Shrimp & Crab Stuffed Peppers

Stuffed Pepper served on a bed of crispy potato straws

I promise you, the seafood lovers you invite over will rave about this! I prepared these Shrimp and Crab Stuffed Peppers for my Halloween Dinner Party and it sure didn't disappoint anyone! You don't NEED to do this over two days, however; I found it easier on time to have most of it prepared ahead of time.

Preparation:

Shrimp

I prepared the shrimp a day ahead of time, but you can do it the same day if you prefer. My "no fail" boiled shrimp is by far the tastiest I've ever made. In a large pot of water, add Old Bay Seasoning and 1 bay leaf. Bring this to a boil. Add the shrimp, and let it cook for exactly 3 minutes. Immediately drain and run cold water over it. I also have a small container of ice that I put it on. If cooked shrimp is left standing, it continues to cook! Slice the shrimp into chunks and put in a bowl. 

Crab

Living in the high deserts, I purchased lump crab meat. I do not like the canned crab meat at all. While the lump crab is a bit more expensive, taste-wise, it's SO worth it! Rinse this well. And I mean well. If you think you've rinsed it long enough, do it again for a little while longer. Pat it dry, and add it to the shrimp. I sprinkled just a hint of Old Bay over it, covered the bowl and put it in the refrigerator overnight.

The next morning, I got out the rest of the ingredients to complete the recipe:

Preparation:

Peppers:

Cut the tops off the peppers, rinse and remove seeds. Blanch them in boiling water for about 10 minutes. Set aside.

Ingredients for Stuffing: 

• 2 Shallots, chopped
• 1 clove of garlic, chopped
• 2 T Olive oil
• 2 Celery Stalks, chopped
• 2 tsp tomato paste
• 1 tsp Italian Seasoning
• 1/2 cup white wine (I use Martini & Rossi Dry Vermouth)
• 1 Cup bread crumbs - divided
• Salt & Pepper to taste (if desired)
• 1 cup cooked wild rice (according to directions)

Topping:

• 2 T. Butter
• 1/2 cup bread crumbs
• Salt & Pepper to taste

Directions:

Preheat oven to 375. Place the peppers in a glass baking dish in about an inch of water. 

In a skillet, brown the onion, shallots, and celery in the olive oil. Let it cook until the vegetables are slightly wilted. Add the shrimp and crab and stir in the white wine and tomato paste. Sprinkle with Italian Seasoning, salt and pepper.  Stir in 1/2 cup of bread crumbs, wild rice and transfer to a bowl. Melt the butter in the skillet, adding the remaining bread crumbs. Stir until they are lightly browned and remove from heat.

Fill the peppers with the stuffing, and top with the browned breadcrumbs. Bake for 35-45 minutes. 

Stand back and wait for the avalanche of compliments! Enjoy!

Happy Eating!

You Know You're a Foodie IF....

1. You auto-tune your favorite food shows
2. EVERY conversation you engage in ALWAYS evolves into FOOD
3. You want to read MENUS instead of news
4. You plan dinner the minute you wake up (after coffee, of course).
5. You tune into your Twitter account or FB page first thing in the morning to see if anyone has posted links to new recipes.
6. You take three weeks to plan a dinner party for your 5 casual friends and you write out a time schedule for that dinner party
7. You buy Saffron just BECAUSE it looks GOOD in your spice cabinet (you have no clue YET what to do with it, but by gollie - it's going to be in your kitchen!)
8. You gravitate to the kitchen gaget aisle and justify purchasing the latest and greatest gizmo.
9. Your iPad and iPhone have every conceivable app for recipes
10.  Your default browser is FoodNetwork

I did not choose to be a Foodie... I am sure I was born this way.  While I try to maintain normalcy, it's really difficult sometimes to be around my non-foodie friends. I am so very grateful for the community of Tweeples and #FoodieChat that make me feel NORMAL.

Happy Eating!

Port Balsamic Vinegar Jam

Exciting... Well, maybe not SO exciting that it merits a huge font; however, just the name of this jam had my creativity going.  I saw it and thought: "Interesting flavors in a jar". Being one that loves to experiment with *interesting*, I just knew I had to make this.


The recipe is relatively easy to follow. I always read through a new recipe a few times before actually attempting to do it.  One of my favorite tweeples on Twitter @exceptionalfoods highly recommended thoroughly reading a recipe two or three times. While it may SEEM rather elementary, it isn't. How many times have you given a cursory glance to something, then accidentally omitted a critical ingredient? :::gulity:::


I acquired this recipe from www.food.com
Ingredients:

• 1/3 cup balsamic vinegar or white balsamic vinegar
• 1/4 cup strips orange rind
• 3 cups granulated sugar
• 2 cups port or white port
• 1 pouch liquid pectin

Preparation

In small saucepan, simmer vinegar and orange strips until reduced to 1/4 cup. Cover and let steep until cool. 

Meanwhile, in a bowl, cover 4 canning jar discs with hot water; set aside.

Strain vinegar into large saucepan; stir in port and sugar. Bring to a boil over high heat, stirring constantly. At rolling boil, cook for 1 minute. Remove from heat; stir in pectin, mixing well.

Pour mix into hot 1-cup (250ML) canning jars, leaving 1/4-inch headspace. Wipe jars, cover with prepared discs. Screw on bands until resistance is met; increase to fingertip tight. Boil in  boiling water canner for 10 minutes. Let cool on rack. Check that lids curve down. 

The NEXT time I prepare this recipe, here are the adjustments I will make:

• 3/4 cup balsamic vinegar
• 1/2 cup strips orange rind
• 2 cups granulated sugar
• 2 cups port
• grated orange rind

Following the same directions as above, I want to increase the vinegar, decrease the sugar. In my initial batch, I thought the sweetness of the port to provide more than enough "sweet".  The sugar is needed for texture and consistency. I also will seep the vinegar and orange strips longer than 45 mins (until cool). I want to add some grated orange rind to the actual mix for sparkle, color and a tinge of flavor. 

This jam will be perfect on cheddar cheese biscuits, or served along side a corned beef or some equally salty beef. Please feel free to post any of your suggestions, too!

Happy Cooking!

Better Apple Butter Quest

Starts HERE 

Tis The Season...well, no, not THAT season yet. But, I am preparing for it now with jars of Apple Butter to give to my friends. Nothing says "Sweet Dreams" like a jar of homemade apple butter...right? 

Bring the Haul Home

I have made several adjustments to a recipe that I found using the crock pot.  Finally, I just decided to give up on the recipe.  It was coming out either too sweet or WAY too sweet, calling for 6 cups of sugar to 12 Cups of apples. Today, I made a crock pot full of apples, adding just one cup of sugar  and it tastes awesome. I'll be processing it later today. Here's what I've discovered: Pack your crock pot full of apples, and add about 1 1/2 - 2 cups of liquid (use apple juice or water. I used water). Set it on High, and let the apples bake down. As they bake down, stir and add more apples. When those bake down, add about 6 tablespoons of cinnamon and 1 1/2 teaspoons of ground cloves. Stir, and add more apples to fill it to the top.

Pack your crock pot with cored/sliced apples

It gets a little tricky at this point. The main question is: "To sugar or not to sugar?" The sweeter the apple, the less sugar (I feel) is required. I sure wish I knew what variety of apples I'm picking, but the trees in my area don't have signs on them, and no one seems to know either. So, it's hit and miss...luckily I've had a hit. I made my last batch with just one cup of sugar and it came out fabulous! Rich and thick, just the right amount of sweet.

Finished jars of Apple Butter

After it all cooks down, I prepare the jars accordingly. I then take my emulsion blender and start mixing like crazy until it's nice and smooth. The color is a rich brown and the texture is well, like butter. I feel that a little apple jack Brandy in it is good, too, just for some added flavor. Pour into the jars and process in a hot bubble bath for about 10 minutes. Remove, and wipe the jars. Let them set out overnight. This is a wonderful gift to friends, great to keep around in your pantry, and a super use for a lot of apples! Enjoy!