Chef_Jenn

Chef_Jenn
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Monday, July 28, 2014

My Grandma's White Cocktails Sauce with Jumbo Grilled Shirmp Cocktail


I will never forget my Grandma's Christmas parties, they meant one thing and one thing only- SHRIMP COCKTAIL TIME!!! This was both blessing and a curse. As we (my mom, aunt, grandma and I) gathered around the kitchen table to peel and devein shrimp; lots and lots of shrimp. That part was no fun, but it was all worth it for those wonderful shrimp and Grandma's white cocktail sauce.

Yes I said white cocktail sauce. This recipe had two uses that I can remember, and they were polar opposites. This sauce was used at Passover for Gelfite fish and at the Christmas party for shrimp. Not so Kosher I know, but oh so tasty.

Not sure where the origins of this sauce came from but I love it and relish any excuse to enjoy it. In a recent cooking class I updated the classic shrimp cocktail by grilling them and serving them with classic red and my beloved white cocktail sauce.
 


Grilled Jumbo Shrimp with Red and White Cocktail Sauce
Serves 6 appetizers



1/3 cup       Grape seed oil
½ tsp           Black pepper
1 ½ tsp        Old Bay
3 tbsp          Fresh lemon juice

Cut through shells of shrimp; along middle of back, using kitchen shears or a paring knife. Exposing the vein, devein shrimp, leaving shells and tail in place.

Prepare grill with medium-hot charcoal or gas grill.

In a bowl stir together grape seed oil, pepper, old bay and lemon juice.

Toss shrimp in in oil and spice mixture and marinate for 15 minutes. (no more than  15 minutes or texture of shrimp will change if marinated too long.)

Grill shrimp for about 3 to 5 minutes per side, or until pink and firm.

Remove from grill and serve shrimp hot or refrigerate till cold.

 

Red Cocktail Sauce
1/2 cup                   Ketchup
1 to 1 ½ tbsp      Prepared horseradish
2 dashes              Crystal or a Louisiana style hot sauce
¼ tsp                    Worcestershire sauce
¼ cup                   Lemon juice

Combine all ingredients and chill till ready to serve.

 

 

White Cocktail Sauce

½ cup                   Mayonnaise

½ tsp                    Sugar

1 tsp                    Onion, finely minced

¼ tsp                   Garlic, finely minced

2 tbsp                  Fresh dill chopped

1 ½ tbsp              Parsley, chopped

1 tsp                    Prepared horseradish

2 tbsp to ¼ cup   Lemon juice

Salt and pepper to taste

 

Stir together all ingredients and add lemon juice to taste; chill till ready to serve.

Monday, December 30, 2013

Salmon Burgers for a Happy and Healthy New Year


 
 
With the New Year just around the corner;
 many of us (oh yes.....myself included) have vowed to eat healthier.
I thought I would share a recipe to help.
 
Salmon burgers can be a great way to eat more Omega-3 Fatty Acids! Those lovey little wonders that support everything from brain function to maintaing strong hair and nails.
 
The recipe for this burger is simple and full of flavor.
It can be made with just about any fish (from yellowtail to shark). It can also be flavored with all your favorite herbs and spices (I chose Asian flavors, but I encourage you to play with your food).
 
 
 
 
Salmon Burger
Serves 4 to 8


2.5 lb                    Salmon 
4                           Green onions, sliced thin
1 tbsp                   Lemon zest
2 tsp                     Fresh ginger, peeled and finely grated
1 tsp                     Mirin
1                           Egg, scrambled
½ cup                   Panko bread crumbs
4 tbsp                   Mayonaise (or low-fat Greek yogurt)
2 tsp                     Peanut oil
4                          Hamburgers buns
8 thin slices         English cucumbers
1cup                    Arugula

 

Salmon Burgers:
Discard salmon skin and any bones.

Finely chop salmon by hand.

In a bowl stir together salmon, green onions, lemon zest, ginger, Mirin, egg, bread crumbs and salt and pepper to taste and form into 4 patties.

Refrigerate for 1 hour before cooking.

In a non-stick skillet heat oil over moderate heat until hot but not smoking and sauté patties 4 minutes on each side, or until just cooked through.

Transfer salmon burgers to buns and top with mayonnaise, cucumber, and arugula.

 

Wednesday, October 2, 2013

Recipe from Farm to Table Suzie's Farm CSA Cooking Class




Curried Roasted Winter Squash and Sweet Potato Soup

Serves approximately 6 half cup servings

 

2 cup                              Butternut, delicata or other winter squash; peeled and small dice

1 cup                              Sweet potato, peeled and small dice

8 tbsp                                      Olive oil

1 tbsp                                      Unsalted butter

1                                    Small onion, small dice

1 tsp                              Curry powder

2 cups or as needed       Low sodium chicken or vegetable broth

To taste                          Salt and pepper

 

 

Preheat an oven to 450° F.

Microwave the squash for 8 to 10 minutes to soften; then cut squash in half, remove seeds, peel and cut into small dice. Season squash with salt, pepper and 3 tbsp olive oil. Place onto a parchment lined cookie sheet and roast for 20 minutes or until tender and golden brown.

Season potatoes with salt, pepper and 3 tbsp olive oil. Place onto a parchment lined cookie sheet and roast for 20 minutes or until tender and golden brown.

In a saucepan heat 2 tablespoons oil over medium high heat till it is hot (or moves like water in the pan).

Add onions to the pot and cook till translucent.

Add curry powder and cook till fragrant.

Add roasted squash, potatoes, and chicken broth. Cover and let simmer for 10 minutes.

In a food processor (or in a blender) place soup and puree until smooth, add enough broth or water to allow the food processor to puree ingredients. If you prefer your soup thin add more broth accordingly.

Return soup to the stove and simmer for 5 to 6 minutes.

Season with salt and pepper, ladle into a bowl and serve.