Just because Mardi Gras may have passed, doesn't mean it's not too late to serve this light, brothy, hearty and incredibly flavorful gumbo. (In our household, Mardi Gras-month is always a time for celebrating everything New Orleans.) Adapted from a recipe the great Emeril Lagasse published in a dog-eared copy of the September, 1994 issue of Bon Appetit.

New Orleans is, hands down, an all-time favorite city for me and the BF. Incredible food, history, architecture and music [Ed. note: Tipitina's, represent!] everywhere you step. We never, ever tire of that city, and are lucky to have visited at all different times of the year. We also can't leave until we've had a bowl of gumbo...somewhere. A few of my favorite places to enjoy the staple are Dooky Chase Restaurant, Galatoire's and Nola's.

Come to think of it, it's been many years since the BF and I have been. Perhaps we need to head back soon? [Ed. note: Do not tease!]

NOTES:

• This is not a thick roux-based gumbo. In fact, it contains no flour at all. It's lighter and brothy, which is why I love it so much.
• This recipe makes a ton of gumbo. Personally, I half the recipe for the two of us and it produces a perfect four servings, enough for dinner for two nights. Alternatively, you can make the full amount and freeze half, or host a dinner party. This is a great to do as you can make it in advance (sans shrimp and greens). 
• Watch the salt!
• Allergic to shrimp? Leave it out. ​

A small sampling of my vast voodoo doll collection.

Until next year, Laissez les bon temps rouler!

Adapted from: Bon Appetit, September 1994
Number of servings: 8

Ingredients
Stage I

• ​3 quarts water
• 4 8-ounce bottles clam juice
• 1 ¼ pounds uncooked large shrimp, peeled, de-veined, shells reserved

Stage II

• 2 tablespoons olive oil
• 1 ½ andouille sausage or other fully cooked smoked sausage (such as pork or turkey kielbasa), sliced into ¼-inch thick rounds
• ¾ cup chopped onion
• 2 red bell peppers, chopped 
• 2 tablespoons garlic, minced
• 1 can diced tomatoes
• 1 tablespoon dried or fresh thyme
• 1 teaspoon (or more) hot pepper sauce

Stage III

• 1 bunch collard greens, stemmed, coarsely shopped (about 4 cups)
• 1 bunch mustard greens, stemmed, coarsely chopped (about 4 cups)
• 3 tablespoons filé powder (a powder made from ground sassafras leaves)

For Serving

• Cooked rice (optional)
• Chopped green onions

Directions

1. Boil water, clam juice and reserved shrimp shells in large saucepan 15 minutes. Strain stock and reserve.
2. Heat oil in heavy large Dutch oven over high heat. Add sausage and sauté 1 minute. Add onion, bell pepper and garlic and sauté for 2 minutes. Add tomatoes, thyme, hot pepper sauce and reserved stock. Bring to boil. Reduce heat; simmer 15 minutes. (NOTE: can be prepared a day ahead. Cover and refrigerate. Bring to simmer before continuing.)
3. Add all greens to soup; simmer until wilted but still bright green, about 2 minutes. Add shrimp; simmer until just tender, about 2 minutes longer. Turn off heat. Mix in filé powder. Season to taste with salt, pepper and hot pepper sauce. (NOTE: watch the salt.)
4. Mound large spoonful of cooked rice in center of each large shallow soup bowl. Ladle gumbo over. Garnish with green onions and serve.

PS: A year ago chocolate and peanut butter squared off and clashed in a titanic battle for the ages (www.moveablefeast.me/blog/chocolate-peanut-butter-tart), then there was an attempt to make up for that dessert bomb with some roasted shrimp and asparagus with shallot lemon vinaigrette (www.moveablefeast.me/blog/shrimp-asparagus-with-shallot-lemon-vinaigrette).

PPS: "Iko Iko" is one of my favorite songs, takes me right back to New Orleans.

Hey there, folks. Guest blogger here. It's the editor. You know, the guy who chirps pithy, yet spectacularly irrelevant input [in brackets]. 

Wanted to detail a wonderful birthday meal that came a day early for Chef Jacquie, who of course will be working on her birthday (today) for a client, incidentally one of the first attorneys for Facebook. Goes without saying: please click the ad links, visit a sponsor, like the blogs, share them, spread them far and wide, and thank you so much. It comes out to literally dollars of revenue. Lamborghinis on layaway. But I digress.

Won't lie. Jacquie spoils me with food that makes it difficult for restaurants to impress. Often we visit a place that has high marks from the San Francisco Chronicle, yet find ourselves looking at each other like a deer staring at an oncoming truck, eyes screaming, "Meh."

China Live (644 Broadway), the brainchild of George Chen, is a 30,000-square-foot "education in Chinese cuisine" in the heart of San Francisco's Chinatown. Sporting everything from a retail store to a bakery, high-end bourbon bar, demonstration kitchen, flower mart, and multiple restaurants, it's the polar opposite of meh.

For our midday meal we sampled a wide array of their sophisticated–this isn't your grandma's Chinese takeout–dishes. Mostly smaller starters, but we did partake in the highly recommended Crackling Skin Cantonese Fragrant Garlic Chicken, which did not disappoint. Gorgeous.

​However, the starters-appetizers stole the show. Am not just saying that because we enjoyed a Szechaun Starlet* during.

Below, Kurobuta Pork Char Siu with Hot Mustard. Food porn that tasted as good as it looked.

Shan Dong Shui Jiao "Water Dumplings" (Chive and Pork) with Dipping Sauce.

​The favorite, Dungeness Crab and Shrimp Spring Handrolls with Dual Dipping Sauce. Am considering driving back to San Francisco to order about 400 of these for Sunday's Super Bowl. Again, please like, share, and click those ads. [deadpan-face emoji]

Not pictured, we also had some lovely Peking Duck in Sesame Pockets with Kumquat Glaze and Traditional Condiments. We couldn't get a picture because the kumquats refused to sign the appropriate model release form.

Silliness aside, it's always special to share amazing food with someone who truly knows something about amazing food.

Chef, I love you, and your short arms (#selfieproblems). Happy birthday.

By the way, she is 27.

*Szechaun Starlet: Black Tea-infused Angel's Envy Bourbon, Cardamaro Amaro, Campari, Szechuan Peppercorn Bitters and a splash of bubbles

PS: Hey, the dog writes, too. Marlowe, you're hired. You also look especially cute as a UPS driver. (www.moveablefeast.me/blog/mini-butterscotch-apples)
​
PPS: A year ago, she made her own chocolate birthday cake. Because she was tired of cakes that looked better than they tasted. (www.moveablefeast.me/blog/happy-birthday-to-me-chocolate-cake-and-chocolate-sour-cream-frosting)

PPPS: Plans are in place to relaunch this blog in a newer format, where we may or may not start including subjects outside of the regular recipes. This originated out of a sole proprietership business that Chef Jacquie built, which is a big part of the story. So we're considering the occasional foray into the business-side, or an occasional restaurant-meal review. We're an open book, so please comment below on what you would like to see in the future. And again, thank you.

The BF and I are NBA fans [Ed note: Was five in 1975, therefore too young to enjoy that championship, I got the Golden State Warriors "Crud Years"], and tonight our Warriors will play game two of their NBA playoff series against the young, talented New Orleans Pelicans. Significantly, after a five-week layoff while recovering from a Grade 2 sprain of his medial collateral ligament [Ed note: MCL for short, a technical term, don't worry we'll get to the food], star point guard Stephen Curry will return to the court.

Perfect time for some shrimp curry.

DISCLAIMER: We in no way are trying to imply Stephen Curry is a shrimp. (He is listed at 6'3".) He is also, my BF clarifies, a BMF. [Ed note: Another technical term.]

Adapted from Jessica Seinfeld's blog, this healthy (gluten free, dairy free, low carb), flavorful dish comes together very quickly—we're talking around 15 minutes—and is a perfect easy weeknight meal at home. It's a staple in our house, my clients have been fond of it as well, and don't let the simplicity fool you, it makes a great dinner-party for company.

For the spice-conscious, you truthfully don't have to worry about heat as the original recipe is pretty mild, despite the jalapeño (don't leave it out). I like to add a serrano pepper for a bit more kick, but it's not like that makes it as hot as Klay Thompson on 1/23/15 [Ed note: he scored 37 points in the third quarter against the Sacramento Kings, but of course you knew that].

Enjoy the curry, and Go Warriors! 

I'd also like to thank my wonderful BF-editor for having fun with [Ed note: ruining] this blog post. 

Adapted from: Jessica Seinfeld (jessicaseinfeld.com/)
Servings: 4

Ingredients

• 1 tablespoon grated fresh ginger
• 1 clove garlic, finely chopped
• 1 jalapeño, seeded and minced
• 1 serrano, seeded and minced (optional, for more heat)
• 2 teaspoons ground coriander
• 1 teaspoon curry powder (Penzy's Sweet Curry was used here)
• 2 tablespoons tomato paste
• ½ cup unsweetened coconut milk (full fat works best)
• 3 tablespoons canola oil
• ½ teaspoon kosher salt
• 1 ¼ pounds peeled and deveined medium shrimp (jumbo-size EZ-Peel frozen shrimp, 25-30 count per pound was used here)
• Basmati, brown, or cauliflower rice for serving
• Fresh cilantro leaves for garnish

Directions

1. Prep all ingredients before you start cooking.
2. Grate the ginger and finely chop the garlic. Deseed and mince jalapeño (and serrano, if using).
3. Measure the coriander and curry into a small bowl. Open the can of tomato paste. Shake the can of coconut milk or whisk it to make sure it's emulsified, then measure the coconut milk.
4. In a large skillet, heat oil over medium heat. Add the ginger, garlic, jalapeño, serrano, coriander, and curry. Cook, stirring, for 30 seconds.
5. Add the tomato paste and cook, stirring, for 1 minute. Add coconut milk and salt, then whisk in to combine (it will be thick). Whisk in some water to thin it out to a more saucy consistency (3-4 tablespoons). Let simmer for 1 minute.
6. Add the shrimp in a single layer and gently cook, turning half way through, until opaque throughout, about 4 minutes total (you can cut into one to make sure it’s cooked).
7. Serve over rice or your favorite green vegetable and sprinkle with cilantro leaves.

Game on, #DubNation!

Daylight savings time. Some people are militant about the concept of its existence, but we don't mind here in the bay area as it signifies that spring is really upon us and we can shed the "winter" wardrobe. Even our pupper Marlowe, who gained a few winter pounds [Ed. note: She is beautiful how dare you shame her!], is shedding a bit of her winter coat. Our trees are sprouting blooms, and the BF just informed me that our lovely fuchsia tree-bush has tiny little buds appearing at the end of its spindly limbs.

Still, this week's weather has screwed me up. Every other day is rain and then sun. One day I crave hot soup, and the next day, spring-time asparagus and shrimp. Is spring here to stay? Every time the coat and boots are put away in the closet, there's another rain band on the Doppler radar, and the next day the thermostat reads 70 °F.

Hopefully this one-sheet-pan shrimp and asparagus dish will serve as a worthy transitional meal.
​
The fact you only need to use one pan makes this incredibly fast and easy to make. I adapted the recipe to make in your oven, instead of a grill, and cut out several steps from the original, so you don't need to dirty extra bowls. [Ed. note: Insert Napoleon Dynamite, "YESS!"]

Adapted from: What's for Dinner? Delicious Recipes for a Busy Life, Curtis Stone
Number of Servings: 4

NOTE: I cook the asparagus and shrimp separately to keep the asparagus from getting soggy. Roasting asparagus with shrimp will steam the asparagus as the shrimp releases water when roasting.

Ingredients

• 1 lemon
• 2 tablespoons finely chopped shallots
• ¼ cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 pound medium-thin asparagus, woody ends trimmed
• 1 pound large (21 to 30 count) shrimp, peeled, tails left on, and de-veined
• ⅓ cup shaved Pecorino Romano cheese, optional

Directions

1. Preheat oven to 450 °F.
2. Grate zest from lemon into small bowl.
3. Squeeze 2 tablespoons of juice from lemon and add to bowl. Add shallots and whisk together.
4. Gradually whisk in 2 tablespoons of olive oil and season to taste with salt and pepper.
5. Spread asparagus on large-rimmed baking sheet, coat with 1 tablespoon olive oil and season with salt and pepper. Roast for about 5-6 minutes until  crisp tender and bright green.
6. Divide asparagus among four dinner plates.
7. Using same baking sheet as the asparagus, spread shrimp out and coat with 1 tablespoon olive oil. Season with salt and pepper. Roast 5-6 minutes until almost opaque throughout when pierced with tip of sharp knife.
8. Remove shrimp from oven and place over the plated asparagus.
9. Spoon shallot lemon vinaigrette over asparagus and shrimp.
10. Sprinkle Pecorino Romano or Parmesan cheese over shrimp, if desired, and serve hot.

It's been raining here for a week. Not complaining, as even though I have now officially lived in California longer than Oregon, I'm still an Oregonian girl at heart. Plus, after so many years of California droughts, we need the rain. 

When we get the precipitation, the BF loves to get Chinese take out, and sometimes, specifically, pork and shrimp wontons. Here we have the pork and shrimp wontons, but without the wonton wrapper (which makes this practically zero carbs). Let's not fool ourselves, it's what's inside the wrapper that counts, and no wrapper means gluten free, paleo and low carb.

I added a zingy sriracha mayonnaise dipping sauce and made it into sliders instead of meatballs, but other than that, the original recipe from Michelle Tam's Nom Nom Paleo is perfect.

​Adapted from: Michelle Tam, Nom Nom Paleo
Number of Servings: 4

Ingredients
Shrimp & Pork Wonton Sliders

• ¼ ounce dried shiitake mushrooms, soaked in water for at least 30 minutes
• ½ pound shrimp, peeled and deveined
• 1 pound ground pork 
• 2 scallions, finely chopped
• ¼ cup cilantro, minced
• 1 tablespoon coconut aminos or soy sauce
• ½ teaspoon kosher salt
• ½ teaspoon fish sauce
• ¼ teaspoon ground white pepper
• ¼ teaspoon sesame oil
• Ghee or cooking fat of choice 
• 1 scallion, sliced on the bias (optional garnish)

Sriracha Mayonnaise Sauce (optional)

• 1-2 tablespoons Sriracha (to taste)
• ½ cup Mayonnaise

​
Directions

1. Rehydrate the dried shitake mushrooms in a bowl of hot water for approx 30 minutes. 
2. Squeeze the water out of the shiitake mushrooms. Cut off the hard stems, and finely mince.
3. Finely chop the shrimp until you’ve got a chunky paste.
4. Place the shrimp in a large bowl and add the pork, mushrooms, scallions, cilantro, coconut aminos (or soy sauce), salt, fish sauce, white pepper, and sesame oil.
5. Use your hands to squeeze and mix the meatball mixture until a sticky and tacky mass is formed.
6. Heat up a frying pan over medium heat and add a little cooking fat. When the pan is hot, form a little patty and cook it in the pan. Taste it and see if seasoning is right. Adjust with additional salt if needed. (Not cooking yet? You can store the meatball mixture in the fridge for up to 12 hours.)
7. Form the mixture into 1½-inch balls (about 3 tablespoons) and arrange on a parchment-lined rimmed baking sheet. You should end up with about a dozen balls.
8. Form the balls into ½-inch patties and fry in a greased pan over medium heat, about 2 minutes on each side. Serve immediately with a squeeze of sriracha or sriracha mayonnaise sauce.

Sriracha Mayonnaise Sauce

1. In a small bowl, whisk mayonnaise and sriracha together until thoroughly combined.

NOTE: Leftovers can be stored in the fridge for up to 4 days and frozen for up to 3 months.

Marlowe practicing her concept of Hygge.

My people. My siblings, relatives, closest friends and of course my BF—they are my people. The people that bring me up and make me feel my very best self. God, how I love them! My siblings and relatives live in Oregon, Boston, Chicago-area and as far away as Thailand, and when any one of them visit, it's a big deal. So when my brother and sister visit, as they did this past June, it feels like all the holidays rolled into one. It's that special.

We had so much fun: doing the mundane (which I miss the most), to my sister replanting my garden and landscaping our yard, and my brother sharpening all my knives, assisting as my sous chef, and carrying robust discussions with my BF. We spent an afternoon in San Francisco walking, er, grazing: Humphry Slocombe ice cream, Hog Island Oyster Bar, Ferry Building, Ghirardelli Square, walk-away shrimp cocktail at Fisherman's Wharf, coffee at Blue Bottle, and Boudins bakery to bring back an amazing chocolate sourdough round for my BF (who was kind enough to keep our anxiety ridden pup company at home). [Ed. Note: Next time I want three.]

On their last night, the kind of bay area summer night we feel spoiled to have, we set the table out on the patio, lit the candles, and flipped on the string lights. I made this beautiful Baked Greek Shrimp with Tomatoes & Feta and served it with Semifreddi's Sour Batard, olives, and a green salad. The only change I made to the Once Upon a Chef recipe was to add chopped fennel, which goes well with Greek flavors and shrimp (and my brother really likes fennel). Dinner was on the table in 45 minutes—easy enough to prepare for a weeknight, special enough for a good-bye dinner, and it's a healthy one-pan meal that works any time of year.

Adapted from: Once Upon a Chef
Number of servings: 4

Ingredients

• 4 tablespoons extra-virgin oive oil
• ¾ cup finely chopped shallots, from about 3 shallots
• 1 fennel bulb, chopped
• 4 garlic cloves, chopped
• 1 (28 ounce) can diced tomatoes
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• 1 teaspoon ground cumin
• ½ teaspoon crushed red pepper flakes
• 1 tablespoon honey
• 1 ½ pounds extra large shrimp, peeled and deveined
• 6 ounces feta cheese
• ¾  teaspoon dried oregano
• 2 tablespoons chopped fresh mint

Directions

1. Preheat oven to 400 °F, set one oven rack in the middle position and another about 5 inches underneath the broiler.
2. Heat olive oil in a wide oven-proof skillet (see note) over medium low heat. Add shallots, fennel, and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.
3. Add tomatoes with their juices, salt, pepper, cumin, red pepper flakes and honey. Bring to a boil, then reduce heat to medium low and cook, uncovered, stirring occasionally, until sauce is thickened, 15 to 20 minutes.
4. Take skillet off the heat and arrange shrimp over the tomato sauce in an even layer. Crumble feta over the shrimp and then sprinkle with oregano.
5. Bake for 12 to 15 minutes, until shrimp are pink and just cooked (cooking time will depend on size of the shrimp). Turn on broiler. Using an oven mitt, carefully transer the pan to the higher oven rack and broil for 1 to 2 minutes, or until feta is golden brown in spots.
6. Using an oven mitt, remove the pan from the oven. Immediately place the oven mitt or a dishtowel over the handle of the skillet because it's very easy to forget that it's burning hot (have scars to prove it).
7. Let shrimp rest for 5 minutes, then sprinkle with mint and serve.
8. NOTE: if you do not have an oven-proof skillet, simply transfer the tomato sauce to a 9-by-13 inch or equivalent baking dish and proceed from there.