Shrimp Difecta

Shrimp Difecta

Since it's not a "trifecta" I decided to call it a difecta. Because there's only two recipes.

First, buy two pounds of shrimp (unpeeled at least, and in Arizona, you buy them frozen) and some leeks.

Peel (and remove the tails) and boil the shrimp. ONLY-- Don't throw away the shrimp shells and tails, and keep ALL the water you boiled them in. Put the shrimp shells and tails in the freezer.

Then, make this:

http://chaosinthekitchen.com/2008/10/fast-food-creamy-shrimp-and-mushroom-pasta/

Like I said earlier, I used spinach tagliatelle and doubled the garlic. I also used half the butter, and substituted non-fat sour cream instead. Use only one pound of the shrimp here. Yum.

It's extremely important you make this on Friday or Saturday. You'll see why.

On Sunday we had to get up early, because the Patriots were playing at 10:00 am. I had to go get some bagels for breakfast before the game, then I put on that pot of shrimp flavored water and added the shrimp shells and tails, the tops of those leeks (two), a couple carrots, a sprinkle of old bay, fresh herbs (I had parsley and basil on hand), a sprinkle of pepper corns, and a pinch of pepper flakes. If you have celery (I didn't), chop up a stalk and throw it in. Then let that shit simmer all day long. Patriots won, by the way. I think that matters in how good this turns out. Strain and put in the fridge.

On Monday night, make this:

http://www.simplyrecipes.com/recipes/shrimp_risotto/

BUT WAIT! Before making this, open a bottle of wine and leave it close to the stove. This is going to take about an hour to make almost constantly at the stove. You're going to need the wine. And put on Monday Night Football. Make sure you can see the TV from the stove. You're watching the Bears SPAH-HA-HANK the Cowboys. This might make a difference in how this comes out as well. You never know.

Only.....We're going to make a few changes in this risotto. OK...A lot of changes. I should just write a new recipe, but I'm lazy. So......Use the shrimp broth you made Sunday instead of the clam juice and water (in the end I ended up with 5 1/2 cups or so of broth, and you need 5 cups to make this). Feel free to call this the New England Patriot Victory Shrimp Broth if you like. AND, use the white parts of the leeks instead of scallions. And we're going to use the other pound of shrimp we boiled earlier instead of canned brine shrimp (weak). AND.....we're leaving out the lemon zest because I think it's too strong for this. Instead, we're adding a 1/2 cup or so of grated Parmesan cheese because....well, it's fucking risotto. It NEEDS cheese. By the way, 1/2 cup is what I say when I'm trying to estimate between a "metric shit-ton" and "a skosh(i)." Just so you know. Anyway......it's shrimpy goodness. And it's always fun to watch the Cowboys lose. So....there's that.

Jalapeno Jelly Chicken Glaze

OK. This is weird. But good.

1 Jalapeno pepper
1/2 tbspn butter
2 tbpsn white wine vinegar
2 tsp cocoa chile powder
2/3 cup jalapeno jelly
2 chicken breast (I used skinless)

Remove half the seeds from the jalapeno pepper, then finely dice. Saute in butter. Once the pepper is soft, add vinegar. Give it a stir and cook a minute, then add the cocoa chile powder. Stir, cook another minute, then add the jalapeno jelly. Reduce to low heat. Prepare the grill. Get it hot (450 F), then reduce to low flame. Pour 3/4 of the glaze into a bowl, then brush both sides of the breast and throw on the grill. Turn and baste after 4 minutes. Grill the other side for 4 minutes, then move to an upper rack (or move to indirect heat), baste again, cook for 5 minutes. Turn, baste, and cook another 5 minutes.
Serve, top with the remainder of the glaze. Eat it. It's the exact opposite of putting poo in your mouth.

Reuben Strata

Reuben Strata

A few weeks ago I made a strata from old whole wheat bread and swiss cheese. Then the following week we made reuben sandwiches, and I began to think of a reuben strata. We didn't have enough leftovers from the reubens, but now I had convinced myself that I was making this. I went out and bought the makings, then trolled the internet for recipes, but didn't find one I liked. Some included spinach or broccoli, no sauerkraut, no 1000 Island dressing (or flavors of), one recipe even had mozzarella instead of Swiss....what-the-fuck? They just weren't "reuben enough". So, I made my own recipe.

1 small loaf of marbled rye bread
7 oz of Swiss cheese
1 1/2 cups sauerkraut
1/2 lb of corned beef

7 eggs
1 1/2 cups milk
3/4 cup 1000 Island dressing
1 tsp caraway seeds
1 tsp dry mustard
salt
pepper

Spray a 9x13 baking dish with Pam, cube the bread, and throw it in. I bought a small loaf of unsliced rye, so I was able to make some good size 1/2 inch cubes. I have no idea how much bread I used. One recipe I referenced in making this said 6 cups.......sounds about right. Spray some Butter Pam on top and throw it under the broiler. Shred the cheese and chop the corned beef. Pull the bread out of the oven, should be toasted on top. Take 2/3 of the cheese and all the corned beef and (drained) sauerkraut, and toss it with the bread. Half a pound might seem too much meat for some people. Some people might be pussies and put less in. I'm not some people.

Mix eggs, milk, spices (I pounded the caraway seeds a bit in a mortar and pestle), and dressing together. Pour over the bread, meat and cheese. Refrigerate overnight. Add the last 1/3 of shredded cheese on top, bake at 350 for 45 minutes.

Now THIS is reubens for breakfast.