Sesame Shrimp Parmesan Tuiles
2 tablespoons of sesame seeds
12 medium shrimp
2 tablespoons of TOASTED sesame oil
7 tablespoons of Fresh grated parmesan cheese
2 tablespoons of room temperature butter
2 1/2 tablespoons of all-purpose flour
Appx. 3/4 of a teaspoon of pepper
Toast 2 tablespoons of sesame seeds on a piece of foil in the oven or toaster oven at 350 until lightly browned. Add this to 12 medium shrimp in a pan with 2 tablespoons of toasted sesame oil on a low to medium flame until shrimp is opaque – about 4/5 minutes. Set aside.
To make the parmesan tuiles, add 7 tablespoons of parmesan, 2 tablespoons of butter (soft from leaving on counter overnight), 2 1/2 tablespoons of all-purpose flour and few turns of the pepper mill all in a medium bowl and blend until you can roll the mixture into a log about 4-5 inches. Cut into 12 disks and place on parchment paper. Bake in oven about 10 minutes, flipping the tuiles halfway through cooking at 350. They should be golden brown. These can be made up to a day in advance to save time.
Top each tuile with shrimp and teaspoon leftover sesame from pan on each. Top with finely chopped herb of choice.
Seaside Fried Chicken
Approximately 12 chicken legs or thighs
3 large eggs
1/2 cup of milk
1 1/2 cups of all-purpose flour
1 tablespoon of seasoned salt (like Lawry’s)
3 tablespoons of sesame seeds
In one bowl, whisk 3 large eggs and 1/2 cup of milk.
In another bowl, combine 1 1/2 cups of all-purpose flour, 1 tablespoon of seasoned salt ( I prefer Lawry’s) and 3 tablespoons of sesame seeds.
Dip chicken pieces in wet mix, dry mix and repeat.
Heat a 12 inch cast iron skillet filed 1/4 of the way with extra-virgin olive oil on a low / low-medium heat. Cook chicken pieces in the oil for approximately 25 minutes, rotating when brown.
Fried French Beans
1 lb of thin, french beans
2-3 tablespoons of sesame seeds
Enough extra-virgin olive oil to fill a fry pan 1/2 inch in depth
Sea salt and pepper
Toast 2-3 tablespoons of sesame seeds on a piece of aluminum foil in toaster oven at 350 until golden.
Heat extra-virgin olive oil on low-low/medium heat in frying pan. Place desired amount of beans in batches in the pan (not too many at one time) until slightly browned. Remove to platter lined with paper towels and sprinkle with sea salt, fresh cracked pepper and sesame seeds immediately.
Join the discussion 2 Comments
Denie’ I am so impressed! I had no idea you are as talented as you are. Where and when did you develop that talent? Andre’ never told me.
We have your website book marked. When will we see you on the food network?
Thanks Pete! I’ve been cooking for over 3 decades, but decided to do something different and creative and share my recipes. It’s a fun creative outlet for me!