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| Photo by Kevin Hunter Marple |
You Asked For It
The sangria is fantastic at Cafe Madrid. I think it will help get me through the summer heat. Could you get the recipe for me?
Amy Maspero, Dallas
Cafe Madrid Sangria
(Serves 6)
1 bottle full-bodied Spanish wine (preferably Torres Sangre de Toro)
1/4 cup orange juice
1/2 cup Triple Sec
1/2 cup Spanish brandy
Sugar (a few tablespoons to taste)
1-2 cups club soda (depending on how strong you want it)
Orange slices
Mix together all ingredients (except club soda and orange slices), and let it sit for a few hours. When ready to serve, add cold club soda and ice cubes. Add orange slices to garnish. Serve very cold.
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I can’t stop thinking about the eggs Benedict from City Cafe. I would love to make them for a special occasion brunch.
Meredith Henner, Plano
City Cafe Eggs Benedict
(Serves 4, 2 per person)
1 tablespoon white vinegar
Water (as needed)
8 large eggs
Hollandaise sauce (see below)
8 slices Canadian bacon
4 English muffins, split, toasted, buttered
Paprika
Add vinegar to a saucepan with 4 inches of water and bring to boil. Set aside a shallow pie dish with warm water. Reduce saucepan to medium. Break one egg at a time into a separate bowl, then carefully slide into simmering water. Remove eggs with slotted spoon in the order they were added as soon as eggs become opaque. Transfer to pie dish with warm water. Prepare hollandaise, set aside, and keep warm. Brown Canadian bacon on both sides and place on muffin halves. Use slotted spoon to transfer eggs atop muffins. Serve with a generous portion of hollandaise and a sprinkle of paprika.
Hollandaise
(Makes 1 1/2 cups)
3 large egg yolks
Juice of one lemon
1 teaspoon kosher salt
1 dash cayenne
1/2 pound butter, melted, hot
1 tablespoon heavy cream
Use a double boiler. Puree yolks, lemon, salt, and cayenne. While blender is turning, slowly drizzle in hot butter. Use immediately or keep warm over low heat, whisking occasionally.
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I love Indian food, and Clay Pit is my favorite. I want to try one of their dishes at home. My favorite is the coconut shrimp—can you help me get the recipe?
Grant Stovall, Addison
Clay Pit Tamarind-Coconut Shrimp
(Serves 4)
3 teaspoons lemon juice
3 teaspoons olive oil
1 teaspoon garlic powder
1/2 teaspoon turmeric
1/2 teaspoon curry powder
1/2 teaspoon salt
28 16/20 per pound shrimp, peeled and de-veined
4 tablespoons vegetable oil
1 teaspoon whole cumin seeds
1 teaspoon fresh minced garlic
16 ounces coconut milk
8 ounces tamarind chutney (available from Indian grocers)
1/2 cup water
1/4 cup lemon juice
1/4 bunch fresh cilantro, finely chopped
Salt, black pepper, and chili powder, to taste
Mix together first seven ingredients except for the shrimp. Coat shrimp in marinade for at least three hours. Heat vegetable oil in large sauté pan over medium-high heat. Add cumin seeds and allow to brown. Add garlic and brown for about 30 seconds, keeping the pan moving, so it does not burn. Reduce heat to medium. Add coconut milk and simmer for 1 minute to allow it to thicken. Add tamarind chutney, water, and lemon juice. Simmer for 1 to 2 minutes. Drain excess marinade from shrimp and add to sauce. Season with salt, fresh ground black pepper, and chili powder to taste. Cook shrimp for approximately 3 to 4 minutes. Add half the cilantro just before turning off heat and mix in. Garnish with remaining cilantro. Serve immediately over rice.