Tuesday, April 27, 2010

weekend dinner party

After sifting through a humbling number of magazines over the past week, I was thrilled with a number of the recipes I came across. Page after page, I frantically dog-eared pages as a reminder of things to share. This simple yet inarguably fun and satisfying meal was found in the May 2010 issue of Martha Stewart Living. Since I couldn't help but tweak the meal just a little bit, you know, to insert my own personality, I decided to veto Martha's rice with peas and cilantro (that really didn't send me…anywhere) I'm replacing it with my recipe for coconut-ginger rice which I'll think you'll find to be the most desirable accompaniment to these piquant shrimp: the creamy and nearly risotto-like quality of the coconut rice will cool and comfort your palette after taking a bite of the thoughtfully spicy shrimp. And the salad alongside? No one's going to be missing the lettuce.

A few readers have also asked for menu ideas that would remedy picky eater boyfriends. I know, I didn't know they existed either. But, I can't imagine any boy scoffing at this spread and the spice factor makes it a bit more manly and will make up for the fact that he'll be eating a salad that contains mango and radish. Which he may or may not be familiar with. Am I not giving you guys enough credit? Sorry. Anyways, I suggest trying this out on the lucky guy(s). I think they'll dig. And a pretty potent tequila drink to start? Oh he'll have hungry eyes, alright.

Make the caramel custards a day or two beforehand. One less thing to worry about. And are you beyond happy to finally see a recipe for a dessert up in here? Admittedly, I lack a sweet tooth. Not my scene. But custard? Oh, custard is so my scene.

Mango and Radish Salad with Lime Dressing

Recipe Courtesy of Martha Stewart Living

Serves 4

1 mango, peeled and cut into wedges

1/2 english cucumber, thinly sliced

1 bunch radishes (about 8) halved or quartered

1 tablespoon finely grated lime zest and 2 tbsp. lime juice (from 2 limes)

2 tablespoons extra-virgin olive oil

1 tablespoon honey

coarse salt

1. Arrange mango, cucumber, and radishes on a platter.

2. Whisk together lime zest and juice, oil, and honey. season with salt.

3. Drizzle dressing over salad and season with salt.

Garlic-Jalapeno shrimp

Recipe Courtesy of Martha Stewart Living

Serves 4

20 large shrimp (about 1 lb.), peeled and deveined (tails left intact; optional)

3 garlic cloves, minced

1/2 jalapeno chile (stem, ribs, and seeds removed), finely chopped

1 tablespoon fresh lime juice

3 tablespoons extra-virgin olive oil

coarse salt and freshly ground pepper

1. Toss together shrimp, garlic, jalapeno, lime juice, and 1 tablespoon oil; season with salt and pepper. Marinate in refrigerator for 45 minutes

2. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Remove shrimp from marinade, and add to skillet; cook through, about 2 minutes per side.

Serving idea: squeeze lime wedges over shrimp, and serve with cold beer.

Coconut-Ginger Rice

Recipe Courtesy of Yours Truly

Serves 4, generously

4 cups unsweetened coconut milk (about 2 cans, supplement any shortcomings with water)

1 3-inch nub of peeled fresh ginger

1 tablespoon salted butter

1 teaspoon salt

2 cups of white rice

cilantro for garnishing

In a medium-sized pot, add the coconut milk, ginger, and butter, and bring to a boil. Add in the rice, stir, put the lid on and turn down the heat to low. Set the timer for 18 minutes and allow to cook, untouched. After 18 minutes, stir any excess liquid sitting at the top into the rice (it should be very creamy) and taste for seasoning. Place in a large bowl and top with plenty of fresh cilantro.

Caramel Custards

Recipe Courtesy of Martha Stewart Living

Serves 4

1/3 cup sugar

1/4 cup plus 1 tablespoon water

1/4 cup heavy cream

5 large egg yolks

1 teaspoon pure vanilla extract

coarse salt

1. Preheat oven to 325F. Heat sugar and water in a saucepan over medium-high heat, swirling occasionally, until deep amber, about 7 minutes. Carefully whisk in milk and cream.

2. Whisk together yolks, vanilla, and 1/4 teaspoon salt. slowly pour caramel-milk mixture into yolk mixture, whisking constantly. Skim any bubbles from the top. Divide evenly among four 6-ounce ramekins.

3. Set ramekins in a 9-inch square baking dish. Pour boiling water into dish to come a third of the way up sides of ramekins. Bake until custards are just set but jiggle slightly, 27 to 30 minutes. Remove from water using tongs. Refrigerate for 20 minutes.

The Taurus

Recipe Courtesy of Martha Stewart Living

Pour a small amount of Cointreau into a glass, swirl, and pour out (use it to make the next cocktail). Fill the glass halfway with ice cubes. Add 1 ounce silver tequila, and 1 orange zest strip. Squeeze and drop 1 lime wedge, and stir.

1 comment:

bee and jay said...

Good call on the rice!
These fellas think it all sounds yummy, but then again, we like mangoes & radishes!


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