Ingredients:
24 large shrimp, cooked
1/2 cup fresh lime juice
1 large tomato, diced
1 medium onion, diced
1 jalapeno pepper, diced
2 tablespoons cilantro
2 tablespoons ketchup
6 drops hot sauce
Directions:
Remove shells from shrimp. Gently combine everything together and chill. May be chilled up to 3 hours, but take care since the acidity of the lime juice can cause the shrimp to become “overcooked” after extended periods of time.
Divide into 4 servings as an appetizer or into 2 servings for a light meal. For extra flair, serve in martini or parfait glasses or brightly colored dishes. Garnish w/ tortilla chips, avocado slices, and/or lettuce.
Note: sea scallops may be substituted for the shrimp or a mix of both can be used. You can add more or less tomato, onion, and/or cilantro, depending on your tastes.
Wednesday, October 04, 2006
Tuesday, October 03, 2006
Aunt June's Potato Salad
This might be a little late for summer, but we're experiencing summer temps here this week. My aunt's recipe, which is always a hit at picnics and cookouts.
Ingredients:
*4 medium or 6 small red potatoes (about 1¼ pounds)
*1/2 cup mayonnaise or salad dressing
*1/2 cup sour cream
*2 tablespoons milk
*1½ teaspoons yellow mustard
*1 or 2 hard boiled eggs, thinly sliced or diced
*1/4 cup green onion, sliced
*salt and pepper to taste
*paprika (optional)
Directions:
Wash potatoes. Cook potatoes, covered, in boiling water for 20-25 minutes or until tender. Drain water and cool.
Peel potatoes, if desired, and slice or dice. Place in a large serving bowl.
In a small bowl, mix together mayonnaise, sour cream, milk, and mustard. Pour mixture over potatoes and toss gently until potatoes are coated.
Fold in eggs. Add green onions an hour before serving so that they don’t overpower the salad. Add salt and pepper. Keep refrigerated until serving. If desired, sprinkle the top of the salad with some paprika to add a little color.
Makes 6-8 servings.
Ingredients:
*4 medium or 6 small red potatoes (about 1¼ pounds)
*1/2 cup mayonnaise or salad dressing
*1/2 cup sour cream
*2 tablespoons milk
*1½ teaspoons yellow mustard
*1 or 2 hard boiled eggs, thinly sliced or diced
*1/4 cup green onion, sliced
*salt and pepper to taste
*paprika (optional)
Directions:
Wash potatoes. Cook potatoes, covered, in boiling water for 20-25 minutes or until tender. Drain water and cool.
Peel potatoes, if desired, and slice or dice. Place in a large serving bowl.
In a small bowl, mix together mayonnaise, sour cream, milk, and mustard. Pour mixture over potatoes and toss gently until potatoes are coated.
Fold in eggs. Add green onions an hour before serving so that they don’t overpower the salad. Add salt and pepper. Keep refrigerated until serving. If desired, sprinkle the top of the salad with some paprika to add a little color.
Makes 6-8 servings.
Clam Linguini
This is my mom's awesome recipe. She doesn't technically follow it and claims she never makes it the same way twice, but this is a great guide. Tweak it to your liking.
Ingredients:
*1 lb linguini
*1/4 cup olive oil
*1/4 cup butter
*3 cloves garlic, minced
*2 cans minced clams, juice reserved
*1/2 cup fresh parsley, chopped
*2 Tbsp fresh basil, chopped
*salt and pepper to taste
*1/4 cup parmesan cheese
Directions:
In a large pot with boiling salted water, cook linguini until al dente. Meanwhile, in a medium saucepan over medium heat, cook oil, butter, and garlic until garlic is translucent, approximately 1 minute. Add clams, reserved juice, parsley, basil, salt, and pepper. Bring to boil. Simmer 3 minutes on low. Toss pasta with clam sauce and garnish with cheese. Makes 4 servings.
*To make red sauce, add 2 diced tomatoes when adding clams and spices.
Ingredients:
*1 lb linguini
*1/4 cup olive oil
*1/4 cup butter
*3 cloves garlic, minced
*2 cans minced clams, juice reserved
*1/2 cup fresh parsley, chopped
*2 Tbsp fresh basil, chopped
*salt and pepper to taste
*1/4 cup parmesan cheese
Directions:
In a large pot with boiling salted water, cook linguini until al dente. Meanwhile, in a medium saucepan over medium heat, cook oil, butter, and garlic until garlic is translucent, approximately 1 minute. Add clams, reserved juice, parsley, basil, salt, and pepper. Bring to boil. Simmer 3 minutes on low. Toss pasta with clam sauce and garnish with cheese. Makes 4 servings.
*To make red sauce, add 2 diced tomatoes when adding clams and spices.
Wednesday, September 13, 2006
50 Foods
This is my version of the "50 Foods You Must Eat Before You Die" from the BBC that has been floating around the Internet lately. I've had about 80% of what's on the list. It is definitely British-centric in design. Someone should write a more universal version. I can't believe escargot didn't make this list!
1. Fresh fish - Yes. Even have had ones that I caught myself!
2. Lobster - Yes. One of my favorite memories is eating fresh Maine lobster on our honeymoon.
3. Steak - Yes. Medium-rare, please!
4. Thai food - Yes.
5. Chinese food - Yes.
6. Ice cream - Yes. Could go for a Pralines 'n Cream/World Class Chocolate sundae right now.
7. Pizza - Of course. Make mine Hawaiian
8. Crab - Yes. Given a choice, I'll take crab over lobster most days.
9. Curry - Yes.
10. Prawns - Yes. They are really big shrimp and make a great lobster substitute.
11. Moreton Bay Bugs (AKA Bay Lobster or Slipper Lobster) - No.
12. Clam chowder - Yes.
13. Barbecues - Yes. And I've discovered Southern BBQ is way different than Midwestern BBQ.
14. Pancakes - Yes.
15. Pasta - Yes! On the menu for dinner tonight.
16. Mussels - Yes.
17. Cheesecake - Yes.
18. Lamb - Yes. Not a fan after getting food poisoning twice. Now it always tastes bad to me.
19. Cream tea- No. Would like to try it some day.
20. Alligator- Yes. Tried it fried the night of my senior prom. Tastes like chicken.
21. Oysters -Yes. Yum!
22. Kangaroo - No.
23. Chocolate - Many, many, many times.
24. Sandwiches- Yes. Had a beef dip sandwich for lunch.
25. Greek - Yes. Although it is very hard to find good Greek around here.
26. Burgers - Yes! Unlike steaks, I like mine medium-well to well.
27. Mexican food - Yes! Real Mexican in Mexico, too, not just the Americanized crap.
28. Squid- Yes.
29. American diner breakfast - Ah, nothing like a good greasy spoon diner.
30. Salmon- Yes. I like it smoked and in lox and sushi, but don't care for it cooked.
31. Venison - Yes. I grew up eating more venison than beef. Miss having it.
32. Guinea pig - No. And I don't plan on it. I don't eat rabbits, either.
33. Shark - Yes. Only a few times due to the mercury issue with predatory fish.
34. Sushi - Spicy tuna rolls are my favorite!
35. Paella - Yes.
36. Barramundi - Possibly. I might have eaten had it as white seabass.
37. Reindeer - No, but I've had elk. Imagine it is a lot like venison.
38. Kebab - Yes.
39. Scallops- My favorite shellfish!
40. Australian meat pie - No. I don't like pot pies.
41. Mango - Had a mango daiquiri last week. So good!
42. Durian fruit - No. And after watching the Travel Channel, I never will try it.
43. Octopus- Yes. I've had it in sushi and I don't like it. Chewy and the suckers weird me out.
44. Ribs - Yes.
45. Roast beef - Yes. AKA as roast beast in our house.
46. Tapas - Yes.
47. Jerk chicken/pork- Yes.
48. Haggis - No. I don't like organ meats, so I doubt I would try it.
49. Caviar- Yes. It doesn't live up to the hype, although I like flying fish roe on my sushi.
50. Cornish Pasty- No, but I have had empanadas, samosas, pierogi (Polish), piroshkies (Russian), and calzones, which are all turnover-like dishes.
1. Fresh fish - Yes. Even have had ones that I caught myself!
2. Lobster - Yes. One of my favorite memories is eating fresh Maine lobster on our honeymoon.
3. Steak - Yes. Medium-rare, please!
4. Thai food - Yes.
5. Chinese food - Yes.
6. Ice cream - Yes. Could go for a Pralines 'n Cream/World Class Chocolate sundae right now.
7. Pizza - Of course. Make mine Hawaiian
8. Crab - Yes. Given a choice, I'll take crab over lobster most days.
9. Curry - Yes.
10. Prawns - Yes. They are really big shrimp and make a great lobster substitute.
11. Moreton Bay Bugs (AKA Bay Lobster or Slipper Lobster) - No.
12. Clam chowder - Yes.
13. Barbecues - Yes. And I've discovered Southern BBQ is way different than Midwestern BBQ.
14. Pancakes - Yes.
15. Pasta - Yes! On the menu for dinner tonight.
16. Mussels - Yes.
17. Cheesecake - Yes.
18. Lamb - Yes. Not a fan after getting food poisoning twice. Now it always tastes bad to me.
19. Cream tea- No. Would like to try it some day.
20. Alligator- Yes. Tried it fried the night of my senior prom. Tastes like chicken.
21. Oysters -Yes. Yum!
22. Kangaroo - No.
23. Chocolate - Many, many, many times.
24. Sandwiches- Yes. Had a beef dip sandwich for lunch.
25. Greek - Yes. Although it is very hard to find good Greek around here.
26. Burgers - Yes! Unlike steaks, I like mine medium-well to well.
27. Mexican food - Yes! Real Mexican in Mexico, too, not just the Americanized crap.
28. Squid- Yes.
29. American diner breakfast - Ah, nothing like a good greasy spoon diner.
30. Salmon- Yes. I like it smoked and in lox and sushi, but don't care for it cooked.
31. Venison - Yes. I grew up eating more venison than beef. Miss having it.
32. Guinea pig - No. And I don't plan on it. I don't eat rabbits, either.
33. Shark - Yes. Only a few times due to the mercury issue with predatory fish.
34. Sushi - Spicy tuna rolls are my favorite!
35. Paella - Yes.
36. Barramundi - Possibly. I might have eaten had it as white seabass.
37. Reindeer - No, but I've had elk. Imagine it is a lot like venison.
38. Kebab - Yes.
39. Scallops- My favorite shellfish!
40. Australian meat pie - No. I don't like pot pies.
41. Mango - Had a mango daiquiri last week. So good!
42. Durian fruit - No. And after watching the Travel Channel, I never will try it.
43. Octopus- Yes. I've had it in sushi and I don't like it. Chewy and the suckers weird me out.
44. Ribs - Yes.
45. Roast beef - Yes. AKA as roast beast in our house.
46. Tapas - Yes.
47. Jerk chicken/pork- Yes.
48. Haggis - No. I don't like organ meats, so I doubt I would try it.
49. Caviar- Yes. It doesn't live up to the hype, although I like flying fish roe on my sushi.
50. Cornish Pasty- No, but I have had empanadas, samosas, pierogi (Polish), piroshkies (Russian), and calzones, which are all turnover-like dishes.
Thursday, July 06, 2006
"Dalmatian" Cupcakes
2 packages (3 ounces each) cream cheese, softened
1/3 cup sugar
1 egg
1 1/2 cups miniature or regular semisweet chocolate chips
1 package devil's food cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
Vanilla frosting (I made my own, you can use pre-made)
1 . Heat oven to 350ºF. Place paper baking cup in each of 24 regular-size muffin cups.
2 . Beat cream cheese, sugar and 1 egg in medium bowl with electric mixer on medium speed until smooth. Stir in 1 cup of the chocolate chips; set aside.
3 . Beat cake mix, water, oil and 3 eggs in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes.
4 . Divide batter among muffin cups (1/4 cup in each). Top each with 1 tablespoon cream cheese mixture.
5 . Bake 21 to 26 minutes or until tops spring back when touched lightly. Cool 10 minutes in pan. Remove from pan; cool completely, about 30 minutes.
6 . Frost tops with frosting. Sprinkle with remaining 1/2 cup chocolate chips. Cover and refrigerate any remaining cupcakes.
Thursday, June 08, 2006
Freezing Strawberries - Sugar Pack Method
1 quart strawberries
1/4 to 1/2 cup of sugar
1 quart sized freezer bag
Gently rinse and remove tops of strawberries. Allow strawberries to dry on a drain board or in a sieve. Slice strawberries and place in bowl. Gently stir in sugar until sugar completely dissolves and berries are completely covered. Place in freezer bag, allowing about 1 inch of head space. Recipe can be doubled, tripled, etc.
-Method a result of reading various Internet sites and cookbooks.
1/4 to 1/2 cup of sugar
1 quart sized freezer bag
Gently rinse and remove tops of strawberries. Allow strawberries to dry on a drain board or in a sieve. Slice strawberries and place in bowl. Gently stir in sugar until sugar completely dissolves and berries are completely covered. Place in freezer bag, allowing about 1 inch of head space. Recipe can be doubled, tripled, etc.
-Method a result of reading various Internet sites and cookbooks.
Strawberry Sauce
3 cups sliced fresh berries
1/3 cup sugar
1 teaspoon cornstarch
Place half of the berries in a blender container or food processor bowl. Cover and blend or process until berries are smooth.
In a medium saucepan stir together sugar and cornstarch. Add berry puree. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature before serving. Makes about 1 cup sauce.
-Recipe from Better Homes and Gardens Cookbook
1/3 cup sugar
1 teaspoon cornstarch
Place half of the berries in a blender container or food processor bowl. Cover and blend or process until berries are smooth.
In a medium saucepan stir together sugar and cornstarch. Add berry puree. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature before serving. Makes about 1 cup sauce.
-Recipe from Better Homes and Gardens Cookbook
Monday, May 01, 2006
You Put the Lime in the Coconut
Dinner on Monday night was Thai green curry over rice with pina coladas.
For the curry:
1/2 pound large shrimp, shells removed
1/4 cup green onions, sliced
1/2 large red bell pepper, juillenned
1/4 pound green beans, cleaned
One jar of Trader Joe's Thai green curry simmer sauce
Stir fried beans and peppers for 5 minutes, removed from pan. Stir fried shrimp and green onions until shrimp became pink, about 4 minutes. Added simmer sauce and covered with lid. Simmered for 10 minutes. Served over cooked white rice.
For the pina coladas:
Ice
Fresh pineapple
Pineapple juice
Coconut milk
Coconut rum
I don't know the exact measurements because I adjusted as I blended the ingredients together. I made way too much since I used the whole can of coconut milk...will be drinking again tonight!
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