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

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.

Kitchen Guy’s Shrimp Appetizer Recipe

Ingredients
20 large shrimp, frozen, deveined, peels on
1 Tbsp. white vinegar or juice from half a lemon
4 Tbsp. unsalted butter
1 Tbsp. minced garlic
1/3 cup seasoned breadcrumbs
1/2 cup mayonnaise
1 tsp. garlic powder
1/2 tsp. dried ancho chili powder
salt to taste

Method
Bring 4 quarts of water to a boil, add vinegar or squeeze in lemon juice. Slowly add shrimp one or two at a time and let water return to the boil. As shrimp turn opaque pink, remove them to a bowl of ice water to stop the cooking.

Peel shrimp, reserve shells for shrimp stock to be made at a later time, Reserve shrimp, covered, in refrigerator until read for second stage of cooking.

In a small glass bowl, mix mayonnaise, garlic powder and ancho chili powder until fully incorporated. Cover and refrigerate until ready to use.

Heat a non-stick pan over medium heat and melt the butter. Add minced garlic and swirl around to flavor the butter. Add the reserved shrimp and toss in garlic butter until shrimp are slightly firm. Sprinkle breadcrumbs over shrimp and toss to coat.

Divide the shrimp evenly on plates and serve with ancho aioli.