Garlic Shrimp Recipe • A Tasty Favorite! | Club Foody

 

Many out there are trying to come up with new recipes combining different ingredients and flavors… which is totally fine and creative! Will they be something that people will still enjoy in 20 years or a century from now 🤔?
 
Throughout the eras, there are many recipes that were created that we still make to this day. They’re what we call “classic” or “vintage”, if you prefer. They can go as far back as BCE (Before Common Era) 😮.
 
I think of Meat Pie from Greece 1000 BC, Noodles in ancient China back to 2000 BC, 14th century Pain Doré or Pain Perdu (French Toast), Hummus from the 13th century, Tamales recorded back to 8000 BC, and many more including wine 🍷 (6000 BC) and beer 🍺 which is one of the oldest beverages (8500 BC).
 
David and I are from Generation Jones aka Baby Boomers II while my brother is from Gen X. What was quite popular back in the 60-70-80s and still are include Cocktail Meatballs, Moussaka, Wedge Salad, Surf and Turf, Beef Wellington, Cheese Balls 🧀, Cowboy Stew, Trifle, Chicken à la King, and the list goes on.
 
Another one that gained popularity by its taste and simplicity was Garlic Shrimp! Often referred to as Shrimp Scampi 🍤, this succulent dish was the new kid on the block with its amazing garlic-lemon sauce enhanced by butter giving it that lovely creaminess.
 
The interesting part of this seafood recipe is it has been an iconic tapa of Spain. Known as gambas al ajillo, it’s found mostly in the central and southern regions of Spain. It’s typically served as an appetizer.
 
Garlic Shrimp should by in anyone’s recipe folder due to its versatility. Stand-alone as an appetizer along with crusty bread to soak up that gorgeous sauce, it can also be served over a bed of pasta as well as paired with a side of mashed potatoes or rice.
 
Traditionally, the shrimp or prawns are sautéed in olive oil. As a preference, I use canola oil. I’m not shy with the garlic… I use 8 huge ones 🧄! I also like adding red pepper flakes to it versus cayenne. Usually, sherry is added to the sauce. I go either way between this and dry white wine… it depends on how I feel.
 
This Garlic Shrimp recipe is perfect when entertaining as it takes less than 15 minutes ⏳ to make. The blend of flavors gives an amazing taste experience. Although being around for a long time, this dish became a North American favorite since the 70s and it’s not about to disappear anytime soon.
Bon Appétit! 🍽
 
Check out these other great BBQ & grilling recipes… 😀
– Vietnamese Summer Rolls
– Clams Casino
– Oysters Bienville
– Escargots à la Bourguignonne
– Scallop Pineapple Ceviche
– Shrimp Sliders
– Crab Stuffed Mushrooms
and for even more appetizer recipes 🍣, click on this link… Recipe Category • Appetizers

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/garlic-shrimp/

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Strawberry Mango Margarita Recipe • Fresh & Tasty! | Club Foody

 

As much as we enjoy entertaining our friends and family all year round, summer is our favorite time! Like us, there are a lot of backyard parties going on. The barbecues 🔥 are in full swing while guests are sipping on cold beverages and cocktails.
 
Lemonade, Slushies, Iced Tea, Agua Fresca, non-alcoholic Spritzer, Lassi, Agua de Jamaica, Granita, Milkshake, Fruit Punch, Floats, and others are great refreshing non-alcoholic beverages to enjoy when the mercury rises 😎.
 
When it comes to cocktails 🍹🧉, the list of recipes is even longer. I think of Sangria… white or red, Piña Colada or Chi Chi, Mojito, Moscow Mule, Daiquiri, Tequila Sunrise, Bellini, Negroni, Paloma, and so on. Margarita is another summer favorite…
 
I love Margaritas 💖! They can be plain, spicy, or fruity. I think of Mixed Berries, the classic one, Cadillac Margarita, Coconut Cottontail, Moscato, Spicy Jalapeño, Mezcal, etc. Another one I really enjoy is Strawberry but one day I decided to put a delicious twist on it and came up with Strawberry Mango Margarita!
 
Both individual flavors are among the most popular drinks but when combined together, this cocktail becomes an OMG 🤩! The sweetness from those two fruits along with a slight acidity from the juicy strawberries makes this cocktail a crowd-pleaser!
 
Making Strawberry Mango Margarita takes not even 5 minutes when using frozen fruits. Of course, it takes a little longer when prepping fresh ones. Strawberries 🍓 are pretty simple to do but if you’re not too sure on how to prep mangoes, here’s a tutorial on it… How to Cut a Mango
 
There are a few options to choose from for the ingredients. For the orange liqueur, you can either go for Cointreau or Triple Sec – Grand Marnier is not the right way to go. I prefer blue agave when it comes to tequila but use the one you like. To add sweetness to the mix, simple syrup is excellent but so is agave nectar.
 
Very quick to make ⏳, this refreshing summer cocktail is always a hit! Made with fresh ingredients, this delicious Strawberry Mango Margarita is much better than any pre-mixed versions. Like I always say, “drink responsibly”.
Cheers!🥂
 
Check out these other refreshing beverage & cocktail recipes… 😀
– Mint Julep
– Cantaloupe Smoothie
– Hurricane Cocktail
– Vietnamese Iced Coffee
– Manhattan Cocktail
– Polynesian Smoothie
– Chocolate Grasshopper Martini
and for even more beverage and cocktail recipes 🍸☕, click on this link… Recipe Category • Beverages

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/strawberry-mango-margarita/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Korean Beef Lettuce Wraps Recipe • Light & Healthy! | Club Foody

 

I like duplicating dishes when I go to restaurants or see items at the grocery store. If there’s a dish I really enjoy, I take mental notes of the ingredients and flavors before trying it 👩‍🍳 in my kitchen. I’ve been doing this since my 20s’ and now I have a partner, my husband David, who also enjoys it.
 
There are many that I’ve duplicated and already posted like Veal Milanese, Orange Julius 🍊, Ahi Tuna Poke Bowl, Peri Peri Chicken, Pirate Peanut Butter Cookies, Swedish Meatballs, Filet-O-Fish Sandwich, French Vanilla Coffee Creamer, Hamburger Helper, Croquetas de Jamón, Chocolate Mint Nanaimo Bars, etc.
 
While vacationing in the Palm Springs’ area, we went to P.F. Chang’s and tried one of their signature dishes. After cutting the chicken 🐓 into small bite sized pieces, sautéed them and then poured the sauce over, the results were pretty close to theirs.
 
My only problem was the fact that the process (cutting the protein into tiny pieces) took time ⏰. I wanted something faster and easier therefore I switched to ground beef although ground pork would be lovely as well. I also modified the recipe by adding more flavor to the sauce and more ingredients to the meat mixture. I ended it up with this featured recipe… my Korean Beef Lettuce Wraps!
 
This is totally an “OMG” 😍! Packed with deliciousness, this easy meal is perfect for lunch or as a light dinner. It can be turned into a gluten-free recipe by omitting the rice and swapping for rice noodles or cauliflower rice. The same applies with the meat mixture… add mushrooms, celery, or top the wraps with Kimchi and more sesame seeds.
 
I’ve made this recipe many times and I love how the flavors mingle together. The sauce has a gorgeous balance of sweetness, saltiness 🧂 and spiciness. I use coconut sugar in it but if you don’t have any on hand, simply use brown sugar.
 
There’s some sambal oelek in the sauce also known as chili garlic sauce. I always have fresh ginger in my crisper but if I run out, I substitute with ¼ teaspoon of ground instead. Mirin is another ingredient that goes in the sauce. It’s similar to sake but with a lower alcohol content and more sugar in it.
 
When it’s time to assemble the Korean Beef Lettuce Wraps, butter or Boston lettuce are both great options. After scooping about 1 to 1 ½ tablespoons of rice 🍚, each wrap is then topped with the meat mixture. To garnish, I use the green parts of green onions although you can use other suggested ingredients mentioned above.
 
I personally prefer using jasmine rice over basmati but either one is fine. If you’re not certain how to cook jasmine rice perfectly, click on this link… Jasmine Rice • How to Cook Perfectly. For a gluten-free version, switch to rice noodles or cauliflower rice.
 
These Korean Beef Lettuce Wraps are one of my favorite go-to summer recipes. This dish is so easy to make plus it’s ready in less than 30 minutes ⏳. Light and loaded with flavor, these are a delightful finger food meal to enjoy for lunch or dinner…
Bon Appétit! 🍽
 
Here are several more delicious summer recipes for you to enjoy… 😀
– Vietnamese Summer Rolls
– Classic Pasta Salad
– Piña Colada Ice Cream
– California Burgers
– Spanish Sangria
– Cherries Jubilee
– Grilled Jalapeño Poppers
and for even more beef recipes 🐄, click on this link… Recipe Category • Beef

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/korean-beef-lettuce-wraps/

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Marchand de Vin • Red Wine Reduction Sauce Recipe | Club Foody

 

I like sauces 😍 especially the 5 French Mother ones which all have their secondary ones. From there, many turn into derivative sauces. One is Espagnole’s secondary sauce which is Demi-Glace and from this one, there are other ones like Robert, Bercy, Charcutière, Port Wine Sauce, etc.
 
Another one that is a great classic is Marchand de Vin which is a red wine reduction. It’s perfect for steak, roast beef, prime rib as well as Beef Wellington. This is a quick recipe ⏳ to make as long as the Demi-Glace is already made although there is good quality pre-made brands you can buy.
 
Traditionally, the best wine 🍷 to use for this recipe is with soft tannins like a nice Pinot Noir or Merlot. One day while making it, I realized I didn’t have any on hand. The weather outside was horrible therefore I went for a Cabernet Sauvignon. Frankly, it gave more body to it. I’ve been using it ever since.
 
My version of this Marchand de Vin which translates to “wine merchant” is simply gorgeous! While red wine and shallots are the common ingredients found in this recipe, I bring it a couple notches higher in the flavor department 😋. Here are the added ingredients…
– whole peppercorns
– sprigs of thyme
– crushed clove of garlic
– balsamic vinegar
 
With these, not only are the end results spectacular but they also give some robustness to it, perfect when pairing with red meat especially beef. Mushrooms 🍄 can be added to the sauce when reducing the red wine mixture… simply slice them thinly.
 
Marchand de Vin is often found in classic dishes such as Chateaubriand, Eggs Hussarde, Beef Wellington, etc. It can be also used for venison, roast beef, short ribs, grilled steaks 🥩, and others. Impress your guests by serving this amazing sauce with your protein!
Bon Appétit! 🍽
 
Check out these other delicious sauce recipes… 😀
– Steak au Poivre (Steak with Peppercorn Sauce)
– Tamarind Sauce
– Romesco Sauce
– Hollandaise Sauce
– Indonesian Peanut Sauce
– Gyoza Sauce
– Iguana’s Mushroom Sauce
and for even more sauce recipes, click on this link… Recipe Category • Sauces & Marinades

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/marchand-de-vin/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Pasta Primavera Recipe • Healthy Summer Salad! | Club Foody

 

Summer is my favorite season! It’s nice and warm, I wear light clothes, the landscape is colorful 🌹🌸, I have my garden with herbs and vegetables, I’m physically more active, there are festivals and events everywhere, barbecuing is in full swing, plus there’s an abundance of produce around us.
 
The freshness of the ingredients enhance any dish or recipe. That’s probably why people eat more salads 🥗! I have a long list of favorites when it comes to “summer salads”. I think of Creamy Coleslaw, Strawberry Salad, Bacon Wedge, Greek Salad, Tabbouleh, Crab Louie Salad, Salade Lyonnaise, and the list goes on.
 
Another one that is perfect for this season is Pasta Primavera! This is an incredible dish! With fresh vegetables such as carrots 🥕, broccoli florets and frozen peas all lightly steamed along with more vegetables, a lovely Italian vinaigrette and cheese, this pasta dish is totally a crowd pleaser!
 
I quickly steam the veggies by starting with the carrot (1 minute), followed by the broccoli (2 minutes) and lastly the peas (1 minute). They’re not raw but not really cooked either. They’re just soft. Quickly steaming them for a few minutes ⏳ helps to make them tender and more enjoyable when serving the dish. The other remaining vegetables are fine as is.
 
When it comes to using raw onions 🧅, many will discard them due to their bitterness. Here’s a quick trick to mellow their taste. Prep the onions as called for in the recipe and then submerge them in a bowl of very cold water. Quickly swirl them around and leave them there for 30 minutes. Drain and proceed with your recipe.
 
I’ve been making this Pasta Primavera for decades! Throughout the years, I’ve used different short noodles such as rotini, campanelle, fusilli, macaroni or cavatappi, farfalle, penne, gemelli, etc. My preference is between penne, cavatappi, and rotini especially the tri-color ones.
 
It doesn’t matter if I film 🎥 a pasta salad recipe or not, the noodles have to be drained and cooled off before using them. To prevent them from sticking and turning into a gluey mess, I pour a little oil over, gently toss them, add more oil and toss again until the pasta is lightly coated.
 
Although the name of this summer dish sounds Italian, it was in fact created here in North America. According to Wikipedia, the place of origin states both Canada and the United States… There’s uncertainty about who really came up with it 🤔.
 
One of the “creators” was the New York restaurateur Sirio Maccioni, owner of Le Cirque which I had the chance to dine at a few times back in the late 80s and 90s. He apparently created this recipe while staying over at Baron Carlo Amato’s summer residence in Nova Scotia 🍁. Others who claim is theirs were an amateur cook, Maccioni’s wife as well as chef Franco Brigandi.
 
With all the turmoil of those who wanted to assert the right to the dish, this is a tasty recipe 🤩! Since it’s first appearance, it has been tweaked and I’m no exception. Instead of a cream sauce, I use my Italian Vinaigrette. It wraps the ingredients up so well together.
 
Colorful and so delicious, this Pasta Primavera is ideal to serve this summer! With fresh ingredients, this is a delightful recipe to add to your folder. It’s healthy 💚 and makes a perfect side for your summer barbecues, ideal for picnics or potlucks!
Bon Appétit! 🍽
 
Check out these other amazing salad recipes… 😀
– Classic French Carrot Salad
– Israeli Salad
– Salade Niçoise
– Grilled Shrimp Summer Salad
– Moroccan Potato Salad
– Jicama Mango Pepper Salad
– Classic Pasta Salad
and for even more salad recipes 🥗, click on this link… Recipe Category • Salads & Dressings

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/pasta-primavera/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube