V is for … Vodka Drunken Shrimp

V is for Vodka Drunken Shrimp – Candy Coated Culinista

Yield/Serving: 2
Prep Time: 20 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 12 jumbo shrimp, peeled and deveined
• 2 tbsp soy sauce
• 6 garlic cloves, thinly sliced
• 4 tbsp parsley, finely chopped
• Lime juice, from one lime
• 2 tbsp honey
• 1 tbsp extra virgin olive oil
• 1 leek, chopped
• ¼ of red cabbage, shredded
• 8 button mushrooms, thinly sliced
• 2 ½ tbsp hoisin sauce
• 2 tsp Salt
• 1 tsp Black pepper
• ¼ cup vodka
• Basmati Rice

Assembly
1. Peel and devein shrimp and place into a bowl.
2. Add soy sauce, garlic cloves, parsley, lime juice and honey and let marinate for 10 minutes.
3. Using a wok over medium heat, heat up the olive oil and add in the leeks, red cabbage and button mushrooms and cook for 5 minutes.
4. Add in the hoisin sauce, salt and black pepper and cook for two more minutes stirring to mix in the hoisin sauce.
5. Using a large frying pan over medium-high heat, cook shrimp until they become a bright pink, turn the shrimp once at three minutes and cook on the other side.
6. Remove shrimp from the heat and add the vodka and return shrimp back to the stove and cook for one more minute until the alcohol smell has dissipated.
7. Serve on top of basmati rice with veggies on the side.

Please Enjoy

My thoughts
I love the marinade I used on the shrimp as there was a sweet and acidity throughout the dish.

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U is for … Udon Noodle Soup

U is for … Udon Noodle Soup – Candy Coated Culinista

Yield/Serving: 4
Prep Time: 20 min.
Cook Time: min.
Difficulty level is: Easy

Ingredients
• 6 cups beef broth
• 2 celery stalks, chopped
• 1 medium onion, diced
• Handful of Italian parsley, rough chop
• 2 green onions, chopped
• 7 cloves of garlic, finely diced
• 2 carrots, peeled and chopped
• One knob of ginger, minced
• ½ cup sugar snap peas, halved
• 2 tbsp, mint leaves
• 200g, 1 package of pre-cooked udon noodles
• 1 baby bok choy, halved down the length of the leaf
• 6 dashes, fish sauce
• 1 tsp apple cider vinegar

Assembly
1. Cook the udon noodles according the package then drain and set aside.
2. Using a large saucepan pour in the beef broth and bring to a boil.
3. Add in celery, onion, parsley, green onions, garlic, carrots, ginger, snap peas, mint leaves and let cook for five minutes.
4. Add in the udon noodles along with fish sauce and apple cider vinegar and cook for five more minutes.
5. Turn down the temperature to simmer and add in the bok choy and let cook for 10 more minutes.
6. Serve

Tips
• Use vegetable broth to make this a vegetarian, vegan dish.

Please Enjoy

My thoughts
I usually love the soup I make; but so far the Asian inspired soups I haven’t really been a fan of. It tasted fine, but just not to my style.

T is for … Tangerine Crème Brulee

T is for … Tangerine Crème Brulee – Candy Coated Culinista

Nothing beats the cracking sound you hear when you break into a perfectly coated crème brulee. It’s like breaking into a present for me and my eyes light up. This is decadent, creamy and rich with a hint of tangerine … it’s simply divine.

Yield/Serving: 4
Prep Time: 30 min.
Cook Time: 25-30 min.
Difficulty level is: Medium

Ingredients
• 2 ½ cups heavy cream
• Tangerine zest, from 6 tangerines
• 3 eggs
• 5 egg yolks
• ¾ cups golden brown sugar, packed
• ½ cup freshly squeezed tangerine juice
• ½ tsp sea salt
• 1 tsp vanilla extract
• Tangerine segments, for decorating

Assembly
1. Pre-heat oven to 350°F.
1. Place ramekins in a roasting pan and create a “bain-marie” of hot water filling the pan three-quarters up the sides of the ramekins. (A bain-marie is a fancy French term for a container filled with hot water that is used through the cooking process to ensure that the custard doesn’t scorch or boil. It’s an insulator for the custards.)
2. Now remove the ramekins from the water and place pan in oven.
3. Over medium-high heat, combine cream and tangerine zest in a sauce pan. Warm until the cream is scalding, stirring occasionally.
4. Using a medium-sized bowl, whisk eggs and egg yolks together.
5. Stir in a half cup of the brown sugar and the tangerine juice.
6. Pour the egg mixture into the cream stirring constantly.
7. Add in the salt along with the vanilla extract.
8. Using a fine-meshed sieve. Strain the custard into a clean bowl.
9. Pour the custard mixture evenly into the ramekins, about three-quarters full.
10. Place the ramekins into the hot water bath and bake for twenty-five to thirty minutes, or until they are just set.
11. Once cooked, remove custards from the bain marie and let cool for twenty minutes, then refrigerate covered with saran wrap until chilled through. (cover to prevent the custard from absorbing any other scents from inside the fridge)
12. Sprinkle the remaining ¼ cup sugar evenly onto the tops of the custards.
13. Torch the custards until sugar caramelizes.
14. Place a tangerine segment on top and sprinkle a little more sugar and torch if desired.

Tips
• Make sure there is enough room between racks in the oven or remove the top rack if needed. I had them too close and it made it quite difficult to add in a heavy pan full of water that I couldn’t shake too much as I put it into the oven.
• It’s better to under cook than to overcook the crème brulees.
• Use a thermometer to ensure the cream reaches the correct temperature. Be careful once the mixture hits around 150°F it climbs fast and you can pass the simmering stage.
• Do not waste the egg whites. Mr. C. asked for an egg white scramble with diced green onion and green pepper with salt and ground black pepper. Or use it in another recipe that calls for egg whites. So this recipe calls for a little pre planning with two recipes on hand, or like me just make scrambled eggs.
• If you have a kitchen butane torch, it will make burning the top much easier. Alternatively set the oven to broil to brulee the tops until the sugar has caramelized..
• This is also a two day task as after you have baked the crème part of this recipe; let the crème set in the fridge overnight for best result. You can brulee and serve the same night if you give yourself enough time. This makes a good recipe to make in advance as all you need to do is add your sugar and brulee the tops when you are ready.
• Custard will keep for 5 days in the refrigerator un-bruleed.

Please Enjoy

My thoughts
I love love love a good crème brulee. I have had enough poor and odd flavoured crème brulee’s to know when one tastes amazing and this one is a keeper.

M is for … Melon Cucumber Salad

M is for … Melon Cucumber Salad – Candy Coated Culinista

Yield/Serving: 4-6
Prep Time: 10 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
• 4 tbsp lemon juice
• 1/3 cup extra virgin olive oil
• 2 tsp agave nectar
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1 small honeydew melon, seeded and cut into bite-sized chunks
• 1 golden kiwi, halved and sliced
• ½ English cucumber, cut into chunks
• 1/3 cup finely chopped red onion
• 1/3 cup black olives, roughly chopped
• 3 tbsp finely chopped dill
• ½ cup feta cheese, crumbled

Assembly
1. In a small bowl whisk together lemon juice, extra virgin olive oil, agave nectar, salt and pepper until emulsified.
2. In a large bowl add honey dew, golden kiwi, English cucumber, red onion, black olives and dill.
3. Drizzle dressing over salad and mix.
4. Finally top with crumbled feta cheese and give one last quick mix and serve.

Please Enjoy

My thoughts
This is one of my most creative salads to date. The combination of fruits and vegetables and it being both salty and sweet was very delicious. I would make this for a dinner party in a heartbeat.

L is for … Lentil Quinoa Salad

L is for ... Lentil & Quinoa Salad - Candy Coated Culinista

L is for … Lentil & Quinoa Salad – Candy Coated Culinista

I have had a very long break from my Alphabet Cuisine series and the letter “L” is the reason why. I found a few recipes with Lamb and Lentils but they were just okay and I wanted the series to consist of new and interesting recipes and ingredients I don’t cook with a bunch. I have been working hard to get lentils to work and I finally found a recipe that it out of the park delicious.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 10-15 min.
Difficulty level is: Easy

Ingredients
Salad

• 1 cup tri-coloured quinoa
• ¼ cup orange lentils, washed
• ¼ cup green lentils, washed
• 2 stalks celery, diced
• 1 green onion, chopped
• ½ small red onion, diced
• ½ zucchini, diced
• Handful of dill, finely chopped
• Handful of parsley, finely chopped
• Handful of rosemary, finely chopped
• Handful of oregano, finely chopped
• Handful of thyme, finely chopped
Dressing
• 8 tbsp extra virgin olive oil
• 8 tbsp apple cider vinegar
• Juice from 1 lemon
• 2 tsp kosher salt
• 2 tsp black pepper

Assembly
1. Using a small saucepan, with the lentils in the pot bring the water up to a boil then let simmer for 5 to 7 minutes. Lentils.
2. In a medium saucepan pour quinoa into the pot and bring to a boil then let simmer for 15 to 20 minutes.
3. In the meantime, prep all the vegetables, herbs, and place in a large bowl and set aside.
4. In a small bowl whisk the dressing ingredients together until emulsified.
5. Drain off the water from the lentils and quinoa once cooked and then pour into the bowl with the herbs & vegetables and incorporate.
6. Add in the dressing and mix well.
7. Serve.

Please Enjoy

My thoughts
I have another recipe with quinoa and lentils in it that I can say I am thoroughly enjoying. I think the catch with lentil or quinoa is these two ingredients really can’t stand alone and require flavourful and many other ingredients to help the appeal of them. Or that is the case for myself as I can’t enjoy lentils and quinoa alone in . The fresh herbs and vegetables added texture and interest to the recipe and the simple and satisfying dressing just enhanced everything in this salad. I can now eat lentils more often and actually enjoy it. I also managed to turn a friend who can never seem to get through their lentil or qunioa dinner or lunch sides into a lover and I’ve already been asked for the recipe.

K is for … Kale & Mango Smoothie

Kale Mango Smoothie - Cady Coated Culinista

Kale Mango Smoothie – Cady Coated Culinista

This is my first green smoothie! I was a little apprehensive in regards to how this would taste, as all my smoothies are fruit based and I haven’t introduced vegetables into them as of yet in such a main role.

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: less than a minute
Difficulty level is: Easy

Ingredients
• 1 packed cup, kale leaves, chopped
• ½ cup fresh pineapple, chopped
• 1 fresh mango, chopped
• ½ cup vanilla flavoured almond milk
• 8 ice cubes

Assembly
1. Combine all ingredients in a blender and blend until smooth.

Please Enjoy

My thoughts
This was surprisingly delicious. I’m not going to lie I can taste the kale. It’s hard to get all the kale to be blended up smoothly without little kale pieces or flecks being left behind when I am drinking it; but overall pretty good. I could taste the kale and the sweet and tart notes of the pineapple. The addition of almond milk to this smoothie was a great idea.

I is for … Strawberry & Mango Cake Ice Cream

I is for … Strawberry & Mango Cake Ice Cream - Candy Coated Culinista

I is for … Strawberry & Mango Cake Ice Cream – Candy Coated Culinista

I was craving some ice cream which isn’t the norm for me and I had just bought Mango fruit cake from the grocery store. The thought popped into my mind to go crazy and toss some fruit and cake into the ice cream.

Yield/Serving: 4 cups (about 1000 ml)
Prep Time: 10 min.
Shelf Life: 1 week
Cook Time: See your manufacturer’s instructions per your ice cream maker.
Chilling Time: 2 hrs, or overnight

Ingredients
Ice cream
• 1 cup milk
• ¾ cup granulated sugar
• Pinch of salt
• 6 large egg yolks
• 2 cups heavy whipping cream
• 1 vanilla bean, sliced in half and insides scrapped out
• 2 cups strawberries, chopped
• 4 slices of mango tea or sponge cake, cubed

Assembly
Ice cream
1. Combine milk, sugar and salt in saucepan over medium-high heat.
2. Stirring until the sugar is dissolved and texture is smooth.
3. Whisk together the egg yolks in a large glass bowl.
4. Add the hot milk mixture to the egg yolks, pouring in a constant stream while whisking.
5. Pour the mixture back into the saucepan and set over medium-high heat until it has thickened and coats the back of a spoon, 3 minutes.
6. Strain the base into a large bowl and mix in the heavy cream and vanilla extract.
7. Set the bowl into an ice water bath and stir until the base becomes cool.
8. Remove the bowl from the ice bath and cover with plastic wrap and let chill completely for at least 2 hours.
9. Freeze in the ice cream maker according to the manufacturer’s instructions.
10. In the last few minutes of the churning process, add in the strawberries and mango cake.
11. Transfer to a chilled container and freeze until ice cream firms up before serving.

Tips
• The custard will look a little eggy but don’t fear it will turn out well.

Please Enjoy

My thoughts
This is my take on a reverse ice cream cake if you will and it just came together amazingly well. Whole strawberries and cake inside a single scoop of ice cream seems perfect to me and I love the taste of homemade ice cream. My favourite part about this recipe is that there are no artificial flavours and that makes me a huge fan.

Radish Butter

Radish Butter - Candy Coated Culinista

Radish Butter – Candy Coated Culinista

A vegetable I hardly use, but thought to create something new and exciting from these radishes.

Yield/Serving: 1 ½ – 2 cups
Prep Time: 5 min
Cook Time: 2 min.
Difficulty level is: Easy

Ingredients
• 10 – 12 radishes, halved
• 1 stick (8 tbsp) of unsalted butter, cut into smaller pieces
• Salt, to taste
• Black pepper, to taste

Assembly
1. Trim the radishes and halve.
2. Place into a food processor and pulse until finely chopped.
3. Add butter to the food processor and pulse until smooth.
4. Add salt and pepper.

Tips
• Serve on a toasted baguette.
• Serve as a topping for salmon or any other fish.

Please Enjoy

My thoughts
This was slightly peppery, totally fresh and tasty. It tasted great on the baguette and as I had lots left over I thought radish butter would be a great accompaniment on top of some salmon.

H is for … Hazelnut Brittle

H is for ... Hazelnut Brittle - Candy Coated Culinista

H is for … Hazelnut Brittle – Candy Coated Culinista

This confection is a simple step into candy confection making and a great practice for learning the stages or sugar.

Prep Time: 10 min.
Difficulty level is: Intemediate

Ingredients
• 1 1/3 cups granulated sugar
• 2/3 cups water
• Non-stick cooking spray
• 2/3 cups hazelnuts, toasted and chopped

Assembly
1. In a small saucepan over medium heat pour in the sugar and water stirring gently to dissolve water.
2. Let the sugar mixture simmer without disturbing until the sugar turns an amber colour, (325°F -338°F)
3. Place a silpat or non-stick silicone sheet on a cookie sheet.
4. Spread chopped hazelnuts out on the baking sheet and pour caramel over and let set until hardened.
5. Break into shards.

Please Enjoy

My thoughts
This is a sweet, nutty and a perfect addition to a scoop of ice cream. It took awhile to get the sugar mixture to reach that hard-crack stage; but slow and steady is the way to go as the temperature can climb fast and become a bitter sugar versus sweet.

G is for … Grapefruit Pomegranate Cocktail

G is for … Grapefruit Pomegranate Cocktail  - Candy Coated Culinista

G is for … Grapefruit Pomegranate Cocktail – Candy Coated Culinista

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 3 grapefruits, freshly squeezed
• 1 lime, freshly squeezed
• 2 oz. Vodka
• 1/3 cup pomegranate seeds
• Ice

Assembly
1. Squeeze grapefruits and lime into pitcher and ensure no seeds get through using a strainer.
2. In two glasses pour some pomegranate seeds and muddle.
3. Pour in 1 oz. Vodka into each glass.
4. Put ice into each cup and pour grapefruit juice overtop.

Tips
• Decorate with grapefruit wheel or rind swirls or lime wheel or rind swirls

Please Enjoy

My thoughts
Two of my favourite fruits combined into an adult beverage; how could it go wrong. It didn’t and I loved the refreshing taste this had.

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