Key West Shrimp Chili Rellanos

IMG_1947Key West has two of the things I love most in life: eccentric characters and shellfish. We’ve been holed up for a few weeks at a VRBO (an excellent find, a rare tranquil spot close to Duvall) as I brainstorm characters for Potlikker, a novel set in today’s Detroit.

Lobster Tacos

Lobster Tacos

Even though we’re as far south from Detroit as one could be in the USA, there is no shortage of inspiration. And we’re eating well–the food is fantastic.

Whether spending ten bucks for fried lobster tacos or ceviche from a food cart, buying fresh-caught seafood from one of the excellent markets and cooking it

Snapper at Latitudes

Snapper at Latitudes

yourself, or splurging and taking a boat to Latitudes on Sunset Key for lunch or dinner–for this seafood junkie, the food doesn’t get much better. I’ve been patronizing various seafood markets in the area, broiling lobster tails, hammering stone crab claws (they’re in season now) and grilling grouper and snapper. All of the seasonings needed to make a fine meal are lemon or lime juice, salt, pepper, butter and garlic.

IMG_2455Yesterday I hit pay dirt; a tiny little stand where a fisherman brings the evening catch and his wife sells it the next morning –a solid 1/3 less cash than any place else I’ve discovered. (Duval and Catherine behind La te da.)

We’ve a small but adequate kitchen and the following recipe was easy to put together. I abbreviated several recipes, took advice from a fellow traveller, and carved together an excellent, yet reasonably simple recipe for Chili Rellanos inspired by the local shrimp.

Blue Heaven's Key Lime Pie

Blue Heaven’s Key Lime Pie

It’s said that everything is better with bacon. Maybe so, but any south-of-the-border dish that incorporates poblano peppers is always the best-of-the-best to me.

They’ve a unique flavor profile with just the right amount of heat.  Poblano peppers that have been broiled or blackened over an open flame are  ideal for stuffing with any number of food combinations. Finished off with key lime pie from Blue Heaven, slam dunk.

Corn kernels could be added to the mixture, as well as jalapeño or chipotle pepper, for additional heat. Delicious served with rice or heated tortillas.

Recipe: Chile Rellanos with Shrimp (an easy method)

Ingredients

  • 4 large poblano peppers, roasted and prepared*
  • 1 tablespoon canola or vegetable oil
  • 1 tablespoon unsalted butter
  • 1 small onion, diced (1 cup)
  • 1 cup (8 ounces) tomato sauce
  • 1 tablespoon minced garlic
  • 1 pound raw shrimp, peeled, deveined and cooked in preferred method**
  • 8 ounces queso fresco, cheddar or mozzarella cheese shredded
  • 2 tablespoons lime juice
  • 4 tablespoons washed and chopped fresh cilantro, divided

Instructions

  1. Set oven rack 3-4 inches beneath broiler and preheat oven to broil.
  2. Heat the oil and the butter in a large skillet over medium heat. Stir in the onion and sauté until the onion is just softened, about 2 minutes. Stir in tomato sauce and cook 10 minutes, adding garlic in the last 3 minutes of cooking time. Remove from heat and let cool 10 minutes.
  3. Cut cooked shrimp into chunks and stir into sauce with half the cheese, lime juice and 2 tablespoons of the cilantro.
  4. Place roasted peppers, slit side up, on a lightly oiled, foil-lined baking sheet, stuff with shrimp mixture, and sprinkle remaining cheese over the top.
  5. Broil 1-3 minutes or until cheese is bubbly. Remove from oven, top with remaining cilantro and serve.

*Roasting Peppers: Place the peppers on top of an open flame (gas stoves work great for this). With tongs, turn frequently until they are charred, about 7-8 minutes. Place blackened peppers in a plastic or paper bag, and let rest until cool eough to handle, about 15 minutes. Remove skin (if some remains affixed, no worries.) cut a slit lengthwise into each pepper and remove seeds. Rinsing them out makes the task easier but some of the flavor is compromised. You may also roast peppers under a preheated broiler in your oven following the same procedure as above.

**Undercook shrimp slightly as they will be broiled later in the recipe.

Number of servings (yield): 2-4 Servings

Copyright © Peggy Lampman’s dinnerFeed.

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Ode to The Earle (plus a piquant little fish sauce)

                                    If walls could talk.

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The entrance to The Earle.

The other evening, I walked down the dark stairwell into The Earle Restaurant, off Main on Washington, in Ann Arbor. At the end of the stairs, there’s a door. I open.

To my right is laughter, Happy Hour in full swing in the bar where mussels are practically free. To my left, a tinkle of ivory on the baby grand, Cole Porter on the Steinway, providing a tranquil oasis to savor conversation, fine wine and classically prepared cuisine. Where to turn? Either way, I was sliding back in time.

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Roasted Garlic with Crostini and Accompaniments

I’d met a friend, Tania Evans, another long-term Earle patron, and we opted for dinner. We sat in a booth overlooking the slender tables at this landmark restaurant and shared a roasted garlic appetizer plate. After I was into my second glass of Montepulciano, I swear those walls whispered, “She’s back”.

Dennis Webster, the owner of The Earle since its inception.

Dennis Webster, the owner of The Earle since its inception.

The owner since inception, Dennis Webster,  tells me that the main dining area of The Earle is in the lower level of the old Germania Hotel built in 1885, and is now listed on the National Historic Register. The elegant stone walls are the original foundation of the building.

According to the UM alumni site,  The University of Michigan was founded in 1817, but it took another 50-plus years before the institution began accepting women.  I’ll bet conversation within those walls were a bit more titillating after women were admitted. They certainly had much to discuss observing the decades my girlfriends and I tipped glasses in this subterranean mecca.

After I graduated from Michigan in the late seventies, the walls watched me eyeing the stranger at the end of our table of friends. That man, a friend of a friend, would  become my husband.

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Chef Shelley Caughey Adams, one of the magicians behind the magic.

In the eighties, the same walls watched as I delivered fresh pasta to The Earle kitchen. The Earle was the first wholesale account I’d landed after opening my shop, The Back Alley Gourmet.

For the past thirty-five years, the walls of The Earle watched me come and go, meet friends for their infamous Happy Hour, and trade tastes of duck after sharing one of their stunningly prepared scallop dishes. (Those scallops, incidentally, in all of their recipe permutations through the years, are the best I’ve had anywhere and everywhere.)

Steve Golderg, long-time  sommelier at The Earle.

Steve Golderg,long-time sommelier at The Earle.

About  eight years ago, in fact, the walls watched me hide behind Steve Goldberg, the sommelier–– a skinny guy with a big heart––who let me peek around him to check out a blind date.

Should I stay? Should I run? I wonder what the walls thought of my silliness. Soon my flirty eyes followed this man, my blind date, and I made up my mind. That man, Richard, became my second husband.

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Tania Evans, enjoying one of the 10,000 wines that The Earle has in storage.

Tonight, my friend Tania and I, Sommelier Steve, (once an Earle bouncer back in the 70’s), and Dennis talk about Ann Arbor’s newest and oldest restaurants, and our memories of old downtown.

IMG_3525Tania orders the lamb and  I choose the salmon (headline picture and recipe for the sauce, below). I loved the piquant butter sauce ladled above the fish and I begged Chef Shelley, head chef at The Earle, the recipe.

And the wine, oh the wine! The wine cellar was built during the restaurant’s remodeling in 1998, and is temperature controlled in order to facilitate long term storage of red wines.  (Currently there are around 10,000 wines in storage.)  Each year the Wine Spectator magazine reviews wine lists from around the world.  The Earle has received their second highest award (Best of Award of Excellence) for over 20 years running. I’ve yet to dine at a local restaurant that serves such an integrity of fine wines with generous pours by the glass.

Tania and I talk about old friends and their businesses, talk about Tania’s equine appraisal business, Riverbend Equine Services, and I remind her to check out my daughter-in-law’s diner on Jefferson in Detroit, Rose’s Fine Foods.

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Jolene Green presents us the choice of desserts, the Creme Bruleé always my favorite.

We chuckle about Tania’s old horse named Greta and my young daughter, also named Greta, and her Chicago design studio.

We talk about our horse riding days along the Huron River on Tania’s horses, our hikes in the deep woods around Ann Arbor, many of these forests now in preserves and easements that Tania knows as a Stewardship Committee Member of our Legacy Land Conservancy.

It’s easy to slide into old memories, rekindling old friendships.

The Earle, too, is a dear old friend, whispering a memory, sharing a toast. For us Earle devotees, The Earle is a recurring love-affair.

Recipe Notes: This recipe was graciously shared by Chef Shelley. She notes that it is important not to overheat the sauce after butter is added or sauce will break. The salmon at The Earle is served with grilled shrimp on a bed of sautéed spinach. Feel free to adjust the amount of lemon juice, herbs and salt to suit your palate.

Recipe: Lemon-Herb Beurre Blanc

Ingredients

  • 8 ounces white wine
  • 2 tablespoons minced shallots
  • 8 ounces butter,unsalted, cut into pieces
  • 3/4 ounce freshly squeezed lemon juice
  • 2 pinches kosher salt
  • 1 1/2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh chives

Instructions

  1. In shallow saucepan, bring white wine and shallots to a boil. Reduce by half.
  2. Add butter gradually while simmering. Continue to add butter in three parts, swirling between additions.
  3. When all butter is incorporated, add lemon juice. Season with salt, add herbs and pour over fish. Serve immediately.

Time: 10 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman’s dinnerFeed.

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Virtual Book Tours, Music, and Free Books!

Disclaimer: Today, this is more of a music/book blog than a food blog; I’m in the middle of a virtual book tour, loving today’s stop at BooksChatter, and want to share with you the great job they do incorporating playlists into the tour.

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Squash Blossoms, too, were an inspiration.

I shared with them the songs that inspired me while writing the novel, SIMMER AND SMOKE, and they compiled a playlist after my interview. And that first song–Ella Mae; I must have listened to it a zillion times while writing the book. I still cry every time I hear it. Click the BooksChatter link, scroll down and listen–if you like folk music, it’s the first song on the list.

News: My agent, Wendy Sherman, called last week with a book deal from Lake Union Publishing, they want to buy Simmer and Smoke and give me an advance to write a second book within the year. Lake Union is one of Amazon Publishing House’s latest imprints.

IMG_3306I’ve had the door slammed in my face for years trying to sell this book. I’m very grateful. (Maybe winning 1st Place Fiction in the 2015 Royal Dragonfly awards had something to with it.) But my advise to anyone involved in any creative endevor is to follow your heart, massaging, pampering and loving your baby even if no one looks at it but you.

So to celebrate and spread my gratitude, I’m giving a free kindle edition of the book away to anyone who’d like a copy. No scam. No selling your e-mail address to anyone, I promise. (Notice the lack of ads and solicitations on this blog?) Just comment below that you’d like one. Wednesday, January 27, will be the last day I’ll distribute the freebies.

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