After a short break from filming, we’re back with brand new episodes of Prime Cuts TV. On today’s episode Joe shows you how to properly fluff rice. Though it seems like a simple cooking tip, it is one that is often done wrong. Not properly fluffing rice can lead to clumpy rice and seasonings/flavorings not being thoroughly mixed.
Inspired by family friend Carolyn LoGiurato, this tiramisu is to die for! I’ve left in Carolyn’s commentary throughout the recipe because I found it quite entertaining. I hope you do too! Enjoy.
Ingredients
2-4 egg whites
1 egg yolk
6 Tbls. Sugar
1 container of mascarpone cheese
Savoirdi Cookies (lady fingers)
2 cups of chilled strong coffee
Liquor of your choice (Whiskey, Rum, Tia Marie, Kahlua, Baileys)…you can even mix a few together, that’s what I usually do.
NOTE: Put bowl and beaters in freezer before doing anything. It’s better to work with a cold bowl.
Preparation
Combine egg whites and 1 yolk with sugar. Beat for a long time until very fluffy and white. (I am still trying to perfect the fluffiness. It takes FOREVER to beat those egg whites.) You can probably get a workout in while those damn things are beating.
Fold in Mascarpone cheese.
In a low rim bowl, mix 2 cups of coffee with liquor.
Quickly, and I mean quickly, dip the cookie in the coffee mixture, just a super quick turn. (Do not let them get soggy.)
Place in a single layer on a flat dish or baking pan. Glass pan is best but a loaf pan works well too especially if you want a lot of layers. After dipping, you may need to cut a little off the cookies for the 2nd row to fit in the pan; for the bottom layer only.
SpreadMascarpone mixture on top of the dipped cookies. Can repeat up to 3 layers. 13×9 pan usually gets you 2 layers, but you can make it higher if you want. (You will probably need more Mascarpone then.)
Sprinkle with unsweetened cocoa or grated cocoa.
Refrigerate until served (making it the night before is best).
* May top with whipped cream and sprinkles of grated cocoa before serving.
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Are you looking to make something on the healthier side but that really packs a punch in the flavor category? Don’t have a lot of time to prepare it? Sounds pretty much the story of most of our lives huh? Well, while reading the June 2009 issue of Men’s Health, I came across a quick, easy to prepare, and super healthy spicy pepper shrimp and brown rice recipe that sounded excellent!
Spicy Pepper Shrimp and Rice
Recipe Credit: Men’s Health, June 2009
Ingredients
2 tsp peanut oil
1/4 tsp red-pepper flakes
1 c bite-sized strips of red and green peppers
1/4 medium onion, cut into bite-sized pieces
1 tbsp orange juice
2 tbsp jarred jalepeno pepper slices
1 tbsp hoisin sauce
10 ounces (about 30) medium precooked frozen shrimp, defrosted, tails removed
Preparation
Heat the oil and pepper flakes in a medium-hot skillet, and then add all the remaining ingredients except the shrimp. Cook the mixture 2 to 3 minutes, stirring frequently. Add the shrimp and cook 2 to 3 more minutes, stirring frequently. Serve over brown rice.
See, told you, nice and quick (especially if you cook a batch of brown rice at the beginning of the week and use throughout the week in various recipes). If you have some extra time, instead of using precooked frozen shrimp, you could always grill some fresh shrimp (pictured above).
Enjoy!
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