Prawn cocktails with smoky mayonnaise

Ingredients (serves 8)
1 1/4 cup (375g) whole-egg mayonnaise
1 1/2 tsp smoked paprika (pimenton) (see note), plus extra to sprinkle
3 tsp lemon juice
1 1/2 tsp smoked or regular sea salt (see note)
32 cooked prawns (about 1kg), peeled
2 avocados, cut into 1cm cubes
2 tbs olive oil
1/3 iceberg lettuce, finely shredded
2 Lebanese cucumbers, peeled, halved, seeds removed, finely chopped
6 spring onions, thinly sliced on an angle

Method
-Combine the mayonnaise, smoked paprika, lemon juice and 1/2 teaspoon smoked or regular salt in a small bowl. Cover and chill until serving.
-Season prawns with the remaining salt and some pepper, then set aside. Toss avocado with olive oil and season with sea salt and black pepper. Set aside.
-Divide lettuce among 8 serving glasses. Top with avocado, cucumber and most of the spring onion. Arrange prawns on top and finish with a generous dollop of the smoky mayonnaise.
-Sprinkle prawns with remaining onion and some smoked paprika and serve.

http://cdn.taste.com.au/images/recipes/del/2010/12/26311.jpg

So I wanted to make a healthy dish and this is a good chance to make one. so i made a pinapple Seabass Salsa.

1 cup finely chopped fresh pineapple
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup frozen corn kernels, thawed
1 (15 ounce) can black beans, drained and rinsed
1/4 cup chopped onions
2 green chile peppers, chopped
1/4 cup orange juice
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin salt and pepper to taste
1 whole seabass
1 pot of tomato sauce

Directions

In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro. Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving.

2. Cook the Seabass in the pan. put it on the grill to grill the seabass. put the seabass on the plate.

3. mix the onions and the tomato sauce together to make the salsa.

3. after putting the seabass on the plate, cover it with the friuts and vegtables and pour the salsa and then serve it.

Enjoy the pinapple Seabass Salsa Cam and 49288 and everyone else.

I got Hot Sauce people would think oh he has it easy, Hot Wings well NO I will NOT play it SAFE. I decided to make Firecracker Shrimp served over a nice cool slaw.

Ingredients:

• Peanut, Grapeseed or Canola Oil, for Frying
• 1 Pound of 13/15 Shrimp, Peeled, Deveined, Tails Removed
• 1/4 Cup of Texas Pete Hotter Hot Sauce
• 1/2 Cup of Cornstarch

Spicy Sauce:

• 2 Tbsp of Texas Pete Hotter Hot Sauce
• 1/2 Cup of Sour Cream
• 1/2 Cup of Mayonnaise
• 1 Tbsp of Soy Sauce
• 1 1/2 tsp of Lemon Juice

Slaw:

• 1 2/3 Cups of Green Cabbage, Shredded
• 1 Cup of Carrots, Shredded
• 1/3 Cup ofScallions, Thin Bias Cut
• 1/4 Cup of Basil, Julienne
• 1 tsp of Sesame Oil
• 1/4 Cup of Rice Wine Vinegar
• 1/2 tsp of Kosher Salt
• 1/4 tsp of Black Pepper
• 1/4 Cup of Cilantro Leaves for Garnish

Procedure:

Preheat fryer to 350 degrees or pour 4 inches of oil into a deep, heavy pot. Clip a candy thermometer to the side of the pot and bring to 350 degrees over medium-high heat.
Toss shrimp with ¼ cup Texas Pete Hotter Hot Sauce. Cover and refrigerate to marinate. 
Mix spicy sauce ingredients in a small bowl and refrigerate until service.*

To make slaw, toss cabbage, carrots, scallions and basil in a medium mixing bowl. Add sesame oil and rice wine vinegar; toss to coat. Add salt and pepper; mix well. Refrigerate until service.* 
Drain shrimp from marinade. Lightly coat shrimp with cornstarch. Fry for 2 minutes or until golden, crispy and just cooked through.
Toss hot shrimp with spicy sauce. Serve shrimp over slaw. Garnish with cilantro leaves.
*Spicy sauce and slaw can be made and held refrigerated for up to 2 days before service.

Strawberry Layer Cake

Fresh, colorful, and delicious, this dessert layers vanilla cake with tart jam, juicy strawberries, and sweet whipped cream

Ingredients

For The Cake
2 sticks unsalted butter, room temperature, plus more for pans
3 cups all-purpose flour, plus more for pans
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
Coarse salt
1 3/4 cups granulated sugar
4 large eggs, room temperature
1 1/3 cups low-fat buttermilk, room temperature
1 tablespoon pure vanilla extract
For The Filling
2 pounds strawberries, sliced 1/3 inch thick
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
Coarse salt
2 cups cold heavy cream
3 tablespoons confectioners' sugar, plus more for dusting
1 1/2 cups store-bought or homemade Rhubarb Jam or strawberry jam
Directions

Make the cake: Preheat oven to 350 degrees, with rack in center position. Butter two 9-inch round cake pans (2 inches deep); line with parchment cut to fit. Butter parchment; dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, and 1 teaspoon salt.
Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, scraping down sides of bowl as needed, about 2 minutes. Reduce speed to medium, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture, alternating with buttermilk, beginning and ending with flour. Beat in vanilla.
Divide batter between pans. Bake, rotating halfway through, until tops spring back when gently touched and a cake tester inserted into centers comes out clean, about 40 minutes. Transfer to wire racks, and let cool in pans for 20 minutes.
Run a knife around edge of cakes, and invert onto racks; remove parchment, and let cool completely.
Make the filling: Combine strawberries with granulated sugar, lemon juice, and 1/4 teaspoon salt. Let stand, stirring occasionally, for 30 minutes. Strain, reserving syrup.
Whisk cream with confectioners' sugar until medium peaks form.
Trim cake tops. Slice cakes in half horizontally. Generously brush 1 cake layer with some reserved syrup, and spread on one-third of the jam. Top with one-third of the filling, then one-third of the whipped cream. Repeat with 2 more cake layers. Top with remaining cake layer, bottom side up. Refrigerate for at least 1 hour or up to 2 hours. Dust cake with confectioners' sugar just before serving.

Harissa BBQ Marinated Pork on Haloumi and Zucchini Couscous

Ingredients:
2 (about 1kg) pork fillets, cut into 2cm cubes across the grain
3 tsp ground cumin
3 tsp ground coriander
2 tsp caraway seeds
1/2 tsp chilli powder
1 garlic clove, crushed
1 tbs chicken stock or water
1 large (about 220g) green zucchini, ends trimmed, halved lengthways, cut crossways into 1cm-thick slices
80g haloumi, cut into 1cm cubes
190g (1 cup) couscous
500ml (2 cups) boiling water
1/4 cup loosely packed coarsely chopped fresh parsley
2 tbs finely chopped fresh mint
2 tsp finely grated lemon rind
Pinch of salt
Lemon wedges, to serve

Method:
1. Thread the pork onto skewers. Place in a glass or ceramic dish. Combine the cumin, coriander, caraway seeds, chilli, garlic and stock in a small bowl. Rub over pork to evenly coat. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavors.

2. Preheat a barbecue grill on high. Add the pork skewers and cook for 3 minutes each side for medium or until cooked to your liking. Transfer pork skewers to a plate. Cover with foil and set aside for 5 minutes to rest. Add zucchini to the grill and cook for 1 minute each side or until brown and tender. Add haloumi and cook for 1 minute or until brown all over. Transfer zucchini and haloumi to a bowl.

3. Meanwhile, place the couscous in a large heatproof bowl and pour over the boiling water while stirring with a fork. Cover with plastic wrap and set aside for 5 minutes or until all the liquid is absorbed. Stir with a fork to separate the grains. Add the zucchini, haloumi, half the parsley, mint and lemon and stir to combine. Taste and season with salt.

4. Heat the oil in a small saucepan over medium heat. Add the onions cook until translucent, 4 to 5 minutes. Add the garlic cook until fragrant, about a minute. Add the spices and cook for 1 minute to release the aromas. Add remaining ingredients and stir to combine. Cook approximately 3-4 minutes to meld the flavors. Let it cool before you use it.

5. Spoon the couscous mixture among serving plates. Top with pork skewers and sprinkle with the remaining parsley. Serve immediately with lemon wedges.

Picture:
http://cdn.taste.com.au/images/recipes/agt/2004/09/3043.jpg

The magic is in the play of textures and flavors: The salmon skin and shallots—both potato-chip crisp— are wonderful with the tender, flaky fish and sweet pieces of melon.

Vinaigrette

    2 tablespoons freshly grated horseradish
    1 1/2 tablespoons fresh lime juice
    1 tablespoon Asian fish sauce
    1/2 tablespoon light brown sugar
    1 tablespoon extra-virgin olive oil
    Salt and freshly ground pepper

Fried Shallots

    Vegetable oil, for frying
    2 large shallots, thinly sliced crosswise and separated into rings
    Cornstarch, for dusting
    Salt

Salmon and Garnishes

    Four 6-ounce, skin-on salmon fillets
    Salt and freshly ground pepper
    1 tablespoon vegetable oil
    1/3 small cantaloupe, scooped into small balls or cut into 1/4-inch dice (about 1 cup)
    1/2 cup buttermilk
    1 teaspoon finely grated lime zest
    Freshly grated horseradish
    1/4 cup celery leaves

    In a small bowl, combine the horseradish, lime juice, fish sauce, brown sugar and olive oil and season with salt and pepper.
    In a large skillet, heat 1/4 inch of vegetable oil. Put the shallot rings in a colander and dust heavily with cornstarch, shaking to coat them well. Add the shallots to the hot oil in an even layer and fry over moderate heat until browned and crisp, about 4 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain. Season lightly with salt.
    Preheat the oven to 400°. Season the salmon with salt and pepper. In a large nonstick skillet, heat the oil until shimmering. Add the salmon skin side down and cook over high heat until the skin is browned and crisp, about 3 minutes. Turn the fillets and transfer the skillet to the oven. Cook for about 3 minutes, or until the salmon is just cooked.
    Meanwhile, divide the cantaloupe among 4 shallow bowls. Drizzle with the buttermilk and season lightly with salt. Lay the salmon on the cantaloupe and spoon the vinaigrette on top. Sprinkle with the lime zest and grated horseradish. Scatter the celery leaves and fried shallots over the salmon and serve.

Make Ahead The vinaigrette and fried shallots can be kept at room temperature for up to 4 hours.

http://www.foodandwine.com/recipes/salmon-with-cantaloupe-and-fried-shallots

Salmon with Cantaloupe and Fried Shallots

Italian Cream Cheese, Cheesecake

Ingredients

2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container ricotta cheese
1 1/2 cups white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
1/2 cup butter, melted and cooled
1 pint sour cream
Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a springform pan.

2. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.

3.Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.

Banana Crumb Muffins

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Devil's Food Cupcakes with Marshmallow Filling!

Ingredients

    3/4 cup (3/8 lb.) butter, at room temperature
    1 1/2 cups sugar
    2 large eggs
    2 cups all-purpose flour
    1/2 cup Dutch-process unsweetened cocoa
    2 teaspoons baking powder
    1/2 teaspoon salt
    1 cup milk
    1 jar (7 oz.) marshmallow cream
    Chocolate Cream Cheese Frosting

Preparation

1. In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.

2. In another bowl, mix flour, cocoa, baking powder, and salt. Stir in half the flour mixture into butter mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 16 muffin cups (1/3-cup capacity; cups should be almost full) lined with paper baking cups.

3. Bake in a 350º regular or convection oven until tops spring back when lightly pressed in the center or a wooden skewer inserted into the center comes out clean, about 20 minutes. Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes.

4. With a small, sharp knife, cut a cylinder about 3/4 inch wide and 1 inch deep from the center of the top of each cupcake. Trim off and discard about 1/2 inch from bottom of each cylinder. With a knife, hollow out a small cavity inside each cupcake.

5. Spoon marshmallow cream into pastry bag fitted with a 1/2-inch plain tip. Twist end of bag tightly to secure. Place tip in cavity of one cupcake; without moving tip, squeeze filling into cavity, to 1/4 inch from top. Repeat to fill remaining cupcakes. Insert cake cylinders into holes.

6. Spoon chocolate cream cheese frosting into another pastry bag, fitted with a 3/4-inch star tip, and pipe onto tops of cupcakes, or spread on cupcakes with knife

hi i made some carrot rice.

Ingredients

1 cup basmati rice
2 cups water
1/4 cup roasted peanuts
1 tablespoon margarine
1 onion, sliced
1 teaspoon minced fresh ginger root
3/4 cup grated carrots
salt to taste
cayenne pepper to taste
chopped fresh cilantro
Directions

Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

thank you

Morrocan-Inspired “Pastistio” With Spicy Lamb & Cinnamon

2 tablespoons olive oil
1 heaping cup finely diced red onion
2 large cloves garlic, finely chopped
1-1/2 tablespoons ras el hanout
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1 pound ground lamb
28-ounces plum tomatoes in puree
2 tablespoons dried mint leaves
8 tablespoons unsalted butter
6 tablespoons flour
3 cups milk
6 ounces feta cheese, crumbled
3 eggs, separated
1 pound penne rigate
½ cup freshly grated parmigiano-reggiano

Heat oil in a very large skillet. Add onions and garlic and cook over high heat 5 minutes until soft. Add lamb and cook 5 minutes until just cooked through. Add tomatoes, ras el hanout, cinnamon, mint, and all but 1/2 teaspoon cumin. Bring to a boil, stirring, lower heat and simmer 20 minutes until thick. Add salt and pepper to taste

Meanwhile, melt 6 tablespoons butter in a large saucepan over medium heat. Whisk in flour, and cook until golden, about 5 minutes, stirring constantly. Bring milk just to a boil in another saucepan. Slowly add hot milk to flour mixture, whisking constantly until smooth. Bring just to a boil, then simmer several minutes until thick. Remove from heat. Stir in feta, egg yolks and remaining cumin. Whisk 1 minute until yolks “cook.” Season with salt and pepper.

Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Add pasta and cook until just tender, about 12 minutes. Drain pasta well and transfer to large bowl. Add 2 tablespoons butter, egg whites and 1/4 cup grated parmesan. Arrange 1/2 pasta in a deep 9-x-12 inch lasagna pan. Spread the lamb sauce over pasta. Top with remaining pasta and press firmly. Spoon white sauce on top and sprinkle with remaining parmesan. Bake 40 minutes until bubbly.

APPLESAUCE SPICE CAKE & GLAZE        
3/4 c. butter
2 1/2 c. unsifted all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1 1/2 c. sugar
2 lg. eggs
2 c. applesauce
3/4 c. chopped pecans or walnuts
1/2 c. chopped candied cherries
1/2 c. golden raisins

Soften butter to room temperature. Mix flour with soda and spices. In large bowl of mixer, at medium speed, cream butter and sugar. Beat in eggs, one at a time, beat in applesauce.

In small bowl, mix nuts and fruit and 1/2 cup of flour mixture. Stir remaining flour mixture into butter. Mix until blended. Stir in fruit mixture. Pour into greased and floured 12 cup Bundt pan or 9 1/2 x 13 inch glass baking dish. Bake for 35 minutes at 350 degrees. Check with toothpick.

GLAZE:

2 tbsp. butter
3/4 c. confectioners' sugar
1/2 tsp. vanilla
Milk to proper consistency

http://farm4.static.flickr.com/3429/3833809304_2ee479ffac.jpg

Dark Chocolate Peanut Butter Cups

I'm glad I got Peanut Butter! One of my favorite things to eat/make are Reeses Peanut Butter Cup, so today, we're making just that!

Ingredients: (Pictured Here: http://www.joyofbaking.com/candy/PeanutButterCups.html )

1/2 cup (125 grams) creamy peanut butter
2 tablespoons (28 grams) unsalted butter, room temperature
1/8 teaspoon salt
1/2 cup (55 grams) confectioners (powdered or icing) sugar
Chocolate Coating
9 ounces (255 grams) semi sweet dark chocolate, coarsely chopped
9 ounces (255 grams) milk chocolate, coarsely chopped
1 tablespoon (10 grams) shortening

Instructions:

Line 36 miniature muffin cups with paper liners.

Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or just until soft, but not melted (check and stir the ingredients every 20 seconds). Stir in the confectioners sugar.

Melt the chocolates and shortening in a heatproof bowl placed over a saucepan of simmering water.

Drop a teaspoon of the melted chocolate into each of the paper lined miniature muffin cups. Top with a scant teaspoon of peanut butter mixture. Then top with another teaspoon of melted chocolate. Refrigerate until set. Store in an airtight container in the refrigerator.

Pistachio goat cheese bites   

*   1/4  cup  shelled salted pistachios  (I used double this amount)
    * 6 ounces goat cheese, softened
    * 2 ounces cream cheese, at room temperature

Directions:

   1.
      1
      Toast nuts in small skillet over medium heat until fragrant, about 3 minutes; chop finely.
   2.
      2
      Combine goat cheese and cream cheese in a medium bowl. Drop mixture by heaping teaspoons onto a parchment-lined baking sheet; refrigerate 15 minutes.
   3.
      3
      Roll into balls, then roll in chopped nuts.
   4.
      4
      Refrigerate, tightly covered, up to 1 day.

Read more: http://www.food.com/recipe/pistachio-goat-cheese-bites-161852 class="topic" rel="nofollow" href="https://tengaged.com/posts/topic/ixzz1uJ5i5pal">#ixzz1uJ5i5pal