Welcome to One Little Corner of the World. I share with you new recipes, some family recipes, and the antics of my kids. Enjoy reading!

Saturday, November 13, 2010

Seared Shrimp Salad and Sauteed Squid

So, today I watched Cooking Channel – I saw Emeril’s show – something about fast food. Anyway, he made BBQ shrimp and a seared shrimp salad. Since I had almost all the ingredients for the shrimp salad, I decided to try that for part of my dinner.

The recipe called for Andouille sausage, but all I had was Chorizo sausage, so I used that instead. I thought it turned out fairly well – the dressing’s base was the sausage, so it was a little greasy. I also opted to not make croutons, and I used tortilla strips that I had on hand instead. They aren’t in the picture, but we sprinkled them on.

I also made squid steaks – yes there are squid out there that are big enough for steak meat. I love calamari, but haven’t been able to find calamari rings at the store lately. They have been out for the past three weeks. They had squid steaks, so I thought I might try them. I think - I just looked on line again - that I will try this recipe next time. I didn't tenderize my steaks, and I didn't soak them in milk. I did saute them in hot oil, though.

All I did was marinate the squid in salt, pepper, Italian seasonings, minced garlic, and olive oil. i then sautéed them in olive oil for about three minutes per side and served them on a bed of lettuce.

While the flavor was very good, they were a teeny bit rubbery – comes with the territory, I have had much rubberier and chewier calamari. I think I will slice up the leftovers and serve them in a salad. I might look at some more recipes on line and see if some other recipe catches my eye. Otherwise, I will just wait for the rings to come in.

Have a great evening – see you real soon!!

Wednesday, November 10, 2010

Poached Egg and Bacon Salad

The other day, I took the boys to the bookstore to reward them for the higher reading levels they both achieved. While I had promised myself that I wouldn’t buy anymore cookbooks, I happened to see William’s Sonoma Cooking Essentials. Getting the Most Out of Your Stove-Top, Oven, and Grill. I have to say that I love this cookbook. The recipes are simple, they use fresh ingredients, and they look marvelous.

I made the Poached Egg and Bacon salad for dinner the other night. While I didn’t use the lettuces that the recipe called for, I thought that Arugula and fresh greens would be a strong enough lettuce to stand up to the eggs.

I love the way the egg yolk becomes part of the dressing – yum! I do have to say, though, that earlier this summer, I watched an episode of Ten Dollar Dinners, where the host talked about this recipe – I assumed through her conversation, that she made up the recipe. Imagine my disappointment when I saw this in a cookbook. It makes me wonder just how many of their recipes are really their own.

Anyway, this is a very simple salad that compliments almost any dinner. Try it some night! You will want to make it again. Be sure to cook your eggs in a non-stick pan, though.

Poached Egg and Bacon Salad

2 heads escarole

3 tbsp olive oil

2 tbsp red wine vinegar

Salt and freshly ground pepper

6 slices bacon chopped

1 tsp fresh lemon juice

4 eggs

Prepare the greens. Remove the outer dark leaves from each head of escarole. Separate the inner pale yellow leaves. Tear into bite sized pieces.

Make the vinaigrette. In a large bowl, whisk together the oil, vinegar, ½ tsp salt and ½ tsp pepper. Add to the lettuce, but do not mix.

Cook the bacon. In a frying pan over medium heat, sauté the bacon until crisp 4-5 minutes. Using a slotted spoon, transfer to paper towels to drain. Add the bacon pieces to the bowl, toss the salad and arrange on plates.

Poach the eggs. Pour water to a depth of 2 inches into a large sauté pan or deep frying pan and add the lemon juice. Bring to a gentle simmer over medium heat. Break 1 egg into a small bowl. Hold the bowl so it just touches the simmering water and slide the egg into the water. Quickly repeat with the remaining eggs, spacing them about 1 inch apart. Adjust the heat to keep the water at a gentle simmer. Cook until the whites are set and the yolks are glazed over but still soft, 3-5 minutes.

Finish the dish. Using a slotted spoon, lift each egg from the simmering water, letting the excess water drain into the pan. Trim any ragged edges of egg white with kitchen scissors. Top each salad with a poached egg, sprinkle with pepper and serve at once.

Spicy Bean with Bacon Soup

Trying to eat a healthy diet, while driving kids different places, keeping up a house, and working a full time job can be a challenge. I try to cook a couple of entrees on Saturdays or Sundays. Sometimes that works, sometimes it doesn’t.

This past weekend was Halloween. On Sunday, after I took the boys trick or treating on our street, I made Spicy Bean with Bacon soup. The recipe was given to me by a friend. She found it on Allrecipes.com It was a bit different in that the recipe called for jalapenos and cilantro. It was a terrific fresh soup – the cilantro added such a nice touch – cilantro is one of my favorite herbs. The jalapenos added that extra touch of heat for those who like a little bit of spice in their meals.

I do have to say that this recipe made a huge batch of soup. Calling for two pounds of beans should be a major clue to the amount of soup that it makes. My only change to the recipe would be to soak the beans overnight, rather than the four hours the recipe calls for.

I am looking for more recipes that make a larger quantity of food – maybe not this large – but enough that leftovers are no problem.