"The Cure" (chile garlic paste)

This is a new paste I've been working on.  It is good! Definateley not for everyone, but for those of you with a taste for adventure, try this one!  Use it on anything you would put hot sauce on or in.  I will post some of the ideas I have used it in at the end of the recipe.

25-30 serrano peppers, stems removed

2 whole bulbs of fresh garlic, peeled and crushed,( you can substitute 1 cup of minced garlic in the jar here, but it won't be as good)

1 large onion, chopped fine

2 bunches green onions, white and green finely sliced

1 cup crushed red pepper flakes ( yes, a whole cup)

3 Tbs. garlic powder

3 Tbs. kosher salt

2 Tbs. freshly ground black pepper

Put the peppers into the food processor and pulse until fine, but not pureed. transfer to a large bowl.  

Process garlic the same way , add to bowl.

Mix in all other ingredients and mix well.

Place in airtight, leak proof container. (I use steralized jars.) refrigerate.

Use right away, or allow to sit a couple of days to get stronger.  Keep for about a week, if it lasts that long, it is addictive!  Enjoy.

I have used this on Scrambled eggs, shrimp fra diavalo, stirfry, fried rice, as the base in pico de gallo, and vinegarette.

Angry Shrimp with Citrus/Spinach salad

Flour Mixture: 
1 cup all-purpose flour 
1 1/2 tablespoons chili powder 
1 tablespoon kosher salt 
1 teaspoon freshly ground pepper

Salad: 
2 blood oranges, peeled and sectioned, pith removed 
2 tangelos, peeled and sectioned, pith removed 
2 pink grapefruit, peeled and sectioned, pith removed 
Salt and pepper 
Extra-virgin olive oil 
2 pounds (16 to 20 count shrimp) 4 per person, peeled but with the tail on 
6 large cloves garlic, thinly sliced 
2 serrano or jalapeno peppers, thinly sliced (I like the serrano)
1 1/2 cups basil leaves, stemmed and cleaned 
1 tablespoon orange zest 
1 bunch basil, cleaned 
3 cups pre-washed baby spinach

Mix the flour mixture for shrimp: 
Combine the ingredients and set aside in container. This step can be done the day before. 

Peel and cut the citrus fruit into sections over a plate. Drain the juice from the plate into a bowl. Season liberally with kosher salt and black pepper. Whisk in olive oil to form a vinaigrette (it should be in proportion, about 2 parts juice to 1 part olive oil).

Season citrus sections with salt and pepper. Drizzle a little of the vinaigrette on them to marinate and put them on a platter.

Peel the prawns but leave the tails on for handles. Season liberally with salt and pepper. Preheat a saute pan on high. Dredge the shrimp in the flour mixture. This will give them a nice crust and allow them to stay crispy and fresh at room temperature. Add olive oil to the pan and put in 1 layer of shrimp. You want them to caramelize, so don't toss or move them. Add a little more oil if the flour absorbs what's in the pan. After about 3 minutes, turn over the prawns. Let it caramelize, toss and turn out onto a cookie sheet. Add about 1/4 cup more olive oil to the already hot saute pan. Drain pan juices from the cookie sheet into the saute pan. Add sliced garlic and let it get light brown. (watch carefully, this will burn in an instant!) Add chiles and let them get soft. Add the basil and stand back - there's a lot of water in basil and it will pop. Let it get crispy, less than a minute. While this is happening, arrange prawns over the citrus salad. Add the orange zest to the basil/garlic/chile mixture in the saute pan. Season with salt and pepper, then spoon basil/garlic/chile mixture over the prawns.

Toss the spinach with the citrus vinaigrette and mound on top of the prawns. Serve.

two angry moms vs. school lunch