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Wednesday, April 21, 2010

Smokey shrimp kebobs

(serves 2-3)
(prep time 20 mins + 2-3 hours marinating time)


Regular shrimp 16 or Jumbo shrimp 8 (shelled and deveined)
Dried ancho chili 1 med sized
Cumin whole 2/3 tsp
Peppercorns 2/3 tsp
Brown sugar 1/2 tsp
Garlic 1 tsp (minced very fine)
Olive oil 3 Tbs
Fresh lime wedges
Coarse sea salt

The first step will be to grind the ancho chili, cumin, peppercorns and brown sugar together into a fine powder. I like using a coffee grinder for this purpose. We will only need some of the spice mix for the amount of shrimp we are using, the rest will stay fresh for ages in an air tight container.

Lightly heat the oil in a sauce pan and turn the heat off. It's important that the oil should be warm and not hot. The idea is to release the essential oils and not to burn the spices. Add the garlic and 1 1/2 tsp of the spice mixture and mix well. Let the spices steep for 10 minutes at least (or overnight better).

The spices would have settled down, gently pour off the extra oil and keep it aside for later use. Rub the spice paste onto the shrimp. Use bamboo skewers to make kebobs. Marinate for 2-3 hours.

Use the oil for basting the shrimp during cooking. Season the shrimp with salt just before grilling over hot coals. Cook for about 6 to 8 minutes, or until pink and springy to the touch, turn once halfway through the cooking time.

Squeeze fresh lime juice over the shrimp.
Great with a green salad.
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Saturday, April 17, 2010

Class today

Another incedible day! Fantastic people and great food... always a good combination.
Thanks a ton Ginny and Anna :-) You guys rock!

Visit for more info about class schedule.


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Sunday, April 11, 2010

Quick lunch

(prep time 10 mins)
(bake time 40 mins)
(serves 2)

Made this just now :-)
Shortest time spent in the kitchen and almost no clean-up afterward :-)
I simply rolled up a single sheet of leftover puff pastry, 5 slices of muenster cheese and 1 lbs of various deli meats.
Brushed some egg wash on the top, made a few vent cuts and baked in a pre-heated oven at 400 degrees for 30-40 mins or until crispy brown.
Let this rest for 15 minutes before slicing.

P.S. Plain 'ol ketchup goes well with this.

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