Archive for September, 2011

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Sweet, sour, slightly spicy, and a touch of sea salt

Florida offers a plethora of ingredients, some of which are largely ignored. That was true of rock shrimp, although the folks at Dixie Crossroads in Titusville would probably disagree. They’ve been serving rock shrimp for years.

For the rest of us, it was hard to come by until it began being sold to consumers at grocery stores and we are lucky to have them. Slightly sweeter than Gulf shrimp, these beauties are more akin to langostinos than shrimp.

Here’s a recipe as an ode to treasure rock shrimp. You can toss this together in ten minutes and have it on the table.

Ingredients

1 lb peeled, deveined rock shrimp
1 package of stir fry vegetables (mine contained mushrooms, two kinds of cabbage, carrots, broccoli, red peppers and more)
1 tsp sesame oil
2 TB Chai Teriyaki Sauce from Intensity Academy
1/2 tsp fine sea salt, plus a pinch
30 turns of ground black pepper or chipotle black pepper (which is what I used)
1 pasteurized egg yolk
1 tsp Dijon mustard
1/4 tsp lemon zest
1/2 TB fresh lemon juice
pinch of cayenne pepper
4 TB vegetable oil (for the aioli)
1 TB capers
slice of lemon for garnish (optional)

Method

In a large frying pan or stir fry pan, add the sesame oil and heat over high heat. When good and hot, add the vegetables. Stir to coat and leave for a minute. Add 1 TB of the teriyaki. Stir again and cover for three minutes. Season the shrimp with 1/2 tsp sea salt and the chipotle or black pepper. Add the shrimp to the pan. Stir. Add another TB of the teriyaki and stir. Cover for two minutes. In a bowl add egg yolk, mustard, lemon juice, pinch of salt and cayenne. Whisk together and SLOWLY drizzle in the vegetable oil until it is a rather thick, sauce consistency. Add the capers and the lemon zest. Stir to incorporate.
Plate the stir fry and drizzle the aioli over the top. The flavors blend well.
Serve immediately and enjoy!

The heat is ON with Michele Northrup from Intensity Academy. She’s bringing her favorite spicy dishes made with Intensity Academy hot sauces to Grand Kitchen & Bath. Don’t miss it!FNRN_0924_The Heat Is On

Eric Deggans, St. Petersburg Times’ Media Critic talks to Food Nation Radio Network. Did Dr. Oz unnecessarily alarm parents about the possibility of arsenic in apple juice? Interview with Eric Deggans, St. Petersburg Times

Special guest, nationally-known author and television host Nathalie Dupree helps me, the biscuit-challenged to make a fluffy biscuit for National Biscuits and Gravy Week.

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Enjoy the SAUCY GOODNESS with FREE food, wine and beverages, then stay for our LIVE radio show at 4pm.

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St. Petersburg, FL

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FOR IMMEDIATE RELEASE:
Press Contact: Kaytee Smith
Ph: 847-745-5699
E: info@foxrockcommunications.com

FoxRock Syndication Services Serves Up THE FOOD NATION RADIO NETWORK

Chicago, IL, September 7, 2011 – FoxRock Syndication Services, a division of FoxRock Communications Inc. announced today an agreement with THE FOOD NATION RADIO NETWORK with ELIZABETH DOUGHERTY to join its roster of syndicated programming.

“We are all really excited that Elizabeth Dougherty is bringing her great program to a national audience, and we’re proud to be a part of this adventure. Her show is fun and informative, and the perfect weekend escape,” said FoxRock Communications President Matt Smith.

THE FOOD NATION RADIO NETWORK is a one hour weekend show flagshipped on Genesis Communications’ WWBA AM 820 in Tampa, FL. Elizabeth, along with Tampa radio veteran, Michael Serio send listeners on an adventure of “good food, great fun, and the good life”. It is delivered via Internet download and is available on a barter basis. Host Elizabeth Dougherty has an extensive background in food writing and culinary arts training. Her years of experience cooking and writing about food help demystify the concepts of good cooking for good health. She has written articles on food that have appeared in several major publications. Additionally, her website, www.elizabethdougherty.com and Facebook pages, “Elizabeth Dougherty” and “Eat St. Pete!”, are among the most visited in the area, along with a strong presence on Twitter, keywords “FoodNationRadio”.

THE FOOD NATION RADIO NETWORK host Elizabeth Dougherty said, “We are pleased to partner with FoxRock Syndication as Food Nation Radio continues to grow so that we can continue to concentrate on the compelling (and fun) content we provide to our listeners each week.”

Demo materials for THE FOOD NATION RADIO NETWORK can be found on the FoxRock Communications website, www.foxrockcommunications.com. Interested stations can also contact FoxRock by phone at 847-745-5699 or via email at info@foxrockcommunications.com.

FoxRock Syndication Services is a division of FoxRock Communications, based in Chicago, IL. FoxRock Syndication Services distributes programs to thousands of stations and listeners each day. In addition to THE FOOD NATION RADIO NETWORK, the FoxRock Syndication Services family includes: POSITIVE PARENTING RADIO PUBLIC AFFAIRS, THE BLOCK WITH TIM, BATTLE LINE with ALAN NATHAN, THE DR. EVELYN HIGGINS SHOW, THE REMOTE NEWS SERVICE, and the RADIO NECTAR UNSOLD INVENTORY SOLUTION.

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