Stuffed Zucchini, Andalusian Style

Adapted from The Heritage of Spanish Cooking, by Alicia Rios and Lourdes March

This turned out to be really good, but once I ran it through the carb calculator I found that the carb count is a little high (roughly 28g per serving). I think the amount of flour I used was minimal, but I'm sure the raisins and the vino are what sent the carbs over the top. I'm thinking the recipe would work just fine with a tomato-based sauce, though.

The main challenge was the onion cap, which ended up being a strip of onion, which I inserted into the zucchini cavity, folded over, and reinserted.

All in all, pretty satisfying. I put my comments in italics. Serves 4.

Ingredients for the zucchini:
3/4 cup olive oil
1 medium onion, chopped (I left this out)
Whole onion layers to use as caps
3-1/2 oz. ground pork (I used sausage today)
1/3 cup green olives, chopped
1/3 cup raisins, chopped
2 hardboiled eggs, chopped
4 medium-small zucchini (about 1-1/2 pounds), peeled and cut in half horizontally
1 tablespoon flour (for dredging)
2 large eggs, beaten

Ingredients for the sauce:
1 medium onion, chopped
1 cup beef broth (I used chicken)
3 tablespoons dry white wine
2 tablespoons ground almonds

Instructions
Heat 3 tablespoons of oil in a skillet and gently fry half the finely chopped onion. When it colors, add the ground pork, season with salt and brown. Remove from the heat and add the olives, raisins and chopped hard cooked eggs.

Scoop out the zucchini flesh from one end only, then stuff with the pork mixture. Top each piece with a cap made from the outer layer of a whole onion. This ended up being easier said than done, since the recipe was not specific on how to do it. I ended up cutting strips of onion, tapered at both ends, which I inserted into the open ends of the zucchini. Must still play around with this. Coat with flour and beaten egg, then fry in the rest of the oil, which should be very hot. Transfer to a heatproof casserole and set aside.

Make the sauce by frying the chopped onion in the olive oil. When it starts to brown, add the flour, stir, then add the white wine and broth. Cook for a few minutes, stirring all the time, and add salt if necessary. Strain through a fine sieve and pour over the zucchini. (This is a good idea; I skipped that step but it would have been better strained). Add the almonds and bake at 350 for about 30 minutes until the zucchini are soft. The recipe calls for it to be cooked on the stove, but I opted to use a Pyrex baking dish in the oven, and it worked fine. Transfer carefully to a serving platter and pour the sauce over the top.

Creole Chicken and Shrimp

This turned out really good. I did not have any half-and-half, so I used cream, and it was awesome. Since I'm low-carbing it these days, using cream didn't bother me. For myself (but not for my long suffering wife and child) I used cauliflower "rice" instead of rice. (Note: here's an easy method for cauliflower rice, but it calls for way too much salt. I suggest using only half the amount of salt called for, if that.) This recipe comes from The Ultimate Casserole Cookbook, by Barbara C. Jones.

Ingredients

1 tbsp pickling spice

1 1/2 pound shrimp, shelled

4 tablespoons olive oil

4 boneless, skinless chicken breasts (half breasts, technically)

1/2 cup celery, chopped

1/2 cup green onions, chopped

1/3 cup red bell pepper, chopped

1/3 cup green bell pepper, chopped

1/2 cup dry white wine

1 tablespoon Worcestershire sauce

1/4 teaspoon Tabasco sauce

8 ounces tomato sauce

3 tbsps snipped parsley

1 cup half and half

1/2 tsp black pepper

1/4 tsp thyme

1 1/2 teaspoons salt

Instructions

Fill a large pot three-fourths full with water and bring to a boil. Add pickling spice and shrimp and cook until shrimp turn pink. Remove shrimp, drain and chill.

In a large skillet, heat oil and brown chicken on both sides and sautee until centers are no longer pink. Remove from skillet and drain on paper towel. Cool and cut into bite-size pieces.

Put onion, celery, and peppers in the skillet and sautee until onion is translucent. Add chicken to skillet and stir in tomato sauce, white wine, Tabasco, Worcestershire sauce, parsley, thyme, salt, and pepper, and mix well.

Pour into a 4 quart baking dish and bake at 350 for 40 to 45 minutes. Remove chicken dish and stir in shrimp and half-and-half. Bake until heated throughout. Serve over rice. Serves 4-6.

Five Guys vs. In-N-Out

Interesting discussion over at PJ Media about Five Guys versus In-N-Out. Allow me to chime in.

Here in Brentwood we have a Five Guys and an In-N-Out. Before we got our Five Guys, my wife made me drive all the way to Stockton just to try it because she'd heard how good it was. And it was. Five Guys makes a genuinely good burger. But is it better than In-N-Out? It is bigger and Five Guys offers the customer a wide range of toppings. But bigger is not necessarily better.

It is, however, more expensive. A hamburger, regular fries, and regular drink at the Brentwood FiveGuys will run you $11.18. Cut that amount in half and you have enough for the #1 combo at In-N-Out: a double-double, fries and a drink. And the burger you get at In-N-Out is easily as good, if not better, than what you get at Five Guys, even without all the optional toppings.

A word about fries. The fact that “Five Guys treats its fries like some sort of rare earth mineral," as Preston points out, raises expectations in the customer that the fries will actually be good. They are not. Yes, they are fresh, but that’s all they have going for them. A fry should be crisp. Five Guys fries are consistently soggy, like they’ve been steaming in those large drink cups in which they’re served. In-N-Out fries are also fresh, and occasionally offer the right texture. But they are not addictive, as a true fry should be: crispy on the outside, soft on the inside, with just the right amount of salt. My mouth is watering just thinking about it; my mouth never waters thinking about Five Guys or In-N-Out fries. Still, I would have to give the edge to In-N-Out.

Frankly, I wouldn’t call either burger the best in America. But ‘best’ is such a subjective term. Sometimes your body craves food that would never make it on a “best of” list. There is one burger, for example, that no trip to LA is complete without. Tommy’s.