The CookMobile » Herbs

Shrimp Limoncello

Lalaine — Sun, 23 May 2010 08:28:22 +0000

Remember the cookbook the ex won from work? The cookbook which inspired salmon with fresh salsa mayo coating, chicken with apples and brie, and so many of The CooKMobile’s dinner ideas? You do? Well, here’s another recipe from its pages.

Rosemary branches are used here to skewer shrimps for grilling but you can opt for wooden skewers and still benefit from the herb’s flavors by simply scattering its leaves over the coals. Shrimps are versatile and are excellent any way you cook or spice them but they are, however, unforgiving to overcooking. Three to five minutes on the grill are all that’s needed to have these babies tender and succulent on the table.

Makes 6 Servings

Ingredients

3 lbs large shrimp
6 Rosemary branches
2 lemons
1/4 cup limoncello or other lemon liquer
2 bunches oregano, leaves only
1/4 cup olive oil

Procedure

Remove heads of shrimp and peel away body shell, leaving tail intact. With a knife, make an incision in the back of each shrimp and remove the black intestinal cord. Gently wash in cool running water and drain well.

Trim the leaves off the lower parts of rosemary branches and set aside. Skewer shrimp onto branches. Place in a bowl large enough to hold the skewers in a single layer.

Cut oregano leaves into chiffonade.

Grate zest and juice the two lemons.

In a bowl, combine limoncello, oregano, olive oil, lemon zest and lemon juice. Pour mixture over shrimp and turn skewers to fully coat. Cover and place in refrigerator to marinate for 2 to 3 hours. Remove shrimp skewers from marinade, reserving liquid.

Preheat grill and scatter rosemary leaves over coals just before cooking the shrimp. Grill shrimp for 2 to 3 minutes, turn, baste with the reserved marinade and cook for another minute, or until just cooked through. Serve hot.

More Meal Ideas from The CookMobile Archive:

Oatmeal Raisin Nut Cookies

The Art of Making Tamales

The Tale of Two Mexican Salsas

Lalaine — Mon, 21 Sep 2009 07:29:19 +0000

Ohhh, I am sorry. Were you lured by the title and came expecting to read the ancient history of Mexican salsas, maybe even a sprinkling or two of Montezuma stories? I am sorry, I didn’t mean to bait you like that. I am simply desperate to have you visit. Forgive me? I might not have a tale to tell but I do have two tried-and-tested salsa roja and salsa verde recipes to share.

September 16 was Mexican Independence Day and the facility I worked at, being predominantly Hispanic in clientele and staff, went all out in celebrating the occasion. I have to say my dietary crew made me proud and definitely outdid themselves by setting up a taqueria worthy to compete with Mexico’s best. We had a margarita bar (virgin, alas!), from-scratch corn chips and fresh guacamole to whet appetites, Spanish rice and beans to compliment the al pastor, carne asada, chicken and lengua tacos, and arroz con leche to finish the meal with a sweet bang. Of course, there is no such thing as authentic Mexican fare without the fiery salsas, right?

Salsa Verde

Made with tomatillos, garlic, jalapeno peppers and cilantro, this salsa was the milder of the two, giving an option to people who, like me, aren’t quite brave.

Makes about 3 Cups

Ingredients

1 1/2 lbs tomatillos, husks removed
7 jalapenos, stemmed
1 small onion, peeled and quartered
5 cloves garlic
1 bunch cilantro (about 1 cup), coarsely chopped
1 tbsp lime juice
water
salt to taste

Procedure

In a saucepan, place tomatillos, jalapenos, garlic and enough water to cover. Bring to a boil, then lower heat to simmer until ingredients are softened.

Place cooked tomatillos, jalapenos, and garlic, 1/2 cup of the boiling liquid, onions, cilantro, lime and salt to taste in a blender or food processor. Pulse to desired consistency. Adjust salt as needed. Keep in refrigerator to cool and to allow flavors to meld.

Salsa Roja

Although the ingredients may also be boiled, roasting delivers a deeper and more robust flavor.

Makes about 3 Cups

Ingredients

8 tomatoes, cored
1/2 cup chili arbol
2 cloves garlic, peeled and sliced
1 cup water
salt to taste

Procedure

In a heavy, thick-bottomed, ungreased skillet, arrange tomatoes and roast over low heat until softened. Check and turn tomatoes regularly. Remove from heat and set aside.

In a very hot skillet, toast chilies until aromatic, about 1 minute. Check and turn continuously to prevent burnt spots. Remove chilies from heat and allow to cool enough to handle. Discard stems and remove most or some of the seeds depending on the piquancy desired. Remember, the narrower the chili arbol, the hotter.

Combine roasted tomatoes and chili peppers, garlic, water and salt to taste in a blender or food processor. Pulse thoroughly, adding more water as needed to achieve desired thickness. Keep in the refrigerator to cool and to allow flavors to meld.

Salsas are not only for chip-dipping or taco-slathering, they are excellent as bases for meat dishes as well! Have a pint or two lying around? Give these recipes a try:

Tomatillo Chicken Stew
Tilapia Baked in Salsa Verde
Carne Deshebrada en Salsa Roja

Recipes from Across the Border in The CookMobile Archive:

Pork Pozole

Corn and California Summer

Asparagus and Crab-Stuffed Dover Sole with Tarragon Cream

Lalaine — Thu, 08 Jan 2009 17:58:11 +0000

I know, I know. The title asparagus and crab-stuffed dover sole with tarragon cream is quite a mouthful. But I offer no apologies. Reading its name in one gasp is the only difficulty you’ll encounter with this recipe as this dish is very simple to put together for casual family dinners yet fancy enough for special gatherings.

Makes 4 Servings

Ingredients

4 dover sole fillets
8 fresh asparagus spears
1 cup Dungeness crab meat
1 cup heavy cream
1 tbsp fresh tarragon, finely chopped
1 shallot, chopped
1 tsp grated lemon peel
salt and pepper

Procedure

Trim stalk end of asparagus. Wash and drain well.

In a sauce pot, combine heavy cream, shallot and fresh tarragon. Bring to a boil and then lower heat. Simmer until dover sole fillets are ready and stuffed.

Season dover sole fillets lightly with salt and freshly-ground pepper. Place 2 asparagus and 1/4 cup of crab meat on one end of sole. Roll into a log to wrap the fillet over filling.

Arrange prepared sole on a baking dish with seam side down. Sprinkle grated lemon peel on top of sole. Pour cream and tarragon mixture over fish to coat entirely.

Bake uncovered in a 350 F oven until just cooked through, around 10 to 15 minutes. Serve hot.

Fish and Seafood Recipes in The CookMobile Archive:

Manila Clams with Black Bean Sauce

Parmesan Tilapia

Steamed Chicken with Basil Pesto and Toasted Pine Nuts

Lalaine — Fri, 14 Nov 2008 17:07:22 +0000
I love this type of recipes. You know, the type so simple to make, yet, so versatile that with a few more ingredients added in, leftovers morph into a whole new dish. For a quick lunch, I often enjoy cold this chicken with basil pesto. I love sandwiching the moist chicken slices between and sopping the richly-flavored sauce with a sourdough loaf. Any leftovers I toss with a cup or two of fettucini pasta to enjoy over again as a more substantial dinner meal.

Makes 4 Servings

Basil Pesto

Ingredients

2 cups of fresh basil leaves
1 cup extra virgin olive oil
1/2 cup pine nuts
2 tbsps Parmigiano-Reggiano, grated
3 gloves garlic, peeled
1/2 tsp kosher salt

Procedure

In a food processor or blender, combine basil, pine nuts, garlic, salt and half of olive oil. Process steadily until mixture turns into a grainy paste, while adding the rest of the olive oil in a thin, continuous stream. Remove to a container. Gently fold in grated cheese. Add more olive oil if sauce is too thick.

To Assemble

In a pan, toast pine nuts very lightly. Remove from heat and set aside.

Steam four 4-oz each boneless, skinless chicken breasts. Place in a container, cover and allow to cool in refrigerator. Cut to around 1/2 inch thick slices. Arrange in a serving platter. Slather generously with basil pesto sauce and top with toasted pine nuts.

A few more versatile meal ideas in The CookMobile Archive:

This sauteed bean sprouts and tofu is delicious paired with fried fish and steamed rice. Leftovers are also excellent as eggroll fillings.

Lechon Kawali, with its crisp skin and succulent meat, is sinful! Fry up an extra slab and transform it into a crispy pork sisig for hubby’s happy hour!

Enjoy these shallot toasts with creme fraiche and smoked salmon for brunch. Toss any leftover creme mixture with spaghetti for a simple dinner meal.

More than a bottle of Pesto? Try these!

Gnocchi with Rocket Pesto & Tyrolean Bacon
Beet Greens & Three-Onion Pesto Pizza
Grilled Pesto Chicken
Asparagus Pesto Pasta Salad

Caprese Sandwich

Lalaine — Sat, 02 Aug 2008 00:34:48 +0000
I’ve been off from work for a week now. I was rushed to the ER on Tuesday due to acute abdominal pain and, after an agonizing 5 hours wait at Kaiser Permanente, was diagnosed with renal calculi. In layman’s terms, kidney stones. If you are one of the cursed and ever had this condition, you very well know it hurts like hell, with a severity of pain comparable to childbirth. At least in childbirth, the agony is well-compensated by a bundle of joy you’d tenderly wrap in a blanket. In this case, they are millimeter-sized stones you’d disgustedly store in a specimen cup!

Renal stones are aggregation of salts and minerals in the kidneys or bladder. The condition is usually aggravated by dry weather, poor diet and inadequate fluid intake. Unfortunately, there is really not a lot they’ll do in the hospital other than prescribe Flomax to relax bladder muscles and pain medications to ease the attack as the stones pass. Not unless the stones are already the size of a golf ball (they do grow that huge, my MD said), then invasive surgery is necessary. Definitely, a stone the size of a golf ball is not a welcomed entity in my body. I do not want ever again to sit in an emergency room, all crumpled in pain, not knowing if I was going to pee or fart. I HAVE TO RE-EVALUATE MY DIET! I have to admit, before I started food blogging my favorite food enhancers were salt, pepper and MSG. I do not take and like a lot of risks. I drive 55 miles an hour on the freeway. I swim at 4-ft deep pools. Yet, everyday, I compromise my health with the things I put in my mouth. Regular fare of lechon kawali, paksiw na pata and the likes, will certainly deprive me of the joy of my twilight years. Change is in order.
It was only recently that I have ventured into the use of herbs to spice up my food. Ohhh, all the gastronomic adventures I missed out on! I am so glad I discovered Kalyn’s challenge to prominently position herbs to their rightful place in our kitchens. For the sake of my health, I hope I can participate weekly in the WHB trek to flavorful, herb-ful cooking! This week’s destination is Kelly’s Sounding my Barbaric Gulp and this is where this delicious caprese salad-inspired sandwich is headed now.

Caprese use of fresh mozzarella, roma tomatoes and fresh basil leaves draws from and represents the colors of the Italian flag: red, white and green. It is an association most appropriate considering basil’s longtime familiar presence in Italian and other European cuisine. Often dubbed as HERBE ROYALE, basil holds a culinary distinction in mediterranean countries as a favorite enhancer for sauces, salads and meats. What a blessed thing it fares well to drying, freezing and preservation in salt, that an appreciative cook may never face a short supply. If you are culturing your own basil plant, here is a helpful tip I copied verbatim from Sunset Magazine: “Pinch growing plants to promote bushiness and more leaves. When plants show signs of flowering, pinch out flower spikes to prolong the plant’s life. Basil grows quickly so you can start a second crop a month to 6 weeks after the first batch”.
Makes 2 Servings

Ingredients

2 small ciabatta loaves, cut in the middle
4 fresh mozzarella balls
2 roma (plum) tomatoes
4 tbsps pesto-mayonnaise (recipe follows)
small handful of fresh basil leaves
olive oil

Procedure

Slice plum tomatoes to thin rounds. Wash and separate fresh basil into individual leaves.

Spread pesto-mayonnaise onto inner sides of loaves. Layer fresh mozzarella, tomatoes and basil leaves. Drizzle lightly with olive oil, if desired.

Pesto-Mayonnaise (adapted from Sunset Magazine Illustrated Guide to Herbs)

2 cups lightly packed fresh basil
2 to 3 cloves garlic
1 cup grated parmesan cheese
1/2 cup to 2/3 cup olive oil
1 cup mayonnaise

Whirl all basil, parmesan, garlic and olive oil in a food processor until smooth, adding more oil as needed. Makes about 1 1/2 cups of pesto.

Mix pesto with mayonnaise until well-combined. This will make more than enough for these sandwiches but delicious spread will keep in the refrigerator for up to 3 days.

Sandwiches in The CookMobile Archive

Vietnamese Sandwich (Banh-Mi)

Eggplant, Roasted Peppers and Gouda on Ciabatta Bread

Herbed Chicken Stuffed with Feta Cheese and Sun-dried Tomatoes

Lalaine — Fri, 01 Aug 2008 17:46:45 +0000
This recipe works as the previous recipe entry in the archive, bacon-wrapped chicken breast with provolone cheese stuffing. Chicken breasts are wrapped in a form of fat which seals moisture during the cooking process. As the bacon in the former entry and the chicken skin in this recipe crisp, the fat rendered seeps to the meat making it tender, juicy and flavorful. Also, both chicken packets offer a stuffing of creamy, melted cheeses!
I seasoned the chicken with the kitchen basics: salt and pepper but I also tucked in a sprig of rosemary for an aromatic, lemony touch. As the flavors of garlic are a great compliment to that of rosemary, I also added a dash of garlic powder. I secured the packet with twine but this step can be missed by carefully positioning the side where the stuffed chicken breast closes and overlaps downwards on the baking dish.

By the way, I am sending this to the 2-year strong Weekend Herb Blogging event masterminded by Kalyn of Kalyn’s Kitchen and hosted this week by Kelly of SOUNDING MY BARBARIC GULP! This is my second entry to the event and what do you know? My first one was Herb-Mustard Cornish Hens using rosemary and garlic as well!

Makes 4 Servings

Ingredients

4 (5 to 6 oz each) chicken breasts, skin-on, boneless
4 tbsps feta cheese, crumbled
4 tbsps sun-dried tomatoes, coarsely chopped
4 sprigs fresh rosemary
salt
freshly-cracked pepper
garlic powder
olive oil or oil from the jar of sun-dried tomatoes

Procedure

Season chicken breasts with salt, pepper and garlic powder. Position chicken with skin side down on a working surface.

Layer feta cheese and sun-dried tomatoes in the middle and to enclose, pull both sides of chicken breast to center. Repeat Use 6-inch long twines to tie and secure chicken packets. Tuck in fresh rosemary sprig.

Repeat procedure on all chicken breasts. Carefully place tied packets in a baking dish. Lightly drizzle top of breasts with olive oil or oil from jar of sun-dried tomatoes.

Cover baking dish with foil. Bake at 375 F for around 15 to 20 minutes. Remove foil and return to oven to bake at 400 F until skin crisps and juices from meat runs clear when pricked in the center, around 15 minutes. Let stand for around 3 to 5 minutes and cut into slices.

Chicken and Poultry Recipes in The CookMobile Archive:

Chicken Liver and Onions

Tinolang Manok (Stewed Chicken in Ginger)

The Secret Recipe of Max’s Restaurant Fried Chicken

Lalaine — Mon, 14 Jul 2008 09:21:41 +0000
During the first couple years of our marriage, my husband and I spent our Friday nights at the Cerritos branch of Max’s Restaurant. The place offered sitdown food service and karaoke bar so every time we visited, my husband would sing “To All the Girls I’ve Loved Before”, I would sing “End of the World”, and we would duet on “Can you Feel the Love Tonight” while we enjoyed a dinner of fried chicken, chop suey and steamed rice. Ahh, good times, good times. In the late 1990’s, however, Max’s was uprooted from that location and the grapevine was left to speculate on the whys of their departure. From lagging patronage, lost lease, to inadequate parking capacity were blamed, but, I say, it is the complaints from the city every Friday night that drove the restaurant away.

While surfing the net a few days ago, I discovered Pinoy Food Blog. Along with other fabulous meal ideas all presented without unnecessary frou-frou, I found Max’s secret for chicken in her extensive recipe archive. The chicken was fabulous~crispy on the outside, tender and juicy in the inside. The steaming process partially cooks the chicken that frying time is considerably decreased. Also, the double-frying step really crisp the skin. I will try this trick the next time I cook my lechon kawali. I really wish I have better photography skills so I could have captured the light crackling of the chicken’s skin from the deep-frying.

Still, terrific as the recipe is, I am one who simply can’t lay-off a good thing as I have soon tweaked the recipe to include minor changes. After massaging in the salt and pepper, I stuffed the chicken’s cavity with chopped onions, garlic, carrots and celery. I also added the same mixture and a sprig of rosemary to the water I used for steaming. I think, these simple additions heightened an already delicious fried chicken recipe.
Makes 4 Servings

Ingredients

1 whole chicken (2 to 3 lbs)
rock salt
freshly-cracked pepper
sprig of rosemary
2 carrots, chopped
1 large onion, chopped
2 celery ribs, chopped
1 head garlic, chopped
water
frying oil, to cover up to at least 3/4 of chicken

Procedure

Wash and pat chicken dry. Massage salt and pepper onto and under skin. Combine garlic, onions, celery and carrots. Stuff the mixture into the chicken’s cavity until full, but not bursting.

Prepare steamer with water. Place remainder of vegetable mixture and rosemary sprig into the water. Steam chicken for around 30 minutes. Remove chicken from steamer, empty cavity and drain well. Discard vegetables.

Deep-fry chicken in very hot oil until lightly browned, turning on sides as necessary. Remove from pan and allow to cool.

Deep-fry again until golden brown. Remove from heat and let stand for around 5 minutes before chopping to serving pieces. This “stand” time prevents the wonderful juices from leaking out of meat.

Serve chopped pieces with atsara, banana catsup, plum sauce or orange dipping sauce.

Chicken and Poultry Recipes in The CookMobile Archive:

Chicken Curry

Crispy Fried Chicken

All Grown-Up: Grilled Cheese Sandwich with Basil Leaves and Stramato

Lalaine — Fri, 23 May 2008 21:51:37 +0000
Anupama is inviting bloggers and non-bloggers alike to get slicing and to bring on their sandwich masterpieces to her Food-n-More’s The Sandwich Festival. My submission is the classic grilled cheese sandwich, with an added “grown-up” twist. I assembled my version using thick-sliced french bread,
provolone cheese, fresh basil leaves and slices of sweet stramato. Perfect with a bowl of piping-hot tomato soup!

Makes 2 Servings

Ingredients

4 pcs of thick french bread slices
4 slices of provolone cheese
fresh basil leaves
stramato, thinly sliced
balsamic vinegar
olive oil
salt and pepper

Procedure

Brush one side of the french bread slices with melted butter. Place one provolone slice on the un-buttered side. Arrange fresh basil leaves on top of cheese. Layer stramato slices on top of basil leaves.

Drizzle lightly with balsamic vinegar and olive oil. Season with a dash each of salt and pepper.
Place another cheese slice. Top arrangement with the other slice of french bread with buttered side up.

Meanwhile, heat a wide pan over low heat. Place sandwich on pan with buttered side down.
Toast, flipping once, until both sides are lightly browned and cheese is melted to liking.

TIPS:
1) Other filling combinations include mozzarella and pepperoni, swiss and bacon, gruyere and smoked salmon… the possibilities are endless!
2) You can substitute roma tomatoes if stramatos are not available. However, finding these hybrid tomatoes is certainly worth the search as they are indeed very sweet and juicy!

Sandwich and Snack Recipes in The CookMobile Archive:

Eggplant, Roasted Peppers and Gouda on Ciabatta Bread

Vietnamese Sandwich (Banh Mi)

Rosemary Chicken

Lalaine — Wed, 14 May 2008 17:22:39 +0000
Delicious meals need not equate hours in the kitchen. Quick and easy, the ingredients for this baked chicken recipe can be readied in the time it takes to preheat oven. Complete this greek-inspired dish by tossing in potato cubes and zucchini slices to roast along and to serve with the chicken.

Makes 4 Servings

Ingredients

3 lb chicken, cut into parts
1 head garlic, peeled and minced
2 medium onions, sliced to rings
3 tsps fresh rosemary, minced
2 tbsps olive oil
salt and pepper

Procedure

Wash and pat dry chicken parts. Season freely with salt and pepper.

In a small bowl, combine rosemary, garlic and onions. Layer half of onion mixture on a shallow, baking dish. Arrange chicken skin side up on a single layer on top of onion mixture.
Cover with remaining onion mixture.

Drizzle olive oil over chicken. Bake uncovered at 350 F until chicken exude clear juices when pierced, around 35-40 minutes.

TIP:
Chopped sweet basil leaves can be substituted for rosemary.

Chicken and Poultry Recipes in The CookMobile Archive:

Crispy Fried Chicken

Asian Chicken Lettuce Bowl

Angel Hair Pomodoro with Garlic Shrimp

Lalaine — Wed, 07 May 2008 02:42:40 +0000
Previously, I shared with you about a weekend ritual that my daughter and I have. It is a very special time that we both enjoy and look forward to. Last Saturday, however, we agreed that a weekend diet of deep-fried tofu deserves a rest and decided instead to check out the farmer’s market at the Cerritos Town Center, which is about 2 miles from the house. And boy! Was that trip a sensory overload! The sight of colorful reds and greens and yellows of fruits and vegetables strewn on tables, and the smell of roasting corn on the cob and of grilling hotdogs in the air, were a dizzying welcome (of course by then it was 11:00 AM and with barely a bite of food or a drop of drink, we were both ravenous)! There was definitely an abundance of organic avocados and oranges and strawberries and cherries, of zucchini and baby carrots and broccoli and mustard leaves, of freshly-baked french loaves and bagels and pita breads and rolls, of nuts and cheeses and honey and fruit juices.

And in all that abundance, my favorite finds of the day were some fresh thai basil leaves and vine-ripened tomatoes. The tomatoes were going for $3.00 a pound but the a-little-too-ripe ones were at $1.00. Juicy and vibrant red~they were made for sauces! And the basil…my! It had a glorious minty overtones just calling for this homemade pomodoro sauce!

I went to the farmer’s market with initial intentions to take pictures for my submission to A Scientist in the Kitchen’s To Market! To Market! event but…! In the rush of having to pick my daughter from her Saturday Microbiology class and to catch the farmer’s market before they close at 12PM, I forgot to bring my camera! Still, fate is kind. What do you know? She is hosting next week’s Weekend Herb Blogging, the brainchild of Kalyn’s Kitchen. I am sending this recipe over to my blogging buddy, Gay, right now!!
Makes 6 Servings

8 oz (uncooked angel hair pasta), 4 cups cooked
freshly-grated romano cheese

Pomodoro Sauce

6 to 8 medium size vine-ripened tomatoes
1 cup chopped thai basil, lightly packed
3 to 5 cloves fresh garlic, peeled
2 tbsps olive oil
salt and pepper

Garlic Shrimp

12 to 14 pieces large shrimp
1/2 tsp garlic powder
salt and pepper
1 tbsp butter

Cook angel hair pasta according to package directions.

Meanwhile, in a food processor, combine tomatoes, basil, garlic, and olive oil. Process until the consistency of applesauce. Sauce will be liquidy. Heat sauce mixture in a sauce pot, around 8 to 10 minutes. Season with salt and pepper to taste.

Peel and devein shrim, leaving tail intact. Wash and drain. Season with garlic powder, pepper and salt.

Melt butter in a pan over medium heat. Toss in shrimp and cook until shrimp changes color, around 3 to 5 minutes.

Combine pasta and sauce, tossing lightly. Top with garlic shrimp and sprinkle with grated romano cheese. Serve hot.

TIPS:
1) Some prefer to peel the tomatoes. I used them as is and had very good results. Roma tomatoes can be substituted for the vine-ripened tomatoes. I, however, find that the freshness and subtle sweetness of vine-ripened tomatoes add dimension to such a basic sauce.

Pasta Recipes in The CookMobile Archive:

Sausage and Roasted Peppers Penne Pasta

Spaghetti with Creme Fraiche and Smoked Salmon