A dream dinner
Author: Beena // Category: Cake, Cina, Crab, curry, Dessert, dumplings, Espresso, island food, shrimp
Ingredients
* 1 cup shredded, sweetened coconut flakes
* 1/2 cup panko bread crumbs
* 2 tablespoons curry powder
* 1 1/2 teaspoons kosher salt
* 2 egg whites
* 1 pound shrimp, peeled and deveined
* Lime wedges, for garnish
Directions
Preheat oven to 375 degrees F.
In a food processor, pulse the coconut until coarsely ground and transfer to a shallow bowl. Mix coconut with bread crumbs, curry powder, and salt, and set aside. Beat egg whites until slightly foamy. Dip shrimp in egg whites and coat with coconut mixture. Repeat to form a double coating. Place shrimp on rack placed within a sheet pan and bake for 10 minutes. Garnish with lime wedges and serve.
Ingredients
8 whole crabs backs removed, washed and cleaned
3 cups water seasoned salt to taste
2 cups coconut milk
6 cloves garlic sliced
2 onions chopped
½ oz fresh thyme
½ oz fresh marjoram
¼ tsp curry powder
2 stalks celery diced
4 tbs parsley chopped
½ tsp hot pepper sauce
Dumplings:
2 cups flour
¼ tsp salt
1 tbs butter
water
Method
Break the crabs in half and place them in a saucepan with the water and seasoned salt. Tie the thyme and marjoram together, place in the water and boil for 10 minutes. Add the coconut milk, dumplings, onions, garlic, celery, parsley, pepper sauce and curry powder. Simmer for 20 minutes, or until most of the water has evaporated. The stew can be thickened by mixing a little flour and water together and adding to the gravy. Serve over boiled rice or breadfruit. Dumplings: To make the dumplings mix the flour, salt and butter together with enough water to make a stiff dough. Knead it on a floured board for 2 minutes then transfer to a greased bowl, cover with a damp cloth and leave to stand for 5 - 10 minutes. Shape the dumplings into balls about 1½ inches in diameter, then press them flat with the palm of your hand.
Side Dish -
Sweet Fried Plantain ( I never used the rum topping nor put salt or sugar on my plantain. I just get the ripest ones, fry, and eat cuz I am greedy like that)
Ingredients
* Vegetable oil, for shallow frying
* 2 firm-ripe plantains (about 1 pound)
* Kosher salt
* 1 cup sugar
* 1 1/2 teaspoons ground cinnamon
* Rum Whipped Cream, recipe follows, or ice cream
Directions
Heat about 1-inch of oil in heavy bottomed saucepan over medium heat until a deep-fry thermometer inserted in the oil registers 340 degrees F. Line a large plate with paper towels.
Peel the plantains and discard the skins. Slice into 1/4-inch thick pieces. Fry the plantains in oil, turning occasionally, until a golden brown color, about 2 to 4 minutes. The longer the plantains fry the sweeter they are. Remove with a slotted spoon and drain on paper towels. Sprinkle the plantains with a little salt.
Put the sugar and cinnamon in a brown bag, drop the warm plantains into the bag, and shake to coat evenly. Serve with rum whipped cream or ice cream, if desired.
Rum Whipped Cream:
3/4 cups heavy cream, chilled
1 tablespoon dark rum bananas to the boiling water. Cook for 15 minutes. Remove the skin, and serve hot.
Desert
Espresso Cake
——————————————————————————–
Adapted from a recipe in O, The Oprah Magazine
Serving Size: 14
Ingredients:
2/3 cup whole wheat pastry flour
1/4 cup unbleached all-purpose flour
1 cup raw cane sugar (Turbinado)
2/3 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 cup brewed coffee, cooled
Directions:
Preheat oven to 350°. Spray a 9-inch cake pan with cooking spray. Line bottom of pan with waxed paper; spray paper. Dust bottom and side of pan with cocoa powder, tapping out excess; set aside.
In a medium bowl, combine flours, sugar, cocoa, baking powder, baking soda and salt; set aside. In another bowl, combine oil, eggs, vanilla and coffee. Mix wet ingredients into dry ingredients and pour into prepared pan.
Bake 30 to 35 minutes or until a toothpick inserted in middle of cake comes out clean. Cool cake in pan on a wire rack 10 minutes.
un a knife around edge of cake and invert onto a wire rack; peel off waxed paper. Invert again onto rack to cool completely.
As Jen and Des are the bakers I fully expect yall to make this. :)
* 1 cup shredded, sweetened coconut flakes
* 1/2 cup panko bread crumbs
* 2 tablespoons curry powder
* 1 1/2 teaspoons kosher salt
* 2 egg whites
* 1 pound shrimp, peeled and deveined
* Lime wedges, for garnish
Directions
Preheat oven to 375 degrees F.
In a food processor, pulse the coconut until coarsely ground and transfer to a shallow bowl. Mix coconut with bread crumbs, curry powder, and salt, and set aside. Beat egg whites until slightly foamy. Dip shrimp in egg whites and coat with coconut mixture. Repeat to form a double coating. Place shrimp on rack placed within a sheet pan and bake for 10 minutes. Garnish with lime wedges and serve.
Ingredients
8 whole crabs backs removed, washed and cleaned
3 cups water seasoned salt to taste
2 cups coconut milk
6 cloves garlic sliced
2 onions chopped
½ oz fresh thyme
½ oz fresh marjoram
¼ tsp curry powder
2 stalks celery diced
4 tbs parsley chopped
½ tsp hot pepper sauce
Dumplings:
2 cups flour
¼ tsp salt
1 tbs butter
water
Method
Break the crabs in half and place them in a saucepan with the water and seasoned salt. Tie the thyme and marjoram together, place in the water and boil for 10 minutes. Add the coconut milk, dumplings, onions, garlic, celery, parsley, pepper sauce and curry powder. Simmer for 20 minutes, or until most of the water has evaporated. The stew can be thickened by mixing a little flour and water together and adding to the gravy. Serve over boiled rice or breadfruit. Dumplings: To make the dumplings mix the flour, salt and butter together with enough water to make a stiff dough. Knead it on a floured board for 2 minutes then transfer to a greased bowl, cover with a damp cloth and leave to stand for 5 - 10 minutes. Shape the dumplings into balls about 1½ inches in diameter, then press them flat with the palm of your hand.
Side Dish -
Sweet Fried Plantain ( I never used the rum topping nor put salt or sugar on my plantain. I just get the ripest ones, fry, and eat cuz I am greedy like that)
Ingredients
* Vegetable oil, for shallow frying
* 2 firm-ripe plantains (about 1 pound)
* Kosher salt
* 1 cup sugar
* 1 1/2 teaspoons ground cinnamon
* Rum Whipped Cream, recipe follows, or ice cream
Directions
Heat about 1-inch of oil in heavy bottomed saucepan over medium heat until a deep-fry thermometer inserted in the oil registers 340 degrees F. Line a large plate with paper towels.
Peel the plantains and discard the skins. Slice into 1/4-inch thick pieces. Fry the plantains in oil, turning occasionally, until a golden brown color, about 2 to 4 minutes. The longer the plantains fry the sweeter they are. Remove with a slotted spoon and drain on paper towels. Sprinkle the plantains with a little salt.
Put the sugar and cinnamon in a brown bag, drop the warm plantains into the bag, and shake to coat evenly. Serve with rum whipped cream or ice cream, if desired.
Rum Whipped Cream:
3/4 cups heavy cream, chilled
1 tablespoon dark rum bananas to the boiling water. Cook for 15 minutes. Remove the skin, and serve hot.
Desert
Espresso Cake
——————————————————————————–
Adapted from a recipe in O, The Oprah Magazine
Serving Size: 14
Ingredients:
2/3 cup whole wheat pastry flour
1/4 cup unbleached all-purpose flour
1 cup raw cane sugar (Turbinado)
2/3 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 cup brewed coffee, cooled
Directions:
Preheat oven to 350°. Spray a 9-inch cake pan with cooking spray. Line bottom of pan with waxed paper; spray paper. Dust bottom and side of pan with cocoa powder, tapping out excess; set aside.
In a medium bowl, combine flours, sugar, cocoa, baking powder, baking soda and salt; set aside. In another bowl, combine oil, eggs, vanilla and coffee. Mix wet ingredients into dry ingredients and pour into prepared pan.
Bake 30 to 35 minutes or until a toothpick inserted in middle of cake comes out clean. Cool cake in pan on a wire rack 10 minutes.
un a knife around edge of cake and invert onto a wire rack; peel off waxed paper. Invert again onto rack to cool completely.
As Jen and Des are the bakers I fully expect yall to make this. :)
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