The Beach in November: Part II


Tropical Taste: Four scrumptious recipes to bring the surf and sun to your table. 


Greek Salad Skewers
(serves 4-6)

Ingredients: 
.25 cucumber
kosher salt & freshly ground black pepper
.25 lb feta cheese, cut into 16 small cubes
8 pitted kalamata olives, halved
8 ripe cherry tomatoes, halved
2 tbs extra virgin olive oil 

Directions: 
Cut four 1/2 inch thick diagonal slices from the cucumber and then quarter each slice. Set the cucumber pieces on a large serving platter and season with 1/4 tsp each salt and pepper. 

Top each with a piece of feta and then an olive half. Stab a toothpick through a tomato half and then thread through one of the cucumber stacks, pushing the toothpick down to secure it. Drizzle with olive oil, sprinkle with some more black pepper, and serve. 


Caribbean-spiced Shrimp with Pineapple Salsa
(makes 12 appetizer servings) 

Ingredients: 
1 tbs paprika
2 tsp curry powder
2 tsp ground cumin
1.5 tsp ground allspice
1 tsp ground ginger
1 tsp ground coriander
.75 tsp salt 
.5 tsp freshly ground black pepper
.25 tsp ground fennel
.125 tsp ground red pepper
2 pounds unpeeled jumbo shrimp
.25 cup olive oil, divided

Preparation: 
Combine first 10 ingredients in a small bowl.

Peel shrimp, leaving tails on. Dredge shrimp in spice mixture. 

Heat 2 tbs oil in a large skillet over medium-high heat. Add shrimp, in batches, and cook 2-3 minutes or until shrimp turn pink. Add remaining 2 tbs oil to skillet, as needed, to cook remaining shrimp. Serve shrimp warm or at room temperature with salsa of choice. 


Avocado and Pineapple Salad
(serves 6-8)

Ingredients: 
8 cups crisp lettuce
2 cups fresh pineapple chunks 
1 medium red onion, thinly sliced
.33 cup extra virgin olive oil 
.33 cup white vinegar
.33 cup fresh orange juice
.25 cup sugar
.75 tsp salt
.5 tsp pepper
2 medium avocados, sliced
fresh lime wedges 

Preparation: 
Toss ingredients in a large salad bowl.



Coconut French Toast
(Serves 4)

Ingredients: 
1 loaf unsliced bread
2 large eggs
1 cup whole milk
1 cup coconut milk
.5 cup coconut cream
2 tbs sugar
1 tsp ground cinnamon
1 tbs vanilla extract
1 tbs butter, divided
powdered sugar, sliced bananas, toasted coconut flakes, and maple syrup 

Preparation: 
Cut bread into 4 (2 inch) slices. Trim crusts, and cut each piece in half diagonally. 

Combine eggs and next 6 ingredients in a 13 x 9 inch baking dish. Soak bread in egg mixture. 

Melt /5 tbs butter in a large nonstick skillet or griddle. Drain two bread slices, and cook in hot butter 30-45 seconds on each side or until golden. Place on a foil-lined baking sheet. Repeat with remaining butter and soaked bread. 

Bake at 350 degrees for 15 minutes. Serve with powdered sugar, sliced bananas, toasted coconut flakes, and maple syrup. 







Recipes from Coastal Living


I hope you had a fabulous Thanksgiving. Although these recipes don't incorporate your leftover turkey and mashed potatoes, they carry over well into December. And January. And February.
After all, we will be craving the beach for months to come.


Don't Ask Me How I Know It, 
Klara


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