Based in Austin, Siete currently offers grain-free tortillas in Almond Flour and Coconut & Cassava varieties. Each variety is gluten-free, paleo-friendly, non-GMO, dairy-free, and preservative-free. Ideal for cooking or snacking, the tortillas taste, fold, and hold like a tortilla should. The brand, which officially launched two years ago at a small co-op in Austin, is now available in the southwest, Rocky Mountain, Pacific Northwest and mid-Atlantic Whole Foods regions, as well as other natural retailers across the country. It is coming to NYC in the next few weeks.This recipe is provided by Siete.
Every Tex-Mex restaurant in Texas has its own homemade version of salsa fresca, also known as “pico de gallo.” Salsa fresca is made up of fresh vegetables, including diced tomatoes, onions, cilantro, jalapeño or serrano chiles, lime juice and salt.This version, adapted from Austin’s Z'Tejas Southwestern Grill, includes both white and red onions, diced garlic and jalapeños that have not been seeded. Seed your jalapeños if you want to cut down on the heat.
While most other recipes call for either roasted tomatoes or tomatillos as a base, this recipe calls for both. The result; a flavorful fusion of tart and sweet best served a little chilled. Recipe courtesy of Mexican Please
Good fish stock is the first step to delicious soups, stews and chowders. Use fish trimmings or lobster and shrimp shells add lots of flavor to the stock. This recipe comes from Slapfish restaurant in California. Click Here to See More Stock Recipes
Ceviche is a South American seafood dish that uses citrus or vinegar, in this case lime juice, to “cook” the seafood. Throw in a little tequila to add some sweet flavors to this fresh and healthy shrimp dish.
Ah, the club sandwich. Is there a better exmple of how meat and vegetables should be placed between pieces of bread? Turkey, bacon, lettuce, and tomato. Some mayo and maybe a side of coleslaw, and you have what has become a quintessential American meal (one that, by some accounts was invented in a Saratoga Springs gambling club in the late 19th century by a line cook named Danny Mears). So how can you improve on something that's already pretty perfect? Add avocado — slices, and also as a spread. That's right, smashing some avocado and mxing in a little mayo, salt, and pepper and applying it to each side of the toasted bread adds another dimension to the sandwich.
Check out Everything You Want to Know About Avocados.
Shrimp scampi is just like every boyfriend I’ve ever had.I’ve tried a lot of different ones, and not one was ever quite right, not a single one ever totally “did it” for me quite the way I’d hoped for, but I always feel like there’s some untapped potential going on under the surface, so I keep coming back for more. I am a glutton for greasy, tart, wine-soaked punishment.But like they say... if you want something done right, you really ought just do it yourself. To get it right, it turns out all I had to do was take matters into my own hands. Yes, we are still talking about pasta.The thing with shrimp scampi (and my ex's) is that if you overthink things, everything gets all complicated and weird and congealed. Scampi is the drunken quickie of dinners... a dash here, a pinch there, a quick toss, and a fast boil, and it’s done. You know you like it.I throw something close to two sticks of butter in a large skillet on medium, because really, you’re only going to live once, people. As soon as the heart attack has melted, I set it to low heat and add sixish cloves of garlic, chopped up. Now, here’s where the normal person would add white wine, but I am of the opinion that the only decent ones are a little fruity. Instead, I throw in a pinch of red pepper flakes and a dash of Cajun seasoning.Then I start adding lemon juice — I just use those bottles of lemon juice you pick up in the produce aisle (also known as seedless lemons) and I squirt about two seconds’ worth of juice into the pan. If that tastes OK, I add about ½ cup water and bring that up to a simmer. Once it’s good and heated, I add a pound of raw white shrimp (peeled completely) and toss them in the sauce for just a few minutes, until they’re pink.Once you get the shrimp exactly the way you like it, go ahead and add a little more lemon to it. You know you can’t leave a good thing alone. You can make it even better.And with that, you’re set to pop.I serve my scampi on angel hair pasta because that’s the closest to salvation I think I’m going to get in this lifetime. Also, because it’s a delicate sauce that requires a delicate pasta. Angel hair pasta takes about four minutes to boil on the worst of days, so do that last, and once it’s cooked, make a little pasta mound in the middle of a plate, then spoon shrimp and sauce all around it. Top that with diced roma tomatoes and a tiny little bit of shredded Parmesan cheese and God, God, God yes.— Mr. Lady, Babble