Coconut Curry with Shrimp

When we first started dating, Andy introduced me to the world of Thai food, and more specifically to Brown Sugar. Brown Sugar is a glorious Thai restaurant on Comm Ave in Boston, and I seriously wish we lived closer to it now! When we first started going, I played it safe and ordered my go-to meal of Pad Thai. On one date night I decided I would get a little adventurous and try a curry dish - best decision ever! I have never turned back since. Brown Sugar makes a delicious coconut curry dish with shrimp that I adore, so I decided that I would try to reinvent it at home for those days when I had a craving, but couldn't venture to the restaurant. After several trials, I think I got pretty close to the restaurant version and I am very pleased with the taste.... plus, it's so easy! The trick is to use a red curry paste that you like. I have tried 4 or 5, and found a really great one at Whole Foods, however the next time I went to re-stock I couldn't find the same brand. Now I use one by "Amoy" that I found at Super 88 that is just as good, if not better, than the Whole Foods one that I loved. Red curry paste can be a little spicy, so start off on the cautious side because you can always add more as it cooks. Enjoy :o)

Thai Coconut Curry with Shrimp

Makes 4-6 servings

Ingredients

1 tbsp. vegetable oil

1 onion, cut into 1 inch slices

3 medium carrots, peeled and cut into 1/4 inch slices

2 tbsp. red curry paste (or to taste)

2 cans coconut milk

1 cup pineapple chunks - canned or fresh

2 green onions cut into 1 inch pieces

1 lb raw shrimp, peeled and deveined

cooked jasmine rice, for serving

In a large pot, heat the oil over medium heat. Add the onion and carrots and sautee until slightly softened, 5 minutes. Add the curry paste and stir to coat the vegetables. Add the coconut milk and pineapple and bring to a gentle boil. Simmer the coconut curry mixture until thickened and slightly reduced, approximately 15 minutes - stir frequently to prevent burning and sticking. Add the green onion and shrimp and simmer until the shrimp are cooked through, being careful not to overcook. Serve over jasmine rice. Yum!

Corn and Crab Chowder

I love crab, especially when I can get lump or jumbo lump at a great price, and I stock up. I also love corn chowder. Put the two together and... wow! So yummy! I made this chowder before my parents arrived for their weekend getaway, and when they taste-tested it for me it got rave reviews. Like most of my recipes, this is a blend of several ideas, but it started with a corn chowder recipe that I came up with a year ago or so. This is has just been modified to blend well with the flavor of crab so it doesn't get lost among the other flavors. You can also add shrimp, scallops, fish, or lobster meat if you have that available. Also, I would suggest making the full batch and reheating for later meals... the flavors really blend much more after a day or two. Corn and crab chowder is very warming, filling, and satisfying! Enjoy :o)

Corn and Crab Chowder

makes about 10 servings 

Ingredients
5 slices bacon
1 tablespoon butter
3/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 cup chopped celery

1/2 cup chopped carrot
1 1/2 teaspoons minced garlic
1/3 cup dry white wine
1 teaspoon dry sherry or brandy
1 1/2 teaspoons dried basil
1 teaspoon ground pepper
1/8 teaspoon cayenne pepper (more if you like it spicier)
1/2 teaspoon dried thyme leaves
2 teaspoons Worcestershire sauce
3 cups corn kernels
4 large potatoes, peeled and diced
6 cups chicken stock
1/4 cup butter
1/4 cup all-purpose flour
1 cup heavy cream
2 cups milk
1 small can tiny shrimp (optional)
1 tablespoon Cajun or Creole seasoning
1 pound fresh lump crabmeat, shell pieces removed

 

Place the bacon in a large pot or Dutch oven and cook over medium, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, allow it to cool, crumble, and set aside.

In the same pot, heat 1 tablespoon of butter over medium heat. Stir in the onion, green pepper, celery, carrot and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy/sherry, and bring to a simmer. Season with the basil, pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.

While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes.

Stir the roux into the soup, and pour in the heavy cream, milk, and reserved bacon. Return to a simmer over medium-high heat, and cook until the potatoes are tender, and the soup has thickened, about 15 minutes. Season to taste with Cajun seasoning. Stir in the shrimp and crab meat shortly before serving just to heat through. Yum! :o)

Chicken Enchiladas with Roasted Tomatillo Salsa

Andy adores mexican food.... a lot! Because of his crazy work schedule lately, we wanted to make a delicious home-cooked Mexican meal on Sunday, and these enchiladas sounded great. I have never made enchiladas before, so I did a lot of research - this particular dish is a blend of several recipes, primarily one by Tyler Florence. This makes a pretty big batch (10 enchiladas) and they reheat really well for lunches or meals several days later. Next time I make these, I will make a double batch of the tomatillo salsa because it was very good and it would be delicious with chips as an afternoon snack! Enjoy :o)

Chicken Enchiladas with Roasted Tomatillo Salsa

Makes 10 enchiladas

Tomatillo Salsa
Ingredients

1 pound tomatillos, husked
1 white onion, peeled and quartered
4 garlic clove, peeled
2 jalapeno, halved and seeded
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced 

For the salsa: pre-heat the oven to 400 degrees F. On a baking sheet lined with foil, put the tomatillos (halve or quarter any bigger ones), onion, garlic and jalapeno. Roast for 15 minutes, then transfer vegetables and any accumulated juices to a food processor. Add the remaining ingredients and pulse until ingredients are blended well and the salsa is still a little chunky. Set aside.

Enchiladas

Ingredients
2 tbsp. extra-virgin olive oil
1/2 medium onion, diced

3 garlic cloves, chopped

1 1/2 teaspoon ground cumin

1/4 cup all-purpose flour

1 1/2 cups chicken stock, storebought

Chopped cilantro leaves

1 deli roasted chicken (about 3 pounds), boned, meat shredded

Salt

Freshly ground black pepper

10 large corn tortillas

1/2 pound Monterey Jack cheese, shredded 

To make the enchiladas: pre-hear the oven to 350 degrees F.  Heat the oil in a medium sauce pan. Add the onions and cook over medium-low heat until soft, about 10 minutes. Add the garlic and cumin and cook 2 minutes more. Whisk in the flour until there are no lumps, then gradually whisk in the stock, stirring to prevent lumps from forming. Increase the heat and continue stirring until the mixture comes to a simmer, then remove from heat. Add the shredded chicken, 1 cup of the tomatillo salsa, and cilantro and stir well to combine. Season filling to taste with salt and pepper.

Spread a spoonful of the tomatillo salsa onto the bottom of a large casserole dish (13"x9") and also pour some of the salsa onto a separate plate. Warm the tortillas over the flame of the stove for about 10 seconds per side (if you don't have a gas stovetop just put them under the broiler in the oven for a minute or so). Once warmed, put the tortilla on the plate with the salsa and turn to coat both sides of the tortilla with the salsa. Spoon a tenth of the chicken mixture down the middle of the tortilla and top with a little Monterey Jack cheese. Roll like a cigar and put into the casserole dish seam side down. Continue with the remaining 9 tortillas. Top the enchiladas with some more tomatillo salsa and more cheese. Bake uncovered at 350 degrees F for about 30 minutes until the cheese is bubbly. Serve with cilantro lime rice and black beans for a delicious Mexican-inspired meal! Yum :o)