Crispy Coconut Shrimp with Sweet but Sultry Strawberry Dip

 

Did you know Valentine's Day is almost upon us?  It is.  

You wanna see my Valentine?  Here he is:

He looks kind of mean here, but he's really a gentle giant.  He likes football and hunting and he always gets out and reads historical markers.  He also hunts the old fashioned way.  With gun powder and a powder horn and a flintlock muzzle loader.

He's very unique.  One of a kind.  And he's all mine.

And I'm glad that he is.

So I like to keep my man happy by making him something special every now and then.  And this recipe fits the bill.

Golden, crispy coconut-crusted shrimp with a sweet and spicy strawberry dipping sauce.  Sounds kind of weird, but honestly, it's delicious.  

Here are my notes:

-I only put 1 chipotle pepper in the dip because I am a wimp when it comes to spicy food.  A wimp.  If you like it really spicy you could put 2 peppers in, or you could put a teaspoon of the adobo sauce from the can, or you could leave the seeds in.  Or all three if your tongue is made of steel.

-The shrimp will cook fast if the oil is hot.  Don't overcook it or it will become rubbery.

-The sauce can be made the day before and warmed in the microwave.  

-The strawberries should be diced very finely for the dip.

-This could be an appetizer or it could be the main course.  Whichever.

Crispy Coconut Shrimp with Sweet but Sultry Strawberry Dip

Printable Recipe

Nonstick cooking spray

1 tablespoon red onion, very finely chopped
2 tablespoons strawberry preserves

1 tablespoon red wine vinegar

2 tablespoons packed light brown sugar

1 chipotle pepper, seeds removed and very finely diced

1 cup fresh strawberries, washed, hulled, and very finely diced

Canola oil, for frying

1 cup sweetened, flaked coconut

1/2 cup panko crumbs

1 teaspoon kosher salt

2 egg whites

3/4 cup all –purpose flour

3/4 pound large shrimp, deveined and peeled with tails left on

Coat a small nonstick skillet with cooking spray and heat over medium heat until hot.  Add the red onions and cook until soft and transparent.  Add the strawberry preserves, red wine vinegar, brown sugar, and the chipotle pepper.  Whisk until smooth.  Add the finely chopped strawberries and cook for about 3 minutes or until mixture starts to boil.  Remove from heat and set aside to cool to warm. 

Pour oil to a depth of about 1/2 inch into a large skillet over medium-high heat.  Toss coconut, panko crumbs and salt in a pie plate. Beat egg whites in another pie plate or shallow dish.  Place the flour in a third pie plate or shallow dish.  Dip shrimp into the flour, shaking off excess, then into the egg whites, then into the coconut mixture, coating all sides.  When oil is very hot, fry shrimp about 3-4 minutes in batches until golden brown and crispy.  Remove to paper towel lined platter for draining.

Serve shrimp with warm strawberry dip.

*For a hotter dip, increase the chipotle pepper to two.

 

Pico De Gallo

Our tomatoes have been coming in for a few weeks now, and one of my favorite ways to use them is to make pico de gallo.  Nothing says summer more to me than this condiment, and I make batches and batches of it when I'm getting tomatoes fresh off the vine.  Usually it's made with just tomatoes, onion, cilantro, jalapeno, and lime juice, but I add garlic and bell pepper to mine.  I also like a drizzle of olive oil.

Pico de Gallo

Printable Recipe

4-5 medium tomatoes, chopped

1 medium onion, chopped

1 medium bell pepper, seeded and chopped

1-2 jalapenos, seeded and finely chopped

1-2 garlic cloves, finely chopped

About 1/2 cup of chopped, fresh cilantro

The juice of 2-3 limes

About 1 tablespoon of extra virgin olive oil

Salt and pepper to taste

Stir the first 7 ingredients together in a large bowl.  Add the juice of the limes and drizzle with
the olive oil.  Season well with salt and
pepper, then stir to evenly coat.  Serve
with tortilla chips.

*All measurements are approximate.  Use as much or as little of any ingredient according
to your own taste.

Avocado, Pesto and Goat Cheese Mousse in Crispy Poppy Seed Wonton Cups

Oh, how I love avocados. I eat them on sandwiches, in guacamole, in salads, in everything.  They are delicious, healthy, and most importantly, green, which everyone knows is the best color in the whole world. (Wink)

And, yes, they usually go hand in hand with cilantro and lime, and there is absolutely nothing wrong with that combination, but I'd like to go in another direction and introduce the avocado to some other flavors.  Avocado, meet goat cheese and basil pesto.  You will love each other.

This is a simple summer appetizer utilizing one of my favorite foods ever, the avocado. 

Avocado, Pesto and Goat Cheese Mousse in Crispy Poppy Seed Wonton Cups 

Printable Recipe
 

1 egg

1 teaspoon water

18 wonton wrappers

1-2 teaspoons poppy seeds

1-2 teaspoons kosher salt

1/2 cup heavy cream

1 (6-ounce) package goat cheese, softened to room temperature

3 tablespoons mayonnaise

3 tablespoons prepared basil pesto

2 ripe avocados, peeled seeded and diced

1 tablespoon lemon juice

1/4 teaspoon kosher salt

1/4 teaspoon pepper

Basil leaves for garnish

1.  Heat oven to 350 degrees.  Spray two mini muffin pans with nonstick cooking spray.  Whisk the egg and water in a small bowl.  Brush both sides of each wonton with the egg wash, then sprinkle with the poppy seeds and a small amount of the kosher salt.  Press wonton wrappers into each muffin cup, lining the inside, using only every other cup.   Bake 12 minutes or until golden brown.  Remove from pan; cool. 

2.  Meanwhile, beat the heavy cream on high speed until stiff peaks form.  In another bowl, beat the goat cheese and mayonnaise on medium speed until creamy.  Add the pesto, avocados, lemon juice, 1/4 teaspoon salt, and the pepper, and beat until well combined.  Fold in the whipped cream gently.

3.  To assemble, fill a zip lock bag with the avocado mixture and cut a small home in one corner of the bag, using it like a pastry bag.  Pipe a dollop into each cup.  Garnish with a small basil leaf.  Serve immediately. 

Cajun Chicken Fritters With Creole Mustard Dipping Sauce

 

About five years ago, I got a call from a representative at the National Chicken Cooking Contest, telling me that my recipe had been chosen to represent Mississippi in their cook-off.  This was my first win and probably only the second or third recipe that I had ever submitted to any contest.  That call really changed my life in many ways.  It gave me a hobby.  This hobby took me and my family around the country to more cook-offs.  It brought in some cash and prizes.  I think the best thing it gave me, though, were cooking friends around the country that I never would have met otherwise.  I love my cooking friends. 

This is the recipe that started it all.  My daughter asked for these the other day, so I fried up a batch.  Here are a couple of things you need to know if you make them:

-When I originally wrote the recipe, I included 1 teaspoon of liquid crab boil.  Somehow that ingredient never made it to the final draft of the recipe that was in the chicken cookbook.  I fried up some with it and some without it the other day, and it was unanimous that the ones with the crab boil addition were better.  I recommend adding it in.  

-If you can't find Creole mustard for the sauce, you can substitute another grainy mustard.  I love, love, love Zatarain's Creole mustard.

-I use a cookie scoop to scoop the batter into the hot oil.  Don't overcrowd them, and make sure to let the oil come back up to temperature between fryings.

Cajun Chicken Fritters with Creole Mustard Dipping Sauce

Printable Recipe

1 cup flour 1/2 cup yellow corn meal 1/2 teaspoon salt 1/2 teaspoon baking soda 4 eggs, separated 1 cup buttermilk 1 tablespoon butter, melted 2 teaspoons hot pepper sauce 2 teaspoons Creole seasoning 1 to 1 1/2 teaspoons liquid crab boil (I use Zatarain’s), optional 4 tablespoons grated onion 1/4 cup chopped green bell peppers 1/4 cup chopped red bell peppers 1 tablespoon red pepper flakes 3 1/2 cups cooked, shredded chicken 3 tablespoon canola oil 1 1/2 cups mayonnaise 3 tablespoons creole mustard 1 1/2 tablespoons horseradish In large mixing bowl, combine flour, cornmeal, salt and baking soda. Stir in slightly beaten egg yolks, buttermilk, butter, hot pepper sauce, Creole seasoning, and liquid crab boil, if using. Add grated onion, green and red bell peppers, red pepper flakes, and chicken. Beat egg whites until stiff peaks form and gently fold into batter. In Dutch oven, place canola oil to depth of 2 inches and heat over medium high heat to 375 degree F. Drop batter by rounded spoonfuls or medium scoop into hot oil, about 5 or 6 at a time. Fry about 3 minutes or until golden brown, turning once. Drain fritters on paper towels and arrange on serving platter. Serve with Creole Mustard Dipping Sauce. Makes 35-40 fritters. Creole Mustard Dipping Sauce: In small bowl, stir together 1 1/2 cups mayonnaise, 3 tablespoons Creole mustard and 1 1/2 tablespoons horseradish.

Sesame and Panko Crusted Fried Green Tomatoes With Wasabi Mayonnaise

Before the recipe, let me share a few food items I have recently discovered and am absolutely in love with.  

First up:

 

A couple of weeks ago, the POM Wonderful people sent me a case of their pomegranate juice.  In this economy, I was happy to get free food even though I'm a die hard orange juice gal.  I wasn't expecting to like it as much as I did.  All natural-no fructose corn syrup, dyes, or other questionable ingredients.  And when I read the literature they sent on all the health benefits, I was really, really impressed.  Got arterial plaque build up?  POM can help with that.  Erectile dysfunction or prostate problems? This is the juice for you.  Check it out here.

My second recent discovery is mayonnaise made with olive oil.  I’m on my second jar which is Kraft, but I think my first jar was Hellman’s.  You know how low-fat and fat-free mayo taste like they came from the devil?  This new mayonnaise made from olive oil doesn’t taste that way at all AND it has half the calories and fat of regular.  Oh joy!  And if the olive oil mayonnaise people will send me a case of it for free like the Pom Wonderful people did, I will be happy to link up to their site, too.  (Smile, wink.)

 

Lastly, my husband and I are loving this blueberry cluster cereal from Kashi.  It may not be “new” but it’s new to us and even though it’s a little on the expensive side, I’m splurging and keeping our pantry stocked.  Kashi has some wonderful products for the healthy-minded and also for middle-aged people who are going to be grandparents soon and want to embrace their youth and vigor.

This concludes the healthy section of this post.

Now for the fried stuff.

My husband usually plants tomatoes every year and this year is no exception.  What he does NOT like is for me to pick green ones from the vine before some ripe red ones appear.  After a few red ones appear, it’s okay for me to pick a couple of green ones to fry, but just a couple.  He doesn’t like fried green tomatoes so he really has no understanding of the hankerings I get.

But today, while he was napping on the couch, I sneaked out and picked a couple even though we haven’t had any ripe ones yet.   He never knew a thing though, because he slept through the entire frying, picture taking, and eating process.

He looks like he's reading, huh?  He's not.  He's asleep.  I'm glad he didn't wake up to see me taking a picture of the mayonnaise jar.  Anyway, if you like fried green tomatoes, I encourage you to cast your regular cornmeal-flour mixture to the wind (make sure it’s blowing away from you first) and try panko bread crumbs and sesame seed.  It is so worth it to keep these wonderful bread crumbs around because they add a fantastic crispy exterior to fried foods.  There’s really nothing like them.  Note to Waynesborians:  You're probably gonna have to go out of town to get panko.

Sesame and Panko Crusted Fried Green Tomatoes

With Wasabi Mayonnaise

Canola oil for frying

About 3/4 cup panko bread crumbs

About 1-1/2 tablespoons sesame seeds

2 medium green tomatoes, sliced about 1/4 inch thick

1 beaten egg

Salt and pepper to taste

About 1/2 cup mayonnaise

1-2 teaspoons wasabi paste

1. Pour oil to a depth of about 1/2 inch in a medium skillet.  Heat over medium-high heat until very hot. 
2. Stir together the panko and sesame seeds.  Dip the tomato slices in the egg, then coat in panko mixture.  Fry for 3-4 minutes, turning once, until golden brown.  Remove to paper towel lined platter and season with salt and pepper.
3. To make the wasabi mayo, stir the mayonnaise and wasabi paste together.

Roasted Red Pepper Hummus and Baked Pita Chips

I know.  Has roasted red pepper hummus not been done like a gazillion times before on like a gazillion different blogs?  I'm going to post it anyway.  You know what they say:  it's not a food blog until there's a post on hummus.  I'm haven't been doing a lot of cooking this week because my hubby is hunting wild turkey in the northern part of the state and this is pretty much what I've lived on.  This and a steady diet of HGTV.  I like the one where they redid the master bedroom and then there was a big reveal at the end.  Have you seen that one? 

Anyway...  

The great thing about this combo is that it's healthy and cheap.  I recently discovered that my local Wal-Mart has a clearance rack of bakery and bread items.  I visit it every time I go and  I picked up a couple of bags of pita bread a while back for about $.90 apiece.  I froze them and kept saying that I was going to make chips out of them and I finally did this week.  Now, I love the bags of pita chips that they sell in the store (Stacy's rocks!) but they are a little on the expensive side, I think.  Mine were equally delicious at a fraction of the price.  I have also been picking up loaves of ciabatta and focaccia bread at a reduced cost.  I just check for any signs of mold, and then I freeze it when I get home.  Since most of these breads are toasted when I use them, freezing is just fine.

I actually had everything to make the hummus including the tahini (sesame seed paste), which is more of an 'exotic' food item in these here parts, but was sort of a gift from my mom.  A while back ( it was actually two years ago) we were visiting my grandmother in Petal, Mississippi and we discovered The Corner Market.  This little grocery store has a great selection of imported/ exotic/can't-get-anything-like-this-in-Wayne County, MS/ Food Network-y items that this little Buckatunna girl had been living without, so she bought me a few.  I had fun trying out some new things, but a couple of them, like the tahini paste, were pushed to the back of the cabinet until this week.  I'm really glad I opened the jar even though I didn't see an expiration date, which made me a little nervous, but you know what?  I didn't get sick or anything.  I feel fine. ;o)  

Roasted Red Pepper Hummus and Baked Pita Chips

1(15-ounce) can chickpeas (garbanzo beans), rinsed and drained

1 tablespoon tahini

2 tablespoons extra virgin olive oil

2 tablespoons water

1 clove garlic

2 roasted red peppers from a jar

2tablespoons lemon juice

Salt and pepper to taste

About 6 whole pita pocket bread rounds

Extra virgin olive oil

Kosher salt

1. To make the hummus, process the chickpeas and next seven ingredients in a food processor until smooth.
2. For the pita chips, lightly brush both sides of each pita with olive oil.  Sprinkle with desired amount of kosher salt.  Using a pizza cutter or sharp knife, cut into 8 wedges.  For thinner chips, cut the pita in half horizontally first, then into wedges.  Bake at 400 degrees for 8-10 minutes.

Cheese Rounds

I have a big plastic box of recipe cards from the eighties that I somehow managed to talk my sister out of years ago.  The recipe collection is called My Great Recipes and I look through it from time to time to get inspiration.  And to remember what food was like when I was a teenager.

One of the recipes I pulled several years ago is for Cheese Rounds.  I can't tell you how good these are.  When they are warm out of the oven, they melt in your mouth.  They're even good cold.  They can be left plain or the tops can be dipped in seeds or paprika for a fancier effect.  They are perfect to serve at a shower or party.  I can totally see these being served with soup, too. 

I would like to try using different kinds of cheeses when I make these again.  Smoked Cheddar.  White Cheddar.  Gouda.  The possibilities are endless.

Cheese Rounds

1 cup butter, softened to room temperature

4 cups (1 pound) shredded sharp cheddar cheese

2 cups all-purpose flour

Poppy seeds, sesame seeds, paprika

1.      Cream the butter on medium speed; blend in the flour, then the cheese, until mixed.

2.      Chill dough for about an hour.  Shape into 1-inch balls.

3.      Place some poppy seeds, sesame seeds and paprika in small, separate dishes.  Press each of the balls in the seeds or paprika on one side only, then place 1-1/2 inches apart on ungreased baking sheets.  Chill for 1 hour.

4.      Bake at 400 degrees for about 10 minutes.  Do not brown.  The rounds will not look dry when done.  Cool on baking sheets.  Reheat slightly to serve, if desired.  About 5 dozen.