Spicy Sriracha Mango Shrimp

We’re pretty thorough, in the way we try to categorize recipes for this food blog. The problem is, we haven’t yet set up a category for “Help it’s a weeknight and I forgot that I had to cook dinner even though I’ve been doing it every night for decades and the kids are committing heinous, felony-level assaults on one another and my wife (or husband) will be home soon from an exhausting day in the cubicle farm and if I eat one more improvised penne pasta and chicken dish I am going to drive all four of us off a bridge.”

It’s a good name for a category. Maybe a little wordy.

Spicy Sriracha Mango Shrimp

But that’s exactly the itch that this recipe scratches. Sometimes, I just want something kind of quasi-ethnic, not really Thai, or Chinese, per se, but something that’s just a little spicy, and a little sweet, with some new flavors that haven’t been done over and over again. I want to combine “shrimp” and “toasted coconut” into a vacation for my mouth, even as my body remains housebound, held captive by the dueling toddler and baby. And if I can get some hot fruit in there, all the better.

This recipe comes together mostly with pantry staples, especially if you’re the kind of person who keeps a bag of shrimp in the freezer. And for the sake of our friendship, I hope that you are. It’s cheap, fast, and satisfying, and provides enough of a break from the suppertime status quo to give you the strength to keep you going for another week. Enjoy.

Spicy Sriracha Mango Shrimp
Serves 4
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Cook Time
25 min
Total Time
25 min
Cook Time
25 min
Total Time
25 min
339 calories
21 g
239 g
17 g
28 g
5 g
269 g
1621 g
14 g
0 g
11 g
Nutrition Facts
Serving Size
269g
Servings
4
Amount Per Serving
Calories 339
Calories from Fat 145
% Daily Value *
Total Fat 17g
26%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 239mg
80%
Sodium 1621mg
68%
Total Carbohydrates 21g
7%
Dietary Fiber 3g
12%
Sugars 14g
Protein 28g
Vitamin A
28%
Vitamin C
61%
Calcium
13%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons vegetable oil
  2. 1 cup chopped onion
  3. 2 cloves garlic, minced
  4. 1 tablespoon Sriracha
  5. 1/2 cup chopped fresh basil
  6. 2 tablespoons soy sauce
  7. Juice from one lime
  8. 1 pound shrimp (31-42 count), peeled and de-veined
  9. 2 cups fresh mango, cubed (or thawed frozen mango)
  10. 1/4 cup shredded unsweetened coconut, toasted
Instructions
  1. In a large frying pan over medium heat, combine onion and oil and cook until onions begin to turn translucent, about five minutes. Add garlic, Sriracha, basil, soy sauce, lime juice, and shrimp. Cooking, stirring often, until shrimp is cooked through, about 4 minutes more.
  2. Add mango and allow to heat through. Sprinkle with toasted coconut.
Notes
  1. Unripe or firm mango works best, though you can use frozen mango in a pinch.
Adapted from The Sunset Cookbook
beta
calories
339
fat
17g
protein
28g
carbs
21g
more
Adapted from The Sunset Cookbook
From Away http://fromaway.com/

April Giveaway: Mr. Tea Handpainted Four-Cup Teapot

Any month that starts with your family Saran-wrapping your toilet and your cubicle mates filling your desk drawers with ping pong balls, deserves an equally silly giveaway. Which is why we’re giving away one of these sweet vintage teapots, hand painted by Etsy user LennyMud into an iconic piece of tableware suitable for any child of the 80s, or anyone who thinks that tea time should be a little less stuffy. From the website:

[blockquote author=”” pull=”normal”]”I pity the fool that doesn’t love this 80’s icon! This is an upcycled vintage stoneware teapot that I have reglazed and restored to like new condition before altering it by adding my image of Mr Tea and kiln firing it a final time. It measures 8.5 x 7.5 and holds 4 cups of tea.”[/blockquote]

Entering this giveaway couldn’t be simpler, and there are multiple ways to do it. Do one, do them all, but get your hands on this sweet teapot! Giveaway ends April 30th, at 12:00AM Eastern.

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Rustic Tomato and Fresh Mozzarella Dip with Parmesan Crostinis

I, like everyone else everywhere, started out the year with high hopes that included organizing my craft room with custom made labels that I found on Pinterest, purging my closet of anything I hadn’t worn in over a year and losing 50 pounds in two weeks.

Rustic Tomato and Fresh Mozzarella Dip with Parmesan Crostinis

Let me break these down for you, one at a time.

The craft room is a dump, and not just for craft supplies, but for everything. I mean everything. I will be able to comfortably survive in my “craft room” when the zombie apocalypse hits. I have winter coats and boots, enough tax records to burn for a year and an embarrassing amount of candy. Just the other day, I stumbled upon an unopened Christmas gift in there. Pecan Turtles. The apocalypse is going to be delicious. It’s not that I haven’t done anything with the craft supplies. They are now all crammed haphazardly into one hutch. As long as no one walks into that room too quickly, we’re fine.

I nailed the second one. I not only tore through my own closet on a mission, but Layla’s as well. I rolled up to Goodwill like I owned the place, my mom-SUV packed to the brim with trash bags (classy) filled with garments both too big and too small for me, unmatched socks (sorry Goodwill), and all the toys that I found stuffed in the back of Layla’s closet that she hadn’t touched in a year. Task? Crushed.

Rustic Tomato and Fresh Mozzarella Dip with Parmesan Crostinis

I think we all know how the final “goal” went. Besides the fact that it is physically impossible to lose 50 pounds in two weeks, I have this condition. A condition that compels me to eat bread and cheese washed down with red wine until I literally can’t move. Again, I haven’t totally balked on this goal. I have lost 5, maybe 6 pounds, but I have come to the realization that any weight loss I experience is going to be slow and drawn out because I would rather have to shop in the “Women’s” section of Target for a little bit longer than end up gorging myself on bread and wine while I sit weeping under the kitchen table, ashamed of my unhealthy relationship with carbs.

Rustic Tomato and Fresh Mozzarella Dip with Parmesan Crostinis

Even the darkest feelings can be extinguished with a good baguette, a bottle of red and a chunk of fresh mozzarella. As you can plainly see from this recipe, I am not ready to give up that crutch. So, yes, carrot sticks and fat-free, organic Greek yogurt are now a part of my diet, but so still is this dip. And that is what I consider to be balance.

Rustic Tomato and Fresh Mozzarella Dip with Parmesan Crostinis
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8 servings
Ingredients
For Crostinis
  • 1 baguette
  • ¼ cup olive oil
  • ½ cup freshly grated Parmesan
For the Dip
  • 2 tablespoons olive oil
  • 1 large sweet red pepper, finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely minced
  • ¾ cup sweet white wine
  • 28 ounce can of crushed tomatoes
  • ½ cup chicken stock
  • 1 tablespoon capers
  • ¼ cup freshly grated Parmesan cheese
  • 8 ounces fresh mozzarella, sliced
  • 3 large basil leaves, coarsely chopped
Method
  1. Set your oven to a low broil.
  2. Line a cookie sheet with parchment paper and set aside.
  3. Slice the baguette into thin slices, arrange in a single layer on the cookie sheet, brush each slice with olive oil and sprinkle with freshly grated Parmesan.
  4. Place under the broiler until a light golden brown and cheese just begins to bubble, 2-5 minutes depending on your oven. Leave the broiler on.
  5. In a large skillet that can be transferred to the oven, saute the red pepper, onion and garlic in olive oil until the peppers are translucent.
  6. Very carefully add the wine to the pan and simmer until the wine is reduced by nearly half.
  7. Add chicken stock, crushed tomatoes, capers, sugar and Parmesan to to sauce and simmer on low for 5-10 minutes until the Parmesan is fully melted.
  8. Cover the top of the sauce with mozzarella slices and place skillet under the broiler until the mozzarella is melted and beginning to bubble, about 5 minutes.
  9. Sprinkle chopped basil on top and drizzle 1-2 tablespoons of oil oil over dip. Serve with crostinis.
 

Hungarian Mushroom and Potato Soup with Smoked Paprika

If you’ve ever tried making a clear soup out of just mushrooms (and who hasn’t?), you know that the results can be a little anemic. Combine chicken stock and a few sliced button mushrooms, and you’ll have cooked up a nice little hot mushroom bath that doesn’t taste like much of anything and feels suitable only for serving to prisoners.

The secret to amping up the flavor of mushroom soups and stocks to previously unheard of levels of deliciousness? It all comes down to the dried porcini mushroom, my friends.

Hungarian Mushroom and Potato Soup with Smoked Paprika

Dried porcinis are the secret weapon of cooks looking to not just add mushroom flavor to their soups and stocks, but to add a heavy hit of mysterious, addictive umami funk to everything from eggplant to steaks. Working with dried porcinis is simple: they just need to be rehydrated with a little boiling water. After steeping in the water for about 20 minutes, you’ll have potent, flavorful mushrooms, as well as an intense mushroom stock that would make any adolescent brave enough to chug it, instantly and immediately go through puberty. It’s that intense.

Here, we pair the intensity of two ounces of porcinis with some standard-issue button mushrooms, and a few baby portobellos, to create some additional textual interest. Smoked Hungarian paprika and pancetta round out the flavors, and the whole shebiggle is finished with a big dollop of sour cream, to add richness. It’s a hearty soup, satisfying enough for a meal, and if you love mushrooms, I think you’re going to be a big fan.

Hungarian Mushroom and Potato Soup with Smoked Paprika

Hungarian Mushroom and Potato Soup with Smoked Paprika
Serves 8
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Total Time
1 hr
Total Time
1 hr
276 calories
27 g
19 g
13 g
10 g
4 g
304 g
748 g
4 g
0 g
8 g
Nutrition Facts
Serving Size
304g
Servings
8
Amount Per Serving
Calories 276
Calories from Fat 117
% Daily Value *
Total Fat 13g
20%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 19mg
6%
Sodium 748mg
31%
Total Carbohydrates 27g
9%
Dietary Fiber 4g
17%
Sugars 4g
Protein 10g
Vitamin A
10%
Vitamin C
32%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 ounces dried porcini mushrooms
  2. 1 pound button mushrooms
  3. 1/2 pound baby portobello mushrooms
  4. 3 tablespoons olive oil
  5. 1 onion, thinly sliced
  6. 1.5 teaspoons salt
  7. 3 ounces pancetta, chopped
  8. 1 tablespoon Hungarian smoked paprika
  9. 1 cup dry white wine
  10. 1 14.5 ounce can low sodium chicken broth
  11. 1.5 pounds Yukon Gold potatoes, peeled and diced
  12. Salt and freshly ground black pepper, to taste
  13. 8 tablespoons sour cream
Instructions
  1. In a measuring cup or bowl, cover porcini mushrooms with 1 cup of boiling water. Set aside until mushrooms rehydrate and soften, about 15-20 minutes.
  2. Remove stems from button mushrooms, and finely chop. Slice caps. Remove porcinis from soaking liquid with a slotted spoon, pressing out excess liquid, and finely chop. Set aside the soaking liquid.
  3. In a large pot over medium-high heat, add olive oil and onions. Cook until onions soften, about 3 minutes. Add pancetta and cook, about 3 minutes more. Add paprika and cook until very fragrant, about 2 minutes. Increase heat to high, and add all the mushrooms. Cook, stirring constantly, until mushrooms begin to release liquid, about 5 minutes.
  4. Add wine, reserved porcini soaking liquid (pouring slowly to avoid adding all the dirt and chach in the bottom of the bowl), chicken broth, 2 cups of water, and potatoes. Bring to a boil, then reduce heat and simmer until potatoes are cooked through, about 10-15 minutes.
  5. Adjust seasoning with salt and pepper, to taste. Serve with a dollop of sour cream in each bowl.
Adapted from The Sunset Cookbook
beta
calories
276
fat
13g
protein
10g
carbs
27g
more
Adapted from The Sunset Cookbook
From Away http://fromaway.com/

16 Lessons I Learned After My First Year Owning a Food Truck (Part 3)

Welcome back to part three, the last of our three-part post detailing the lessons learned so far operating ‘Wich, Please, a mobile concession unit located in Rockland, Maine. If you missed parts one and two, please feel free to get caught up before we get going. Today’s topics are meaty, so strap in. Here we go!

12. Social media prowess is the key to marketing your food truck

I can never understand it, when I see anyone in the food business (or almost any business, for that matter) ignoring their social media presence. For restaurants, and particularly for food trucks, a strong, coordinated attack across as many social media channels as you can manage, can make all the difference in the world.

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Rosemary and Garlic Beef Top Round Roast with Roasted Potatoes

A confession: I don’t really know how to cook the beef roasts that I remember my parents making for Sunday supper, when I was growing up. I can deal with expensive cuts, like standing rib roasts or chateaubriand, great hunks of beef so perfectly marbled that the less you do to it, the better the result. But my efforts to turn cheaper beef roasts, like the everyday top round, into delicious dinners more often than not results in either a well-done braise or an accidental pot roast.

Beef Top Round Roast

Cooking a cheap hunk of beef slow and low until it falls apart into shreds is fine, but sometimes I’m wanting more of a carving, slicing situation, with perfectly medium rare beef that I can swipe through a slash of horseradish cream. Impossible with an inexpensive cut, you say? Nay.

Beef Top Round Roast

This technique is super easy, pretty fast, uses just a handful of ingredients, and is nearly foolproof. In just an hour, you’ll have carveable, craveable slices of beef roast that rival the $17.95 “Queen Cut” special at your local prime rib joint. Well, the scuzzy one, anyway. No, not that one. The one by the check cashing place.

Rosemary and Garlic Beef Top Round Roast with Potatoes
Serves 8
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Prep Time
20 min
Cook Time
55 min
Prep Time
20 min
Cook Time
55 min
160 calories
20 g
4 g
8 g
3 g
2 g
134 g
52 g
2 g
0 g
6 g
Nutrition Facts
Serving Size
134g
Servings
8
Amount Per Serving
Calories 160
Calories from Fat 75
% Daily Value *
Total Fat 8g
13%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 4mg
1%
Sodium 52mg
2%
Total Carbohydrates 20g
7%
Dietary Fiber 2g
10%
Sugars 2g
Protein 3g
Vitamin A
2%
Vitamin C
19%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/4 cup extra-virgin olive oil
  2. 1/2 cup finely chopped fresh rosemary leaves
  3. 6 garlic cloves, minced
  4. 1 teaspoon finely grated lemon zest
  5. Coarse salt and ground pepper
  6. 1 top round beef roast (3 pounds), trimmed and tied
  7. 2 pounds fingerling potatoes, halved lengthwise
For the horseradish sauce
  1. 1/4 cup sour cream
  2. 1 tablespoon prepared horseradish
Instructions
  1. Preheat oven to 400 degrees. In a bowl, combine 3 tablespoons oil, rosemary, garlic, and lemon zest; season with salt and pepper. In a Dutch oven, heat 1 tablespoon oil over medium-high. Add beef to skillet. Increase heat to high and cook, turning with tongs, until beef is browned on all sides, about 10 minutes.
  2. Brush or spoon rosemary mixture over roast and place in oven. Roast 20 minutes. Remove from oven and place potatoes around roast, tossing in pan juices. Roast until potatoes are tender and beef is medium-rare (an instant-read thermometer inserted in thickest part of roast should read 115 to 120 degrees), 30 to 35 minutes. Transfer roast to a cutting board, loosely tent with foil, and let rest 10 minutes. Toss potatoes with pan juices; tent with foil. Thinly slice meat against the grain and serve with potatoes.
For the horseradish sauce
  1. Combine ingredients in a small bowl, and stir to combine.
Adapted from Martha Stewart
beta
calories
160
fat
8g
protein
3g
carbs
20g
more
Adapted from Martha Stewart
From Away http://fromaway.com/