Text 11511, 172 rader
Skriven 2011-05-30 11:28:07 av Dave Drum (1:18/200.0)
  Kommentar till text 11458 av JIM WELLER (1:123/140)
Ärende: Chilies and juices
==========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 ML> Tequini [...] jalapeno wheel for garnish

 JW> Loose the jalapeno

 DD> Not everyone eats the garnish on their shooter.

 JW> I do not want chile juices dripping into and contaminating my nice
 JW> citrus cocktails!

Welp, if you use fresh jalapeno there will be little or no (leaning more toward
no) chile juice to run into your hooch. If you use pickled jalapeno the juice
will likely be vinegar - which I will agree might be off-putting in an
otherwise innocent shooter.
 
You'd be more likely to get your Bloody Mary contaminated with celery juice
than your Tequini with chile juice.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chile-Rubbed Shrimp w/Avocado Corn Cocktail Pt 1
 Categories: Seafood, Chilies, Salsa, Appetisers
      Yield: 4 servings

  1 1/2 lb Jumbo shrimp (16); peeled, 
           - deveined
      1 tb Ancho chile powder
  1 1/2 ts Garlic salt
      1 ts Ground coriander
      1 ts Dried oregano
    1/2 ts Ground cumin
    1/2 ts Fresh ground black pepper
      2 tb Extra-virgin olive oil

MMMMM---------------------------SALSA-------------------------------
      1 lg Ripe avocado; in 1/4" dice
      3 tb Fresh lime juice
      1 lg Ripe red tomato; seeded, in
           - 1/4" dice
      1    Ear sweet corn; shucked
      1    Scallion; white & green;
           - trimmed, fine chopped
           +=OR=+
      3 tb Diced sweet onion
      2    Jalapeqos or serranos;
           - seeded, minced
    1/4 c  Chopped fresh cilantro
           Coarse salt & black pepper

  I've never quite understood the appeal of the traditional
  shrimp cocktail. I mean, what could be less interesting than
  cold boiled shrimp dipped in a lackluster mixture of ketchup
  and prepared horseradish? Here's a shrimp cocktail with
  gumption, featuring chile-rubbed, grill-seared shrimp served
  over a colorful, chunky salsa of avocado and sweet corn. You
  can chill the grilled shrimp before you serve them, but I
  like the contrast of hot shrimp and cool salsa.

  Place the avocado in the bottom of a nonreactive mixing bowl
  and gently toss it with 2 tablespoons of the lime juice.
  Spoon the tomato on top of the avocado.

  Cut the kernels off the corn. The easiest way to do this is
  to lay the cob flat on a cutting board and remove the
  kernels using lengthwise strokes of a chef's knife. Add the
  corn kernels to the mixing bowl. The salsa can be prepared
  to this stage up to 2 hours ahead. Refrigerate it, covered.

  Just before serving, add the chilies and cilantro to the
  mixing bowl and gently toss to mix. Taste for seasoning,
  adding more lime juice as necessary and season with salt and
  pepper to taste; the salsa should be highly seasoned.

  Rinse the shrimp under cold running water, then blot them
  dry with paper towels.

  Place the chile powder, garlic salt, coriander, oregano,
  cumin, and pepper in a mixing bowl and whisk to mix. Add the
  shrimp and toss to coat. Stir in the olive oil. Let the
  shrimp marinate in the refrigerator, covered, for 30 minutes
  to 1 hour.

  Cook the shrimp, following the instructions below for any of
  the grills, until just cooked through. When done the shrimp
  will turn pinkish white and will feel firm to the touch.

  Spoon the Avocado and Corn Salsa into 4 large martini
  glasses or serving bowls. Drape 4 of the hot shrimp over the
  edge of each glass or bowl and serve at once. Or for a cold
  shrimp cocktail, let the cooked shrimp cool to room
  temperature. Refrigerate the shrimp, covered, until they are
  chilled before serving them with the salsa. The cooked
  shrimp can be refrigerated for up to 2 days.

  CONTACT GRILL: Preheat the grill; if your contact grill has
  a temperature control, preheat the grill to high. Place the
  drip pan under the front of the grill. When ready to cook,
  lightly oil the grill surface. Place the marinated shrimp on
  the hot grill, then close the lid. The shrimp will be done
  after cooking 1 to 3 minutes.

  GRILL PAN: Place the grill pan on the stove and preheat it
  to high over medium heat. When the grill pan is hot a drop
  of water will skitter in the pan. When ready to cook,
  lightly oil the ridges of the grill pan. Place the marinated
  shrimp in the hot grill pan. They will be done after cooking
  1 to 3 minutes per side.

  Continued in Part Two

  by Steven Raichlen; Raichlen's Indoor! Grilling
  
  Epicurious | November 2004

  Yield: Makes 4 servings

  MM Format by Dave Drum - 30 May 2011

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chile-Rubbed Shrimp w/Avocado Corn Cocktail Pt 2
 Categories: Seafood, Chilies, Salsa, Appetisers
      Yield: 4 servings

           Continued from Part One

  BUILT-IN GRILL: Preheat the grill to high, then, if it does
  not have a nonstick surface, brush and oil the grill grate.
  Place the marinated shrimp on the hot grate. They will be
  done after cooking 1 to 3 minutes per side.

  FREESTANDING GRILL: Preheat the grill to high; there's no
  need to oil the grate. Place the marinated shrimp on the hot
  grill. They will be done after cooking 2 to 4 minutes per
  side.

  FIREPLACE GRILL: Rake red hot embers under the gridiron and
  preheat it for 3 to 5 minutes; you want a hot, 2 to 3
  Mississippi fire. When ready to cook, brush and oil the
  gridiron. Place the marinated shrimp on the hot grate. They
  will be done after cooking 1 to 3 minutes per side.

  TIPS: The traditional way to devein shrimp is to make a
  V-shaped cut that runs the length of the back. The advantage
  of this method is that the shrimp opens up like a butterfly
  as it grills. A quicker way to devein is to insert the tine
  of a fork in the back of a shrimp about 1/4 inch deep to
  snag the vein, then slowly and gently pull it out.

  For a striking presentation, spoon the salsa into oversize
  martini glasses and drape the shrimp over the side of the
  glass.

  by Steven Raichlen; Raichlen's Indoor! Grilling
  
  Epicurious | November 2004

  Yield: Makes 4 servings

  MM Format by Dave Drum - 30 May 2011

  Uncle Dirty Dave's Archives

MMMMM
 
... Alcohol is a liquid that can put the wreck in recreation. - Anonymous
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