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Archive for Cook

Pineapple Cobbler via [allyou]

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Pineapple Cobbler



Yield: 8 Servings
Cost per Serving: $.46

Ingredients

Preparation

Preheat oven to 375°F. In a bowl, mix flour, salt, sugar, baking powder, milk and vanilla extract; stir until mixture forms a smooth batter. Gently stir in butter.

Spread batter evenly in a 9-by-13-inch baking dish (it will be a very thin layer) and scatter pineapple chunks evenly over batter.

Bake until pineapple has fallen to bottom of pan and top is puffed and golden brown and springs back slightly when touched in middle, 25 minutes. Cool cobbler slightly and then serve warm with vanilla ice cream or whipped cream, if desired.


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Lemon Ricotta Pancakes via [cupcakesandcashmere]

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by Emily

When I was little I loved the ritual of Saturday morning pancakes.  The buttery smell wafted through the entire house and was a guarantee that the rest of the morning would be spent indulgently lazy and satisfied.  I still feel the same way about pancakes and now appreciate slightly more refined recipes like these lemon ricotta pancakes with lemon curd and raspberries (recipe here).  Instead of waiting until the weekend to try them, I decided to make them for dinner and they were full of flavor and a fun change from our normal routine.





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Chilled White Chocolate Risotto via [thelonebaker]

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Chilled White Chocolate Risotto

chilled white chocolate risotto

Hey, it’s Dan I’m sharing one of my recipes with you as step-mother
aka ‘The Lone Baker’ can’t be here tonight. Oh yeah, Elly and I are
doing another café/cake review soon so watch out for that should be
awesome.

Chilled White Chocolate Risotto

I’ve adapted this from one of Jamie Oliver‘s recipes.

Ingredients

4 tbs caster sugar
85 gram (3oz) butter
2 teaspoons of vanilla essence or extract
½ cup water
325 gram (11.5oz) risotto rice
1 litre (4 cups) full fat milk
100 gram (3.5oz) best white chocolate grated
100 gram (3.5oz) dark 70% chocolate chocolate in chunks or curls
extra one to two cups of milk
Method

In an appropriately sized high sided, thick bottom pan with a lid,
slowly melt two-thirds of the butter. Add your rice and the sugar.
Turn the heat up to medium, stir the rice, and add the water,
continuing to stir until it has almost cooked away.  Now add the milk
little by little. Keep the rice on a slow but constant simmer for about
16 or 17 mins and stir it as often as you can. In this way you move
the starch out of the rice and this will give you creamy end product,
much like the classic Italian rissotto. When the rice has cooked
through it should be soft yet still holding its shape. You may need to
add a little more milk or water just to adjust the consistency.
Remove for the heat, stir through vanilla, add the grated white
chocolate and the rest of the butter, then stir, place a lid on top
and leave for a few minutes.
If serving chilled: stir through one to two cups of milk into
risotto. Transfer to a refrigerator container, lightly press a piece of
baking paper on top to stop a skin forming, cover with lid or plastic
wrap and chill for two hours before serving with fresh berries and
curls of dark chocolate.
If serving warm: Spoon the rissotto on to plates, then push a
couple of chunks of dark chocolate into the middle of each one and
serve immediately.





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Elegant Lobster Wrap Recipe via [foodnetwork]

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Lobster Wrap

Sandra Lee

Recipe courtesy Sandra Lee

https://i1.wp.com/img.foodnetwork.com/FOOD/2004/06/25/sh1b11_lobster_wrap1_lg.jpg

Ingredients

Directions

In a medium bowl, combine lobster, tomato, avocado and Caesar dressing. Mix together, adding salt, pepper, and lemon juice. Set aside. Blanch several whole chives by dropping in boiling water for 10 seconds. Slice tortillas into 1/4’s with knife. Roll each tortilla quarter into a cone shape. Secure by tying blanched chive like a string around cone. Scoop lobster mixture generously into cone, filling up to top. Adorn opening of each cone with freshly chopped lettuce.





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SPAGHETTI WITH BROCCOLI, WALNUTS, AND RICOTTA via [atlantishome]

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SPAGHETTI WITH BROCCOLI, WALNUTS, AND RICOTTA

Pasta

This is the third recipe I’ve tried from my new book, Market Vegetarian.  You can view it here. We all really liked this one.  It called for regular spaghetti, but we substituted whole wheat spaghetti.  The fresh lemon zest was wonderful!

Garlic

There was lots of fresh garlic.

Walnuts

The toasted walnuts were an excellent addition.

Brocoli

And lots of broccoli.  One of my favorite vegetables.  Recipe from Market Vegetarian.

SPAGHETTI WITH BROCCOLI, WALNUTS, AND RICOTTA

2/3 cup walnut halves

1 head of broccoli (about 1 pound)

3 tablespoons of light olive oil

3 garlic cloves, thinly sliced

1 handful of fresh flat-leaf parsley-chopped

finely grated zest and freshly squeezed juice of 1 lemon

7 ounces of fresh ricotta cheese

14 ounces of spaghetti  (I used whole wheat, I thought it went well with this recipe)

salt and pepper to taste

Preheat the oven to 350 degrees.  Spread the walnuts out on a baking sheet and roast in the preheated oven for about 8 minutes, shaking the sheet occasionally, until they start to brown.

To prepare the broccoli, trim off the gnarly part, about 1 inch from the stem end, and discard. Thinly slice the stem until you reach the point where it starts to branch into florets.  Slice off the individual florets.  Heat the oil in a skillet, add the stems, and cook for about 2-3 minutes, turning often, then add the florets and cook for about 5 minutes, until the broccoli has softened.  Add the garlic, parsley, lemon zest, and walnuts and cook for 5 minutes, stirring often.  Reduce the heat to medium and stir through the ricotta and lemon juice.  Season to taste with the salt and pepper and leave in the skillet to keep warm.

Cook the spaghetti according to the package instructions.  Drain well and return it to the warm pan with the sauce.  Stir gently to combine and serve immediately.


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Have A Sexy Picnic for Two via [cosmo]

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This time of year just begs for casual outdoor dining, where you can
relax, get cozy, eat with your fingers, and, if you’re feeling sappy,
feed each other little bites.

By Katie Lee

greek food

There’s something so intimate about a picnic with your guy. And as
the temperature begins to rise, eating outside becomes refreshing and
romantic. But no boring ham-and-cheese sandwiches or store-bought potato
salad here! Entice him with an exotic Middle East-themed menu of foods
rich in bold flavors. Pack a colorful blanket or tapestry and a few
pillows for lounging. Find a pretty spot to settle down or, if the
weather doesn’t cooperate, spread out on the floor of your apartment.
Between the aromas and tastes, you’ll be transported.

Meze Platter with Herbed Pita Crisps

Meze is traditional in Greece and Turkey and is the equivalent of
tapas or finger food. Make these homemade pita crisps, and buy the rest
in the deli at your grocery store. A drizzle of extra-virgin olive oil
and a squeeze of lemon juice brighten up all the flavors.

2 T unsalted butter, room temperature
1 T minced fresh herbs
(parsley, rosemary, thyme, etc.)
2 pitas, split in half, and each
half cut into fourths (use whole wheat for a healthy alternative)

Salt
Hummus
Baba ghanoush (eggplant dip)
Dolmades (stuffed
grape leaves)
Greek olives
Tabbouleh salad
Feta cheese

Lemon wedges
Extra-virgin olive oil

For the pita crisps: Preheat oven to 400°F. Use a
fork to mix butter and herbs in a bowl, then spread onto the pita
slices. Sprinkle with salt, and bake until crisp, about 10 minutes.

For the meze platter: Arrange hummus, baba ghanoush,
dolmades, olives, tabbouleh, feta, and lemon on a platter. Drizzle
with extra-virgin olive oil, and serve with the pita crisps.



Moroccan Mint Tea

On my trip to Israel this past summer, we drank a refreshing mint tea
at the end of every meal. Store tea in a thermos, and pack it in your
picnic basket. I like to serve this tea in decorative Moroccan glasses.
Bonus: After drinking, your breath will be fresh and you’ll be ready
to smooch!

3 c. water
1 green-tea bag
1 c. fresh mint leaves
4 T
sugar

Boil water. Place tea bag, mint leaves, and sugar in a teapot. Add
water, and stir. Let steep for 5 minutes. Strain and serve.

Couscous Salad with Shrimp

Couscous is a staple throughout the Middle East. The traditional
stuff takes some time to prepare, but quick-cooking couscous, like in
this recipe, is still very tasty. Couscous is usually served with a
stew, but I like it as a salad for a lighter alternative that’s easy to
transport.

1 6-oz. box herb-flavored couscous
10 medium shrimp, cooked,
tails removed
1/2 c. chopped cucumber
1/2 c. sliced grape
tomatoes
2 T chopped Italian flat-leaf parsley
3 T extra-virgin
olive oil
1 T freshly squeezed lemon juice

Prepare couscous according to the package instructions. Let cool. In a
large bowl, combine the couscous with shrimp, cucumbers, tomatoes, and
parsley. Drizzle with olive oil and lemon juice, and toss to combine.
Chill until serving time.

For dessert: Bring dried fruit — like apricots,
dates, prunes, and figs — to enjoy with your tea.

Perfect for a picnic: I love the chic Sofia Mini
Blanc de Blancs — small cans of sparkling wine inspired by Sofia
Coppola. (sofiamini.com)


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Have A Sexy Picnic for Two via [cosmo]

This time of year just begs for casual outdoor dining, where you can
relax, get cozy, eat with your fingers, and, if you’re feeling sappy,
feed each other little bites.

By Katie Lee

greek food

There’s something so intimate about a picnic with your guy. And as
the temperature begins to rise, eating outside becomes refreshing and
romantic. But no boring ham-and-cheese sandwiches or store-bought potato
salad here! Entice him with an exotic Middle East-themed menu of foods
rich in bold flavors. Pack a colorful blanket or tapestry and a few
pillows for lounging. Find a pretty spot to settle down or, if the
weather doesn’t cooperate, spread out on the floor of your apartment.
Between the aromas and tastes, you’ll be transported.

Meze Platter with Herbed Pita Crisps

Meze is traditional in Greece and Turkey and is the equivalent of
tapas or finger food. Make these homemade pita crisps, and buy the rest
in the deli at your grocery store. A drizzle of extra-virgin olive oil
and a squeeze of lemon juice brighten up all the flavors.

2 T unsalted butter, room temperature
1 T minced fresh herbs
(parsley, rosemary, thyme, etc.)
2 pitas, split in half, and each
half cut into fourths (use whole wheat for a healthy alternative)

Salt
Hummus
Baba ghanoush (eggplant dip)
Dolmades (stuffed
grape leaves)
Greek olives
Tabbouleh salad
Feta cheese

Lemon wedges
Extra-virgin olive oil

For the pita crisps: Preheat oven to 400°F. Use a
fork to mix butter and herbs in a bowl, then spread onto the pita
slices. Sprinkle with salt, and bake until crisp, about 10 minutes.

For the meze platter: Arrange hummus, baba ghanoush,
dolmades, olives, tabbouleh, feta, and lemon on a platter. Drizzle
with extra-virgin olive oil, and serve with the pita crisps.



Moroccan Mint Tea

On my trip to Israel this past summer, we drank a refreshing mint tea
at the end of every meal. Store tea in a thermos, and pack it in your
picnic basket. I like to serve this tea in decorative Moroccan glasses.
Bonus: After drinking, your breath will be fresh and you’ll be ready
to smooch!

3 c. water
1 green-tea bag
1 c. fresh mint leaves
4 T
sugar

Boil water. Place tea bag, mint leaves, and sugar in a teapot. Add
water, and stir. Let steep for 5 minutes. Strain and serve.

Couscous Salad with Shrimp

Couscous is a staple throughout the Middle East. The traditional
stuff takes some time to prepare, but quick-cooking couscous, like in
this recipe, is still very tasty. Couscous is usually served with a
stew, but I like it as a salad for a lighter alternative that’s easy to
transport.

1 6-oz. box herb-flavored couscous
10 medium shrimp, cooked,
tails removed
1/2 c. chopped cucumber
1/2 c. sliced grape
tomatoes
2 T chopped Italian flat-leaf parsley
3 T extra-virgin
olive oil
1 T freshly squeezed lemon juice

Prepare couscous according to the package instructions. Let cool. In a
large bowl, combine the couscous with shrimp, cucumbers, tomatoes, and
parsley. Drizzle with olive oil and lemon juice, and toss to combine.
Chill until serving time.

For dessert: Bring dried fruit — like apricots,
dates, prunes, and figs — to enjoy with your tea.

Perfect for a picnic: I love the chic Sofia Mini
Blanc de Blancs — small cans of sparkling wine inspired by Sofia
Coppola. (sofiamini.com)


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TIRAMISU Pancakes via [steamykitchen]

Tiramisu Pancakes

A few days ago, I put a call out on Twitter for help.

Marscapone help, to be specific.

Tiramisu Many people came to the rescue, however
it was @Ivoryhut her
responded with a recipe idea that went beyond delectable.

Tiramisu Pancakes.

oh. hell yeah.

Why not have dessert for breakfast? Oh wait, this is getting
confusing. Tiramisu Is breakfast for dessert, because there’s coffee in
it right?


huh?! Never mind! Just….just…go make these pancakes!

And while you’re at it, come visit Ivory Hut food blog –  This woman can
make bread, the most beautiful striped bread
even! (and no, Ivory Hut is not her name, it’s her blogname!)

These photos and recipes are from Ivory Hut – enjoy!

~Jaden

These amazing Tiramisu Pancakes started out as a casual idea spurred
by a tweequest for things to do with half a cup of mascarpone, and the
fact that I had just posted a pancake recipe on my blog. Five batches
of pancakes later and more mascarpone cream ingested than I care to
reveal (more than half of which was simply the result of gluttony), I
now have what is proving to be the favorite breakfast item in my house.
The fact that it also easily works as a dessert gives it extra
versatility points.

The maple-butter glaze is optional, but it gives the pancakes a
nice boost of sweetness and extra maple flavor to remind you that these
are, in fact, pancakes. The mascarpone cream is what really pulls it
all together. If you’re serving this to kiddies, you can substitute
sweetened espresso or very strong coffee for the liqueur. That is, if
they’re allowed to have coffee.

I also maintain that, as decadent
as it sounds, it might be a tad healthier than regular pancakes
because you’re not drowning it in syrup. Really, there isn’t much sugar
in this recipe. For the entire batch, even if you make the glaze, you
only use about 4 tablespoons of maple syrup. That’s less than a
tablespoon per person. I think that more than makes up for the extra
mounds of cream.

~Ivory Hut

==========

Tiramisu Pancakes

recipe from Ivory Hut

(Serves about 5 reasonably hungry people)

For the pancakes:
2
cups all-purpose flour
2 tablespoons sugar
2 tablespoons cocoa
powder, slightly rounded, sifted
2 teaspoons baking powder
1/2
teaspoon baking soda
a generous pinch of salt

1 1/2 cups milk
1/2
cups sour cream
3 large eggs
4 tablespoons butter, melted
2
teaspoons vanilla
2 tablespoons instant coffee

For the glaze
(optional):
1/4 cup maple syrup
3 tablespoons softened butter
2
tablespoons coffee liqueur

For the cream:
4 oz. mascarpone
cheese
1 cup whipping cream
2 tablespoons coffee liqueur
2
tablespoons maple syrup

Instructions:

Start by preparing the cream and the glaze. For the
cream, beat all ingredients together and whip until you have soft
peaks. Set aside in the refrigerator. (Tip: this cream tastes amazing,
and is what really makes these pancakes. If you like generous amounts
of cream on your pancakes, you might want to make a double portion.)
The glaze is optional, but very, very (and I mean very) good. Simply
combine the ingredients well. Set aside.

In a medium bowl, combine the flour, sugar, cocoa
powder, baking powder, baking soda, and salt. Make sure the cocoa
powder is well sifted, so that it will dissolve evenly.

In a separate bowl, combine the milk and sour cream
until smooth (it helps to slowly dilute the sour cream with the milk
while whisking, which reduces the chances of clumps). Add the instant
coffee powder and mix well until dissolved. Whisk in the eggs, melted
butter, and vanilla. Add the wet mixture to the dry ingredients, mixing
gently until you have a slightly lumpy batter but without any large
clumps of flour. If batter is a little runny, add a tablespoon or two
of flour.I like to transfer my batter to a measuring cup or something
else with a spout, for easier cooking.

Let the batter sit while
you preheat your griddle. When griddle is hot, drop batter in portions
desired (1/4 cup for regular-sized pancakes) onto the greased griddle.
When bubbles come up and edges look cooked, gently flip to cook the
other side. Once pancakes are cooked, transfer to a plate.

Spread a small amount of the maple glaze over the top
of the pancake so it soaks in while still hot. Continue with the
remaining batter until done.

To serve, dollop a generous amount of the cream in
between layers of pancakes. Top with more cream, and then top with
shaved chocolate, or a light dusting of sifted cocoa powder.

Serve
with extra cream and/or glaze on the side for dipping. A bonus: these
pancakes taste amazing even when cold.


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Very Sexy Summer Salads

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Sexy seafood salad for your pretty soul. via TeaNoir.com

Posted by ilyana

seafood1

seafood2

Ingredients

    200gm surimi meat (aka the pricier version of crabmeat)
    1/2 an avocado, diced
    2 tablespoons mayo
    some coriander
    a pinch of pepper
    a drop of extra virgin olive oil

Mix well and chill before serving. This salad is very versatile, spread it over a thick slice of herby focaccia bread like I did or mix it with some fusilli for a nice pasta salad ;D

I originally posted this up on my livejournal but thought it would be nice to share the recipe with you guys here. Enjoy!

Killer Salads via Amateur Gourmet.com

IMG_1.JPG

I’ve been making some killer dinner salads lately and I’d like to share with you my technique.

I subscribe to the “stuff” philosophy of salad-making which is, essentially, that the best part of a salad is the “stuff,” not the lettuce. So my salads have no lettuce: just lots of stuff mixed together in a bowl with a homemade vinaigrette. The salad above, for example, has chopped up carrots, peppers, cherry tomatoes, red onion, bacon, avocado and blue cheese. The salad below, on the other hand, has peppers, carrots, onions, green beans, and chickpeas:

IMG_2.JPG

Paella Salad via Recipeczar.com

Shrimp Paella Salad

Ingredients

Directions

  1. 1

    Prepare rice according to package directions, omitting any oil and salt.

  2. 2

    Set aside.

  3. 3

    In a small bowl, mix together the vinegar, lemon juice, oil, basil, black pepper and cayenne pepper, set dressing aside.

  4. 4

    In a large bowl combine the cooked rice with the shrimp, artichoke hearts, green pepper, peas, tomato, pimentos, red onion and prosciutto, mixing well.

  5. 5

    Pour the dressing over the rice mixture, tossing to coat.

  6. 6

    Cover and refrigerate at least 2 hours before serving.

A VERY Sexy Salad
by Piablog.com

We shot this picture for Maria last year and it is still one of my personal favorites. Pia, our hostess with the mostess, was in charge of the styling of course and Jeroen van de Spek took the picture (click here to see all the pics from the shoot).

Sexy Summer Salad

1 melon: Cavaillon melon, Galia etc.

for the syrup:
0.5 liters of white wine
100 grams sugar
4 star anise
the seeds from 1 vanilla pod (keep the pod too)
the peel of 1 lemon

Rosemary Oil:
The leaves of 3 twigs of rosemary
150 ml light olive oil
juice of half a lemon
pepper and salt

for the salad:
1 head of raddichio
4 sprigs of red or green basil
8 thin slices of Parma ham
2 buffalo mozzarella cheeses
50 grams of beautiful young salad leaves: mizuna, rocket, mustard leaf

Use a melon scoop to create nice little melon-balls. Spread them out on a deep plate.
Heat the white wine in a saucepan and add the sugar, spices and the lemon-peel. Simmer for 20 minutes on very low heat. Pour over the melon. Let completely cool down.
Make the rosemary oil: Whizz the rosemary with the lemon juice in a food processor. Pour in all the olive oil, while whizzing, taste the dressing for salt and pepper.
Arrange the radicchio leaves on four plates. Tear the mozzarella into small pieces and divide them together with with the Parma-ham, melon balls and the young leaves over the plates. Drop some syrup over it. Sprinkle with torn Basilicum and finish off with the rosemary oil, serve immediately with crisp bread.

You can also conserve the melon in this syrup. Pour this 2 x this quantity of syrup over the balls of at least 2 melons in a clean pot (2 liters) and cook it in boiling water for about 10 min.
It will keep for about a month!

Enjoy!

Grilled Watermelon Salad

Ben Franken

Grilled Watermelon Salad

Serves 8

1 small (about 5 lb.) seedless watermelon, cut into 8 slices
2 tbsp olive oil Salt and pepper
2 bunches watercress, trimmed
2 tbsp balsamic vinegar
1 cup crumbled goat cheese

Heat grill. Brush watermelon slices with oil. Season with salt and pepper. Grill watermelon 1–2 minutes on each side.

In medium bowl toss watercress with vinegar. Season with salt and pepper to taste. Set aside.

To assemble, sprinkle each grilled watermelon slice with goat cheese. Top with watercress mixture.

Arugula Salad with Pomegranate Dressing

Ben Franken

Arugula Salad with Pomegranate Dressing

Serves 8

½ cup pomegranate juice
2 tbsp sherry vinegar
1 shallot, sliced
2 tsp Dijon mustard
¼ cup each canola oil and olive oil
12 cups arugula, cleaned and trimmed
2 white or yellow peaches, pitted and sliced

In small heavy saucepan reduce pomegranate juice by half. Pour juice into bowl; let cool.

Add vinegar, shallot and mustard. Whisk in canola and olive oils. Season to taste with salt and pepper.

Arrange arugula leaves and peach slices on serving plate. Drizzle with dressing

French Potato Salad
(recipe adapted from Barefoot Contessa)
serves 6
3 pounds mixed fingerling potatoes
4 tablespoons good dry white wine
4 tablespoons chicken stock
4 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1/4 cup minced scallions
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons chiffonade of fresh basil leaves
kosher salt
fresh ground pepper
10 tablespoons good olive oil
Boil the potatoes in salted water for 20-30 minutes until they are cooked through.  Drain and let cool, then cut in half.  Place in a medium bowl and toss gently with wine and chicken stock and let sit to soak up the liquid.  Combine the vinegar, mustard, salt and pepper and whisk with olive oil.  Add the vinaigrette and vegetables/ herbs and toss.  Serve at room temperature.
Lobster-Avocado Salad

Douglas Friedman

Lobster-Avocado Salad

Serves 12

1 large shallot, minced
1/3 cup champagne vinegar
1 tbsp Dijon mustard
1 cup olive oil
Salt and pepper
4 cooked 1½ lb. lobsters with meat removed (or 4 to 5 lb. cooked meat)
2 ripe avocados, cut into slices
3 heads Boston lettuce, torn into bite-size pieces

Combine shallot, vinegar, mustard; whisk in olive oil. Season with salt and pepper. Cut lobster into bite-size pieces; toss with avocado and desired amount of dressing. Line serving plates with lettuce. Top with lobster.

Chicken-and-Caper Caesar Salad spears

Lisa Hubbard

Chicken-and-Caper Caesar Salad spears

Serves 20

1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp fresh lemon juice
1 tsp anchovy paste
1 tsp Worcestershire sauce
1/2 tsp dry mustard
2 lb. cooked, boneless, skinless chicken, cut into thin slices
60 small romaine lettuce leaves
Capers and shaved Parmesan cheese for garnish

In small bowl combine first seven ingredients. Place a few chicken slices on each lettuce leaf. Top with dressing, and garnish with capers and Parmesan shavings.

Citrus Shrimp Cocktail

My kids will eat shrimp cocktail like there’s no tomorrow. In fact, if we go to an all-you-can-eat buffet, they’ll wipe you clean and more than likely, we’d get those nasty glares from the staff for eating more than our family’s share. However, that’s the kids, not me. I’m not a fan of rubbery, tasteless shrimp dipped in a cocktail sauce that you’d find in most restaurants – with the exception of this shrimp cocktail recipe from Grove Park Inn, Asheville NC!

So despite the name of this “Citrus Shrimp Cocktail” recipe, it’s so very different. The shrimp are split and grilled, not boiled to death and then tossed in a mixture of fresh mint, grapefruit and orange segments.

So where’s the “cocktail” part?

Ah-ha. Glad you asked!

Add in a little mixture of your choice of sparkling wine, champagne or prosecco plus the juice from the citrus adds a tickly zing. The recipe comes from Victoria Allyson, an Executive Chef and Pastry Chef who tweets at @StrawberryToast. She came to my rescue when I asked for shrimp recipe ideas on Twitter.

By the way, this is a perfect appetizer for Valentines Day!

For a non-alcoholic version, you can use sparkling cider or sparkling water. Just something with bubbles.

In goes the fresh squeezed grapefruit and orange juice (squeezed from the membranes after segmenting the citrus):

Pour it over the grilled shrimp and the citrus segments.

Add in a touch of chiffonade fresh mint.

Spoon it in a pretty dessert or even a wide mouthed wine glass:

Garnish with a mint sprig and it’s beautifully elegant.

Citrus Shrimp Cocktail
recipe adapted from Victoria Allyson

I love butterflying and grilling my shrimp with the shell-on. The shell has so much flavor and protects the delicate shrimp from the hot pan or grill. You can butterfly them with the shell off – I’ll leave that decision to you. See how to butterfly shrimp video.

It’s important to add toss everything together at the last minute, right before serving. If you let the shrimp sit in the citrus juice for too long, the acidity of the juice can make the shrimp a bit rubbery.

Oh, one last thing. Make sure you do not overcook the shrimp!

serves 4 as appetizer

1 pound jumbo shell-on shrimp
1-2 tablespoons olive oil
1 grapefruit
1 orange
10 fresh mint leaves, plus sprigs for garnish
1 cup sparkling wine, champagne, prosecco or sparkling cider

1. Section the grapefruit and the orange, reserving the membrane. Squeeze the membranes to extract the juice and discard the spent membranes.

2. Use small kitchen shears to snip off the shrimp legs, if still attached. Devein and butterfly the shrimp while keeping the shell on. Toss the shrimp with the olive oil. For healthier version, just spray both sides of shrimp with cooking oil.

3. Heat a frying pan or grill. When hot, lay all the shrimp opened and flat on the grill. Cook each side for 1-2 minutes, or until just barely cooked through. When the shrimp begin to change color, you can remove from the hot pan.

4. In a small bowl, combine the sparkling wine and citrus juice. In a large bowl, toss together the grilled shrimp with the orange/grapefruit sections and the mint. Divide and spoon into 4 small dessert bowls. Pour in the sparkling wine/juice mixture into each bowl.


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Recipes from the Sweet Tooth Fairy: Mocha Crepe Cake via [notebook]

Mocha crepe cake

Mocha crepe cake accompanying image

Serves about 10
Preparation time: 20 minutes
Cooking
time: 30 minutes (plus 30 minutes resting and 3 hours chilling time)

4
eggs, lightly whisked
1 cup (150g) plain flour
1 1/2 cups
(375ml) milk
2 tbs caster sugar
2 tsp vanilla bean paste
Melted
butter, to grease
Filling
200g dark chocolate,
coarsely chopped
2/3 cup (160ml) thin cream
1/4 cup (60ml)
freshly brewed espresso
Mocha sauce
200g dark
chocolate, chopped
1/3 cup (80ml) thin cream
1/4 cup (60ml)
freshly brewed espresso
2 tbs coffee liqueur
2 tbs brown sugar

  1. Combine the eggs and flour in a medium bowl. Gradually add milk,
    while continually stirring, until well combined and mixture is smooth.
    Add sugar and vanilla and stir to combine. Set aside for 30 minutes to
    rest.
  2. Heat a 15cm non-stick frying pan over medium heat. Brush with melted
    butter. Pour in enough batter to coat the base of the pan. Cook for 1
    minute or until lightly golden and just set. Use a spatula to turn and
    cook for a further 30 seconds or until golden. Transfer to a plate.
    Repeat with remaining batter, reheating and greasing pan between
    batches.
  3. To make filling, place chocolate, cream and coffee in a heatproof
    bowl over a saucepan of simmering water. Use a metal spoon to stir for 5
    minutes or until chocolate melts and mixture is smooth. Remove from
    heat; cover with plastic wrap. Place in the fridge, stirring
    occasionally, for 30 minutes or until mixture cools and thickens.
  4. Line a 20cm springform pan with plastic wrap. Place a crêpe in the
    pan. Spread with a little fi ling. Continue layering with crêpes and
    filling, finishing with a crêpe. Cover with plastic wrap and place in
    the fridge for 3 hours or until chilled and set.
  5. To make the mocha sauce, combine the chocolate, cream, coffee,
    liqueur and sugar in a heatproof bowl over a saucepan of simmering
    water. Stir for 5 minutes or until sauce is smooth.
  6. Turn the cake onto a clean surface. Use a sharp knife to cut into
    wedges. Place on serving plates and drizzle with hot sauce.

Photography: Steve Brown  Stylign: Jane Hann


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