Tag Archives: saute

Bourbon Shrimp

The groundhog was wrong about his prediction for an early spring around here.  Snow, the last week in March… really?

With another day of yucky weather keeping me inside, I decided to do a little spring cleaning, beginning with my spice cabinet. I discovered an open jar of bourbon smoked sugar that I brought back with me from my visit to GE in Louisville last spring.

As I sorted through jars of salts and spices,  my thoughts kept returning to the smoked sugar, and how it would probably be a good idea to use it up pretty soon; it was opened after all, and would expire soon.

By the time the old spices were tossed and the cabinet was back in presentable order, I had a plan in place for the bourbon smoked sugar. I would make some Bourbon Shrimp. What better way to take away the winter like chill on a cold springtime night than with a little bourbon and a little more bourbon,  right?

bourbon shrimp

Bourbon Shrimp

2 tablespoons bourbon smoked sugar (or dark brown sugar)

1 tablespoon Smoked Spanish Paprika

1 teaspoon dry mustard

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 pound (u-15 count) shrimp, tails left on, shelled, deveined

1 tablespoon canola oil

2 tablespoons bourbon

2 tablespoon unsalted butter

Chopped Italian parsley for garnish

Combine bourbon smoked sugar and spices in a medium bowl. Add shrimp and toss to combine thoroughly.

Heat oil in a large saute pan over medium high heat. Add shrimp and cook 1-2 minutes on first side, flip shrimp, and cook an additional minute on second side. Reduce heat to medium low and add bourbon; cook 1 minute, scraping bottom of pan as you stir to break up browned bits on bottom of pan. Add butter and stir to combine. Transfer shrimp to a platter and garnish with chopped parsley.

4 appetizer servings


Sole with Sauteed Swiss Chard and Garlic Rosemary Crumbs Recipe





I have been up in the Adirondack mountains away from it all for the last 3 1/2 weeks, and  wow, have we  had a fantastic stretch of blue sky days! I wake up each day thinking it is not going to last, but then we are greeted with more sunshine. This area is known for cooler temperatures and large patterns of rain in the summer, so we have been pleasantly surprised.

One thing this area is not known for though is fresh fish from the sea…pretty much impossible to find. I have been craving fish, and on our last visit into town I caved at the supermarket, and picked up some frozen sole. Though the fish itself was less than stellar, the  preparation lifted the not so fantastic sole into something really good.

I made a compound butter with lots of fresh herbs and smeared the fish with it, along with some white wine in the baking dish to add flavor and maintain moisture while it cooked in the oven. While the fish was cooking, I sauteed some beautiful red Swiss chard   for the fish to sit upon, and completed the dish with crunchy Garlic and Rosemary Crumbs.

Though this entree would have been out of this world with really fresh fish, it was pretty darn good with the mediocre sole.

Rosemary Garlic Crumbs

1/4 cup extra virgin olive oil

2 sprigs fresh rosemary

3 whole cloves garlic, smashed

3/4 cup panko bread crumbs

Zest from 1 lemon

3 tablespoons grated Parmesan cheese

Heat olive oil, garlic, and rosemary in a medium saute pan over medium low heat until the mixture becomes fragrant, about 2-3 minutes. Increase the heat to medium high, add panko breadcrumbs, and stir constantly, until crumbs develop a rich golden color. Transfer crumbs to a bowl. Remove rosemary stem and garlic. Add lemon zest and Parmesan and toss well to combine.

Baked Sole with Herbs

2 tablespoons unsalted butter, softened

1/2 cup fresh herbs (such as chives, dill, parsley), finely chopped

4 (4-ounce)  sole fillets (or other white fish)

Salt and freshly ground pepper

1/4 cup white wine

Combine softened butter with herbs to form a paste.  Season fish with salt and pepper. Spoon an equal amount of  butter paste over the top of each fish fillet. Place fish in a baking dish and pour wine around the fish. Bake in a preheated 425 degree oven for 15-18 minutes.

To plate: Spoon swiss chard onto each of the plates. Place a fish fillet over the chard and top with a generous amount of Garlic Rosemary Crumbs.

4 servings


Sauteed Swiss Chard

1 tablespoon olive oil

3 cloves garlic, minced

1 large bunch red Swiss chard, thinly sliced

Salt and Freshly ground pepper

Heat olive oil over medium heat in a large saute pan; add garlic and saute 30 seconds. Add Swiss chard, salt and pepper,  bump heat up to medium high, and saute, stirring frequently, until chard is wilted a bit, about 3-4 minutes.


Pistachio Crusted Chicken Breasts with Coconut Curry Sauce

I just finished a week of cooking classes, which means I will not be doing a lot of cooking today…in fact, I probably definitely will not do any cooking  at all today.  I’m kinda pooped…instead, I think I would rather write about the food I cooked this past week , and share the recipe for the entree, and a few tips from class… if that’s okay with you. And tonight? I think we will be heading out for dinner (important to support our local restaurants, you know).

At first glance, the ingredients list may appear a bit long, and the procedure somewhat involved, but I promise it’s actually much easier than it may look ( I say this after hearing  “the entree is two pages long!” from some of my students).

On the menu this week:

Pistachio Crusted Chicken Breasts with Coconut Curry Sauce

I like all of the layers involved in this entree; you get to experience a little bit of everything.  Parmesan and crushed pistachios are mixed with fresh herbs to create a crisp, crust for the chicken, which sits atop a bed of multi grain angel hair pasta that is tossed with a mixture of sauteed vegetables and finished with a coconut curry sauce, infused with the essence of lemongrass and ginger root.

Here are a few plan ahead tips that will let you pull everything together easily:

2 days ahead: – Make the sauce

– Make the pistachio/cheese/herb mixture

8 hours ahead: -Prep vegetables

– cook pasta

4 hours ahead: – Place chicken in buttermilk

1 hour before your guests arrive:

-Prepare chicken through the step just prior to finishing in oven.

-Cook vegetables/pasta; reheat when ready to serve.

When your guests arrive, all you have to do is pop the chicken in the oven and slice when it’s done. Warm the sauce and pasta and you are all set.

Pistachio Crusted Chicken Breasts with Coconut Curry Sauce


1 Tbsp. unsalted butter

2 shallots, minced

2 blades lemongrass, chopped

3 (1/2-inch) piece, fresh ginger, thinly sliced

1 cup sweet white wine

2 cups chicken broth

2 Tbsp. Thai red curry paste

2 Tbsp. Chinese black bean chili sauce

1 (8-ounce) can coconut milk

½ cup (1stick) unsalted butter, softened and cut into pieces

Salt and freshly ground black pepper to taste

Pistachio-Crusted Chicken:
4 boneless chicken breasts
1 quart buttermilk
8 ounces salted shelled pistachios
1/2 cup grated Parmesan cheese
2 tablespoons fresh thyme
2 tablespoons chopped fresh rosemary
¼ cup chopped fresh parsley
1 cup all-purpose flour
Salt and freshly ground black pepper to taste

1 tablespoon canola oil
4 large shiitake mushrooms, cleaned, stems removed and julienned
1 pound asparagus, cleaned, blanched and julienned
1 cup julienned yellow squash
1 cup julienned zucchini squash
1 Tbsp. canola oil
2 tsp. sweet and sour sauce
¼ tsp. sriracha chile paste
Salt and pepper to taste
1 pound angel hair pasta, cooked according to package directions, drained, and rinsed in cold water

For the sauce: In a medium saucepan over medium-high heat, add the tablespoon of butter, the shallots, lemongrass, ginger slices and wine. Reduce to half. Add the broth, red curry paste and Chinese black bean chili sauce and reduce to half again. Add the coconut milk and reduce to half a third time. Remove from the heat and whisk the bits of butter into the sauce until all the butter has been incorporated. Season with salt and pepper. If you reheat, do not allow the sauce to boil or the butter will separate.

For the chicken: Cut the chicken breasts in half. With a meat mallet pound until ¼-inch thick and place in a nonreactive bowl. Pour the buttermilk over the chicken, cover, and let sit for at least 1 hour in the refrigerator.

In a food processor, place half of the pistachios, half of the Parmesan cheese, and half of the herbs. Pulse 5 or 6 times until the mixture is finely chopped. Transfer to a bowl. Repeat this step with the rest of the pistachios and combine with the other pistachio mixture.

Preheat the oven to 250˚.

For the noodles:Heat  the canola oil in a preheated wok; add the julienned vegetables and sauté for 1 minute. Add the sweet and sour sauce, sriracha chile paste and cooked angel hair pasta; mixing well.  Continue to cook until the noodles are just hot and season to taste with salt and pepper.

Place the flour in another bowl and season it with salt and pepper. Remove the chicken from the refrigerator. Preheat a large sauté pan over medium-low heat with a thin coating of canola oil. Remove one breast, shake off any excess buttermilk and dust the breast with flour on each side. Dip only one side of the chicken back in the buttermilk and press pistachios onto that side. Repeat that step with all of the chicken. Place the chicken in the sauté pan, pistachio side down, and cook for 2-3 minutes. Turn and cook the other side for 2 to 3 minutes. Place in the oven to finish cooking for 8 to 10 minutes. Remove, let rest for 5 minutes and then slice to serve with the Coconut-Chile-Ginger Sauce and the prepared noodles.

6 servings