Friday, March 18, 2011

Avocado Shrimp Dressed Mexican Style

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We had a fairly warm day today and I took the opportunity of grilling outside for the third time this year.  Barbecued chicken, corn, pudding, green salad with Roquefort cheese and this marveous appetizer for starters.  An easy menu for the start of the weekend when you are having out of town guests.

I usually serve this with tostadas, purchased at the local taqueria. When summer comes and it's pool time, they make a delightful lunch served after or with cold bowls of gazpacho!

The recipe is from Rick Bayless owner of Frontera Grill and author of Fiesta at Rick's: Fabulous Food For Great Times With Friends.



Fiesta at Rick's: Fabulous Food for Great Times with Friends




Ingredients

12 oz. (about 2 1/2 cups) small-medium cooked shrimp, peeled and deveined

1 medium white onion, cut into 1/4-in. pieces

1 large ripe tomato, cut into 1/4-in. pieces (about 1 cup)

1/4 to 1/3 cup fresh lime juice

Hot green chiles to taste (3 serranos, or 1 to 2 jalapeños), stemmed and roughly chopped

1 medium ripe avocado, pitted, skin removed, and flesh roughly chopped

1/3 cup roughly chopped cilantro, loosely packed and thick bottom stems cut off, plus sprigs for garnish

Salt



Directions


In medium bowl, combine shrimp, onion, and tomato. Pour lime juice into food processor or blender. Cover and turn on. Drop in chiles and, when finely chopped, turn off and add avocado and cilantro. Process until smooth. Thin to creamy consistency with water, about 2 to 3 tbs. Taste and season with salt, about 1 tsp. You will have about 1 1/2 cups dressing.

Mix dressing with shrimp mixture. Cover with plastic wrap directly on surface of shrimp and refrigerate. When ready to serve, transfer to serving bowl and decorate with cilantro sprigs. Makes about 4 cups.

Note:This is best when eaten within an hour or two of being made. Keep refrigerated until just before serving.







Monday, March 14, 2011

Curried Chicken Salad

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Although this recipe is from Ina Garten, it is one we used to enjoy in the 80's and one I have been looking for since forever!  I don't know if it is exactly the same, but I remember the original had chutney as an ingredient as well as raisins.  A definite favorite of the Ladies Who Lunch!

I adore curry in chicken salad and everything else but unfortunately my daughter doesn't, so I have to be careful to serve it when she is away.  The problem started at the office, an Internet advertising group, where the back office is made up mostly of Indian techies who heat up their lunch in the same microwave as everyone else.  Thus, macaroni and cheese, pizzas and anything else that is heated have a strong flavor of curry, cumin and the like.  I've told them to get another microwave but to no avail.  Thus, curry and Indian food have been banned from this house, at least until she gets another job or they get another group of techies, both highly unlikely.

If I have chicken salad planned for a lunch, what I usually do is make a big roasted chicken the night before.  Anything to cut back on extra work and a great use of leftovers.

Yield:  6 servings

Ingredients

•3 whole (6 split) chicken breasts, bone-in, skin-on

•Olive oil

•Kosher salt and freshly ground black pepper

•1 1/2 cups good mayonnaise (recommended: Hellman's)

•1/3 cup dry white wine

•1/4 cup chutney (recommended: Major Grey's)

•3 tablespoons curry powder

•1 cup medium-diced celery (2 large stalks)

•1/4 cup chopped scallions, white and green parts (2 scallions)

•1/4 cup raisins

•1 cup whole roasted, salted cashews*

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. ( I don't use a food processor, but mix by hand)

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

*I think the original recipe had slivered almonds, a good substitution.


Photo: Food Newtwork





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Saturday, March 12, 2011

Shirred Eggs with Cream And Smoked Salmon - Oeuf Cocotte A la Creme Et Au Saumon

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This is the perfect egg dish for a lazy Sunday afternoon.  No fuss, no mess and delish!

I prefer Norwegian salmon since it has less salt, but Scottish is fine also.


For 4 servings


Ingredients

- 4 large slices of Norwegian smoked salmon

- 8 eggs

- 200 ml (3/4 cup) cream

- 15 g (1 Tbsp.) butter

- 1 TB finely chopped chives

- 1 red pepper

- 1 green pepper

- salt and pepper


Directions

1.Line each individual ramekin with one large slice of smoked salmon, or two smaller slices laid crosswise.

2.Seed and finely dice the peppers and sauté them in butter for 2 minutes.

3.Preheat the oven to180° C (350° F).

4.Wash and drain the chives and dry in a cloth. Chop finely and mix into the cream.

5.Divide the cream among the ramekins, season with pepper and break 2 eggs into each ramekin. Sprinkle on the diced peppers and season with ground pepper. Salt lightly because the smoked salmon is already salted.

6.Fold the ends of the smoked salmon over the eggs.

7.Place the ramekins, uncovered, on a rack in the center of the oven and cook for about 10 minutes or until the whites are set and the yolks still runny.

8.Serve the eggs in the ramekins with toast fingers.


From Saveurs du Monde

Thursday, March 10, 2011

A Garden Tour Lunch...Shrimp, Crabmeat and Artichoke Casserole

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Although it's been quite chilly this week here in North Georgia, the daffodils, the forsythias and the cherry trees are already in bloom.  Time to start thinking of getting out of the cave and joining civilization again!

Spring is the nicest time of the year to plan some sort of gathering, particularly if you have a beautiful garden in bloom. Although the nights are still cool, days are warm and perfect for an outdoor lunch with your friends, some of whom you haven't probably seen since Christmas.  All over the South, there are all kinds of house and garden tours and it's fun to gather a group of close friends to go and return to the house afterwards for lunch and some catching up on the latest gossip.  Whatever you make, though, has to be ready to eat on arrival so plan things that can be served room temperature, cold, or require a brief warming in the oven.

This casserole is perfect.  It comes from Susan Mason, the premier caterer of Savannah, Georgia, legendary for its garden tours in the Spring.  Warm it up while you are having drinks on the porch.

Serves 6 to 8

Ingredients

1 14 ounce can artichokes, drained
1 lbs medium shrimp, peeled, deveined with tails removed
1 lbs white backfin crabmeat, picked over for shells
4 1/2 TB butter
4 1/2 TB flour
1 1/2 Cup half and half
1 TB Worcestershire Sauce
1/4 cup dry sherry
Juice of 1/2 lemon
Salt and white pepper
1/8 tsp cayenne pepper
1/4 Cup freshly grated Parmesan cheese
1 tsp. paprika

White rice to accompany

Directions

Preheat the oven to 375 and butter a 3 quart baking dish.

Cook shrimp in boiling water for about 3 minutes, until they turn pink.

Arrange the artichokes in the baking dish.  Spread shrimp and crabmeat over the artichokes.

In a large heavy saucepan melt butter and whisk in flour to a smooth paste.  Cook and stir for 3 minutes.  Add half and half slowly and stir until thickened and smooth.  Add Worcestershire sauce, sherry, lemon juice, salt, and peppers.  Pour over ingredients in the baking dish.  Sprinkle with cheese and paprika. 

Bake for 20 minutes and serve hot with rice

Wednesday, March 9, 2011

Chorizo, Mushroom, and Cheese Pizza

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I have never been a pizza lover until I moved to our house on the lake.  The idea of a greasy, cheesy, rubbery piece of dough with mediocre tomato sauce on top has never wet my appetite, that is, until I discovered two things.  One was the ready made pizza dough in the bakery department of the local Publix store and the other the Emile Henri pizza stone which I featured as a Christmas gift a couple of moths ago.

Emile Henry Flame Top Pizza Stone, Black


Eating a home baked pizza is unlike anything you have tasted before.  For one thing, you are in control of the ingredients and secondly, it is a lot cheaper.  Here innovation  and creativity is the name of the game.  Open your refrigerator and see what you have left over that needs to get put to use and go from there.  Mozzarella is a good standby but any of the cheeses I mentioned below are a good alternative.  Chorizo, ham, tiny meatballs, pancetta, bacon, chicken are great meats and as to vegetables. the sky's the limit.  Don't limit yourself to what you think is an adequate pizza ingredient.

The recipe below is an adaptation from no other than Jacques Pepin who makes pizza often for lunch or slices them for hors d'oeuvre.  There is always pizza dough in his freezer in case of unannounced guests.

I have made quite a few since I got my stone and have gotten quite good at it.  I even gave one to my son for his birthday just so we could compare strategies. This was the last one I made and it was a masterpiece!



It will take you a couple of times to get the dough to your liking.  The longer you leave it on the pan resting after it has cooked, the crispier your pizza will be.  Make sure the stone is preheated at 400 degrees for at least an hour and also take the dough out of the refrigerator and let it rise for and hour or two before filling and baking.  Punch it hard to get rid of the bubbles and work it with your hands around the edges, letting it drop and working quickly.  Put it on top of a lightly floured counter and roll it as thin as you want with a rolling pin.

Make sure you have all the ingredients ready to go before you take the stone out of the oven.  Work quickly when you add the ingredients so the stone doesn't get cold.

If I can make a great pizza, so can you.  It might take you a couple of times but you will be so glad you did!


4 servings

Ingredients

•1 ready-made 12-inch pizza crust

•2 tablespoons good olive oil

•2/3 cup sliced onion

•1 cup coarsely chopped (1/4-inch) chorizo sausage

•2/3 cup coarsely chopped white mushrooms (4–5 mushrooms)

•1 cup thinly sliced green bell pepper strips (or sliced tomatoes which is what I used)

•2 tablespoons thinly sliced garlic

•1/4 teaspoon salt

•1/4 teaspoon freshly ground black pepper

•About 1 1/2 cups sliced cheese, such as St. Albray, fontina, Camembert, mozzarella, Beaufort, or a mixture of these.  You can also use goat cheese!

Directions

Preheat the oven (and the stone if using) to 400 degrees. Brush the bottom of the pizza crust with a little of the oil. Place the crust on a cookie sheet (or stone), sprinkle the onion on top, and evenly distribute the chorizo, mushrooms, bell pepper (or tomatoes), and sliced garlic on the crust. I also added fresh basil.  Sprinkle with the salt and pepper and top with the cheese. Sprinkle on the remaining oil.

Bake for about 20 minutes, or until well browned and crisp. Cut into wedges and serve.


Sunday, March 6, 2011

Brunch Aboard The Concorde

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"Never has such a beautiful object been designed and built by man," Air France's chairman, Jean-Cyril Spinetta

Before the private jet there was another symbol of luxury travel called The Concorde.

For nearly three decades, the Concorde delivered rock stars, models and other members of the limousine fraternity across the Atlantic for a round-trip price of $13,500. It was clubby: Madonna flew it. So did Tyler Brûlé, and Heidi Klum. It was not unusual for passengers to visit the cockpit with glasses of champagne.


The cockpit

Flying at an average speed of Mach 2.02 (1,330 mph), it cut the flight time from Europe to New York and Washington by more than half (it’s record time: 2 hours, 52 minutes).

For a certain kind of passenger it marked the high tide of high-tech travel luxury. For the rest, it was the first in a series of technologies that would shrink the world.   For the first time it was possible to breakfast on croissants in the 16th arrondissements and catch lunch on Madison Avenue the same day, thanks in part to the time difference. Not only that, it meant avoiding fatigue and the nemesis of frequent business travellers, jet lag.

There were two components that made the Concorde look timelessly cool .  One was the delta wing, in the shape of a triangle, developed in Germany during WWII. It was much stronger than a conventional swept wing and made room for fuel and other storage. Most importantly, it stayed behind the supersonic shock wave precipitated by the long narrow aircraft nose, which hydraulically lowered itself, or "drooped," so that pilots could have an unobstructed view for landing and takeoff.





The second characteristic was the needle shaped nose to assure maximum air penetration. In order to provide clear visibility to the crew, the nose was mobile and could be lowered for takeoffs and landings.  It had also a retractable visor which maintained the aerodynamic profile of the aircraft in flight and also protected the windshield.

The Concorde’s fuselage flexed more than conventional jets, and as a result the pilots could see the floor bend as they looked back through the length of cabin. The cruising altitude of 60,000 feet exposed passengers to almost twice as much solar radiation as a normal flight, and for this reason the pilots had a radiometer. If they detected unusually high readings they descended below 47,000 feet.

The fuel transfer gravity system was another high tech characteristic of the Concorde.  This allowed for fuel to be transferred from forward tanks to trim tanks in the rear of the fuselage during the changeover from subsonic to supersonic flight.





For years, and like everyone else on Kennedy Airport's Terminal One, I watched the Concorde taxi down the runway around 9:45 a.m. prior to boarding my flight to London,  something I did quite often in those days.  It was a ritual to behold.  I am surprised the terminal didn't sink with the weight of all those people shifting to the windows to see it take off.  Once it flexed it's muscle and accelerated down the runway, the whole airport shook.  It was quite a show.

Then in 1997 my first chance came.  How would I like to accompany a client to Paris for a quick business meeting and a shopping spree? And since money was no object to said client, we would leave on Air France's Concorde!




Christy Brinkley boards last Concorde flight in May 2003
 
Oh my heavens, what to wear! In those days dressing cool was a pair of couture jeans, an expensive white long sleeved shirt, a very expensive blue blazer and an extremely expensive pair of Tod's or Gucci loafers.  Check!  An Hermes handbag was the rigueur...check! I had a great fake in the right color recently purchased  in Hong Kong! Oh, and don't forget the Hermes scarf! check.  Patek Phillipe gold watch, check. Gold Cartier bracelet, double check.  Pearl studs....All set!




Arriving at the airport you checked in at a special post and were directed to a special lounge just for Concorde passengers.  All I did was check everyone's handbags and shoes so I could get ideas before shopping in Paris.  This didn' t look like an airport lounge... I might as well have been at the Hermes boutique on the Rue St Honore!


The Hermes Concorde Lounge

Once aboard, I was surprised at the narrowness of the cabin and the simplicity of the whole thing.  The seats were like the ones on a Porsche, kind of bucket seats, nice leather and very comfortable, but nothing like the plushness of the ones found on first class.  The only disappointment, was the token celebrity in flight, Marvin Hamlisch, the composer.  I was really looking forward to someone of more stature, if you know what I mean. Everyone else looked quite normal.


Inside the cabin


I don't remember too many things for the flight was only a little over three hours.  I remember the taxing down the runway and thinking of all the poor people watching us from the terminal like I had done so many times, and I remember the noise as it took off.  As a matter of fact, I remember how noisy the flight was all the way to Paris.  It was quieter in the back so we moved half way into the flight.  Above all else, I remember when we broke the sound barrier.  A little push back and then zoom!  And, of course, I would remember the scrambled eggs and truffles!



Brunch is being served!



The bathrooms


A year later I took the Concorde back from London, this time courtesy of an upgrade from British Airways.  No big deal, by this time I was a seasoned Concorde traveller!  The food was not as good as in Air France, but the service much better.  Any surprises there?


Lindaraxa breaks the sound barrier!


Unfortunately, after the fatal crash in Paris and September 11, the Concorde was retired in 2003.  For those of us privileged to have flown it, it is a memory none of us will ever forget.


Takeoff...get out the earplugs!









Images courtesy of Google, Life Magazine and Lindaraxa

Wednesday, March 2, 2011

Thai Lemon Shrimp In A Sweet Chili Sauce

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This Thai Lemon Shrimp recipe (Goong Maa Now) features the flavors of lemon and sweet chili, one of my favorite combinations.  It is the perfect mid week recipe, easy and quick. The worst part is peeling the shrimp.  Grab a drink and turn on the news.  Before you know it, they are peeled!

Once the shrimp are shelled,  this baby is ready in 20 minutes and that includes marinading time.

If this is your first time cooking Thai, don't be afraid to go out and get some new ingredients.  Believe me, after you see how easy Asian recipes are to prepare, you will be making them more often.  I keep all my Asian sauces together in a basket in the garage where they are cool and out of the way but accessible when I need them.

Enjoy! 

SERVES 2-4 as an Entree


Ingredients


•15-18 raw large or jumbo shrimp/prawns (about 3/4 to 1 lb.)

•1/4 cup Thai sweet chili sauce (available at Asian food stores and some regular grocery stores)

•2 Tbsp. lemon juice

•3 kaffir lime leaves (available at Asian food stores), or substitute 1 tsp. grated lime zest

•1/4 to 1/2 tsp. or more cayenne pepper (according to how spicy you want it)

•1 Tbsp. fish sauce (available at grocery store)

•3 cloves garlic, minced

•1-2 tsp. palm or brown sugar (to taste)

•1/4 cup fresh coriander, chopped, plus a little more to garnish (cilantro)

•1/4 to 1/3 cup coconut milk

•a little oil for frying


Preparation:


1.Remove shells from the prawns but leave the tails on, if possible (this makes them easier to eat and also more attractive to serve).

2.Place prawns in a mixing bowl. Add the sweet chili sauce, lemon juice, kaffir lime leaves, cayenne pepper, fish sauce, garlic, and 1 tsp. sugar. Stir well to combine.

3.Allow to marinate for 5-10 minutes.

4.Place 1 Tbsp. oil in a frying pan or wok and set over medium to medium-high heat. Swirl the oil around the surface of the pan, then add the prawns and saute for a minute.  Add the marinade. Also add the coconut milk (up to 1/3 cup depending on how much sauce you want) and chopped cilantro. Stir well.

5.Keep stirring slowly as the dish comes to a simmer. Once the sauce begins to lightly bubble, the prawns will cook fast - in 2-3 minutes. Try not to "boil" this dish - simmer is the key word (medium heat works best).

7.When the sauce is of a consistently reddish color and all the prawns are plump and opaque, the dish is ready. Try not to overcook, or the prawns will turn tough.

8.Remove from heat and do a taste-test for salt, sugar, and spice. This dish should be spicy, tangy, and a little sweet. Add more fish sauce if not salty enough, or 1 more tsp. sugar if you prefer it sweeter. Also add more cayenne if you prefer it spicier. If it's too sweet or too salty for your taste, add another Tbsp. of lemon juice.

9.To serve, simply slide the shrimp and sauce into a serving bowl and top with fresh coriander. If desired, garnish with whole red chilies and lemon slices. This dish goes well with plain jasmine rice or coconut rice!
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