Thursday, November 01, 2007

NOVEMBER 1st BIRTHDAY DINNER ~ SPINACH, PEAR and WATERCRESS SALAD / SPICY ASIAN GRILLED SHRIMP with COCONUT RICE / CHOCOLATE MOUSSE TORTE

~Albert Camus
~ AUTUMN LEAVES
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SPINACH, PEAR and WATERCRESS SALAD
with HONEY-MUSTARD DRESSING
(from Pontiac's old Pike Street Restaurant )
*
Dressing:

1/2 cup Peanut Oil
1/4 cup Honey
1 tsp. Hungarian Paprika
5 Tbsp. Cider vinegar
1/4 cup Dijon Mustard
2 1/2 Tbsp. Chopped Garlic
2 tsp. Grated Fresh Ginger Root
Juice of 1 Large Lemon
Salad:
1 Lb. Fresh Spinach Leaves
2 Ripe Bosch or D'Anjou Pears
2 Bunches Fresh Watercress
Procedure: Wash spinach well, remove all stems. Make dressing. Cut pears in half, core and julienne. Place pears in some of the dressing so they don't brown. Wash watercress, remove long part of stem. Put spinach leaves in bowl, coat leaves with a bit of dressing. Place on plates, garnish with pears and watercress.
Note: Past post from November 4, 2006
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SPICY ASIAN GRILLED SHRIMP with COCONUT RICE
~ Sweet coconut smooths and compliments the fiery flavored shrimp
*
2 lbs. peeled and deveined jumbo shrimp (tails on)
2/3 cup soy sauce
1/2 cup hot chili sesame oil (House of Tsang)*
2 Tbsp. brown sugar
2 Tbsp. ground ginger
1 cup diagonally sliced green onions, divided
bamboo skewers
  • Combine soy sauce, sesame oil, brown sugar, ginger, and 1/2 cup scallions. Add shrimp and toss well to coat. Cover and chill 4-6 hours or overnight.
  • Thread shrimp onto skewers and grill 4 minutes on each side. While shrimp is cooking, boil and reduce marinade.
  • Serve over coconut rice topped with drizzled marinade and remaining chopped scallions. ( 4 servings)
* Note: For a less spicy version, use regular sesame oil, adding red pepper flakes to taste.
Coconut Rice
1 cup shredded sweetened coconut
2 cups organic chicken stock
1 cup organic long grain white rice like Jasmati
1 tsp. salt
  • Spread coconut in baking pan. Toast at 350-degrees for 7-10 minutes, stirring frequently until lightly brown.
  • While coconut is toasting, bring chicken stock to boil. Add rice and 1/2 of toasted coconut; reserve remaining for garnish. Bring to boil, cover and simmer 15 minutes. Let stand for 5 minutes. Fluff with fork and garnish with remaining coconut.
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CHOCOLATE MOUSSE TORTE
~ Save room for this delicious dessert adapted from NOTEWORTHY TWO
*
1 lb. premium semi-sweet chocolate
1 Tbsp. instant coffee
1/2 cup boiling water
16 organic eggs, separated
1 1/3 cup sugar
2 tsp. vanilla
pinch salt
1 cup whipping cream
1 1/2 tsp vanilla
1/3 cup confectioners sugar
cocoa for dusting
  • Melt chocolate in double boiler. Dissolve coffee in boiling water. Add to chocolate. Cover and let stand over low heat 5 minutes. Remove from heat. Stir until smooth. Cool slightly.
  • Beat egg yolks in large bowl at high speed for 5 minutes. Gradually add sugar. Continue beating for 5 minutes. Fold in vanilla and chocolate mixture.
  • Beat egg whites and salt in medium bowl until stiff but not dry. Fold into chocolate mixture. Remove 8 cups of mixture and refrigerate. Pour remainder into greased 10-inch springform pan. Bake in preheated 350-degree oven 25 minutes. Turn off heat. Leave pan in oven 5 minutes. Remove and cool on rack. When completely cool pour refrigerated mixture into baked shell. Refrigerate several hour or overnight.
  • Combine whipping cream, vanilla and confectioners sugar in chilled bowl. Beat until mixture stands in peaks. Spread over top of mousse. Dust with cocoa. Refrigerate until served.

11 comments:

Gina said...

Yum, that sounds delish! Thanks for sharing your recipes. Best wishes from Australia :O)

Nancy said...

Joey, thank you for visiting my blog! Here I figured all my friends probably gave up on me due to my absence, and there's a new one! Your recipes look incredible and I can hardly wait to try some of them And your photos.... breathtaking. I can hardly wait to see more! Nancy

Catherine said...

Hi Joey,
Was it your B~day..? If so Happy Birthday!! I love spinach, and I love pear's, never had them together ~ has me curious..:) Your spicy grilled shrimp and coconut rice sounds yummy! And of course that Chocolate Mousse Torte sounds heavenly ~has me drooling! :) Your leave collage is gorgeous, beautiful color's!
Enjoy the weekend!
Cat

joey said...

Gina ... a welcome hello. Visited your site and your daughters are adorable. Thanks for popping in.

nancy ... found your lovely site by accident or perhaps karma ... sounded like you needed 'a hug' from afar. We all need hugs!

Dear Cat ... 'soul sisters' perhaps? The birthday dinner was for my youngest son. Each of my children reguests a 'favorite
birthday dinner ... that was his. Juggled running back & forth from the hospital with my sister putting final touches together but our family needed the precious evening together. Do try the yummy salad (family favorite) and the spicy shrimp as is the chocolate mousse. None are too difficut. I love preparing food that 'haunts' the pallet!

Kerri said...

Another amazingly beautiful collage! Wow!

Connie said...

Those are some incredible leaf colors!...and beautiful photography, as well.

joey said...

An honor coming from both of you, Kerri & Connie ...

tending the lake cottage this weekend, thrilled to still see waning color in northern Michigan(camera in tow, of coarse). It's been a strange autumn but I'll take whatever I can get ... all beautiful and in the eye of the beholder.

Isadora said...

The leaves are beautiful and the quote certainly fits. I've enjoyed reading the recipes - but, is it me - or anyone else missed the visuals? Hope you've (or someone) had taken photos of this delicious birthday bash.

Happy Birthday! :)

Mike said...

GREAT collage.

Ki said...

Beautifully colored leaves in the photos. I am surprised by the Camus quote. I though everything was dark and dismal in his fevered mind. Love the sad short story the "Bucket Rider" though.

joey said...

Thank goodness everyone has a lighter side, Ki! Thanks for the tip ... must remember to read the "Bucket Rider".