Shavedcroutons Recipes

CASSIS BOUILLABAISSE

Steps:

• For the broth: Saute the fish scraps in olive oil in a large pot until they turn red. Stir in some salt and pepper and the onions, carrots and celery and cook for a few minutes. Mix in the tomato paste until almost attached to the pot. Pour in the wine to deglaze, and cook until reduced to almost dry. Add the stock, tomatoes, dill, lemon juice, saffron, basil and parsley. Bring to a boil, and then reduce to a simmer and cook slowly for a couple of hours. Strain the broth and return to the pot. Add the clams and mussels, cover and cook until they open, and then remove them from the pot and reserve.
• For the bouillabaisse: Heat the oil in a large pot until hot. Add the shrimp, scallops, fish and lobster tails and sear until cooked. Stir in potatoes, tomatoes, herbs and fennel. Divide the vegetables and fish among four bowls, and add the reserved mussels and clams. Pour over the broth and garnish with croutons and saffron aioli.

COCONUT SHRIMP WITH THE BEST DIPPING SAUCE

Steps:

• Rinse shrimp in cold water and pat dry with paper towels.
• Set up 3 shallow bowls. In the first, stir together 1/4 cup flour, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. In the second, add eggs and lightly beat with a fork. In the third, combine 1 1/2 cups coconut flakes and 1/2 cup panko bread crumbs.
• Dredge shrimp in flour, dip in beaten egg and then finally dip in coconut crumb mixture using your hands to press the mixture onto the shrimp. Transfer to a Reynolds® Parchment Paper lined baking sheet and repeat with remaining shrimp. Once all of the shrimp are breaded, saute right away.
• Place a large non-stick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add shrimp and saute 2 to 3 minutes, flip and saute another 2 minutes until golden brown on both sides and shrimp is firm and pink. Cook in batches and don't overcrowd the pan.
• Stir together the sweet chili sauce and apricot preserves and serve with coconut shrimp.

FOCACCIA CROUTONS

Steps:

• Crush garlic into a paste with a mortar and pestle.
• Mix crushed garlic, olive oil, Parmesan cheese, butter, salt, thyme, and onion powder together until relatively homogenous. Let sit for 10 minutes.
• Place bread cubes in a large bowl and spoon butter mixture on top. Toss well to make sure all the cubes are coated. Cover and let sit until bread soaks up the mixture, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Spread bread on a cookie sheet in a single layer.
• Bake in the preheated oven, flipping once halfway, until golden brown and firm to the touch, 8 to 10 minutes.

SHAVED CROUTONS

Steps:

• Heat the oven to 350 degrees.
• Lay the flat side of the loaf on a cutting board.
• Cut the thinnest slices you can by using long strokes with the knife.
• Slicing the "short"way, with more crust to guide the knife makes thin slices easier.
• Cut off the crusts if you prefer and cut the slices into shapes if you wish, I like them rustic.
• Toast on a baking sheet until golden brown.
• Turn them over and toast, watching them closely so as not to burn.
• Remove from the oven and brush very lightly with olive oil and sprinkle with salt and pepper to taste.

SHAVED BEEF SANDWICHES

Steps:

• Heat oil in skillet on medium heat. Slice onion, add to heated skillet. Add garlic when onions become soft. Stir fry about 1 minute. Add shaved beef and brown stirring onions and garlic through meat, about 10 minutes.
• When meat is browned, add gravy, cover and reduce heat to low. Simmer for about 10 minutes. If you have too much liquid, uncover to reduce liquid.
• Serve on buns with horseradish mayonnaise.

SLAM DUNK COCONUT SHRIMP DIPPING SAUCE

Steps:

• Mix apricot preserves and horseradish in a bowl; stir in pineapple. Cover and refrigerate until ready to serve.

TO CRACK AND SHAVE FRESH COCONUT

Steps:

• Preheat oven to 400°F.
• Pierce softest eye of coconut with a metal skewer or small screwdriver and drain liquid into a bowl to sample (if it tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded). Bake coconut in oven 15 minutes.
• Break shell with a hammer or back of a heavy cleaver, then remove flesh with point of a strong knife, levering it out carefully. Remove brown skin with a sharp knife or vegetable peeler.
• Shave edges of coconut meat pieces with a vegetable peeler until you have about 3 1/2 cups shavings.