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Monday
Apr302012

recipe: spicy grilled shrimp with panko bread crumbs

for the shrimp:
12 large shrimp with shell, uncooked
1/4 C canola oil
1 clove garlic minced
1 jalapeno, minced
or 1 fresno chili if you like it mild
zest of 1/2 a lemon
pinch chili flake
salt and pepper to taste

for the panko bread crumb topping:
1/2 C panko bread crumbs
2 tblsp cilantro, chopped
1 tblsp canola oil
zest of 1/2 lemon
pinch of chili flake
salt and pepper to taste
lemon to garnish

Directions:
1. Combine all the marinade ingredients—everything but the shrimp—and set aside.

2. Using a small, sharp knife, split the shrimp down the middle on the underside—make sure not to cut all the way through but do remove the dirty bits in the process.

3. In a zip-top bag, mix the shrimp and marinade then refrigerate 20-30 minutes.

4. While the shrimp is marinading make the panko breadcrumb topping.

5. Heat the oil in a medium skillet over med-high heat. Add panko and sitr until toasted about 3 minutes. Add cilantro, lemon and chili flake and cook for another 30 seconds. Remove from heat and let cool.

6. Heat grill or grill pan to med-high heat. Once hot, brush grates with a little canola oil and place the shrimp flesh side down. Cook 1 minute, then flip and finish shell side down for another 2-3 minutes depending on the size of the shrimp.

7. Remove from grill, arrange on a serving dish, sprinkle with toasted panko, and serve with sliced lemons and cilantro.

Adam’s hints:
—If you’re not familiar with panko, learn more about it here.
—When grilling, you might need to press down with a spatula since they’ll curl a little.
—This recipe can also be made with smaller shrimp, but I like to use large because it’s a fun presentation.
—I also use this marinade on medium peeled and cleaned shrimp: saute over high heat and serve with pasta topped with these bread crumbs. Its a fantastic meal!

Wednesday
Apr042012

recipe: elderflower champagne cocktail

1/2 jigger St. Germain Elderflower liquer
3/4 C Prosecco
mint garnish, optional

Directions:
1. In a small cocktail shaker, shake the elderflower liquer with ice to chill it.

2. Strain into a stemless flute, add Prosecco
et voila! The perfect Easter Brunch cocktail.

Monday
Apr022012

recipe: dipped chocolate cookie bites

This year, one of America’s favorite cookies—more than 7.5 billions Oreos are consumed every day—celebrates its 100th Birthday. Congratulations!

18 oz Oreo cookies
8 oz cream cheese
12 oz white chocolate chips
1 tbsp butter
double boiler or microwave

Directions:
1. Crush the package of cookies and set aside.

2. Mix the cream cheese in a mixer until fluffy, then add cookie crumbs and mix until well blended.

3. Roll the ‘dough’ into 1” balls, place on wax paper and freeze for 2 hours.

4. In a double boiler—or microwave on 50% power and stirring every 30 seconds—melt the butter and chocolate chips.

5. Dunk the balls in the warm chocolate, allow the shell to cool and enjoy!

Special thanks to anna, product manager’s assistant, for contributing.

Tuesday
Mar202012

recipe: hearty banana bread

photo by: whitneyinchicago 1-1/2 C whole wheat flour
1 C pure cane sugar
2 very ripe bananas
3/4 C walnuts, chopped
1/2 C Greek yogurt
1 stick unsalted butter
2 eggs
1 tsp baking soda
just under 1 tsp of sea salt

Directions:
1. Pre-heat oven to 350°F, butter sides of a loaf pan and set aside.
2. Using a pastry cutter, blend the sugar and butter in a medium to large bowl.
3. Add the eggs, yogurt, bananas and mix with a fork to smash the bananas.
4. Add all other ingredients and mix thoroughly.
5. Pour the mixture into the loaf pan and bake for 50-60 minutes.
6. Pierce with a toothpick and consider the bread done when the it comes out clean.
7. Remove from the oven and—to help keep it moist—cover with a kitchen cloth while it cools.

Wednesday
Mar142012

recipe: irish soda bread

photo by: TheLizardQueen4 C whole wheat flour, stone-ground
2 C all-purpose flour
2 C buttermilk
1-1/2 tsp baking soda
1-1/2 tsp salt

Directions:
1. Mix the flours, soda and salt in a bowl.

2. Form the mixture into a bowl shape and gradually pour the buttermilk into the center—about a cup to start. Mix ingredients with a wooden spoon or spatula, then by hand as it gets firmer.

3. Knead a bit on a floured counter surface then, on a lightly floured baking sheet, pat down the ball of dough and cut a deep cross on top using a knife dipped in flour—to avoid sticking and pulling the dough—the cross-cut will make it easier to break apart later.

4. Lightly sprinkle the top with flour and bake in a pre-heated oven at 425°F for about 25 minutes, then 350°F for about 15 minutes.

hints:
—let it sit on a baking rack until it’s cooled and if the crust seems too hard, wrap the loaf in a clean, damp kitchen towel.
—unless you’ll be eating the whole loaf right away, don’t cut into it until it’s set, which is about 6 hours after it comes out of the oven. This will keep it moist instead of drying out quickly.
—for more soda bread recipes, go to sodabread.us/recipes.

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