Chef Susan Feniger, owner of Border Grill and the new Mud Hen Tavern, returned for The Talk Food Festival. She showed the ladies how to make a tasty beer battered shrimp dish. Here are the recipes!
1 cup all purpose flour
1 1/2 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. baking powder
1 tsp. granulated sugar
8 oz. beer
Flour for dusting
3-4 cups peanut oil for frying
1 1/4 lbs. rock shrimp or peeled white shrimp
Combine 1 cup of the flour with the cayenne, salt, sugar and baking powder in a medium bowl. Add beer all at once and whisk until smooth. Set aside at least 1/2 hour.
Heat oil to deep-fry temperature (350°) in a large saucepan. Test oil by sprinkling a few drops of batter and if they rise to the surface, the oil is ready. Toss the shrimps in the flour for dusting and toss to coat evenly, then pat off excess. Drop a few at a time first in the batter then into the hot oil and fry until lightly golden and crispy, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with the following dipping sauce.
Chipotle Honey Dipping Sauce
Makes 2 1/2 cups
2 chipotle chiles, stemmed and seeded
1 tomato, cored and cut in quarters
1/2 small onion, peeled and sliced
1 clove garlic, peeled
1/2 cup water
1 tsp. salt
1/4 cup honey
2 Tbsp. red wine vinegar
In a small saucepan, bring chilies, tomato, water, onion, garlic and salt to a boil and reduce to a simmer. Cook, slowly, covered for 15 minutes, then puree in a blender until smooth. Transfer to a small bowl and add honey and vinegar. Serve at room temperature as a dipping sauce with shrimps.
Cucumber Jalapeño Margarita
Makes 1 cocktail
2 slices Persian cucumber
2 to 3 slices jalapeño
1 ounce freshly squeezed lime juice
1 ounce Simple Syrup (see recipe), to taste
Ice, for cocktail shaker and glass
2 ounces silver tequila
1 cucumber slice and/or jalapeño slice, for garnish
In a cocktail shaker, combine cucumber, jalapeño, lime juice, and Simple Syrup. Using a muddler or the back of a spoon, mash the cucumber and jalapeño until they start to break up and release their juices and oils. Add ice and tequila and shake to combine. Strain into a rocks glass filled with ice and garnish with a cucumber slice and/or jalapeño slice. Serve immediately.
1/2 cup water
1/2 cup sugar or agave nectar
Combine water and sugar or agave in a small saucepan and bring to a boil. Cool and reserve in refrigerator.
Copyright © 2013, Mary Sue Milliken and Susan Feniger, www.bordergrill.com
Thai Tea Pudding
Makes 5 cups
4 cups half and half
1 cup granulated sugar (6 ounces)
½ teaspoon kosher salt
¼ cup Thai tea
½ cup milk
1/3 cup cornstarch
2 whole eggs
Whisk the milk, cornstarch and eggs together in a medium size mixing bowl. Set aside.
Place the half and half, Thai tea, salt, and sugar in a medium saucepot and cook over medium-high heat until it comes to a boil (about 5-6 minutes).
Strain through a fine mesh strainer and then whisk slowly into the egg/cornstarch mixture until all the Thai tea mixture is incorporated.
Wash the saucepot and return to the stove with the mixture inside.
Cook over medium-low heat, whisking continuously and scraping down the sides and bottom of the pot so that the ingredients don’t stick and burn.
Continue to cook and stir for 5 minutes until the mixture is noticeably thicker.
Remove from heat and pour into individual serving cups. Chill in the refrigerator for at least 2 hours.
Serve with lime caramel, whipped cream, and candied cashews (recipes below).
For the Lime Caramel:
Makes 1 cup
1 cup packed brown sugar
½ cup heavy cream
2 Tablespoons light corn syrup
½ teaspoon kosher salt
¼ cup lime juice (2 to 3 limes)
In a high sided pot or skillet, place the brown sugar, cream, corn syrup, and salt. Stir to combine and moisten the sugar.
Turn the heat on medium-high and cook for 2 minutes without moving or stirring. The caramel will start to bubble rapidly.
Swirl the pan gently to stir the caramel, continuing to cook until the bubbles get larger and slower, about 1-2 more minutes.
Turn off the heat and add the lime juice. Stir with a rubber spatula to combine.
Transfer into a small bowl and set aside in the refrigerator to cool until ready to use.
For the Candied Cashews:
2 cups cashews
1 ½ Tablespoon butter
3 Tablespoons granulated sugar
1/2 teaspoon kosher salt
¼ teaspoon cayenne pepper
Preheat oven 350̊ F.
Spray a cookie sheet with non-stick spray.
Toss all ingredients together and spread out on the cookie sheet. Bake, stirring occasionally, until well roasted, about 20 minutes.
Remove from oven and let cool completely. Nuts will crisp as they cool. Chop slightly before topping your pudding.
For the Whipped Cream:
1 ½ cups heavy cream
1 ½ Tablespoons powdered sugar
Zest of 2 limes (1 packed Tablespoon)
Whisk together until light and fluffy.