theredstove

shiitake mushroom

The health benefits of shiitake mushrooms have been known to the people of Okinawa for a very long time. They are the same folks that gave us Mr. Kesuke Miyagi, of Karate Kid fame. Wax on... wax off! These people also live longer than any other group on the planet. Shiitake mushroom are loaded with vitamin D and according to their ancient folk medicine they also are used to treat heart disease and prevent cancer. This is a recipe that uses dried shiitake mushrooms. These mushrooms may be found in local markets and in Asian food stores. They have a very deep earthy flavor.

shiitake mushroom stir fry

Shitake mushrooms dried....4oz.
Garlic fresh diced...2cloves
Rice brown organic...1 cup
Spring water...2cups+1/2cup to soak the mushroom
Sea salt1/4 teaspoon
Green onions slices thin...3 each

• Soak the mushrooms in the 1/2 cup of hot water for 30 minutes.
• Remove the stems from the caps, the are too tough to eat.
• Pour the soaking water and the other 2 cups of water in a small pot along with the rice,salt soaked mushrooms and garlic.
• Bring to a boil and turn down to a slow simmer, place lid on pot and cook until all of the water has been absorbed.
• This will take 20 to 30 minutes to cook. Garnish with sliced green onions. Serve with stir fried veggies and a splash of good soy sauce.

grilled shrimp with hosin garlic glaze

This is one of my favorite recipes for grilled shrimp. If you have a good seafood market near you buy some U-10's. These shrimp are very big, 10 to the pound and worth every penny you pay for them.

grilled shrimp with hosin garlic glaze
Housin sauce... 1/2 cup
Garlic crushed...2 cloves
Ketchup...2 tablespoons
Spring water...1/2 cup

• mix these together. This is the glaze and marinade.

Shrimp U10's peeled and devined...2 pounds

• Place cleaned shrimp in a glass bowl and add the marinade allow shrimp to soak in the marinade for 1 hour.
• While this is happening start a fire with your favorite wood. I like to use cherry or apple wood on the grill, for the sweet earthy smoke they emit.
• Put the shrimp on the grill and cook for 2 minutes on each side basting with the left over marinade.
• Cooking time will vary depending on the fire you have made.
• Don't over cook the shrimp they will be tough.
• To the eyeball they will appear snow white and slightly opaque, on the inside, and reddish pink on the outside.
• Serve with a Caesar salad, crusty French bread and champagne.

seafood marinade

This is a great marinade for fish, shrimp and scallops. It may used for grilled seafood or as a marinade for raw shrimp and scallops. If used as a marinade for raw seafood, make sure that the seafood is as fresh as can be and allow the seafood 2 hours to 'cook' in the marinade. If used as a marinade for grilled fish, 15 minuets will be just fine to pick up the flavors. Serve the marinated seafood with guacamole and grilled pita bread.

seafood marinade

Lime juice fresh... 16 oz.
Garlic clove fresh chopped...10 cloves
Cilantro fresh chopped... 1/4 bunch
Sea salt...2 teaspoons
Cumin...2 teaspoons
Black pepper fresh...1 teaspoon

different potato salad

Tired of the same old potato salad, want a new taste, try this.

Mix gently the following ingredients and allow to rest together for a couple of hours.

Baby Bella mushrooms sliced thin...8oz.
Celery strings removed thin sliced...8oz.
Red skin potatoes cooked, cooled,sliced thin...8oz.
Artichoke-bottoms sliced thin...8oz.
Place in glass bowl and toss with:
Extra virgin olive oil...3oz.
Champagne vinegar...1oz.
Chives fresh snipped...1 teaspoon
Sea salt and fresh ground black pepper to taste

This salad would be perfect served along side a wood grilled rib-eye steak.

yucatan ginger shrimp

FRESHNESS is the key here..

One of my most FAV recipes is simple:

1# Angel hair pasta
2 Tablespoons fresh minced garlic
1.5 Tablespoons fresh minced ginger
8 - 10 oz. peeled and de-veined shrimp
3 Tablespoons real butter
salt / pepper to taste
fresh lemon juice (very little)

• Cook the pasta / mince the garlic and ginger immediately.
  
• Melt the butter in a skillet and add in the garlic/ginger and shrimp.
  
• Saute for a few minutes until the shrimp is cooked and the two root ingredients are slightly tender but not overcooked and not fried or burnt.
  
• To finish,  just a very light squeeze of some lemon juice
• Salt and pepper to taste..

This is wonderful.. I've even tried a variation with cilantro of all things.. If it were added to the above recipe I would say use only one teaspoon.. you want the flavor to be super subtle and compimentary instead of dominating.

Another variation was to make a classic Beurre Blanc and essence it with the fresh minced garlic and ginger - and WOW!! Again if we're talking about the above recipe then I would say it would call for about a half to three quarters of a cup of beurre blanc.

ginger chicken

This recipe requires a six pack of good quality wheat beer. Drink five of the beers with your cooking buddy. This will get you in the mood to cook, don't ya know! Make the marinated chicken the day before you wish to eat it. A 24 hour soak makes this dish a delight to eat.

ginger grilled chicken

Bottle of wheat beer...1 ea.
Olive oil... 1/2 cup
Ginger peeled and minced...2 tablespoons
Garlic fresh minced...3 cloves
Lemon zest...1 1/2 tablespoon
Orange zest... 1 1/2 tablespoon
Chicken breast (no skin or bones)...4 big ones

• Mix all ingredients (except the chicken) in a bowl.
• Add the chicken to the marinate.
• Cover bowl with plastic wrap and refrigerate over night.
• Baste with the left-over marinate that has been strained.
• Grill over your favorite wood.

Hula Burger

A famous failure, the Hula burger. Not everything Ray Kroc touched was golden, or arched. This burger is so easy and good you will forget the story of how the founder of McDonald's tried to come up with a meatless meal for those who observe Lent. The Fillet-o-Fish was the winner in the market place, I like the Hula burger.

Hula Burger

one (good sized) slice of fresh pineapple
a pat of butter
your favorite cheese buns

• Melt the butter in a pan
• Saute the pineapple until Golden brown
• Place the sliced cheese of your choice on the still hot pineapple
• Put this between the toasted buns
• Share with anyone who loves a burger classic

Potato puffs

Potato puffs are kind of a cross between chips and French fries.
They are fun to make and even more fun to eat. Kids just love them.

If you have a Fry-daddy style deep fryer set the temperature to 350 degrees, if not
use a deep, heavy bottomed pot (I use my cast iron dutch oven ) For
the deep pot you will need a Frialator thermometer. Restaurant supply
stores carry them or purchase over the net.

• Slice the potatoes 1/8 th of an inch thick, fry them until they just start to turn brown.
• Quickly remove  puffs from the oil and place on paper towels. Allow the puffs to completely cool off.
• Turn your Fryer up to 380 degrees. Drop the cooled chips into the hot oil and watch them puff up.
• Season the puffs while still hot with sea salt or what ever seasoning tickles your fancy. Maybe ranch dressing mix, ancho chili power or your on secret blend?

ultimate mushroom burger

The white mushrooms found in markets around the country need help.
They are bland and with out much flavor. I like to concentrate their
flavor by using this classic cooking technique known as duxelle. This
wonderful concoction is an integral component of Beef Wellington
(fillet mignon smeared with duxelle and wrapped with buttery puff
pastry). Very old school and expensive. Try this more moderately
priced goody, the duxelle burger. At the moment you are going to put
favorite cheese on your grilled beef patty apply a tablespoon of
duxelle and then top with your cheese. This is the ultimate mushroom
cheese burger. Keep reading for the recipe....

                                              

avocado pie

Make a graham cracker crust from scratch – it will take less time to
make this then driving to Krogers and buying one of those hideous
pre-fab ones.  So suck it up and start crushing some graham crackers!

Crust

1 ½ cups crashed graham crackers (gingersnaps are really good too)

¼ cup confectioner's sugar

5 tablespoons melted butter

• stir together, then press the mixture into and 8-in pie pan.

• Chill the crust before you add the filling.

Filling

• In food processor cream together an 8-oz package of cream cheese and1-can of sweetened condensed milk.
• Add 1 large, ripe avocado followed by ½ cup of fresh lemon juice and a touch of lemon zest.
• Blend well and then pour into the graham cracker crust.
• Bake at 250 for 20-25 min.
• Chill well and serve. (An alternate recipe calls for 2 egg yolks to be added to the mixture, but that seemed a little much to me)