Chimichurri is a thick vinegar and oil herb sauce made with garlic, parsley, and oregano, and served with grilled meat in Argentina. As for its origins, the story goes that it comes from an Irishman named Jimmy McCurry, who first prepared the sauce. He was marching with the troops of General Jasson Ospina in the 19th century, sympathetic to the cause of Argentine independence. The sauce was popular with the Argentine people and the recipe was passed on. However, ‘Jimmy McCurry’ was difficult for the native people to say. Some sources claim the name of Jimmy’s sauce was altered to ‘chimichurri’, while others say it was changed in his honor.

Seared Scallops and Shrimp with Chimichurri

Chimichurri Sauce
6 garlic cloves, peeled
2 jalapenos, stemmed, seeded, and membranes removed
3 tablespoons red wine vinegar
3/4 cup packed fresh flat-leaf parsley leaves
1/3 cup loosely packed fresh oregano leaves
Juice of 3 limes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon honey or agave nectar
3/4 cup olive oil

12 sea scallops
16 jumbo (16/20 count per pound) shrimp
1 tablespoon olive oil
2 cups cooked hot jasmine rice

Chimichurri Sauce: Place the garlic, jalapeno, vinegar, parsley, oregano, lime juice, salt, pepper, and honey in the bowl of a food processor with the metal blade.

Use the pulse button to process until finely chopped, scraping down the sides of the bowl a couple of times. Add the olive oil and pulse just until the mixture is blended. Set chimichurri sauce aside at room temperature to allow the flavors to marry for at least 20 minutes.

Dry the scallops on paper towels and season both sides with salt and pepper. Heat large nonstick skillet over medium-high heat, add the oil and then the scallops; sear 3 minutes on each side or until just cooked through, remove to a plate and add the shrimp to the same pan, cook 1 or 2 minutes per side until pink and just cooked through.

Serve 3 scallops and 4 shrimp per person atop a bed of rice, drizzle with chimichurri sauce and allow rice to soak up the sauce.

Serves 4

This is the typical sort of dinner you’ll get at our house on a day when I don’t want to venture out in the 110 degree suffocating heat just to get groceries! I will do anything to avoid leaving the air-conditioned loveliness that is my house! First I look in the refrigerator – not much there. More smoked pork, but we’ve had that 2 days in a row, so that will not fly with my guys. Produce drawers – bell peppers, wilting green onions, romaine that has about 24 hours before decisions must be made, and a surprisingly good looking bunch of cilantro. Next stop – garden – ugg! Everything is looking sad, drought ridden, and parched! Snip off the last bit of tarragon and get back into the A/C! What about the pantry – nothing at all inspiring. There is pasta, but that’s always sitting there…. Why in God’s name do these people need to eat every darn day – don’t they know how hot it is?!?!  OK, compose thyself. Last stop the freezer – oh the glorious coldness that flows from the freeze finally gives me the inspiration I have been so very desperate for! What miracles do I find there? Nothing all that much really – shrimp, edamame, and peas – but it is enough.

Peas, now those are a story on their own! The thing you need to know about peas is that…. I Do Not Eat Peas. In any and every instance, other than today, the only reason you would find peas in my freezer is when I have purchased them to use as an ice-pack for injuries.  Frozen peas are excellent injury ice-packs! They mold and form to a hurt knee, elbow, wrist…whatever ailment they are needed for, you can not beat a package of frozen peas to make the ouchie feel better, honestly, frozen peas are better than a mommy’s kiss!

But eating those peas – No Thank You! Where could a girl such as myself acquire such a distaste and violent reaction to the innocent little pea… two words… canned peas! It’s sad but true, I grew up on canned vegetables. Aside from iceberg lettuce, tomatoes, and the occasional corn on the cob; fresh vegetables were not known in my childhood home. And frozen vegetables – barely knew they existed. The only proof of them was on the TV, courtesy of the Jolly Green Giant or Bird’s Eye commercials.

My husband, Dave, on the other hand – he grew up with not only frozen vegetables but fresh as well. He fondly recalls sitting on his back porch in Rockton, Illinois, shelling peas from his dad’s garden. So before this evening, guess how many times I’ve cooked peas for him in the 25 years we’ve been married or the 28 years we’ve been together?  If you know me, you may have already guessed the answer correctly – not once! Oh sure, I’ve scantly added them to paella (then easily picked them out of my portion.) Or layered them in the classic overnight layer salad (which includes iceberg, peas, sugar/mayonnaise, bacon, green onions, hard cooked eggs, etc). Then when I dish up my own plate, I just scoop around the peas and pick off the few that cling to the sweet mayo layer. But actually cook and serve peas as the main ingredient or side dish for dinner – never, not once!

Not until today. Why today? I don’t know, I was at Trader Joe’s a couple days ago, and saw the little bag of frozen petite peas and just felt sorry for Dave and my fierce resistance all this time to serve him his happy childhood memory just because of my own not-so-pleasant childhood memory.  Really -there is only one word for that – selfish. So, you have to know that when I say this pasta with peas is good, it must be Really Good …  ‘Nuff said!

Pea, Edamame, and Shrimp Capellini

2 or 3 large garlic cloves, peeled
Leaves and tender stems from 1 bunch cilantro
1/4 cup fresh tarragon leaves
3 tablespoons olive oil
Salt
12-ounce package frozen shelled edamame
12 to 16-ounce package frozen petite peas
1/2 pound peeled and deveined shrimp, cut into bite-size pieces
12 to 16-ounce package capellini (angel hair) pasta
1/2 cup freshly grated Parmesan

Bring a large pot of water to a boil.  Meanwhile, turn on a food processor fitted with the steel blade, and drop the garlic in through the feed tube, to mince.  Stop the machine and scrape down the bowl with a spatula. Add the cilantro and tarragon leaves to the bowl, and process until finely minced. With the machine running, drizzle in the olive oil through the feed tube. Transfer the mixture to a large bowl.

When the water in the pot comes to a boil, salt generously, add the edamame and peas; cook 3 to 4 minutes. Remove vegetables from the pot with a strainer or a slotted spoon, and place in another bowl. Return water to the boil and add the shrimp.

Boil just until pink and cooked through, 1 to 2 minutes. Remove from the pot with a strainer or a slotted spoon, and add to bowl with edamame and peas.

Return water to the boil and add the pasta; cook al dente following the instructions on the package. When the pasta is cooked, remove 1/2 cup of the cooking water and add to the bowl with the cilantro mixture. Drain the pasta, and add to the cilantro, toss to combine. Stir in the edamame mixture and toss to combine.  Divide between 8 serving bowls, top with Parmesan and serve.

Serves 8

Graduation was wonderful! We stayed at the Marriott Starr Pass Resort in Tucson, which was beautiful. Had a celebratory dinner at J Bar after the big event, which was beyond delicious. Went back to the girls’ house for a dessert party after dinner, which was the perfect way to end the night. Then the next day, we were able to spend a relaxing morning with our graduate at the resort pool and then had a fun lunch at Frog & Firkin (a University of Arizona hang-out) before heading back to Phoenix.  All in all – a momentous and memorable weekend!  To keep with the theme of relaxation and ease, here’s an “easy-breezy” and versatile dish that can be used as an impressive appetizer or a quick dinner. To make it a meal, just toss with cooked linguini or spaghetti and add garlic bread.

Shrimp and Olive Salad

36 peeled and deveined jumbo shrimp with tails left intact
2 tablespoons plus 1/4 cup olive oil
Salt and freshly ground black pepper
1 tablespoon dried oregano
36 pitted Kalamata olives
2 cups diced seeded tomatoes
1/4 cup chopped fresh Italian parsley
2 tablespoons grated lemon zest
2 tablespoons fresh lemon juice

Preheat oven broiler to high. Line a baking dish with foil. Lay shrimp in a single layer on foil, drizzle with 2 tablespoons olive oil, season with salt and pepper and sprinkle with oregano. Toss to coat well.  Broil for 3 minutes on one side, remove from oven and turn over, broil other side for 2 to 3 minutes until pink and cooked through. Set aside to come to room temperature.

In a large bowl combine olives, tomatoes, parsley, remaining 1/4 olive oil, lemon zest and juice. Add shrimp and toss to blend.  Season to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)

Serves about 12

Easter is quickly approaching which means Lent is nearly over… and I have only posted one fish recipe… sorry! I’m not actually into frying fish at home… we’ll leave that to the church social halls.  But with two Friday’s left – including Good Friday, it’s not too late to get a fish recipe posted, so how about a little mahi-mahi and shrimp?

Contrary to popular belief the mahi-mahi is not related to the dolphin family of mammals. They are one of the fastest-growing fish and are carnivorous- feeding on crabs, squid, and mackerel. Mahi-mahi’s sweet taste and firm flesh makes it perfect for poaching; along with halibut, swordfish, and salmon- just in case you are looking for a good substitute.

If you eat a lot of fish, a fish poacher is a great pan to have in your kitchen. Often thought of for cooking whole fish, it works wonderfully with fillets as well. If you are in the market for a poacher, you can check out this link or visit your local kitchen store. If you don’t have and are not interested in a poacher, no problem, a larger skillet with a tight fitting lid will work just fine. And please don’t be intimidated or turned off by the long list of ingredients… the majority are either spices or items just dropped into the poaching liquid.

As a vegetable side, I made sautéed fennel and red peppers with capers and olives. I then used the fennel stalks in the poaching liquid and the fronds as garnish. I’ll be posting that recipe tomorrow, but in case you want to do your grocery shopping today here is the ingredient list: 1 fennel bulb, 1 small onion, 1 red bell pepper, capers, and Kalamata olives. And if you decide against this side dish, leave the fennel out of the poaching liquid – it is listed as optional.

Poached Mahi-mahi atop Creamed Celery Root

1 large celery root
1 cup whole milk or fat free half and half
18 raw medium shrimp with peels and tails
3 cups water
1 cup dry white wine
1 onion, peeled and cut in quarters
1 lemon, thinly sliced
1 carrot, peeled and cut into coins
1 celery stalk, cut into 1/4-inch slices
3 garlic cloves, peeled and left whole
Stalks and trimmings from 1 fennel bulb (optional)
1 teaspoon whole peppercorns
1 bay leaf
4 fresh thyme sprigs
1/4 teaspoon dried crushed red pepper flakes
1/4 teaspoon smoked paprika
Salt
Freshly ground white pepper
2 tablespoons unsalted butter, divided
6 skinless mahi-mahi fillets (each about 1 1/2 inches thick)
1/2 cup panko bread crumbs
Reserved fennel fronds for garnish (optional)

Using a sharp knife, cut off the thick and gnarly peel from the celery root. Place peel in a bowl of cold water and swish around to remove any dirt, lift out of water and place in a strainer. Dice the peeled celery root into 1/4-inch pieces and place in a small saucepan. Cover celery root with milk and place over very low heat, cooking until vegetable is very tender when pierced with a paring knife, about 15 minutes.

Meanwhile peel and devein the shrimp, reserving the peels. Place the shrimp in a small bowl and set aside. Place the shrimp peels and tails, along with the washed celery root peelings, into a fish poacher or a large heavy skillet. Add the water, wine, onion, lemon, carrot, celery, garlic, peppercorns, bay leaf, thyme, crushed red pepper flakes. Bring to a boil.  Reduce heat, cover, and simmer until flavors blend, about 15 minutes.

When the celery root is tender, transfer both the solids and the liquid from the saucepan into a food processor or blender. Add 1 tablespoon of the butter and puree until smooth. Season with 1/8 teaspoon smoked paprika, 1 teaspoon salt and several grinds of white pepper, blend again. Return mixture to saucepan and place over the lowest heat possible, stirring frequently until mixture has thickened slightly.

Add fish in a single layer to poacher or skillet. Cover and simmer until fish is opaque in center, about 10 minutes. Using a slotted spoon, transfer fish to platter. Dispose of the majority of the solids left in the poacher by using the lift-out tray or if cooking in a skillet, use the slotted spoon. Add shrimp to the remaining fish cooking liquid. Simmer until shrimp are just cooked through, about 2 minutes. Using the tray or a slotted spoon, transfer shrimp to platter with fish. Tent with foil to keep warm.

While the fish is poaching, melt 1 tablespoon butter in a small skillet, when butter is foaming, add the panko and stir constantly until browned. Remove from skillet immediately, or the panko will continue to cook and possibly burn.

Divide the creamed celery root evenly between 6 dinner plates, spreading in the center of the plate in a thin layer. Top each with 1 mahi-mahi fillet. Sprinkle each with 2 tablespoons of the browned panko and 3 shrimp. Garnish with fennel fronds, if desired.

Serves 6

What is it about shrimp on an appetizer buffet that draws people like flies? First of all, it is the quintessential party food. Shrimp are the world’s most popular shellfish. Low in calories and saturated fat; high in protein, vitamins D and B12, iron, and omega 3. Plus they have anti-inflammatory qualities. But something tells me that none of that matters to the guy who is also known as “the shrimp hoarder”. He will block your path to the bowl of shrimp because he is worried that if you get even a couple of the tasty morsels, he won’t “get his”. Or how about the woman, who in April 2009, called 911 to report that she didn’t get as much shrimp as she wanted in her fried rice at a Texas restaurant? Now that’s harsh!

As Pvt Benjamin Buford ‘Bubba’ Blue said. “Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.” – 1994 Forrest Gump.

These Jamaican shrimp fit into Bubba’s description – they are boiled…

Beautiful Amy and Whitney looking so much prettier than at the White Trash Progressive!

Warm Jamaican Shrimp

4 cups water
2 Scotch bonnet chiles or habanero chiles, halved
4 green onions, coarsely chopped
3 large fresh thyme sprigs
4 garlic cloves, peeled, crushed
2 tablespoons salt
1/2 teaspoon whole black pepper
1 bay leaf
1 1/2 teaspoons whole allspice
2 pounds large shrimp with tail on (31 to 40 per pound)

Combine water, chiles, green onions, thyme, garlic, salt, bay leaf, and allspice in heavy large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors.

Add shrimp and bring to boil. Remove pan from heat; let stand until cooked through, about 20 minutes. Drain, discarding liquid.

Transfer shrimp to bowl and serve warm or at room temperature.

Serves about 20 to 25 as part of a large appetizer buffet

This pasta is exactly that sort of dish. If you were to drop by my house and look in my fridge, you’d always find things like fresh spinach, romaine or mixed greens, basil, citrus, and bell peppers. And my freezer is never without IQF (individually quick frozen) shrimp, scallops, and chicken breasts. The pantry is stocked to the brim; a variety of pastas, jars of olives, artichokes, sun-dried tomatoes, capers, and the list goes on. When your kitchen is stocked in this way, the possibilities are endless and you’re always able to make a meal without the trip to the store.

I know exactly what you’re saying to yourself now…”Sure, the possibilities are endless… for you, because you can just ‘make up a recipe’ without a cookbook.” And that is true, but I’m going to turn you on to a website where you can just plug in the one or the ten ingredients you have on hand and magically dozens of recipes will appear so that you can make with what you have!  In fact, I went there and put in all the ingredients from this pasta recipe and it came up with 88 different recipes for me!  Sounds awesome, doesn’t it!?! CLICK HERE for that link. Next, be ready to cook that way, by going to my Basic Pantry  (just CLICK HERE) and stock up, so you can create something new “at the drop of a dime” too.

P.S. This pasta is a great vegetarian dish, just leave out the shrimp!

P.S.S. The live TV shoot yesterday went swimmingly, if you would like to view it, go to the “In The News” page up at the top-left of this page and choose the Valley Dish - Ravioli Lasagna post.

Shrimp and Spinach Linguine with Artichokes and Sun-Dried Tomatoes

2 tablespoons olive oil
1 medium onion, peeled and chopped
2 garlic cloves, peeled and minced
1 cup julienned (matchstick-size) fresh spinach leaves
1/4 teaspoon dried crushed red pepper
3/4 cup chopped oil packed sun-dried tomatoes, well drained
1 cup chopped oil packed artichoke hearts, well drained
1 tablespoon fresh lemon juice
3/4 cup white wine (may substitute chicken broth or clam juice)

1 pound linguine
1 pound uncooked medium shrimp, peeled, deveined
1/2 cup freshly grated Parmesan cheese
Fresh basil leaves, garnish

Heat a heavy large skillet over medium heat and add oil. Add the onion and garlic; sauté until tender, about 5 minutes. Add spinach and dried red pepper and stir 1 minute. Stir in the tomatoes, artichoke, lemon juice and wine; simmer until sauce thickens slightly about 10 to 12 minutes.

Cook linguine in large pot of boiling salted water until tender but still firm to bite, about  6 to 7 minutes Drain.

While the pasta is cooking; and sauce is simmering. Stir shrimp into sauce and simmer until just cooked through, about 5 minutes. Season to taste with salt and pepper.

Add the pasta to sauce and toss to coat. Transfer to four flat bowls. Sprinkle each with Parmesan and garnish with fresh basil.

Serves 4

My husband, Dave, made me dinner last night. And it was not one of the two things he knows how to make well -which would be; grilled filet mignon, garlic bread, along with his mom’s caesar salad recipe… or the Male Chauvinist Pig Chili recipe that he cut out of our local newspaper’s food section some 26 years ago! No, he made jambalaya! I’m sure there are many of you reading this right now, who have never made jambalaya… so as you might imagine, this was really something. I believe it was the New Orleans’ Saints victory over our Arizona Cardinals on Saturday, that inspired him. Although we are both sad that the Cards didn’t go all they way, we are proud they took the NFC West title for the second year in a row and congratulate them on their great season. Now we’re going to put our hopes on the Saints to get to the Super Bowl. Dave, thank you for the night off and for the truly delicious dinner! xoxo

To make jambalaya, you begin with the Cajun/Creole “trinity”; a mixture of onion, bell pepper and celery. Most cuisines have their own “trinity”, here are a few: French= carrots, celery, onion; Italian = tomato, garlic, basil; Chinese = garlic, ginger, scallions; Greek = lemon juice, olive oil, oregano; and Mexican = corn, chilies, beans.

I do not care for the flavor of green bell peppers (too much of a “green vegetable” taste for me), you may have noticed that the majority of my recipes use red, yellow or orange bells (sweeter and not green tasting). You, of course, can use green bells instead. There are a wide variety of proteins used in jambalaya; from chicken and sausage, to shrimp and ham, to duck or even alligator. The roots of Creole jambalaya are in the French Quarter of New Orleans, it is a close relative to Spanish paella. It began as an attempt by the Spanish to make their beloved paella in the New World, but the key ingredient, saffron, was not available, so tomatoes were used instead. Next came the French influence on the dish and the spices from the Caribbean changed it into the dish it is today.

Dave’s Creole Jambalaya

2 tablespoons olive oil
1/2 cup peeled and chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/4 cup finely chopped green onions
1/4 cup finely chopped fresh parsley
3 garlic cloves, peeled and diced
1/2 cup chopped fresh tomatoes
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
1 cup long- grain white rice
4 cups chicken broth
1/2 pound sliced Andouille sausage
1/2 pound medium shrimp, peeled and deveined
1/2 pound boneless and skinless chicken breast, cut into bite-size pieces
Salt and freshly ground black pepper
1 tablespoon Emeril’s Essence Creole seasoning

Heat a large pot over medium-high heat, add oil and sauté onion, pepper, and celery for about 4 minutes, stirring often.

Stir in green onions, parsley, garlic, tomatoes, Worcestershire, Tabasco, bay leaf, oregano and thyme, cook for 2 minutes. Stir in rice and add broth. Reduce heat to medium-low and cook until rice is tender, stirring occasionally, about 15 minutes. Once rice is tender add the sausage and chicken. Cook for 10 minutes or until chicken is just about cooked through. Stir in the shrimp and cook for another 5 to 8 minutes, or until the shrimp is pink on the outside and opaque when cut through the middle. Season to taste with salt, pepper, and Creole seasoning.

Serve with hot crusty bread or cornbread.

Serves 4

mise en place ingredients

Mise en place (pronounced miz ahn plas) literally “putting in place” is a French phrase defined as “everything in place.” As in, set up and ready to go. I can’t imagine relaxing and enjoying cooking without using this important technique, whether with entertaining or everyday meals. For instance, with this dish, I peeled, chopped, and measured everything in the morning, then later when it’s time to make dinner, I pull it out of the refrigerator (on a plate covered with plastic wrap) and just “throw it together.”  For a large party or holiday, I prep everything and place the items in snack and sandwich size zip-lock bags a day or two ahead. If there are several dishes with many different components, just clip them together with either office clips or bag clips and label what dish the ingredients are for.

bag clips and office clips

A question that comes up often is, “what is the difference between separated and divided in recipes?” Separated is always in reference to eggs – separating the white from the yolk. Divided is usually used in the ingredient list, as with this recipe, in reference to the onions and the cheese.  A portion of the onions and cheese are used for the sauce and other portions are used for the shrimp filling, a final portion of the cheese is used for filling and then topping the enchiladas before baking. When writing recipes we use the word divided to give the reader a heads-up not to use all of the measured amount at one time.

Shrimp-Pepper Jack Enchiladas

3/4 cup red or yellow bell pepper, cored, seeded, and diced
3/4 cup poblano pepper, cored, seeded, and diced
1 1/4 cup diced onion, divided
2 tablespoons olive oil
2 garlic cloves, peeled and minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash or two Tabasco sauce, to taste
1 cup fat-free half-and-half
1 tablespoon flour
3 1/2 cups Monterey Jack cheese, divided
1/2 cup yogurt (preferably Fage 0%, found at Trader Joe’s)
1 tablespoon unsalted butter
1 1/2 pounds shrimp, peeled, deveined, and chopped
2 cups ripe tomatoes, chopped
10 (9-inch) whole-wheat or flavored flour tortillas

Heat a skillet over medium-high heat. Once skillet is hot, add olive oil and swirl to coat pan, add red or yellow pepper, poblano pepper, and 3/4 cup of the onion and sauté until crisp-tender, three or four minutes. Stir in garlic and sauté for 1 minute. Add oregano, salt, pepper, Tabasco, and half-and-half to blend. Mix in flour and stir for 2 or 3 minutes or until slightly thickened. Stir in 1  1/2 cups of the cheese; until melted. Add yogurt, stir to blend. Set the pepper-cheese sauce aside.

In another skillet, melt 1 tablespoon butter. Sauté shrimp and remaining 1/2 cup onion until shrimp are just pink. Add chopped tomatoes and half of the cheese-pepper sauce.

Preheat oven to 350 degrees and spray a 9x13x2-inch glass baking dish with non-stick cooking spray.

Divide shrimp mixture evenly between 10 tortillas. Sprinkle half of the remaining cheese on top. Roll up tightly. Arrange enchiladas seam side down in prepared baking dish. Spoon remaining pepper-cheese sauce over tortillas and sprinkle with the last of the cheese.

Bake in preheated oven for 35 minutes. Allow to rest 10 minutes before serving.

Makes 10