Mom's Strawberry Jello Salad

This is one of my mom's standard pot-luck, family reunion, special event recipes.

3 pkg. strawberry jello

2 c. boiling water

2 (10 oz.) frozen strawberries, thawed

1 (No. 2) can crushed pineapple, drained

3 bananas, quartered lengthwise and sliced

1 c. chopped pecans

1 pt. sour cream

Dissolve jello in boiling water; add fruits and nuts.  Place half of jello mixture in large casserole dish.  Congeal.  Spread sour cream on top: spoon remaining jello mixture over sour cream.  Let congeal.

sauteed crab claws

Chef D came up with this recipe after we enjoyed a delicious similar version at a local pub/restaurant (edited: unfortunately, this restaurant closed). This recipe works well with frozen crab claws, too.

2 ounce white wine

1 tsp chicken base

1 tsp roasted garlic (or freshly pressed)

2 TBSP sun-dried tomatoes

1/2 tsp red pepper flakes

1/2 tsp dried basil

1/2 tsp dried thyme

1 TBSP lemon juice

1 TBSP heavy cream

1/2 lb crab claws*

1/4 lb butter, cut into pats

2 TBSP freshly grated Parmesan cheese

1 TBSP parsley, chopped fine

In a saute pan, add the wine, chicken base, roasted garlic, sun-dried tomatoes, red pepper flakes, basil and thyme. Allow liquid to reduce until almost gone. Add the lemon juice and heavy cream and allow to reduce by half. Now add the crab claws and the butter a part at a time. While adding the butter, keep the pan moving to keep the butter from breaking. When all the butter is added, remove from the heat and place in a serving dish. Top with Parmesan cheese and parsley and serve.

*you can use this sauce with fresh shrimp for a delightful change

strawberry blueberry crepes

Here is an easy and quick dessert:

4 4-Earth crepes

1 cup sliced strawberries

1 cup blueberries

1 T. sugar (optional)

whipped cream

Combine strawberries, blueberries & sugar.  Spoon berry mixture down the center of the crepe. Fold sides of crepe over berry mixture.  Top with whipped cream.  Makes 4 servings.  

papaya sorbet

5 tablespoons sugar

1 pound fresh red papayas, peeled, halved, seeded, and chopped

2 ½ tablespoons fresh lime juice, plus thinly sliced rounds for garnish (3 to 4 limes total)

1 teaspoon honey

• Bring sugar and 1/3 cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, until sugar has dissolved and mixture is syrupy, about 4 minutes. Let cool completely.

• Puree papayas, lime juice, and honey in a food processor. Transfer to a medium bowl. Stir in sugar syrup.

• Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; freeze at least 2 1/2 hours (up to 1 week). Serve garnished with lime slices.

green curry beef

1 lb lean beef steak   

3 TBSP soy sauce      

2 TBSP peanut oil      

2 tsp salt    

3 TBSP green curry paste       

1 TBSP sugar  

14 oz can coconut milk 

2 cups chicken stock  

4 red chile peppers, sliced    

2 green onions, sliced

Handful of fresh basil leaves         

•Cut the beef into thin slices about two inches long. Set aside.

•Heat a wok or large skillet until hot. Add the oil, and when hot stir in the curry paste. Stir fry for 30 seconds. Drizzle in the coconut milk, stirring constantly. Add the sliced chili, soy sauce, salt, sugar and stock. Bring to a boil.

•Add the beef slices and green onions. Turn the heat to low and simmer the dish uncovered for 15 minutes until the beef is tender and the sauce slightly thickened.

•Stir in the basil leaves and cook until wilted. Serve at once with plain steamed rice. 

grilled swordfish with spicy fruit salsa

1 medium mango, peeled and diced

1 cup diced fresh pineapple

1/2 cup minced red bell pepper

1 jalapeno pepper, minced

2 tablespoons chopped fresh mint, divided

2 tablespoons fresh lime juice, divided

2 tablespoons olive oil

Salt and freshly ground black pepper

4 (5 to 6-ounces each) swordfish steaks

 

• Combine mango, pineapple, red bell pepper, jalapeno, 1 tablespoon mint and 1 tablespoon lime juice. Let stand at room temperature while grilling swordfish.

• Preheat a grill pan over medium-high heat.

• Whisk the oil, remaining 1 tablespoon lime juice, and remaining mint in a small bowl to blend; season with salt and pepper to taste.

• Brush both sides of the swordfish steaks with the lime juice and olive oil mixture. Grill the steaks until just cooked through, 3 to 4 minutes per side (depending on thickness of steaks).

Transfer the steaks to plates; spoon salsa over and around steaks and serve.

coconut shrimp with mango dipping sauce

Peanut or vegetable oil, for frying

1/4 cup cornstarch

3 large egg whites

Kosher salt and freshly ground black pepper

2 cups flaked coconut

1 1/2 pounds jumbo shrimp (16-20 per pound), peeled with tails on

• Heat 3 inches of oil in a heavy, medium stockpot to 325°F.

• In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch and egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides.

• Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately with Mango Dipping Sauce.

Mango Dipping Sauce

1/2 cup finely chopped red onion

2 tablespoons finely chopped red pepper

1 clove finely chopped garlic

1/4 teaspoon kosher salt

1 ripe mango, peeled and coarsely chopped

1 large navel orange, supremed (sections removed from between membranes)

1 tablespoon lime juice

1 teaspoon chopped chives

• In a small skillet on low heat, sauté the onions, stirring often (about 3 minutes). Add the red pepper and garlic and sauté a minute more. Turn off the heat and add the salt. Place the mango, orange, lime juice, and onion mixture in a food processor. Pulse until just barely smooth – do not overprocess.

• Transfer to serving bowl and garnish with chives.