cilantro shrimp pasta

Sometimes the random, spur of the moment ideas are the best. I was wandering around the market last night, trying to figure out what kind of mood I was in for dinner. I came across some shrimp and I had vague memories of seeing a shrimp and cilantro recipe, so I decided to wing it. It turned out to be one of the best dinners in quite awhile - and it took under 10 minutes to make. Here's what you'll need:

• 3 Tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 pound medium shrimp, peeled and deveined
• Sprinkle of crushed red pepper
• Dash of black pepper and salt
• Juice of 1 lime
• 1/3 cup chopped cilantro
• A dozen or so grape tomatoes, halved
• 1/2 lb. fresh pasta (I used angel hair)
• Grated Parmesan cheese to taste

salmon w/ hoisin, orange and bok choy

I don't know what to call this. It seems like a pseudo-salad, but that's just because it's over a leafy green (one making it's debut on Bon Chap). Whatever it is, it was pretty damn good. I'm chalking this one up to the hoison-orange super team in the dish. I don't know why they go together, but they really do - deliciously so. Here's what you'll need:

• 1 head of bok choy, chopped
• 1 salmon fillet
• 1 orange
• 1 green onion, chopped
• 1 tablespoon hoison sauce
• 1 teaspoon minced ginger (or just use the powder stuff like I did)
• 1 tablespoon cilantro, chopped

jamaican jerk salmon w/ mango pineapple salsa

Salmon has been a pretty consistent staple on the blog, usually incorporating dijon mustard for some odd reason (not really that odd, I just like it). However, on occasion I like to branch out, try something new. I felt comfortable with this, as even though I've never cooked with a jerk rub (ha!) before, I have served my salmon with a variation of the mango salsa, so it wasn't THAT much of a stretch. Still, it turned out to be really great, especially with the weather (occasionally) turning warmer - the bit of kick and the citrus flavors felt like a giant step into Spring. Here's what you'll need:

• 1 mango, peeled and diced
• 1/4 pineapple, cored and diced
• 1/2 cup rinsed and drained canned black beans
• 1/4 cup finely chopped red onion
• 1 teaspoon fresh cilantro, chopped
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon cinnamon
• Salmon fillets (5 ounces each), skin on
• 1 teaspoon olive oil

beef, shiitake & snow pea stir-fry

If you follow the blog regularly, you know that there's nothing that pleases me more than a delicious meal that takes less than no time to prepare. This evening I decided to go for an Asian stir-fry dish that I haven't tried before. Here's what you'll need:

• 1 1/2 lb. top sirloin steak, cut into 2"x1/4" thick slices
• 1 tablespoon Asian sesame oil
• 1 teaspoon minced peeled fresh ginger
• 8 ounces fresh shiitake mushrooms, stemmed, thickly sliced
• 8 ounces snow peas
• 1 bunch green onions, sliced, divided
• 1 cup fresh cilantro leaves, divided
• 3 tablespoons hoisin sauce
• 1 teaspoon chili-garlic sauce

Sprinkle the beef with salt and pepper. Heat the sesame oil in a large non-stick skillet over medium-high heat. Add in the ginger and mushrooms and stir-fry until the mushrooms are tender, about 3 minutes. Add the beef to the skillet and stir-fry until the beef browns but is still a little pink in center, about a minute or so. Toss in the snow peas, green onions and cilantro and stir-fry another minute. Stir in the hoisin and chili-garlic sauce and sauté until peas are crisp-tender, another 1 to 2 minutes. Season with salt and pepper and serve.

Bon chappétit!

salmon w/ mango salsa

You know how sometimes you feel super lazy and in the mood to just grab carryout. But then you convince yourself to shut up and cook. Sometimes it's disastrous, and sometimes it's glorious. Tonight was the latter. Absolutely glorious. Better yet, it took less than 15 minutes total to make. Here's what you'll need:

• Salmon filets
• 2 tablespoons olive oil
• 1 red onion, diced
• 2 cloves garlic, minced
• 2 tomatoes, diced
• 1 sprig fresh cilantro, chopped
• 2 mangos, diced

I decided to broil the salmon for this one. I just laid it on a piece of tin foil, put a little oil, salt and pepper and place it under the broiler for about 10-12 minutes, or until it flakes easily with a fork.

While that's going, start sautéing the onion in olive oil in a medium non-stick skillet over medium heat until it starts to soften and turn brown. Next, add in the garlic, tomatoes and cilantro. Cook for just a couple minutes and then remove from heat and add in the mango. Let this warm in the pan for a few minutes more while the salmon finishes broiling.

Once everything's ready, simply serve the salmon with the mango salsa over top and enjoy.

Bon chappétit!

shrimp & avocado ceviche

So ceviche. I've heard a lot about. Never tried it...until now. It's good! It's also more of an appetizer, which Dan and I learned the hard way. Still, yummy. Here's what you'll need:

• 1 pound shrimp - peeled, deveined and chopped
• 1/2 cup fresh lime juice
• 3 roma (plum) tomatoes, diced
• 1/2 white onion, chopped
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon Worcestershire sauce
• 1/2 tablespoon ketchup
• 1/2 teaspoon hot pepper sauce
• Salt and pepper to taste
• 1 avocado - peeled, pitted and diced

Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque (they seriously change color). The lime juice will "cook" them. Mix in the tomatoes, onion, and cilantro until coated with lime juice as well, then cover and refrigerate for 1 hour.

Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper.

That's it. So friggin' simple. Really delicious though. Went great with Saltines. Also note: this probably made enough for 4-8 people.

Bon chappétit!

steak w/ tomato-caper relish

Sometimes I post old favorites that I know are delicious. Sometimes I find recipes that I haven't tried before, but know I'll love. And sometimes I find wild cards. The ones that don't work out tend to go down in burning flames, never to be mentioned on here. But every once in awhile, something strange catches my eye, I try it and it turns out to be amazing. Tonight was one of those times. I love a good steak, but I have to say this relish that goes on top was so, so good that I ate half of it just while it was marinading. Seriously. Here's what you'll need:

• 2 teaspoons salt, divided
• 1 garlic clove, minced
• 1 tomato, cut into 1/3-inch cubes
• 3 tablespoons coarsely chopped, pimiento-stuffed olives
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon drained capers
• 1 fresh lime, juiced
• 1/4 teaspoon dried oregano
• 2 rib-eye steaks (each about 1 pound)
• 2 teaspoons ground cumin
• 3/4 teaspoon freshly ground black pepper

Place 1/4 teaspoon coarse salt and garlic on a cutting board. Using the flat side of knife blade, smash garlic and salt together until paste forms (this might sound weird, but it works). Transfer the garlic paste to a medium bowl. Add the tomatoes, olives, cilantro, 2 tablespoons olive oil, capers, lime juice and dried oregano and toss to blend well. Season to taste with salt and pepper. Let stand at room temperature while you prep and cook the steaks. This can be done up to an hour in advance.

Sprinkle steaks on both sides with cumin, pepper and salt. Heat the remaining 1 tablespoon olive oil in a heavy, large, non-stick skillet over high heat until very hot, about 2 minutes. Or if you're lucky enough to have a grill, but all means, grill away. Either way, add the steaks to the heated source of your choice. Sear/grill the steaks until browned and cooked to medium-rare, about 6 to 7 minutes per side. Transfer the steaks to cutting board and let rest 5 minutes or so.

Thinly slice steaks crosswise. Overlap slices on plates and place the relish on top. Feel free to be generous with the relish portion sizes - as I said about, it's freaking delicious.

Bon chappétit!

maple-glazed tuna steak (updated)

So this is a new dish I just tried this weekend and it's FANTASTIC! Better even, it took 20 minutes from start to finish. It's a simple seared tuna steak, that I paired with a pear & potato salad recipe. Here's what you'll need:

• 1 tablespoon Dijon mustard
• 2 tablespoons maple syrup (you really should use real syrup for this...it's worth it)
• Juice of 1 lime
• 1/4 cup olive oil
• 6-ounce tuna fillets
• Salt and black pepper
• Cilantro sprigs

Begin by mixing together the mustard, maple syrup, lime juice, and 1 tablespoon of the olive oil, then set aside (taste it first though, it'll get you totally excited for the dish.) Next, season the tuna on both sides with salt and pepper. Heat the remaining 3 tablespoons olive oil in a non-stick skillet over high heat. Add the tuna and cook for 30 seconds on each side. I know this doesn't seem like much, but you're only searing the tuna. The middle will indeed be pretty raw, but the taste and the play on hot and cold will pay off. Trust me.

Remove the tuna from the pan and brush both sides of the tuna with the maple-mustard glaze. Garnish with the cilantro and that's it. I know I myself often skip the garnish, as I think it's just for show. However, the cilantro really adds a nice dimension to the dish.

Again, I can't stress how awesome this was. I made a single tuna steak with this, but you'd definitely have enough of the mixture for 3-4 fillets. Bon chappétit!