Lemon-Herb Louisiana Shrimp with Dilled Orzo
Yield: 12 entrée portions
- 4 cups Orzo, raw, cooked as per package instructions, warm
- 4 Tbsp.Fresh dill, chopped
Louisiana Shrimp and Sauce:
- ¾ cup Extra virgin olive oil
- 4 Tbsp. Basil, chopped
- 4 Tbsp. Fresh thyme, chopped
- 4 Tbsp. Fresh dill, chopped
- Louisiana Shrimp, 21-25 peeled and deveined 2¼ lb. 72 ea.
- 3 cups Lemon juice
- 3 cups Clam juice
- 4 Tbsp. Lemon zest
- 4 Tbsp. Flat-leaf parsley
To make Dilled Orzo:
1. Mix dill with warm cooked orzo; hold warm until needed.
To make Louisiana Shrimp and Sauce:
1. In sauté pan, appetizerheat olive oil; add herbs and shrimp; cook for 1 minute.
2. Add lemon juice and clam juice and cook until shrimp is cooked through.
3. Add lemon zest and remove from heat.
4.Place ¾ cup cooked orzo in center of each plate/bowl; spoon 6 shrimp and sauce around orzo.
5. Garnish each serving with 1 tsp. parsley.
|Dietary Fiber (g)*||0.49|
|Saturated Fat (g)||2.28|
|Calories from Fat||137.22|
Online Promotion Features Interactive Recipe Contest with “Party Season” Prize Packages
Following its wildly popular debut last year, The Shrimp Council’s “Shrimp & Pasta Party!” Facebook promotion kicked giving fans of the Council’s Eat Shrimp page another opportunity to drum up some inventive shrimp-and-pasta cyber-recipes!
The Shrimp Council is hosting the 2013 edition of the six-week promotion in partnership with OLD BAY® Seasoning.
Since launching the Eat Shrimp Facebook page in 2011, The Shrimp Council has amassed a fan base in excess of 40,000 – a flood of professed shrimp lovers who engage with the page and each other frequently. The Shrimp Council connects with these fans in various ways, from sweepstakes such as the popular Shrimp & Pasta Party! to surveys about nutritious and delicious shrimp.
Additionally, by leveraging this group as a go-to resource for feedback about shrimp, The Shrimp Council is able to gather valuable data and insights into preferences for the shining star of the sea.
In a survey conducted in August 2012, fans of Eat Shrimp overwhelmingly chose shrimp and pasta as a favorite combination. The delectable duo of shrimp and pasta is a natural fit and the distinctive taste of OLD BAY Seasoning takes this simple meal to the next level, delivering bold, zesty flavors.
America’s No. 1 seafood, shrimp is an ideal complement to pasta dishes ranging from tantalizing Thai to authentic Old-World Italian. According to the Rome-based International Pasta Organization, Americans enjoyed an average of nearly 20 pounds of pasta per person in 2011.
Also in 2011, shrimp reigned supreme, with Americans consuming more shrimp than any other seafood, averaging just over 4 pounds per person. The popularity of the two ingredients, combined with their affordability, ease of preparation and versatility, makes shrimp and pasta a perfect pair.
The second annual Shrimp & Pasta Party! on The Shrimp Council’s Eat Shrimp Facebook page begins Feb. 13, continues through Lent and culminates on Easter Sunday, March 31.
The promotion features an interactive recipe contest, a place for people to share their favorite things about shrimp, and more. Fans are encouraged to come up with creative pasta-and-shrimp meal options for a chance to win one of five “Party Season” prize packages. Each package includes a $100 gift card – redeemable at the winner’s grocery store of choice – and branded items from OLD BAY, including a T-shirt, a hat and the world-famous and deliciously unique blend of 18 herbs and spices known as OLD BAY® Seasoning.
“The flavor pairing of OLD BAY and shrimp dates back more than 70 years. Where there is shrimp, you’re going to find OLD BAY. Whether it’s steamed shrimp, shrimp scampi, or even creamy shrimp and penne, OLD BAY is the flavor that makes the dish unforgettable,” said Ben Flood, Product Manager for OLD BAY. “Shrimp is the perfect ingredient for making OLD BAY shine.”
Consumers are invited to join the party by “liking” Eat Shrimp on Facebook and checking out the Shrimp & Pasta Party! app.
The interactive recipe contest invites fans to create their own shrimp-and-pasta recipes using preselected ingredients from six categories: pasta, protein, sauce, veggies, cheese, and, of course, herbs and seasonings. Each selected ingredient will automatically populate on a plate, ultimately displaying a final “dish” that the contestant submits for judging.
The contest runs through March 31 and the five winners will be announced April 5, 2013.
“We have been exceptionally pleased by the interest our loyal fans have shown in the Eat Shrimp page on Facebook, and this latest social media extension should attract an even wider audience,” said Judy Dashiell, Senior Vice President at the National Fisheries Institute. “We think OLD BAY is a great way to prepare shrimp and, by partnering with this iconic brand, we’re giving great value and exposure to our members. The Shrimp Council welcomes every company that benefits from U.S. consumers eating more shrimp. We have a great message and the greater our number, the larger the potential rewards we all share.”
For more information, visit www.facebook.com/EatShrimp.
Launches in 4th largest U.S. Market with Top Retailer
The Killer Buzz® line of Energy Drinks and RTD Iced Coffees containing Giant Hornet Amino Acid (GHAA), is expanding distribution into the Dallas/Ft. Worth market and has been authorized in QuikTrip in the Dallas region. QuikTrip’s Dallas division recently celebrated the opening of their 100th store in the region.
“This is a great way to kick off our newest distribution partner, Kimball Distributing Inc., who distributes Killer Buzz® in the Dallas/Ft. Worth area” stated Jeremy Friedman, Marketing Director for Killer Buzz®. “And we are very excited about partnering with QuikTrip in Dallas”, Friedman Continued, “QuikTrip is a top quality retailer and we hope this partnership is one giant step toward national distribution with the QuikTrip family of stores”.
Sweet Corn & Mussel Chowder
Compliments of Celebrity Chef Jamie Oliver
2 rashers higher-welfare bacon, chopped
1 small white onion, finely chopped
2 sticks celery, finely chopped
1 fresh red chili, deseeded and finely chopped
4 ears sweet corn
2 medium potatoes, peeled and chopped
900 ml organic vegetable or fish stock, hot
1 handful fresh, live mussels, from sustainable sources, ask your fishmonger, cleaned and drained
4 tablespoons single cream
1 small handful chopped fresh parsley
- Heat a splash of oil in a large saucepan over a medium-low heat.
- Add the bacon, onion, celery and chili and sweat down for 5 minutes, stirring, until soft but not browned.
- Peel the husk from the corn and slice off the kernels with a sharp knife.
- Add the sweet corn and potato to the saucepan, along with the stock.
- Bring to the boil, then simmer gently for 10 minutes, or until the potato is soft.
- Blitz very roughly with a hand blender (or cool slightly, then blend in batches in a food processor, returning the chowder to the saucepan).
- Add the mussels and cream, bring quickly to the boil and cook for a few minutes until the mussels have opened – discard any that remain closed. You can take the mussels out of their shells, if you like.
- Remove from the heat and season.
- Divide the chowder between bowls and serve sprinkled with the chopped parsley.
Blood Orange Panna Cotta
Compliments of Paulding & Company
Yield: 8 servings
8 blood oranges
1 cup sugar (divided)
1/2 cup brown sugar
2 Tbs. sweet Vermouth
2 tsp. unflavored gelatin r (most likely not quite a packet!)
1 ½ cup whipping cream
2 1/4 cups buttermilk, chilled
1 tsp. vanilla extract
Neutral vegetable oil for the cups (if unmolding)
Prepare the oranges:
- Pare the zest from two oranges with a vegetable peeler.
- Blanch the zest strips in boiling water for two minutes.
- Drain, cool and cut into fine julienne and set aside.
- Peel the two oranges completely, and cut supreme.
- Juice the remaining six oranges.
- Combine zest, supreme, ¼ cup of the juice, ½ cup sugar, ½ cup brown sugar, and ¼ cup water in a small pot.
- Bring to a boil, reduce to a simmer, and cook until slightly thickened and sauce-like, 10-15 minutes.
- Remove from the heat, add the Vermouth, and set aside.
The panna cotta:
- Put ¼ cup water in a small bowl, and sprinkle the gelatin on top.
- Place the blood orange juice (you should have around ¾ cup) in a small pan, and cook over medium-high heat until reduced by half, about 5 minutes.
- Add ½ cup sugar, stirring to dissolve it.
- Add the cream, and bring to a simmer.
- Add the gelatin, stirring it in off the heat until dissolved completely.
- Stir in the buttermilk and vanilla.
- Let cool, stirring occasionally.
- Oil 8 panna cotta molds, custard cups, or, if you don’t want to unmold the dessert, use un-oiled wine or fancy dessert glasses.
- Divide the cooled panna cotta mix between the prepared molds, and refrigerate until firm, at least one hour, or overnight.
- To unmold, run a knife around the edge, then dip bottom of each mold in hot water for a second or two. Turn onto a plate. Garnish with the sauce.
More changes are happening at the popular Oakhurst seafood restaurant Crab Cakes, which recently relocated to a much larger location.
Restaurant owner Roman Zabicki announced the hiring of Visalia native L. Brian Velazquez as the new Executive Chef for the restaurant. Velazquez will oversee the The Central Valley People’s Choice Award & AAA Three-Diamond Award winning restaurant as well as off-site catering.
“I’m happy that Laura and Roman have brought me on to utilize my talent and experience to take Crab Cakes Restaurant and Yosemite Catering to the next level at their new location,” said Velazquez.
“We’ll be bringing specials, menu items and events that will be totally outside the box while maintaining the professional service and quality food that Crab Cakes has earned a reputation for over these past 15 years,” he said.
Chef Velasquez has more than 20 years of experience in high-intensity culinary production and upscale cultural dining.
“Chef Velasquez has taken the art of dining at Crab Cakes to a new level by using his creativity and local ingredients. His ‘attitude of cooking’ embraces freshness, flavor, method, and a deep passion for what he’s cooking at the moment. And whatever the moment, he creates an out-of-the-box dining experience,” said Zabicki.
“His delicious “freedom” approach is evident in the catering and special-event menus, as well as the dining at Crab Cakes Restaurant,” he added.
Chef Velasquez was born and raised in Visalia where he worked at his family restaurant. He has three sons, two residing in Hawaii and one in Visalia. Chef began his culinary career at the age of 13, working in his grandmother’s kitchen. He served in the United States Marine Corps as a Communications Radio Operator while in the Gulf War.
His education based at the Le Cordon Bleu in Sacramento, including the ABC Bartending School in Rancho Cardova.
“Chef Velasquez is highly interactive with the front of the house guests and the public. In addition to his approach, technique, and fun personality service plays a vast role in his culinary practices,” said Zabicki.
So far, Oakhurst has responded well to the new addition, making Velazquez that much happier with his new job.
“The community has really welcomed me here. It’s like a breath of fresh air. To be able to go out and talk to the guests is refreshing,” he said.
To learn more about the restaurant, visit www.crabcakesrestaurant.com or call 559-641-7667 for reservations.
A Healthier Heart
The latest research backs up claims that chocolate has cardiovascular benefits: In a 9-year Swedish study of more than 31,000 women, those who ate one or two servings of dark chocolate each week cut their risk for heart failure by as much as a third.
A similar study in Germany found that about a square of dark chocolate a day lowered blood pressure and reduced risk of heart attack and stroke by 39 percent. The flavonoids, antioxidant compounds found in the chocolate are credited with that increase the flexibility of veins and arteries. A chocolate bar has five times the flavonoids of an apple, just to put things in perspective.
How can you add dark chocolate to your diet plan without putting on weight? Because dark chocolate fills you up and keeps you satisfied! Researchers from the University of Copenhagen found that dark chocolate is far more filling, offering more of a feeling of satiety than bitter-sweet or milk chocolate. And dark chocolate lessens cravings for sweet, salty, and fatty foods. Who knew that indulging in a bit of healthy dark chocolate should not only make it easy for you to stick to portion control recommended for optimal health, but it should make it easier for you to stick to your diet.
UC San Diego researchers recently confirmed stress can make you fat. Stress causes many people to binge eat in order to reduce feelings of anxiety. Combine binge eating with cortisol (a chemical your body releases during times of stress) and you may find yourself buying a larger pair of pants.
Swiss scientists found that when very anxious people ate an ounce and a half of dark chocolate every day for two weeks, their stress hormone levels were significantly reduced and the metabolic effects of stress were partially mitigated. As it turns out, reaching for a square of dark chocolate instead of those greasy chips-is a lot less stressful on your body.
Have a bite of chocolate-it could make you smarter! Not only will having a bit of dark chocolate help your body ward off the effects of stress, but it’ll boost your brain power when you really need it. A University of Nottingham researcher found that drinking cocoa rich in flavanols boosts blood flow to key parts of the brain for 2 to 3 hours, which could improve performance and alertness in the short term. Additional researchers from Oxford University and Norway looked at chocolate’s long-term effects on the brain by studying the diets of more than 2,000 people over age 70. They found that those who consumed flavanol-rich chocolate, wine, or tea scored significantly higher on cognitive tests than those who didn’t.
In a small Italian study, participants who ate a candy bar’s worth of dark chocolate once a day for 15 days saw their potential for insulin resistance drop by nearly half. “Flavonoids increase nitric oxide production,” says lead researcher Claudio Ferri, M.D., a professor at the University of L’Aquila in Italy. “And that helps control insulin sensitivity.” But consult with your physician before you reach for that bar of dark chocolate!
London researchers recently tested chocolate flavanols’ sun-protecting prowess. After 3 months eating chocolate with high levels of flavanols, their study subjects’ skin took twice as long to develop that reddening effect that indicates the beginning of a burn.
Subjects who ate conventional low-flavanol chocolate didn’t get the same sun protection. Watch for brands boasting high levels of the healthy compounds to reduce your risk of sunburn this summer.
Several studies have found that chocolate quieted coughs almost as well as codeine, thanks to the theobromine it contains. Maria Belvisi, a professor of respiratory pharmacology at the National Heart and Lung Institute in London, says, “It had none of the negative side effects.” This chemical, responsible for chocolate’s feel-good effect, may suppress activity in a part of the brain called the vagus nerve. Keep an eye out for cough syrups made with cacao in a pharmacy near you.
Dark Chocolate Fondue
Recipe by Chef Jennifer Hill Booker
Yields: 8 servings
12 ounces good quality bittersweet or dark chocolate, chopped
½ cup heavy cream
¼ cup brewed espresso
2 teaspoons pure vanilla extract
Pinch of sea salt
2 bananas, peeled and cut into 1-inch pieces
16 1-inch chunks fresh pineapple
8 large strawberries
16 pretzel rods
- Put chopped chocolate in the top pan of a double boiler. Place over hot, but not boiling water.
- Gently stir until almost melted. (Be careful not to get any water into the chocolate)
- Add cream, espresso, vanilla, and salt, stirring until the chocolate is completely melted and all ingredients are well combined.
- Transfer to a heated Fondue Pot and use a tea light candle or small can of Sterno to keep the chocolate warm.
- Use bamboo skewers or Fondue forks to pierce the fruit and marshmallows, dip them into the Dark Chocolate Fondue, and Enjoy!
Prep time: 8 minutes / Total time: 30 minutes / Oven temp: 375Â° / Servings: 6
1 8-ounce package Freekeh Foods Original freekeh (1 cup)
2 1/2 cups vegetable broth
1 sweet potato or yam, scrubbed, diced and roasted (leave the skins on)
1 large red pepper, diced
1/2 purple onion, diced
4 garlic cloves, diced
2 tablespoons olive oil, or grape seed oil
3 to 5 tablespoons mild curry powder
1/2 cup dried cranberries or raisins
1 cup apricots, chopped
1 cup peas, frozen and thawed
1 cup sliced almonds or pepita seeds
Salt and pepper to taste
- Pour 2 1/2 cups of water and the freekeh in a saucepan and bring to a boil for 1 minute.
- Reduce heat to low. Cover and simmer for about 25 minutes until the freekeh is tender.
- Once the freekeh is cooked, place in a separate dish to cool in the refrigerator.
- Scrub the sweet potatoes and cut into 1-inch cubes.
- Place sweet potatoes on a foil-lined baking sheet and drizzle a little olive oil on them.
- Bake in 375Â° oven for about 25 minutes or until tender.
- Remove from oven and set aside.
- In a large skillet, heat up oil over medium heat and toss in red peppers, onions and garlic.
- Cook for 3-5 minutes then toss in curry powder, salt and pepper.
- Cook further until the onions are translucent.
- Set aside to cool.
- Toss freekeh in bowl with vegetable mixture, add dried fruits, nuts, peas and sweet potatoes.
- Season to taste and serve.
Option: Try adding slightly steamed diced broccoli, sauted cauliflower, chickpeas or lentils to this recipe. Simply rinse and drain, then toss on in!
The Phoenician, Arizona’s premier AAA Five Diamond destination, has named Lee Hillson executive sous chef. In his new role, Hillson will assist in overseeing a culinary staff of more than 150 across nine kitchens, including resort restaurants Il Terrazzo, Relish Burger Bistro, the Café and Ice Cream Parlor and the Oasis Grill, while contributing to menu creation and preparation. He will also provide support for in-room dining, banquet, pastry, bakeshop, butcher shop, pasta shop and garde manger operations.
Hillson previously served as executive chef of the renowned T. Cook’s at the Royal Palms Resort and Spa in Phoenix, during which he gained national acclaim for his battle with Iron Chef Cat Cora on the blockbuster Food Network show, Iron Chef America. Also known for his originality in designing exceptional house-made products while maintaining a commitment to sustainability, he was tapped by British Airways to create a First Class menu for Phoenix to London flights.
“Chef Hillson brings incredible talent, creativity and vision to The Phoenician,” said Managing Director Mark Vinciguerra. “His artistry and innovation are perfectly fitted to our AAA Five Diamond culture. We look forward to sharing his unique tastes and style with our guests throughout the resort as part of our signature luxury experience.”
Hillson has repeatedly taken top honors in Zagat Surveys, Gayot.com and the Arizona Republic/azcentral.com Readers’ Choice Awards. In addition, he has cooked on many occasions at the James Beard House in New York, and has also created special culinary offerings for such luminaries as former President George W. Bush, Barbra Streisand, the late Princess Diana, Richard Branson and Billy Joel.
Enrolling in culinary school at the age of 16 in his native England, Hillson was working just two years later at the Hyatt in Austin. He then returned to London as the chef de partie at the Roux Patisserie, owned by world-renowned chefs, Albert and Michel Roux. After several prestigious stops as pastry chef in England, Hillson again crossed the Atlantic to become executive sous chef at Vanderbilt Hall in Newport, Rhode Island. Within a few short months, he was appointed executive chef at this restaurant, ranked as one of the country’s top five by Country Inn magazine. From there, he joined the Royal Palms, serving as sous chef for five years before being promoted to executive chef in 2005.
Located at the base of Camelback Mountain, the 250-acre Phoenician offers two exquisite experiences – a 583-room AAA Five Diamond luxury resort hotel and an exclusive Five Diamond boutique hotel, The Canyon Suites — at one magnificent destination. The property features elegant, residential-style accommodations, distinctive and tantalizing cuisine across such restaurants as Il Terrazzo, J&G Steakhouse and Relish Burger Bistro, a championship golf course, 11 tennis courts, The Centre for Well-Being and Salon Mila spa complex, an activities program for all ages and interests, numerous boutique shops, a $25 million art collection and the premier 15,000 square-foot Camelback Ballroom. In addition to these offerings, the stylish 60-room Canyon Suites provides more intimate surroundings and enhanced services, creating an atmosphere of uncompromising splendor. Both The Phoenician and The Canyon Suites are owned and operated by Starwood Hotels & Resorts Worldwide, Inc., as part of The Luxury Collection.
For additional information, please call (480) 941-8200; (800) 888-8234 or visit www.thephoenician.com <http://www.thephoenician.com>.
Capocuoco Christopher Mills (aka Chef Chris Mills) Serves up Cold Weather Comfort Food
Joey Restaurant Group Executive Chef Chris Mills is launching a new timer with old world roots: Sicilian Pesto and Prawn Linguini. A few years ago, Mills traveled to Italy and visited La Vucciria – one of Palermo’s most famous food markets and the inspiration for this dish. At the market, he discovered a tiny, cave-like food stall with several yellowed newspaper clippings plastered on the exterior extolling the products the owners were creating. In his quest for their legendary pesto recipe, he was shown how to prepare it from scratch by the family who has been making it for over 80 years, a noteworthy tradition now showcased on the Joey menu.
Mills is also launching other newsworthy seasonal winter-warmer menu additions at all three Washington State locations: Bellevue, South Lake Union and Southcenter. He is never one to create dishes that are anything short of spectacular. A comforting Spinach Artichoke Dip becomes top drawer when every ingredient is house-made and prepared to order, even down to the corn chips. Made with béchamel, premium produce and then oven baked, the guest receives an appetizer that is dusted with freshly grated parmesan and accompanied by a jalapeno salsa.
The newly added French Dip is as satisfying as it is tender. A 15-pound bone-in Prime Rib is slow cooked for ten to twelve hours at a low temperature, yielding intense flavorful meat that literally melts in the mouth. To top it off, a portion is further roasted to get “cracklings”, adding a bit of crunchiness to the dish. Seasoned with rosemary rock salt and encased in a made-from-scratch griddle toasted Hoagie bun, the French Dip has received high marks during testing.