Sweet and Sour Shrimp (with Homemade Sauce)

 

For Sweet and Sour Sauce:

Ingredients…

4 ripe plum tomatoes, seeded

2 ounces agave nectar

1 tablespoon minced garlic

1 teaspoon ground black pepper

Juice of 1 lime

1 tablespoon low sodium soy sauce

Directions…

Place all ingredients into a food processor and blend for 30 seconds. Reserve.

For Shrimp and Vegetables:

Ingredients…

1 pound large (16-20) count shrimp, peeled, cleaned, de-veined

2 ounces bok choy, chopped

2 ounces red onion, julienne

1 ounce carrots, shredded

2 ounces red pepper, julienne

1 ounce celery sliced thin

½ cup fresh pineapple, cubed

1 tablespoon extra-virgin olive oil 

Directions…

In a heavy sauté pan, heat oil over medium-high heat. Add onions, peppers, celery, and carrots. Cook for 2-3 minutes.

Add shrimp and cook for3 minutes, stirring occasionally.

Add sauce and cook for 3 minutes. As sauce begins to simmer, add bok choy and pineapples.

Cook additional 2-3 minutes or until shrimp reaches 145 degrees for 15 seconds.

Serves 4

Combating Food Deserts

If you are not familiar with the term Food Deserts, they can be described as areas within cities where healthful, affordable food is difficult to obtain. Food deserts are usually found in rural and urban areas - mostly in low-socioeconomic minority communities. They are associated with a variety of diet-related health problems and are also linked with supermarket shortage.

In the African American and other minority communities, the numbers for Obesity and Diabetes are greater than that of the more affluent neighborhoods. Take Atlanta for example. The map below (as reported by the Atlanta Regional Commission) shows the difference in access to Fast Food versus Fresh Food by area. I added the black square to highlight that area I grew up in.

The Atlanta Regional Commission states that, "the blue and green indicate better access to fast foods, while the browns indicate better access to fresh foods. In general, residents living along the GA 400 corridor have the best access to grocery stores, while the residents living in west Atlanta and south of I-20 have the best access to fast foods."

You will notice that the area where I grew up has a high availability of fast foods, but not fresh foods. 


The same, I'm sure can be said for many cities in America. I stumbled upon a video about the lack of fresh food available in West Oakland, California. The greatest thing about this video was that there was a solution being offered and executed by the folks at Mandela Market Place - bringing the fresh food to the hood. Check out the video below.

We all know that most major supermarkets will not bring their business to the hood. The question is, what else can be done with the resources that we already have?

Merry Chocolate!

Mr. FedEx rang the doorbell this afternoon with a package for Desmond's Culinary Services. The box was too large to contain a check and too small to house a full set of Global knives (if anyone from Global reads this, holla at me!). It was, however, the perfect size to hold my box of exotic collection of Haut Chocolat by Vosges Chocolate. This is not your average chocolate!

These truffles are made with ingredients such as Chinese Star Anise, Guajillo & Pasilla Chillies, Fennel, Candied Violet Flower, and Wasabi. Some even contain liqueurs like  Cointreau.

I have never been a big fan of Dark Chocolate as it is a little too bitter for my palate - but I had to taste them all. I actually liked the Tanzanie Dark Chocolate though! My best experiences were with the Milk Chocolate varieties. I decided to share my top three:

#3 - Wink of the Rabbit

Soft Caramel, Milk Chocolate, and Organic New Mexican Pecan

#2 - Naga

Sweet Indian Curry Powder, Coconut, and Milk Chocolate

#1 - Gianduia

Crunchy Hazelnut Praline, Milk Chocolate, and Praline Bits

The most surprising to me was the Naga. I never knew Curry and Chocolate could marry so well!

Great Christmas Gift!!!

Whole Grain Risotto

1 cup Short Grain Rice Blend  

2 cups Cold Water

1 tablespoon Salted Butter

¼ cup Fresh Parsley, chopped

½ cup Shredded Parmesan Cheese

Kosher and Pepper, to taste

Instructions:

In a heavy sauce pan combine rice, water, butter, salt, and pepper and bring to a boil. Mix well and reduce to a simmer. Cover and let cook for 40 minutes.

Uncover and fluff with a fork. Add cheese and parsley and mix well.

Serves 4

Vanilla Apple Crisp with Cognac Cream Sauce

For Apple Mixture:
4 large Granny Smith apples, peeled and cubed

2 tablespoons butter

1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
1 tablespoon cornstarch 

Directions...
Melt butter over medium high heat
Add apples and saute for 2-3 minutes
Add both sugars and mix well, cooking for 5 minutes; stirring occasionally
Mix in vanilla extract, cinnamon, nutmeg, and cornstarch
Remove from heat and cover


For Topping:
2 cups old fashioned oats
4 oz butter, softened
1 cup light brown sugar
1 tablespoon flour


Directions...
Combine oats, flour, and sugar
Cut butter into the mixture and rub together with your hands to make a crumble

To Assemble:
With a slotted spoon, remove the apples from the pan (reserving the liquid) and place in a greased baking pan
Top with oats mixture and back at 375'F for 15-20 minutes until topping is golden brown

For Sauce:
Reserved liquid from apples
1/4 cup heavy cream

1 teaspoon cognac (Conjure is suggested)

Directions…

Add heavy cream to the reserved liquid form the apples, mixing well
Mix in cognac and bring to a simmer
Remove from heat and drizzle on top of apple crisp

Pan Seared Salmon with Chipotle BBQ Sauce

For Chipotle BBQ Sauce:

1 teaspoon butter

1 tablespoon diced onion

1 clove garlic, minced

2 tablespoons ketchup

2 tablespoons beer (do whatever you want with the rest)

3 teaspoons distilled white vinegar

2 teaspoons brown sugar

¼ teaspoon dry mustard

¼ teaspoon ground cumin

¼ teaspoon dried chipotle pepper

1/8 teaspoon paprika

1/8 teaspoon salt

Directions…

Melt butter in a saucepan over medium heat. Stir in onion and garlic; cook until the onion is soft and translucent, about 3 minutes

Stir in remaining ingredients. Bring to a simmer and cook until slightly thickened

For Salmon:

4 skinless (6 ounce) salmon fillets

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon ground black pepper

Directions…

Preheat a large heavy skillet over medium heat

Coat salmon with olive oil and season both sides with salt and pepper

Place salmon in hot skillet and cook for 2-3 minutes, or until browned

Flip salmon with spatula and continue to cook for 2 more minutes

Transfer salmon fillets and brush the top with the prepared sauce (simmer remaining sauce until ready)

Place brushed fillets into an oven safe dish and place into a 350’F oven

Cook salmon for 8-10 minutes, or until the internal temperature reaches 145’F

Pinot Grigio Shrimp Scampi

1 pound large (16-20) ct shrimp, peeled, cleaned, de-veined

4 cloves garlic, minced

2 tablespoons olive oil

3 tablespoons butter

2 tablespoons parsley, chopped fine

½ cup Pinot Grigio white wine

kosher salt and pepper, to taste

1 tablespoon lemon juice, fresh

Directions…

Heat a sauté pan over medium heat; adding olive oil and butter

Once butter has melted, add garlic

Sauté until edges of garlic begin to brown

Add shrimp and wine; stirring to combine all ingredients and coat shrimp

Increase heat and allow to boil for 3 minutes while stirring occasionally

Toss (or turn) shrimp and sauté for another minute or until shrimp reaches internal temperature of 145 degrees F

Remove from heat and add parsley, lemon juice, black pepper, and salt

Serves 4