Coconut Shrimp

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Coconut shrimp have always been one of my favorite appetizers. Whenever I see it on a menu, I can’t help but ordering them, just to see what their version is. Many times I’ve been severely disappointed. The best I’ve ever had was at Waterman’s Inn in Crisfield, Maryland. Big shrimp and copious amounts of coconut, fried to golden perfection.

So, with most of my other restaurant favorites, I came home with the resolution to make coconut shrimp at home that were just as good. That was over 3 years ago now, and the road was bumpier than I’d imagined. There were many casualties on the coconut front, but I finally got the batter down just right. The key is to do a beer batter coating on the shrimp – then roll them in the shredded coconut. Also, letting the shrimp chill for 30 minutes once coated really helped to keep the coconut on the shrimp – and not come off in the oil.

These make an impressive appetizer, as well as a delicious main course. I paired them with a tropical quinoa salad, for something on the lighter side, and it was a perfect meal!

Beer-Battered Coconut Shrimp

For beer batter:
3/4 cup all-purpose flour
1 cup beer

For the shrimp:
1/4 cup all-purpose flour
2 cups flaked coconut
1 pound large shrimp, peeled with tails left on and butterflied
3 cups oil for frying

In small bowl combine beer and flour. Set aside. Place the flour in a shallow dish, as well as the shredded coconut.

Hold shrimp by tail, and dredge in flour, shaking off excess. Dip in beer batter, allowing excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F in a dutch oven or deep fryer.

Fry shrimp in batches, turning once, for 2 to 3 minutes, or until golden brown. Remove shrimp to paper towel lined cookie sheet to drain. Serve warm with your favorite dipping sauce.

Source: adapted from Allrecipes

Tropical Quinoa Salad

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A couple of months ago, we finally gave quinoa a try, and am so glad we did. It’s healthy, quick, and takes on any flavor that you add to it. Last week I made coconut shrimp, but wanted something lighter to go with it. My first thought was a mango-lime rice, but wasn’t feeling up to my reigning title as “Starch Queen of the Eastern Seaboard”.  I had a mango, an avocado, and some quinoa – so I whipped up this salad, and everyone gobbled it right up. How awesome is it to hear your 4 year old say “I love quinoa!”?

It was light, yet filling, and flavorful. I think some fresh grilled pineapple would fit nicely into the equation here as well, so feel free to toss some in if you have it handy. That’s the great thing about quinoa, it makes it really easy to “wing it”, and make something fabulous from things you have in your pantry or crisper drawer.

Tropical Quinoa Salad

2 cups quinoa, rinsed and drained
1 mango, peel removed and diced
1 avocado, peel removed and diced
1/2 red onion, diced
1/4 cup shredded coconut
1/4 cup chopped cilantro
Juice of 2 limes
3 Tbsp coconut or olive oil
kosher salt
black pepper

Cook quinoa according to package directions. Set aside to cool.

In a small saute pan or in a 425 degree oven, toast the coconut until lightly browned. Set aside.

Combine quinoa, mango, avocado, red onion, toasted coconut, cilantro, lime juice and coconut oil. Toss to combine. Season to taste with salt and pepper. Serve at room temperature, or cover and chill until ready to use.

Cajun Margaritas

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Any True Blood fans out there? It’s an HBO series set in the heart of Louisiana. A synthetic blood has been created, and vampires have been able to “come out of the coffin”, as it were, and live among us. Where there’s one, there is usually more, and lots of other supernatural characters have been introduced – werewolves, shape shifters, ancient fire gods. In a world full of junky, reality TV – it’s nice to have a television program that’s still scripted! This past Sunday was the Season 5 finale, and it didn’t disappoint.

My favorite character, Lafayette – who is a gay Voodoo priest/medium, in addition to a line cook, made some delectable looking Cajun Margaritas for the waitresses after their shift ended. I love margaritas, and I love the flavors and feelings that go along with anything Cajun. I couldn’t wait to make them! Most recipes I found online simply called for the addition of hot sauce to make it Cajun, but that just sounded lame. Then, I remembered the strawberry-infused vodka I had made earlier in the year. Why not do the same with chile peppers and tequila?

It’s an extra step that takes a day or so, but man oh man. It’s so amazing how liquor can leech all the qualities from something into itself. After only an overnight soaking of jalapenos and serranos in a Mason jar full of tequila, it had a lot of heat to it. We’ve made a Habenero IPA before, that we really liked. It’s so wild to take a drink, and feel the heat in your blood. This margarita gives it to you!

I’ve never been a blended marg gal, but I liked it here. Almost like a fire & ice thing going on. Jon and I both really enjoyed them, he drank virtually the whole pitcher. Which, isn’t like him – he’s a beer guy. So, if you’re looking for something a little bit different to go on this long weekend’s menu, add these to the menu. A little heat to close out this last week of summer!

Lafayette’s Cajun Margaritas

4 oz. chile-infused tequila (optional)
3 oz. orange liqueur
3 oz. margarita mix
1 tsp. hot sauce
2 cups ice
chile peppers and lime slices, for garnish
salt

For the chile-infused tequila:
5 jalapeno peppers, halved
5 serrano peppers, halved
1 cup tequila

For the tequila, combine all ingredients in a jar or bowl. Cover, and let sit at room temperature overnight – or up to a week. When ready to use, strain into bottle or jar and keep in a cool, dark place.

To make the margaritas, combine the chile-infused tequila, orange liqueur, margarita mix, hot sauce, and ice in a blender. Cover, and puree for 1 minute, until no chunks of ice remain.

Rim margarita glasses with salt, and fill glasses with blended margaritas. Garnish with lime slices and a whole chile pepper.

All-Beef Meatloaf

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This is another one I pulled from the recipe box to share with you guys. This one is from Cook’s Illustrated, so even though the preperation might seem like a bit more work than most other meatloaf recipes, it’s well worth the effort. Meatloaf was always the one thing my mom allowed my dad to cook growing up. It was always moist and flavorful – probably due to the fact that he was sneaking ground venison into the mix unbeknownst to me and my mom. We always had a heart-shaped meatloaf on Valentine’s Day in our house, and it’s a tradition I’m proud to carry on with our little family.

Don’t be put off by the addition of powdered gelatin. The first time I saw this, I was leery too. But, trust me on this one! The gelatin mimics enzymes (proteins maybe? – I’m no AB!) found in veal, retaining moisture throughout cooking. Leading to the moistest most tender meatloaf you’ve ever enjoyed. The glaze is a cut-above the standard ketchup dousing too. Apple cider vinegar is added to ketchup for some tang, brown sugar for a bit of sweetness, and ground coriander for a bright burst of freshness.

If you’re one of those people who swears they don’t like meatloaf – try this recipe. You may just find yourself making a hear-shaped loaf for Valentine’s Day this year too!

All-Beef Meatloaf

3 ounces Monterey Jack cheese, grated on small holes of box grater (about 1 cup)
1 tablespoon unsalted butter
1 medium onion , chopped fine
1 rib celery , chopped fine
1 large clove garlic , minced
1 teaspoon paprika
1/3 cup tomato juice
1/2 cup low-sodium chicken broth
2 large eggs
1/2 teaspoon unflavored gelatin (powdered)
1 tablespoon soy sauce
1 teaspoon Dijon mustard
2/3 cup crushed saltines
1 1/2 teaspoons table salt
2 tablespoons minced fresh parsley leaves
1/2 teaspoon ground black pepper
1 pound ground chuck
1 pound ground sirloin

Glaze
1/2 cup ketchup
1 teaspoon hot pepper sauce
1/2 teaspoon ground coriander
1/4 cup cider vinegar
3 tablespoons packed light brown sugar

Heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use. Prepare baking sheet–cover a broiler pan or a cookie cooling rack with two layers of foil and punch holes in it so fat can drain. Then put pan or rack in another pan to catch drips and prevent your oven from smoking you out of the house.

Heat butter in a skillet over medium-high heat, add onion and celery and cook, stirring occasionally, until beginning to brown. Add garlic, and paprika and cook, stirring, until fragrant, about 1 minute. Carfefully stir in the tomato juice, and let thicken and reduce a bit – about 1 minute longer. Transfer mixture to small bowl and set aside to cool.

Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground meat; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2 inches high. Bake 55 to 65 minutes. Remove meat loaf from oven and turn on broiler.

While meat loaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meat loaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meat loaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let meat loaf cool about 20 minutes before slicing.

Source: Cook’s Illustrated, January 2006