TJ’s CALROSE RICE (Japanese rice)


In our house, we eat a lot of rice. For years, I have bemoaned the fact that TJ carried a few kinds of long grain rice (Thai Jasmine, Indian Basmati) which are all terrific, however they didn’t sell short grain rice (aka Japanese rice).

Well now they do. OK Trader Joe’s Calrose White Medium grain rice is yes technically a “medium grain”rice however the reality is this is for all intents very close to an Asian Japonica short grain. This is Sushi rice.

Finally! I can buy Asian rice at Trader Joe’s! Seeing this for the first time after so many year made me happy. It meant I would have fewer treks in future to H-Mart or an Asian supermarket in Chinatown or Flushing and lugging a 20 lb bag of short grain rice back home on the subway.

So what exactly is CalRose rice? (yes you guessed it’s from California).

https://www.allrecipes.com/article/what-is-calrose-rice/

Maybe you have seen Kokuho Rose brand rice . Or Nishiki? Brands of Calrose “sushi rice” grown in California. Nishiki brand is one popular brand in the US among Japanese.

https://amzn.to/3lbISIH

One thing I should point out. I found the directions on the package stating to “simmer for 30 minutes” crazy talk. That’s twice as long as one normally cooks white rice. Are they kidding? This is not brown rice. If you follow TJ’s instructions you will end up with very overcooked mushy rice. Yuk. So I recommend you cooking it this way. Wash rice gently. Drain rice 10 minutes in a colander to get rid of excess water. Put in pan adding 1 1/4 cups of water. Add a little salt. Turn heat to high and cover with a tight fitting lid. Set timer for 10 minutes. After 10 minutes check rice. You should see some “holes” with almost no water left. Turn heat to lowest setting. Cook for another 6-7 minutes. Turn off heat. Don’t open lid! Leave covered for 10 minutes. After 10 minutes rice should be perfect. Fluff rice with fork or chopsticks. Taste test it. If you really think its not done put on low heat for another 5 minutes. You’re welcome. (If you’re Japanese like my wife you will say, no don’t add any salt, but I prefer a adding a bit. Gomen!)

A 2 lb. bag of Trader Joe’s Calrose Medium Grain rice is $2.49. Pretty decent price as rice has gone up in price a lot since a few years ago.

Can you make sushi with this? You certainly can. Or easier – make rice and serve rice with Spicy Tuna (with mayo and Sriracha) and sheets of Nori (TJ seaweed snacks) for some hand rolls. Need a recipe? Here you go!

https://pickledplum.com/spicy-tuna-roll-recipe/

Trader Joe’s KIMCHI


TJ KIMCHI Ingredients: Napa Cabbage, Radish, Onion, Red Pepper Powder, Salt, Garlic, Vinegar, Lactic Acid (Made in Korea)

Eating fermented foods is good for you and your gut!

I love kimchi and OK, I’m a bit picky about it. I want the good stuff! As someone who has Korean in-laws, and adores Korean cuisine, I have eaten a good deal of all kinds of Kimchi. I can tell really good Kimchi from “Just OK”.

Trader Joe’s has tried their hand at Kimchi before. Over the last few years, I would see Kimchi at TJ’s and eventually it seemed to vanish (?) Either they dropped it for a spell or maybe they were finding other vendors and changing the packaging. Before TJ’s current version sold in this red plastic jar, they had a kimchi sold in a soft plastic bag (see link). Frankly I have never been super impressed when I tried TJ’s Kimchi usually saying “it’s OK”.

https://www.thekitchn.com/trader-joes-has-kimchi-here-are-6-ways-to-use-it-183085

So my short review of of TJ’s latest kimchi is “it’s OK”. It’s not great but it’s decent. This is better than the one they sold previously in a bag. It’s certainly better than no Kimchi, if you can’t easily find kimchi where you live. I can’t say this latest TJ kimchi is as good as kimchi you would get from a Korean supermarket like H-Mart or even a small Korean owned fruit and veg grocer where the owners sell kimchi themselves. My corner Korean fruit and veg store sells some kimchi which is decent. So on the plus side this Trader Joe’s Spicy Fermented Napa Cabbage Kimchi does have the kimchi fermented taste (from lactic acid, interestingly is listed on the label as an ingredient). I don’t find it terribly spicy, but I imagine this is a personal opinion.

If you can’t get Kimchi anywhere else this is one is “not bad”. Its about $4 for a 10 oz. jar. Honestly I’m happy that at least Trader Joe’s sells kimchi period. Maybe they will eventually find a terrific kimchi maker.

Besides eating kimchi uncooked you can also make some dishes with it. Kimchi is great as an ingredient, cooked. For example “Buta Kimchi (Pork & Kimchi)” (recipe: https://uncutrecipes.com/EN-Recipes-Japanese/Buta-Kimchi.html)

Or KIMCHI FRIED RICE.

Finally, think about some DIY Kimchi! It’s not hard to make actually. If you buy a few ingredients at a Korean grocer (like Kochugaru, Korean ground red pepper) its not terribly hard to make your own kimchi and I bet the result will be better than TJ’s and make you feel like a star when you impress people saying “I made it”. Aaron & Claire on YouTube have a good “easy kimchi” recipe made from regular cabbage (it’s a “summer kimchi”) I made it and my (Korean-Japanese) wife who has always said the TJ kimchi is no good told me the cabbage one I made based on Aaron& Claire’s recipe was amazing. It’s great one day later and will be amazing in two weeks in the fridge as it ferments.

TJ’s POTATO GNOCCHI (recipe ideas)


TJ’s Pasta Emporium Gnocchi. Made in Italy. “Autentico Italiano”. Shelf stable package.

These are one of my favorite TJ items. Available in the dried pasta section these packages of TJ’s POTATO GNOCCHI are a bargain at just $1.69 a pack (For 1.1 lbs 500 grams). These are shelf stable packages, which can last months at room temperature in your pantry (you could store them in your fridge if you like but you don’t have to). I probably usually use them within about 3 months. They have a pleasantly chewy gnocchi texture.

COOKING: You can simply toss these into boiling salted water for about 3 minutes and they’ ready to serve with your favorite sauce. Or you can use them in a recipe.

Even better I’ve found is boil them for maybe 1 minute and then drain and throw them in a non-stick or cast iron pan with 2 tablespoons of EVOO then pan fry them until they are brown. The crispy texture is a big plus. Actually an even easier way which I discovered, and clearly others have figured out, is you don’t have to boil them at all. You can just pan fry them immediately without boiling. The chewy, crispy texture when you pan fry gnocchi is even better.

PAN FRIED GNOCCHI: Just toss these gnocchi right into a pan with 1-2 tbl. of oil and pan fry them until browned on all sides, stirring occasionally. I do a variation on this. I put 2 tbls of EVOO (or even nicer, a mix of half oil and half butter) in a black cast iron (or nonstick pan). Get the oil hot on med heat until it shimmers. Toss in these gnocchi and stir till covered with the oil. COVER THE PAN with a lid. Cook covered 5-8 minutes, stirring occasionally. They kind of pan fry & steam at the same time for the best of both worlds. After 5 minutes or so, take off the cover and pan-fry them uncovered till Golden Brown and Delicious, maybe another 5-10 minutes. I like the texture this way, its especially chewy and a bit crispy.

What to serve with them for a sauce? Almost anything you can think of which you would do for a pasta. It can be as simple as just butter and grated cheese plus some black pepper, a kind of Cacio E Pepe. Or serve them with your favorite TJ tomato sauce. The TJ Pesto works quite well with these.

In the photos below you will see I cooked them with greens (swiss chard but you can use any greens like kale, spinach, arugula…) I used lots of garlic and lots of grated Rosemary Asiago *. The gnocchi were delicious with greens. Of course any Italian cheese works Parmigiano, Pecorino, Asiago) even some Mozz cut into cubes to melt in. I had these last week with some leftover Bolognese sauce I had in the freezer and they were simply amazing with Bolognese sauce. TJ’s even has a vegan bolognese sauce.

Are these better than the frozen Kale Gnocchi? For me actually they kind of are and frankly these are half the price of the frozen gnocchi which I feel don’t have the same textural integrity when cooked this way (pan fried) though I could experiment some more. There is somewhat of a shock going from being frozen into heat that I think texturally messes up the frozen gnocchi?

Anyway if you never tried these packaged Gnocchi, check them out the next time you are in the pasta section. I can’t tell you how many times when we “had nothing in the house to eat” we found we had a package of these in the pantry and had a dinner ready in under ten minutes.

*RECIPE : PAN FRIED GNOCCHI with Swiss Chard & Rosemary Asiago Cheese – Separate leaves and stems from Swiss Chard. Cook the cut stems with 3 cloves of garlic smashed until tender in olive oil. Remove greens from pan then into same pan, toss in a pack of gnocchi with a tablespoon of EVOO and 1 tbl butter. Cook covered as discussed above till browned all over. Now add back the swiss chard plus chopped up leaves. Cook and toss around in pan till leaves are cooked till your liking. Toss in some chopped parsley or arugula. Season to taste with a little salt, sprinkle of lemon juice and lots of black pepper (optionally – a spoon of BOMBA) Grate a few ounces of Asiago, Pecorino or Parmigiano over all and drizzle with good EVOO. Serve 2 as dinner or 4 as a side.

(Can substitute Kale, Arugula, Spinach or any green)

Pan fried Gnocchi with Swiss Chard and Asiago

SEARCH : Pan Fried Gnocchi Recipes – IDEAS

https://bit.ly/3hIZLHo

BONELESS PORK TENDERLOIN (with recipe ideas)


Another one of those things that I get almost every time I go to Trader Joe’s as it’s delicious and an extremely versatile thing to have in the fridge (or freezer) as well as a real bargain.

If you are not familiar with “pork tenderloin” let’s put it this way… If this was beef it would be the filet mignon. The best melt-in-your-mouth deliciously tender cut. One big difference? Beef filet mignon costs about $15-20/lb or more? But this “pork filet mignon” sells for $4/lb at Trader Joe’s. A $5 piece can feed a family. So deliciously tasty as well as super affordable.

Trader Joe’s sells 4 versions of the pork tenderloin. “Plain”, 2 marinated ones (peppercorns and garlic & herbs) that cost a bit more but come on, it’s so easy to do a marinade of your own in a few minutes. TJ also sells a “crate free” pork tenderloin if you prefer which is $6/lb. At Whole Foods I’m just guessing this would cost double that price?

Boneless pork tenderloin is a lean cut with almost no waste. It sometimes has a “silverskin” which should be removed before cooking. This is not very hard, you just need a very sharp knife.

I frequently just cut the tenderloin into “medallions” or steaks about 1/2-3/4 ” thick, season them, and cook them as one might cook filet mignon. Or one can cook it whole in a pan, then slice it afterwards (deglazing the pan after for a pan sauce). Cut the meat into strips, and this is so perfect for Asian dishes & stir-fry’s. Or Fajitas or Tacos! Whole, its great for roasting in the oven. Pork tenderloin can be an impressive center-piece of a fancy dinner (See the stuffed roast pork tenderloin video recipe below) Another tip: Be sure not to overcook tenderloin, as it’s so lean it can easily get overcooked and dried out. A correct cook of tenderloin should have a bit of pink (trust me, it’s safe and fine) TIP: Slice slits in the meat and insert thin slices of garlic all over.

Seasonings for pork tenderloin? You can not go wrong with any of these: garlic, lemon, rosemary, cumin, peppercorns…. and AJIKA!

TIP for Asian stir frying: The Chinese technique of Velveting any meat for 20 minutes will make it even better.

https://www.theendlessmeal.com/baked-pork-tenderloin/

https://www.cookinglight.com/food/recipe-finder/healthy-pork-tenderloin-recipes

This is a terrific looking, easy recipe from Milk Street, SPICE CRUSTED PORK TENDERLOIN BITES

Trader Joe’s CHICKEN POT STICKER DUMPLINGS


Chicken and Vegetable Pot Stickers – Perfect for now (its currently Chinese Lunar New Year) or ANYTIME!

Chinese dumplings are one of my very favorite things to eat. Seriously. Over my lifetime I would not be surprised if I’ve eaten a thousand of them, in one small hole in the wall place or another, mostly in Manhattan’s Chinatown or Flushing’s. Flushing especially has become a destination for dumplings with terrific places that specialize in dumplings of all kinds. I’ve even learned how to make dumplings myself, from scratch, including at times even making the wrappers! (I usually buy them in an Asian market). However that’s too much for most people. Which is where these babies come in. When you just get a craving for Pot Stickers, you can buy these frozen Gyoza Pot Stickers that TJ carries in their frozen Asian section. They’re good! They’re cheap. $3 bucks a bag. Wow.

Now I am not going to say that these dumplings can measure up against my favorites dumpling joints but I do buy these dumplings all the time to have on hand in the freezer for whenever I get a dumping craving and don’t want to leave the house (which let’s face it is all the time right now in the middle of Covid-19!)

These TJ bagged dumpling are not at all bad for what they are, they are super convenient, and frankly at $3 a bag (about 21 dumplings) they are a steal. TJ sells both a Pork & Veg version and this Chicken & Veg version which I am reviewing here. As the pork one is not “porky” enough for me (I can make a decent pork and cabbage dumpling) personally I give a slight edge to the chicken ones surprisingly, as of course pork dumplings are way more typical dumplings. Buy a bag of both and see which you prefer.

Frankly the stuffing of both versions are too finely ground. In any handmade dumpling you would be able to see chopped up vegetables which one can’t in either these pork or chicken frozen dumplings. These are a tiny bit on the blandish side but a good dipping sauce makes these work. One can easily add some a great deal of Asian flavors with a good dipping sauce. My first choice is to make these in a pan as Gyoza or Pot Stickers. Pot Stickers means first frying the bottoms, then steaming them, giving one the best of both worlds texture-wise in a single bite, with the wrapper both a bit crispy/chewy plus soft. The skins on these TJ dumplings are neither too thick nor too thin but acceptable in proportion to the filling. If I make them myself they would have thicker skins, be bigger and more packed with filling. But these do fine in a pinch. I have never tried cooking these in a microwave though the package states you can make them that way. Nor have I tried making boiled dumplings with these, as also suggested on the bag. If you did boil them in a strong flavorful chicken broth they might be very good that way, especially with some spinach, kale or other leafy vegetables, i.e., a “chicken soup with wontons and greens” type soup (hmm, i just gave myself an idea to try out!)

PAN FRYING YOUR DUMPLINGS: One can boil these but personally I make these mostly as Pot Stickers aka Gyoza (fried/steam) using a well-seasoned black cast iron pan. If you don’t have one of those just use a good non-stick pan. Swirl a tablespoon or so of a neutral vegetable oil in the pan with medium high heat. Put your frozen dumplings in bottoms down, being careful to be sure they don’t touch, or they will stick together. You will hear them start to sizzle. Let them cook without touching them till they are nice golden brown on the bottom, maybe 4-5 minutes, You can check one every once in a while. You don’t want to burn them but you do want very browned bottoms. When they are there, you now toss about 3-4 tablespoons of water (or stock) into the pan and immediately put a cover on! Stand back of course. Reduce the heat a bit. If you have a clear glass cover thats ideal so you can see whats going on inside but if you don’t, any cover that fits tightly will be fine. We want to let them steam until the water is just about all gone which may take about 6-8 minutes. Check when you think they are done. When they are almost ready if you put a tiny bit more oil when the water is all gone and let them keep cooking they can get a quite crispy bottom which is lovely, but this step is tricky, and optional. Anyway this is the reason these dumpling are called “pot stickers” as they do tend to stick to the pan and not want to leave it! If they are a bit stuck use a thin spatula to gently help release them, being careful not to tear the skins.

You should to eat your Gyoza right away while they are nice and hot, so timing is critical. What we do, is we get everything else ready, then take just 2 or 3 dumplings at a time on our plates, cover the pan with the heat off to keep them warm and come back to fill up with a few more when we finished the first ones. Thats way you always eat nice hot dumplings. In the first picture you can see I served them with edamame and peas which were a great match with these dumplings to add in more veggies. You can serve them with a little rice too and any kind of veggie or salad. We can usually eat about 6 each easily as the Main, along with other stuff though they can be just an appetizer of say 3 or 4 each. I strongly suggest eating lots of green veggies with these. Edamame go great. If you can get Bok Choy or Choi Sum, that would certainly go well. And toss lots of chopped scallions all over these when you serve them.

Many countries have some variation of pot sticker dumplings. In Korea, “Mandoo“. In Japan they are called “Gyoza“. In China, Jiao-zi or Guo-tie.

锅贴 
Goutié

https://www.tasteatlas.com/guotie/recipe

You eat dumplings with a dipping sauce. One classic sauce might be Chinese Black Vinegar* with lots of fresh julienned ginger. Or soy sauce plus vinegar, sugar, ginger and garlic. TJ sells a bottle of “GYOZA DIPPING SAUCE” which is fine if making your own sauce is too much trouble. If you like fresh cilantro it’s wonderful with these chicken dumplings. Something spicy to add a kick if thats up your alley. Green Dragon hot sauce for example is great with these! TJ’s Sweet Chili sauce is also lovely! I mean some mixed in with your basic sauce.

While I can’t say these TJ frozen dumplings compete with the best Chinese homemade dumpling places I have gone to, these are quite decent and make up a great deal with the convenience of being able to have them anytime you get a craving! These bagged ones are such a bargain for 3 bucks for a 1 lb bag. TJ has a number of other “fancier” dumplings in the frozen section in boxes which cost a bit more but frankly I keep coming back to these. I recently tried TJ’s Pork and Ginger Soup Dumplings and frankly was not impressed. Not surprising as making Xiao Long Bao is a pinnacle of the art of dumpling making. I’ve eaten them at some top dumpling restaurants like Nan Xiang Xiao Long Bao in Flushing, Queens (fantastic! go if you get a chance).

  • Chinkiang Black Vinegar can be found at most Chinese or Asian groceries (5-6 dollars?) If you can’t find it and don’t mind paying through the nose Amazon sells it. It’s a classic, pantry item.

If you live in NYC and want great pot stickers and boiled dumplings I highly recommend VANESSA’S DUMPLING HOUSE which I first enjoyed 20 years ago in her original tiny hole in the wall joint on Eldridge Street where no more than 4 people could fit. Word grew about her amazing dumplings which were a buck for 5. Vanessa’s business grew and she became a very successful immigrant entrepreneur who kept expanding and improving and now has multiple beautiful places. If you eat her pot stickers or any of her many kinds of dumplings you will learn what great dumplings are truly like. They do cost more though now! Finally, if you really are interested in learning more and maybe trying your hand at them you will find lots of great info here

https://carlsbadcravings.com/potstickers/

and if you are REALLY inspired, make these yourselves!

VEGETARIANS – TJ does have vegetable dumplings too ! (boxed, frozen)

BONELESS CHICKEN BREASTS – How To Cook Nice and Juicy! (RECIPE)


Lots of people complain about boneless chicken breasts as being dry and tasteless. But they don’t have to be. You can easily make them turn out juicy and delicious with this little cooking trick I’ve come up with.

Boneless breasts can quickly go from being moist and juicy to being dry with just a minute of overcooking. So you do have to be careful with your cook time and technique. Over the years I’ve experimented plenty cooking boneless breasts and I’ve figured out a method that really works well. Try this the next time you make chicken breasts. Here’s my my not-so-secret, secret way of cooking boneless breasts so they are juicy and delicious.

Chicken breast meat, especially off the bone and with the skin removed, is naturally very lean. It just doesn’t have enough intra-muscular fat, as dark meat such as thighs have which makes chicken thighs much easier to cook, without them getting overcooked and dried out. Therefore the trick with cooking boneless breasts is basically to get a very nice sear on both sides, then let them finish in the pan with the cover on and the heat off using residual heat to let them finish cooking. That’s the secret in a nutshell. Details follow.

Chicken breasts – Fresh or Frozen. During Covid-19, I started buying frozen breasts instead of fresh at Trader Joe’s. Sure I usually would prefer fresh over frozen but I don’t want to go to a store as often, so having frozen chicken breasts in the freezer is very practical. TJ’s sells them prepped and quick frozen in 2.5 lb bags, either “whole breasts with rib section” which are a big whole breasts or you can get portioned, trimmed up ones which are half a breast and make a perfect portion per person. They run about 7 or 8 dollars a bag. And there is an Organic option which doesn’t cost much more than the regular ones so you might opt for those. If I get them frozen, I let them do an overnight defrost (more like a full day) in the fridge – how long will depend on how thick they are. As I have mentioned many times in this blog, I always use the slow defrost method, as it is the best method for defrosting almost everything. If you rush the defrosting and say leave it out on the counter you will see liquid run out of the meat. Then your chicken will be drier no matter how you cook them. Naturally if you prefer to use fresh boneless chicken breasts, this same cooking method works equally well with fresh breasts. Fresh of course is the “normal” way I would buy chicken pre-Covid-19 and have also at times bought fresh breasts on sale, trim them up and freeze them myself. It’s just a little more work, but when they are $1.99 /lb on sale at my supermarket, its worth it.

Here’s the general outline of this method:

Season/Marinate. Sear on both sides. Turn off heat. COVER PAN. WAIT.

COOKING JUICY CHICKEN BREASTS :

Prep and trim the breasts. Season and/or marinate the meat (use a spice rub or marinade). In the picture above I used some TJ TACO SEASONING all over the breasts. Its a convenient spice blend I think actually works well with chicken as well as beef. Its a cumin and chile “mexican” spice blend. AJIKA works great too. Of course any mix or blend of spices of your choosing will work. Smoked Spanish Paprika is great to add as it helps browning and is very flavorful (TJ carries it in a tin). I almost always add fresh garlic. Rub spices all over. Salt/pepper to taste. Let the seasoned chicken marinate/sit for 20-30 minutes on the counter. TIP: Rub some Olive Oil (EVOO) over the chicken before adding the spices and they will stick better. Some people like a sprinkle of some coating (a bit of flour, or breadcrumbs or Panko). What we are going for is a nice golden brown color on both sides of the chicken.

Put a tablespoon of olive oil (or oil and butter mix) in your pan (Non-stick or Cast Iron). Cast iron is terrific. Get your pan hot. Add chicken. Let it sear. DO NOT TOUCH or move the breasts in the pan for 3-5 minutes until you see a good “Golden Brown and Delicious” sear on the bottom side. Good browning is crucial for flavor (aka the Maillard effect). When bottom side is done, use a spatula and flip the breasts over and cook other side – but only about 2-3 minutes on side 2 (!) Now turn off the fire and immediately put a tight fitting lid on your pan. Do not peek or open the cover for 7-10 minutes (we don’t want to let the precious steam that will finish cooking them) TIP: (optional) Squeeze a quarter lemon in the pan before closing the lid, quickly. Throw the peel in too.

Set your timer for 7-10 minutes to let the breasts finish cooking in the covered pan. Thats the whole trick, letting residual steam and heat finish them, slowly. Voila! Juicy Breasts with a ton of flavor.

This little trick to cook juicy boneless breasts is that easy. With this method, the seared breasts are not cooked all the way through the middle but the the “closed, moist environment” inside the pan will finish cooking them in a moist way. Now, you may have to play around with your own timing, and adjust a little bit either way based on thickness of chicken and what type of pan. What we are aiming for in the cooking is getting them just over the line of seeing any pink. After they are just past the point of not being a bit pink / done, you get them out of the pan and rest them on a plate or cutting board for about 4-5 minutes (some foil over them will help keep them warm). Resting meat keeps juices in. The breasts should be cooked through (don’t slice before resting them, but once rested you can “peek” in a thick section). Remember meats continue cooking a bit from residual heat inside.

In the photo the bigger piece did need another 30-60 seconds to finish cooking completely so I just put it back with the cover on with a lowish flame. Its way easier if they are a bit underdone to cook them a little bit more then overcook them. You can also make shallow slashes in the thicker part of a breast prior to seasoning them to help even things out with the thinner parts as heat will penetrate the slashed part easier. Or you can pound the thick part flat with a pan a bit which will even them out. Anyway give this method a few tries and you will figure out your exact timings depending on a few factors (chicken thickness, heat source, pan thickness, etc). Electric stoves of course have a great deal of residual heat after they are shut off so Wait Time would really need to be much less (or just move the pan to a cool burner). If your chicken is still coming out “dry” with this Sear & Cover Method, you will need to deduct a minute of the outside browning time especially after you turn them. Conversely if its pink in the thickest part add a tiny bit more time. You can also try it with the lid on for the second side browning, but deduct a minute or two as the steaming effect inside the pan will be more intense. Now that you know this sear and cover method, you can experiment. If you like the results please let us know in the COMMENTS section.

Naturally serving these with a tasty sauce is great for flavor plus keeping things moist too. Try yogurt and Green Dragon or Zhoug -or- yogurt and lemon, or just deglaze the pan with a tiny bit of stock, wine or even just water and using the scrapings, and a bit of butter to make a few tablespoons of pan sauce. If you want a slightly thick sauce, add a pinch of cornstarch slurry.

Hope you enjoy this basic technique. If you want to explore cooking boneless breasts by poaching them instead of grilling, the Kitchn has a detailed explanation and good cooking technique for POACHED BONELESS CHICKEN BREASTS (LINK BELOW) Poaching is great for moistness, but you don’t get the intense flavor of grilling.

https://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-cooking-lessons-from-the-kitchn-36891

TJ’s Wild Argentinian Red Shrimp (frozen)


“Trader Joe’s Argentinian Red Shrimp are caught off the southern coast of Argentina. They have a sweet lobster like flavor and texture. Grill, barbecue or sauté. Serve with pasta, on salads or as an entrée…”

Trader Joe’s Wild Raw Red Argentinian Shrimp are tasty and practical.

I now regularly buy these frozen shrimp at TJ’s, as once I tried them I found them to be sweet and tasty and outstanding value. These red shrimp have a rich sweet “lobster-y” flavor. These are wild (not farmed!) “Argentinian Red Shrimp”* caught in the icy waters off Argentina’s coast. They are cleaned then individually flash frozen: easy to use. These are very decently sized (20/25 count aka Large). They are of course terrific simply sauteed with olive oil and lots of garlic, scampi style.

Are Patagonian Red Shrimp “the sweetest shrimp in the world”? Maybe a marketer came up with that but in fact they are actually nice and sweet and yes even “lobster-y”. (If you are interested in learning more here’s detailed info about “Patagonian Red Shrimp”)

If I’m not using the whole bag I simply take out as many shrimp as I need and put the bag back closed with a twisty, AND double bag it inside a Ziplock freezer bag. This prevents freezer burn. Use Patagonian Red Shrimp any way that you would normally use any other shrimp after defrosting of course.

So first things first: Best ways to defrost them. First I would suggest the traditional overnight thaw in the fridge in a covered bowl. Just plan ahead. If you have less time, some other options: Put them in a ziplock bag, submerge the bag in a bowl weighting it down under a plate, and run a light stream of cold water over them. They will be defrosted in about 15-20 minutes. I have also simply put some shrimp in a bowl and covered them with an inch of cold water, stirring them every 5 minutes or so, which also works and takes maybe 20-30 mins. I would not cook them from frozen state as they will surely shrink a lot and lose a lot of liquid. I would not nuke them to defrost them.

Cooking: Whatever cooking method you use, be sure not to overcook them. These shrimp do cook quickly. If you are say using a sauce, you can simmer the (defrosted) shrimp slowly in the sauce at the very end cooking them maybe 2-3 minutes (turning them over once). Patagonian Red Shrimp actually cook faster than other shrimp. They will be done quickly, in maybe 2 minutes. As soon as they are no longer translucent and look firmed up they are done, or at least should be removed at that point and then added back to your dish at the end. Not over cooking them will keep them tender, juicy and plump the way you want them. If you overcook shrimp they become tougher/chewier and shrink quite a bit.

You can blot them with a paper towel, sprinkle them with a little seasoned flour and sauté them in oil and butter. One trick I saw on MilkStreet recently was to grill shrimp on one side only, take them out of the pan then finish them in the dish for 30 seconds at the end. This is a Great idea! These shrimp are of course great grilled or sautéed and used in a pasta dish, or any recipe. Put them on a skewer and broil or grill them. They are equally great gently poached 3 minutes. TIP: marinate 15 min in lots of TJ’s CUBAN SPICE BLEND, great with these. Or any spices of your choosing.

PS – These match very well with TJ’s Peri-Peri Sauce

TJ’s sells Wild Red Shrimp for $9.99 (1 lb. bag /20/25 count). They are usually double that price elsewhere if you can find them. (UPDATE : TJ recently raised the price not long after I posted this; they are now $10.99 – Feb 2021). You’ll probably like these shrimp if you try them. I find them super convenient to have in the freezer. More ideas for dishes using shrimp below.

I made a nice Thai Shrimp Curry with veggies and Thai Red Curry sauce and added the shrimp at the very last 2 minutes (no-recipe recipes follows below).

RAVE

Here’s a tasty Thai style curry I made with the shrimp and lots of veggies with TJ’s Thai Red Curry Sauce. Or use the Yellow or Green thai simmer sauce. I added the shrimp at the very last few minutes and served it with Jasmine Rice. Yum!

THAI STYLE SHRIMP CURRYSauté some onions and garlic in oil for 5 minutes, throw in chopped carrots, celery, potatoes (optional add ins: mushrooms, peas, sweet potatoes, scallions) …sauté everything for 5 more minutes, throw in 1/4-1/2 cup liquid (water or broth*) simmer for 10 minutes, toss in a jar of TJ Thai Red Curry sauce, simmer about 10 more minutes till all veggies are tender. The last 2 minutes add shrimp and cook gently in the sauce, stirring occasionally. Rest 3 minutes. Add some chopped scallions. Serve the curry with jasmine rice on the side.

Another dish: Ramen – I used these shrimp in a bowl of ramen (“Roy Choi style” instant ramen with a slice of cheese and butter. Sounds crazy but works, see video below). For this dish which was a dinner, I made a veggie stock instead of using the packet of seasoning* and added some fresh mushrooms. I added the shrimp at the very end of cooking, and only cooked them about a minute or two. You can see they look juicy from not overcooking.

TIP: That little flavor packet included with instant ramen is loaded with Sodium (like 50% of daily recommended level)? Too much Sodium is bad for your blood pressure. Better to use your own stock or low sodium stock and maybe just add a bit of the flavor packet. Worst case, use only half the packet and if it tastes too flat, add something to flavor it up without adding much sodium (a dash of low sodium soy sauce or a few drops of Nam Pla (fish sauce).

ROY CHOI’S INSTANT RAMEN WITH CHEESE

There are so many ways you might use shrimp, so here’s one more idea: How about Shrimp Rolls (like a lobster roll)? These shrimp are “lobster-y” so would be perfect in a a shrimp roll. Gently poach them then put some on some lightly toasted buttered Brioche bread or aloha buns, (cut up shrimp, a little mayo, some Old Bay seasoning or dried dill) You can pretend it’s a lobster roll; Well its the next best thing.

Another idea? Vietnamese style rice paper shrimp rolls (search Asian markets for the rice wrappers) https://justasdelish.com/vietnamese-shrimp-rolls-peanut-hoisin-sauce/

Want one more idea? Fried rice with shrimp is fantastic.

Vietnamese Shrimp Rolls with Peanut Hoisin Sauce (Gỏi Cuốn with Nước Lèo)

Easy Pizza with Tandoori Naan


When I saw these frozen TANDOORI NAAN, I had an idea… Could I use these naan for the “base” of a pizza? If so than I could make pizza in mere seconds! OK it actually took me more like 5 minutes to assemble these pizzas (see pic) and pop them in a hot oven. But the idea? It basically worked fine. Using these Naan breads makes it super fast and easy to whip up some individual sized pizzas almost instantly. Just spread some of your favorite sauce, put on some cheese, and pop them in the oven, and Bingo you got a fresh hot pizza in about  10-15 minutes with almost no work at all.

As you can see in the pictures, I simply put some marinara on. I put slices of TJ whole milk mozzarella on, then threw it in the oven on a baking sheet for about 10-12 minutes at 400 .

Yes, I spruced these up a little adding a few sliced mushrooms and a few sliced asparagus to make it a bit “veggie”. I had this stuff in the fridge. Now I turned on the broiler for the last minute or two to really get the top nice and browned (I over did this by a few seconds so be careful if you do the broiler browning part). When they came out, I put some fresh grated parmesan on for good measure, and a drizzle of EVOO.

DELICIOUS!

naanpizza3

The Naan Pizza turned out quite good as you can probably tell from the pic. We ate one each with a salad for dinner and that made a very satisfying (and tasty!) dinner for us. Making these with the Naan requires so little time and effort. Yes the naan is not a real pizza base, it is more bread-y than a real pizza but seriously this was so fast, easy and cheap that making PIZZA NAAN is certainly worth giving a try sometime. TIP: Buy and try this with the GARLIC NAAN version TJ has as well. Obviously the Trader Joe’s Naan are great used in the traditional way too. For example accompanying some of the TJ Masala Chickpeas (frozen section) which are delicious!

A pack of 4 Naan is $1.99 (50 cents each, not bad huh). These are great to have in your freezer for pizza or Indian food or to use in many imaginative ways whenever you are in the mood.

Trader Joe’s GREEN DRAGON HOT SAUCE


Trader Joe’s as you may know carries a whole bunch of all kinds of condiments and sauces. It has quite a few hot sauces, some of these being VERY good. Green Dragon Hot Sauce is perhaps my favorite hot sauce Trader Joe’s sells (followed by BOMBA).

In short, this is a fantastic hot sauce. If you Google this product you’ll find it has many many fans all over the internet and with good reason. GREEN DRAGON has far more fans than the TJ Sriracha (not bad but IMO nowhere the equal of the original classic Huy Fong Sriracha {red rooster label).

Trader Joe’s Green Dragon Hot Sauce‘s ingredients include: jalapeños, tomatillos, cilantro, garlic, vinegar, garlic, lime juice and habanero. It is spicy of course but not blow the roof of your mouth off spicy. This stuff has a lot of lovely flavors going on. Its not simply “hot”With the above ingredients naturally Green Dragon can be viewed as a type of classic Mexican/South American style salsa. But its not just for “Mexican food” at all. It works with all kinds of cuisines and foods, Asian style food in particular. When I’m make Asian or Chinese dishes I tend to use Green Dragon a good deal. Its very floral as it is made from fresh green chiles, herbs and aromatics. Used judiciously this sauce adds flavor to all kinds of dishes. A few drops can go a long way in the flavor and heat department, so you can use it a bit sparingly (unless you love heat, then put more of course!) For example a splash of this when you are making eggs, either in scrambled eggs, or on top of fried eggs…really really good! I even put a few drops on something “boring” like cottage cheese (no really, try this combo on a toasted bagel) Cottage cheese, Boring no more. Toast up a bagel, top with cottage cheese, dot with Green Dragon; Thats one yummy breakfast. AVOCADO TOAST? YES! See below for a mini-recipe.

I just put some G.D.S in a lentil soup I had made and found it was perfect for that too, it added just that little bit of something extra that the soup needed, with that cilantro flavor. It is easy and fun to experiment with Green Dragon. Once you start trying it on different things, you will also discover, “umm, that works with this” for yourself. Green Dragon sauce is one of my “always have in fridge” TJ items! So I never am without it and I keeps one in the pantry too just in case.  It’s a steal too for $3.29 a bottle (18 ounces). In another Gourmet type store, something like this would be six bucks no doubt.

Avocado Toast: mash a ripe avocado up with salt, pepper, a splash of apple cider vinegar or lemon juice and Add some Green Dragon to taste. Spread mixture on buttered sourdough toast or sliced brioche or a bagel. Yum! Side note – add some into your guacamole, of course thats fantastic).

RAVE

PACIFIC ORGANIC ALMOND MILK


I’ve tried a number of the “milk alternative” beverages at Trader Joe’s. Most of them are pretty good. The one I keep going back to is PACIFIC FOODS ORGANIC ALMOND MILK (“Original”). I think the reason is I find its taste is a tiny bit better due to the fact the almonds its made from are roasted.

The Pacific Foods website says: “We take organic almonds and add a gentle roast to emphasize the robust, authentic flavors of the almonds. The result is our smooth, signature taste that’s a pleasure to drink by the glass and blends perfectly in your dairy-free recipes.”

We all know roasting nuts brings out their flavor, right? This subtle but noticeable taste in this almond beverage makes a small but slightly significant better taste giving this almond beverage a little depth of flavor over the other almond milks TJ carries.

I mostly use Almond Milk in the morning on my cereal. But this is also good to drink on its own (well chilled), mixed with yogurt, which is usually the things I put on my breakfast cereal with some fruit. I use this almond milk to make Smoothies; and its great for those. I actually do drink regular (cow) milk too though. I use regular whole milk in my daily cappuccino. Almond or Soy milk adds a taste that I don’t like in coffee drinks, for my taste or a cup of English tea.

The Pacific Almond Beverage costs a bit than the other nut milk beverages. This sells for $2.19 (1 Qt) compared to for example TJ’s Almond Milk ($1.89). Still this is worth trying and comparing to see what you like best. This version (original) does have a little organic cane sugar in it, but its hardly “sweet” and I think that also makes it tastier. Cow’s milk has naturally produced sugars too you know, just check the label.

The dairy milk industry by the way has been going crazy for the last few years about the word “milk” being used for anything other than the liquid produced by lactating cows. Hence the wording: “plant-based beverage” on the this box! The FDA thinks people get confused seeing the word milk used for anything other than cow milk. I do feel bad for dairy farmer’s, who have seen milk consumption decline way down from say, when I was a kid.

 

NO RECIPE RECIPE: BREAKFAST SOAKED OATS aka OVERNIGHT OATS (No Cooking)

OVER NIGHT OATS ARE A YUMMY AND HEALTHY BREAKFAST!

The night before, put up some rolled oats (or quick oats) in a bowl or container. Pour an equal amount of almond milk over them to cover by a bit and stir to mix. A spoonful of chia seeds are nice too! Let this oatey mix sit and soften up overnight in the fridge. The raw oats will soften up without cooking and become yummy. If you use Quick Oats this can be ready to eat in 15 minutes or so. Dried fruits thrown in will soften and be lovely too (dried cranberries, dates, raisins….) In the morning the mixture will be ready to eat. Top your overnight oaks with your favorite fruits (bananas, berries…) yogurt or kefir and maybe more almond milk if too thick. Some crunchy topping? Granola or a cereal. Nuts. Sweeten with honey or some raw sugar if desired. 

OVERNIGHT OATS WITH NICE PHOTOS

Previous Older Entries