Tag Archives: salt

Roasted Broccoli With Shrimp

Roasted Broccoli With Shrimp

My dear friend, Denise, served this delicious dish to me a couple of years ago and I absolutely loved it! She got the recipe from her daughter, Joni – both mother and daughter are GREAT cooks. I had some beautiful broccoli florets from the Organic Market up the street and some shrimp in the freezer from Costco and half an hour later – voilá! I made a couple of modifications to the recipe, but here it is:

  • 1 lb. broccoli florets, cut into bite-size pieces
  • 4 tbsp. avocado oil (extra virgin olive oil may be substituted), divided
  • 1 tsp. whole coriander seeds
  • 1 tsp. whole cumin seeds
  • 1/2 tsp. Maldon or kosher salt, divided
  • 1 tsp. freshly ground black pepper, divided
  • 1/8 tsp. cayenne chile powder
  • 1 lb. large shrimp, shelled and deveined
  • lemon zest (from 1 large lemon)
  • lemon wedges, for serving

Preheat oven to 425F. In a large bowl, toss broccoli florets with 2 tbsp. oil, coriander, cumin, 1/4 tsp. salt, 1/2 tsp. black pepper and chile powder. In a separate bowl, combine shrimp (thawed and drained, if using frozen), remaining 2 tbsp. avocado oil, lemon zest, remaining 1/4 tsp. salt and remaining 1/2 tsp. black pepper.

Spread broccoli in a single layer on a baking sheet (or I used a large cast iron frying pan) and roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once after 10 minutes. Cook until shrimp are pink (and curled) and broccoli is tender and golden around the edges, about 5 to 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.

Serves 2 to 4 (depending on your appetites!)

Roasted Broccoli with Shrimp

Types of Tequila

There are main three types of tequila: blanco, reposado and anejo, each with its own unique and distinctive flavor and quality.

Blanco, meaning white or silver, is often referred to as the grandfather of all tequilas. Tequila blanco derives its name from its crystal clear color. It is bottled directly from the distillation process and does not undergo any aging. Tequila blanco is a distinctively strong spirit that usually has heavy overtones of smoke from the cooking of the agave hearts in clay pots. This is the tequila that is usually used in margaritas or other blended drinks.

Reposado, meaning rested, is unmistakably flavorful because it enjoys a process of aging in oak barrels, but only for a period of two months. Reposado tequilas are intense spirits with subtle hints of exotic fruits, agave and slight wood aromas. This tequila is recommended straight or with salt and lemon or lime.

Anejo, meaning aged, is truly the finest of the three varieties of tequila. Anejo tequila is taken after the distillation process and rested in small quantities in white oak barrels for a period of at least one year. When the aging process is complete, the tequila is filtered and its alcohol content is brought up to 38 or 40% before bottling.

Just to complicate things further, there are two further distinctions that need to be explained. Tequila can either be labeled as “blended” or as “100% agave”. In blended tequila, a minimum of 51% of the fermentable sugar is derived from agave, with the balance made up by a variety of other sugars, such as molasses. Blended tequila can be blanco (silver) or oro (gold). The gold has certain characteristics of wood aging but these are generally derived from adding colorings and flavorings, such as caramel, and not through authentic aging.

The 100% agave tequila is that in which fermentable sugars are derived entirely from the agave tequilana weber azul or blue agave plant. Tequila 100% agave can be found in all three types: blanco, reposado and anejo and is truly the finest quality available.

Hot Sauce Trivia

  • Hot sauces are excellent in sauces and stir-fry’s, make quick and handy marinades before grilling food, and are always welcome condiments on the table.
  • Research has proven that adding hot sauces to your foods can help your body burn calories faster (up to 45 calories more per meal than if you eat bland dishes).
  • When people eat hotter sauces, they experience pain in their mouths and throats.  The nervous system reacts to the pain by releasing morphine-like endorphins.  Endorphins create a sense of euphoria similar to the “runner’s high” that some people get from exercise.  People who regularly eat hot sauces and chiles will find that they develop a tolerance to the heat and will have to eat increasingly hotter sauces to get the high.
  • Hot sauces are North American’s favorite way to turn up the heat and add some extra flavor and spice to their food. Most hot sauces are a blend of chiles, vinegar and salt, but many are variations that may also contain ingredients such as carrots, onion and papaya.
  • By adding lots of flavor to food with hot sauces, chiles and spices, you can reduce the amount of fat, oil and salt in your diet.
  • The stinking “rose”, otherwise known as garlic and a common ingredient in hot sauces, is an excellent antioxidant that can help reduce free radicals that exist in the human body. Garlic reduces cholesterol, clears arteries and helps maintain healthy blood circulation.The true hot sauce collector and aficionado looks for several qualities when evaluating a new sauce: appearance, originality, aroma, heat and flavor. Why not invite friends over for a hot sauce tasting party with evaluation forms for the sauces you’ll be trying? Try each sauce on unsalted crackers or tortilla chips and have some fun.
  • Half the fun of collecting hot sauces is laughing at the names that their creators give them. The names are as original as the sauces themselves and range from reference to fire and explosion, animals, religious, crime and punishment, controversial, erotic, naughty, mental health, and western themes. The names and labels make us laugh and represent much of the fun that enjoying hot sauces bring us.