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hrimp you ll want to start your prep 30 minutes ahead because the raw shrimp needs to have a bit of a bath before it s ready for showtime for the shrimp 1 pound jumbo shrimp 16 to 20 count peeled and deveined 1 teaspoon kosher salt plus more to taste for table salt use half as much by volume 1 4 teaspoon baking soda i used the same amount of salt baking soda when using a half pound of shrimp i think there is an explanation of what this chemistry is about at the serious eats link which you can find at the bottom for the sauce 8 tablespoons unsalted butter 10 medium cloves garlic 50 g 5 serrano chilis 50 g stemmed deveined and seeded if desired 1 pound dried linguine or fettuccine 1 lime 1 loosely packed cup fresh cilantro leaves minced 2 to 4 small tomatoes like a compari cut shrimp in half crosswise and put them in an appropriate size bowl serious eats says to toss the shrimp with salt and baking soda i guess i didn t pay close attention to the directions and both times i made this with shrimp i had them in a bowl with enough water to cover them and then added the salt and baking soda you want to cover the bowl of bathing shrimp and stick them in the fridge until you re ready to use them dice the chilis and garlic be careful to wash your hands well with soap after you re done and don t touch your face run them through a small food processor you want it to be close to a paste but unless you use a mortar and pestle it s only going to be close this can be made ahead placed in a small bowl covered and refrigerated while you re waiting for the water to boil for the pasta chop the cilantro dice the tomato and zest the lime and set them aside when the pasta has about six minutes left to be shy of al dente melt the butter in a saute pan large enough to hold everything comfortably if you re going the shrimp route saute the shrimp in the melted butter on a medium high heat until almost cooked through it should still be a little translucent you don t want the shrimp overcooked remove the shrimp from the pan leaving the butter reduce the heat to medium low and add the chili garlic mixture stir it frequently until the mixture softens and you can smell the aroma about 3 to 4 minutes stir in some pasta water to make a nice glossy sauce add the almost cooked pasta and toss it about until the sauce is slightly thickened the pasta is glossy and al dente 2 to 3 minutes add additional pasta water if needed to evenly coat the pasta keep it juicy add the shrimp and toss add the lime juice lime zest cilantro and tomato and toss some more season with salt to taste i cook my pasta in heavily salted water so additional salt hasn t been necessary but your mileage may vary good hot or cold adapted from https www seriouseats com spicy mexican shrimp pasta recipe 11749996 posted in recipes something to eat tagged italian food pasta pasta recipe recipe serrano chilis recipe shrimp recipe leave a comment pineapple sauce july 10 2023 by honey badger i bought a whole pineapple the other day but i also bought fresh strawberries i m the only one in the household so i have to eat everything by myself hahaha what a hardship thus was born my version of pineapple sauce great on ice cream pancakes or as a filling for hand pies 2 cups fresh pineapple chopped 1 4 cup dark brown sugar 1 tablespoon cornstarch 1 4 teaspoon salt 1 4 cup corn syrup 1 4 teaspoon vanilla pulse the pineapple in a food processor to a lumpy puree you don t want it absolutely juiced you want to retain some chunks stir together the sugar cornstarch and salt in a saucepan then stir in the corn syrup finally stir in the pureed pineapple over a medium heat bring the mixture to a boil it will take a couple minutes because you re using a medium heat not a blast furnace stir it periodically to avoid scorching while it s getting up to a boil but once it begins to boil don t leave it alone keep it gently moving ensuring the bottom gets rotated up sufficiently to avoid scorching once you ve got it at a good boil plop plop plop the boiling sauce says keep stirring continuing to cook the sauce for another two or three minutes while it thickens remove the pot from the heat and stir in the vanilla allow the sauce to cool before filling your containers the amount of sauce i got almost filled two bonne maman jars freeze whatever you re not going to use within a week or so there are a couple experiments i d like to conduct with this sauce the first is to substitute honey for the corn syrup i m not sure it won t complicate flavors but it could also turn out to make the sauce ever more delicious the other experiment is to add chopped candied ginger pineapple and ginger are a glorious flavor combination in my opinion the question is how much is too much and how much is enough adapted from mustlovehome s pineapple sauce posted in recipes something to eat tagged fresh pineapple ice cream pineapple pineapple sauce recipes leave a comment blueberry almond coffeecake march 27 2023 by honey badger this is truly one of the best blueberry cakes you ll ever eat it s light it s moist it s everything a bit of cake should be this is one of the most requested repeats by my cake eating friends for the cake 2 cups all purpose flour 2 teaspoons baking powder 3 4 teaspoon salt 1 4 pound unsalted butter softened to room temperature 1 1 4 cups sugar 2 large eggs 1 teaspoon vanilla or 1 4 teaspoon almond extract or both 1 2 cup milk 2 cups blueberries 15 oz for the topping 1 2 large egg white 1 egg white is just over 2 tablespoons before beating so you ll want about a tablespoon of egg white 3 tablespoons sugar 1 cup sliced almonds preheat oven to 350 f butter a 9 13 glass baking dish sift together flour baking powder and salt set aside beat together butter and 1 1 4 cups sugar until light and fluffy beat in eggs one at a time then add vanilla and or almond extract add flour mixture and milk alternately beginning and ending with flour mixture flour milk flour milk flour beating on low speed after each addition until just incorporated fold in blueberries pour batter into buttered baking dish spreading evenly lightly beat egg white with a fork just enough to loosen the egg white but not enough to make it stiff stir 3 tablespoons of sugar into the lightly beaten egg white add the almonds stirring to coat spoon the topping over the batter as evenly as possible bake in middle of 350 f oven 40 to 50 minutes until golden brown and a tester comes out clean check after 30 minutes and lightly cover with aluminum foil if the top is getting too dark cool in the pan on a rack for at least an hour before cutting if the cake is around after the first day stick it in the fridge adapted from gourmet magazine 2000 posted in recipes something to eat tagged blueberries blueberry almond cake blueberry recipes cake dessert recipes recipe recipes leave a comment avgolemono greek egg lemon chicken soup december 8 2022 by honey badger years back i posted a really rough recipe here for avgolemono soup i ve now more or less formalized it this makes a very thick soup thick enough to use pita in lieu of a spoon salt is a personal taste proceed with adding it as you see fit this recipe is easily scaled up just double everything except that you still only need 3 4 to 1 cup of hot broth to make the avgolemono serves 1 or 2 1 14 5 oz can of chicken broth 1 4 to 1 2 cup arborio rice 2 large eggs 3 tablespoons fresh lemon juice or bottled what i use most often lemon zest optional 1 2 of a chicken breast cooked and shredded optional salt pepper to taste fresh parsley or dill chopped for garnish optional pour the chicken broth into a small pot reserving 3 4 of a cup for the avgolemono bring it to a boil then a dd the rice reduce to a simmer and cook for 15 minutes stirring occasionally or until the rice is tender o nce the rice is tender turn off the heat and make your avgolemono to make the avgolemono heat the reserved broth in the microwave or stovetop no difference it just has to be hot you can use a blender or a stick blender here for this amount of ingredients the blender is a bit of overkill use it if you double the recipe find a container that holds at least a pint of liquid taller than wide is best when using a stick blender add the eggs lemon juice and zest if using and blitz with the stick blender with the blender stick blender going slowly slowly drizzle the hot broth into the egg lemon tada you now have avgolemono add the avgolemono to the rice stirring as you pour the soup will be somewhat foamy it will subside as the soup rests add chicken if using the soup will thicken up as it sits if you want it thicker thanks egg yolks just let it sit in the pot off the heat for a period of time to warm up the soup set the pot on a very low heat stirring occasionally you don t want it to boil leftovers reheat nicely in the microwave i recommend enjoying this with pita bread if it s as thick as i make it you can use the pita in lieu of a spoon making your own pita is not difficult or time consuming given i m cooking for one i quarter my usual recipe to make 3 or 4 moderate size pieces accompany your soup with a salad of greens tomatoes feta olives with a dressing of olive oil red or white wine vinegar and fresh or dried oregano you can use long grain rice if that s all you have but with arborio the soup will be thicker you don t have to use bread flour all purpose is fine you can also use half wheat flour but i don t recommend using it exclusively posted in recipes something to eat tagged avgolemono egg lemon chicken soup 1 comment clam sauce with linguini november 20 2022 by honey badger i am an east coast atlantic ocean kind of person exiled to arizona much too far from any ocean impossibly far from the atlantic and the littleneck clams that i love so much i ve finally taken the plunge and made a sauce using canned clams and it s pretty good it s not the same as the pasta with littlenecks i made when i was in massachusetts but in its way it s a delicious dinner serves two 1 tablespoon olive oil 2 garlic cloves chopped 1 2 medium onion or a large shallot 1 6 5 oz can chopped clams drained juices reserved i used snow s 1 4 cup dry white wine vermouth 1 2 cup half and half warmed briefly in microwave to take off the chill enough linguine or your preferred pasta for two people fistful of chopped fresh parsley grated parmesan cheese over medium heat sauté the garlic and onion shallot in olive oil until they begin to soften add wine dry vermouth and simmer until reduced put water for pasta on to boil add reserved clam juice to the onion garlic and simmer for 8 to 10 minutes until reduced start cooking the pasta set the timer for just short of al dente because you ll add the pasta to the sauce to finish cooking add warmed half and half to the garlic onion clam juice reducing the heat to avoid boiling simmer for about 10 minutes until liquid is reduced and thickened stir in 1 4 cup of pasta cooking water add pasta and toss to coat add clams and parsley cook for approximately one minute while tossing everything to coat with sauce warm the clams and finish cooking the pasta serve with grated parmesan if you re keeping the second serving for leftovers reserve a small amount of pasta cooking water to stir into the second serving before you wrap it up to go in the fridge in order to avoid the sauce being too thick upon reheating mangia adapted from allrecipe s amazing white clam sauce posted in recipes something to eat tagged canned clams linguine with clams pasta with clams snow s canned clams leave a comment spiced rum raisin banana muffins february 24 2021 by honey badger i ve been frustrated with banana bread recipes so i ve tested and written my own most recipes don t specify how much banana two bananas or four bananas how big are these bananas we don t know consider the amount of banana i ve indicated as a starting point if you have bigger bananas or more bananas and want to use them feel free though the maximum amount i would use is four obviously the more banana you add the more batter you ll have and thus the more muffins you ll have plan accordingly my other problem with banana bread recipes is they re sold as healthy excuse my french but fuck that noise we re making delicious muffins here and they contain sugar in an unapologetic amount they are moist and flavorful perfect for a light breakfast or snack ceramic stoneware muffin tin date unknown photo from smithsonian institution id number ce 392524 you ll need two bowls one that s microwave safe and large enough to hold all the wet ingredients and one large bowl that can accommodate all the ingredients well three if you count the bowl needed to soak the raisins 1 cup raisins 1 2 cup captain morgan spiced rum 1 2 cup 1 stick butter 3 4 cup brown sugar 250 g 2 cups all purpose flour 1 teaspoon baking soda 1 4 teaspoon salt 1 teaspoon pumpkin spice 1 teaspoon cinnamon 2 large eggs 250 g overripe bananas two smallish bananas 1 cup toasted chopped walnuts several hours in advance combine raisins and captain morgan or rum or other alcohol of your choice in a shallow bowl to soak warming the alcohol in the microwave 10 or 15 seconds can help speed things up stir the raisins occasionally to ensure they all get equally drunk i let my raisins soak for about 36 hours because they were really old and very dry it took them about 24 hours to start to resemble edible raisins whether you use your old raisins here or in some other recipe soaking them for a day or two can transform raisins that are old and cranky spread walnuts on a sheet pan and toast in the preheating 350 degree oven about five minutes use a timer and keep a close eye so they don t get dark spread them on a paper towel or cutting board and let them cool before chopping melt the butter then add the brown sugar and stir well set aside to cool stirring occasionally put papers into a 12 hole muffin tin and butter sugar two custard cups if you don t have papers butter sugar the muffin tin as well forget your mixer whether hand or stand mix the batter by hand so you don t overwork the flour it s not onerous in a large bowl combine the dry ingredients if your nuts are cool enough they can still be slightly warm chop them and add them to the dry ingredients set aside now that butter sugar is sufficiently cool add in the eggs and whisk it up then add the bananas mashing to your desired consistency add the soaked raisins minus any residual liquor and whisk all of it until well blended if you haven t previously chopped your nuts it s time add them to the dry ingredients add the wet ingredients to the dry ingredients stirring only until the flour disappears spoon batter into tin cups till they re 3 4 full if you like sprinkle the top of the muffins with turbinado sugar it s not necessary but adds a nice sweet crunch to the muffin tops bake in your 350 degree oven for about 20 minutes until a toothpick inserted into the center comes out clean let cool for a few minute...