The Aussie Who Ate The Big Apple

[Superbowl Supper] buffalo shrimp tacos, with frisée/cabbage slaw and Vermont blue cheese yogurt sauce!

Last night for Super Bowl I had some friends coming over and wanted to make a seafood version of a superbowl flavor classic.

Buffalo wings and Blue cheese.
So, instead I created this yummy taco take with shrimp and a low fat yogurt sauce.

Here’s how!

[Saute] one small chopped onion, 4 cloves of finely chopped garlic, half a chopped jalapeno and 1 tablespoon of red pepper flakes until softened.
Add 1/4 cup Sriracha, 1/4 cup of good hot sauce (I had Texas Pete) and 1/4 cup of stock (use veggie, chicken or beef)
Simmer until sauce reduces. 
Add salt and pepper to taste. Stir through 4 tablespoons of butter. 

[Mix]  a cup of chopped frisée, a cup of chopped red cabbage and two small chopped plum tomatoes in a bowl. Season with lime juice, olive oil and salt and pepper.

In another bowl, crumble/chop a wedge of nice Blue Cheese. Stir in about a cup of Greek Yogurt. Add a handful of chopped scallions, a dash of hot sauce and salt and pepper. 

[Preheat] oven to 400F. Lay 1lb of peeled and de-veined shrimp seasoned with olive oil, salt and pepper on a baking tray. 
Roast in oven for 7 mins.
Add shrimp to buffalo sauce and stir to cover. 

Warm corn tortillas in a pan with a little olive oil. 

[Serve] tacos with blue cheese sauce, frisée/cabbage slaw, shrimp and some scallions for garnish! 

-#food #nyc #superbowl #eastvillage #gameday #tacos #buffalo #nfl

[HomeCookin] slow cooker black bean chipotle chili with Regan’s green chili cheddar biscuits! 

This slow cooker treat is super simple. Just saute the meat and onions and then throw the rest in the Crock Pot - set it and forget it! 

[Saute] 1 large sliced onion with a clove of chopped garlic until caramelized. Set aside. Add a little olive oil to the pan and saute 2 lbs of lean ground beef or turkey until browned. 

[Chop] 2 cloves garlic, 2 chipotle peppers in adobo, 1 green pepper, 1/2 a jalapeno, 1/2 a large poblano & one small red chilli. 

[Add] to the Crock Pot….
1 can of drained pinto beans
2 cans of drained black beans
1 large can of crushed Italian tomatoes (I used San Marzano)
1 small can of tomato paste
1 cup of beef broth
2 tablespoons of smoked paprika
1 tabelepoon of cumin
1 tablespoon of red pepper flakes
the browned beef and onions

STIR THROUGH - season with a little salt and pepper. 

Set to LOW 8 hours or if you need a quick chili HIGH 4 hours. 

[Stir] about an hour before the end of cooking, stir through a cup of chopped cilantro, 3/4 cup chopped scallions, 2 tablespoons of honey and season with salt and pepper.

I served the chili with sour cream, chopped chillies, scallions and sharp cheddar cheese. 
The cheddar and green chili biscuits were made by one of my best friends Regan. 

ENJOY! 

[HomeCookin] Molè roasted cauliflower, corn + black bean tacos w/ salsa fresca & sriracha yoghurt crema.

[PRE-HEAT] oven to 400F. Toss a head of cauliflower chopped into small bites, a can of organic corn and a can of drained organic black beans with 2 cloves of crushed garlic, 2 teaspoons of mole seasoning and salt and pepper. Dizzle EVOO to cover the veggies. Toss to coat.

Spread out evenly on a tin foiled lined baking sheet. Roast for 20mins or until slightly browned/colored.

[MIX] one chopped plum tomato, salt, pepper, a drizzle of olive oil, one chopped scallion & one handfull of finely chopped cilantro to make salsa fresca.

[STIR] one small greek plain yoghurt, 2 tablespoons sriracha and a small handfull of chopped cilantro to make your crema. Add a little salt and pepper for taste. 

Serve the roasted veggie filling on warmed corn tortillas w/ salsa fresca, fresh avocado, crema and garnish with cilantro & fresh chili. 

#tacos #food #mexican #vegetarian #simple #healthy #cooking #instafoodie

[HomeCookin] flank steak stir fry w/ beans, asparagus, mushrooms & honey/oyster sauce.

[Marinate] 3/4 lb of thinly sliced flank steak in 1 tablespoon of olive oil, 1 tablespoon of honey, 1/2 teaspoon of chili flakes, juice of half a lemon and a drizzle of soy sauce. Add a stalk of bashed lemon grass & some chopped cilantro.

[Chop] handful of green beans, clove of garlic, a handful of asparagus, half a zucchini and half an onion. Roughly chop a cup of mushrooms. 

[Wok Fry] the marinated beef in batches until almost cooked through. Reserve in bowl to side. On high heat, saute the veggies in this order… garlic, onion, green beans, mushrooms, zucchini and asparagus. 

Once the veggies are just tender (still some crunch) add the beef to the wok.

Toss with 1 tablespoon of oyster sauce, 1 teaspoon of honey and 1 teaspoon of Sriracha. Season with salt & pepper.

[Serve] with brown rice and garnish with scallions, chillies and cilantro.

 #food #cooking #eastvillage #nyc #steak #chinese #foodporn