Third Time's a Charm! (Dry Rub Wings & Shrimp)

Tastiest wings and shrimp - pantry ingredients and
less time than takeout!

There have been times in my life when I thought we’d sprout feathers, we ate so much chicken. For the past couple of weeks, I thought we’d sprout wings.  

It all started with first 2019 post-season game for the Dodgers against the Nats...

...Flash back to last Sunday.... While doing my weekly swing thru Harris Teeter, I saw some great looking chicken wings in the poultry season so I snatched up the last package.  

The following night, after a full day at the home office, we needed something to eat as our beloved Dodgers faced the Nationals in what we hoped would be the first of many games leading to a World Series Win. Takeout seemed like such a copout. And then I remembered -- the wings!

With minutes to spare, I threw a bunch of herbs and spices in a bowl to make a dry rub. Then I splashed a glug of olive oil on the wings, let 'em rest a bit to allow the flavors to develop and roasted those babies in a 400 degree oven.  Wowzier! They were great! And the Dodgers won! So of course, being the superstitious Dodger Fans that we are, we had to have the exact same dinner the next night for the next game.

Tuesday rolled around. Another long day at the home office.  Another game. Steve dashed off to the Teeter for more wings. Back to the kitchen…. and this time I wrote down what I did. But I also changed the recipe up a tad and, darn it, they were a bit off. The Dodgers lost that night, and eventually were eliminated by the Nationals, but I’m not taking the blame.

Now I was determined. The Dodgers may have gone fishing for the year, but not me.

So last night, for yet another game (sans Dodgers). I whipped up my third batch. Less salt. Less cumin (the first time I've ever uttered those words). More rosemary. I also thawed and cleaned some shrimp to see how my concoction works with a different protein.

Bingo!

Both the wings and the shrimp were absolutely delish and deemed blog-worthy.

So here you are…. the ingredients and the method. The measurements in the recipe below made enough for 10-12 wing halves, a couple of handfuls of small/medium size shrimp, plus leftovers that really livened up our eggs this morning and a bit more that will probably be sprinkled on roasted cauliflower tonight.  I'm sure you can make more or even less (why?), just keep the proportions the same. Store leftovers in an air-tight container.

Enjoy!

Dry Rub Wings (& Shrimp)

Dry Rub Ingredients

• 1 ½ tsp granulated garlic 
• 1 ½ tsp dried thyme
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 1/2 tsp finely chopped fresh rosemary
• 20 grinds black pepper
• Olive oil to coat 
• Protein of your choice: chicken wings and/or shrimp 

Method

Preheat oven to 400 degrees

Place a rack on a foil-lined baking sheet and spray it down with cooking spray

• Mix the dry rub ingredients in a small bowl set aside
• Pat the wings (and/or shrimp) dry with towels to remove any moisture and then toss them with a few tablespoons of olive oil in a large bowl. If you are doing both chicken and shrimp, do this in separate bowls. Then toss everybody with enough of the dry rub to coat. I do this in stages, sprinkling the rub on a little at a time and stirring gently to make sure they are evenly coated.
• Arrange the wings/shrimp on separate prepared baking sheets and set them aside to rest for about 10-15 minutes to help the flavors develop.
• For the chicken:  Slide the trays into the oven and roast for 25 minutes. Remove, flip each one over and then return to the oven for another 20 minutes. Remove from the oven and let rest on the wire rack for 10 minutes
• For the shrimp: roast at the same temperature but for only 8-10 minutes, depending upon the size of the shrimp. When doing both wings and shrimp, do this while the wings are resting. The shrimp can be served right out of the oven.
• Enjoy with celery sticks, sliced cucumbers, sliced red bell peppers and plenty of good quality or homemade bleu cheese dressing (we like Marie’s from the refrigerated section in the product department at most grocery stores). I also made a pesto dipping sauce by combining some pesto I froze during the summer with some mayo and lemon juice, which was amazing with the shrimp.

I bet you have all these ingredients
in your pantry!

Patience... wait a few minutes
before roasting for max flavor

Crowd Pleaser (Cilantro-Lime Pepita Dressing/Dip)

We got together with friends last night for a fantastic dinner of InstantPot  pork tacos (cooked with plums and peppers - it was amazing!), great wine and conversation that ranged the gamut from belly laughs to solving the problems of the universe. So much fun.

Ready for dipping...

When I was asked to bring an app, my mind immediately went to a crisp and cool (it's freaking hot here) veggie platter. First I thought bleu cheese dip. Then I thought yogurt ranch. And then - boom!- I thought about my very favorite dressing recipe that I created way back when we lived in Brea, California. Cilantro-Lime-Pepita dressing that is reminiscent of the fantastic Mexican Caesar Salad served at the El Torito restaurant on the hill above the town, by Brea Olinda High School. 

While I often just throw this together, I wanted this batch to be just right. So, I searched the blog and couldn't find it. Thankfully I had a copy on my laptop from when I tested it for Southerly Magazine. 

So here it is, two ways - photographed as a dip and as a dressing with grilled shrimp and garnished with Cojita Cheese. (I used to put 1/8 of a cup of the cheese into the dressing, but lately I've been leaving it out and really like the light and press taste that results. Your call to leave it in or leave it out!

.... and as a salad with grilled shrimp and Cojita cheese

Here's how you can make it: 

Dressing/Dip Ingredients

(makes a little more than 1 cup, plenty for dipping with leftovers)

• 1 large garlic clove, peeled
• 1 7oz  Greek Yogurt (full-fat, 2%, 1% or 0% - it doesn't matter as long as it's Greek Yogurt - I use Fage brand)
• 1 T mayonnaise
• 1/8 cup cider vinegar
• Juice and zest of one lime
• 1/2 tsp kosher salt
• ½ tsp ground black pepper
• 1 bunch cilantro, washed, dried and stems removed (just twist ‘em off; no need to get crazy about removing every little stem)
• 1/8 cup pepitas (Mexican pumpkin seeds, found in the nut section)
• 1/8 cup queso fresco (Mexican cheese that you can crumble, available at most grocery stores), plus the same amount for garnish.

Dressing Directions:

In the food processor with steel blade:

• Blitz all of the ingredients except the cilantro until smooth
• Then add the cilantro and pulse until cilantro is finely chopped and incorporated into the mixture
• Check the seasoning and add more salt to taste if needed.

It's Haaaat (Summertime Shrimp & Avocado Lettuce Cups)

Cool and refreshing.... summer captured in a lettuce cup!

It is officially summer. And whenever the tempreatures rise like this, I have to think of the Seinfeild episode what Elaine and Jerry spend the night at Jerry's parents' condo in Florida. If you don't remember it, search for the episode titled, The Pen, and prepare to laugh. But I digress......

The temps are in the 90s now and the humidity is starting to catch up as well. I'm continually surprised at how we've adapted, but as the days get hotter and more humid, a cold dinner can be just the ticket. That’s where this dish comes in. 

I made this today so I could photograph it for the August issue of Southerly. Steve just walked in -- haaaat off the golf course -- and took a taste. Big thumbs up.

So as the temps rise, I hope you give this a try.  

Granted, you have to turn the oven on to roast the shrimp, but the results are so succulent that you’ll get over it!

Ingredients

1 lb. shrimp, (I like 16-20 size), peeled and deveined 

1 clove garlic, finely minced

2 TBS olive oil

2 ripe avocados, cut into large chunks

1/2 red bell pepper,  medium sized dice (save the other half for snacking)

1/2 orange bell pepper, medium sized dice (same as above)

3/4 cup English cucumber (the long ones sold in plastic that you don’t have to peel), medium dice

1/2 cup sweet onion, small dice

1/2 cup whole cilantro leaves

1 TBS finely chopped cilantro leaves

1/4 cup lime juice (typically 1 large lime if it’s juicy) + the zest from one lime

1/4 tsp ground coriander

Kosher salt and fresh cracked black pepper

1 head bib lettuce, washed, dried and divided into individual leaves. (You can also use iceberg lettuce, prepping it in a similar manner.)

Method:

• Preheat the oven to 400 degrees and line a baking sheet with parchment. )You can use foil, but I prefer parchment.)

• Toss the shrimp, garlic, olive oil, 1/2 tsp kosher salt and 10 grinds of black pepper in a medium sized bowl and then tip it all out onto the lined baking sheet. Pop this in the oven and set a timer for 8 minutes. Check them when the timer goes off - if they don’t look done, set the timer for another 2 minutes and you should be good to go.  You don’t want overcooked shrimp! 

• When the shrimp are done, pull the pan from the oven and let it cool for about 5 minutes. Then pull up the paper on two sides and pour the shrimp and their juices into a glass bowl. Put this into the ‘fridge until chilled (about 15 - 20 minutes)

• While the shrimp is chilling, gently (don’t smush the avocado!) combine the bell pepper, cucumber, onion, cilantro, lime juice, coriander, 1 tsp kosher salt and 10 grinds of black pepper in a large glass bowl. Then add the chilled shrimp to the mixture, stir to combine. Cover with plastic wrap and chill until ready to serve. 

• To serve, let everyone spoon the mixture into lettuce leaves and eat as you would a taco. (Or skip that whole process and enjoy it as a side salad.)

Enjoy.

Plan B: Spanish Inspired Paella Stew

Over rice for Steve

Tested and updated February 3, 2018

My plan was to make paella yesterday, but frankly I got lazy and we had cheese and crackers while watching Final Four basketball instead. And today I had a tennis match planned for the late afternoon, so making the somewhat time intensive dish really was not in the cards.

Soooo - my solution? A Spanish inspired stew that I could braise in the oven for a couple of hours in the morning and then heat up in the evening when it was time for dinner.

Over spinach for me

The resulting one-pot Sunday dinner pretty darned good, if I say so myself. In fact, according to Steve, this was one of the best dishes I've ever dreamed up.

Here's how I did it:

Serves 6

Paella Inspired Stew

Comfort food takes a detour to Spain in this low and slow cooked stew, served over rice. 

Serves 8

Ingredients

• 3 boneless skinless chicken thighs cut into bite sized pieces
• 3 Spanish or Portuguese chorizo sausage links (or Italian if unavailable - just not Mexican chorizo)
• 1/2 pound large shrimp, peeled and deveined
• 1 cup onion, chopped
• 2 ribs celery, diced (1/2 cup)
• 1 cup frozen peas
• 1 28 oz can whole Italian style tomatoes 
• 2 cups chicken stock
• 2 TBS tomato paste
• 2 TBS Worcestershire sauce 
• 2 large garlic cloves, smashed, peeled and left whole
• 2 TBS smoked Spanish paprika, divided
• 2 TBS olive oil
• 3 dried bay leaves 
• 1 Tablespoon brown sugar
• 1 Tablespoon balsamic vinegar 
• Kosher salt & fresh ground black pepper

For serving:  Rice cooked with chicken broth rather than water, and a pinch of saffron, if you have it. If you don’t and you really want yellow rice, you can aways add a 1/4 tsp of turmeric.  I’ll never tell!

Method

• Heat oven to 275 degrees
• Season the chicken with salt and pepper and 2 TBS of the smoked Spanish paprika
• Heat a Dutch over a medium flame and brown the chicken in two batches; remove and keep warm on a plate covered with foil
• Add the sausage, and brown it whole. Remove, let it cool slightly and slice into bite size pieces. (A serrated knife works well) It will not be cooked through. Add to the chicken and keep warm. 
• Drop the diced onion to the pot and sauté until soft before adding the final TBS of paprika and the tomato paste. Stir to combine and heat through. This will wake up the tomato paste and boost the flavor of the dish.
• Next add the chicken and sausage back to the pot along with the tomatoes, garlic, bay leaves and Worcestershire sauce, and chicken broth. Use a wooden spoon to break up the tomatoes, stir to combine and bring to a low boil. 
• Cover and place in the oven to braise, low and slow for 2 hours.

At the end of 2 hours, remove the lid and cook another 20 minutes to reduce a tad.  At this point you can cool and refrigerate until you are ready to serve.

• When you are ready to serve, skim off any fat (I lay a paper towel on the surface and lift it away), add the brown sugar and heat until bubbly. Then drop the heat down to Low, add the frozen peas and the shrimp, cover and cook for 8 to 10 minutes or until the shrimp is just done. 
• Remove the bay leaves and garlic cloves, adjust the seasoning with salt and pepper if needed,  and stir in the balsamic vinegar right before serving over rice. 

Enjoy!

"Until Next Time" Lunch at Norstrom (Lime Cilantro Salad with Shrimp)

My now retired brown Norstrom was my first credit card. Replaced by a new silver hologram version a while back, it has served me well.

I've spent many hours at that store. I’ve celebrated there (looking for a dress to marry Steve in), I’ve grieved there (shopping with my mother a few days before my father’s funeral) and for the past three years I’ve met girlfriends for lunch at the Nordstrom near my office in the Irvine Spectrum (you can get there and back within a 60 minute lunch-break, plus you can scope out the new arrivals as you dash in and out of the store).

I started lunching at Nordstom with my mother who was a true Nordie aficionado. She often told a story about how when she was in her 20s in Los Angeles she would go to a department store called Hagarty’s. When she walked in the door, she said she felt “changed.” Head held high and with a certain air of confidence that comes with a new pair of shoes, I saw that look on her often at Nordstrom.

I thought that story of hers as I ascended the escalator at the Spectrum Nordstrom yesterday. I was en route to an “until next time” lunch with my dear friend and colleague, Ingrid. Ingrid was the first member of the HB Marketing & Communications team of consultants. We worked together via email and phone and kept my little business humming. Ironically, it took us three years to meet in person, but we talked every day. Mostly about business, but also about life. She is one of my dearest friends. And yes, I started to cry when I saw her.

Tears wiped away and a with vow not to never really say good bye, we covered more topics than should be possible in a 50 minute span. The lunch date was too short. They always are. But I’m so glad we made the time. And I look forward to seeing her next time our paths cross again.

Tonight I recreated my favorite Nordstrom salad, which I had for lunch yesterday. I think I got it pretty close. Give it a try and let me know what you think:

Lime Cilantro Salad with Shrimp

Inspired by Nordstrom Café

Serves 2 (entre size, or 4 starter size)

Salad Ingredients:

• 10 – 12 medium/large sized shrimp, shelled and deveined (not jumbo or tiger)
• 1 Tbs olive oil
• 2 tsp Emeril’s Essence seasoning
• 1 ear corn
• ½ Heart of Romaine lettuce (torn)
• 2 big handfuls of Spring Salad mix
• 1 cup diced jicama (1/2 inch dice)
• 10 cherry tomatoes, cut in half
• 1 small (Hass variety) avocado or ½ large avocado (Reed variety – tpically found in California Farmers Markets - if you see 'em buy 'em, they are amazing)
• ½ cup Jack cheese, shredded (divided in half – ¼ cup for the salad and reserve ¼ cup for garnish)
• Small handful of crushed tortilla chips per serving
• Lime Cilantro Dressing (recipe follows)

Lime Cilantro Dressing

Shake in a glass jar:

• Juice of one lime
• ½ tsp of lime zest
• 2 Tbs rice wine vinegar
• 2 Tbs chopped cilantro
• 1 Tbs fine chopped shallot
• 3 Tbs walnut oil (or other light colored oil)
• 1 tsp kosher salt
• ½ tsp cracked pepper

Method:

Pepare the shrimp

• Toss the shrimp, olive oil and Emeril’s Essence in a medium sized bowl. Set aside.

Prepare the Corn

• Fill a medium sized pot with cold water
• Break the cob of corn in half
• Put in the water, put heat to high until boiling.
• When the water boils, put on the lid and turn off the heat.
• Let sit for 5 minutes
• As the corn cooks, fill a medium sized bowl with ice water
• At the end of 5 minutes, remove the corn and place it in the water to cool
• When cool use a large knife to shave off the kernals. This will be easier because you can balance the cut side of the corn on the cutting board. (I discovered this tonight!)

Grill the shrimp

The trick here is not to over cook them. If you don’t have one of those perforated flat surfaces made for grilling seafood or veggies, you can put them on skewers so they don’t fall thru the grates. Either way, they are done when they are pink. Don’t over do it!

Assemble the salad

• Toss everything EXCEPT the shrimp, cheese and tortilla chips in a large salad bowl with the salad dressing.
• Portion onto plates.
• Top with shrimp
• Garnish with cheese and crushed chips

Enjoy!