My New Favorite Way to Cook Shrimp!

I’m still obsessed with my Anheuser-Busch Great Food Great Beer cook book. I know, it doesn’t look like much… but it really has great easy recipes that you can throw together on a weeknight (and isn’t that what you’re here for?).

prepping

This cook book led me to my new favorite way to cook shrimp – drenched in beer. It’s not the first time I’ve cooked or baked with beer and had success… Check out my previous posts:

Guinness Beer Brownies And [photos of] Babes

Taco Salad with Drunken Black Beans

You don’t need to use a fancy beer, a bottle of Budweiser will do just fine. I adapted the recipe from the cook book a bit, adding a few extra spices to give it more depth of flavor.

greenbeanscooking shrimp in beer and garlic

I also cooked the shrimp in a grill pan instead of a heavy skillet, but because you’re drowning the shrimp in beer it probably doesn’t make a difference. Morgan and I enjoyed this dinner over couscous and spicy Szechuan style green beans (spice-phobes beware!).

drunken shrimp and szechuan green beans

Drunken Shrimp with Szechuan Style Green Beans
(makes dinner for 2)

Drunken Shrimp
16 frozen shrimp, thawed and peeled according to package instructions
1 bottle (12 ounces) beer of your choice
5 cloves garlic, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1 teaspoon chili powder
2 turns of salt, 12 turns of pepper

Measure and combine cayenne, cumin, chili powder, salt and pepper in a small ingredient bowl. Heat large skillet on medium high heat. Add a little bit of oil when hot. Add garlic and stir quickly so that garlic doesn’t burn. Add shrimp, followed by spice mixture, and stir.

Immediately pour 1/2 bottle of beer into pan and cook for about 3 minutes. Turn the shrimp and add remaining 1/2 bottle of beer. Cook until shrimp are firm, pink and curled. Serve immediately.

Szechuan Style Green Beans

approx. 1 pound green beans, washed and ends broken off
2 cloves garlic, minced
1/4 teaspoon ginger
1/2 teaspoon curry powder
1/2 teaspoon cayenne powder
1 tablespoon soy sauce

Heat medium size skillet on medium heat. Add about 1 tablespoon of oil, followed by green beans. Stir, adding spice mixture and soy sauce. Cook until desired tenderness is reached (about 7-10 minutes).

Cooking with Kids?

Trying to involve your kids in your Labor Day cookout plans? Red Robin just released a .pdf of “Gourmet Burger Creations – From Kids Across The Country.”

Supposedly these are recipes that kids across the country submitted. I’ve never met a kid who would think to include bleu cheese crumbles, vine ripened tomatoes or JalapeƱo-ciabatta buns… but I guess they’re out there!

The first few pages also give some safety tips about how to cook with your kids. If you try it out, let me know how it goes!

Travel Day 2 – A Little Mexican, A Little Hype

The food theme for this trip definitely has a strong affinity for Mexican, which makes complete sense given our southern location. Breakfast at the hotel was lousy (fail, Super 8). So lousy that I turned to an apple and some nuts in my pack as a substitute. After a morning of seeing animals at the zoo, we set off for Phoenix with our eyes peeled for potential tasty lunch locations. We turned to Guy Feiri’s site, Flavor Town USA, for suggestions but were too far east of San Diego for anything recommended. After some quick Google Map searching, we settled on Albert’s Mexican Food in Lakeside.

Zoo

Albert’s was a no-fills stop in a no-frills shopping center not far off Interstate 8, known for their rolled tacos. After ordering, you wait in the dining area for your number to be called, munching on chips as is standard in just about every Mexican joint. You spooned your own salsa from a cooler-like bin along with sliced carrots. I wasn’t really sure what to do with those, so I just dipped them in the salsa and chowed down. Being the Mexican poser that I am, I ordered the Albert’s Plate, which gave me a bit of everything: a standard soft taco (beef), a rolled taco (chicken) and a tostada (vegetarian). The rolled taco, fried, was good but the tostada was what hooked me. I’d never had one before and was told to eat it like a pizza slice. Very messy, but good in its simplicity with refried beans lettuce and cheese on some sort of tortilla.

Albert's PlateTostada

After arriving in Phoenix, we hit the famous In-And-Out Burger for dinner. It seems like everyone you talk to that’s from or been to California says you must eat at this place, so eat here we did. Now, my flexitarian ways aside, I love a good burger. When done right, cooked to perfection, it hits the spot like nothing else. But there are plenty of “meh” burger joints out there. Not bad (though there are those too), just not something you’d ever crave. As far as I’m concerned, In-And-Out Burger is one of those places. The burger was fine, the fries were fine, but that’s it. To quote my travel partner, “Once you’re had one [meh] burger, you’ve had them all.” Oh well, we’ve got plenty of great burgers in the DC area anyway.

In And Out Burger

On day three we’ll be heading north to the Sedona/Flagstaff area. What tasty morsels will we sample there? Time will tell.

Greetings From The West – Day 1

Greetings from far away DinnerCakes HQ! Chef Edwin reporting to you on the road to Phoenix. Day one was pretty rockin’. I picked up Krissy, my travel partner, Tuesday morning and we went to get some grub (priorities). We’ve agreed on a no-franchise policy so we ended up driving around Hawthorne for some tempting looking eateries. We found a place that roughly translated to “my favorite taco” which amused us immensely, so we decided to try that. Unfortunately, my LA driving skills are somewhat lacking and we ended driving around it several times trying to figure out how to actually get into its parking lot. We then found some place called Mi California, with the i’s replaced with palm trees. We had a good feeling about that, which was confirmed by our waitresses’ limited English vocabulary (that is always a good sign).
Wet Burrito

We got chips with salsa and some bean dip which was really a light-ish chili. The salsa was very fresh and the chili was a great combination of beans and beef for a dip. They had this special for the day, a wet burrito which we both ordered. Steak. Oh yeah, so my vegetarian ways have taken a back seat for this trip. Let’s face it, that’s not an easy lifestyle on the road.
Ruby's DinerRuby's Diner Statue
After after a full day of non-foodie related matters (mission beach, dome imax, etc), it was time for dinner. My not-as-trusty-as-I’d like tour book suggested an enticing place called Corvette Dinner in the downtown area. After circling its alleged block several times, we were disappointed to discover its empty wooden frame. Alas, the Corvette Diner is no more. We were in a diner mood, however (Krissy had a hankering for breakfast), so we eventually found a place called Ruby’s Diner. Pretty cool decor and good food. I had a turkey club which wasn’t anything to write home about, but still good. Their shakes, however, were amazing. I love a good shake and the peanut butter cup I had was a perfect concoction. So thick it collapsed the straw. Mmmm…. We filled up on the shakes so much that I couldn’t finish half our meal. We were ok with that. After a busy day and a filling meal, we lost steam rather quickly and didn’t make it out to sample the nightlife. Instead, we went to the hotel and passed out, looking forward to another day.
Turkey Club
Right now, I’m writing this while on the road to Phoenix, our next destination. We’re still not sure what we’ll be sampling while their, so if any of you have suggestions for Phoenix or Flagstaff, send em my way! Most cities you can’t throw a rock without hitting a place for food, but most of them aren’t worth even considering. We want the good stuff.
Mmmm, milkshake
That’s all from me for now. I’ll share day two as soon as I get a chance!
Chef Edwin, the traveler!

I received a few questions regarding yesterday’s post about what happened with the texture after I put the banana ice cream back in the freezer, both in the comments and via e-mail. Rather than bury the answer in the comments I just wanted to post it more clearly for you here –

When I first took it out of the freezer again it had basically frozen solid and was too firm to scoop with a spoon. The color also browned a bit. I left it sitting out for a little while to dethaw, and after about 10 minutes the texture was definitely much better and not like Dippin Dots anymore. So if you refreeze it, remember that it will brown a little because it’s banana, and be sure to then let it sit out before serving.

Food Photography – Fun with Cake Toppers

Here are some photos of an ocean-inspired triple layer mocha fudge birthday cake made for me this past summer.

cake top

The cake was heavenly, but what gets me is how real that crab on top looks!

closeupcake

No slices were wasted.

mochachocolateslice

easy, vegan, gluten free, dairy free, sugar free…

Time to check in on yesterday’s experiment – easy, gluten free, vegan, dairy free, sugar free banana ice cream!

frozen bananas

I took two bananas, broke them in half, and froze the four pieces in a ziploc bag overnight.

Today I took the bananas out of the freezer and popped them in the food processor. The first few seconds of this experience was a little terrifying – the food processor was not excited about mashing up only four pieces of banana, and I had to hold it tightly so that it didn’t fly off the counter.

pureed bananas

After pulsing for a few minutes, the consistency sort of resembled Dippin’ Dots.

At this point I tasted it, and it was just as creamy and rich tasting as the article I found claimed it to be. Success!

banana ice cream

I didn’t love the Dippin’ Dots look, so I spooned it into a bowl, covered it with Saran Wrap and popped it back in the freezer. I’ll check back in a few hours to see if it’s a little more “formed.” Stay tuned!