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title: Living the Gourmet

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Ingredients:

2 lbs. fresh large cleaned shrimp - raw

Marinade:

1 ½ cups milk plus 1 tablespoon vinegar

Zest & juice of l lime

Dashes of red pepper flakes

Dashes of curry powder

Dashes of paprika

Dashes of chili powder

Dashes of dried oregano

Dashes of dried cumin

Shrimp Coating:

2 cups of all-purpose flour plus 1 tsp. baking powder

1 ½ cups of shredded coconut

1 ½ cups instant potatoes

2 cloves garlic

Vegetable oil for frying

Combine all of the ingredients for the marinade and add the cleaned raw shrimp. Place in the refrigerator for 1 hour or more.

In a medium sized shallow dish place the flour with the baking soda. In a separate shallow dish place the coconut with the instant potatoes.

Remove the shrimp from the marinade and place in a separate dish, DO NOT!! Throw the marinade out.

Dip the shrimp first in the flour and baking soda, then in the marinade and finally in the coconut and instant potato bowl.

Heat a large frying pan with about an inch of vegetable oil; add the garlic to the oil. Carefully, place the battered shrimp in the hot oil, turning only once. Fry until a beautiful golden color. Place on paper towels to drain after frying and before plating.

This is a real treat!!

With Love,

Catherine

Red Velvet Cake

Adapted from James Beard’s American Cookery

For red velvet cake you will need:

½ cup unsalted butter

1½ cups sugar

2 eggs

½ teaspoon ground cinnamon

1 teaspoon vanilla

3 tablespoons cocoa

1 teaspoon red coloring

2 tablespoons water

2½ cups sifted cake flour

1½ baking powder

1 cup buttermilk (or 1 tablespoon vinegar combined with 1 cup sweet milk)

1 teaspoon baking soda

1 tablespoon vinegar

For cream cheese frosting you will need:

1 8oz. package of cream cheese

1 cup confectioner’s sugar

1 teaspoon vanilla extract

Cream the butter, and cream in the sugar until very light. Beat in the eggs, one at a time, then the cinnamon and vanilla. Mix the cocoa, red coloring, and water, and add to the creamed mixture.

Sift the flour with the baking powder and add alternately with the milk. Blend well. If using an electric mixer, turn to lowest speed when adding flour and buttermilk.

Dissolve the baking soda in the vinegar and fold into the cake batter very carefully. Turn into two prepared cake pans.

Place in a preheated oven at 350 degrees F. Bake for about 25-30 minutes or until the cake springs back when pressed lightly in the center. Let cakes cool on a rack for several minutes. In the meantime, combine all ingredients for cream cheese frosting, and frost cakes.

Serve & Enjoy!

With much love,

Catherine & Tammy♥

U tags

I tags

Ingredients:3 lbs. chicken wingsMarinade:Juice of 1 lemonJuice of 1 lime plus the zest3 cloves of garlic – sliced4 tablespoons of honey½ cup of sugar½ cup of red wine1 cup of chicken broth¼ cup vegetable oilHandful of fresh Italian parsleyHandful of fresh cilantroDashes of salt Dashes of fresh ground black pepperCombine all of the ingredients for the marinade. Add the chicken wings and place in the refrigerator for at least 1 hour or up to a few hours.Preheat Oven 350 degrees:Place the chicken wings in a baking pan and spoon the marinade over the wings.Place in the oven for 35-40 minutes until a beautiful golden color.These wings are a perfect appetizer or a light dinner with a side salad.

With Love,

Catherine

xo

Ingredients:2 lbs. fresh large cleaned shrimp - rawMarinade:1 ½ cups milk plus 1 tablespoon vinegarZest & juice of l limeDashes of red pepper flakesDashes of curry powderDashes of paprikaDashes of chili powderDashes of dried oreganoDashes of dried cuminShrimp Coating:2 cups of all-purpose flour plus 1 tsp. baking powder1 ½ cups of shredded coconut1 ½ cups instant potatoes 2 cloves garlicVegetable oil for fryingCombine all of the ingredients for the marinade and add the cleaned raw shrimp. Place in the refrigerator for 1 hour or more.In a medium sized shallow dish place the flour with the baking soda. In a separate shallow dish place the coconut with the instant potatoes.Remove the shrimp from the marinade and place in a separate dish, DO NOT!! Throw the marinade out. Dip the shrimp first in the flour and baking soda, then in the marinade and finally in the coconut and instant potato bowl. Heat a large frying pan with about an inch of vegetable oil; add the garlic to the oil. Carefully, place the battered shrimp in the hot oil, turning only once. Fry until a beautiful golden color. Place on paper towels to drain after frying and before plating. This is a real treat!!

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Friday, October 14, 2011

Wednesday, October 12, 2011

Monday, October 10, 2011

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Blog Archive

Search for any Living the Gourmet recipe!

EntreCard Blog of the Day

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I'm a Blue Ribbon Contributor!

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My Daughter's Baking Blog!

My Son & Daughter's Writing Blog!

Kitchen Angel

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Pages

Friday, October 14, 2011

Wednesday, October 12, 2011

Monday, October 10, 2011

LinkWithin

About Me

Grab My Badge

Subscribe via Email

Blog Archive

Search for any Living the Gourmet recipe!

EntreCard Blog of the Day

Followers

Network Blogs

Follow me on Bloglovin

I'm a Blue Ribbon Contributor!

I'm a Top Chef!

My Daughter's Baking Blog!

My Son & Daughter's Writing Blog!

Kitchen Angel

H4

H5

H6

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