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Sabtu, 20 Juli 2013

Shrimply Fabulous

Grilled Apricot Curry Glazed Shrimp

Today I am sharing with you a very quick and easy recipe for grilled shrimp. Like with most seafood and various types of meat, the longer the meat marinates the more intense the flavor will be. The marinade for this recipe calls for a minimum of one hour. You could go less, but the you should expect the flavor to be more subtle, which for some people might be a good thing.

The curry powder, garam masala, ginger, and cayenne called for in this recipe provide a nice spiced balance to offset the sweetness of the apricot preserves. The cider vinegar gives the glaze a slight tang that neither overpowers nor underwhelms.

This is the type of recipe where you could easily start marinating the shrimp then move onto making a nice salad, cut some fresh fruit, and prepare a nice large pitcher of lemonade or iced tea. By the time the other dishes are ready to be served, the shrimp can go on the grill and be done in about 4 minutes.

Although eating out is always fun once in a while, I can always be persuaded to eat at home when grilled shrimp is on the menu.

Recipe: Grilled Apricot Curry Glazed Shrimp

Prep Time: 10 min(s) Cook Time: 4 min(s) Total Time: 15 min(s) Servings: 2-4

Ingredients

1/4 cup apricot preserves

1 tablespoon olive oil

2 teaspoons apple cider vinegar

1 1/2 teaspoons curry powder

1/2 teaspoon garam masala powder

1/4 teaspoon ginger powder

1/4 teaspoon cayenne pepper

1 pound shrimp (size 31/40), shells removed and deveined

Kosher salt

Freshly ground black pepper

Optional garnish: 2 tablespoons finely chopped fresh cilantro leaves

Instructions

In a medium bowl, whisk the apricot preserves, olive oil, vinegar, curry powder, garam masala powder, ginger, and cayenne until well combined.
Add the shrimp.
Massage the shrimp with your hands for one minute.
Cover and refrigerate the shrimp for at least 1 hour before grilling.
Skewer the shrimp onto bamboo or metal skewers.
Season the shrimp with salt and pepper.
Carefully add a little bit of olive oil to a paper towel. Using tongs, rub the oil soaked towel to prepare the grill.
Preheat the grill on medium-high heat.
Cook the shrimp for 90-120 seconds on each side, basting with any leftover marinade, turning the shrimp only once.
Garnish with chopped cilantro.

via:pbs.org

Senin, 06 Mei 2013

Mouth Watering Delight

A scrumptious treat to start he week from Drizzle & Dip - enjoy!

Dukkah Baked Pear with Goats Cheese + Honey by Drizzle & Dip

With this recipe I simply combine a few of my favourite things and pile them onto a cracker. I also like the cracker because as a textural eater, it provides me with the necessary crunch.

Oh and don’t get me started on dukkah. I love the stuff.

The pear is a tricky fruit and I often agree with Ralph Waldo Emerson when he said: ‘There are only ten minutes in the life of a pear when it is perfect to eat’. The window of delicious-eating opportunity is small, but if a pear is not perfect it is indeed improved when baked.

This is what you do:

Take as many pears as you need and simply cut them into quarters and remove the core. It is not necessary to peel them. Place them on a baking tray lined with baking paper or silicone baking paper with the cut side facing up. Lightly brush the pear with melted butter and then sprinkle dukkah over the flesh. Bake these in a 180 C for 40 – 45 minutes until they are soft and brown.

These baked pears are a perfect addition to a cheese board and lovely with honey drizzled over them.

via: drizzleanddip.com

Selasa, 05 Maret 2013

Lemon Delight

Another wonderful recipe from the gorgeous Roost Blog! Enjoy!

LEMON & VANILLA CREAM SANDWICHES

This season's bestowal of the citrus fruit is most thoughtful indeed. The brightly colored exterior and sweet fragrance of lemon, grapefruit and the adorably petite clementine is a much needed diversion from the bitter ire of winter's chill. Additionally, I find the sweet and sour nectar of said fruit to be a delightful reprieve from the heavy, spice laden dishes that have so graciously added comfort to our bellies and meat to our bones. But alas, it is time to cleanse our palates in preparation for lighter fare and warmer winds. Spring is sure to follow, as a wise man once said.

To help you ring in this tart new year I bring you a simple cream sandwich. A pecan speckled cookie holds together a lemon infused center lightly sweetened with honey and peppered with vanilla bean. Although a frozen treat, its flavors are light and calming, sure to comfort you at the end the day.

If you are fortunate enough to lay your mitts on the golden jewel of winter, the meyer lemon, I implore you to use them in this recipe. They are slightly sweeter than the traditional lemon, not to mention their bouquet is beautifully pungent.

Have a most blessed week my friends. To the market you go, posthaste!

Almond Pecan Cookies (makes 12-3inch cookies)

1 3/4 cup almond flour ( I used Honeyville)

1 cup raw pecans

1/4 tsp salt

1/4 tsp baking soda

1/4 cup honey

2 TBS coconut oil at room temperature

Preheat oven to 350F.

Pulse dry ingredients in a food processor. Add honey and oil and process until a crumbly dough forms. Pat into a ball and set aside.

Lay a piece of parchment paper on the counter. Place your dough onto the parchment and lay another piece of parchment on top of the dough (this prevents the dough from sticking to the rolling pin). Gently roll the dough to a 1/4inch thickness and cut dough using a 3inch cookie/biscuit cutter. Repeat until you have cut 12 cookies.

Place cookies onto a parchment lined baking sheet and bake for 10 minutes. Remove from oven and allow to cool completely on the baking sheet.

Once cooled, wrap cookies in plastic wrap and place in the freezer.

Lemon-Vanilla Cream Center (makes about 2 cups or 6 rounds)

2 cups raw cashews, soaked (Soaking the cashews helps them blend more smoothly. To soak, simply place cashews in filtered water for an hour or so. If you are pressed for time 10 minutes will suffice as long as you have a powerful blender)

1/3 cup honey

1/3 cup coconut oil

1/3 cup fresh lemon juice

1 TBS water

2 tsp pure vanilla extract

1 vanilla bean, seeds scraped and pod discarded

1/4 tsp salt

**You will need 6 ramekins or some other kind of vessel with a BASE (the top of the ramekin is wider than the base) that is about 3 inches wide. I used the Le Crueset 7oz ramekins. These should work fine! Cut 6 strips of parchment paper 2 inches wide and 8 inches long. (You will use this to pull out the frozen creams, the parchment is so helpful!). Place the parchment into the ramekins, spray inside with non-stick spray and set aside.

Place all ingredients into a high speed blender and blend until very smooth. This may take a few minutes depending on the power of your blender.

Pour 1/3 cup of cream mixture into each ramekin. Place in the freezer for at least 4 hours or overnight.

Assembly

When you are ready to assemble the sandwiches remove the cookies and ramekins from the freezer. Allow the ramekins to sit for a couple of minutes and then pull the parchment to release the cream center. Once removed, sandwich the cream center between two of the frozen cookies. Repeat with remaining ramekins.

You may serve or wrap in plastic and return sandwiches to the freezer. Enjoy!

via:www.roostblog.com