Monthly Archives: April 2010

Featured, Recipes

Coconut Shrimp

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Coconut ShrimpIngredients

  • 1 lb. large (15 to 20 count) shrimp, peeled, deviened, and butterflied. Frozen bags of uncooked shrimp from trader joe’s usually works well
  • 1/2 cup cornstarch
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground white pepper
  • 1/4 teaspoon cayenne pepper
  • 4 egg whites
  • 2 1/2 cups sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut
  • Canola or peanut oil, for frying
  • Peanut Sauce (we usually buy a side from the closest Thai restaurant) and/or orange marmalade

Directions

Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner.

In a large pan, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain. Serve with Peanut Sauce or orange marmalade

Link to original recipe

Recipes

Turkey Meatloaf

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Ingredients

  • 1 cups chopped sweet onion (about 1 large onion)
  • 1 tablespoon good olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon dried thyme leaves
  • 1/8 cup Worcestershire sauce
  • 1/4 cup chicken stock
  • 1 teaspoon tomato paste
  • 1.25 pounds ground turkey breast
  • 1/2 cup plain dry bread crumbs
  • 1 extra-large egg, beaten
  • 1/4 cup ketchup

Directions

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1/2 hour or until the internal temperature is 160 degrees and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

Link to original recipe.

Recipes

Huevos Rancheros

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Ingredients

  • 2 small tomatoes
  • 1 small red onion
  • 1 medium jalapeno pepper, chopped
  • 2 cloves garlic; 1 chopped, 1 smashed
  • 1/2 teaspoon hot sauce
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 15.5-ounce can black beans, drained and rinsed
  • 4 large eggs
  • 4 6-inch corn tortillas, warmed
  • 1/2 cup shredded mexican cheese blend (Kraft Authentic Mexican melting cheese blend works well)
  • Chopped fresh cilantro

Directions

Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 to 5 minutes. Remove to a bowl and set aside.

Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork. At the end it should have the consistency of refried beans.

Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper.

Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.

Link to original recipe