Archive for April, 2010

Giveaway time is here! Kikkoman is giving three of my lucky readers a super duper prize pack which will include their new marinade Ponzu, other Kikkoman products, and a Kikkoman recipe book!  This giveaway is open to anyone living in the United States.

More about Kikkoman Ponzu:

Ponzu, a citrus seasoned dressing and sauce, delivers the perfect balance of salty, tangy and sweet, helping to bring out delicious citrus flavors in Mexican dishes such as carne asada, fajitas and even salsa!  Kikkoman Ponzu, available in lemon or lime flavors, can be used right from the bottle as a salad dressing, marinade or dipping sauce in a variety of delicious recipes.  Kikkoman Ponzu can be found in the Asian aisle at your local supermarket but belongs in all different types of food – especially Mexican. Visit this site for Kikko de Mayo recipes and to download your own coupon for a free Ponzu with purchase of any Kikkoman sauce!

How to enter:

1) Make sure you are a fan of “Food Tramp Diaries” on Facebook, if you are not, click here and “like” FTD. 

2) Enter a comment below with your first name and email address and tell the Food Tramp what you would do with all of your free and fabulous Kikkoman products.

3) Suggest the “Food Tramp Diaries” facebook page to at least one friend and spread the food love!!

You may enter as many times as you like, as long as you suggest the FB page to a new person each time you enter.  This contest is open until Friday night and 3 lucky winners will be chosen by www.random.org Good luck my foodie friends!!

Please let me introduce to you a new amazing product from Kikkomancalled “Ponzu.”  a citrus seasoned dressing and sauce, delivers the perfect balance of salty, tangy and sweet, helping to bring out delicious citrus flavors in Mexican dishes such as carne asada, fajitas and even salsa!  Kikkoman Ponzu, available in lemon or lime flavors, can be used right from the bottle as a salad dressing, marinade or dipping sauce in a variety of delicious recipes. Kikkoman Ponzu can be found in the Asian aisle at your local supermarket but belongs in all different types of food – especially Mexican. Visit this site for Kikko de Mayo recipes and to download your own coupon for a free Ponzu with purchase of any Kikkoman sauce!

I was so excited when my big box from Kikkoman came by Fed Ex.  Everything I needed to make an amazing and flavorful Sunday Dinner.  They sent me their new sweet and tangy Ponzu, a bottle of teriyaki sauce, soy sauce, panko breadcrumbs, and also a container of tempura batter mix.  Let’s not forget the awesome Kikkoman recipe book with over 40 amazing recipes, even desserts, that you can make with Kikkoman products.  Saturday, when I was planning this dinner I decided to make ponzu marinated flank steak and tempura shrimp.  A little asian influenced Surf N Turf if you will.  Cooking with Kikkoman is so easy.  For the steak, all I did was marinade over night and cook on indirect heat on the grill basting the meat with the marinade every ten minutes or so.  For the shrimp, I just heated up some canola oil, dipped in tempura, then into the oil for two minutes! ANYBODY can do this folks, and the results were outstanding.  My step dad kept complementing me like it was the best steak he ever had, and they were even pouring the Ponzu over the rice pilaf that I made.  It really was hardly any work and everyone just kept eating, lol.  So, here are the pics and the super simple recipes to make your Cinco De Mayo a sweet and spicy success!!! 

Don’t forget, Kikkoman is giving away 3 prize packs to my lucky readers that will include their new Ponzu, other assorted Kikkoman products and the same wonderful recipe book that I got.  Stay tuned later for the giveaway post.

Ponzu Marinated Flank Steak

1- 3-4 lb portion of flank steak or even flat brisket will work

3 garlic cloves put through a press

juice of 1 lemon

1-2 cups of Kikkoman Ponzu

fresh ground black pepper

2 gallon zip-loc bags

If you get 3-4 lbs of steak like I did, you will need to cut the portion in half and split into 2 gallon sized zip-loc bags.  Flavor is best for this steak when you marinade for at least 5 hours, or preferably overnight.

Simply put steak into bag, season with pepper, put garlic, lemon juice, and Ponzu into bag with steak.  Seal bag and put in fridge for at least 5 hours or overnight.

resting the meat!

Shrimp Tempura and Ponzu flank steak

Shrimp Tempura

1 lb 31-40 count raw shrimp

1 cup Kikkoman tempura batter

3/4 cup ice cold water

De-shell and de-vein shrimp, leaving the tail on.  Make sure shrimp is rinsed and patted very dry using paper towel.  I usually prepare my shrimp in layers of paper towel and put back into the fridge until I am ready to fry.  Cool, dry protein makes for the crispiest batter when you fry.

Mix tempura and heat 2 inches of canola oil to 350 degrees.  Dip cold dry shrimp in tempura a fry for 2-3 or until golden brown.  Fry in small batches as to not lower the temperature  of the hot oil.  Place in sheet pan lined with paper towels and dust generously with sea salt.

What can I say? I love me some spice and I LOVE salsa.  When I was introduced to this tomatillo salsa I fell in love and have been wanting to make it for months now.  I have never made salsa before, but knew it wouldn’t be too hard right?

When I saw these beautiful tomatillos today at McClendon’s OTFM, I remembered the green salsa I fell in love with and decided to re create it today.  This salsa from start to finish took me literally 15 minutes to make… I really don’t know how many times now I’ll be buying it in the store when I can make it this easy, REALLY!  One note about tomatillos: when you remove the paper thin husk the fruit will be slippery and soapy like.  Just rinse the tomatillos thoroughly in cold water until the soapy residue goes away.

organic never looked so good, thanks Bob!

Makes 8-10 servings (store in air tight container for 7-10 days)

 Ingredients:

8 large tomatillos

2 large jalapenos

3 large garlic cloves

3/4 cup coarsely chopped yellow onion

fresh cilantro

sea salt

2-3 tablespoons cold water

pre broiler

Husk and rinse the tomatillos.

Place aluminum foil onto a sheet pan.  Place tomatillos, jalapenos, and peeled garlic cloves onto sheet pan. 

Put under broiler for 7-9 minutes, turning vegetables every few minutes.  The tomatillos may make a popping sound in the oven and split open, but that is okay.

Put freshly roasted veggies into blender with chopped onion, splash of water, and two handfuls of fresh cilantro.  Note: I put jalapenos in whole, I do not remove anything but the stem.  If you do not want a spicy salsa, just cut in half and remove seeds before roasting. 

 Blend, taste…you may want more cilantro.  I love the flavor of the cilantro in the salsa so I used almost a whole bunch.  Salsa is done!!! Put in air tight container, refrigerate, and enjoy.

my house smelled soooo good!!!

voila, enjoy!!

This post has been in the works for a very, very, very,…did I say VERY…long time.  Held up by my camera failure.  Any of you who have been on foodie adventures with me, know about my piece of shit camera and it’s power to just quit at any given moment, lol. This post is my ode to the cheesy delicious grits at Cafe Zu Zu and the chef, Sean Currid who makes them so damn tasty!  After a romantic staycation at the Hotel Valley Ho my husband and I strolled into Cafe Zu Zu for a relaxing Sunday Brunch, a calm before the storm if you will, before returning home to our two toddlers.  After reviewing the menu, food was ordered and then at the last minute I asked the server to add on a side of cheesy grits…only $3.25, why not?  They sounded good.

Well, when we got the food, my husband was very happy with his breakfast quesadilla and I with my eggs Benedict.  As soon as my lips touched those grits all other food was pushed aside and my focus was all about the warm, creamy, thick, cheesy goodness of Cafe Zu Zu’s cheesy grits!  I was commending myself for such a great last minute decision and thinking the whole time that I will be sad when this plate lays empty.  There was no time for pictures, it was just too late…the fork would not stop going back for more.

These grits are so good that I had to get in touch with Sean and come in and see for myself how he makes such a tasty and versitile side dish.  There I stand with my friend Caroline and the charming chef de cuisine Sean Currid.  He’s explaining how he only uses organic Anson Mills grits  and that it really is super easy, but I still need him to show me first…I CAN’T mess these up when I get home, lol.   Sean set aside the recipe and a container of the beautiful grits for each of us to take home and try for ourselves, I was so excited!  It’s been awhile since our grit lesson went down, and I have sadly lost this recipe in a midst of cheerios and toddler toys.  However, I am and always have been a good student and I can tell you everything he puts in these magical grits: organic anson mills grits, water, butter, salt, white pepper, and the secret silky smooth adding ingredient… MARSCAPONE CHEESE!!! So, take your favorite basic way to cook grits and don’t forget the marscapone.  When Sean instructed us, he said more than once to slowly add the grits to the boiling water.  When making this for the first time at home, I did not have a big enough whisk, and I’ll admit it, I added those dry grits way too fast.  They were still good, but not like they should have been.  Good grits take time, so don’t rush.  I just need to take the time to thank Sean Currid and Cafe Zu Zu for having the best starchy side  in the Valley!! YUUUUUUMMMY.

slowy add those grits, whisking constantly

mmm, perfect consistency

Sean melting even more cheese on top

they were hot, but I coudn't wait!