Monday, May 7, 2012

Main Dish Monday

Monday's are always exciting we get to spend time with our favorite group of people. Heaven knows we certainly do look forward to this day of the week now don't we, especially with the return of one Commander McGarrett. Though with all the anticipation and the apprehension of his long time foe, does not mean we can not have some culinary fun while we wait.

If you remember a few weeks back I did have a week of challenges Danno versus Steve, where the competition was tough and food look to be amazing. That said they did not go up head to head now did they? Think the boys have issued a challenge the other can't ignore, Iron Chef style. One ingredient they have to come up with a dish, doable, right?

The Chairman

You know in the right light WoFat and the Iron Chef Chairman, they share some similar features, don't you think? So as any good Navy Seal would do, make do with what you have, use what's on hand. Besides whatever Steve and Danny create have to be better than what the prison fare has to offer.

So today's challenge or should I say the secret ingredient is shrimp. Both of of our heroes have to give us a recipe that will make us stand up and take notice to their skills, or knock us on our proverbial butts.  This is where they make WoFat say in the words of his predecessor, or his unbelievable twin, "So now America, with an open heart and an empty stomach, I say unto you in the words of my uncle: 'Allez cuisine!' ".  So boys let the battle begin.

First up is Danny and he has something light and fresh and inspired by the exotic setting of his new home with the sweet and interesting flavors he is bringing us.

Roasted Shrimp and Mango Salad

2 lbs large shrimp, peeled and deveined
6 Tbsp extra virgin olive oil
2 tsp paprika
Salt and pepper 
2 Tbsp lemon juice
1 Tbsp honey
10 oz mixed baby lettuces, washed and dried (approx 6 cups)
2 large mangoes, peeled, pitted and diced
1/4 cup shaved or shredded Parmesan cheese

  1. Preheat oven to 400 degrees.
  2. On large rimmed baking sheet, toss shrimp, with 2 tablespoons extra virgin olive oil, paprika, ¼ teaspoon salt and ¼ teaspoon pepper. Roast until pink and cooked through and beginning to lightly brown, 8 to 10 minutes. Remove from oven and transfer to bowl to chill in refrigerator. 
  3. In large bowl, whisk together remaining 4 tablespoons extra virgin olive oil, lemon juice and honey, season with salt and pepper. 
  4. Toss lettuce, mango and chilled shrimp in olive oil lemon juice mixture, divide among plates, and sprinkle with Parmesan.

Next up is Steve not to be out done the big Kahuna has taken a few of the same ingredients, and has added another spin. These simple and fresh-flavored skewers are another quick and tasty dinner option for a busy night. These skewers are served over a wonderfully simple but very tasty saffron orzo with lemon and parsley.  These are also colorful and beautiful to look at, as well as offer a feast for your senses.

Mango Shrimp Kebabs

1 lb large shrimp (16-20/lb)
2 tsp fresh ginger, finely grated
2 Tbsp olive oil
1/4 cup orange juice, freshly squeezed
1/4 cup lemon juice, freshly squeezed
pinch red chili flakes
pinch of salt
2 mangoes, peeled

Soak 10-12 bamboo skewers in water for about 30 minutes to prevent burning.
Make the marinade by combining the ginger, olive oil, orange and lemon juice and a pinch of red chili flakes and salt. Peel the shrimp and place in the marinade for 5 minutes. Slice the mangoes into about 12 chunks each. Skewer the shrimp alternating with the mango on the skewers and grill or broil for 5 minutes, turning once, until completely pink.

Saffron Orzo

4 c. reduced-sodium chicken broth
1 tsp. saffron threads
1 lb. orzo
6 Tbsp. olive oil
1/4 c. chopped fresh flat-leaf parsley
Juice of 1 lemon
2 tsp. salt
1 tsp. black pepper

In a large pot, bring the chicken broth to a boil over high heat. Reduce the heat to low, bringing the broth to a simmer. Add the saffron, stir, and simmer until the saffron has bloomed, about 5 minutes.

Return the heat to medium and bring the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the orzo and transfer to a large bowl. Add 3 Tbsp. olive oil, the parsley, half the lemon juice, 2 tsp. salt, and 1 tsp. pepper. Combine thoroughly.

The dishes are in and now you be the judge for today's event, what will tomorrow bring?

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