Spicy Shrimp Quesadillas

2 C reserved Shrimp & Coconut Curry with Green Beans (remember yesterday's post?)
2  Tbsp chopped fresh cilantro plus additional (for garnish)
3 jalapenos, seeded, thinly sliced
2 Tbsp chopped shallot
1 Tbsp fresh lime juice
2 C coarsely grated Jack cheese
8 flour tortillas, about 7-8 inches diameter
8 tsp extra-virgin olive oil

Drain sauce from curry; place 2 Tbsp in bowl. Chop shrimp and beans; add to bowl. Mix in 2 Tbsp cilantro, chiles, shallot, and lime juice.
Spread filling, then cheese over 4 tortillas. Top each with another tortilla.
Heat large non-stick skillet over medium-high heat; add 2 tsp oil. Place 1 quesadilla in each pan. Cover; cook until bottom is golden, 2 to 3 minutes. Turn; cook uncovered 2 to 3 minutes longer. Repeat with remaining quesadillas and oil. Top quesadillas with additional cilantro.

Prep & Cook Time: 35 minutes  Serves 4

Shrimp and Coconut Curry with Green Beans

3/4 lb green beans, trimmed
3 lemongrass stalks
1 C coarsely chopped fresh cilantro
2/3 C coarsely chopped shallots
1/4 C coarsely chopped seeded jalapenos
2 Tbsp Indian curry powder, such as Madras
1 Tbsp coarsely chopped peeled fresh ginger
1/4 C coarsely chopped fresh basil plus sliced leaves (for garnish)
1/4 C water
2 Tbsp vegetable oil
2 C canned unsweetened coconut milk
2 1/2 lbs uncooked medium shrimp, peeled, deveined
Lime wedges

Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Cut 2 inches from bottom of each lemongrass stalk; discard tops. Thinly slice bottom pieces; place in processor. Add next 5 ingredients, chopped basil, and 1/4 cup water. Blend until paste forms.
Heat oil in large skillet over medium-high heat. Add curry paste; cook, stirring often, until dry, 2-3 minutes. Stir in coconut milk; medium-low and simmer until shrimp are just opaque in center, about 5 minutes. Add green beans; stir to heat through. Season curry with salt and pepper. Transfer 2 C curry to bowl; cover, chill and reserve for quesadillas. Transfer remaining curry to serving bowl; garnish with basil. Serve with lime wedges.

Prep & Cook Time: 35 mins  Serves: 4

Lamb Chops with Red Onion, Grape Tomatoes & Feta

1/2 C plus 2 Tbsp Extra Virgin Olive Oil
1/4 C red wine vinegar
2 Tbsp fresh lemon juice
3 garlic cloves, minced
3 Tbsp chopped fresh oregano, divided
3/4 tsp ground cumin
4 lamb shoulder-blade chops (each 1/2 to 3/4 inch thick)
1 10-12 oz container grape tomatoes
1/2 C coarsely crumbled feta
1/2 C paper-thin red onion slices

Whisk 1/2 C olive oil, red wine vinegar, lemon juice, minced garlic, 2 Tbsp oregano, and ground cumin in medium bowl; season to taste with salt & pepper.Transfer 1/2 C dressing to large bowl; add lamb chops and stir to coat. Let marinate 30 minutes, stirring occasionally. Add grape tomatoes to remaining dressing in medium bowl; toss to coat.
Sprinkle lamb chops with salt and pepper. Heat remaining 2 Tbsp olive oil  in heavy large skillet over medium-high heat. Saute lamb chops until browned on both sides and cooked to desired doneness, about 4 minutes per side for medium, depending on thickness. Transfer lamb chops to 4 plates (reserve skillet).
Using slotted spoon, transfer tomatoes to same skillet (reserve dressing from tomatoes in bowl).  Saute tomatoes until skins begin to wrinkle, about 2 minutes. Top lamb chops with tomatoes, then feta, red onion, and remaining 1 Tbsp oregano. Drizzle with reserved dressing.

Prep: 30 minutes. Total Cook & Prep: about 1 hr Serves: 4

 A need that can not be held back much longer. I must dive in and without too much rhyme or reason, I will sort through recipes I have held onto. I need to get them in a place where I can sort through them--no longer in the jumble of my notebooks and boxes. Like so many of my child's art projects, I am sorting through the torn pages, editing and pasting--savoring in my mind and on the liminal page.

Giddy.


Seared Asian Steak and Mushrooms on Mixed Green with Ginger Dressing

2 Tbsp soy sauce
2 Tbsp seasoned rice vinegar
4 1/2  tsp vegetable oil, divided
1 Tbsp minced peeled fresh ginger
1/2 tsp Asian Chili-garlic sauce
1/8 tsp plus 2 tsp Asian sesame oil, divided
1/4  C chopped fresh cilantro
2 12-0z ribeye steaks
2 Tbsp toasted sesame seeds
8 oz crimini, quartered
8 C mixed greens

Mix soy sauce, rice vinegar, 1 1/2 tsp veg oil, minced ginger, chili-garlic sauce and 1/8 tsp sesame oil in small bowl. Add cilantro and stir to blend. Set dressing aside.

Rub 1/4 tsp sesame oil over each side of each rib-eye steak. Sprinkle steaks with salt, pepper and toasted sesame seeds; press firmly to adhere. Heat 2 tsp vegetable oil in large non-stick skillet over medium-high heat. Add mushrooms; saute until browned, about 8 minutes. Season to taste with salt and pepper. Transfer sauteed mushrooms to plate. Add 1 tsp vegetable oil and 1 tsp sesame oil to skillet; heat over medium-high heat. Add steaks; cook to desired doneness, 3 to 4 minutes per side for medium rare. Transfer steak to cutting board. Slice steaks. Toss mixed greens with dressings in large bowl; divide greens among plates. Top with steak slices and mushrooms and serve.

Prep: 30 mins  Serves: 4