Wine without BS

Buffalo Shrimp Omelette

Ok, so yet another post that has little, actually nothing to do with wine. This is probably a good time to point out that since moving to Los Angeles in October 2013 I have been writing wine reviews as the official LA Budget Wine Examiner for Examiner.com. So to check out my latest reviews please check out the link and it would be great if you subscribed to my posts as well and thank you in advance to those that do!

Back onto the topic of this post which is the first recipe I have ever posted and was inspired by my awesome new neighbours and friends, Pearson Knight and Gail Lewis. I created this omelette to cater for their love of seafood and my obsession with buffalo sauce!

 

Buffalo Shrimp Omelette

 

• A handful of shelled fresh shrimp/prawns 
• 3 eggs
• 2 Tablespoons of Butter
• 2 Tablespoons of Ketchup/Tomato sauce
• Tabasco sauce
• Buffalo Sauce (I used the Tony Roma's Buffalo wing sauce but use any buffalo sauce you like or make your own)
• Canned diced jalapeño's
• Monterey Jack Cheese, can substitute for any good melting cheese like cheddar or mozzarella 
• Salt & pepper

 

Step 1 - Beat the eggs together with a whisk and throw in a pinch of salt and pepper

Step 2 - In a pan over medium heat melt the butter together with the ketchup/tomato sauce. Once combined continue to add dashes of Tabasco sauce until you are happy with the heat/spice levels. Everyone is different in their preferences so I didn't include a set quantity. Just add and taste til you are happy. For those that like it quite hot equal 3rds, so 2 tablespoons is plenty!

Step 3 - Add prawns to pan and cook until just opaque - 1-2 mins and then reduce heat to low.

Step 4 - Using a greased fry pan on medium heat add your egg mixture and leave for 2-3 mins or when you know the omelette is close to being ready to flip over.

Step 4 - Remove the prawns from their pan and place on one half of the omelette and then drizzle the wing sauce over them. I didn't include any quantity here as you can add as much as you like but I kept it reasonably conservative and just insured each prawn had a thin covering of sauce.

Step 5 - Flip over the omelette and continue to cook for another minute or so

Step 6 - Remove from pan and place onto an over proof dish. Spread over the diced jalapeño's and make a thin layer over the whole omelette. Now layer the cheese over the jalapeño's in the same manner.

Step 7 - Place the omelette under a pre-heated oven broiler/grill until the cheese is melted and starts to go golden

Step 8 - Remove and serve immediately 

 

Strawberry and Jalapeño Margarita

Ok, so this has nothing to do with wine but I don't know too many wine lovers that don't like to have the odd cocktail or two!

On a recent trip to San Diego I came across this drink at a restaurant called Sear Sucker in the Gaslamp district. Within a few sips I had a new all time favourite mixed drink! Big statement you may say, but it is honestly my new all time favourite cocktail. I ended up returning to Sear Sucker on three different nights during my stay simply to have this drink. On the final visit I got chatting to the bar tender who told me it is rather easy to do and having now successfully re-created this at home myself I gladly share the recipe!

Step 1 - The Infusion

Not surprisingly this is the most crucial step and while you can experiment yourself with different ratios and quantities the below is exactly what I did.

In a 1.5L airtight jar put a whole punnet of fresh strawberries and 3 Jalapeños and fill to the top with a 100% Blue Agave Tequila. It took just under one and half 750Ml bottles of Tequila and it doesn't make sense to use anything overly expensive given the flavour is being modified so heavily and isn't even enjoyed on its own in the end anyway. Leave to infuse for four days on the counter at room temperature but away from direct sunlight.

(Day 1)

(Day 4 side by side with original Tequila)

After four days simply strain the liquid to leave the fruit behind and then I just re-poured the infused Tequila back into the jar for storing in the fridge.

Step 2 - The Recipe

45ml/1.5 ounces of the infused Tequila
30 ml/1 ounce of freshly squeezed lime juice
15 ml/0.5 ounces of Agave Nectar (Available in most supermarkets in the US and in certain supermarkets health food sections or health food stores in Australia)

Pour all the above ingredients over ice in a cocktail shaker and shake vigirously 

Fill a glass tumbler (without or without a salt rim based on your preference) with ice and pour over contents of cocktail shaker

Garnish with two slices of freshly cut Jalapeño and enjoy!