Dayrecipe Food Community

Active time: 45 min Start to finish: 45 min

Makes 6 (hors d’oeuvre) servings.

INGREDIENTS

• 1lb large shrimp in their shells (25)
• 6cups vegetable oil
• 3/4teaspoon fine sea salt
• 1/2teaspoon freshly groundblack pepper
• 1/2teaspoon chinese five-spice powderspecial equipment:a deep-fat thermometer

DIRECTIONS Cut each shrimp shell lengthwise along back with scissors, leaving last segment intact, then devein shrimp, leaving shell in place. Cut off feathery legs and sharp pointed section ofshell above soft tail fins. Rinse shrimp and dry thoroughly.

Heat oil in a wok or deep heavy pot over high heat until it registers 400°F on deep-fat thermometer. Deep-fry shrimp in 4 batches until shells bubble and shrimp are bright pink, 45 to60 seconds (they will be slightly undercooked), returning oil to 400°F between batches. Transfer with a slotted spoon to paper towels to drain.

Carefully pour oil into a heatproof bowl (to cool before discarding), then wipe wok clean with paper towels.

Stir together salt, pepper, andfive-spice powder.

Heat wok or a heavy skillet over moderate heat until hot but not smoking, then add deep-fried shrimp and spice mix and stir-fry 10 seconds.

Cooks’ note:
• You might wonder why we don’t use the classic spice for this dish, Sichuan pepper. We’d love to, but the spice is currently banned by the USDA for import since it may carry a harmful citrus canker.

Active time: 10 min Start to finish: 30 min

Makes about 1 1/4 cups.

INGREDIENTS

Makes 8 servings.

INGREDIENTS

• 2large ears of corn, husked
• 5tablespoons extra-virgin olive oil, divided
• 215-ounce cans black beans, rinsed, drained
• 1cup 1/3-inch dice peeled jicama
• 1/2cup 1/3-inch dice peeled carrots
• 1/3cup thinly sliced green onions
• 1/3cup chopped fresh cilantro
• 1/4cup (packed) chopped fresh basil3tablespoons fresh lime juice
• 2tablespoons orange juice
• 2 1/2teaspoons grated lime peel
• 1/4teaspoon ground cumin

DIRECTIONS Prepare barbecue (medium-high heat). Brush corn with 1 tablespoon olive oil. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. Cut off corn kernels; place in large bowl. Add black beans, jicama, carrots, green onions, cilantro, and basil.

Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl. Mix dressing into bean salad. Season generously with salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)

The shortbread cookie crumbs will hold together in the pan without any additional butter. Fromage blanc gives this cheesecake a light and silky texture.

Makes 12 servings.

INGREDIENTS

• crust
• 8ounces (about 30) coconut shortbread cookiesfilling
• 28-ounce packages cream cheese, room temperature
• 8ounces fromage blanc* or fresh whole-milk ricotta cheese,** room temperature
• 1cup plus 2 tablespoons sugar
• 1vanilla bean, split lengthwise
• 4large eggstopping
• 1 1/2cups sour cream
• 2tablespoons sugar
• 1/2teaspoon vanilla extractunsweetened coconut chips,*** lightly toasted
• cut-up fresh tropical fruits

DIRECTIONS For crust:
Preheat oven to 325°F. Finely grind cookies in processor. Press crumbs (about 1 1/2 cups) over bottom (not sides) of 9-inch-diameter springform pan with 2 1/2-inch-high sides (layer will be thin). Bake until crust is crisp, about 10 minutes. Cool on rack while preparing filling. Maintain oven temperature.

For filling:
Using electric mixer, beat first 3 ingredients in large bowl until smooth. Scrape in seeds from vanilla bean. Beat in eggs, 1 at a time, just until blended. Pour filling over crust in pan (mixture will not fill pan). Bake cake until filling is just set and puffed around edges, about 45 minutes (cake may crack).

For topping: Whisk first 3 ingredients in small bowl to blend; spread over top of hot cake. Return cake to oven and bake 5 minutes. Run small knife between top edge of cake and pan. Chill cake uncovered overnight. (Can be made 2 days ahead. Cover; keep chilled.)

Release pan sides. Sprinkle toasted coconut chips around top edge of cake. Serve cake with tropical fruits.

*Fromage blanc is sold at cheese stores, specialty foods stores, and some supermarkets.
**Fresh ricotta cheese is sold at Italian markets and some supermarkets.
***Unsweetened coconut chips are available at natural foods stores and some supermarkets.

This recipe is an accompaniment for Summer Vegetable Curry.

Makes 1 cup.

INGREDIENTS

• 1 cup plain nonfat yogurt
• 1/4 cup diced (1/4 inch) hothouse (seedless) cucumber
• 1 tablespoon orange zest
• 1 tablespoon olive oil
• 1/2 teaspoon minced garlic
• 1 scallion, sliced thinly
• 1 teaspoon snipped chives
• black pepper, to taste

DIRECTIONS Combine ingredients; cover and refrigerate for at least 1 hour but no longer than 3. Stir well before serving.