December21

Jewel asks: When I was buying shrimp, I saw the word “count.” What does this mean?
“Count” in shrimp lingo means the number of shrimp you’ll get per pound. This is where size really does matter because the smaller the number, the bigger the shrimp. This is why you should always buy shrimp by count not size.
Sometimes you’ll find a “U” in front of the number 10 or 15. This means there are under 10 or 15 shrimp per pound. Buying shrimp by the count is a good idea because what one store sells as “large” could be sold as “jumbo” in another store.
Count is usually reserved for raw shrimp, head-on or head-off, de-veined or not, and peeled or unpeeled.
But lately I’ve noticed that some places are selling cooked shrimp with a “count.” Don’t forget that shrimp shrinks once it is cooked, so buy bigger if you can afford it!
Use this handy chart for a loose reference so you’ll always know how to buy shrimp by count not size:
Size of the Shrimp |
Count or Shrimp per Pound |
Small |
36-45 |
Medium |
31-35 |
Large |
21-30 |
Extra Large |
16-20 |
Jumbo |
11-15 |
And once you get those shrimp home, you’re going to need to peel and devein them. Here’s how I do it:

June9

Rhubarb has always reminded me of blushing celery, even though the two are not related.
Celery only comes in one color, but rhubarb has an entire collection of lipstick shades. Besides soft pale pink, rhubarb’s long stalks can range in color from light green to vibrant magenta.

This springtime vegetable (yes, it’s a veggie, not a fruit) has a make-you-pucker tartness, so it’s usually gussied up with sugar or spices. Most rhubarb-based recipes lean toward the sweeter side. Strawberries pair beautifully with rhubarb. You can sub rhubarb for up to half of the strawberries in many recipes, but you’ll need to bump-up the amount of sweetener.
Rhubarb’s tartness also works with savory dishes. I like to simmer it until very tender, add a touch of sugar and use it as a marinade for pork tenderloin or chicken.
It’s not always necessary, but sometimes I “string” my rhubarb to get rid of particularly thick and tough fibers. I use my vegetable peeler to peel down the length of the stalk (a paring knife works just as well).
Oh, and one good-to-know tip: the stalks of the rhubarb are the only edible part… the leaves are poisonous. They won’t kill you, but they can cause real stomach distress. And even though you’re going to cut them off and throw them away, rhubarb leaves should be green and fresh looking, not wilted or brown.
Rhubarb is in season right this minute. I’ve pulled together a few Rhubarb Rules to consider so you’ll know how to pick perfect rhubarb every time!

January26
So… you’re in charge of making the Guacamole Dip for the big game?
Well, if you plan on making fresh Guac (and not squeezing it from a little packet), you need to buy those avocados TODAY, so they’ll be ripe and ready on Sunday.
This is my basic recipe for Guacamole Dip. From here, you can get your freak on by adding anything you like: cilantro, tomatoes, pomegranates, shredded cheese, chopped bacon… even mayonnaise (although that always makes me shudder). If you need tips on how to pick out the perfect avocado, click here. Also, my good friends at Avocados From Mexico offer this step-by-step video guide on how to open an avocado without cutting off your finger.
Now, unless you want to serve some lame plastic-tasting guacamole, get to the store now! (You can also speed-ripen those avocados by placing them in a brown paper bag with a banana or apple).

Great Guacamole Dip
prep: 10 minutes
makes about 3 cups
you’ll need…
3 avocados, fully ripened, halved, pitted and peeled
3 tablespoons fresh lime juice (or to taste)
3 tablespoons minced yellow onion
3 teaspoons minced jalapeño or serrano pepper, fresh or pickled with the seeds and membranes removed
½ teaspoon salt
let’s get to it…
Mash avocado with a potato masher or fork until slightly chunky (but not smooth).
Stir in lime juice, onion, chili pepper and salt. (If you have other add-ins, stir them in now).
Serve immediately or press a piece of plastic wrap directly on top of mixture and refrigerate until ready to serve.
cooking know how: Putting the avocado pit in the Guacamole Dip will not keep it from turning black. Add some lime or lemon juice (or even the liquid from the jalapeño jar or can) and press plastic wrap directly on top of the Guacamole to keep it fresh.
August20

Whenever I make steak, I always make extra so that with the leftovers I can prepare my favorite summer dish: Thai Beef Salad.
The beauty of this salad is that you don’t have to include all of the ingredients. If you don’t have fish sauce, use soy sauce. Don’t like jalapeños… leave them out. You can add what you do have… like red or green peppers, cooked zucchini, broccoli or green beans. This is pretty much a “clean the fridge” type of salad with a whole lot of flavor.

Thai Beef Salad
prep: 20 minutes
serves 6
for the dressing you’ll need…
½ cup lime or lemon juice
¼ cup fish sauce
¼ cup chopped basil
3 gloves garlic
1 Tbsp. fresh finely minced ginger (optional)
for the salad you’ll need…
1 lb. cooked top sirloin steak or flank steak, sliced against the grain into thin slices
2 cups cucumber, peeled and sliced lengthwise, then seeded and cut into ½-inch half-moons
1 cups grape tomatoes or cherry tomatoes sliced in half
1 cup thinly sliced red onions
4 green onions, sliced into 1-inch pieces
1 serrano or jalapeño pepper, chopped (seed and devein if you don’t want the heat!)
6 cups shredded romaine, red romaine, red leaf or Bibb lettuce
¼ cup chopped basil leaves
let’s get to it…
Pulse the juice, fish sauce, basil, garlic and ginger (if using) in a blender until mixed; set aside.
Place the steak, cucumber, tomatoes, onions and pepper in a large bowl or in a gallon-size resealable Ziploc bag. Add dressing to the meat and vegetables and toss gently. Let marinate for at least 30-minutes if possible.
Place lettuce in a large bowl. Pour beef, vegetables and dressing onto lettuce and toss gently. Top with chopped basil leaves.
great substitution…
Try cooked shrimp or shredded chicken instead of the beef.
cooking know how…
Fish sauce can be found in the ethnic section of your grocery store with the Asian or Thai foods. If you can’t find it, substitute soy sauce.