- The proper way to slice a mango
- Mad for metallic: 5 cool ways to wear gold eye shadow
- Bikini-clad Katie Holmes gives Tom Cruise a big kiss!
- How do Disney princesses stand up to more historical versions?
- Steal Shiloh and Zahara's cool Summer looks
- Color crush — shop the best bright-hued jeans
- Before and after: a bathroom trades a dated look for a darling modern style
- The Dark Knight Rises teaser: Christian Bale is down, but he's not out
- How to negotiate your rent when re-leasing an apartment
- The best exercises for when you're not feeling it
- Are you planning to check out Zookeeper?
- Get caught up on the latest iPhone 5 rumors
- MoMA exhibits to see this Summer
- Will J Lo and Marc Anthony's split derail their TV show and clothing lines?
Posts for July 18th 2011
Want to avoid turning on the oven? This recipe would work just as well with a large fry pan on the stove. Serve the shrimp with a green salad and fresh French bread to dip in the lemon butter, and you've got dinner in about 20 minutes. To enjoy an easy seafood dinner tonight, keep reading for the recipe.
1/2 cup (1 stick) melted butter
2 tablespoons Worcestershire sauce
1/4 cup fresh lemon juice
2 tablespoons ground pepper
2 tablespoons hot sauce (recommended: Texas Pete)
4 cloves garlic, minced
2 teaspoons salt
2 pounds unpeeled medium shrimp, cleaned and deveined
2 lemons, thinly sliced
French bread, for dipping
- Preheat the oven to 400ºF.
- Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt in a small bowl.
- Place the shrimp into a large heatproof dish and cover with the butter mixture. Top the shrimp and butter with the lemon wedges.
- Bake uncovered for 15-20 minutes until the shrimp are pink, stirring twice to avoid overcooked shrimp.
- Serve with a side salad and French bread for dipping in the infused butter.
Serves 4-6 people.
- Main Dishes
Emily couldn't read the package but found the instant noodles noteworthy because of an additional condiment: mayonnaise. (Yes, you heard that right.) It sounded questionable, but my curiosity meant that I had to give it a try. See what I thought of it when you keep reading.
As a lover of all things tomato, I was not only smitten with his Andalucían gazpacho, but also with the concept of a bloody mary with made-from-scratch gazpacho. By making your own tomato base, then garnishing the cocktail with raw vegetables, you achieve an all-natural, farm-fresh bloody mary.
Skip the salty tomato juice from a can and make a better bloody mary when you read on.
I seem to have developed weird likings lately and the latest to enter the "hooked on" category would be tomato marmalade. It is just amazing, sweet and tangy at the same time. As the main ingredient is tomato added with few rather natural flavours, this is a healthy one too.
Take a piece of bread, add some marmalade and toppings - or eat it just with the marmalade, which quickly soaks into the bread making it good even for a day or two old baguette.... I wonder if I will be able to find this one outside Spain also!
For stuffed jalapeños:
3 slices of bacon
6 ounces whipped cream cheese
1/2 cup shredded pepper jack cheese
2 scallions, finely chopped
Juice of 1 lime
2 cloves garlic, finely chopped
Salt, to taste
12-15 medium-sized jalapeños, halved lengthwise, seeds and veins removed
For cilantro sauce:
1 bunch cilantro, rinsed clean
1/2 cup sour cream
Juice of 2 to 3 limes
Salt, to taste
- Preheat the grill to medium-high heat.
- Cook the bacon in a skillet or oven until crispy. Let cool and crumble using a knife or your hands.
- Mix the bacon, cream cheese, jack cheese, scallions, lime juice, garlic, and salt in a large bowl.
- Divide the cheese and bacon mixture between each of jalapeño halves, filling each completely.
- Make the cilantro sauce: Cut the majority of the stem off the cilantro. (Some stem is fine and will enhance the flavor.) Place the rest of the bundle in a small food processor with the sour cream, lime juice and salt until well combined. Set aside.
- Place the pepper on a lightly oiled grill (a grill pan or grill stone will work, too). Cover and grill the peppers 7-9 minutes until the bottom has browned and the cheese has melted.
- If desired, use a small kitchen torch to lightly brown the top of the jalapeños. Arrange the jalapeños on a platter with the cilantro sauce.
Serves 6-8 as an appetizer.
- Appetizers, Finger Foods