I bought this yesterday….
it caught my eye, with its mouthwatering burger cover and I’m glad I did. I’ve read it cover to cover, its a pretty great magazine and the thorough research that goes on in those kitchens would do NASA proud and probably make a few of them weep.
They test, test, test and re-test till the proverbial cows come home, and thank god they do, coz I sure as shite don’t have the patience to figure out which goddamn baking sheet is a thing of perfection. But I will however rush out and buy it, if it means those cookies are going to come out just that bit finer.
They have reader “quick tips” section, which Mr Weiss in particular gets a good giggle out of. Some of them are warranted and even handy, but some are just plain ridiculous and really a plain case of some people having FAR too much time on their hands.
Case in point… really people, buttering corn is is “messy and frustrating” I can think of A LOT more things that are truly “messy and frustrating”! in fact the list is endless…
But anyway dinner last night was made from an outstanding recipe for spicy shrimp, and we think we are onto something… the presence of cumin and citrus combined with shrimp, this being our other favorite recipe and has these two things in common…. Mr Weiss declared it his favorite so far.
Spicy Jalapeno & Lime Shrimp (Adapted from Cooks Illustrated Summer 2009 issue)
2 jalapeno chilies seeded and chopped
1 tsp lime zest and 5 tbsp juice (about 3 limes)
3 tbsp olive oil
6 cloves garlic, minced
1/2 tsp salt, 1/2 tsp ground cumin, 1/4 tsp cayenne pepper
Process all ingredients until smooth-ish. Reserve 2 tbsp for drizzeling over your finished cooked shrimp.
1 lb jumbo or large shrimp, peeled and deveined
Toss the shrimp in the marinade and leave for 30 mins – 1 hr. Skewer, we had enough for 6 skewers with 3-4 shrimp on each. (don’t forget to soak bamboo skewers for a bit so they don’t immediately go up in flames)
Spark on up your bad boy grill. Place skewer over the hottest part of the grill for about 3-4 mins, flip skewers and move to a cooler part of grill. Cover grill and cook another 2 mins or until shrimp turns from translucent to opaque (completely white inside).
We had this with a simple grilled asparagus, they were a little on the large size so I peeled them, then tossed in 2 tbsp olive oil, 2 tbsp balsamic vinegar, salt and pepper, these take about 10 mins to cook on the cooler part of the grill.
it also went nicely with….
Cucumber & Feta Salad
1 cucumber peeled, halved lengthwise, seeded and sliced into 1/2 inch peices
1/4 large onion sliced thinly
feta crumbled (as much or as little as you like)
1 tbsp olive oil, 1 tbsp good vinegar you like (I love banyules or muscat) also use 1 tbsp of each for every cucumber you use, in case you want to make a bigger salad
salt and pepper
Combine all ingredients and toss. Let sit at least 30 mins before serving.