Everyday Pasta Salad

Pasta Salad

Life on the farm can sometimes feel like a marathon, an incredibly pleasant marathon, but I marathon none-the-less.  Several of my family members have cottages on the property and, since this place is considered to be party central, my social calendar is more active here in the boonies, than it is in the fast paced city.

Heirloom Tomatoes

Yesterday I was subjected to an afternoon of Caesars in the sun, followed by a lobster dinner!  This morning I woke up early to make pastry for a birthday brunch for my cousin, I’m told there’s an epic card game on the horizon and, of course, we must take advantage of high tide.

Fresh Veggies

My life is so hard!

It’s lovely visiting various branches of the family and staying this active, but I can’t help but feel slightly frazzled.  I don’t like to neglect my blog duties, but unfortunately the Internet up here is shoddy at best and my cell phone is currently about as useful as a paperweight.  It’s nice to throw off the shackles of the modern world, but it can be detrimental when you’re cyber life is so active. I’m not one to complain, I’m extremely happy to be here, but if I seem slightly distracted you’ll have to forgive me, I’ve made plans with eight different relatives today.

Feta

Somehow I managed to throw together this pasta salad together yesterday and I’m so glad I found the time.  It’s a bit of a fusion dish; vaguely Italian with Asian undertones.  I know it’s strange but, yes, the two can coexist.  Oh, and I guess the feta makes a little bit Greek, so this salad is a mutt, just like me.  Since Mutt Pasta Salad doesn’t have such a good ring to it, I feel Everyday Pasta Salad is just as fitting a title and a whole lot more appetizing.

Crumbled Feta

Pasta salad is among my favorite summertime dishes.  It’s easy to make, it improves after sitting over night, and it’s easily the most refreshing solution to even your most dire summertime food emergencies.

Pasta Salad

So, throw this together this weekend, just in time for the eight BBQs you agreed to attend.

Enjoy!

Everyday Pasta Salad: Serves 6-8

4 cups uncooked pasta

1 yellow bell pepper, diced

1 green pepper, diced

½ red onion, diced

1 cup feta, crumbled

1 cup heirloom tomatoes, halved

1/4 cucumber, diced

½ cup fresh cilantro, roughly chopped

4 tbsp good quality balsamic vinegar

Juice of one lime

4 tbsp olive oil

3 cloves garlic, minced

3 tbsp fresh ginger, minced

Salt and pepper to taste

Directions:

Bring six cups of water to a boil over medium high heat.

Salt the water and add the pasta.

Cook for 9-12 minutes until tender.

Drain and coat pasta with olive oil and garlic.

Set aside to cool.

When pasta is cool, place  it in a large bowl and add veggies, cheese and cilantro.

Add lime, ginger, and balsamic vinegar.  Toss to coat.

Chill until ready to serve.

Almond Crusted Shrimp and Mango Salad

I am back! Hope you guys had wonderful holidays!

Meanwhile after getting a good rest, I left my zone of comfort….

…and look at me! I fried something!

Mango

I never fry anything! I have a deep-frying phobia.

Cucumber

I, like the rest of humanity, happen to love fried food! Anything deep-fried is positively out of this world. I bet if you deep-fried a boot it would taste delicious, but as much as I love these crispy edibles I’m still wary of deep-frying at home. I’m sure it would be a different story if I had a proper deep fryer, but if I had said deep fryer I would also be 300 pounds. So, I figure it’s in my best interest to make deep fat frying as cumbersome as possible. I didn’t even do a legit deep fry for this week’s recipe. It was more of a shallow fry; I couldn’t quite bring myself to add the full amount of oil, guilt was holding me back. This time, I simply borrowed a deep fryer from my friend, it was Waring deep fryer.

No. No way I am buying one myself.

Red pepper

Yes, it was messy and yes, I did fear my kitchen afterwards, but these almond crusted fried shrimp were well worth the grease burns.  I served them atop a mound of spicy mango salad and garnished the whole lot with fresh cilantro and dry-roasted peanuts. The combination of the piping hot shrimp and chilled salad was out of this world. The shrimp was beautifully juicy and it’s breading brought a subtle crunch to the dish.

Red Onion

My beau was adequately impressed with my efforts. He could hardly believe I fried anything. I’m usually a stickler when it comes to nutrition, but I justified the whole exercise by saying it was for the blog. Do you hear that? If your at all interested in the state of your waistline don’t start a food blog, it messes with your logic.

Almond Crusted Shrimp

As deep-frying adventures go this one was fairly uneventful. Shrimp cooks quickly and the breading process with simple and efficient. Salads are always low maintenance, but I will warn you there is a fair amount of chopping involved.

Almond Crusted Shrimp and Mango Salad (II)

Decadently rich and restaurant caliber, Almond Crusted Shrimp and Mango Salad is one recipe you’ll be happy to have sitting in your back pocket when all you can think about is expensive takeout. This recipe will subdue those pesky cravings and save you a bundle at the same time.

Almond Crusted Shrimp and Mango Salad: Serves 4

FOR THE SHRIMP

16 shrimp, deveined and shelled with tails on

¼ cup almond meal

1 egg, beaten

2 tbsp milk

Salt and pepper to taste

2 cups peanut oil

FOR THE SALAD

1 mango, julienned

¼ cucumber, julienned

½ red bell pepper, julienned

¼ red onion, sliced

¼ dry roasted peanuts

½ cup fresh cilantro, torn

DRESSING

4 tbsp vegetable oil

2 tbsp granulated sugar

¼ cup lime juice

1 tsp sambal oelek

1 tbsp fish sauce

Salt and pepper to taste

 

Directions:

Place veggies, mango and cilantro in a large bowl and toss to combine.

In a small bowl whisk together dressing ingredients and set aside.

In another small bowl combine ground almonds and salt and pepper.

Combine egg and milk.

One by one douse each shrimp in the egg and milk mixture then roll them in the almond mixture and set aside on a plate.

When each shrimp has been coated heat oil in a large wok until it reaches about 350°

Drop shrimp into the oil and fry, turning once, until golden brown.

Remove from oil and leave to drain on paper towels.

Pour dressing over salad and toss to coat.

Divide salad amongst four plates and top with peanuts.

Arrange four shrimp on top of each salad and serve immediately.