Easy grilled mint shrimp


These shrimp are as great to look at as to taste.Whenever the weather turns warmer we chose to grill,its easy clean up it the greatest incentive. I typically marinade these shrimp at least 1/2 an hour before grilling but no more than 1 hour.You could use either shelled or unshelled shrimp,but,I always find the shrimp to retain more moisture when grilled shell on.

1  1/2 lb  shell on jumbo shrimp (unshelled shrimp would be about 1  1/4 lb)

1/4 cup minced fresh mint leaves

1 to 2 serrano chillis,minced

4 cloves garlic,minced

juice of 1/2 small lime

1/2 teaspoon lemon pepper or white pepper

salt to taste

zest of 1 lime

1/8 cup canola oil.

Combine all ingredients together,except for shrimp, in a food processor to blend well.

Place shrimp in a plastic resealable bag and pour marinade over. Seal bag and gently massage marinade on to shrimp, making sure each piece is coated. Refrigerate for 1/2 hour.

Heat grill to medium hot. Grill shrimp about 2 minutes per side, DO NOT OVER COOK.

Place on serving dish and squeeze lemon or lime  before serving.

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Hariyali Chicken


Hariyali actually means green .I have seen this chicken prepared in a number of ways to achieve the green color , but basically it is prepared with both mint and cilantro in a base of thick plain yogurt . Some recipes call for pureeing the herbs before adding them to the thickened yoghurt , this gives an intense green color to the chicken , I prefer to chop the herbs finely and have little specks show up throughout .

Photograph by Rahul Mahtani

1 lb boneless chicken breast , cubed

1/2 cup thick plain yoghurt , whole milk or Greek yoghurt work great

2 tbsp finely chopped mint

2 tbsp finely chopped cilantro

1 tbsp grated fresh ginger root

1 green chili (Serrano or jalapeno ) minced well.

salt to taste

1/2 tsp lemon pepper

1 tsp ground cumin seed

1 small onion cut into cubes

1 small red pepper , cut into cubes ( optional )

1 tbsp butter , melted .

Bamboo skewers .

Marinate the chicken in the yoghurt , herbs , cumin, chili , ginger , salt and lemon pepper . Allow to marinate up to 4 hours , refrigerated .

Thread chicken on to skewers , alternating with the red pepper and onion .

Brush on melted butter .

Grill or bake at 350 * for 25 minutes or until juices run clear .

Serve  with a wedge of fresh lemon and a sprinkling of salt.

Spaghetti Carbonara


Spagetti Carbonara is almost like the cook’s magic trick . Whenever I am rushed for dinner this with a simple salad and viola , dinner’s on . The thing about Carbonara is simplicity is its charm . A silky ,eggy sauce , with or without bacon ….just delicous !

Tyler Florence

Photograph by Rahul Mahtani

Serves 4

Kosher salt

Extra Virgin Oil

8 bacon slices , cut crosswise into thin strips

1 onion chopped

4 large eggs

6 TBS heavy cream

1/4 cup freshly grated Parmigiano -Reggiano cheese

1 lb spaghetti

cracked black pepper

1/4 cup chopped fresh flat leaf parsley

Bring a big pot of salted water to a boil for the spaghetti.

Heat olive oil in a skillet over medium heat . Add the onion and bacon and cook 7 to 8 minutes , until the onion is caramelized and the bacon is crisp . While that’s going , crack the eggs into a big serving bowl . Add the cream and cheese and whisk . Scrape the bacon and onion into the bowl along with the cooking fat .

By now the pasta water has come to a boil . Throw in the spaghetti and give it a stir to seperate the strands ; cook 8 to 9 minutes , until al dente . Scoop out about 1/4 cup of the pasta cooking water and add that to the bowl with the bacon and eggs . Then drain the spaghetti , add it to the bowl , and give everything a toss . Invert a plate on top of the bowl to hold in the heat and let the pasta set for 5 minutes .

Remove the pate , toss in some salt and some cracked black pepper and the parsley , and boom , you’ve got spaghetti Carbonara !

Pan Fried Lamb Chops with Harissa


Lamb chops are a favorite in my family and I am always looking for new ways to shine light on gamy tasing meat . Harissa , is a spicy  Middle Eastern condiment which , in this interpretaion includes store bought roasted red peppers , just a delicious addition . I always keep this sauce on hand to serve with other grilled meats and vegetables .

Tyler Florence

Photograph by Rahul Mahtani

Serves 4

HARISSA

1tsp cumin seeds

1 tsp coriander seeds

1 tsp caraway seeds

1 small jar roasted red bell peppers , drained

2 garlic cloves

3 small fresh red chiles , chopped

1 tsp kosher salt

3 TBS extra virgin olive oil

Juice of 1 lemon

4 TBS extra virgin olive oil

12 fat lamb chops

Kosher salt and freshly ground pepper

HARISSA

Gather the cumin , coriander and caraway in a small skillet and toast over low heat until fragrant . Then grind to a powder in a spice mill or clean coffee grinder . Put the roasted bell peppers into a food processor along with the ground spices , garlic , chiles , salt , olive oil and lemon juice and pulse to puree.

When ready to eat , heat 2 TBS olive oil in each of 2 large skillets over medium heat . Sprinkle the chops on both sides with salt and pepper . Put the chops in the pan and sear for about 2 minutes on each side to brown . Serve chops with the Harissa.

Stir fried Bean Curd with Asian greens


Being vegan  is terrific when you can eat this way . The bean curd or tofu is stirfried lightly for a slight crunch , it then sits on a bed of bok choy ( a type of chinese cabbage ) ans broccoli , two vegetables so densely nutritious , you can feel terrific about what you have just eaten . Forget take out when you can have this dish on your table in mere minutes  with no added MSG or clumpy cornstarch .

Sanjeev Kapoor

1/2 lb bean curd ( tofu ) cut into 3/4 inch cubes

2 Tbs oil

salt to taste

2 inches ginger , grated

1/2 tsp freshly ground black pepper

1 tbs lemon juice

1/2 medium broccoli , seperated into florets and blanched

4 Chinese cabbages ( bok choy ) roughly cut

4 to 5 cabbage leaves , shredded

10 garlic cloves , chopped

1 Tbs soy sauce

Heat one tablespoon of oil in a pan ; add the bean curd and stir fry for 3 to 4 minutes over medium heat . Sprinkle the salt , grated ginger , black pepper and lemon juice .

Heat the remaining oil in another pan . Add the broccoli florets , bok choy and cabbage and saute for 2 minutes . Sprinkle a little water . Add the garlic , soy sauce and a little more water and cook till the vegetables soften slightly .

Transfer the greens to a serving plate . Place the bean curd on top and serve hot .

Joanne Woodward’s Cereal


If  , like me , you are tired of all the unneccessary additives in your food , you would understand my love for home made cereal . This is just the best way to start the day . The cereal is full of fibre and protein from the nuts . Make a big batch and keep it refridgerated ( it keeps for several weeks ) , that way its always on hand to start the day !

Paul Newman

1  1/4 cups oil ( I use canola )

1  1/2 cups water

2 lbs Honey

1 lb oats

2 lbs almonds

1 lb sunflower seeds

1/2 cup sesame seeds

1 cup chopped cashews

1 cup chopped walnuts

4 cups wheat germ , roasted

Preheat oven to 325*F

Mix oil , water and honey together .

Mix dry ingredients together . Combine all .

Spread thinly on cookie sheets.

Bake in 325*F oven and keep turning until golden brown ( about 20 to 30 minutes ) .

Cool and keep in tins.

Chile -Lime Crab salad with Tomato and Avocado


While trying to put together a menu for my son’s upcoming graduation party , I came upon this recipe amongst my many clippings . This is a vibrant , somewhat spicy salad from up and coming chef  Sue Zemanick . It is always a pleasure to prepare something so delicious and easy to make , it is , however important to use good lump crabmeat .

Serves 4

Sue Zemanick

5 Tbs fresh lime juice

2  1/2 Tbs extra -virgin olive oil , ( I use Monini brand , available at speciality food stores )

2  1/2 Tbs vegetable oil

1 Tbs very finely chopped Jalapeno

1 Tbs chopped cilantro , plus cilantro leaves for garnish

1/2 Tbs honey

1/2 tsp minced garlic

salt and freshly ground pepper

1/2 lb lump crabmeat , picked over

1  1/2 Hass avocado , diced ( 1/2 inch)

1/3 cup minced red onion

1 Large heirloom tomato , cut into 4  1/2 inch thick slices

Tortilla chips for serving

In a small bowl combine the lemon juice with the olive oil , vegetable oil , jalapeno, chopped cilantro , honey and garlic . Season the dressing with salt and pepper .

In a small bowl toss the crab with 3 Tbs of the dressing and season with salt and pepper .

In a medium bowl  gently toss the avocado with the red onion and 2 Tbs of the dressing ; season with salt and pepper .

Place a tomato slice on each plate and season with salt . Top with the avocado and the crab and garnish with the cilantro . Drizzle the remaining dressing on top and serve with the tortilla chips .