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My Saturday Six
- Thread starter dawnnys
- Start date
barbara-in-va
Well-known member
Melissa, I have an apple cookbook I bought in NC a couple of years ago...,
I believe there ae several recipes in it for boiled cider. I will check it out when I get home from work tonight.
I believe there ae several recipes in it for boiled cider. I will check it out when I get home from work tonight.
melissa-dallas
Well-known member
That would be great. Thanks.
luisa_calif
Well-known member
I've been putting my boiled cider into apple pies. 2Tbs amps up the apple flavor & also gives a >>
slightly carmelly "something" to the pies. You could also add it to apple crisps.
slightly carmelly "something" to the pies. You could also add it to apple crisps.
Zwetschenknodel---you'll have to make your own, if you can find plums.
this link is to Gourmet and a Hungarian plum dumpling, which I understand is very similar. You could leave the plums whole, pitted, and put the sugar/spices inside like some of the other descriptions I read.
http://www.epicurious.com/recipes/food/views/Hungarian-Plum-Dumplings-239281
this link is to Gourmet and a Hungarian plum dumpling, which I understand is very similar. You could leave the plums whole, pitted, and put the sugar/spices inside like some of the other descriptions I read.
http://www.epicurious.com/recipes/food/views/Hungarian-Plum-Dumplings-239281
this link is to a thread on egullet with a very basic recipe "suggestion"
http://forums.egullet.com/index.php?/topic/35675-austrian-and-hungarian-tortes-and-pastries/
http://forums.egullet.com/index.php?/topic/35675-austrian-and-hungarian-tortes-and-pastries/
steve2-in-la
Well-known member
Thanks Ang, I'll definitely take note of these! For the rest of the meal, I'm planning to make
-Pretzel Rolls
-Sourcream and Cucumber Salad
-Chopped Liver
-Chicken Paprikash with Dumplings
-Sweet and Sour Red Cabbage
Dessert; those Sweatschennoodle-things and a Sacher Torte. I'm considering buying the torte 'cause I'll be working in Mom's kitchen which is great ... for microwaving.
More as it falls down around me.
-Pretzel Rolls
-Sourcream and Cucumber Salad
-Chopped Liver
-Chicken Paprikash with Dumplings
-Sweet and Sour Red Cabbage
Dessert; those Sweatschennoodle-things and a Sacher Torte. I'm considering buying the torte 'cause I'll be working in Mom's kitchen which is great ... for microwaving.
More as it falls down around me.
barbara-in-va
Well-known member
Okay, the book I have has a recipe for Apple Cider Reduction and then a number of recipes
that use the cider reduction. It is described as a syrup as thick as maple syrup. Some of the recipes that use this cider reduction:
Apple and Chicken Timbales
Ravioli of Apples and Pancetta
Papillote of Trout
Pork Tenderloin
Calvados and Cider Souffle
Apple Bread Pudding w/ cinnamon Apple Ice Cream
Let me know if you would like any of these recipes!
that use the cider reduction. It is described as a syrup as thick as maple syrup. Some of the recipes that use this cider reduction:
Apple and Chicken Timbales
Ravioli of Apples and Pancetta
Papillote of Trout
Pork Tenderloin
Calvados and Cider Souffle
Apple Bread Pudding w/ cinnamon Apple Ice Cream
Let me know if you would like any of these recipes!
What time should I be there? What a lovely menu!~ I make most of the dishes that are on your menu
And while I am not the hungarian in the family (dh), I always get a chuckle when I hear the in-laws critique cucumber salad....Does it have vinegar? Sugar? Sour Cream? Enough Garlic? Seeded? Did it rest in Salt enough? etc, etc.....The pressure for cucumber salad!~
They have the same discussion re: stuffed cabbage....
Anyway, what is a Pretzel Roll?
Lovely menu!~
Best,
Barb
And while I am not the hungarian in the family (dh), I always get a chuckle when I hear the in-laws critique cucumber salad....Does it have vinegar? Sugar? Sour Cream? Enough Garlic? Seeded? Did it rest in Salt enough? etc, etc.....The pressure for cucumber salad!~
They have the same discussion re: stuffed cabbage....
Anyway, what is a Pretzel Roll?
Lovely menu!~
Best,
Barb
steve2-in-la
Well-known member
It's a recipe from Hans Rockenwagner's here in LA. Great, chewy rolls with excellent crust. REC:
Pretzel Dough
from Hans Rockenwagner
1 oz FRESH YEAST (substitute 1 pkg dry yeast only if necessary)
1¼ cup WARM WATER
3¾ cup BREAD FLOUR
2 tsp SALT
¼ cup UNSALTED BUTTER, softened
3 Tbsp BAKING SODA
2 quarts WATER
1 LARGE EGG YOLK, lightly beaten with 2 tsp water
COARSE SALT TO TASTE
In a small bowl, whisk the yeast and ¼ cup of water until smooth. In the bowl of a heavy-duty electric mixer, fitted with the dough hook, combine the remaining 1 cup water, the bread flour, yeast mixture, salt and butter. Mix at slow speed for 3 minutes, scraping down the sides of the bowl and the hook as necessary to make sure the mixture blends evenly. When the ingredients are well combined, increase the mixer speed to high and continue mixing and occasionally scraping for about 8 minutes more, or until the dough is firm and elastic. (If the mixture is too firm for the mixer to handle, finish kneading it by hand.) Turn the ball of dough out onto a lightly floured work surface and let rest for 5 minutes, loosely covered with a kitchen towel. Line a baking sheet that will fit in your freezer with parchment paper and set aside. Shape into loaves or rolls: (Do not add more flour to the work surface unless absolutely necessary; the dough should be a little sticky.)
Rolls: Cut the dough into 8 pieces, approximately 4 oz in size. With your hands, slightly cupped, roll and mold the pieces with your palms into round, tall balls of dough. Place on the prepared baking sheet. Loaves: Cut the dough into 2 equal pieces. Roll each into long fat cylindrical loaves, then tuck the ends under. Place the loaves on the prepared baking sheet.
When the dough is shaped, let it sit in a very warm, moist place to rise until almost doubled in size, about 30-50 minutes.
Freeze the shaped, risen pretzel dough, uncovered, on the baking sheet for at least 2 hours and up to 24 hours; the dough should be frozen solid.
Before removing dough from the freezer, combine the baking soda and water in a large saucepan and bring to a simmer. Preheat the oven to 425°. Remove the pan from the freezer and using a large, flat skimmer, dip each frozen bun or loaf in the simmering water for about 3 seconds, letting the excess water drain before returning it to the baking sheet. Brush the bread with the egg yolk-water mixture, then sprinkle coarse salt over them.
Immediately place the baking sheet in the hot oven. Bake for 10 minutes, then lower the oven temperature to 375° and bake rolls for 8-12 minutes, bread for 20-25 minutes more.
Once cool, these will keep in an airtight container for 1 day. After that, use to make Pretzel Knödel.
Pretzel Dough
from Hans Rockenwagner
1 oz FRESH YEAST (substitute 1 pkg dry yeast only if necessary)
1¼ cup WARM WATER
3¾ cup BREAD FLOUR
2 tsp SALT
¼ cup UNSALTED BUTTER, softened
3 Tbsp BAKING SODA
2 quarts WATER
1 LARGE EGG YOLK, lightly beaten with 2 tsp water
COARSE SALT TO TASTE
In a small bowl, whisk the yeast and ¼ cup of water until smooth. In the bowl of a heavy-duty electric mixer, fitted with the dough hook, combine the remaining 1 cup water, the bread flour, yeast mixture, salt and butter. Mix at slow speed for 3 minutes, scraping down the sides of the bowl and the hook as necessary to make sure the mixture blends evenly. When the ingredients are well combined, increase the mixer speed to high and continue mixing and occasionally scraping for about 8 minutes more, or until the dough is firm and elastic. (If the mixture is too firm for the mixer to handle, finish kneading it by hand.) Turn the ball of dough out onto a lightly floured work surface and let rest for 5 minutes, loosely covered with a kitchen towel. Line a baking sheet that will fit in your freezer with parchment paper and set aside. Shape into loaves or rolls: (Do not add more flour to the work surface unless absolutely necessary; the dough should be a little sticky.)
Rolls: Cut the dough into 8 pieces, approximately 4 oz in size. With your hands, slightly cupped, roll and mold the pieces with your palms into round, tall balls of dough. Place on the prepared baking sheet. Loaves: Cut the dough into 2 equal pieces. Roll each into long fat cylindrical loaves, then tuck the ends under. Place the loaves on the prepared baking sheet.
When the dough is shaped, let it sit in a very warm, moist place to rise until almost doubled in size, about 30-50 minutes.
Freeze the shaped, risen pretzel dough, uncovered, on the baking sheet for at least 2 hours and up to 24 hours; the dough should be frozen solid.
Before removing dough from the freezer, combine the baking soda and water in a large saucepan and bring to a simmer. Preheat the oven to 425°. Remove the pan from the freezer and using a large, flat skimmer, dip each frozen bun or loaf in the simmering water for about 3 seconds, letting the excess water drain before returning it to the baking sheet. Brush the bread with the egg yolk-water mixture, then sprinkle coarse salt over them.
Immediately place the baking sheet in the hot oven. Bake for 10 minutes, then lower the oven temperature to 375° and bake rolls for 8-12 minutes, bread for 20-25 minutes more.
Once cool, these will keep in an airtight container for 1 day. After that, use to make Pretzel Knödel.
steve2-in-la
Well-known member
Since I've never made any of the other dishes (besides the cucumber and cabbage) my hope is simply >
not to poison any of my loved ones . . . or family. Ahem.
not to poison any of my loved ones . . . or family. Ahem.
Steve, please share your Austro Hungarian recipies with us? My Mom emmigrated to the US in 1918
from what was then Austria-Hungary, which later became Czechoslovakia (sp?). Her mother and her older sister made many of the European dishes, but Mom didn't like to cook, so that part of my heritage was lost. I remember the foods that I ate at my grandmother's home, and I would dearly love to be able to recreate them. Many thanks.
from what was then Austria-Hungary, which later became Czechoslovakia (sp?). Her mother and her older sister made many of the European dishes, but Mom didn't like to cook, so that part of my heritage was lost. I remember the foods that I ate at my grandmother's home, and I would dearly love to be able to recreate them. Many thanks.
melissa-dallas
Well-known member
I have a United Slovene Women's cookbook if there is anything in particular any of you want
luisa_calif
Well-known member
Well I only just bought it to make the soup so I haven't used it in anything else, but it's really >
good tasting so I'll have to use it in other recipes.
good tasting so I'll have to use it in other recipes.
Uses for pomegranate molasses.
Here are some ideas. By the way, Moyn loved pomegranate molasses, and posted some recipes using it, too.
I first bought pomegranate molasses to use in muhamarra, a delicious middle eastern dip:
Muhammara
Bon Appétit | November 2008
by The Bon Appétit Test Kitchen
A Syrian roasted-pepper and walnut spread, muhammara is a great alternative to hummus. 1 12-ounce jar roasted red bell peppers in olive oil with garlic, drained.
Yield: Makes about 2 cups
1 12-ounce jar roasted red bell peppers in olive oil with garlic, drained
1 cup walnuts
1/3 cup panko (Japanese breadcrumbs)*
2 tablespoons extra-virgin olive oil
2 teaspoons pomegranate molasses or fresh lemon juice
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Pita chips
Blend all ingredients except pita chips in processor until coarse puree forms. Season with salt. Transfer to bowl; serve with chips.
* Available in the Asian foods section of some supermarkets and at Asian markets.
http://www.epicurious.com/recipes/food/views/Muhammara-350402
Since making this dip, I saved some recipes using pomegranate molasses from here at the swap and other places:
Found an awesome use for pomegranate molasses (which turned out to be too sour for vinaigrettes): marinating chicken. Mixed with olive oil, lemon juice, and garlic, it is INSANELY good as a marinade. About 3 tablespoons did the trick.
erin in ny
http://www.finerkitchens.com/swap/forum1/137157_Weekend_Six
Smoky Baked Beans with Pomegranate Molasses
Cooking Light
Look for pomegranate molasses in Middle Eastern markets and other specialty groceries. You can also spread it on bread, drizzle it over pound cake, or use it as a glaze for meats and fish.
Ingredients
1 tablespoon canola oil
1/2 cup finely chopped onion
2 garlic cloves, minced
1/3 cup ketchup
1/4 cup pomegranate juice
2 tablespoons brown sugar
3 tablespoons pomegranate molasses
3/4 teaspoon kosher salt
1/2 teaspoon chili powder
1/4 teaspoon smoked Spanish paprika
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
Cooking spray
Preparation
Preheat oven to 325°.
Heat oil in small skillet over medium heat. Add onion; sauté 6 minutes or until tender. Add garlic, and sauté 1 minute.
Add ketchup and next 9 ingredients (through tomatoes) to pan; stir to combine. Add beans, stirring until well combined. Pour into an 11 x 7-inch baking dish lightly coated with cooking spray. Bake at 325° for 30 minutes. Let stand 10 minutes.
barbara in va
http://www.finerkitchens.com/swap/forum1/84537_REC__Smoky_Baked_Beans_with_Pomegranate_Molasses
And a few others I've collected to try:
Honey-Pomegranate Roasted Chicken Thighs
You can find pomegranate molasses in Middle Eastern and specialty stores. Serve warm or at room temperature.
Ingredients
3/4 cup honey
1/3 cup finely chopped shallots
1/4 cup fresh lemon juice (about 3 small lemons)
1 tablespoon grated lemon rind
2 tablespoons pomegranate molasses
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
6 garlic cloves, minced
16 chicken thighs (about 4 pounds), skinned
1 tablespoon cornstarch
1 tablespoon water
Cooking spray
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
Combine first 9 ingredients in a large bowl; marinate in refrigerator 2 hours, stirring occasionally.
Preheat oven to 425°.
Remove chicken from bowl, reserving marinade. Combine cornstarch and water in a small bowl. Place the reserved marinade in a small saucepan; bring to a boil. Stir in cornstarch mixture, and cook for 3 minutes or until thickened, stirring frequently. Remove from heat. Place chicken on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425° for 30 minutes or until chicken is done, basting with reserved marinade every 10 minutes.
Yield
8 servings (serving size: 2 thighs)
Nutritional Information
CALORIES 378(31% from fat); FAT 13.1g (sat 3.7g,mono 5g,poly 3g); PROTEIN 31.7g; CHOLESTEROL 114mg; CALCIUM 36mg; SODIUM 416mg; FIBER 0.3g; IRON 2.6mg; CARBOHYDRATE 33.8g
David Bonom , Cooking Light, DECEMBER 2004
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=833364#
Pork Tenderloin Filet with Pomegranate Molasess Recipe #86816
I found this online while looking for recipe using pomegranate molasess. It looks fantastic, and I can't wait to try it.
by JanRoundOz
4 servings
50 min 30 min prep
2 (500 g) pork tenderloins, fillet
Marinade
4 cloves garlic
1/2 orange, zest of
1/2 lemon, zest of
2 tablespoons pomegranates, molasess
2 teaspoons pink peppercorns, crushed
2 teaspoons black peppercorns, crushed
2 green onions, minced
1 teaspoon salt
To prepare pork
2 tablespoons olive oil
salt
fresh ground black pepper
1/2 cup orange juice
1 cup chicken broth
1 tablespoon butter
1 tablespoon pomegranate molasses
Marinade: Put all ingredients in a blender and pulse a couple of times.
Reserve 2 tablespoons for the sauce.
Place the pork fillet in the marinade and leave for about 4 hours.
To prepare pork: Preheat the oven to 400c.
Season the pork well with salt and pepper.
Heat the olive oil in a large frying pan on medium heat and sear the pork all over.
Place it in the oven 6-7 minutes or until cooked to your likeing.
The pork should be just cooked through and a little pink still.
Remove the pork and allow to rest.
Deglaze the pan with the orange juice.
Bring it to the boil and reduce by half, add the chicken broth, bring to the boil, and reduce it all by half.
Whisk in the reserved marinade, butter and the tablespoon of pomegranate molasess.
Sice the pork into diagonals 1cm thick, and serve with the sauce spooned over.
http://www.recipezaar.com/86816
Spicy Easy Shrimp
Try to avoid peeled and deveined shrimp, because cleaning before freezing causes off flavors and weird textures. Buy them whole-it's easy to pull off the heads and legs (they come right off), and devein them by making a shallow slit along the vein (along the back of the shrimp) with sharp pairing knife, and pulling the vein out. I like the Gulf pinks best, followed by the Gulf whites.
The spice treatment below seems to bring out their natural sweetness. Eat them very hot, right out of the pan if possible. They’re great as is, but a little extra pomegranate molasses makes the perfect dipping sauce. They go well with an Alsatian white. Serves 4 (3 large shrimp per person).
12 large shrimp, peeled and deveined, with the tail left on
2 tablespoons pomegranate molasses
Generous sprinkling of freshly ground black peppercorns
A few shakes of cinnamon
Pinch of cayenne pepper
2 tablespoons rice flakes, pulverized in a spice grinder
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
½ cup chopped cilantro
Kosher (or other) salt
Small bowl of pomegranate molasses, for dipping (optional)
Rinse and dry the shrimp, and put them in a bowl. Add the pomegranate molasses, and gently mix. Set the shrimp on a cutting board or other flat surface, and sprinkle on some pepper, cinnamon, cayenne, and half the rice flakes. Turn them over, and season the other side the same way. Melt the butter with the oil in a heavy skillet over medium-high heat, and gently set the shrimp in. When they're nicely browned (about 2 minutes), flip them over-I usually use chopsticks to do this, though tongs or a spatula will work-and cook the other side another minute or so, depending on the size of your shrimp, until well browned.
Place the cilantro on a plate, and mound the shrimp over it. Liberally sprinkle them with salt, and serve hot with the optional pomegranate molasses.
http://www.breakawaycook.com/SpicyEasyShrimp.html
Here are some ideas. By the way, Moyn loved pomegranate molasses, and posted some recipes using it, too.
I first bought pomegranate molasses to use in muhamarra, a delicious middle eastern dip:
Muhammara
Bon Appétit | November 2008
by The Bon Appétit Test Kitchen
A Syrian roasted-pepper and walnut spread, muhammara is a great alternative to hummus. 1 12-ounce jar roasted red bell peppers in olive oil with garlic, drained.
Yield: Makes about 2 cups
1 12-ounce jar roasted red bell peppers in olive oil with garlic, drained
1 cup walnuts
1/3 cup panko (Japanese breadcrumbs)*
2 tablespoons extra-virgin olive oil
2 teaspoons pomegranate molasses or fresh lemon juice
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Pita chips
Blend all ingredients except pita chips in processor until coarse puree forms. Season with salt. Transfer to bowl; serve with chips.
* Available in the Asian foods section of some supermarkets and at Asian markets.
http://www.epicurious.com/recipes/food/views/Muhammara-350402
Since making this dip, I saved some recipes using pomegranate molasses from here at the swap and other places:
Found an awesome use for pomegranate molasses (which turned out to be too sour for vinaigrettes): marinating chicken. Mixed with olive oil, lemon juice, and garlic, it is INSANELY good as a marinade. About 3 tablespoons did the trick.
erin in ny
http://www.finerkitchens.com/swap/forum1/137157_Weekend_Six
Smoky Baked Beans with Pomegranate Molasses
Cooking Light
Look for pomegranate molasses in Middle Eastern markets and other specialty groceries. You can also spread it on bread, drizzle it over pound cake, or use it as a glaze for meats and fish.
Ingredients
1 tablespoon canola oil
1/2 cup finely chopped onion
2 garlic cloves, minced
1/3 cup ketchup
1/4 cup pomegranate juice
2 tablespoons brown sugar
3 tablespoons pomegranate molasses
3/4 teaspoon kosher salt
1/2 teaspoon chili powder
1/4 teaspoon smoked Spanish paprika
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
Cooking spray
Preparation
Preheat oven to 325°.
Heat oil in small skillet over medium heat. Add onion; sauté 6 minutes or until tender. Add garlic, and sauté 1 minute.
Add ketchup and next 9 ingredients (through tomatoes) to pan; stir to combine. Add beans, stirring until well combined. Pour into an 11 x 7-inch baking dish lightly coated with cooking spray. Bake at 325° for 30 minutes. Let stand 10 minutes.
barbara in va
http://www.finerkitchens.com/swap/forum1/84537_REC__Smoky_Baked_Beans_with_Pomegranate_Molasses
And a few others I've collected to try:
Honey-Pomegranate Roasted Chicken Thighs
You can find pomegranate molasses in Middle Eastern and specialty stores. Serve warm or at room temperature.
Ingredients
3/4 cup honey
1/3 cup finely chopped shallots
1/4 cup fresh lemon juice (about 3 small lemons)
1 tablespoon grated lemon rind
2 tablespoons pomegranate molasses
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
6 garlic cloves, minced
16 chicken thighs (about 4 pounds), skinned
1 tablespoon cornstarch
1 tablespoon water
Cooking spray
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
Combine first 9 ingredients in a large bowl; marinate in refrigerator 2 hours, stirring occasionally.
Preheat oven to 425°.
Remove chicken from bowl, reserving marinade. Combine cornstarch and water in a small bowl. Place the reserved marinade in a small saucepan; bring to a boil. Stir in cornstarch mixture, and cook for 3 minutes or until thickened, stirring frequently. Remove from heat. Place chicken on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425° for 30 minutes or until chicken is done, basting with reserved marinade every 10 minutes.
Yield
8 servings (serving size: 2 thighs)
Nutritional Information
CALORIES 378(31% from fat); FAT 13.1g (sat 3.7g,mono 5g,poly 3g); PROTEIN 31.7g; CHOLESTEROL 114mg; CALCIUM 36mg; SODIUM 416mg; FIBER 0.3g; IRON 2.6mg; CARBOHYDRATE 33.8g
David Bonom , Cooking Light, DECEMBER 2004
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=833364#
Pork Tenderloin Filet with Pomegranate Molasess Recipe #86816
I found this online while looking for recipe using pomegranate molasess. It looks fantastic, and I can't wait to try it.
by JanRoundOz
4 servings
50 min 30 min prep
2 (500 g) pork tenderloins, fillet
Marinade
4 cloves garlic
1/2 orange, zest of
1/2 lemon, zest of
2 tablespoons pomegranates, molasess
2 teaspoons pink peppercorns, crushed
2 teaspoons black peppercorns, crushed
2 green onions, minced
1 teaspoon salt
To prepare pork
2 tablespoons olive oil
salt
fresh ground black pepper
1/2 cup orange juice
1 cup chicken broth
1 tablespoon butter
1 tablespoon pomegranate molasses
Marinade: Put all ingredients in a blender and pulse a couple of times.
Reserve 2 tablespoons for the sauce.
Place the pork fillet in the marinade and leave for about 4 hours.
To prepare pork: Preheat the oven to 400c.
Season the pork well with salt and pepper.
Heat the olive oil in a large frying pan on medium heat and sear the pork all over.
Place it in the oven 6-7 minutes or until cooked to your likeing.
The pork should be just cooked through and a little pink still.
Remove the pork and allow to rest.
Deglaze the pan with the orange juice.
Bring it to the boil and reduce by half, add the chicken broth, bring to the boil, and reduce it all by half.
Whisk in the reserved marinade, butter and the tablespoon of pomegranate molasess.
Sice the pork into diagonals 1cm thick, and serve with the sauce spooned over.
http://www.recipezaar.com/86816
Spicy Easy Shrimp
Try to avoid peeled and deveined shrimp, because cleaning before freezing causes off flavors and weird textures. Buy them whole-it's easy to pull off the heads and legs (they come right off), and devein them by making a shallow slit along the vein (along the back of the shrimp) with sharp pairing knife, and pulling the vein out. I like the Gulf pinks best, followed by the Gulf whites.
The spice treatment below seems to bring out their natural sweetness. Eat them very hot, right out of the pan if possible. They’re great as is, but a little extra pomegranate molasses makes the perfect dipping sauce. They go well with an Alsatian white. Serves 4 (3 large shrimp per person).
12 large shrimp, peeled and deveined, with the tail left on
2 tablespoons pomegranate molasses
Generous sprinkling of freshly ground black peppercorns
A few shakes of cinnamon
Pinch of cayenne pepper
2 tablespoons rice flakes, pulverized in a spice grinder
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
½ cup chopped cilantro
Kosher (or other) salt
Small bowl of pomegranate molasses, for dipping (optional)
Rinse and dry the shrimp, and put them in a bowl. Add the pomegranate molasses, and gently mix. Set the shrimp on a cutting board or other flat surface, and sprinkle on some pepper, cinnamon, cayenne, and half the rice flakes. Turn them over, and season the other side the same way. Melt the butter with the oil in a heavy skillet over medium-high heat, and gently set the shrimp in. When they're nicely browned (about 2 minutes), flip them over-I usually use chopsticks to do this, though tongs or a spatula will work-and cook the other side another minute or so, depending on the size of your shrimp, until well browned.
Place the cilantro on a plate, and mound the shrimp over it. Liberally sprinkle them with salt, and serve hot with the optional pomegranate molasses.
http://www.breakawaycook.com/SpicyEasyShrimp.html
luisa_calif
Well-known member
Woww! Thanks!