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.


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


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


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 .