Here are a few recipes to celebrate upcoming times. One for Easter, one for St. Patrick’s Day, and one just because it reminds me of Spring.
I grew up having to give up meat during Lent. A rare trip to McDonalds on a Friday was spoiled by having to get a fish sandwich. Other Fridays were the inevitable fish stick dinners at home. To this day, I still can’t eat fish sticks.
I still do meatless Fridays, by choice, so when we’re not doing Pizza Fridays, I use a variety of seafood recipes.
HONEY ORANGE FIRECRACKER SHRIMP with SWEET CHILI GLAZE
I love this recipe and use frozen shrimp. Yes, I know, frozen shrimp. But it’s usually on sale if you aren’t picky about shrimp size. If you want to use fresh, I recommend visiting John’s Seafood in Paulsboro.
2 cloves garlic, minced
1 1/2 tsp. soy sauce
1/2 c. honey
2-3 tablespoons orange zest
2 tbsp. orange juice
1/2 tsp. crushed red pepper flakes (omit if you don’t want it spicy)
2 lb. shrimp, peeled and deveined
1 c. cornstarch
1/2 c. vegetable oil for frying
1 tbsp. green onions for garnish
1 tsp. sesame seeds for garnish
Combine minced garlic cloves, soy sauce, honey, orange zest, orange juice, and crushed red pepper flakes. Use less pepper flakes to make the sauce a little milder. Set aside.
Pat the shrimp dry. Toss thoroughly in cornstarch. For thicker coating, dip in flour, egg, then cornstarch.
Warm vegetable oil in a large frying pan over medium-high heat. Cook in batches, 2-3 minutes per side until brown and crispy. Fry in batches to keep shrimp crispy. Place on wire rack or plate (avoid paper towels to preserve crispness).
Remove excess oil. Add sauce to pan, return shrimp, toss gently 15-20 seconds until thickens and coats. Double sauce for more coverage if needed. Garnish with sliced green onions and sesame seeds. Serve immediately.
CHICKEN OSCAR with LEMON CHIVE SAUCE
Yes, I use canned crab meat. It’s not as delicious as fresh, but it lasts longer on a pantry shelf.
2 boneless, skinless chicken breast halves
3 oz. jumbo lump crab meat
1/2 small onion, chopped
1/2 medium tomato, chopped
10 thin asparagus
2 Tbsp. flour
1 Tbsp. oil
1 tsp. butter
1/4 tsp. black pepper
1/4 tsp. salt
In medium saucepan, bring salted water to boil. Add asparagus and boil until tender but NOT SOFT. Drain. Set aside until needed.
Pound chicken between sheets of plastic wrap to 1/2” thickness. On a medium plate mix flour with salt and pepper. Dredge chicken to coat, patting off any excess.
In medium flying pan over medium heat, warm the butter and oil. Sauté chicken breasts on both sides, about 3 minutes per side. Remove chicken when cooked and set aside. Keep warm. Add onion to skillet and sauté until soft (about 4 minutes). Increase heat to high. Add tomato and sauté until most of moisture has evaporated. Lower heat to low and add crab meat. Toss gently just until hot.
At Rode’s Fireside when this was on their menu, they served the chicken with mashed potatoes on top, followed by a layer of asparagus, then crab, and finishing with the sauce on top.
Lemon Chive Sauce
1 tbsp. butter
2 tbsp. lemon juice
5 tbsp. whipped cream cheese
1 tbsp. milk
1 tbsp. chopped fresh chives (1 tsp. dried)
In small pan over low heat, melt the butter with lemon juice. Whisk in cream cheese, milk and chives till it’s smooth.
IRISH CAKE with WHISKEY
Let’s not forget a traditional St. Patrick’s Day dessert.
(The whiskey is optional)
1 c. flour all-purpose flour is ideal for tenderness.
1/2 c. sugar granulated sugar for sweetness.
1/2 c. unsalted butter softened for best results.
2 large eggs at room temperature
1/2 c. milk or substitute with non-dairy milk.
2 tsp. baking powder
1 tsp. vanilla extract.
1/4 c. whiskey optional; adds warm flavor.
Preheat the oven to 350°F.
Cream together the butter and sugar in a bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the milk and vanilla extract until combined.
In another bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture and fold until just combined. If using whiskey, stir in gently.
Pour the batter into a greased baking dish and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let it cool before serving.
