Tag: Western

Sparkling Citrus-Pomegranate Sangria

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I love big-batch drinks for the holidays because it frees up my time for other tasks like cooking (and eating). This fizzy pomegranate sangria has entered the permanent rotation and best of all, you can prep most of it ahead of time.

Ingredients:
  • 2 tablespoons sugar
  • 1/3 cup water
  • 2 (3-inch) cinnamon sticks
  • Pinch of salt
  • 3 cups 100% pomegranate juice
  • 3/4 cup brandy
  • 1 small green pear, cored and thinly sliced (about 1 1/2 cups)
  • 1 small Fuyu persimmon, thinly sliced (about 1 cup)
  • 1 small orange, cut crosswise into 1/2-inch-thick slices and quartered (about 1 cup)
  • 1 small lime, cut crosswise into 1/4-inch-thick slices
  • 1/2 cup pomegranate arils (optional)
  • 1 (750-ml) bottle lambrusco (or other sparkling red wine)
  1. Combine sugar, water, cinnamon sticks, and salt in a small saucepan and bring to a boil over medium. Boil, stirring occasionally, until cinnamon flavor is infused, about 5 minutes. Remove saucepan from heat, and let mixture steep at room temperature, about 1 hour. Remove and discard cinnamon sticks.
  2. Whisk together pomegranate juice, brandy, and cinnamon syrup in a large pitcher. Stir in pear, persimmon, orange, lime, and pomegranate arils. Chill until flavors combine, 4 to 12 hours.
  3. Gently stir lambrusco into chilled pomegranate juice mixture. Divide sangria with fruit evenly among ice-filled glasses and serve.

Garlic-Butter Grilled Shrimp

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There’s something about the roasted garlic, bottled Italian dressing (please don’t judge) and lime juice that turns this grilled shrimp into a sublime dish. Call it alchemy. Call it anything you want, just know that it’s absolutely delicious.

Hawaiian style garlic butter shrimp
Ingredients:

For the roasted garlic butter:

  • 1/2 cup avocado oil
  • 1/4 cup peeled garlic cloves
  • 1/2 cup salted butter
  • 1/2 teaspoon sea salt

For the shrimp:

  • 1/2 cup bottled Italian dressing
  • 1/2 cup mayonnaise
  • 1/4 cup lime juice
  • 1/2 teaspoon salt
  • 2 pounds peeled tail-on large raw shrimp
  • 1/2 cup chopped green onions
  • 2 tablespoons chopped parsley
  • 1 teaspoon paprika
  1. Make the roasted garlic butter: Preheat oven to 350F degrees. Place oil and garlic in a small baking pan, cover with aluminum foil. Roast garlic in oven until soft and light golden brown, about 40 minutes. Let cool 45 minutes. Remove garlic from oil; place garlic in small bowl. (Reserve garlic oil for another use.) Add butter to bowl with garlic and smash with a fork until smooth. Stir in salt. Let butter mixture stand until ready to use.
  2. Make the shrimp: While garlic cools, stir together Italian dressing, mayonnaise, lime juice, and salt. Add shrimp and toss to coat. Refrigerate for 30 minutes.
  3. Heat a grill or grill pan over medium-high. Remove shrimp from marinade and discard marinade. Grill shrimp until cooked through, 2 minutes per side. Transfer shrimp to a large bowl and add roasted garlic butter, tossing until butter is melted and shrimp are coated. Sprinkle with green onions, parsley, and paprika; toss to combine. Transfer to a serving plate.

Herbed Shrimp Skewers

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These lightly breaded herby shrimp are so versatile. Want an easy appetizer? Check. A main dish for a vaguely Mediterranean dinner? You got it. These broil fast, so pay attention.

Herbed shrimp skewers
Ingredients:
  • 2 pounds shrimp, peeled
  • 1/4 cup olive oil
  • 1 tablespoon avocado oil
  • 1 cup fine dry bread crumbs
  • 1 garlic clove, minced
  • 1 tablespoon chopped parsley
  • Salt
  • Pepper
  1. Put the olive and avocado oils in a large bowl and add the shrimp, mixing them to coat. Add the bread crumbs, garlic, and parsley and season with salt and pepper. Toss the shrimp to give them an even coating of bread crumbs. Cover and let marinate for at least one hour.
  2. Thread the shrimp onto skewers, curling them as you do so that the tail is skewered in the middle. Arrange the skewered shrimp on a baking sheet fitted with a grill.
  3. Preheat the broiler. Place the baking sheet with the shrimp about six inches from the broiler and cook for about 2 minutes on each side, until shrimp are cooked through.

Spaghetti with Eggplant, Piquillo Peppers, and Tomatoes

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This pasta screams summertime. Tossed in a light salsa rossa made with fresh tomatoes, this garlicky spaghetti is full of buttery eggplant, piquillo peppers, and loads of basil. 

Ingredients:

For the salsa rossa:

  • 1 1/2 tablespoons olive oil
  • 1 pound tomatoes, coarsely chopped
  • 4 cloves garlic, minced
  • Pinch of hot red pepper flakes
  • 10 basil leaves, chopped
  • Salt and pepper to taste

For the spaghetti:

  • 2 medium eggplants, skins on, cut in 1-inch cubes
  • 1 teaspoon salt
  • 1 cup olive oil, divided
  • 4 cups diced fresh tomatoes
  • 10 canned piquillo peppers
  • 2 tablespoons minced garlic
  • 1 cup fresh basil leaves, cut into strips
  • Pinch of hot red pepper flakes
  • 2 tablespoons fresh oregano leaves or 1 tablespoon dried
  • 2 tablespoons chopped parsley
  • 1 pound spaghetti
  • Grated Parmesan cheese
  1. Make the salsa rossa: Heat the olive oil in a skillet. Add tomatoes, garlic, and red pepper flakes, and saute until tomatoes are soft. Stir in fresh basil, and add salt and pepper to taste. Puree or leave chunky.
  2. Make the spaghetti: Place the eggplant in a colander, sprinkle with salt, and let rest for one hour.
  3. Pat eggplant dry. In a large skillet, heat 1/2 cup oil on high. Add one layer of eggplant and cook until crispy on one side. Do not stir. Turn to crisp the other side. Eggplant will shrink and crisp. Repeat until all the eggplant is crispy.
  4. In a wide pot, heat 1/4 cup olive oil, add diced tomatoes and peppers, and cook on high, stirring, for about 3 minutes. Lower heat, add garlic, and cook for 2 more minutes. Add eggplant and salsa rossa, and cook, stirring gently. Add basil, red pepper flakes, oregano, and parsley.
  5. In a large pot, bring salted water to boil and cook spaghetti until al dente. Drain, reserving 2 cups cooking water. Add pasta to sauce and cook over high heat 2 to 3 minutes, adding a little pasta water if needed. Serve with grated Parmesan.

Red Pepper and Gouda Deviled Eggs

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Who doesn’t love deviled eggs? Not I. Here’s a super easy appetizer that’s perfect for the holiday season (or anytime, really). Roasted red peppers and smoky gouda give these a unique and savory twist.

Ingredients:

1 dozen eggs
3 tablespoons mayonnaise
3 tablespoons jarred roasted red peppers, drained
1 tablespoon sun-dried tomatoes preserved in oil, drained
1 tablespoon aged gouda, plus 1 teaspoon, for garnish
1 teaspoon lemon juice
1 clove garlic
1/2 teaspoon good-quality olive oil
1/2 teaspoon chopped anchovies
1/2 teaspoon paprika, plus more for garnish
Salt
24 capers, for garnish

1. Boil eggs, cool in an ice bath, and peel.

2. Neatly slice cooked eggs in half. Remove yolks and place in a food processor. Add mayonnaise, red peppers, sun-dried tomatoes, 1 tablespoon gouda, lemon juice, garlic, olive oil, anchovies, paprika, and salt to the food processor. Pulse yolk mix until creamy.

3. Fill a clean ziploc bag with the yolk mix and snip a tiny hole in the corner of the bag for piping. Pipe filling into plated and reserved egg whites. Garnish with capers, remaining 1 teaspoon gouda, and a dusting of paprika.