"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-02-2020, 02:37 PM   #1
Sous Chef
 
Join Date: Jan 2019
Location: South Florida
Posts: 723
This time last year

JANUARY 2019 - Last January, we tried 9 new recipes. 5 of them received a VERY GOOD rating. My favorite was "Grilled Salmon Fillets with Creamy Horseradish Sauce" I found in Bon Appetit by Jamie Purviance. My second favorite of the month was "Key Lime Pie". I found this recipe in our local paper back in 1998, from the local famous Joe's Stone Crab Restaurant. Why it took so long before we tried this recipe, I don't know. lol

So, our goal this month is to try more new recipes. Who knows, just might find another oldie but goodie. lol

__________________

cookieee is offline   Reply With Quote
Old 01-02-2020, 03:53 PM   #2
Senior Cook
 
ScottinPollock's Avatar
 
Join Date: Oct 2019
Location: West slope of the Sierra Nevada
Posts: 183
Here is one of my absolute favs... it was one of the signature dishes of the Panda Inn of Santa Monica, CA. Excellent with rice and a Chinese chicken salad.

1 lb raw shrimp
1 egg white, beaten
1 cup cornstarch
1 1⁄2 tablespoons oil
1⁄2 teaspoon salt
5 tablespoons sugar
5 tablespoons catsup
1⁄4 cup vinegar
1⁄2 teaspoon salt
1 tablespoon sherry wine
1⁄2 teaspoon cornstarch
1 teaspoon oil
2 garlic cloves, minced
1⁄4 teaspoon minced fresh ginger
5 tablespoons green onions, chopped
1 teaspoon crushed red pepper flakes
1 teaspoon lemon zest
1 teaspoon orange zest

Peel and devein shrimp.
Slice in halve lengthwise.
Rinse well pat dry.
Add the egg white to shrimp mix well.
Mix 1 1/2 tablespoons cornstarch with 1/2 teaspoon salt.
Add to the shrimp.
Stir to coat well.
Add 1 1/2 tablespoon oil and mix well again.
Refrigerate at least 2 hours.
Remove the shrimp and dust with remaining cornstarch.
Shrimp should be dry to the touch.
Heat fryer to 350F; shake off excess cornstarch and separate shrimp.
Fry till golden brown.
Combine the shrimp with the sauce and toss quickly to coat.
Serve immediately!


To make the sauce:
Combine the sugar, salt, vinegar and catsup; set aside.
Mix the sherry and cornstarch; set aside.
Heat 1 teaspoon oil in hot cast iron.
Add garlic, ginger, zests, green onion and red pepper.
Cook 30 seconds; stir in catsup mix.
Immediately add sherry mixture and cook till slightly thickened.
__________________

ScottinPollock is offline   Reply With Quote
Old 01-02-2020, 03:58 PM   #3
Sous Chef
 
Join Date: Jan 2019
Location: South Florida
Posts: 723
Thank you so much, my favorite seafood.
cookieee is offline   Reply With Quote
Old 01-02-2020, 10:21 PM   #4
Senior Cook
 
bbqcoder's Avatar
 
Join Date: Jun 2019
Location: Massachusetts
Posts: 383
That's great that you are trying new recipes! I printed out some vegetarian recipes to try and forgot to bring them with me to work. I couldn't remember what ingredients I needed so I just grocery shopped enough to make a few of my usual meals.

I would be interested in seeing the Key Lime Pie recipe.
bbqcoder is offline   Reply With Quote
Old 01-03-2020, 11:07 AM   #5
Sous Chef
 
Join Date: Jan 2019
Location: South Florida
Posts: 723
Quote:
Originally Posted by bbqcoder View Post
That's great that you are trying new recipes! I printed out some vegetarian recipes to try and forgot to bring them with me to work. I couldn't remember what ingredients I needed so I just grocery shopped enough to make a few of my usual meals.

I would be interested in seeing the Key Lime Pie recipe.
Hi bbqcoder, does that mean you are a vegetarian with a name like yours?

I will be happy to provide the recipe for the pie. As far as I can tell, it is a basic recipe, but unless you have access to fresh real Key Lime juice, I wouldn't bother if I was you. Let me know,ok?
cookieee is offline   Reply With Quote
Old 01-03-2020, 09:19 PM   #6
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,794
For those of us who are Key lime tree challenged, I like Nellie and Joe's real key lime juice.
Whiskadoodle is offline   Reply With Quote
Old 01-03-2020, 09:39 PM   #7
Sous Chef
 
Join Date: Jan 2019
Location: South Florida
Posts: 723
Thanks, that is real helpful to know.
cookieee is offline   Reply With Quote
Old 01-04-2020, 09:02 AM   #8
Senior Cook
 
bbqcoder's Avatar
 
Join Date: Jun 2019
Location: Massachusetts
Posts: 383
Quote:
Originally Posted by cookieee View Post
Hi bbqcoder, does that mean you are a vegetarian with a name like yours?

I will be happy to provide the recipe for the pie. As far as I can tell, it is a basic recipe, but unless you have access to fresh real Key Lime juice, I wouldn't bother if I was you. Let me know,ok?
Yes, I'm still interested in the recipe. I still occasionally eat meat but definitely make it less often since our daughter is a vegetarian.
bbqcoder is offline   Reply With Quote
Old 01-04-2020, 10:53 AM   #9
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,948
Quote:
Originally Posted by Whiskadoodle View Post
For those of us who are Key lime tree challenged, I like Nellie and Joe's real key lime juice.
I bought Nellie & Joe's at the farmers market on Big Pine Key. It's as close as you can get to fresh key lime juice. Even a lot of Floridians use it.
__________________

__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 05:19 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×