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Category Archives: Brunch

Put Some Zing in Your Shrimp – Bloody Mary Shrimp

I just got back from a great vacation in the Outer Banks with my brothers and sisters, nieces and nephews. We had a lot of fun, spent times by the pool, had some great local beer and craft beers and even got to try out a couple of new recipes along the way. One thing that we enjoyed during the trip was having Bloody Marys by the pool in the morning. If you like a Bloody Mary then you love the taste of tomato juice, spices and vodka over ice. We used a Bloody Mary mix called Zing Zang, which has some great flavor and a spicy kick to it that made the drinks fantastic. My brother and I got to thinking since the Zing Zang was so good, I bet it would taste great on some of the fresh local shrimp from one of the nearby fish stores. We headed down to Whalebone Seafood where we got a few pounds of fresh shrimp (and some great fresh clams as well) and then set about finding a recipe for the shrimp. We came upon this one from AllRecipes.com for Bloody Mary Shrimp and gave it a try.

Bloody Mary Shrimp

2 pounds cooked medium shrimp, shelled and deveined

1 (32 ounce) bottle bottled Bloody Mary mix (such as Zing Zang), or as needed

1 jalapeno pepper, seeded and finely chopped

1 large sweet onion, finely chopped

1 cup finely chopped jicama

4 limes, juiced

2 tablespoons Worcestershire sauce

1 avocado, peeled and chopped, or more to taste

In a large bowl, gently combine the shrimp, Bloody Mary mix, jalapeno pepper, onion, jicama, lime juice, and Worcestershire sauce until all of the ingredients are thoroughly mixed. Cover and chill the mixture for at least 3 hours to allow flavors to blend (overnight is even better if you can). Gently stir in the avocado, then chill the mixture for 1 more hour before serving.

Man this is so simple and you get such great flavor from the dish. I have to admit, having super fresh shrimp really made this recipe standout for me, but I think it could be just as good with any cooked shrimp that you can get for yourself. The dish had great combinations of the sweetness of the shrimp with the spice of the Zing Zang and jalapeno and the addition of the lime juice was just perfect. We couldn’t find any jicama down where we were so we left it out, but I can see where it would add some really nice crunch to round out the dish. We served this as a side dish to go along with the steaks we were having that night but it would be great for any type of appetizer before a meal or as the main dish for your dinner when you want a cold meal. I could see serving this with just a side salad and some crusty bread and you are good to go. You could really spice things up and add a little vodka to the dish as well to get the full Bloody Mary experience, though we left it out since the kids were having some too. Overall it was a great dish to make.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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(Blueberry) Turnover a New Leaf

Turnovers are one of those pastries that seem to fit in just about anywhere. They can be tasty for breakfast, make for a fantastic brunch item and can be the centerpiece of your meal as a really nice dessert. While most of us are probably used to having apple turnovers, and they certainly are a classic that you can make yourself, buy frozen in the stores and heat up or get from your local bakery (if you’re lucky enough to have such a thing in today’s world). I love a good apple turnover, but getting good apples for turnovers is not an easy thing to do this time of year. Instead, now is the perfect opportunity to use some of the great summer fruit that is available. Blueberry is always a favorite of mine for pies, so why not for a turnover as well? This recipe from Bon Appetit is for blueberry-blackberry turnovers, but since I didn’t have any blackberries on hand (and while I love blackberries, Sean and Michelle are not big fans of the seeds) I decided to just go with blueberry and make the turnovers that way.

Blueberry Turnovers

For the Turnovers:

1 1/2 cups fresh (or frozen, thawed) blueberries

 

2 teaspoons finely grated peeled ginger

2 teaspoons fresh lime juice

¼ teaspoon kosher salt

2 tablespoons all-purpose flour, plus more for the surface

1 large egg, beaten to blend

¼ cup heavy cream

1 store-bought pie crust, or your favorite pie dough recipe

For the Glaze and Assembly:

cups powdered sugar

1 teaspoon vanilla extract

¼ teaspoon kosher salt

For the turnovers, pre-heat the oven to 350 degrees. Toss the blueberries, sugar, ginger, lime juice, salt and 2 tablespoons of flour in a medium bowl until the ingredients are combined. Beat the egg and heavy cream in a small bowl until no streaks remain.
Roll out the pie dough on a lightly floured work surface to a 15 x 10-inch rectangle. Cut a thin border around the dough to square off the edges. Cut the dough in half lengthwise and then in thirds crosswise to form six 5-inch squares. Brush the edges of the dough with the egg mixture, then mound about ¼ cup of the blueberry filling in 1 corner of each square. Working with 1 square at a time, fold the corner opposite the filling up and over to create a triangle; press the edges with a fork to seal the edges. Place the turnovers on a parchment-lined baking sheet and brush them with the remaining egg mixture. Cut about a 1-inch-long slit in the center of each turnover. Bake until the pastry is golden brown and juices run from the slits, about 35–45 minutes. Let the turnovers cool on a baking sheet until they are just slightly warm.
For the glaze and assembly, whisk the powdered sugar, vanilla, and the salt in a large, wide bowl. Whisking constantly, add warm water a tablespoonful at a time until the glaze is thick and smooth and falls off the whisk in a slowly dissolving ribbon (it should look like sweetened condensed milk).
Working one at a time, dip the top sides of the slightly warm turnovers into the glaze, letting the excess drip back into the bowl. Transfer the turnovers to a wire rack and let them sit until  the turnovers are cool and  the glaze is set, about 30 minutes.
I loved the way they turned out, but I have to admit I did make a mistake along the way while I was making them. I did not pay close enough attention to the direction when I was cutting the dough the first time and cut it incorrectly, leaving me with small squares I couldn’t do turnovers with. Instead, I turned those small squares into hand pies and went with those instead. Luckily, I was using store-bough pie dough and had another sheet that I could do them with again. I paid better attention this time and got the turnovers right. They turned out really well, with just the right amount of blueberries. The mix of the ginger and blueberries gave good flavor too that everyone seemed to like. The recipe makes 6 turnovers if you do it right and if you wanted hand pies instead, just cut the squares smaller and use one square for the top and the other for the bottom, crimp the edges and you are good to go. With the glaze on the hand pies they turn out just like the Drake’s fruit pies I love (if you live in the Northeast you know Drake’s pies).
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day, have a happy 4th of July with friends and family, and enjoy your meal!
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It Was a Dark and Stormy Banana Bread

I really like banana bread. It not only can make a great dessert item with a little bit of ice cream (go for Ben and Jerry’s Chunky Monkey for the complete banana experience, or make your own homemade banana ice cream), but it also is perfect for a brunch buffet or even just for breakfast on its own. I have tried a few different banana bread recipes and have never been disappointed in any that I have made, so when I saw this one from Joy the Baker I knew it had to be a hit. How could you go wrong by combining two great things – banana bread and a Dark and Stormy? If you have never had a Dark and Stormy, I was introduced to them long ago on a cruise to Bermuda and it’s a great combination of dark rum and ginger beer. this recipe incorporates the concept, though it leaves out the ginger beer and uses ginger instead.

Dark and Stormy Banana Bread

1/2 cup (1 stick) plus 2 tablespoons unsalted butter

1 cup lightly packed muscovado brown sugar (or dark brown sugar)

2 large eggs

2 teaspoons pure vanilla extract

1 tablespoon dark rum

2 ripe bananas, mashed

1/2 tablespoon fresh grated ginger

heaping 1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

Place a rack in the upper third of the oven and pre-heat the oven to 350 degrees F. Melt the butter in an 9-inch cast iron skillet over medium-low heat. Melt the butter until the crackling subsides and the butter begins to brown. Remove the skillet from the heat and stir in the sugar. Whisk until the butter and sugar are thoroughly combined. The mixture may seem broken as the butter won’t completely absorb into the sugar just yet. Allow the mixture to stand and cool for about 5 minutes.

Whisk in the eggs, one at a time. The mixture will begin to emulsify, be glossy and no longer greasy. Whisk in the vanilla and the dark rum. Add the mashed bananas, fresh ginger, cinnamon, nutmeg, and ground ginger and stir to combine.

Add the flour, baking soda, and salt. Stir the mixture carefully until all of the dry ingredients are incorporated. Use a spatula to scrape down the sides and spread the batter evenly across the skillet.

Place the skillet in the oven and bake for 18-25 minutes until mixture is dry on the top, but still slightly soft in the center. Remove the skillet from the oven and allow the banana bread to cool for 15 minutes. Sprinkle the banana bread with powdered sugar if you’d like and enjoy it warm.

There are a few great things about this recipe. Naturally, the first one is in the flavor. It is awesome banana bread, nice and moist with good banana flavor and the dark rum and ginger really shine through here. Second, this bread is the epitome of easy make and clean up since you do everything in one skillet start to finish. It’s a great use of your cast iron skillet and the bread comes out perfectly in color and has some nice texture to it and there’s no extra bowls to have to clean. Add some ice cream or homemade whipped cream to this and you have something great.
That’s all I have for today. Check back next time for another great recipe to try. Until then, enjoy the rest of your day and enjoy your meal!
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easter recipes Recipes – NYT Cooking

Easter is less than a week away and if you are planning on hosting Easter dinner this year, you want to have some good recipe ideas on what to make. NYT Cooking has put together everything you might be interested in making this year, from ham to lam to side dishes, brunch recipes, desserts,what to do with those hard-boiled eggs and much more. Check it out!

Source: easter recipes Recipes – NYT Cooking

 

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Breakfast Recipes – NYT Cooking

Even though everyone tells you breakfast is the most important meal of the day, many of us end up skipping breakfast because we feel too rushed, too tired and just want something easy to start the day. That might be excuse for most of us during the week, but on the weekends it can be your time to relax and have a good breakfast with the family. NYT Cooking has put together all kinds of great breakfast recipes so you can make different pancakes, eggs, smoothies, frittatas, breakfast sandwiches and more for everyone to enjoy. Take an idea and make something this morning. Check it out!

Source: Breakfast Recipes – NYT Cooking

 

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28 Breakfast Pastry Recipes – Bon Appétit

It’s early, it’s the weekend and you may be looking for something to have for breakfast. There’s not much better than having a nice warm pastry fresh from your own oven to enjoy with your coffee or tea. Bon Appetit has 28 great breakfast pastry recipes for you to try that are perfect for breakfasts, snacks, desserts or just any time you feel like having one. Check it out!

Source: 28 Breakfast Pastry Recipes – Bon Appétit

 

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The Best New Year’s Eve Recipes Recipes : Food Network

Looking for some ideas of what to do for New Year’s Eve or New Year’s? Whether you are having a large gathering, just a couple of people or are staying home with loved ones, Food Network has put together some great ideas for both New Year’s Eve appetizers, drinks and snacks and some fantastic recipes for New Year’s Day for Breakfast, brunch and dinner. You can find just the ideas you are looking for to make the year complete. Check it out!

Source: The Best New Year’s Eve Recipes Recipes : Food Network

 

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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

simple cooking recipes

a blog to share with you the best

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