1 pound large (31-40 count) shrimp, peeled and deveined (you can use fresh or frozen, thawed shrimp)
3/4 pound 1 inch-cut pineapple chunks
Olive or canola oil, for grilling
Freshly chopped mint and/or green onion and shredded coconut for garnish
PREPARATION
In a medium bowl, combine the coconut milk, hot sauce, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally.
Soak small [4 or 6-inch] wooden skewers in warm water while the shrimp marinates. Cut fresh pineapple into chunks [sometimes you can find them at your grocery already cut into chunks].
Preheat the grill to medium high heat—375-400 degrees F. Remove the shrimp from the marinade, and reserve the marinade for grilling. Slide a chunk of pineapple, a shrimp, and then another piece of pineapple onto each of the wooden skewers.
Lightly brush the grill with oil, then place the skewers on the grill. Grill the shrimp for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Remove to a serving plate and garnish with mint, green onion, and shredded coconut. Serve hot.
Georgie’s Tips
Cooking shrimp always requires care not to overcook. These are wonderful on the grill, but in a pinch a broiler will do. Leave the hot sauce out of the marinade if you don’t like spicy. Serve these with a side of sweet chili sauce instead.
Using full-size skewers, these appetizers can become a great dinner entree when served over rice. Add chunks of red pepper, white onions, cherry tomatoes, or mushrooms into the mix if you like. Healthy and delicious!
Kalua Pork*
INGREDIENTS
4 c mesquite wood chips
4 lb pork shoulder
1 ½ teaspoon Hawaiian Pink Sea Salt
Banana leaves
PREPARATION
1) Place the wood chips in a bowl and cover them with water. Let them soak for 1 hour, at least.
2) Prepare your smoker or grill as you normally would with coals. Preheat your smoker to 200-250 F (or set your grill for indirect cooking at 200-250 F).
3) Rub the sea salt into the pork and wrap it in banana leaves. Tie the leaves with kitchen twine, so the packet stays together.
4) Add a couple of handfuls of soaked mesquite chips to the hot coals in your smoker and place a tray of water under your cooking grate.
5) Smoke your roast between 200-250F for 8-10 hours, adding wood chips and charcoal every hour to keep it going.
6) The meat is done when it has reached an internal temperature of 160F. Remove the meat from the smoker and let it stand for 10 minutes before unwrapping and serving.
Georgie’s Tips
Kalua means ‘the pit’ in Hawaiian, referring to the traditional method of cooking. Short of digging a pit in your back yard and creating your own imu, this about as close as you’re going to get to the real kalua pig [no need for a whole pig, either, like at a luau!]
Where do you find Hawaiian sea salt and banana leaves? Believe it or not, Walmart sells them online if you can’t find them at a local Asian or Latino grocery. Serve with steamed rice and a cabbage slaw or macaroni salad and Hawaiian sweet rolls to reproduce the Hawaiian “plate lunch” experience.
What do you do if the fire goes out on you after a few hours? It happens, I know! Finish the pork in an oven set at 200-250 degrees.
Don’t have a grill or a smoker? There are several recipes available that suggest you steam the pork shoulder in a crock pot and use liquid hickory or mesquite smoke instead of slaving over hot coals to produce this dish. This method still requires a lengthy cooking time but you can leave it and go do other things:
http://www.familyfreshmeals.com/2016/07/3-ingredient-crockpot-kalua-pork.html
If you want to try a slow cooker version of kalua pork and don’t want to use liquid smoke, here’s a link to a recipe that uses bacon to give the pork roast a smoky flavor instead:
http://nomnompaleo.com/post/10031990774/slow-cooker-kalua-pig. Simmer cabbage in some of the juices from the pork for a great side-dish.
Sam Choy has an oven roasted version that uses banana leaves and liquid smoke. You can find his recipe at:
http://www.epicurious.com/recipes/food/views/sam-choys-oven-roasted-kalua-pig-233927
If this Polynesian twist on the southern tradition of “pulled pork” grabs you, try several versions and see which one you prefer. Kalua pork is great with rice, beans, or cooked greens. Try it in your favorite Mexican dishes. It’s great in quesadillas, on nachos, or in tacos or burritos.
*Based on a version of the recipe found here: https://www.curiouscuisiniere.com/kalua-pork/ You’ll find some pictures, too, about how to tie up the pork in those banana leaves.
Duck Magret with Fig and Port Sauce
Serves 4
INGREDIENTS
4 boneless Magret or regular duck breasts (about 8 oz each)
2 tablespoon minced fresh thyme
¾ teaspoon each salt and fresh ground pepper
1 shallot, minced
¾ cup port wine
1 tablespoon balsamic or fig vinegar
8 dried figs [black mission or Turkish], quartered [plus 2 fresh figs for garnish if you can find them at the grocery store]
PREPARATION
1) While the duck breasts are still cold from the refrigerator and the fat is firm, score them through the skin and fat, but do not cut into the meat. Make the scores on an angle about 3/4" apart. Let the duck breasts sit and come to room temperature so they are not cold when you start to cook them (30-45 minutes). Just before cooking sprinkle with half of the thyme, salt and pepper.
2) Heat a large heavy skillet over high heat. When hot, place duck breast into pan, skin side down. Reduce heat to medium. Cook slowly until duck is a rich, golden brown, about 8-10 minutes. Turn and cook until seared on second side about 3-5 minutes. You want to serve these duck breasts medium rare. Place a thermometer in the center of the thickest part of the meat and stop cooking when you get a reading of 135-140 degrees F.
3) Transfer duck, skin side up, to a plate—tent with tin foil. Drain fat from pan, returning 1 Tbsp. to pan. Fry shallot and remaining thyme until shallot is translucent, about 2 minutes.
4) Combine port, vinegar, figs, salt, and pepper and heat over medium-high heat. Bring to a low simmer, stirring occasionally for about 3-5 minutes. It should thicken a little.
5) Place duck breast on a cutting board and slice each breast diagonally into thin [1/2 inch] slices. It should be served medium rare and will be pink inside.
6) Divide duck slices among four plates. Spoon sauce and figs over and around duck. Quarter the fresh figs and garnish each plate. Add sides of mashed potatoes, steamed vegetables, and warm, crusty bread or rolls. Serve immediately.
Georgie’s Tips
Magret refers to the type of duck breast that’s used in this recipe. Large and meaty like a steak, they cost a little more and are usually found in specialty stores or online. You can use regular duck breasts [usually from White Pekin ducks], but you will want to reduce the cooking time and make sure they don’t dry out.
How do you “tent” the duck to keep it warm? Tear off a piece of aluminum foil large enough to fit loosely over the plate you’re using for the duck. Place the foil shiny side down, loosely, over the duck so it reflects the heat back down over the food.
You’re likely to have a lot of duck fat left in the pan once you have finished cooking the duck breasts. Many chefs save the rendered duck fat to use later. Try drizzling a tablespoon of duck fat [instead of olive oil] when roasting potatoes or other vegetables. There may even be some health benefits to using this form of fat for cooking.
Once you master the cooking process for duck breasts, you can create amazing dishes using other sauces—like a caramel blueberry sauce, citrus or herb butter, or spiced cherries.Yum! Duck
loves fruit so there are lots of options out there for you.
Quiche Lorraine*
Serves 6
Ingredients
1 8 or 9-inch pie shell, frozen [see recipe to make your own pa brisee—pie dough—below]
8 bacon slices
2 shallots
3 eggs
1½ cups cream or half-and-half
½ teaspoon salt
pinch of freshly ground pepper
pinch of nutmeg
Preparation:
Preheat oven to 400 degrees. Line the pie crust with aluminum foil or parchment paper and fill with dried beans or pie weights. Bake in the preheated oven for 8 to 9 minutes. Then remove the foil and pie weights and cook for 2 or 3 minutes more, until the shell is starting to color. Remove from the oven and reduce the oven temperature to 375 degrees F.
Meanwhile, prepare the filling. Over medium heat, cook the sliced bacon in a skillet until crisp. Remove and place on a plate lined with paper towels to drain. Remove all but a tablespoon of the bacon fat from the pan. Then chop the two shallots and sauté them in the bacon fat until they soften, about 2 minutes.
Once cooled slightly, chop bacon. Scatter shallots and bacon evenly over the bottom of the partially-baked pastry shell. Next, beat the cream (and/or half-and-half) with the eggs, salt, pepper, and nutmeg, until well blended. Pour over the chopped bacon and shallots. Bake in a 375-degree oven for 30-40 minutes, until the quiche has puffed up and browned. Serve warm or cold.
*This recipe is a variation on Julia Child’s classic! http://www.wgbh.org/articles/Recipe-Quiche-Lorraine-7087
Georgie’s Tips
Use a light-colored pie tin or tart pan to prevent over browning. You can also you can use a crust shield to prevent your crust from becoming too brown.
The key to a great quiche is getting the right mix of dairy & eggs! Use 1/2 cup dairy for each large egg. A 3-egg quiche, like this one, has 1 1/2 cups of milk or cream or half and half.
And then there’s the cheese…for a 3-egg quiche, 1 cup of cheese will keep this light but give it depth, too. Vary the amount to your taste, though.
In fact, once you have this basic quiche idea down, experiment! Try removing the bacon and add fresh mushrooms or spinach instead. That give you a lovely vegetarian main dish. Switch out the gruyere for cheddar and you have an eggs, bacon, and cheese combo that’s perfect for breakfast. Don’t add anything that will dilute the egg & cream mixture, so, for example, use fresh mushrooms or drain canned ones well, first. This is an amazingly versatile dish that can accommodate your favorite vegetables, like asparagus or broccoli. Add bits of ham, sausage, or chicken instead of bacon.
You want your quiche to have a firm, custard-like quality, but don’t overcook. Use a thermometer the first time out. Place it in the middle of the quiche—not touching the pan—and take it out of the oven when it reaches 170 degrees.
Serve with a crisp green salad and fresh fruit as a delicious lunch or light dinner. If you drink wine, a chilled Chardonnay or another white wine would go well with your quiche.
Pâte Brisée
8 or 9-inch pie/tart shell
INGREDIENTS
Pâte Brisée Crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon granulated white sugar
6 tablespoons [3/4 cup] unsalted butter, chilled, and cut into small pieces
1 large egg
Small amount of ice water [no ice]
PREPARATION
Place the flour, salt, and sugar into a food processor and pulse until well combined. Add half of the butter cubes and pulse 6 to 8 times. Then add the other half of the butter cubes and pulse 6 to 8 more times. You should have a mixture that resembles a coarse meal.
Add the egg and pour it into the bowl in 3 small additions, mixing for a few seconds each time. (Don't overdo it or the dough can get tough). You'll have a moist, pliable dough that will hold together when pinched. If that doesn’t happen, add a tiny splash of ice water [start with 1 teaspoon] and pulse again.
Turn the dough out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few clumps at a time, under the heel of your hand or knead it lightly). Flatten it, slightly, into a disk.
Wrap the disc in plastic wrap and refrigerate at least 1 hour. [NOTE: All of this can be done a day or two ahead. The dough can be frozen and stored even longer. So, double the recipe, make 2, put one in the fridge and one in the freezer for later.]
When you are ready to roll out the dough, remove from the refrigerator and place on a clean, smooth, lightly floured surface. Let it sit for 5 to 10 minutes so that it becomes easier to roll out.
Roll out the pie dough into a 12-inch round. Wrap it around the rolling pin, lift it and place it in a 9-inch pie plate, gently pressing the dough into the pan. Use a rolling pin to roll over the surface of the tart pan to cleanly cut off the excess dough from the edges. Here’s a YouTube Video demonstrating this process: https://www.youtube.com/watch?v=QxMAQYR05t8
Or cut away the excess with a knife if you’re using a pie pan, leaving enough to crimp the edges if you’d like. Freeze for at least half an hour before blind-baking if you need a partially-baked or pre-baked crust. By that I mean, line the chilled dough with parchment paper or foil. Fill the inside with pie weights or beans and bake until the edges of the crust begin to brown. Remove the pie weights before filling the crust. See my note below, though!
Georgie’s Notes
This recipe is like a traditional pie dough recipe except that there’s no lard, and you add an egg. I confess I’m intimidated by making my own pie dough and often resort to using the ready-made ones you can find in grocery store freezer sections. Trader Joe stores out here in California have great ones that are so tasty they make me even less inclined to make dough from scratch. If you have a favorite already, stick with that. Clarks, a local health food store, even has frozen premade GLUTEN FREE crusts!
Those aren’t quite the same when it comes to making savory tarts, though. I think this recipe is easier to work with than traditional pie dough recipes. So, if you have the time, why not try making pâte brisée from scratch?
Okay, so blind bake or no? I’ve had good luck cooking the pie dough without the parchment paper weights just by pricking the bottom with a fork. That seems to be true if, after rolling out the dough and placing it in the pan, I freeze it to set it for 15-30 minutes before baking.
Chocolate Ganache Tart
Serves 8
INGREDIENTS
Pâte sablée Crust:
1 1/4 cup all-purpose flour
1/8 teaspoon salt
½ cup unsalted butter, room temperature
1/3 cup confectioner’s sugar
½ teaspoon vanilla or 1 vanilla bean, halved, seeds scraped
1 large egg yolk, separated
1 tablespoon cream or milk [if needed]
Chocolate Ganache Filling:
8 ounces bittersweet chocolate, finely chopped
4 ounces semisweet chocolate, finely chopped
4 tablespoons unsalted butter (1/2 stick), cut into small pieces
1 cup heavy cream
3 tablespoons granulated sugar
1/4 teaspoon fine salt
PREPARATION
CRUST
In a mixing bowl, cream softened butter together with powdered sugar; add in egg yolk and vanilla, then mix until incorporated; add in the flour and be sure to only mix until the last trace of flour begins to disappear. If the dough appears dry or doesn't hold together at this point, lightly mix in up to 1 tablespoon cream or milk.
Prepare a 9-inch tart pan with a removable bottom, lightly buttered and floured. Sprinkle dough evenly over the bottom. Using your fingers, press the dough into the bottom and up the sides of the pan. Dip your fingers in flour if the dough starts to stick to them.
Preheat the oven to 375°F. Wrap the pan loosely in plastic and freeze for 15 minutes. This sets the cru
st so it won’t puff up while baking. Also, gently prick the bottom of the crust before baking which also prevents the pastry from puffing up [See my notes about “blind bake or no?” if you have questions about using this baking method]. Bake until golden brown, about 25-30 minutes.
FILLING
Place chocolate and butter in a medium bowl; set aside.
Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer, about 4 minutes.
Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently stir until smooth.
Pour ganache into the cooled tart shell and transfer to the refrigerator. Chill 2-3 hours.
Georgie’s Tips
Unlike a flaky pie crust, pâte sablée is crisp and crumbly. The name literally means "sandy," although it's more cookie-crumble good than anything you’d call sandy. Pâte sablée is a classic French shortcrust pastry dough that, once baked, becomes the base for any tart you can imagine.
Pâte sablée is a very manageable and approachable kind of dough—easier and more forgiving than other pastry doughs. I’m much less intimidated and love making this dough from scratch. Other than a bit of resting time between steps, it is a relatively simple and straightforward recipe. You can make the dough ahead and keep it refrigerated for a day or two.
When using pâte sablée, the crust needs to be either partially or fully baked before filling. The rule of thumb is that the less time the filling needs to bake, the longer the crust needs to bake on its own. So, in the cases where the filling needs just a little baking, like with frangipane, the crust should be partially baked. If the filling does not need to cook at all (like for pastry cream, whipped cream, fresh fruit, etc.), then the crust needs to be fully baked.
Murder at Sea of Passenger X Georgie Shaw Cozy Mystery #5 (Georgie Shaw Cozy Mystery Series) Page 18