Cranberry Sauce

This recipe has been chosen for my upcoming book, "Rustic Modern Cuisine". To support this endeavor, please pre-order now by clicking here. Thanks!

Available for a limited time only!

Candied Lime Tart

Crust:

2 cups unbleached all purpose flour

1/2 cup butter, frozen and cut into small cubes

2 eggs, yolks

1/2 cup icy cold water
2 tablespoons lime zest
1/2 cup superfine sugar

Pinch salt

Place all the ingredients in a food processor and pulse until it resembles bread crumbs. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 325 F.

Roll out pastry dough. Place in a prepared 12 inch by 12 inch tart pan or similar, making sure to also cover sides. Line pie crust with parchment paper and fill with pie weights or dried beans. Bake blind for 15 minutes or until baked and a golden color. Remove from heat, remove pie weights and parchment paper. Set aside.

Custard:

12 large eggs, yolks only

3/4 cup superfine sugar

3 lime, juiced and zested

4 cups fresh cream

Bring cream to a simmer. Remove and let stand for 10 minutes. Whisk together egg yolks and sugar until light and fluffy. Whisk in warm cream slowly and continue whisking until creamy and well combined. Add lime zest and juice and stir to just combine. Pour into cooled pie crust.

Bake for about 40 to 50 minutes or until the edges are set and the middle is slightly wobbly. Leave to cool completely in the pan. Arrange candied lime on top. Refrigerate for up to 4 hours before serving.

Candied Lime:

4 large lime, thinly sliced

1 cup of superfine sugar (plus 2 tablespoons)

1 cup of water

Blanch lime quickly for about 2 minutes. Drain. Using the same pot, combine water and sugar. Bring to a simmer, add lime slices. Simmer for 30 minutes. Drain and spread out to cool on a wire rack. When limes are dry, coat both sides with sugar.

Shrimp Tacos

8 small flour tortillas (about 6-inches)

1 1/2 pounds medium shrimp, peeled and deveined

1/2 small red cabbage, finely sliced

2 small garlic, finely chopped

1/2 cup fresh cilantro, finely chopped

1 small red onion, finely chopped

4 limes

2 teaspoons hot sauce (optional)

2 tablespoons extra virgin olive oil

Salt and black pepper
1 cup sour cream

Combine garlic, hot sauce (optional), juice of two limes, half the chopped onion, and half of the cillantro in a medium size bowl. Season with salt and black pepper. Marinade for 20 minutes in room temperature.

Grill shrimp on medium heat until it turns pink and opaque (about 2 minutes on each side) basting with the marinade during cooking. Take off grill, drizzle extra virgin oil on top and cover to keep warm

Grill tortilla on both sides for 10 seconds  or until warm.

Fold your tortilla in half to make a soft taco.  Fill with cabbage, onion, and shrimp. 

Garnish with extra cilantro, sour cream, fresh guacamole, and lime wedges.

   

Shrimp and Vegetable Wrap with Soy Ginger Sauce

Sauce Ingredients:

1 tablespoon raw honey
1 cup soy ginger sauce
1 tablespoon fresh lime juice
1 garlic clove (minced)
1 teaspoon fresh ginger (minced)
2 tablespoons sweet chili sauce

In a small bowl, mix raw honey, soy ginger sauce (Central Market Organics or equivalent), lime juice, garlic, ginger and sweet chili sauce. Set aside.

8 rice wrappers (8.5 inch diameter)

2 ounces rice vermicelli (glass noodles)

1/2 pound cooked shrimp - peeled and deveined

1 1/3 tablespoons chopped basil

3 tablespoons fresh cilantro (finely chopped)

2 carrots (cut into thin strips)

1 cup scallions (finely chopped)

1 cup peanuts (finely chopped)

Bring a medium saucepan of water to boil. Remove from heat. Add vermicelli. Set aside for 3 to 4 minutes, or until al dente, drain. 

Fill a large bowl with warm water (not hot) Dip one wrapper at a time to soften (about 1 second).

Lay wrapper flat. Leaving about 2 inches uncovered on each side. In a row across the center, place shrimp, a handful of vermicelli, carrots, cilantro, scallions and chopped peanuts. Drizzle your desired amount of sauce on top. Fold uncovered sides inward, then tightly roll the wrapper.

Repeat with the remaining ingredients.