May 13, 2011

Sauteed Shrimp on Warm Black Bean Salad

I got this recipe from Good Housekeeping online. It's a superb slapdash meal for those who keep frozen shrimp in their freezers like me. The only items from this recipe that I don't stock are bell peppers and cilantro because they're both so quick to wilt. 

Use the following:
  • Two hands full of shrimp, already shelled and deveined
  • 2 tsp olive oil
  • 2 lime
  • 1 small onion, chopped
  • 1 medium red bell pepper
  • 1 tsp ground cumin
  • 1 can black beans, rinsed (retain the bean 'juice')
  • One hand full of fresh cilantro leaves
Sprinkle salt and pepper on the shrimp. Heat half of the oil for one minute over medium heat. Sautee the shrimp for about 6 minutes, or until opaque. 

Meanwhile, grate the entire peel of the lime.

Transfer the shrimp to a small bowl and cover with foil to keep warm. 

Heat the remaining oil for one minute before adding the onion and red bell pepper. Sautee the vegetables for about 8 minutes, or until tender. Add the cumin and cook for another minute. Add the black beens, lime peel, and then squeeze all of the lime juice into the pan. Add salt and pepper, and cook until heated through. 

Spoon the black bean mixture onto your dinner plate; top with shrimp; and sprinkle with chopped cilantro.

When I made it, I didn't retain the bean 'juice' or chop the cilantro--two things that I think would have improved the meal. Still, the flavor was excellent and it paired nicely with a fruity Spanish wine.


May 7, 2011

Can I just say sorry?

It's been so long since I've post, I'm truly sorry.  Honestly, in the beginning the food blog was like a new toy, all shiny and new, but grew dull over time and was relegated to the bottom of the stack. I feel a resurgence as summer hits, with new farmer's markets popping up and the cornucopia that is the Central Valley's claim to fame hits our table.  Summer in California means fresh fruits and veggies!  Can't wait!!

But first, I had the opportunity to eat lunch at Club 33, this super exclusive restaurant inside Disneyland. My menu selection (chosen 3 weeks ahead of time) was salmon and Joe's was the steak.  Both were good, although I believe the salmon was farm raised, and had I known that I would not have chosen it.  It was not as red and flaky as copper river salmon, but here I go sounding like the salmon snob I am.  Joe absolutely loved his choice.

 The ladies restroom with fresh roses on the sink and individually folded, thick paper towels (with the 33 logo) to dry hands.  Very classy and pretty.

 The toilet in the stall looks like a wicker chair.  The seat top lifts to reveal a regular toilet seat.

 Terriyaki salmon on a bed of pesto risotto, with a side of sauteed spinach.

 On the left are fresh fruits, grilled tomatoes, and cheese (huge chunks of blue cheese, yum). On the right are cold salads, including a Cesar Salad and Pasta Salad.

  On the left, under the ice, are crab claws, shrimp, and pieces of lobster (shell on).  On the left is antipasti, smoked salmon, and cold meats selections.

 Dessert bar.  Not much more to say other than I had at least one bit of everything under the glass!

Joe's steak, accompanied by garlic mashed potatoes.  Very yummy!

It was a treat to eat lunch inside this beautiful restaurant, using real china and personal waiters, especially given the casual Disneyland setting.  I'm hoping when Joe hits his 25 year mark with AT&T he chooses to celebrate here.  I would definitely eat here again!