Shrimp Po'-Boys

The Wheel of Meals landed on Seafood

I saw this recipe in a Cooking Light magazine, and used it because we had some frozen shrimp in the freezer that we needed to use up.  Plus, it looked like a fun summer sandwich.   I liked it better than Jeremy but that's because he's not a coleslaw fan.

Shrimp Po'Boys
from Cooking Light July 2012
Serves 4; 400 calories/serving

Ingredients:
for Rémoulade Slaw:
3 tablespoons mayonnaise
1 tablespoon minced shallots
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/2 teaspoon horseradish
1/4 teaspoon Tabasco sauce
1/4 teaspoon grated lemon rind
1 garlic clove, minced
2&1/2 cups packaged cabbage-and-carrot coleslaw

for Sandwich:
1 tablespoon cornstarch
1/2 teaspoon grated lemon rind
1/4 teaspoon kosher salt
1/4 teaspoon Cayenne pepper
1 large egg white
1 pound medium shrimp, peeled and deveined
4 pieces French Bread baguette, split and toasted
3 tablespoons stone-ground cornmeal
1/4 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
8 slices tomato

Directions:
To prepare rémoulade slaw, combine first 9 ingredients in a medium bowl, stirring with a whisk.  Add coleslaw; toss to coat.  Cover and chill.

To prepare Po'boys, combine cornstarch and next 4 ingredients (through egg white) in a medium bowl; whisk until blended.  Add shrimp and toss well.  Marinate in fridge for 30 minutes, stirring once.

Hollow out the bread halves, leaving a 1/4" thick shell.  Place torn bread into food processor and process until fine crumbs form.  Set aside 1/2 cup breadcrumbs; reserve remaining breadcrumbs for another use.   Combine the 1/2 cup breadcrumbs, cornmeal, and black pepper in a large resealable plastic bag.  Shake to combine.

Remove shrimp from bowl; discard marinade.  Add shrimp to the breadcrumb mixture.  Seal and shake to coat.   Heat oil in a large skillet over medium-high heat.  Add shrimp; cook 3 minutes on each side or until done.

Arrange 1/2 cup slaw on each bottom half of bread.  Top with shrimp and tomato slices.  Cover with top half.

Bacon, Kale, and Cheese Rösti

I was paging through a cooking magazine, and saw this recipe and thought I'd give it a try because I knew I had a half-opened bag of frozen hash browns in the freezer we wanted to use up somehow.   The original recipe called for zucchini (which would have been wonderful), but I had kale in my fridge, so that's what I used instead.   Jeremy didn't want to try this recipe (he said "I just want my cereal"), so I had breakfast leftovers for days.  I thought it was good.  He missed out.

Bacon, Kale, and Cheese Rösti
Serves 4

Ingredients:
1 egg
1 egg white
1 medium zucchini, shredded (or 1 cup chopped kale leaves)
1 shallot, chopped
2 slices cooked bacon, crumbled
1 teaspoon chopped oregano
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups frozen shredded hash brown potatoes
2 teaspoons vegetable oil
1/2 cup shredded reduced-fat cheese

Directions:
In a large bowl, beat the egg and egg white.  Stir in vegetables, bacon, oregano, salt, and pepper.  Stir in the frozen hash browns.

In a large skillet, heat oil over medium heat.  Spread potato mixture evenly in skillet.  Cook for 8-10 minutes without stirring or until bottom is browned.  Using the edge of a spatula, cut mixture into quarters.  Carefully flip each quarter.  Sprinkle with cheese.  Cook about 5-6 minutes longer or until browned on bottom.

Raspberry-Blackberry Ice Cream

I promised my coworker that I'd make more ice cream (and share it), and she told me to make something fruity, so this is what I picked out.   It was delicious. :)

Raspberry-Blackberry Ice Cream
Recipe from The Ice Cream Bible

Ingredients:
2 cups raspberries
2 cups blackberries
2 eggs
1 cup granulated sugar
1 cup milk
1 cup heavy whipping cream
1 teaspoon vanilla

Directions:
In a food processor or blender, puree the berries until smooth.  Press through a fine sieve into a bowl to remove seeds.  Set aside.

In a bowl, whisk eggs with sugar until thickened and pale yellow. Set aside.

In a medium saucepan over medium heat, bring milk to a simmer.  Gradually whisk into the egg mixture.  Return entire mixture to the saucepan and cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon.  Be careful not to let it boil.  Strain into a clean large bowl.  Let cool to room temperature.

Stir in whipping cream, vanilla, and pureed fruit.  Cover and refrigerate overnight or until completely cooled. 

Stir cream mixture.  Transfer to an ice cream maker and freeze according to manufacturer's instructions.

Shredded Chicken Tacos with Grilled Corn Salsa and Avocados

The Wheel of Meals landed on International

I saw a yummy-looking recipe for tacos on the cover of one of my Cooking Light Magazines, so I decided to roll with it and adapt it.  I already had the corn salsa left over from the Flank Steak recipe, so it was a good opportunity to use leftovers in a creative way.  Instead of buying a rotisserie chicken, I cooked and shredded regular chicken breasts and added a little seasoning.  I liked the end result.   And, by the way, it made great leftovers on a romaine lettuce leaf for a light lettuce wrap.

Shredded Chicken Tacos with Grilled Corn Salsa and Avocados
Adapted from Cooking Light magazine
Makes 8 tacos; 210 calories per taco

Ingredients:
2 cups shredded rotisserie chicken breast (or see recipe below)
8 corn tortillas (6")
1 peeled avocado, cut into wedges


Corn Relish: (amounts are approximate)
1-2 cups chopped tomato
2 tablespoons chopped shallot
1 chopped jalapeno pepper
1 chopped green onion 
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon lime juice
salt and pepper
2 ears shucked corn

Directions:
Heat tortillas according to package directions.  Add chicken to each tortilla and top with corn mixture and avocado slices.  Squirt a little lime juice if desired.

For Corn Relish:
Preheat boiler.   Place corn on a rimmed baking sheet and broil 18 minutes or until slightly charred on on all sides, rotating every 6 minutes.  Let cool.  Cut kernels from corn and place in a medium bowl.  Add all the other ingredients for the corn salsa and mix well.  Refrigerate until ready to use.

For Shredded Chicken: 
In a large 12-inch nonstick skillet with a lid, heat 1 tablespoon olive oil over medium heat until hot and rippling. Pat the chicken dry and season with salt and pepper on both sides. Place the chicken top-side down in the hot skillet and let the chicken cook for 5 minutes until golden brown on top. Flip the chicken, add the water or chicken broth, cover the skillet and let the chicken simmer gently over medium heat for 7-10 minutes until the chicken is cooked through (it will register 160 degrees on a thermometer). Don't overcook or it might be dry.  Remove the chicken from the skillet. Let it cool slightly before shredding. The cooked chicken will keep well-covered in the refrigerator for up to 3 days or can be frozen for up to 2 months.

Leftovers:  

Grilled Flank Steak with Corn Salsa

The Wheel of Meals landed on Grill It

Close call...  We knew our gas in the grill was running low, but we decided to chance it with this recipe since it only needed 6 minutes per side.  The gas ran out while the steaks were cooking with 1 minute left on the cook time.   We let them sit and let the transient heat finish the job.  Luckily, they were pretty much done to medium-rare.   I combined a couple different recipes to come up with this creation, and I enjoyed both the steak and the salsa.

Anne's Grilled Flank Steak and Corn Salsa

Ingredients:
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground coriander
1/8 teaspoon ground Cayenne pepper
1-lb flank steak, trimmed
1/4 cup olive oil
1/4 cup Worcestershire sauce
2 garlic cloves, crushed

Corn Relish: (amounts are approximate)
2 ears shucked corn
1-2 cups chopped tomato
2 tablespoons chopped shallot
1 chopped jalapeno pepper
1 chopped green onion
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon lime juice
salt and pepper

Directions:

Combine first 6 spices in a small bowl.  Rub all over the steak.   Place steak in a gallon-sized ziplock bag and add the oil, garlic, and Worcestershire sauce.  Marinate in fridge for at least an hour.

Preheat boiler.   Place corn on a rimmed baking sheet and broil 18 minutes or until slightly charred on on all sides, rotating every 6 minutes.  Let cool.  Cut kernels from corn and place in a medium bowl.  Add all the other ingredients for the corn salsa and mix well.

Place steak on grill rack coated with cooking spray.  Grill 6 minutes on each side or until desired degree of doneness.  Let stand 5 minutes and cut diagonally across the grain into thin slices.  Serve with corn salsa.

Spice-Rubbed Pork Tenderloin with Mango Relish

The Wheel of Meals landed on Light/Healthy

We had a pork tenderloin in the freezer, so I thawed it out to make this recipe.  I enjoyed the flavor of the mango with the pork.  It seemed to make more than 2 servings, but the leftovers tasted good too.

Spice-Rubbed Pork Tenderloin with Mango Relish

Recipe from: America's Test Kitchen: Cooking For Two 2009
300 calories/serving

Ingredients:
1 (12-oz) pork tenderloin, trimmed
2 teaspoons chili powder
1/2 teaspoon cocoa powder
salt
1 teaspoon vegetable oil
1 cup chopped mango (from about 1/2 mango)
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 small shallot, minced (~1 tablespoon)
1 teaspoon minced jalapeno chile, seeds removed

Directions:
Pat the pork dry with paper towels.  Combine the chili powder, cocoa powder, and 1/4 teaspoon salt, and rub evenly over pork.

Heat oil in a skillet over medium-high heat until just smoking.  Brown the tenderloin on all sides, about 6 minutes.  Transfer to a preheated 425º oven and roast the tenderloin about 12-15 minutes until the thickest part registers 140º.   Transfer to a carving board, tent loosely with foil, and let rest until the center registers 150º, about 10 minutes, before slicing.

Meanwhile, combine the mango, cilantro, lime juice, shallot, jalapeno, and a pinch of salt.  Serve with the pork.