Monthly Archives: September 2014
Ingredients – Serves 6
1 C Unsweetened Shredded Coconut
½ C Panko Bread Crumbs, Toasted (See Instructions Below)
½ Tsp Sea Salt, Plus Additional to Taste
1 Large Egg
½ C Amarula, Divided
2 Tbsp Brown Rice Flour
1 Lb Peeled and Deveined Extra-Large Shrimp, Tail-on, Patted Dry
1 Large Ripe Mango, Diced (or 1 ½ C Diced Frozen Mango, Defrosted)
1 Tbsp Fresh Lime Juice
1 Tbsp Honey
½ Tsp Hot Sauce, or More to Taste (Optional)
1. Preheat oven to 450°F and line a large baking sheet with parchment paper.
2. In a large bowl, combine toasted panko bread crumbs, coconut and salt. In a second large bowl, whisk together the egg, ¼ cup of Amarula and flour until combined.
3. Working a few shrimp at a time, dredge shrimp in Amarula mixture, letting excess drain off. Then dredge shrimp in panko/coconut mixture, gently pressing to adhere and turning to coat on all sides. Transfer to prepared baking sheet and repeat with remaining shrimp.
4. Mist shrimp with cooking spray and bake for about 10 minutes until coating is golden and shrimp are cooked through.
5. While shrimp are baking, prepare sauce. In a small food processor or blender, combine mango, remaining Amarula, lime juice, honey and hot sauce (if desired). Season with salt And serve alongside shrimp for dipping.
Toasted Panko Directions
1. Preheat oven to 350°F. Toss about 3 cups of panko breadcrumbs with 1 teaspoon of sea salt until combined.
2. Transfer to a parchment lined baking sheet and mist with cooking spray.
3. Mix and mist again to evenly coat crumbs. Bake for 5-8 minutes until panko is medium golden brown. Panko will keep in a sealed container for up to 3 months.
4 Tsp McCormick Gourmet Paprika
2 Tbsp Extra Virgin Olive Oil (with Strong Olive Flavour)
2 Tsp McCormick Gourmet Ground Turmeric
2 Shallots, Roughly Chopped
1 Tsp Salt
6 Cipollini Onions, Quartered
3 Tsp McCormick Garlic Powder
2 Garlic Cloves, Chopped
1 Tsp McCormick Crushed Red Pepper
1/3 C Beef Broth
½ Tsp McCormick Gourmet Ground Black Pepper
2 C Tomato Sauce (Canned Is Fine)
½ Tsp of McCormick Gourmet Onion Powder
4 C Pumpkin, Cubed in ¾ Inch Pieces
½ Tsp McCormick gourment Black Peppercorns
2 Lbs Beef Roast, Cut into 1 Inch Cubes
• Butter for Baking Sheet
• Flour for Baking Sheet (Club House Gluten Free Rice Flour Can Be Used as a Substitute)
• ½ Tsp. Club House Caramel Extract (French Vanilla or Lemon Extract Can Be Used as a Substitute)
• 1 Large Pinch Club House Ground Cinnamon
• 1 C Billy Bee Honey
• 4 ½ C Blanched Hazelnuts
• 8 Egg Whites, Room Temperature
• Cake Mate Cookie Icings
• Cake Mate Scribblers
• Cake Mate Décors
1. Preheat oven to 275°F.
2. Butter and flour a baking sheet.
3. In a food processor with the blade attachment, finely chop the nuts.
4. Beat the egg whites to a soft peak in a stand mixer with the paddle attachment or in a bowl using a handheld electric mixer, then add the nuts. Next, add cinnamon, honey, and the caramel extract. Mix to incorporate and use a flat spatula to transfer the contents of the bowl to a large pot. Cook on stove top over low heat for 5-10 minutes to dry the dough out a bit.
5. Using a spoon or an ice cream scoop, form small balls of dough and drop them onto the buttered, floured baking sheet. Next, lay wax paper over the cookies and using a rolling pin or a flat surface, gently spread thin.
6. Bake for 25-30 minutes until the cookies turn golden brown. Once they look crisp, let them rest on a cooling rack, or forget that and eat them right away, while they are still hot, with milk.
7. Use cookie icing, scribbler gels and décor to decorate the cookies.