Monday, January 19, 2015

Green Curry Shrimp

My favorite Thai curry is green curry, especially if it's made with homemade curry paste! I made this recipe in school a couple of years back and it definitely stuck with me. This recipe is quite basic, if you want to add more vegetables you certainly can. Bell peppers, carrots, eggplant, etc!

Green Curry Shrimp

1 tablespoons olive oil
1/2 cup onions, diced
1 lb shrimp, peeled and patted dry
1 cup coconut milk
5 tablespoons green curry paste {recipe below}
1 teaspoon fish sauce

  • In a pan over medium heat add the olive and onion. Cook while stirring for 1-2 minutes.
  • Add the shrimp to the pan and saute for several minutes, stirring occasionally, until they are pink.
  • Turn the heat down to low and pour in the coconut milk along with the green curry paste and fish sauce.
  • Once the coconut milk has slightly thickened and the paste is bound with the sauce turn off the heat. Serve with fluffy rice and steamed sugar snap peas.

Green Curry Paste

2 poblano peppers, seeded
4 serrano chili peppers, seeded
1 jalapeno, seeded
6 cloves garlic
1/4 cup onion
1 stalk lemongrass, chopped
1/4 cup cilantro
1/4 cup lime juice
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 1/2 tablespoons salt
1 tablespoon fish sauce

  • Using a blender or food processor combine all of the ingredients and mix until smooth.



Tuesday, January 13, 2015

Huevos Rancheros

Ever since our trip to San Francisco and Napa Valley in November I've been craving huevos rancheros! And since I haven't made a post since September due to work, travel and planning our wedding I do feel terrible! We had a great time in California, we spent about a week there, a few days exploring Napa and St. Helena and then made our way to San Francisco where food is never out of reach. While in wine country, we visited 4 vineyards. Artesa, Domaine Carneros, Beringer and V. Sattui! All had a charm about them and it's very hard to pick which was our favorite. I can't wait to go back.

Huevos Rancheros

corn tortillas, fried
black bean spread {recipe below}
cheese, shredded
sour cream
egg {cooked to your preference}
hot sauce {optional}

  • Turn on the broiler.
  • Spread the black bean spread onto a freshly fried corn tortilla and sprinkle with cheese. Place under the broil until the cheese is melted, about 2-3 minutes. Remove and add a spoonful of sour cream, the egg and top with pico de gallo.

Black Bean Spread

2 tablespoons olive oil {I used infused green chili pepper}
2 cloves garlic, chopped
1/4 cup onion, chopped
1 15 oz can black beans, drained
1 teaspoon jalapeno, chopped
1 1/2 tablespoon cumin
1 1/2 tablespoon chili powder
salt, to taste
1/4 cup vegetable stock

  • In a pot over medium heat add the olive oil, garlic and onion. Cook until translucent. Add the black beans and jalapeno and cook until the beans start to breakdown. 
  • Add the cumin, chili powder, salt and vegetable stock. Continue cooking and smashing the beans to make a spread. Once the preferred consistency is achieved, check the seasonings. If you prefer more, add more.