I had a pound of chorizo in the freezer and some leftover gulf shrimp that I needed to use, so decided to go Mexican. Super easy and was very flavorful with the smoky chipotle, lime and cilantro.  The crunch and creaminess of the slaw was perfect with the meaty mixture. Perfect in summer when ears of corn are sweet with large kernels for the salsa. I used my indoor iron grill but the corn and jalapeno could be grilled on the outdoor grill as well.

Chorizo and Shrimp Tacos with Chipotle Slaw & Grilled Corn and Jalapeno Salsa

• 1 pound ground chorizo
• ½ pound of Gulf Shrimp
• ¼ cup Red Onion – chopped finely
• Tabasco Chipotle Sauce
• Lime juice
• Fresh cilantro – chopped finely

 Directions:

1. Add chorizo to a skillet and cook on medium heat
2. Add red onions
3. In the pan chopped up the chorizo with spatula as it cooks so it is a crumble
4. Add five splashes of the Tabasco chipotle sauce (or to taste)
5. When chorizo is just browned, make a hole in the center of the skillet
6. Put raw shrimp into the center hole to cook in the chorizo sauce while the chorizo finishes on the outside of the shrimp
7. Cook shrimp until pink and tender – about 5 minute
8. Squeeze fresh lime juice over mixture
9. Sprinkle with fresh cilantro
10. Place mixture on warmed flour tortilla
11. Add chipotle slaw (see below) and some grilled corn and jalapeno salsa (below)
12. Add a dollop of sour cream, if desired

Add Shrimp to the center of the Chorizo

Chipotle Slaw

• 2 cups raw cabbage and carrots cut in slivers, cole slaw style
  • Most groceries sell slaw mixes all ready to go
• 1 Jalapeno – chopped very finely (seed them if you want less heat)
• 1 small can of chipotle peppers
• ¼ cup red onion
• Fresh Cilantro
• 2 TBSP of Apple Cider
• 1/3 cup Mayo
• 2 Limes for juice
• Coarse Black Pepper
• Salt to taste

Directions:

1. Put chipotle peppers into a food processor and puree
2. Combine cabbage, carrots, jalapeno, onions and cilantro into a bowl
3. Stir in the chipotle puree
4. Stir in apple cider and mayo
5. Add salt and pepper to taste
6. Squeeze two limes over mixture and stir
7. Put in refrigerator until needed

Finished Chipotle Slaw

Grilled Corn Salsa with Fire Roasted Jalapenos

• 3 ears of corn – no husk or silk
• Olive oil
• 2 medium red tomatoes or 3 Romas – finely chopped
• ¼ cup red onion – finely chopped
• Fresh cilantro finely chopped
• 3 jalapenos – split in half, deseeded
• 1 ripe avocado – chopped into squares
• 2 limes
• Salt
• Coarse Black Pepper
• Cayenne Pepper

Grill roasting corn and jalapeno

Directions:

1. Rub Olive Oil on the ears of corn
2. Place ears of corn on hot grill
3. Rotate Corn on all sides to get char – about 6 to 8 minutes total
4. Along with corn put jalapenos on the grill – char the skin side
5. Allow corn to cool to handle and using a knife cut corn from cob
6. Chop grilled jalapenos into small pieces
7. Add corn and jalapenos to a bowl
8. Toss in tomatoes, onion, cilantro and avocado
9. Cayenne pepper, salt and pepper to taste – toss lightly
10. Refrigerate until needed
11. Serve with chips (see below)

Grilled Corn and Jalapeno Salsa

Homemade Tortilla Chips

• Corn Tortillas – cut into triangles (quartered)
• Salt
• Vegetable or Canola Oil

Directions

1. Heat oil in skillet to medium high heat
2. Drop in the tortilla triangles
3. Flip so both sides fry evenly
4. Remove when hard and golden but not brown
5. Put chips on a paper towel to drain
6. Salt immediately

Sometimes you just want the appetizer but that doesn’t always seem like enough.  I took this Italian appetizer and added a herbaceous shrimp topper to make it a very nice, easily made summer meal.  The garlic, fresh basil and lemon really make this one pop. If you do not have fresh oregano and parsley, you can use dried or dehydrated that you rehydrate. The basil needs to be fresh though. Dried basil won’t cut it for this one.

Don’t forget the breath mints!

Mediterranean Shrimp Bruschetta on Toasted Garlic Italian Bread

•  Italian bread – sliced ¼ inch thick
• Olive Oil
• Garlic (jarred minced)
• Fresh Basil: coarsely chopped – larger pieces
• Red Onion: finely chopped
• Red Tomatoes: cut into squared chunks
• Fresh Oregano: finely chopped
• Fresh Parsley: finely chopped
• Coarse black pepper to taste
• Salt to taste
• Shallots: finely sliced and chopped
• Large Gulf Shrimp – peel & deveined
• Mozzarella cheese – discs or balls cut in half
• Lemon zest
• Lemon juice

1. Combine ¼ cup olive oil w/ a tablespoon of the garlic and a teaspoon of the garlic liquid in the jar.
2. Brush garlic olive oil mixture on both sides of bread slices
3. Toast bread in 350 degree oven until toasted, turn over to toast both sides.
4. Put 1/3 of the basil, oregano, parsley in reserve to use w/ Shrimp
5. Combine in a small bowl: garlic, shallots, onion, lemon zest, tomatoes, the remaining basil, oregano, parsley, salt and pepper
6. Toss olive oil into the mixture. Use just enough to coat the mixture.
7. Squeeze lemon juice over the mixture. Set mixture aside.
8. Pile herb/tomato mixture on each slice of bread
9. Place medallions of cheese on each slice atop the mixture
10. Place bread in oven under low broiler to melt cheese.
11. Heat Olive Oil to medium heat in a skillet
12. Add cleaned shrimp to medium hot skillet
13. Add reserved basil, oregano, parsley and add tablespoon minced garlic, salt and pepper – if necessary turn down heat to not scorch garlic
14. Stir and cook shrimp until pink and tender – remove from heat.
15. Add cooked shrimp atop the bread and toppings
16. If you have leftover herb mixture in the skillet, drizzle atop the shrimp
17. Squeeze lemon juice over bruschetta and serve immediately

Shrimp Avocado Jalapeno Tostadas

Ingredients:
2 dried ancho chile peppers, stemmed and seeded
3 1/2 tablespoons fresh lime juice (from about 3 limes), plus wedges for serving
3 tablespoons vegetable oil, plus more for frying
1 large clove garlic, chopped
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Kosher salt
Coarsely chopped black pepper
Thinly sliced jalapeno pepper
1 1/2 pounds medium shrimp, peeled and deveined
12 corn tortillas
3 avocados
3 scallions, thinly sliced (white and green parts separated)
2 tablespoons chopped fresh cilantro
Sour cream and diced tomato, for topping

Directions
1. Toast the chiles in a dry skillet over medium heat, turning often, until they soften slightly, about 1 minute.

2. Transfer chiles to a bowl and cover with hot water; let sit 15 minutes.

3. While you wait, halve and pit the avocados;

4. Scoop the avocado flesh into a bowl and mash.

5. Mix in:
• the scallion whites
• 1 1/2 tablespoons lime juice
• 1/4 teaspoon cayenne pepper
• Cilantro
• 1/2 teaspoon salt
• ½ Teaspoon black pepper

6. Set into refrigerator

6. Transfer the chiles and 3 tablespoons of the soaking water to a blender.

7. Add:
• 1 1/2 tablespoons lime juice
• 1 tablespoon vegetable oil
• the garlic, oregano
• cumin
• 1/4 teaspoon each cayenne and salt

8. puree until almost smooth

9. Toss the shrimp in the puree in a large bowl

10. refrigerate 15 to 30 minutes.

11. Meanwhile, heat about 1/4 inch vegetable oil in a medium skillet over medium-high heat.

12. One at a time, fry the tortillas, turning once, until golden brown and crisp, about 1 minute.

13. Remove to paper towels to drain. Lightly salt the tostadas.

14. Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat.

15. Add the shrimp and Jalapenos and cook, stirring occasionally, until shrimp is just opaque, about 4 minutes.

16. Season with salt and drizzle shrimp with the remaining 1/2 tablespoon lime juice.

17. Spread the mashed avocado mixture on the tostadas.

18. Top with the shrimp

19. garnish with sour cream, fresh cilantro and diced tomato, and the scallion greens.

20. squeeze fresh lime juice over the tostadas

Serve with additional lime wedges.

Inspired by Food Network.

Fennel-Mushroom-Asparagus Risotto

Ingredients

• 5 cups chicken stock
• 1 cup white wine
• 1 cup sliced fresh mushrooms, such as shiitake, oyster, morel, or porcini
• 1 cup sliced fennel bulb
• 1/4 cup onion
• 3 tablespoons of butter
• 2/3 cup Arborio or medium-grain rice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon pepper
• 1.5 cups cooked asparagus spears,* cut into 1-inch pieces
• 1/3 cup thinly sliced green onion
• 1 tablespoon snipped fennel leaves
• 1 Tblsp lemon zest
• 1/2 cup parmesan cheese
• chopped Fennel leaves

Directions

Makes 4 servings.

1.  Cut asparagus into 1 inch pieces, boil in salted water until cooked – should still have a bit of a snap to them.  Drain, set aside.

2. In a medium saucepan melt butter  cook mushrooms, sliced fennel bulb, white onion until onions are translucent.

3. Stir in uncooked Arborio rice. Cook and stir until rice is translucent – do not let rice and vegetables get browned

4. Carefully stir chicken stock and wine, salt, and pepper. Bring to boiling; reduce heat to low. Cover and simmer for 20 minutes (do not lift cover).

5. Remove from heat. Stir in asparagus, parmesan cheese and green onion until heated through. Add salt and pepper to taste.

6. Let stand, covered, for 5 minutes. The rice should be tender but slightly firm, and the mixture should be creamy. If necessary, stir in a little half and half or cream to reach the desired consistency.

Bacon Seared Scallops

Directions

Step 1:   Fry bacon, transfer to paper towel to drain and hold aside

Step 2:  Drain excess bacon fat, leaving a thin coat on bottom of pan.

Step 3:  Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste.  Cook until golden brown and opaque, about 2 minutes per side. (Do not over cook) Transfer scallops to the serving dish

Step 4:  Add shallots to pan with cooked grease. (If not enough grease, add a TBSP butter.) When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes.

Step 5:  Stir butter into mixture, and pour over scallops; top with bacon pieces.

*adapted from http://www.MarthaStewart.com

This is a pretty simple one but delicious. I made it with the duck legs.

Ingredients:

• 1/4 cup extra virgin olive oil
• 2 tablespoons sherry vinegar or white balsamic vinegar (I used red balsamic vinegar because that is what I had in the pantry.)
• 1 clove garlic minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 large leaves red lettuce or outer leaves of romaine lettuce
• 2 large yellow tomatoes
• 2 large red heirloom or beefsteak tomatoes
• 2 cups yellow or red teardrop or cherry tomatoes  (I used both- no such thing as too many tomatoes at the party)
• 3 tablespoons chopped fresh basil
• 3 tablespoons pine nuts, toasted
• Added: fresh Mozerella
• Added: Mandarin Oranges (to pick up on the Duck’s orange sauce)
• Added: three green onions, chopped

Directions:

1. In a small bowl, combine oil, vinegar, garlic, salt and pepper; mix well. Cover; refrigerate at least 1 hour or up to 24 hours before serving.

2. Line 6 serving plates with lettuce leaves.

3. Cut large tomatoes crosswise into 1/4-thick slices. Arrange slices attractively over lettuce leaves.

4. I cut the small tomatoes in half – Scatter teardrop tomatoes over sliced tomatoes.

5. Scatter green onion and oranges  

6. Toast pine nuts (see below)

6. Just before serving – drizzle dressing evenly over tomatoes and lettuce

7. Top with basil, mozzarella and pine nuts.

How To Toast Pine Nuts:

Pine nuts have a lot of fat in them so do not turn your back for a minute on these or they WILL burn.

1. Medium high heat under a skillet – no oil or butter needed
2. Toss in pine nuts
3. Continually flip and stir nuts as they brown
4. Remove when golden brown

As I prepared to cook duck, I researched many sites online. I usually end up with one and make variations of my own imagination or maybe tips I read on other sites.  You’ll note my comments, changes or clarifications in bold/italics.  I will always provide the source recipe as proper attribution.   I’ll have photos of various stages of the process taken with my iPhone.

One very nice website for duck questions is Maple Farms.

http://www.mapleleaffarms.com/46

Crispy-Braised Duck Legs With Aromatic Vegetables and Orange Chipotle Sauce

Yield 4 servings

Time About 2 hours

Ingredients

• 2 duck legs, trimmed of excess fat
• 2 TBSP EVOO
• Salt and pepper to taste
• 2 large onion
• 1 pound carrots
• 6 celery stalks
• 2 cups chicken stock, preferably homemade.  (I used the kind in a paper box from Kroger.)
• fresh sprigs of rosemary
• 2 cloves minced garlic

Method

1. Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium.

Kate Comments:  skillet should be the kind you can put into the oven. I added a couple tablespoons of EVOO to really crisp up the duck.

1. Heat oven to 400 degrees.
2. Brown duck legs carefully and evenly, sprinkling them with salt and pepper as they cook.
3. When legs are nicely browned, turn them over, and sear for just a minute or two on the non-skin side.
4. remove legs to a plate
5. remove from pan all but enough fat to moisten vegetables.
6. Add rough chopped vegetables to skillet along with some salt and pepper
7.  Cook over medium-high heat, stirring occasionally, until they begin to brown, 10 to 15 minutes.  Kate: mine were good at about 12 minutes.
8. Return duck legs to hot pan, skin side up.
9. add chicken or duck stock; stock should come about halfway up duck legs but should not cover them or your crispy skin will be soggy skin!
10. Turn heat to high, bring to a boil
11. Immediately transfer skillet to oven. (Here – I added rosemary and garlic)
12. Cook for 30 minutes at 400 degrees
13. then lower heat to 350 degrees. Continue to cook, undisturbed, until duck is tender and liquid reduced, at least another half hour.  I let it cook at 350 for 45 min – checking every 8 minutes after 30. There will still be a little liquid but not nearly as much.
14. The duck is done when a thin-bladed knife pierces the meat with little resistance.
15. When done, duck will hold nicely in a warm oven at 200 degrees for another hour.
16. Reheat sauce, if premade
17. Lightly coat legs with sauce (I added some to the plate as well for a little extra.)
18. Serve hot – FDA suggests 170 degrees at the leg joint to be safe.

Source: The New York Times

sear duck legs skin side down to brown and crispy

flip so brown crispy skin is up – sear meat for 1 or 2 minutes

add browned legs bring to boil with the browned veggies before putting into oven

Orange Chipotle Sauce

ingredients

• 2 1/2 cups fresh orange juice
• 1/4 cup fresh lime juice
• 3 tablespoons maple syrup (preferably dark amber or Grade B)
• 1 tablespoon finely chopped canned chipotle chiles in adobo sauce
• 1 (3- to 4-inch) cinnamon stick
• 2 whole cloves (I subbed ground clove – 1 teaspoon)
• 1 teaspoon salt

Method:

1. Boil all sauce ingredients in a 2- to 3-quart heavy saucepan over moderate heat. You are basically making a reduction sauce, so it will cook way down. Do not cover as that traps the moisture versus allowing it to cook out
2. You may need to skim foam occasionally
3. Allow to simmer until syrupy and reduced to about 1 cup, takes about 30 to 40 minute
4. As it gets close to the end consistency, be sure to stir frequently so the sugars do not stick to pan or scorch
5. Let stand off heat
6. If it cools completely before duck is completed — reheat a few moments so it is warm when you put on the duck.

 • Sauce can be made 2 days ahead and chilled, covered.

Source: Epicurious.com

simmering/cooking down

What’s cooking, you ask?  I decided to cook duck. Never even eaten duck before – not even the overly fried Chinese Restaurant kind in questionably orange sauce. I had planned to broil duck breasts but the only ones I could find around here were frozen and cost $24 for two breasts. Really?! Then, I saw some duck legs that were fresh, not frozen and only $10 for 4. Now we’re talking! I was only momentarily put off by the duck heads with beaks next to them. Yikes. I grabbed my duck legs and ran! 

The orange chipotle sauce was a reduction that was pretty spicy on its own but much more subtle when on the duck.

I made this dish with a yellow and red heirloom tomato salad on a romaine leaf. This is actually a lovely summer dish – fresh cherry tomatoes and sweet yellow tomatoes, mandarin oranges, toasted pine nuts (nope! didn’t burn them!), slivers of mozzarella with a drizzle of EVOO and balsamic vinegar. 

I also added a cornbread sage dressing. 

Very tasty dish and easy to make. The duck legs were very crispy outside and tender, juicy inside.  I’ll definitely make this one again. 

I’ll be posting the recipes and process photos for all three of the dishes and the sauce on the blog soon. Good eats, all!  = Kate