Sauteed Coconut Shrimp

Coconut Shrimp

Tropical Coconut Shrimp!

So you’re probably use to having Deep Fried Coconut Shrimp.  Well if that’s what your looking for, CLICK HERE for that recipe.  This Coconut Shrimp recipe however, is sauteed, seasoned and tossed with Pinapple and Scallions.  Is that peaking your curiosity yet?  Not to sound too cliche, but this is one of those recipes where the secret is found in the sauce.  Luckily it comes already prepared for us in a can.  It’s called Coco Lopez.

Coco_LopezCoco Lopez can be found in one of three places at your local grocer; with the Mixers or in the Asian or Hispanic section.  It is advertised as “Cream of Coconut”, but, nay nay I say.  Coconut cream made by all other brands isn’t anything like the Coco Lopez Brand.  Other brands are more like Coconut Milk, creamy and frothy and you shouldn’t use any of them when preparing this Sauteed Coconut Shrimp recipe.  It won’t turn out at all.  The reason is because Coco Lopez is more of a syrup than anything.  It is concentrated and sweet, not milky or creamy like the other brands.  So it’s really interesting to me that it is referred to as Coconut Cream, or “Cream of Coconut as it reads on the Label.  But don’t let that discourage you.  The only point I’m making is that Coco Lopez is what you want to use when you’re making Sauteed Coconut Shrimp, not other brands or other versions of it because it is not the same thing, at all.  Trust me.  But just for the record, I also use Coco Lopez’s Cream of Coconut when I make Pina Colada’s, and if you’re interested in that recipe, it can be found HERE!

Sauteed Coconut Shrimp Ingredients:

1 lb Peeled Shrimp
2 Chopped Green Onions
1 cup Fresh Chunky Chops of Pineapple
2 tbsp butter
1/3 cup Coco Lopez Cream of Coconut
Olive Oil for cooking
Salt and Pepper to taste

In a large frying pan on Medium High heat, add 3 tbsp of olive oil and the peeled shrimp.  Season with Salt and Pepper and Saute until the shrimp turns Orange and Pink.  Add the Butter, Garlic, Scallions (green onions), and Pineapple to the pan and toss until the butter is completely melted.  Then simmer for one minute, stirring occasionally.  Remove from the heat and plate.  Pour the Coco Lopez over the top and serve your Coconut Shrimp over rice.

Philly Cheese Steak Sandwich

Philly Cheese Steak

Can You Say Philly Cheese Steak?

A Philly Cheese Steak ain’t no joke!  There are franchise’s back east that have been battling out the sandwich wars for decades.  And, if you’re a Steak and Cheese fan, then you know which restaurant you support.  I found a link that shows the top ten locations for authentic Philadelphia Cheese Steaks, and it talks a little bit about the history of each one as well.  Apparently the original sandwich started at a hot dog stand and Wikipedia talks all about it here, History of the Cheese Steak!

Philly Cheese Steak

Flat out, I don’t make it exactly the same way.  The original recipes use Cheese Wiz and I use Nacho Cheese, instead.  So, you’ll either love it or you won’t.  Both Cheese’s come from a can so basically, with my recipe, you’re getting the same thing, only with my sandwich, your getting a little kick too.  I find this to be much more satisfying because I like my Philly Cheese Steak a little on the spicy side.

Philly Cheese Steak Ingredients:

1 lb Sliced Beef
1 qt Water
1 tsp Baking Soda
1 can Nacho Cheese or Cheese Whiz
Sub Sandwich Rolls
1/2 Sliced onion
1 Chopped Garlic Clove
Salt and Pepper to taste
Olive Oil for cooking

Combine the water and Baking soda and add the Sliced Beef.  Marinate for 20 minutes to tenderize.  Saute your Onions with olive oil and Garlic.  Strain the beef and cook thoroughly on medium high heat. Butter the Sub roll and toast on a flat skillet.  Then add the cooked Beef, Onions and Nacho Cheese to your toasted sub roll and enjoy your Philly Cheese Steak Sandwich!

Pan Fried Salmon with Shoyu and Mango

Pan Fried Salmon

Why Pan Fried Salmon?

Pan Fried Salmon is Delicious.  As long as you stick to the two minute rule, Two minutes per side, your Pan Fried Salmon will be succulent, moist and there won’t be any left, that is, if you follow any one of my recipes for it.  I’ve developed two specific recipes for Salmon, and if you want to click HERE, you are more than welcome to take a look for your self to see which one you’d rather prepare.

This Pan Fried Salmon is the easiest and the fastest to make.  You can literally be eating in just 10 minutes.  The one thing I will say about seafood in general, and especially when it comes to fish, never EVER use frozen fish.  Frozen fish becomes dense, dull and flavorless.  Even the best Chefs in the world can’t prepare a dish using frozen fish and expect it to stand up to any food critic that is use to eating fresh fish.  In fact, I can pretty much guarantee that if you or someone you know claims to not like seafood at all, you either had a frozen fish cooked for you, or you just had only one bad experience that tainted the decision making process and there for never tried any other seafood again.  Am I right?  The biggest problem is, anyone that has done this pretty much cheated themselves by labeling the entire ocean of sea animals disgusting, and it just isn’t realistic or fair.  Look, I’ve had bad food before, even badly cooked steak, but if you think I’m never going to eat another steak again you’re insane.  The point is, there are good cooks, and there are bad cooks, there are great recipes and there are terrible ones.  There are also a few basic rules regarding any good recipe and any great Chef or Cook.  And the golden rule is, ALWAYS USE FRESH FOOD!

Pan Fried Salmon and Soya Sauce Ingredients:

Cut Salmon filet portions
Olive Oil for Cooking
Salt and Pepper to taste

1 Mango Chopped
1 tsp Freshly Chopped Cilantro
Dash of Paprika

1 part Soy Sauce
1 1/2 part Brown Sugar
1 part water

Sauce is boiled with Green Onions and Ginger until Sugar dissolves.

The Original Shoyu Sauce for this Pan Fried Salmon can be found HERE.