Crab and Cauliflower Chowder
2007-08-03 17:31:53
2 cups cauliflower, cut into florets
1/2 cup water
3 tablespoons butter
3 tablespoons flour
1 (14 oz) can vegetable broth
1 1/4 cups milk
1 (3 oz) package cubed cream cheese
2 tablespoons chopped pimiento
2 tablespoons minced fresh parsley
1 tablespoon minced fresh chives
1/4 teaspoon salt
1 cup crabmeat
1/4 cup dry white wine
Place the cauliflower and water in a saucepan and bring to boiling.
Reduce heat and simmer, covered, about 4 minutes or just until crisp
tender. Do not drain. Set aside. Melt butter over medium heat and stir
in the flour. Cook, stirring for 1 minute. Add broth and milk and cook,
stirring, until slightly thickened and bubbly. Stir in the undrained
cauliflower, cream cheese, pimiento, parsley, chives and salt. Stir over
low heat until cream cheese melts. Stir in the crabmeat and heat through,
then add wine.
Read more: Cauliflower
, Chowder
Cuban Potato Salad (Ensalada De Papa)
2007-08-03 17:26:10
6 all purpose potatoes*
1/4 cup green onions** — finely sliced
1/4 cup celery — finely chopped
1/2 cup pimento-stuffed green olives — finely chopped &
drained
1/4 cup pimiemtos — finely chopped & drained
1 cup mayonnaise
1 cup sweet peas — drained
salt and pepper — to taste
2 tablespoons fresh parsley — finely chopped
*I used about 10 red potatoes. Did not peel.
**use the white bulb and the tender part of the green stem
Boil the potatoes over medium heat in salted water until tender (about
20-25 minutes), drain, allow to cool. Peel the potatoes (I didn’t because
they were red) ; cut into 1/2 ” cubes. Mix with green onions, celery,
olives, and pimientos. Add mayonnaise; toss to mix; add eggs. peas, salt
and pepper and toss lightly. Cover and refrigerate until ready to serve.
Garnish with parsley just before serving.
Read more: Salad
, Cuban
, Potato
, Ensalada
Asian Cole Slaw
2007-08-03 17:24:22
cups shredded napa cabbage
1 cup carrots, finely julienned
1/2 cup snow peas, finely julienned
1/2 cup red bell pepper, finely julienned
1/3 cup chopped scallions
1/4 cup finely chopped cilantro
1 tablespoon minced ginger
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon lime juice
2 teaspoons sesame oil
1/2 tablespoon brown sugar
2 tablespoons toasted sesame seeds
Place the cabbage, carrots, snow peas, bell pepper, scallions, and cilantro in a
large mixing bowl.
In a small bowl, mix together the ginger, rice wine vinegar, soy sauce, lime
juice, sesame oil, hot chili paste, and sugar. Whisk until the sugar has
dissolved. Pour the dressing over the vegetables and toss to mix evenly.
Let sit for about 30 minutes, tossing occasionally, to allow the vegetables to
absorb the flavors of the dressing.
Serve, garnished with the sesame seeds or peanuts.
Read more: Asian
Avocado, Tomato, & Corn Salsa
2007-08-03 17:20:37
2 ears of corn, shucked
2 green onions, trimmed
1 Tbsp Oil
1 ripe avocado, peeled, pitted, 1/2-inch dice
3 medium tomatoes (about 1 lb total), 1/4-inch dice
Juice and zest of 1 fresh lime (about 1 Tbsp each)
1/4 cup Extra-Virgin Olive Oil
1 Tbsp fresh chopped cilantro
Salt and pepper to taste
Preheat grill on MEDIUM 10 min. Clean grill with wire brush. Using soft
cloth, coat grill grate lightly with vegetable oil. Baste corn and green
onions with basting oil. Grill until tender and lightly browned (corn 5-8
min, green onions 2-3 min). Let cool. Cut corn from cob. Thinly slice
onions. Combine corn, onions, avocado, and tomato in medium bowl; toss to
combine. Whisk lime juice and zest, olive oil, and cilantro in small
bowl. Pour over corn mixture; toss. Season to taste with salt and pepper.
Read more: Tomato
Grilled Tomatillo Shrimp
2007-08-03 17:00:17
5 tomatillo
1 avocado
1 green tomato, cored and quartered
2 garlic, cloves
1 jalapeno chili, seeded and chopped
1 cilantro sprigs
1 salt
1/4 cup safflower oil
1/4 cup butter
2 tablespoons chili powder
2 tablespoons fresh lemon juice
1 pound shrimp, large
For green salsa: Husk, core and quarter tomatillos. Peel, pit and cut
avocado into 1-inch pieces. Finely chop tomatillos, tomato and garlic in
processor, using on/off turns. Transfer to heavy medium saucepan. Simmer
until beginning to soften, stirring occasionally, about 3 minutes. Pour
mixture into blender. Add avocado, chili, cilantro and salt. Blend until
smooth, stopping occasionally to scrape down sides of blender, about 3
minutes. (Can be prepared 1 day ahead and refrigerated.) Serve at room
temperature or slightly chilled. Soak mesquite chips in water to cover 30
minutes and drain. Prepare barbecue grill with white-hot coals (or set gas
grill on high).
For marinade: Combine oil, butter, chili powder and lemon juice in small
s
Read more: Grilled
, Shrimp
Fried Parsley-Flecked Shrimp Cakes
2007-08-03 16:52:40
2 large eggs
2 cup all-purpose flour
1 cup water
1 teaspoons salt
1 pounds medium shrimp — shelled, deveined and finely chopped
1 large onion — coarsely grated
2 tablespoons chopped parsley
1/4 cup plus 2 tablespoons extra-virgin olive oil
Preheat the oven to 300. In a large bowl, whisk the eggs. Whisk in the
flour, water and salt until just blended; some lumps are fine. Using a
rubber spatula, fold in the shrimp, onion and parsley. In a large
nonstick skillet, heat 1/4 cup of the olive oil until shimmering. Drop 6
rounded tablespoons of the batter in the skillet and spread each mound
into a 2 1/2-inch round. Fry the cakes over moderately high heat until
browned, about 3 minutes per side. Drain on paper towels, then transfer
to a large rimmed baking sheet. Repeat with the remaining batter,
adjusting the heat if the cakes brown too quickly and adding the
remaining 2 tablespoons of olive oil to the skillet as needed. Rewarm
the shrimp cakes in the oven and se
Read more: Shrimp
, Cakes
, Fried
Ginger Sauce
2007-08-03 16:49:17
1/2 cup soy sauce
1/2 cup water
3 cloves garlic, peeled and crushed
1 Tbsp vinegar
1 Tbsp sugar
1 Tbsp sherry
1 Tbsp oil
1 Tbsp grated fresh ginger
Mix all ingredients.
Read more: Ginger
Coleslaw Crunch
2007-08-03 16:46:53
1 16 oz Package of Coleslaw Mix
4 oz of Chopped green onions
4oz of slivered almonds
2 Tbsp of sesame seeds
2 packages of Ramen Noodles
Dressing
1 cup oil
6 Tbsp Rice Vingar
4 Tbsp sugar
2 tsp salt
1 tsp pepper
1 tsp accent
Mix dressing ingredients together and set aside. Add green onion to
coleslaw mix,Brown almons and sesame seeds in small amount of oil and add
to slaw mix add dressing mixture and just before serving add crushed ramen
noodles do not use the season packet that comes with the ramen noodles
Read more: Crunch
Pea And Crab Salad
2007-08-03 16:42:22
1 Salt and ground black pepper
1 1/2 cup shelled fresh peas (or use frozen)
1 medium onion — preferably white, finely chopped
1/2 red or yellow bell pepper — or a combination, minced
8 ounces fresh cooked crabmeat
3 tablespoons extra virgin olive oil — or to taste
Freshly squeezed lemon juice to taste
4 iceberg lettuce leaves or 16 endive leaves — washed and dried
Shredded basil or chopped parsley leaves for garnish.
Bring a small pot of water to a boil and salt it. Poach peas in
water until bright green, about 30 seconds, and remove with a
slotted spoon; drain and cool for a few minutes. If you would like
a milder flavor, poach onions for 15 seconds, and remove with a
slotted spoon; drain and cool for a few minutes.
In a bowl, combine peas, onion, bell pepper, crab, olive oil,
lemon juice and some salt and pepper; taste and adjust seasoning
as necessary. To serve, spoon into lettuce cups or on top of
endive leaves; garnish and serve.
Read more: Salad
Lobster Stew
2007-08-03 16:33:09
4 live 1 pound lobsters
4 tablespoons unsalted butter
1 teaspoon Hungarian paprika
freshly ground black pepper
5 cups whole milk
kosher or sea salt
snipped chives to finish
Parboil the lobsters and remove meat from the tails, knuckles and claws.
Cut the meat into 3/4 inch chunks. Remove the roe from the female lobsters
and coarsely chop. Or purchase cooked lobster or lobster meat. About 1
hour before serving the stew, drain the chunks of lobster so that they are
somewhat dry, reserving the juice. Over medium heat, warm a 10- or 12-inch
skillet or saute pan with 2- to 3-inch sides. You want lots of surface
area. Melt the butter in the pan. When it is gently bubbling, add the
lobster meat with the roe and sizzle gently for about 1 minute. Using
tongs, turn the pieces over and cook for 1 minute more. The butter will
now have a red color. Sprinkle with the paprika and grind a little fresh
pepper over as well. Reduce the heat to low and cook for 1 minute more.
Pour the milk over the lobste
Read more: Lobster
Texmex Snapper
2007-08-03 16:32:18
2 tablespoons olive or salad oil
1 large onion, chopped
2 cloves garlic, minced
4 teaspoons sugar
1 teaspoon salt
1/4 teaspoon cinnamon, ground
1/4 teaspoon cloves, ground
5 cups peeled,seeded,chopped tomato
1 1/2 teaspoons each: water & lemon juice
1 tablespoon cornflour
2 jalapenos,seeded,chopped
2 tablespoons capers
4 1/2 lb. snapper,cleaned, scaled, head removed
1/3 cup pimento stuffed green olives, sliced thin
3 tablespoons chopped fresh coriander
Heat oil in wide frying pan over med heat; add onion and garlic and cook, stirring
often, until onion is soft. Stir in sugar, salt, cinnamon, cloves, and tomatoes.
Cook, stirring, over high heat until a thick sauce forms (abt. 8 min.). Blend
together lemon juice, water, and cornstarch; stir into tomato mixture. Cook until
mixture boils and turns clear; remove from heat.
Stir in chiles and capers. Rinse fish, pat dry. Place a 24 inch sheet of foil
crosswise in a large roasting pan. Grease foil lightly then place fish on foil;
pour ho
Oyster And Brie Soup
2007-08-03 16:26:03
1 cup (2 sticks) unsalted butter
1 cup celery, chopped
1 cup onion, chopped
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 cup all-purpose flour
1 pound brie cheese, cut into small wedges, skin off
6 cups cold water
2 cups heavy cream
36 shucked oysters, with liquor
1/2 cup champagne
1/4 cup dry sherry
In a large soup pot, melt one stick of butter. Add the celery, onions,
white pepper and cayenne. Stir and cook over low heat until vegetables
begin to soften. Over low heat in another pan, make a roux by combining 8
tablespoons melted butter and the flour to make a base for thickening the
soup. Cook at least 2 minutes, stirring constantly, so the floury taste is
eliminated. Add the roux and the cheese to the soup pot. Add the water,
cream, oysters and their liquid. Simmer the soup until the oysters begin
to curl. Add the champagne and sherry and heat through.
makes 6 servings.
Baked Crab Casserole
2007-08-03 16:25:05
1 loaf day old French bread
Butter to grease dish
1 med. onion, diced fine
2 cup well packed crabmeat
1 cup celery, diced fine
1 cup mayonnaise
1 tsp. dry mustard
1 tsp. salt
3 lg. eggs
3 cup milk
1 cup sour cream
1 lb. Monterey Jack cheese, grated
Trim crust from the bread and cut in 1/2 inch pieces. Place half of the
bread cubes in the bottom of a well greased 9×13 inch baking dish. In a
bowl, mix the onion, crab, celery, mayonnaise, mustard and salt. When
mixture is well combined, spread evenly over the bread cubes. Place
remainder of the bread cubes over the crab mixture. Beat the eggs well and
add the milk. Pour over the contents of the baking dish and cover.
Refrigerate 4 hours or overnight. When ready to bake, spoon the sour cream
over the top, sprinkle with paprika, and bake for 1 hour and 15 minutes at
325 degrees. Spread the cheese over the top of the casserole, and place in
oven until cheese melts. Serve hot. Makes 12 servings.
Read more: Baked
, Casserole
Barbecued Oysters With A Zesty Barbecue Sauce
2007-08-03 16:22:25
6 dozen large oysters in their shells
Barbecue
Sauce:
2 cup inely minced onions
1 Tbsp. minced garlic
3 Tbsps. olive oil
1 Tbsp. ground cumin
1 Tbsp. ground ginger
1 Tbsp.alt
1 tsp. freshly ground black pepper
1 cup apple cider vinegar
1 cup fresh orange juice
3 bay leaves
4 cup catsup
1 cup dark molasses
1 tsp. tabasco or other hot sauce
1/4 cup dark brown sugar
1/4 cup hoisin sauce
1/4 lb. melted butter
In a large saucepan over medium heat, saute the onions and garlic in the
olive oil until soft but not brown. Stir in the cumin, ginger, salt and
pepper. Add the vinegar, orange juice, bay leaves, catsup, molasses,
Tabasco, brown sugar, hoisin sauce and butter. Bring to a simmer, cover
and cook for 1 hour, or until thick. Remove bay leaves and keep sauce
warm. Place the oysters in their shells on a hot grill. As soon as they
pop open, spoon the warm barbecue sauce over them, and serve immediately.
Some will open rather quickly, in a couple of minutes. Discard those that
do not open.
Read more: Zesty
Pan Seared Shrimp With Chipotle-Lime Glaze
2007-08-03 16:21:24
1Glaze
1chipotle chile in adobo — minced
2 teaspoons adobo sauce
4 teaspoons brown sugar
2 tablespoons lime juice
2 tablespoons chipped fresh cilantro leaves — chopped
the shrimp
2 tablespoons vegetable oil
1 1/2 pounds extra-large shrimp (21 to 25 per pound) — peeled and
deveined
1/4 teaspoons salt
1/4 teaspoons ground black pepper
1/8 teaspoons sugar
The cooking times below are for extra-large shrimp (there are 21 to
25 in one pound). If this size is not available in your market, buy
large shrimpthe next size downand adjust the cooking time slightly.
Either a nonstick or a traditional skillet will work for this recipe,
but a nonstick simplified cleanup.
Make the Glaze: In a small bowl, combine the glaze ingredients and
stir to mix. Set aside.
Heat 1 tablespoon of the oil in a 12-inch skillet over high heat
until smoking. Meanwhile, toss the shrimp, salt, pepper, and sugar in
a medium bowl. Add half of the shrimp to the pan in a single layer
and cook until spotty
Read more: Shrimp
, Chipotle
Clams Posillipo
2007-08-03 16:19:39
32 littleneck clams
1/4 cup virgin olive oil
3 tablespoons chopped yellow onion
4 garlic cloves, minced
1 28-ounce can Italian whole plum tomatoes with juice
1 tablespoon tomato paste (optional)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
Salt and freshly ground black pepper, to taste
Scrub the clamshells, rinse thoroughly in cold water, and place in a
large pot. Add cold water to cover and bring to a boil over high heat.
Cook until the shells open, about 5 minutes. Using a slotted spoon,
transfer the clams to a large bowl. Discard any clams that have not
opened. Strain the cooking liquid through a chinois or a strainer lined
with a coffee filter, and reserve 3/4 cup of this liquid as clam broth.
Return the clams to the pot, add cold water and stir to remove any
remaining sand. Drain. Heat the olive oil in a large saucepan over
medium flame and saute the onions and garlic for 3 to 4 minutes, or until
the onions
Read more: Clams
Egg And Onion Salad Recipe (Ensalada De Huevos Y Cebolla)
2007-08-03 16:18:40
1 head lettuce — washed and torn into pieces
Vinaigrette salad dressing — bottled or homemade, to taste
4 medium onions — sliced in rings
8 hard-cooked eggs — sliced in ovals
1 bunch asparagus tips — blanched
1/3 cup grated Parmesan cheese
Toss lettuce with vinaigrette in mixing bowl. In separate salad bowl or
on serving plates, alternate layers of lettuce, onion, eggs, asparagus
tips and Parmesan cheese. You may add more vinaigrette in between the
layers, if desired. Cover and chill in the refrigerator. Serve cold.
Makes 8 servings.
Read more: Salad
, Ensalada
, Cebolla
Spicy Tomatillo Shrimp
2007-08-03 16:17:56
2 tomatillos
2 tablespoons mince onion
1 garlic clove, minced
1 tablespoon olive oil
1/4 cup lime juice, fresh preferred
freshly ground black pepper
2 tablespoons chopped fresh cilantro
1 pound shrimp, shelled, tails left on
6 jalapeno peppers cut in strips
Place the tomatillos on a hot skillet and roast for a couple of minutes or
until blackened on all sides. Saute the onion and garlic in the oil until
soft. Place the tomatillos, onion mixture, lime juice, and black pepper in
a blender and puree until smooth. Stir in the cilantro. Marinate the
shrimp in the mixture for an hour. Remove and thread on skewers along with
the chile strips. Grill until just done (a few minutes on each side) and
serve with the sauce on the side. Serves 4.
Read more: Shrimp
, Spicy
Shrimp Bruschetta
2007-08-03 16:16:58
8 oz cooked small or salad-size shrimp
4 ripe tomatoes, diced
4 Tbsp. balsamic vinegar
1/2 cup olive oil
1 Tbsp. lemon juice
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 Tbsp. fresh chopped basil
1 loaf Italian bread
Preheat oven broil. Rinse shrimp and let drain in colander. In a mixing
bowl, combine tomoatoes, olive oil, balsamic vinegar, garlic powder, black
pepper, basil and lemon juice. Mix well. Slice bread 1/4 inch thick,
brush with olive oil and toast under broiler until lightly brown. Remove
from oven. Spoon shrimp mixture on top of toasted bread and serve
immediately.
Read more: Shrimp
The Ultimate Crab Cakes
2007-08-03 16:15:59
1 Extra-virgin olive oil
1 onion — finely minced
4 garlic cloves — finely minced
1 1/2 pounds jumbo lump crabmeat
1 1/2 cup fresh bread crumbs (made from 4 or 5 slices white bread
with the crusts removed and processed in food processor)
2 tablespoons mayonnaise — plus more if needed
1 large egg white
1/2 lime — juiced
1/4 cup freshly chopped cilantro leaves — plus whole leaves, for
garnish
Kosher salt and freshly cracked black pepper
1 recipe Garlic Aioli With Celery Root — for serving
Lemon wedges — for garnish
Make the crab cakes first so they have time to firm up in the
refrigerator before you cook them.
Heat a 2-count of olive oil in a frying pan over medium heat. Add the
onion and garlic and cook for 5 to 7 minutes, until the onion gets
kind of caramelized. Dump that into a bowl and fold in the crabmeat,
bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing
just until well blended. Season with salt and pepper. Shape the
m
Read more: Cakes
, Ultimate
Cubano Hash
2007-08-03 16:11:37
1 tablespoons extra-virgin olive oil
3/4 pounds ground pork
3/4 pounds Chorizo — packaged peeled and chopped
1 medium onion — chopped
3 clove garlic — finely chopped
1 teaspoons ground cumin — 1/3 palm full
1/4 teaspoons ground allspice
Salt and freshly ground black pepper
2 tablespoons tomato paste
1/2 bottle beer
4 Portuguese rolls or 2 sandwich sized English muffins — split and
toasted
4 deli-cut slices Swiss cheese
4 dill pickles — chopped
2 tablespoons yellow mustard
2 tablespoons butter
4 large eggs
Preheat oven to 400 degrees F.
Heat a skillet over medium high heat with extra-virgin olive oil, 1
turn of the pan. Add pork and brown, 3 to 4 minutes. Add chorizo,
onions, garlic and season mixture with cumin, allspice, salt and
pepper, to taste, and cook 7 to 8 minutes. Stir in tomato paste, cook
a minute then add beer.
Arrange bread on baking sheet. Toast the split bread a bit, top with
1/4 of the meat mixture and Swiss cheese, return to oven an
Read more: Cubano
Sage White Sauce for Shrimp
2007-08-03 16:11:15
1/4 (1/2 Stick) of butter
1 Tbsp Flour
About 1/4 cup of cream or half & half
2 Tbsp White
wine
1 large bay leaf
1 Tbsp sage
1/2 tsp nutmeg
Salt & Pepper
Adding Parmesan cheese makes it more “Alfredo” like. It’s also great with
ham & peas instead of seafood with or without cheese. Melt butter and
add flour while blending. Over medium heat slowly add cream until
thickened as you like. Add spices and wine. Simmer for about 20 minutes.
Add cooked shrimp, crab or lobster right before serving just to heat.
Remove bay leaf and serve over any kind of string pasta. Serves 2. Enjoy!
Read more: Shrimp
Angry Shrimp With Citrus/Spinach Salad
2007-08-03 16:00:04
Flour Mixture
1 cup all-purpose flour
1 1/2 tablespoons California chili powder
1 tablespoons gray sea salt
1 teaspoons freshly-ground black pepper
Salad
2 blood oranges — peeled, sectioned,pith removed
2 tangelos — peeled, sectioned,pith removed
2 grapefruit — peeled, sectioned,pith removed
Salt — to taste
Freshly-ground black pepper — to taste
Extra-virgin olive oil
2 pounds shrimp - peeled — but with the tail on
6 large garlic cloves — thinly sliced
2 serrano or jalapeño peppers — thinly sliced
1 1/2 cup basil leaves — stemmed, cleaned
1 tablespoons julienned orange
1 bunch basil — cleaned
3 cup pre-washed spinach — stems removed
Mix the flour mixture for shrimp: Combine the ingredients and set
aside in container. This step can be done the day before dinner.
Peel and cut the citrus fruit into sections over a plate. Drain the
juice from the plate into a bowl. Season liberally with gray salt and
black pepper. Whisk
Read more: Shrimp
, Citrus
, Spinach
Roasted Red Pepper Sauce
2007-08-03 15:58:44
3red peppers — roasted, peeled and seeded
1 teaspoons garlic — minced
1 tablespoons balsamic vinegar
1 teaspoons fresh ginger — grated
1 teaspoons salt
pinch — cayenne pepper
5dashTabasco sauce
3 tablespoons tomato sauce
1/4 teaspoons white pepper
3 tablespoons olive oil
Combine all in food processor until smooth - about 5 minutes.
Read more: Roasted
, Pepper
, Roasted Red
Shrimp And Poblano Pepper Tacos
2007-08-03 15:55:44
2 poblano peppers
4 flour tortillas (6-inch)
2 teaspoons olive oil
1/2 cup chopped onion
2 ounces lean ham — cut into strips (about 1/2 cup)
3/4 pounds peeled and deveined shrimp
1 teaspoons lemon juice
Salt and freshly ground pepper
2 tablespoons chopped cilantro
1 recipe Pinto Bean Salad
Heat broiler. Place peppers on a foil-lined tray under the broiler for
about 3 minutes per side, until skin is charred. Meanwhile, wrap tortillas
in foil and place on bottom oven rack to warm. When peppers are cool
enough to handle, discard charred skin and cut flesh into strips, removing
seeds. (Turn off broiler but leave tortillas in oven.) Heat oil a
nonstick skillet over medium-high heat. Cook onion and ham 2 minutes. Add
shrimp and cook 3 minutes. Toss with lemon juice and salt and pepper to
taste. Sprinkle with cilantro. Divide shrimp mixture and pepper strips
among tortillas, folding in half in a taco shape. Makes 2 servings.
Read more: Shrimp
, Pepper
, Tacos
Frozen Banana Pops On A Stick
2007-08-03 15:54:04
3 bananas
6 wooden ice-cream sticks
1 cup orange juice
1 cup milk-chocolate pieces
2 tablespoons vegetable oil
3/4 cup chopped peanuts (optional)
3/4 cup shredded coconut (optional)
Cover baking sheet with waxed paper; set aside. slice peeled
bananas in half crosswise and insert stick. Dip into orange
juice. Place in freezer untill firm. Melt chocolate peices
and vegetable oil in top of double boiler. Spoon melted
chocolate evenly over bananas. Chocolate will harden fast,
so work rapidly. Roll coated bananas in chopped peanuts or
shredded coconut. Serve immediately or wrap in plastic wrap
and freeze.
Read more: Frozen
, Stick
Caribbean Corn & Shrimp Salad
2007-08-03 15:45:24
1 (15 1/4 oz) can pineapple chunks in its own juice
3 Tbsp oil
3 Tbsp wine vinegar
1 (12 oz) pkg frozen peeled, deveined shrimp, thawed
1/4 tsp crushed red pepper
6 cups torn mixed salad greens
1 (15 1/4 oz) can whole kernel corn, drained
Drain pineapple reserving 2 tablespoons juice. Set pineapple aside.
For dressing, combine reserved juice, 2 tablespoons oil and vinegar.
Season with 1/4 teaspoon black pepper and 1/8 teaspoon salt, if desired; set
aside. Sprinkle shrimp with red pepper. Cook shrimp in remaining oil in
large skillet 2 to 3 minutes or until opaque. Arrange greens, shrimp,
pineapple and corn in large salad bowl. Drizzle with dressing. Toss to coat.
To reduce fat, use some of the reserved pineapple juice in place of some
of the oil for the dressing.
Try Mandarin Oranges in place of Pineapple and Sweet Peas in place of Corn.
Read more: Shrimp
, Caribbean
, Salad
Mexican Coleslaw
2007-08-03 15:45:06
6 cups very thinly sliced green cabbage (about 1/2 head)
1 1/2 cups peeled and grated carrots (2-3 medium)
1/3 cup chopped cilantro
1/4 cup rice vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
Place cabbage and carrots in a colander; rinse thoroughly with cold water to
crisp. Let drain for 5 minutes. Meanwhile, whisk cilantro, vinegar, oil
and salt in a large bowl. Add cabbage and carrots; toss well to coat.
Read more: Mexican
Crab Louis
2007-08-03 15:43:28
This recipe serves 4 but does NOT keep very well. Serve this soon after it has
chilled!
2 Tbsp reduced-fat mayonnaise
2 Tbsp coarse ground mustard
1 Tbsp extra virgin olive oil
2 tsp fresh lemon juice
2 Tbsp shallot (minced)
1/8 tsp cayenne pepper
1 lb fresh crabmeat
Mix mayonnaise and mustard until well blended. Add the olive oil gradually,
whisking until smooth. Add the minced shallot, lemon juice and cayenne pepper
and blend together. Add crab and fold together very gently. Chill well for at
least an hour before serving. This makes 8 appetizer salads or 4 entree sized
salads.
Read more: Louis
Garlic Clam Dip
2007-08-03 15:33:53
8 oz cream cheese
1/2 teaspoon salt
1/2 tablespoon garlic
1 single fresh ground pepper (dash)
7 oz clams drained and minced
1/4 cup clam broth
1 1/2 teaspoon worcestershire
2 teaspoon lemon juice
Using garlic press, squeeze pulp and juice into softened cheese. Cream
with a spoon until smooth. Gradually add the remaining ingredients,
blending until smooth. For thinner dip, add more clam broth. Serve with
crackers, chips or veggies.
Read more: Garlic
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