Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Serves: 5 - 6
Prep. Time: 30 mins Total Time: 8 hrs
INGREDIENTS (shrimp)
3 pounds peeled and de-veined shrimp - reserve shells
3 lemons - juice and zest (remove zest in strips with a vegetable peeler)
12 cups water
¾ cup white vinegar
½ cup plus 1 tablespoon kosher salt
½ cup plus 1 tablespoon sugar
3 bay leaf
INGREDIENTS (curry sauce)
Reserved shrimp shells
I tablespoon canola or grapeseed oil
I medium onion - thinly sliced
3 celery stalks - halved lengthwise and thinly sliced
1½ tablespoons curry powder
¼ teaspoon cayenne pepper
2 teaspoons tomato paste
I cup white wine
INGREDIENTS (curry aioli)
Curry sauce - made above
1 large egg yolk
I tablespoon ginger - minced
1 lime - zest and juice
½ teaspoon kosher salt
1 cup canola or grapeseed oil
INSTRUCTIONS
1. For the shrimp poaching liquid combine the water, vinegar, salt, sugar, bay leaf. lemon zest, and lemon juice in a large pot and bring to a boil, stirring until the salt and sugar dissolve.
2. Turn off the heat and wait about 5 minutes, then add the shrimp. Stir gently and look for the shrimp to go from gray and translucent to pink and opaque, 4 to 5 minutes.
3. Test a shrimp for doneness by slicing it in half and looking at the cross section: the middle of the shrimp should have just about tipped from translucent to white and opaque all the way through; even a little less is okay.
4. Scoop the shrimp onto a baking sheet or plate and leave them to cool, at room.
5. To begin the curry sauce heat the oil in a large saucepan over high heat.
6. When you see the first wisp of smoke, add the shrimp shells. Cook until the shells turn pinkish and even a touch brown here and there, just a minute or two.
7. Add the onion, celery, curry, and cayenne and cook for 3 minutes, stirring frequently. Add the tomato paste and cook for another 2 minutes, then add the wine. Cook for 3 minutes, or until the pan is almost but not quite dry.
8. Add just enough water to cover the shells and bring to a boil, then immediately reduce the heat to a faint simmer and set a timer for 15 minutes.
9. When the timer goes off, strain the sauce into a small saucepan (discard the solids) and reduce to about ¼ cup. Take care that it doesn't scorch or burn as it reduces. Set aside to cool.
10. To make the curry aioli combine the curry sauce, egg yolk, ginger, lime zest and juice, and salt in a bowl and whisk until combined.
11. With the above ingredients combined slowly and consistently drizzle in the oil while continuously whisking at the same time.
12. Cut the shrimp into small bite-sized chunks. Combine the shrimp and mayonnaise in a bowl. Taste for salt, spice, and acidity and adjust to taste.
13. Toast the rolls in a hot oven or a toaster oven.
14. Brush on the butter and fill the rolls with the shrimp salad. Garnish with the scallions and/or cilantro or other herbs.