, spinach & mushrooms, and a grape heirloom caprese salad. See recipe for the salmon below:
Rosemary Lemon Salmon:
3-4 sprigs rosemary
1 clove garlic, minced
2 Salmon Filets of your choice
1 tbs extra virgin olive oil
Sea salt & pepper to taste
First, pull all rosemary off vine, and finely chop, while setting your oven to 350 degrees. Next, slice the lemon in to thin slices (about 6 slices), and keep the remaining wedge. Wash and pat the salmon dry, and season with salt and pepper. Set aside. Next, squeeze remaining lemon over salmon filets. Combine the minced garlic and rosemary in a small bowl, and rub it on to the salmon filets. Place salmon in a baking dish, layer 3 lemon slices over the top of each filet, and drizzle with olive oil. Bake in the oven for 15-20 minutes, or until desired temperature. Voila!
This past Sunday I made a big dinner for my family. The much needed dinner party had been planned for weeks, but I wasn’t really sure what I wanted to make until the day of (obviously). My whole family loves Italian cuisine, and being from Savannah, we also love seafood, most particularly “Georgia Shrimp”. So, I decided to combine the 2 and make Georgia Shrimp Ravioli (a little overzealous, I must admit, but sooo delish)! I researched how to make Shrimp Ravioli, and a pulled my inspiration from this recipe, because I love Tyler Florence, & this recipe because I did not want to hand make pasta (who does??). I found that wonton wrappers are a GREAT alterative for ravioli if you cannot make the pasta! See below for ingredients and recipe details:
2 packets wonton wrappers (for ravioli dough)
1.25 pound Georgia Shrimp (or Gulf Shrimp if you can’t find), shelled & deveined
1 bunch basil leaves
1 bunch chopped fresh chives
3/4 cup grated parmesan
4 garlic cloves
5 tablespoons olive oil
3 tablespoons butter
2 tablespoons Cento Tomato Paste
salt & pepper to taste
First, chop your bunch of chives, gather your basil, and peel your garlic cloves. Next, peel, devein, and clean your shrimp. Combine all ingredients (minus the wonton wrappers, of course) in to a large food processor and blend until pasty to complete the filling.
Next, place one spoonful of filling on to a wonton wrapper. Spread the filling out with back of the spoon and place a second wonton wrapper on top. Seal the edges together with water, and then crimp edges with a fork. I also bought a ravioli press that I used to cut some of the raviolis. When the raviolis are finished, drop them in to boiling water for 3-4minutes or until they float to the top. Remove raviolis & drain, then toss with sauce (after all this work, I couldn’t make my own sauce). To toss, I used my new favorite Scarpetta Tuscan Vodka Sauce (find at Whole Foods, Fresh Market, etc.). Since this is such a rich dish, serve it with a light caprese salad & bread.
We enjoyed this Italian Georgian dish on a rooftop overlooking the Savannah squares. My family all went crazy for this dish, if you enjoying cooking (and shrimp), I would definitely give it a try! Happy Tuesday! xx
I have followed Sweet Lemon Magazine for quite some time, so naturally I was thrilled when Paris (editor-in-chief) asked me to write a “Guide to Throwing a Gatsby Party” in parallel with the release of the Great Gatsby Movie, which comes out May 10th. Be sure to read through this issue of Sweet Lemon Magazine and see my spread on pages 114-132. I would love to hear what you think about this spread in a comment! See below for extra images from the shoot.
Making jalapeno poppers for the Super Bowl has become an annual tradition of mine. These delicious & hot hors d’oeuvres are always a huge hit at any tailgate or Super Bowl party! I cannot wait to make them for my Super Bowl Party this weekend, and I know my guests are going to LOVE them! See photo above for the detailed recipe of these jalapeno poppers . If you like really spicy food, you can use the “Hot” Jimmy Dean sausage instead of the Premium Pork.
**After these poppers come out of the oven, top with the shredded cheese so that the cheese melts (you may also add bacon crumbles for an added savory crunch) & let cool for 5 minutes.
This past weekend, I emptied the crab traps from my parents community dock on the Wilmington River, and thought I would try making some homemade crab stew. To make the stew, I referenced Savannah’s very own Paula Deen’s recipe, but tweaked it a little. See ingredients and details below: Continue reading →