Bang Bang Shrimp

I have had a love affair with this appetizer from Bonefish Grill for years.  I was delighted when I came across a copycat recipe.  I just had to try it.  Although it did result in a purchase which may be my undoing…

 Help me - what have I done?

Ingredients:

• 16 medium Shrimp, peeled and deveined
• ½ Cup Mayonnaise
• 6 Teaspoons Sweet Thai Chili Sauce*
• 3 Teaspoons Sarachi Sauce
• 2 Teaspoons Rice Vinegar
• 1 Cup Milk
• 1 Cup Panko Bread Crumbs
• ½ Cup Corn Starch
• Shredded Cabbage for plating
• Scallions for garnish

Source: http://thenoshery.com/

* I couldn’t find “Thai Sweet Chili Sauce” so instead substituted Frank’s Sweet Chili Sauce.

Preparation:

First, in a large bowl, combine the Mayonnaise, Sweet Chili Sauce, Sarachi Chili Sauce, and Rice Vinegar.  Whisk the ingredients until all are well combined and set aside.

Next soak the Shrimp in a bowl with the Milk.  

Now go ahead and prepare a bowl with the Panko Bread Crumbs and another bowl with the Corn Starch.  Dredge the Shrimp in the Corn Starch, then the Milk and finally in the Panko Bread Crumbs; set aside.

Now heat a large skillet of oil until it reaches 300 degrees.  Drop the shrimp in and fry until they turn a golden brown.  Remove them with a slotted spoon and transfer to a plate lined with paper towels. – I used the Fry Daddy for this step, my personal justification for the purchase  :)

Lastly, transfer the fried Shrimp into the large bowl with the Sauce and toss until they’re evenly coated.  Pile the Shrimp onto a bed of the Shredded Cabbage and garnish with Scallions.  They’re almost too good for words.  I chose to serve this with a side of fried rice to make a full dinner.

Chicken and Waffles - Prepare Yourself!

Do you like chicken? Yes!  Do you like waffles?  Yes!  Then I implore you to try this recipe!  I know it sounds like an odd combination, but I promise this is a match made in heaven.  It’s like a honey-roasted peanut – the perfect blend of salty and sweet. 

I’ve heard of chicken and waffles before and the idea has always peaked my interest.  What prompted this attempt was a handful of left over Eggo waffles.  As an aside, and feel free to skip this section, why left-over?  Well a while ago, Aquaman and I were grocery shopping, a rarity as the junk food purchased when we’re together seems to grow exponentially. Anyway, back to the waffles, Aquaman saw them and we both remarked how long it had been since we had eaten them and why had we given them up?  I especially love breakfast foods for dinner.  So there we were, checking out and suddenly it struck me.  We hadn’t purchased Eggo waffles in such a long, long time, because it had been a very long time since we had owned a toaster.  Now I know that you can bake them, but it kinda seems to defeat the purpose of a frozen waffle.  So ultimately I had left over Eggos and am I ever glad I did…

Ingredients:

• Lots of Vegetable Oil, for frying
• ¼ Cup Hot Sauce
• 1 Large Egg, beaten
• 1 Pound Chicken Tenders
• ¾ Cups Instant Flour (I used Wondra)
• 1 Teaspoon Poultry Seasoning
• 3 Tablespoons unsalted Butter
• 2 Scallions, plus more for garnish
• 1 ½ Cups Chicken Broth
• 4 Buttermilk or Belgian-style Waffles
• Maple Syrup, for serving
• Kosher Salt and freshly Ground Pepper

Source: www.foodnetwork.com

Preparation:

            First, heat about 1 inch of the Vegetable Oil in a large skillet.  Whisk the Hot Sauce and the Egg in a medium bowl. ( I used Frank’s because “I put that sh*t on everything!)  Toss the chicken in the mixture to coat.  Now combine the Flour, Poultry Seasoning, Salt and Pepper in another medium bowl.  Go ahead and set aside 3 Tablespoons in a separate bowl.  Dredge the Chicken in the remaining seasoned Flour until coated, making sure to shake off any excess.

            Place the Chicken strips in the hot Oil and fry until golden and cooked through; 2-3 minutes per side, turning once.  I didn’t want to overcrowd my Tenders, so I fried in batches.  Once cooked, transfer the Tenders to a rack to cool slightly.  Discard the Oil.

            Add the Butter to the same skillet and once melted, whisk in the reserved Flour until smooth.  Next add the Scallions and then slowly pour in the Chicken Broth.  Bring the Sauce to a simmer, whisking until the gravy is smooth and creamy. 

            Meanwhile toast the Waffles.  Once toasted place one Waffle on each plate and drizzle with Maple Syrup.

            Top each Waffle with a few of the Tenders, add the Gravy and lastly top with Scallions for garnish.  Absolutely gorgeous!  

This is now a new family favorite and I have a feeling it will be much requested!

Cashew Chicken and Sesame Noodles

One of My Favorites!

Talking of Chinese food in my last blog reminded me of this oh-so-yummy recipe and a true family favorite of ours!  If you’ve ever had Cashew Chicken at a restaurant, I promise, this home-made version is even better!  Top that all off with the fact that this dish will cost you a fraction of the price and is ready in under 30 minutes start to finish - Bonus!

Cashew Chicken

Ingredients:

• 1 ½ Pound boneless, skinless Chicken Breast, cut into 1-inch cubes
• 1 Tablespoon Cornstarch
• Coarse Salt and Pepper
• 2 Tablespoons Vegetable Oil
• 6 Cloves of Garlic, minced
• 8 Scallions, cut into 1-inch pieces – white and green parts separated
• 2 Tablespoons Rice Vinegar
• 3 Tablespoons Hoisin Sauce
• ¾ Cup Cashews
• White Rice for serving

Source: MarthaStewart.com

My Add-On’s:

1 Can sliced Water Chestnuts, drained

1 Can Bamboo Shoots, drained

Preparation:

   First, in a medium bowl, add the Chicken cubes and the Cornstarch. * I’ve found that I usually need more than the recommended 1 Tablespoon to totally coat the Chicken.  Season the coated pieces with ¾ Teaspoon Salt and ¼ Teaspoon Pepper.

   Next in a large, non-stick skillet, heat the Oil over medium-high heat.  Add half the Chicken cubes and cook, tossing often until browned, about 3 minutes.  Transfer the cooked Chicken to a plate.

   Now add the remaining Oil and remaining Chicken, along with the Garlic and white parts of the Scallions.  This is when I would add the Water Chestnuts, if using.  Again cook the mixture, tossing often for another 3 minutes.  Return the first batch of Chicken to the pan and add the Vinegar, cooking until it is evaporated, about 30 seconds.

   You’re now ready to add the Hoisin Sauce.  This sauce is delicious and a staple in many Chinese dishes.  Along with the Hoisin Sauce, add ¼ Cup of Water; stirring until the Chicken has been cooked through, about 1 minute.  Remove the skillet from the heat and stir in the green parts of the Scallions and the Cashews. If using the Bamboo shoots, add them now and stir to coat.

   Serve the Cashew Chicken over a bed of white rice.  This is a simple, easy and time-friendly recipe that brings a fabulous and wildly popular dish to your table.  This dinner freezes well, my only recommendation – make sure that when you reheat, you smash the rice into an even layer.

Sesame Noodles

Ingredients:

• 12 ounces Spaghetti, cooked and drained
• ¼ Cup Soy Sauce
• 2 Tablespoons Sugar
• 4 Cloves of Garlic, minced
• 2 Tablespoons Rice Vinegar
• 3 Tablespoons Pure Sesame Oil
• ½ Teaspoon Hot Chili Oil
• 4 Tablespoons Canola Oil
• 2 Tablespoons Hot Water
• 4 Scallions, sliced thin

Source: ThePioneerWoman.com

My Add-On’s:

A handful of Chow Mein Noodles

Preparation:

   First cook the Spaghetti until tender, drain and set aside.  Next, whisk all the remaining ingredients, except the scallions, together in a bowl.  Taste test and adjust the amount of the ingredients if desired.  Pour the finished sauce over the warm Spaghetti.  Sprinkle the dish with the Scallions and Chow Mein Noodles.

            This is the perfect side-dish for the Cashew Chicken.  I love the juxtaposition of the soft and crunchy with the Spaghetti and Chow Mein Noodles.  The bold flavor blend of Soy Sauce, Garlic and Sesame Oil is a crowd-pleaser and sure to become a family-favorite staple in your arsenal of recipes!

Here's the finished product - a wonderful, scrumptious meal!