Pelon's Baja Grill Surf & Turf Burrito

The Pelon's Baja Grill Surf & Turf Burrito is amazing, not much more to say than that lol

Thai Curry Shrimp

Shelby recently asked about an old recipe I used to cook when we I was trying to cook healthier (I’m still working on that…kinda.) It was a Thai curry dish that was super easy and delicious. It’s been a while so I kinda mixed it up a bit and maout with something even better!

I’ll quit talking so you can get to the recipe. Give it a shot, feedback is always welcome.

Before you start:

I like slicing my green onion in long, diagonal pieces just because they look pretty and when people see it they think you know what you’re doing.

As for the shrimp when I say prepared I mean however you like them. De-veined is always a good idea because even though shrimp are small, poop is poop. I ain’t going to kill you but the vein can mess with texture because it can be gritty. I’ve eaten plenty of shrimp with the vein in and it wasn’t a deal breaker.

I like coconut milk with the cream in it. That stuff is good and adds to the dish. Use it if you have it.

Buy a wok if you don’t have one, every household should have a wok.

Ingredients:

• 1 1/2-2 lbs Shrimp, prepared

• 3-4 Cloves of garlic, minced

• 1 Tsp Ginger, finely minced

• 1 Tbsp Thai Red Curry Paste

• 2 Tbsp Thai Green Curry Paste

• 4 Green Onion, chop/slice the whole stalk, separating the white and green parts

• 9 oz Coconut milk/cream (I’ll use the whole can sometimes - crazy life!)

• 2 Tsp Fish Sauce

• 1/4-1/2 Cup fresh cilantro, chopped

• 1 Tsp Oil

Instructions:

1. Mash the ginger and garlic into a rough paste, doesn't have to be worked all the way through, just blended well.

2. In a bowl or bag, toss in the Red Curry, the Garlic & Ginger paste, and the Shrimp, mix well and set in the fridge for about 30 minutes.

3. Prepare your Green Onion and Cilantro while waiting for the marinate to work. Go ahead and prep your the remaining ingredients too.

4. Heat the wok/pan on high with the oil. We want the to toss the Shrimp with all the marinate into the pan when it's really hot. You want to get a nice brown sear on the on outside of the shrimp WITHOUT cooking them all the way through. When the oil starts to smoke you're ready to go.

5. Add the Shrimp and white part of the onion. Remember, just get some color on the outside of the shrimp.

6. Add the Fish Sauce and Coconut Milk, let it bubble and thicken up a little bit (your preference and the shrimp will finish cooking at this time.)

7. Remove from heat, garnish with Cilantro and Green Onion and Done!

Serve with a nice fragrant Jasmine rice and you’re in business.

Monday Night - You Guessed it, Ramen Night!

Another Monday night, another run to The Stockpot for Ramen Night! Shelby made some oatmeal at home that she fancied up by adding shrimp, bacon, and some other good stuff! She tried the new Speedy's #47 Barbados Ghost Sauce Jimmy gave us at the Old Beach Farmer's Market this past Saturday too!

I'm On A Boat!

First, I would like to thank Rex Sr., Lisa and Rex Jr. Hamaker of Taste Tidewater Tours for inviting me to the event. We had a great time!

Pleasure House Oysters

Buy Fresh Buy Local Hampton Roads (BFBL) in conjunction with Chesapeake Bay Foundation (CBF) and Lynnhaven River Now (LRN) hosted an oyster habitat tour through Lynnhaven Inlet. There were two boat runs, one in the morning and another in the afternoon, taking approximately 50 passengers around Broad Bay Island. Between boat trips there was a reception where we were given information about the history of Lynnhaven oysters, the science behind increasing the population, and how oysters help our waterways.

The Back Deck was our rendezvous point for our group; we lucked out with beautiful weather, sunny and warm. We check in with Rachel Burns from BFBL who gave us our wristbands and drink tickets. At the pier we saw our ride and most of the patrons already on the boat. We jumped on and said our hellos and recognized some faces. I was happy to see Cappy Sinclair on board, also with BFBL, who was getting the wine uncorked and ready to pour once we were underway. We were introduced to Karen Forget of LRN, we also met Chris Moore and Kate Wilson of CBF; they would guide us on our tour.

Captain Jimmy Stollner

Our ship’s captain—Jimmy Sollner—took the helm of the Bea Hayman Clark and talked to us a little bit about the boat, safety procedures and how we are all responsible for clean water and what grows in it. Ready and secure we left the pier, Karen began to point out a few things in the inlet. The first small island we passed (Fish Island I believe) was stacked with old concrete from the first Lesner bridge tore down in the 1950s. She showed us oyster castles that are used to help them cluster and grow. Along the bulkheads that protected people’s yards along the channel you could see little oysters glistening in the sun. Some people who have property on the water volunteer to help grow oysters with cages submerged just a few feet from their backyard.

Oysters in the wild!

The boat trip around Broad Bay

We made our way down the north side of Broad Bay and passed by First Landing State Park—formerly Seashore State Park if you haven’t been here in a while. We saw several other spots where preservation efforts have taken place. Seeing the park from the water, people walking/jogging along the trails was very interesting. We made our way to the southern side of Broad Bay and headed back to our point of departure.

Back on land the event reception was ready and the next group to go out on the boat were there waiting for us to return. We were served rockfish bites, a buttery clam chowder, huge shrimp, and oysters. More information was given about the Chesapeake Bay and the tributaries that flow to it. CBF, LNR, and BFBL gave examples of the effort they go through to increase the health of the oyster population, and the Bay in general, for everyone to enjoy.

Cappy, Chris and Cam

Chris Ludford from Pleasure House Oysters was on deck with some help from Cam Chalmers of Lynnhaven Oyster Company shucking oysters. Chris had a little talk with us about the oysters and showed off some monsters he pulled out of the water just hours earlier. These are the same oysters we had the pleasure of eating—so good, a little salty and meaty. There was a line for these things while the reception was in play. I also need to mention that they had great local beers on tap and Virginian wine available. I had a couple pints of Young Veterans Brewing Co.'s award winning Pineapple Grenade Hefeweizen.

Shrimp and Rockfish Bites

Clam Chowder

We mingled for a bit and started to make our way home when group two stepped on board the Bea Hayman Clark. It was a great day with good people and food. The day was a great learning experience chased with delicious food and drinks.

Please check out the photos of the inlet and the rest of the trip here.

Grabbing a "Pineapple"

Lisa and Rex Hamaker

Rachel Burns

Rex Jr., Bill, and Julie

Shelby and Me :)

Taste of the Region - Part 1

Taste of the Region - Part 1

Well known regional chef Patrick Evans-Hylton asked me to be one of the judges in Taste of the Region at the Parade of Homes in Cypress Creek, Smithfield, VA. We got to check out several beautiful homes and try delicious food from the Smithfield area easily accessible to those moving into the area.

First stop was The Plaid Turnip (winner of the People’s Choice Award that night) with the following:

- Shrimp & Grits & Greens. Shrimp sauteed with onions, green peppers, mushrooms and country ham served

- Pulled Pork Barbecue with Turnip Slaw on a Cornbread Crostini

- Mini Pumpkin Waffles with homemade maple ice cream and candied bacon drizzled with maple syrup. Finished with sprinkled sugar and cinnamon

I took a lot of photos, so I’ll post in segments.

i<3food

Long Division at Olde Towne Tavern

We headed over to Phoebus, VA to watch Long Division play at Olde Towne Tavern. The tavern is tucked away in the old part of Hampton that in the right light would make you think you’ve stepped back in time a little bit. Very cool. Inside it was small, but still roomy if that makes sense. Good size bar, a couple of pool tables and seating throughout. We found a table and sat down.

Once we settled in we checked out the menus. Shelby had already looked online (she’s good about that) and was excited about getting the in-house chips. They served them in little tins and were pretty good. I put a little malt vinegar on mine. We ordered Crabcake Stuffed Mushrooms as an appetizer and those were very tasty. Good size and very moist. I’d order them again.

I ordered The Fishermans Platter—fried clams, fish, oysters, scallops and shrimp. Shelby ordered the pan seared scallops. The star of this mix was the fried shrimp. Fat, juicy and they almost melted in my mouth. They weren’t over breaded either. Next time I’m in that place, I might just order a big plate of these.

If you’re in the Hampton Roads area—Phoebus in particular—check out Olde Towne Tavern. It’s in a cool little town right on the water across from Fort Monroe. Check out Long Division’s music too, one of the best bands in the area.

Olde Towne Tavern - 31 E. Mellen St., Hampton, VA. 23663. 757-251-2636.

i<3food

WINESday at Whole Foods - 3 Apr 2013

Last night was another WINESday tasting at Whole Foods Virginia Beach. On Wednesdays they pour wines from selected regions and pair them with food made in-house. We had French varietals last night; one of my favorite pairings was the French Onion Soup Casserole towards the end. The vegan Mushroom Bourguignon very good too. The wines were all new.

Visit i<3food on Facebook for more photos from the event.