Asian Tequila Lime Shrimp

I began this recipe intending on just doing Tequila Lime Shrimp, however a thought came over me about halfway through cooking the Shrimp. I should change this up a little bit. That's where the Asian inspiration happened. I can't take all the credit for the inspiration though...I was watching Jackie Chan on tv at the time.

Ingredients:
1/2 lb Shrimp
2 Limes
1 Lemon
Italian Seasoning
Perfect Pinch Cajun
Teriyaki Sauce
Soy Sauce
Tequila

Alright, so I began by gathering the spices and Limes. The Lemon was an afterthought.

I then got my Tequila. For cooking purposes, I use Camarena as it is tasty and cheap enough to not break the bank. Take a shot of it to make sure it's still good.

I put the spices in a Ziploc bag. I don't have an exact amount since I just eyeball it. I do believe it was about 2 parts Italian Seasoning to 1 part Cajun. I then sliced the Limes and Lemon up into small pieces. Add in Tequila. Use as much as you want. I used around 1.5 cups worth. Add shrimp. Mix together. Take picture and think how awesomely tasty it looks.

Get a skillet on your stovetop going with the heat set at MEDIUM. Toss in everything in the marinade Ziploc bag. Take another picture...or shot of Tequila. Your choice.

Now I let it cook for a few minutes, pretty much until it was boiling and then changed it up. I poured out everything but the Shrimp. I added in about a 1/2 cup of Soy Sauce and 3/4 cup of Teriyaki Sauce. Sorry about the picture quality, a lot of steam was produced in this part.

Now once they turn pinkish-red the Shrimp is done cooking. Turn off heat and get ready to serve. I used a small plate with some spring salad mix to accent the Shrimp. Enjoy.

Clams in Broth

Alright, so I am not really known for my taste for seafood. Today I decided to twist that up and cook up some Clams. I've done this once before and I love how easy it is to do.

Ingredients:
1/2 lb Clams
1 Yellow Onion
1/2 stick Butter
Garlic Salt
Garlic Powder
Perfect Pinch: Cajun
Ground Black Pepper
Italian Seasoning
White Wine

I began by putting my bottle of White Wine in the fridge. I then gathered the other materials. Make sure to scrub your clams with a brush or something since they most likely have some grit/sand/dirt on them still.

Dice up your Yellow Onion. I used about 3/4 of the Onion in this recipe. Put Butter in a saucepan and turn the heat to MEDIUM. Once the Butter starts to melt, add in the diced Onions.

I did my seasoning at this point as well. I did a healthy pinch of everything listed, with a little more emphasis on the Italian Seasoning and Garlic Powder.

Now grab your chilled White Wine.

Pour some in the saucepan once the Onions have caramelized.

Now find your clams.

Put them in.

Turn them every so often if you want. I did but I also have no idea if this helps them cook properly or not. When they are done, they will open up. Take them off pretty quickly once this happens.

I chose to serve them in a bowl along with a portion of the broth they were cooked in. Enjoy.

Beef Stir Fry

So the other night I decided to make myself some stir fry. I know, I know. It's nothing new and why is he posting this? Well, this time I changed it up a little bit.

Ingredients:
1 lb Stir Fry Beef
1 can Cut Baby Corn
1 can Bean Sprouts
1 cup Frozen Peas
1 cup Frozen Cut Green Beans
Sesame Seeds
Spicy Brown Mustard
Sesame Seed Oil
Sweet & Sour Sauce
Stir Fry Sauce
Teriyaki Sauce
Garlic Salt
Vegetable Oil

Alright, first step of course is to assemble your ingredients.

Now I chose to cut up the stir fry meat first. You don't have to do this but you would be left with huge strips of meat instead of size appropriate pieces. Cutting them smaller solves that issue.

Using a wok, pour in a spoonful of Vegetable Oil and turn the heat to MEDIUM. Add in your cut up Stir Fry Beef. Add in a few dashes of Sesame Seed Oil.

Add in some Lime Juice, Spicy Brown Mustard, Sesame Seeds, Teriyaki Sauce, and Garlic Salt. I used a good squirt of the Lime Juice bottle. Maybe a spoonful of Spicy Brown Mustard. A dusting of Garlic Salt. Go crazy with the Teriyaki Sauce, because why not!?

Once the meat is done cooking, which should be right when it turns that grayish brown color of being cooked. Strain the meat out of the wok and place in a bowl to the side. I put mine in the microwave to retain heat better.

In your wok you still have the liquid mixture. Add in your Frozen Peas and Frozen Cut Green Beans.

Some more Spicy Brown Mustard? I think so.

Add in a good sized amount of Sweet & Sour Sauce. About the same amount of Stir Fry Sauce.

Now mix it around. Get your can of Cut Baby Corns and Bean Sprouts. Open them up and drain them of all liquid. I chose to put the Baby Corns in first, then the Bean Sprouts.

Mix them around and let them cook for awhile. You can check when they are done by tasting a piece of the Baby Corns. Once those are done, everything else should be too.

Now that it's done, you get the Stir Fry Beef out and throw that back in the wok.

Mix.

Now give it a minute or two of cooking. Turn off heat and serve. Enjoy.

Beef Yakiniku

So sometimes I end up at these Sushi restaurants, and I have to find something that I want to eat. Mind you, I am not the biggest fan of seafood or raw meat. I know, I'm weird like that. However there are always a few dishes listed that involve grilling/fire. Most places have something called Beef Tenderloin in Teriyaki Sauce or something like it. That's generally Japanese inspired, whereas I went for more of a Korean twist. Edohana Hibachi does an amazing one involving a few more ingredients than I had on hand, however I do know it was tasty!

Ingredients:
1 lb Beef Stew Meat
2 Poblano Peppers, diced
Teriyaki Sauce
Sweet Sour Sauce
Stir Fry Sauce
Lime Juice
Garlic Salt
Paprika
Ground Black Pepper
Butter
Sesame Seed Oil

Tonight I was unsure of what to do for dinner, so I delved into my fridge. I knew I didn't have it packed full of goodies, but was confident something in there would work. Lo and behold, Beef Stew Meat. I originally was going to make another beef stew since I love making it and of course devouring it really fast. Well, I looked at the Beef Stew Meat and noticed the Teriyaki Sauce. Well, an idea was born.

Now I haven't gone out to a Sushi or Asian style restaurant in some time, not including Ghengis Grill(mongolian stir fry), but I still remember Yakiniku. So I gathered my ingredients by searching through my kitchen.

Now that I had a solid group of ingredients to work with, I diced up the Poblano Peppers. I sprinkled the Sesame Seed Oil and Lime Juice in with them.

In a large saucepan I added about a 1/4 stick of Butter. Turned the heat to MEDIUM-HIGH. Now once it began to melt, I added the Beef Stew Meat in.

After about 1 minute, I added in Teriyaki Sauce. A lot of it as you can tell by the amount in the saucepan.

I let that cook for about another minute, then added in a healthy dose of Ground Black Pepper and Garlic Salt. After this part I also added in about 1 spoonful of Stir Fry Sauce and Sweet/Sour Sauce.

Once I mixed it up, I covered and let cook for about 2 minutes. I then uncovered the saucepan and mixed the meat up again. Then added the diced Poblano Peppers in.

Mix.

Let cook until Peppers are tender. Then serve.

I thought this was good but I think some more Pepper was needed.

Spicy Chicken Snacktime!

This was just thrown together since I had just gotten back from Minnesota and the Christmastime holiday. It is ridiculously tasty and even opened my eyes to new flavor combinations!

Ingredients:
1 lb Chicken Breast, diced
Soy Sauce
Teriyaki Sauce
Caesar Salad Dressing
Lime Juice
Sweet Sour Sauce
Garlic Salt
Ground Turmeric Root
Ground Ancho Chili Powder
Asiago Cheese, shredded

First, freeze your Chicken Breasts. This makes cutting it into smaller pieces so much easier. Once frozen, dice them up and put them in a mixing bowl.

Now, get your marinade ingredients.

Alright, good work. Now you mix everything together that is in the picture. I did not use exact amounts. I can say I used a large portion of the Caesar Salad Dressing and then added from there. Then I mixed everything together.

Find your Garlic Salt. Pay no attention to the hand in the picture, it's just my grubby old mitt!

Alright, now put a skillet on the stovetop and turn the heat to MEDIUM. Give it a few seconds and pour in the marinade and Chicken. Give it a healthy dose of Garlic Salt. I love Garlic Salt, so you might want to use a little less.

Now add a dusting of Ancho Chili Powder and Ground Turmeric. Mix them in.

Let it cook for a few minutes, stir a few times somewhere in there. Should be easy to taste when they are done.

I took them out, sans sauce, and sprinkled some shredded Asiago Cheese on top. It was delicious!

Quick Habanero Chili!

Alright, as most of you know I like my chili. I make it quite often, even if I do not post it up here that often. Well, this time I used a Habanero Chili Pepper.

Ingredients:
1 lb Ground Chili Meat
1/3 stick Butter
6 Roma Tomatoes
2 Poblano Peppers
2 Anaheim Peppers
4 Caribe Peppers
1 Habanero Pepper
1 can Rotel(drained)
1 can Kidney Beans
2 cans Black Beans
1 can Tomato Sauce
1 can Tomato Paste
Fennel Powder
Fenugreek Powder
Ancho Chili Powder
Turmeric Powder
Garlic Salt
Marjoram
Lawry's Seasoned Salt
1/2 bottle of Leinenkugel's Honeyweiss Beer

I apologize for the limited number of pictures in this recipe as I had a brain fart and did not even think to take pictures until I started the recipe.

First step is to put your stockpot on the stove top with the Butter in it. Turn the heat to MEDIUM-HIGH.

Once the Butter is mostly melted, put in your Ground Chili Meat. It's really just rough ground beef but goes by that name. Add Garlic Salt, Lawry's Seasoned Salt. Stir together at length.

Usually I use a food processor here but today, I used my blender. Larger quantity at a quicker pace. I drained my can of Rotel and once I sliced the Roma Tomatoes, I added all of it to the blender and pureed. Into the stockpot once the meat is mostly browned.

I poured in my half bottle of Leinenkugel's at this point.

Now dice your peppers. I started with the Caribe, then Anaheim, Poblano, and threw the Habanero on top. Puree. To this I added a dash of the Beer to smooth it out some. Add to pot.

Now add your Kidney Beans and Black Beans. Drain them first! Then the Tomato Sauce and Paste.

I did a good spoonful or two of all the seasonings at this point. I went a little light on the Garlic Salt and Lawry's since they are already in the dish.

Mix like crazy then let simmer for about 30 minutes. Enjoy.