Review: Sept/01-Dinner menu

[Terrytx]

I got this from the first menu in the Dinner Club entertainment section. I droped the Chicken Tagine, it was just too much food for us; halved the recipes, except for the shrimp...well anyway, here is what we thought.

Spice-Crusted Shrimp with Remoulade Sauce -this was good. Easy to put together and flavorful. I would do this again, but might do 1/2 more spices on the shrimp, although we gobbled them up.

Roasted Asparagus with Balsamic Browned Butter-did it exactly and would not change a thing. Great :D

Thai Bell Pepper, Cucumber, and Peanut Salad-much like a recipe in the recent past, but still good and worked well with the meal.

Green Onion Pancakes-Different, sort of like a heavy flour tortilla with a twist. Time consuming, and probably not worth the effort, but tasty. I think I would rather make a quesadilla with onions. I would really have to be in a mood to do these again.

Star Anise Bread Pudding- now this was the dark horse. It was one of those recipe that I just had to try with no expectation of liking it. The only things I have made with star anise is Vietnamese food. I just couldn't imagine a dessert using it. Let me tell you...this is great!! The smell while preparing it is wonderful, and it tastes as good as it smells! This one is a winner.

:D

[JennieL]

Terry,
Thanks for the reviews! The whole menu looks great.

[valeriek]

Terry,

I did a search for the Thai Bell Pepper, Cucumber and Peanut Salad but it didn't turn up in the search. Could you please post this recipe? It sounds good. Thanks for the reviews.

Valerie

[Terrytx]

* Exported from MasterCook *

Thai Bell Pepper, Cucumber, and Peanut Salad**

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Oriental Salad


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing:
1 tablespoon sugar
3 tablespoons fresh lime juice
1 tablespoon Thai fish sauce
1/4 teaspoon crushed red pepper
Salad:
2 cups sliced peeled cucumber
2 cups red bell pepper strips
3/4 cup julienne-cut carrot
1/2 cup vertically sliced red onion
2 tablespoons chopped fresh mint
2 tablespoons finely chopped peanuts

To prepare the dressing, combine the first 4 ingredients in a small bowl, and stir with a whisk.

To prepare salad, combine the cucumber, bell pepper, carrot, onion and mint. Drizzle the dressing over cucumber mixture, tossing gently to coat. Sprinkle salad with peanuts.

Yield: 8 servings (serving size: 3/4 cup) 36 cal, 0.9g fat, 1.1g pro, 6.6g carb, 0mg chol, 180mg sod.

Source:
"Cooking Light-9/01"

[luv2cook]

I have a whole menu planned using the Sept. recipes. I only did this because it was handy, couldn't find my August to finish up and I need to get prepared for a busy week. Tonight is the chili because it's easy and my mother can throw it together until I get home from work...

[valeriek]

Terry,

Thanks so much! I haven't gotten my September issue yet, and this sounded too good to wait. Thanks again.

Valerie

[Peggy]

Terry,

So glad to hear that this menu was a winner. Our CL Supper Club is planning almost the same menu for our September dinner! We are adding the Citrus Chicken Tagine and the Black Bottom Banana Cream Pie . Now I really can't wait for our dinner! Thanks for the reviews!

Peggy

[Kate B]

Hello,

I'm new to the bulletin boards and do read Cooking Light every month. I have searched for the spicy shrimp with remoulade sauce recipe and cannot find it . Can anyone post it? If it was in the magazine, I'm afraid I missed it.

Thanks!

Kate

[Terrytx]

* Exported from MasterCook *

Spice-Crusted Shrimp with Remoulade Sauce**

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers & Snacks Seafood


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce:
1/4 cup low-fat mayonnaise
1/4 cup plain fat-free yogurt
1 teaspoon grated lime rind
1 1/2 tablespoons fresh lime juice
1 teaspoon capers, chopped
dash ground red pepper
Shrimp:
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
48 large shrimp, peeled and deveined, (about 1 1/2
pounds)
1 tablespoon olive oil, divided
cilantro sprigs, optional

To prepare the sauce, combine first 6 ingredients in a bowl, stir with a whisk.

To prepare shrimp, combine cumin, paprika, coriander, garlic powser, salt and black pepper in a medium bowl. Add shrimp; toss well. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat; add half the shrimp. Cook 3 minutes on each side or until done. Remove shrimp; keep warm. Repeat procedure with remaining oil and shrimp. Serve shrimp with sauce. Garnish with cilantro, if desired.

Yield: 8 appetizer servings (serving size: 6 shrimp and about 1 tablespoon sauce). 100 cal, 3.1g fat, 13.7g pro, 3.7g carb, 121mg chol, 300mg sod.

Source:
"Cooking Light-9/01"




NOTES : You can eat these shrimp cold, at room temperature, or warm.

[Kate B]

Thank you for the quick response!!!! I think these bulletin boards are great!

Take care and have a great day!

Kate:)