While the general public cannot get in, we can all still profit from what the professionals learn there. Celebrity chef and TV personality Ingrid Hoffmann, whose many endeavors include her TV show "Simply Delicioso," (link: http://www.cookingchanneltv.com/simply-delicioso-with-ingrid-hoffmann/index.html) is at the IHHS. She joined us in our ABC7 studio kitchen to show us how to make brandied shrimp. Hoffman has an endorsement deal with Tfal, which is her line of cookware.
Dad's Absolutely Amazing Brandied Shrimp
2 tblsps Unsalted Butter
1 tblsp Olive Oil
3 Garlic Cloves, Finely Minced
1 lb. Medium Shrimp, Peeled & Deveined
2 tsps Worcestershire Sauce
1/8 tsp Tabasco (or more to taste)
Salt and Fresh Black Pepper
1/2 cup Ketchup
1 tblsp Chopped Fresh Oregano Leaves
2 tblsps Brandy
3 tblsps Chopped Flat-Leaf Parsley
Melt the butter with the olive oil in a large skillet over medium heat. Add the garlic, and cook, stirring often, until it is fragrant,1 to 2 minutes.
Stir in the shrimp, Worcestershire sauce, Tabasco, oregano and some salt and pepper, and let the mixture simmer until the shrimp are partially cooked through and beginning to curl, about 2 minutes.
Stir in the ketchup, and simmer until the shrimp are opaque and just cooked through, 2 more minutes.
Add the brandy and parsley, stir to combine, remove from the heat and serve.
Coconut Rice (Arroz con Coco)
Serves 6 to 8
2 cups Long-Grain White Rice
1 14-oz. can Light Coconut Milk
1 tblsp + 1 1/2 tsps Sugar
1 tsp Salt
½ cup Raisins
1/2 cup Toasted Coconut Flakes
Place the rice, 2 cups of water, the coconut milk, sugar, and salt in a medium saucepan and stir to combine.
Bring the rice to a boil, then reduce the heat to medium-low and simmer, stirring occasionally so that the rice doesn't stick to the bottom of the pan and burn, until the water has evaporated to just below the level of the rice and little holes begin to form on the surface.
Reduce the heat to the lowest setting, cover the saucepan and continue to cook until the rice is tender, 20 to 25 minutes.
Fluff the rice with a fork and stir in the raisins.
Cover the saucepan and let it sit off of the heat until the raisins are plump and warm, 10 minutes. Sprinkle the rice with the toasted coconut and serve.
Arugula, Avocado & Fennel Salad
Serves 4 to 6
2 Medium Haas Avocados
2 tblsps Lemon Juice (from about 1/2 lemon)
1 Fennel Bulb, Fronds and Outer Layer Removed, Cored and Very Thinly Sliced
1/2 Small Red Onion, Thinly Sliced
8 cups Arugula, Washed, Dried, Long or Tough Stems Removed
1/2 cup Fresh Cilantro Leaves
1/4 cup Extra-Virgin Olive Oil
Coarse Salt and Freshly Ground Pepper
Halve, pit, peel and slice the avocados, and place the slices in a small bowl
Sprinkle with 1 tablespoon of the lemon juice, and toss gently to coat.
Add the fennel, onion and the remaining tablespoon of lemon juice, and gently toss together.
Place the arugula leaves, cilantro, olive oil, salt and pepper in a large bowl.
Add the avocado and fennel mixture and toss together.