Monthly Archive for November, 2006

Rocky Mountain High… Colorado

Here are a few photos from my latest trip for work. A very awe inspiring place, unfortunately we rarely get to stay very long!

The post w/ photos and recipes from the Thanksgiving feast at my friends’ house will have to wait until I return. Sorry for the delay. I hope these photos will tide you over until then…

Bruno

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Spicy Shrimp on Daikon Chips w/ Roasted Garlic and Chile Aioli

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Here’s an idea for something non-traditional to bring to your friends’ house or to serve to friends if they’re coming to your house on Thanksgiving Day. I brought these to a friend’s house last week and they disappeared pretty quick! The coolness of the daikon tames the heat of the spicy shrimp. You can prepare this recipe several hours ahead, wrap and place in the fridge until time to serve. Garnish w/ cilantro leaf just before serving.

Spicy Shrimp on Daikon Chips w/ Roasted Garlic and Chile Aioli (makes 24 pieces)

Ingredients:

24 medium shrimp

1 daikon

1 bunch cilantro

1 tablespoon olive oil

1 tablespoon sriracha hot chili sauce

Salt to taste

** Ingredients for mayonnaise (from your favorite recipe)

for aioli:

3 large cloves of garlic

1/2 teaspoon finely ground mulato chile

Procedure:

1) Peel and devein shrimp

2) In a medium bowl, mix sriracha sauce and olive oil, then add shrimp, stir to coat, cover and let marinate in fridge for 1 hour

3) While shrimp are marinating, peel daikon, then using a mandoline, slice daikon into 1/8 inch thick strips

4) Using a cookie cutter, cut daikon into 1 3/4 inch rounds

5) Place daikon “chips” into a bowl of cold water to maintain crispness

6) Remove shrimp from fridge

7) Saute’ shrimp over medium heat for approximately 4 minutes or until shrimp becomes pink and opaque, salt to taste

8) Set shrimp aside to cool

9) While shrimp are cooling, make mayonnaise using your favorite recipe

10) Peel and mince garlic, then saute’ in olive oil until light brown and let cool

11) Using a whip, blend garlic and chile powder into mayonnaise

12) Remove daikon from water and pat dry w/ a kitchen towel

13) Top each daikon chip w/ 1/2 teaspoon of aioli, then top w/ shrimp

14) Garnish w/ a cilantro leaf

15) Place on serving tray

16) MUNCH!

Cheers and have a Happy Thanksgiving everyone!!

Bruno

Wine Find of the Month – November

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The Gatekeeper 2003 South Australia Shiraz

Splurge a little this holiday season! Buy yourself a bottle of this delicious Shiraz from Australia. It pairs nicely w/ a spicy stuffing or juicy roast among other things. Here’s what has been said about The Gatekeeper:

"Vintaged from Shiraz grapes grown in the wine regions of South Australia. This wine on the bouquet displays luscious sweet berry fruit with a hint of peppery spices, while careful use of oak imparts lingering vanilla and toasty oak. On the palate, plum and cherry flavours and long, soft tannins combine to make a warm, rich yet balanced elegant wine. Maturation in American first and second year hogsheads."

Drink up and enjoy this beautiful wine w/ your holiday feast!!

Bruno