Category: Kitchen

Popcorn Shrimp

For complete article and recipe click HERE
2 pounds medium/large (31 to 40 per pound) shrimp, peeled, deveined, and tails discarded
1 teaspoon grated lemon zest
1 large clove garlic, finely grated on a microplane
1 1/2 Tablespoons Old Bay seasoning, divided
1 1/2 cups unbleached all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 1/2 teaspoons freshly ground black pepper
1/4 teaspoon cayenne pepper (optional)
1 cup bottled clam juice
1/2 cup chicken broth
3 quarts vegetable oil
In a large ziploc bag combine shrimp, lemon zest, garlic, and 1/2 teaspoon of Old Bay.  Gently massage the ingredients together.  Refrigerate for at least 30 minutes or up to 1 hour.
Adjust the oven rack to middle position and preheat the oven to 200° F.  Heat the oil in a large Dutch-oven over medium-high heat to 375° F.
In a medium bowl whisk together the flour, cornstarch, remaining Old Bay, baking powder, black pepper, and cayenne pepper.  Stir in the clam juice and chicken broth, whisking until smooth. Fold marinated shrimp into the batter until evenly coated.
Working quickly, add one quarter of the shrimp one at a time (to prevent clumping) to oil.  Fry, stirring frequently, until golden brown, about 2 minutes.  Drain on paper towel-lined plates, then transfer to a wire rack set inside a rimmed baking sheet.  Place the shrimp in the oven to keep warm until ready to serve.  Return oil temperature to 375° F and repeat with remaining shrimp.

Banana Jam

Click HERE for complete article and instructions, Here’s a start:
Ingredients
  • 5 cups of sliced bananas
  • 2 cups sugar
  • 1/2 cup orange juice
  • 2 tbs. lime juice
  • generous pinch of salt
Instructions
  1. Preheat oven to 250 degrees.
  2. Put all ingredients in large pot over med heat.
  3. Once the jam starts to bubble, reduce heat and simmer for 15 minutes, stirring regularly.
  4. While the jam is cooking place jars, lids and any equipment that will come in direct contact with the jam into the oven. Bake for 10 minutes, then shut off oven, but leave items in there until you are ready to use them.
  5. Once jam is cooked, ladle it into the jars and place lids and screw tips on. As jam cools vacuum will be created and lids will seal (you will generally hear a pinging sound when the seal happens).

Caramelized Apple Chips

1 small apple (I used a Gala)
1 cup sugar
1 cup water

Preheat oven to 350 F. Place a wire rack inside of a rimmed baking sheet and spray the rack lightly with nonstick cooking spray.

Cut the apple into very thin slices (about 1/16-inch, I used a mandoline). You don’t need to worry about coring or peeling the apple, though you’ll want to remove any seeds from the slices.

Add the sugar and water to a 3-qt saucepan and bring to a boil, stirring frequently. Add the apple slices and cook, stirring frequently, for about 10 minutes, or until they are translucent and the syrup has reduced and thickened slightly. Use tongs to remove the slices from the syrup and place them on the wire rack in a single layer. (You can discard the syrup or save it – it’s amazing apple-flavored simple syrup!)

Bake the apples for about 15-20 minutes, or until they’re golden in color. The baking time will vary depending on the thickness of your apple slices – I found the best indicator of doneness to be color. Don’t be concerned if the slices aren’t crisp when they become golden – mine definitely weren’t – the chips will crisp as they cool. Transfer the chips to a sheet of waxed paper lightly coated with nonstick cooking spray and let them cool completely, it’ll only take about 10 minutes.

Read entire article HERE