Tuesday, May 30, 2023

Rosie Makes Fried Shrimp And Stir Fried Vegetables.

 
 
Today I had a hankering for a shrimp and vegetable stir fry.  I always have shrimp in the freezer and I had lots of vegetables on hand, so all I needed to do was a bit of prep work.
This meal came together in no time.
And it was really good.


First, I got my vegetables prepped.   My vegetables on hand were broccoli, asparagus, celery, onion, and red and orange peppers.  Use what you have.  A can of baby corn would work nicely here.  Also carrots - slice them on the diagonal.  Snow peas would be good too.  Sliced bok choy.  Sliced mushrooms.  Sliced radishes.  Whatever works for you.
 
Cut the broccoli into small florets.  Slice the asparagus spears into thirds.  Slice the onion and peppers into strips.  

Get the sauce ready:   In a measuring cup, I combined a heaping tablespoon of cornstarch with about 3/4 cup of beef stock and 1/4 cup soy sauce.  Stir to dissolve the cornstarch.  I also had some leftover pineapple/orange dipping sauce from the coconut fried shrimp I made last week - about 1/4 cup - so I’m using that as well.  In case you missed the coconut fried shrimp and dipping sauce, HERE IT IS.
In case you're too lazy to click on the link and get the recipe for the dipping sauce, I guess I'll just have to include it here:
 
Dipping sauce for coconut fried shrimp:
1 small can (8 oz.) crushed pineapple
1 TB horseradish
1 TB Gray Poupon Dijon mustard
1 TB soy sauce
2 TB orange marmalade
Combine all ingredients in a small sauce pan and heat, stirring, to a simmer.  Remove from heat.
This is your basic starting point for sauce.  Taste test and adjust ingredients as you like.  You might like a bit more horseradish, for example.  Or more of the other ingredients.  Experiment.
 
Rosie Note:  When I say Gray Poupon Dijon mustard, I mean the real thing.  Do NOT substitute with the Food Lion brand.  For most items, I will substitute the generic brand, but not for this.  (Also not for chocolate chips.  Use Nestles or Ghirardelli.)  

Now for the shrimp:   I wanted fried shrimp so I set up a 3-part work station for the process.   I set out 3 containers.  (Save those Chinese take-out containers with the lids.  They come in quite handy.)  #1 container has a mixture of flour, pinch kosher salt, and a sprinkling of onion powder.  #2 has 2 beaten eggs.  #3 has a mixture of panko breadcrumbs and crumbled saltine crackers.  Dredge the shrimp through the flour, then the eggs, letting the excess drip off, and finally the panko/cracker mix.  Set on a plate and refrigerate while the oil comes up to temperature.  I used about 2 dozen large shrimp.

To fry:  Pour about 1 1/2 inches peanut oil into a large heavy fry pot.  My pot is about 5 inches deep with an 8 inch diameter.  Heat oil to 375°.  Carefully drop in 5 or 6 shrimp, one at a time, into the hot oil.  Fry until golden brown, about  60-75 seconds.  Remove and drain on rack.  Let oil come back to temperature before frying the next batch.  

Now stir fry the vegetables:   Heat a large skillet with maybe 2 tablespoons of peanut oil in it.  High heat.  About 375° - 400°.  Add in the broccoli first, using a wooden spatula or, if you’re adept at this sort of thing, take the skillet and do that motion with it where you go down and out away from you and then pull the away side back and up, flipping the vegetables.  Yep.  Takes some practice, but it’s all in the wrist.  After about a minute flipping, add in the rest of the vegetables and continue with the flipping for another minute.  Using a wooden spatula, scrape out a space in the center of the skillet and pour in the cornstarch/stock/soy mixture and stir for a few seconds until thickened.  Then I stirred in my pineapple/orange mixture.  Remove from heat.  
 
 
 
Rosie Note:  Always take the vegetables off the heat BEFORE you think they're ready.  You want them crunchy and bright, retaining their color.  Remember there is residual heat in the pan that's still cooking the vegetables.
 
To serve:  Place shrimp on a bed of rice (enriched with buttah!) and add the vegetables with sauce.


Enjoy!


Wednesday, May 17, 2023

Rosie Loves Her Coconut Fried Shrimp.

 
 
I'm making one of my favorites today -  coconut fried shrimp.  
When I make it, it's a little different each time.  I never go by an exact recipe, but I did write everything down this time for you.
I use a wet batter for my shrimp, then I dredge them through a mixture of coconut and panko.
For the wet batter, I used club soda this time, but I have made it with excellent results using beer or buttermilk for the liquid.  For the coconut dredging mixture, I ran out of panko today, so I used crushed Ritz crackers which worked quite nicely.  
Just remember, if you don't have all the exact ingredients, you can substitute with what you do have.  Saltine crackers would have worked here too, instead of the panko or the Ritz.
 
The important thing here is in the frying.  I use peanut oil since it has a high smoke point. That means I can crank up the heat and the oil won't burn.  My fry temperature is around 375°.  I recommend an instant read laser thermometer for frying, so there's no guess work here.  Also, never crowd the pan by putting a bunch of shrimp in there at one time.  This lowers the temperature and you'll get soggy and greasy, not crisp.  I used a deep pot (5") with about about 2" of oil.  Let it come up to temperature, then fry in batches.  Place the shrimp in, one at a time, no more than 6 shrimp in a batch.  These are large shrimp, about the size of my thumb.  I fried for about 75 seconds, then took the shrimp out and drained them on a rack.
 
 
Rosie's Coconut Fried Shrimp 
 
For the batter:
1/2 cup flour
1/2 cup cornstarch
1 tsp baking powder
1/2 tsp kosher salt
1 egg, beaten
3/4 cup club soda
Mix the dry ingredients, whisk in the egg and club soda until smooth. 
 
Coating mixture: 
 1 1/2 cups sweetened coconut flakes
 1 cup combination of panko and crushed Ritz crackers  (You can use all panko if you like but I only had about 3 TB left so I used the crushed Ritz in addition.)

Dip the shrimp in the batter and let the excess drip off.
Dredge batter-coated shrimp through the coconut mixture and set on a plate.  Have all the shrimp coated and ready for the fry pot.  I usually put the plate of shrimp in the fridge while I'm waiting for the oil to come up to temperature and while I'm preparing the dipping sauce.

Dipping sauce for coconut fried shrimp:
1 small can(8 oz.) crushed pineapple
1 tB horseradish
1 TB Gray Poupon Dijon mustard
1 TB soy sauce
2 TB orange marmalade
Combine all ingredients in a small sauce pan and heat, stirring, to a simmer.  Remove from heat.
This is your basic starting point for the ingredients.  Taste test and adjust ingredients as you like.  You might like a bit more horseradish, for example.  Or more of the other ingredients.  Experiment.
 
Rosie Note:  When I say Gray Poupon Dijon mustard, I mean the real thing.  Do NOT substitute with the Food Lion brand.  For most items, I will substitute the generic brand, but not for this.  (Also not for chocolate chips.  Use Nestles or Ghirardelli.)  

Fry 60 - 75 seconds and remove from oil.
Drain on a rack.
 
 Now for the step-by-steps:

 

Coat shrimp in batter, letting the excess drain off.
 
 

 
Dredge through coconut mixture.
 

Have all the shrimp coated, chilled, and ready to fry.



And FRY!



 
 
Until golden.


Drain.

Serve with the pineapple/orange dipping sauce.


 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
The cilantro in my garden is blooming and setting seeds (coriander) now. 
I love the raw, green seeds.  They have an intense cilantro flavor with a citrusy element that really complements the shrimp.
 



 
 
 
 
 
 
Serve with your favorite coleslaw.









Sweet, succulent shrimp.


Enjoy.


Sunday, May 7, 2023

Make Mini-Cheesecakes For Mama For Mother's Day.

 

 


If you’re trying to decide what to get Mama for Mother’s Day, may I suggest making these mini-cheesecakes?  A graham cracker base is filled with a simple cheesecake mixture and topped with caramel sauce and fluffy, light-as-a-cloud whipped cream.  These cheesecakes are deliciously fine just as they are, but I’ll be offering you a few suggestions for enhancements that are sure to please your palate. 

 

 Mama’s Mini-Cheesecakes

(Makes 24 cupcake-sized cheesecakes.)

 Heat oven to 350°.

 For the crust:

About 2 cups graham cracker crumbs (16 whole crackers)
1 stick unsalted butter, melted
1 tsp cinnamon

Combine all ingredients and divide crumbs evenly between two 12-count muffin pans lined with baking cups.  Press one heaping tablespoon mixture into the base of each liner and slightly up the sides.

 For the cheesecake filling:

2 8-oz. packages cream cheese, softened
3 eggs, room temperature
Zest of one lemon
1 TB lemon juice
1 TB vanilla
1 14-oz can sweetened condensed milk

 Rosie Note:  Always use pure vanilla extract, never artificial.

 In a medium mixing bowl, beat softened cream cheese for about a minute, then add eggs, one at a time, beating after each addition.  Beat at high speed for about 5 minutes until well-blended and smooth, occasionally scraping down sides of bowl.  Reduce speed to low and beat in condensed milk until thoroughly combined, about 2 more minutes.  Divide cheesecake mixture evenly between muffin liners, filling about ¾ full.

Bake at 350° for about 15 minutes.  Cheesecakes should be almost set, but still have a slight jiggle in the middle.  If they start to crack, you’re over-baking.

Let cool to room temperature before topping. 

 

  For caramel topping:

1 cup light brown sugar, packed
4 TB unsalted butter
1 tsp kosher salt
½ cup heavy cream
1 TB vanilla

 Combine all ingredients in medium saucepan and simmer over low heat, whisking constantly, until thickened, about 10 minutes. 

Let cool slightly, then spoon a tablespoon or so over each cheesecake.  Refrigerate until fully chilled (at least 2 hours), then pipe on whipped cream.

 


 

 

 

 

 

 

 

 

 

 

For whipped cream:

 1 cup heavy cream
2 TB sugar
1 TB vanilla

Rosie Note:  When whipping cream, for best results (maximum volume), have bowl and beaters chilled.

 In medium mixing bowl, beat cold heavy cream for a minute or so, then sprinkle in sugar, beating another minute, or until fluffy and beaters make tracks in the whipped cream.  Beat in vanilla.  You can spoon the whipped cream over each cheesecake muffin or you can use a piping bag with a star tip for a more decorative presentation.

 



 

 

 

 

 

 

 Serving suggestions:  As I said, these cheesecakes are fine just as they are, but if you like, you could add a few accoutrements to make them a bit more special.

            

  The simplest addition would be adding some fresh fruit - strawberries, blueberries, and blackberries.

 


 

 

 

 

 

 

 

 

 

 

 Topping with shaved chocolate is another option.  Use a vegetable peeler to shave little curls off bars of either dark chocolate or bittersweet chocolate.

 


 

 

 

 

 

 

 

 

 

 

 Another option is topping with candied nuts and a sprinkling of turbinado, or raw, sugar.

 For the candied nuts, I used an assortment of nuts, and made a big batch.  They’re great for snacking on, for sprinkling on ice cream, or for adding a sweet crunch to salads.

 Candied Nuts

1 cup pecans
1 cup almonds
1 cup peanuts
1 tsp kosher salt
½ cup sugar
½ cup brown sugar
¼ cup water
1 tsp vanilla

Heat oven to 250°.

Combine sugars, water, and vanilla in medium saucepan.  Bring to boil over medium heat, stirring to dissolve sugar.  Reduce heat to low and add in nuts, stirring to coat.  Cook, stirring, about 3 minutes.  Spread nuts in a single layer on baking sheet lined with parchment paper.  Sprinkle kosher salt over nuts.  Bake 10 minutes, then shake nuts to turn over, and bake another 10 minutes.  Let cool.

Now for the step-by-steps.

For the crust:


 

 

 

 

Mix butter, cinnamon, and graham crackers .

 

 


Spoon mixture
 into cups.

 

Press.


Ready for filling. 




 For the filling: 

Softened cream cheese, room temp eggs, lemon, vanilla, sweetened condensed milk.

To bring eggs to room temp quickly, set in a bowl of warm water.

Process cream cheese until smooth, then add in eggs.  Mix thoroughly
 Add in lemon zest, juice, and vanilla.
Pour in condensed milk and process until smooth.

 

 Pour filling into cupcake liners.

Ready for baking.

Bake until just set.

Prepare the caramel:

Combine:
brown sugar
butter
cream
vanilla



Melt over low heat.

Stir constantly.






Simmer about 10 minutes.




Oooh...
Nice and thick.



Spoon caramel
 over cheesecakes.








 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Remove cheesecakes
 from liners.
 

 

 

 

 

 

 

 

 

 

 

Pipe on whipped cream.














Add any additions you like.















Enjoy.