Prep time: 30 min.
Cook time 5 min.
Ingredients
2 lbs large shrimp ( shelled & de-veined)
1/4 cup Extra virgin olive oil
1/4 cup vegetable oil
3/4 cup unflavored bred crumbs
2 cloves garlic chopped very fine
about 2 tsp. fresh parsley chopped very fine
salt black pepper to taste
In a large bowl combine all ingredients. Turn to coat shrimp thoroughly. Let sit in the mixture for about 30 minutes at room temperature.
In the meantime soak skewers in water for about 10 minutes.
Making sure the shrimp is thoroughly coated, curl them tightly and skewer them so the skewer passes through each shrimp 3 times (this will prevent them from spinning when turning on the grill.) NOTE: you can top shrimp with extra breading after skewered pressing it down onto the shrimp.
Heat the grill on high. Place the shrimp over high heat and cook the first side about 2 minutes, until golden brown. Turn over and cook second side for about the same time, Again until golden brown. NOTE: This can be done under the broiler in your oven as well.
Once done, serve HOT!!!
This is great for an appetizer at BBQ's and indoor parties as well.
Hope you enjoy.
Wednesday, May 27, 2009
Wednesday, May 20, 2009
Pollo Al Carbon (char grilled chicken)
Prep time: 15 min
Cook time: 30 min
Ingredients:
Whole chicken cut in half and de-boned. (its easy) (or use boneless thighs if you cant do this)
3 Oranges ( or 1/2 cup orange juice and 1 orange)
1 small yellow onion chopped
6 cloves garlic minced
1/2 cup fresh basil chopped
1/4 cup olive oil
juice of 1 lime
juice of 1 lemon
1 Tbsp fresh groung black pepper
1 tsp salt
heat oil at medium heat in a skillet. Suate onion and garlic for about 2 minutes. squeeze the juice of the lemon, lime and two oranges into the skillet. add salt and pepper and simmer for 1 min. let the mixture cool.
Marinate the chicken in a bowl or container with the mixture adding the basil at this point for about 1 hour.
Preheat your grill on medium flame. NOTE:(If using coal let coal turn completely grey, And make sure its not to hot) Over medium flame place the chicken. Cook for about 30 min. turning it over often and basting it with the left over mixture and make sure you get plenty of garlic and basil on there. for the last ten minutes turn the heat up and char the chicken on both sides. DONT BURN IT! sprinkle a little extra salt and pepper if needed and remove it from the grill.
NOTE: (make sure the chicken is completely cooked)
take the last orange and slice it making full circle slices. (should be 5 or 6 slices )
Serve the chicken with the orange slices.
This is a great BBQ plate. Hope you enjoy.
Remember, any questions just ask in the form of a comment and i will answer them.
Cook time: 30 min
Ingredients:
Whole chicken cut in half and de-boned. (its easy) (or use boneless thighs if you cant do this)
3 Oranges ( or 1/2 cup orange juice and 1 orange)
1 small yellow onion chopped
6 cloves garlic minced
1/2 cup fresh basil chopped
1/4 cup olive oil
juice of 1 lime
juice of 1 lemon
1 Tbsp fresh groung black pepper
1 tsp salt
heat oil at medium heat in a skillet. Suate onion and garlic for about 2 minutes. squeeze the juice of the lemon, lime and two oranges into the skillet. add salt and pepper and simmer for 1 min. let the mixture cool.
Marinate the chicken in a bowl or container with the mixture adding the basil at this point for about 1 hour.
Preheat your grill on medium flame. NOTE:(If using coal let coal turn completely grey, And make sure its not to hot) Over medium flame place the chicken. Cook for about 30 min. turning it over often and basting it with the left over mixture and make sure you get plenty of garlic and basil on there. for the last ten minutes turn the heat up and char the chicken on both sides. DONT BURN IT! sprinkle a little extra salt and pepper if needed and remove it from the grill.
NOTE: (make sure the chicken is completely cooked)
take the last orange and slice it making full circle slices. (should be 5 or 6 slices )
Serve the chicken with the orange slices.
This is a great BBQ plate. Hope you enjoy.
Remember, any questions just ask in the form of a comment and i will answer them.
Sunday, May 10, 2009
Camarones Guisados (Shrimp in sauce) & white rice
A wonderful traditional Dominican dish. ( this is of course my recipe. there are plenty of others as this is a popular dish among Latin communities)
Prep time: 20 min
cook time: 25 min
serves 4
Ingredients:
2 lbs xtra large shrimp shelled and cleaned. (easy peal)
1 Green bell pepper cut in thin strips.
1 Red bell pepper cut in thin strips
2 cloves Garlic crushed
5 plum tomatoes cut in strips. (canned is ok)
1 medium yellow onion sliced
1tbsp tomato paste
10 green olives sliced. (optional, but recommended)
1 dry chili pepper crushed
2 tbsp olive oil
1 tsp sea salt. (regular if you don't have it)
3/4 cup shrimp broth or water
In a large skillet, heat the olive oil at medium heat. saute peppers, onion, tomato and garlic for about 3 minutes, add shrimp and saute an additional 3 to 5 minutes, add tomato paste and shrimp broth, stir in well. add salt and crushed chili pepper and olives and simmer for about 5 minutes covered. test sauce and add salt to taste ( be careful, it may not need it. And too much salt will ruin this dish) transfer to plate and garnish with a sprig of parsley or dill.
This dish will look beautiful!
Whit Rice:
I like to kick my white rice up a little bit.
rather than make a bland white rice try it this way.
Instead of boiling your rice in water and salt, replace the water with chicken broth.
follow the direction on you package of rice but replace the water with chicken broth.
and for every 2 cups of cooked rice add 1/4 cup chopped scallions.
once the rice is cooked add the scallions and mix it well. this will add a wonderful flavor to the rice, but not to much to take away from the delicious main course.
enjoy
please join the blog, and comment on the recipe.
Prep time: 20 min
cook time: 25 min
serves 4
Ingredients:
2 lbs xtra large shrimp shelled and cleaned. (easy peal)
1 Green bell pepper cut in thin strips.
1 Red bell pepper cut in thin strips
2 cloves Garlic crushed
5 plum tomatoes cut in strips. (canned is ok)
1 medium yellow onion sliced
1tbsp tomato paste
10 green olives sliced. (optional, but recommended)
1 dry chili pepper crushed
2 tbsp olive oil
1 tsp sea salt. (regular if you don't have it)
3/4 cup shrimp broth or water
In a large skillet, heat the olive oil at medium heat. saute peppers, onion, tomato and garlic for about 3 minutes, add shrimp and saute an additional 3 to 5 minutes, add tomato paste and shrimp broth, stir in well. add salt and crushed chili pepper and olives and simmer for about 5 minutes covered. test sauce and add salt to taste ( be careful, it may not need it. And too much salt will ruin this dish) transfer to plate and garnish with a sprig of parsley or dill.
This dish will look beautiful!
Whit Rice:
I like to kick my white rice up a little bit.
rather than make a bland white rice try it this way.
Instead of boiling your rice in water and salt, replace the water with chicken broth.
follow the direction on you package of rice but replace the water with chicken broth.
and for every 2 cups of cooked rice add 1/4 cup chopped scallions.
once the rice is cooked add the scallions and mix it well. this will add a wonderful flavor to the rice, but not to much to take away from the delicious main course.
enjoy
please join the blog, and comment on the recipe.
Monday, May 4, 2009
Stromboli
Ingredients
3/4 to 1 cup lukewarm water
3 1/2 cups unbleached flour
4 tsp. vital wheat gluten
1 tbsp. salt
1 tbsp. sugar
1 package active or highly active dry yeast
2 tbsp olive oil
1/4 lb. ham, capi* or prosciutto depending on your taste
1/4 lb. Genoa salami
1/4 lb. pepperoni
1/4 lb. provolone
1/4 lb. mozzarella
1 egg
sesame seeds or fresh grated parmesan cheese
For the dough
pour 1/4 cup of warm water in a large bowl , add yeast and gluten and whisk until gluten is well mixed. let stand for 5 minutes until yeast is completely dissolved. add 1tbsp olive oil, salt and sugar and whisk thoroughly. Add 1 cup flour and mix in well with a wooden spoon adding a little water if to dry. when mixed add 1/4 cup warm water and 1 cup flour, mix, repeat until left with 1/2 cup flour. pushing your fist into the dough make sure it is not to sticky adding a little flour to achieve this. sprinkle a little flour on a clean flat surface and transfer dough to the work space. use the palm of your hand to kneed the dough for about 5 minutes, adding a little flour if its still a little sticky. once done make a ball out of the dough. clean the large bowl and dry it thoroughly. add 1tbsp olive oil to the bowl swirling it around to coat the sides, put the dough in the bowl and cover with plastic wrap. let the dough rise for about 2 hours or until double its original size. NOTE (if you have highly active yeast this will cut the rising time in half)
once risen sprinkle a little flour on work space and start rolling the dough out making a rectangle shape until it is about a little less than 1/4 inch thick(or close to it). rolled out it should be about
10 inches ^ 16 inches >.
preheat the oven to 400
Across the length of the dough place 1 layer mozzarella and provolone. do this with each meat moving an inch away from you every time so the meats are not directly on top of each other adding two layers if you like more meat. remember where the cheese is as it must be on top when it cooks.
Beat the egg in a small boll and put aside.
start rolling the dough away from you about 3 times . the last time your cheese should be on top. roll it back a little bit and with a brush, brush the egg wash where the dough will be sealed on the bottom and roll it forward. cut away any excess dough on top and sides.
now with a sharp smooth edge knife make diagonal cuts every 2 inches just down to the cheese, this allows the cheese to breath and not bust out the sides.
with the brush brush the egg wash over the top and sides and sprinkle with sesame seeds or parmesan* cheese
place the loaf of bread on a baking sheet and place on top rack of oven.
let bake at 400 degrees checking after 10 minutes. let it bake until the top is a dark golden brown. mmmm nice n crispy on the outside.
take it out of the oven and let stand for 5 to 10 minutes and cut to desired sizes to serve.
great as an appetizer or side to your favorite sauce dishes!
enjoy
3/4 to 1 cup lukewarm water
3 1/2 cups unbleached flour
4 tsp. vital wheat gluten
1 tbsp. salt
1 tbsp. sugar
1 package active or highly active dry yeast
2 tbsp olive oil
1/4 lb. ham, capi* or prosciutto depending on your taste
1/4 lb. Genoa salami
1/4 lb. pepperoni
1/4 lb. provolone
1/4 lb. mozzarella
1 egg
sesame seeds or fresh grated parmesan cheese
For the dough
pour 1/4 cup of warm water in a large bowl , add yeast and gluten and whisk until gluten is well mixed. let stand for 5 minutes until yeast is completely dissolved. add 1tbsp olive oil, salt and sugar and whisk thoroughly. Add 1 cup flour and mix in well with a wooden spoon adding a little water if to dry. when mixed add 1/4 cup warm water and 1 cup flour, mix, repeat until left with 1/2 cup flour. pushing your fist into the dough make sure it is not to sticky adding a little flour to achieve this. sprinkle a little flour on a clean flat surface and transfer dough to the work space. use the palm of your hand to kneed the dough for about 5 minutes, adding a little flour if its still a little sticky. once done make a ball out of the dough. clean the large bowl and dry it thoroughly. add 1tbsp olive oil to the bowl swirling it around to coat the sides, put the dough in the bowl and cover with plastic wrap. let the dough rise for about 2 hours or until double its original size. NOTE (if you have highly active yeast this will cut the rising time in half)
once risen sprinkle a little flour on work space and start rolling the dough out making a rectangle shape until it is about a little less than 1/4 inch thick(or close to it). rolled out it should be about
10 inches ^ 16 inches >.
preheat the oven to 400
Across the length of the dough place 1 layer mozzarella and provolone. do this with each meat moving an inch away from you every time so the meats are not directly on top of each other adding two layers if you like more meat. remember where the cheese is as it must be on top when it cooks.
Beat the egg in a small boll and put aside.
start rolling the dough away from you about 3 times . the last time your cheese should be on top. roll it back a little bit and with a brush, brush the egg wash where the dough will be sealed on the bottom and roll it forward. cut away any excess dough on top and sides.
now with a sharp smooth edge knife make diagonal cuts every 2 inches just down to the cheese, this allows the cheese to breath and not bust out the sides.
with the brush brush the egg wash over the top and sides and sprinkle with sesame seeds or parmesan* cheese
place the loaf of bread on a baking sheet and place on top rack of oven.
let bake at 400 degrees checking after 10 minutes. let it bake until the top is a dark golden brown. mmmm nice n crispy on the outside.
take it out of the oven and let stand for 5 to 10 minutes and cut to desired sizes to serve.
great as an appetizer or side to your favorite sauce dishes!
enjoy
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