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.

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.

NYE: Stuffed Mushrooms

Alright everybody, I know it's been awhile since I've posted and I'm sorry for that. I have not really been around enough to do proper cooking worthy of a new post. That and I was out of town for Christmas, so I did not get to cook there! Here's some NYE goodness!

Ingredients:
1 lb White Button Mushrooms
Couscous(2 cups Couscous, 3 cups Water)
1 Green Bell Pepper, diced
1/3 cup Scallions, diced
Teriyaki Sauce
Brandy*
1800 Silver Tequila*
Dry Sherry*
Port*
Ancho Chili Powder
Garlic Salt
Sesame Seeds
Shredded Asiago Cheese

*ALCOHOL

Tonight I'm going to a shindig at a friends place where I get to bring food! Well, I didn't list the Hummus I am bringing on here because it's the same recipe as I have posted about already! This Stuffed Mushrooms recipe is very involved and should be wonderful.

I began by utilizing my Rice Cooker. 2 cups of Couscous and 3 cups of Water. Plug in, hit the tab to COOK, red light comes on. Let it be.

Now to the ingredients. I was going to use tomatoes too, but that did not occur.

Now take the stems out of the Mushrooms. Place stems to the side.

Now get your alcohol.

Using a large skillet, add in your alcohol. I'd list them, but all the alcohol goes in this part! I used about a 1/4 cup of each with maybe a little more of the Brandy.

Turn the heat to MEDIUM. Once it begins to boil, add in a dusting of Ancho Chili Powder. Then in go the Mushroom caps, gill side down. Cover and reduce heat a little bit. Make sure to flip them in about 2 minutes.

Now there are those pesky mushroom stems. Slice them up and put them in a sauce pot. Add in your diced Scallions and diced Bell Pepper. To this, I added a dash of Tequila and Brandy, along with some Teriyaki Sauce.

Make sure to unplug your Rice Cooker when the Couscous is done so it doesn't get dried out. It should be about 2 minutes after you flipped the Mushroom Caps now, so turn off the heat and remove from that burner. Leave covered so they keep the heat while you tend to other things.

Let the Mushroom Stems, Scallions, and Bell Pepper cook for about 2 minutes. Turn off heat and turn to your Food Processor. Take them out and put them in. Add a sprinkling of Sesame Seeds. Puree.

Now comes the plating part. I have them in an oven ready dish in case we need to heat them up later on. I first spooned in some Couscous.

Then I added the puree mixture. Topped it with a sprinkling of Shredded Asiago Cheese. Enjoy!

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!

Thanksgiving: Asparagus w/Rice

Alright everyone who checks this blog out, it's Thanksgiving time. This is an American holiday that is no stranger to gluttony and American Football. I have a few things I'll be posting up here between now and then (this upcoming Thursday) to be cooked for this grand event.

Ingredients:
1 lb Asparagus
1/3 stick Butter
Olive Oil
Rice
Italian Herb Mix
Sea Salt
Ground Black Pepper
Turmeric Powder
Ancho Chile Powder
Sweet Smoked Paprika
Teriyaki Sauce

To start off with, I went for the Butter. I cut it into slivers and put them in a large saucepan with the heat set to MEDIUM.

Once they started to melt, I added in a pinch of all the spices but the Italian Herb Mix.

Mmmm...tasty. Now put in the Asparagus.

Mix it around to cover it with the buttery spice conglomeration.

Drizzle in a little bit of Olive Oil to make sure there is no chance of burning once the Butter becomes scarce.

Now, the Rice was made in my rice cooker. 1 cup Rice to 1.5 cups Water. The instructional manual says 1.25 cups Water but I find that it leaves the Rice too sticky and not as good as it could be, so a little more was needed.

Once both are cooked to completion, just dish the Rice into a bowl and add the Asparagus on top with a sprinkle of Italian Herb Mix. I also drizzled some Teriyaki Sauce on top for fun. Enjoy.