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Another hit from my New Years Eve Party.
2 lbs (16/20 count) shrimp, peeled and devained
2 cups panko breadcrumbs
1 cup shredded coconut
¼ cup milk
2 cups flour
Canola oil for frying
Salt / Pepper
Set up a breading station by mixing together the following ingredients. Bowl 1: Flour, salt and pepper. Bowl 2: Eggs, milk, salt and pepper (beat together). Bowl 3: Coconut, breadcrumbs, salt and pepper. Start by dipping the shrimp in the flour mixture, then egg mixture (drip off excess), then into the breadcrumb mixture. Continue process until they are all breaded. I found if you put them on a cookie sheet in a single layer and refrigerate them for about an hour, it will help the breading stay in tact while frying. This is not an essential step, but is helpful if you have the time.
In a medium saucepan with steep sides, add about ½ inch of canola oil. Heat on medium high heat. Add the shrimp about 5 at a time to the oil. Try not to over crowd the pan. Cook for about 2 minutes on each side, or until golden brown. Transfer to a paper towel lined dish to drain the oil. Continue in batches until all the shrimp are fried.
Mix equal parts honey and Dijon mustard together for a dipping sauce. Depending on your taste, you may want to add more honey if you want it sweeter, or more mustard if you want it to have more of a tang.
This was part of my New Year’s Eve menu and it was a HIT. Enjoy!
Premade pizza dough (you can get it in the dairy aisle of your grocery store or local pizza shop)
1 green pepper, sliced
½ yellow onion, sliced
3 sausage links, out of casing
crushed red pepper flakes
handful pecorino romano cheese (grated)
Bring pizza dough to room temperature. Leave it out of the fridge for at least 2 hours.
Preheat oven to 425. In a medium saucepan over medium high heat, heat a teaspoon of olive oil. Add sausage to pan and break up with a wooden spoon. Cook until brown and crumbled. Remove from pan with slotted spoon, reserve on a plate. Pour out most of the oil. Add the sliced peppers, onions, oregano and crushed red pepper flakes. Cook for about 8 minutes until the veggies are tender.
Roll dough with a little bit of flour into a large rectangle. Place on a lightly oiled cookie sheet (with sides). Add filling on half of the dough (long side), leaving a one inch space on the top and bottom. Begin rolling, starting on the side the filling is on. Keep rolling until you have a log shape. Seal off the edges by pinching them and folding them under the roll. Brush the top with a bit of olive oil and sprinkle with the cheese. Cut 3 slits in the top to let the steam escape. Bake for about 30 minutes or until the top is golden brown. Slice and serve.
My apologies for the lack of postings! I moved during the holidays and things got crazy!
It’s a new year…so that means lots of new recipes!
Send me a message…let me know what kinds of recipes you are looking for! Need a weeknight meal? A way to spice up chicken? Having a get-together and need some menu ideas? Let me know!