home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The Melting Pot 2.0
/
The Melting Pot 2.0.iso
/
food
/
apet
/
pecanpan.txt
< prev
next >
Wrap
Text File
|
1995-09-25
|
3KB
|
89 lines
Newsgroups: rec.food.recipes,rec.food.cooking
From: japlady@nwu.edu (Rebecca Radnor)
Subject: Pecan Pancake
Message-ID: <199412091819.AA193217198@casbah.acns.nwu.edu>
Date: Fri, 9 Dec 1994 18:20:09 GMT
PECAN PANCAKE WITH GRILLED SHRIMP AND CUCUMBER SALSA (Santa Fe Tapas)
Preparation time: 1 hour
Cooking time: 15 minutes
Yield: 5 appetizer servings
Santa Fe Tapas. Don't be alarmed at the lengthy ingredient list; the red
pepper sauce and the salsa can be made several hours in advance.
Grilled shrimp:
20 large shrimp, peeled, deveined
1/4 cup each: olive oil, minced cilantro
1 1/2 teaspoons minced garlic
1/2 teaspoon each: minced jalapeno, oregano
1/4 teaspoon each: salt, white pepper
Roasted red pepper sauce:
1 small red bell pepper, roasted, peeled, seeded, see note
1 cup fish stock or clam juice
1/2 teaspoon each: minced garlic, paprika
1/8 teaspoon each: salt, ground cumin, oregano, white pepper
1/4 cup whipping cream
Cucumber salsa:
1 small cucumber, peeled, seeded, finely diced
1 plum tomato, finely diced
1 green onion, chopped
1 tablespoon each: minced cilantro, sour cream
1 1/2 teaspoons fresh lime juice
1/4 teaspoon each: minced garlic, minced jalapeno, salt
1/8 teaspoon each: ground cumin, white pepper
Pecan pancakes:
6 tablespoons milk
1 egg, beaten
1 tablespoon melted butter
1 medium red potato, peeled, grated (about 1/2 cup)
1/2 cup finely chopped pecans
1/4 cup minced onion
2 tablespoons flour
3/4 teaspoon each: cornstarch, baking powder
1/2 teaspoon minced garlic
Pinch each: salt, white pepper
Oil for frying pancakes
Cilantro sprigs for garnish
1. For shrimp, mix all ingredients in medium glass bowl. Refrigerate,
covered, 1 hour.
2. For roasted red pepper sauce, put all ingredients, except cream, into a
small non-aluminum saucepan; simmer 20 minutes. Add cream and simmer an
additional 10 minutes. Puree in blender or food processor until smooth.
Taste and adjust seasonings. Keep warm.
3. For cucumber salsa, mix all ingredients in a small bowl. Taste and
adjust seasonings.
4. For pecan pancakes, mix milk, egg and melted butter in small bowl. Mix
all remaining ingredients, except oil and cilantro sprigs, in medium bowl.
Stir in milk mixture until smooth.
5. Heat a thin layer of oil in large non-stick skillet; pour one-fifth of
the batter into skillet to make a 4-inch-diameter pancake. Fry until golden
and crisp on both sides, about 3 minutes. Repeat to fry remaining pancakes.
Keep warm.
6. While pancakes cook, heat broiler or charcoal grill. Arrange shrimp on
broiler pan or grill rack, 6 inches from heat. Cook, turning once, until
pink and cooked through, about 4 minutes.
7. To serve, put one pancake onto each serving plate. Top with cucumber
salsa; arrange four shrimp on top. Drizzle with warm red pepper sauce and
serve garnished with cilantro sprigs.
Note: To roast a red pepper, place it directly over the gas flame or on a
broiler pan 4 inches from heat source. Roast, turning often, until the skin
blackens and blisters on all sides, about 10 minutes. Wrap in foil and let
stand 10 minutes. Use a paring knife to remove charred skin; cut out core
and seeds.