Butterflied Shrimp on Coconut Risotto with Avocado, Lime

Butterflied Shrimp on Coconut Risotto with Avocado, Lime and Cilantro Cream

This recipe is really very easy. It is done in three very easy steps. I was really very surprised, the trick to me is to know what the finished Risotto looks like. Be patient with it. The Shrimp part was easy. Those of you who know me realize that I did not have Shrimp. Mine was topped with Salmon which went with the cream sauce very well.

For 4 Servings:
Risotto:
1 cup arborio rice
1 can (14 oz.) coconut milk
2 - 3 cups chicken stock
1 Tablespoon sliced green onion
1 Tablespoon neutral oil
1/4 cup shredded coconut - toasted

Cream:
1/4 cup packed cilantro leaves
1/2 small avocado
1 Tablespoon lime juice
1/4 cup sour cream

Shrimp:
12 large shrimp - tails on and butterflied (sliced down the back nearly all the way through)
1 Tablespoon neutral oil

Make the risotto:
Saute green onion in 1 T oil briefly. Add rice and toast lightly. Mix coconut milk and chicken stock. Add stock mixture to rice one cup at a time - letting rice absorb stock before adding another cup. Add the toasted coconut after the second cup of stock. Stir nearly constantly. When you get to the 20 minute mark, check the rice for consistency. Once the rice is al dente and creamy, you're done. You may or may not use all of the stock. Keep warm.

Make the cream:
Combine cilantro, avocado, lime and sour cream in a blender. Puree until very smooth.

Make the shrimp:
Pan-fry the shrimp - cut side down - until lightly browned. This will take about 2 minutes. Add 1/2 cup water to the pan so the shrimp will finish cooking and curl slightly. This will take just another 2 minutes or so. For service I used coconut halves filled with risotto and topped with 3 shrimp each. Place a dollop of cream on each shrimp and garnish with a sprinkling of toasted coconut and a cilantro leaf.

Lasagna Rolls on Sauce Béchamel

Sauce Béchamel (a.k.a. white sauce):
Thank you Cooking with Anne




3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cup milk (use whole milk)
salt and pepper to taste
freshly ground nutmeg - a pinch or so

Melt butter in a heavy saucepan and add flour. Stir together and add milk (at room temp.), stirring over a medium flame until thickened. Pour into a greased 9x13 baking pan

Rolls:

1- 15-oz container ricotta cheese
1 cup broccoli florets, cooked until crisp-tender and chopped fine
1 small carrot, peeled and grated - about 1/2 cup
1/2 large red pepper - diced fine - about 1/2 cup
1 cup grated Parmesan
1 large egg lightly beaten
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 cooked lasagna noodles
1 cup tomato, spaghetti or marinara sauce
1 cup shredded mozzarella

Preheat oven to 400 degrees F.

Mix ricotta, egg and Parmesan well. Fold in vegetables. Lay out lasagna noodles and spoon filling onto each-spreading to the ends. Roll up and place in the sauced pan making sure the seam is facing down.

Top each roll with marinara and mozzarella. Bake for 15 minutes or until cheese is melted and sauce is bubbly. Stand for 10 minutes before serving. Serve with Béchamel sauce under each roll.

Pork Chops with Balsamic Glaze

Pork Chops with Balsamic Glaze
Adapted from Gourmet Magazine

I made this one tonight and was not happy with it. I felt they were dry and overcooked. I reviewed an article in Cooks Illustrated and found that the first stage browning was excessive and dried out the port chop. Since most of the color comes from the Balsamic Glaze its not really necessary to truly brown the chops. The second cooking stage I lost track of time and the chops got to 170. I will be working on this recipe and update the photos with better results soon.

4 center cut Rib Pork chops, pounded to 3/4 inch thick
1 tsp. salt
fresh ground black pepper
2 T olive oil
2/3 cup balsamic vinegar
2 tsp. sugar

Trim fat from pork chops, and pound to 3/4 inch thickness. Season chops on both sides with salt, pepper. Starting with a cold pan, add olive oil, add pork chops and cook over medium heat (4) until lightly browned on both sides and cooked through, about 3 minutes total.

Remove pork chops to plate, lower heat slightly, and add vinegar and sugar and cook until slightly thickened, about 2 minutes.

Put pork chops back into pan with any liquid which has collected on plate, and cook about 5-6 minutes, (internal temp of 140) turning several times to glaze pork chops with sauce. Serve hot, with sauce poured over.

3/12/2008 Update

OK, I reworked this one today and followed the times and temperatures to the letter. What a huge difference. The chops were moist and with an excellent taste of the Balsamic Glaze. I will do this again real soon. Learned a lot about Pork Chops and how to cook them.

Best Ever Macaroni and Cheese

This was originally from LandOLakes but I made some modifications.

Preparation time: 20 min Baking time: 20 min
Yield: 6 servings

1 (7-ounce) box (2 cups) uncooked dried elbow macaroni
1/4 cup Butter
2 tablespoons all-purpose flour
2 cups Milk
1/2 teaspoon salt
1 (2 cups) Sharp Cheddar Cheese, Emmentaler or Aged Ausiago Cheese cubed 1/2
inch
1/2 cup dried bread crumbs
1 tablespoon Butter, melted
1 tablespoon chopped fresh parsley

Heat oven to 350°F. Cook macaroni according to package directions. Drain.

Meanwhile, melt 1/4 cup butter in 3-quart saucepan until sizzling; stir in flour. Cook over medium heat, stirring occasionally, until smooth and bubbly (1 minute). Add milk and salt. Continue cooking, stirring occasionally, until sauce is thickened (3 to 4 minutes). Stir in cooked, drained, macaroni and cheese.

Stir together all ingredients (except bread crumbs) in bowl and mix well; Spoon into ungreased 2-quart casserole. Sprinkle bread crumbs over macaroni and cheese. Bake for 20 to 25 minutes or until heated through and golden brown.

TIP: For a gourmet flavor, stir in 3 ounces cubed cream cheese and 1 teaspoon Dijon-style mustard with the milk.

My favorite is to add 1-11/2 lbs Ground turkey cooked with 1 sweet onion diced and 3 cloves garlic minced.

Nutrition Facts (1 serving): Calories: 430, Fat: 24g, Cholesterol: 70mg, Sodium: 620mg, Carbohydrates: 38g, Dietary Fiber: 2g, Protein: 18g, Weight Watchers points per servicing 11

Tequila-glazed Chicken With Jalapeno

Bon Appétit | August 2007 Why you'll make it: Because it's that one easy, really delicious recipe for barbecued chicken that every cook needs. Grilling bone-in chicken takes a bit more time than boneless, but the flavor payoff is worth it. Stay close to the grill and flip the pieces every six to eight minutes. Rub spices on the chicken at least six hours ahead. Makes 4 servings.

Molly Stevens

Ingredients
1 1/2 tablespoons whole coriander seeds, coarsely ground in spice mill or mortar with pestle
1 3/4 teaspoons coarse kosher salt
1/2 teaspoon dried crushed red pepper
1 (3 1/2- to 4-pound) cut-up (best of fryer) chicken
1/3 cup orange juice or pineapple juice
1/4 cup gold or silver tequila
2 tablespoons (packed) golden brown sugar
2 tablespoons honey
1 to 2 red jalapeño chiles with seeds, finely chopped
1 shallot, minced

Directions

Mix coriander, salt, and red pepper. Sprinkle mixture all over chicken. Arrange chicken, skin side up, on baking sheet; cover and chill at least 6 hours or overnight.

Combine orange juice, tequila, brown sugar, honey, 1 jalapeño, and shallot in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool glaze. Transfer 3 tablespoons glaze to small bowl and set aside for serving.

Spray grill with nonstick spray. Prepare barbecue (medium heat). Arrange chicken, skin side up, on grill. Grill 15 minutes, turning occasionally. Brush chicken with glaze in saucepan. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 170°F, turning and brushing occasionally with glaze, about 10 minutes longer. Transfer to platter. Spoon reserved glaze over.

Spaghetti Bolognese

Ingredients

6 oz bacon slices, cut into 1/2" pieces
1 yellow Onion, Diced
1 1/2 tsp salt
3 Garlic gloves
2 lb. Ground beef
6 oz tomato paste
1 cup milk
1/2 cup grated Parmigiano-Reggiano
Fresh ground Pepper
1 lb Spaghetti, cooked , water reserved

Directions

In large pot over medium high heat, cook bacon until crisp 7-10 minutes. Spon off all but 1 tablespoonful of fat. Add Onion and 1/2 tsp salt; cook until tender, 5-7 minutes. Add garlic; cook 1 minute. Add ground beef and 1 tsp salt; cook, stirring occasionally, until beef is no longer pink. about 5 minutes. Stir in tomato paste, milk and 1/2 cup of cheese.

Cook on Low until sauce thickens about 4 hours. Skim fat off sauce. Adjust seasonings with salt and pepper.


Add cooked spaghetti to sauce plus enough pasta-cooking water to loosen sauce; toss to combine. Transfer to individual bowls; sprinkle with cheese. Serve immediately.