Warm Breaded Goat Cheese Salad
with Dried Cherries and Toasted Pecans
Recipe from Fairmont Southampton
Serves 1
Ingredients:
2 slices fresh goat cheese
(1 ounce slices, put through a breading station)
4 ounces fresh mixed greens
½ ounce dried cherries
½ ounce toasted pecans
½ teaspoon sherry vinegar
2 teaspoons extra virgin olive oil
¼ teaspoon balsamic syrup
Salt and pepper to taste (more…)
CAMEMBERT baked in its box
Serves 2
Ingredients
1 Small Ripe Camembert in its box
Drizzle of White Wine
Sprig of Rosemary or Thyme
Warm Crusty Baguette
Directions:
Heat your oven to 450°F. Take the Camembert from its box and remove the wrapping from the cheese. Replace the cheese in its box and with a small knife prick the cheese a few times. Drizzle a little white wine over it and put a sprig of rosemary (more…)
COCONUT SHRIMP | Gamberetti Al Cocco
This is a very popular dish at Bone Fish Restaurant in the Royal Naval Dockyard.
Ingredients:
1 egg
½ cup all-purpose flour
2/3 cup beer
1½ tsp baking powder
¼ cup all-purpose flour
2 cups coconut flakes
24 jumbo shrimps
3 cups canola oil, for frying
Serves 6
Directions:
1. In a medium bowl, combine the egg, ½ cup of flour, beer, and baking powder. In 2 separate bowls, place the ¼ cup flour and coconut flakes.
2. Hold the shrimp by the tail, dredge in flour, and shake off any excess flour. Then dip into the egg/beer batter, allowing any excess to drip off. Roll the shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes.
3. Meanwhile, heat the oil to 350°F in a deep fryer. Remove the chilled shrimp from refrigerator and fry in batches. Cook the shrimp, turning over once, for 2 to 3 minutes or until golden brown. Using tongs, remove the shrimp from the oil and place on paper towels to drain the hot oil. Serve warm, accompanied by your favorite dipping sauce. (more…)
