COASTAL CUISINE

Salad Greens with Hearts of Palm and Tomatoes

Ingredients: Lemon Dressing

  • ¼cup lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon thyme, chopped
  • ¼teaspoon salt
  • ½cup extra-virgin olive oil
  • 1 14-ounce can hearts of palm, drained
  • 2 green onions, thinly sliced
  • 2 to 3 ounces mixed baby salad greens
  • 2 or 3 medium tomatoes, sliced paper thin

Lemon Dressing: In a small bowl, combine the lemon juice, zest, lemon thyme and salt. Whisk in the olive oil.

Sliced or chopped the hearts of palm into bite-size pieces. Place the hearts of palm and green onion in a small bowl and toss with 2 to 3 tablespoons of the lemon dressing. Let stand for 30 minutes to allow the flavors to blend.

Place the salad greens in a salad bowl. Drizzle with some of the lemon dressing (as much as desired) and toss to coat. On each salad plate, arrange 4 or 5 tomato slices in a circle (single layer). Using tongs, pile some of the salad green high in the center of the tomatoes, leaving the edges of the tomatoes visible. Spoon some of the hearts of palm and green onion mixture on top of the salad greens. Serves 4 to 6.

Spicy Lime Shrimp with Coconut Rice Pilaf

Ingredients

  • Coconut Rice Pilaf (recipe follows)
  • 2 pounds (16 to 20 count) large shrimp, Florida pink or Gulf white preferred
  • sea salt, to taste
  • 6 tablespoons butter
  • 3 large garlic cloves, finely minced
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon lime zest
  • ¼cup fresh-squeezed lime juice
  • lime slices, for garnish

Prepare the Coconut Rice Pilaf. While it cooks, prepare the shrimp.

Shell and devein the shrimp, rinse under cold running water and pat dry with paper towels. Sprinkle with sea salt.

Heat the butter over medium-low heat in a large skillet or sauté pan. Add the garlic and red pepper flakes and cook for 1 minute. Add the shrimp and lime zest and cook until the shrimp are cooked through, about 3 minutes. Stir in the lime juice and briefly return to a simmer. Divide the shrimp among four dinner plates and spoon the butter and lime pan sauce over top. Serve the Coconut Rice Pilaf on the side. Garnish each plate with lime slices. Serves 4.

Coconut Rice Pilaf

Ingredients

  • 2 tablespoons peanut oil or vegetable oil
  • ½cup onion, finely chopped
  • 1 cup basmati rice
  • 4 to 5-inch piece lemon grass stalk
  • 1 cup unsweetened coconut milk
  • 1 cup chicken broth
  • 1/2 teaspoon salt

Heat the oil over medium-low heat in a medium saucepan. Add the onion and cook until tender. Add the rice and cook for about 2 minutes, stirring frequently. Remove the tough outer layer of the lemon grass stalk and discard. Using a sharp knife, cut the lemon grass into 3 pieces and add to the rice. Stir in the coconut milk, chicken broth and salt. Raise the heat to high and bring to a boil. Stir, cover and reduce the heat to low. Cook the rice for 14 minutes, or until the liquid is absorbed and the rice is tender. Let the rice stand for 5 to 10 minutes before serving. Remove the lemon grass before serving. Serves 4 to 6.

Lime Sabayon with Fresh Mango

Ingredients

  • 4 egg yolks
  • 1/2 cup sugar
  • 1 tablespoon lime zest
  • 3/4 cup California Sauvignon Blanc, or other dry white wine
  • 2 or 3 ripe mangoes, peeled and chopped
  • 2 kiwi fruits, peeled and sliced (optional)

Fill the bottom of a saucepan about one-third full with water. Bring the water to a simmer over medium-low heat. Place the egg yolks in a glass bowl just large enough to sit over the top of the saucepan. (A double boiler pan may also be used). Using a wire whisk, whisk the sugar and lime zest into the egg yolks until the mixture becomes very creamy and light in color, about 2 minutes. Whisk in the wine. Place the bowl over the pan of simmering water and continue whisking until the mixture is thick and frothy, and doubled in volume, about 10 minutes. If the water begins to boil rapidly, reduce the heat to maintain a simmer. Remove the bowl from the pan using a towel or hot pad and continue to stir the sabayon for about 1 minute as it cools.

Spoon 2 or 3 tablespoons of the sabayon in the bottom of four to six small wine glasses or dessert bowls. Place some of the mango and kiwi slices (if using) on top. Spoon some more of the sabayon over the fruit and continue layering two more times, ending with fruit on the top. Serve warm, or cover and chill until ready to serve. Serves 4 to 6.

Tom Hodge's Wine Recommendations: 2006 Estancia Sauvignon Blanc, Monterey, or 2006 Benton Lane Pinot Gris.

Recipes by Jayni Carey ©Copyright, 2008.

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