Shrimp with an orange sauce is something you see on every Chinese restaurant menu. I didn’t have oranges, but wanted a citrus kick to my sweet and spicy sauce. I went with grapefruit and I never looked back!
For the rice:
1 cup basmati rice (I use Texmati brown rice)
2 cups seafood stock (I use homemade shrimp and fish stock)
1/2 teaspoon salt
2 scallions, finely chopped
splash of peanut oil
For the veggies:
1/2 Vidalia onion, finely chopped
1 lb fresh green beans, washed and cut into 1/4′ pieces
1 teaspoon soy sauce
splash of peanut oil
For the shrimp:
2 dozen thawed, peeled and deveined wild caught USA shrimp
2 tablespoons spicy Schezuan sauce
3 tablespoons hoysin sauce
juice and zest of 1 grapefruit
splash of peanut oil
Cook the rice according to the directions on the package. I substituted seafood stock for water for flavor. Once cooked, toss in the chopped scallions. Set aside.
Add peanut oil to a hot pan and saute the onions until translucent. Add green beans and cook until al dente. Add the soy sauce, stir, and then pour the contents of the pan into the rice. Mix well.
Using the same pan, add a little more peanut oil and sear the shrimp on both sides. Do not overcook! Push the shrimp to the sides of the pan so that a circle remains in the middle. Add the Schezuan sauce and hoysin sauce and stir them together, then blending in the shrimp until the shrimp are covered with the sauce. Add the grapefruit zest and juice and stir until everything is combined and the sauce has thickened just a bit.
Pour the contents of the pan into the rice mix and combine. Add more soy sauce to the rice, to taste.
I’ve had barbecued brisket, corned beef and pastrami. But this is the quintessential comfort food version that brings her family home for the holidays.
1 beef brisket, 5 to 7 lbs.
salt, pepper, garlic powder
1 large onion, chopped
2 celery stalks, chopped
1 bottle (12 oz.) Heinz chili sauce
1 cup water
1/4 cup chopped parsley
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 packet Lipton onion soup mix
Pre-heat oven to 325 degrees.
Rub brisket with salt, pepper and garlic powder to taste. Place fat side up in a pan.
In a bowl, combine onion, celery, chili sauce, water, parsley, brown sugar, Worcestershire sauce, and soup mix. Pour over meat. Cover the pan with heavy duty aluminum foil to make a tight seal. Cook for 3 hours. (This is the first cook!)
After 3 hours, remove the pan from the oven (leave foil on) and let the meat cool to room temp, then place in fridge. Skim off the fat when the meat has chilled.
While the meat is cool, slice it as thin as you can and place the meat in a glass/Pyrex pan–a 9 x 13 works well–and pour all the gravy/cooked juices on top. If it looks dry, add a little water. Cover the pan tightly with aluminum foil and cook at least one hour at 325. (This is the second cook!)
At this point, you can remove the brisket from the oven and keep it in the pan in the fridge until you’re ready to serve. When it’s time to serve, heat the brisket one more time at 325 until it has warmed all the way through.
Some find the death of any animal for their food, even it’s done humanely, not acceptable. I feel that my manly omnivore cravings are nothing to be ashamed of, and obtaining animal protein in a sustainable way, whether farming, fishing or hunting, is the way to go. And for me, no plant protein can replace the quality of animal protein.
There are those that don’t eat red meat because of the negative effects on their health. Grass fed beef instead of corn and grain fed beef all but eliminates this problem. And we’re now seeing the negative health effects of meat substitutes like soy, even organic soy. Non-organic soy, which makes up 80% of the world’s crop, is Monsanto’s Round-Up Ready seed that gets oversprayed with herbicides. Sorry…I’d rather have healthy beef, pork and chicken than GMO Frankenfood in my family’s diet.
Beet season is in full swing right now. They’re healthy and delicious…and they also store really well, so you can enjoy them all winter long. Combining them with quinoa, cheese and arugula makes a great salad that goes well with this pastured heritage pork chop.
To keep the meal gluten-free, I used all-purpose gluten-free flour to dust the chop after I dipped it in egg. Then I seasoned it with garlic salt, pepper, and some freshly minced sage and rosemary. I seared it in a hot pan with organic canola oil, then finished cooking it in a 350-degree oven.
Ingredients for the beet salad:
1/2 lb beets, cooked and sliced
2 cups cooked quinoa
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1 teaspoon sugar
1/2 clove garlic, through a press
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 scallion, finely minced
2 cups baby arugula
5 ounces feta cheese, crumbled
Prepare quinoa according to package instructions. I like to substitute half of the water with homemade chicken stock.
While the quinoa is cooking, combine olive oil, vinegar, sugar, garlic, salt and pepper in a separate bowl.
Once the quinoa has cooked, place it in a bowl and add half of the dressing, mixing gently with a fork to fluff up the quinoa. Place in the fridge to cool completely.
I like to use the product LoveMyBeets, where they come fully cooked and peeled, ready to slice. Slice the beets and place them in the bowl of quinoa. Add the scallions, arugula and cheese. Mix well.
When the mixture has cooled down, taste and add more of the dressing if needed.
I’ve been rafting with Crab Apple Whitewater in Maine, Massachusetts and Vermont for 25 years, on close to 60 rafting trips: the Deerfield, Miller and West Rivers in Massachusets and Vermont…and the Dead and Kennebec Rivers in Maine. Family run, they are the best in the business. And if you’ve got the guts, you’ve still got a couple of weeks before the 2014 season ends! Contact them at 1-800-553-RAFT or go to http://www.crabapplewhitewater.com.
CrabApple’s main building in the Forks: headquarters, offices, gift shop, restaurant and pub. Outdoor hot tub and heated swimming pool are around back.
The interior of the main building:
CrabApple offers rooms at their Forks location, from rustic to these: the luxury suites with jacuzzis for two inside.
The pub is where everyone meets at the end of the day, to discuss important world issues.
They’re even nice enough to feature one of my own cocktails! (at the bottom)
The scenery on the way up…
…and a couple of interesting stops along the way…
All the necessary food groups!