" /> I taste: April 2007
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April 25, 2007

Shrimp Salad

*3 lbs. shrimp, cooked in beer, with:
4 toes garlic, minced
1 tsp. celery seeds

2 lemons, juiced
1 lime, juiced
2 ribs celery, sliced thin, crosswise
6 green onions, white minced, green tops sliced thin
1 tbsp. fresh dill, chopped
3 tbsp. capers, well drained
1 cup mayonnaise
1-2 tbsp. Pernod (or Anisette) – optional

*Use 3 large or 6 small cans of good, robust beer (not Dark – Fosters is good)
Add garlic toes and celery seeds. Boil for 7-8 minutes. Add shrimp. When it returns to a boil, boil for 30 seconds. Drain and cool.

While cooking shrimp combine all of the rest of the ingredients and mix well.

When shrimp is cool slice in half, lengthwise. Add and mix well. Do not serve for at least 6 hours so the flavors can meld and the shrimp is marinated a little. Overnight is great!

Serve on mixed greens. Bibb lettuce is especially good looking

Yummy !!!

Posted by respeto at 1:09 PM

April 14, 2007

Key Lime Butternut Cookies

(dynamite cookies from Key Lime Cookin’)

1 ½ tsp. cornstarch
1 cup flour
½ tsp. salt
¾ tsp baking powder
½ cup butter
½ cup sugar
1 egg yolk
2 tsp. key lime juice
grated zest of 1 Persian lime (or 3 key limes)
½ cup chopped walnuts

Preheat oven to 375 degrees
Sift together the cornstarch, flour, salt and baking powder and set aside.
Cream the butter and sugar until fluffy.
Add yolks, juice and zest and mix well
Add to the sifted ingredients and mix well
Add walnuts
Drop by teaspoonfuls on to lightly greased cookie sheet, leaving about 2 inches between each cookie
Bake 8-10 minutes, until edges are lightly browned. Cool
Makes about 3 dozen cookies.

Actually, I prefer to use a generous 2 tsp per cookie. I hate tiny cookies! Of course, you’ll have to double the recipe.

Posted by respeto at 5:16 PM