Caribbean shrimp kabobs

Ingredients

1 lb shrimp
3 tbsp oil
2 tbsp pickapeppa sauce (can substitute 1 tbsp tabasco)
2 tbsp apricot preserves
1 tbsp honey
1 tbsp maple syrup
1 tsp red pepper flakes
T tsp ground pepper
1/4 tsp basil
1/4 tsp oregano
1/4 tsp rosemary
1 tsp minced garlic
3 tbsp lemon juice

How to prepare

Peel and devein shrimp stir together oil, pickapeppa, preserves, honey, syrup, red pepper, pepper, basil, oregano, rosemary and garlic stir in shrimp cover and chill at least 1 hour or overnight. Drain shrimp, reserve marinade thread shrimp on skewers.

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Baked Barbecued Pork Buns

Ingredients

Barbecued Pork Filling
1 tablespoon hoisin sauce
1 tablespoon dark soy sauce
2 teaspoons oyster sauce
1/2 cup (4 fl oz/125 ml) water
2 teaspoons cornstarch (cornflour)
1 teaspoon sugar
1 tablespoon peanut oil or corn oil
1 small yellow onion, diced
2 green (spring) onions, chopped
1 teaspoon grated fresh ginger
1 lb (500 g) Cantonese barbecued pork, diced
1 teaspoon Asian sesame oil

Bread Dough
1 package (2 1/2 teaspoons) active dry yeast
3 tablespoons sugar
1/4 cup (2 fl oz/60 ml) warm water (110

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Habanero hot sauce

Ingredients

8 tbsp white vinegar
12 tbsp water
6 cloves garlic
4 med habanero peppers
1/8 tsp salt, non-iodized

How to prepare

Place all ingredients in a blender and liquefy. Pour into a sauce pan and bring to a boil. Reduce heat to a simmer and cook to desired thickness. Pass through a strainer to remove pepper seeds. Reserve garlic bits and pepper pieces. While still hot pour into a 1/2 pint canning jar and seal, or use immediately. Add pepper and garlic pieces if desired.

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Grilled shrimp with papaya-rocotillo salsa

Ingredients

Papaya-rocotillo salsa
4 oz rocotillo chiles – seeded, diced
1 red onion, small – diced
1 green bell pepper, small – diced
2 papayas – peeled, seeded – diced
1/4 cup cilantro – minced
1/4 cup orange juice
1/3 cup pineapple juice
1/3 cup lime juice

32 shrimp, large
1/4 cup olive oil
1 tsp salt
1/2 tsp black pepper, ground

How to prepare

For the salsa: mix all ingredients in a medium nonreactive bowl. For the shrimp, slit through the shell lengthwise along the back from head to tail if using wooden skewers, soak eight 10″ skewers for at least 15 minutes. Brush shrimp with oil; sprinkle with 1 tsp salt and 1/2 tsp pepper. Thread 4 shrimp onto each skewer.
Heat the grill. Grill shrimp, turning once, until browned and cooked through, about 3 minutes on each side. Spoon a portion of the papaya-rocotillo salsa onto each dinner plate. Place 2 shrimp skewers atop the bed of salsa and serve immediately. Seafood 4 servings

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Pecan pie cheese cake

Ingredients

1 9″ pie shell, unbaked

Cream cheese mixture:
1 8 oz package cream cheese, softened
1 egg
1/3 cup sugar
1 tsp vanilla
Pecan filling:
1 1/4 cups pecans, coarsely chopped
3 eggs
1 cup light corn syrup
1/4 cup sugar
1 tsp vanilla
1/4 tsp salt

How to prepare

In a food processor, process until fluffy, the cream cheese, 1 egg, 1/3 cup sugar and 1 tsp vanilla. Spread the mixture in the bottom of the unbaked pie shell. Sprinkle the pecans over the cheese mixture. For the filling, beat the 3 eggs with an electric mixer until foamy. Do not overmix. Add the corn syrup, 1/4 cup sugar, 1 tsp vanilla and the salt. Mix well. Pour this over the pecans. Bake in a preheated, 350

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Crab cakes – jeff smith

Ingredients

2 tbsp chopped fresh parsley
1 tsp dry mustard
1 tsp worcestershire or dash of tabasco
2 eggs, beaten
2 tbsp mayonnaise
1 lb cooked crab, flaked or broken up
1 cup fresh bread crumbs or 1/2 unsalted cracker crumbs
flour for dredging

How to prepare

Mix the parsley, dry mustard, worcestershire or tabasco, eggs, and mayonnaise together. Add the crab and crumbs, and season with salt and pepper to taste. Simply taste it and go from there! Divide the mixture into 8 cakes and dredge in flour. These can be deep-fried at 375 degrees to 380 degrees for 2 to 3 minutes, or until golden brown or you may pan-fry them on both sides in a bit of butter.

Note: fresh bread crumbs are made by removing the crusts from fresh bread and placing the bread in your food processor. Chop quickly and use the crumbs immediately. They are not to be dry.

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Shrimp lemongrass soup

Ingredients

8 cup chicken stock
1/2 – 1 bunch cilantro
1 can straw mushroom
16 lg shrimps, peeled, deveined
1 cup snow peas
1/3 cup shredded carrots (for color)
Juice of 1 lime
1/2 – 1 tsp crushed red pepper
1 chili pepper, cut into rings
4 tbsp nam plah
6 stalks of lemongrass

How to prepare

Bring the broth to a simmer. Add crushed red pepper and shrimp. Simmer for 5 min. Add lemongrass and simmer for another 5 min. Add the rest of the ingredients and simmer a few minutes more. Be careful not to over cook or the vegetables will lose their color and will get limp.

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Fennel and prosciutto soup

Ingredients

2 tbsp olive oil
2 fennel bulbs (about 2 pounds), trimmed, thinly sliced
1/2 large onion, chopped
1/4 cup chopped prosciutto
3 tbsp chopped green onions
5 garlic cloves, chopped

2 tbsp fennel seeds, chopped
8 cups chicken stock
3 tbsp chopped fresh parsley

How to prepare

Heat oil in heavy large saucepan over medium-low heat. Add fennel bulbs, onion, prosciutto, green onions, garlic and fennel seeds. Cover and cook until vegetables are tender, stirring often, about 20 minutes. Add stock and simmer 45 minutes. Season to taste with salt and pepper. (can be prepared 1 day ahead. Cover and chill. Rewarm before using.) Ladle soup into bowls. Sprinkle with parsley and serve. 8 servings

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Cucumber and mango salsa with citrus

Ingredients

1 lg ripe mango, peeled & chopped
1 cucumber, peeled and chopped
1 red bell pepper, finely chopped
1/2 cups finely chopped red onion
1/4 cups fresh orange juice
1/4 cups fresh lime juice

2 tbsp chopped cilantro
salt to taste

How to prepare

Combine all ingredients except cilantro and salt. Cover and refrigerate 1-4 hours. At serving time, stir in cilantro and season with salt. Makes about 3 cups.

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The dreaded red menace marinade

Ingredients

3 chile, habanero, dried
1 tbsp orange zest, grated
1 cup raspberry vinegar
1 1/2 cup raspberries, unsweetened -fresh or frozen
1/3 cup orange juice

How to prepare

Combine the chiles, orange zest, and vinegar in a heavy non reactive pot and bring to a boil. Reduce the vinegar to 1/3 cup, strain, and discard the solids
return the vinegar to the saucepan. Puree the raspberries in a food processor fitted with a plastic dough blade. (a steel blade will crush the seeds, which will lend a bitter taste to the food.) Then strain. Add the raspberry puree to the vinegar and simmer over low heat for 20 minutes. Cool to room temperature and add the orange juice. The marinade will keep in the refrigerator in an airtight jar for 1 to 2 weeks. Yield: 1 1/2 cups.
Marinate shrimp for 2 to 3 hours; chicken breasts 4 to 6 hours. Yield: 6 servings

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