Fiery colors seem to signal the start of summer.  Warm days, bright sun, long orange sunsets.  So I thought, fiery flavors would pair nicely.  That and a cool glass of wine to go with it.  Or maybe two.  And since it was a Friday, three.  So I made jalapeno cornbread waffles with sharp cheddar, and Spicy Chorizo and Shrimp on top.   Not exactly lighter summer fare, but what I needed.  And, I was able to put the leftover waffles in the toaster the next day for breakfast.  You could also put the shrimp and chorizo over rice, but that sounds too typical, right?

Please read before you start- will need to work waffles and shrimp mix concurrently.

Here We Go:

Ingredients:

Shrimp and Chorizo:

2 T EVOO
1 1/2 tsp paprika
1 tsp ground coriander
1/4 tsp cumin
1/4 tsp kosher salt
4 links links fully cooked chorizo (about 12oz.), cut in to 1/2-inch slices (skin prior to slicing)
2 cloves garlic, minced
1/2 cup water or chicken stock for deglazing pan
1 lb uncooked medium shrimp, peeled and deveined

2T butter
Chopped fresh cilantro or parsley, for garnish

Cornbread Waffles with Jalapeno and Sharp Cheddar

2 C Almond Milk, unsweetened
1 tsp apple cider vinegar
1 1/2 C cornmeal,
1 C  all purpose flour
1 T baking powder
1/2 tsp salt
2 T sugar
1/4 C Canola Oil

1 jalapeno, chopped.   Seed and demembraned first.

1/2 C shredded Sharp Cheddar.  ( I like Tillamook Sharp Cheddar.  It’s the best!  https://www.tillamook.com/products/cheese.html )

For serving: butter, chopped cilantro, sour cream and additional grated sharp cheddar

Putting it Together:

Add EVOO, paprika, cumin, coriander, and kosher salt to heated pan.  (I use a seasoned cast-iron skillet).  Heat till spices become fragrant.  Add chorizo to pan and cook till heated through and releasing juices.  I like it to be a bit crispy and browned.  Remove to plate.  Do not take out the pan juices as you need them to cook the shrimp in.

While the chorizo is cooking, mix together the waffle batter.

Preheat waffle iron.  Spray with cooking oil.
Measure milk in large measuring cup, add vinegar and set aside to curdle.
In a large mixing bowl, mix cornmeal, flour, baking powder, salt and sugar.
Make well in center and add milk mixture and oil.  When mix is a smooth batter, stir in jalapeno and grated cheddar.

Add chicken stock to skillet to deglaze the pan.  Add chopped tomato pan.  When sauce is bubbling, add shrimp, butter and garlic to pan and cook till pink and firm.

Add waffle mix to waffle iron.  Add Chorizo back into skillet to heat entire mix thoroughly.

Plating:

Place a waffle on a plate.  Spread with butter.  Place shrimp and chorizo mix on top of waffle. Top with cheddar, cilantro.  Serve sour cream on the side.

Enjoy!

Terri

A bit wind-torn, but still a beautiful Tufted Primrose. Life is tough in the Wyoming wind.

Every once in a while, you need something light in your life.  Be it lightness of being, lightness of heart, something fulfilling but without weight of consciousness.  Just like the flower above- lovely and hardy, elegant in its imperfection.

Now, I want something light in my stomach.  So I made these crepe-like pancakes. And did I mention they are Keto?  Yep.  Most people like them sweet.  I prefer them savory.   This time, I used them as a base for pulled-pork with salsa verde and onions.  (And that pork is Keto too!)   You can even add BBQ sauce with 1 gram of sugar!

Here we go: 

Ingredients:

1/2 C Almond Meal + 2 T Almond Flour

4 eggs

1/8 tsp Herb de Provence

pinch of salt

1/2 brick or 1/2 C of cream cheese.  ( I used light.  Though if you were to go full Keto, you would use full fat)

2 green onions sliced thin on the diagonal.  (Use the white part and some of the bright green)

Olive Oil or butter for frying.

Putting it Together:

Put the Almond flour, eggs, Herbs, cream cheese and pinch of salt in a medium bowl.  I use an immersion stick blender, but you can also throw everything into a standard blender.  Will be a crepe-like consistency.   Mix in onions by hand.  DO NOT BLEND.  If using regular blender, you will need to pour into a bowl before stirring in onions.

Heat the frying pan to medium heat.  Add butter.   when begins to bubble, add 1/4 c scoops of batter to pan. I would recommend 2-3 per batch.  Let them sit on one side till edges brown and center has bubbles forming.  Remember, you want these to be a bit done.  Flip, then serve hot.

Top with butter, bacon, cheese.   SO Yummy!

Note: Having issue uploading photos right now.  will add shot of pancakes soon.

Enjoy!

Terri

Is there anything better than eating delicious corn on the cob outside?  OK, there are a few things better, like family, nature, etc.  But eating corn is coming in a fast third.  And fresh corn on the cob with butter and salt is good.

I mean, you can soak it in the husk in heavily salted water, then throw on the grill.  You can boil it with a pinch of sugar on the stove.  And these are fine.  But who wants to eat average corn when you can have stellar corn?  And therefore, I offer Mexican Street Corn.  You will eat it often.  And will make a meal of just corn.  May even want to name your next child “Elotes”..  It’s that good.

Here We Go:

Ingredients:

6 ears of corn

1/4 C Light Mayo  ( I like the Hellman’s Olive Oil Mayo 1/2 the fat!)

1/4 C Light Sour Cream

1/2 tsp chili powder   ( plus some for dusting before serving)

1/2 tsp garlic powder

2 limes  (half of one lime juiced, and 1/2 to squeeze over corn + one quartered for serving)

Handful of fresh cilantro, chopped fine

1/2 C cotija cheese, crumbled.  ( I like Cacique brand. https://www.caciqueinc.com/where-to-buy/)

Olive Oil for brushing corn

Salt and Pepper

Putting It Together:

Clean the corn; get rid of the husk and the silk.

Make the sauce:  in medium bowl, add sour cream, mayonnaise, chili powder and garlic powder.  Add juice of 1/2 of one lime.  Stir to combine.

Chop the cilantro.  Crumble the cotija cheese.

Light grill.  Want a medium heat.

Using a pastry brush, brush corn with olive oil and season with salt and pepper.  Put corn on grill.  You want to grill till cobs have brown grilled bits on all sides.  Don’t let it burn!

As soon as the corn is finished grilling, bring it in and quickly slather with chili sauce.  Sprinkle with cotija cheese and cilantro.  Dust with chili powder. Serve with extra cheese and quartered limes.

Bon Appetit!

Terri