Shrimp Cocktail - Boiled Shrimp and Homemade Cocktail Sauce

Home Made Shrimp Boil

Fill large pot with 6 quarts water.

Add:  1 onion, quartered

2 stalks celery

2 cloves garlic

2 large bay leaves

1/4 cup salt

1 lemon, quartered

Cheesecloth packet containing:

1 teaspoon mustard seed

1/2 teaspoon coriander seed

1/2 teaspoon black peppercorns

1/2 teaspoon red pepper flakes

Cover pot and boil for 15 minutes to flavor the water.

Add up to 4 lb fresh or thawed frozen shrimp.  Stir to expose shrimp evenly to the hot water.

Leave shrimp in the water for 3 minutes or until all are pink.  Taste for doneness (do not overcook, a common mistake).  You want the shrimp to be firm.

Drain immediately and either serve hot or chill several hours.

Serve with cocktail sauce.

Cocktail Sauce from Scratch

3/4 cup tomato ketchup

juice of 1/2 lemon

1 tablespoon finely grated fresh horseradish root

1 tablespoon agave nectar

1 teaspoon hot pepper sauce (or to taste)

salt and pepper to taste

Combine all ingredients and chill several hours.  Adjust seasonings to taste.  Serve with boiled shrimp.

 

Lemon Pound Cake - Gluten Free / Dairy Free / Soy Free Recipe

This is a recipe I adapted from several pound cake recipes I found online.  It is impossible to tell it is gluten and dairy free, and I have had many requests for this recipe.  Enjoy!

Lemon Pound Cake, Gluten, Dairy, Soy, Wheat Free Recipe

3 cups gluten free flour *

2  tsp xanthan gum

2  tsp sea salt

1 1/2 tsp baking powder

1  cup safflower oil

2  cups sugar

Grated rind from one lemon

Juice from one lemon

4 large eggs

3/4 cup coconut milk (I use “So-Delicious” Unsweetened)

Preheat oven to 350 degrees

Combine flour, xanthan gum, sea salt, and baking powder in an extra large measuring cup or separate bowl.  Set aside.

Blend oil and sugar, add eggs one at a time, beating after each.  Add lemon juice and rind.   Add coconut milk.

Gradually add dry ingredients into wet ingredients, mixing well.

Pour into a greased 9” spring form pan. 

Bake 60 minutes or until cake tests done.

*My preferred ratio of gluten free flours for this cake is:

          2 cups brown rice flour

          ½ cup tapioca starch

          1/2 cup millet flour

I find brown rice flour to be less grainy than white rice flour (which I never use any more).  I like to use a bit of millet flour in any cake or muffin recipe as it adds a good “cake” texture.  I add the tapioca starch for a bit of lightness, because the other flours tend to be quite heavy and give a very dense final product.  That’s my 2 cents on flour.

Lemon Glaze

zest of one lemon

juice of one lemon

add sifted powdered sugar, stirring, until thickened and opaque, but still runny enough to drizzle over the cooled cake.

Coconut Oatmeal Chocolate Chip Cookies - Gluten and Soy Free Version

 Before I had to give up so many ingredients to maintain my health - I was known as a pretty good baker.  I created a lot of my own original recipes for cookies and breads and my in-laws often teased me about opening up a bakery.  It has taken a lot of years for me to work up the nerve to try recreating those wonderful treats.  This is one of my more successful attempts.  These delicious cookies are as flaky and tender as the original recipe.

Gluten Free Coconut Oatmeal Chocolate Chip Cookies

Cream:

1 cup solid coconut oil

2 cups organic cane sugar

Beat in:

2 eggs

1 teaspoon vanilla

Add:

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 ½ cups brown rice flour

½ cup tapioca starch flour

½ cup millet flour

Mix well, then add:

2 cups gluten free oatmeal  (original recipe calls for 3 cups, so I will try this next time)

1 cup flaked coconut

8 oz chocolate chips

Drop by teaspoonfuls onto parchment paper.

Bake at 350 for 10 to 12 minutes

Crock Pot Pulled Pork - Two Versions

Pulled Pork is one of my favorite dishes to prepare for a crowd.  A pork shoulder is a very affordable cut of meat, and when slow cooked all day in the crock pot with a few seasonings - it is a crowd pleaser!
I make it two different ways.  Both are delicious.

Apple Seasoned Pulled Pork

1.  Sear pork shoulder on all sides in a skillet before transferring the meat to the crock pot.
2.  In the same pan, saute a large sliced onion until it is golden brown and nicely caramelized.  Pour caramelized onion over the browned shoulder in the crock pot.
3.  Add 1 sliced apple OR 1/2 cup applesauce OR 1/2 cup apple juice (any of these work well)
4.  Generously sprinkle the pork with thyme, salt and pepper.  Add a light sprinkling of rosemary leaves and oregano leaves.  Add one or two bay leaves.  Cover and cook all day. 
Serve with roasted potatoes and a green vegetable or in summer, serve with a buffet of cold salads and crusty bread.

Mexican Pulled Pork

1.  Sear pork shoulder on all sides in a skillet before transferring the meat to the crock pot.
2.  In the same pan, saute a large sliced onion until it is golden brown and nicely caramelized.  Pour caramelized onion over the browned shoulder in the crock pot.
3.  Squeeze the juice of 2 large limes over the pork and onion mixture.
4.  Stab holes in the pork with a sharp knife and insert several cloves of garlic (according to your taste).
5.  Cover and cook all day, but near the end of the cooking process, add a generous sprinkling of cumin and thyme - according to taste. 
Serve with tortillas and taco toppings for a Mexican style dinner.