Coconut Lime Shrimp

Start to finish: 30 minutes

3 limes

2 pounds raw shrimp, peeled, tail on

14-ounce can full-fat coconut milk

1 tablespoon kosher salt

1/2 teaspoon freshly ground black pepper

1/3 cup unsweetened coconut flakes

Use a fine grater or zester to remove and reserve the zest of 1 lime. Juice all the limes (about 1/8 cup juice).

Place the shrimp in a large, zip-close plastic bag. Add the coconut milk and three-quarters of the lime juice, then seal the bag and gently shake to coat the shrimp. Refrigerate 15 minutes.

Meanwhile, in a food processor combine the lime zest, kosher salt and black pepper. Pulse until the zest, salt and pepper are well blended. Transfer to a small bowl and set aside.

In a small, dry skillet over medium-low heat, lightly toast the coconut flakes. As soon as the coconut begins to brown, remove it from the heat. Set aside.

Generously coat a grill grate with cooking spray and preheat on medium-high. Alternatively, set a grill pan over medium-high heat and coat with cooking spray just before you are ready to cook.

Remove the shrimp from the marinade, discarding the marinade. Place the shrimp on the grill or grill pan and cook about 1 to 2 minutes per side, or until the exteriors are pink and the centers are opaque white.

While the shrimp are still on the grill, drizzle them with them remaining lime juice.

Transfer the shrimp to serving plates, then lightly sprinkle them with the salt-lime zest mixture, then with a bit of toasted coconut

CapeCodTimes.com

Ingredients:

1/2 cup    dried breadcrumbs   
1 cup    spaghetti sauce   
2 cup    beef broth   
1    egg   
24 oz    lean ground beef   
1/2 cup   cooked  instant brown rice
 
Directions: 
 
1 In a large bowl place
2 ¾ cup dried bread crumbs
3 2 egg
4 24 ounces ground beef
5 Mix well.
6 With gloved hands roll into 18 meatballs .
7 Roll in ½ cup instant rice
8 Place into a sprayed large pan
9 In a small bowl add 1 cup spaghetti sauce and 2 cups beef broth
10 Pour over meatballs in the pan

Cooking Directions:

12 Thaw completely in your refrigerator
13 Preheat oven to 350°F.
14 Bake Hedgehogs covered in a 350° oven for 1 hour or until meatballs are done through
 
15 MICROWAVE DIRECTIONS:Thaw completely
16 Place in microwave safe dish, cover and cook on HIGH for 2-5 minutes.
17.Check after 2 minutes and rotate them in the pan.
18. Return to microwave and continue cooking until meatballs are no longer pink approximately 5 minutes
Note: cooking times will vary depending on microwave make & wattage
 
 
Servings: 6

2 1/2 cups    beef crumbles or 1 pound of cooked lean ground beef or ground turkey 
1/4 cup    diced onions   
3/4 cup    ketchup   
1/2 cup    corn- frozen   
1/2 cup    black beans   
1/2 cup    tomato sauce   
1-2 teaspoon    chipotle paste   
1/2 teaspoon    cumin ground   
1/4 cup    fresh cilantro   
1/4 teaspoon    salt   
1/4 teaspoon    pepper   
6    whole wheat buns   
 
Directions: 
 
1 In a large ziploc bag measure
2 2 1/2 cups beef crumbles or cooked ground beef/ground turkey
3 1/4 cup diced onions
4 3/4 cups ketchup
5 1/2 cup corn- frozen niblets
6 1/2 cup black beans
7 1/2 cp tomato sauce
8 THIS IS SPICY SO TO TASTE ADD
9 1-2 teaspoons of chipotle sauce
10 1/2 teaspoon cumin
11 1/4 cup fresh cilantro-chopped
12 1/4 teaspoon salt or to taste
13 1/4 teaspoon ground pepper or to taste

Cooking Directions:
Thaw overnight
1. Place the sloppy joes in a crock pot and cook for 4-6 hours on high or 8 hours on low. 
2. Serve with Freezer slaw and On Whole Wheat buns!
 
  NOTE: I took the chipotle in adobo and ran it through the food processor, I then put the resulting chipotle paste on in a container in the table-just make sure your customer realize how HOT chipotle is.
Servings: 6

3 lbs ground beef
Hamburger buns

Add the following to the ground beef:
     1/2 cup diced onion
     1/2 cup scoops cheddar cheese blend
     1/2 cup crumbled bacon   
     4 Tbsp BBQ sauce
     2 tsp garlic
     1 tsp salt and pepper blend
        
Place 6 pieces of “patty paper” on the counter.

4. Blend mixture well with your gloved hands.  Divide into 6 equal portion sizes and shape into burgers about 1/2” thick.

The sundried mayo is new- it was a sundried/ tomato/balsamic blend that had way too many ingredients.  The mayo is the mayo from above to which we add some minced sundried tomatoes and balsamic vinegar.

Station Instructions:

You will be making 6 chicken cakes.
  Place a gallon size Ziploc bag in a crock, folding edges over side of crock.

Add the following to the bag:
   3 cups of cooked chicken
   1/2 cup basil pesto mayo   
   1/4 cup liquid egg
   4 Tbsp roasted red peppers
   4 Tbsp diced onions
   1/2 panko bread crumbs
   1 Tbsp Italian seasoning
   1 tsp salt
   1/2 tsp pepper
      
3. Seal bag.  Massage to mix.

4. Lay out three pieces of patty paper on the counter.  Put on gloves.

5. Take approximately 1/2 cup of the chicken mixture with your gloved hands and form a rounded patty on top of patty paper.  Repeat.  Place three cakes in a small round foil pan (with patty paper underneath). Note: the foil pan is only to provide support for the cakes while freezing.

6. Repeat for three additional cakes. Lay on top of cakes in round pan, keeping patty paper in place to prevent sticking

Place 2 red scoops of tomato basil mayo into a portion cup.  Seal with a lid and place in the pan with the chicken. Place a lid on the pan and a label from the drawer on the lid.

8. Take a bag of pasta.  If splitting, you still only take one bag of pasta.

9. Place all items into your spot in the cooler, wash your hands, and proceed to your next station.

Cooking Instructions:
Note to store owners- this dish might do well being baked- we never tested it that way but I hear tell of some customers that choose to bake instead of sautee– if you give it a shot and it comes out okay, let me know.  If you did choose to bake, I’m thinking it might benefit from perhaps having more panko sprinkled and pressed into the outisde of the patties once prepared.

Thaw. Start boiling water for pasta before heating pan for chicken cakes.  Heat 1 to 2 Tbsp olive oil in large nonstick frying pan over medium heat.  Add chicken cakes and cook until golden brown, about 2 minutes per side.  Drain on paper towel.  Top with mozzarella or provolone and sundried tomato basil mayo (provided).  Suggested side: serve cakes on a salad or on toasted English muffins.

Pasta: cook according to package directions, season with butter, salt, pepper and favorite herbs.

1/2 teaspoon black pepper
1/2 tespoon red pepper
1/2 teaspoon salt
1/4 teaspoon giner

Seal bag/cup

In small bowl mix:

1/4 cup balsamic vinegar
1/4 cup orange marmalade

Mix and pour into ziploc bag.  Seal.

Salmon (4~8oz fillets)

Place all three (sealed) bags in Gallon Size bag.

Seal and Label

Cooking Directions:
Thaw in refrigerator.  Prepare grill or broiler. Cut salmon fillets in half and sprinkle with pepper blend. In saucepan, pour sauce mixture, warm.  Place salmon, skin side down on grill or broiler pan. Grill/broil 3 minutes. Brush salmon with sauce. Grill 3 minutes longer, brushing with mixture once or twice or until salmon flakes easily with fork. Heat remaining vinegar mixture to boiling, boil and stir 1 min. Serve with salmon. Great side: roasted asparagus or buttered Brussels sprouts and rice pilaf.

Combine the following:
¼ Cup Lime Juice
1 Tbsp Olive Oil
1 Tbsp Cumin
1 tsp Ancho Chili Powder
2 tsp Chili Powder
1 tsp Oregano
1/8 Cup Cilantro
1 Tbsp Garlic
Seal and set aside.

In Small bag:
2 Cups Black Beans
Seal

In Small Bag
1 Heaping Cup Cheese
Seal
1 bag of corn tortillas

Cooking Instructions:
Thaw fully in fridge. Grill or broil tuna on well oiled surface over med- high heat until fish flakes easily with a fork, about 3-4 min on each side. Heat black beans on stove top or in microwave. Assemble tacos by spooning beans into warmed tortilla, add flaked tuna and top with cheese.

In small bag combine:
2 Tbsp Paprika
1 Tbsp Kosher Salt
2 tsp Onion Powder
2 tsp Garlic Powder
1 tsp Cayenne
1 tsp White Pepper
1 tsp Black Pepper
2 tsp Thyme Leaves
2 tsp Oregano Leaves
Seal

Put a chunk of butter in small bag and seal

Take 1.5 pounds of Catfish and place all 4 bags into one large bag.

Cooking instructions:
Pat fillets or tenders dry with paper towel.  Rub seasoning
all over.  Heat grill or skillet till a drop of water sizzles.  Cook
in well ventilated area. Place meat on the grill or in a skillet
(use oil or butter if using a skillet).  Cook until the underside
of the fish or tender looks charred (Approx. 2-3 min- if it takes
longer, the pan or grill is not hot enough or your meat was not
completely thawed). Turn fish or tender (add more oil or butter
if  using a skillet).  Cook until done.

16 Cooking Directions:Thaw chicken & sauce bag 
17 HEAT a nonstick large skillet over medium high heat. Add thawed chicken to the skillet and cook until browned.
18 ADD sauce to chicken in the skillet. Heat to a boil. Reduce heat to low. Cook chicken & sauce covered over low heat for approximately 5 min. or until chicken reaches 165-170° internal temperature. Cook Rice according to directions- This will take about 15-20 minutes so plan accordingly
19 Serve over rice.
 
 
Servings: 6

Prep
Trim cut and portion pork loin- full = 2 loins 17 oz each

Asian                              
1/2 cup apple juice
4 Tbsp soy sauce
2 red scoops hoisin
2 tsp five spice powder
2 tsp sesame oil
1-2 tsp red pepper flakes
1/2 tsp black pepper

Tex Mex
2 white scoops tomato sauce
2 red scoops chilies
2 white scoops BBQ sauce
1 Tbsp dried onion
1 tsp cumin
1/4 tsp cinnamon

3. Seal bag well and massage ingredients into pork. 

4. 1 bag of tortillas

Cooking Instructions:
Thaw completely (note meat is dense so may require at least 2 days of thaw time). Place contents of meat bag into crockpot.  Cook on low for 7-8 hours.  Remove pork from juices, shred with two forks and return to juices OR serve sauce on the side.  Place into wraps.

Serving suggestions for wraps: Asian– shredded cabbage or broccoli slaw mix; Tex Mex– cheese, sour cream, rice or beans