Coconut Lime Grilled Shrimp with Pineapple Rice

Last Year's Post: Jewels of Spring: Asparagus Soup and Chicken with Rhubarb Sauce
Two Years Ago:  Special Brunch - Egg Strudel

The weather is finally warmer and it's time to switch to lighter, healthier foods and start grilling!  This recipe couldn't be any more fresh and tropical with the slightly spicy shrimp balanced by the soothing pineapple flavor of the rice.  Serve it with your favorite tropical drink (complete with little umbrella, of course) and you have a party in the making.

I love that this meal is healthy and relatively low-calorie in addition to delicious.  It's extremely easy to make and very fast, once you've marinated the shrimp.  Be sure to notice the marinating time of two hours -  I wouldn't marinate it any longer (like, say, from breakfast to dinner much less overnight) or the lime juice will toughen the shrimp.  So, plan on about 2 1/2 hours from start to finish but only about 30 minutes of active time.  It would perfect for a weekend where you start marinating the shrimp, then work on your garden for an hour or two before focusing on dinner (or a two-hour happy hour, who's to say?).  If you're having a party you could always do a huge platter of just the shrimp for an appetizer and it would be fabulous.

As I mentioned, the shrimp are very slightly warm from the jalapeno.  If you like spicy food I'd leave the jalapeno seeds in when preparing the marinade, or add another jalapeno.  Either way, this is a great change from the same-old burgers, brats and chicken on the grill.

printable recipe

Coconut Lime Grilled Shrimp with Pineapple Rice

Serves 4

Notes:  Requires 2 hours marinating time.  Dried pineapple is more intense than fresh; don’t substitute if possible.  Also, several ingredients are common to both recipes – lime zest, juice and cilantro – and may be prepped one time and divided according to the recipes to save time.

For the shrimp:

2 jalapenos, seeded

1 lime, zested and juiced

2 garlic cloves

1/3 cup chopped fresh cilantro

1/3 cup shredded unsweetened coconut

¼ cup olive oil

¼ cup soy sauce

1 lb uncooked medium shrimp, peeled and deveined

Wooden skewers, soaked in water at least 30 minutes

For the pineapple rice:

2 cups water

1 cup uncooked long-grain white rice

½ cup chopped dried pineapple

1 tablespoon butter

½ teaspoon grated lime zest

½ teaspoon salt

¼ cup chopped cilantro

1 tablespoon chopped green onions

3 tablespoons fresh lime juice

To prepare the shrimp:  in a food processor, combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil and soy sauce; blend until smooth.  Place the shrimp in a large zip-top bag and pour the sauce over.  Seal and toss to coat.  Refrigerate for 2 hours to marinate.

Preheat a grill to medium-high heat and lightly oil the grate.  Thread the shrimp onto pre-soaked skewers and reserve the marinade.

While the grill is preheating, make the rice:  bring 2 cups water to a boil in a medium saucepan and add rice and next 4 ingredients (through salt).  Cover, reduce heat and simmer 20 minutes until liquid is absorbed.  Remove from heat; stir in cilantro, onions and juice.

To grill the shrimp:  place skewers on the preheated grill, turning and basting with the reserved marinade, 2-3 minutes per side, until cooked through.

Serve shrimp skewers over rice.

Watermelon Gazpacho

Last Year's Post: Char Siu Chicken with Chinese Long Beans

I realize it's nearly the end of summer, but it's still hot and it feels like the middle of summer so why not keep the summer theme going?  It's way too early to switch to heavier fall foods anyway.  In that spirit, I was motivated to make a Watermelon Gazpacho after a recent trip to Washington State with our Gourmet Club buddies.  At one dinner, half of the 6 people ordered watermelon gazpacho as a starter.  To a person, their first reaction was "whoa!" after one spoonful because it was quite spicy which had not been mentioned on the menu (sneaky chef trick).  Everyone really liked it, especially The Lawyer, so one of my first projects after coming home was to replicate the soup.

I initially thought this recipe looked really fast and easy because how hard can it be to cut up a few things and throw them in a blender?  The reality turned out to be slightly different.  First I had to figure out how to cut up a whole watermelon.  I finally decided to cut it in half, cut each half into slices, cut the rind off each slice, and then cut the flesh into cubes.  I discovered that a smallish watermelon is more than adequate to make 8 cups of watermelon cubes.

The second issue was that I decided to use my blender (instead of a food processor) and it took four different batches to get all the ingredients pureed.  Again not a big deal, but I hadn't really thought that part through.  I would suggest using whatever appliance you have with the largest capacity, but don't fill it completely full or it won't work properly.

The final decision requiring extra time was that I decided to strain the soup to make it clear and pretty like the restaurant version.  You certainly don't have to do this - you'll actually have more soup if you leave the pureed flesh in - but I was going for pretty.  In addition, I wanted to illustrate the idea that if you strain the soup you can actually use it as a very tasty cocktail with the addition of a little vodka.  To strain it, you pour it through a fine mesh strainer and push on the pulp with a spatula or spoon to work it through faster.  Again, I used a fairly small strainer so this had to be repeated quite a few times to get it all through.

I don't want to make this sound like a really huge deal - it probably took maybe half an hour - but it was hot in the kitchen and I had expected it was going to take maybe 5 minutes. (After re-reading that last part it really sounds like whining.  I'll stop.) It's all about managing expectations.  The good news is that you can prepare it early in the day since it needs to chill before serving.

The gazpacho makes an excellent cold starter for dinner, a great lunch with a sandwich or salad on the side, or a really outstanding and different cocktail as I mentioned. This recipe is not sweet, but if you want to make it sweeter you could add a little honey in addition to or in place of the vinegar.  You can also vary the amount of heat by adding more or less jalapeno, or none at all.  The version we had in the restaurant was somewhat sweet and quite spicy, which was a really interesting combination.  However you adjust the recipe, the watermelon and cucumber combination will be very refreshing.

Watermelon Gazpacho

Watermelon Gazpacho

Serves 4-6

Note: I used one jalapeno without seeds and it had a very low spice level.

8 cups watermelon, seeds removed
1 ½ cup cucumber, peeled and chopped
1 jalapeno, chopped*
1/2 teaspoon salt
1 Tbsp. + 1 tsp. red wine vinegar
Juice of 1 lime

Lime slices, for garnish (optional)

Mint for garnish (optional)

  

Add all ingredients to a blender or food processor in batches (no more than half full) and puree.  If desired, pour the soup through a fine strainer, pressing on the solids with a spatula or spoon to extract the maximum amount of liquid (again, you’ll need to do this in several batches).  Serve chilled or at room temperature, garnished with lime or mint (optional).

*Add as much jalapeno as you like, depending on your spice preference and the spiciness of your pepper. If you want extra spice, you can also add the seeds, which are more potent than the green flesh of the pepper.

Spicy Homemade Peanut Butter

I heard on the news this week that a peanut butter recall is going on nationwide so it seemed like a good time to publish this particular post.

Any time I make something that's readily available in a store I think of my mother and smile.  A few years back I called to chat and she asked me what I had done that day.  When I replied that I had baked hamburger buns there was this pause on the other end of the line.  Then she said, "why would anyone make hamburger buns when you can buy perfectly good ones at the store?"  Therein lies the difference between us.  I make things because it's fun.  Or because I've never tried them before.  My mother, on the other hand, was the original devotee of boiling bags and all things microwaved.  She gave away her pots and pans and now owns exactly one small knife that I think she uses to slice bananas.  The servers at local restaurants know her by name.  She occasionally wonders aloud how she could have a daughter who likes to cook - she primarily likes to discuss politics. 

Anyway, I was surfing the Internet looking for a recipe for a sandwich from the Dominican Republic and ended up finding one for spicy peanut butter from the Dominican Republic instead.  Of course I was immediately intrigued because I've never made peanut butter before.  It didn't seem too hard - all you do is grind up some peanuts with a little oil, salt and a hot pepper - so I ran out and bought the ingredients and some cute little jars.

The name of the peanut butter is Mamba.  It's made in varying degrees of spiciness by using anything from no peppers at all to using scotch bonnets, one of the hottest peppers on earth.  For my first experiment I decided to use a jalapeno because I was familiar with the degree of heat it has.  I first added half a pepper and The Lawyer and I both tasted it.  We could barely taste any heat at all so I added the remainder.  It still has just a slightly spicy flavor so the peanuts and oil must suck up the heat somehow. (technical explanation)  The overall flavor is more fresh than normal peanut butter and the texture is lighter and less sticky. It's great on toast or anywhere else you normally use peanut butter.  Next time I make it I think I'll experiment with adding some mild chile powder in addition to the jalapeno.  That's the fun of making your own!  If spicy isn't your thing, think of adding some cinnamon instead of the pepper - cinnamon and peanut butter go really well together.  Or how about pumpkin pie spice?  Get creative and you can experiment with all kinds of flavor combinations.

I used unsalted dry-roasted peanuts and noted that I needed a full two tablespoons of peanut oil to make it turn into a paste when the recipe only called for one.  I have the feeling that the author used oil-roasted, not dry-roasted peanuts.  Just be aware if you try the recipe that the amount of oil will vary according to what type of peanuts you use.  Be sure to use unsalted peanuts or taste before adding the salt if you can only find salted peanuts.

So, if you're one of those curious people like me, give it a try and see what you think.  It's really easy and you don't have to run out and get cute jars, you could just put it in any container you have to refrigerate it.  But I had seen these jars at Crate and Barrel and it was a great excuse to buy a couple.

* * click here for a printable recipe * *

Spicy Homemade Peanut Butter
Makes about 4 ounces

1 cup unsalted roasted peanuts
1-2 tablespoons peanut oil
1 spicy pepper (such as jalapeno or hotter), stemmed and seeded
½ teaspoon salt

Pulse the peanuts in a food processor until it becomes a smooth paste. Add oil, one tablespoon at a time, to make the paste smoother to your liking. Add half the pepper and the salt and pulse until well mixed. Taste, and add the second half of the pepper if you want it spicier. Pulse again until smooth.

Pour into a clean container with a tight-fitting lid and keep refrigerated.

Gazpacho

Gazpacho is a famous soup that originated in the southern Spanish region of Andalucia.  It's unique for three reasons - it's raw, it's served cold, and it requires the freshest of vegeables so summer is the only time to make it.  This is the soup that I think about in the middle of winter because it embodies all the goodness of summer food in my mind.

 I've seen recipes for gazpacho that start with tomato juice as the base, but I wanted to make one absolutely from scratch with nothing but produce from the farm stand that day.  I found some beautiful Black Krim heirloom tomatoes (see my post from a few weeks back regarding heirlooms and black tomatoes in particular) that I knew would have great taste but I was a little worried that they would make the gazpacho look weird if used exclusively so I mixed them with normal red tomatoes. 

This is definitely a time to haul out your food processor for all the chopping.  It's a little messy but the recipe makes a lot of soup and it's so refreshing when it's hot out.  You just feel healthier when you eat it and it would be a great way to sneak more vegetables into your family's diet without them realizing it.

We happened to have some goldfish crackers on hand so I had the inspiration for a garnish.  Notice that my goldfish are swimming happily along (above).  To no one's great surprise, The Lawyer had a different idea.  He explained that the whales had driven the fish into a tight school and were taking turns driving up from the depths in the middle to feed so the fish were trying to get away.  Apparently someone has been watching a little too much Planet Earth.

You could use herb croutons as a nice garnish instead but it won't be nearly as dramatic a story.  Serve the soup with a crusty baguette for a light dinner or with a sandwich for something a little more substantial.  This would also be an elegant first course for a summer party.  However you choose to serve it, be aware that it needs to chill for at least an hour so it needs to be made in advance.

* * click here for a printable recipe * *

Gazpacho
Serves 6-8


9 large vine-ripened tomatoes
2 medium cucumbers (or one English cucumber), peeled, seeded and chopped
1 medium red onion, chopped
1 bell pepper, chopped
1/3 cup olive oil
6 tablespoons red wine vinegar
3 garlic cloves, minced
1 jalapeno, seeded and finely chopped
1 tablespoon Worcestershire sauce
Salt and black pepper
Small basil or parsley leaves, or small crackers or croutons for garnish (optional)


Dip the tomatoes into boiling water for about 30 seconds to loosen the skin, then place in ice water to cool. Core and peel the tomatoes, then cut in half and poke out the seeds and juice into a strainer set over a bowl. Reserve the juice and discard the seeds. Puree half of the tomatoes in a food processor or blender with half of the cucumbers, onion, bell pepper, and jalapeno. Coarsely chop the remaining tomatoes.

Combine the puree with the chopped tomatoes and the remaining cucumbers, onion, pepper and jalapeno in a large bowl. Add the olive oil, vinegar, Worcestershire and garlic. Season with salt and pepper to taste. Chill for at least one hour before serving. Taste again and adjust seasonings if needed.

Garnish with herbs, croutons or crackers if desired.

The Best Salsa Ever

If you would also like to see last year's post regarding how to roast and freeze tomatoes, click here or check the archive at left for August, 2011.

OK, I know I'm sticking my neck out a little to claim this is the best salsa ever, but let me tell you why.  Some of you have heard me talk about our community garden adventure and the fact that we grew 28 different varieties of tomatoes.  What I haven't mentioned is that we grew two plants for each variety in the event that one was broken in the wind or otherwise croaked.  So we had 56 tomato plants.  What started as a bunch of cute little plants in spring turned into a veritable tomato tsunami in late summer that washed from the garden into our kitchen.  In addition to roasting tomatoes, eating tomatoes and giving tomatoes away, we tried probably 5 or 6 different salsa recipes over the years.  Most of them involved canning, which has the advantage of making lots of salsa at a time but it also involves specialized equipment and mass quantities of boiling water and steam at the hottest time of the year.

We chose our favorite recipe for a typical salsa and made it several years in a row.  But then I discovered this recipe, which I think came from celebrity chef Rick Bayless.  The flavor is entirely different from a typical salsa because all the ingredients are roasted until charred and then pureed, which gives it a smoky depth of flavor.  It's not watery like some homemade salsas, and it's not too thick like some of the popular store brands - it's just right.  (Sorry for the Goldilocks moment.)  An added bonus for the cilantro-haters out there is that it doesn't have any.  For the cilantro-lovers (like me), just put some cilantro in whatever you're serving with the salsa (like the quesadillas we're having tonight).  I would call the heat factor relatively mild, especially when served with chips or food.  Sampled by itself it will taste somewhat spicy but this is by no means a hot salsa.  It's meant to be smoky and warm, not hot.

The flavor is delicious and there's no canning involved - you just put the salsa into clean containers and freeze it.  It only takes about 30 minutes to make, and it's made in manageable quantities.  Here's all you need to make one batch, which makes about two cups of salsa.

 If you decide you really like it and want to make larger quantities, my suggestion is to make several batches rather than one big batch because if you crowd the broiler pan too much the vegetables will steam instead of charring properly, which is what gives them the smoky flavor.  (Not to mention that if you put more than one batch in the blender at a time you risk a salsa explosion all over your kitchen.)

 We make this every year now.  If you've never made salsa or even if you already have a favorite recipe, try this one and see what you think.  The ingredients are readily available at the farmers market or at the store and it's so easy to make it's almost foolproof.  Just be sure to tuck the garlic under the other ingredients before broiling so the garlic doesn't blacken along with everything else and turn bitter.  When it's hidden under something it steams and roasts and becomes mellow and sweet instead.

Not everything will char at the same rate.  At this point the jalapenos and garlic were ready to take out but the onion and tomatoes needed more time.

After a few more minutes under the broiler the onion and tomatoes were ready.

At some point during this process you will probably become deeply skeptical that it's going to work.  You'll look at that blackened mess and think there's no way it will ever turn into anything edible.

 Oh, ye of little faith.  Just add some water and turn on the blender.  You end up with a beautiful salsa with cool little charred specks.  It's magic.  And delicious!

* * click here for a printable recipe * *

Roasted Tomato Salsa
Yield: 2 cups

5 Roma (plum) tomatoes

8 garlic cloves, peeled

2 jalapeno peppers, stemmed and seeded

½ medium yellow onion, peeled and cut in half (2 quarters)

½ cup water

½ - 1 teaspoon salt

Freshly ground black pepper

Preheat the broiler with a rack at the highest position possible without having the food touch the heating elements. Place the tomatoes, garlic, chiles and onion on a baking tray lined with foil. Tuck garlic under other vegetables to avoid blackening (they’re easiest to tuck under the jalapeno halves). Broil, turning frequently until well charred, about 15-20 minutes. You may need to take some of the vegetables out earlier than others for all to achieve the right amount of charring. Set aside to cool.

Core the tomatoes. With a rubber spatula, scrape the roasted ingredients and their juices (including the blackened skins) into a food processor or blender and puree with the water until smooth.

Season with salt and pepper and serve.

Keep refrigerated or may be frozen.