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(CNN) -- Recipe quicklinks:

Rum-Brown Sugar-Glazed Shrimp with Lime and Cilantro

The Ultimate Margarita or Uber-rita

Mendo Bistro's Award-Winning Crab Cakes With Tarragon Aioli

Fresh Mozzarella, Tomato, and Basil Sandwich

Kiwi and Cream Pie

Rum-Brown Sugar-Glazed Shrimp with Lime and Cilantro

From "Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your Fire!"

For the Glaze:

1 cup dark rum

3/4 cup light brown sugar

1 teaspoon coarsely ground black pepper

Pinch of salt

DIRECTIONS

Combine the rum and brown sugar in a small saucepan and simmer until the sugar is completely dissolved and the mixture is reduced by half. Add the pepper and season to taste with salt. (The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before using.)

For the shrimp:

24 large shrimp, peeled and deveined

Olive oil

Salt and freshly ground black pepper

2 limes, zested, grated, and quartered

3 tablespoons chopped fresh cilantro leaves

1. Heat your grill to high.

2. Set aside a few tablespoons of glaze for brushing the cooked shrimp. Brush the shrimp with oil and season with salt and pepper to taste. Grill the shrimp, brushing often with the glaze, until pink, opaque, and just cooked through, 1 1/2 minutes to 2 minutes on each side. Remove to a platter and brush with the reserved glaze. Squeeze the lime quarters over the shrimp and sprinkle with lime zest and chopped cilantro. Serve immediately.

Serves 4; can be doubled for 6-8 (no need to double the glaze).

The Ultimate Margarita or Uber-rita

From "Viva Margarita"

1 lime wedge

Kosher salt in a small plate

1 1/2 cups crushed ice

1 1/2 ounces premium silver tequila

1 ounce Cointreau

1 ounce fresh lime juice

1 scant tablespoon superfine sugar

6 ice cubes

Garnish: 1-2 lime wedges

DIRECTIONS

Run the lime wedge around the rim of the margarita glass. Dip the moistened rim into the salt. Set the lime wedge aside and chill the glass until ready to use.

Fill a cocktail shaker with the crushed ice and add the tequila, Cointreau, lime juice, and sugar. Shake vigorously to blend and chill.

Fill the prepared glass with the ice cubes. Stain the shaken mixture into the glass. Squeeze 1 or 2 lime wedges into the drink, depending on personal preference. Drop the lime wedge into the drink and serve.

Mendo Bistro's Award-Winning Crab Cakes With Tarragon Aioli

From: "Crazy For Crab"

Tarragon aioli:

2 very fresh large egg yolks

3 cloves garlic, peeled

Juice of 1 lemon

1/2 teaspoon kosher salt

1/8 teaspoon Tabasco sauce

1/4 cup very hot water

2 cups extra virgin olive oil

1/4 cup finely chopped fresh tarragon leaves

DIRECTIONS

To make the aioli, place the egg yolks, garlic, lemon juice, salt, and Tabasco in a food processor or blender and process until everything is homogenized. Add the water and process for 15 seconds. With the machine running, slowly drizzle in the oil until the mixture comes together and thickens. Transfer to a bowl and stir in the tarragon. Cover and refrigerate until ready to use, up to 2 days.

Crab cakes:

1 1/2 pounds Dungeness crabmeat, picked over for shells and cartilage

3/4 cup panko (Japanese bread crumbs), plus more for coating

2 scallions (white and green parts), finely chopped

1/2 to 3/4 cup tarragon aioli, as needed

2 tablespoons canola oil

DIRECTIONS

To make the crab cakes, combine the crabmeat, panko, scallions, and 1/2 cup of the aioli. If the mixture holds together, that's great. If not, add more aioli. Form the mixture into four 3-inch-diameter cakes. Sprinkle some panko on a place and place one side of each crab cake in the crumbs.

In a sauté pan or cast-iron skillet large enough to hold the cakes comfortably, heat the oil over medium-high heat until just smoking. Add the crab cakes, crumb side down, and cook until golden brown, about 4 minutes. Turn the cakes, reduce the heat slightly, and cook until golden brown and heated through. Drain on paper towel or brown paper bags. (Draining on bags will give you a crisper crust.) Serve with the remaining tarragon aioli.

Note: Because the aioli contains raw eggs, make sure to use the freshest eggs possible, purchased from a reliable grocer, to minimize any chance of salmonella.

Fresh Mozzarella, Tomato, and Basil Sandwich

From "Picnics"

4 pieces of bread such as focaccia or baguette, halved

4 teaspoons extra-virgin olive oil

1 large clove garlic, halved

1 pound large fresh mozzarella balls, cut into thick slices

Kosher salt

Freshly ground black pepper

2 large tomatoes, cut into slices

1 bunch fresh basil, leaves separated

DIRECTIONS

Brush the bottom half of each piece of bread with olive oil and rub with the cut end of the garlic. Top with a layer of mozzarella and sprinkle with salt and pepper. Top with the tomato slices and sprinkle with salt and pepper again. Top with basil leaves. Brush the remaining bread with olive oil and place on top.

Serves 4

Kiwi and Cream Pie

From "Icebox Pies"

Makes one 9-inch pie, 6-8 servings

1 cup heavy cream, chilled

1/4 cup confectioners' sugar

1/2 cup sour cream

1 prepared crumb crust

4 kiwis, peeled and cut into 1/8-inch think rounds

DIRECTIONS

Combine the heavy cream and the confectioners' sugar in a medium-sized mixing bowl and using an electric mixer fitted with the whisk attachment beat the cream until it holds soft peaks. Add the sour cream and beat until the mixture holds soft peaks again. (At this stage the whipped cream may be covered with plastic wrap and refrigerated for up to 6 hours. Re-whisk the cream by hand for a few seconds before using it.)

Just before serving, scrape the whipped cream mixture into the prepared crust and smooth the top with a spatula. Arrange the kiwis over the cream, overlapping them to form concentric rings.


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