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a home + living guide for the post-college, pre-parenthood, quasi-adult generation

06.04.2001

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tandem cooking:  a summer menu 
for t
wo |
1 2 3
continued from page 1

The shopping list (feeds two)
1 small package pecans
2 navel oranges
6 oz. lettuce greens, your choice
1 jicama
1 can coconut milk
1/2 lb. shrimp
2 small bell peppers, different colors

Staples
olive oil
lemons
garlic
red wine vinegar
honey
cayenne pepper
paprika
long-grained rice
rum
Kahlua
brown sugar
salt
pepper
.
Directions  
cooking time: ~ 1 hour to get dinner on the table, plus 5 minutes to prep dessert

Person A

Person B

For the shrimp
1.
Soak 8 wooden skewers in water.

2. Wash ½ lb. shrimp and pat dry on paper towels. Peel shells and discard. De-vein each shrimp if you have time (use a toothpick to pull out the long black "vein" that runs along the back of each shrimp – if the fact that the "vein" is actually a poop chute doesn’t bother you, feel free to skip this step).

3. Wash, de-seed and chop the peppers into 1" square sections.

4. Mince 1 clove garlic with ½ tsp. of salt. Mix the garlic-salt with 1 tbsp. lemon juice, 1 tbsp. olive oil, ¼ tsp. cayenne pepper, and ½ tsp. paprika in a large bowl. Add the shrimp and peppers and toss well to coat.

5. Get the grill started if you’re using a charcoal grill (gas grills don’t need to pre-heat), or if you’re doing this indoors, preheat the broiler.

For the salad
1.
Toast 2 tbsp. chopped pecans in a dry skillet until fragrant. Combine with 2 tbsp. olive oil, 1 tbsp. red wine vinegar, 1/2 tsp. honey and 1 small clove of garlic, minced. Add salt and pepper to taste. Set aside in the refrigerator.

2. Peel the jicama with a vegetable peeler and cut off the ends. Julienne ¼ of the jicama and save the rest for some other use. Peel the 2 oranges and slice into wheels. Eat the ends, along with any wheels that fall apart, and save the remainder. Wash 6 oz. of salad greens and dry well.

For the coconut rice
3.
In a medium saucepan, combine 1 can coconut milk with 1 cup long-grain rice. Sprinkle a few dashes of salt. Bring to a boil, then cover and cook on medium-low for 20 minutes.

more cooking instructions this way ...

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