Spanish-Style Garlic Shrimp with Ham and Bell Peppers!

I want to share this wonderful recipe from Gourmet magazine, February 1992, for Spanish-style garlic shrimp with ham and bell peppers. Do not confuse this with Spanish garlic shrimp (gambas al ajillo), which is delicious, but I think this is even better! The best part of this recipe is that I can make it easily, as long as my freezer has some frozen shrimp and leftover diced ham.

I like to serve it with a crusty baguette, salad of tomato wedges, avocado slices, and thinly sliced red onion, dressed with Sherry vinegar, olive oil, salt, pepper, and a sprinkling of chopped parsley, and a good bottle of Rioja. Cheers!

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Spanish-Style Garlic Shrimp with Ham and Bell Peppers

Serves 8 as an hors d'oeuvre, or 4 as a main course with salad.

Ingredients:

2 lbs large shrimp, peeled and deveined

1 1/2 teaspoons salt

8 garlic cloves, peeled and thinly sliced lengthwise

1/2 cup olive oil

1/4 lb thick-sliced cooked ham, 1/2" cubes (I just buy a ham steak from the grocer.)

1/4 teaspoon dried hot red pepper flakes

1 red bell pepper, seeded, veins removed, chopped 1/2" cubes

1/3 cup Sherry

Minced fresh parsley, for garnish

Freshly ground black pepper

Directions:

Rinse the shrimp and pat them dry. Sprinkle the shrimp on both sides with the salt and let them stand between layers of paper towels for 10 minutes.

In a large heavy skillet cook the garlic in the oil over moderate heat, stirring, until it is golden and transfer it with a slotted spoon to a small bowl. Add the ham and the red bell pepper flakes to the skillet and cook the mixture, stirring, for 3-5 minutes, or until the ham deepens in color. (Be warned that the moisture in the ham with pop when it hits the hot oil. Patting it dry before will help.) Add the bell pepper and cook the mixture, stirring until the bell pepper softens. 

Add the shrimp and saute the mixture over moderately high heat, turning the shrimp, for 3 minutes. Add the Sherry and the garlic and simmer the mixture, stirring and turning the shrimp occasionally, until the shrimp are just cooked through. Transfer the shrimp mixture to a heated serving dish, sprinkle with the parsley and a grinding of black pepper.

The Birth of Aphrodite

Birth of Venus, by Sandro Botticelli, c. 1484-86

Botticelli's Birth of Venus is my favorite painting from the Italian Renaissance. Venus, in all her naked glory, is depicted riding to shore on a scallop shell and sea foam, being blown by Zephyrus (who is carrying the nymph Chloris) to be greeted by Pomona, the goddess of Spring. Venus's beauty was so great that wherever she stepped flowers would bloom and sand would turn to grass. Impressive! Venus embodies love, beauty, sex, fertility and prosperity in Roman mythology. She is also known as Aphrodite, the Greek goddess of love, beauty, pleasure, and procreation. But do you know the story of her birth?

According to Hesiod's poem, Theogony, Gaia was the primal Greek Mother Goddess, creator of the Earth and all the Universe. Gaia created and married Uranus (primal Greek God of the sky) and had many children. Some of the children became the Titans, three were cyclopes, and three were monsters known as "hecatonchires" (which had 100 arms and 50 heads each), some became giants, and the youngest child, a Titan, was named Cronus. Uranus could not bear the sight of his hideous children, specifically the cyclopes and hecatonchires, and hid them away in the bowels of the earth. Well, Gaia wasn't too happy with this and set out for revenge. She created a flint sickle and with the help of Cronus set up a trap. As Uranus was coming to join Gaia, Cronos castrated him and threw his "stuff" into the sea. The sea began to bubble and foam "from the immortal flesh" and "with it a girl grew." Yes, it was Aphrodite, whose name means "risen from the foam." Wow and gross! That would make an interesting family tree!

Anyway, it was the birth of Aphrodite/Venus gliding on a scallop shell that has given scallops their aphrodisiac reputation. In fact, scallops are believed to raise sexual hormones in men and women, and have the ability to elevate moods! Check and check! This exquisite recipe, from Chef Eric Brenner, for "Seared Scallops, Saffron Risotto and Beurre Blanc" is the perfect Valentine meal! Luscious sweet scallops, served on a bed of creamy saffron risotto, and a generous drizzle of the best damn beurre blanc I've ever tasted is sexy, elegant, and extremely romantic! In addition, you will need to enlist the help of your mate to stir the risotto while you finish the rest! Cooking together is sexy! So, light the candles, pour some wine, and let the pleasure begin!   

Seared Scallops, Saffron Risotto and Beurre Blanc

Serves 4 (I have halved this recipe with great success, if you prefer dinner for two!)

Ingredients:
For the Beurre Blanc
1 lemon
1 bay leaf
1 shallot, minced
2 tablespoons plus 2 teaspoons white wine
2 tablespoons white vinegar
1/4 cup heavy cream
1/4 pound (8 tablespoons) butter, softened

For the Saffron Risotto
1 pinch saffron
2 quarts chicken stock
2 tablespoons butter, divided
1/4 cup minced shallots
2 cups Arborio rice
1/2 cup white wine
1/4 cup fresh peas
Kosher salt and pepper, to taste

For the Scallops
12 dry-packed sea scallops
Kosher salt
3 tablespoons olive oil

Directions:

Remove and discard the side muscle from the scallops. Set the scallops on a paper towel and allow to come to room temperature while you make the beurre blanc and risotto.

For the Beurre Blanc

Remove the zest from the lemon with a vegetable peeler and place in a small saucepan. Add the juice of the lemon. Place the bay leaf, shallot, wine and vinegar in the saucepan and reduce by half. Add the cream and reduce to less than 1/4 cup. Remove from the heat, strain into another small pan and gradually whisk in the softened butter. Don't let the sauce go over 130 degrees. Do no try to reheat or refrigerate the sauce. (Sounds tricky, but it's not. You can do it!)

For the Saffron Risotto

In a saucepan, combine the saffron and chicken stock and set over low heat until almost simmering. In a medium saucepot, melt 1 tablespoon butter. Add the shallots and saute until translucent. Add the rice and saute until lightly toasted, but not browned. Add the white wine and cook, stirring, until evaporated. Slowly incorporate the chicken stock a few ladles at a time, stirring constantly, until reduced and the rice is tender. (This can take anywhere from 25-40 minutes. Taste, taste, taste!) When tender, fold in the remaining tablespoon of butter with a rubber spatula. Fold in the peas and season to taste with salt and pepper. Serve right away.

For the Scallops

Just before you think your risotto is almost ready, lightly season one side of the scallops with the salt. Heat a heavy skillet until it is screaming hot. (I use my cast iron pan!) Add the 3 tablespoons olive oil. When the oil begins to "dance" (just before smoking), place the scallops in the pan salt-side down. Cook until the scallops begin to caramelize, just a couple minutes. Flip the scallops and immediately remove the pan from the heat. The heat of the pan will cook the scallops through in about 3 to 4 minutes. 

To Plate

Place a 1/2-3/4 cup risotto onto each serving plate. Top each with three scallops. Spoon the sauce around the perimeter of each plate.

Recipe slightly adapted from Chef Eric Brenner.

"Excuse me while I powder my nose!"

"Excuse me while I powder my nose" is such a girly saying dating back to the 1930s, evoking images of speakeasies, jazz/swing, and "The Golden Age Of Hollywood." However, this was the time of "The Great Depression," when people were broke, and movies and radio were the most common past-times in an attempt to escape the grim realities of life. Well, I'm glad those days are over - I hope!  With that said, there is nothing depressing, or more girly, than these adorable "Powder Puffs" from Laura Calder of French Food at Home. They would be great with a civilized cup of tea, with coffee for a special breakfast, or just an indulgent anytime treat! Believe me, they taste as lovely as they look!

Powder Puffs

Makes about 12 cakes

Ingredients:

1/2 cup flour

1/2 cup cornstarch

3/4 teaspoon cream of tartar

1/2 teaspoon baking soda

3 eggs, separated

3/4 cup sugar

1/2 cup or more raspberry jam (or whatever jam you prefer)

3/4 cup whipping cream, whipped with vanilla and some powdered sugar

Powdered sugar, to dust tops

Directions:

Heat the oven to 425 degrees, and line a baking sheet with parchment paper or nonstick silicone mats (e.g., Silpat). Combine the flour, cornstarch, cream of tartar, and baking soda, set aside. Beat the egg whites to soft peaks and beat in the sugar a spoonful at a time to make a stiff meringue. Whisk in the yolks one at a time. Sift the dry ingredients over the meringue and gently fold them in with a spatula. (Do not stir!)

Drop the batter, using 2 spoons, into 2 tablespoon mounds, spaced well apart, on the baking sheet. (I do 6 at a time.) Bake until well risen, lightly golden, and cooked through, about 7 minutes. Cool on racks.

Spread the flat side of one cake with jam, top with some whipped cream, and then sandwich with another cake. Continue with the rest. Let them sit an hour or so to soften and meld before serving. (If you can wait! Although, if you refrigerate them overnight, they are DIVINE!) Dust with powdered sugar, if you like, then eat them right away!

This recipe is also printed in Laura Calder's, Dinner Chez Moi, but renamed "Jam Yo-yos."