Sunday, March 29, 2009

Chili-Cilantro Prawns

I found this recipe on the by Michelle Bernstein. These little guys were out of this world! I marinated them for about 7 hours and I was sure to reserve about 1/2 cup of the marinade before putting the prawns in. I didn't happen to have any sugarcane (?) skewers so I used Rosemary skewers from my yard. :) After I grilled the skewers, I let them cool for a few minutes before putting them over a bed of lettuce, mache, & ciliantro. I put some avocado on the side and drizzled the reserved marinade over the whole dish. OMG YUM! We had a few leftover that I popped in the fridge and they are almost even better chilled!!! Another way I might serve these next time is in a martini glass swimming in the marinade...kind of like a ceviche cocktail....and with some diced avocado and tortilla chips. Avocado goes perfectly with the lime and cilantro flavors. Next time I plan to use two habaneros rather than one because it wasn't hot enough for me. Also, the marinade made plenty, so I will double the amount of prawns, too! Ok, I'll shut up now and get to the recipe! :)

Chili-Cilantro Shrimp Skewers

(Michelle Bernstein)



  • 1 bunch cilantro, chopped coarsely
  • 1 habanero chile, chopped
  • 4 shallots, chopped
  • 2 lemons, zested
  • 2 limes, zested and juiced to 1/4 cup (juice more limes if necessary)
  • 1 cup coconut milk
  • 1/4 cup soy sauce
  • 1/4 vegetable oil
  • 16 jumbo shrimp, cleaned, deveined
  • 8 sugarcane skewers
  • Marinade
  • 1/4 bunch cilantro leaves, as garnish


Puree all marinade ingredients in a blender. Reserve 2 tablespoons of marinade.

Skewer two shrimp per sugarcane and place in marinade and refrigerate. After shrimp has marinated 2 to 3 hours, grill for about 3 to 4 minutes on each side, making sure they are fully cooked.

Serve with a drizzle of the reserved marinade and cilantro, as garnish."

Thursday, March 19, 2009

Red Cabbage Salad

Wow its been a long time since I posted here!

When I was a little girl, we always had family get togethers on my moms side at this cool place in Southern California called The North Woods Inn. It looked like a big cabin and it had fake snow on the roof. They didn't take reservations, so there was always a short wait, especially for large parties. I didn't mind because I got to enjoy a Shirley Temple and eat peanuts then throw the shells on the floor!! They encouraged the shells on the floor and I thought that was pretty cool. Anyway, once we were seated, the server would put down 2 bowls of salad: one was a delicous & tangy red cabbage salad and the other was a tossed green salad with creamy bleu cheese dressing. Yum.

Well, the one near where we lived closed down many years ago and I moved away, but recently I've been dreaming about those salads. I've been trying to figure out how to recreate the red cabbage salad, in particular! I knew it couldn't be raw...but did they blanch it or what??? I had an idea of what the ingredients would be, but how did they get it to soften??? Well, I finally Googled it and found the recipe and its exactly like it was when I was little at the North Woods Inn!!!

I got this recipe from by Peggy Trowbridge Filippone:

Red Cabbage Salad:

"This is a clone recipe of the very popular sweet and sour cabbage slaw served at the popular North Woods Inn California restaurant chain. Plan ahead. This salad needs a long marination time. It's good after 48 hours, but even better after 4 or 5 days. This is the perfect make-ahead salad.


  • 1/2 head red cabbage
  • 1/2 cup vegetable oil
  • 1/2 cup plus 2 Tbsp red wine vinegar
  • 3 Tbsp sugar
  • 2 tsp salt
  • 1 tsp Lawry's Seasoned Salt
  • 1/4 tsp black pepper
  • 3/4 tsp onion powder


Shred half of the cabbage finely and the other half coarsely. Place in a large bowl.

Whisk together vegetable oil, red wine vinegar, sugar, salt, seasoned salt, black pepper, and onion powder.

Toss the dressing with the cabbage. Scrape the salad with the dressing into a zip-top bag or covered container and refrigerate at least 48 hours or until cabbage turns deep red, softens a bit, and flavors meld. It's even better after 4 or 5 days."