Ecstasy Recipes

ECSTASY

Ecstasy image

O - M - G, this sounds unbelievably naughty! Perfect appetizer for a romantic dinner for two! Maybe the only course! Ecstasy was a popular Uglesich's Restaurant appetizer of shrimp in a sauce, served on lettuce with a blue cheese dip on the side. This is from "Cooking with the Uglesiches" by John Uglesich via The Times-Picayune..

Provided by Busters friend

Categories Cheese

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 cup danish blue cheese, crumbled
2/3 cup extra virgin olive oil
2 teaspoons lemon juice, fresh
3/4 cup heavy cream
3 tablespoons garlic, minced
1/2 cup parsley, chopped
1/4 cup sherry wine, medium-dry
2 -4 tablespoons hot sauce
2 tablespoons lime juice, fresh
8 shrimp, tails on, peeled and deveined (medium)
lettuce

Steps:

Puree blue cheese, 1/3 cup oil, lemon juice and cream in a food processor until smooth. Transfer to a serving cup.
Place garlic, parsley, 1/3 cup oil, sherry, hot sauce and lime juice in a bowl and stir. Pour some of the sauce into a skillet and set on medium heat.
Place the shrimp in the skillet. Saute until the shrimp turn pink on both sides.
Place the shrimp on top of the lettuce on a plate. Put the cup of blue cheese dip on the side.

Nutrition Facts : Calories 1363.5, Fat 125.1, SaturatedFat 43.2, Cholesterol 209.4, Sodium 1403.5, Carbohydrate 15.4, Fiber 0.9, Sugar 2.4, Protein 22.6

SPEAR ECSTASY

Spear Ecstasy image

Asparagus With Lemon-Tarragon Dipping Sauce Arrange the asparagus spears in beautiful crystal glasses or silver cups and pour the sauce into a matching glass. This dish is best when the dipping sauce and asparagus are served chilled, so allow time to refrigerate.

Provided by Food Network

Categories appetizer

Yield 48 asparagus spears

Number Of Ingredients 13

Ingredients

3/4 cup sour cream
1/4 cup mayonnaise
3 tablespoons chopped red onion
2 tablespoons lemon juice
1 tablespoon plus 1 teaspoon capers, drained and chopped
2 teaspoons dried tarragon
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/4 teaspoon pepper
48 (about 2 bunches) asparagus spears, cut into 4-inch lengths
3 cups ice
6 cups water
1 1/2 teaspoons kosher salt

Steps:

To Make Dipping Sauce: Mix the sour cream, mayonnaise, onion, lemon juice, capers, lemon zest, tarragon, onion powder, sugar and pepper together using a whisk. Mix well. Refrigerate until chilled, about 2 hours.
Cook the asparagus in a steamer basket over boiling water until tender when pierced with a fork, 6 to 8 minutes. Mix the ice, water, and kosher salt together in a large bowl. Remove the asparagus from the steamer and refresh it by plunging it into the ice water. Let sit until cold. Transfer to a paper towel-lined plate to dry. Refrigerate. Serve chilled with the dipping sauce.

CHOCOLATE ECSTASY

Chocolate Ecstasy image

Make and share this Chocolate Ecstasy recipe from Food.com.

Provided by nnreq

Categories Dessert

Time 1h30m

Yield 14 serving(s)

Number Of Ingredients 5

Ingredients

1 package brownie mix, for a 13 x 9 inch pan
3 -4 packages instant chocolate pudding mix
1 large Cool Whip
1 small Cool Whip
3 -4 Heath candy bars, crushed

Steps:

Prepare brownie mix according to pacjage and cool completely.
After cooling, crumble into bite sized pieced and place half in a 3 1/2 to 5 quart glass serving bowl Prepare pudding for a pie and let it set, no need to chill.
Spread half the pudding over crumbled brownies.
Top with half of the cool whip and half of the crushed heath bars.
Repeat layers.
cover and refrigerate for several hours or overnight.

Nutrition Facts : Calories 313.8, Fat 9.6, SaturatedFat 2.8, Cholesterol 4.4, Sodium 461.7, Carbohydrate 57.1, Fiber 0.9, Sugar 15.9, Protein 2.5

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