Eggplant and Burrata Sandwiches With Pepper Relish ~ Vegetarian

Eggplant And Burrata Sandwiches With Pepper Relish 

Eggplant is an excellent vegetarian substitute for chicken or veal to make cutlets for a classic hot Italian sandwich. The crispy rounds are paired with creamy burrata, peppery arugula and a sweet-sour pepper condiment. Instead of focaccia, you could also serve it on ciabatta or crusty kaisers. Serves 4

Ingredients:
1 medium-size eggplant, about 14 oz (395 g)
Salt to taste
Pepper Relish
4 tbsp (60 mL) olive oil, divided
3/4 cup (175 mL) chopped onion
3 jarred roasted red peppers, drained, cut into 1/2-inch (1-cm) dice
3 tbsp (45 mL) capers, drained, rinsed
4 tsp (20 mL) raisins
3 tbsp (45 mL) sherry vinegar
3 tbsp (45 mL) honey
3 tbsp (45 mL) water
1/4 cup (60 mL) roughly chopped basil

3/4 cup (175 mL) flour
2 large eggs
3/4 cup (175 mL) bread crumbs
4 cups (1 L) canola oil
1 focaccia, about 7 x 9 inches (18 x 23 cm), cut into four, split
1 container (250 g) burrata, drained, quartered
1 cup (250 mL) loosely packed arugula, divided

Directions:
Slice eggplant into 1/2-inch (1-cm) thick rounds. Season both sides with salt and place on a baking sheet lined with paper towel. Let stand for 25 minutes.

Meanwhile, heat 2 tbsp (30 mL) olive oil in a medium-size saucepan over medium heat. Add onions. Cook, stirring occasionally, until softened but not browned, about 5 minutes. Add peppers, capers, raisins, vinegar, honey and water. When it comes to a simmer, cover partially with lid and reduce heat to low. Cook, stirring occasionally, until most liquid has evaporated, about 10 minutes. Remove from heat and stir in remaining 2 tbsp (30 mL) olive oil. Cool completely then stir in the basil.

Firmly blot eggplant with paper towel to remove as much moisture as possible. Set aside.

In three shallow dishes, place flour, eggs beaten with 2 tbsp (30 mL) water, and bread crumbs.

In a large heavy-duty pot or Dutch oven, heat canola oil on medium to medium-high heat to 375°F (191°C).

Working in batches, dip eggplant in flour (shaking off excess), then egg (letting excess drip off), then bread crumbs. Fry until well browned and cooked through, about 1 1/2 minutes per side. (Adjust heat as necessary and don’t crowd the pan.) Drain on a baking sheet lined with paper towel.

To assemble sandwiches, lay out four bases of focaccia. On each, place 1/8 of pepper relish, 1/4 of fried eggplant, 1 portion of burrata, another 1/8 of pepper relish, 1/4 of the arugula and top piece of bread. Serve immediately.

                    Steak And Pickled Celery Sandwich

A great sandwich packed with nutrition when time is not on your side.  Prepares in 10+ minutes, cooks in 10 minutes.  Serves 1-2Ingredients:1 sirloin steak1/4 cup coriander seeds2 stalks of celery + any leaves1/3 cup sherry vinegar1 tablespoon vegetable oil1 half ciabatta 2 tablespoons mayonnaiseDirections: Pat off any excess moisture from the steak using kitchen paper towel, then season with salt then set aside.  Heat a heavy bottom frying pan over medium heat and toast the coriander seeds for 1 to 2 minutes until fragrant, then roughly crush.  Finely slice the celery diagonally then add it to a small bowl with the coriander seeds, sherry vinegar, and a generous pinch of salt.
In the same skillet of high heat aadd the oil.  Once the pan is very hot, fry the steak 2-3 minutes on each side until browned and medium rare.  Rest for 5 minutes.
Halve and toast the ciabatta.  Pour any steak juices into the mayonnaise, then spread on the toasted ciabatta.  Slice the steak and pile in the sandwich with the celery and any leaves.

Oxtail Soup

 

Oxtail Soup

Just the thought of a bowl of Oxtail Soup makes me salivate.  Recalling my childhood, I was blessed with a mother's great culinary skills.  She was raised on a farm and learned with her mother's guidance the art of homemaking. We enjoyed very diverse foods prepared so tastefully prepared, and oxtail soup was one treat!

Ingredients3 pounds oxtail, cut crosswise into 2-in. pieces and excess fat trimmed1 3/4 teaspoons kosher salt, divided, plus more to taste1 1/4 teaspoons black pepper, divided plus more to taste1/3 cup all-purpose flour2 tablespoons canola oil6 ounces thick-cut bacon (4 to 5 slices), sliced crosswise into      1/2 inch pieces1 pound fresh cremini mushrooms, trimmed and cut       lengthwise into bite-size wedges1 1/2 cups sliced carrots1 cup sliced celery6 garlic cloves, finely chopped1/2 cup dry red wine1 tablespoon sherry vinegar8 cups best-quality lower-sodium beef broth3 ounces uncooked wide egg noodles(about 1 2/3 cups)1 cup frozen pearl onions2 teaspoons finely chopped fresh rosemary2 teaspoons Dijon mustard
Directions:Pat dry oxtail with paper towels then sprinkle all over with 1 teaspoon each of the salt and pepper. Place flour in a wide shallow bowl. Dredge oxtail in flour, and shake off excess. Transfer oxtail to a large plate.
Heat oil in a large Dutch oven over medium-high. Working in 2 batches, add oxtail, and cook until browned on 2 sides, 2 to 5 minutes per side. Remove from heat. Transfer browned oxtail to a plate. Clean Dutch oven.
Place bacon in Dutch oven. Cook, stirring occasionally, over medium-high until bacon is browned and fat has rendered, 8 to 10 minutes. Add mushrooms, and cook, stirring occasionally, until mushrooms have released their water and are lightly browned all over, about 10 minutes. Reduce heat to medium. Add carrots and celery; cook, stirring often, until carrots are slightly softened, about 6 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add wine and vinegar; cook, stirring often, until just slightly thickened and reduced, 2 to 3 minutes. Add broth, and return oxtail to Dutch oven. Bring to a boil over high. Cover and reduce heat to low. Cook, stirring occasionally, until oxtail is tender but not falling off the bone, 1 hour, 30 minutes to 1 hour, 45 minutes.
Remove from heat. Using a slotted spoon or kitchen tongs, transfer oxtail to a work surface, and let cool 15 minutes. While oxtail cools, skim and discard fat from surface of soup. Separate oxtail meat from bones; discard bones, and set meat aside. You should have about 1 1/3 cups of meat.
Bring soup to a gentle boil over high. Stir in egg noodles and onions. Return to a simmer over medium, and cook, stirring occasionally, until noodles are tender, 6 to 8 minutes. Remove from heat. Stir in rosemary, mustard, picked oxtail meat, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Adjust seasoning to taste using additional salt and pepper, if desired. Divide soup evenly among bowls, and serve.

Ingredients

• 3 pounds oxtail, cut crosswise into 2-in. pieces and excess fat trimmed

• 1 3/4 teaspoons kosher salt, divided, plus more to taste

• 1 1/4 teaspoons black pepper, divided plus more to taste

• 1/3 cup all-purpose flour

• 2 tablespoons canola oil

• 6 ounces thick-cut bacon (4 to 5 slices), sliced crosswise into 1/2-in. pieces

• 1 pound fresh cremini mushrooms, trimmed and cut lengthwise into bite-size wedges

• 1 1/2 cups sliced carrots

• 1 cup sliced celery

• 6 garlic cloves, finely chopped

• 1/2 cup dry red wine

• 1 tablespoon sherry vinegar

• 8 cups best-quality lower-sodium beef broth

• 3 ounces uncooked wide egg noodles(about 1 2/3 cups)

• 1 cup frozen pearl onions

• 2 teaspoons finely chopped fresh rosemary

• 2 teaspoons Dijon mustard

Directions

Pat dry oxtail with paper towels then sprinkle all over with 1 teaspoon each of the salt and pepper. Place flour in a wide shallow bowl. Dredge oxtail in flour, and shake off excess. Transfer oxtail to a large plate.

2. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, add oxtail, and cook until browned on 2 sides, 2 to 5 minutes per side. Remove from heat. Transfer browned oxtail to a plate. Clean Dutch oven.

3. Place bacon in Dutch oven. Cook, stirring occasionally, over medium-high until bacon is browned and fat has rendered, 8 to 10 minutes. Add mushrooms, and cook, stirring occasionally, until mushrooms have released their water and are lightly browned all over, about 10 minutes. Reduce heat to medium. Add carrots and celery; cook, stirring often, until carrots are slightly softened, about 6 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add wine and vinegar; cook, stirring often, until just slightly thickened and reduced, 2 to 3 minutes. Add broth, and return oxtail to Dutch oven. Bring to a boil over high. Cover and reduce heat to low. Cook, stirring occasionally, until oxtail is tender but not falling off the bone, 1 hour, 30 minutes to 1 hour, 45 minutes.

4. Remove from heat. Using a slotted spoon or kitchen tongs, transfer oxtail to a work surface, and let cool 15 minutes. While oxtail cools, skim and discard fat from surface of soup. Separate oxtail meat from bones; discard bones, and set meat aside. You should have about 1 1/3 cups of meat.
   

5. Bring soup to a gentle boil over high. Stir in egg noodles and onions. Return to a simmer over medium, and cook, stirring occasionally, until noodles are tender, 6 to 8 minutes. Remove from heat. Stir in rosemary, mustard, picked oxtail meat, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Adjust seasoning to taste using additional salt and pepper, if desired. Divide soup evenly among bowls, and serve.

Roasted Tomato & Garlic Dressing

Roasted Tomato & Garlic Dressing

This is the fourth and final recipe completing the posting of "One Week of Salad Dressings".  This dressing requires 25 minutes to prepare, due to roasting the tomatoes and garlic cloves   This collection is from the monthly publication of a grocery store in London.  It features the most mouth-watering photos and recipes to get your taste bus secreting.  Refrigerate any of these dressings 4 days or freeze in an ice cube tray then a sealed bag for 1 month.

Ingredients:

Preheat oven to 425*F  (220 C)

Arrange a Pint  (400 ml)  pack of cherry tomatoes on a baking tray, Season.: 

Toss with 2 tablespoons olive oil and 

1 tablespoon sherry vinegar.  

Roast for 5 minutes and toss through  

1 tablespoon fresh oregano  

6 unpeeled garlic cloves.  

Roast10 minutes more, then set aside.

Once cool, peel the garlic.  .  

Puree in a blender the tomatoes, garlic, and oregano plus any juices.  

Place in a jug or jar and add  

2 tablespoons extra virgin olive oil 

1 tablespoon sherry vinegar. 

2 tablespoons water and season..

Roasted Whole Chicken With Fresh Herbs And Blood Orange Sauce

Roasted Whole Chicken With Fresh

Herbs And Blood Orange Sauce

While this recipe requires a little hands-on with advance planning, you are well rewarded with the most tender and juicy seasoned chicken.

Ingredients:
Chicken and Brine:
1 whole chicken (about 4 pounds)
4 quarts water
1 cup salt
1/2 cup granulated sugar
1/2 cup brown sugar
1 sachet of fresh herbs, thyme, rosemary, bayleaf, sage, and oregano 

   all enclosed in a cheesecloth.

2 garlic cloves, smashed

1 tablespoon dried oregano

Zest and juice of one lemon

Blood Orange Sauce:

Juice of two blood oranges

1 tablespoon honey

2 teaspoons sherry vinegar

2 cups chicken stock

2 tablespoons unsalted butter

Salt and pepper to taste

Directions:

Prepare the chicken:  Make the brine by heating 2 cups water with salt, sugar, fresh herb sachet, and garlic.  Once they dissolve, add the other 2 quarts of water, oregano, and lemon zest and juice.  Let cool completely.

In an 8 quart pot or large container, place the chicken into the brine and allow to rest for 48 hours in the refrigerator.

After 2 days, remove chicken from the brine and let it air dry in the refrigerator for at least 8 hours before roasting.

Roast the chicken at 350*F.  Place the chicken on a rack in a roasting pan and roast for 1 hour and 15 minutes or until the internal temperature reaches 165*F. in the thickest part of the thigh.

Let the chicken rest for 20 minutes before carving.

Meanwhile prepare the blood orange sauce:  In a small pan over medium heat, combine the blood orange juice, honey, sherry vinegar  and stock.  Bring to a simmer and cook to slightly reduce 5 to 7 minutes.

Whisk in butter until smooth then season with salt and pepper to taste.

Serve:  Carve the chicken and drizzle with the blood orange sauce.  Garnish with fresh herbs if desired.

One Pan Honey Glazed Chicken With Shallots

One Pan Honey Glazed Chicken with Shallots

This One Pan Honey Glazed Chicken with Shallots is a one-pan wonder with notes of honey, chili pepper heat with dressed shallots and parsley.
Ingredients:
2 lbs. Bone-in, Skin-on Chicken Thighs or Drumsticks (4 to 8 pieces)
Kosher Salt
2 tbsp. Neutral Oil, such as Grapeseed or Canola, divided
1 lb. Shallots (about 8), peeled and halved, quartered if large
3 tbsp. Honey
2 tbsp. Fresh Lime Juice
1 Garlic Clove, minced
1 Fresh Hot Chile, such as Thai, Jalapeño or Serrano, minced with or without seeds
1 tbsp. Sherry Vinegar
1/2 cup Chopped Flat Leaf Parsley
Directions:
Pat your chicken thighs very dry with paper towels. Then sprinkle all sides of each of thigh with Kosher salt; set the plate of thighs aside.

Over medium heat, heat 1 tablespoon of grapeseed or vegetable oil and toss in the shallots. Let the shallot pieces lightly caramelize, stirring often. This should take about 10 minutes.

When the shallots are looking evenly browned and have softened, transfer them to a separate bowl and set aside.

Raise the heat under your skillet to medium-high and heat 1 tablespoon of grapeseed or vegetable oil. Add the chicken thighs, skin side down and let cook, undisturbed for about 10-12 minutes, or until the chicken thighs easily release from the pan and the skin is browned and crisp. Flip the chicken thighs and let cook on the meat side for about 5 minutes.  Serves 2 to 4.

Transfer 1-2 chicken thighs to a plate and top with some of the dressed shallots. Drizzle pan sauce over the shallot-topped chicken and serve.

Prep Time: 10 Minutes – Cooking Time: 30 Minutes – Total Time: 40 Minutes

Puttanesca Deviled Eggs

 Puttanesca Deviled Eggs

This recipe turns the deviled egg on its head—literally—by serving it whole and upside down rather than halved on its side. It’s filled with a punchy emulsion inspired by the bold flavours of pasta puttanesca—tomato, capers, olives and garlic. A final garnish of anchovies and mustard sprouts will make these eggs the stars of any cocktail party. Makes 12

Ingredients

12 free range organic eggs

2 tbsp (30 mL) julienned sun-dried tomatoes with their 

   oil
1 tbsp (15 mL) capers, drained
6 Kalamata olives, pitted
1 medium garlic clove, roughly chopped
1/2 tsp (2 mL) dried chili flakes
2 tbsp (30 mL) Greek yogurt
1 tbsp (15 mL) sherry vinegar
Salt to taste
3 anchovy fillets in oil, each cut in four even pieces
Spicy mustard green sprouts or other sprouts to garnish

Directions:
Place eggs in a medium pot. Pour in enough water to cover by at least 1 inch (2.5 cm). Place over high heat. As soon as it comes to a boil, cover and remove from heat. Let stand 10 minutes. Drain and run under cold water to cool.

When eggs are cool enough to handle, peel shells, then use a sharp paring knife to cut a small slice off tops of eggs, so they can stand upright. Cut a slice off each bottom end that’s large enough to expose the yolk, about 1/4 inch (5 mm) in diameter. Place the trimmed egg pieces in a food processor. With a small spoon or melon baller, gently remove yolks and add to food processor. Refrigerate hollowed-out eggs to keep them cold.

Add sun-dried tomatoes, capers, olives, garlic and chili flakes to food processor. Process until finely chopped. Add yogurt and vinegar, and process until smooth, stopping to scrape down bowl as necessary. Taste and season with salt, if necessary.

Transfer egg mixture to a piping bag fitted with star attachment. (Or use a freezer bag with a corner snipped off). Place in refrigerator to firm up, at least 30 minutes.

Pipe mixture into hollowed egg whites, filling each cavity generously. (At this point, eggs can be covered and refrigerated up to 2 hours.) To serve, garnish with anchovies and sprouts.

Caramelized Carrot Salad WithThe French 75 Cocktail'

                                                          file photo

Caramelized Carrot Salad With 

The French 75 Cocktail

Raise a toast with this cocktail while indulging in classic summer salad utilizing French techniques.

In my hometown in northern Ohio,  a farm located on a rural highway known as Sandy Ridge has been reborn.  In my youth it was known as Swabley's Fruit Farm.  Today it is known as the best place in the area for great dining.  A chef named Jamie McFadden who was trained in French dining, recreated a business known as the place to meet and greet friends!  Jamie shared two recipes which I am sharing with you!

The French 75 Cocktail
The French 75 cocktail was originally created at the New York Bar in Paris in 1915. The combination of gin, lemon juice, Champagne, and sugar was said to have a kick like a French 75mm gun! Serve on the 
rocks or make a pitcher and freeze slightly.
Ingredients:
In a shaker combine:
2 ounces lemon juice
2 ounces gin
2 teaspoons simple syrup
1 cup ice cubes
Pour into Collins glasses and top off with:
4 ounces chilled Sandy Ridge Sparkling Riesling
Garnish with: 
1 lemon slice
1 cherry

Caramelized Carrot Salad with Radicchio and Citrus
Ingredients:
1/2 cup sliced almonds
2 pounds carrots, peeled and cut into 4x1/2-inch sticks
1/2 cup olive oil, divided
2 tablespoons thyme leaves, divided 4 teaspoons kosher salt, divided
1/2 teaspoon crushed red pepper flakes, divided
2 medium red onions, sliced into thin strips
2 garlic cloves, finely grated
2 tablespoons plus 1 teaspoon sherry vinegar
2 tablespoons fresh orange juice
2 tablespoon honey
2 heads radicchio (about 11 ounces), cut chiffonade
4 oranges, peeled, sliced into 1/2-inch half moons/segments
2 cups parsley leaves

Directions:
Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8 to 10 minutes; set aside.

Cook carrots, 2 Tbsp. oil, 1 Tbsp. thyme, 1 tsp. salt, 1/4 tsp. red pepper, and 1 cup water in a large skillet over medium-high heat, stirring occasionally, until water is evaporated, about 15 minutes. Continue to cook, stirring occasionally, until carrots are lightly browned and tender, about 5 minutes more.

Meanwhile, heat 2 Tbsp. oil in another large skillet over medium-high. Add onions, 1 tsp. salt, and remaining 1 Tbsp. thyme and 1/4 tsp. red pepper and cook, stirring occasionally, until onions are lightly browned and tender, 10 to 12 minutes.

Whisk garlic, vinegar, orange juice, honey, and remaining 1/4 cup oil and 3/4 tsp. salt in a large bowl. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat. Top with reserved almonds. Entertain deliciously! Serves 8

Chef Jamie McFadden is the chef and proprietor of Sandy Ridge Vineyards & Mercantile at 180 Ohio 61 E., Norwalk and the Founder of Cuisiniers Catered Cuisine & Events in Winter Park, Fla.

Spanish Tomato And Bread Chilled Soup

Ingredients:
2 pounds ripe tomatoes, cored
2 1/2 oz. country style crusty bread
1/2 medium red bell pepper
1 medium garlic clove, smashed and peeled
1 teaspoon white sugar
3 tablespoons Sherry Vinegar, plus more to serve 
Kosher Salt and Ground Black Pepper
3/4 cup plus 1 tablespoon extra virgin olive oil
    plus more to serve.
4 thin slices prosciutto (12 ounces) torn into pieces
4 hard-cooked eggs, peeled and quartered (optional)
1/4 cup finely chopped fresh flatleaf parsley

Directions:
In a blender, combine the tomatoes and bell pepper, garlic, sugar, vinegar, 2 teaspoons salt and 1 teaspoon pepper.  Blend on high until completely smooth and no bits remain, about 1 minute.  With the blender running, gradually add 3/4 cup oil.  Transfer to a larg bowl, then taste and season with pepper.  Cover and refrigerate until well chilled, at least 2 hours or up to 4 hours.

In a blender, combine the tomatoes, bread, bell pepper, garlic, sugar, vinegar 2 teaspoons salt and 1 teaspoon black pepper.  Blend on high until completely smooth and no tomato skins remain about 1 minute.  With the blender running, 
gradually add 3/4 cup oil.  Transfer to a large bowl, then taste and season with salt and pepper.  Cover and refrigerate until well chilled or up to  2 to 4 hours.

While the soup chills, in a 12-inch skillet over medium heat, heat the remaining1 teaspoon oil until shimmering.  Add the prosciutto and cook, stirring occasionally, until crisp, about 2 minutes.  Transfer to a paper towel-lined plate and let cool completely, then roughly chop; set aside.

Taste the soup and season again with salt and pepper.  Ladle it into chilled bowls.   Top with prosciutto, and hard boiled eggs (if using) and parsley. and season with salt and pepper.  Drizzle with a vinegar if desired.

Don't forget to taste the soup for seasoning after chilling, just before serving.  Chilling blunts the favor,  so through the soup may have initially tasted If peak-season, perfectly ripe tomatoes are available, use them in this simple but richly flavored, no-cook chilled soup. Otherwise, Campari or cocktail tomatoes are a good choice, as they are dependably sweet year-round. Excellent results also require high-quality extra-virgin olive oil, so make sure the oil you use does not have bitter or harsh notes. Bread helps thicken the soup and gives it its creamy consistency; choose a crusty, country-style loaf with a relatively soft interior so the bread blends easily into the soup, but remember to remove the crust. To keep the soup chilled for as long as possible at the table, we like to refrigerate the serving bowls.

Chilling the soup blunts the favor.  Season with additional salt and pepper.

Toasted Hazelnut Salad With Dried Cranberries and Hazelnut Vinaigrette

Toasted Hazelnut Salad With Dried 

Cranberries And Hazelnut Vinaigrette

This is my go to salad when I entertain.  People rave and often request the recipe.

Ingredients:

3 tablespoons olive oil, or to taste

2 large shallots chopped fine (about 1/2 cup)

1/2 cup dried cranberries

4 tablespoons Sherry vinegar, or to taste

3 tablespoons water

1 tablespoon sugar

1/2 cup hazelnuts, toasted lightly and skinned

1/2 teaspoon Dijon mustard

1 tablespoon hazelnut oil, if desired

3 cups Bibb lettuce

2 cups frisee 

2 cups baby spinach

*

Directions: 

In a small saucepan heat 2 teaspoons olive oil over medium heat until hot but not smoking and cook shallots, stirring until golden brown.  Stir in cranberries, 3 tablespoons vinegar, water, and sugar and simmer mixture, stirring occasionally, until syrupy, about 4 minutes.  Transfer mixture to a bowl and cool to room temperature.

In a small skillet heat 1 teaspoon olive oil over moderate heat until hot but not smoking and cook hazelnuts with salt and pepper to taste, stirring until golden brown about 3 minutes.  Transfer nuts to a plate and cool.

In a small bowl whisk together mustard anad the remaining tablespoon vinegar with salt and pepper to taste.  In a stream whisk in hazelnut oil and remaining 2 tablespoons olive oil until emulsified.

In a large bowl toss greens with just enough dressing to coat and divide among 6 plates.  Sprinkle salads with cranberry mixture and hazelnuts.  Serve salad with soup as a main course or aline as a first course.  

Serves 6

Beer Battered Shrimp

Beer Battered Shrimp  

James Beard Foundation

Fried shrimp might seem a thing of the past if you are trying to eat healthy. These are still a special treat, but are pan-fried, not deep fried, and super crispy because they are made with beer. The alcohol in the beer evaporates quickly as the shrimp cooks leaving them extra crispy. I know it might seem silly to make your own ketchup, and yes, on many busy days homemade ketchup will be too much work. But this zippy sauce is made from wholesome ingredients—no fillers, stabilizers, or corn syrup—and will last up to four weeks in the refrigerator. Make a batch and put it in mason jar for some amped-up flavor.

Reprinted with permission from Lighten Up, Y’all, by Virginia Willis, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by Angie Mosier. For more information, visit virginiawillis.com.

Ingredients

Spicy Ketchup:
1 tablespoon pure olive oil
1 sweet onion, grated
1 garlic clove, mashed to a paste with salt (see note, below)
One 14.5 ounce no-salt-added canned tomatoes with juice, puréed
1/4 cup sherry vinegar
1 tablespoon honey
1 tablespoon smoked hot paprika
1 tablespoon tomato paste
Coarse kosher salt and freshly ground black pepper

Shrimp:
1/2 cup panko (Japanese) bread crumbs
1 tablespoon chopped fresh cilantro leaves
2/3 cup rice flour or cornstarch
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking soda
4 ounces light beer
6 tablespoons canola oil
1 pound large (21/25 count) shrimp, peeled and deveined
1 lemon, thinly sliced
Coarse kosher salt and freshly ground black pepper

Directions:

To make the ketchup, heat the olive oil in a large pot over medium heat. Add the grated onion and cook, stirring, until softened, about 8 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the tomatoes, sherry vinegar, honey, smoked paprika, and tomato paste, and then season with salt. Cook until thickened, 45 to 60 minutes.

To prepare the shrimp, combine the panko and cilantro in a shallow baking dish and stir to combine. Combine the rice flour, unbleached all-purpose flour, and baking soda in a large bowl, stirring with a whisk. Gradually add the beer, stirring with a whisk until a smooth batter.

Line a plate with paper towels. Heat a large nonstick skillet over medium-high heat. Add 3 tablespoons of the canola oil to pan; swirl to coat. Working one at a time and using the tail as a handle, dip the shrimp in the batter and shake off the excess. Dredge the shrimp in the panko mixture, making sure to coat both sides. Place the shrimp in a single layer in the pan, and cook until golden brown, about 2 1⁄2 minutes on each side. Remove the shrimp from pan; drain on paper towels. Repeat with the remaining oil, shrimp, batter, and panko mixture. At the end of cooking, sear the lemon slices in the hot oil until slightly charred. Serve the shrimp and lemon slices hot with the spicy ketchup.

Note: to prepare garlic paste, place the broad side of an unpeeled clove of garlic on a clean work surface. Give it a whack with the side of a chef’s knife. Remove the outside papery skin, and using the knife, trim the tough basal plane at the top of the clove. Halve the clove lengthwise and remove the green shoot, if present, as it is bitter. Coarsely chop the garlic, then sprinkle it with coarse salt. (The salt acts as an abrasive and helps chop the garlic.) Then, using the flat side of the chef’s knife like a palette knife, press firmly on the garlic, crushing a little at a time. Repeat until the garlic is a smooth paste.

Yield

4 servings