Pineapple, Ginger and Soy Marinated Shrimps atop a Peach and Avocado Salad

Posted June 7, 2013

Filed under deep flexipan, Eating experiences, Recipe with Demarle Cookware, seafood, shrimps, silpat, What's Up in Cecile's Kitchen

If you have read a few of my posts, you must know that I buy my food much on impulses and yesterday was not different. There was a tray of fresh peach from Georgia at the grocery store, and as I passed it I could not help noticing their pleasant fragrant. Not sure yet if those peaches were gonna be good, I decided to only buy two. You just never know… sometimes they smell great, but they lack taste.

There was a shrimp recipe that I had seen in Cook Fresh Fine Cooking Magazine of Fall 2012 that I wanted to try and thought that those peaches could make a great side to that recipe so I bought them to make a salad with them. The recipe for the Pineapple and Soy marinated shrimps was inspired by a recipe called Tex-Mex Grilled Shrimps that was posted in the Cooking Magazine in 2012.

The shrimps can be eaten warm, or cold. I personally ate them cold with the Peach Salad for my lunch today. Yummy and so fresh!!!

Ingredients for the Marinated Shrimps for 3 people:

about 24 Shrimps or about 1 1/2 lb of large shrimps ( fresh or frozen)
1 tbsp of olive oil
1/4 cup of light sodium soy sauce
1/2 cup of pineapple juice
1 medium clove pressed
2 inches of fresh ginger grated
1 small lime
zest of one lime

Ingredients for the Peach Salsa:

2 small ripe but firm peaches
1 avocado ripe but firm
1/3 cup of fresh jicama.
3 scallions or about 1 tbsp. of chopped scallions.
1 lime juice
zest of 1 lime
1 tbsp of olive oil
1 tbsp of champagne vinegar
a dash of pepper
a dash of salt

If the shrimps are frozen, thaw them out by placing them into a plastic bag and placing the bag into lukewarm water. The shrimps will thaw out within 30 minutes.
Rinse the shrimps under running water and pat them dry.
Place them into a large bowl and add all the ingredients mentioned above in the shrimps recipe. Marinade them for 30 minutes at least.
Meanwhile prepare the Peach Salad:
Rinse the peaches under running water and pat them dry.
With a sharp knife, cut the peaches into quarters. Then dice those quarters into 1/3 inch cubes. Place those cubes into a medium-sized bowl.
Cut the avocado in half. Place a spoon in between the avocado flesh and the skin and remove the avocado fruit from its shell. Slice the avocado in half and then cut the avocado in 1/3 inch cubes as well. Place the cubed avocado atop the cubes peaches.
Peel the skin of the jicama root. Slice the jicama in half. Then slice the jicama in 1/3 inch wide slices. Cut those slices into cubes as well. Place about 1/3 cup of those cube with the rest of the fruits.
Add the chopped scallions, salt, pepper, lime zest, lime juice, 1 tbsp. of olive oil, 1 tbsp of champagne vinegar and stir. Set aside.
Remove the shrimps from the marinade and place them into a deep flexipat that you would have placed onto a medium perforated sheet. You may want to skewer 6-8 the shrimps onto a wooden stick, but it is not necessary.
Cook the shrimps for 5-6 minutes.
To serve, spoon the peach salad on individual plates. And place shrimps atop the salad. Bon Appetit;-)

Bon Appetit and Happy Cooking!!!

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Smokehouse Maple Chicken Tacos

Posted August 30, 2012

Filed under entree, Large round mold, meat, poultry, Recipe with Demarle Cookware, silpat, What's Up in Cecile's Kitchen

As I was perusing through the various spices at Costco, I found a spice that I had never seen before so out of curiosity, I picked it up to try it. And chicken tacos is what I decided to make with it.

Recipe for 4: 2-3 chicken breasts, 1 avocado ripe but a bit firm, 2 ears of corn, 1/2 can of black beans, 1/4 cup of purple onion sliced, 1/2 cup of diced tomatoes, 2 tbsp of white balsamic vinegar, 4 tbsp of olive oil, 1/4 tsp of salt, 1/8 tsp of pepper, 2 tbsp of smokehouse Maple Costco seasoning.

Turn the oven to 400. PLace one chicken breast on the roulpat, fold the roulpat back onto the chicken and with a rolling-pin, pound the chicken flat. Repeat the same with all the chicken breasts. Place the chicken breasts on a cutting board and with the paring knife, cut the chicken in slices of about 3/4 inch thick. Place the chicken in a bowl, add 1 tbsp of olive oil and 2 tbsp of the smokehouse herb blend and mix well to coat the chicken breast. PLace the chicken onto a silpat and cook for 6-8 minutes ( or cook the chicken on the grill on high for 6-8 minutes as well).

While the chicken is cooking, prepare the salsa. Place the 3 ears of corn in the large round mold, cover the mold with the octogonal silpat and cook in the microwave for 3 minutes. Remove the corn from the oven, let it cool and strip the corn from the cobb. In a large bowl, place all the other ingredients ( tomatoes, avocado, beans, corn) and the dressing (2 tbsp of white balsamic vinegar, 5 tbsp of olive oil, 1/4 tsp of salt, 1/8 tsp of pepper) and toss.

Warm up the tortilla for a few minutes ( 2-3) in the oven, and when they are ready, fill them up with the salsa and the chicken. YUMMY!!!!

Bon Appetit and happy Cooking!!!

Fish or Chicken Taco Bowls

Posted July 26, 2012

Filed under entree, Fleximolds, meat, poultry, Recipe with Demarle Cookware, seafood, vegetables, What's Up in Cecile's Kitchen

What to eat when it is 100 outside??? light and easy fare that takes no time to cook. This recipe was inspired by a recipe from the Demarleathome website. I simplified the recipe so it would not take 15 minutes to cook but only a few minutes;-)

Recipe for 4 people: 4 soft Mexican tortilla shells (white or whole wheat), 2-3 tilapia or catfish filet, 1 mango ripe but firm to touch, 1 large avocado ripe but firm also, 1 lime, 2 tbsp of chopped cilantro, salt, pepper, 1/2 cup of italian bread crumb such as panko, 1 egg, 1 tsp of demarleathome zesty Mediterranean Herb blend, 1/4 of boston lettuce chopped, 1/2 cup of greek yogurt or fat free sour cream.

Take the large round mold tray and lay a tortilla in each opening. Set aside.

Cut the fish in small strips and place them in a bowl. Add 1/4 tsp of salt, 1/8 tsp of pepper, 1 egg and stir well to coat the fish with the egg mixture. In another bowl, add 1/2 cup of panko breadcrumb and 1 tsp of zesty mediterranean herb and mix well. Take the fish out of the bowl, and place the fish strips in the bread crumbs. Stir well to coat the fish with the bread crumbs. Place the fish strips on the silpat and cook in the oven for 4-5 minutes in an already warm oven of 400. At the same time, place the large round tray in the oven also to cook the tortillas.

While the tortillas and the fish strips are cooking, prepare the salsa. Peel the mango and the avocado. Slice and cut in small cubes the fruits. Place those cubes into a large bowl. Add the zest of a lime, the juice of a lime, 1 tbsp of chopped cilantro, 1/4 tsp of salt, 1/8 tsp of pepper to the fruit and mix well.

The sauce/ dressing: mix the sour cream/ or the greek yoghurt and 1tbsp of cilantro and mix well.

To serve, place each tortilla cup on a plate. Fill the cup with about 1/2 cup of chopped lettuce. Top the lettuce with about 1/3 cup of mango/avocado salsa. Place the fish on top of the mango salsa and add a dollop of the sour cream mixture. C’est tout!!

NB: if you don’t like fish, you may substitute the fish with chicken. Tenderize 2 chicken breasts, cut the chicken strips into small strips and coat the chicken with the pank mixture as explained above. Cook the chicken for 6-8 minutes at 400.

Bon Appetit and Happy Cooking!!!