new orleans bbq shrimp

contrary to its own name, there is no bbq sauce in this recipe nor it is grilled on a bbq grill. i have no idea why they call it bbq shrimp but i dont care. its freakin good. its super easy to prepare and makes a great appetizer. i have to admit, i love making this dish just so i can soak up the juices with crusty bread. i have to warn you, its not the healthiest meal you've ever had.

new orleans bbq shrimp
4-6 servings
2 pounds of raw shrimp, deveined and peeled with tails on
2 cloves of garlic, minced
1/2 cup dry white wine
1 stick of butter
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1 teaspoon worcestershire sauce
1 tablespoon of flat leaf parsley, chopped
salt and pepper

drizzle a thin layer of olive oil in a skillet and heat over medium-high heat. when the skillet is hot, add the shrimp in a single layer and season with salt and pepper. as they begin turn pink, turn them over. when they turn opaque remove from the skillet and set aside. you can do them in batches if they all don't fit on the skillet at once.

reduce the heat to medium and saute the garlic, about 2 mins. add wine and cook until it reduces to about half. add the butter, paprika, cayenne pepper, and worcestershire sauce and stir well. when the butter is melted, toss the shrimp back into the skillet and mix well.

top with parsley and serve with crusty bread for dipping. since i lovvvvvvvve me some garlic, i served with garlic bread! i just cant get enough =)


bon appétit~!

beet and goat cheese salad

beets!! i saw them at the farmers market and couldnt resist. steamed or roasted, they are so delish and can be served in so many ways. its actually quite easy yet they look so elegant and fancy. serve as a first coure salad or as a side dish.

beet and goat cheese salad
3-4 servings
3 red beets
3 yellow beets
3 cups of micro greens
1 package (2-3 oz) of soft goat cheese
balsamic vinegar
extra virgin olive oil

peel and trim the beets. cut them into quarters and place them in a steamer basket over a large pot of boiling water. cover and steam for about 45 minutes or until beets are fork tender. i did them in two separate batches so the reds won't dye the yellows.
when the beets are fork tender, drain and cool. you can leave the beets as is or cut them into 1 inch cubes.

first plate the micro greens and then top with the steamed beets and crumbled goat cheese. drizzle 1/2 teaspoon of olive oil and 1/2 teaspoon of balsamic vinegar per serving just before serving.


or place in a martini glass for elegant presentation.

bon appétit~!

potato & leek soup

last week i shopped the Santa Monica Farmer's Market. it's a great market. known as the market "where all the chefs shop", it boasts some of the most amazingly fresh produce you'll find in LA. if you live in LA and haven't been yet, i urge you to check it out!

i came across a booth selling an assortment of root vegetables. the farmer had everything from jerusalem artichokes, fingerling potatoes, to a wide variety of carrots and baby carrots. when i saw the pile labeled "french fingerling potatoes", i had to buy some. they looked so creamy just as is, i knew they'd make for a fabulous soup. i've been wanting to try making potato & leek soup so i picked up some leeks as well and my menu was set.


fingerling potato & leek soup
serves 4 (generously) - 6
2 large leeks
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon fleur de sel
1/4 teaspoon freshly cracked pepper
6 cloves garlic, minced
1 lb. fingerling potatoes, peeled and diced
1 cup white wine
4 cups low sodium chicken broth
1/2 cup cream

*reserve some of the leeks to use as garnish. see instructions below.

you only want to use the white and pale green parts of the leeks. cut off any dark green part and discard. leeks have a lot of layers which hold a lot of dirt so it's really important to clean your leeks well. to do so, split the leeks length wise and rinse under water. then dice them and put in a large bowl with water. rinse and strain. repeat a couple times until leeks are clean and free of all dirt.

in a large pot or dutch oven, heat the olive oil and butter. when the butter melts and starts to foam, add the leeks, salt and pepper. cook until tender but not brown, about 8-10 mins.

add the garlic and diced potatoes and mix in well with the leeks. add the wine, bring to a boil and simmer for approx 3 mins. the wine will mostly absorb into the vegetables. add the chicken stock, bring to a boil and then lower the heat and simmer for 30 mins or until the potatoes become extremely soft. add the cream and simmer for a couple more minutes.

blend 4 ladle fulls of the soup in a blender and return back to the pot. i wanted a chunky soup so i only blended 4 ladle fulls. if you want a smooth, pureed soup, you can of course blend all of it.

for garnish, julienne the leeks, approx. 2-3" in length. heat a small skillet with enough oil to coat the bottom. once the oil is hot, add the leeks and fry until lightly golden brown. make sure to keep an eye on them as they will brown quickly.

remove with a slotted spoon and drain on a paper towel.

serve the soup with freshly ground black pepper and the fried leeks!

bon appétit~!