Here is another absolute favorite that I make from time to time. This also gets an "OMG" rating. http://allrecipes.com/recipe/50761/...antro-oil/print/?recipeType=Recipe&servings=8 Pancetta Wrapped Shrimp with Chipotle Vinaigrette and Cilantro Oil Ingredients 1 bunch cilantro, rinsed 1 cup canola oil 1 teaspoon honey 4 teaspoons fresh lime juice Salt to taste 1 canned chipotle pepper 1 tablespoon adobo sauce from canned chipotle peppers 1/4 cup fresh lemon juice 1/2 cup rice vinegar 1 clove garlic 1 cup canola oil Salt to taste 3 pounds extra large shrimp (16-20), peeled and deveined, tail left on 2 pounds thinly sliced pancetta Directions Prepare cilantro oil by pureeing cilantro, canola oil, honey, lime juice, and salt to taste until smooth; pour into a bowl or bottle, and set aside. Prepare the chipotle vinaigrette by pureeing the chipotle pepper, adobo sauce, lemon juice, rice vinegar, and garlic in a blender until smooth. With the blender running, slowly pour in the canola oil, and puree until creamy. Season to taste with salt, and set aside. Preheat a grill for medium heat. Cut the pancetta slices in half. Wrap a half slice of pancetta around each shrimp to cover. Grill until the pancetta has crisped, and the shrimp has turned opaque, 2 to 3 minutes per side. Drain on paper towels. To serve, arrange cooked shrimp on a warmed serving platter or individual plates, and drizzle with chipotle vinaigrette and cilantro oil.
TANDOORI ROASTED CAULIFLOWER INGREDIENTS for the tandoori spice blend: 6 parts sweet paprika 2 parts coriander, ground 2 parts cumin, ground 2 parts coarse sea salt 1 part cinnamon, ground 1 part black pepper, ground 1 part ginger, ground 1/2 part tumeric, ground 1 pinch cayenne pepper (use your judgment) for the cauliflower: 1 small head cauliflower, leaves removed, stalk trimmed 1/2 cup Greek-style yogurt 1 tablespoon tandoori spice blend 1 clove garlic, finely chopped 1 tablespoon lemon juice 1 teaspoon salt INSTRUCTIONS: for the tandoori spice blend: Combine all ingredients in a bowl and mix well. For this recipe, I used a 1/2 teaspoon as the measuring tool for the parts, which will make about 1 tablespoon of spice mix. for the cauliflower: In a medium bowl, stir together the yogurt, tandoori spice, garlic, lemon juice, and salt. Spread the mixture evenly over the cauliflower head, taking extra care to coat the florets on the underside. Refrigerate for several hours to allow the yogurt mix flavors to meld. Preheat the oven to 400°F. Place the marinated cauliflower head on a parchment lined baking sheet, and roast for about 45 minutes, or until the florets are tender. Drizzle with extra lemon juice and olive oil, if desired, and serve immediately, preferably with a side of raita.
CHICKEN PANANG CURRY!! I tweeked this recipe until I was satisfied. Make it exactly as shown the first time and then after tasting it you will know whether you want to modify it at all and how. This has "OMG!" flavor. I like this recipe better than any Chicken Panang Curry dish I can get at any Thai restaurant. (If you want rice with this, measure out the water and rice to be ready to start cooking when the chicken has been added to the skillet.) Ingredients: –––––––––– 1 skinless & boneless chicken breast (cut into 3/4” cubes) 1 tablespoon oil 1 tablespoon Mae Ploy Panang Curry Paste (more depending how strong or spicy you like your curry) - This is the brand I like but you can get it for about $3 at most Indian and Asian and Chinese food stores - https://www.amazon.com/Mae-Ploy-Panang-Curry-Paste/dp/B000EICJWA 1 “13.5 oz” can coconut milk (“Lite” if you prefer) 2 teaspoons sugar 1 tablespoon fish sauce 1 cup green beans, carrots, broccoli 1 tsp. lime juice Method: Heat a large skillet with oil. Add the Panang curry paste and blend with the hot oil. Add the chicken meat and blend well with the curry paste and cook a few minutes. Add the remaining ingredients (vegetables, coconut milk, lime juice, water, fish sauce and the seasonings). Lower the heat to medium and let it simmer for 8-10 minutes. Add salt to taste. Consider adding 1 Tbsp “smooth” or “creamy” peanut butter. Serve hot with steamed white rice.
