coconut shrimp...fried version...

i love the idea of intensifying the flavor with  coconut milk marinade...plus i just love  coconut and coconut milk... 1 lb. med. raw shrimp, shelled and deveined 1/3 c. lemon juice 1/2 tsp. salt 1/3 tsp. ground ginger 3 tsp. curry powder (optional) 2 c. all-purpose flour 2 tsp. baking powder 1 1/4 c. skim milk 1/2 c. cream of coconut 4 oz. flaked coconut Peanut oil for frying Marinate shrimp in mixture of lemon juice, salt, ginger and curry powder  for 1 or 2 hours. Drain well.Prepare batter of 1 1/2 cups flour,  baking powder, milk and cream of coconut. Coat shrimp with  remaining flour; dip in prepared batter, then dip lightly into  flaked coconut. Fry in deep hot (350 to 375 degrees) for  about 2-3 minutes. Depending upon size of fryer do not  cook more than 8-12 shrimp at a time. shrimp does not need a long cook time...the greatest sin is  to burn the coconut...keep an eye on them... sauces... there are thousands of different dipping  sauces for this shrimp... i like a pineapple sweet and sour... pretty traditional...make it spicy... or cheat...there a good ones on  the shelf...especially  trader joe's... but it is really only sugar, vinegar, cornstarch and pineapple...maybe a little soy sauce...

coconut shrimp...yum...baked, no frying...

coconut shrimp...

Ingredients

• 1 1/2 pounds unpeeled, large raw shrimp
• Vegetable cooking spray
• 2 egg whites
• 1/4 cup cornstarch
• 1 tablespoon Caribbean jerk seasoning
• 1 cup sweetened flaked coconut
• 1 cup Japanese breadcrumbs (panko)
• 1 teaspoon paprika

Preparation

• 1. Preheat oven to 425°. Peel shrimp, leaving tails on; devein, if desired.
• 2. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan.
• 3. Whisk egg whites just until foamy.
• 4. Stir together cornstarch and jerk seasoning in a shallow dish. Stir together coconut, Japanese breadcrumbs, and paprika in another shallow dish.
• 5. Dredge shrimp, 1 at a time, in cornstarch mixture; dip in egg whites, and dredge in coconut mixture, pressing gently with fingers. Lightly coat shrimp on each side with cooking spray; arrange shrimp on wire rack.
• 6. Bake at 425° for 10 to 12 minutes or just until shrimp turn pink, turning once after 8 minutes.

there is no such thing as enough...make plenty...

Southern Living 
MARCH 2008

lime bars...

i love citrus, and prefer lime on almost everything...so...

lime bars...

For the crust:

9 tablespoons unsalted butter (1 stick, plus one tablespoon)
1/4 cup (55g) superfine sugar (or regular granulated)
1 cup (150g) of unbleached all-purpose flour
pinch salt

For the filling:

1 1/2 cups (330g) superfine sugar (or regular granulated)
3 eggs
2/3 cup (150g) freshly squeezed lime juice (from 4-5 limes)
2 tablespoons lime zest (from 4-5 limes)
2/3 cup (100g) unbleached, all-purpose flour
pinch of salt
1 tablespoon confectioner’s sugar

1. Preheat oven to 350 degrees (180 degrees Celsius). Line a 8×8″ * square baking pan with a strip of parchment paper (8×14″) that covers the bottom and overlaps on either side. (This is so after it cools, you can pull out the entire pan of lime bars and cut them neatly. You can omit this step completely, though. You don’t even need to butter the pan.)

2. Cream butter, sugar, and salt with an electric mixer. Mix in flour until just incorporated. Press dough evenly into 8×8″ square baking pan.

3. Bake for 20-25 minutes, or until slightly golden brown. While it cools, prepare the filling.

4. Whisk all ingredients except for the confectioner’s sugar in a large bowl. Pour into crust. Bake for 30-35 minutes until filling is completely set. Let cool completely. (I help mine along in the freezer for about an hour.) Using the overlapping edges of parchment paper, gently lift the dessert from the pan. Cut into 16 squares. Dust with confectioner’s sugar.

who doesn't like squid?...

i love fried foods and hate to fry...chicken, coconut shrimp, shrimp toast need frying...but ugh!...so frying is not for the faint of heart and only for the best reasons...here is one...

Calamari:

• 1 pound calamari tubes (frozen is fine)
• 6 ounces of club soda
• 1 cup flour
• 1/2 teaspoon cayenne
• 3 dashes salt and pepper
• vegetable oil for frying
• sesame seeds for garnish (optional)

Sweet & Spicy Sauce:

• 4 tablespoons chili garlic sauce
• 6 tablespoons honey
• 1/2 teaspoon Asian sesame oil

1. Slice the calamari tubes into rings about 1/4 inch wide.
2. Pour the club soda into a medium bowl, place the calamari rings in the club soda, stir until all are submerged. Let sit for 10 minutes.
3. Meanwhile combine the flour, salt and pepper, toss until combined. Set aside.
4. Combine the chili garlic sauce, honey and sesame oil, mix well. Set aside.
5. Drain the calamari, blot dry.
6. Dredge the calamari, one at a time, in the flour mixture and set on a plate until ready to fry.
7. Heat 1-2 inches of oil in a deep, heavy pot to 375 F. Once ready, place 1/4 of the calamari in the oil and fry for about 1 1/2 to 2 minutes or until golden. Don't overcrowd. When you pull it out, place on a paper towel-lined plate and blot gently. Repeat.
8. Toss with prepared sauce and garnish with sesame seeds if you happen to have them on hand OR serve sauce alongside the calamari. Enjoy!!

something simple...

i love goat cheese...i love figs...this seems like a good spring recipe that can follow you into summer...

Fig and Goat Cheese Sandwiches with Caramelized Onions

 

Ingredients:

·    8 slices of wheat & barley bread
·    1 large yellow onion, sliced
·    10 ounces soft goat cheese (not crumbled)
·    14 large fresh figs, ends removed and thinly sliced
·    1 tablespoon olive oil
·    4 tablespoons unsalted butter
·    Salt to taste

Makes 4 sandwiches

Warm 1 tablespoon of olive oil in a medium sized sauté pan over medium heat. Add the onions and pinch of salt. Cook for 15-20 minutes, stirring frequently, until onions have softened and turned light brown in color. Remove from heat and set aside (or store in the fridge in an airtight container for up to two days).

To assemble the sandwiches: layer slices of goat cheese, caramelized onions and fig slices, making sure that goat cheese is the first and last layer for each sandwich (it should be touching the bread).

To grill sandwiches: In a large sauté pan or on a griddle, melt 1 tablespoon of butter over medium heat. Place the assembled sandwich in the butter and grill for 2-3 minutes per side, until the bread turns golden brown and crisp. Serve immediately.

http://kveller.com/activities/food/tu-bishvat-recipes.shtml

breaking more than eggs...

well spring sprang!...fell and broke my leg and at my age (57) it is far graver than when i was younger...the world is a different place as well...no more casts and crutches...surgery and a fitted boot, and $100,000 later and am still in pain...this happened march 6 so i'm still catching up...hope everyone has a better tale to tell...

easter and spring...

About Oestara

a guide to the Sabbat’s symbolism
by Arwynn MacFeylynnd
Date: March 21–23 (usually, the date of the calendar spring equinox).
Alternative names: Spring Equinox, Vernal Equinox, Alban Eiler, Mean Erraigh, Eostre.
Primary meanings: Oestara is light and dark balanced, with light gaining power. It’s the turning point from winter to spring. It is a beginning of the agricultural year, and its rites ensure fertility of crops and flocks; it is a time of planting, nurturing and growth. The God and Goddess begin their courtship now. Oestara was not originally a part of the Celtic year but was named for a Teutonic goddess of spring and new life, Eostre. The holiday was probably brought to prominence in the Celtic world by the Saxons.
Symbols: The hare or rabbit, eggs, seeds, potted plants, the New Moon, butterflies and cocoons.
Colors: Lemon yellow, pale green and pale pink, all pastels, robin’s-egg blue and white.
Gemstones: Aquamarine, rose quartz and moonstone.
Herbs: Crocuses, daffodils, ginger, jasmine, Irish moss and snowdrops.
Gods and goddesses: All youthful and virile gods and goddesses, sun gods, mother goddesses, love goddesses, moon gods and goddesses and all fertility deities. Goddesses include Persephone, Blodeuwedd, Eostre, Aphrodite, Athena, Cybele, Gaia, Hera, Isis, Ishtar, Minerva and Venus. Gods include Robin of the Woods, the Green Man, Cernunnos, the Dagda, Attis, Mithras, Odin, Thoth, Osiris and Pan.
Customs and myths: Spell-work for improving communication and group interaction is recommended, as well as for fertility and abundance. Oestara is a good time to start putting those plans and preparations you made at Imbolc into action. Plan a celebratory walk (or ride) through gardens, a park, woodlands, forest or other green places. A popular Oestara activity is decorating and coloring or dying hard-boiled eggs, or other eggs such as those made of wooden or papier-mâché. Use gold and silver paint pens to draw pagan designs and magickal symbols all over your eggs, or use other color combinations. Try interconnected triangles, symbolizing the Triple Goddess, pentagrams and other God and Goddess symbols, or words written in magickal scripts. Other traditional activities include gardening and practicing all forms of herbal work — magickal, artistic, medicinal, culinary and cosmetic.

Liebkuchen (Honey Cakes)

1 cup margarine
1 cup sugar
1 egg
1 cup honey
1 cup sour milk* (see below)
2 Tablespoons vinegar
6 cups flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon mace**
1 Tablespoon ground cinnamon

Prepare sour milk and mix dry ingredients. Set both aside. Cream margarine and sugar, add egg, beat until light. Add honey, sour milk and vinegar. Mix thoroughly. Chill one hour. Roll out to 1/4" thickness. Cut into 2"x3" rectangles and place on buttered cookie sheets. Bake at 375° for 6 minutes. Frost with plain vanilla frosting.

* For sour milk, add 1 T. vinegar to 1 c. milk and let stand for 10 minutes.

** Ground Mace - Mace is a spice made from the membrane that covers the nutmeg seed. Tastes like a stronger, more aromatic version of nutmeg.