Home Chef’s ‘Cajun Shrimp Tacos’

Tell you what! This was the trifecta of “good, easy and affordable.” This meal kit was thankfully straightforward, easy to follow, involved little back-and-forth of things going from a pan to a bowl and back to the pan again. The end result was delicious, filling, affordable and something I would cook again from the recipe without the boxed preparation.

My only recommendation would be to reduce the source cream by half for the cole slaw. It just wasn’t necessary. And if you can pick up an extra lime to use, it wouldn’t hurt for a little extra tang. But the fried jalapeño crisps were a salty and fun surprise of heat. Someone needs to sell those in a bag.

Recipe card below. Or pick up the kit for $18.99 for 2 servings (3 tacos w/ 3 shrimp each) from Ralph’s or Kroger’s super-mega-marts.

Looking for Plastic-Free, Pesticide-Free, Hormone-Free Proteins? Stop Eating Plants and Start Eating Pests.

I love grilled chicken, steak and fish as much as any foodie, so this post is going to sound way “out there.” Within 15 years, you’ll be eating insect protein on a weekly basis and we’ll have the explosion of Artificial Intelligence to thank for your substantially critter-based diet.

Here’s why: as we push to create more perceptive artificial neural networks, the metric of “intelligent systems” will eventually be compared to living organisms as an unintended consequence. We’ll start seeing AI systems as smart and “conscious” as our chicken, cows, pigs and sheep. That will permanently change our relationship with those species. What many have struggled with, the sentience of mammals and birds, will cross a tipping point where livestock are quantitatively more our pets and friends and the conflict of terminating their lives for our sustenance will end. At that point, we’ll need options of not killing our smart and emotionally connected friends so we can eat. It will become politically and socially unacceptable.

Insect-based, less sentient protein alternatives will take center stage because they will:
– Show no measurable emotion. 
– Measure extremely low on the cognitive scales compared to AI and our pets and animal friends. 
– Require no antibiotics
– Contain no pesticides
– Will be grown in a laboratory environment with reduced contaminants. 
– Significantly reduced fat content 
– Will be engineered for specific flavor profiles. 
– Will contain no plastic byproducts or waste.

Plant proteins will still be an option but they will remain contaminated by many of the issues listed above that lab harvested insect-based proteins will not.

Just as the majority of the U.S. population slowly started to adapt to the idea of eating raw fish 30 years ago, we’ll start to adapt to eating cricket, termites, grubs and other crawler-based products. They’ll be delicious and their adoption will lower the death rates due to diabetes, heart disease and cancers.

See you all in a healthier and crunchier 2035.

Tempura Batter for Meats and Vegetables

Tempura battered meats and vegetables are a guilty pleasure of mine, though I’ve never taken the time to make them myself. I generally avoid deep frying anything at home. Tonight was the exception.

Tempura batter is distinctly different from the standard Western format of deep frying: tempura is lighter, “air-ier”, crunchy without being hardened. It also tends to taste less oily.

It’s also great for such a broad range of food: shrimp, chicken, beef and every dense vegetable you can imagine. Add a light sauce, or simply soy, and serve over a bowl of simple rice.


  • 1 cup white flour (use cake flour if you can)
  • 1 tbsp corn starch
  • 1 egg white
  • 1 1/2 cup unflavored sparkling/soda water
  • 1 tbsp salt


Prepare the batter immediately before frying. Gently whisk all ingredients in a bowl.

Bring a 3″ deep pot of sesame oil to 175F, using a candy thermometer to monitor the temperature. This will take constant adjustment to your heat source as the oil cools when the food is added and the density of the oil changes while cooking. If you have an electric or conductive range with temperature control, this is where it would really come in handy.

Lightly coat each piece of meat, fish or vegetable in the batter and gently shake to remove excess. Gently fling into the oil – one piece at a time, approaching close to the surface of the oil, and away from you. Place a few pieces in the oil, allowing plenty of room for the battered food to cook. Too many and the oil will cool too rapidly and you’ll have the items stuck to each other.

Fry for 3-4 minutes, max. Turn half way through with a chopstick or fork.

Remove with a frying strainer and allow to rest on a wire rack with at least 1/2″ of space between the rack and a paper-lined pan below. This allows the excess oil to exit the food.

Serve warm over a bed of rice or noodles, with a light dipping sauce of your preference.

Making the Most out of One Whole Chicken

Whole Roasted Chicken
Fresh Chicken Noodle Soup
Homemade Chicken Stock, Frozen and Vacuum Sealed.

Making the most out of every ingredient has become a personal objective of mine lately. Applying that mentality to the kitchen and meal prep is just a natural extension of cutting costs and making healthier foods for my family. Today I tackle a 4-part process to use the absolute most out of a single whole chicken.

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Part 4/4: Vacuum Seal Liquids with a Food Saver

Vacuum sealing foods for freezer storage is a big deal in our home. We buy bulk quality meats at a discount at places like Costco, sealing steaks into individual bags, then thaw as needed. We use our FoodSaver every week or two, but liquids can be a hassle since the FoodSaver is an external, not a chamber, vacuum sealer. There’s a big difference, particularly when dealing with liquids.

Here’s a quick hack to use your external vacuum sealer to store and freeze liquids WITHOUT EXPENSIVE HARDWARE OR ACCESSORIES.

Continue reading “Part 4/4: Vacuum Seal Liquids with a Food Saver”