COCONUT SHRIMP

Coconut Shrimp

• YIELD
About 24 shrimp

• TIME
30 minute sounds 

No one really knows the origins of fried coconut shrimp, the crunchy, breaded kind that’s served in chain steakhouses and beachfront restaurants, but its roots are likely found in the tiki bar culture, which was all the rage in the United States after World War II, when access to tropical produce like coconuts and pineapples became an everyday thing. Using egg whites instead of whole eggs and cornstarch instead of flour yields shrimp that are simultaneously crunchy yet light, and go just as well with piña coladas as they do with Champagne. We paired ours with a simple spicy-sweet dip made with marmalade, Dijon mustard and Sriracha, but you can also serve them with store-bought sweet chile sauce.

INGREDIENTS

FOR THE DIP:

• ½ cup orange marmalade or apricot preserves

• 1 tablespoon Dijon mustard

• 1 teaspoon Sriracha or other chile sauce (optional)

• 1 teaspoon fresh lime juice, plus more as needed

• Pinch of salt

FOR THE SHRIMP:

• ½ cup cornstarch

• 1 tablespoon fresh lime zest (from 2 to 3 limes)

• 1 ½ teaspoons fine sea salt

• ⅛ teaspoon ground cayenne (optional)

• 4 large egg whites

• 1 cup finely shredded unsweetened coconut

• ½ cup panko bread crumbs

• Kosher salt and black pepper

• 1 pound large raw shrimp (21 to 25 count), peeled and deveined, with tails attached

• 4 to 5 tablespoons coconut or canola oil, for frying, plus more as needed

PREPARATION

1 Make the dip: In a small bowl, combine marmalade, mustard, Sriracha (if using), lime juice and salt. Stir until fully incorporated. If it’s too thick, add a touch more lime juice.

2 Make the shrimp: Place the cornstarch, lime zest, salt and cayenne (if using) in a shallow bowl. Whisk the egg whites in another bowl until frothy. Toss the coconut and panko in another shallow bowl; season with salt and pepper.

3 Working with one shrimp at a time, holding it by its tail, coat the shrimp (but not the tail) in the cornstarch mixture then shake off excess. Dip in the egg whites, then shake off excess. Dredge in coconut-panko mixture, pressing to coat. Set aside on a large plate. Repeat with the remaining shrimp.

4 Heat enough oil to cover the bottom of a large skillet in a thin layer. Heat over medium until oil shimmers. (A pinch of the coconut-panko mixture added to the oil should sizzle and brown easily. If the oil isn’t hot enough, the shrimp will stick to the pan.) Working in batches if necessary, add shrimp in a single, even layer (do not crowd the pan), and cook until golden brown on the bottom, about 2 minutes. Adjust the heat as necessary if the shrimp is browning too quickly.

5 Using tongs, grab the shrimp by the tail (so as not to disturb the crust) and flip over. Cook until golden brown underneath, about 2 minutes more. Remove the shrimp by the tail from the pan to a plate lined with paper towels. Repeat with the rest of the shrimp, adding additional oil as needed.

6 Serve immediately with dip.

Tip

• To freeze, let cooked shrimp cool completely after frying, transfer to a baking sheet in a single layer and freeze until firm. Place frozen shrimp in a resealable plastic bag and freeze for up to 3 months. To reheat from frozen, place on a baking sheet and bake in a 400-degree oven until crisp, 20 to 25 minutes.)

Fabulous recipe!I was especially impressed by the quality of the coconut breading and how crispy it was. Only caveat was that I forgot to buy limes so omitted the zest. This coating could definitely be used for chicken as well. I served the shrimp with Melissa Clarke’s cold sesame noodles with celery salad and some sautéed baby bok choy. Great dinner!

THAI PASTA SALAD

Thai Pasta Salad

A Junior League of Dayton recipe

1 tsp. dried red pepper flakes (less if you don’t like a lot of spice — this is hot!)

3 Tbsp. canola oil

3 Tbsp. sesame oil

3 Tbsp. honey

2 Tbsp. soy sauce (more to taste, if desired)

8 oz. dry linguine or similar Asian noodles, cooked and drained

2 Tbsp. chopped fresh cilantro

1/4 c. chopped green onion

1/4 c. honey-roasted peanuts

1 Tbsp. sesame seeds, toasted (shake onto cookie sheet and bake at 350 for a few minutes until fragrant and golden)

Heat pepper flakes in oils over medium-high heat for 1-2 minutes. Remove from heat and stir in honey and soy sauce. Pour over noodles and chill overnight. When ready to serve, add cilantro, onion, peanuts and sesame seeds. Serve at room temperature. Tip: To make this salad into a full meal, add 1 lb. diced boneless, skinless chicken breast. Brush chicken with soy sauce and sesame oil, if desired; Place in shallow baking pan, cover with foil and bake for 20-25 minutes. Toss diced chicken with pasta and serve.

FRENCH QUARTER CHEESE SPREAD

Junior League French Quarter Cheese Spread

Prep time

30 mins

Total time

30 mins

Serves: 8

Ingredients

• 8 oz softened cream cheese

• 1 garlic clove, minced

• 1 T. grated onion

• ¼ cup butter

• ¼ cup dark brown sugar

• 1 t. Worcestershire sauce

• ½ t. mustard

• 1 cup chopped pecans

Instructions

1 Combine cream cheese, garlic, and onion in a bowl.

2 Mix well and shape into a 6-inch disk, 1 inch thick.

3 Place on a serving plate and chill in the refrigerator

4 Melt butter over medium heat with brown sugar, Worcestershire, mustard and pecans in a saucepan, until warm and blended.

5 Pour pecan mixture over cheese disk and return to refrigerator until 1 hour before serving.

6 Remove from refrigerator and let stand until room temperature is reached.

7 Serve with assorted slices of bread, crackers, and fruit.

CHICKEN LASAGNA

Chicken Lasagna

Serves 8. Recipe is from “Crème de Colorado Cookbook” by The Junior League of Denver, Inc.

2 whole chicken breasts (4 pieces), boned and cut into 1-inch pieces

3 cups sliced fresh mushrooms

2 cloves garlic, minced

1 large onion, chopped

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. dried thyme

2 tbls. olive oil

1 (28-oz.) can Italian tomatoes with basil

1 (15-oz.) can tomato sauce

3 tbls. freshly grated Romano cheese

2 cups grated carrots

½ tsp. salt

1 tsp. freshly ground black pepper

8 ozs. lasagna noodles, cooked al dente and drained

½ cup freshly grated Romano cheese

6 to 8 slices mozzarella cheese

1. Sauté chicken, mushrooms, garlic, onion, oregano, basil and thyme in olive oil until chicken is white. Stir in tomatoes, tomato sauce, 3 tablespoons Romano cheese, carrots, salt and pepper. Cook, uncovered for 5 minutes.

2. In oiled, 9x13-inch baking dish, place half the lasagna noodles, top with half the sauce, Romano cheese and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees for 20 minutes.

3. Uncover and bake for 10 additional minutes or until hot and bubbly and cheese melts.

OKLAHOMA SPICY BAKED BEANS

Oklahoma Spicy Baked Beans

Spicy Baked Beans. With Chili Powder, Worcestershire Sauce and Liquid Smoke, you won't even notice that there's no bacon in the recipe.

CourseSide Dish

CuisineAmerican

Keywordbaked beans, spicy

Prep Time20 minutes

Cook Time12 minutes

Servings6

Calories266 kcal

AuthorEliot's Eats

Ingredients

• 1/2 Cup Ketchup
• 1/4 Cup Worcestershire Sauce
• 1 teaspoon chili powder
• 1/2 teaspoon Liquid Smoke
• 1 Tablespoon prepared mustard
• 1/4 Cup brown sugar
• 1/4 teaspoon fresh ground pepper
• 28 oz pork and beans canned, fat “pork” pieces removed
• 1 large onion chopped
• 1 large green bell pepper chopped
• 2 Tablespoon extra-virgin olive oil
• 2 Tablespoon flat leaf parsley chopped

Instructions

1. Preheat oven to 350 degrees.
2. In a 2 quart mixing bowl, combine ketchup, Worcestershire sauce, chili powder, Liquid Smoke, mustard and brown sugar. Whisk until smooth.
3. Add the beans and mix with a spoon.
4. Heat olive oil in skillet and sauté onions for 4 minutes. (Onions should be transparent.) Add peppers and sauté another 4 minutes or until onions begin to brown.
5. Add onions and peppers to bean mixture—do not drain. Add parsley. Stir.
6. Prepare a 2 quart casserole dish by wiping sides and bottom with 1 T. Olive Oil. Pour mixture into dish and back for 45 minutes.

TROPICAL CHICKEN WINGS

The recipe for these tropical wings came from a junior league cookbook. The recipe can easily be doubled if you are feeding a crowd.

”

READY IN: 1 hr 15 mins

SERVES: 10

INGREDIENTS

1  cup soy sauce

1  cup  pineapple juice

1⁄2 cup white vinegar

3  tablespoons honey

2  tablespoons  sesame oil

1  cup  chopped green onion

2  tablespoons  chopped garlic

2  tablespoons  chopped gingerroot

20  chicken wings

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DIRECTIONS

1 Mix the soy sauce, pineapple juice, vinegar, honey, sesame oil, green onions, garlic and ginger in a large bowl. Take out about 1/3 of the sauce and reserve in your refrigerator.

2 Cut the tip sections from the chicken wings and discard. Add the wings to the marinade. Marinate, covered in the fridge for 2-10 hours, stirring occasionally.

3 Drain the chicken, throwing away the marinade. Arrange the wings on 2 baking sheets and roast them at 400 for 1 hour.

4 Serve wings with reserved marinade for dipping.

BEER SOAKED FLANK STEAK

Beer Soaked Flank Steak

• Servings: 8 Prep Time: 10m Cook Time: 10m Recipe #17496

Ingredients

• 1 1/2 cups beer
• Green onions (1 bunch sliced)
• 2 tablespoons olive oil
• 1/3 cup low-sodium soy sauce
• 2 tablespoons honey (or molasses)
• 1 tablespoon grated ginger root
• 2 large garlic cloves, minced
• 1/2 teaspoon hot sauce (Tabasco sauce)
• 2 1/2 pounds beef flank (steak, well trimmed)

How to Make

• Step 1: Combine all ingredients except steak.
• Step 2: Add steak and marinate several hours or overnight in the refrigerator.
• Step 3: Drain and pat dry.
• Step 4: Grill over hot coals 3 to 4 minutes on each side for medium rare.
• Step 5: Cut across the grain on the diagonal into thin slices.
• Step 6: Nutrition Note:
• Step 7: Nutrition information is based on at least 1/2 of the marinade drained off and discarded.
• Step 8: Yield: 8 servings of 3 3/4 ounces eac

HAMBURGER SEASONING

Hamburger Seasoning 

The seasoning only takes minutes to prepare after which you can coat your burger to recreate this world-class burger.

Ingredients

2 teaspoons paprika

1 1/2 teaspoons ground black pepper 1 1/4 teaspoons salt

1/2 teaspoon dark brown sugar

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon ground cayenne pepper

Directions

Combine all ingredients in a small bowl. Sprinkle seasoning on hamburger patties before cooking.

SAVORY PEPPER JELLY CHEESECAKE

Savory Pepper Jelly Cheesecake 

Ingredients

• 1 cup crushed Ritz crackers or crushed pretzels
• 1 stick butter, melted
• Two 8-ounce packages cream cheese, softened
• 1 ¼ cups sour cream
• 2 eggs
• 2 cups shredded Cheddar cheese
• 1 tablespoon minced garlic
• ½ cup chopped green onions
• 1 teaspoon ground white pepper
• 2 teaspoons Worcestershire sauce
• 1 jar green pepper jelly
• 1 jar red pepper jelly
• 1 cup pecan pieces and toasted Ritz crackers, for serving

Directions

Preheat oven to 350 degrees. In a bowl, combine crackers with melted butter and press into the bottom of a springform pan. Combine cream cheese, sour cream, and eggs in a bowl until smooth. Stir in cheese, garlic, onions, pepper, and Worcestershire. Pour over crust and bake for 30 minutes or until the cheesecake is set and firm in the middle. Allow it to cool on a wire rack. Refrigerate until serving time.

When ready to serve, remove the cake from the springform pan and transfer to a serving platter. Make an outer ring of green pepper jelly and fill the center with red pepper jelly. Top the green jelly outer ring with toasted pecans. Cut into wedges and serve with Ritz crackers.

DOUBLE CHOCOLATE PANCAKES

Double-Chocolate Pancakes

SAM SIFTON

• YIELD
4 servings

• TIME
45 minutes

Craig Lee for The New York Times

Few adults would want this meal for breakfast, but it is an excellent recipe for parents to make the morning after a sleepover that had the children and their friends up late watching horror films and unfathomable YouTube comedy. I adapted it slightly from Bobby Flay’s “Brunch at Bobby’s” cookbook, released in 2015. Watching the effect of the sugar and chocolate on a sleepy child is its own sort of joy – and you can hustle the guests home before the inevitable crash. Serve with raspberries for reasons of taste and elegance (though strawberries or bananas would do in a pinch), and salted caramel sauce. Yes, you could insist on eating muesli and almond milk instead. But in Mr. Flay’s words, “If you’re going to cave, you might as well go all out.”

INGREDIENTS

• 2 large eggs

• 1 tablespoon granulated sugar

• 2 tablespoons dark brown sugar

• 1 ¼ to 1 ¾ cups buttermilk

• 3 tablespoons unsalted butter, melted

• 1 teaspoon vanilla extract

• 1 ½ cups all-purpose flour

• ¼ cup unsweetened cocoa powder

• 1 teaspoon instant espresso or coffee powder

• 2 teaspoons baking powder

• ½ teaspoon kosher salt

• 3 ½ ounces semisweet chocolate, finely chopped

• 1 tablespoon or so neutral oil, like canola

• Raspberries, for serving

• Salted caramel sauce, warmed, for serving

PREPARATION

1 Heat oven to 250 degrees.

2 In a small bowl, whisk together eggs, sugars, 1 1/4 cups buttermilk, the melted butter and the vanilla extract.

3 In a medium bowl, sift together flour, cocoa powder, coffee powder, baking powder and salt.

4 Add the egg mixture to the flour mixture and whisk until combined. Add remaining buttermilk if mixture is too thick. Fold in the chocolate and allow to sit for 10 to 15 minutes.

5 Heat a large griddle or cast-iron pan over medium heat. Brush with the neutral oil and allow it to get hot. Drop ¼-cup portions of the batter onto the griddle and cook until bubbles begin to rise to the surface, approximately 2 minutes, then flip and cook for another minute or two. As pancakes are ready, place them on a baking sheet and keep them warm in the oven.

6 Serve stacked, with raspberries and drizzled with warm caramel sauce.

Sauce...

INGREDIENTS

• 1 cup granulated sugar
• ½ cup heavy cream
• 2 tablespoons unsalted butter
• ¾ teaspoon kosher salt, or to taste

PREPARATION

1. In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
2. Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.