Category Archives: Main Dishes

Brats, Apples and Taters in a Creamy Mustard Sauce

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Brats in sauce

I love Brats!  (As long as kids aren’t involved!)  This is a super low maintenance meal that is ultra-budget friendly!  I’m putting together a week of “budget meals” and this is one– more on how much it all costs next week when I add up my grocery tally….

And, I love when I don’t have to cook extra veggies— it’s all thrown in together and tastes fabulous.  I decided to add the creamy mustard sauce because everything looked a little dry without some saucy-sauce.  The hint of sweet with the savory mustard and the sour of the sauerkraut was THE BOMB.  Initially, when I served it to JP, he said, “Um, honey, there’s nothing I hate more than sauerkraut….”  MMMMK.

Well, he ended up licking his plate and going back for seconds.  And thirds.

Winner, winner, Brats for dinner!

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Brats, Apples and Taters in a Creamy Mustard Sauce

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Ingredients

  • 1 Tb canola oil
  • pinch of kosher salt and pepper
  • 1 Tb butter
  • 4 Bratwurst cut into quarters and split open
  • 1 medium onion cut into rings
  • 1 red bell pepper cut into thin slices
  • 1 cup sauerkraut
  • 1 Granny Smith apple peeled and sliced
  • 1/3 cup chicken stock
  • 1/3 cup heavy cream
  • 1 Tb dijon mustard
  • 1 Tb honey
  • 1 Idaho baking potato peeled and diced

Instructions

  1. Preheat oven to 400
  2. Drizzle oil on potato pieces and put in oven to roast for 15 minutes. Flip over and roast another 15 minutes.
  3. While potatoes are roasting, saute Bratwurst, red pepper slices, apple slices and onion rings in butter until onion is soft and starts to caramelize, about 10 minutes.
  4. Add chicken stock, cream, mustard and honey to combine.
  5. Add sauerkraut.
  6. Stir sauce to thicken and until Brats are cooked through, another 10 minutes or so.
  7. Serve over roasted potatoes.
http://whatsonparkersplate.flywheelsites.com/2014/07/brats-apples-and-taters-in-a-creamy-mustard-sauce/

 

 

 

Chicken and White Bean Yum Yum Over Corn Bread

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chx bean gravyTurn Chicken salad into Chicken WHAT???

Yup.  The delish started out as this…Scrumptious chicken salad with fresh cherries and toasted almonds….It’s very similar to my turkey cranberry salad-– just use chicken instead of turkey (I dice up rotisserie chicken to cut down on cooking time) and instead of cranberry, toss in some fresh chopped cherries and almonds.  Divine.

chicken salad croissants

But who wants to eat chicken salad for leftovers….AGAIN?  Not this girl.  And since chicken salad does not freeze well, I wanted to turn it into a hot meal that’s a stick to yer ribs kinda dinner for my man.

So, I whipped up what is, in essence, a chicken pot pie filling that’s spooned over my homemade jalapeño cornbread.   The addition of cannellini beans really adds to the body of the sauce– making it really rich and hearty.  I would also serve this over Pepperidge Farm Puff Pastry Shells-— they’re fabulous for a savory chicken pot pie type dish!

Super easy.  Soooo delish.

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Chicken and White Bean Yum Yum Over Corn Bread

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Ingredients

  • 1-2 cups leftover chicken salad
  • 1/2 onion diced
  • 4 Tb butter
  • 5 Tb all purpose flour
  • 2 cups chicken stock
  • 1/2 cup buttermilk
  • 1 can cannellini beans drained
  • salt and pepper to taste

Instructions

  1. Melt butter in large sauce pan and add diced onion.
  2. Saute on medium heat until onion is soft, about 5 minutes.
  3. Add in flour and stir until combined with butter and becomes like a thick paste.
  4. Add chicken stock and stir until sauce thickens on medium heat.
  5. Once consistency is like a thick gravy, add buttermilk. (You can use heavy cream if you don't have buttermilk on hand) If you don't want sauce as thick, add more chicken stock until you get the desired consistency.
  6. Add chicken salad and drained beans. Stir to combine.
  7. Add salt and pepper to taste.
  8. Spoon over cornbread.
http://whatsonparkersplate.flywheelsites.com/2014/07/chicken-and-white-bean-yum-yum-over-corn-bread/

Skirt Steak with Chimichurri Sauce

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chimiI could eat steak every. single. day.  It’s one of the best parts of living la vida low carb!  That said, I get into the rut of serving steak with mushrooms and onions all the time instead of branching into new flavor territory.  Chimichurri is a classic Argentinian green sauce made with fresh herbs, garlic and olive oil for grilled meat.  All you need is a food processor– toss the ingredients in and blend till smooth.  It’s a great topper for burgers, an awesome marinade for chicken– I even spoon some onto my omelets if there’s some leftover from the night before.

We’ve been striking out on good cuts of steak lately– this skirt steak was cooked to perfection, but still ended up being a little chewy and stringy.  The sauce made it palatable!  Make it ahead and it will keep in the fridge for a day or two– but I think it’s best made and served fresh.

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Skirt Steak with Chimichurri Sauce

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Ingredients

  • 1 skirt steak
  • 1 cup packed fresh Italian parsley
  • 1/2 cup packed fresh cilantro
  • 1/3 cup red wine vinegar
  • 3 garlic cloves
  • 1/2-1 tsp of dried crushed red pepper
  • 1/2 tsp cumin
  • 1/2 tsp kosher salt
  • 1/2 cup olive oil

Instructions

  1. Cook steak to desired temperature.
  2. Put the rest of ingredients into the food processor and blend till smooth.
  3. Top onto steak.
http://whatsonparkersplate.flywheelsites.com/2014/06/skirt-steak-with-chimichurri-sauce/

 

El Calzone

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calzoneThis is the first time I’ve cooked since I went home to DC last weekend– it’s been one of those “just make scrambled eggs for dinner” kinda weeks.  I admit– I’ve been sorta uninspired.  Yup– it’s an official Parker Cooking Slump.  *GASP!

So, when I went to the grocery store last night, I wanted to put together something easy and try to be as creative as I could with what I already had in the fridge (one single pie crust and some leftover creamed corn).

I normally make my own taco seasoning, but I grabbed a packet of McCormick’s taco seasoning, a pound of ground beef, some jalapenos, cilantro and cheese.  Initially I was going to make a Taco Pie, but my pie plate was nowhere to be found!  *Lightbulb moment:  A Taco Calzone….or as my friend Jon Nelson declared, “EL CALZONE!”

another cal

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El Calzone

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Ingredients

  • 1/2 onion chopped
  • 1 Tb butter
  • 1-2 jalapenos chopped
  • 1 pound ground beef or turkey
  • 1 packet taco seasoning
  • 3/4 cup water
  • 1 cup roasted or creamed corn
  • 2 Tb cream cheese
  • 1 cup shredded Mexican style cheese
  • cilantro for garnish
  • 1 Pillsbury pie shell
  • egg wash

Instructions

  1. Saute the onion and jalapenos in butter on medium heat till soft-- about 5 minutes. Add ground beef or turkey and saute until browned. Drain.
  2. Put meat and onion/jalapeno mixture back in pan and add taco seasoning with 3/4 cup water. Bring to a boil and turn down heat and let simmer for 5 minutes.
  3. Add corn and cream cheese and let cream cheese melt and absorb into the meat mixture. Top with cilantro and take off heat.
  4. Preheat oven to 375.
  5. Unwrap the pie crust and lay it flat on a rimmed baking sheet.
  6. Pour meat mixture into one side of pie crust and fold crust over in a half moon shape. Seal the edges and press down with the tines of a fork.
  7. Brush crust with egg wash and bake for 20 minutes until pie shell is browned.
  8. Serve with a side of salsa, guacamole and sour cream.
http://whatsonparkersplate.flywheelsites.com/2014/05/el-calzone/

 

Creamy Crab Fettuccine with Lemon Garlic Gremolata

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pastaI post so many low carb recipes now that I literally feel like I have to apologize when I create anything “carby” and “gluteny” LOL!  This is one of the recipes where I admit, I don’t eat the pasta, just the sauce.  You could make this low carb and gluten free by subbing out zucchini noodles and either omitting the bread crumbs for the gremolata, or using gluten free breadcrumbs.

If you are looking to indulge, the crunchy, lemony gremolata is the perfect addition to a decadent pasta dish.

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Creamy Crab Fettuccine with Lemon Garlic Gremolata

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Ingredients

    For creamy crab fettuccine
  • 2 Tb butter
  • 4 garlic cloves diced
  • 1/4 cup brandy
  • 1/4 cup sherry
  • 3/4 cup heavy cream
  • 2 cups cheese (1 cup monterey jack, 1 cup parmesan)
  • 8 oz fresh lump crab meat
  • 1/2 tsp paprika
  • 1/2 tsp cayenne
  • 1/2 tsp crushed red pepper
  • 1/4 cup reserved pasta water
  • pack of fettuccine noodles
  • salt and pepper to taste
    • For the lemon garlic gremolata
  • 4 Tb butter
  • 3 chopped garlic cloves
  • 2 Tb lemon zest
  • 1 Tb lemon juice
  • 1 cup seasoned panko breadcrumbs (or your favorite gluten free breadcrumbs)

Instructions

    For the Creamy Crab Fettuccine
  1. Cook fettuccine according to package directions for "al dente" *Make sure you adequately salt pasta water! (Once pasta is cooked, save 1/4 cup of the pasta water for the sauce) Drain pasta and set aside.
  2. Melt butter in large saucepan on medium heat, add diced garlic cloves.
  3. Add brandy, sherry, heavy cream, paprika, cayenne, crushed red pepper, 1/4 cup pasta water and crab.
  4. Bring to a simmer and add cheese.
  5. Let sauce thicken, stirring occasionally.
    6. For the lemon garlic gremolata
  6. Saute chopped garlic cloves in butter on medium heat in a saucepan.
  7. Add lemon juice and lemon zest.
  8. Add panko and stir to combine.
  9. Combine fettuccine with sauce and top with gremolata.
http://whatsonparkersplate.flywheelsites.com/2014/05/creamy-crab-fettuccine-with-lemon-garlic-gremolata/

 

Almond Crusted Tilapia with a Thai Coconut Curry Sauce

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almond tilapiaI’m always looking for new ways to cook the same ‘ol fish.  Since halibut and sea bass are ridiculously expensive, tilapia and catfish are my bottom feeder standbys!  Don’t knock these fishies for snacking on poop garbage at the bottom of the ocean–  no one’s complaining about lobsters bottom feeding!

sebastian

Anyhoo, I digress.  I love adding texture to fish so you get a little crunch with your flakey, tender bites.  I took a cup of almonds, pulsed them in the food processor and bam, easy (gluten-free) “breading.”  I like soaking my fish in buttermilk for 30 minutes before cooking— it takes away any remnants of fishy flavor and tenderizes the fillets.  You could serve this with a simple tartar sauce (mix a little mayo with relish and a squeeze of lemon) but I opted for a spicy Thai curry sauce that was “deceptively delicious” because of sneaking in some chopped brussel sprouts.  JP hates brussel sprouts– so I roasted about half a dozen at 400 for 30 minutes with some olive oil and sea salt, then chopped them up and added them to the sauce just before serving.  He loved it and had no idea he was eating brussels!!  Brilliant!  (I served the fish with sticky Thai purple rice which was marv.  Instead of cooking it with water, I subbed coconut milk.)

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Almond Crusted Tilapia with a Thai Coconut Curry Sauce

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Ingredients

    For the tilapia
  • 2 cups of buttermilk (for soaking)
  • 1 cup raw almonds
  • salt and pepper
  • 1 Tb canola oil
  • 1 Tb butter
    • For the coconut curry sauce
  • 3 garlic cloves chopped
  • 1 Tb olive oil or coconut oil
  • 1 Tb Thai Chili paste
  • 1 Tb fresh ginger
  • 1 Tb honey
  • 1 tsp curry powder
  • 1 tsp coriander
  • juice from 1/2 lime
  • 1 Tb tamari or soy sauce
  • 1 jalapeno chopped (optional)
  • 6 roasted brussel sprouts chopped (optional)
  • 1 can full fat coconut milk
  • chopped cilantro for garnish

Instructions

    For the tilapia
  1. Soak in buttermilk for 30 minutes.
  2. Pulse almonds in food processor with "S" blade until they are a course "breadcrumb" consistency.
  3. Dredge tilapia in almond crumbs.
  4. Sprinkle both sides with a pinch of kosher salt and pepper
  5. Heat up a frying pan on medium high heat-- add oil and butter and wait until butter is bubbly. Add fish and cook for 3-4 minutes on each side until fish is cooked through.
    6. For the sauce
  6. In a large sauce pan, heat up oil on medium high heat. Add garlic and stir for 30 seconds. Add chili paste and stir continuously for a minute until it is combined with garlic.
  7. Add entire can of coconut milk and stir to combine. The cream at the top of the can will have separated, so it takes a minute or two to come together in the sauce pan.
  8. Add the rest of the ingredients and turn down heat to low/medium. Keep warm until ready to serve.
  9. Spoon sauce over fish and garnish with cilantro.
http://whatsonparkersplate.flywheelsites.com/2014/05/almond-crusted-tilapia-with-a-thai-coconut-curry-sauce/

 

 

Hoisin Glazed Short Ribs

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unnamedShort ribs have emerged as a star of shows like Top Chef and Master Chef, primarily because they are a cheap cut of meat that when slow cooked in decadent sauces– turn into fall-off-the-bone-delish.  Poor man’s steak becomes a rich man’s delicacy.

I have made this recipe for many dinner parties– including one this weekend, where the host declared them the “best short ribs” he’d ever eaten in his entire life.  I’ll take it!  And now, you have a recipe for the best short ribs YOU’LL ever eat.  Your welcome!

ribs and oranges

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Hoisin Glazed Short Ribs

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Ingredients

    For the short ribs
  • 2-3 pounds of short ribs (about 10 ribs)
  • Kosher salt and fresh ground pepper
  • 5 Tb vegetable oil
  • 6 garlic cloves unpeeled
  • 1 whole jalapeno
  • 2 large sweet onions peeled and quartered
  • 12 ounces beer (not light-- something like Bass or an amber beer)
  • 2-3 cups beef stock
  • 3 Tb rice wine vinegar
  • 3 Tb molasses
  • 3 Tb Thai chili sauce
  • 1 Tb soy sauce
  • 1 cup hoisin sauce (plus an entire bottle of hoisin for the glaze)
  • 1 Tb brown sugar
  • 2 Tb fresh ginger (or fresh from the Gourmet Gardens tube)
  • Chopped scallions and sliced orange for garnish
    • For the glaze
  • 1 jar of hoisin sauce
  • 3 garlic cloves chopped
  • 1 Tb butter
  • Juice from ½ an orange
  • Orange zest from ½ an orange.

Instructions

    For the short ribs
  1. Pat the ribs with paper towel to dry them off. Season liberally with kosher salt and pepper. Heat the oil in a large heavy pot with a lid over high heat. Brown the ribs on both sides, in batches, about 3 minutes per side. (Don't crowd them or they won't brown evenly) . Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
  2. Meanwhile, heat oven to 400 degrees. Put unpeeled garlic cloves, quartered onion and jalapeno on a baking pan with olive oil. Drizzle more oil on top of the garlic, onion and jalapeno and sprinkle sea salt on all of them. Roast in oven for 10 minutes-- turn over and roast for another 10-15 minutes. When you take out of oven, garlic cloves should be soft and slip out of the peel with a little squeeze. Smash the garlic cloves and add them with the onion and jalapeno (no need to de-seed) to the pot.
  3. Put ribs back in the pot. Add all of the other ingredients. Stir to combine-- and bring to a boil. (If ribs are not covered in the liquid, add a bit more beef broth.)
  4. Lower heat to "low", cover and simmer for 3 hours covered. Make sure to flip ribs over midway through cooking time so they are equally submerged in the liquid and cook evenly.
    5. For the glaze
  5. Saute chopped garlic cloves in butter on medium heat in a saucepan. Add entire bottle of hoisin sauce, juice from ½ an orange and the zest from ½ an orange. Stir until combined and warmed.
  6. After the ribs have simmered for 3 hours, remove from the pot and put on a rimmed baking sheet. Brush glaze on ribs and broil for one minute to caramelize the sauce.
  7. Garnish with scallions and sliced oranges.
http://whatsonparkersplate.flywheelsites.com/2014/03/hoisin-glazed-short-ribs/

 

 

Low Carb Venison and Shiitake Mushroom Chili

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chili cookingSpeaking as, ahem, the winner of several chili cook-offs, the most recent one at my TV station a couple weeks back, I’m pretty confident in my Chocolate Chipotle Chili recipe.  It beat out my co-worker’s venison chili, which got me thinking about deer meat.  I’ve actually never cooked with venison before.  It brings me back to memories of eating at my boyfriend’s house in high school.  His Dad was an avid hunter and made absolutely delicious venison steaks– they were never tough or gamey.  When my friend offered up a couple pounds of ground venison, I was stoked. “Thanks, dear!” Or rather, “Thanks, DEER!”

I mixed in some spicy sausage and made the main veggie shiitake mushrooms which lent a really nice earthiness to the overall body of the chili.  I usually add a touch of sweet to my chili to offset the acidic tomato element— instead of brown sugar, I just added 2 Tb of Grade B Maple syrup.  It was subtle and just the right amount.  Try it.  You’ll love it.  And technically, it’s still low carb, since there isn’t a bean in sight!  Can’t wait to enter this recipe into my next chili competition!!

chili bowl 2Try serving it with my equally delicious jalapeño cornbread.

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Venison and Shiitake Mushroom Chili

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Ingredients

  • 2 pounds ground venison
  • 1 package spicy Jimmy Dean sausage
  • 2 Tb butter
  • 1 sweet onion diced
  • 4 cloves of garlic diced
  • 2 cups shiitake mushrooms (stems removed) and sliced
  • 1 box small portabello or white mushrooms diced
  • 1 red bell pepper diced
  • 1 poblano pepper diced
  • 2 cups beef broth
  • 1 can rotel tomatoes
  • 1 Tb paprika
  • 1 Tb cumin
  • 1 tsp cayenne pepper
  • 1 6oz can of tomato paste
  • 2 Tb cilantro
  • 1 Tb black pepper
  • 1 tsp kosher salt (more to taste)
  • 1 Tb garlic powder
  • 1 Tb onion powder
  • 2 Tb Grade B maple syrup
  • 1 Tb Srirachi rooster sauce
  • 1 tsp liquid smoke
  • 2 cups beef broth
  • 1 12oz bottle of amber beer

Instructions

  1. In a large frying pan, brown ground venison on medium heat in 2 Tb butter until cooked through. Put into a large stock pot or dutch oven and set aside. (I brown everything separately and then simmer it all together).
  2. Brown sausage and combine with venison (do not drain fat from sausage-- pour it all into that big saucepan.
  3. In the same frying pan you browned the meat (don't wash it out), saute onion, garlic, red bell pepper and poblano until soft, about10 minutes. Put the veggies with the sausage and venison.
  4. Brown shiitakes and portabellos together (you may need to add a touch more of butter) until the water is cooked out of them-- about 10 minutes. Add to the big chili pot!
  5. Now add all the other ingredients!
  6. Stir together and simmer for 2-3 hours.
  7. Garnish with chives and your favorite shredded cheese
http://whatsonparkersplate.flywheelsites.com/2014/03/venison-and-shiitake-mushroom-chili/

 

 

Mediterranean Chicken Thighs with Olives and Pancetta

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chicken thighs instagramI used to be a white meat girl.  And over the many years that I dieted on and off, I began to dread the “steamed/baked/no skin/boneless chicken breast” that every damn starve yourself skinny low calorie/drop weight quick plan calls for.  Well, woman cannot live on white meat alone.  Especially on a low carb/high fat lifestyle.  Bring on the dark meat, baby!  Haaaaaaay!

There’s so much more flavor and, well, fat, in dark meat.  I know some of y’all can’t bear the thought of chewing around the bone, but the most flavorful cuts are the bone in, skin on variety.  When you saute these bad boys in butter, the skin gets a gorgeous golden color and stays decadently crispy.  I added pancetta to this dish to get a little fancy, but you can just snip some pieces of bacon in for the same effect.

This is one recipe that demands a cast iron skillet or one of those ceramic casserole dishes (pictured below).  Remember, the key to browning chicken beautifully is to DRY IT OFF WITH PAPER TOWELS. AND YES, I’M YELLING THIS!!!  When you take chicken out of the package, it’s gonna be wet and will not brown evenly if you toss it in the pan like that.  Dry those thighs off, GURL.  My go-to combo for browning meat is a 2/1 ratio of butter to oil.  You can use salted or unsalted butter and your favorite oil– I usually do olive or a canola blend.  Once the butter is bubbly on med/high heat, put the thighs in skin side down and then don’t touch them for 10 whole minutes.  I add garlic and bay leaves for extra flavor in the pan.  Then, flip over after 10 minutes, leave them for another 10, then flip over one more time. So, a total of 30 minutes.  Then, add in about 1/4 cup of white wine or dry sherry, crank up the heat, and let the wine cook off for 5 minutes.  Boom.  You’re done.

in pan

Note to self:  Get olives WITHOUT the pits next time!  And as someone who normally hates leftovers, this dish keeps well through the next day.  Just pop it in the oven at 400 to warm it up for about 10 minutes and it’ll ‘re-crisp’ right up.  Nuking it– not so much.  That formerly crispy skin will get soggy and meh.

Mediterranean chicken thighs— OLIVE you.

chicken thighs olives

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Mediterranean Chicken Thighs with Olives and Pancetta

" title="Mediterranean Chicken Thighs with Olives and Pancetta" alt="Mediterranean Chicken Thighs with Olives and Pancetta" />

Ingredients

  • 1 package of skin on/bone in chicken thighs
  • kosher salt
  • 2 Tb butter
  • 1 Tb oil (I like olive or a canola blend)
  • 4 whole garlic cloves
  • 4 bay leaves
  • 1 cup olives (combo of pitted green and kalamata)
  • 1/4 cup white wine or dry sherry
  • 4 slices of pancetta or bacon snipped in little pieces

Instructions

  1. Dry off chicken thighs with paper towels. Season both sides of the thighs with kosher salt.
  2. Heat up butter and oil in a cast iron or ceramic casserole on medium high heat.
  3. When butter is bubbly, put thighs in skin side down.
  4. Add whole garlic cloves and bay leaves.
  5. Chicken will need a total of 30 minutes to cook-- 10 minutes per side. So, set timer for 10 minutes. Flip chicken. Set timer for another 10 minutes. Flip chicken.
  6. After chicken has been cooking for 20 minutes, flip chicken again and add pancetta/bacon and whole (pitted) olives. Set timer for last 10 minutes.
  7. *Note- turn garlic cloves and bay leaves over when you flip chicken so they don't burn.
  8. After thighs have cooked a total of 30 minutes, add 1/4 cup of wine/sherry to pan and crank up heat to high. Cook down the wine for 5 minutes and take chicken and olives out of pan to serve.
  9. The buttery goodness at the bottom of the pan can be served on top of the chicken if you'd like more buttery goodness, otherwise, just serve as is!
http://whatsonparkersplate.flywheelsites.com/2014/03/mediterranean-chicken-thighs-with-olives-and-pancetta/

Blackened Shrimp Tacos with Roasted Corn and Chipotle Creme Fraiche

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blackened shrimp

 

Love me some shrimp.  This is slam dunk delish and super easy.  If you’re doing low carb, opt for a lettuce wrap or use a cabbage leaf for your “taco.”  The chipotle creme fraiche packs so much flavor, combined with the spicy kick of the shrimp.  Did I mention I love me some shrimp??  Almost as much as Bubba!

shrimp

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Blackened Shrimp Tacos with Roasted Corn and Chipotle Creme Fraiche

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Ingredients

    For the shrimp spice seasoning (you won't use all of this, just save the rest for another meal!)
  • 2 Tb chili powder
  • 1 Tb paprika
  • 1 Tb garlic powder
  • 1 Tb cumin
  • 1 Tb coriander
  • 1 Tb dried thyme
  • ½ tsp kosher salt
    • For the taco filling
  • 1 pound peeled, deveined shrimp
  • 1 Tb butter
  • 1 Tb olive oil
  • Lettuce wraps or corn tortillas
    • For the Chipotle creme fraiche
  • ½ cup full fat mayo
  • 2-3 Tb adobo sauce
  • 1 Tb honey
  • ½ lime squeezed
    • For the roasted corn
  • 1 cup of fresh kernels (about 2 ears)
  • 1 jalapeño chopped
  • 1 Tb olive oil
  • Pinch of kosher salt

Instructions

    For the shrimp
  1. Mix spice seasoning together and sprinkle on cleaned, peeled and deveined shrimp (about a pound).
  2. Heat a frying pan/grill pan with 1 Tb of butter and 1 Tb olive oil on medium high heat. When butter begins to bubble, lay shrimp on the pan. (Do not move around pan).
  3. Let sear for 3 minutes on one side and flip. Cook for 2 minutes on the other side.
    4. For the creme fraiche
  4. Mix ingredients together, stir until combined. Top onto shrimp tacos.
    5. For the roasted corn
  5. Heat up a frying pan with 1 Tb olive oil and saute corn and jalapeño together until golden, about 7 minutes. Add a pinch of kosher salt
  6. Serve topped on tacos or as a side dish.
  7. Garnish with cilantro
    8. To assemble
  8. Spoon some of the chipotle creme fraiche onto your favorite tortilla or lettuce wrap. Top with shrimp, roasted corn and cilantro.
  9. Or drizzle chipotle creme fraiche on top of shrimp if you are serving them without the "taco"
http://whatsonparkersplate.flywheelsites.com/2014/03/blackened-shrimp-tacos-with-roasted-corn-and-chipotle-creme-fraiche/