My Grandma's White Cocktails Sauce with Jumbo Grilled Shirmp Cocktail

I will never forget my Grandma's Christmas parties, they meant one thing and one thing only- SHRIMP COCKTAIL TIME!!! This was both blessing and a curse. As we (my mom, aunt, grandma and I) gathered around the kitchen table to peel and devein shrimp; lots and lots of shrimp. That part was no fun, but it was all worth it for those wonderful shrimp and Grandma's white cocktail sauce.

Yes I said white cocktail sauce. This recipe had two uses that I can remember, and they were polar opposites. This sauce was used at Passover for Gelfite fish and at the Christmas party for shrimp. Not so Kosher I know, but oh so tasty.

Not sure where the origins of this sauce came from but I love it and relish any excuse to enjoy it. In a recent cooking class I updated the classic shrimp cocktail by grilling them and serving them with classic red and my beloved white cocktail sauce.

 

Grilled Jumbo Shrimp with Red and White Cocktail Sauce

Serves 6 appetizers

1.5 to 2 lb   Jumbo Shrimp (U10), shell on (approximately24 to 30 shrimp )   

1/3 cup       Grape seed oil

½ tsp           Black pepper
1 ½ tsp        Old Bay
3 tbsp          Fresh lemon juice

Cut through shells of shrimp; along middle of back, using kitchen shears or a paring knife. Exposing the vein, devein shrimp, leaving shells and tail in place.

Prepare grill with medium-hot charcoal or gas grill.

In a bowl stir together grape seed oil, pepper, old bay and lemon juice.

Toss shrimp in in oil and spice mixture and marinate for 15 minutes. (no more than  15 minutes or texture of shrimp will change if marinated too long.)

Grill shrimp for about 3 to 5 minutes per side, or until pink and firm.

Remove from grill and serve shrimp hot or refrigerate till cold.

 

Red Cocktail Sauce

1/2 cup                   Ketchup
1 to 1 ½ tbsp      Prepared horseradish
2 dashes              Crystal or a Louisiana style hot sauce
¼ tsp                    Worcestershire sauce
¼ cup                   Lemon juice

Combine all ingredients and chill till ready to serve.

 

 

White Cocktail Sauce

½ cup                   Mayonnaise

½ tsp                    Sugar

1 tsp                    Onion, finely minced

¼ tsp                   Garlic, finely minced

2 tbsp                  Fresh dill chopped

1 ½ tbsp              Parsley, chopped

1 tsp                    Prepared horseradish

2 tbsp to ¼ cup   Lemon juice

Salt and pepper to taste

 

Stir together all ingredients and add lemon juice to taste; chill till ready to serve.

Rosh Hashanah Honey Cake

Honey cake is a Rosh Hashanah tradition, wishing you a “Sweet New Year”. This holiday honey cake is easy to make, beautiful and delicious to eat.

Unlike some of the more traditional recipes, I use coconut oil instead of margarine or vegetable oil. I find it produces a much more flavorful cake. Also I glaze my cake with an apricot glaze (this helps to ensure a moist cake) and garnish with sliced almonds (creating a beautiful looking cake).

 

This recipe was part of a recent Rosh Hashanah cooking class I taught at Great News Cooking School, the full menus was; Salmon and White Fish Gefilte Fish with Herb Sauce, Citrus Brined Roasted Chicken, Tzimmes (traditional sweet stew), Saffron Rice. All proceeds from the class where donated to Jewish Family Services Adoption Alliance Program. I will be teaching another class Jewish Holiday cooking class for Hanukkah (with proceeds donated to JFS) Monday, December 3 (from 6 to 9 pm) at Great News.

 

 

Honey Cake

Makes 1 (10-inch) Bundt cake

 

Non-stick baking spay (like bakers joy or the Trader Joes brand)

Cakes
2 ½ cups    All-purpose flour
2 tsp           Baking powder
½ tsp          Baking soda
½ tsp          Kosher salt
¼ tsp          Ground nutmeg
3 large        Eggs
1 cup          Sugar
1 ¼ cups    Liquid coconut oil
1 cup          Local honey of your choice (except buckwheat)
¼ cup         Dissolved instant espresso (following package instructions)
¼ cup         Orange juice
¼ cup         Amaretto
2 tsp           Orange zest
¼ tsp          Lemon zest

Glaze

¼ cup         Amaretto

¼ cup         Apricot preserves
3 tbsp         Water

Garnish
½ cup         Toasted sliced almonds (optional)

 

Heat oven to 350°F with rack in middle. Generously spray a 10 inch bundt pan, including center tube, with baking spray.

Whisk together flour, baking powder and soda, salt, and nutmeg in a large bowl.

In an electric mixer whisk eggs; slowing add in sugar. Whisking till almost completely incorporated. Then coconut oil, and follow with honey, espresso, orange juice, and Amaretto. Whisking until completely incorporated. Fold in orange and lemon lest by hand.

Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth.

Pour batter into pan and bake in oven until springy to the touch and a cake tester comes out clean, 45 to 50 minutes.

Let cake cool in the pan on a rack for 20 minutes.

Loosen cake from the pan with a thin rubber spatula, then invert cake onto the rack and cool completely.

For glaze:

Heat preserves, Amaretto and water in a small sauce pan over low heat until preserves are dissolved, about 3 minutes.

Let glaze stand, stirring occasionally, until thickened slightly, but still pourable.

Transfer cake to a cake plate and slowly pour the  glaze over the top of the cake, letting it drip down the sides. If desired, sprinkle the top of the cake with almonds.

Chef Jenn is cooking up some amazing new classes

We just finished our first Urban Farm Cooking Class of 2012 and it was amazing! If you are interested in attending one of these class we have scheduled our next class for Saturday May 12. Please contact me if you are interested in RSVPing.

My amazing fish monger and I will be teaching a Seafood Cooking Class on April 13 (yes that is Friday the 13, ha ha).This menus will feature Roasted Shrimp Cocktail with Classic Red and White Cocktail Sauce; Baja Style Octopus Ceviche with Fresh Tortilla Chips; Salmon Burger with Wasabi Mayonnaise; Scallop and Crab Stuffed Halibut with Citrus Beurre Blanc.

For those of you in the North County I have a ton of great hands-on class coming up through San Dieguito Adult Education like Spanish Tapas or French Cooking for Beginners and so much more.

I have had several students ask about volunteer opportunities. Please email me and let me know if you would like to be put on my new volunteer list. Student would help plate food, serve food and in some cases event cook the food for various classes and non-profit events.

For a full list of upcoming classes, including Vegan and Urban Farm classes go to www.chefjenncooks.com
Please contact Chef Jenn at (858) 212- 9054
www.chefjenncooks.blogspot.com or follow me on twitter Chef_Jenn

Tons of Upcoming Classes- for March and April

For more information about Chef Jenn; her recipes and her classes go to www.chefjenncooks.com For any other questions or to set up private classes; please contact Chef Jenn at (858) 212- 9054 or jlfelm@yahoo.com

Vegan St. Patrick's Day: hands-on pop-up cooking class at Sea Rocket Bistro-Wednesday March 14 from 6 to 9 pm $57

Vegan 3-course meal using all of the great local ingredients Sea Rocket is known for, along with a local craft beer pairing. Menu: "Luck of The Irish" Green Pea Soup with Coconut Cream Drizzle, Vegan "Sheppard's Pie" with Tempe, seasonal vegetables and mashed potato crust, Whiskey Glazed Carrots, and Chocolate Pudding. Served with a local Stout Beer

Vegan or not, this class will teach you how to make some amazing dishes!

Students will prepare the meal entirely themselves under the expert direction of Chef Jenn, as well as enjoying the meal! Come eat, drink and learn with Chef Jenn! To reserve your seat today call Chef Jenn at (858) 212 9054 or email at jlfelm@yahoo.com

In the North County

Spanish Tapas- Wednesdays March 28 to April 4 from 6 to 9 pm at Torrey Pines High School $89

This 2 week class will present you with amazing recipes, all the tips and tricks you will need to cook (as well as eat) these astonishing Spanish Tapas. This class will showcase tapas, Spanish Custards and so much more. Join Chef Jenn for these bold flavored, rich and exciting recipes like Ham, Cheese and Potato Croquettes, Garlic Clams, Citrus Marinated Olives, Natilla, Gazpacho, and much more!  All classes are hands on and will give you everything you need to create (and eat) wonderful meals.

Spanish Tapas Part 2-April 18 to 25 from 6 to 9 pm at Torrey Pines High School, $89

This 2 week class is a continuation of Spanish Tapas Part 1 (these classes can be taken independently); and it will present you with amazing recipes, all the tips and tricks you will need to cook (as well as eat) these astonishing Spanish Tapas. Join Chef Jenn for these bold flavored, rich and exciting recipes like Meat Balls with Spicy Tomato Sauce, Spanish Rice Pudding, Sauted Mushrooms with Garlic Olive Oil, and much more!  All classes are hands on and will give you everything you need to create (and eat) wonderful meals.

Italian Cooking For Beginners- Thursday April 19 to 26 from 6 to 9 pm at La Costa Canyon High School, $89

 Looking for inspiration in the kitchen? Do you wish you could make delicious Italian dishes at home? Then this 2 week course will give you what it takes to prepare simple, impressive, and tasty dishes. Come join Chef Jenn, Certified Culinary Nutritionist and Caterer, as she teaches you all the tips and tricks to make cooking fun and delicious. This class offers a hands on experience with a professional chef, to guide you through culinary basic, and wonderful recipes. Creamy Polenta, Sauteed Spinach and Swiss Chard with Golden Raisins and Pine Nuts, Sicilian Roasted Chicken, Ricotta Cheese Fritters with Blueberry Sauce (we will make the Ricotta Cheese in class). Week 2 - "Antipasti" with Red Wine Vinaigrette, Tuscan Bean Soup, Lasagna "Rolls" with Bolognese Sauce, Tiramisu. See you there!

Please go to www.sdadulted.com to sign up for these classes today.

Urban Farm Cooking Class-Sunday April 29 from 1 to 3pm in Encinitas $33

Coral Tree Farms, in the heart of Encinitas, and Chef Jenn Felmley are combining to bring you vegetarian cooking classes. This wonderful day on the farm will start with a tour of Coral Tree Farm (including the cute and cuddly animal and maybe a few baby animals). Followed by a cooking demonstration and tasting by Chef Jenn Felmley Come learn, eat and support your local farmer. Classes are limited to 20 people, please contact me to RSVP in advance, with Chef Jenn jlfelm@yahoo.com

Cooking Seafood with Catalina Offshore- Friday April 13, 2012 from 6 to 9 pm at Great News in Pacific Beach $59

Join Tommy Gomes, Catalina Offshore Products fishmonger and Chef Jenn, Culinary Instructor and Certified Culinary Nutritionist at Great News In Pacific Beach; to  learn how to make wonderful fresh fish dishes. Tommy and Jenn will show  how to filet and portion fish as well.  San Diego Magazine has nominated Tommy  as one of the top 50 people to watch in 2011, so don’t miss out.

Tommy will be donating his teaching fee to Urban Slow-Foods San Diego. Tommy and Jenn will discuss how to buy fresh seafood and what to look for in freshness and how to trust a true fishmonger. They will also instruct students on how to use the entire fish. Recipes: Roasted Shrimp Cocktail with Classic Red and White Cocktail Sauce; Baja Style Octopus Ceviche with Fresh Tortilla Chips; Salmon Burger with Wasabi Mayonnaise; Scallop and Crab Stuffed Halibut with Citrus Beurre Blanc.

Click here to sign up