05 May

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May 10, 2015

Swedish Shrimp Sandwich

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Räksmörgås

(Swedish Shrimp Sandwich)

Swedish Shrimp Sandwich

May 10: National Shrimp Day

Islander used to work in a building across the street from an Ikea in Illinois. What a distraction it was to go to that Swedish furniture store (we bought a sofa sleeper, end tables, cabinets and shelving, benches and stools and a mirror from Ikea)!

Sometimes, Islander would take her lunch breaks at the Ikea cafeteria to sample some Swedish food, such as räksmörgås, an open-faced shrimp sandwich. It was light and refreshingly delicious.

Now that we currently live in South Texas, the closest Ikea is nearly three hours’ drive away—not too convenient to visit for browsing at furniture or eating at the café. So we make räksmörgås at home. These Swedish shrimp sandwiches are simple to make for a light lunch and in observance of National Shrimp Day. Smaklig måltid (bon appétit in Swedish)!

Recipe

(Adapted from Ikea)

Ingredients

  • Toasted bread (one per person)
  • Butter
  • Lettuce leaves
  • Boiled egg, shelled and sliced
  • Small frozen shrimps, thawed and patted dry with paper towels
  • 2-3 tablespoons mayonnaise
  • 2-3 tablespoons sour cream
  • 1 teaspoon fresh dill, chopped
  • lemon slices (optional garnish)
  • tomato wedges (optional garnish)

Directions

Toast the bread. Spread butter on one side. Place a lettuce leaf on top. Slice the eggs and layer it on top of the lettuce. Sprinkle the shrimps over the eggs.

Swedish Shrimp Sandwich

In a small bowl, mix together the mayonnaise and sour cream. Stir in the chopped dill. Carefully spread the mixture over the shrimp. Finish with dill on top. Garnish with lemon slices, tomato wedges and a sprig of dill (optional). Serve immediately.

Swedish Shrimp Sandwich

Notes

  • Variations of räksmörgås include adding mustard, thinly-sliced cucumbers, chopped chives, lemon garnish, tomato wedges and caviar.
  • Heavier breads, such as rye or pumpernickel, are recommended over the softer white varieties to be able to hold up the ingredients.
  • Search our site for other Swedish-inspired or shrimp recipes.
 

May 2, 2015

Brigadeiros

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Brigadeiros

(Brazilian Chocolate Truffles)

Brigadeiros

May 2: National Truffle Day

We had a Brazilian classmate, Thaís C., in our Teaching English as a Second Language certification program. On “graduation day”, she brought in brigadeiros, her country’s version of chocolate truffles. The tray of treats was finished so quickly—and there were only four of us taking the intensive training course!

Brigadeiros were named after the rank of Brazilian Brigadier Eduardo Gomes (1896-1981), an air marshal and politician. These chewy chocolate truffles are very easy to make and consist of only four ingredients—sweetened condensed milk, cocoa powder, butter and sprinkles.

Thanks to Thaís for introducing us to brigadeiros and for sharing her recipe. Enjoy these Brazilian chocolate truffles on National Truffle Day.

Recipe

From Thaís C.

Ingredients

  • 1 tablespoon butter
  • 1 can (14 ounces) sweetened condensed milk
  • 3-4 tablespoons cocoa powder, sifted
  • chocolate sprinkles/jimmies

Directions

In a medium saucepan over low heat, melt the butter slowly. Add the condensed milk and cocoa powder, stirring constantly for about 10 minutes or until thickened. Be careful that the bottom of the pot does not burn. Transfer the mixture to a buttered bowl. Cool in the refrigerator for 30 minutes or until easy to handle.

Brigadeiros

Butter or grease hands and roll mixture into one-inch balls (or use a buttered or greased scoop). Place on wax paper. Roll each ball into a bowl of chocolate sprinkles. Place into miniature cupcake or candy papers. Chill until ready to serve. Yield: Approximately 15 brigadeiros.

Brigadeiros

Notes

  • Brigadeiros may be coated in coconut flakes, chopped nuts or colorful nonpareils as well.
  • These Brazilian chocolate truffles look like the black mushroom truffles!
  • Search our blog for other Brazilian recipes. Bom apetite.
 

May 25, 2014

Port Wine Chicken

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Port Wine Chicken

Port Wine Chicken

May 25: National Wine Day

We previously posted recipes for Marsala Chicken and Champagne Chicken. Something similar is Port Wine Chicken. These recipes involve common cooking techniques, such as browning the chicken in butter or oil, sautéing onions and mushrooms, adding seasonings and/or herbs and pouring in some sweet wine to make a sauce or gravy.

Whereas Marsala wine is from Italy and Champagne is from France, Port is from Portugal. The fortified, sweet red wine enhances the flavor of the food in which it is cooked yet does not make the meat taste too alcoholic or acidic at all.

Instead of Marsala or Champagne, try putting Port in a braised chicken with mushrooms dish in observance of National Wine Day. Saúde!

Recipe

(Adapted from Chef Ponzio)

  • 4 large chicken thighs (with bone, with or without skin)
  • salt and pepper, to taste
  • 2-3 tablespoons olive oil
  • 1 small onion, chopped
  • ¼ cup parsley, chopped
  • 1 container (8 ounces) button mushrooms, quartered
  • 1 ½ cups port wine
  • 1 tablespoon butter

Directions

Salt and pepper the chicken thighs. In a large pan, brown them in the olive oil. Remove from the pan and keep warm. Drain off any oil.

Port Wine Chicken

Chop the onions and parsley and quarter the mushrooms. In the same pan, sauté the onions with the parsley.

Port Wine Chicken

Add the mushrooms and cook until brown. Put the chicken back in the skillet. Pour in the port wine. Cover and simmer for 30-40 minutes until the chicken is cooked through. Watch that the wine is not reduced too much and that there is still a little liquid left for some sauce. Remove the chicken to a platter and keep warm. Melt the butter into the sauce and stir until smooth. Ladle the sauce and mushrooms over the chicken. Garnish with parsley leaves. Serve with rice or pasta.

Port Wine Chicken

Notes

  • If you like a lot of mushrooms in this dish like we do, double the amount and add half a cup more of Port.
  • Check out more chicken recipes by searching our blog.
 

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