For a shrimp tempura recipe that would produce sweet, fresh-tasting
shrimp covered in a light, crisp coating, we chose the largest available
shrimp, since it’s easy to overcook small ones. Finding that a high
temperature gave us greaseless tempura, we deep-fried the shrimp in a
large Dutch oven in 400-degree oil. For our tempura batter recipe, we
substituted cornstarch for flour, which contributed to lightness, and we
substituted a surprise ingredient—vodka—for water, finding that alcohol
mixed with flour didn’t produce toughening gluten and burned off during
cooking, leaving no traces of alcohol flavor.
Do not omit the vodka; it is critical for a crisp coating. For
safety, use a Dutch oven with a capacity of at least 5 quarts. Be sure
to begin mixing the batter when the oil reaches 385 degrees (the final
temperature should reach 400 degrees). It is important to maintain a
high oil temperature throughout cooking. If you are unable to find
colossal shrimp (8-12 per pound), jumbo (16-20) or extra-large (21-25)
may be substituted. Fry smaller shrimp in three batches, reducing the
cooking time to 1½ to 2 minutes per batch.
2 quarts vegetable oil
1 1/2 pounds colossal shrimp (U12), peeled and deveined
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 cup vodka
1 large egg
1 cup seltzer water
Adjust oven rack to upper-middle position and heat oven to 200 degrees. Line plate with triple layer of paper towels. In Dutch oven, heat oil over medium-high heat to 385 degrees, 18 to 22 minutes.
While oil heats, make 2 shallow cuts about 1/4 inch deep and 1 inch apart on underside of each shrimp. Whisk flour and cornstarch together in large bowl. Whisk vodka and egg together in second large bowl. Whisk seltzer water into egg mixture.
When oil reaches 385 degrees, pour liquid mixture into bowl with flour mixture and whisk gently until just combined (it is okay if small lumps remain). Submerge half of shrimp in batter. Using tongs, remove shrimp from batter one at a time, allowing excess batter to drip back into bowl, and carefully place in oil (temperature should now be at 400 degrees). Fry, stirring with chopstick or wooden skewer to prevent sticking, until light brown, 2 to 3 minutes. Using slotted spoon, transfer shrimp to paper towel-lined plate and sprinkle with salt to taste. Once paper towels absorb excess oil, place shrimp on wire rack set in rimmed baking sheet and place in oven.
Return oil to 400 degrees, about 4 minutes, and repeat with remaining shrimp. Serve immediately with ginger-soy dipping sauce.
Ginger-Soy Dipping Sauce
Mirin is a Japanese rice wine that has a salty-sweet flavor and can be found in the international aisle with other Asian ingredients.
1/4 cup soy sauce
1 scallion, chopped fine
3 tablespoons mirin
2 teaspoons grated fresh ginger
1 teaspoon sugar
1 teaspoon toasted sesame oil
1 garlic clove, minced
Whisk all ingredients together in a bowl.
4 slices white sandwich bread, torn into 1" pieces
1/2 cup Parmesan cheese, grated
4 tablespoons butter
2 tablespoons chopped fresh sage
4 (8-10 oz) bone-in blade pork chops, 1" thick, bones removed
2 pounds green cabbage, cored and sliced 1/2" thick
4 carrots, peeled and cut into 1/2" pieces
1 onion, halved and sliced thin
4 garlic cloves, minced
1 tablespoon minced fresh thyme
2 tablespoons all-purpose flour
1/2 cup dry white wine
1/2 cup heavy cream
Adjust an oven rack to the middle position and heat the oven to 300
degrees. Process the white bread, Parmesan cheese, 2 tablespoons of
butter, 1 tablespoon of sage, 1/2 teaspoon of salt and 1/2 teaspoon of
pepper in a food processor until coarsely ground, about 8 pulses. Set
the mixture aside. Pat the pork chops dry with paper towels and season
with salt and pepper. Melt the remaining 2 tablespoons of butter in a
Dutch oven over medium-high heat. Add the pork chops and cook until they
are well browned, about 4 minutes per side. Transfer the chops to a
cutting board, halve them crosswise, and place them in a 13 by 9-inch
baking dish.
Add the cabbage, carrots, onion, 1/2 teaspoon of salt and 1/2
teaspoon of pepper to the now-empty Dutch oven and cook, covered, until
the cabbage is wilted, about 7 to 10 minutes. Remove the lid and
continue to cook the vegetables until the onion is browned and the
moisture from the pan has evaporated, about 5 minutes.
Add the garlic, thyme and the remaining 1 tablespoon of sage and cook
until it is fragrant, about 30 seconds. Add the flour and cook for 1
minute. Add the wine and the cream, bring the mixture to a boil, and
cook until it is thickened, about 1 minute. Pour the cabbage mixture
over the pork chops and cover the baking dish with aluminum foil. Bake
until the pork chops are tender, about 1 hour.
Remove the foil, increase the oven temperature to 425 degrees, and
continue to cook the casserole until the top is browned, about 15
minutes. Top the casserole with the bread crumb mixture and continue to
bake the casserole until it is golden brown, about 15 minutes. Let the
casserole cool for 15 minutes before serving.
For when I'm not pregnant...
Shrimp cocktail shooters,
popular at many catered events, are a dressed-up take on a classic hors
d’oeuvre. For our version of this lively starter, we began with tomato
juice as the base, but it gave us a one-note, dull-tasting shooter.
Luckily, we hit on an ingredient that packed a punch when it came to
flavor and offered serious complexity: Bloody Mary mix. Preseasoned with
spices and herbs, the Bloody Mary mix was just what we were looking
for. For a bit more kick and smoky notes, we added some minced
chipotles. Vodka gave our shooters an overly harsh taste, so we used
tequila instead; it contributed a more mellow flavor, but still offered a
subtly boozy taste. A healthy dose of lime juice livened up the
mixture, and also tasted great squeezed over the shrimp, which we tossed
with minced cilantro for freshness and a pop of color.
Makes About 24 Shooters
You will need 24 plastic shot glasses for this recipe; look for
them in party supply stores. To make a nonalcoholic version, substitute
an equal amount of Bloody Mary mix for the tequila.
5 limes
Canned chipotle chiles
2 1/2 cups Bloody Mary mix
3/4 cup tequila
1 pound extra-large shrimp (21 to 25 per pound)
Fresh cilantro
1. Squeeze 3 limes for 6 tablespoons juice,
reserving spent lime rinds, and cut remaining 2 limes into wedges. Mince
1/2 teaspoon chipotle. Combine 2 tablespoons lime juice, chipotle,
Bloody Mary mix, and tequila in pitcher and refrigerate until cold,
about 1 hour.
2. Peel and devein shrimp, leaving tails on. Stem
and mince 2 tablespoons cilantro, reserving stems. Combine shrimp,
remaining 1/4 cup lime juice, lime rinds, reserved cilantro stems, 1
tablespoon salt, and 4 cups cold water in medium saucepan. Cook over
medium heat, stirring occasionally, until shrimp are pink, firm to
touch, and centers are no longer translucent, 8 to 10 minutes (water
should be just bubbling around edge of pan; do not boil). Off heat,
cover pan and let shrimp sit in broth for 2 minutes.
3. Fill medium bowl with ice water. Drain shrimp and
add to ice water, discarding limes and cilantro, until no longer warm,
about 3 minutes. Drain shrimp, pat dry with paper towels, and toss with
minced cilantro, 1/2 teaspoon salt, and 1/2 teaspoon pepper; refrigerate
until needed.
4. Season tequila mixture with salt and pepper to
taste and pour evenly into 24 shot glasses. Arrange shrimp and lime
wedges on edges of glasses and serve.
TO MAKE AHEAD: Shrimp can be cooked, chilled, and
refrigerated in airtight container for up to 1 day; toss with cilantro,
salt, and pepper before serving. Tequila mixture can be refrigerated for
up to 8 hours.
These were crazy good and fun to make. We served them with the accompanying sauce (don't skip this) and some Salted Butterscotch ice cream. Divine!
SERVES 8
Use a melon baller or a metal teaspoon measure to core the apples. We like to serve the dumplings warm with vanilla ice cream and Cider Sauce (recipe included below). Other sweet, moderately firm apples, such as Braeburns or Galas, can be used in this recipe.
DOUGH
2½ cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
¾ teaspoon salt
10 tablespoons (1¼ sticks) unsalted butter, cut into ½-inch pieces and chilled
5 tablespoons vegetable shortening, cut into ½-inch pieces and chilled
¾ cup cold buttermilk
APPLE DUMPLINGS
6 tablespoons sugar
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, softened
3 tablespoons golden raisins, chopped
4 Golden Delicious apples
2 egg whites, lightly beaten
1. MAKE DOUGH: Process flour, sugar, baking powder, and salt in food processor until combined. Scatter butter and shortening over flour mixture and pulse until mixture resembles wet sand. Transfer to bowl. Stir in buttermilk until dough forms. Turn out onto lightly floured surface and knead briefly until dough is cohesive. Press dough into 8- by 4-inch rectangle. Cut in half, wrap each half tightly in plastic, and refrigerate until firm, about 1 hour.
2. PREP APPLES: Adjust oven rack to middle position and heat oven to 425 degrees. Combine sugar and cinnamon in small bowl. In second bowl, combine butter, raisins, and 3 tablespoons cinnamon sugar mixture. Peel apples and halve through equator. Using a melon baller or small measuring spoon, scoop out the core and seeds, taking care not to pierce the bottom of the apple halves. Divide the butter mixture among the apple halves and fill the hollows.
3. ASSEMBLE DUMPLINGS: On lightly floured surface, roll each dough half into 12-inch square. Cut each 12-inch square into four 6-inch squares. Working one at a time, lightly brush edges of dough square with egg white and place apple, cut-side up, in center of each square. Fold the corners of the dough up to enclose the apple halves, overlapping and crimping to seal. Using paring knife, cut vent hole in top of each dumpling.
4. FINISH APPLES: Line rimmed baking sheet with parchment paper. Arrange dumplings on prepared baking sheet, brush tops with egg white, and sprinkle with remaining cinnamon sugar. Bake until dough is golden brown and juices are bubbling, 20 to 25 minutes. Cool on baking sheet 10 minutes. Serve with Cider Sauce.
CIDER SAUCE
1 cup apple cider (I used a high quality juice)
1 cup water
1 cup sugar
½ teaspoon ground cinnamon
2 tablespoons unsalted butter
1 tablespoon lemon juice
Bring cider, water, sugar, and cinnamon to simmer in saucepan and cook over medium-high heat until thickened and reduced to 1½ cups, about 15 minutes. Off heat, whisk in butter and lemon juice. Drizzle over dumplings to serve.
