“I think the most significant work we ever do, in the whole world, in our whole life, is done within the four walls of our own home.” – Stephen R. Covey

Thursday, September 3, 2009

Hungry Thursday

Here are a few of the delicious delights I've been cooking up lately:

Shrimp Tacos with Cilantro-Lime Sauce and Mango Salsa

* 20 medium prawns, peeled and deveined
* 1 clove garlic, minced
* 1/2 teaspoon ground cumin
* 1/2 teaspoon chili powder
* 1/4 teaspoon kosher salt
* 1/4 teaspoon cayenne pepper (optional)
* 1 tablespoon olive oil
* 4 corn tortillas
* oil for frying
* shredded lettuce
* diced tomatoes
* sliced avocado
* cilantro lime sour cream (recipe follows)

1. In a bowl whisk together olive oil, garlic, cumin, salt and cayenne pepper (if using). Add in shrimp and toss to coat completely. Cover and refrigerate for 20 minutes to give the flavors a chance to marry.
2. Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm.
3. Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the oil left over.
4. Spoon 5 shrimp into each taco shell. Top with lettuce, tomato, avocado and cilantro-lime sour cream.
5. Serve.

Cilantro-Lime Sour Cream

You will need:

* 1/4 cup sour cream
* 2 tablespoons chopped fresh cilantro
* 1/4 teaspoon cumin
* juice and zest from one lime
* salt to taste

1. Stir all ingredients together in a bowl.

(Recipe from www.lifesambrosia.com)

... I also made this Mango salsa as another garnishing option:


1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango)
1/2 medium red onion, finely chopped
1 JalapeƱo chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste

Also good with diced red bell pepper and jicama.

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
(Recipe from www.simplyrecipes.com)

Plum Gallete

(This was SO good and I actually ate it for breakfast!)
Serves 6

* 1 cup all purpose flour (spooned and leveled), plus more for work surface
* 1/4 cup fine yellow cornmeal
* 1/2 teaspoon sugar
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
* 1 1/2 pounds red plums, quartered, pitted, and sliced 1/4 inch thick
* 1/2 cup sugar
* 1 tablespoon all-purpose flour
* 1 large egg yolk, mixed with 1 teaspoon water (egg wash)
1. Make the crust: In a food processor, pulse flour, cornmeal, sugar, and salt several times to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time.) Do not overmix.
2. Turn dough out onto a floured work surface; knead once or twice. Flatten dough into a disk; wrap it in plastic, and refrigerate at least 1 hour.
3. Line a rimmed baking sheet with aluminum foil. Flour a large (about 16 inches long) piece of parchment paper. Place dough on paper. Using your knuckles, press edges of dough so it doesn't crack during rolling. Lightly flour top of dough to prevent sticking; roll out to a 14-inch round. Transfer dough (still on parchment) to prepared baking sheet.
4. Make the filling and bake: Preheat oven to 400 degrees. In a large bowl, toss together plums, sugar, and flour. Mound plum mixture in center of prepared crust, leaving a 2-inch border all around. Fold border over fruit in a pleated pattern. Brush dough with egg wash.
5. Bake tart until crust is brown and filling is bubbling (see note), about 45 minutes. Transfer baking sheet to a rack; let cool 20 minutes. Slice and serve warm or at room temperature.
(Recipe from Everyday Food)


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