Archive for May, 2011

Baked Stuffed Shrimp, New Bedford Style…

Posted in Food on May 6, 2011 by manfoodexperts
  • 20 jumbo shrimp
  • 1 pound linguiça
  • 1 sleeve of Ritz Crackers
  • 1 clove of garlic, minced
  • ½ cup minced onions
  • ¼ cup chives
  • 1 teaspoon chile powder
  • 1 tablespoon butter
  • 1 stick melted butter (chop and microwave for 45 seconds is easiest way)
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons olive oil
  • ½ can of beer (Drink the other half immediately so it doesn’t go flat)
  • black pepper to taste (you won’t need salt, the crackers have that covered)
  • 1 lemon, wedged

Preheat oven to 375.

Melt the single tablespoon of butter in a frying pan and sauté garlic and onions until soft but not browned. Add linguiça and cook over moderate heat for about 5 minutes. Dump into a large mixing bowl. Take the crackers and smash them with your fist, face, a hammer, a small child, a cat, or anything that can be used as a club or blunt home defense weapon. Add the mess to the mixing bowl. Add chives, pepper, and chile powder. Stir in beer, worcestershire, olive oil and melted butter. Mixture should be moist enough to stick together but still a little dry. If too wet, add more crackers. If too dry, add more beer.

Peel and devein shrimp but leave the tail attached. Butterfly cut the shrimp and flatten so that the tail stands up. Mound a spoonful of stuffing onto each flattened shrimp.

Bake 20 minutes or until the stuffing is golden brown.

Serve with lemon wedges.

Stuffed Strawberries

Posted in Food on May 6, 2011 by manfoodexperts

I made these a lot last summer and they were always a hit. They’re a great treat at a cook out or picnic and they’re wicked easy to make.

  • 24 large strawberries
  • 1 brick of cream cheese, softened
  • ½ cup powdered sugar
  • 1 shot of Grand Marnier
  • 1 tub of microwaveable chocolate hardshell dip
  • sprinkles (optional)

Line a large serving platter with wax paper. Cut stems off of strawberries and place them on wax paper point up. With a paring knife, make two intersecting cuts at the point of each berry. (If you looked directly down at the strawberry, the cuts should look like an “X”)

In a mixing bowl, stir together cream cheese, powdered sugar, and booze until well blended. Put the mixture into a pastry bag. Insert the tip of the pastry bag into each “X” cut on each strawberry and squeeze in enough so that each one is overflowing a little.

Once all the strawberries are stuffed, prepare Dolci Frutta as package instructs. With a spoon or small ladle drizzle chocolate onto strawberries trying to cover as much of the stuffing as possible. Add sprinkles, if desired, before chocolate hardens. Serve immediately or refrigerate.

Maple Bacon Scallops

Posted in Food on May 6, 2011 by manfoodexperts

Love bacon? Love scallops? Thought you might. Here’s a little twist on an old favorite. It’s amazing what a little maple syrup can do for a dish that you may have thought was already perfect.

Here’s what you’ll need…

  • 12 sea scallops, halved
  • 1 package bacon (be picky and try to find one without a lot of fat)
  • ¾ cup maple syrup
  • 1 tablespoon dijon mustard
  • ¼ cup apple juice
  • ¼ cup soy sauce
  • brown sugar
  • toothpicks

In a mixing bowl, stir together maple syrup, soy sauce, mustard, and apple juice. Cut scallops in half, poke with fork, toss in marinade, cover with plastic wrap, and let soak for about one hour.

Preheat oven to 375. Line a baking sheet with foil. Cut bacon strips in half and arrange on baking sheet far enough apart so they don’t stick together. Cook in oven until some grease has rendered (about 8 minutes). Pat with paper towel to remove excess grease and let the bacon cool. It should only be partially cooked and still pliable. Remove from baking sheet and toss the foil, putting another piece of foil on the baking sheet.

Now it’s time to get messy…

Wrap each scallop with a half slice of bacon and hold together with a toothpick. Arrange on baking sheet. Sprinkle with brown sugar and cook for 7 minutes. Turn scallops over, sprinkle with brown sugar and return to oven for another 7 minutes. Total cook time should be 10-15 minutes, but you’ll know they’re done when the bacon is crisp and the scallops are opaque.