Shrimp With Tomatillo Horseradish Cocktail Sauce Apple Salad With Walnuts Blue Cheese Pomegranate Vinaigrette Recipes

SHRIMP WITH TOMATILLO-HORSERADISH COCKTAIL SAUCE + APPLE SALAD WITH WALNUTS, BLUE CHEESE & POMEGRANATE VINAIGRETTE

Steps:

• Preheat oven to 375 degrees. Place tomatillos, onion, garlic and jalepenos in a medium roasting pan, toss with oil and season with salt and pepper. Roast, stirring occasionally, until the vegetables are soft (about 25 to 35 minutes.)
• Transfer the contents of the roasting pan (including any pan juices) to a food processor. Add the vinegar, horseradish, cilantro, spinach and honey and pulse until smooth. Season with salt pepper.
• Scrape into a bowl, cover and refrigerate for at least 1 hour and up to 8 hours before serving. Bring to room temperature before serving alongside of poached shrimp.
• Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in olive oil until emulsified. Another (easier) option is to put all ingredients into a jar and shake until combined. Vinaigrette can be stored, covered tightly, in the refrigerator for 2 days. Bring to room temperature before using.
• Combine apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat. Season with salt and pepper, to taste.

SHRIMP-TOMATILLO COCKTAIL

Steps:

• Prepare the shrimp: Combine 8 cups cold water, 2 tablespoons salt, the coriander and peppercorns in a large saucepan. Squeeze in the lemon juice and add the wedges. Boil 5 minutes, then remove from the heat, add the shrimp, cover and set aside, about 15 minutes. Strain and transfer the shrimp to a bowl; cover and chill at least 1 hour.
• Meanwhile, make the sauce: Preheat the oven to 350 degrees F. Place the tomatillos, onion, garlic and jalapenos in a roasting pan. Toss with the canola oil and season with salt and pepper. Roast until soft, tossing occasionally, 25 to 35 minutes.
• Cook the spinach in a saucepan of boiling water, about 1 minute. Drain, squeeze dry and transfer to a food processor. Add the tomatillo mixture, vinegar, horseradish, cilantro and honey and pulse until smooth; season with salt and pepper. Transfer to a bowl, cover and chill at least 1 hour. Bring to room temperature 15 minutes before serving. Serve the sauce and shrimp in shot glasses, if desired.

CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE

Steps:

• Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
• Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.

SPICE-CRUSTED SALMON WITH SHAVED BEETS, FENNEL, LEMON AND HERBS

Steps:

• Place fennel seed, mustard seed, coriander seed and cumin seed in a small, dry saute pan over medium heat to carefully toast the spices, approximately 3 minutes or until fragrant. Remove the spices from the pan and let cool. Grind to a fine powder in a spice grinder or a mortar and pestle.
• In a small bowl, combine the toasted spices with the turmeric, cayenne, brown sugar, salt and pepper and stir until thoroughly mixed. Set aside, reserving 1/4 cup for the spiced almonds and another 1/4 cup for the salmon rub.
• Preheat oven to 350 degrees. Place the sliced almonds on a cookie sheet, spread out in a single layer, and toast in the oven until golden brown, about 8 minutes. Let cool slightly.
• Place the honey, water and olive oil in a large saute pan over low heat just until they melt together and combine, about 1 minute. Off the heat, add the toasted almonds to the pan and toss until they are evenly coated. Remove the spice-crusted almonds from the bowl and lay out on a cookie sheet in a single layer to cool. Set aside to be served with fluffy jasmine rice, as a side dish to the salmon.
• Notes - When roasting salmon, bring ingredients to room temperature first to ensure even cooking (about 60 minutes.) Also, if you purchased skin on salmon, you can either leave the skin on or remove it. If you leave it on, apply the rub to the skinless side and be sure to let your guests know, so they can navigate around the skin. Personally, I prefer to buy skinless or remove it myself.
• Preheat oven to 375 degrees. Place the salmon in a large baking dish or on a baking sheet lined with foil and sprayed with cooking spray. Brush one side of the salmon with 2 tbsp of olive oil and season with salt and pepper, and 1/4 cup of spice rub. Roast until the fish is cooked through, about 12-20 minutes depending on the thickness of your fillets. Test by seeing if it flakes easily with a fork. Remove and let rest for 5 minutes.
• In a large bowl, combine the beets, fennel, lemon juice, herbs and the remaining 4 tbsp. olive oil. Season with salt and pepper and toss to combine. Set aside,
• You can serve the salmon in the baking dish, on a family style platter, or placed on individual plates, mounding the shaved vegetable salad on top. Serve with jasmine rice, stirred with spiced almonds.

SHRIMP COCKTAIL WITH TOMATILLO-HORSERADISH SAUCE

Steps:

• Fill a medium saucepan with the cold water; add the salt, coriander, peppercorns and lemon wedges, squeezing the juice into the pot first, and bring to a boil. Let boil for 5 minutes. Turn the heat off, add the shrimp, cover, and let the shrimp sit in the liquid for 15 minutes, to cook through and absorb the flavor. Drain the shrimp in a colander, place in a bowl, cover, and chill in the refrigerator for at least 1 hour. Serve shrimp with Tomatillo-Horseradish Sauce for dipping.
• Preheat oven to 350 degrees F.
• Place tomatillos, onion, garlic, and jalapeno in a medium roasting pan, toss with the oil, and season with salt and pepper. Cook until the mixture is soft, but do not allow it to color, about 20 to 25 minutes. Transfer to a food processor and process until smooth. Add the vinegar, horseradish, and cilantro and pulse just to combine. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 1 hour before serving.

SHRIMP COCKTAIL WITH TOMATILLO-HORSERADISH SAUCE

Steps:

• Fill a medium saucepan with 2 quarts cold water. Add the salt, coriander, peppercorns and lemon wedges, squeezing the juice into the pot first, and bring to a boil. Let boil for 5 minutes. Reduce the heat to a simmer, add the shrimp, and simmer for about 4 minutes, or until just cooked through. Drain the shrimp in a colander, transfer to a bowl, cover and let chill in the refrigerator for at least 1 hour.
• When shrimp is chilled, serve with dipping sauce.
• Preheat oven to 400 degrees F.
• Place tomatillos, onion, garlic, and jalapeno on a half-sheet pan, toss with the oil, and season with salt and pepper. Cook until the mixture is soft, but do not allow it to color, about 15 to 20 minutes. Transfer to a food processor and process until smooth. Add the vinegar, honey, horseradish, and cilantro and pulse just to combine. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 1 hour before serving.