Friday, April 29, 2016

Creamy, Dreamy Rice with Shrimp

We happen to have several bachelors that are regular customers and this recipe is being posted for Mr. "Indiana" Jones.  (He knows who he is.)

This recipe is a very simple recipe for the person who really wants to fix something really quick and easy. Bear in mind, though, that even if it is simple, it does taste very good and it looks pretty.

Give it a try and let me know what you think.

I can't take full credit for this recipe because I originally tasted it at a
 pot-luck dinner and was only given a general idea of how it was made. I played with the ingredients and after adding the Olive Oil and Balsamic Vinegar I chose, I was satisfied with the taste and presentation.

Creamy, Dreamy Rice with Shrimp


2 cups cooked white rice
1 Tablespoon Joe and Son’s Milanese Gremolata Olive Oil
16 ounces of sliced, cleaned white mushrooms
3 cloves garlic, finely chopped
1 pound raw medium size shrimp, peeled, deveined and tail removed
1 8 oz container of chive and onion flavored cream cheese
Red pepper flakes to taste
1 10 oz package of baby spinach leaves, washed and dried
1 Tablespoon of Joe and Son’s Grapefruit Balsamic Vinegar
Paprika for garnish
Salt and pepper to taste


Heat the Olive Oil to a medium heat in a medium sized pan. Add the mushrooms and garlic to the pan and cook over low heat until the released liquid has evaporated.

Add the cleaned shrimp, stir until the shrimp are pink and cooked.

Now add the cream cheese and stir until it melts and becomes creamy.

Stir in the baby spinach leaves and cook over low heat until they become soft and limp.

Drizzle the Grapefruit Vinegar over the mixture and stir.

Fold in the white rice and mix well.

Sprinkle with Paprika.

Serve hot.


Monday, April 18, 2016

Asian Inspired Fish or Shrimp Lettuce Wrap

If you're trying to cut down on carbs but are craving a sandwich, then I suggest using a lettuce leaf as a sandwich wrap for your ingredients.

We're trying to eat less beef and more seafood or chicken and are always looking for ways to cut down on our carbs so lettuce worked for us.

But, if you're not one of those carb conscious people, feel free to serve this delicious filling in the wrap of your choice.


Asian Lettuce Wraps

2 tablespoons brown sugar
2 tablespoons ketchup
1 tablespoon soy sauce
1 tablespoon Joe and Son’s Toasted Sesame Oil
1 teaspoon Joe and Son’s Honey Ginger Balsamic Vinegar
2 garlic cloves, finely minced, divided
Red pepper flakes, optional
2 teaspoons Joe and Son’s EVOO. I used Arbequina in this recipe.
1 medium onion, minced
Four 5-ounce Orange Roughy fillets OR  24 medium shrimp, peeled, deveined with tails removed
6 large butter lettuce leaves

Garnish, if desired:
Finely minced red bell pepper
Thin slices of cucumber

In a small bowl, whisk together the brown sugar, ketchup, soy sauce, sesame oil, balsamic vinegar and half of the minced garlic. Add the pepper flakes according to taste.

In a medium frying pan, heat the extra-virgin olive oil over medium high heat. Add the onion and remaining garlic and cook 5 minutes, until it starts to turn golden in color.

Add the fish to the pan, and pour the sauce over top. Cook for 6 minutes, or until the fish flakes easily. When the fish is cooked through, break it into small pieces with a wooden spoon. If using shrimp, cook until done and leave whole.

Divide the fish or shrimp between the butter lettuce leaves.

Wrap the lettuce leaves around the ingredients taco-style and serve.

Wednesday, April 6, 2016

Fish with an Orange/Citrus Sauce

So many people avoid preparing fish at home, because they just don't know how to cook it.  Either it comes out too fishy, too dry or too bland.

Today's recipe is so easy, that I think you'll be preparing it often for family and company.

I've said it before that my favorite recipes are those that cook quickly, require few ingredients and look pretty when they are served.

I do use fresh ingredients when I can, but in this case I chose to use frozen  Orange Roughy filets that I bought at Publix.  This is a very mild tasting fish that adapts to different recipes and it is always available in the frozen section.

If you prefer, you could substitute shrimp for the fish in this recipe.  The result will be equally delicious.  And, if you like you could add rinsed capers and some sliced olives.

I love the taste of this dish. And don't you think the beautiful colors add visual appeal to the great taste?

Fish in an Orange/Citrus Sauce

4 tablespoons Joe and Son’s Blood Orange Olive Oil, divided
4 pieces of Orange Roughy fillets, about 1/2 inch thick and 1 pound in weight
1/2 medium red bell pepper , sliced
1/2 medium yellow OR orange bell pepper , sliced
1 small onion, sliced (about 1 cup)
4 garlic cloves, minced
3/4 cup crushed, canned tomatoes with juices, optional
2 Tablespoons Joe and Son’s White Grapefruit Balsamic Vinegar
Salt and Pepper to taste
Red pepper flakes, optional
Parsley, for garnish
Heat 2 tablespoons of the olive oil in a saute pan to a medium high heat. Salt and pepper the fish and cook the fish until it is lightly golden. Turn to cook both sides and remove to a serving platter. Cover and keep warm.

In the same pan, add the remaining olive oil and saute the bell peppers, onions, garlic, tomatoes until the vegetables are soft and the onions cloudy in color….about 10 minutes. Do not brown the onions.

Remove the vegetables from the pan and spoon over the still warm fish.

Add the balsamic vinegar to the pan and cook over low heat, while stirring, until the juices reduce a bit in volume and become a bit syrupy.

Add salt and pepper to taste.

Spoon the juices over the fish. Sprinkle with parsley and serve.