Grilled Jalapeño and Lime Shrimp. This weekend, we have absolutely nothing to do (knock on wood), and I could not be happier. It’s not that I don’t love to go out – the Nashville Crawfish Boil, especially, was epic – but Jeff and I are long overdue for a good lazy weekend. Sleeping in. Naked “X-Files” Marathon. Probably some homemade ice cream. Definitely some grilling. The thing about grilling for two is that it usually takes more time to prep the grill (if you’re using charcoal) than to actually cook your food, so we try to throw some quick-cooking things on the grill while the “main event” meat is resting.
The great thing about this recipe is that your jalapeño-lime mixture does double-duty as a marinade and a finishing sauce. Even with the double-dose of jalapeño, the shrimp really doesn’t get very spicy, so if you want more heat, be sure to add another pepper or some extra cayenne. Also, be sure to use 14-inch flat metal skewers when you thread the shrimp. Not pretty. Almost-Famous Spicy Fried Shrimp Recipe : Food Network Kitchens. Directions Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside. Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl.
Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl. Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Toss the shrimp with the prepared sauce. Photograph by Stephanie Foley. 1 family. friendly food. » Fish ‘n chips. Sometimes I let the guys cook. They play in the kitchen, taking their time, talking, discussing the recipe, but using tongs because they don’t like touching the food and getting their hands dirty, ha ha. The little guy helps his dad by reading the recipe out loud. …and measuring the ingredients, then whisking the batter The big guy gets really focused in his job of frying the fish.
Doing a great job. You can notice that he does not overcrowd the pa. He learned from past mistakes. I must say, they clean up too. I actually think that they would have loved to cook/play in the kitchen more frequently if I let them. Sometimes when our son was about 2-3 years old, I turned into the cook-who-tries-to-put-it all-together-quickly-so-there’s-dinner-on-the-table-by 6:30 pm (7 pm the latest). And, it’s my little weekdays’ getaway. But somehow fish and chips became my husband’s house specialty.
I bought fresh wild True Cod and we had baked potatoes “chips” with it, and a simple salad. Classic Fish And Chips Recipe - Food.com - 86210. Spicy Scampi. I have this thing for seafood. It’s the perfect appetizer; so tasty, light and pretty. I honestly believe that 50% of how food tastes is determined by how its presented. Lucky for me; there’s absolutely nothing easier and more beautiful to serve than gorgeous pink shrimps. I decided that one of our Christmas days (we have 2 official days of Christmas here) will be reserved for seafood. It’ll be a nice break from all the meat we’ll have when we have our annual ‘gourmet‘ on the first day of Christmas.
Gourmet is a typically Dutch thing and it’s a bit like fondue; I’ll prepare large amounts of marinaded and bit-size pieces of meat, fish, poultry and veggies. Everyone grills the food on top of a large electric pan. No matter how much I love to cook, though, I don’t want to spend big part of my holidays in the kitchen so I’ll show you my favorite way to make a shrimp appetizer with as little work as possible. Ingredients: Directions: Preheat your oven to 400F (200C).
They look so fancy pink! Codfish With Cheddar & Tomatoes. Special request posting. I was asked to shoot a low-carb friendly recipe that requires little work, and only uses simple ingredients. Whew, take away their carbs and they become real demanding, I tell you! I’m happy to oblige, though. This is easy as it gets!
Here’s a recipe I bumped into about 5 years ago—when I was an avid low-carber myself—and I’ve been eating it ever since. This is simple but so colorful and creamy. Ingredients: 3 cod fillets 5 tbsp sour cream 2 tsp coarse mustard 3 Roma tomatoes 5oz cheddar pepper salt Directions: * I like to serve this fish in individual small baking dishes. Nothing beats fresh codfish. Place each cod in a small baking dish and season them with a generous amount of salt and pepper. I’m using 3 Roma tomatoes for this. Slice the tomatoes and place them on top of the cod.
Combine 5 slightly heaping tbsp sour cream with 2 slightly heaping tsp coarse mustard. Cheddar. Bake them in a preheated oven at 400F (200C) for 25 minutes. Kay. Kay’s Fish Pie. As far as I know—and I could be dead wrong about this—a Fish Pie is traditionally a British dish. I think we just blatantly stole it from them. Like their Sheperd’s pie.
And lots of other stuff we’ll never give back. This is one of those family recipes that’s a food trip down memory lane to me. It’s also the kind of food I really like to share on here, because these type of recipes are my homage to my mother and grandmother. Not to mention this is the ultimate comfort food to me; hearty, filling but definitely light enough to be eaten all year round. You’ll probably be happy to know that, though there’s white sauce in my fish pie—sorry, but fish pie really needs white sauce—there’s not a drop of cream in it, making it not only a comforting meal that most kids take to naturally because of the mellow flavors, but not too unhealthy either. Ingredients: Mashed potatoes: 1 1/2 pounds potatoes roughly 2/3 cup of milk little knob of butter salt, pepper, nutmeg Fish & Vegetable: White Sauce: