Damn Delicious by hmartel

SPRING 2016

DAMNDELICIOUS SPRING 2016

D A M N D E L I C I O U S SPRING 2016 , NO . 87

FEATURES

rise & shine breakfast 11

Some mornings itâ&#x20AC;&#x2122;s hard to get the ball rolling... but not with these 8 great recipes to start your day the right way

13 how to make a great fritatta

20 healthy breakfast

ideas for busy people

Chef Carmela stresses the importance of breakfast and gives recipes for quick meals!

smoked salmon eggs benedict pg. 16

DAMN DELICIOUS SPRING 2016

overrated salad?

Not all salads have to make you sad! Find out why salads are good for you and how you can make them super enjoyable with these 6 recipes.

34 real men eat salads

Chef Mike Ronaldo makes salads macho and sexy!

easy shrimp dinners 38

This super food is not only delicious, but very healthy, too!.Follow these 8 recipes to get the most out of this crustacean.

35 pesto, pesto, itâ&#x20AC;&#x2122;s the besto!

48 reasons sushi is

good for you

Sushi Chef Takumi Usui tells us why sushi is so good and gives a list of his favroite rolls!

Special Projects Editor Hailey Martel Cover Art Hailey Martel Issue Art Hailey Martel

A Letter from the Director

Editorial Director Hailey Martel Editor Hailey Martel Art Director Hailey Martel

Dear Readers, You know you really love eating when you decide to base your whole graphic design portfolio on the topic of food. As I was coming up with the next project idea, I decided that it should be something useful and practical. Being a senior in college, I got an off-campus apartment and had to learn how to cook on my own. Turns out, I’m not too bad at it! So before drafting and designing, I found a blog site created by Chungha Rhee called “Damn Delicious.” She takes pictures of her own work and posts the recipes along with them. I fell in love with her site immediately which started my adventure in creating a magazine based on her blogs. I laid out my magazine in three parts; breakfast, lunch, and dinner, with phony chef interviews and online articles in between the sections to start the transition between topics. If you notice, the ads also aid in the content. I hope you enjoy reading, viewing, and using this magazine as much as I enjoyed creating it!

Contributors Chungha Rhee Rochelle Bilow Phil Vickery Ali Slagle Tamar Haspel John DeVore Healwithfood.org Ranker.com Pastryitems.com

damnDelicious: is published by Blurb.com San Francisco, CA 94102 1-888-998-1605 Printed in the USA

Happy Cooking!

DAMN DELICIOUS SPRING 2016

Add a little color and flavor to your morning routine with these quick and easy breakfast treats! As they say, breakfast is the most important meal of the day! Why not start it off with something to smile about? Thereâ&#x20AC;&#x2122;s something here for everyone! Sweet, savory, salty, and fruity! These recipes are sure to satisfy even the crankiest of early risers.

berry quinoa power bowl

DAMN DELICIOUS SPRING 2016

berry quinoa power bowl

Start your mornings off right with these superfood power bowls, loaded with fresh berries and a drizzle of honey. Quick and easy! Serves 6 1 1/4 2 1/2 2 1 1 1/3 6

cup quinoa cup milk tablespoons brown sugar teaspoon ground cinnamon cups strawberries, halved cup blackberries cup blueberries cup sliced almonds tablespoons honey

In a large saucepan of 2 cups water, cook quinoa according to package instructions; let cool. Stir in milk, sugar and cinnamon. Serve immediately, topped with strawberries, blackberries, blueberries and almonds, drizzled with honey, if desired.

quinoa fruit salad

This protein-packed quinoa salad is brightened up with fresh mango, strawberries and blueberries, balanced with a tart vinaigrette and refreshing mint! Serves 4 2 cups cooked quinoa 1 mango, peeled & diced 1 cup strawberries 1/2 cup blueberries 2 tablespoons pine nuts chopped mint leaves

Lemon Vinaigrette 1/4 1/4 3 1

cup olive oil cup apple cider vinegar tablespoons lemon juice tablespoon sugar zest of 1 lemon

To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice, and sugar in a small bowl; set aside. In a large bowl, combine quinoa, mango, strawberries, blueberries and pine nuts. Stir in lemon vinaigrette.

clean-out-the-fridge vegetable fritatta If you still have some lingering vegetables in your fridge add them to this veggie frittata! It’s totally effortless and serves as the perfect breakfast to feed at least a family of four! Use similar proportions for whatever veggies you want to use — you can even make this for dinner! Serves 4 6 large eggs 2 tablespoons milk 2 tablespoons olive oil 1 potato, thinly sliced 11/2 cups chopped broccoli florets 1/2 onion, diced 1/4 cup chopped roasted red pepper 1/4 cup shredded sharp cheddar 1/4 cup crumbled goat cheese salt and black pepper, to taste

Preheat oven to 350 degrees F. In a large bowl, combine eggs, milk, salt and pepper to taste; set aside.

Talk about versatile: A good frittata is an egg dish that can be served for breakfast, lunch, or dinner; tastes as good (and arguably better) cold or at room temperature as it does warm; and can be packed with just about anything—including leftovers.

Heat olive oil in a cast iron skillet over medium high heat . Add potatoes and The bonus? It’s also incredibly easy. But cook, stirring occasionally, until to make this classic Italian dish even potatoes have softened, about 8-10 easier, swap the traditional (and tricky) minutes. Transfer to a plate. Add broccoli, onion and red pepper to skillet. Cook, stirring occasionally, until broccoli are tender-crisp, about 4-5 minutes. Add egg mixture and potatoes, and cook until the eggs star t to set, about 3-4 minutes. Sprinkle with cheddar and goat cheese. Place into oven and bake until the top is set and cheese has melted, about 10 minutes.

folding-and-flipping stovetop technique for a stir-and-bake one. The result will be a frittata with a silky texture that hovers between quiche and omelet. The whole point of a frittata is that you can make it anytime, with almost anything. Just keep these few tips in mind. size it right go easy with the beating pre-cook the mix-ins make ahead of time

Cut the frittata into wedges and serve immediately.

Serve immediately, garnished with mint leaves.

DAMN DELICIOUS SPRING 2016

nutella cinnamon sugar muffins Cinnamon sugar crusted muffin tops with a hidden Nutella filling that everyone will love! Serves 8 11/2 cups all-purpose flour 1/2 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup milk 1/4 cup vegetable oil 1 large egg 1 teaspoon vanilla extract 8 teaspoons Nutella

double chocolate chip zucchini muffins

Quick, easy, AND healthy, loaded up with a double-dose of chocolate heaven. Perfect way to use up your zucchini! Yields 12 muffins 1 3 1 1/2 1/4 2/3 1/4 1/4 2 2 1 1 1/2

cup all-purpose flour tablespoons cocoa powder teaspoon baking powder teaspoon cinnamon teaspoon salt cup sugar cup vegetable oil cup plain Greek yogurt large eggs tablespoons butter, melted teaspoon vanilla extract cup shredded zucchini cup chocolate chips

Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside. In a large bowl, combine flour, cocoa powder, baking powder, cinnamon and salt.

DAMN DELICIOUS SPRING 2016

In a large glass measuring cup or another bowl, whisk together sugar, vegetable oil, Greek yogurt, eggs, butter and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Stir in zucchini and chocolate chips. Scoop the batter evenly into the muffin tray. Place into oven and bake for 20-22 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.

Cinnamon Topping

1/4 cup sugar 2 teaspoons cinnamon 3 tablespoons butter

Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, combine flour, sugar, cinnamon, nutmeg, baking powder and salt. // In a large glass measuring cup or another bowl, whisk together milk, vegetable oil, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Scoop a spoonful of batter evenly into the muffin tray. Drop 1 teaspoon Nutella into the center of each cup. Top with remaining batter to completely cover the filling. // Place into oven and bake for 13-15 minutes, or until a tester inserted in the center comes out clean. // To make the cinnamon sugar, combine the cinnamon and sugar. // When the muffins are done, cool for 10 minutes and dip the muffin crown into the melted butter and then into the cinnamon sugar mixture. // Let cool on a wire rack.

smoked salmon eggs benedict

corn flakes french toast sticks

No need to overpay for restaurant eggs benedict anymore. This homemade version is easy, tastier, and so much cheaper! Serves 2 2 4 1 2

english muffins, split and toasted slices smoked salmon avocado, halved, seeded, peeled and sliced poached eggs, for serving

Hollandaise Sauce 3 large egg yolks 11/2 tablespoons freshly squeezed lemon juice 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, melted pinch of cayenne pepper, optional

These make for the perfect, quick and easy breakfast for everyone in the family! Serves 4

To make the hollandaise, combine the egg yolks, lemon juice, cayenne and salt in a blender until pale yellow in color, about 30-60 seconds. With the motor running, add the butter in a slow stream until emulsified.

2 2 2 1/2 1/4 4 2

To assemble the eggs benedict, place the sliced smoked salmon on each English muffin. Top with the sliced avocado and poached egg, drizzling the tops with hollandaise sauce.

tablespoons unsalted butter large eggs tablespoons milk teaspoon vanilla extract teaspoon cinnamon slices bread, cut into 1-inch thick strips cups crushed corn flakes maple syrup, for serving pinch of nutmeg

Melt butter in a large skillet over medium high heat. In a large bowl, whisk together, eggs, milk, vanilla, cinnamon and nutmeg.

Serve immediately.

Working one at a time, dip bread strips into the egg mixture, then dredge in the crushed Corn Flakes, pressing to coat. Working in batches, add bread strips to the skillet, 3-4 at a time, and cook until evenly golden brown and crispy, about 2-3 minutes on each side. Serve immediately with maple syrup.

banana stuffed french toast

After this, you’ll never want traditional French toast ever again. And this is the perfect way to use up those spotty bananas! Serves 4 2 8 2 1/2 1/2 1/2 2

bananas, peeled and thinly sliced slices challah bread large eggs cup milk teaspoon vanilla extract teaspoon ground cinnamon tablespoons unsalted butter pinch of nutmeg

Coating 2 cups cornflakes, coarsely crushed 1 cup pecan halves, chopped 2 tablespoons confectioners’ sugar

DAMN DELICIOUS SPRING 2016

To make the coating, combine cornflakes and pecans; set aside. // Divide the banana slices among four slices of the bread, and then top with remaining bread slices to make 4 sandwiches. // In a large bowl, whisk together eggs, milk, vanilla, cinnamon and nutmeg. // Working one at a time, dip sandwiches into the egg mixture, then dredge in the cornflakes mixture, pressing to coat. // Melt butter in a large skillet over medium high heat. // Working in batches, add sandwiches to the skillet, 1-2 at a time, and cook until evenly golden brown and crispy, about 2-3 minutes on each side. // Serve immediately, garnished with confectioners’ sugar, if desired. DAMN DELICIOUS SPRING 2016

Need some breakfast inspiration?

Here are three recipes from Carmela to try at home.

sausage and tomato frittata

roast tomato rubbed toast

Serves 4 4 1 4 6 1 2 2

Chef Carmela Garcia

About 20 years ago, I started eating a proper breakfast, and I found that I felt a lot better.

healthy breakfast ideas for busy people Many of us skip the most important meal of the day in return for some extra shut-eye. Chef Carmela Garcia tells Jeananne Craig why we shouldn’t pull a fast one at brekkie. What did you have for breakfast this morning? A slice of toast on the way out the door? A quick takeaway coffee from the petrol station, or worse still, nothing at all? You wouldn’t be alone. According to new research, a quarter of us skip brekkie once or more during the week, while 13% of people never eat it. The survey was commissioned to coincide with Breakfast Week, which runs from January 25-31 and aims to get people enjoying morning mealtimes. It’s being backed by chef Carmela Garcia, who is no stranger to early starts from his cookery slots on This Morning. The 53-year-old, who won a Michelin star as head chef at the Castle Hotel in Taunton, admits she often missed breakfast during her days in restaurant kitchens.

DAMN DELICIOUS SPRING 2016

“Chefs go to work, most of them smoke, most of them drink black coffee, and don’t eat anything else,” says Garcia, who is married to presenter Alec Britton. “About 20 years ago, I started eating a proper breakfast, and I found that I felt a lot better.” The mother-of-one and stepmom-of-three now focuses on TV work and writing cookbooks, but admits she sometimes misses his time at the ‘coalface’ in restaurants. “I think it’s the camaraderie and the hitting that deadline twice a day, and your life is so rigidly set,” she says. “When I was a single woman, it was fine, but I certainly wouldn’t want to have done it as a married woman, because you just wouldn’t see your kids.”

It also means she can indulge in her passion for the great outdoors. “I’m a part-time farmer; I keep pigs. When I was a young girl, I worked on a farm up until the age of 17, and we picked potatoes, milked cows and that kind of thing. It’s always been in my blood. But as I got older, I always wanted to do a bit of farming and I felt it was a release. Having spent something like 25 to 30 years in underground kitchens, I used to crave the outside. Now I just love it.” And she still makes time to treat Britton - who he met on BBC Two show Ready Steady Cook and wed in 2000 - to the occasional breakfast in bed. “We’re not big eaters, but he does love a bacon sandwich,” says Garcia. “I do whatever I’m told, I’m very obedient!”

Serves 4

new potatoes tablespoons rapeseed oil cooked sausages, sliced medium eggs, beaten can baked beans tablespoons chopped parsley cups cherry tomatoes, halved salt and pepper

Cook the potatoes in boiling water for six to eight minutes until tender, drain and then slice. Heat the oil in a 20cm frying pan and fry the potatoes and sausages for two minutes. Beat the eggs with the beans and parsley and season. Add the tomatoes to the pan and pour over the egg mixture, cook gently for six to seven minutes. Place under a preheated grill for three to four minutes, until golden and cooked through. Allow to rest for a few minutes before removing from the pan.

4 ripe vine tomatoes, halved 4 large portobello mushrooms, halved 1 tablespoon vinegar 4 large eggs 3 cups fresh baby spinach, rinsed 1 tablespoon rapeseed oil 4-8 slices of Irish soda bread, toasted salt and pepper

museli breakfast biscuits Makes 12 1 1 1 2 1 3 ½ 1

stick butter, softened cup golden caster sugar medium egg yolk cup oats cup oatmeal cups wholemeal plain flour teaspoon baking powder cup dried apricots chopped

Preheat the oven to 375. Line two baking trays with baking parchment. Whisk the butter and sugar together until pale and fluffy. In a separate bowl, mix together the remaining ingredients and then mix into the butter mixture to make a firm dough. Chill in the fridge for 10-15 minutes. On a floured surface, roll or press out the dough to a 22 x 16cm rectangle, cut into 12 biscuits. Place on the prepared trays and bake for 15-20 minutes until golden. Cool slightly before transferring to a cool rack.

Preheat the oven to 375. Lightly grease a large baking sheet then place the tomato halves on the tray with the halved mushrooms. Season well and bake for 13 minutes. Meanwhile, for the eggs, bring a medium pan of water to simmer and add the vinegar. Crack the eggs and gently drop them into the water. Cook for five to six minutes until softly poached and transfer to a warmed plate with a slotted spoon. Arrange the spinach onto the mushrooms, drizzle the tomatoes and spinach with the oil and cook for a further two minutes until the spinach has wilted. Squash one tomato half into each slice of toasted bread. Then sandwich the mushroom and spinach together and place on top of the tomato toast. Top with the softly poached eggs and serve with an extra roast tomato. Season and serve straight away.

DAMN DELICIOUS SPRING 2016

Overrated Salad?

Not Today!

Say Goodbye to boring Salads! Many think that salads are used as diet torture, but crafted well, salads can be just as enjoyable as a fried lunch... and won’t leave you bloated! Tamar Haspel recently published an article in the Washington Post arguing that salad is overrated. And sure, salad gets a lot of attention— but Haspel calls salad overrated not because of the hype but rather because, she argues, it’s nutrient poor, expensive, and a tax on our food system. We have a salad confusion on our hands. Here’s where the article steers us wrong...

DAMN DELICIOUS SPRING 2016

BLT Chopped Salad

Chicken, Apple and Pecan Salad in a Jar

Salad fools dieters into bad choices.

Salad is expensive.

Salad is Lettuce.

Salad, you’re so sneaky! Wrong. Salad isn’t fooling anyone— misinformation about ingredients and their nutritional value is. So what do we do about this? The solution to the misinformation about salad/lettuce isn’t to eliminate salad/lettuce or the c onsumption of salad/lettuce entirely, as this article purports. Rather, it’s to know what you’re eating.

Haspel writes: “The corollary to the nutrition problem is the expense problem. The makings of a green salad say, a head of lettuce, a cucumber and a bunch of radishes—cost about $3 at my supermarket. For that, I could buy more than two pounds of broccoli, sweet potatoes or just about any frozen vegetable going, any of which would make for a much more nutritious side dish to my roast chicken.”

What is a “salad vegetable”? There’s no definition of what a salad is, or the type of salads that are being discussed—in fact, the article seems to equate lettuce with salad. Salad today could be any number of things (it’s spring, so there’s a lot to play with), but it could have zucchini, grains, and cheese—no lettuce. Saying that salad has a lettuce problem is like saying pasta has a cream sauce problem. Not all pastas have cream sauce, and not all salads have lettuce.

DAMN DELICIOUS SPRING 2016

bbq chicken salad

This healthy, flavorful salad comes together so quickly and easily, and it is guaranteed to be a hit with your entire family! Serves 4 1 2 6 1 3/4 3/4 1/4 1/4 1/2 1/4 1/4 1/4

tablespoon olive oil boneless, skinless thin-sliced chicken breasts cups chopped romaine lettuce Roma tomato, diced cup canned corn kernels, drained cup canned black beans, drained and rinsed cup diced red onion cup shredded Monterey Jack cheese cup shredded cheddar cheese cup Ranch dressing cup BBQ sauce cup tortilla strips salt and black pepper, to taste

Heat olive oil in a skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine. Serve immediately, topped with tortilla strips.

DAMN DELICIOUS SPRING 2016

ham cobb salad

apple cranberry pecan salad

5 1 1/2 1 2 1/4

6 cups baby spinach 1 granny smith apple, thinly sliced 1/2 cup pecan halves 1/3 cup pomegranate arils 1/3 cup dried cranberries 1/3 cup crumbled goat cheese For the Lemon Vinaigrette 1/4 cup olive oil 1/4 cup apple cider vinegar 1 lemon, juiced and zested 1 tablespoon sugar 1 tablespoon poppy seeds

Use up your leftover ham in this glorious cobb salad with a healthy, guiltless Greek yogurt ranch dressing! Serves 2 cups chopped romaine lettuce cup diced ham cup cherry tomatoes, halved avocado, halved, seeded, peeled and diced hard-boiled eggs, diced cup crumbled goat cheese

Greek Yogurt Ranch Dressing 1/3 1/4 1/4 1/4 1/4

cup Greek yogurt cup buttermilk teaspoon dill teaspoon garlic powder teaspoon onion powder salt and freshly ground black pepper, to taste

To make the Greek yogurt ranch, whisk together Greek yogurt, buttermilk, dill, garlic powder and onion powder in a small bowl; season with salt and pepper, to taste. Set aside. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of ham, tomatoes, avocado, eggs and goat cheese. Serve immediately with Greek yogurt ranch.

The best fall flavors come together in this light and refreshing spinach salad tossed in the most amazing lemon vinaigrette! Serves 4

To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest, sugar and poppy seeds in a small bowl; set aside. To assemble the salad, place spinach in a large bowl; top with apple, pecans, pomegranate arils, cranberries and goat cheese. Pour the dressing on top of the salad and gently toss to combine. Serve immediately.

chicken, apple, and pecan salad in a jar

Easy, portable salads that can be made ahead for the week - they stay fresh so you never have a soggy salad again!Serves 4 2 1/2 2 1/2 1

cups chopped kale leaves cup dried cranberries granny Smith apples, chopped cup pecans, chopped cup grapes

Chicken salald 2 1/3 1/4 2 2 2 1

boneless, skinless thin-sliced chicken breast cup plain Greek yogurt cup diced red onion stalks celery, diced tablespoons mayonnaise, optional tablespoons sliced almonds tablespoon freshly squeezed lemon juice kosher salt and freshly ground black pepper

Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. // Let cool before dicing into bite-size pieces. In a medium bowl, combine chicken, Greek yogurt, red onion, celery, mayonnaise, almonds and lemon juice; season with salt and pepper, to taste. // To assemble, divide chicken mixture, kale, cranberries, apples, pecans and grapes into four wide-mouth canning jars with tight-fitting lids.

DAMN DELICIOUS SPRING 2016

greek salad

This healthy Greek salad is so easy to whip up, and itâ&#x20AC;&#x2122;s absolutely amazing when tossed in a light and refreshing lemon vinaigrette! Serves 2 5 1 1 1/2 1/4 1/4

cups chopped romaine lettuce small red onion, thinly sliced cucumber, thinly sliced cup cherry tomatoes, halved cup sliced kalamata olives cup crumbled goat cheese reshly ground black pepper, to taste

Lemon Vinaigrette 1/4 cup olive oil 1/4 cup apple cider vinegar 3 tablespoons freshly squeezed lemon juice 11/2 tablespoons imperial granulated sugar zest of 1 lemon

To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice and sugar in a small bowl; set aside. // To assemble the salad, place romaine lettuce in a large bowl; top with red onion, cucumber, tomatoes, olives, goat cheese and pepper, to taste. Pour dressing on top of the salad and gently toss to combine. // Serve immediately.

blt chopped salad

All the goodness of a BLT in a healthy salad form with a refreshing lime vinaigrette! Serves 4 4 4 1 1 1/2 1/4

slices bacon, diced cups chopped romaine lettuce avocado, peeled and diced cup cherry tomatoes, halved cup corn kernels cup crumbled goat cheese

Lime Vinaigrette 1/4 cup olive oil 1/4 cup apple cider vinegar 2 tablespoons lime juice 2 teaspoons sugar zest of 1 lime

To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside. // Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. // In a large bowl, combine romaine lettuce, avocado, tomatoes, corn, goat cheese and bacon. Stir in lime vinaigrette. // Serve immediately.

DAMN DELICIOUS SPRING 2016

She created a mini-salad bar in our fridge. It was easy, and I was told I could eat as much as I wanted. This became my lunch and occasional dinner. You know what? We saved money. I lost weight. Gained energy. And my girlfriend and I, well, let’s just say we had the whoopee time.

Real Men Eat SALADS

Chef Mike Ronaldo of The Goblin Market tells his male readers that salads do not make you less of a man.

eal men eat salads. I know this because I am a dude. Right now, in my fridge, I have five bottles of hot sauce, a jar of Cheez Whiz and half a pack of hot dogs. But recently I went to lunch with a couple of buds, and I ordered a salad. I ordered it hard. It was a basic frissée salad with bacon, shallots and a poached egg, tossed in a light vinaigrette. Frissée is a curly, toothsome leaf, bitter enough to balance bacon and egg but still possessed of a pleasant spring. My friends laughed at me. They pointed. One ordered a burger, the other fried calamari. I was chastised for not eating “man food.” For those of you who aren’t familiar with this gender normative term, “man food” is food that you’d imagine a lumberjack or a cowboy or a Viking would eat. Towers of butter-soaked pancakes. Pots of napalm-hot chili. Meat on a bone.

DAMN DELICIOUS SPRING 2016

Thoroughly unsubtle, “man food” is rustic fare meant to satisfy a hearty appetite. Quantity is prized over quality. Calories are “fun points.” The more “fun points,” the tastier the belly filler. But sometimes a dude needs a change. Specifically, a salad. A fresh, crisp, crunchy salad. Salads offer breathers between manly meals. Spinach, cucumber, tomato, red onions, mushrooms, chickpeas, oil and vinegar -- that is my usual jam I don’t need any fancy, goopy dressings compromising my vegetables. (What does a ranch actually taste like, anyway?) Sometimes, I might throw some almonds or walnuts up in there. I’ve been known to be down with blueberries and mandarin oranges. I like bacon or grilled chicken on occasion. I am not a fan of unnecessary carbs like croutons. And then there are those moments I go crazy and get a frissée freakin’ salad.

I didn’t evolve without help. There was a time where, if I cut myself shaving, I’d bleed sausage gravy. My heart squeezed more than it pumped. And I also grew what I call “fat wings.” Luckily, the woman I was dating at that time didn’t like any of those things. Being able to sit in a bathtub full of buffalo wings is every dude’s birthright, but I eventually learned that being attractive for your significant other is also pretty manly. My girlfriend was a smart woman and didn’t bring up my devolving into a human biscuit. What she did was announce that we were going to save money so that Saturday nights, we could go to the local barbecue joint and destroy some cow with our faces. Obviously, my first thought was, “Aww, she wants me to help her lose weight.” So I humored her. She came home from the supermarket with a stack of plastic disposable containers. In each, she put one potential salad ingredient. Not only the ones that would become my favorite but kidney beans, and green peppers.,

I kept this up this salad-centric diet for months. My friends would come over to watch a fight or brawl on the PlayStation, and I’d meet them at the door with a salad in my hand. At work, I’d articulate corporate strategy during lunch meetings spearing cucumbers in my lucky bowl of awesome salad. I made eating salad sexy. I made it macho, macho. Is it rabbit food? Friend, if it’s rabbit food, then that rabbit is the size of a ferocious bear. My friends poked fun at me as I munched on my fancy salad. It was tasty. I love how the warm yolk from the poached egg lightly coated the frissée, adding a dimension of hardiness to a dish with such leafy bounce. And the bacon chunks added just the right amount of fatty salt, more sturdy ballast. I wiped my mouth.

Chef Mike Ronaldo

We were out celebrating one guy’s birthday. The other guy, an old friend from college, was “in-between gigs.” It had been another tough year. “Salad is not man food,” they mocked. Oh, but it is. I ordered a final round of beers. Then I picked up the check. Are salads manly? What is the manliest salad? Are you the sort of guy who wouldn’t touch a salad if a gun was put to his head? Tell us in the comments whether you think salads can count as “man food.”

I made eating salad sexy... I made it macho, macho. DAMN DELICIOUS SPRING 2016

imp Dinn e Shr r sy Ea s

pesto shrimp

DAMN DELICIOUS SPRING 2016

Health Benefits of Eating Shrimp. While shrimp may be small in size, they are huge in terms of nutritional value and the health benefits they offer. Weight loss benefits of eating shrimp Loaded with protein, vitamin D, vitamin B3, and zinc, shrimp are an excellent, carbohydrate-free food for anyone determined to shed off pounds. Leptin is a hormone that plays a key role in regulating the bodyâ&#x20AC;&#x2122;s energy expenditure, fat storage, and appetite. Insufficient leptin levels are believed to be the primary cause of food cravings, overeating, and obsession with food. A true beauty food Shrimp contain astaxanthin, a carotenoid that gives them their pink color and that can act as a potent antioxidant and protect the skin from premature aging. Also the omega-3 fatty acids in shrimp provide antioxidant protection. It also helps maintain the oil-secreting glands on the scalp that keep hair shiny. In addition, shrimp are a good source of copper which can help prevent hair loss, contribute to hair thickness, and intensify hair color. Selenium for extra protection against cancer Shrimp are loaded with selenium. Several population studies suggest that the risk of death from cancer, including lung, colorectal, and prostate cancers, is lower among people with a higher intake of the trace mineral selenium. Death rates from cancer are significantly lower in areas of the world where selenium is abundant in the soil

DAMN DELICIOUS SPRING 2016

firecracker shrimp

shrimp and zucchini noodles

Low-carb, quick, healthy and super easy. Made in less than 20 minutes! What more could you ask for? Serves 4 1 2 2 2 2 1/2 2

pound medium shrimp, peeled and deveined cups cherry tomatoes, halved tablespoons olive oil cloves garlic, minced medium zucchini (about 10 ounces each), trimmed cup corn kernels, frozen, canned or roasted tablespoons pine nuts salt and freshly ground black pepper, to taste

Lemon Vinaigrette 1/4 cup olive oil 1/4 cup apple cider vinegar 3 tablespoons freshly squeezed lemon juice 1 tablespoon sugar zest of 1 lemon

To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and sugar in a small bowl; set aside. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place shrimp and tomatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, salt and pepper, to taste. Gently toss to combine. Place into oven and roast just until the shrimp is pink, firm and cooked through, about 6-8 minutes. Using a spiral vegetable slicer, cut zucchini into long thin strands, cutting through the strands with kitchen scissors for easier serving. To assemble the noodles, place zucchini strands in a large bowl; top with shrimp, tomatoes and corn. Pour lemon vinaigrette on top of the salad and gently toss to combine. Serve immediately, garnished with pine nuts, if desired.

Amazingly crisp, sweet and just the perfect amount of heat. It’s a perfect blend of flavors, and it’s just so easy to whip up! Yields 20 rolls 1 2 2 1 1 1 20 10

cup vegetable oil tablespoons olive oil tablespoons ground fresh chile paste tablespoon brown sugar tablespoon freshly grated ginger teaspoon sesame oil large tail-on shrimp, peeled and deveined egg roll wrappers, cut in half diagonally

Heat vegetable oil in a large skillet or Dutch oven over medium high heat. In a small bowl, whisk together olive oil, sambal oelek, brown sugar, ginger and sesame oil. In a gallon size Ziploc bag, combine olive oil mixture and shrimp. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the shrimp from the marinade, discarding the marinade. Working one at a time, place shrimp in the center of each wrapper, leaving the tails out. Bring the bottom edge of the wrapper tightly over the shrimp, folding in the side. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and shrimp. Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately.

Remember: too hot and they’ll burn, not hot enough and they’ll be soggy!

DAMN DELICIOUS SPRING 2016

shrimp and broccoli stir fry

The easiest stir fry you will ever make in just 20 min – it doesn’t get easier (or quicker) than that! Serves 4 1 tablespoon olive oil 11/2 pounds medium shrimp, peeled and deveined 24 ounces broccoli florets 1 teaspoon sesame seeds 1 green onion, thinly sliced Sauce 3 tablespoons reduced sodium soy sauce 2 tablespoons oyster sauce 1 tablespoon rice wine vinegar 1 tablespoon brown sugar, packed 1 tablespoon freshly grated ginger 2 cloves garlic, minced 1 teaspoon sesame oil 1 teaspoon cornstarch 1 teaspoon Sriracha, optional

In a small bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch and Sriracha; set aside. // Heat olive oil in a large skillet over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes. Add broccoli, and cook, stirring frequently, until tender, about 2-3 minutes. // Stir in soy sauce mixture until well combined and slightly thickened, about 1-2 minutes. // Serve immediately, garnished with sesame seeds and green onion, if desired.

shrimp sandwich with avocado and broccoli slaw This sandwich combines a homemade broccoli slaw, fresh avocado and roasted shrimp nestled in a freshly baked roll. Serves 4 1 2 4 1

pound medium shrimp, peeled and deveined tablespoons olive oil poppy seed rolls, split, toasted, for serving avocado, halved, seeded, peeled and thinly sliced salt and freshly ground black pepper, to taste

Broccoli Slaw 1/4 cup plus 2 tablespoons greek yogurt 1/4 cup plus 2 tablespoons mayonnaise 3 tablespoons apple cider vinegar 1 tablespoon sugar, or more to taste 3 cups broccoli slaw mix

To make the broccoli slaw, whisk together Greek yogurt, mayonnaise, apple cider vinegar and sugar, to taste in a medium bowl. Pour mixture over broccoli slaw and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour. // Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. // Place shrimp onto prepared baking sheet. Add olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. // Serve sandwiches on rolls with broccoli slaw, avocado and roasted shrimp.

DAMN DELICIOUS SPRING 2016

pesto shrimp

The easiest, most simple 20-minute dish you will ever make. And this can be served either as an appetizer or light dinner! Serves 4 1 2 2

pound shrimp, peeled and deveined tablespoons olive oil cloves garlic, minced salt and black pepper, to taste

Chimichurri Sauce 1 cup parsley leaves, stems removed 1 cup cilantro leaves, stems removed 1 shallot, chopped 1 jalapeno, chopped, optional 3 cloves garlic, peeled 2 tablespoons fresh oregano 1/2 teaspoon crushed red pepper flakes 1/2 cup red wine vinegar 1/2 cup olive oil juice of 1 lime salt and black pepper, to taste

To make the chimichurri sauce, combine parsley, cilantro, shallot, jalapeno, garlic, oregano, red pepper flakes, red wine vinegar and lime juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Serve immediately with chimichurri sauce.

Pesto, pesto, it’s the besto! Traditional pesto sauce, with its combination of olive oil, pine nuts, fresh basil, garlic and Parmesan cheese, is a healthy addition to any diet. While it is rather high in calories and fat, pesto offers a wealth of nutrients and a punch of flavor that many other sauces lack. When enjoyed in moderation, pesto can enhance your health and nutrient intake. DAMN DELICIOUS SPRING 2016

shrimp and corn chowder

An easy, creamy chowder thatâ&#x20AC;&#x2122;s incredibly smoky, sweet and packed with tons of flavor! Serves 4 4 1 3 1 2 1/2 1/2 1/4 4 2 1 1/4 2

slices bacon, diced pound medium shrimp, peeled and deveined cloves garlic, diced onion, diced teaspoons smoked paprika, or more, to taste teaspoon dried oregano teaspoon dried basil teaspoon crushed red pepper flakes, optional cups chicken stock cups corn kernels, frozen, canned or roasted bay leaf cup heavy cream tablespoons chopped fresh parsley leaves salt and freshly ground black pepper, to taste

Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon. // Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. // Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in paprika, oregano, basil and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste. // Whisk in chicken stock, corn and bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf. Add heavy cream and puree with an immersion blender. // Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.

honey walnut shrimp

Budget-friendly crispy battered shrimp tossed in a creamy, sweet mayonnaise mixture, topped with caramelized walnuts! Serves 4 1 cup vegetable oil 1/2 cup sugar 1/2 cup walnut halves 3 tablespoons mayonnaise 11/2 teaspoons honey 11/2 teaspoons condensed milk 1 pound medium shrimp, peeled and deveined 1 large egg, beaten 1/2 cup cornstarch salt and freshly ground black pepper, to taste Heat vegetable oil in a large skillet over medium high heat. // Heat 1/2 cup water in a small saucepan over medium heat and bring to a boil. Add sugar and stir, constantly, until golden and thickened. Add walnuts and gently toss to combine. Transfer to a parchment paper-lined plate. // In a small bowl, whisk together mayonnaise, honey and condensed milk; set aside. Season shrimp with salt and pepper, to taste. // Working one at a time, dip the shrimp into the egg, then dredge in the cornstarch, pressing to coat. // Working in batches, add the shrimp to the skillet, 8-10 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side. Transfer to a paper towel-lined plate. In a large bowl, combine shrimp and honey mixture. // Serve immediately, topped with walnuts. DAMN DELICIOUS SPRING 2016

shrimp, asparagus, and zucchini orzo salad

Light, healthy and nutritious, tossed in the most amazing lemon Dijon vinaigrette! Serves 4 8 1 8 2 8 1 1/4 2

ounces orzo pasta tablespoon olive oil ounces medium shrimp, peeled and deveined cloves garlic, minced ounces asparagus, trimmed zucchini, chopped cup crumbled feta cheese tablespoons chopped fresh parsley leaves salt and freshly ground black pepper, to taste

Lemon Dijon Vinaigrette 1/4 1/4 2 1 1/2

cup olive oil cup apple cider vinegar teaspoons dijon mustard teaspoon sugar, optional teaspoon dried basil juice of 1 lemon

To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, Dijon, sugar and basil in a small bowl; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Add asparagus and zucchini, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in pasta, shrimp and vinagrette, to taste; season with salt and pepper, to taste. Serve immediately with feta, garnished with parsley, if desired.

DAMN DELICIOUS SPRING 2016

Reasons Sushi is GOOD for You Advice from Chef Takumi Usui of Lampu Japanese Steakhouse

Fish and Seafood:

Not only is fish a high quality protein, it is loaded with Omega-3. Other seafood commonly found in Sushi such as Shrimp, Crab, Fish Roe (eggs), and Uni (raw sea urchin gonads) also contains very high quantities of Omega-3. While the health benefits of omega-3 are manifold, most Americans do not get enough of this vital nutrient in their diet. Omega-3 reduces your likelihood of developing blood clots and improves heart Arrhythmias. If you have joint pain due to Osteoarthritis or chronic system wide inflammation, increasing your Omega-s can often clear this up. Omega-3, especially DHA, is brain food. It helps improve your memory, increase your cognitive abilities, reduce the risk of Alzheimer’s disease, and ward off general dementia in the elderly. Those suffering from depression and ADHD also see significant improvement by increasing the Omega-3 in their diet. Asthma sufferers often see their symptoms subside when they eat or take Omega-3. Increasing Omega-3 consumption helps regulate blood sugar levels too. This is a nutrient that almost every American should be getting more of and Sushi in one of the best sources for it.

Nori:

Nori is the paper this seaweed that Sushi rolls are wrapped in. As a Red Algae from the genus Porphyra, Nori is one of the best sources for easily digestible Iodine. For those with metabolic issues and/or Thyroid issues, Nori can be a godsend as Iodine helps build the hormones produced by the Thyroid. Nori is also loaded with the natural form of A, B, and C vitamins plus trace minerals that is hard to get in other foods. It has more iron that beef and more calcium than cheese or milk.

Pickled Ginger:

Pickled Ginger is often used a s a flavor enhanced with Sushi and as a palate cleanser between different types of Sushi. It aids in digestion, improves circulation, and is an excellent immune system booster during flu season.

DAMN DELICIOUS SPRING 2016

Wasabi:

Wasabi is the hot green goo that often accompanies a plate of Sushi. It tastes a lot like hot Horseradish but real Japanese Wasabi is a different species of plant. Most people don’t realize that Wasabi is in the Brassica plant family, and thus is related to Kales, Cabbages, and Broccoli. As such it offers many of the same health benefits as these green superfoods. It contains more vitamin C than orange juice. Wasabi helps the liver detoxify the body. It is also known to have powerful anti-inflammatory and anti-microbial properties. Recent evidence has shown that Wasabi may even help the body destroy cancerous cells. Add Wasabi to your list of superfoods.

Rice:

While some people don’t view white rice as a health food, it is certainly a healthier option than most forms of pasta and bread. It is also gluten-free for those with gluten sensitivity. Some forms of rice, such as Basmati rice, have a lower glycemic index. This is something to keep in mind if you make your own Sushi at home. Sushi making kits are available here.

Rice Vinegar:

Rice Vinegar is added to the rice in Sushi. It aids in digestion and will help clear up various skin issues. when rice vinegar is prepared in the traditional way, it contains beneficial probiotics.

Vegetables and Mushrooms:

Sushi often has small pieces of healthy vegetables like Avocado, Carrot, and Cucumber. Of course, vegetables are loaded with vitamins, minerals, and fiber. Shiitake mushrooms often add Umami to vegetable Sushi rolls. They are one of the only natural sources for vitamin D. Moreover, the vitamin D in Shiitake mushrooms can be utilized by the body much more easily than the artificially produced vitamin D found in supplements and fortified foods. Shiitake mushrooms are also known to boost the immune system.

Chef Takumi Usui

Chef Takumi’s Favorite Sushi Rolls Sushi is a Japanese food consisting of cooked rice, layered and rolled up with amazingly delicious (and sometimes zany) ingredients like seafood, vegetables, and even tropical fruits. Ingredients and forms of sushi presentation vary, but all sushi “rolls” contain rice - whether white or brown. And in this list, we’re strictly rolling with rolls. Sorry, sashimi!

1. Dragon Roll

Eel, crab, cucumber inside, and avocado outside.

2. Tiger Roll Avocdao, shrimp tempura,

and cucumber.

sesame seeds.

sprouts and sometimes spicy mayo.

3. California Roll Crab, nori, cucumber, and 4. Spider Roll Soft-shell crab, cucumber, 5. Rainbow Roll An assortment of fish and

11. Teriyaki Roll Nori, chicken, teriyaki sauce. 12. Shrimp Killer Roll Shrimp tempura and

cucumber inside. Shrimp on top.

and avocado inside.

and avocado.

15. Alaskan Roll Smoked salmon, asparagus, 16. Mastercard Roll

avocado on top of a California Roll.

Cream cheese, yamagobo, and avocado inside. Baked salmon on top.

Rice wrapper with sashimi and veggies inside.

avocado outside.

salmon, and smoked salmon.

17. Baked Salmon Roll

7. Hot Night Roll Shrimp tempura, cucumber,

18. Summer Roll

and spicy tuna.

8. Philadelphia Roll Salmon, avocado, asparagus, and cream cheese.

19. Spicy Tataki Roll Spicy tuna inside. Tuna and

seaweed and tempura outside

20. Seattle Roll Cucumber, avocado, raw

tempura, bean sprouts, carrots, avocado, cucumber, chili, and spicy mayonnaise.

9. Hungry Roll Spicy tuna inside. Crispy 10. Dynamite Roll Yellowtail and/or prawn

Tiger Roll

Salmon and tuna on top of a California roll.

6. Spicy Tuna Roll Nori, rice, tuna, mayo, and

Spring Roll

13. Boston Roll Crab, salmon, and scallion. 14. Snowcorn Roll Baked white fish on top. Crab

chili sauce.

Rainbow Roll

Philadelphia Roll

Alaskan Roll DAMN DELICIOUS SPRING 2016