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Yummy Links: From Side Dishes to Sweet Potato Pie

partysugar — Tue, 04 Nov 2008 07:46:06 -0800

Twelve sensational, make-ahead sides. - Bon Appétit
Cooking secrets from David Chang. - Cooking With Amy
Learn the difference between shrimp and prawns. - Chow
Simple and delicious: butternut squash, sage, and browned butter. - The Kitchn
How to make cottage cheese. - Serious Eats
This Thanksgiving, serve buttermilk sweet potato pie for dessert. - Baking Bites

Firecracker Prawns

partysugar — Fri, 22 Feb 2008 05:01:51 -0800

A couple of weeks ago, while at a friend's birthday party, I had an unbelievable shrimp appetizer. The shrimp was marinated in a thick sauce flavored with hoisin and orange juice. Just before serving, it was rapidly cooked in a large sauté pan. A heavy sprinkling of cilantro and green onions complete the dish.

The shrimp was plump, flavorful, and super succulent. This crowd pleasing, finger licking good recipe is perfect for any party menu. It's a must for your repertoire so get it now and read more.

Firecracker Prawns
From Jane Hammond Events

1/2 cup Hoisin sauce
1/2 cup orange juice
1 serrano chile, seeded and finely diced
1/4 bunch cilantro, leaves and tender stems chopped, plus 1-2 tablespoons chopped for garnish
1 bunch green onion, finely chopped, plus 2 tablespoons for garnish
1/4 cup extra virgin olive oil
2 lbs prawns, peeled and deveined (tail on)

Mix the hoisin sauce, orange juice, chile, cilantro, onion, and oil in a large 8x8x2 inch baking dish. Add the prawns and toss to coat.
Cover and refrigerate for 1-2 hours. If the shrimp are frozen, refrigerate overnight to thaw shrimp.
Preheat oven to 375°F. Remove shrimp from dish, place on a baking sheet, and discard marinade. Bake for 11 minutes until shrimp is cooked through. Alternately cook the shrimp in a large skillet over medium high heat until pink and plump, 8-10 minutes.
Trasfer to a serving platter and garnish with more cilantro and green onion, if desired.

Serves 8.

Make ahead: Cool the cooked shrimp and cover. Reheat in a 350°F oven for five minutes and serve.

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Yummy Links: From American Idol to Prawn Crackers

YumSugar — Thu, 19 Apr 2007 14:52:01 -0700

If an American Idol cooking challenge isn't enough Idol for you, check out the new McDonald's American Idol Happy Meal toys. - BuzzSugar
Although the sous vide technique of cooking is catching on, you should not be using Ziploc bags. - Megnut
New research is showing that alcohol may enhance strawberry's ability to mop up harmful molecules in cancer. What? Sign me up for a strawberry daiquiri! - Liquor Snob

A recent study shows that chocolate is better than kissing. Hrmm... I don't know about that one. What do you think? Take MissPolli's poll on TeamSugar. - BBC News
In case you've always wondered, check out the breakdown on whether or not a tomato is a fruit or a vegetable. - FitSugar
Who would have thought that the words Pancake and Soup would go great together? - Delicious Days
In anticipation of Singapore Day in New York's Central Park, here's a bunch of posts on food from Singapore. - Serious Eats
Do you remember that energy drink (stupidly) called Cocaine? Looks like the FDA is making them change their name. - Martini Lounge
And last, but not least, I am in serious need of this dish. Gingered Salmon Tartar with Radish and Green Apple on Prawn Crackers. - La Tartine Gourmande

Burning Question: Is It Really Necessary to Devein Shrimp?

YumSugar — Thu, 21 May 2009 05:50:16 -0700

If you've peeled your own shrimp (and saved the shells for stock) at home recently, you may have encountered the quandary of whether or not to devein the shrimp. While most recipes call for shrimp to be peeled and deveined (removed of its intestinal tract), there are dissenters, like our very own PartySugar, who has learned from the Spanish that it's completely unnecessary to devein shrimp. So what's the real story?

It depends on the type of shrimp. When cooking with smaller shrimp that have a translucent-hued tract, deveining is unnecessary. Larger shrimp and jumbo prawns often have a dark, sandy intestinal tract. You won't fall ill from eating jumbo prawns if these aren't removed; however, it's recommended that you remove them, not only for cosmetic reasons, but also to avoid affecting the shrimp's clean taste.

Got a burning question? Contact us.

What Would You Serve?

YumSugar — Fri, 08 May 2009 03:30:44 -0700

Entertaining at home is one of my favorite activities of all time, but as with all hobbies, it requires lots of thinking ahead and decision-making, from planning a prep schedule to coordinating the menu. In this series, I'll present a dish and ask you to share what you'd serve alongside it.

Here's the scenario: You're hosting a birthday party for a close friend, and you've purchased fresh asparagus from the farmers market. You wrap it with paper-thin slices of prosciutto and roast it in the oven for a dish that's truly droolworthy. What would you serve alongside it? To see what I'd make, read more.

Inspired by fresh Spring ingredients, I'd serve my guests a seasonal farm-to-table dinner. As a stunning main course, I'd serve roasted prawns with morels, to be accompanied by the prosciutto-wrapped asparagus and ricotta gnocchi on the side. Asparagus is notoriously difficult to pair with wine, so I would select a dry, crisp Pinot Grigio with a fruity nose, avoiding anything overly sweet, oaky, or tannic. For dessert, I'd take advantage of fresh, ripe strawberries and serve strawberries Romanoff.

What would your menu include?

US Representative For Bocuse d'Or Selected

partysugar — Mon, 29 Sep 2008 03:00:19 -0700

Over the weekend, eight semi-finalists competed to see who would represent the United States at the Bocuse d'Or, a prestigious international culinary competition. Timothy Hollingsworth, a sous chef at the French Laundry, was selected as the winner. Hollingsworth now has three months to prepare for the French showdown in January. He'll train at a special facility created by Thomas Keller in Yountville, California with head coach Roland Henin.

No American chef has ever won the final competition and the closest one has come to seeing gold was sixth place in 2003.

The chefs and their assistants had to prepare two dishes - one fish and one beef - in front of a live audience. The dishes were judged on a variety of factors including presentation, texture, harmony of flavor, sophistication, and creativity. In the end, Hollingsworth's elaborately garnished Atlantic cod with Hawaiian blue prawns and sea scallops and equally complex beef tenderloin roasted in bacon with beef cheeks and oxtail won.

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Shrimp Tips For National Shrimp Day

partysugar — Thu, 10 May 2007 01:08:31 -0700

According to my bizarre food calendar, today is National Shrimp Day. I thought it would be the perfect opportunity to talk a little about America's favorite shellfish. Most of the shrimp consumed in the United States comes from the Atlantic and Pacific coasts and the Gulf Coast. Generally speaking, the colder the water the smaller and more succulent the shrimp. Shrimp change color when you cook them due to a heat induced chemical change in their shells. Jumbo and colossal shrimp are referred to as prawns - although the prawn is actually a different species. Shrimp are available year round: shelled or unshelled, raw or cooked, fresh or frozen. Smell raw shrimp when purchasing it and look for an oceanside fragrance. Choose plump, juicy shrimp and rinse under cold water before tightly covering and refrigerating it. Shrimp can be used in a variety of dishes but classic shrimp cocktail is one of the best recipes to highlight the pure taste of fresh shrimp. For a simple appetizer recipe read more

Shrimp Cocktail
From Fisherman's Express

15 large uncooked shrimp
1/2 cup chili sauce
1 Tbsp lemon or lime juice
1/2 cup ketchup
1/2 cup parsley, finely chopped
1/2 cup horseradish
1 drop hot sauce
1 Tbsp Worcestershire sauce
1/2 tsp salt

Clean shrimp by deveining and discarding heads and shell if present. Leave shrimp tails intact.
Boil shrimp for about 3-4 minutes. Do not over cook as shrimp will become tough. Shrimp are done as soon as they become opaque.
Combine all other ingredients to make sauce.
Place 3-4 shrimp in individual serving dishes with greens and lemon garnish. Pour cocktail sauce over shrimp, or dip the shrimp in the sauce.

Serves 3 to 5.

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Easy Elegant Appetizer: Prosciutto Pinwheels

partysugar — Wed, 27 Feb 2008 16:15:13 -0800

If you are looking for a super tasty appetizer -and prawns aren't your cup of tea - consider making these prosciutto pinwheels. Mastering these bite-sized snacks is a cinch for even the most culinary challenged, self-proclaimed noncooks. In fact, they are so effortless that I put them together in the Sugar HQ kitchen. Simply layer thawed puff pastry with prosciutto, grated parmesan cheese, and fresh basil, and roll up. The best thing about these savory treats is that you can assemble now and bake later, making them ideal for a party. To look at the recipe, read more.

Prosciutto Pinwheels
Modified from Bon Appetit magazine

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
4 ounces thinly sliced prosciutto
2 tablespoons chopped fresh basil
3/4 cup (packed) finely grated Parmesan cheese (about 2 1/2 ounces)

Place pastry sheet on work surface. Arrange half of prosciutto on one rectangle, leaving 1/2-inch border along one side. Sprinkle prosciutto with half of basil, then top with half of cheese.
Starting at one side, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic.
Repeat with remaining pastry, prosciutto, basil, and cheese to form second log. Refrigerate until firm, at least 3 hours and up to 2 days.
Position rack in center of oven and preheat to 400°F. Line two large baking sheets with parchment paper.
Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart.
Bake 1 sheet at a time until pastries are golden brown, about 16 minutes. Using metal spatula, transfer pastries to racks and cool slightly. Serve warm.

Makes about 30 appetizers.

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Hell's Kitchen - Season 3 Finale Recap

partysugar — Tue, 14 Aug 2007 10:03:51 -0700

Warning: Viewer discretion advised.

And so began the final episode of Hell's Kitchen and the final installment of my weekly recaps. In a somewhat anticlimactic finish, tempers raged, seafood was under/over cooked, tears fell freely, and a winner was selected. Things began where we left them last week with the return of the battle of the sexes. Bonnie is relaxed with her approach to leading the ladies and Rock goes in strong and fierce assigning the boys their stations, explaining the menu, and stating what he needs from each guy. To find out what happened next and who opened the door to their very own restaurant, read more

The finalists and their posses arrive at the kitchen ready to prep and practice the menus. Throughout the day, Bonnie and Rock receive updates on their re-designs of Hell's Kitchen. Bonnie's half is simplistic and classic and reminds Ramsay of a neighborhood hideaway. Rock's half is comfortable and elegant and Ramsay describes it as a homestyle bistro. With an hour till service, the finalists present a tasting of their menus to Chef Ramsay. He approves of the majority of their dishes, but asks both Bonnie and Rock to change up elements of the desserts. After one last pep talk and a present from Ramsay - real master chefs coats, Jean Phillipe opens Hell's Kitchen.

As to be expected, each team stumbles and screws up, yet the excitement that was once there is oddly missing. The boring dinner service drags on with Julia being a bitter loser, Josh unable to cook crab cakes, and Melissa equally unable to cook shrimp and pasta. The girls fail to communicate and quickly run out of both fettuccine and prawns for Bonnie's signature dish. Meanwhile, Rock must adjust for his teammates inadequate culinary skills and nearly fires Josh from the line.

Finally the long dinner service ends with all of the appetizers, entrees, and desserts making it out of the kitchen. Ramsay faces his wannabe restaurateurs questioning what they would have done differently to make the night more successful. Bonnie regrets not checking the quantity of food at her stations and Rock wishes he could have chosen Jen as a member of his team.

Before announcing the winner, Ramsay sends Bonnie and Rock up to the dorms so he can read the feedback and comments from the diners. Upon making his (or was it the producer's or the Green Valley Ranch's?) decision, Ramsay leads Bonnie and Rock to two doorways. Only one will open into the restaurant and whoever stands in front of the unlocked door is the winner. The drumming music quickens, the camera flashes from Ramsay's face to Bonnie's face to Rock's face to a burning fire and back again. Ramsay counts 1, 2, 3 and --- Fox cuts to commercial. The break quickly passes, the dramatic build up is repeated and Rock's door opens! Rock wins, everyone hugs, and even Bonnie, whose positive thinking I admire, and Ramsay sprays champagne all over the contestants. Congratulations Rock! Congratulations PartySugar you can have your Monday nights back!
But wait... no final episode is complete without some fabulous little quotes from our hero Ramsay (who was really nice tonight... perhaps because he knew the end was near?):

No salt and pepper on the tables? You'd like them to think it's well seasoned when it comes!
You run it or it runs you.
Rock I'm not impressed. It's dry on the outside and piss in the middle.
Tough that one. You know what it's like now, standing on the hot plate.
I can see why you're called Rock 'cause you're rock solid.

What did you guys think? Were you happy with Rock being crowned the winner? Could you believe the chef's starting salary is $250,000? Why do you think Julia turned into a total b*tch? How did Bonnie handle her loss? Is Ramsay always in such a bad mood because he has a contract to be on reality tv?

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