Though I’ve been quite busy, it’s been mostly laziness that’s kept me from cooking these past few weeks. I haven’t been feeling much culinary inspiration and haven’t wanted to put in the effort required to find recipes I like and go shopping for ingredients. I’m living with my parents during my VISTA term (which ends in like 5 weeks!!) which means that they do most of the grocery shopping, but I often (inconveniently) need ingredients right before or after their grocery trip.
When I first found this recipe I was intrigued, but also a little weirded out. I’ve pickled stuff before, but pickled shrimp just seemed so strange, perhaps because I’d never heard of it here in the good ol’ Midwest. I was going to try this recipe out at a party I hosted a few weeks back, but was unsure of how it would turn out and didn’t have all of the ingredients at the time. Well, I finally got around to trying it and it turned out great. The shrimp were bright and tart, and delicious. I’m sure they’ll taste even better after sitting in the fridge for the next few days (if they last that long).
- 1 yellow onion, peeled and thinly sliced
- 1 lemon, thinly sliced
- 3/4 cup cider vinegar
- 1/2 cup vegetable oil
- 1/4 cup capers with their juices
- 1 tbsp Mrs. Dash seasoning
- 1 tbsp sugar
- 1/2 tsp salt
- Splash of hot sauce
- 12 oz cooked shrimp (I used frozen shrimp and defrosted in cool water)
- In a large bowl, stir together all of the ingredients except for the shrimp.
- Add the shrimp and mix well.
- Cover and refrigerate for at least of 24 hours, stirring occasionally. Serve chilled..
Source: Adapted from the kitchn
I spent last weekend at the DFL State Convention (my first time!) and did not have the time or energy to pull something together for last week’s recipe. I’ve had some tasty stout beer (Furthermore’s Three Feet Deep) in my fridge for a while and this seemed like the perfect way to use it. The earthy flavor of the beer pairs well with the cardamom and cinnamon in this recipe.
Spiced Stout Waffles
- 4 tbsp unsalted butter
- 1 cup buttermilk (room temperature)
- 1 cup stout beer (room temperature)
- 1 1/4 cups all-purpose flour
- 1 cup whole wheat flour
- 3/4 tsp salt
- 4 tsp baking powder
- 1 1/4 tsp baking soda
- 2 tbsp sugar
- 1 1/2 tsp cinnamon
- 1/8 tsp cardamom
- 2 eggs
- 1 1/2 tsp vanilla
- In a medium saucepan, melt the butter over low heat. Add the buttermilk and the stout beer, and stir everything together. My butter solidified a bit because I used cold buttermilk and beer, but it melted back in once everything was warmed through. Once the mixture is warm remove the pan from the heat and shut off the burner.
- In a large bowl, whisk the flours, salt, baking powder, baking soda, sugar, cinnamon and cardamom together.
- In another large bowl, whisk the eggs until they’re well beaten. Add the vanilla and whisk some more. Pour about one cup of the warm buttermilk/beer mixture into the eggs and whisk vigorously. Pour the rest of the liquid mixture into the bowl, whisking constantly until it’s all combined.
- Add the liquid mixture to the dry mixture and stir with a wooden spoon until the flour is fully incorporated. The batter should be kind of lumpy – do not overmix.
- Spray preheated waffle iron with non-stick cooking spray. Pour batter into the waffle iron and cook until the waffles are golden brown.
The lesson I learned today – I’m not very good at using a waffle maker. My waffles turned out a bit soggy and didn’t look the best, but they tasted wonderful, especially with some pumpkin butter on top.
Source: Adapted from Food 52.