Thai Pineapple Fried Rice with Shrimp

This is one of my favorite Thai dishes and is really easy to prepare. To keep the rice from being too moist, use a one to one ratio of water in your rice steamer. Assemble all ingredients before stir frying. This is great casual main dish entree or it also works well as a side. Gluten-free, low fat and delicious.

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Thai Pineapple Fried Rice with Shrimp

Yield: 5 servings

12-13 oz., 16-20 shrimp P&D tail on
2 cups cooked, cold jasmine rice
½ large fresh pineapple cut into small wedges
1 red bell pepper small diced
½ red onion small diced
1 tablespoon fish sauce
1 tablespoon coconut oil
1 tablespoon curry powder
2 teaspoons soy sauce
1 teaspoon white pepper
1 cup whole roasted cashews
2 eggs
Optional: 1-2 teaspoons chili flakes depending on heat preference
Carve pineapple bowls for service.

Cook and cool jasmine rice, Chop shrimp saving some whole with tails on for garnish. Mix soy sauce, fish sauce and other seasonings and set aside. In a wok or sauté pan, stir fry shrimp, red peppers and onions till shrimp is cooked. Set aside. Crack 2 eggs into the wok and break the yolks. When almost cooked add the rice, stir fry then add sauce combination. Add pineapple and stir fry till heated. Add shrimp minus the whole garnish shrimp and cook for 30 seconds. Portion fried rice onto plates and garnish with interlocked shrimp and cashews as pictured.

2014 Aron David Bradley
http://www.boomercuisine.com

Turkey Pozole (Quick and Easy)

This is a great way to use that  leftover holiday turkey or just roast some turkey thighs for the meat portion of this recipe. Pozole or Posole means hominy and is a pre-Columbian Mexican pork stew. I actually prefer using turkey although you can go traditional with some diced lean pork if you prefer. This recipe would also work well in a crock pot on a low setting. The kind of chile pepper you use will determine the heat level you prefer. This recipe is diabetic friendly and gluten-free if your enchilada sauce doesn’t contain any flour.

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Turkey Pozole (Quick and Easy)

Yield: 12-14 generous servings

3-4 lb. diced cooked turkey
2-30 oz. cans enchilada sauce
1-28 oz. can hominy drained
1-28 oz. can Peruvian or great northern beans drained
2 cups chopped carrots
1 large yellow onion diced
1 yellow, green or red bell pepper diced
½ bunch cilantro chopped
1 red or green jalapeno or serrano pepper chopped fine
2 tablespoons brown sugar
1-1/2 tablespoons salt
1 tablespoon garlic chopped fine
1 tablespoon ground cumin
2 teaspoons olive oil

In a large heavy bottom pot, sauté onions, peppers, carrots and garlic in olive oil. Add remaining ingredients and bring to a boil then reduce heat stirring occasionally to keep food from sticking to the bottom. Simmer on low heat for 45 minutes to 1 hour. Serve.

© 2014 Aron David Bradley
http://www.boomercuisine.com

 

Easy Gourmet Granola Bars

The Holidays are here and I thought I would post a great recipe I developed for granola bars that is rich, chewy and decadent and at a quantity you can share or gift to friends and relatives. Granola bars that you buy in stores always miss the mark for me but these are sure to be a hit at your party or family gathering. Keep refrigerated until use.

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Easy Gourmet Granola Bars

Yield: about 40 1-1/4 x 3 inch bars

8 cups granola
2 cups dried fruit (dried cranberries, blueberries, raisins, cherries etc.)
1 cup semi-sweet chocolate chips
1 cup deluxe mixed nuts
 

3 cups mini marshmallows
2 sticks butter
1 cup brown sugar
1/3 cup honey
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
½ teaspoon nutmeg

 

In a very large bowl, mix your favorite granola, mixed nuts, and fruit together. In a saucepan, melt butter, brown sugar, honey, vanilla and spices till syrupy. Add mini marshmallows and whisk till smooth. Pour mixture over granola mix and stir till completely coated. Stir in chocolate chips and pour into a greased baking pan so granola mixture is 1-1/4 to 1-1/2 inches thick. Use a spatula to press firm all over. Refrigerate till firm (about an hour) and slice into bars. Serve.

 

© 2014 Aron David Bradley
http://www.boomercuisine.com

Cornish Game Hens with Lemon Herb Aioli

Aioli comes from Provençal and is basically an emulsified dressing to enhance meats, seafood, boiled vegetables etc. My recipe uses mayonnaise as a base for convenience. Although a freeze wiped out many herbs from my garden, I still got some sage, rosemary and oregano and added some frozen basil. I suggest using only fresh herbs for this recipe but if you must use dry, freshen them with a bit of hot water then stain them with a tea strainer before adding them to the mayonnaise. Gluten-free

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Cornish Game Hens with Lemon Herb Aioli

Yield: 2-4 servings
Aioli:
2 cups mayonnaise
3 cloves garlic minced
1 tablespoon each of:
Fresh basil
Fresh oregano
Fresh sage
Fresh rosemary all chopped
Zest and juice from 1 lemon
1 teaspoon salt
1 teaspoon fresh cracked pepper

2 Cornish game hens w/out giblets
2 cups small multicolored potatoes
2 cups baby multicolored carrots

Mix aioli in a small mixing bowl and rinse and pat game hens dry with paper towels. Coat hens generously inside and out with aioli and bake in a preheated 365◦ oven till the thickest part of the hen reaches 165◦.
While hens are cooking steam your carrots and potatoes. Serve either half or whole hens plated as pictured.

©2014 Aron Bradley
http://www.boomercuisine.com

Easy Jambalaya Grits (Gluten-Free)

This is a quick to prepare jambalaya (without celery) that is a great way to elevate grits and works as a lunch or dinner meal. The mild creamy grits are contrasted by the zesty Andouille and complex piquant tomato flavors. It will of course not be the same as a Jambalaya that has simmered for a few hours but has the main flavor components, is tasty and gluten-free.

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Easy Jambalaya Grits (Gluten-Free)

Yield: 4-6 servings

4 cups cooked grits
12 oz. 21-30 wild raw shrimp
12 oz. natural Andouille sausage
½ yellow bell pepper, ½ red bell pepper, ½ green bell pepper
½ large yellow onion
½ cup tomato nirvana (Boomer Cuisine) or soft sundried tomatoes
1 red jalapeno
½ cup water
1 tablespoon Cajun seasoning
1 tablespoon coconut oil
1 teaspoon salt

Prepare 4 cups of grits following package instructions. Peel and devein shrimp. Dice onions and sweet peppers and finely chop jalapeno. Slice sausage.
Sauté peppers, onions, tomatoes, sausages and seasonings in oil for 4-5 minutes. Add water and shrimp and cook 1 more minute. Portion grits and ladle jambalaya as shown. Serve.

©2014 Aron David Bradley
http://www.boomercuisine

Gluten-Free Shrimp Cannelloni Veronique

This dish makes a very elegant and romantic dinner for two. Veronique sauce is a veloute with grapes and fish stock as a base and has a wonderful flavor for seafood. you can vary the seafood with your favorite combination like shrimp, crab, scallops, or even lobster or simply sole and bay shrimp. Gluten-free.

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Gluten-Free Shrimp Cannelloni Veronique

Yield: 2 servings

1/ 2 pound of 16-20 deveined wild or American farmed shrimp chopped
4 cups button or Crimini mushrooms chopped
2 cups Riesling
5 cloves of garlic chopped
2 cups grapes
½ cup heavy cream
1 tablespoon butter
1 tablespoon cornstarch
2 teaspoons EV olive oil
2 teaspoons salt
2 teaspoons lemon juice
1/2 teaspoon paprika
4-6 inch sheets of rice wraps (for salad rolls)
Fresh cracked pepper to taste

Peel and remove the tail off all but 4 shrimp which you will peel but leave the tail on and set aside. Place shrimp shells, 1 ½ cups of Riesling, paprika, grapes 1½ teaspoons salt, butter and lemon juice in a heavy saucepan. Bring to a boil then smash grapes with a potato masher. Continue cooking sauce and sauté mushrooms, garlic, shrimp (including the 4 whole ones and ½ teaspoon salt in olive oil and set aside removing the 4 whole shrimp. Strain sauce and place back on heat and bring to a boil adding cream and cornstarch dissolved in the remaining wine to thicken. Soften rice wraps under hot running water and roll shrimp and mushroom mixture into wraps. Pour Veronique sauce over the cannelloni garnish with grapes and a whole shrimp atop each roll (as pictured) and pair with your favorite vegetables. Serve.

© 2014 Aron D. Bradley
WWW.bommercuisine.com

Gluten-Free Oyster Spoon Bread

Spoon bread is a cornmeal based side that that can be bread-like or pudding-like and  hails from the southern United States. My dish is light and fluffy, savory and sweet and a great side or even a main when served with a salad or coleslaw. You can vary some of the ingredients. If you prefer, shrimp, crab or bacon are also delightful. You can also kick it up with the addition of 1-2 sliced Serrano chilies. This recipe is gluten-free and lactose-free.

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Gluten-Free Oyster Spoon Bread

Yield: 4 generous servings

2 cups masa instant corn tortilla flour
3 eggs
1 cup Silk™ unsweetened coconut milk
1-10 oz. jar small fresh oysters w/liquid
½ stick melted butter
1/3 cup agave syrup or honey
2 ½ teaspoons salt
2 teaspoons aluminum free baking powder
Corn kernels cut from 1 ear of fresh corn

Pre-heat oven to 350°.Combine all ingredients except the oysters in a mixing bowl. Fold in the oysters and pour into a greased casserole or soufflé pan. And bake 30 minutes or until a knife inserted comes out clean.
Serve.
Optional: Lime or lemon wedges to squeeze on top.

© 2014 Aron David Bradley
http://www.boomercuisine.com