The Small Town Chef

Sweet, Tender, and Full of Flavor – Your Ultimate Guide to Argentine Red Shrimp Today, I’m going to let you in on my secret to cooking the most perfect shrimp. My friends and guests have been raving about my shrimp, saying they’re sweet, tender, and full of flavor. They’ve been begging to know how I do it, so I figured I’d share my foolproof method with all of you. Now, I’m not talking about any shrimp here. We’re going to use wild-caught Argentine Red Shrimp. They’re sweet, tender, and oh-so-delicious. Trust me, once you try them, you won’t want any other kind. Here’s how I do it: Ingredients: 1 pound of wild-caught Argentine Red Shrimp (jumbo size, U21-23), shell-on and deveined Juice of a whole lemon Washed peel of the lemon, cut into quarters 2 bay leaves 1 tablespoon of kosher salt Note: The "U" in U21-23 means "under," indicating there are between 21 to 23 shrimp per pound. Fresh shrimp is best, but frozen works just as well – just make sure to thaw them befo...

Spice Up Your Dishes with This Smoky Adobo Sauce! If you know me, even slightly, you’ll know of my love of Mexican cuisine. What’s not to love, right? In many ways, it’s like me—simple, direct, a little spicy at times, and oh so good. Today I’m going to share my recipe for Mexican Adobo—a great sauce or marinade made with three types of chilis, traditional Mexican spices, orange juice, and vinegar. Most of you are probably familiar with Chipotles in Adobo, widely available, full of smoky flavor, and a thick, red sauce brimming with flavor. My adobo is at least as good, if not better. So, let’s dive in!   Recipe: Mexican Adobo (Sauce or Marinade) Ingredients: 4 dried guajillo chilis 2 dried ancho chilis 2 dried chipotle chilis  (or 2 chipotles in adobo) ¼ cup apple cider vinegar 4 cloves garlic 1 small onion, chopped 1 tablespoon ground cumin 1 tablespoon dried oregano (preferably Mexican) 1 teaspoon smoked paprika 1 teaspoon ground cinnamon ½ teaspoon ground allspice ½ teaspoo...

Summer in Every Bite! If you're like me, you love summer because of all the delicious farm-fresh vegetables, especially fresh corn and tomatoes. And celebrating good times with friends and family is one of my favorite summer pastimes. Lots of grilled food, delicious sides, and refreshing drinks make every gathering special. There's something magical about the aroma of corn roasting on the grill and the vibrant colors of summer produce coming together in a dish. This Roasted Corn Salsa embodies that magic, bringing together all those fresh, summery flavors into one bowl.  This vibrant and flavorful salsa is perfect for topping tacos, serving alongside grilled meats, or just munching with some crispy tortilla chips. It’s got a delightful mix of sweetness from the corn, a bit of heat from the jalapeño, and a zesty kick from the lime. Trust me, this salsa is a crowd-pleaser at any gathering. So let's dive into this recipe and bring a little more sunshine to our tables!   Recipe...

  My Go-To Summer Chicken Marinade Summer is in full swing, and that means it's time to fire up the grill and enjoy some delicious, fire-kissed meals. Today, I want to share one of my absolute favorite summer chicken marinades: my Greek-inspired Lemon Garlic Marinade. Trust me, once you try this, it’ll become a staple in your summer cooking repertoire.   Ingredients for Greek Lemon-Garlic Marinade Lemon. This is the star of the show. The citrusy zing is what gives this marinade its refreshing and vibrant flavor. Extra Virgin Olive Oil. A good quality, imported olive oil helps to coat the chicken and keep it moist while grilling. Soy Sauce. Adds a bit of umami and balances the acidity of the lemon. Raw Sugar. For a touch of sweetness to counterbalance the tartness. Greek Oregano. This herb is essential for that authentic Greek flavor. Thyme. Adds a subtle earthiness Rosemary. Another must-have herb that pairs beautifully with chicken.   Garlic. Because garlic makes...

  A Flavor-Packed Italian Tapas Adventure! Welcome! Today we’re sharing one of our favorite summertime tapas, “Bistecche al Balsamico con Peperonata” – a fancy name for Balsamic Tenderloins with Peperonata that’s sure to make your taste buds go yum. This dish came about when we were preparing a whole beef tenderloin for filet mignons. If you’ve ever worked with a whole tenderloin, you’ll know it tapers from top to bottom in size. Using the thinner, or tail portions, of the tenderloin provides the perfect sized medallions for this dish. Since it’s summer right now, and most of our meals are small, quick, and easy, we were looking for the perfect combination of grilled beef and summer vegetables, and voilà, beef tenderloin, balsamic glaze. and peperonata came to mind.   Peperonata is an Italian classic, hailing from southern Italy. It’s a delicious combination of red bell peppers (sometimes orange and yellow peppers also), onions, and tomatoes, cooked down until sweet and savory...

A Refreshing Summer Delight Perfect for Scorching Days With scorching summer days upon us, we all crave something light, refreshing, and full of flavor. Today, we've got a tasty Mexican-inspired shrimp tapas recipe that's perfect for a light dinner or fancy appetizer. While certainly not a traditional Spanish tapas, the combination of succulent shrimp and a zesty, vibrant sauce will make your taste buds dance. It’s the perfect heat-wave escape! Recipe: Mexican Shrimp Tapas (serves 4)   Ingredients: For the shrimp- 1 lb raw shrimp, tail-on and deveined Juice of 1/2 lemon 1 bay leaf 2 tbsp Old Bay seasoning Ice water bath     For the sauce- 2 cloves garlic, minced 1 jalapeño, seeded and rough chopped ½ cup ketchup 2 tbsp avocado oil Juice of 1 lime Juice of ½ lemon ½ tsp ground cumin Salt to taste 1 pint grape tomatoes, finely diced (or 3-4 plum tomatoes, flesh only, finely diced) 6 grape tomatoes, halved (or 1 plum tomato, roughly chopped) ½ cucumber, finely diced ¼ cup f...

Exploring Albondigas: A Delicious Spanish Tapas Ah, the classic meatball. Every culture, every family has their own version, and rightly so. When you hit that magic combo of ground meat, spices, herbs, and a few, sometimes closely guarded ingredients, you've got something truly special! Today, we're off to the Mediterranean for our inspiration. One of our absolute favorite tapas is the Spanish gem called albondigas. This mouthwatering mix of ground beef and pork is totally worth the effort. Let's roll (pun intended) some meatballs! Recipe: Spanish Meatballs (Albondigas) Makes about 40 Meatballs Ingredients Meatballs 1 lb ground beef
 ½ lb ground pork (we use sweet Italian saugage on occasion) Roasted Garlic - one, whole head 2 eggs ½ cup panko breadcrumbs, toasted
 2 Tbsp half and half
 2 tsp sweet paprika
 ½ tsp cumin ½ tsp coriander 1 tsp kosher salt
 ½ tsp pepper
 ¼ cup fat-leaf parsley, finely chopped
 All-purpose flour, for dusting the meatballs Tomato Sauce 5 Tbsp oli...