Tag: shrimp

Trunk or Treat and Meal Delivery

Trunk or Treat and Meal Delivery

Hello everyone! I hope you had an awesome week. We had a pretty busy weekend for Halloween. I spent most of the week just recovering and trying to keep things together. But it was good to have some healthy things for us to eat during 

Oshogatsu 2016 and Osechi Ryori

Oshogatsu 2016 and Osechi Ryori

Happy New Year, everyone! 2015 came and went in a flash. It was truly a year of so many ups and downs, but there was so much to learn and so much to grow from through all those experiences. I am so grateful to have 

Andy’s Going Away Party

Andy’s Going Away Party

Taco Bar Spread

A couple of weeks ago, Brandon and I cooked for his dad’s going away party. He’ll be out of state for work for some time so we decided it would be nice to get his friends together and enjoy company while he was still in town. Being in the military is a difficult profession and I can’t imagine what our country would be without the help of so many men and women all over the world who sacrifice so much for our safety.

So for this event we had two chefs and one kitchen. Brandon and I have worked together in some kitchen during various times for the last 7 years professionally, at home, or at someone else’s home/event. You can currently visit Brandon at Blush Restaurant and/or Blind Tiger in Santa Barbara, where he is the Executive Chef.

Though most of my time is spent cooking for my family and teaching yoga, it’s nice to prepare a large meal for wonderful people. We decided to have a massive taco fiesta. Our first go with the barbeque ended up not too successful because the grill wasn’t in working order, so we went for the simple charcoal grill that I’m used to and I grilled the food while Brandon cooked inside. I think overall it was a great team effort. Safe travels, Andy!

Menu

Carne Asada

Grilled Chicken

Chopped Seasoned Pork

Grilled Portobello Mushrooms and Zucchini

Spanish Bay Shrimp

Mixed Vegetable Sofritas

Chorizo Bean Dip

Guacamole

Salsa with Green Chiles and Garlic

Tortillas and Toppings

Dessert

Coconut Cream Pie with Bananas and Fresh Peaches

Coconut Cream Pie with Bananas and Fresh Peaches

Grilled Cinnamon Peaches and Pineapple

Grilled Cinnamon Peaches and Pineapple

Rocky Road Pudding Pie

Rocky Road Pudding Pie

Rocky Road Pudding Pie Recipe

Layered dark chocolate and white chocolate pudding in Oreo crust with marshmallows and chocolate dusted roasted almonds

1 Oreo Crust

½ cup cocoa dusted roasted almonds

1 cup miniature marshmallows

1 cup heavy whipping cream

Place cold heavy whipping cream in a small bowl. Whip with a hand mixer till thick whipped cream forms, no powdered sugar necessary. About 3-5 minutes on medium speed.

1 small box Hersheys white chocolate pudding

1 ¾ cup whole milk

Make pudding according to the box directions for pie.

1 small box Hersheys dark chocolate pudding

1 ¾ cup whole milk

Make pudding according to the box directions for pie.

Pour 1/2 of the white chocolate pudding into the bottom of the Oreo crust. Top with ½ cup of marshmallows and pour ½ the dark chocolate pudding on top. Mix the remaining pudding together and fold in the whipped cream till smooth. Top pie with the mixture and smooth into a mound. Top with the remaining marshmallows and cocoa dusted almonds. Refrigerate for one hour or more.


Cheers,

Unrivaledkitch

 

Veggies, salsa and Guacamole Mexican Inspired Catering Taco Bar Ingredients Chicken, Sofritas and Shrimp for Tacos Carne Asada and Grilled Chopped Pork

Mother’s Day 2013

Mother’s Day 2013

I’m so grateful to take time out to acknowledge some really amazing women in my life. Mother’s day is always a special occasion, especially now that my sister is a mother too. I was lucky enough to help make Mother’s Day cards for all of 

Golden China

Golden China

My boyfriend lives in Ventura pretty close to the beach, which is about 50 miles from where I live; it’s far, but not too far and I don’t mind the drive at all. It’s a nice escape from the triple digit heat and it’s further 

Shrimp and Vegetable Chirashi

Shrimp and Vegetable Chirashi

The type of chirashi that I’m used to is much different than the traditional Japanese-style dish that I had when I was in Japan, and the ones that I drool over in Japanese cookbooks, with lots of lovely expensive thin slices of fresh raw fish and other seafood over a bed of sushi rice. Growing up, we waited till Obon (a Japanese festival that takes place at the Buddhist temple behind my dad’s family house) in July to have different styles of simple Japanese American food. Amongst the teriyaki chicken and sato-shoyu grilled beef, we ate chirashi, which was a mix of marinated Japanese vegetables in sushi rice topped with a little ginger. Nothing too special or fancy, but with the other food we ate, it always tasted good.

This is my shrimp version of chirashi. I used a very simple package of Sushi Taro brand chirashi mix, which makes this a very simple process without having to pickle your own vegetables (including carrots, lotus, bamboo shoots, and shiitake mushrooms). In my chirashi I use leftover Japanese short grain rice to make an easy and delicious meal and add extra vegetables for additional nourishment. Even my niece Maleeya loves it.

Shrimp and Vegetable Chirashi
2 cups cooked short grain Japanese rice
1 package chirashi mix, set aside nori for topping
¼ cup kamaboko (Japanese fish cak–I like Yamasa brand), sliced into small strips
1 egg scrambled, plus 1 teaspoon water
2 tablespoons extra virgin olive oil
1 teaspoon sesame oil
2 tablespoons soy sauce
½ lb peeled and deveined shrimp without tail
¼ cup frozen peas
¼ white onion, minced
¼ cup bamboo shoots, cut into small strips
½ portobello mushroom, cut into small dice
1 teaspoon pickled red ginger
Salt
Pepper
Non-stick spray

In a small sauce pan, heat over medium-high heat and spray the pan with non-stick spray. Scramble the cracked egg with a teaspoon of water and add a pinch of salt and pepper.
Fry the egg mixture in the pan, swirling the egg around till it becomes firm. Place a lid on the pot and turn the heat off, letting the egg sit for about 2-3 minutes. Slide a rubber spatula around the edges to loosen the egg and slide it out of the pan. Set aside. If the egg becomes broken, that’s fine, because it’s going to be sliced into small pieces once cooled.

In a small bowl, place shrimp, a pinch of salt and pepper, sesame oil, and soy sauce, then let the shrimp marinate for 5-10 minutes.

In a large sauté pan, place extra virgin olive oil at the bottom and heat over medium-high heat. Add the onion, portobello mushrooms and bamboo shoots, then sauté till the onions and mushrooms are cooked down (about 7 minutes). Add peas to the pot and cook another 3-4 minutes. Now add the marinated shrimp and cook for an additional 5-7 minutes or a little longer, depending on the size of your shrimp.

Take about 6 shrimps out of the mixture and set aside. In a large bowl, add the vegetable and shrimp mixture to the rice, then stir till incorporated together. Add the chirashi envelope and incorporate well. Place the sushi rice in a serving container and let cool. Slice 6 shrimp in half along the center of the shrimp and place them on top of the sushi rice. Take the sliced egg and sprinkle over the top, top with kamaboko slices, red ginger and nori and serve.

Cheers

-Unrivaledkitch

 

Father’s Day Surf and Turf

Father’s Day Surf and Turf

My dad has always been my hero. There is no one like him in the whole world and I love him more than I could ever describe. My dad always believes in me, no matter what, and is always by my side and I want 

The Hungry Cat and Santa Barbara Farmers Market

The Hungry Cat and Santa Barbara Farmers Market

Brandon and I seem to find our way out to Santa Barbara pretty often. It’s far from where I live, but only 30 minutes away from where he lives, so when I visit him, which is often, we have a tendency to head up there 

Dinner for 8: Happy Birthday Big Sister Keek‏

Dinner for 8: Happy Birthday Big Sister Keek‏

Birthdays are my favorite occasions to celebrate. I always have some extravagant plan for someone I love, if it’s at all possible to get done.  The weekend of the 12th my big sister, Kristen, had a birthday celebration for the family, and myself and Brandon cooked for everyone. We decided on a last-minute venture all over the place, including a trip to Oxnard farmer’s market and a couple of other grocery stores on the way home. We cut the preparation pretty close, but my family is always pretty flexible when it comes to me cooking. I honestly came up with the menu last-minute, so it’s good I had Brandon with me so he could fill in my brain gaps with the menu. So here’s what we decided on for the fun of it all. (Some photos are missing)

 Menu
Appetizers: Buffalo mozzarella, melon, olives, humus, and pita
Whole sautéed head on prawns with garlic
Three color: white, candy cane, and golden beet salad, with prosciutto chips, goat cheese and mixed greens with honey balsamic vinaigrette
Cabernet and Italian herb braised beef and ricotta stuffed shells
Homemade pasta filled with spinach and chicken ricotta and herbs
Homemade basil spinach pesto with pine nuts and aged Parmesan
Vine-ripened red heirloom pomodoro fresco with basil and extra virgin olive oil
Alfredo sauce over chicken-filled fresh tortelli
Tuile cookie with orange pastry cream and fresh blueberries and blackberries
I think my sister was happily stuffed and opening presents like we used to when we were kids. I loved everyone being together and seeing our little addition, Maleeya, join in the fun.  I love my family very much and my sister is a huge part of that love. I love you Keek. Happy birthday, you old lady! Just remember, I’ll always look up to you just like I did when we were little like monkey. You’re the best sister ever.
Cheers
-Unrivaledkitch
Chicago; Friday The Dog Joint, Navy Pier, Churro Factory, Harry Caray Tavern, The Gage, BuddieGuy

Chicago; Friday The Dog Joint, Navy Pier, Churro Factory, Harry Caray Tavern, The Gage, BuddieGuy

As we got our stuffed together to exit the Belden Stratford Hotel, I looked out to the beautiful view of Lake Michigan with a happy feeling. This was by far one of the nicest places I’ve ever stayed. I’m very glad that we stayed outside