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Photos From Sharon's - Printable Version

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Photos From Sharon's - bjcotton - 07-10-2008

Here is the Minted Roast Chicken we fixed:

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The White Pepper and Ginger Lime Cake.

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The Mexican Pulled Pork.

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Sharon plating the Shrimp Parfait.

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Bob stuffing his face with something.

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The finished Shrimp Parfait.

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Re: Photos From Sharon's - farnfam - 07-10-2008

ooooo, looks so yummy! I loves shrimps
Cis
Empress for Life


Re: Photos From Sharon's - bjcotton - 07-10-2008

If you like I'll post the recipe.


Re: Photos From Sharon's - farnfam - 07-10-2008

But of course, I would like!! I saw some glasses like that too and I almost bought them, but I don't have enuff room for any more stuff.
Cis
Empress for Life


Re: Photos From Sharon's - bjcotton - 07-10-2008

Here ya go Sweetie!


* Exported from MasterCook *

Shrimp Sushi Parfait

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : A List Fish-Shellfish-Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sushi rice (250 ml)
1 1/2 cups water (375 ml)
2 tablespoons rice wine vinegar (25 ml)
1/2 teaspoon sugar (2 ml)
1 teaspoon salt (5 ml)
1 large ripe avocado
2 tablespoons sour cream (25 ml)
2 large limes, juiced -- divided
salt to taste
2 cups cooked baby shrimp (500 ml)
1 teaspoon grated ginger root (5 ml)
1/4 cup red onion (50 ml) -- finely diced
1/4 cup red pepper (50 ml) -- finely diced
1/4 cup yellow pepper (50 ml) -- finely diced
1 tablespoon chopped coriander (15 ml)
1 teaspoon sesame oil
GARNISH
1 sheet Nori -- if desired
18 large cooked shrimp (we sautéed them in garlic, butter, and lime juice)

Place rice in strainer and rinse rice until the water comes clean. Place rice and water in a medium pot and place on high heat. Place a lid on the pot and when liquid comes to a boil turn down to a simmer. Simmer until all the water is absorbed, about 15 minutes. Remove pot from the heat and let stand 10 minutes, covered. Place rice in a bowl and add the rice wine vinegar, sugar, and salt.

Peal avocado and remove pit. Either mash or purée with a food processor. Stir in the sour cream and squeeze in some lime juice. Season with salt.

Roughly chop the shrimp (the small baby shrimp). In a small bowl combine shrimp, ginger, red onion, red pepper, yellow pepper, coriander, lime juice, and sesame oil. Mix to combine.

Into 6 clear glasses (large martini glasses), place 1 Tbs. (15 ml) of the shrimp mixture, followed by a layer of the avocado mousse followed by a layer of the sushi rice. Continue until all the ingredients are used up, preferably with the shrimp as a last layer. Top each with a few julienned nori and 3 large shrimp.

Source:
"Food & Drink, Early Summer 2008"
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Re: Photos From Sharon's - cjs - 07-11-2008

""Food & Drink, Early Summer 2008" No wonder that looked familiar!! Good, eh?


Re: Photos From Sharon's - Gourmet_Mom - 07-11-2008

Good looking food there Billy and Sharon! Thanks for the recipe for the Shrimp Sushi Parfait! My local connection has FINALLY started getting shrimp! That Mexican Pulled Pork looks mighty good also!


Re: Photos From Sharon's - Harborwitch - 07-11-2008

Jean that sushi parfait is absolutely incredible. That whole issue was great. I've done several of the recipes in there and there are still a few more - and then the new issue arrived!!!


Re: Photos From Sharon's - cjs - 07-11-2008

I haven't even taken it out of the cover wrap yet - that hamburger gave me a hint I'd better stay far away until we've eaten out of the freezer for a few days...


Re: Photos From Sharon's - bjcotton - 07-11-2008

I told Paul we weren't buying anymore meat for a while. I have about 8 Boston Butts, 6 whole chickens, steaks, hamburger, etc. All we'll buy is the veggies we need.