Karyn's April Birthday Dinner - Review May 2nd
#11
  Re: (...)
I'm not really inspired by the most recent [Email]C@H[/Email] and I just picked up a copy of Quick & Easy Menus. My son is going to celebrate his graduation from Georgia Tech by heading to Key West with his brother and best friend for a week so that they can be certified in SCUBA, so I chose that as the inspiration instead... My only concern is that these are recipes you've already tried. If so, please let me know and I'll go for something else.

Anyway, I'm thinking the Mojito Scallops with Mango Salsa and Rum Runner Sweet Potatoes sound good for the entree, and Key Lime Tartlets from Issue #26 for dessert. Let me know what you think!

If they sounds good, I'll post the recipes tomorrow.
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#12
  Re: Karyn's April Birthday Dinner - Review May 2nd by karyn (I'm not really inspi...)
Sounds GREAT to me! I like everything about it. I may have to switch out the scallops for shrimp (not William's favorite and hard to get good ones here), but that's not a problem. I do it all the time. I'm thinking the flavors will be awesome! I say go for it! I'll be in!
Daphne
Keep your mind wide open.
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#13
  Re: Re: April Birthday Dinner by Gourmet_Mom (Sounds GREAT to me! ...)
It sounds good Karyn. I'll have to see what we have for seafood here, and see what time is looking like.
You only live once . . . but if you do it right once should be enough!
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#14
  Re: Re: April Birthday Dinner by Harborwitch (It sounds good Karyn...)
Everything sounds so good, Karyn! I'm in.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#15
  Re: Re: April Birthday Dinner by cjs (Everything sounds so...)
Here are the recipes:


* Exported for MasterCook 4 by Living Cookbook *

Mojito Scallops with Mango Salsa

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Scallops:
1/4 cup light rum
2 Tbs sugar
1/4 cup chopped fresh mint
1/4 cup fresh lime juice
12 large sea scallops
For the Mango Salsa:
1 cup fresh mango, diced
1/2 cup cucumber, diced
1/4 cup red onion, diced
1 Tbs jalapeno pepper, minced
3 Tbs chopped fresh mint
3 Tbs chopped fresh cilantro
3 Tbs fresh lime juice
3 Tbs light rum
1 tsp minced lime zest

1. Whisk together 1/4 cup rum, sugar, 1/4 cup mint, and 1/4 cup lime juice
for the marinade in a bowl. Add scallops; marinate for 20 minutes.

2. Combine mango, cucumber, onion, jalapeno 3 Tbs. mint, cilantro, 3 Tbs.
lime juice, 3Tbs. rum and zest for salsa in a medium bowl. Toss until
ingredients are well mixed; set aside.

3. Preheat grill to medium-high heat. Brush frill rack with oil.

4. Grill scallops, uncovered, until cooked through, about 2 minutes per
side; discard marinade. Serve scallops with mango salsa.

Recipe Source: Cuisine Tonight Quick & Easy Menus, page 47


* Exported for MasterCook 4 by Living Cookbook *

Rum-Runner Sweet Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium sweet potatoes, peeled and cubed
2 Tbs light rum
1 Tbs unsalted butter
1 Tbs chopped fresh mint
Salt and black pepper to taste

1. Cook sweet potatoes in a pot of boiling, salted water until tender, about
12 minutes. Drain potatoes and return them to the pot over medium heat; stir
1 minute to dry.

2. Remove potatoes from heat; add rum, butter and mint. Mash potatoes until
smooth; season with salt and pepper.

Recipe Source: Cuisine Tonight Quick & Easy Menus, page 47


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* Exported for MasterCook 4 by Living Cookbook *

Key Lime Tartlets with Graham Cracker-Pretzel Crust and Fruit Garnish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Crust Blend Together:
3/4 cup graham cracker crumbs
3/4 cup pretzel crumbs
2 Tbs sugar
1/2 cup unsalted butter, melted
For the Tartlet Filling Whisk:
4 egg yolks
1/2 cup bottled Key lime juice
1 can sweetened condensed milk (14 ounces)
For the Whipped Cream:
1 cup heavy cream
4 ounces white chocolate, finely minced
For the Fruit Garnish Toss Together:
1/2 cup mango, finely diced
1/2 cup kiwi, finely diced
1/2 cup strawberries, finely diced

1. For the Crust: Preheat oven to 350°. Spray each tart pan with nonstick
cooking spray; set aside. Place graham cracker crumbs in a small mixing
bowl. Place pretzels in a heavy resealable plastic bag and crush with a
rolling pin. Bit should not be larger than 1/4 inch.

2. Add pretzel crumbs, sugar, and butter to the graham cracker crumbs; blend
until moistened. Divide crumbs among pans, about 1/4 cup each. Firmly press
crumbs on the bottom and up the sides of the tartlet pans. Be sure crumbs go
all the way up the sides, otherwise filling will slosh over, underneath the
crust. Do not dock.

3. Place the tartlet pans on a baking sheet and bake 15 minutes, or until
golden around the edges. The crusts may puff up[ during cooking. If they do,
push them down with a spoon after removing them from the oven. Cool the
crusts in the pans before filling and baking.

4. For the FIlling: Whisk together egg yolks, lime juice, and sweetened
condensed milk in a mixing bowl (it will thicken a little bit within a few
minutes of mixing. Ladle about 1/4 cup filling into each cooled tartlet
shell.

5. Bake tartlets 7 minutes to lightly set. Test with your finger--it'll be
slightly gelled and will stick a little to your finger. Cool, then chill in
pans 8 to 10 hours, or preferably overnight, to completely set the filling.

6. For the White Chocolate Whipped Cream: Simmer heavy cream in a small
saucepan. Off heat, stir in white chocolate until smooth. Transfer to a
medium mixing bowl; chill until very cold. (Base may be made one day ahead).

7. Just before serving, whip the chilled white chocolate cream by hand until
soft peaks form. Do not use a hand mixer--it's too easy to oeverbeat the
cream. FInely dice the mango, kiwi, and strawberries; toss fruit together.

8. To Serve: Remove sides and bottoms from chilled tartlets; place on
serving plates. Dollop the tartlets with the whipped cream, then top with
some of the diced fruit. Serve cold.

Recipe Source: Cuisine #26, page 36-39


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#16
  Re: Re: April Birthday Dinner by karyn (Here are the recipes...)
This sounds soooo good for a Saturday meal! I can't wait! What's our deadline? Two weeks from yesterday would be Easter Monday. The next possible date would be May 2nd. It doesn't matter to me, but there may be folks out of town on Easter Monday.
Daphne
Keep your mind wide open.
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#17
  Re: Re: April Birthday Dinner by Gourmet_Mom (This sounds soooo go...)
Yes, lots of folks are gone - how about Review of May 2nd?? sounds good to me.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#18
  Re: Re: April Birthday Dinner by cjs (Yes, lots of folks a...)
Works for me!
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#19
  Re: Re: April Birthday Dinner by cjs (Yes, lots of folks a...)
I think that's a deal! I'm in! I'm going to try to find some sea scallops and convince William they are good with this one. I'll have some shrimp on reserve, though...LOL!
Daphne
Keep your mind wide open.
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#20
  Re: Re: Karyn's April Birthday Dinner - Review May 2nd by Gourmet_Mom (I think that's a dea...)
Ooops, forgot to make this a sticky for a couple weeks!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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