Monday, May 31, 2010

Coconut Shrimp from Southern Living


This recipe is from the May issue of Southern Living. It is really easy and yummy! Also, no deep frying, these are done in the oven. Additionally, relatively low cal. 1 serving is only 360 calories. Also very satisfying.

Coconut Shrimp


Preparation Time: 20 minutes minutes
Cooking Time: 12 minutes minutes
Yield: Makes 4 servings

1 1/2 pounds unpeeled, large raw shrimp
Vegetable cooking spray
2 egg whites
1/4 cup cornstarch
1 tablespoon Caribbean jerk seasoning
1 cup sweetened flaked coconut
1 cup Japanese breadcrumbs (panko)
1 teaspoon paprika

1. Preheat oven to 425°. Peel shrimp, leaving tails on; devein, if desired.
2. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.
3. Whisk egg whites just until foamy.
4. Stir together cornstarch and jerk seasoning in a shallow dish. Stir together coconut, Japanese breadcrumbs, and paprika in another shallow dish.
5. Dredge shrimp, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers. Lightly coat shrimp on each side with cooking spray; arrange shrimp on wire rack.
6. Bake at 425° for 10 to 12 minutes or just until shrimp turn pink, turning once after 8 minutes.

Cold Corn Dip

This is Aunt Pam's recipe. We had it at the beach and everyone loved it!!! (and her too)

15 1/2 oz can of shoepeg corn (preferably Mitchell's brand)
8 oz of sourcream
8 oz of mayonaise
12 oz shredded sharp cheese
2 Tbs finely chopped sweet onion
60z bottled diced green jalapeno peppers

Mix together and preferably let sit over night to enhance flavor.
Serve with Frito scoop corn chips

Wednesday, May 26, 2010

Asian Potato Salad

 I made this to go with the mango salad and crab cakes.  I wanted something with a little bit of an Asian flavor.

For 3 
6-8 small new potatoes
1/4 red onion, sliced finely
1/4 cup chopped cilantro
2 tsp dijon mustard
2 tbl rice wine vinegar
1-2 tsp soy sauce
4 tbl olive oil
1 tbl sesame oil
2-3 tbl light mayo
salt, pepper and a sprinkling of sugar

Cook the new potatoes in their jackets in boiling, salted water until tender, about 15 minutes.  Cook and quarter.  Add all remaining ingredients, taste and correct seasonings.  If it's too dry add some water to loosen it up.

Tuesday, May 25, 2010

Crab Cakes with Mango salad

I made this last night, and Jim and I thought it was delicious.  Jim bought the crab cakes from the Shrimp Dock, and I just lightly breaded them with Panko bread crumbs and sauteed them in a little olive oil until they were crispy on the outside and hot on the inside.  
Tips:  To dice a mango, stand it with the stem side up.  Then, slice slowly down the side of the mango, following the curve of the seed.  Repeat on the other side and then slice off the smaller pieces that are left on the remaining sides.  Now, score the 2 halves of mango in a crisscross, being careful not to go through the skin.  Invert the peel, and slice off the diced mango. 

For 2 people:
Mango Salad:
Enough soft lettuce (like Red Romaine or bib) for 2 people
1 mango, peeled and diced
1/4 red onion, sliced finely
 Big handful of fresh mint, chopped
Big handful of fresh cilantro, chopped

Dressing:
1 tsp dijon mustard
grated rind from 1 lime
1/4 C lime juice
1/2 C sugar
2/3 C oil
1/2 tsp salt
 Mix together in a screw top jar. Shake well.

To serve, toss the salad with some of the dressing.  Place on plate and top with hot crab cake.  You can also serve this with the Asian Potato Salad.

Sunday, May 23, 2010

Pink Squirrel Pie

Along with Grasshopper Pie, our family favorite for Christmas dessert.  This version was developed  by Ama B with her friend Doris Jaynes.  It's rich, yet light and delicate, and you need to make it at least a day ahead. 
Tips:  I always use Nabisco chocolate wafer cookies for the crust.  Look for them with the ICE CREAM sundae accompaniments like syrups, not with cookies.  You could also use a store-bought crust in a pinch, but I hate the way that aluminum pie tin looks.

Chocolate cookie crust
1 1/2 Cups chocolate wafer crumbs
1/4 Cup melted butter

Mix together and press into pie plate with the back of a spoon.  (If it's sticking to your spoon, cover the mixture with plastic wrap and press through it.  Place in freezer while you prepare the filling.

Filling:
25 large marshmallows (1 large marshmallow = 13 mini-marshmallows)
2/3 cup light cream
3-4 tbl Creme de Almond 
3-4 tbl White Creme de Cacao
1 cup heavy cream, whipped

Melt marshmallows and light cream over low heat, stirring.  Cool.  Add liquors and fold in whipped cream.  Pour into pie crust and chill until firm (overnight).  Top with chopped black walnuts or chocolate shavings if desired.

Saturday, May 22, 2010

Artichoke and Crab Dip

I don't know where I obtained this recipe and it has been a long time since I have made it. Ama B noted that is was great, so it must be good. Someone should try this and let me know.
Ingredients:
1 1/2 cup sour cream
1 package Knorr Leek Soup mix
1 can crabmeat (I bet lump crab would be better)
1 can artichoke hearts
8 ounces shredded mozzarella cheese
tabasco to taste
fresh dill to taste
red pepper
lemon juice
Mix all together.  Cover, chill, and serve on crackers.

Pulled Pork from eatingwell.com

This pulled Pork Recipe is dead easy and great for a party. I made this using small rolls, added store bought cole slaw and dill pickles and they were the best sliders. They were gobbled up! This recipe serves 12 as full sandwiches. Double it for a party. Of course, with a larger cut of meat, the cooking time is longer.
Ingredients:
1 tablespoon extra virgin olive oil
2 medium yellow onions
2 tablespoons chile powder
1 tablespoon cumin
2 teaspoons paprika
1 teaspoon cayenne pepper
12 ounces beer, preferable lager (1 1/2 cups)
3/4 cup ketchup
3/4 cup cider vinegar
1/2 cup whole grain mustard
2 tablespoons tomato paste
1 canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce
1 5 pound bone in Boston Butt (pork shoulder)
Directions:
Preheat oven to 300. Heat oil in large Dutch oven over medium low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 min.
Increase heat to high, add chile powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 min. Add bear, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce, bring to a boil. Reduce heat to medium low and simmer uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes. Meanwhile, trim all the visible fat from the pork.
remove the pan from the heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and bake for 1 1/2 hours. Turn the pork over, cover and bake for 1 1/2 hours more. Uncover and bake until a fork inserted into the meat turns easily. 1 to 2 hours more. If, making ahead, you may want to back off on this step, follow the directions below and then reheat for the last hour before you want to serve it.
Transfer pork to a large bowl and cover with foil. Pour sauce into a large glass bowl and refrigerate until the fat and sauce begin to separate, 15 min (or overnight). Skim off the fat and return sauce to the pan and heat over med high until hot about 4 min.
Remove bone and any remaining pieces of fat from the meat. The bone should easily slip away from the tender meat. Pull the pork apart in long shreds using two forks. Add the hot sauce to the meat, stir to combine. Serve hot. Yum!


Wednesday, May 19, 2010

Dry Rub for Cowboy Steaks

We ate dinner last weekend at Jeff and Kathleen's.  They grilled steaks with this delicious rub.
Kathleen says that she always triples the recipe.

1 and ½ teaspoons ancho chili powder
1 ½ teaspoons fine ground espresso coffee (I use instant powder)
½ teaspoon brown sugar
¼ teaspoon dry mustard
¼ t. ground coriander
¼ t. salt
¼ t. freshly ground black pepper

For the 8 of us, I used 3 lbs. of sirloin trimmed of all visible fat.

After putting dry rub on steak, refrigerate.  Set on counter to come to room temperature about 40 minutes before grilling.  Cut steak against the grain before serving.

Sometimes I grill red onions to serve with it.

Monday, May 03, 2010

Three Onion Tart with Taleggio

This is Aunt Ellen's recipe and it is a winner! I think that it's from Bon Appetit, but Ellen made significant changes that make it much easier.  She substituted the Boboli crust, and she also says that any combination of onions and/or leeks is just fine.

1 Boboli crust

Topping:
3 1/2 cups thinly sliced leeks (white & pale green parts only; about 2) or purple onions
3 tbl extra virgin olive oil
1 large red onion, thinly sliced
1 cup sliced green onions
pinch of sugar
1 large egg, beaten 
8 oz Taleggio cheese, cut into small pieces
2 tbl grated parmigiano reggiano cheese

Combine leeks and oil in skillet.  Cover and cook over medium-low heat until leeks are tender, but not brown (about 15 minutes).  Stir in red and green onions and a pinch of sugar.  Saute uncovered untill all onions are very tender, about 25 minutes.  Season with salt and pepper.  Cool.  Mix in egg, then Taleggio.

Preheat oven to 375.  Spread topping on boboli crust. Sprinkle with parmigiano and bake 12-15 minutes, until golden.  Cut into wedges and serve.

Artichoke and Goat Cheese Bundles

This was a favorite of Ama B's.  During the holidays she always had these frozen, ready to bake and serve. This isn't an easy, no muss, no fuss recipe, but it is very good.  Since you can make them ahead and freeze them, you can do these on a day when you have plenty of time.

2 tbl butter
1/2 cup chopped shallots or green onion
1 tbl fresh thyme, or 1/2 tsp dried
1 clove garlic, minced
1 9 oz pkg frozen artichoke hearts, thawed and chopped
2 tbls dry white wine or chicken broth
8 oz soft goat cheese (chevre)
1/8 tsp salt
9 sheets frozen phyllo (17 x 12" rectangles) thawed
6 tbl butter, melted

Melt the 2 tbl butter in a large skillet.  Saute shallots or green onion, thyme, and garlic; cook and stir over medium heat for 3 minutes until shallots are tender.  Add artichoke hearts and wine.  Simmer, uncovered about 3 minutes or until liquid evaporates.  Remove from heat.  Stir in goat cheese and salt.  Cool slightly.

Unfold phyllo.  Place one sheet on a cutting board lined with waxed paper, keeping remaining sheets covered with plastic wrap.  Generously brush sheet with some of the 6 tbl of melted butter.  Top with another sheet, brush with butter; Repeat with a third shet of phyllo and butter.

Trim stacked phyllo sheets into a 12 x 16" rectangle.  Cut into 12 4" squares, using a knife.  Place about 2 tsps filling in the center of each square.  For each bundle, bring the 4 corners together; pinch and twist slightly.

Repeat with remaining phyllo, butter, and filling to make 36 bundles.  

To bake without freezing:  place on baking sheets.  Bake, uncovered 12-15 minutes or until golden.

To freeze: Place unbaked in a single layer on baking sheets and freeze until firm.  Place frozen bundles in freezer container and freeze.

To bake frozen: place on baking sheets.  Do not thaw.  Bake, uncovered 18 minutes or until golden.