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    You are in: Home / Cookbooks / Shoot Me...
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    140 recipes in

    Shoot Me...

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    A popular snack in the Caribbean, plantain chips are called mariquitas in Cuba, trompetas in the Dominican Republic, and chicharitos de plátano verde in Costa Rica. Versions also exist in India, where the chips are often cooked in coconut oil, and Southeast Asia, where it is common to rub them with turmeric and salt before frying.

    Recipe #138707

    I adore empanadas. Empanadas are a ubiquitous snack in Argentina. Rosa Angelita Castro de Flores learned to make these from her mother, Sara Julia Castro, who came from the northern province of Catamarca. She shared this recipe with Saveur Magazine. Time does not include chill time. You can save time and use pastry sheets if you need to. Also, I do not particularly like raisins so I omit them.

    Recipe #138705

    This quick gooey bread pudding made with caramel-like dulce de leche from Latin America is so much more than the sum of its five parts. This recipe originates from Grace Parisi, the test kitchen wizard of Food and Wine. The author suggests throwimg in a handful of fresh or frozen raspberries or blueberries before baking for even more flavor. The Crème Anglaise can overcook and curdle. Grace prevents this by preparing a cold-water bath and setting it near the stove before she even cracks an egg.

    Recipe #138624

    It's very much like an Italian pizza, but lighter and more delicate. It's usually made on a puff-pastry dough, though some recipes allow for the use of bread-dough. One warning is that the pizza is very light, specially if you use a puff-pastry dough, this means that you shouldn't count on people getting very filled with it. This recipe is for one pie that will serve four people, but you may want to double it and make two. It's that good. Popular pizza toppings in Sweeden include bananas and curry (or the Tropicana - curry, bananas, ham, and mushrooms), or artichoke hearts and roast beef,fried eggs and prawns. The Venus: Tabasco, ground beef, chili, garlic and onion. Africana: curry, bananas, pineapple. Cozze: Mozzarella, mussels, giant shrimp, garlic and parsley. Viking Pizza: prawns, curry powder, chilli, peanuts, pineapple and bearnaise sauce. Swedish pizzas employ a fascinating range of food combinations and that, usually, these food combinations are surprising delicious. The Fromage Blanc needs to chill for 12 hours.

    Recipe #137196

    This is a great summertime adult shake that uses fresh peaches. Frozen peaches can be substituted as well. Serve in fancy glassware and garnish with peach slices.

    Recipe #179495

    Crocodile tastes similar to chicken but with a mild fish flavor. The tail is definitely the best part. This is how Chef Anthony Hendre prepares it in Port Douglas in Far North Queensland, Australia. This recipe will work with gator as well.

    Recipe #142917

    This cool, sophisticated soup comes from Etienne Krebs of Restaurant l'Ermitage in Clarens. The wild mushroom toasts are a lovely foil for the soup's silkiness.

    Recipe #140910

    This recipe is great when you have left over papaya skin! Grilled steak is the star of many a braai. The papaya skin is the tenderizer for the steaks and the flesh can be saved for another recipe. The onions in the sambal are salted and then rinsed cleaned, this process softens them and removes their bitter juices. The Malay makes about 1 1/2 cups. The recipe is adapted from Jenna Holst from A South African Barbecue. MAKE AHEAD: The sambal can be prepared through the first step up to 1 day ahead. Steaks marinate for 1 1/2 - 2 hours.

    Recipe #140692

    This great tasting fish recipe was created by Nadia Roden and was found in Party By the Pyramids. The dish can be made with fish fillets with skin such as mackerel or cod. MAKE AHEAD: The fish can be cooked up to 4 hours ahead and served at room temperature.

    Recipe #140690

    Here's a unique and refreshing pasta salad from Food and Wine with flavors reminiscent of Morocco and Southern Italy, where oranges and black olives are often paired. Wine: A white or rosé wine from Provence or the Languedoc-Roussillon region of France makes sense with this; either will pair well with the mint and the salty olive tastes of the dish.

    Recipe #140684

    All you need to smoke this turkey is a grill with a lid and a bag of hickory chips. Braising the turkey results in marvelously complex flavors; sweet, bitter and herbaceous. We used french roast and 1 1/2 cups brown sugar and 1 cup cane syrup (Highly recommend). Recipe adapted from Allison Vines-Rushing and Slade Rushing From Rushing Home for Thanksgiving WINE: Try a Virginia Riesling such as Windham Riesling (2005) with this complex dish.

    Recipe #144838

    You are looking at this recipe because you like Lobster Bisque... look no further. This recipe is to die for! It was adapted from a recipe by Darren Lock, chef of The Point, a former Rockefeller lodge high in the Adirondacks. Start preparing the bisque as soon after cutting the lobsters as possible. MAKE AHEAD: The recipe can be made through Step 4 & refrigerated a day. Just rewarm before proceeding. Wine pairing: A dish of this complexity and grace deserves a wine with just as much. Try it with the rich and silky Selbach-Oster Wehlener Sonnenuhr Riesling Spätlese 2001 from Germany. Buy two bottles and save one for 2025.

    Recipe #144835

    This clever take on the Manhattan is a perfect adult dessert. For the best tasting float use a premium black cherry soda like Stewart's or IBC as opposed to store brands. Cook time is freeze time. This recipe was inspired by Gabriel Frasca of Spire in Boston.

    Recipe #162295

    This soup is served in the squash shell with the lid set aside. Perfect for thanksgiving dinner or an nice fall or winter special occasion. Both the soup and squash shell can be reheated in a microwave oven. MAKE AHEAD: The recipe can be made through Step 5 and the components refrigerated separately overnight. The porcini cream can be made earlier in the day and refrigerated. Recipe is adapted from Jeremiah Tower, a patriarch of modern American cuisine and the genius behind San Francisco's Stars.

    Recipe #144834

    Unlike a classic fragile soufflé, these individual soufflés are designed to fall and then puff brilliantly back to life with their second baking. This means that they can be made in advance, even the day before. MAKE AHEAD: The unmolded baked soufflés can be refrigerated overnight. Bring to room temperature before proceeding. Wine: A rich, mouth-filling white such as the 1998 E. Guigal Condrieu matches that of these light and creamy soufflés. Or try a silky-textured red Burgundy, such as the 1997 Morey St-Denis Domaine Dujac.

    Recipe #144833

    Note that you'll need to brine this turkey for 10 to 12 hours before roasting it. Don't worry if a small portion of the turkey is not submerged in the brine. MAKE AHEAD: The turkey can be prepared through Step 2 and refrigerated for up to 8 hours. This recipe is from Pam Anderson of The Perfect Recipe: Thanksgiving

    Recipe #144832

    New Orleans is famous for "dirty" rice pilafs that get their brownish color from poultry giblets (including livers). Stehling borrows elements of these dishes for his purloo--a Carolinian rice hash. From Robert Stehling of Charleston's Hominy Grill in Low-Country Thanksgiving. MAKE AHEAD: The purloo can be made through Step 3; refrigerate overnight.

    Recipe #144831

    In keeping with his motto that "everything is better with bacon," Chef Robert Stehling of Charleston's Hominy Grill makes a bacon-herb paste that he stuffs under the turkey skin to produce an incredibly moist and smoky bird. MAKE AHEAD: The turkey can be prepared through Step 2 and refrigerated overnight. Bring the bird to room temperature before roasting. Wine: Both fruity, low-tannin reds and round, not-too-oaky whites will complement the smoky bacon here. Pick a spicy Pinot Noir, such as the 1999 Byron Sierra Madre Vineyard, or a creamy Chardonnay, such as the 2000 Acacia.

    Recipe #144830

    A wonderful turkey for a special occasion! The favors of this turkey will impress all that are lucky enough to dine at your table. This recipe is from Grace Parisi and is a Food and Wine Staff Favorite. WINE: A rich Alsace Riesling will match the spices in this Alsatian-flavored turkey. Pick one with depth and complexity such as the 2002 Domaine Weinbach Cuvée Sainte Catherine. Or try a tart and fruity red like the 2001 Sokol Blosser Willamette Valley Pinot Noir from Oregon.

    Recipe #144829

    A quick and healthy salad for a perfect lunch or light dinner. At 172 Calories a serving and 6 grams of fat this recipe is perfect for those who are watching what they eat and don't want to compromise flavor. This recipe is Better Homes and Gardens editor's top ten healthy heart recipe.

    Recipe #144664

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