Bonefish Grill’s most famous appetizer – I think I’ve deconstructed it — or at least produced a reasonable facsimile.

Recipe: Bang Bang Shrimp

Ingredients
1 lb. large shrimp, peeled and deveined
1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
3 tsp. Sriracha (Thai hot chili) sauce
1/2 cup cornstarch
2 Tsp. rice vinegar
1 cup milk
1 cup Panko breadcrumbs
4 large lettuce leaves (or shredded Napa cabbage)
3 green onions, thinly sliced

Method
Combine mayonnaise, sweet Thai chili sauce, sriracha and rice vinegar. Whisk together until combined and set aside.

Soak the shrimp in the milk, then dredge in cornstarch, re-dip in the milk and then dredge in Panko breadcrumbs. Set aside for a moment.

Heat a large skillet with peanut (or canola) oil to 325. Drop dredged shrimp in hot oil and fry until golden brown on both sides. Remove shrimp with slotted spoon and drain on paper towels.

Shrimp can be served in lettuce cups or on top of shredded cabbage with the sauce on the side, or you can coat the shrimp with the sauce and serve in the lettuce cups. Garnish with the sliced green onions.

Savory pesto brings out the best in double-cut seared and roasted pork chops.

Kitchen Guy’s Pesto Pork Chop Recipe

Ingredients
4 pork chops, boneless, double cut
1 cup basil leaf, chopped
1/2 cup parsley, fresh, chopped
4 large garlic cloves, minced
1/3 cup Parmesan cheese, grated
1/3 cup pine nuts, toasted
3 Tbsp olive oil, extra virgin
3/4 cup croutons, 1/4 inch mini croutons work best
salt & pepper, to taste

Method
Make the pesto, by combining basil, parsley, and garlic in a blender. Blend these ingredients first, then add the oil in a slow steady stream while the blender is running. Add cheese and toasted pine nuts, blending by hand. To add body to the pesto, gently fold in the mini croutons. Set aside. Preheat oven to 350. With a small knife, cut a pocket into the pork chops through the side with the fat. Salt and pepper the chops, inside and out. Sear in a hot pan until each side is nicely browned. Stuff the seared chops with the pesto until over-stuffed. Place the chops standing up in a roasting pan and roast for 35 minutes.

 

 Beef Wellington - Romance in Small Packages: Play Now | Play in Popup | Download

Menu for Sara from Tuscaloosa Featuring Beef Wellington

Avocado Balsamica
Sliced avocado dressed with balsamic vinegar and a touch of salt and pepper and placed on a bed of greens. Prepare 15 minutes before serving.

Individual Beef Wellingtons with Blue Cheese
Prepare steaks, and if you enjoy mushrooms then the duxelles one day in advance. Wrap beef and duxelles in store-bought pastry and bake 1 hour before serving. Link to a Chef Jim’s recipe: Roast Beef Wellington

Glazed Carrots with Lemon and Mint
See Chef Kevin’s Recipe Online. Vegetables can be “prepped” the day before. Listen to our audio class on how to best store your vegetables.

Mashed Potatoes with Horseradish
Visit Chef Kevin’s Blog for This Recipe
Can be prepared one day in advance. See Do-Ahead Mashed Potatoes for ChefsLine tips on preparing great mashed potatoes.

Chocolate Cheesecake

A little extra effort yields a spectacular classic Italian dessert.

Zabaglione Semifreddo Recipe

Ingredients
4 large egg yolks
1/2 cup sugar
1/3 cup Marsala wine
1 cup heavy cream
1 cup crushed amaretto cookies

Fill a large saucepan with about 2 inches of water; bring to a boil over medium high heat. As soon as the water boils, reduce the heat to low or medium low to maintain gentle bubbles at the edges.

Whisk together the egg yolks and sugar in a medium heatproof bowl. Set the bowl over the saucepan of hot water, making sure the bottom does not touch the water. Use an electric hand-held mixer or a whisk to beat the mixture vigorously for 30 seconds to 1 minutes, then drizzle in the Marsala wine as you continue to beat. After the Marsala has been incorporated, beat for 10 to 15 minutes, until the mixture has doubled in volume and transformed into a dense, thick foamy cream.

Remove the bowl from the beat and beat for 1 or 2 minutes until the zabaglione has cooled slightly.

Place the heavy cream in the bowl of a stand mixer and beat on high until firm peaks form. Gently fold the whipped cream into the cooled zabaglione.

Lightly butter (or spray with cooking spray) six 8-ounce ramekins or custard cups. Sprinkle a tablespoon of the crushed cokies into the bottom of each. Divide the mixture among the ramekins and sprinkle with additional crushed cookies. Cover with plastic wrap and freeze for at least 6 hours until completely solid.

To serve, remove from the freezer and let stand for 5 minutes until slightly defrosted. You can run a small paring knife around the sides or briefly immerse the ramekins about halfway into warm water to loosen the dessert. Unmold onto individual plates. Serve with additional whole cookies.

(Adapted from Domenica Marchetti)

Get that Chinese restaurant look and taste easily in your own home kitchen with this simple recipe.

Chinese Pork Roast Recipe

Ingredients
For the marinade:
1/4 tsp. salt
1/4 cup sugar
1 1/2 Tbsp. soy sauce
1/4 tsp. sesame oil
1 1/2 Tbsp. oyster sauce*
1 Tbsp. white wine
2 Tbsp. minced gingerroot
1 1/2 Tbsp. hoisin sauce*
1 Tbsp. black bean paste*
1 garlic clove, minced

1 1/4 lbs. pork tenderloin, unflavored
2 Tbsp. honey
2 drops red food coloring

Method
Combine all marinade ingredients in a mix well in a bowl. Place mixture into a large plastic zip-lock bag.

Trim pork of any silver skin and place in zip-lock back and coat on all sides with marinade. Store in the refrigerator for at least 30 minutes.

Combine the honey with the red food coloring in a small bowl.

Heat oven to 425 and place pork tenderloin on a rack over a foil lined pan. Roast for 15 minutes, turn over and continue to cook another 7 minutes. Remove pork from oven and baste with colored honey, then return to oven for 10 minutes to help set the glaze.

Remove from the oven; let the roast rest on your cutting board and slice crosswise into thin slices. Serve hot or cold.

*Available in Asian section of ethnic food aisle in your supermarket.