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Archive for the ‘Fire’ Category

Flay’s Grilled Shrimp with Habanero-Garlic Vinaigrette

01 Jan

Brought to us by Paul

6 garlic cloves
1/2 cup pure olive oil, plus more for brushing
1/2 habanero chile, seeded and chopped
5 tablespoons chopped cilantro
1/4 cup fresh lime juice
1 tablespoon honey
Salt and freshly ground pepper
16 Jumbo shrimp, deveined

Light a grill. In a small saucepan, combine the garlic and 1/2 cup of the olive oil and simmer over low heat until the garlic is golden brown, about 8 minutes. Transfer the garlic to a blender and pour the oil into a glass measuring cup. Let the oil cool slightly. Add the habanero chile to the blender with 1/4 cup of the cilantro, the lime juice and honey and puree. With the blender on, slowly add the garlic olive oil. Season with salt and pepper.

Brush the shrimp with olive oil and season with salt and pepper. Grill over a hot fire until lightly charred, about 4 minutes per side. Shell the shrimp and transfer to plates. Drizzle with the vinaigrette, sprinkle with the remaining cilantro and serve.

Serves 4

Source: Foodandwine.com

 
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Posted in Fire, Main Dishes

 

Tequila Shrimp

01 Jan

Brought to us by Paul

1 1/2 lbs large shrimp in shell (21 to 25 per pound), peeled and deveined
1 teaspoon kosher salt
2 tablespoons unsalted butter
1/2 cup white or reposado tequila
3/4 cup crema or sour cream
1 scallion, thinly sliced

Toss shrimp with kosher salt and 3/4 teaspoon coarsely ground pepper.

Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add tequila, then increase heat to medium-high. Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in crema. Serve sprinkled with scallion with rice accompaniment.

Serves 4

Source: Gourmet.com

 
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Posted in Fire, Main Dishes

 

Flaming Fruit

01 Jan

Brought to us by Greg

1 large can peach halves
1 small can apricots
1 large can pears
3 cans pineapple rings
1 jar maraschino cherries
1/3 cup melted butter
3/4 cup brown sugar (packed)
4 tsp. curry powder
 
Drain fruit well.  Melt butter and add brown sugar and curry powder, stir it well.  Lay fruit in a shallow baking dish, hollow side up.  Pour butter sugar mixture.  Bake at 325 degrees for 1 hour, basting frequently. 
Cool and refrigerate for at least one day. Warm at 350 degrees for 1/2 hour then serve.
 
For the fire effect add a little Bacardi 151 and light it, but make sure the fruit is just out of the oven or it won’t be very effective.

 
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Posted in Fire, Side Dishes

 
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