Showing posts with label cumin. Show all posts
Showing posts with label cumin. Show all posts

Friday, November 8, 2013

Shrimp with Garlic and Saffron

by Sheila Connolly

Shoot, this recipe is just too easy! A grand total of seven ingredients. The hardest part is finding smoked paprika (but you can’t substitute the regular kind).

A word on shrimp. My husband and I have often chat with the woman who staffs the fish counter at our local market, and we eat seafood at least once a week. They sell shrimp there, both raw (shell on) and cooked. In an adjacent case, they sell bags of frozen shrimp. Guess what: it’s all the same shrimp. The bulk shrimp are shipped to the store in large bags, and they’re frozen. For the fresh shrimp, they’re thawed in-store.

Frozen shrimp are not evil. They’re all coming from Indonesia or Thailand these days, and over there they’ve long since figured out how to flash-freeze seafood. They taste fine, and some nice people have already removed the icky vein (i.e., the digestive tube). You can buy them peeled or not. You can keep the frozen ones in your freezer for that day when you have no time and nothing fresh to cook—and now you have this quick and tasty recipe.
With shell
Cleaned and ready
 
 

 
 
 
 
 
 
 
 
 
 
One digression: shrimp are harvested off the coast of County Cork in Ireland. I was incredulous when I first heard this, but it’s true—something about the warm currents there. I was tipped off when I innocently ordered what was called a shrimp sandwich in Baltimore in County Cork (in a restaurant across the street from the harbor there), and this was what arrived:
 
 

SAUTEED SHRIMP WITH GARLIC AND SAFFRON

¼ cup olive oil
3 sliced garlic cloves

1 pounds peeled shrimp (about 2 cups)
1 tsp smoked paprika
1 tsp ground cumin
Pinch of saffron
Pinch of cayenne pepper
Salt to taste

Heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and saute until golden.
 

Stir in the other ingredients and cook, turning the shrimp once or twice, until the shrimp are pink—just a few minutes.



Serve over rice/pasta. Garnish with parsley if you like.



See?  Told you it was easy. One bonus: the combination smells wonderful even before you start cooking!
Coming November 22nd


A New York Times bestseller!

Tuesday, January 31, 2012

Supernatural Sticky Wings for Super Bowl Sunday from Cleo Coyle


Wings are good eats. I grew up on my Aunt Mary's broiled chicken wings, and they bring back good memories, too. Here in New York City, Korean-style sticky wings have become a popular treat over the past few years. These wings, which are described as "Korean pub food," are lip-smackin' good, whether they're eaten in a pub, in one of the Korean wing shops around town, or on a Central Park bench. 


Roast Mortem:
A Coffeehouse Mystery 
To see some of the recipes 
featured in Cleo's bestselling 
culinary mystery, click here
My husband Marc and I have enjoyed these wings so much that we put a knockoff recipe for UFC soy-garlic wings in our 9th Coffeehouse Mystery (Roast Mortem). Today I have a completely different wing recipe for you, but one that's just as transcendently delicious.

And speaking of
transcendence...

I swear the NY Giants' playoff game performances were near supernatural achievements. Their opponents were top-notch, carrying the best records in the NFL, and the games were suitably thrilling. Hence my armchair salute to the Green Bay Packers and the San Francisco 49ers, who almost beat New York in a 
nail-biting overtime that was clinched with a mere field goal kick.

The Super Bowl is this Sunday and, honestly, whether we had a dog in the race or not, Marc and I would be watching the game. The big Bowl is an iconic moment in the timeline of our country's year--plus we like the commercials. :)

To wit (and speaking of having a dog in the race), I give you...




"THE BARK SIDE"


Click the arrow in the window below
to preview one of the many clever 
commercials
produced for this Sunday's Super Bowl.


(and some twitter fun)



The winning New England Patriots will be challenging the die-hard New York Giants this Sunday. Both teams come to the arena as champs. Whatever the outcome, they'll leave that way, too.

Good luck to both!
And good eats to us all... 


~ Cleo


Cleo Coyle's
Supernatural Sticky Wings
for Super Bowl Sunday!




To download this recipe in a free PDF format that you can print, save, or share, click here. 


Cleo Coyle, winging it for
Super Bowl 46, is author of
The Coffeehouse Mysteries
The process for making these beautiful babies begins with a simple sweet and savory marinade. The glaze provides the delicious "sticky" aspect with a combination of maple, honey, lemon, ginger, and an ingredient that really pulls it all together--cumin. This ancient spice is often used in Mediterranean, Middle-Eastern, and Asian cooking. Here it deepens the glaze flavor, adding an earthy, nutty, (very subtle) mustard-like dimension that sends these sticky wings right out of this world (hence the "supernatural" part of this recipe's moniker).


See 2 tasty wing variations
at the end of this recipe.


Makes 12 chicken wings (about 4 pounds)


Ingredients for Marinade


12 chicken wings (about 4 pounds)
5 cloves garlic, chopped
½ cup maple syrup
¼ cup cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/8 teaspoon white pepper
1/8 teaspoon Kosher or sea salt


Ingredients for Glaze (to baste during cooking)

Makes 1/3 cup glaze (enough to baste 12 wings)


¼ cup maple syrup
¼ cup light brown sugar
2 tablespoons honey
1 tablespoon butter
½ teaspoon Kosher or sea salt
¼ teaspoon ground cumin
¼ teaspoon ground ginger
1 teaspoon fresh squeezed lemon juice
½ teaspoon Worcestershire sauce



Step 1—Make Marinade: Smash garlic and chop. Throw into a bowl with maple syrup, cider vinegar, Dijon mustard, honey, pepper, and salt. Whisk until thoroughly blended. Wash chicken wings, pat dry, and cut off the tips. Place wings in a resealable plastic bag or container. Pour marinade over wings, toss to thoroughly coat, and marinate for at least 4 hours or overnight.


Step 2—Make glaze: First preheat oven to 350° F. While oven is warming up, make the maple glaze. Combine all the glaze ingredients in a small saucepan, over low heat. Simmer, stirring continually for 3 to 5 minutes, until mixture thickens and becomes syrupy. Test by dipping a spoon into the glaze. When it easily coats the back of the spoon, it’s ready.


Step 3—Oven Roast (or grill): To cut down on the clean up, line a shallow pan with aluminum foil. Place a rack over the pan and coat the rack with nonstick spray. Remove wings from marinade and discard the excess liquid. Place wings on the rack and roast. Total cooking time is 80 minutes. After the first 30 minutes, turn over each wing and brush liberally with the glaze. Cook another 15 minutes. Flip the wings and baste a second time. Cook for another 15 minutes. Baste for a third time and cook a final 15 – 20 minutes. (Be patient with the cooking time and do not increase the oven temperature to speed up the process or you’ll likely scorch the sugar in the glaze.)


Variation 1—South Carolina-style Mustard BBQ:
Use the same Marinade recipe, but in the Glaze recipe replace 1 tablespoon of the honey with 1 tablespoon Dijon mustard.


Variation 2—Sweet-Hot:
Use the same Marinade recipe, but in the Glaze recipe add ¼ teaspoon cayenne pepper and…

 
 
Eat with joy!


 
~ Cleo Coyle, author of 


To get more of my recipes,
enter to win free coffee, or
learn about my books,
including my bestselling
Haunted Bookshop series,
visit my online coffeehouse:






The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 

 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.




Tuesday, April 5, 2011

Supernatural Sticky Wings from Cleo Coyle



Cleo Coyle, sticky wing freak,
and author of The Coffeehouse
Mysteries
Wings are good eats. I grew up on my Aunt Mary's broiled chicken wings, so they bring back good memories, too.

Over the last few years, Korean-style sticky wings have become a popular treat here in New York City. These wings, which are described as "Korean pub food," are lip-smackin' good, whether they're eaten in a pub, in one of the Korean wing shops around town, or on a Central Park bench.

My husband and I have enjoyed these wings so much that we put a knockoff recipe for UFC soy-garlic wings in our latest culinary mystery (Roast Mortem). 


Roast Mortem:
A Coffeehouse Mystery
(Click cover to learn more.)
Today I have a completely different wing
recipe for you, but one that's just as transcendently delicious.

As I mentioned in my recent posts, The Wall Street Journal reported that we're in for a banner year in the production of maple syrup (after last year's lackluster season).


If you missed my Maple Madness post, click here to get my recipe for Smoky-Sweet Maple Vinaigrette or click here to get my recipe for Maple Cookies 2 Ways.

This week, I'm using maple syrup as the star ingredient in a sticky wing recipe. The marinade begins the flavoring process by soaking the chicken wings in a sweet and savory bath. The glaze finishes the sticky wings with a combination of maple, honey, lemon, ginger, and an ingredient that really pulls it all together: cumin. This ancient spice is often used in Mediterranean, Middle-Eastern, and Asian cooking. Here it deepens the glaze flavor, adding an earthy, nutty, ever-so-slightly mustard-like dimension that sends these sticky wings right out of this world...




Cleo Coyle's

Supernatural Sticky Wings


To download this recipe as a free PDF format that you can print, save, or share, click here. 



Makes 12 chicken wings (about 4 pounds)


Ingredients for Marinade


12 chicken wings (about 4 pounds)
5 cloves garlic, chopped
½ cup maple syrup
¼ cup cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/8 teaspoon white pepper
1/8 teaspoon Kosher or sea salt


Ingredients for Glaze (to baste during cooking)

Makes 1/3 cup glaze (enough to baste 12 wings)
¼ cup maple syrup
¼ cup light brown sugar
2 tablespoons honey
1 tablespoon butter
½ teaspoon Kosher or sea salt
¼ teaspoon ground cumin
¼ teaspoon ground ginger
1 teaspoon fresh squeezed lemon juice
½ teaspoon Worcestershire sauce

See 2 tasty wing variations at the end of this recipe.


Step 1—Make Marinade: Smash garlic and chop. Throw into a bowl with maple syrup, cider vinegar, Dijon mustard, honey, pepper, and salt. Whisk until thoroughly blended. Wash chicken wings, pat dry, and cut off the tips. Place wings in a re-sealable plastic bag or container. Pour marinade over wings, toss to thoroughly coat, and marinate for at least 4 hours or overnight.



 Step 2—Make glaze: First preheat oven to 350° F. While oven is warming up, make the maple glaze. Combine all the glaze ingredients in a small saucepan, over low heat. Simmer, stirring continually for 3 to 5 minutes, until mixture thickens and becomes syrupy. Test by dipping a spoon into the glaze. When it easily coats the back of the spoon, it’s ready.




Step 3—Oven Roast (or grill): To cut down on the clean up, line a shallow pan with aluminum foil. Place a rack over the pan and coat the rack with nonstick spray. Remove wings from marinade and discard the excess liquid. Place wings on the rack and roast. Total cooking time is 80 minutes. After the first 30 minutes, turn over each wing and brush liberally with the glaze. Cook another 15 minutes. Flip the wings and baste a second time. Cook for another 15 minutes. Baste for a third time and cook a final 15 – 20 minutes. (Be patient with the cooking time and do not increase the oven temperature to speed up the process or you’ll likely scorch the sugar in the glaze.)


Variation 1—South Carolina-style Mustard BBQ:
Use the same Marinade recipe, but in the Glaze recipe replace 1 tablespoon of the honey with 1 tablespoon Dijon mustard.


Variation 2—Sweet-Hot:
Use the same Marinade recipe, but in the Glaze recipe add ¼ teaspoon cayenne pepper and…

 
 

Eat with joy!


~ Cleo Coyle, author of 



To get more of my recipes, win free coffee,
or find out more about my books, visit me
 at my *virtual* coffeehouse:

 
Click on the book covers above
to learn more about Cleo's culinary mysteries.