Honey Walnut Shrimp

From http://www.blurtit.com/q459751.html

• 1 lb of large or medium shrimp, peeled and deveined
• 1/2 cup walnuts
• 5 cups water
• 1 cup sugar
• 2 cups oil
• 1/2 cup cornstarch
• 1/2 cup egg whites
• 2 Tablespoon honey
• 3 Tablespoon mayonnaise
• 1 Tablespoon fresh lemon juice
• 1/2 Tablespoon condensed milk
• 1/2 cup oil

Wash walnuts nicely, and then boil in 5 cups of water, keep on changing the water until clear. When the water remains all clear, boil with sugar until sugar dissolves.

Heat 2 cups of oil until almost heating up, then deep fry walnuts until they're completely shiny and brown, and no longer golden. After this, place the walnuts on cookie sheet, let them cool down. Mix cornstarch and egg whites together to form a thick, sticky syrup and mix it well with Shrimp. Leave it aside for sometime. Mix in honey, mayonnaise, lemon juice, and condensed milk in a medium bowl until smooth. Heat oil until boiling, and then deep fry the shrimp until golden brown.

Dry them up, and then crinkle in honey mayonnaise mixture. Mix well, sprinkle with walnuts, and arrange on serving dish .This popular recipe, also known as Honey Walnut Shrimp, is found in both western and Hong Kong restaurants.This dish is very famous among people and especially the one young ones. People like the idea of a total new and different way of presenting prawns.

Romesco Sauce

Romesco Sauce by Bill Devin
From http://www.finecooking.com/recipes/romesco_sauce.aspx

This garlicky sauce, which originated in the city of Tarragona, has tons of variations and many uses—it's served with salads, grilled vegetables, meat, chicken, or fish, or stirred into fish stews. Try it tossed with pasta or as a sandwich spread. It keeps in the refrigerator for at least a week.

Yields 2-1/2 cups.

Ingredients tomatoes ancho chiles almonds more more
hazelnuts kosher salt red wine vinegar dry red wine garlic

4 medium-size ripe tomatoes (1-3/4 lb. total), cored
1 head garlic, sliced in half crosswise
2 Tbs. plus 1/3 cup extra-virgin olive oil
1-1/2 oz. (1/4 cup) blanched almonds
1-1/4 oz. (1/4 cup) peeled hazelnuts
1 dried ancho chile, cored, seeded, slit, and opened so it lies fairly flat
1 tsp. kosher salt or sea salt; more to taste
2 to 3 Tbs. red-wine vinegar
2 Tbs. red wine (dry or fruity, but not oaky), if needed
1 slice stale white bread, torn, if needed

Heat the oven to 375°F. Put the tomatoes and one half of the garlic head in a baking pan. Drizzle about 1 Tbs. of the olive oil into the cored tomato wells and on top of the garlic half. Roast until the tomatoes and garlic are well caramelized but not burnt, about 90 minutes. From the remaining half head of garlic, coarsely chop 1 Tbs. garlic and put it in a food processor.

Slow oven roasting brings out the sugars in tomatoes and garlic. Get them caramelized but not burnt.

While the tomatoes roast, heat about 1 Tbs. of the olive oil in a small sauté pan over medium heat. Toast the almonds and hazelnuts in the pan, shaking the pan or stirring so they don't burn, until golden brown, 5 to 6 minutes. Cool the nuts on a paper towel and then put them in the food processor.

If using a dried chile, sear it in the same small pan over medium-high heat (keep it flat with a spatula or a fork) until a smoke wisp appears, about 10 seconds per side. Soak it in 1 cup hot tap water until soft, about 15 minutes. Drain and put the chile in the food processor.

Start with the toasted nuts, chile, and tomatoes to get the purée underway.

When the tomatoes and garlic are caramelized, let them cool. Pinch off the tomato skins (discard them) and squeeze out the garlic pulp. Put the tomatoes and garlic pulp in the processor. Add the salt and start the processor, pouring in the remaining 1/3 cup olive oil in a slow, steady stream, as if making mayonnaise. Add the vinegar, pulse to incorporate, and taste; the sauce should have some zing, so add more if needed. Add salt to taste. Process the romesco until it comes together as a sauce but not so much as to lose its coarse, nutty texture. The sauce should be thick and creamy. If it seems too thick, add 1 or 2 Tbs. red wine. If it's too thin, add bread, pulsing a few more times.


************************************************************

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:

* 12 blanched almonds or almond slivers
* 10-12 hazelnuts
* 1 head garlic
* 1 slice stale bread
* 2 ripe medium size tomatoes, or 1 large tomato
* 2 large roasted red peppers, well-drained
* 1 cup extra virgin olive oil
* 1/2 cup red wine or sherry vinegar (approximately)
* 1/4 tsp red pepper flakes or small hot pepper (optional)

Preparation:

Note: Add approximately 15 minutes to preparation time if blanching almonds.

This romesco sauce recipe makes about 2 cups of sauce.

Roast garlic by first rubbing off excess dry skin from garlic head. Then place on baking sheet and drizzle a bit of olive oil on top. Roast in oven (or toaster oven) for 20 minutes at 300F degrees or until garlic on inside is roasted and soft.

If almonds are not already blanched: While garlic is roasting, blanch almonds, then peel. For easy step-by-step instructions on blanching almonds, read About.com Greek Food Guide's, How to Make Blanched Almonds.

Make sure almonds are completely dry after blanching. Place almonds and hazelnuts into food processor and process until finely ground.

Pour a few tablespoons of virgin olive oil into a small frying pan and quickly fry bread until both sides are browned. Remove from pan and allow to cool on a plate or paper towel.

Cut tomatoes into quarters and sauté in same pan, adding oil if needed. Sauté for 4-5 minutes. Remove pan from heat.

Once bread is cooled, tear into 6 pieces and process with the nuts. Add sautéed tomatoes and continue to process. Squeeze roasted garlic from the skins into the processor. Place roasted red peppers into the processor with the other ingredients and process until ingredients are a thick puree.

While processor is running, slowly drizzle in the oil and vinegar. Add salt to taste.

Serve with meat, fish, poultry or vegetables.

Store in refrigerator for up to 7 days.


************************************************************

From http://www.epicurious.com/recipes/food/views/Romesco-Sauce-232504
yield: Makes about 1 1/2 cups

active time: 20 min

total time: 40 min
This dip is our version of a Catalan sauce that has many variations and tastes great with almost any type of grilled meat or fish. It's worth the extra trouble to use hazelnuts (which need peeling), as well as almonds. Even though 2 tablespoons of hazelnuts seems a small amount, they round out the flavor of the sauce.


* 1 large tomato (1/2 lb), cored
* 1 (1/2-oz) dried ancho chile*
* 1/3 cup extra-virgin olive oil
* 2 tablespoons hazelnuts, toasted and loose skins rubbed off with a kitchen towel while warm
* 2 tablespoons blanched almonds
* 1 (1/2-inch-thick) slice firm white bread, cut into 1/2-inch cubes
* 2 large garlic cloves, sliced
* 1/8 teaspoon dried hot red pepper flakes
* 1/4 cup drained bottled pimientos, rinsed
* 2 tablespoons water
* 1 tablespoon red-wine vinegar
* 1/4 teaspoon salt, or to taste

print a shopping list for this recipe
Preparation

Put oven rack in middle position and preheat oven to 400°F. Line a small baking pan with foil.

Roast tomato in pan until tender and skin peels off easily, about 30 minutes.

While tomato is roasting, slit chile open lengthwise and discard stem and seeds, then tear chile into small pieces. Heat oil in an 8- to 10-inch heavy skillet over moderate heat until hot but not smoking, then add chile and cook, stirring, until fragrant and chile turns a brighter red, 30 seconds to 1 minute. Transfer chile with a slotted spoon to a heatproof bowl. Add hazelnuts to skillet along with almonds, bread, garlic, and red pepper flakes and cook, stirring, until bread and garlic are golden, 2 to 3 minutes. Add mixture (including oil) to chile in bowl and cool slightly.

Peel tomato, then coarsely chop and transfer (with juices) to a food processor. Add bread and chile mixture, pimientos, water, vinegar, and 1/4 teaspoon salt and purée until smooth. Thin with water if desired and season with salt.

Cooks' note: Sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before serving. *Available at Latino markets, many supermarkets, and kitchenmarket.com.


************************************************************

Roasted Shrimp with Romesco Sauce Recipe

From http://www.chow.com/recipes/10752-roasted-shrimp-with-romesco-sauce
Total: 30 mins
Active: 10 mins

Makes: 8 to 12 servings (24 shrimp)

INGREDIENTS
For the romesco:

* 1/2 medium tomato
* 2 medium garlic cloves, peeled
* 2 slices crusty bread (about 2 ounces)
* 1/4 cup whole raw almonds
* 1 (7.25-ounce) jar roasted red peppers, drained (about 1 cup)
* 2 tablespoons red wine vinegar
* 1/4 cup olive oil
* 1 teaspoon kosher salt
* 1/2 teaspoon smoked paprika

For the shrimp:

* 24 large shrimp, peeled and deveined, tails left on (about 1 pound)
* 3 tablespoons olive oil


INSTRUCTIONS
For the romesco:

1. Heat the oven to 450°F and arrange a rack in the middle.
2. Arrange tomato, garlic, bread, and almonds on a rimmed baking sheet and roast until bread and almonds are lightly toasted, about 10 to 15 minutes.
3. Transfer roasted ingredients to a food processor or blender and pulse to coarsely chop. Add roasted red peppers, vinegar, olive oil, salt, and paprika and pulse again until well combined and relatively smooth.


For the shrimp:

1. Combine shrimp and oil in a mixing bowl, season with salt and freshly ground black pepper, and toss to coat. Spread shrimp in a single layer on a baking sheet and roast until opaque, about 6 to 8 minutes.
2. Serve roasted shrimp with sauce.


************************************************************

Romesco Potatoes
From http://smittenkitchen.com/2010/03/romesco-potatoes/

Adapted from Sunday Suppers at Lucques, the potatoes more generously adapted than the sauce

Romesco Sauce
5 ancho chiles*
2 tablespoons raw almonds
2 tablespoons blanched hazelnuts (or, you can rub their skins off once they are toasted and cooled)
1 1/4 cups extra-virgin olive oil
1 slice country bread, about 1-inch thick
1/3 cup canned San Marzano tomatoes (I bought whole tomatoes, not sure why; I’d use purée next time)
1 clove garlic, chopped
1 tablespoon chopped flat-leaf parsley
1/2 lemon, for juicing
A splash of sherry vinegar (can’t find it? Use a mild wine or balsamic vinegar instead)
Kosher salt

Potatoes
1 1/2 pounds Yukon Gold potatoes (full size or minis work)
1/4 cup extra virgin olive oil
4 to 5 cloves garlic, unpeeled
2 bay leaves
6 springs thyme, plus 2 teaspoons thyme leaves (I left this out, accidentally; it was fine without it)
1 cup Romesco sauce (from above)
2 tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

Make the sauce: Preheat the oven to 375°F. Remove and discard the seeds and stems from the chiles, then soak them in warm water for 15 minutes to soften. Strain the chiles, and pat dry with paper towels. Meanwhile, spread the nuts on a baking sheet and toast for 8 to 10 minutes, until they smell nutty and are golden brown.

Heat a large sauté pan over high heat for 2 minutes. Add 2 tablespoon olive oil, wait a moment (for it to heat) and fry the slice of bread on both sides until golden brown. Remove the bread from the pan and cool. Cut it into 1-inch cubes and set aside.

Return the pan to the stove over high heat. Add 2 tablespoon olive oil and the chiles and sauté for a minute or two. Add the tomatoes. Season with 1/2 teaspoon salt and cook for 2 to 3 minutes, stirring often until the tomato juices have evaporated. Turn off the heat and leave the mixture in the pan.

In a food processor, pulse together the toasted nuts, garlic and fried bread until the bread and nuts are coarsely ground. Add the chile-tomato mixture and process for 1 minute more. With the machine running, slowly pour in the remaining 1 cup of olive oil and process until you have a smooth purée. Don’t worry, the romesco will “break” (separate into solids and oil); this is normal. Add the parsley, season to taste with lemon juice, sherry vinegar and more salt, if you feel it needs it.

Make the potatoes: Place the potatoes in a roasting pan (I used my 12-inch cast iron skillet, which turned out to be a brilliant idea as I could transfer it to the stove and continue cooking there — highly recommended if you have one) and toss well with 2 tablespoons olive oil, garlic cloves, bay leaves, thyme sprigs and a heaping teaspoon of salt. Cover tightly with aluminum foil and roast the potatoes until tender when pierced (this took 30 minutes for my tiny ones, larger ones may need 50). Discard the bay and thyme and squeeze the garlic out of its skin and set aside.

Either transfer potatoes to a large sauté pan or transfer cast iron skillet to stove-top and heat on high for 2 minutes. Pour in the remaining 2 tablespoons oil (you can get away with 1 tablespoon if you are using the same cast-iron you roasted the potatoes in and it is well seasoned) turn the heat to medium-high and wait 1 minute more. Add the potatoes and smash them with your spatula or a fork until a little broken up. Season with thyme leaves, salt and pepper and sauté them for 6 to 8 minutes until they are crispy on one side. (If they are stuck to the pan, don’t try to move them, they will eventually release themselves). After they’ve browned nicely on the first side, turn them until they color on all sides. Spoon the romesco sauce and reserved garlic over the potatoes and stir. Toss in the parsley. Adjust seasoning if necessary.

Do ahead: Sauce can be made up to 2 weeks in advance and kept in the fridge. Use the extra on sandwiches, with cheese, eggs, grilled fish and roasted meats. One the dish is assembled, if you’re not ready to serve it yet, turn off the heat and leave the potatoes in the pan; just before serving reheat for a few minutes and add the parsley at the last minute.

Aoli

Pick an Aioli Recipe How will I ever choose?

From http://www.epicurious.com/recipes/food/views/aioli-107026

Ingredients
* 2 garlic cloves
* 1 large egg yolk
* 2 teaspoons fresh lemon juice
* 1/2 teaspoon Dijon mustard
* 1/4 cup extra-virgin olive oil
* 3 tablespoons vegetable oil


Preparation

Mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. (If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)

Whisk in garlic paste and season with salt and pepper. If aïoli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use.


************************************************************

From http://www.ehow.com/how_12737_make-basic-aioli.html

Instructions
Things You'll Need:

* 3/4 cup olive (not virgin) oil
* 3-5 garlic cloves
* 1/2 tsp salt
* 1 lemons
* 3 egg yolks
* 1/4 tsp white pepper
* 1 tbsp Dijon mustards
* 1 tsp white vinegar
* 1 tsp white vinegar
* 3 egg yolks
* 1 tbsp Dijon mustards
* 1/4 tsp white pepper
* 3-5 garlic cloves
* 3/4 cup olive (not virgin) oil
* 1/2 tsp salt
* 1 lemons

1. Puree, mash or mince the garlic as finely as possible and add it to the olive oil. If you have a small food processor or blender, the two can be blended together.

2. Place the egg yolks and mustard in a medium mixing bowl and whisk together for two minutes.

3. While steadily whisking the yolks, begin to drizzle in the oil in a very thin, steady, slow stream.

4. The yolks and oil will begin to come together. When about half the oil is in, and the mixture is beginning to resemble mayonnaise, add the vinegar and salt and pepper.

5. Whisk together, then continue to drizzle in the oil while whisking. Stop before you've used all the oil.

6. Squeeze in a little lemon juice, stir it in well, then taste. If it needs more salt, lemon juice, pepper or garlic oil, add it now and whisk it in until it tastes right. It should be thick and creamy, not overly garlicky, with none of the other flavors too strong.



************************************************************
From http://www.foodnetwork.com/recipes/ciao-america-with-mario-batali/aioli-recipe/index.html

BTW prep time is 15 minutes and this recipe is rated easy

Ingredients

* 2 or 3 fresh garlic cloves, peeled and chopped. (If they've started to sprout, don't use them for aioli.)
* Large pinch coarse sea or kosher salt
* 1 egg yolk*, at room temperature
* 1/2 lemon, juiced
* 2/3 cup pure olive oil (not extra virgin)
* 1/3 cup extra-virgin olive oil
* Freshly ground black pepper

Directions

Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and (if necessary) a bit more salt.

The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming overpowering. This is a perfect example of how by using a fully-flavored extra virgin oil you can use much less, thereby saving money and getting better flavor.



************************************************************

From http://www.gourmetsleuth.com/Recipes/Sauces-244/Basic-Aioli-Garlic-Sauce-490.aspx

Basic Aioli (Garlic Sauce)
[ay-OH-lee, i-OH-lee] A light mayonnaise style sauce laden with fresh garlic. Used atop vegetables or fish. A wonderful accompaniment to simple crudités.

A key to success with aioli is to work very slowly. It is also important to make sure all your ingredients including your cooking tools be at room temperature. Varying temperatures may encourage the sauce to separate.

The traditional tool used to make aioli is a large mortar and pestle. We recommend a pottery or granite mortar and pestle for this task.

Submitted By: aioli, french, sauce, france, eggs, benedict, yolks, garlic, repair
Yield: 1 cup

Ingredients
4 garlic cloves, peeled, chopped fine
2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice

Instructions

Add the garlic and salt to the mortar bowl and grind slowly with the pestle, moving in one direction only. You can do this first step in a food processor if you'd like, then transfer the mixture back to a medium sized bowl. Whisk in the mustard first, then the egg yolks. At this point you can transfer the mixture back into the mortar or use the whisk in the bowl.

Now you will add in half of the oil. This must be done very slowly or the oil will not emulsify and your sauce will not thicken. Add the oil in a slow, fine stream while either whisking with a wire whisk or using your pestle. Once the first half of the oil is incorporated, then add the water and the lemon juice, and mustard, whisking or stirring constantly with the pestle. Then slowly add the rest of the oil. The mixture will thicken as you continue to blend it. The mixture should be slightly thinner than commercial mayonnaise. If it becomes too thick you can add a bit more warm water, one teaspoon at a time.



Your Aioli Separated, Now What?

Add a single egg yolk (room temperature) to a bowl and and whisk the separated aioli into it. The additional yolk will reimulsify the sauce.

Sauce Variations
Rosemary - Add 2 t of minced fresh rosemary
Chipotle - Add 1 T of minced canned chipotles in adobo sauce.
Saffron - Add a tiny pinch of Saffron threads and a tablespoon of honey.


************************************************************
Sauce Aïoli

* 1 clove garlic
* 2 pinches salt (I like French sea salt in this)
* 2 egg yolks
* 1 tablespoon lemon juice
* 1/2 cup olive oil
* 1/2 cup vegetable oil (or other combination of oils. See recipe notes for recommendations on this)


Cut the ends off of the garlic, peel it, and either chop it or put it through a garlic press. Put it in a mortar and pestle with the salt and grind it into a paste.

In a heavy mixing bowl (one that won't scoot across the counter as you're mixing with one hand and pouring with the other), whisk (you can use an electric whisk) the egg yolks, lemon juice, and garlic mixture together until well combined, about one minute.

Start adding the olive oil, drop by drop, whisking all the while. You can add it a bit faster as you go along, but as with mayonnaise, the key to success is going very slowly at the start. When you are done adding the oil you can adjust the seasoning as suits your taste.

This makes 1 cup - maybe you should double the recipe, it is so good.

Recipe Notes (Important)

The key to success with this recipe, is to add the oil very slowly at the beginning. Very slowly means drop by drop for the first tablespoon. Review this mayonnaise recipe before making aioli if you are unsure about how to make an emulsion.

If you make this recipe the traditional way with just olive oil, it is going to have a strong olive oil taste. Makes sense doesn't it? Many people do not like a strong olive oil taste and you may be one of them. Substitute your favorite vegetable oil for part of the olive oil to calm down this aioli recipe. I like it 50 percent olive oil and 50 percent vegetable oil myself.

The garlic in this is potent. Start with one clove and be sure to remove the germ in the center of the garlic, which can be difficult to digest. If you want even more garlicky taste, go for it.

For a completely different taste, try roasting the garlic before adding it to this aioli recipe. Roasting completely mellows and sweetens the garlic. An electric garlic roaster is perfect for this job. You can also play around with this recipe by adding some pepper, mustard, chopped herbs, cayenne, or something else that strikes your fancy.

Orange Aioli With Grains and Roasted Beets

So following the healthy eating trail I found this here
From http://www.nytimes.com/2010/04/27/health/nutrition/27recipehealth.html

Orange Aioli With Grains and Roasted Beets
(I love beets and garlic too and I think I have some barley on hand)

Beets and their greens go well with a garlicky sauce. This twist on a Mediterranean classic pairs them with a garlic mayonnaise flavored with toasted orange peel. Serve the greens with cooked bulgur, wheat berries, quinoa or barley. The mayonnaise is great with roasted or steamed vegetables and makes a great condiment for a sandwich.

2 organic oranges

1 whole egg

1 teaspoon Dijon mustard

2 large garlic cloves, green shoots removed, mashed in a mortar and pestle with 1/2 teaspoon salt

2 to 3 teaspoons fresh lemon juice (to taste)

1/2 cup canola oil

1/4 cup extra virgin olive oil

1 or 2 bunches red, yellow or chioggia beets, the beets roasted, the greens stemmed, washed and steamed or blanched just until tender

Cooked wheat berries, bulgur, barley or quinoa

1. Preheat the oven to 250 degrees. Using a potato peeler, remove the orange zest, without the pith, from the oranges, and place on a baking sheet in the oven for 45 minutes or until completely dried. Check often, and be careful that it doesn’t burn. Allow the peel to cool, then grind in a spice mill. Measure out 1 tablespoon.

2. Mash the garlic in a mortar and pestle with the salt, and add 1 teaspoon of the lemon juice. Let sit for 10 minutes. This will soften the sharpness of the garlic.

3. Place the egg in a food processor fitted with the steel blade. Add the mustard, and turn on the machine. When the egg is frothy, begin to slowly drizzle in the canola oil and then the olive oil with the machine running. Stop the machine, and add the garlic, remaining lemon juice and orange peel. Process until well blended. Taste, adjust salt and remove to a bowl. Serve with roasted beets, peeled and cut in wedges or sliced, their cooked greens, and cooked bulgur, barley, quinoa or wheat berries.

Yield (aioli): 1 cup, serving six to eight.

Advance preparation: The beets and greens will keep for four or five days in the refrigerator. The aioli will keep for about three days.

Nutritional information per serving (aioli only): 260 calories; 29 grams fat; 3 grams saturated fat; 35 milligrams cholesterol; 1 gram carbohydrates; 0 grams dietary fiber; 223 milligrams sodium (does not include salt added during cooking); 1 gram protein

Martha Rose Shulman can be reached at martha-rose-shulman.com.

Crispy Fish Tacos

What a great change of pace!

Crispy Fish Tacos
From http://www.pillsburybaking.com/Recipes/Details.aspx?recipeID=1896

Prep time: 25 min
Cook Time: 4 min
Yield: 4 to 6 servings

Ingredients:
SAUCE
1/8 cup mayonnaise
1/2 cup tomato salsa
1/8 cup dairy sour cream

FISH
2 pounds cod filets, cut into 2-inch strips, lengthwise
1 lime
Salt and freshly ground black pepper, to taste

BATTER
1 cup Pillsbury BEST® All Purpose Flour
Pinch of sugar
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 cup club soda, room temperature
1 tablespoon lime juice
Crisco® Pure Vegetable Oil, for frying


Plus Taco shells or tortillas warmed according to package directions, shredded lettuce, sliced tomatoes, lime wedges, hot pepper sauce


Preparation Directions:

1. COMBINE all sauce ingredients; season with salt and pepper.

2. HEAT oven to 200ºF. Pat fish dry with a paper towel; season generously with salt and pepper. Squeeze lime juice over each strip. Let stand while preparing batter.

3. WHISK together flour, sugar, salt, cayenne and black pepper in medium bowl; add club soda and lime juice. Whisk until batter is smooth. Let stand 10 minutes. Gently stir fish into batter.

4. HEAT 1 inch oil in deep skillet to 350ºF. Carefully slide 5 or 6 fish strips into oil. Fry until deeply golden, about 2 minutes per side. Transfer fish to paper-towel-lined baking sheet; place in oven. Repeat with remaining strips.

5. SERVE with sauce, taco shells or tortillas, lettuce, tomatoes, lime wedges and hot pepper sauce.

Beet Tzatziki

It all started when I looked at this recipe for Beet Tzatziki
From http://www.nytimes.com/2010/04/28/health/nutrition/28recipehealth.html

In the Eastern Mediterranean, the familiar tzatziki is made not just with thick yogurt and cucumbers, but also with grated cooked beets. The combination is quite wonderful, though the bright pink color may give you pause. Serve the tzatziki with rice or bulgur and steamed or blanched beet greens.

1 pound beets, roasted

2 garlic cloves, green shoots removed

1/2 teaspoon salt

2 teaspoons fresh lemon juice

2 cups thick low-fat Greek style yogurt or drained yogurtBlack pepper to taste

1 tablespoon finely chopped dill

1. Grate the roasted beets on the large holes of a grater.

2. Puree the garlic with the salt in a mortar and pestle. Add the lemon juice, and let stand for 10 minutes. Stir into the yogurt. Add back pepper to taste, and adjust salt. Stir in the beets and the dill. If you want a thinner consistency, more like a sauce, add more yogurt to taste.

Yield: About 2 1/3 cups, serving four as a salad, six as a condiment.

Advance preparation: This dish will keep for three or four days in the refrigerator.

Nutritional information per serving (based on six servings): 74 calories; 2 grams fat; 1 gram saturated fat; 5 milligrams cholesterol; 8 grams carbohydrates; 1 gram dietary fiber; 259 milligrams sodium (does not include salt added during cooking); 7 grams protein

Martha Rose Shulman can be reached at martha-rose-shulman.com.

Sticky Beef Ribs

So I ran into a deal on beef ribs at the store so this is dinner tonight!

Oh Yeah Sticky Beef Ribs

From http://bbq.about.com/od/beefrecipes/r/bl50723c.htm

By Sabrina Riches

Beef Ribs on Grill

This sticky BBQ beef rib recipe is so delicious it'll make you say "oh yeah," through the whole meal! The sauce is sweet, spicy, and slightly tart from the apple cider vinegar. Try this recipe at your next cookout and watch how your guests come back for more.

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Ingredients:

• For basting sauce:
• 1 cup tomato sauce
• 1 cup barbecue sauce (your favorite brand)
• 1/4 cup cola
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon white pepper
• 1/4 teaspoon hot sauce
• 1 clove garlic, minced
• 
  
• Rib rub:
• 1/3 cup brown sugar
• 1/2 tablespoon salt
• 1/2 tablespoon paprika
• 1/2 tablespoon white pepper
• 1 teaspoon Spike seasoning
• 2 pounds beef ribs

Preparation:

To prepare sauce: combine all sauce ingredients in a saucepan. Let mixture come to a boil and then reduce and allow to simmer for 5 minutes. If sauce is too thick, add 2-3 tablespoons water. Remove sauce from heat and set aside.

To prepare ribs: take thawed ribs out of packaging and place in large pot with water. Par-boil the ribs for 5 minutes and remove them onto a baking sheet. You might need to do the ribs in batches since they can be so large. After ribs are par-boiled, apply rib rub to each side of ribs.

Preheat grill. Place beef ribs on grill and cook over medium-low heat. Turn and baste ribs every 15 minutes, until finished cooking, about an 1 1/2 hours. Remove from heat and serve immediately.

Get the Most Benefit from Onions and Garlic

Except from http://whfoods.org/genpage.php?tname=george&dbid=54&utm_source=rss_reader&utm_medium=rss&utm_campaign=rss_feed

"So, to get the most health benefits from Onions, let them sit for a minimum of 5 minutes, and optimally for 10 minutes, after cutting, before eating or cooking. This is to ensure the maximum synthesis of the sulfur compounds."

"Heat will inactivate the effect of thiopropanal sulfoxide, which is why it is important to allow the Onions to sit for 5-10 minutes before cooking to give the enzyme ample opportunity to enhance the concentration of active phytonutrients in your Onions. Cooking at low or medium heat for short periods of time (up to 15 minutes)such as with methods like healthy sauté should not destroy the active phytonutrients since once they are formed, they are fairly stable."

"Research on garlic, a close relative of Onion, reinforces the validity of this practice. When crushed garlic was heated, its ability to inhibit cancer development in animals was blocked; yet, when the researchers allowed the chopped garlic to 'stand' for 10 minutes before heating, anticancer activity was preserved."

Orange Salads

No oranges in the house so this will have to wait for another day.
From http://www.nytimes.com/2010/04/11/magazine/11food-t-000.html

1980: Spicy Orange Salad, Moroccan Style
This recipe appeared in an article in The Times by Craig Claiborne.

3 large seedless oranges

1/8 teaspoon cayenne

1 teaspoon paprika

1/2 teaspoon garlic

3 tablespoons olive oil

1 tablespoon red-wine or sherry vinegar

Salt

Freshly ground black pepper

⅓ cup chopped parsley

12 pitted black olives, preferably imported Greek or Italian.

1. Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.

2. Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature. Serves 4.

Recipe: 2010: Mom's Florida Avocado and Orange Salad (Adjusted)
By Andrew Carmellini, the chef and an owner of Locanda Verde in Manhattan.

2 Valencia or navel oranges
1 Florida avocado or 2 regular avocados
Juice of 1 lime
1/2 small red onion, thinly sliced
1 scant tablespoon dried oregano, preferably Mexican
1/4 cup extra-virgin olive oil, plus some for sprinkling
1/4 teaspoon salt
1 teaspoon of your favorite hot sauce
Handful cilantro leaves.

1. Segment the oranges by slicing off the ends with a sharp knife. Put the orange on one end and, with a small, sharp knife, cut off the peel and white pith. Segment the orange by slicing between the membranes. Remove the segments and drop into a bowl. Squeeze the juice out of the remaining membranes into the bowl with the segments. Reserve the juice.

2. With a dinner knife (not the sharpest knife in your kitchen), cut each halved avocado half lengthwise into segments, cutting through the meat to (not into) the skin. Then cut around the outside of the avocado meat and, using the knife, push the pieces out of the skin and into the bowl with the oranges.

3. Add the lime juice, red onion, oregano, olive oil, salt, hot sauce and the reserved orange juice. Using a large spoon, mix all the ingredients together so that everything is coated and well combined.

4. Remove to a serving bowl. Garnish with cilantro leaves and drizzle with more olive oil. Serves 4 as an appetizer or antipasto.

Heirloom Recipes from NPR

Who new NPR had recipes? I think I have made the Wacky Cake in the past.
http://www.npr.org/templates/story/story.php?storyId=9049243#9000047

Caramel Delights - A Famous Knockoff Cookies

Caramel Delights A Famous Knockoff Cookies

From the kitchen of Claudia at What's Cookin Italian Cuisine
http://sites.google.com/site/whatscookinprintablerecipes/caramel-delights-a-famous-knockoff-cookies

1 cup butter softened
1/2 cup sugar
2 cups flour
1 teaspoon of pure vanilla extract
3 tablespoon heavy cream
1/4 teaspoon baking powder
Dipping chocolate for tops and bottoms of cookies approx. 2- 12 oz bags of semi sweet
1 bar paraffin wax Melt half a bar wax first in microwave then add the 1- 12oz bag of chocolate



Mix all ingredients to form a ball. Refrigerate overnight. Bring dough to room temperature. On a pastry board, roll out. Cut out with a two inch round cutter ( I used a linzer cutter) Cut out the middles using an apple corer. Place on an ungreased cookie sheet and bake at 350 until edges of Cool on wax paper. After completely cooled dip bottoms into chocolate using 1 - 12 oz bag of semi sweet chocolate melted. Place cookies on wax paper lined cookie sheet and refrigerate until chocolate is cold.

In a microwave proof bowl melt a 12 0z bag of caramels with 4 tablespoons of heavy cream for three minutes, keep stirring till smooth and totally melted, add three cups of **toasted coconut ( see below for instructions), if while spreading it becomes cold or too hard reheat with more heavy cream a tablespoon at a time until spreading is easy, microwave for one minute at a time . Using a spoon, place caramel in the round part the circle, trying not to file the hole of the cookie. Place back in the refrigerator when you have coated all cookies. Melt more semi sweet chocolate and make thin stripes going in an M direction.

Note: I went to the dollar store and bought mustard and catsup squirt bottles. Worked like a charm. Poured the chocolate in the bottle and drizzled away...so easy~
Toasted Coconut : On a microwave proof pie plate (that has been lightly sprayed with cooking spray) spread 3 cups of coconut that has been finely processed in the food processor. Microwave stirring every minute up to three minutes till lightly browned. Oven method spread on parchment lined cookie sheet bake in 350 oven till brown and crisp also stirring frequently.

Italian Cassata Easter Cheesecake

Italian Cassata Easter Cheesecake

From Claudia's kitchen at What's Cookin Italian Cuisine
http://pegasuslegend-whatscookin.blogspot.com/2010/04/cassata-easter-cheesecake-recipe-moms.html
Italian Cassata (cheesecake)Recipe
24 eggs

1 1/2 cups sugar
3 lbs of whole milk Ricotta
1 80z chocolate bar grated( she always used milk chocolate Hershey's)
8 0z citron (mom always used this it's optional) I prefer this without it
1 small bottle of maraschino cherries chopped in chunky pieces
2 tablespoon pure vanilla

Mix eggs for five minutes, add sugar and vanilla, mix well. In a separate bowl beat ricotta for a few minutes, then add chocolate mixing well. Add this mixture to the eggs mixture and fold in chopped cherries and citron. Pour into the lined crusted pans. Bake at 325 for 2 1/2 hours. If tops begin to brown too quickly drop oven temperature to 300.

Crust:
2 1/2 cups flour
1/2 teaspoon cinnamon
3/4 cup milk
1 stick of butter
3/4 cups of sugar
1 tablespoon baking powder

Mix everything together, dough will be very soft, you will need to keep adding additional flour so it doesn't stick while rolling. Roll out to fit tins to fit for the bottom. Use remaining dough to make strips like tic tac toe effect on top. Brush with beaten egg wash for shiny top.

Proceed with above directions for baking time. Happy Easter from our house to your from What's Cookin' Italian Cuisine!

Hazelnut Parmesan Asparagus

With Asparagus on sale and the rest on hand this sounds awesome!

Hazelnut Parmesan Asparagus
From http://www.tablespoon.com/recipes/hazelnut-parmesan-asparagus-recipe/1/

Ingredients

* 2 cups water
* 2 pounds asparagus spears
* 2 tablespoons margarine or butter
* 1 package (8 ounces) sliced mushrooms (3 cups)
* 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
* 1/4 teaspoon salt
* 1/4 teaspoon coarsely ground pepper
* 1/4 cup shredded Parmesan cheese
* 1/4 cup chopped hazelnuts (filberts)

Directions

1. In 12-inch skillet, heat water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes or until crisp-tender. Drain; set aside.

2. In same skillet, melt margarine over medium-high heat. Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until mushrooms are light brown.

3. Stir asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through. Sprinkle with cheese and hazelnuts.

Hash Brown Potato Bake

Hash Brown Potato Bake
From http://www.tablespoon.com/recipes/hash-brown-potato-bake-recipe/1/

Ingredients

1 can (10 3/4 ounces) condensed cream of mushroom soup

1 can (10 3/4 ounces) condensed cream of chicken soup

1 container (8 ounces) sour cream

1/2 cup milk

1/4 teaspoon pepper

1 bag (30 ounces) frozen shredded hash brown potatoes, partially thawed

8 medium green onions, sliced (1/2 cup)

1 cup shredded Cheddar cheese (4 ounces)

Directions

Heat oven to 350ºF. Grease bottom and side of rectangular baking dish, 13x9x2 inches, with shortening.

In very large bowl, mix soups, sour cream, milk and pepper. Stir in potatoes and onions. Spoon into baking dish.

Bake uncovered 30 minutes. Sprinkle with cheese. Bake 15 to 20 minutes longer or until golden brown on top and bubbly around edges.

Hearty Breakfast Bake

Hearty Breakfast Bake
From http://www.tablespoon.com/recipes/hearty-breakfast-bake-recipe/3/

Ingredients

• 1 package (12 ounces) bulk pork sausage
• 4 medium green onions, thinly sliced (1/4 cup) or 1/3 cup chopped green or red bell pepper
• 2 1/2 cups frozen loose-pack hash brown potatoes, (from 30-ounce package)
• 1 package (8 ounces) shredded Swiss cheese (2 cups)
• 1 cup Original Bisquick® mix
• 2 cups milk
• 1/8 teaspoon pepper
• 5 eggs

Directions

Heat oven to 400ºF. Spray 13x9-inch baking dish with cooking spray or grease with shortening.

Cook sausage in 10-inch skillet over medium-high heat, stirring frequently, until no longer pink; drain. Layer sausage, onions, potatoes and cheese in baking dish. Stir remaining ingredients in large bowl with fork or wire whisk until blended. Pour over ingredients in baking dish.

Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.