Tag: cooks

Jalapeño Shrimp Cakes

These shrimp cakes are light and delicious, made with jalapenos, scallions, and cilantro then topped with a little fresh lime juice and a few slices of avocado. Serve this over a bed of greens for a quick, light summer meal.

It’s really starting to feel like summer around here, temperatures are expected to hit 90 today. I can actually smell summer in the air, which gets me sooo excited!! After a long weekend of going to BBQ’s and too many glasses of sangria, this week I am keeping it low carb and light. I love shrimp, it’s naturally lean and cooks in minutes, which makes it perfect for a quick weeknight meal.

I’ve attempted shrimp cakes in the past, but always had issues with them holding together well so this time I decided to pulse the raw shrimp in the food processor and that worked out perfect. I left some of the seeds from the jalapeno to give it a little heat but you can leave them out if you don’t like spicy food. My plan was to grill them, but the patties were a bit delicate and I decided to saute them on the pan instead which worked out perfect. Topped with fresh lime juice and a few thin slices of avocado on top, this was flavorful and light.

And by the way, don’t miss out on a chance to win a fantastic Blendtec Blender (2 winners) with my Countdown To Summer Pin-It-To-Win-It Contest^[1] happening right now!

Jalapeño Shrimp Cakes
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 shrimp cake w/ avocado • Old Points: 3 • Weight Watcher Points+: 4 pt
Calories: 173 • Fat: 5 g • Carb: 5 g • Fiber: 2 g • Protein: 24 g • Sugar: 1 g
Sodium: 321 mg • Cholest: 172 mg

Ingredients:

1 lb shrimp, peeled and deveined (weight after peeled)
1 large jalapeño, seeded and minced (for spicy, leave the seeds)
1 garlic clove, minced
3 medium scallions, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons panko (use GF crumbs for gluten free)
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper

For topping:

4 lime wedges
1/2 medium avocado, sliced thin

Directions:

Dry shrimp well with a paper towel then place the shrimp in the food processor along with jalapeño and garlic then pulse a few times until almost pasty.

Combine the shrimp in a large bowl with remaining ingredients and mix well to combine.

Using rubber gloves (easier with gloves), form shrimp into 4 patties.

Heat a non-stick skillet over medium heat and spray with oil. Add the shrimp cakes to the heated grill and cook 4 minutes without disturbing, then gently flip and cook an additional 4 minutes.

Serve with fresh lime juice and top with thin slices of avocado.

Makes 4.

References

^{^} Countdown To Summer Pin-It-To-Win-It Contest (sweeps.piqora.com)

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Cooks to watch – Italian Cuisine – Italian Cuisine

Here is my personal ranking of the chefs who took part in the Care’s – The ethical Chef Days, an event created by Norbert Niederkofler and Paolo Ferretti with the aim of raising awareness about waste and the correct use of resources

We have tasted so many interesting bites a Care’s – The ethical Chef Days, the third edition of the event created by the three-star Michelin chef Norbert Niederkofler is Paolo Ferretti, his partner in crime with the communications agency Hmc of Bolzano and supported by German partners such as Audi and the home appliance brand Honey, but also from very Italian brands like Lavazza is Felicetti to reflect also the linguistic and cultural richness of the host territory, Trentino-Alto Adige.

This time everything happened especially between Brunico and Plan de Corones, where Norbert has just inaugurated his AlpiNN gourmet retreat, in the same building signed by Gerhard Mahlknecht of EM2 which houses the museum of mountain photography. It is one of the six wanted by Reinhold Messner and built on the territory, and among these there is also the last work of the Iraqi archistar Zaha Hadid that triumphs in the snow.
Apart from everything, if you find yourself in these parts with or without skis (therefore also in summer) the restaurant deserves a stop and the museum a visit.
But let's go back to Care's – The ethical Chef Days, this event whose main purpose is to raise awareness about waste and the correct use of resources, protecting the environment in the first place, a very urgent issue (it was also confirmed by the absurd heat that already did in the mountains).

Many cooks who in these days have committed themselves to making us taste the best, keeping in mind the concept of sustainability and respect. Here is my personal list of people to keep an eye on or who have always been confirmed.

Primarily Jock Zonfrillo: it is perfectly consistent. The philosophy of the Australian chef marries the Aboriginal idea of food as medicine (his restaurant ad Adelaide is called Orana, welcome in the language of the native population). Jock confirmed his gastronomic intelligence with a broth. Yes, a simple broth although made with game carcasses (it is not nice to imagine, but we agree that we are on the concept of antispreco), with livers and many mountain herbs. Little waste, maximum taste, intelligence in the approach, real delight on the palate. Too bad it's in Australia, but the good news is that it often crosses the world for some initiative and is a celebrity chef, so you could even cross it on TV.

Luca Fantin of the restaurant Bulgari of Tokyo manages to arrive in Italy and prepare a carrot and be remembered by all. Because it was the quintessential carrot. Sure he took a flight from Tokyo (unsustainable), but to make his dishes in his restaurant in Ginza, he buys almost everything locally and his Italian cuisine is a wonderful fusion of ideas and flavors with Japan.

You convinced me Marco Perez, of theAlpiNN, calm and smiling, consistent, he didn't miss a shot. Malfatti with rye flour, barley with herbs, even vegetables with raperonzolo and hemp, in fermented milk and mountain licorice have convinced me (I even say why I don't like fermentation and still less licorice if I don't use candy ).

Fresh flavors, which immediately geolocate, as I found the beetroot tartare with ash yoghurt and herb caviar interesting, a vegetarian and perfect dish. Robin Gill, Irish of the The Diary to London. His restaurant is located in the old neighborhood of Clapham and is worth the visit.

Ovations for Dominique Crenn, French chef, three stars of the red guide with his Atelier Crenn to San Francisco. Madame is certainly not a pink quota, her podium earns everything, and her scampi tartare with coffee (served salty and very good) and coconut made a furor. I confess I struggle to find consistency with the event though. In any case, this event remains an excellent showcase for knowing and tasting chefs from the world selected by a great man like Norbert. And maybe reflect a bit.

Riccardo De Pra cooks roasted rice in pumpkin – Italian Cuisine

for 4 people
1 pumpkin from 2 kg – 300 g of Carnaroli rice – 4 shallots – 1/2 celery – 1 carrot small – 1 zucchini with flower – 70 g of butter – 30 ml ofextra virgin olive oil – 30 ml of White wine – 40 g of parmesan cheese grated – 70 g of raw chestnuts – 5 g of salt – 1 g of ground pepper
to garnish: 15 g of roasted pumpkin seeds – 40 g of Melonasporum black truffle – edible flowers dried

– Eliminate a tiny slice from each chestnut, that will be more easy to peel; arrange the fruits on a pan together with whole pumpkin and bake a 140 ° for 40 minutes. Meanwhile, prepare a liter of vegetable stock boiling the celery, carrot and zucchini with the flower, all cut into small pieces, in addition to scallion peel to give color.

– Slice so i shallots finely and put them to stew On fire very sweet in a saucepan with theoil, 30 g of butter and salt for about 30 minutes. Remove from the oven the pumpkin, cut the top and empty it of seeds and filaments. Withdraw 200 g of pulp paying attention to do not ruin the appearance of the pumpkin e frullatela.

– You do to toast the rice in a pan a low fire is without seasoning, mixing it with your hand. When it becomes too hot to continue without burning you, raise the flame and blend with white wine. As soon as it is evaporated paid almost all the broth hot (the amount of liquid must be such that you can cook the rice for as long as necessary) e boil for 10 minutes over high heat so that the water will stir the beans. During cooking add the stewed shallot. Peel the chestnuts and chop them.

– Switch off rice al dente, pour a little hot stock again because it is not dry and stir with the remaining butter, parmesan and pumpkin pulp. Add the chestnuts and pepper.

– Fill the pumpkin with rice and bake a 140 ° for 10 minutes. Garnish with truffle flakes, pumpkin seeds and edible flowers.