Weekly recipes for February 8, 2012
Start to finish: 10 minutes. Servings: 2
2 ounces raspberry liqueur
1 ounce lime juice
3 ounces X-Rated Fusion Liqueur
1 ounce gin
Pinch of crushed pink peppercorns
Edible flower petals, to garnish
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Divide the raspberry liqueur between 2 martini glasses
In a cocktail shaker filled with ice, combine the lime juice, X-Rated, gin and pink peppercorns. Shake vigorously, then strain and divide between the glasses, pouring it carefully down the sides of the glasses. Garnish with edible flower petals.
Cilantro Lime Shrimp
2 teaspoons olive oil
2 lb. shrimp, shelled and deveined
6 cloves garlic, crushed
1/2 cup chopped fresh cilantro
salt and pepper
Heat a large frying pan on medium-high heat. Add oil to the pan, when hot add shrimp. Season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Saute another minute or two until shrimp is cooked, careful not to overcook. Remove from heat. Squeeze lime all over shrimp and toss with cilantro. Serve hot, over rice or with a salad.
Roast Red Pepper Hummus
Servngs: About 2 cups.
1 15-oz. can garbanzo beans, rinsed and drained
2 garlic cloves, smashed
1/2 cup drained and chopped roasted red bell peppers
1/3 cup tahini
1/4 cup fresh lemon juice (about 1 large lemon)
1 teaspoon kosher salt
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon ground red pepper (or 1/4 heaping teaspoon of red pepper flakes)
2 tablespoons extra-virgin olive oil
1 tablespoon chopped cilantro, plus more for garnish
Place all ingredients except for the oil and cilantro in the work bowl of a food processor or in the jar of a heavy-duty blender. Process until smooth, then add the oil in a steady stream and process until desired consistency is reached. Add the cilantro and pulse a few times until the cilantro is evenly distributed. Chill for at least an hour if possible before serving. Serve with pita chips and fresh veggies. You can also spread it on a tortilla or bagel and top with your favorite sliced veggies and turkey for a protein-packed lunch.
-- The All-New Ultimate Southern Living Cookbook
Tomato, Avocado and Feta Salad
Start to finish: 25 minutes. Servings: 6.
6 thick slices sourdough bread, cut into 1-inch cubes (about 4 cups)
2 tablespoons olive oil, plus 1/4 cup
1 teaspoon garlic powder
Salt and ground black pepper
2 tablespoons red wine vinegar
1 clove garlic
3 tablespoons fig jam
1 tablespoon white wine or water
3 large tomatoes, cut into wedges
2 avocados, pitted, peeled and cubed
1 bulb fennel, trimmed and chopped
6 ounces crumbled feta cheese
3 cups arugula
Heat the oven to 400 F.
In a large bowl, toss the bread with 2 tablespoons of the olive oil, the garlic powder, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Arrange the bread in a single layer on a baking sheet and toast for 15 minutes, or until golden. Let cool.
Meanwhile, in a blender, combine the remaining 1/4 cup of olive oil, the red wine vinegar, garlic, fig jam and white wine. Blend until smooth, then season with salt and pepper. Set aside.
In a large bowl, gently toss together the tomatoes, avocados, fennel and feta. When the bread has cooled, add it to the vegetables. Drizzle the dressing over the tomato-bread mixture, tossing gently to coat.
Place 1/2 cup of the arugula on each of 6 serving plates. Top each with the salad mixture.
Nutrition information per serving (values are rounded to the nearest whole number): 609 calories; 246 calories from fat (40 percent of total calories); 27 grams fat (7 grams saturated; 0 g trans fats); 25 milligrams cholesterol; 75 grams carbohydrate; 19 grams protein; 9 grams fiber; 1,014 milligrams sodium.