Red Curry Coconut Shrimp

Red Curry Coconut Shrimp
Print Recipe
Servings
3-4 people
Servings
3-4 people
Red Curry Coconut Shrimp
Print Recipe
Servings
3-4 people
Servings
3-4 people
Ingredients
Servings: people
Instructions
  1. Slice green onions, separating the white and reserving the green for garnish. Whisk together coconut milk, curry paste, fish sauce, and brown sugar.
  2. Heat oil in a medium sauté pan over medium heat. Add whites of green onion and garlic. Sauté for one minute and add shrimp in a single layer. Cook shrimp 2 minutes per side and remove from pan.
  3. Add coconut milk mixture to the pan and bring to a full simmer. Add snow peas and stir to coat. Allow to simmer uncovered about 4 minutes over medium/high heat. Stir once or twice until snow peas are just tender and the sauce has reduced to a syrupy consistency.
  4. Toss shrimp back into the pan and stir to coat with sauce and warm throughout for about 1 minute. Season lightly with salt.
  5. Serve immediately over rice and garnish with reserved sliced green onions, fresh cilantro and a squeeze of fresh lime juice.

Mini Cornmeal Sausages with Creamy Honey Mustard


Mini Cornmeal Sausages with Creamy Honey Mustard
Print Recipe
Servings Prep Time
48 pieces 30 minutes
Cook Time
30-40 minutes
Servings Prep Time
48 pieces 30 minutes
Cook Time
30-40 minutes
Mini Cornmeal Sausages with Creamy Honey Mustard
Print Recipe
Servings Prep Time
48 pieces 30 minutes
Cook Time
30-40 minutes
Servings Prep Time
48 pieces 30 minutes
Cook Time
30-40 minutes
Ingredients
Cornmeal Sausages
Creamy Honey Mustard
Servings: pieces
Instructions
Creamy Honey Mustard
  1. Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
Cornmeal Sausages
  1. Using a pot or dutch oven, add enough oil to come up at least 3". Clip a high-temperature thermometer to the side of the pot so the tip is submerged but not touching the bottom. Heat oil to 350℉.
  2. While the oil is heating, skewer the cocktail sausages. Whisk together remaining ingredients for batter until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages. (see note)
  3. When the oil is hot, dip sausages into batter one at a time, coating completely. Add to hot oil and cook for 2-2 1/2 minutes per side until golden. Repeat with remaining sausages. Depending on the size of your pot, you'll be able to cook 6-8 at a time.
  4. Remove with tongs to a paper towel lined plate to drain excess fat. Serve immediately with Creamy Honey Mustard.
Recipe Notes

-use a deep fryer if desired.

-I found cocktail sausages at Costco.

-pour batter into a large, tall glass to aid in dipping the sausages if desired.  Because they're only 2" long, using a bowl will work fine.

-if you want to cook half now and half later in the day to always eat them fresh and crispy, simply cover and refrigerate unused batter and re-whisk prior to using.

Cranberry Pork Rib Roast


Cranberry Pork Rib Roast
Print Recipe
Servings Prep Time
6-10 people 30 minutes
Cook Time Passive Time
120 minutes 20-30 minutes
Servings Prep Time
6-10 people 30 minutes
Cook Time Passive Time
120 minutes 20-30 minutes
Cranberry Pork Rib Roast
Print Recipe
Servings Prep Time
6-10 people 30 minutes
Cook Time Passive Time
120 minutes 20-30 minutes
Servings Prep Time
6-10 people 30 minutes
Cook Time Passive Time
120 minutes 20-30 minutes
Ingredients
Servings: people
Instructions
Pork Rib Roast
  1. Preheat oven to 475℉. Pat roast dry with a paper towel and season generously on all sides with salt and pepper. In a small bowl whisk together remaining ingredients until smooth and rub evenly onto the roast. Place roast on a large baking tray or shallow roasting pan fat side up. Cook for 15 minutes in preheated oven then reduce temperature to 350℉. Continue to roast for 90-120 minutes or until a thermometer inserted in the thickest part reads 145℉. The meat will continue to rise about 10℉ as it rests.
  2. Remove roast from oven and cover loosely with foil. Allow to rest for a minimum of 20 minutes before carving. For larger appetites, you can carve the roast into chops between the bones and serve. Alternatively, you can carve off the bones from the center loin, allowing you to slice the loin to your desired thickness. Cut the ribs between the bones and serve along side.
Cranberry Apple Sauce
  1. Heat oil in a small saucepan and sauté shallots for 1-2 minutes until starting to soften. Add cranberries, apple, 1/2 cup water, white wine, brown sugar, rosemary and ginger. Allow to simmer gently, stirring occasionally until the cranberries are soft and the apples are tender. This will take about 20 minutes and most of the excess moisture will be evaporated.
  2. Stir in jellied cranberry, cinnamon and salt, allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary. The sauce can be made ahead and warmed gently for serving. Makes 1 3/4 cups of sauce.

Lamb Meatballs with Olives and Feta

Lamb Meatballs with Olives and Feta
Print Recipe
Servings Prep Time
3-4 people 30-35 minutes
Cook Time
45-50 minutes
Servings Prep Time
3-4 people 30-35 minutes
Cook Time
45-50 minutes
Lamb Meatballs with Olives and Feta
Print Recipe
Servings Prep Time
3-4 people 30-35 minutes
Cook Time
45-50 minutes
Servings Prep Time
3-4 people 30-35 minutes
Cook Time
45-50 minutes
Ingredients
Meatballs
Sauce
Servings: people
Instructions
Meatballs
  1. Add all ingredients except oil to a large bowl. Gently combine with your hands or a wooden spoon. Roll mixture into 17-18 evenly sized meatballs approximately 1 1/4 ounces each.
  2. Heat oil in a cast iron or oven safe skillet over medium heat until hot. Arrange meatballs in a single layer and brown on all sides, about 20 minutes. Remove meatballs to a paper towel lined plate and drain all but 1 tbsp of fat from skillet.
Sauce
  1. Preheat oven to 350℉.
  2. To the skillet add chopped shallot and garlic, sauté for 2-3 minutes over medium heat until soft, stirring often. Pour in white wine to deglaze the pan, stirring to scrape up any browned bits in the pan. Add chicken broth and allow to simmer for about 2 minutes.
  3. Using your hands, crush tomatoes and add to skillet along with oregano, paprika and pepper. Stir to combine and bring to a simmer. Add meatballs back to pan, stirring to coat with sauce.
  4. Place in oven uncovered and bake for 20-25 minutes until sauce is reduced, stirring once. Remove from oven and stir to coat with sauce. Sprinkle with feta cheese and olives, return to oven for 5 minutes. Remove from oven and garnish with chopped red onion and fresh oregano if desired and serve immediately on top of rice or with crusty bread.
Recipe Notes

-dampened hands help to roll meatballs.

 

Chocolate Chip Banana Muffins


Chocolate Chip Banana Muffins
Print Recipe
Servings Prep Time
14 Muffins 25 minutes
Cook Time
18-20 minutes
Servings Prep Time
14 Muffins 25 minutes
Cook Time
18-20 minutes
Chocolate Chip Banana Muffins
Print Recipe
Servings Prep Time
14 Muffins 25 minutes
Cook Time
18-20 minutes
Servings Prep Time
14 Muffins 25 minutes
Cook Time
18-20 minutes
Ingredients
Servings: Muffins
Instructions
  1. Preheat oven to 350℉ and line 14-18 muffin tins with paper cups.
  2. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
  3. In a large bowl, whisk together sugar and oil. Add eggs one at a time, whisking well after each. Peel and mash bananas, add to bowl along with yogurt, orange juice and vanilla. Whisk to combine well, then add flour mixture, whisking until just combined and starting to smooth out. Stir in chocolate chips.
  4. For large muffins, scoop a generous 1/3 cup of batter per muffin tin. For smaller muffins, use a 1/4 cup of batter per muffin tin.
  5. Bake in preheated oven for 18-20 minutes, depending on size. Remove from oven and allow to cool in pan slightly before moving to a cooling rack to cool completely.
Recipe Notes

Will keep for several days at room temperature wrapped individually or in a sealed container.  They freeze well wrapped individually and will keep for up to a month.