Recipe Talk

I copied a recipe in the eighties from Jeff Smith's TV show. It was for a shrimp and rice salad with fresh dill. Haven't been able to find it anywhere! Would really appreciate any help you can give. Thank you.

Rice Salad with Cucumber and Dill

from the Frugal gourmet's tv show - was it back in the 80's.

Makes 4 servings

Dry mustard adds kick to this soothing combination of rice, cucumber, and dill. Depending on freshness, mustard can be explosively hot or very mild, so taste and season accordingly. For an Asian-flavored variation, substitute 1 tablespoon Asian sesame oil for 1 tablespoon of the olive oil, wasabi powder for the mustard, and cilantro for the dill, and add 1 teaspoon soy sauce. Either way, serve with broiled, grilled, or poached fish or seafood.

1-1/2 cups long-grain white rice

2-1/4 cups water

1/2 teaspoon salt

3 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon dry mustard, or more to taste

1 cucumber, peeled, seeded,

and cut into 1/4 inch dice

2 tablespoons finely chopped fresh dill

Freshly ground black pepper to taste

1. Combine the rice, water, and salt in a medium-size saucepan. Bring to a boil, reduce the heat to medium-low, cover, and simmer until most of the liquid is absorbed, 18 to 20 minutes.

2. In a small bowl, whisk together the olive oil, lemon, juice, and mustard. Stir the dressing, cucumber, and dill into the rice and season with salt and pepper. Refrigerate until ready to serve.

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Shrimp and Rice Salad

1 can (14-1/2 oz.) clear ready to serve chicken broth

1/8 tsp. ground red pepper

1 med. bay leaf

3/4 cup regular long grain rice, uncooked

1 lb. med. shrimp, shelled and deveined

1/2 cup sliced green onions

1/2 cup thinly sliced radishes

1 cup frozen peas, thawed

1 tbsp. chopped fresh dill weed or 1 tsp. dried dill weed, crushed

1/3 cup sour cream

2/3 cup mayonnaise

1 tbsp. lemon juice

In 2-quart saucepan over high heat, heat broth, red pepper and bay leaf to boiling. Add rice. Reduce heat to low. Cover; simmer 15 minutes. Add shrimp. Cover; simmer 5 minutes more or until liquid is absorbed and shrimp turn pink.

In medium bowl, combine remaining ingredients with rice mixture. Cover; refrigerate until serving time, at least 2 hours.

Makes 5 cups or 6 servings

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Mediterranean Rice Salad With Shrimp


4 servings

35 minutes 15 mins prep

1 1/4 cups arborio rice or long-grain white rice

1/4 cup fresh lemon juice

3/4 lb shrimp, shelled and deveined

4-5 tablespoons extra-virgin olive oil

4 ripe tomatoes, seeded and diced

1 large fennel bulb, halved,cored and cut into 1/4 inch dice

4 scallions, thinly sliced

1/4 cup chopped fresh dill

1 clove garlic, minced

crushed red pepper flakes (optional)

In a large saucepan, bring 10 cups of water to a boil.

Stir in 1 tblsp salt.

Add the rice and cook uncovered over medium heat until al dente, about 15 minutes.

Drain in a colander, rinse with cold water and drain again.

Place the rice in a large serving bowl.

Bring a saucepan of salted water to a boil and stir in 1 tblsp of the lemon juice.

Add the shrimp and cook until opaque, about 1 1/2 minutes.

Drain the shrimp.

Transfer to a work surface and chop into small pieces.

Toss the rice with 1/4 cup of th e oil and the remaining 3 tblsps lemon juice.

Add the shrimp, tomatoes, fennel, scallions, dill and garlic; toss.

Add up to 1 tblsp more of oil.

Season with salt and crushed red pepper.

Let stand for at least 20 minutes before serving.

D e a t h o f a C h e f

Back in the 1980's, I used to watch the Frugal Gourmet on television regularly and even bought a few cookbooks by Jeff Smith. Later, in 1997, Smith was involved in a sex scandal and his television program soon hit the skids. However, I don't recall hearing much fanfare when Smith passed away from heart disease on 7/7/04.

Although one civil case charging crimes of pedophilia was dismissed and seven others settled out of court, Smith seemed to disappear into the woodwork after the scandal. I never formed an opinion about the hullabaloo one way or another, but I did miss his show when it went off the air.

According to the Seattle Post-Intelligencer:

Before Martha and Emeril, there was Smith, whom Time magazine called "the most visible gourmet" of the 1980s. He was part of an earlier movement to get Americans to spend more time shopping for, preparing and appreciating the pleasures of food. His "Frugal Gourmet" show on PBS ran for 14 years, from 1983 to 1997. His 12 books sold more than 7 million copies. His first two books were No. 1 and No. 2 on New York Times best-seller lists at the same time, and in less than a decade, by 1992, he had sold more cookbooks than any other single author.

"He got everyone interested in cooking and would take you on a culinary adventure," said Kathy Casey, a celebrity chef and longtime friend to whom Smith gifted his collection of vintage cookbooks. "He taught me a lot about cuisines and food and traditions that I never would have been able to experience myself. He was always sharing his knowledge."

He was an epicurean who embraced the culinary traditions of cultures and countries everywhere and brought them to Americans

at a time when many such tastes were unknown and exotic. Smith once said he was proud of the Northwest's role

in helping spark that food revolution and that Native Americans here had introduced salmon, berries,

shellfish and more to the national palate.

Here's a "Frugal Gourmet" recipe courtesy of the "unofficial" Jeff Smith web site:

Fried Garlic Chicken Croquets

2 LBS ground chicken meat

1/2 tsp. whiter pepper

1/2 tsp. salt

2 TBS cornstarch (quantity not actually listed on site)

2 TBS dark soy sauce (quantity not actually listed on site)

2 egg whites

1/2 tsp. ginger; freshly grated

2 TBS dry sherry

4 cloves garlic; crushed

The Coating:

1 C cornstarch

1 C water-chestnut flour

4 C peanut oil; for deep frying

Mix the chicken with all of the seasonings and egg whites. Mix it very well. Form into croquets about the size of large walnuts and set on waxed paper. When all are formed, mix the cornstarch with the water-chestnut flour and roll each ball in this mixture. Deep fry in several batches in 360 degree oil until the balls float and are golden brown in color, about 5 minutes. Taste one to be sure they are done to your liking. Makes eight servings.

Rest in peace, Frugie...

posted 07/18/04

Shrimp and Rice Salad

A tasty shrimp salad with rice, peas, celery, mayonnaise, and seasonings.

INGREDIENTS:

1 1/2 cup cooked rice, cooled

1/2 to 1 pound shrimp, peeled, cooked, deveined, coarsely chopped

1/2 cup diced celery

3 green onions, thinly sliced

2 tablespoons finely chopped red bell pepper

1 cup fresh or frozen green peas, cooked until just tender

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon celery seed

1/2 to 3/4 cup mayonnaise

2 tablespoons dill pickle juice

lettuce leaves and tomato slices

PREPARATION:

Combine shrimp, celery, onions, peas and red bell pepper. Sprinkle with salt, pepper and celery seed. Combine shrimp mixture with rice; add mayonnaise and dill pickle juice and gently mix. Taste and adjust seasonings

Serve on lettuce leaves and tomato slices. Serve as a luncheon dish or side dish.

Serves 4.

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Shrimp remoulade

Categories: Seafood

Yield: 4 Servings

1/2 c Celery; chopped fine

1/2 c Green onions; chopped fine

1/2 c Parsley; chopped fine

1/4 c Dill pickle; chopped fine

1 1/2 ts Garlic; chopped very fine

3/4 c Creole mustard or stone-ground mustard or grained mustard

2 tb Horseradish

3/4 c Salad oil

⅛ c Red wine vinegar

3/4 ts Salt or to taste

1 tb Worcestershire sauce

1 lb Boiled shrimp; peeled and deveined

4 Leaves of crisp romaine or green-leaf lettuce

This is another one of those classic New Orleans dishes that appears on every menu in town.

However, the variations are endless and exciting. Traditionally this great dressing is served over cold shrimp,

but I find that it goes well with many cold seafoods and seafood salads.

Combine all ingredients except the shrimp and lettuce. Whisk thoroughly until well blended.

Chill before serving over the shrimp on lettuce beds.
from the Jeff Smith's tv show - was it back in the 80's.

Broccoli & Shrimp Salad

Summer heat has me wishing that cooked food were never invented.

Here's a dish that's easy and tasty on a hot night and can be preapred in advance.

In Japan, broccoli is often served with mayo on the side, and though

it first seemed really strange and rather gross, I've learned to love them together.

Broccoli and Shrimp Salad
serves 3-4

1 head broccoli

200 g raw shrimp, cleaned

2 Tbspl mayonnaise

black pepper

white pepper

Cut the broccoli into florets & slice the stem if desired. Tip into lightly salted boiling water and allow to bubble cook two or three minutes. Add the shrimp, turn off the heat. Stir and allow to cook for another minute or until the shrimp are almost done. Drain well. Mix with mayonnaise and season with liberal dashes of balck and white pepper. Chill.

Jeff Smith's Frugal Gourmet

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Jeff's potato salad with beer dressing

Yield: 4 servings

6 Potatoes

1 ts Mustard -- or brown

1 Bacon slices

1 tb Chopped onions

1 Celery stalks -- chopped

2 ts Salt

1 tb Margarine

2 ts Flour

1 tb Sugar

1 c Beer

1/2 ts Tabasco sauce

2 tb Fresh parsley -- chopped

Boil potatoes until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to a boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve. Recipe By : Jeff Merrill of Redding, CA. From: Marjorie Scofield Date: 05-02-95 (160) Fido: Recipes

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Cottage Cheese and Dill Dressing
recipe by B Man

This is an old Frugal Gourmet recipe from the early years.

The Frugal Gourmet (Jeff Smith) is no longer with us but his very nice and unique salad dressing lives on.

Serve it over multi-green salad when you want to impress someone special with both flavor and eye appeal!

8 servings 1 1/2 cups

15 minutes 10 mins prep

1/2 cup cottage cheese

1/2 cup mayonnaise

1/2 cup milk

1 tablespoon olive oil

2 tablespoons white wine vinegar

1/8 teaspoon sugar

1 fresh garlic clove, minced

1 teaspoon dried dill weed

1/8 teaspoon salt

1/8 teaspoon cracked pepper

Blend and refrigerate for at least an hour prior to serving.

Also low-fat/low-salt mayonnaise and cottage cheese can be used. For best results, I recommend Hellman's new olive oil recipe mayonnaise for this particular recipe. It has a much better flavor than their original mayo.

The Frugal Gourmet
1984 (page 84)

JEFF SMITH

Dill and Caper Dressing

This one close to the dressing used in a salad Olivier, a Russian delicacy.

3/4 cup mayo

3/4 cup sour cream, yogurt, or Mock Sour Cream (page 241)

2 dill pickles, chopped

1 to 2 tablespoon capers

4 green onions, chopped

1 teaspoon dried dill weed

Salt and pepper to taste

Blend all ingredients together, and refrigerate for a few hours before serving.

Norwegian Spahetti Salad with Shrimp

Don't ask me to prove this is really Norwegian.

I developed this salad and then decided it tasted like something a Norwegian would love..

and love I love it, and I am Norwegian. So it has to be geniune.

1/2 pound thin spaghetti

1 20 ounce bag frozen peas and carrots

Dill and Caper Dressing (82)

1/2 pound cooked salad or cocktail shrimp

Parsley

Cook the pasta, rinse in cold water, drain and chill.

Rinse the frozen peas and carrots in hot tap water until defrosted.

Drain and chill.

Mix the dressing with the pasta and peas and carrots.

Garnish with the shrimp and parsley.

SERVES 8.

*** Serve with rice.