Contacts

Just Cook This With Sam The Cooking Guy

Recipes

Shrimp Tacos (Makes about 10)
  • 1/2 cup light sour cream
  • 1 chipotle pepper, minced fine (chipotles are readily available from the supermarket and come in a small can with adobo sauce) but pay attention – I only mean one of them - not a whole can of them
  • 2 limes - 1 whole half and the rest into small wedges for serving
  • 1 pound peeled, uncooked shrimp (31/50s are perfect) cut into small-ish pieces
  • 1 tablespoon all-purpose seasoning
  • 1 mango, diced fairly small (about a cup)
  • 10 corn tortillas
  • 1/2 cup purple cabbage, shredded fine
  1. In a small bowl, combine sour cream, chipotle and juice from 1/2 a lime, mix well and set aside
  2. Heat skillet, wok, or whatever you prefer, really well and then add oil
  3. Add shrimp and stir fry quickly - the shrimp will cook fast
  4. When almost cooked, sprinkle with the all-purpose seasoning then squeeze juice from half a lime on top - give a final stir and you’re done
  5. Warm the tortillas in a non-stick pan over medium-high heat about 30 seconds a side
  6. Serve by putting some of the chipotle cream on a tortilla, adding a little cabbage, some shrimp and a final fresh squeeze from a lime wedge
Mixed Mushroom and Goat Cheese Pizza (Serves 4)
  • One 10-inch ready-made pizza crust
  • 1/2 cup softened goat cheese
  • 1/3 pound shitake mushrooms, sliced thin
  • 1/3 pound crimini mushrooms, sliced thin
  • 6 ounces baby spinach (from a bag of prewashed spinach)
  • 2 cloves garlic, chopped fine
  • 2 teaspoons olive oil
  • 2 tablespoons shredded parmesan
  1. Preheat oven to 425°
  2. Heat large pan, add oil and cook mushrooms until softened
  3. Add garlic and stir for a minute, then add spinach and stir until spinach wilts completely – only a minute or so
  4. Spread goat cheese on crust and top with mushroom-spinach mixture
  5. Sprinkle a bit of shredded parmesan on top
  6. Bake until golden brown, about 12 minutes
Thai Curried Chicken (Serves 6)
  • 6 boneless, skinless chicken thighs
  • One 14-ounce can light coconut milk
  • 2 teaspoons cumin
  • 2 teaspoons curry powder
  • 2 tablespoons Asian chili paste
  • Zest of one lime plus the juice (No zester? Don’t worry – just use the juice)
  • Cilantro, chopped fine for garnish
  • Cooked rice for serving
  1. Trim chicken of any extra fat
  2. In a large bowl, combine coconut milk, cumin, curry, chili paste, lime zest and juice, and mix well
  3. Reserve about 1/3 of the sauce for use later, but ali the chicken to the rest
  4. Mix well, cover and marinate – anywhere from 15 minutes to overnight
  5. Heat BBQ or grill pan and cook chicken on both sides until cooked though (those cool-looking grill marks are perfect here)
  6. While the chicken cooks, simmer the extra sauce in a small pot to thicken
  7. Slice chicken into strips, serve on top of rice with a little extra sauce and a sprinkle of chopped cilantro