Bacon Cheddar Biscuits

I can't imagine anything better than these biscuits, wow they were amazing!!! I saw this recipe in my Bon Appetite magazine and almost ate the page with the picture of these on them. I had a few friends over for dinner and made these at the request of one of my guests, such a great choice. They are the perfect texture; crisp on the outside, soft on the inside, and full of flavor. I had one for breakfast and lunch the next day...hello treadmill, here I come!

Bacon Cheddar Biscuits

3 3/4 Cups Unbleached Bread Flour
1 1/2 Tablespoons Baking Powder
1 1/2 Teaspoons Baking Soda
1 1/4 Teaspoons Salt
1/2 Cup Unsalted Butter, chilled and cut into cubes
1 Pound Thick Cut Bacon, cooked until crisp, drained and broken into small pieces
12 Ounces Sharp Cheddar Cheese, grated
1/2 Cup Fresh Chives, chopped
1 3/4-2 Cups Buttermilk

Preheat oven to 425 degrees and position rack just above center of oven.
Combine flour, baking powder, baking soda, and salt in a large bowl, add butter and cut in until texture of course meal. Add bacon, cheese, and chives, mix to incorporate into flour mixture. Add buttermilk to moisten, toss with a fork, add more buttermilk if needed (up to 2 cups total) to just bring dough together. Place a generous 1/2 cup batter for each biscuit onto baking sheet. Bake 18-20 minutes, or until golden brown and toothpick inserted into center comes out clean.

Thai Green Curry Shrimp

I was planning on making curried lamb shanks, but when I saw these amazing shrimp at the Asian market, I just had to change my menu! I just recently posted a recipe for home made Thai Green Curry Paste, but you can easily substitute any Thai Green Curry Paste, which you can pretty much pick up at any grocery store these days. I wanted a clean, fresh, healthy flavorful curry so I used Thai & Indian eggplant, sweet potato (which was everyone's favorite!), sweet pea pods, and your basic Thai basil, lime wedges, and cilantro as an accompaniment to the dish. This is a very saucy recipe so make sure to serve with rice so you get to enjoy all the yummy curry sauce!

Thai Green Curry Shrimp

2 Tablespoons Vegetable Oil
1 Large Sweet Onion, chopped
1 Green Bell Pepper, seeded and cut into 1-inch pieces
1 Tablespoon Fresh Ginger, minced
3-5 Tablespoons Green Curry Paste (depending on how spicy you like your curry)
1 Lime, zest and juice
2 13-Ounce Cans Coconut Milk
1 13-Ounce Can Chicken Stock
2 Tablespoons Sugar
1 Teaspoon Salt
6 Thai Eggplant, cut into 3/4 inch pieces
6 Indian Eggplant, cut into 3/4 inch pieces
2 Sweet Potatoes, peeled and cut into 3/4 inch cubes
1/2 Pound Fresh Snap Peas
2 Pounds Large Shrimp, peeled and devained
Thai Basil, Cilantro, and Lime Wedges, for garnish

In a dutch oven or very large skilled, heat oil over medium high heat. Add the onion and pepper and cook until tender. Next add the ginger and curry paste, cook until fragrant, about 1 minute. Next add lime zest and juice, coconut milk, chicken stock, sugar, and salt, cook until all solids from coconut are disolved and bring to a simmer. Add the eggplant, and sweet potatoes, loosely cover and cook at a simmer until potatoes are tender, about 40 minutes. Next add the pea pods and shrimp cook until shrimp are just cooked through and pink, only a few minutes. Garnish with basil, cilantro and lime wedges. Serve over jasmine or white rice.

Thai Green Curry Paste

I was craving something totally different for dinner the other night and got inspiration from my Indian Curry cookbook. I wasn't in the mood for Indian though, so I thought why not try to make a Thai Green Curry? It was much easier that I thought it would be and turned out very yummy! I just hopped into the car and headed to the Asian market and they had everything I needed for the curry paste.
I ended up using the curry in a coconut and shrimp curry recipe (which I will share in a few days), and it turned out so good...not too spicy, but it still had a bit of a kick, and the flavors were divine! This recipe is from the Food Network, one of Tyler Florence recipes.

Thai Green Curry Paste

2 Tablespoons Coriander Seeds
1 Tablespoon Cumin Seeds
1 Tablespoon Whole Black Peppercorns
8 Fresh Thai Green Chiles
2 Shallots, Coarsely Chopped
4 Garlic Cloves, smashed
Small Handful Fresh Cilantro
2-Inch Piece Galangal, peeled and coarsely chopped
2 Lemon Grass Stalks, white part only, coarsely chopped
Zest 1 Small Lemon
2 Teaspoons Dried Shrimp Paste
1/2 Cup Water

Heat the coriander, cumin seeds, and peppercorns in a small dry skillt for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and process the spices until they form a powder.
Put the spice blend and all remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.

Beet & Cabbage Coleslaw

My friend just made this and it's delicious! I also love how easy it
is to make, and it's beautiful.

Beet & Cabbage Slaw

1/2 Cabbage, shredded
1 Beet, shredded
3/4 Cup Italian Dressing
Salt & Pepper

Mix cabbage and beets with dressing. Add salt and pepper to taste.
Yum, enjoy!

Dungeness Crab

Do you ever have those weeks that turn into months and then you wonder where your time has gone? I feel that I was in a work coma for the last few months and I suddenly found myself at home tonight missing my food blog and wondering why I haven't posted in so long?
I immediately fired up the laptop and scanned through my pictures knowing that I had TONS of exciting dishes that I hadn't written up recipes for yet, and what do you know? I had one...the lonely little Dungeness crab you see above!
I have been cooking, just neglecting my camera in lieu of eating as soon as the food was ready not worrying about my presentation or writing down my ingredients as I go. Oh well, at least I'm back and excited about food again! I have a couple of good friends coming over for dinner tomorrow, a perfect excuse to try some new recipes and warm up the camera again. I also re-painted my kitchen, and put in a tile back splash today, so I have nothing to hold me back! Ok, now for the crab...I picked some up when I was at the coast last. They are so easy to prepare, and so delicious. I also get a sick kick out of cracking the shell with the mallet, its a very stress releaving dinner!

Dungeness Crab & Sorts

Dungeness Crab
White or Red Potatoes
Corn
Cheap Beer
Old Bay Seasoning
Butter
Lemon Juice

In a large pot, place a steam basket in the bottom and pour in 1 inch of beer. Turn heat on high and bring to a boil. Next add the potatoes and corn, sprinkle generously with the Old Bay, cover turn the heat down to medium and steam until potatoes are almost soft. Next add the crab, continue steaming to heat crab through, about 5-10 minutes or so. Plate everything and sprinkle with Old Bay, and a bit of course salt. I like to dip my crab in melted butter mixed with a bit of fresh lemon juice, but you can do as you like. Enjoy!