badgerpackerfan
Enthusiast Member
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Please post your very favorite hors d' euvre or the link to it. It's that time of year!
- Thread starter badgerpackerfan
- Start date
I have a few. REC Smoked Salmon Christmas Trees
These are festive and beautiful- and very tasty.
SMOKED SALMON CHRISTMAS TREES (makes 10 hors d'oeuvres)
1/2 lb thinly sliced smoked salmon
10 very thin slices of whole-wheat bread
3 tbsp unsalted butter, softened
about 1 tbsp drained capers
1 small white onion, halved and sliced thin lengthwise
dill sprigs for garnish
Arrange the salmon slices, overlapping them slightly, on a cutting board and with a 3-1/4" metal Christmas tree cutter cut out 10 trees, using a small sharp knife if necessary to aid in the cutting. With the cutter cut out 10 trees from the bread, spread the bead with the utter and sprinkle the butter with pepper to taste. Top each bread tree carefully with a salmon tree and garnish the trees with caper ornaments and onion icicles. The trees may be made up to 6 hours ahead of time and kept covered and chilled. Transfer the trees to a platter and garnish with garlands of dill.
These are festive and beautiful- and very tasty.
SMOKED SALMON CHRISTMAS TREES (makes 10 hors d'oeuvres)
1/2 lb thinly sliced smoked salmon
10 very thin slices of whole-wheat bread
3 tbsp unsalted butter, softened
about 1 tbsp drained capers
1 small white onion, halved and sliced thin lengthwise
dill sprigs for garnish
Arrange the salmon slices, overlapping them slightly, on a cutting board and with a 3-1/4" metal Christmas tree cutter cut out 10 trees, using a small sharp knife if necessary to aid in the cutting. With the cutter cut out 10 trees from the bread, spread the bead with the utter and sprinkle the butter with pepper to taste. Top each bread tree carefully with a salmon tree and garnish the trees with caper ornaments and onion icicles. The trees may be made up to 6 hours ahead of time and kept covered and chilled. Transfer the trees to a platter and garnish with garlands of dill.
REC Gougere
Made Gougere last evening- a big hit as usual
GOUGERE
6 to 8 servings
1 cup milk
1/4 cup (1/2 stick) butter, cut into pieces
1 cup all purpose flour
1 scant teaspoon salt
1/8 teaspoon freshly ground pepper
4 eggs
1 cup grated Swiss or Gruyere cheese
1 teaspoon Dijon mustard
1/2 teaspoon dry mustard
2-1/2 tablespoons mayonnaise
2 tablespoons Parmesan cheese
1 teaspoon paprika
Grease outside edge of 7- to 8-inch straight-sided cake pan or smooth-sided souffle dish. Place in middle of greased large baking sheet.
Combine milk and butter in 2-quart saucepan and bring to boil over medium heat. Reduce heat to low, add flour, salt and pepper all at once and stir vigorously with wooden spoon until mixture is smooth and leaves sides of pan, forming a ball, about 1 minute. Turn off heat and add eggs 1 at a time, beating well after each addition. Continue beating, using spoon or hand mixer, until dough is shiny and smooth. Add Swiss or Gruyere cheese and mustards and blend well.
Fill large pastry bag fitted with plain 1/2 to 3/4 inch tip with dough. Pipe continuous loops of dough 2 inches wide onto baking sheet as close to outer edge of pan as possible (use pan as guide). Refrigerate at least 1 hour or overnight.
Preheat oven to 400 degress F. Remove Gougere from refrigerator and bake 30 to 35 minutes, or until puffed and deep golden brown. Brush with mayonnaise and sprinkle with Parmesan and paprika. Let cool 5 minutes before transferring to board or serving platter. Slice and serve warm.
Made Gougere last evening- a big hit as usual
GOUGERE
6 to 8 servings
1 cup milk
1/4 cup (1/2 stick) butter, cut into pieces
1 cup all purpose flour
1 scant teaspoon salt
1/8 teaspoon freshly ground pepper
4 eggs
1 cup grated Swiss or Gruyere cheese
1 teaspoon Dijon mustard
1/2 teaspoon dry mustard
2-1/2 tablespoons mayonnaise
2 tablespoons Parmesan cheese
1 teaspoon paprika
Grease outside edge of 7- to 8-inch straight-sided cake pan or smooth-sided souffle dish. Place in middle of greased large baking sheet.
Combine milk and butter in 2-quart saucepan and bring to boil over medium heat. Reduce heat to low, add flour, salt and pepper all at once and stir vigorously with wooden spoon until mixture is smooth and leaves sides of pan, forming a ball, about 1 minute. Turn off heat and add eggs 1 at a time, beating well after each addition. Continue beating, using spoon or hand mixer, until dough is shiny and smooth. Add Swiss or Gruyere cheese and mustards and blend well.
Fill large pastry bag fitted with plain 1/2 to 3/4 inch tip with dough. Pipe continuous loops of dough 2 inches wide onto baking sheet as close to outer edge of pan as possible (use pan as guide). Refrigerate at least 1 hour or overnight.
Preheat oven to 400 degress F. Remove Gougere from refrigerator and bake 30 to 35 minutes, or until puffed and deep golden brown. Brush with mayonnaise and sprinkle with Parmesan and paprika. Let cool 5 minutes before transferring to board or serving platter. Slice and serve warm.
REC Layered Cheese and Pesto Torte
This is my favorite "go to" starter:
LAYERED CHEESE AND PESTO TORTE
Fills 4-cup mold
1 cup fresh pesto
Cheese: 1- 8 oz package cream cheese, softened, 5 oz Brie or
Camembert, rinds removed, 1/2 cup whipping cream.
Beat cheeses together with mixer until nearly smooth. In a
second bowl, beat whipping cream until it forms soft peaks.
Fold whipped cream into cheese.
Prepare mold by lining with plastic wrap. Spread 1/4 cheese
mix in mold (sometimes I sprinkle toasted pine nuts in first
depending on the mold I am using) then 1/3 of the pesto and
so on- Refrigerate to set up and unmold.
This is my favorite "go to" starter:
LAYERED CHEESE AND PESTO TORTE
Fills 4-cup mold
1 cup fresh pesto
Cheese: 1- 8 oz package cream cheese, softened, 5 oz Brie or
Camembert, rinds removed, 1/2 cup whipping cream.
Beat cheeses together with mixer until nearly smooth. In a
second bowl, beat whipping cream until it forms soft peaks.
Fold whipped cream into cheese.
Prepare mold by lining with plastic wrap. Spread 1/4 cheese
mix in mold (sometimes I sprinkle toasted pine nuts in first
depending on the mold I am using) then 1/3 of the pesto and
so on- Refrigerate to set up and unmold.
REC Smoked Salmon Cheesecake
This one is always a hit too
SMOKED SALMON CHEESECAKE
1 tbsp butter
6 oz. sesame bread sticks, crushed
1/2 cup melted butter
2-1/2 lbs cream cheese
1/2 lb smoked salmon, chopped
1/2 cup minced onion
1/4 cup minced fresh basil
4 eggs
Preheat oven to 350º. Butter a 9-inch springform pan.
In a bowl, mix the bread stick crumbs with the melted butter. Press the crumb mixture in the bottom and up about 1/2 inch on the sides of the pan. Chill for 20 minutes. In a mixer, beat the cream cheese, smoked salmon, onion, basil and eggs until light and fluffy. Pour into the crust. Bake 5 minutes, lower the heat to 325º and bake 50 minutes or until lightly browned and puffed. Turn off the oven and let the cake cool in the oven for 1 hour longer. Remove to a rack and cool completely. Unmold on a platter and serve with crackers or cocktail breads. Can be made 2 days before serving.....take out of the refrigerator at least 2 hours before serving to bring it to room temperature.
This one is always a hit too
SMOKED SALMON CHEESECAKE
1 tbsp butter
6 oz. sesame bread sticks, crushed
1/2 cup melted butter
2-1/2 lbs cream cheese
1/2 lb smoked salmon, chopped
1/2 cup minced onion
1/4 cup minced fresh basil
4 eggs
Preheat oven to 350º. Butter a 9-inch springform pan.
In a bowl, mix the bread stick crumbs with the melted butter. Press the crumb mixture in the bottom and up about 1/2 inch on the sides of the pan. Chill for 20 minutes. In a mixer, beat the cream cheese, smoked salmon, onion, basil and eggs until light and fluffy. Pour into the crust. Bake 5 minutes, lower the heat to 325º and bake 50 minutes or until lightly browned and puffed. Turn off the oven and let the cake cool in the oven for 1 hour longer. Remove to a rack and cool completely. Unmold on a platter and serve with crackers or cocktail breads. Can be made 2 days before serving.....take out of the refrigerator at least 2 hours before serving to bring it to room temperature.
REC Caponata
This is the best Caponata Recipe I've ever found- and it can be served in a number of ways.
CAPONATA
makes 3 cups
1/4 cup olive oil
1 eggplant, cut into 1" cubes
1 chopped onion
1 lb tomatoes, peeled, seeded and diced
3/4 cup sliced celery
1 thinly sliced carrot
1 medium diced zucchini
1 pepper, cut into 1" squares
1/3 cup sliced stuffed green olives
1/4 cup minced parsley
3 tbsp red wine
2 tbsp minced basil
2 tbsp capers
1-1/2 tbsp tomato paste
1 crushed garlic clove
1 tbsp salt
1 tbsp sugar
1/2 tsp pepper
1/4 cup lightly browned pine nuts
In a large pan, heat the oil and sauté the eggplant and onion until golden. Add the tomatoes, celery, carrots, zucchini, peppers, olives, parsley, red wine, basil, capers, tomato paste, garlic, salt, sugar and pepper. Cook, stirring, until it reaches a simmer. Cover and simmer 30 minutes, stirring occasionally. Remove the cover and cook until thickened. Sprinkle with pine nuts and serve at room temperature. Keeps 3 weeks, refrigerated
This is the best Caponata Recipe I've ever found- and it can be served in a number of ways.
CAPONATA
makes 3 cups
1/4 cup olive oil
1 eggplant, cut into 1" cubes
1 chopped onion
1 lb tomatoes, peeled, seeded and diced
3/4 cup sliced celery
1 thinly sliced carrot
1 medium diced zucchini
1 pepper, cut into 1" squares
1/3 cup sliced stuffed green olives
1/4 cup minced parsley
3 tbsp red wine
2 tbsp minced basil
2 tbsp capers
1-1/2 tbsp tomato paste
1 crushed garlic clove
1 tbsp salt
1 tbsp sugar
1/2 tsp pepper
1/4 cup lightly browned pine nuts
In a large pan, heat the oil and sauté the eggplant and onion until golden. Add the tomatoes, celery, carrots, zucchini, peppers, olives, parsley, red wine, basil, capers, tomato paste, garlic, salt, sugar and pepper. Cook, stirring, until it reaches a simmer. Cover and simmer 30 minutes, stirring occasionally. Remove the cover and cook until thickened. Sprinkle with pine nuts and serve at room temperature. Keeps 3 weeks, refrigerated
Puff-pastry pinwheels.
Unroll sheet of puff pastry and roll out slightly. Cut in half horizontally.
Spread thinly with pesto or sun-dried tomato paste, and/or scatter with chopped nuts, grated Parmesan, and other herbs and spices.
Roll each sheet up lengthwise, top to bottom. Seal with a little water.
Wrap each roll in clingfilm and stick in the freezer for 30 min. or so.
Remove from the freezer and slice--at about 1/4 inch to 1/2 inch intervals. Place on parchment paper. Bake at 350 for ~15 minutes (check to see if they brown too quickly).
These can easily be made into sweet pinwheels if you spread thinly with jam and sprinkle with cinnamon sugar, etc.
Unroll sheet of puff pastry and roll out slightly. Cut in half horizontally.
Spread thinly with pesto or sun-dried tomato paste, and/or scatter with chopped nuts, grated Parmesan, and other herbs and spices.
Roll each sheet up lengthwise, top to bottom. Seal with a little water.
Wrap each roll in clingfilm and stick in the freezer for 30 min. or so.
Remove from the freezer and slice--at about 1/4 inch to 1/2 inch intervals. Place on parchment paper. Bake at 350 for ~15 minutes (check to see if they brown too quickly).
These can easily be made into sweet pinwheels if you spread thinly with jam and sprinkle with cinnamon sugar, etc.
Hi. Here are a few of my favorites outside of eat.at 
) Crab-stuffed mushrooms
1 can white crab meat
1/2 small white onion, diced
1 clove garlic, crushed
2 tablespoons mayonnaise
dash hot sauce (optional)
24 very clean small white mushrooms
1/2 cup finely grated Parmesan cheese
Preheat oven to 350 degrees F. Mix together first 5 ingredients, stirring well to incorporate.
Wipe the mushroom caps with a damp paper towel to remove dirt and pull out mushroom stems to make a hollow space. Put a teaspoon of crab stuffing into each mushroom, scatter with Parmesan cheese.
Bake 15 to 20 minutes, or until cheese is melted and bubbling.
Recipe courtesy of Phyllis Harber-Murphy, CAP, MOS.
) Crab-stuffed mushrooms1 can white crab meat
1/2 small white onion, diced
1 clove garlic, crushed
2 tablespoons mayonnaise
dash hot sauce (optional)
24 very clean small white mushrooms
1/2 cup finely grated Parmesan cheese
Preheat oven to 350 degrees F. Mix together first 5 ingredients, stirring well to incorporate.
Wipe the mushroom caps with a damp paper towel to remove dirt and pull out mushroom stems to make a hollow space. Put a teaspoon of crab stuffing into each mushroom, scatter with Parmesan cheese.
Bake 15 to 20 minutes, or until cheese is melted and bubbling.
Recipe courtesy of Phyllis Harber-Murphy, CAP, MOS.
Sweet and Sour Kielbasa
1 lb kielbasa
1 cup apricot (or peach) preserves
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon ginger powder
In a medium sauce pan, combine all ingredients except kielbasa. Mix well, and cook over low heat until well balanced (clear and smooth).
Cut kielbasa into bite size piecesand add; heat thoroughly. Make sure heat is low, and cook for at least an hour until the sauce cooks down.
1 lb kielbasa
1 cup apricot (or peach) preserves
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon ginger powder
In a medium sauce pan, combine all ingredients except kielbasa. Mix well, and cook over low heat until well balanced (clear and smooth).
Cut kielbasa into bite size piecesand add; heat thoroughly. Make sure heat is low, and cook for at least an hour until the sauce cooks down.
Goat Cheese Mediterranean Appetizer
1 cup oil packed sun-dried tomatoes, drained and diced
1 cup black olives, chopped
3 tablespoons olive oil
3 cloves garlic, halved
12 ounces goat cheese
2 tablespoons chopped fresh rosemary
4 tablespoons chopped fresh basil
Slice goat cheese into one inch pieces and place on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese. (I also used the oil from the sun-dried tomatoes).
Using toothpicks, insert the garlic cloves into the cheese throughout the mixture.
Allow the mixture to marinate 6 hours, or overnight, in the refrigerator. Remove the toothpicks and serve with sliced bread.
1 cup oil packed sun-dried tomatoes, drained and diced
1 cup black olives, chopped
3 tablespoons olive oil
3 cloves garlic, halved
12 ounces goat cheese
2 tablespoons chopped fresh rosemary
4 tablespoons chopped fresh basil
Slice goat cheese into one inch pieces and place on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese. (I also used the oil from the sun-dried tomatoes).
Using toothpicks, insert the garlic cloves into the cheese throughout the mixture.
Allow the mixture to marinate 6 hours, or overnight, in the refrigerator. Remove the toothpicks and serve with sliced bread.
florisandy
Well-known member
Rec: Smoked Salmon on Rye Crisbits
I made this again three weeks ago for my girlfriend who had me over for a grilled salmon dinner and she just loved them. They're so easy to make.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=1563
I made this again three weeks ago for my girlfriend who had me over for a grilled salmon dinner and she just loved them. They're so easy to make.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=1563
florisandy
Well-known member
Rec: Peppered Tuna Skewers with Wasabi Mayonnaise (pan seared)
Michael in Sarasota has also enjoyed this.
http://www.eat.at/swap/forum2/43_Peppered_Tuna_Skewers_with_Wasabi_Mayonnaise_pan_seared
Michael in Sarasota has also enjoyed this.
http://www.eat.at/swap/forum2/43_Peppered_Tuna_Skewers_with_Wasabi_Mayonnaise_pan_seared
Roasted Pear Crostini with Gorgonzola
Roasted Pear Crostini with Gorgonzola
Kathy Casey's "Sips and Apps"
These are extra-delicious topped with chopped toasted nuts, such as hazelnuts or walnuts. Balsamic glaze can be purchased at gourmet and well-stocked grocery stores.
Makes 24
INGREDIENTS
•2 firm red Bartlett or other red-skinned pears
•1 tablespoon olive oil
•1 tablespoon balsamic vinegar
•1/4 teaspoon kosher salt
•1 teaspoon minced fresh thyme
•24 pieces Herbed Crostini
•1 cup (4 ounces) crumbled gorgonzola cheese or thinly sliced Cambozola
•2 tablespoons balsamic glaze
For garnishing
•Tiny sprigs of fresh thyme
DIRECTIONS
Preheat an oven to 450 degrees F.
To roast the pears: Quarter the pears lengthwise, then core. Cut each quarter lengthwise into 6 slices (you should have 24 slices, total). In a medium bowl, whisk together the oil, vinegar, salt, and thyme. Add the pears and toss to coat.
Spray a rimmed baking sheet with cooking spray. Lay out the pears, not touching, on the baking sheet. Roast for 12 to 15 minutes, or until golden and starting to caramelize on the edges. Pears can be cooled, covered, and refrigerated for up to 3 days before serving.
When ready to serve, lay out the crostini on a baking sheet and top each piece with about 1 heaping teaspoon of gorgonzola or a slice of Cambozola, then a slice of pear. Bake until just warmed, about 4 minutes.
Drizzle each piece with about 1/4 teaspoon balsamic glaze, then garnish with thyme.
Herbed Crostini
Crostini are the must-have party basic. Use as a base for assorted toppers, such as creamy cheeses, tapenade, or spreads.
Makes 32 to 40 pieces
•1/3 cup olive oil
•1/2 teaspoon dried basil leaves
•1/2 teaspoon dried thyme leaves
•Pinch of cayenne pepper
•1 teaspoon minced fresh garlic
•1 long, skinny French baguette, cut into 1/4-inch diagonal slices
•Kosher salt for sprinkling
Preheat an oven to 400 degrees F.
In a small bowl, mix the oil, dried herbs, cayenne, and garlic. Lightly brush the baguette slices with the herb oil or, in a large bowl, drizzle the bread with the oil and toss well. Lay out the bread in a single layer on baking sheets, sprinkle with salt, and bake for about 8 to 10 minutes, until just crispy.
Crostini can be made in advance, cooled thoroughly, and stored in airtight containers for up to 3 days. If necessary, recrisp them in a hot oven for a couple of minutes.
Roasted Pear Crostini with Gorgonzola
Kathy Casey's "Sips and Apps"
These are extra-delicious topped with chopped toasted nuts, such as hazelnuts or walnuts. Balsamic glaze can be purchased at gourmet and well-stocked grocery stores.
Makes 24
INGREDIENTS
•2 firm red Bartlett or other red-skinned pears
•1 tablespoon olive oil
•1 tablespoon balsamic vinegar
•1/4 teaspoon kosher salt
•1 teaspoon minced fresh thyme
•24 pieces Herbed Crostini
•1 cup (4 ounces) crumbled gorgonzola cheese or thinly sliced Cambozola
•2 tablespoons balsamic glaze
For garnishing
•Tiny sprigs of fresh thyme
DIRECTIONS
Preheat an oven to 450 degrees F.
To roast the pears: Quarter the pears lengthwise, then core. Cut each quarter lengthwise into 6 slices (you should have 24 slices, total). In a medium bowl, whisk together the oil, vinegar, salt, and thyme. Add the pears and toss to coat.
Spray a rimmed baking sheet with cooking spray. Lay out the pears, not touching, on the baking sheet. Roast for 12 to 15 minutes, or until golden and starting to caramelize on the edges. Pears can be cooled, covered, and refrigerated for up to 3 days before serving.
When ready to serve, lay out the crostini on a baking sheet and top each piece with about 1 heaping teaspoon of gorgonzola or a slice of Cambozola, then a slice of pear. Bake until just warmed, about 4 minutes.
Drizzle each piece with about 1/4 teaspoon balsamic glaze, then garnish with thyme.
Herbed Crostini
Crostini are the must-have party basic. Use as a base for assorted toppers, such as creamy cheeses, tapenade, or spreads.
Makes 32 to 40 pieces
•1/3 cup olive oil
•1/2 teaspoon dried basil leaves
•1/2 teaspoon dried thyme leaves
•Pinch of cayenne pepper
•1 teaspoon minced fresh garlic
•1 long, skinny French baguette, cut into 1/4-inch diagonal slices
•Kosher salt for sprinkling
Preheat an oven to 400 degrees F.
In a small bowl, mix the oil, dried herbs, cayenne, and garlic. Lightly brush the baguette slices with the herb oil or, in a large bowl, drizzle the bread with the oil and toss well. Lay out the bread in a single layer on baking sheets, sprinkle with salt, and bake for about 8 to 10 minutes, until just crispy.
Crostini can be made in advance, cooled thoroughly, and stored in airtight containers for up to 3 days. If necessary, recrisp them in a hot oven for a couple of minutes.
Goat Cheese Spread w/ Sun Dried Tomatoes and Pesto
Crazy good!
Goat Cheese Spread
To garnish as in our photo, cut one dried tomato into slivers. Gently press fresh oregano sprigs and tomato slivers in a decorative pattern over the top of the cheese after it is inverted.
Ingredients
2 (8-ounce) packages cream cheese, softened
8 ounces goat cheese
2 garlic cloves, minced
4 teaspoons chopped fresh or 1 1/4 teaspoons dried oregano
1/8 teaspoon freshly ground pepper
1/4 cup basil pesto
1/2 cup dried tomatoes in oil, drained and chopped
Garnishes: dried tomato slivers, fresh oregano sprigs
French bread slices or crackers
Preparation
Process first 5 ingredients in a food processor until smooth. Spread one-third of cheese mixture in bottom of a plastic wrap-lined 8- x 4-inch loafpan. Top with pesto; spread one-third cheese mixture over pesto. Sprinkle with dried tomatoes; top with remaining cheese mixture. Cover and chill 8 hours.
Invert spread onto a serving plate, discarding plastic wrap. Garnish, if desired. Serve with French bread slices or crackers.
Yield
Makes 12 to 16 appetizer servings
Southern Living, SEPTEMBER 2002
http://www.myrecipes.com/recipe/goat-cheese-spread-10000000339899/
Crazy good!
Goat Cheese Spread
To garnish as in our photo, cut one dried tomato into slivers. Gently press fresh oregano sprigs and tomato slivers in a decorative pattern over the top of the cheese after it is inverted.
Ingredients
2 (8-ounce) packages cream cheese, softened
8 ounces goat cheese
2 garlic cloves, minced
4 teaspoons chopped fresh or 1 1/4 teaspoons dried oregano
1/8 teaspoon freshly ground pepper
1/4 cup basil pesto
1/2 cup dried tomatoes in oil, drained and chopped
Garnishes: dried tomato slivers, fresh oregano sprigs
French bread slices or crackers
Preparation
Process first 5 ingredients in a food processor until smooth. Spread one-third of cheese mixture in bottom of a plastic wrap-lined 8- x 4-inch loafpan. Top with pesto; spread one-third cheese mixture over pesto. Sprinkle with dried tomatoes; top with remaining cheese mixture. Cover and chill 8 hours.
Invert spread onto a serving plate, discarding plastic wrap. Garnish, if desired. Serve with French bread slices or crackers.
Yield
Makes 12 to 16 appetizer servings
Southern Living, SEPTEMBER 2002
http://www.myrecipes.com/recipe/goat-cheese-spread-10000000339899/
Rick Bayless' Camarones al Mojo de Ajo
REC: Camarones al Mojo de Ajo
By Rick Bayless
Serves 6 generously
3/4 cup peeled garlic cloves (about 2 large heads)
1 cup good extra virgin olive oil
Salt
Juice of 1 lime
2 canned chipotle chiles en adobo, seeded and cut into
thin strips
2 limes, cut into wedges
2 pounds medium-large shrimp,peeled
3 T chopped fresh cilantro or italian parsley
1. Make the Mojo de Ajo:
Chop the garlic with into 1/8-inch bits. You should have about 1/2 cup chopped garlic. Place garlic, olive oil (you need it all) and 1/2 teaspoon salt in a saucepan and set over medium-low heat. Stir occasionally as the mixture comes barely to a simmer (there should be just a hint of movement on the surface of the oil). Adjust the heat to the very lowest possible setting to keep the mixture at that very gentle simmer (bubbles will rise in the pot like sparkling mineral water) and cook, stirring occasionally, until the garlic is a soft, pale golden (the color of light brown sugar), about 30 minutes. The slower the cooking, the sweeter the garlic.
Add the lime juice to the pan and simmer until most of the juice has evaporated or been absorbed into the garlic, about 5 minutes. Stir in the chiles, then taste the mojo de ajo and add a little more salt if you think it needs it. Keep the pan over low heat, so the garlic will be warm when the shrimp are ready. Scoop the lime wedges into a serving bowl and set on the table.
2. Sautee the shrimp
Set a large (12-inch) heavy skillet (preferably
nonstick) over medium-high heat and spoon in 1-1/2
tablespoons of the oil (but not any garlic) from the mojo. Add half of the shrimp to the skillet, sprinkle generously with salt and stir gently and continuously until the shrimp are just cooked through, 3 to 4 minutes. Stir in half the cilantro or parsley, if you're using it. Scoop the shrimp onto a deep serving platter. Repeat with another 1-1/2 tablespoons of the garlicky oil and the remaining shrimp.
When all of the shrimp are cooked, use a slotted spoon to scoop out the warm bits of garlic and chiles from the mojo pan, and scatter them over the shrimp. (You may have as much as 1/3 cup of the oil left over, for which you'll be grateful —it's wonderful for sautéing practically anything.) If you're a garlic lover,you're about to have the treat of your life, served with the lime wedges to add sparkle.
REC: Camarones al Mojo de Ajo
By Rick Bayless
Serves 6 generously
3/4 cup peeled garlic cloves (about 2 large heads)
1 cup good extra virgin olive oil
Salt
Juice of 1 lime
2 canned chipotle chiles en adobo, seeded and cut into
thin strips
2 limes, cut into wedges
2 pounds medium-large shrimp,peeled
3 T chopped fresh cilantro or italian parsley
1. Make the Mojo de Ajo:
Chop the garlic with into 1/8-inch bits. You should have about 1/2 cup chopped garlic. Place garlic, olive oil (you need it all) and 1/2 teaspoon salt in a saucepan and set over medium-low heat. Stir occasionally as the mixture comes barely to a simmer (there should be just a hint of movement on the surface of the oil). Adjust the heat to the very lowest possible setting to keep the mixture at that very gentle simmer (bubbles will rise in the pot like sparkling mineral water) and cook, stirring occasionally, until the garlic is a soft, pale golden (the color of light brown sugar), about 30 minutes. The slower the cooking, the sweeter the garlic.
Add the lime juice to the pan and simmer until most of the juice has evaporated or been absorbed into the garlic, about 5 minutes. Stir in the chiles, then taste the mojo de ajo and add a little more salt if you think it needs it. Keep the pan over low heat, so the garlic will be warm when the shrimp are ready. Scoop the lime wedges into a serving bowl and set on the table.
2. Sautee the shrimp
Set a large (12-inch) heavy skillet (preferably
nonstick) over medium-high heat and spoon in 1-1/2
tablespoons of the oil (but not any garlic) from the mojo. Add half of the shrimp to the skillet, sprinkle generously with salt and stir gently and continuously until the shrimp are just cooked through, 3 to 4 minutes. Stir in half the cilantro or parsley, if you're using it. Scoop the shrimp onto a deep serving platter. Repeat with another 1-1/2 tablespoons of the garlicky oil and the remaining shrimp.
When all of the shrimp are cooked, use a slotted spoon to scoop out the warm bits of garlic and chiles from the mojo pan, and scatter them over the shrimp. (You may have as much as 1/3 cup of the oil left over, for which you'll be grateful —it's wonderful for sautéing practically anything.) If you're a garlic lover,you're about to have the treat of your life, served with the lime wedges to add sparkle.
richard-in-cincy
Well-known member
This is an amazing dish!