Feature Article in the West Seattle Herald!

I was recently featured in an article for the West Seattle Herald.  Writer/Photographer, Steve Shay, told me that barring a murder in White Center I'd be on the front page.  Well, I think I made page 7!!!

Chef Erin Coopey Teaches Us How to Impress Our Dates

Shrimp Veracruz = A 'Vera' Delicious Cinco de Mayo

I’ve just returned from a visit to Arizona so my taster is up for Mexican food. With Cinco de Mayo just around the corner, I thought it would be a perfect time to share one of my favorite Mexican dishes – Shrimp Veracruz.

Veracruz, located on the gulf coast, is one of Mexico’s oldest and largest port cities. Hernán Cortés established it as the first Spanish colony nearly five hundred years ago. Known for abundant seafood and a rich culinary history, Veracruz is a melting pot with influences from Spain to the Caribbean.

Huachinango a la Veracruzana (Snapper Veracruz), a signature dish of the area, demonstrates these influences with its blend of local fruits and vegetables (tomatoes, chili peppers) and Spanish ingredients (olive oil, garlic and olives). I’ve substituted shrimp for the traditional red snapper, but this sauce is so vibrant that you could serve it with chicken or without the shrimp as a vegetarian dish.

Shrimp Veracruz is a gorgeous dish filled with color and texture, and you want to know the best part? You can make in no time at all! The whole thing takes about 20 minutes. So, ask a friend to have a margarita ready for you because you’ll be ready to celebrate Pronto! Happy Cinco de Mayo.

Camarones a la Veracruzana (Shrimp Veracruz)

Ingredients:

2 tbsp olive oil 

1 large green bell pepper, cut into thin strips 

1 large yellow bell pepper, cut into thin strips 

1 medium white onion, cut in half and sliced (about 1 ½ cups)

1 clove garlic, crushed 

2 (14.5-oz) cans stewed tomatoes

1/4 cup sliced pimento-stuffed olives 

1/4 green jalapeño pepper sauce or green taco sauce 

1/2 tsp Mexican Oregano

2 tbsp lime juice 

1/2 tsp salt 

1 pound medium shrimp, peeled and deveined

1/4 cup chopped cilantro 

3 cups cooked white rice 

cilantro sprigs for garnish 

Method:

Heat oil in a 12-inch skillet over medium heat; add bell peppers and onion and cook until tender-crisp, about 5 minutes. Stir in garlic and cook 2 minutes.

Add tomatoes with their liquid, olives, green sauce, lime juice, salt and bring to a boil. Add shrimp, reduce heat to low, cover, and simmer 3 to 5 minutes, until shrimp is pink, stirring occasionally.

Stir in chopped cilantro. Serve with rice and garnish with cilantro sprigs.

Roasted Butternut Squash with Apples & Dill

Roasted vegetables are one of the biggest trends of 2010. I've developed a simple roasted vegetable recipe that will be perfect side dish for your holiday meal. I think you'll enjoy the subtle sweetness of the roasted squash and apples. It's much less cloying that some traditional squash or sweet potato dishes. The dill is an unusual addition to the recipe and really brings out an herbaceous quality in the apples.

Serves 8

8 tbsp (1 stick) butter
4 cups Butternut squash, medium dice*
2 cups sweet onion (e.g. Walla Walla; Maui; Vidalia, etc.), medium dice*
3 cups apples, medium dice*
1 tbsp fresh dill, minced
salt & pepper to taste


Preheat oven to 350 degrees F.

Melt butter in a small saucepan over low heat. Set aside.

Combine squash, onions and 6 tbsp melted butter in a large mixing bowl. Toss gently to coat.

Spread squash mixture onto a buttered baking sheet. Cover with aluminum foil and bake until the squash is just tender, approximately 20 minutes.

Remove baking sheet from the oven. Increase oven temperature to 400 degrees F.

Uncover the squash. Toss apples with the remaining 2 tbsp of melted butter. Add buttered apples to the roasted squash on the baking sheet and return to the oven. Bake uncovered until the apples and squash begin to brown in spots, approximately 15 to 20 minutes.

Remove from the oven. Sprinkle the dish with fresh dill and salt and pepper to taste. The dish can be served immediately or at room temperature.

Note: If you roast this dish in the morning before putting your turkey in the oven, you can let it sit at room temperature until serving or refrigerate and reheat it while you are making your gravy.

*medium dice = 1/2 inch cubes