Pasta in Cream with Butternut Squash and Sausage

Pasta in Cream with Butternut Squash and Sausage
By: Cristina Bancheri

Outta 10: This is a recipe that Andria's mom randomly came up with a few years ago trying to figure out what to do with some leftover butternut squash. It is SO FREAKING GOOD. Since then, we request this all the time and vary the kinds of sausage we throw in it. This is for sure our first 10/10.

Comments and Substitutions: We always change the kind of pasta, the kind of sausage and the type of cream. It's like a mix-and match. This time we used light cream, chorizo sausage and fetuccine (gluten-free).

Recipe:

Butternut squash
4 Sausages (any sausage that you enjoy - Mild italian, spicy italian, chorizo etc.)
2 cups Cream (light or heavy - you can also change amount)
Pasta (your choice of what kind)

1. Peel and chop up a butternut squash into cubes.

2. Remove sausage from casing and brown in a large sauce pan.

3. Once sausage is browned, add squash and cover, cooking for about 15 mins until squash is tender.

4. In the meantime, boil a pot of water and cook pasta according to directions.

Rice pasta

Finished!

5. Once squash is cook add cream and heat through.

6. Mix pasta with sauce and enjoy!

Stay Hungry!!

Shrimp with Chunky Fresh Tomato Salsa

Shrimp with Chunky Fresh Tomato Salsa
Cookbook: Mexican Everyday

Outta 10: This salsa was very fresh, and we will probably use this recipe again for salsa. The shrimp didn't add much except for substance. In retrospect it probably for have been better to serve this as a side, rather than the main dish itself...but we needed something to use up all our tomatoes fromt he garden...so yeah. In the end we give this a 7/10.

Substitutions and Comments: We used green chili paste instead of fresh chilies. We used a mix of yellow tomatoes and red roma's since we were trying to use a bunch of ripe garden tomatoes. We used way more than 2 because the tomatoes weren't that big, but also because we doubled the recipe for the salsa. We opted for the lime juice. We used a hand mixer rather than a food processor. We also seeded all of the tomatoes except for the ones we put in the food processor. We didn't use all the salsa for the shrimp, we left some cold to have as a side dish.


Recipe:

1 garlic clove, peeled
Fresh hot green chiles to taste, stemmed and halved
2 medium-large (about 1 pound total) ripe round tomatoes
1/3 cup (loosely packed) roughly chopped cilantro
1 large green onion, chopped
1 tbsp fresh lime juice (or light flavoured vinegar)
1/2 tsp salt
1 tbsp olive oil
1 1/2 pound shrimp, peeled and deveined

1.  Drop the garlic and chile pieces one at a time into a running food processor, letting each get finely chopped before adding the next. Turn off the food processor and remove lid.

Our garden tomatoes.

2.  Cut 1 tomato into quarters and add it to the food processor, along witht he cilantro. Pulse 4 to 6 times, until you have a coarse puree. Scrape the mixture into a bowl.

3. Cut the other tomato into 1/4 inch pieces and add to the bowl along with the green onion. Taste and season with lime juice and salt. Salsa is best served fresh.

4. Heat a skillet or wok with olive oil over medium-high heat.  Add in the shrimp and stir fry until half cooked, about 2 minutes.  Douse with the salsa. Stir-fry for another could of minutes, until shrimp are cooked. Sprinkle with extra lime juice and cilantro.

Shrimp and salsa in the skillet

C'est fini!

Stay Hungry :D

Thanksgiving Extravaganza

OK...so we made a TON of food for Thanksgiving. We're gonna put the recipes and comments up only for the stuff we made, not for everything we ate. There are a few pictures of the other food though. It's gonna be short and sweet
OK, so here we go.

Carrots with Maple Dill
All recipes.com
Outta 10: As weird as this recipe sounds...it was quite tasty. We are gonna give it 8/10.

Substitutions and Comments:  Nothing really. We used dill paste isntead of fresh dill cause it lasts longer. Again, strange sounding recipe...but really really tasty. We listened to the suggestions to drain the remaining water before putting in the sauce.

Recipe
http://allrecipes.com//Recipe/maple-dill-carrots/Detail.aspx

Carrots with dill

Butternut Squash with Onions and Pecans
Allrecipes.com

Outta 10: Good, but we added some stuff to it to make it good. It was a bit bland without the add-ons. With the additions it gets a 7/10.

Substitutions and Comments:  We added about 2 tbsp of honey to this to give it some flavour. Also we added a healthy amount of crasins. Maybe 1/4-1/3 cup. We toasted the pecans just a tad too much, but they were still ok.

Recipe
http://allrecipes.com/Recipe/Butternut-Squash-with-Onions-and-Pecans-2/Detail.aspx

Squash with onions and pecans

Cranberry Sauce
Allrecipes.com

Outta 10: Very good. It actually tasted very similar to what you get canned. It didn'thave any extra YUM to make it stand out. We will probably make it again next year, cause its nice to have fresh sauce. It was just slightly runnier than the canned stuff. We give it a 8/10.


Substitutions and Comments:  Like I stated above, it was a slight but runnier, so if you like thicker cranberry sauce either cut down on the OJ or cook it a bit longer. It tasted practically the same as canned Ocean spray sauce otherwize, so we were impressed. We were a bit dissapointed it didn't noticably taste better than canned cranberry sauce, but canned cranberry sauce is kickass, so maybe we are being too picky. It's hard to improve on awesome.

Recipe
http://allrecipes.com/Recipe/Cranberry-Sauce/Detail.aspx

Cranberry sauce

Sweet Potatoes with Orange Pecan Butter
Grilled to Perfection

Outta 10: Really unique and interesting recipe. The potatoes came out really nice and tender, and the pecan butter had a nice complimentary flavour. 8/10
Substitutions and Comments:  Nothing much to say.

Recipe
6 small sweet potatoes
1/4 cup vegetable oil

Orange Pecan Butter
1/2 cup unsalted softened butter
2 tsp liquid honey
Juice and zest of 2 oranges
1/4 cup chopped roasted pecans
1/2 tsp dry mustard
1/2 tsp dried
salt and pepper to taste

1. Preheat BBQ to 220.
2. Scrub sweet potatoes and prick with a fork. Rub with oil and season with salt and pepper, wrap in aluminum foil.
3. Put potatoes on grill and cook for 2 hours or until tender.
4. Meanwhile, prepare Orange pecan butter. Combine all ingredients into a small saucepan and cook over low heat for one minute.
5. Remove foil from potatoes, slice lengthways and drizzle butter over potatoes.

Orange Pecan Butter

Sweet Potato with butter.

Yellow Wax and Green Beans in Shallot and Mustard Vinaigrette
The Bride and Grooms Menu Cookbook

Outta 10: Andria really didn't dig these, cause she didn't think they were Thanksgivingsy enough. They were ok. The sauce didn't really stick to the beans very well, and we had to put extra salt. 6.5/10
Substitutions and Comments:  These beans were not bad. They just weren't good either. They just were. If you like beans in vinaigrette, then chances are you will like these. But there is nothing that makes this recipe stand out from a normal bean salad with oil and vinegar and garlic. We couldn't find any yellow beans so we did all green. Also all the food processor instructions seemed kinda stupid and pointless, so we just whisked by hand.

Recipe
1 pound yellow wax beans, trimmed
1 pound green beans, trimmed
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp whole-grain mustard
1/2 cup extra virgin olive oil
1 medium shallot, finely minced
1 tsp salt
1/4 tsp ground pepper

1. Bring 6 quarts of salted water to a boil over high head. Add beans and lower heat to medium. cook beans, uncovered, until they are crisp to bit, 4 minutes. Drain beans and shock them with cold water, redrain. Reserve at room temperature.
2. Put lemon juice, vinegar, mustard in food processor and process. With food processor motor running, add oil slowly through feed tube until dressing thickens. Stire in shallot and season with salt and pepper.
   Note: Beans are served best a room temperature and can be made the day before.

Beans with Shallot Vinaigrette

WHEW. Thats all. Too end here are some other pics of other dishes we had.

Mr. Turkey

Cauliflower casserole

Stay Hungry :D

Pulled Pork Sandwiches

Saucy Pulled Pork
The Slow Cooker Collection

Outta 10: Let us preface this with the following. We tried another pulled pork recipe a while ago and it was AWESOME, so this had a lot to live up to. This smelled really good while we were preparing this and while it was in the slow cooker. We're not gonna lie, at first we weren't super into this, but it kind grew on us while we were eating. I still don't think its as good as that original recipe we had a while back, but it holds its own. So we have decided to give this a 7/10.

Substitutions and Comments: We don't know if the cut that this recipe suggested was the best one. We think if we were to make this again, we would use a loin roast instead of a shoulder blade roast. We found that this roast was a bit too tough to pull apart. Although by the time we ate it, it was nice and soft. Also a 3 1/2 lb pork roast was WAY too much, so we got a 2.5lb one. This was still way too much, but they didn't come any smaller. We browned the meat and prepared the sauce the night before and then just put it all in the slow cooker in the morning. We also let it simmer for 15 minutes at the end instead of just 4. We used our own homemade sauce which since it is naturally thicker also replaced the tomato paste. We used gluten-free Worcestershire sauce. Also, shame on us, we totally forgot to add the green onions at the end.

Recipe:

3 1/2lb boneless pork shoulder blade roast
1/4 tsp each salt and pepper
2 tbsp vegetable oil
2 onions, diced
2 cloves garlic, minced
2 tbsp chili powder
2 tsp ground coriander
2 bay leaves
1/4 cup tomato paste
1 can (14 oz) tomato sauce
2 tbsp each packed brown sugar and cider vinegar
2tbsp Worcestershire sauce
2 green onions, sliced.

1. Sprinkle pork with salt and pepper. In dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.

Browned Pork

2. Drain all but 1 tbsp fat from Dutch oven; reduce heat to medium. Fry onions, garlic, chili powder, coriander and bay leaves, stirring often, until onions are softened, about 5 minutes.

3.Add tomato paste; cook, stirring, until darkened, 2 minutes. Add tomato sauce, sugar, vinegar and Worcestershire sauce; bring to boil, scraping up brown bits. Scrape into slow cooker. Cover; cook on low until tender, 8 to 10 hours.

Sauce and pork in slow cooker before cooking

4. Transfer pork to cutting board; cover and keep warm for about 10 minutes. With 2 forks, shred or "pull" pork.

Shredded pork - no sauce

5. Meanwhile, skim fat from liquid. If liquid measures more than 3 cups, bring ot boil in shallow saucepan over high heat; boil until reduced to 3 cups, 15 minutes. Discard bay leaves. Add pork.

Reducing Sauce

6. Reduce heat and simmer until hot, 4 minutes. Sprinkle with green onions.

Finished Sammich

Stay hungry :D

Zuppa Toscana

Zuppa Toscana
Source: Allrecipes.com

Outta 10: This is probably the tastiest soup we have ever made. It is one of the few recipes that we repeat on a semi-regular basis. Our friend Geri Rockwood introduced us to this recipe about a year ago. It is not that hard to make and sooooo good. If you don't believe us check out its perfect 5 star rating after 529 reviews on allrecipes. We give this a 9.5/10.

Substiutions and Comments: We don't really make any substitutions to this recipe. We use spicy Italian sausage instead of mild, and we just cut open the casing and take out the meat. We buy bagged baby spinach so that we dont have to cut and trim it. Regular spinach can also be quite gritty, bagged spinach is relatively clean, it just needs a quick rinse. We used to make this in a big pot since we didn't have a dutch oven, but we recently bought one at Ikea so now we use it for this recipe. It tastes the same either way so don't worry if you don't have a dutch oven.

Recipe:

http://allrecipes.com/Recipe/Super-Delicious-Zuppa-Toscana/Detail.aspx

Pork out of its casing and browned

Onions and bacon

Finished soup. SO FREAKING TASTY.

Stay Hungry :D

Homemade Mac and Cheese

Homemade Mac and Cheese
Gluten Free Everyday by Robert Landolphi

Outta 10: (Note: On the suggestion of Andria's friend Catherine Del Duca, who is tired of seeing yay after yay, we have decided to change this part of the blog to a scale out of 10) This Mac and Cheese dish is pretty good, and for gluten-free it is pretty amasing. However, its still just plain old mac and cheese in the end no matter how good. Also, on the healthiness scale this is a big faux-pas! Sooo much cream......So we are gonna give this recipe a 7.5/10.

Subsitutions and Comments: This is a really delish recipe and its entirely Gluten-free. However, if you aren't into the gluten-freeness you can made this normal styles with regular pasta and regular breadcrumbs. The only subsitution we made was putting chili powder instead of cayenne pepper, cause we didn't have any. We used shell pasta, and for the bread crumbs we buy Molly B's gluten free olive oil bread and then just cut up the whole loaf and toast it and crumble it up. For this recipe we like smaller chunks of bread though rather than really fine crumbs. We used old yellow cheddar and opted for the green onions.

Recipe:

1 pound brown rice elbow or shell pasta
2/3 cup grated Parmesan cheese
1/3 cup gluten-free dried bread crumbs
1 tbsp olive oil
2 cups heavy cream
1 1/2 tsp dijon mustard
3/4 tsp kosher salt
1/8 tsp cayenne pepper
3 cups shredded sharp yellow or white cheddar cheese
1/4 cup sliced green onions (optional)



1. Preheat over to 375 and butter a 9 by 13 inch baking dish. In a large pot of salted boiling water, cook the pasta until al dente according to package instructions. Drain and return to pot.

2. Stir together parmesan, bread crumbs and oil in a bowl.

Topping mix

3. In a medium saucepan whisk cream, mustard, salt and cayenne pepper.  Bring to a boil over medium-high heat. Decrease heat and whisk in cheddar cheese until smooth.

Cheese sauce

4Pour sauce over the pasta, stir in the green onions, and pour into the prepared baking dish. Sprinkle evenly with the topping and bake until the edges are bubble and the top is golden brown, 20-25 mins.

Ready to bake in the oven

Yum!

Chipotle and Scallion Hamburgers with Yam Fries (and a Side of Hot Roasted Peppers)

This was kind of a crappy day in terms of weather to do this recipe...but we had everything ready so we went through with it.

Chipotle and Scallion Hamburgers with Yam Fries (and a Side of Hot Roasted Peppers)
Burgers by Sally Sampson


Yay or Nay: Yay! These burgers were fairly tasty, and had a nice flavour to them. The peppers came out great, John enjoyed them paired together. The yam fries came out a bit soggy this time, getting them crispy in the oven can be challenging sometimes.

Substitutions or Comments: No real substitutions this time around. We didn't put the lime on at the end for garnish...thats about it. We topped the burgers with variations of the following: Sundried-tomato paste, hot pickles, hot and sweet roasted peppers, adobo sauce and tomato. The cook book we used only has burger recipes, so it's really neat. There are some pretty fancy burgers in there. What we like about it is that all the recipes use just meat, no fillers or added stuff other than specific flavour adds. For the peppers we used the same technique we used for the other peppers, and the yam fries is our own homemade recipe.

Chipotle peppers can be found canned in the supermarket in something called adobo sauce. Chipotles are very smoky and can very spicy for some people. You can also get dried chiptole flakes.

Chipotles in adobo

Hamburger Recipe

1 1/2-1 3/4 lbs ground beef
3 garlic cloves, finely chopped
2 tbsp minced scallions, both white and green parts
1 tbsp minced canned chipotle chili in adobo sauce
1 tsp kosher salt
1/2 tsp fresh black pepper
1 lime quartered

1. Mix beef, garlic, scallions and chipotle in a large bowl and, using your hands, mix until ingredients are evenly incorporated. Place mixture on work surface and divide into 4 balls of equal size. Form each patty into about 3/4 - 1 inch thick, tossing back and forth between your hands. Do not work patties more than necessary.  TIP: To ensure more even cooking, make a 1/2 inch indentation with your thumb in the center of the burger.

Beef patties with chipotle and scallions

2. Prepare grill by heating to medium-high. Brush grill with oil.

3. Spinkle both sides of patties with salt and pepper. Place burgers on grill and sear both sides well 5 minutes for medium-rare and 6 minutes for medium. Heat up buns if desired. Transfer to platter and serve immediately with lime quarters.

Johns Burger topped with yellow tomato, extra adobo sauce, and hot banana peppers

Andria's Burger with sundried tomato paste, sweet banana peppers and a spicy pickle

Roasted Hot and Sweet Banana Pepper Recipe

Your choice of a mix of hot and sweet banana pepper

We basically bought 6 sweet white banana peppers and 6 hot red banana peppers and then followed our earlier recipe for roasting red peppers which can be found here.

Hot red and sweet white banana peppers

Yam Fries Recipe

4 sweet potatoes
paprika
cumin
garlic powder
oregano
salt
pepper
Vegetable oil

1. Wash or peel the potatoes; we peeled them this time, because the skins were kind of grungy.

2. Cut the potatoes into fries; thinner will cook better, but sometimes you've just got to have the wedge. We understand!

3. Toss the fries with some oil and your choice of spices -- this time we used cumin, paprika, garlic powder, oregano, salt, and pepper. You don't need much of each.

4. Spread the coated fries evenly onto a baking tray and cook them for about 45 minutes-1 hour at 375F. Here's a pro TIP: try to make it so you only have one layer of fries, without much contact between fries. Otherwise they absorb too much moisture and get soggy. That was our downfall this time -- a crowded baking tray!

Fries on the try - these fries were TOO CROWDED. Learn from our fail.

5. Eat those fries! May we suggest a delicious dip of whole grain mustard and mayonnaise?

Potato Dumpling Soup and Easy Bean Salad

This week has kinda been a lazy week for cooking cause we have been so busy. Monday and Tuesday we had dinner at other peoples houses and yesterday dinner was simple pasta (which we will put up another day) since John started his floor hockey league.

Anyways today was our first substantial meal.

Potato Dumpling Soup and Easy Bean Salad

Yay or Nay: Yay for both. These are recipes we make alot when we have little time or haven't gone grocery shopping. They are quick, easy and tasty.

Subsitutions and Comments: There are like 4 or 5 different ways to make the dumpling soup. It depends what kinda you want. You can have just plain dumplings or you can put things in them. We had garlic and parsley dumplings today. You can also have ham and cheese or other varieties. As for the bean salad you don't have to follow the recipe exactly. We kinda just throw in whatever we have available.

OK lets start with the Soup.

We buy something called Bavarian Potato Dumpling Mix. You can find it at Highland Farms. If they don't have that particular brand at your grocery store, any potato dumpling mix will do. The Bavarian one is just Gluten-Free, so it is convienent for us. The box has the recipe for a number of dumplings, but we will be putting up the recipe today for the garlic and parsley.

1. Whisk together 2 cups of milk, 1/4 cup melted butter, 1/2 tsp of  garlic powder, 2 tbsp of parsley and the box of dumpling mix. Let stand for 10 minutes to thicken.



Dumpling Batter

2. While batter thickens, put 4 cups of chicken broth in a large pot to boil.
3. Once thickened, spoon out small amounts of batter and roll with you hands to make small dumpling balls.



Dumpling balls

5. When the broth has boiled, carefully drop dumplings into the broth with a spoon. Lower heat to medium and simmer for 20 mins.

That's about it. Told you it was easy!

Yummy soup!

As for the bean salad, the recipe we usually use can be found here:

http://www.easysaladrecipes.com/beansaladrecipes.html

Like we said before though, we don't always follow the recipe 100%. We kind of just use what we have.

Chopped veggies

Washed beans

Finished salad!

Stay Hungry :D

Lentils with Feta and Sundried Tomato Paste

Lentils with Feta and Sundried Tomato Paste

Cookbook: Best Ever Three and Four Ingredient Cookbook, by Jenny White and Joanna Farrow

Yay or Nay: Yay level 99! Somebody call the flavour police, because this dish is packing heat. The earthiness of the lentils, the tang of the feta, and the richness of the sundried tomatoes compliment each other beautifully. These are classic Mediterranean flavours. What's not to love?

Substitutions and Comments: This dish is happily gluten-free, so we didn't have to worry about that. It's also crazy easy. Usually we buy sundried tomatoes and puree them ourselves, but this time we tried sundried tomato paste and it worked out really well. Here's a picture!

Sundried tomato tapenade (and the corner of the cookbook)

 Also, the recipe calls for a very specific type of lentil, Dupuy. Behold:

The rare Dupuy lentil, caught in the wild

We've only seen these at Highland Farms every now and again, so if you can't find them, just stick with any kind of green lentil. Lastly, the recipe instructs you to heat the lentils for one minute after adding the cheese, but we left it heat through for 5-6 minutes -- the extra time made the cheese nice and melty.

Recipe

1.5 cups Dupuy lentils
200g feta cheese
5tbsp sundried tomato puree (paste)
small handful of fresh chervil or flat leaf parsley, chopped, plus extra to garnish
salt and ground black pepper

1. Place the lentils in a heavy pan with 2.5 cups water. Bring to a boil, reduce the heat and cover the pan. Simmer gently for about 20 minutes, until the lentils are just tender and most of the water has been absorbed.

2. Crumble half the feta cheese into the pan. Add the sundried tomato puree, chopped parsley and a little salt and freshly ground black pepper. Heat through for 1 minute.

3. Transfer the lentil mixture and juices to warmed plates or bowls. Crumble the remaining feta cheese on top and sprinkle with the fresh herbs to garnish. Serve hot.


A delicious block of feta cheese, hand-picked fresh from the cheese counter at Highland Farms



The lentils, tomato puree, and feta cheese get ready to start some trouble... 



The finished product... or is it?



The Final Product, now with extra cheese.

Stay Hungry :D

Pancetta and Broad Bean Risotto

Pancetta and Broad Bean Risotto
Cookbook: Three and Four Ingredient Cookbook by Jenny White and Joanna Farrow

Yay or Nay: Yay! YAY! YAY!This is one of our favourite recipes, it is seriously delish. The pancetta and the broad beans balance each other out perfectly. There is practically no prep for this dish, other than chopping up the pancetta, and its pretty cheap to make.

Substitutions and Comments: No real substitutions this time. We made double the amount since we had our friends Amanda and Ronan to dinner. Usually we use spicy pancetta, but Highland Farms was out this time :( Just a few notes on the ingredients. Pancetta is very similar to bacon. It's kind of like Italian bacon, you can find it at the deli counter at larger grocery stores, but you can substitute bacon if you can't find any. Broad beans are large green beans, they are sometimes called faba beans (different than FAVA beans). You can substitute the beans with a similar kind if you can't find them anywhere, but they are pretty common. We usually used canned beans and rinse and drain them, but you can use frozen or uncooked also. The rice we always recommend for risotto is arborio rice. It is Italian rice that is basically designed for making risotto; it becomes very soft and sticky.

Recipe:

6 oz pancetta
1 3/4 cups risotto rice (arborio)
6 1/4 cups simmering herb stock
2 cans baby broad beans
salt and pepper

1. Place the pancetta in a non-stick or heavy pan and cook gently, stirring occasionally, for about 5 mins, until the fat runs.



Chopped pancetta

2.   Add the risotto rice to the pan and cook for 1 minute, stirring constantly. Add a ladleful of the simmering herb stock and cook, stirring constantly, until the liquid has been absorbed. 



Arborio rice





Rice and pancetta in the pot.

3.     Continue adding the simmering herb stock, a ladleful at a time, until rice is tender, and almost all the liquid has been absorbed. This will take 30-35 mins.

Broad beans

1. Meanwhile prepare broad beans. When rice is cooked add beans and season to taste. Mix well. Spoon into a bowl and serve.

   

   Finished risotto!

Stay hungry :D

Snow Pea Salad with Lime-Infused Shrimp

Snow Pea Salad with Lime-Infused Shrimp
Cookbook: Grilled to Perfection

Yay or Nay: Yay, but not a super yay. This was good, but not great. It tasted fine, it just lacked that YUM factor that makes you want to go back for more. The shrimp weren't as flavourful as we would have liked. The toasted sesame seeds were awesome though. We made quite a few changes though so that may have affected the flavour.

Substitutions and Comments: Ok a whackload of subs this time. First off, for the Shrimp Maranade we did not put the jalapeno pepper seeds in, just the meat of the pepper. We  found didn't think we had peanut oil, so we used vegetable oil...but later found peanut oil, so we threw in an extra splash to give it the peanut oil flavour. We have no idea where to find kaffir lime leaves....so those were left out. Next time, if we ever make this again, we might put some lime zest in there to compensate. For the salad, we didn't slie hte snow peas, just chopped off the ends and  peeled the stringy part. We also omitted the yellow pepper and only did a red one, because we found one pepper was alot. For the dressing, we only had light sesame oil not dark, and we used gluten free soy sauce. Finally, as it was getting really late and dark outside we put the shrimp in the oven rather than grilling them on the BBQ. To toaste sesame seeds, just put them in a frying pan for a few minutes making sure to stir them frequently.

Toasting sesame seeds

Recipe:
18 tiger prawns, peeled and deveined
6 bamboo skewers, soaked in water for 1 hour

Shrimp Marinade
Juice of 1 lime
1 tbsp rice vinegar
2 tbsp honey
Pinch cilantro, chopped
1 tsp jalapeno pepper, finely chopped
1/4 peanut oil
3 kaffir lime leaves, finely chopped

Snow Pea Salad
4 cups snow peas, cleaned and sliced into strips
1 red pepper, sliced thin
1 yellow pepper, sliced thin
1 red onion, sliced thin

Dressing
1 tbsp peeled and minced ginger
2 large garlic cloves, minced
1/4 cup rice vinegar
1 tbsp brown sugar
1/4 cup vegetable oil
Juice of 2 limes
3 tbsp soy sauce
3 tbsp dark sesame oil
1/4 cup toasted sesame seeds
Pepper to taste

1.  Combine marinade ingredients for shrimp. Put in a resealable plastic bag with shrimp and coat shrimp in maranade. Let shrimp sit in maranade for half an hour in fridge.
2. In the meantime, prepare salad. Place sliced snow peas in a large bowl, add peppers and onions.

The snow pea salad pre-dressing and mixing

3. Remove shrimp from marinade, and place 3 shrimp on one skewer. Season shrimp with salt and pepper.

Skewered shrimp

4. Preheat BBQ to 400 and oil grill.
5. Combine ginger, garlic, vinegar, sugar, oil, lime juice and soy sauce for dressing a bowl.



Dressing

 6. Whisking vigourously add the sesame oil and pepper to taste.
7. BBQ shrimp for 1-1 1/2 minutes on each side or until cooked through.

Cooked shrimp

8. Pour dressing onto salad and sprinkle with toasted sesame seeds. Mix well.

Mixed salad with dressing

9. Serve salad and lime-infused shrimp.

Final Product

Stay Hungry :D