Almond Crusted Fish at Cockteleria Justica Social

 Coconut Shrimp

Ingredients

Coconut shrimp at Miramar

Method

Rinse shrimp under cold running water, blot dry with paper towel. I like to ensure that the slit down the back of the shrimp is nice and deep to add to the butterfly for this dish. Pour some coconut into a pie plate. Whisk together flour, beer, baking soda, salt and egg and mix until smooth. Heat oil in a deep heavy pot until it register 350ºF. While oil is heating, hold each shrimp by the tail and dip into batter, letting the excess drip off. Dredge in coconut, I like to press the shrimp cut side down into the coconut to increase the butterfly. Transfer to a plate and repeat for each shrimp. You will need to discard your coconut as it becomes clumped with excess egg and start with fresh coconut. I always seem to need more coconut than I expected to use. Place batches of the shrimp into the hot oil and fry until golden. Remove from oil with a slotted spoon and place on paper towel to remove excess oil.

Serves more than you can possibly eat but if you’re going to the trouble to make them why not make lots.”

Kath’s quote: “Do not overcook this dish. Most seafoods…should be simply threatened with heat and then celebrated with joy.” –Jeff Smith (The Frugal Gourmet)

Saturday of Easter weekend we went to another service where we rang bells and noisemakers at an appointed time.  It was like New Year’s Eve but even more fun because we celebrated many times not just once at midnight. 

My family assembled for dinner before the service and we walked over to church together.  I prepared all the items in advance and assembled them to go into the oven when the baked ham came out for a “rest”.

Doug did a superb job of the ham.

This was accompanied by  a mandarin/almond salad which I veggied up red onion, red pepper  and sprigs of fresh cilantro. 

We also  had cheesy scallop potatoes, sweet potatoes tossed in honey, green beans topped with crispy onion rings and herb pull-apart loaf. 

For my new daughter-in-law I prepared one of her families’ traditions when ham is served-hot curried fruit ( I used pineapple, peaches and mangoes). 

I also made this hot mustard sauce to go with the ham:

Whisk together 1 T of flour with 3/4 c sugar and 1 T dry mustard.  In a separate bowl, blend 2 egg yolks with 1 c milk.  Whisk the contents of the two bowls together and then whisk in 1/2 c tarragon vinegar.  Transfer to saucepan and bring to a boil, whisking the entire time, then reduce and simmer until desired thickness.

It was a wonderful weekend and we created some new traditions.

“I do not green eggs and ham.  I do not like them Sam I am.”-Dr. Seuss

“I had lots of fun making these.

I used a cake mix (white cake with pastel colour confetti sprinkles inside). I made the butter cream (1/2 cup butter, 1/2 cut shortening, whipped with 4 cups icing sugar and two Tbsp milk).”

Topped with various sprinkles and M&M Easter eggs. ”

Kath’s Quote: “Spring being a tough act to follow, God created June.”-Al Bernstein

Have a blessed Easter everyone.

There are many excellent Vietnamese restaurants in Winnipeg: Viva and Thanh Huong (both on Sargent) and Pho 1 (on Isabel) are a few of our favourites.  KG Saigon (also on Sargent) was recommended just recently.  But it is Little Saigon on William Ave. where we’ve been going to for years.    When my office was on the same street,  I enjoyed it frequently with colleagues for lunch.  More recently, it is a place that the three sisters take our Mom for a night out.  We really enjoy their Salt and Pepper Shrimp.  This is the place that I first tasted Vietnamese rice rolls.  I am allured by the fresh taste of the herbs and veggies and of course by my favourite taste combination of salty/sweet. 

Tonight we are having a guest for dinner that I thought might enjoy them.  I did most of the preparations before I left for my baby hugging shift.  Then when I got home, I just had to soak the noodles and the rice wrappers.

These are the ingredients that you assemble for do-it-yourself rolls:  romaine lettuce leaves, sliced cucumber,  fresh mint leaves, fresh cilantro leaves (optional) and bean sprouts (which I did not have on hand).  Saute thinly sliced pork or chicken that has been marinated in a sauce such as hoisin.  Cover with peanuts that have been crushed with brown sugar.  Put out additional sauces like peanut and sweet chili. 

Here is the recipe for a Vietnamese dipping sauce which is always a hit:  Dissolve 3 T of sugar in 2 T lime or lemon juice, add ¼ c rice vinegar, ¼ c fish sauce , 1 clove garlic and some chili flakes to taste.  Zap them together in a blender.

Kath’s quote: “To see cucumbers in a dream denotes that you will speedily fall in love. Or, if you are in love, then you will marry the object of your affection.”-Richard Folkard in ‘Plant Lore’

About a year ago, my husband brought home a case of won ton wrappers that he had purchased from work.  I have used them to make perogies and ravioli.  But our favourite is this version of a pork dumpling which resembles a pot-sticker.

Combine 1 lb. of ground pork with 1 T grated ginger, 4 cloves of minced garlic, 2 T of finely chopped green onion, 1 T of sesame oil  and 1 beaten egg.  Here’s where I start to improvise.  The recipe calls for 5 c of cabbage and if I have it I use a cole slaw mix.  Today I replaced the cabbage with 2 shredded carrots and 2 stalks of finely chopped celery.  I also added 1 T each of hoisin, fish sauce, oyster and soya sauce. 

Place 1 t of filling in the centre of each wrapper.  Wet edges with your finger and fold and seal.  Hold in a single layer on tray that has been covered with wax paper.

Drop by small numbers in boiling, salted and oiled water.  Boil for approximately 3 minutes or until they start to float to the surface.  Remove 1 and break open to check doneness before removing the rest.  They can be eaten at this stage with hoisin, peanut and sweet chili sauces as an appetizer or added to an oriental soup.  You can also add one more step and saute them in oil if you are a pot-sticker lover.

P.S. I still have half a case of wrappers in my freezer, if you’re interested in some. 

Kath’s quote: “Am I alone in thinking it odd that a people ingenious enough to invent paper, gunpowder, kites and any number of other useful objects, and who have a noble history extending back 3,000 years haven’t yet worked out that a pair of knitting needles is no way to capture food?”-Bill Bryson