Shrimp Boil and Shrimp Chowder

This is a dish that will wow you guests but is so easy to make. 

The first time I had it was at a co-ed wedding shower.  They covered the tables with vinyl tablecloths and after draining off the cooking liquid they poured the Shrimp Boil right down the center of the tables.  They had small coolers filled with warm washcloths so everybody could eat with their hands.  The presentation was beautiful and very fun. I really wish I would have taken pictures.  That shower was over 20 years ago and I still remember it!  I don't even remember the couples names!

Since that event I have made this Shrimp Boil numerous times.  I started out using shrimp boil seasoning packets from Old Bay; over time I made my own concoctions. Every time I make it it is a little different depending on what I have on hand and what I can get from the farmers market. This is a amazing dish to cook on the beach or camping.  Very easy to make and to clean up.  Make it at the height of corn season and you won't be disappointed.

Shrimp Boil

2 lbs baby onions (pearl), peeled and left whole 3 lbs baby potatoes, scrubbed and left whole 1/4 cup seafood seasoning (if available) 2 tsp ground red pepper 1 Tbs Celtic sea salt 2 Tbs mustard seed 2 Tbs dill seed 2 bay leaves 2 Tbs coriander seed 2 Tbs coarse black pepper 2 lbs Smoked nitrate-free sausage, cut into 1 1/2 inch pieces 6 to 8 fresh ears corn, shucked and halved 2 lbs fresh or frozen large shrimp in shells or shelled and deveined Cocktail sauce Hot pepper sauce 2 lemons quartered

1.  In a 10-quart pot combine 16 cups of water, onions, potatoes and seasonings. 2. Cover and bring to a boil. 3. Cook until potatoes are tender. Add sausage and corn; reduce heat. Let simmer about 10 minutes. 4. Add shrimp and cook for 2 to 3 minutes or until shrimp turns opaque and pink. 5. Remove from heat and let stand 5 minutes. 6. Carefully drain into heat tempered bowl. This is a meal that everyone will want to eat with their hands so you'll need lots of napkins! Serve with cocktail sauce, hot pepper sauce and lemons quarters.

Yield: 8-10

Author: Chef Jackie White

Chef Jackie's Notes: Leftovers may be used to make shrimp chowder. If you do not want to buy all of the seasonings look for a a shrimp boil packet in the spice sections of you grocery store. Make up seasoning packets and label them with Seafood Boil directions for later use or to give as gifts. This recipe works well over a campfire or on grill.

Shrimp Chowder 12 oz bacon, chopped 3 large yellow onions, chopped 6 Tbs butter 1/2 cup whole wheat flour, brown rice flour or flour of you choice 1/2 tsp turmeric (optional) 12 cups chicken, seafood or vegetable stock 2 lbs potatoes, diced (skins may be left on or removed, I use golden potatoes) 10 ears fresh corn, cut off cob 2 lbs shrimp, shelled and chopped 1 pint heavy cream (2 cups) pinch cayenne pepper ½ tsp fresh ground black pepper 1-2 tsp Celtic sea salt 1. Cook chopped bacon on medium heat in large heavy bottom pot until crisp. 2. Remove bacon and add onions and butter. Cook until onions are translucent, stir in flour and turmeric. 3. Add stock and potatoes simmer until potatoes are tender. 4. Add corn, shrimp and cream. Season with cayenne pepper, salt and pepper and garnish with chopped bacon. Yield 10-12 servings Author: Chef Jackie White Copyright: Prep Like a Chef

Fresh Food for Parties

Here are some pictures of fresh foods my sister from Plumberry Pie has done at parties.  It goes to show it is all in the presentation.  She also made Watermelon Cake for our other sister Faith who is allergic to almost everything.

Where There's Smoke There's Flavor

I have been doing a lot of BBQ lately and find that I love the taste of a charcoal grill but prefer the convenience of a gas grill.  The solution to my problem is very simple I add wood chips to my gas grill to add flavor.

Smoking Wood Chips for Gas Grill

• Purchase wood chips in the grill section of your local hardware store.  I like cherry.  Use chips that are made for grilling other chips may be treated with chemicals.
• Place a handful of chips in a disposable foil tin (I used a mini loaf pan) or empty can from tuna or other small can good.
• Add water then strain it off.  Pinch the foil pan shut or cover the can with foil and poke holes in the top (a packet may also be made from foil).  Make sure there is a hole or a vent for smoke to escape.
• Place tin or can in on grill grate and close the lid while grill is preheating.  It will begin to smoke as the water evaporates from the wood chips.
• Grill food with cover closed to achieve the best flavor!

Adding flavor to basic burgers!!

Hamburger Grilling Tip:

When making homemade hamburger patties press a thumb print into the center. This will prevent fat centers and the burgers will cook more evenly.

Basic Hamburger Recipe

1 pound ground beef or turkey

3 tablespoons BBQ Sauce

1 tablespoon your favorite seasoning mix or Dry Italian Dressing Mix

1 egg

Combine all ingredients and hand pack into 4-6 patties. 

The BBQ sauce and egg help maintain moisture especially if you are using turkey, venison or grass fed beef.  I also freeze the patties for an hour or refrigerate overnight.  This helps them hold together better.

Have great week!
Take it one prep at a time!!
Chef Jackie

Meals Made with Vinaigrette's, Marinades and Dressings

Last week I posted my Dry Italian Dressing Mix.  Here are some pictures and ideas of some meals and side dishes made with this amazingly versatile sauce.

Oven Roasted Balsamic Mushrooms and Onions:
I made the balsamic vinaigrette variation and tossed it with mushrooms and onions then seasoned it with Celtic sea salt and fresh ground pepper.  I  roasted them in a 475 degree oven.  Once they were tender I removed them from the oven.  I served them at room temperature on a roasted vegetable platter.

Balsamic Tomato Saute':

Heat balsamic vinaigrette in a pan over medium heat.  Add minced garlic, diced onions and tomatoes; cook until tender and tomatoes begin to break down into a sauce.  Toss with cooked rice or pasta and fresh chopped basil.  I also added mushrooms and topped it with a chicken breast that was marinated in balsamic vinaigrette and grilled (see below).  I do not know why I don't have a picture of the finished product but who knows I was cooking at a friend and we might have had a few sips of beer and a lot of conversation and I forgot to take a picture!

Oven Roasted Vegetables:

In this picture I tossed the carrots with the Italian vinaigrette and a little honey and the asparagus with the balsamic vinaigrette then seasoned with Celtic sea salt and fresh ground pepper. I roasted both in a 475 degree oven until tender/crisp.  I added these to my roasted veggie platter on Father's day.

Cucumber Tomato Salad:

Toss diced tomatoes and cucumbers with Italian vinaigrette.  This also works well with the balsamic vinaigrete or the Greek variation.  I sometimes add feta cheese, goat cheese or fresh mozzarella.  Make it a complete meal by adding some grilled meat or seafood.  Vegetarians can add cooked quinoa.

Ranch Tomato Cucumber Salad:

Toss diced tomatoes and cucumbers with ranch dressing.  Always a kid friendly option!

Use as a Marinade on Meats:

Chicken Breast marinated overnight in Italian vinaigrette and balsamic vinaigrette (the dark ones).

Pork Kebabs:

1. Rub meat with dry dressing mix and some palm sugar.  Brown sugar or sucanat may be substituted. 
2. Just before it was done cooking I brushed it with BBQ sauce and finished cooking.

Grilled Veggies taste great and will not stick to the grill if brushed with your choice of vinaigrete.

Finished Grilled Vegetable Platter:

• Balsamic mushrooms, asparagus and onions
• All other veggies were tossed with Italian vinaigrette before roasting.
• The mozzarella balls were tossed with balsamic vinaigrette and chopped basil
• The goat cheese ball in the center is half goat cheese and half cream cheese with some dry italian dressing mix added for flavor
• I made this platter one day in advance
• After the event I chopped up all of the leftovers including the mozzarella and combined it with the remaining goat cheese then I divided it among tortillas and made vegetable goat cheese quesadillas.  We ate some and froze some for later (see below).

Goat Cheese and Vegetable Quesadillas:

I love quesadillas and frittatas because thay make leftovers into a amazing "planned over" meals.

Roasted Garlic: 

1. Pour Italian Vinaigrette into an oven safe dish. 
2. Cut of top of garlic head and place exposed side down. 
3. Roast in a  475 oven until very soft. 
4. Serve with veggie platter or puree and use as spread.  Roasted garlic may also be added to sauces. 

 I apologize for any spelling errors.  For some reason my post spell check is not working.
Please share any ideas and uses you have for dressings and vinaigrettes.

Have a great week!
Take it One Prep at a Time!
Chef Jackie

Italian Dressing Dry Mix

This dressing mix is great to make ahead and have on hand to make quick dressings and marinades.  It can also be used as a dry rub on beef, pork, chicken or fish.
Take it one prep at a time,
Chef Jackie

Dressing solidified from refrigeration.

Italian Dressing Dry Mix

1 Tbs garlic powder 1 Tbs onion powder 1 Tbs sucanat, or brown sugar (optional) 2 Tbs dried oregano 1 tsp fresh ground pepper ¼ tsp dried thyme 1 tsp dried basil 1 Tbs dried parsley ½ Tbs Celtic sea salt (may need more) INGREDIENTS FOR DRESSING ¼ cup cider vinegar 2/3 cup light olive oil 2 Tbs water 2 Tbs dry mix

1.   Combine ingredients and store in a glass container and label with directions to make the dressing. 2. DIRECTIONS FOR DRESSING: Place all ingredients in a jar with a tight lid and shake until well combined.

Yield: 1 cup

Preparation Time: 5 minutes

Dry Mix.  Yours may look more like dry spices.  I had to put mine in the blender because it got a little stuck together. PREP AHEAD: Place remaining mix in a glass jar with a tight fitting lid. Label with the directions to make the dressing.

Author: Chef Jackie White

Chef Tips: Shake before using. Oil may solidify under refrigeration. Leave dressing at room temperature until oil is fluid enough to shake and combine. Change your taste by changing your vinegar.  GREEK – ¼ cup fresh lemon juice and add 2 Tablespoons crumbled feta BALSAMIC- ¼ cup Balsamic vinegar and add 1 teaspoon Dijon mustard RASPBERRY- ¼ cup apple cider vinegar and add 2 tablespoons raspberry preserves

Ranch Dressing

Last week I talked about making homemade dressings.  This week I would like to share my ranch dressing recipe with you.  I taste just like the one made from the little blue and white packet.

As you can see in the picture below I did decide to purchase a Good Seasons bottle for making salad dressings.  It is awesome because when I make vinaigrette I can just use the measurements on the side to measure my vinegar and oil and then add my own seasonings.  When I make ranch I have to mix it in a separate bowl then pour it in the bottle.  When you buy the bottle it comes with a dry dressing mix.  If you are a purist and don't want to use it give it away; if not use it then start making your own dressings in the bottle.

Take it one prep at a time,
Chef Jackie,

Ranch Dressing

1 tsp dried parsley ½ tsp fresh ground pepper 1 tsp Celtic sea salt ½ tsp garlic powder ¼ tsp onion powder ¼ tsp dried thyme 1 cup mayonnaise or Greek yogurt 1 ½ cups buttermilk or milk

1. Whisk together all ingredients. 2. Chill 1 hour before serving. 3. Dressing keeps one week. 4. Shake well before serving.

Yield: 2 ¾ cups

Prep Ahead: Measure dry ingredients. This may be done several times and stored in snack size zip locks bags labeled dry ingredients for ranch dressing. Next time you need ranch you will only need to add your wet ingredients.

Author: Chef Jackie White

Chef Tips: Serve on salads, baked potatoes or as a dip. Recipe may be halved. To make a dip, replace milk and mayo with 2 cups plain Greek yogurt or sour cream. VARIATIONS: Dill dressing - Add 2 tablespoons dried dill weed Southwest Ranch - Add ½ cup salsa and a ¼ teaspoon cayenne

Summer Pork Salad

Last summer when I did a salad taste testing this was voted number !  I hope you love it too!  Salad dressing and marinades I always make from scratch because store bought ones have a lot of preservatives, rancid oils and sodium. Really who wants to eat something that last on the shelf for over a year and when you look at the ingredients you don't even know what they are. It was one of the first things I change when I cleaned up my diet.  I no longer worry about them being low fat.  I just concern myself with them being made will real ingredients that were put on this earth for me to enjoy. The taste is more satisfying plus no guilt because I know olive oil and cider vinegar is good for me.  I even make my ranch dressing with real buttermilk!  Yum Yum! Homemade dressings will separate but all it takes is a shake to bring them back together.  Vinaigrette's last about a month and can be used as marinades or in stir fries.  Ranch or creamy dressings usually last about a week. Take it one prep at a time, Chef Jackie Summer Pork Salad

4 pork chops, marinated, grilled and sliced 8 cups mixed greens 2 nectarines or peaches cut into 12 slices each 2 oranges, segmented or 1 cup Mandarin oranges 2 avocados, diced 1 pint grape or cherry tomatoes 1 Tbs olive oil 3 Tbs slivered almonds, toasted or sunflower kernels Dressing-Honey Balsamic Vinaigrette 2 Tbs balsamic vinegar 2 Tbs honey ½ Tbs Dijon mustard 2 Tbs mayonnaise 1 tsp chili powder 1 tsp Celtic sea salt ½ tsp fresh ground pepper. 3/8 cup Just under ½ cup olive oil (3/8)

1.  In a large bowl combine all ingredients except dressing. 2.  In a small bowl combine balsamic vinegar, honey, Dijon mustard, mayonnaise, chili powder, salt and pepper. 3.  Slowly whisk in oil until incorporated. 4.  Toss desired amount of dressing with salad and serve.

Yield: 4-6

Preparation Time: 20 minutes Cooking Time: 10 minutes Total Time: 30 minutes

Prep Ahead: Season pork with salt and pepper or ¼ cup basic vinaigrette and cook, cool and slice pork; or use leftovers. Slice nectarines. Segment oranges. Dice avocado. Toast almonds. Make dressing.

Author: Chef Jackie White

Chef Tips: For fancier presentation only toss the greens with dressing and divide amongst salad plates. Arrange remaining fruits and vegetables on top and drizzle with a little dressing. Fan cooked pork over the top of the salad.

Very Berry Steak Salad

Berry season is upon us. It is time to combine two of my favorite foods grilled flank steak and fresh berries!  See my previous post A Berry Good Idea to learn how to keep you precious berries fresh.

Have a great week and take it one prep at a time,
Chef Jackie

Very Berry Steak Salad

Celtic sea salt and pepper 1 1/2 pounds flank steak (1 whole) ½ cup basic vinaigrette (see below) 1 cup blueberries 1 cup raspberries ½ cup pecans or walnuts, toasted and chopped (optional) 8 cups baby spinach, cleaned ½ cup crumbled soft cheese: feta, blue cheese, or goat ½ cup red onions, sliced thin Raspberry Vinaigrette ½ cup raspberries 4 Tbs white or apple cider vinegar ¼ cup olive oil 2 Tbs honey Celtic sea salt and fresh ground pepper

1. Season flank steak with salt and pepper. 2. Place in a large zip lock bag or 13x9 dish with basic vinaigrette. Marinate overnight turning once or twice. 3. Grill steak on a hot oiled grill grate to desired doneness. Rest steak 5 minutes before slicing. 4. Meanwhile, in large bowl combine remaining salad ingredients and set aside. 5. In a blender combine all raspberry vinaigrette ingredients except oil until well combined. While blender is running slowly stream in oil until well blended.  Chef Quick Tip: If desired combine raspberries and honey with 1/2 cup of basic vinaigrette in a blender and omit vinegar and oil. 6. Remove from blender and strain to remove raspberry seeds. 7. Season dressing with salt and pepper if needed. Also adjust honey to desired sweetness. 8. Toss desired amount of vinaigrette with spinach salad and divide among plates. Slice flank steak on the bias and fan out steak on spinach salad.

Servings: 4

Preparation Time: 20 minutes

Prep Ahead: Make basic vinaigrette and marinade steak. Grill steak. Toast and chop nuts. Crumble cheese. Slice onion. Make raspberry vinaigrette.

Source Author: Chef Jackie White

Chef Tips: Any protein may be used in the place of the steak. Sunflower kernels are a great replacement for nuts in this dish. Serve this salad at the peak of berry season; June-July. Stevia or maple syrup may be used as a substitute for honey. Add as much as desired to obtain the flavor you want. Basic Vinaigrette ½ cup red wine vinegar or apple cider vinegar ½ cup olive oil 1 clove garlic, minced 2 tsp maple syrup ½ tsp salt ¼ tsp fresh ground pepper In a jar with a tight fitting lid combine all ingredients and shake well before serving. Yield: 1 ¼ cup Preparation Time: 5 minutes Prep Ahead: Mince garlic. Source Author: Chef Jackie White Chef Tips: This vinaigrette makes a great marinade for all types of protein. This vinaigrette can be used to make many different salad dressings. Variations: Change your vinaigrette flavor by adding herbs and changing you vinegar. Asian-rice wine vinegar and ginger. Balsamic-Balsamic vinegar and chopped basil. Italian-Red wine vinegar and Italian seasoning. Greek-1/4 cup lemon juice and ¼ cup white vinegar and oregano. Creamy Italian-add 1-2 tablespoon mayonnaise. Parmesan Pepper-make creamy vinaigrette and add ½ cup grated Parmesan and ½ teaspoon pepper.

Grilled Steak Sticks with Vegetables and Chimichurri

My nephew Jake decided to have an international food taste testing for his 11th birthday.  Being a chef I knew he expected something amazing from me (my sister also gave me the heads up).  Our whole family enjoys beef so I brought Argentinian beef kabobs.  I also brought french pastries because Jake requested them.

The french pastries are not exactly made with pure foods but they don't really turn out with whole wheat flour and sucanat.  I love to eat real foods but I also believe in living my life 80/20.  80% of the time we eat really good and are very active but the other 20% (vacations and special occasions) I just roll with the punches.

I have a lot of friends that bring all of their food on vacation so that they never eat anything processed and I admire that but for me that would be stressful. I always try to use the good, better and best method for vacations, eating out and special occasions.  I make the the best choice from what is available instead of stressing myself  out about not eating the right foods.  Sometimes the best choice might even mean bringing french pastries to your nephew's birthday party because he asked you to and you want to make his day special. Of course I had to try them to make sure they were up to par!!!  His party may have been a more 50/50 day food wise but it was 110% fun and yummy!

Grilled Steak Sticks with Vegetables and Chimichurri
This thick herb sauce, common in Argentina as ketchup is in the United States. Chimichurri is a melange of olive oil, vinegar and finely chopped parsley, oregano, onion and garlic, all seasoned with salt, black pepper and cayenne pepper. Served as a condiment, with grilled meat and vegetables.

1 ½ cup olive oil

¾ cup red wine

¾ cup flat leaf parsley, chopped

3 tablespoons oregano, chopped

9 cloves garlic minced

1 ½  teaspoon crushed red pepper

Salt and pepper

1 flank steak cut into ½ inch strips

2 small summer squash cut into 1 ½ inch pieces

2 small zucchini cut into 1 ½ inch pieces

1 pint mushroom

1 pint grape tomatoes

3 heads of garlic broken into cloves and peeled

16 bamboo skewers soaked in water for 30 minutes

• Whisk together oil vinegar, parsley, oregano, garlic and salt and pepper to taste (about 1 tsp of each)
• Place beef strips in a zip lock bag with a ½ cup of sauce.  Turn to coat.
• Place vegetables in a zip lock bag with a ½ cup of sauce.  Turn to coat.
• Marinate beef and vegetables for 15-30 minutes.
• Thread beef on skewers.
• Thread vegetables on skewers leaving ¼ inch space between vegetables.
• Grill kabobs over and open grill for 6-8 minutes for beef and 8-10 minutes for vegetables turning once.
• Arrange kabobs on platter serve with remaining sauce.

Chef tips

Leave space between vegetables so they will cook evenly.

This marinade taste great on pork and chicken too!

I prefer making it with basil rather than oregano but for the party I made it the traditional way.

French Pastries:Cream Puffs and Fruit Strips

Meringue Update

In my post Mother's Day and Carson's Cookies I said I would try to make meringue with palm sugar and let you know if it worked.  The answer is...I didn't.  They cookies never became crispy and I did not like the flavor.  Next I will try to make them with honey and let you know how that goes.

Have a great great week!! 
Take it one prep at a time,
Chef Jackie