Pan Fried Asparagus – Perfect Every Time

Asparagus

Delicious Asparagus!

When I eat Asparagus, I don’t want a limp noodle.  I want a vibrant vegetable that melts in my mouth like butter and at the same time has that nice crispy crunch.  Asparagus that is cooked like that doesn’t just seduce my pallet with flavor, it gives my body the nutrition it needs because it isn’t cooked until it’s dead!  This is very crucial in my book and it should be in yours as well.  Always try to leave some life in your cooked vegetables.  Not only will your body thank you, but your taste buds will as well because you’re not killing the flavor as you save the nutrients, and your Asparagus will be delicious and cooked perfect every time!

Asparagus Ingredients:

1 bunch Asparagus
1 qt Boiling Water (Blanching)
2 tbsp Olive Oil
Salt and Pepper to taste

Cheese Bombers with Bacon

Cheese BombersWhat’s are Cheese Bombers?

Cheese Bombers are the BOMB!  No pun intended.  The only thing that would make these better is Jalapeno Peppers.  It would take Poppers to whole new level.  I found a Photo of these on a page I “liked” on facebook, called Food Porn.  They only publish food pics that make you drool.  And when I saw a picture of these, I just had to try it.  The recipe is quite simple and I think you’re going to love it just as much as I do.

Cheese Bombers Ingredients:

  • Grands flaky Biscuits cut into fours
  • Mozzarella Cheese Squares 3/4 to 1 inch thick
  • Bacon slices cut in half
  • Oil for Frying

Outback Style Coconut Shrimp

Coconut ShrimpThe Best Coconut Shrimp

This Coconut Shrimp recipe is based on the basic Aussie recipe you can find on the menu at just about any Outback Steak and Grill Restaurant.  I wouldn’t dare say that it is their exact recipe but I would definitely argue that it is just as good, if not better because the similarities are uncanny.  And if you’re a fan of the way they cook their prawns, then this is the recipe for you because these are the best.

Coconut Shrimp

Outback Coconut Shrimp

Most Restaurants butterfly their shrimp and fry them in fresh leafed coconut, and so do I but I don’t use Panko.  I’m not saying that they do but some recipes call for it and I find that it isn’t necessary if you take different steps.  For example, I dip my shrimp in Tempura instead of an egg wash and I make the batter a little bit thicker than usual to assure the coconut stays on the shrimp.  If you do this, instead of dipping the shrimp in egg-wash, you’ll have an easier time frying your Coconut Shrimp and they’ll turn out crispier.  That is, if you follow my Tempura recipe.

Coconut Shrimp Ingredients:

1 lbs Shrimp
1 cup Tempura Batter
1 cup Shredded Coconut
Oil for frying

Butterfly the Shrimp by cutting a small incision down the back of the spine 3/4 of the way through.  Dip the Shrimp in the Tempura Batter then roll in the Shredded Coconut.  Pan Fry on medium heat with only 1/8 inch of oil in the bottom of the pan for 1 to 2 minutes per side.  Remove the Coconut Shrimp and place on paper towels that can absorb the frying oil, then serve.