Recipe #205: Dill & Sun-Dried Tomato Omelette -- Simply Dill-icious! :)

This is a simple but tasty recipe that takes only a modicum of effort. Perhaps that's why there are so many omelette recipes on this blog. Hahaha.

There are some nights when it's just easier to make an omelette than to start in on an elaborate dinner production. Those of you who've come back tired from a hard day's work & just want to kick your feet on the sofa not long after dinner, this is the recipe for you. :)

Dill & Sun-Dried Tomato Omelette

Ingredients:
4 eggs
1 Tbsp. "lite" non-dairy creamer
salt, to taste
cracked black pepper, to taste
1 Tbsp. fresh dill, finely minced
1 Tbsp. fresh Italian flat-leaf parsley, finely minced
2 Tbsp. shallots, finely minced
2 Tbsp. sun-dried tomatoes, julienned
1/2 Tbsp. unsalted butter, to season pan

Directions: Beat together eggs & creamer in a small bowl. Then add salt & pepper, dill, parsley, shallots, & sun-dried tomatoes & thoroughly whisk together. Set aside. In a large (10"), nonstick sauté/omelette pan, melt butter on high heat. Then reduce heat to low & pour in egg mixture. As soon as the omelette starts to set, lift up omelette on one side to check its underside to see if it's ready to be folded over. When ready, fold omelette over & continue to cook until desired color (i.e., light golden brown, etc.) has been reached. Then flip over & cook a few seconds more on the other side. (Cooking time may vary depending on how you like your omelettes.) Transfer to plate(s) and serve hot or warm.

Yield: Makes 1-2 servings.

Chef's Notes: Make sure you do not fold the omelette prematurely, as this will make it harder to flip the omelette later, & thus, also harder to cook it evenly. Also, depending upon your stovetop range, you might need to alter the cooking temperature in order to get the best result(s). I have a gas range & cook with Caphalon cookware, both of which conduct heat very well, so the food tends to cook very quickly. Hence, this is why I cook my eggs over low heat. However, this may or may not work for you. Adjust accordingly.

Another useful tip: You might've noticed that when you beat eggs together in a bowl and then lift up the bowl, you'll usually find a "ring of egg" left behind on the counter top. To avoid this, simply place the bowl inside of another bowl. This works even better than a paper towel, which will typically stick to both the bowl & the countertop after soaking up the egg. ;)

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Title: Gucci Mane- The Recipe

Gucci Mane- The Recipe

Title: Garlic Shrimp Recipe

Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover wil tell you that the real draw on Oahu is the fresh garlic shrimp, served at roadside shrimp trucks along the North Shore.

Chef Jason Hill shows you how to make garlic shrimp scampi modeled after the famous shrimp shacks in Kahuku.

At our favorite stop, Giovanni's shrimp truck, in Kahuku, each plate includes 12 shrimp with two mounds of steamed sticky calrose rice and a lemon wedge. We hope you enjoy this — it's almost a perfect replica of Giovanni's shrimp.

Mahalo!

Hawaiian Shrimp Truck Scampi

10 shell-on U-15 (extra large) shrimp, deveined
1 head (10 cloves) garlic, peeled and roughly chopped
1 cup flour
2 tablespoons paprika
1/4 teaspoon cayenne pepper (1 tablespoon for spicier tastes)
1/2 stick clarified butter (see our video recipe)
1/2 teaspoon salt
1/8 cup white wine
2 tablespoons regular butter

To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides.
Heat saute pan over high heat.

Add clarified butter and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side.

After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color.

Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired.

Makes 2 servings of 5 jumbo shrimp each.

Chef's Note: You leave the shell on only during the cooking process. This keeps the shrimp tender and moist. Afterward, you peel and eat them, topped with the buttery garlic sauce and sticky rice.