Paul's Award Winning Smoked Baby Back Ribs

Paul, Clara and I visited my Uncle Richard and Aunt Diane in Virginia one year and Richard (who looks so much like my dad that it is scary and who always tells me that he is my favorite uncle) made these incredible ribs for us on the smoker. So they are really more my Uncle Richard's ribs.  But Paul has adapted them and made them him own and entered them in our ward's Elders Quorum cookoff where they won 1st place so now they are just as much his as Uncle Richard's.  They really are the best ribs ever and were the driving force behind us getting a smoker of our own.

The funny story behind these ribs is that when we got home from our trip and Paul was reminiscing about the ribs, he was 100% convinced that my uncle had grated cheese over the ribs and that somehow they were cheesy ribs.  He totally thought I was pulling his leg when I explained that it was butter that Uncle Richard had been grating over the cooked ribs.  I was laughing until my belly ached over the thought of cheesy ribs and Paul's confusion.

 

Paul's Award Winning Smoked Baby Back Ribs

Rub

 

2 tablespoons ground black pepper

1 tablespoon salt

1/2 teaspoon chili powder

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 teaspoons paprika

 

Ribs  

 

Dr. Pepper

Baby back ribs

butter, grated

brown sugar

honey

apple flavor wood pellets

Marinate the ribs in Dr. Pepper (in an extra large Ziploc bag) overnight (don’t put in marinade until just before bed). When ready to smoke, start the smoker on “Smoke” with the lid open for at 3 to 5 minutes to get a good smoke established, then close the lid and set the smoker to 225 degrees.

              

Remove ribs from Dr. Pepper and discard the soda. Pat ribs dry with paper towels. Lightly coat both sides with olive oil. Apply even coat of rub to both sides. Place ribs directly on grill, meat side up. Smoke until rib meat ’breaks’ when lifted in the center (2 1/2 to 3 1/2 hours). Remove from smoker and place on extra large sheet of aluminum foil. Grate butter on top of ribs, then sprinkle with brown sugar and drizzle honey over the top. Tightly wrap ribs with the foil and return to the smoker for another 20 minutes. Remove from smoker and let sit for 10 minutes. Then cut into individual ribs with sharp knife. No barbecue sauce.

Pan Seared New York Strip Steak

This is a restaurant quality, pan-seared New York strip steak and it is one of our favorites. I learned how to cook steak this way by reading a bunch of tutorials and watching videos online of Gordon Ramsay and Jamie Oliver cooking steak and then trying it out myself. It is honestly easier than it sounds and tastes absolutely amazing.

Pan Seared New York Strip Steak

1 12-ounce New York strip steak

1 tablespoon olive oil

3/4 teaspoon coarse salt, or to taste

1/2 teaspoon coarsely ground pepper, or to taste

2 tablespoons butter

1-2 sprigs of fresh thyme

2 garlic cloves

 

Pull steak out of refrigerator about 30 minutes before you plan to cook them. This step is VERY important to bring them up to temperature.

              

Drizzle steak with olive oil, then sprinkle salt and pepper evenly over steaks and press or rub it into the meat. Heat a large cast-iron or heavy skillet over medium-high to high heat so that it gets very hot and if you sprinkled it with water the water would dance around and evaporate almost immediately. Turn your fan on to high because when you start cooking the steak you will definitely need it.

              

Carefully add steak to the pan and then don’t touch it! You want to sear all sides of the steak really well and develop nice caramelization on all sides that will hold in the juices. Let the steak sear on the first side for about 3 minutes, then flip using tongs (not a fork - you don’t want to pierce the meat and give the juices a way to escape) and sear on the other side for 3 minutes. Using the tongs, be sure to sear the side of the steak that has the thick layer of fat (a good New York strip steak has one) for a minute to melt some of the fat and crisp it up. Reduce heat to medium-low and add the butter, thyme and garlic to the pan. Carefully grasp the pan handle using an oven mitt and tilt the pan toward you so the butter pools; using a spoon, baste the steak with the thyme-garlic butter constantly for another 1 1/2-2 minutes. This should give you a nice medium-rare steak that is very pink but warm all the way through. Total cooking time is about 3-4 minutes per side (so 6-8 minutes total) for medium rare, and about 5-6 minutes per side (so 8-10 minutes total) for medium (please don’t cook your New York strip to well done). The best way to tell doneness is by testing the firmness of the meat by pressing on it with your fingers. A medium rare steak will feel the same as the fleshy mound on your hand, just below the thumb.

              

Remove steak from the pan to a plate and let it rest for 10 minutes. This is another important step because it lets the juices disperse through the meat. If you cut it too early, all the juice will just leak out.

              

Cut steak diagonally across the grain into thin slices. Discard thyme and garlic and spoon the reserved butter mixture over the steak.

Panuchos

We had an amazing trip traveling around the Yucatan peninsula in 2009 right after graduating law school and I remember eating panuchos and salputes in Vallodolid.  The are sort of like a tostada except softer and with beans fried in a sort of tortilla shell.  It is all my favorite flavors or Mexico.

Panuchos

2 cups masa haraina
3/4 teaspoon salt
1 1/3 cups water
Mexican refried black beans (still searching for just the right recipe although this one is the next one I want to try - the one I used this time around was just so-so)
Oil for frying
Thinly sliced tomatoes
Thinly sliced avocados
Shredded lettuce
Cooked and shredded chicken (can just use a rotisserie chicken or Taco Chicken or Spicy Honey Chicken)
Cotija or queso fresco
Cilantro
Escabeche

Combine masa and salt in a bowl, adding a bit of water at a time and working it in with your hands until the masa is pliable but not sticky (about like the texture of playdough). Divide into 15 equal balls, set on a baking sheet, and cover with plastic wrap.

Heat a heavy griddle or skillet over medium heat until hot. Working with 1 masa ball at a time, place a heavy piece of plastic (a freezer bag cut in half works well) on the counter, then center masa ball on top and cover with another piece of plastic or parchment paper. Using a large plate, press down on masa ball to form a tortilla 4 to 5 inches wide.

Peel plastic from tortilla and put tortilla on hot griddle. When underside no longer sticks and is lightly speckled, about 1 minute, flip and cook 1 minute on other side. Flip again and with a folded clean kitchen towel, firmly press tortilla all over (this helps it puff). Cook until it puffs and the underside is light golden, 15 to 30 more seconds. Transfer tortilla to a work surface.

Slit hot tortilla carefully 1/2 inches from edge to make an opening about 2 inches long. Without tearing tortilla, slide a small metal spatula or just your finger inside to create a pocket. Let cool. Repeat for each tortilla.

Open up the pocket of a cooled tortilla with your finger, squeeze gently to hold it open, and smear a rounded spoonful of beans inside. Pat top of tortilla with your fingers to spread beans. Fill each panucho the same way.

Preheat oven to 250° and set a rimmed baking sheet inside. Heat a large skillet, preferably cast iron, over medium heat. Add 2 tbsp. oil and a single layer of panuchos. Cook until golden, turning once, 3 to 5 minutes total. Transfer panuchos to pan in oven. Repeat to cook remaining panuchos, adding more oil as needed.

Assemble panuchos by setting them on a platter and topping with lettuce, chicken, onion, sour cream, tomato, avocado and cheese.

Lemon Ricotta Pancakes

These pancakes are deliciously light, airy and citrusy and dusting them with powdered sugar makes them extra special and sweet.  It is also a good way of using up leftover ricotta cheese or lemons.  Without a doubt these are one of my favorite kinds of pancakes ever.

Lemon Ricotta Pancakes

2/3 cup flour

1/2 teaspoon baking soda

1 teaspoon salt

8 ounces (1 cup) whole-milk ricotta cheese

2 large eggs

1/3 cup whole milk

1 teaspoon grated lemon zest

4 teaspoons lemon juice

1/2 teaspoon vanilla

2 tablespoons butter melted

1/4 cup sugar

1-2 teaspoons vegetable oil

 

Whisk together flour, baking soda and salt in a medium bowl and making a well in the center. Add ricotta, egg yolks, milk, lemon zest and juice, and vanilla and whisk until just combined. Gently stir in butter.

              

Using a mixer, whip egg whites on medium-low speed until foamy, about 1 minute, then increase sped to medium-high and whip until soft, billowy mounds form, about 1 minute more. Gradually add sugar and then whip until glossy, soft peaks form (about another 1 or 2 minutes). Transfer 1/3 of the whipped egg whites to batter and whisk gently until mixture is lightened, then gently fold remaining egg whites into the batter using a rubber spatula.

               

Heat a 12-inch nonstick skillet over medim heat. When pan is hot, spray lightly with cooking spray and using 1/4-cup measuring cup, portion batter into pan in 3 places, leaving 2 inches between each pancake. Gently spread each portion into a 4-inch round. Cook until edges are set and first side is a deep golden brown (about 2 to 3 minutes), thin flip with a wide spatula and continue to cook until second side is golden brown (another 2 to 3 minutes longer).

              

Dust pancakes with powdered sugar and serve immediately or transfer to a wire rack in a preheated oven to stay warm while repeating with the remaining batter. 

Egg McMuffin Sandwiches

We went camping with our friends the Millers on year and took turns making breakfast for each other. Ginny made these ramped up egg mcmuffins but told us that Jason is the one who came up with them and they have been one of my favorite breakfast foods ever since. I love the kick of the pepperjack cheese and the texture of the buttered English muffin.

Egg McMuffin Sandwiches

English muffins

Butter

Eggs

Salt and pepper, to taste

Bacon or sausage or Canadian bacon

Pepperjack cheese, sliced

 

Heat a nonstick skillet over medium-high heat and spray with cooking spray. Carefully crack egg into pan and season with salt and pepper. Cook until egg white begins to set, then carefully flip with a spatula to cook other side. If you prefer your yolk cooked all the way through, pierce yolk with a fork. If you prefer your yolk just a little runny, watch your egg and don’t cook it too long on the second side.
              

Meanwhile, fry bacon or sausage in a pan or heat Canadian bacon until warm. Toast English muffin in the toaster and lightly butter it.

 

When egg is done, create a sandwich with toasted English muffin, egg, bacon (or other meat)and pepperjack cheese and serve.

Pad Thai

Pad Thai is one of our favorite takeout foods, but unfortunately good Pad Thai can be hard to come by.  Too often it is too greasy or heavy or bland.  So I decided to learn how to make it at home.  The first time I made this I combined a number of different recipes and got the balance of ingredients a little bit off - too many noodles, not enough eggs or sauce.  So I have made adjustments below to account for those shortcomings.  It looks intimidating and while there are quite a few steps, the biggest part of the meal is just getting everything cut ahead of time so that when it comes to actual cooking time things go fast and smooth.  I found the tamarind paste at my local Asian market but you could even just order it on Amazon if you are worried about tracking some down. 

Pad Thai

Sauce

1/4 cup boiling water
3 tablespoons tamarind paste
4 tablespoons fish sauce
4 1/2 tablespoons sugar
3 tablespoons peanut or vegetable oil
1 1/2 tablespoons rice vinegar
1 teaspoon cayenne pepper

Noodles, Shrimp, and Garnish

8 ounces dried rice stick noodles, 1/8 to 1/4 inch wide
2 tablespoons peanut or vegetable oil
12 ounces medium shrimp, peeled and deveined
Table salt
1 medium shallot, minced
3 garlic cloves, minced
3 large eggs, lightly beaten
2 teaspoons water
2 tablespoons chopped Thai salted preserved radish (optional)
3 cups bean sprouts
1/2 cup unsalted roasted peanuts, coarsely chopped
1/4 cup thinly sliced purple cabbage (mostly just for the pop of color)
1/4 cup plus 2-3 tablespoons scallions, green parts only, sliced thin on the bias
1/4 cup fresh cilantro, coarsely chopped
Lime wedges, for serving

FOR THE SAUCE:  Combine the water and tamarind paste in a small bowl and let sit until the tamarind is softened and mushy, 10 to 30 minutes.  Mash the tamarind to break it up, then push it through a fine-mesh strainer into a medium bowl to remove the seeds and fibers and extract as much pulp as possible.  Stir in the remaining sauce ingredients and set aside.

FOR THE NOODLES, SHRIMP, AND GARNISH:  Bring 4 quarts water to a boil in a large pot.  Remove the boiling water from the heat, add the rice noodles, and let sit, stirring occasionally, until almost tender, about 10 minutes.  Drain the noodles and set aside.

Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until just smoking.  Add the shrimp, sprinkle with 1/8 teaspoon of salt, and cook without stirring until bright pink about 1 minute.  Stir the shrimp and continue to cook until cooked through, 15 to 30 seconds longer.  Transfer the shrimp to a clean bowl and cover with foil to keep warm.

Add the remaining oil to the skillet and return to medium heat until shimmering.  Add the shallot and garlic and cook, stirring constantly, until light golden brown, about 1 1/2 minutes.  Stir in the eggs and water and cook, stirring constantly, until scrambled and barely moist, about 20 seconds.

Add the noodles and the salted radish (if using) to the eggs and toss to combine.  Add the sauce, increase the heat to high, and cook, tossing constantly, until the noodles are evenly coated, about 1 minute.

Add the cooked shrimp, bean sprouts, 1/4 cup of peanuts, purple cabbage and all but 1/4 cup of the scallions and continue to cook, tossing constantly, until the noodles are tender, about 2 1/2 minutes.  (If not yet tender add 2 tablespoons water to the skillet and continue to cook until tender.)  Transfer the noodles to a serving platter, sprinkle with the remaining 1/4 cup peanuts, remaining 1/4 cup scallions, and cilantro an serve with lime wedges.

French Bread

French Bread

4 cups bread flour
3 teaspoon active quick rising dry yeast
2 teaspoon salt
1 1/2 cups warm water
1 egg white

Put 1/4 cup of bread flour on your clean counter top and reserve. Place remaining 3 3/4 cups bread flour in a mixer bowl. Spoon the yeast on one side of the bowl and the salt on the other side. Pour in the warm water and mix on low speed with the regular mixer paddle until the dough comes together in a mass. Switch to the dough hook. Mix on medium speed for 2 minutes. Dough should clear the sides but stick to the bottom. If it is too sticky, add 1 tablespoon of flour at a time. If too dry, add 1 tablespoon of water to dough to adjust.

Let the dough rest for 5 minutes.

Turn the mixer on again and mix for 3 minutes. Take the dough out and place on the counter in the reserved 1/4 cup of flour.  Knead by hand, incorporating more flour as needed until the dough is satiny, smooth, tight and formed into a nice, compact ball.

Place dough in a large lightly oiled bowl (cooking spray is fine). Turn dough over so that all sides have a thin coating of oil. Cover with plastic wrap and set in warm place for 1 1/2 hours to let rest and rise. Dough should almost double in size.

About 1 hour into the rising stage, preheat oven to 450 degrees and place a pizza stone or inverted baking sheet into the oven to heat up. If you are using a loaf pan for steam, also place that into the oven, on the very bottom rack, off to one side of the oven.

After the dough has risen fully, punch dough down and form back into a ball. Poke your finger on the surface – the dough should give into the pressure and slowly creep back up.  Cut the dough into half – you’ll shape one half at a time (keep the other piece under wraps). Pick up the dough – stretch it out until it forms a big rectangle. Dust your work surface with flour and fold the long sides of the dough in to the middle to meet each other but not overlap.  Then do a little “karate chop” lengthwise down the middle of the dough and fold the two halves over each other and pinch all side shut. The karate chop helps get the middle tucked inside. It is important to make sure that all ends including the short ends are pinched tightly to create a seal which allows the bread to rise & expand up and out evenly. If the bread looks a little lopsided, you can try to fix it by letting it rest 5 minutes and gently stretching it out again. Just don’t knead the dough again – you’ll pop all the beautiful gas that took 1.5 hours to create!

Turn the bread over so that it is seam side down. Cover the loaf with a damp kitchen towel. Repeat with the other dough ball. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.  Leave the loaves to rest on a well-floured pizza peel or cutting board for 30 minutes.

After bread is done rising, take a sharp paring knife and make 3-4 shallow, diagonal slashes on the surface of the loaf. This allows the steam in the bread to escape so that it expands evenly during the baking process

When you are ready to bake, remove your baking vessel from oven. Carefully slide the gorgeous loaf into or onto your baking vessel.

You can probably fit both loaves on it at the same time, just leave at least 6-8" of space between the loaves. Get a 1/2 cup of water ready next to the stove. Open the stove, put your bread in the oven and throw the water on the oven floor or in the pre-heated loaf pan. Immediately close the oven door. This creates your steam. Bake for 20 to 25 minutes. Check temperature of the bread using an instant read thermometer if you have one.  The internal temperature should read 190-200 degrees. Remove and let cool before cutting into it.

Adapted from a recipe on Steamy Kitchen.

Lamb Kofta Kebabs

Oooh, these are so tasty.  So apparently koftas are part of Albanian, Afghan, Azerbaijani, Arab, Armenian, Balkan, Bangladeshi, Greek, Indian, Israeli, Irania, Kurdish, Pakistani AND Turkish cuisine in some form or another.  They can be lamb, beef, pork or chicken or some mix of meats, seasoned with lots of spices and shaped into small meatballs.  In some places like Iran, Iraq and Azerbaijan, they are served with a spicy gravy and a dry version (like the one here) are just called kebabs.  So I'm not exactly sure what type of Kofta this is, but regardless, it is delicious.

Lamb Kofta Kebabs

4 cloves garlic, minced
1 tablespoon kosher salt, plus a pinch
1 pound ground lamb
3 tablespoons grated onion
3 tablespoons fresh parsley, chopped
1 tablespoon ground coriander
1 teaspoon cumin
3/4 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
Bamboo skewers, soaked in water for 30 minutes
Grilled flatbread (naan, pita, or other flatbread)
Tomatoes
Lettuce
Tzatziki sauce (recipe below - although for the record, I always just buy premade tzatziki sauce from Sprouts or Whole Foods)

Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear mixture to a coarse paste. Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices until well blended.

Form the mixture into 28 balls. Mold each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet lined with aluminum foil, cover, and refrigerate at least 30 minutes, or up to 12 hours.

Preheat an outdoor grill for medium heat, and lightly oil grate. Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

Transfer to a serving platter and serve with tzatziki, flat bread, lettuce and tomatoes.


Tzatziki Sauce

2 cups plain whole milk yogurt or 1 cup Middle Eastern-style plain yogurt
1 medium cucumber, peeled, halved, and seeded
2 teaspoons kosher salt, plus a pinch
1/2 clove garlic
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1/2 teaspoon dried mint, crumbled
If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.
Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.

Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.

Recipes adapted from Food Network.

Baked Macaroni & Cheese

It seems like there are 3 camp when it comes to mac & cheese.  Those who just want it out of the box (Kraft Mac & Cheese), those who prefer the ultra-creamy stovetop variety, and those who like the baked kind with extra cheese and/or breadcrumbs sprinkled over the top.  I fall into the third category and this recipe is a good jumping off point for that kind of macaroni and cheese.  I'm still searching for my perfect, ultimate recipe but I think it looks a lot like this, just maybe with different combination of cheeses.  Next time I make it I might replace the gruyere with something else like Monterey Jack or Emmentaler or ... I don't know.  Something.  When it comes to cheese, I have got a lot to learn.  I liked the thyme in the original recipe and kept it here but might omit that next time too and see if my girls like it better - while I loved the flavor it added, I think it made it a little less kid-friendly.

 

Baked Macaroni & Cheese

 

1 lb. macaroni pasta

3 tablespoons butter

3 tablespoons flour

4 cups whole milk

½ cup heavy whipping cream

3oz cream cheese

1 cup grated gruyere cheese

1 cup grated white cheddar

1 cup medium or sharp cheddar

1 tablespoon chopped fresh thyme

1 tablespoon Dijon mustard

1 teaspoon onion powder

Dash of ground nutmeg

Dash of cayenne pepper

Salt and pepper to taste

4-5 pieces of good white bread, slightly stale (I just leave it out on the stovetop for a few hours)

3 tablespoons butter, melted

 

Cook macaroni in salted water till al dente drain and cool. For cheese sauce, melt butter in large sauce pot add flour mix and cook for 3 minutes on low heat to make blonde roux. Slowly add cold half and half whisking in between additions to prevent lumps. Cook sauce for 5 minutes, add heavy cream, cream cheese, smoked cheddar, Dijon mustard, fresh thyme, onion powder, nutmeg, cayenne pepper, season with salt and pepper. Mix gruyere and 1 cup of white cheddar with cold pasta add cheese sauce mix well. In a food processor or blender, pulse bread into crumbs.  Pour butter over bread crumbs while pulsing, just to combine. Pour macaroni and cheese sauce into greased baking dish top with rest of white cheddar and the bread crumb mixture. Bake at 375 degrees for 30 minutes let stand 10 minutes before serving.

 

Adapted from a recipe found on The Vintage Mixer.

Sos Pwa Rouj (Haitian red beans and rice)

I served my mission in New Jersey from 2001-2003.  My favorite time of my mission was spent in my third area of Irvington, where many of the people I met and interacted with had recently emigrated from Haiti.  My companion and I ate some memorable meals with these wonderful people, but my very favorite was called Sos Pwa and the Haitians ate it all the time.  I asked a number of them how to make it but never got any clear recipe from any of them, although I understood that the basics of it was cooking the beans with some spices until they were soft, then pureeing a portion of them to create a sort of "gravy" or sauce which was added back to the whole beans and then poured over plates of white rice.  It might not look like much, and it is certainly simple food being just rice and beans but it is delicious.  On special occasions they would serve it with conch meat, but I prefer it with grilled shrimp.  Sos Pwa can be made with any type of bean, really - black, red, pink, or white - but red and pink were my favorites. 

Sos Pwa Rouj

2 cups dried red kidney beans (or pink beans)
1 tablespoon oil
1/4 red or green bell pepper, diced
1/2 onion, diced
3-4 garlic cloves, minced
1 shallot, minced
1 tablespoon tomato paste
2 teaspoons salt, or to taste
1/4 teaspoon black pepper, or to taste
1 thyme sprig

Rinse beans then bring to a boil in a large pot with 8 cups of water.  There is no need to soak beans beforehand.  Turn down heat and simmer beans, covered, adding water as needed. 

Heat oil in a pan over medium heat, then cook pepper, onion, cloves, shallot and tomato paste for about 5 minutes until onions soften.  Add to beans along with salt, pepper, and thyme. Cook for another 30 minutes to an hour, or until beans are tender. 

Drain and reserve the liquid from the beans.  You will need about 3 cups of liquid so if there is not enough left from cooking the beans then add some water.  Put 1/4 to 1/2 of the beans into a blender, along with the reserved liquid and blend until completely smooth to create a sort of sauce or "gravy" as my friends from Haiti called it.  Return the sauce and the remaining beans to the pot and stir to incorporate.  Serve over hot white rice.

Panang Curry Salmon

Paul declared this to be one of his favorite was I have ever made salmon.  It is definitely on the higher end of the spicy scale for what I usually make, but it is oh so delicious and poaching the salmon in the panang curry is just wonderful.

Panang Curry Salmon

1 cup coconut cream (usually >25% fat content)
4 tablespoons Panang Curry paste (you can find pre-made pastes at your local Asian supermarket)
4 serving size salmon fillets
1 16 ounce can coconut milk (around 8% fat content), divided
1/2 cup water
1 tablespoon brown sugar
2-3 tsp fish sauce
1/2 large red chili, fresh and shredded, for garnish
2 kaffir lime leaves, finely shredded, for garnish

Bring the coconut cream to a boil in a wok or large saucepan over medium-low heat until oil appears on the surface.  Add curry paste and stir for 1 minute until it is incorporated into the coconut cream.

Add 1 cup of coconut milk. Stir until thoroughly blended and bubbling. Add salmon and continue cooking for 2-3 minutes.  Flip salmon and add remaining coconut milk and water, gently mix.

Heat until boiling and continue cooking at medium heat until salmon is done (3-4 minutes).  Sprinkle sugar over, mix in and adjust seasoning to taste.  Then add remaining coconut milk and bring to a boil. Add the brown sugar and fish sauce.

At the last moment, add the shredded red chili and kaffir lime leaves (if you have them) then remove from heat and serve with Thai Jasmine rice and freshly steamed vegetables.

Peach Pie Perfection

 

Peaches are my favorite fruit.  But because I love them so much, it is difficult actually making anything with them because I tend to eat them all before I get around to baking with them!  But this peach pie is absolutely worth a little bit of patience.  Both Paul and I used to think we weren't much of peach pie people anyway, but after making this pie with gorgeous, orangey-pink peaches from the local farmer's market, we have been converted.  In fact, this may be my new favorite pie. 

Peach Pie

1 double-crust pie crust
3 pounds of fresh peaches (about 6-7 large peaches), peeled and sliced into 1/4-inch slices
1/2 to 3/4 cups sugar, depending on the sweetness of the peaches
2 tablespoons cornstarch
2 tablespoons flour
1/2 teaspoon cinnamon
a pinch of allspice
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons butter
1 egg, lightly beaten
sanding sugar

Prepare pie crust according to recipe, then line pie plate with the bottom crust.  To easily peel peaches, gently lower them into a large pot of boiling water for about 60 seconds, then remove to a pan and use your fingers to rub off the skin.  Remove peach pits and slice peaches into 1/4-inch slices. 

Place sliced peaches in a large bowl, then gently toss with sugar, cornstarch, flour, spices, salt and vanilla.  Fill bottom pie shell with peach mixture and dot with butter.  Add top crust and crimp edges.  Cut a few slits in the top of the crust to allow the pie to vent and brush with egg wash and sprinkle with sanding sugar.

Bake in a 400 degree oven for 45-50 minutes or until juices are bubbling and the crust is nicely browned.  You may need to cover the crust edges with tinfoil to protect it from getting too brown.  Let the pie cool for at least 3 hours.  Serve with a big scoop of vanilla ice cream.

*Optional: Instead of a top crust, you could do a brown butter streusel using the follow recipe and technique.

Brown Butter Streusel Topping

1/3 cup pecans

1/2 cup butter

1 cup plus 2 tablespoons flour

1/2 cup granulated sugar

3 tablespoons dark brown sugar

1/4 teaspoon salt

Pinch cinnamon

Sprinkle the pecans on a baking sheet and toast for 5 minutes. Remove and set aside until cool enough to handle, then chop.

In a small, heavy-bottomed saucepan, melt a stick of butter over medium heat, stirring frequently. Cook until the butter turns golden-brown, being careful not to burn it. Set aside.

 

Whisk together the 1 cup plus 2 tablespoons flour, ½ cup sugar, 3 tablespoons dark brown sugar, ¼ teaspoon salt, and pinch of cinnamon. Mix in the pecans. Drizzle over the browned butter (which now should be slightly cooled) and mix until crumbs form.

 

Sprinkle and crumble the streusel over the pie filling until the pie filling is completely covered. Bake as directed above.

Raspberry Streusel Muffins

I have a distinct memory as a child of eating raspberry streusel muffins from the Garden Café restaurant in Omaha, Nebraska as a child.  Every bite has sweet, soft streusel and bursts of sweet-tart raspberry flavor inside of a moist vanilla muffin batter.  And they are perfect little beauties to look at too with the snowy white streusel topping.  This recipe could be used with different fruits too, in case you have blackberries or strawberries on hand.  I wouldn't mess around with paper liners in the muffin tin because you don't want to lose any of the deliciousness of the muffin to being stuck on the paper. 

Raspberry Streusel Muffins

Streusel

2/3 cup all-purpose flour
1/3 cup granulated sugar
1/8 teaspoon salt
1/4 teaspoon ground ginger
4 tablespoons butter, cold

Muffins

2 cups all purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons butter, melted and cooled
1 cup sugar
1 large egg
3/4 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen raspberries

Preheat oven to 350 degrees.  Spray a muffin tin with cooking spray.

In a small bowl, make the streusel. Stir together all dry ingredients, then cut the butter into small pieces and add to flour mixture. Quickly rub in butter thoroughly by hand until mixture is very fine and sandy. Pick up the streusel mixture and squeeze it in your hand to form small clumps, repeating until streusel appears to have a much coarser texture. Set aside.

Next, make the muffin batter. In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, stir together melted butter, sugar and egg until well combined. Stir in half the flour mixture, followed by the buttermilk and vanilla. Stir in remaining flour mixture, mixing just until the dry ingredients are incorporated and no streaks of flour remain.  Gently fold in raspberries (toss frozen berries in 2 teaspoons of flour to keep them from “bleeding” into the muffin batter).

Divide muffin batter evenly into prepared baking cups. Cups will be fairly full. Divide streusel mixture over the muffins (be generous, and don’t worry if some of the streusel doesn’t seem to “stick”).

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out with only a few moist crumbs attached.  Cool completely then store in an airtight container.

Makes 12 muffins.

Adapted from Baking Bites.

Cinnamon Salmon

Cinnamon Salmon

12 ounces salmon fillets (about 2 fillets)

1/4 cup soy sauce

1 teaspoon lemon juice
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/8 teaspoon pepper

Preheat oven to 325 degrees.  Mix together soy sauce, lemon juice, and spices.  Place salmon in a shallow baking dish, and pour liquid mixture over the filets.  For more flavor, marinate for up to 1 hour or just bake immediately.  Bake about 25 minutes or until salmon is flaky.

Paul's Smoked Turkey

 

 

Paul's Smoked Turkey

For the Brine

 

10.4 ounces salt (2 cups Diamond Crystal kosher salt OR 1 1/3 cups Morton kosher salt OR 1 cup plus 2 tablespoons fine sea salt)

1 1/4 cups packed dark brown sugar

1/4 cup whole black peppercorns

2 tablespoons allspice

2 gallons cold water

1 bag of ice

1 clean 5-gallon bucket with lid

 

For Smoking the Turkey

 

1 12- to 15-pound thawed turkey

1 Granny Smith apple (quartered)

1 yellow onion (quartered)

Fresh sprigs of thyme

Olive oil

Melted Butter

Rosemary

Butcher’s twine

Apple wood pellets

 

Initial Preparation and Brining

 

In the bucket, combine water, salt, brown sugar, peppercorns and allspice. Rinse the turkey inside and out, remove giblets and discard or save for later use. Slide the turkey into the bucket of brine, making sure it is fully immersed. Place the bag of ice on top of the turkey to keep it submerged fully in the bucket. Place the lid on the bucket and set aside to brine overnight.

 

Final Preparation and Smoking

 

Remove the turkey from the brine, drain and pat dry with paper towels. Fold the wingtips behind the back and tie the legs together with butcher’s twine. Stuff both the main cavity and the neck cavity with the quartered apple, onion and fresh thyme.

 

Start the smoker on Smoke with the lid open until the fire is established (4 to 5 minutes). Place the turkey directly on the grill grate, breast side up. Close lid and let the turkey smoke on the Smoke setting for 1 1/2 to 2 hours.

 

Combine the melted butter and rosemary in a small bowl. After initial Smoke, baste the turkey with the butter/rosemary and turn the Smoker up to 350 degrees. Smoke the turkey for an additional 2 to 2 1/2 hours, or until the internal temperature in the thickest part of the thigh is 165 degrees Fahrenheit (use an instant-read meat thermometer).

 

Remove the turkey and let it rest at least 20 minutes before carving.

Crispy Hashbrowns

I LOVE hashbrowns.  The kind that are crispy and golden and crunchy on the outside with a soft, hot white interior.  Hashbrowns make breakfast extra special because I only ever get them when we are on vacation and stop for breakfast at a diner or something.  So when I realized I overbought potatoes for dinner the other night, I decided it was finally time to figure out diner-style hashbrowns at home. 

After looking up some instructions for latkes (similar to hashbrowns) for techniques in the America's Test Kitchen cookbook, I started googling and found a "recipe" on seriouseats.com that takes pretty much the same approach.  Removing excess moisture from the shredded potatoes by squeezing them in a dish towel and then briefly cooking the hashbrowns in the microwave first for just a couple of minutes are the secrets to extra-crunchy and golden-brown hash browns.  I like my hashbrowns a little extra peppery with ketchup on the side.

Crispy Hashbrowns

1 pound russet potatoes, peeled
3 tablespoons canola oil
Kosher salt and freshly ground black pepper

Shred the potatoes on the largest holes of a box grater. Wrap in a kitchen towel or several layers of cheesecloth, and twist to squeeze out as much liquid as possible. Transfer the potatoes to a plate lined with two layers of paper towels. Cook in a microwave on high for 2 minutes.

Heat oil in a large non-stick skillet over medium-high heat. When oil shimmers, add shredded potato. Season with a large pinch of salt and pepper. Using a spatula, press potato into an even layer. Cook until golden brown on the bottom, about 2 minutes. Flip the potatoes with the spatula and brown on the other side, about 2 minutes longer. Remove and drain on a paper-towel-lined plate. Serve immediately.

Recipe from Nick Kindelsperger at www.seriouseats.com.

Easy Foccacia Bread

Easy Foccacia Bread

1 1/2 cup hot water

1 tablespoon yeast

2 tablespoons sugar, divided

3 cups flour

1 teaspoon salt

1/4 cup butter, melted

Rosemary (preferably fresh), coarsely chopped

Coarse salt

 

Proof hot water, yeast, and 1 tablespoon of sugar. Combine flour, the remaining 1 tablespoon of sugar, and salt and mix with yeast mixture. Knead, cover and let rise about 20 minutes. Dough will be sticky.

Spread in greased 9x13 pan. Melt butter and drizzle on top. Sprinkle with Rosemary and salt. 

Bake at 375 F for 15- 20 minutes. Serve warm.

Optional: instead of rosemary and salt, sprinkle with parmesan cheese, garlic salt, caramelized onions, or whatever other toppings you want.

Cherry Almond Cupcakes

A month or so before Clara's 4th birthday I started talking to her about what kind of cake she wanted and she consistently told me "cherry cupcakes!".  There was one day in there where she changed the request to blueberry cupcakes, but then went right back to cherry, so cherry it was. 

These cupcakes are actually an almond cupcake with fresh cherry frosting.  I found a lot of recipes for cherry cupcakes using maraschino cherries in the batter and frosting but I'm not a huge fan of maraschinos, especially in baked goods.  I'm glad I went with my gut on this and used fresh cherries instead, which are just coming into season in May.  I picked up some Brooks cherries (one of our favorite sweet varieties along with Rainiers) at the farmer's market on Thursday.

I thought I had chopped my cherries pretty well but I think I would go even farther next time and practically puree them to make the frosting to help release more of the juice because I feel like that is what caused the purple-pink liquid to seep out and ooze down the sides of the cupcakes.  They were still pretty but it just wasn't the effect I was going for.  Also, I would wait to add the cherry juice itself until after incorporating the chopped cherries and seeing how the frosting is holding up.  I might even try adding a cup of chopped cherries the almond cupcake batter as well and seeing how that would turn out, even though I loved the almond cupcake as it was. 

Cherry Almond Cupcakes (makes 18 cupcakes)

Cupcakes

1½ cups all-purpose flour

1½ teaspoons baking powder

½ teaspoon salt

1 cup sugar

½ cup butter, at room temperature

2 eggs

1½ teaspoons almond extract

1 cup buttermilk

 

Fresh Cherry Frosting

 

1 cup butter, at room temperature

3½ cups powdered sugar

¼ teaspoon salt

¼ teaspoon almond extract

1 cup fresh cherries, pitted and very finely chopped

 

Preheat the oven to 350F. Line 18 muffin cups with paper liners.

 

In a large bowl, combine the flour, baking powder and salt and mix to combine.

 

In the bowl of a stand mixer, beat together the sugar and butter until light and fluffy, about 2 minutes. Add in the eggs, one at a time, scraping down the bowl in between additions. Beat in the almond extract. Add one-third of the flour mixture, beat to combine, then half of the buttermilk. Add another one-third of the flour, the remaining buttermilk, then the remaining flour. Beat just until combined.

 

Fill the cupcake liners about ⅔ full of the batter. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 minutes. Remove from the pans and cool completely.

 

In the bowl of a stand mixer, beat the butter until light and fluffy, 2-3 minutes. Add in the powdered sugar, ½ cup at a time, mixing until completely combined. Beat in the salt and the almond extract, then turn the mixer to medium-high and beat until light and fluffy, about 2 minutes. Add in the cherries and any juices that may have accumulated. Beat on low until combined, then turn to medium-high and beat an additional 2-3 minutes. The frosting should be light and creamy and smooth.

 

Pipe the frosting on the cupcakes. Top with an additional cherry, if desired.

Black Forest Cherry Cupcakes

 

Black Forest Cherry Cupcakes

Cupcake

3 oz bittersweet chocolate, finely chopped

1/3 cup unsweetend cocoa powder (regular or Dutch-processed)

3/4 cup hot water

3/4 cup bread flour

3/4 cup granulated sugar

1/2 tsp salt

1/2 tsp baking soda

1/4 cup + 2 Tbsp canola oil

2 large eggs

2 tsp white vinegar

1 1/2 tsp vanilla extract

 

Filling and Topping

 

1 1/4 cups cherry pie filling, store bought or homemade

1 1/2 cups heavy cream

1/4 cup granulated sugar

Finely chopped chocolate or real chocolate sprinkles, for garnish

 

Preheat oven to 350 degrees. Place the chopped chocolate and cocoa powder in a medium bowl, then pour hot water over chocolate mixture and whisk until smooth. Transfer bowl to refrigerator and chill 20 minutes, stirring once halfway through chilling, until cooled (or 10 in freezer stirring once).

 

Meanwhile, in a mixing bowl, whisk together flour, granulated sugar, salt and baking soda. In a separate mixing bowl, whisk together canola oil, eggs, vinegar and vanilla. Pour chocolate mixture into oil mixture and stir until well combined, then add flour mixture and whisk until smooth.

 

Divide batter evenly among 12 paper lined muffin cups (about 1/4 cup in each). Bake in preheated oven until toothpick inserted into center comes out clean, 17 - 19 minutes. Allow cupcakes to cool in baking tin several minutes then transfer to a wire rack. Cool completely.

 

Cut a hole in the centers of each cupcake (big enough to fit 1 1/2 Tbsp filling, mine was slightly heaping out the top). Add about 1 1/2 - 2 Tbsp cherry pie filling to holes in cupcakes.

 

In a mixing bowl, using an electric hand mixer, whip heavy cream on high speed until soft peaks form. Add 1/4 cup granulated sugar and whisk until stiff peaks form. Pipe whipped cream over cupcakes then top each with a cherry and garnish with finely chopped chocolate or sprinkles. Store in an airtight container in refrigerator, allow to rest at room temperature about 20 minutes before serving.

Empanadas Arregladas (Costa Rican Empinadas)

 

Empanadas Arregladas

2 cups Masa Harina (Maseca)
1/2 teaspoon salt
1 1/4 cups hot water
1 teaspoon achiote powder (optional; also called annatto)
1 cup cooked Tica-style black beans
1 cup queso fresco
3 cups vegetable oil

Cabbage Salad

1/2 cabbage, chopped into narrow strips
1 large tomato, diced
Juice from 1/2 lemon (unless lemon is small, then use the juice from the full lemon)
Salt and pepper

Heat the oil in a large pan over medium heat.  Add the achiote powder to the hot water and stir to dissolve.  Make a hole in the center of the masa in a bowl, and slowly add water, a little at a time.  Using your fingers, mix the masa and water together until it all comes together and forms a ball.  It will be about the consistency of playdough.  Make balls with the masa slightly larger than the size of a golf ball.  Place the ball between to sheets of parchment paper, then press down hard with the bottom of a plate to form a tortilla.

Remove the top sheet of parchment paper and fill masa tortilla with about 1 teaspoon of cheese and 1 teaspoon of beans (or all beans, or all cheese, or a shredded chicken mixture).  Do not overfill.  Fold one side of the tortilla over and press edges down to seal the empanada. 

When all empanadas are prepared, gently lower a few at a time into the hot oil using tongs (very important as the water in the empanada dough will sizzle and pop quite a bit) and fry for about 3 minutes per side until golden brown.  Be sure not to crowd the pan.  Remove from oil and place on a plate lined with paper towels.

To prepare the cabbage salad, mix the cabbage and tomatoes, squeeze the lemon juice over them, and season with salt and paper to taste.   

Serve empanadas with cabbage salad and sour cream.  I like guacamole for them too, even though that is a Mexican thing and not something you would see in Costa Rica.

Gallo Pinto (Costa Rican Black Beans and Rice)

Gallo Pinto

2 cups cooked black beans, including the liquid (1 15 oz. can)*
1/2 red onion, finely chopped
1/2 red bell pepper, finely chopped
4 garlic cloves, minced
2 tablespoons butter
1 teaspoon cumin
2 tablespoons Salsa Lizano**
2-3 teaspoons salt, to taste
Pepper, to taste
1 cup finely chopped cilantro stems and leaves
3 cups cooked, long-grain rice

In a large skillet over medium heat, melt butter.  Add onion, pepper, and garlic and saute for a few minutes until soft.  Add the beans and Lizano sauce and cook for about 5 minutes more.  If making Gallo Pinto, add the rice now and cook a few minutes more until everything is well combined, then stir in cilantro and serve with tortillas, crema fresca or sour cream and Lizano sauce.

If making black beans for empanadas, mash about half the beans with a potato masher before stirring in the cilantro.

*To prepare dried black beans, soak 1 pound of beans in 6 cups of water overnight.  Drain the water, then pour beans, 6 cups water, 6 chopped garlic cloves, 2 tablespoons dried oregano, and 1 cup chopped cilantro leaves and stems.  Cook on high for 3 hours or until beans are tender.
**If Salsa Lizano is not available, the easies substitute is Worcestershire sauce.  It's not the same, but it will work in a pinch.

Potstickers

 

 

I am lucky to have a friend who shares my enthusiasm for trying to make dishes that we have never made before so when I mentioned potstickers she was totally up for the challenge.  She even took me and the girls on a field trip to the Asian market to pick up our ingredients, which was foreign to me both because everything was in Chinese but also because I basically never cook or even eat Chinese or Japanese foods.  Its a shortcoming I am trying to rectify. 

 

Anyway, with premade potsticker wrappers, it isn't difficult at all to make these savory little bites.  Served up with Asian stir-fry vegetables and Spicy Soy Potsticker Sauce, this makes a delicious  and satisfying dinner.

 

Potstickers (recipe by my friend Amy Barrett)

1 pound ground pork
4 cups Napa cabbage, finely chopped
¼ scallions, finely sliced
2 eggs, lightly beaten
2 teaspoons brown sugar
3 teaspoons salt
1 teaspoon pepper
½ teaspoon cayenne pepper
4 tablespoons minced garlic
4 tablespoons minced ginger
1 tablespoon sesame oil
1 tablespoon chili oil
70-80 potsticker (round) wrappers
Vegetable oil for frying
4 cups chicken broth

Combine the first twelve ingredients in a large bowl with your hands.  Place one heaping teaspoon of filling into the center of a potsticker wrapper.  Trace water around the edges of the wonton wrapper.  Fold wrapper in half and press closed to seal potstickers.  Place assembled posticker on a baking pan lined with foil and cooking spray until ready to cook.  Repeat steps 2-5 until all the filling or wrappers have been used.

Heat a large frying pan on medium-high heat with enough oil to coat the bottom surface of the
pan.  Place an single layer of potstickers flat side down in the pan and cook until wrapper turns to a
medium brown (about 2 minutes).  Add 1/3 cup chicken broth to the hot pan, turn heat to low, cover, and cook for an additional 2 minutes.  Gently remove potstickers from pan, being careful not to tear delicate wrapper.  Pour water into hot empty pan to deglaze and pour out when crispy bits have loosened.  Repeat until all potstickers have been cooked.

Serve with Spicy Soy Dipping Sauce.

Spicy Soy Dipping Sauce

This sauce is the perfect accompaniment for my favorite potstickers.  It definitely packs a little heat but it is oh so good.

 

Spicy Soy Dipping Sauce

 

1/3 cup soy sauce
1/3 cup rice wine vinegar
1/3 cup scallions, finely sliced
1 teaspoon sesame oil
1/2 teaspoon sambal olek* (more or less depending on desired level of spice)

Whisk all ingredients together and serve in individual dipping bowls.

*Note: Sambal Oelek is a ground fresh chili paste with a green lid and a gold label with a picture of a red rooster on it. It can sometimes be found in the Asian section of a grocery store, but is readily available at any Asian market. If it cannot be found, crushed red pepper flakes can be substituted in the same quantity.

 

Lemon Meringue Cheesecake

So, here's the thing about this cheesecake:  it was delicious.  The texture, creaminess, and lemony brightness were spot on.  The meringue was amazing.  My one complaint was that the lemon curd didn't set up as much as I wanted.  I was hoping for a thicker curd that would create a layer on top of the cheesecake so that when I cut into it I would see a layer of yellow, instead of having it all drip down the sides.  But at least it tasted good.  I plan to continue to experiment with the curd portion of this recipe to see whether I can come up with what I had been envisioning.  But until then, this is a rich and impressive dessert.

Lemon Meringue Cheesecake

Graham Cracker Crust

2 1/2 cups graham cracker crumbs

1/3 cup sugar

6 tablespoons butter, melted

Combine all crust ingredients in a bowl. Press mixture into a 9" springform pan and up the sides, about one inch.

Bake for 10 minutes at 350 degrees and allow to cool.

Cheesecake Filling

4 (8 ounce) packages cream cheese, room temperature

1 1/2 cups granulated sugar

6 egg yolks (reserve whites for meringue)

2 tablespoons flour

1 cup sour cream

2 tablespoons lemon zest

2 teaspoons lemon juice

In a bowl fitted with paddle attachment beat cream cheese and sugar together until combined and smooth. Add in egg yolks and beat until mixture is just combined, scraping sides as necessary.

 

Add in flour, sour cream and lemon zest and mix until smooth.

 

Pour mixture over prepared crust. Bake for 75 minutes at 325 degrees. Then turn off oven and leave cheesecake in the warm oven with the door closed for 4 hours.

 

Finally, remove it from oven, run a knife along the edges to loosen from pan and chill for 6 hours, or overnight.

Lemon Curd

4 egg yolks

1 cup sugar

4 tablespoons fresh lemon juice

2 teaspoons lemon zest

4 tablespoons butter

In a double boiler over simmering water, whisk all ingredients for 8-10 minutes. Press through a fie mesh strainer into a small bowl. Cover with plastic wrap, pressing to the surface of lemon curd so to avoid a skin forming. Cool to room temperature. Place in refrigerator to cool completely and continue to thicken.

Meringue Topping

6 egg whites

1 1/2 cups granulated sugar

1/4 teaspoon cream of tartar

Whisk 6 reserved egg whites with sugar and cream of tartar. Place over a double boiler and stirring constantly heat mixture until it reaches 140° on candy thermometer. Pour mixture immediately into bowl of stand mixer, fitted with whisk attachment and beat for 10 minutes or until glossy and stiff peaks form.

 

Spread the meringue over chilled cheesecake and place under broiler in oven or use a kitchen torch just until the top of the meringue is lightly browned.

Grilled Shrimp Tacos with Avocado-Corn Salsa

 

There is something about shrimp tacos that is just so right and good about the world.  When I am eating this, it is not hard at all to imagine myself on a beach in Mexico and feeling completely transported. The flavors of the filling and salsa are so fresh and bright and pair perfectly with a lightly toasted corn tortilla from the grill.  And it would certainly change up a "taco Tuesday" rut with a seafood approach.  I see us eating this all summer long.

 

Grilled Shrimp Tacos with Avocado-Corn Salsa

Salsa

4 ears white or yellow corn, shucked (or about 1 cup frozen corn)

4 medium scallions, thinly sliced (white and light green parts only)

3 medium tomatoes, cored, seeded, and cut into small dice (or just one can of diced tomatoes, drained)

3 tablespoons freshly squeezed lime juice (from about 2 medium limes), plus more as needed

2 tablespoons finely chopped fresh cilantro

1 serrano chile, stemmed and finely chopped

1 1/2 teaspoons kosher salt, plus more as needed

2 medium avocados

 

Tacos

 

2 tablespoons freshly squeezed lime juice (from about 2 medium limes)

2 tablespoons olive oil

4 teaspoons chipotle powder

1/2 teaspoon kosher salt

1/4 teaspoon ground cumin

2 pounds peeled and deveined large shrimp (about 45 shrimp)

10 (12-inch) skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill)

16 grilled or warmed corn tortillas

 

Remove the corn kernels from the cobs: Place a large container on a damp towel. Fold a paper towel into fourths and place it inside the container. Stand 1 ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the container. Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with the remaining corn. Discard the paper towel.  Or just skip this whole process and just use about 1 cup of frozen corn.

 

Add the scallions, tomatoes, measured lime juice, cilantro, serrano, and measured salt and stir to combine.  Halve and pit the avocados. Using a paring knife, score the flesh of the avocado halves in a 1/4-inch-wide crosshatch pattern (be careful not to cut through the skin).  Using a spoon, scoop the avocado pieces into the corn mixture and gently fold to combine.  Taste and add more lime juice or salt as needed; set aside.

 

Heat an outdoor grill to high (about 450°F to 550°F). Meanwhile, assemble the shrimp.  Whisk the lime juice, oil, chipotle powder, salt, and cumin together in a large bowl. Add the shrimp and toss to combine.  Skewer each shrimp through the tail and head ends, leaving about 1/4 inch of space between each shrimp. Transfer the skewers to a baking sheet.

 

Place the skewers in a single layer on the grill without touching. Close the grill and cook until grill marks appear on the bottom, about 4 minutes. Flip the skewers, close the grill, and cook until the shrimp are just firm, about 1 minute more. Transfer the skewers to a clean baking sheet.

 

Remove and discard the skewers, transfer the shrimp to a cutting board, and coarsely chop. Place in a serving bowl.  Serve the shrimp with the tortillas and salsa as well as sour cream and guacamole, if you want (which I do).