Monthly Archives: September 2011

Ham, Main Dish

Cola Basted Ham

Leave a comment
Pin It

8 pounds ham, spiral cut
1 (12 oz.) can cola
1 (20 oz.) can pineapple, slices
40 whole cloves
10 maraschino cherries
Lightly oil a shallow roasting pan.  Place ham, cut side down, in pan and let stand at room temperature for 1 hour.  Heat oven to 350 degrees and place rack in lower third.  Pour cola over ham and cover with foil.  Bake, basting every 30 minutes, until an instant read thermometer inserted 2 inches into center (without touching bone) registers 140 degrees, about 1 1/2 hours.  Drain pineapple slices and arrange on ham, attaching with cloves, and place 1 cherry in center of each; bake 15 minutes more.  Transfer ham in pan to a wire rack and let stand 10 minutes before carving.
12  Servings
Appetizers, Main Dish, Seafood

Coconut Shrimp 2

Leave a comment
Pin It

Pina Colada Dipping Sauce:
1/2 cup sour cream 
1/4 cup pina colada nonalcoholic drink mix
1/4 cup crushed pineapple (canned)
2 tablespoons granulated sugar 
Shrimp:
6-8 cups canola oil (as required by fryer)
12 large shrimp, peeled and deveined (about 1/2 pound)
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup milk
2 tablespoons coconut rum
1 cup panko Japanese-style bread crumbs
1/2 cup flaked coconut 
On the side:
salsa
Prepare pina colada dipping sauce first by combining all the ingredients.  Cover this and let it chill out in the fridge while you make the shrimp.  
Heat oil to 350 degrees.   
Measure 3/4 cup of flour into a medium bowl.  In another medium bowl mix together the remaining  3/4 cup flour, sugar, and salt.  Stir milk and rum into flour mixture.  Let this batter stand for five minutes.  While the batter rests, combine panko bread crumbs and shredded coconut into a third medium bowl.   
Butterfly cut each shrimp before you start the battering:  Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open.   Leave the tail intact.   
To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture.   .Arrange the shrimp on a plate until all of them are battered.   Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown.   Remove shrimp to a rack or paper towels to drain.    
Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.
Appetizers, Main Dish, Seafood

Coconut Shrimp

1 Comment
Pin It

coconut_shrimp

Coconut Shrimp

1 cup beer , flat
1 cup self-rising flour
2 cups coconut flakes, (1 – 7oz. package)
2 tablespoons sugar
1/2 teaspoon salt
12 jumbo shrimp
dash paprika
For the batter, use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar and salt in medium sized bowl.  Mix well and refrigerate, covered for at least one hour.
Prepare marmalade sauce, refrigerate.
Prepare the shrimp by de-veining and peeling off the shell back to the tail.  Leave the last segment of the shell plus the tail fins as a handle. When batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees.  Use enough oil to completely cover the shrimp.  Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering.  Sprinkle each shrimp lightly with paprika before the next step.  Dip one shrimp at a time into the batter, coating generously.  Drop battered shrimp into the coconut and roll around so it is well coated. Fry four shrimp at a time for 2-3 minutes or until the shrimp become golden brown.  You may have to flip the shrimp over halfway through cooking time.  Drain on paper towels briefly before serving.

Serve with marmalade sauce.

coconut_shrimp

Print
Coconut Shrimp

Coconut Shrimp

Ingredients

1 cup beer , flat

1 cup self-rising flour

2 cups coconut flakes, (1 - 7oz. package)

2 tablespoons sugar

1/2 teaspoon salt

12 jumbo shrimp

dash paprika

MARMALADE DIPPING SAUCE

Instructions

For the batter, use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar and salt in medium sized bowl. Mix well and refrigerate, covered for at least one hour.

Prepare marmalade sauce, refrigerate.

Prepare the shrimp by de-veining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tail fins as a handle. When batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees. Use enough oil to completely cover the shrimp. Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before the next step. Dip one shrimp at a time into the batter, coating generously. Drop battered shrimp into the coconut and roll around so it is well coated. Fry four shrimp at a time for 2-3 minutes or until the shrimp become golden brown. You may have to flip the shrimp over halfway through cooking time. Drain on paper towels briefly before serving.

http://cookingwith.sharonspringfield.com/blog/coconut-shrimp/

 

Chicken, Main Dish, Make Ahead

Citrus Ginger Chicken

Leave a comment
Pin It

Dump Recipe: Dump ingredients in a  large Zip-loc baggie and freeze.  When ready to cook, thaw out then dump it in your baking dish and pop it in the oven or slow cooker.  Doesn’t get any easier than that!

1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (Optional)

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Chicken, Main Dish

Citrus Chicken Strips With Puree of Sweet Potatoes and Roasted Garlic

Leave a comment
Pin It

Sweet Potatoes:
3 lg. sweet potatoes
10 cloves garlic
4 whole shallots
1/2 c. buttermilk
1/4 c. olive oil
pinch nutmeg
pinch cinnamon
salt and pepper 
Chicken:
8 chicken breast cutlets
zest and juice of 1 orange
1/4 c. olive oil
salt and pepper 
Directions for Sweet Potatoes:
Peel potatoes and cut into quarters. Toss with rest of ingredients and roast, covered, at 350 degrees for 1 hour. Let cool to room temperature. Puree in batches in a food processor. Put into bowl and serve with grilled citrus chicken. 
Directions for Chicken:
Slice the chicken in strips and marinate with orange zest, orange juice, oil, salt and pepper for 1 hour. Put onto bamboo skewers and grill 4 minutes one each side, brushing with marinade. Arrange on warm platter
 8  Servings