Shrimp Scampi

My earliest memory of shrimp scampi is from Red Lobster. My family and I used to go for special occasions and I could eat couple platters of that buttery, garlicky, lemony stuff. While we joke about Red Lobster a lot, I think that it used to be better (then again, a lot of food I loved as a kid is just not as good when eaten as an adult). I've been searching for a recipe since and we really enjoyed the version provided by the Barefoot Contessa. It is so easy, has minimal ingredients, takes minutes to prepare and has become part of our weekly lineup.

Linguine with Shrimp Scampi
2002, Barefoot Contessa Family Style, All Rights Reserved

Prep Time: 10 min
Cook Time: 15 min
Serves: 3 servings

Ingredients:
- Vegetable oil (we use canola)
- 1 tablespoon kosher salt plus 1 1/2 teaspoons
- 3/4 pound linguine (we use spaghetti)
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined (1 bag of frozen prepped shrimp from Trader Joe's)
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 teaspoon hot red pepper flakes

Directions:
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Fong Ji

I was thinking recently how lucky I was to have grown up eating really yummy food. You already know how much I love my mom's cooking. Dad's food was good, too, although there were some hilarious misses (e.g., that bony fish marinated in tequila or the radish cake that never really solidified). One of my all time favorite Thanksgiving meals was one where dad made Fong Ji (literally "wind chicken" with glutinous rice and Chinese sausage stuffing). Which reminds me, I need the recipe for that stuffing...

Preparation for Fong Ji includes dry-aging the chicken. Although it was grotesque, I would get excited when Dad would hang a chicken off the gutter by the kitchen (in the winter, of course). To avoid offending the neighbors and patrons of the strip mall as well the inconsistent temperatures outside, I put a drying rack over a cookie sheet and place the contraption plus chicken in the bottom shelf of the refrigerator for 24 hours.

Fong Ji:
- 1.5 lbs of chicken pieces (we used chicken thighs)
- 1/8 cup table salt or fleur de sel (I used coarse kosher salt and it was too salty)
- 1/4 cup Black peppercorns
- Chinese rice wine
- White pepper powder to taste

Day (or few days) before, wash and dry chicken. In wok or pan, lightly toast salt and peppercorns to release flavor. Sprinkle salt and peppercorns on chicken with some cracked black pepper and set on drying rack. Place drying rack over cookie sheet and put on the lowest shelf in the refrigerator to age for at least 24 hours.

Set up steamer (I added salt and rice wine to the water). My steamer is small so I steamed 3 pieces at a time for 30 minutes, turning them at the 15 minute mark. I cracked some more pepper and sprinkled some white pepper powder on the chicken before serving with pickled mustard stems (homemade by M's grandmother) and white rice.

Dad's email (precious):

"FoungChi

Salt and pepper seed (some small amount of other flavor) stir fry until strong smell come out.

apply salt and paper inside and outside of the whole chicken.

Let dry for couple days-so it is better do it in the winter(keep in the refrig in the summer)

steam the whole chicken.

be careful do not apply too much salt.

More peper seed is OK, amount -about 60% of a rice bowl.

good luck"

Mom's Steamed Egg Custard

It's cold. I want comfort food. Namely, mom's home cooking. I decided to replicate another favorite dish - her steamed egg custard. It's kind of like Japanese Chawanmushi (a dish I regularly order at Sakagura and squeal when I get as a panchan in Korean restaurants), but way simpler.

Mom's Steamed Egg Custard
- handful of shitake mushrooms, cut in small pieces with stems removed
- 3 stalks green scallion, finely cut
- 2 tbsp sesame oil
- 1/2 cup dried shrimp
- 3 large eggs
-1 cup water (or Asian chicken or seafood stock)...good thing I made stock today!

Heat canola oil in wok and add scallions, mushroom, sesame oil, salt, shrimp and fry for 3-5 minutes. Find a bowl that will fit in the steamer or stock pot and add the fried ingredients and water or stock (enough to fill 3/4 of bowl) to make a "soup". Scramble 3 eggs and slowly stir in soup. Place bowl in steamer/ stock pot and steam for "just a little bit!" For me, that was 15 minutes until the egg was light and puffy and a skewer comes out clean.

Hot Milk Sponge Cake

I'm a simple girl. While I appreciate all the steps and exotic ingredients that go into a really good cupcake - buttermilk, eggs separated into whites and yolks, vanilla from actual vanilla beans - I just want to make some good cupcakes that aren't too sweet with the ingredients I have. Growing up, I made the Hot Milk Sponge Cake that was in my mother's ancient Better Homes and Garden cookbook. I was cursing myself for not copying the recipe down when I was home last time when genius that I was, I decided to Google it and found this recipe from Robert Hammond, chef and owner of The Kitchen at Honeyman Creek Farm in Warren, Oregon. For cupcakes, I reduced the cooking time to around 16 minutes and topped with whipped cream.

Hot Milk Sponge Cake
- 4 eggs
- 2 cups all-purpose flour (sift before measuring)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter
- 1 cup milk
- 2 cups granulated sugar
- 1 teaspoon pure vanilla extract (or 1/2 teaspoon each vanilla and lemon extracts)

Preheat oven to 350° F. Lightly spray two (9-inch) round cake pans with vegetable oil spray and line the bottom with parchment paper. Cover the eggs (still in their shell) with hot tap water. Allow eggs to sit for at least five minutes to warm them up. NOTE: It is important that the eggs be warm to the touch when they are whipped with the sugar. This gives an extra lightness to the cake. See Lagniappe below. In a bowl, sift together the flour, baking powder, and salt; set aside. In a small saucepan over medium heat, melt the butter. Add the milk and heat until the mixture is steaming. NOTE: See Lagniappe tips below. Remove from heat. Into a large mixing bowl, crack the warm whole eggs. Using an electric mixer, whip the eggs until frothy. Gradually add the sugar and whip on high speed until the batter is light and thick. NOTE: This takes a good ten minutes. Turn the mixer down to low and add the sifted dry ingredients (flour, baking powder, and salt). Mix just until the dry ingredients are incorporated into the egg batter, stopping once to scrape down the sides and the bottom of the bowl. Add the scalded milk and butter mixture. Mix on low speed until the batter is smooth, scraping down the sides and bottom of the bowl. Add the vanilla extract and continue mixing on low just until the vanilla is incorporated into the batter. Divide the batter equally into each prepared cake pan. NOTE: The batter will be quite thin so don’t be alarmed. Bake 25 to 30 minutes or until the cake is golden brown and springy to the touch. Remove from oven and place the cake layers on a wire cooling rack. Sprinkle each layer very lightly with granulated sugar. Leave the cake layers in the pan to cool for thirty minutes. When cool, carefully run a paring knife around the edge of the each cake layer, using an up and down motion, to avoid tearing the sides of the cake. Turn the layers out onto a wire cooling rack. Cool completing before serving.
Serving: Cake is great served as is, but also can be used with your fresh berries. Makes two (9-inch) round layers


Lagniappe: Having the eggs warm and whipping them to the proper consistency are the keys to making this cake successfully. While whipping the eggs, feel the bottom of the bowl to make sure that it doesn’t feel cold. If it does, then the eggs aren’t warm enough. Place the mixing bowl in a slightly larger bowl filled with about 3 inches of hot tap water. Stir them until they are warm to the touch. The eggs are properly whipped when they get light and thick, resembling softly whipped cream. Lift the whip from the bowl and the batter should slowly flow from the whip in a ribbon that slowly incorporates back into the batter.

10 Tips that Might Save Your Life

I don't really read forwards but for an SVU/ CSI/ Dexter paranoid freak like myself, it provided some good tips and is apparently from a cop (with my comments). Plus, I've always wondered what to do in these situations. I highly recommend taking a self defense class (although I failed "be aware of your surroundings" in Mexico and can only deflect a punch from a right-handed assailant). You got more? Add it in a comment!

1. Tip from Tae Kwon Do : The elbow is the strongest point on your body. If you are close enough to use it, do!
2.. Learned this from a tourist guide. If a robber asks for your wallet and/or purse, DO NOT HAND IT TO HIM. Toss it away from you.... Chances are that he is more interested in your wallet and/or purse than you, and he will go for the wallet/purse. RUN LIKE MAD IN THE OTHER DIRECTION!
3. If you are ever thrown into the trunk of a car, kick out the back tail lights and stick your arm out the hole and start waving like crazy.. The driver won't see you, but everybody else will. <<>>
4. Women have a tendency to get into their cars after shopping, eating, working, etc., and just sit (doing their checkbook, or making a list, etc. DON'T DO THIS!) The predator will be watching you, and this is the perfect opportunity for him to get in on the passenger side, put a gun to your head, and tell you where to go. AS SOON AS YOU GET INTO YOUR CAR , LOCK THE DOORS AND LEAVE.. If someone is in the car with a gun to your head DO NOT DRIVE OFF, Repeat: DO NOT DRIVE OFF! Instead gun the engine and speed into anything, wrecking the car. Your Air Bag will save you. If the person is in the back seat they will get the worst of it . As soon as the car crashes bail out and run. It is better than having them find your body in a remote location.
5. A few notes about getting into your car in a parking lot, or parking garage: A.) Be aware: look around you, look into your car, at the passenger side floor , and in the back seat B.) If you are parked next to a big van, enter your car from the passenger door. Most serial killers attack their victims by pulling them into their vans while the women are attempting to get into their cars. C.) Look at the car parked on the driver's side of your vehicle, and the passenger side... If a male is sitting alone in the seat nearest your car, you may want to walk back into the mall, or work, and get a guard/policeman to walk you back out. IT IS ALWAYS BETTER TO BE SAFE THAN SORRY. (And better paranoid than dead.)
6. ALWAYS take the elevator instead of the stairs. Stairwells are horrible places to be alone and the perfect crime spot. This is especially true at NIGHT!) <<>>
7. If the predator has a gun and you are not under his control, ALWAYS RUN! The predator will only hit you (a running target) 4 in 100 times; and even then, it most likely WILL NOT be a vital organ. RUN, Preferably in a zig -zag pattern! <<>>
8. As women, we are always trying to be sympathetic: STOP It may get you raped, or killed. Ted Bundy, the serial killer, was a good-looking, well educated man, who ALWAYS played on the sympathies of unsuspecting women. He walked with a cane, or a limp, and often asked 'for help' into his vehicle or with his vehicle, which is when he abducted his next victim.
9. Another Safety Point: Someone just told me that her friend heard a crying baby on her porch the night before last, and she called the police because it was late and she thought it was weird.. The police told her 'Whatever you do, DO NOT open the door..' The lady then said that it sounded like the baby had crawled near a window, and she was worried that it would crawl to the street and get run over. The policeman said, 'We already have a unit on the way, whatever you do, DO NOT open the door.' He told her that they think a serial killer has a baby's cry recorded and uses it to coax women out of their homes thinking that someone dropped off a baby. He said they have not verified it, but have had several calls by women saying that they hear baby's cries outside their doors when they're home alone at night.
10. Water scam! If you wake up in the middle of the night to hear all your taps outside running or what you think is a burst pipe, DO NOT GO OUT TO INVESTIGATE! These people turn on all your outside taps full ball so that you will go out to investigate and then attack.