• 24 large Shrimp (Peeled & Deveined)
• 1 tablespoon Garlic (Minced Fine 15ml)
• 2 teaspoons Lemon Zest (Chopped Fine 10ml)
• 2 tablespoons Dill (Weed - Chopped Fine 30ml)
• 2 tablespoons Fresh Tarragon (Leaves Chopped Fine 30ml)
• 12 sheets Prosciutto (Sliced Paper Thin Cut In Half - Lengthwise)
• 2 tablespoons Olive Oil (30ml)
• Pepper (To Taste)
1. In a medium bowl place shrimp, zest, garlic, dill, and tarragon; toss to coat and add pepper.
2. Cut the prosciutto slices in half lengthwise.
3. Wrap each shrimp in a half-slice of prosciutto. Brush liberally with the olive oil.
4. Place in the refrigerator for 20 minutes.
5. Prepare barbecue for direct grilling. Preheat grill to medium heat. Oil grill well.
6. Place shrimp on the grill and cook for approximately 2 - 3 minutes per side.
7. The prosciutto should be golden brown and crispy and shrimp will have lost their opaque color. Yields 24 pieces.
24 August, 2008
SERVES 10 , 1 cup (change servings and units)
12 ounces pineapple juice (2 small cans)
1/3 cup mayonnaise
1/3 cup sour cream
2 teaspoons soy sauce
1 tablespoon wasabi paste (from tube)
1 Bring pineapple juice to a boil and then simmer to reduce for 20 minutes or so. Consistancy should be similar to honey.
2 Mix together mayo, sour cream, soy and wasabi.
3 Add pineapple juice reduction after it has cooled to room temperature.
4 Refrigerate at least 3 hours.
5 This is best when made the day before in order to let all the flavors marry and have a good chill.
13 August, 2008
1 large onion, sliced
2-6 cloves garlic, minced
1-3 large carrots, diced
2 tbsp olive oil
1 medium potato, cubed
1-1/2 cups cauliflower florets, sliced
6-8 mushrooms, sliced
1 tbsp curry powder
1/2 tsp cumin
1/2 tsp turmeric
1 cup coconut milk or soy milk
pinch of cayenne pepper
1 cup peas
3 tbsp Braggs or soy sauce
1. In a large saucepan, sauté the onions, garlic, and carrots in oil on medium-high heat until the onions become translucent. Add the vegetables, curry, cumin, turmeric, and cayenne, stirring often so they don't stick to the pan, cooking for 2-4 minutes.
2. Add the milk, cover, and reduce the heat to medium-low. Simmer for 10-20 minutes, stirring occasionally, until potatoes can be pierced easily with a fork.
3. Stir in the peas and Braggs (or soy sauce), and cook uncovered on medium-high heat stirring constantly until the liquid has thickened.
2. Serve over rice or noodles.
Note: you can use whatever vegetables you have kicking around (e.g., spinach, kale, green onions).