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Wednesday, May 26, 2010

Creamy Shrimp Soup

My friend Lily asked me to post this recipe, and it has taken me a little while to do it. This is the simplest and easiest recipe for Creamy Shrimp Soup or Sopa de Camaron, as we call it, and it is definitely El Salvador style soup. Here it is, for Lily, as well as for everybody else! I hope you will try it ;-)
-1 lb shrimp. It really depends on you, but if you have the shell, the tail, and even the head on the shrimp, it will be more flavorful.
-1/2 bunch fresh cilantro, chopped
-1 white onion, chopped
-1 large or two medium tomatoes, chopped
-a little fresh mint (not peppermint), you know, YerbaBuena, chopped
-2 cloves garlic, minced
-1 celery stalk and some leaves if possible, chopped.
-i cup or more of heavy cream or Salvadoran cream

Saute everything (except the shrimp)in some butter, in a soup pot, then add the shrimp, and saute a little more, making sure all the flavors are mixing together. Then add some water to cover it all, bring this to a boil. When it comes to a boil add a cup (or more if you want) of heavy cream (crema salvadorena is what I use) and simmer for a few more minutes while stirring. Check the seasoning and add salt and pepper as needed. Enjoy with an ice cold beer.

Tuesday, May 11, 2010

Cooked Greens and Queso Fresco Tacos

Unwilling to throw out the beet and radish greens I got today at the farmers market, I decided to make tacos with them. I used some queso fresco and taco sauce to add on top, and of course I used thin mexican tortillas that I warmed wrapped in a towel in the microwave.
For the greens I used the following:
-Beet and radish greens (wash them really well because there usually is a lot of dirt in them) chopped roughly
-Olive Oil
-1/2 a white or yellow onion (chopped)
-Garlic clove (minced)
-Red pepper flakes
-a little broth, or a bouillon and some water

Start by getting all your ingredients chopped and ready, once you start cooking it's only going to take about 10 minutes to complete the whole thing, so be ready. Heat the olive oil in a deep pan(you will need one with a lid). Add the chopped onion, garlic, and red pepper flakes. Saute for a little while, making sure the garlic doesn't burn. When the onion is soft and looks translucent, add the chopped greens and mix with the onion, watch as it all begins to wilt. Keep stirring for about 3 or 4 minutes and then add a little broth (maybe 1/4 cup) or 1 bouillon and a little water, stir again and the cover, let it cook on medium low heat for another 3 or 4 minutes. At this point, warm your tortillas, and get your cheese out. Place the tortillas on a plate, pile the greens mixture in the middle, then crumble cheese over this, and finish by adding some taco sauce on top. Eat right away because they taste better eaten warm.

Monday, May 10, 2010

Another Yummy Way to Grill Salmon

We grilled salmon with slices of lemon and orange and the result was fantastic! It gave the salmon just a hint of the citrus flavor and made it very moist. We also grilled asparagus, and some onion wedges. Serve with rice or couscous. You will need some grilling baskets as you will see in the photos. Be sure to put citrus slices on both sides of the fish. You can find the baskets at target, or any place that sells grilling supplies.

Saturday, May 1, 2010

Make your own Potato Wedges

Hi everybody! Sorry I haven't posted much in a while...But here is something that takes very little effort to make and the result is delicious. I make these potato wedges all the time as they are a great compliment to many meals, and well, I just really like potatoes. Make sure to set your oven to 425 or 450 so that they don't go soggy.

You will need...
-Potatoes (Large Yukon Gold ones or Russet)
-Paprika powder
-Garlic powder
-Olive Oil
-Salt and Pepper

Scrub your potatoes well because you will be leaving the skins on. Then slice them lengthwise into large wedges. Place the wedges on a baking tray and sprikle with plenty of garlic powder and paprika, then pour some olive oil on them and mix everything well. To make sure you get each potato coated well with this mixture, do it with your hands. Now make sure and spread them out into a single layer on the baking tray, and put them in the oven to bake for about 30 minutes. If you can, take them out after the first 15 minutes and flip them onto the other side, then return them to the oven, that way they will cook evenly and get crispy on both sides.