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Grilled Fajita Steak and Shrimp Tacos

This is my favorite surf ’n’ turf taco. Tender shrimp, sautéed with sweet peppers and onions compliment the grilled beefy taste of this taco. Cooked shrimp speeds up the prep time.

Makes 12 tacos

Ingredients

  • 1 pound beef skirt steak
  • 2 tablespoons olive oil, divided
  • Kosher salt
  • 12 medium shrimp, cooked, peeled
  • 12 medium shrimp, deveined and coarsely chopped
  • Salt and freshly ground black pepper
  • 1 onion, sliced into 1/4 inch thick rings
  • 1 red bell pepper, julienned
  • 1 orange bell pepper, julienned
  • 8 (6-to-8-inch) corn or 8 flour tortillas
  • 2 limes, cut into 6 wedges
  • Preheat greased barbecue grill to medium-high.

Brush meat with 1 tablespoon of the oil. Season with salt to taste. Grill for 3 to 4 minutes per side, depending on the thickness of the steak until medium-rare and well browned on surface. Let stand for 5 minutes. Thinly slice meat across the grain.

In a large skillet, heat remaining 1 tablespoon of oil over medium heat. Add shrimp, onion, red and orange bell peppers and salt and pepper to taste. Sauté until peppers are tender-crisp, vegetables are slight charred and shrimp is heated through, 10 to 12 minutes.

To build tacos, divide meat and shrimp mixture equally among tortillas and fold tortillas in half. Serve with lime wedges.

For more great recipes and cookbooks by Robert Rose, Click Here!

Excerpted from 300 Best Taco Recipes by Kelley Cleary Coffeen © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

Chef Jared Porter’s Minestrone

The soup of the week is direct from Chef Jared Porter of The Parlor. Jared loves minestrone because it’s a year round soup.  He likes to change the
vegetables with the season, and change the “starch” portion of the dish from season to season as well.  In the version provided below, he uses chickpeas for added protein (in winter, use beans and pasta for a heartier feel). Whatever the season, minestrone is totally YUM!

Chef Jared Porter’s Minestrone

Yield: 4 servings

Ingredients:

  • 3Tbsp Olive Oil
  • 1ea  Leek, rinsed, diced bite size
  • 2ea. Garlic Cloves, minced
  • 2ea. Carrots, sliced
  • 1ea. Zucchini, diced bite size
  • 2stalks Celery, diced bite size
  • 3oz. Fennel, diced bite size
  • 3oz. Bell Pepper (mixed colors), diced bite size
  • 3oz. Asparagus, chopped bite size
  • 3oz. Fresh Peas
  • 11/2qt Vegetable Stock
  • 16oz Quality canned Tomato, chopped or crushed by hand (or fresh when in season)
  • 16oz Canned Chickpeas (Garbanzo Beans), drained and rinsed
  • Pinch Chili Flakes
  • Salt & Pepper to taste
  1. Heat oil in large saucepot, over medium heat.  Add leeks, garlic, carrots, zucchini, celery, fennel, and peppers.  Cook vegetables for approx 10 mins.
  2. Add stock, tomatoes, chickpeas, and chili flakes.  Bring to a boil.  
  3. Reduce heat to a simmer and cook for about 20-25 mins.
  4. Once the soup has simmered for 20-25 mins, add the peas and asparagus and simmer for another 5-10, or until the peas are slightly firm.  Season with salt and pepper.

*Tip: A great way to finish this soup before serving is to add some  chopped herbs like parsley, thyme or oregano.  Along with a sprinkle of grated Parmesan and a drizzle of great olive oil, really set it off.

 

 Click Here for More Soups of the Week

 

The Weekly Whet: The Parlor’s Summer Pimms

Here’s another warm-weather winner from Joshua James, bar manager of The Parlor Pizzeria. Mix one up to enjoy next to the pool, or stop into the Parlor to enjoy one on the lovely, outdoor patio. Just remember that the dresscode is more rigid at The Parlor than by your pool, unless of course, your last name is ‘McConaughey’ or ‘Beckham’.

Summer Pimms

A twist on a British classic summer drink

  • 1.5 OZ Pimms Gin Liqour
  • 1/4 of a strawberry
  • 1/4 of a peach
  • 1/4 of a green apple
  • 2 lime wedges
  • 3 OZ Ginger Beer (Cock and Bull if possible) or Ginger ale

1.) In a tall cylinder glass, muddle the strawberry, peach, green apple and
     lime together.
2.) Fill glass with ice.
3.) Add 1.5 OZ Pimms Liqour
4.) Shake and strain or leave the muddled fruit and top with Ginger beer.

Click here for the menu and location information:

 

Tingly and Sober

Does anyone out there have the bad habit of going ape shit crazy the first night of a vacation?  Hello Las Vegas!!

If you follow me on FB, you may have read that I walked out of Sin City with actual cash dollars in my pocket! That is a novelty indeed. What is not novel, is me jumping up and down and pointing at all the delicacies awaiting me with a strong cocktail in my hand. What is novel, is the apparent really bad choice in footwear. What is not novel is the fact that I came prepared with a Swiss army knife and a packet of band-aids.

Got you hooked, yet? Thought so….

Ahhh, Vegas. The strip of land just east and south of the airport that entices people to do things they would hardly (operative word – hardly) do in their own back yards; especially if your car is shrink wrapped with a your logo AND a picture.  Anyhoo – as the saying goes, “What happens in Vegas stays in Vegas.”  Well, not necessarily – I’ve got some nice little tidbits to share – as long as you enter your year of birth, you can continue reading.

We made a few runs to Reno and Vegas with my folks back in the day and it was always a dress-up affair and wonderfully exciting. To say the very least, things have changed! It seems the “great unwashed” have taken over the once elegant Caesar’s Palace in their crew shorts, a ball cap and a wife beater. Add to that ensemble a ½ gallon, plastic drink container strapped-on like a canteen and you’ve got a whole team of winners. I swore I wouldn’t succumb. Yes, the shoes were a bad choice but at least I dressed for dinner and the show – my mother would be proud.

A lovely room at The Bellagio was the perfect surprise to me.  Thank you Darling!  Although t-shirts and cut-off shorts were still in view, the atmosphere as a whole was timeless. Lunch time was nigh, I was hungry and thirsty so we opted for The Noodle – an unassuming Asian joint on the property. It smelled good and was filled with Asians – all things point to yummy.  We met Markus the manager. Markus is a native Malay/Chinese from SE Asia, a whiskey aficionado, and all-round funny guy.

Dim sum was flying by and he made sure we got the authentic goods. He suggested the Macau Iced Tea made with Sake, Takara Shochu, Midori, Bacardi Light Rum, Fresh Lemon Juice and Ginger Beer. It was nuclear green and very tasty! Dave was thrilled with the selection of Bao and I was tickled to see my beloved Xiao Long Bao on the menu. We pigged out, caught a slight buzz and shared some laughs with Markus…nap time!

Great mattresses and a big tub=Happy Heidi and all was well with the world.  There was just that one little thing tickling and nagging at the back of my throat which says, “You’re gonna be sick tomorrow – in a big way!”  Well, if I’m gonna be sick, might as well make it count. I’m ain’t no quitter.

After dressing for dinner, we grabbed the perfect table at La Fontana to watch the water show. So, there I was, sitting at a bistro on the shores of Lake Como, completely away and unaware of it all. The fountains dance occurs every 30 minutes and are well worth a wait and a watch!  We shared a few glasses of wine and this killer take on caprese salad with marinated peppers and artisan breads. Not bad for $250.00 bucks. Let’s go eat some more!

Todd English’s “Olives” just happened to have a few spots left open at the bar – lucky us – because we had 3 hours to kill until “Crazy Horse Burlesque” at the MGM Grand. The boys behind the bar: Bernie, Gilbert and the other cute one (brain freeze) were wonderful and really, really nice. Really, really nice in Vegas?  Novel!  Not to mention the service and the food which were exceptional! Asparagus, morel mushroom and prosciutto flatbread and a trio of tapenades with more tasty breads.  Nibble, nibble, drink, drink. Into the cab we went to MGM and Crazy Horse Burlesque.

I was completely unprepared and so wonderfully surprised by thisg show.  You have to see it to believe it AND appreciate it.  So, there I was, jumping up and down and pointing. This particular behavior pattern lasted for quite some time that night and into the morning.  I woke up all tingly, sober and sick as hell. After a quick and delicious breakfast by the pool, it was time for cold medicine and bed….all day long…….

Naturally, I rallied and that night, we had more food at Olive’s and Bobby Flay’s Mesa Grill. I wasn’t so impressed with Bobby’s Chile Relleno, but the dude next to me gave me a bite of his 24 ounce bone-in Rib-Eye. Nibble, nibble, drink, drink. From there we snagged some great seats and saw Matthew Goss put on a good show.  I did some dancing with my darling and, at  midnight, as per usual, I turned into a pumpkin and passed out.

Of course, all good things must come to an end, and it was time to go home—but not before carrying on the family tradition! We picked up a $25.00 chip, placed it on the lucky family roulette number, spun the wheel and she paid out 35/1! I tipped the captain $25.00, we bought one last drink and bade farewell to the Strip.

Did I have fun?  Are you kidding?  Am I still sick – you betcha!  Did you get the whole story – no way in hell!!

 

Chef Jason Wyrick’s Pozole Rojo

The Vegan Culinary Experience is the first and only vegan culinary magazine in the world. Designed by Chef Jason Wyrick the nationally award winning Executive Chef and Chief Culinary Instructor of Devil Spice, the Experience brings you the information of a traditional magazine coupled with the newest web technologies.
This is just one of him many amazing vegetarian recipes and the first Pozole we’ve posted on into the Soup.  Chef Wyrick will be joining Heidi on the radio today – listen in now or when we post it to the site on Monday.  www.veganculinaryexperience.com

Pozole Rojo (Red Pozole, Jalisco Style)

Serves: 4  

Ingredients:

The Soup  

  • 6-8 large garlic cloves, halved  
  • 6 cups of water, plus more as needed  
  • 1 cup of dried pozole corn*  
  • 3 ancho chiles or guajillo chiles (ancho preferred)  
  • Warm water with 1 cup saved  
  • 1 tsp. of salt  
  • 1 tbsp. of corn oil  
  • 4 cups of shredded seitan  

The Condiments  

  • 1 white onion, thinly sliced  
  • 4 radishes, sliced  
  • 1 cup of shredded cabbage  
  • Lime wedges  
  • Crushed red chiles  
  • Dried Mexican oregano  
  • Tostadas  
  1. Cut the garlic cloves in half.  
  2. Bring the 6 cups of water to a simmer.  
  3. Add the garlic and dried pozole corn.  
  4. Simmer this for about 5 hours, replenishing the water as needed to keep about 6 cups of water in the pot.  
  5. While the corn is simmering, remove the stems and seeds from the anchos. Rehydrate them in warm water and reserve about 1 cup of the water when you are done. Puree the rehrdrated anchos with the 1 cup of reserved water, the salt, and the oil.  
  6. Once the pozole corn is done cooking, press the chili mixture through a fine meshed sieve into the corn and water. Add the shredded seitan.  Simmer this for 30 more minutes.  
  7. Serve with all of the condiments.  

*Note: If your region has a large Mexican population, there is a good chance you’ll be able to find dried  pozole corn at your local Mexican market.  

 

 Click Here for More Soups of the Week

 

The Weekly Whet: Cucumber-Sage Martini

This week we are broadcasting the radio program live from the Scottsdale Culinary Festival. Chef Steven Stromberg of Sapporo will be joining us to talk about the sensational Pan-Asian cuisine and delicious drinks that the Scottsdale restaurant turns out on a daily basis. In the meantime, mix up one of these and, uh, pretend you’re hanging out with us.

Ingredients

  • 2 oz. Hendricks Gin
  • 1/2 oz. Simple syrup (sugar water)
  • 2 sage leaves
  • 7- 1/2 inch diced cucumbers (peeled)
  • 1/4 oz. Lemon juice 

1.) Muddle cucumbers, sage leaves in simple syrup solution.  
2.) Add Hendricks Gin and lemon juice with ice and shake 15 times.  
3.) Strain into chilled martini glass.  Garnish with a cucumber spear. 

 

Get this and many more fresh, inspired cocktails at Sapporo, Scottsdale:

www.sapporoscottsdale.com

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