Butterflied Cilantro-Lime Baked Shrimp with Salted Margarita Aioli

My favorite cocktail during the summer is a generous pour of silver tequila, fresh lime juice, a pinch of salt and a few ice cubes. It’s a tart drink, but it’s very refreshing. In fact, I just happened to be sipping on one of those delicious drinks while preparing this dish.

I had already planned to use the lime zest and cilantro to mix in with the panko coating but I hadn’t yet decided what to serve with the shrimp. Then I saw the bottle of tequila and the fresh limes and I had an epiphany. I was going to turn my drink into an aioli!

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Roasted Garlic and Habanero Dusted Pub Sticks

These pub sticks are a fun and unique snack to offer your guests at your next party, especially when served with a stout, dark lager. Infusing the dough with the roasted garlic flavors the breadstick with a deep, nutty flavor, and the coarse salt on top gives it a little bit of crunch. Serve the pub sticks with thick stone-ground mustard or rich, cheesy sauce and watch them disappear!

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Shrimp Cakes with Papaya and Mango Salsa

I love seafood cakes but find many restaurants add too much breadcrumbs in the mix and they end up dry and closer to a fishy hush puppy.  So for this recipe, I chose panko breadcrumbs which is a Japanese-style breadcrumb made from bread without crusts.  Using the interior of the dried bread results in airy, large flakes that give fried foods a light, crunchy coating without absorbing as much oil.   So when you take your first bite of these shrimp cakes, you’ll taste the sweet, tender shrimp first, not the breading.

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Ridiculously Easy Home Made Ricotta Cheese

No, you didn’t misread my recipe title. I have honestly found the most ridiculously easy way to make fresh ricotta cheese. In fact, now having made this three ingredient, sweet, creamy delight, I can say without any hesitation that I will never buy pre-made ricotta cheese from the store ever again. EVER! The level of texture and flavor in this ricotta was, well….ridiculous!

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Grilled Scallops with Bacon-Shallot Vinaigrette

 

Have you ever eaten a bacon wrapped scallop?  If your experience was anything like mine, either the scallop was sweet and tender, and the bacon was raw and chewy, or the scallop was annihilated and the bacon perfectly crispy.  It’s pretty obvious the dish is virtually impossible to master.

As an alternative, this recipe still gives you the flavor pairing of the scallop and the bacon, except the bacon is crispy as it should be and the scallop is still tender and sweet.  The tangy vinaigrette also adds a nice level of acid to even out some of the fat from the bacon. I served the scallops with prepared couscous as an entrée. However, this would work well as an appetizer too.

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Oriental Pork and Habanero Dumplings

Here’s a spicy little appetizer to serve your Valentine this week, and they have everything you want in a dumpling.  The tender, chewy wontons filled with tender pork, spicy habanero pepper, fresh ginger, green onion, and just a touch of sesame oil burst with flavor.

You think a box of chocolates is addictive?  Wait until you try these.

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Rosemary and Gruyere Croissants

rosemary-and-gruyere-croissants

Looking for something different to serve with your holiday dinner this year other than boring crescent rolls or hot cross buns? These rosemary and gruyere croissants have delicate puff pastry swirled with creamy butter, melted gruyere cheese and just a hint of rosemary and black pepper. They literally melt in your mouth and present beautifully. They would even be great as an appetizer for your New Year’s Eve party!

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Habanero Pico de Salsa

habanero-pico-de-salsa

I’ve been making this “salsa” for about fifteen years and the bowl is always empty at the end of the night. I’ve heard some of my friends call it a salsa, a salsa fresco, and others call it a Pico de Gallo. I finally decided to name it a Pico de Salsa so everyone would be happy! Regardless of what we all call it, when I tell my friends, “Buy a bag of tortilla chips on your way home from work tonight,” they instantly know I’m going to be giving them a jar of the salsa the next day. The anticipated smile on their faces is always worth it!

So even though this isn’t a ‘secret recipe’ (I always share it when asked), it’s one I guarantee you’ll enjoy the simplicity of making and the joy of sharing. And seriously, it only takes twenty minutes from your cutting board to tortilla chip.

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Salmon Pillows with Basil Cream Sauce

Salmon Pillows with Basil Cream Sauce

I love the ease of using puff pastry dough. It bakes up crisp and flakey every time without fail, and can be used in both sweet and savory dishes. These salmon pillows are light and flaky on the outside and delicate and silky on the inside. Plus they’re super easy to make. You can also control the ratio of salmon to cream cheese depending on your palate. The fresh basil cream sauce has a bright, nutty flavor, and pairs beautifully with the salmon. Give one a dip, take a bite and be prepared for a ‘yum’ moment!
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