I'm finally back on my feet long enough to do something other than
surival cooking. (Nothing serious, just a little back issue)

Last night we went to a dinner party and my contribution was hors
d'oeuvres. I took the chipotle shrimp and a meat and cheese platter.
The shrimp was a big hit.

Here's what I did
http://www.kokoscornerblog.com/mycor...orn-cakes.html

or
http://tinyurl.com/zqtxx5n

Here's the recipe

@@@@@ Now You're Cooking! Export Format

Chipotle Shrimp with Corn Cakes

appetizers, seafood

1 1/2 pounds medium shrimp; peeled, deveined
3 tablespoons Butter
1 cup softened butter
4 1/2 tablespoons canned chipotle chiles; pureed
1 1/2 dozen corn cakes
2 green onions; chopped
corn cakes
3/4 cup all purpose flour
1/2 cup coarse cornmeal (polenta)
1/2 teaspoon Baking Powder
1/2 teaspoon baking soda
1 teaspoon Salt
1 teaspoon sugar
1 1/4 cups buttermilk
2 tablespoons Butter; melted
1 egg; beaten
1 cup fresh corn kernels
2 green onions; chopped

Shrimp:
On a griddle or in a frying pan, cook the shrimp in 3 tablespoons of
butter over low heat for 5 minutes turning once.
To Prepare the chipotle butter, roughly puree together the softened
butter and 1 1/2 tablespoons chipotle puree and set aside at room
temperature.

Corn Cake:
Place the dry ingredients in a bowl and mix together. In a large bowl,
whisk the buttermilk and butter together and then whisk in the egg.
Gradually add the dry ingredients to the liquid and whisk until
thoroughly incorporated.
Puree 1/2 cup of the corn, and fold into the batter along with the
whole kernels and green onions. Add a little buttermilk if necessary
to thin the mixture.
Using a nonstick pan over medium heat, ladle corn cake batter and form
3 inch cakes. Cook until golden brown (about 2 1/2 minutes on each
side.)

Place three corn cakes on each plate. Place shrimp on top of the cakes
and spread the chipotle butter liberally over the shrimp. Sprinkle the
chopped green onions over the shrimp

Mark Miller from Coyote Cafe Santa Fe NM and the Santa Fe School of
Cooking

Notes: Santa Fe School of Cooking Cookbook


** Exported from Now You're Cooking! v5.91 **

koko

--

Food is our common ground, a universal experience
James Beard

On Sat, 12 Dec 2015 13:59:54 -0800, koko > wrote:

>
>I'm finally back on my feet long enough to do something other than
>surival cooking. (Nothing serious, just a little back issue)

I hope you are now mended.
>
>Last night we went to a dinner party and my contribution was hors
>d'oeuvres. I took the chipotle shrimp and a meat and cheese platter.
>The shrimp was a big hit.

I just don't like chipotle anything I'm afraid. I love shrimp
unmolested for its delicate flavour

>
>Here's what I did
>http://www.kokoscornerblog.com/mycor...orn-cakes.html
>
>or
>http://tinyurl.com/zqtxx5n
>
>Here's the recipe
>
>@@@@@ Now You're Cooking! Export Format
>
>Chipotle Shrimp with Corn Cakes
>
>appetizers, seafood
>
>1 1/2 pounds medium shrimp; peeled, deveined
>3 tablespoons Butter
>1 cup softened butter
>4 1/2 tablespoons canned chipotle chiles; pureed
>1 1/2 dozen corn cakes
>2 green onions; chopped
> corn cakes
>3/4 cup all purpose flour
>1/2 cup coarse cornmeal (polenta)
>1/2 teaspoon Baking Powder
>1/2 teaspoon baking soda
>1 teaspoon Salt
>1 teaspoon sugar
>1 1/4 cups buttermilk
>2 tablespoons Butter; melted
>1 egg; beaten
>1 cup fresh corn kernels
>2 green onions; chopped
>
>Shrimp:
>On a griddle or in a frying pan, cook the shrimp in 3 tablespoons of
>butter over low heat for 5 minutes turning once.
>To Prepare the chipotle butter, roughly puree together the softened
>butter and 1 1/2 tablespoons chipotle puree and set aside at room
>temperature.
>
>Corn Cake:
>Place the dry ingredients in a bowl and mix together. In a large bowl,
>whisk the buttermilk and butter together and then whisk in the egg.
>Gradually add the dry ingredients to the liquid and whisk until
>thoroughly incorporated.
>Puree 1/2 cup of the corn, and fold into the batter along with the
>whole kernels and green onions. Add a little buttermilk if necessary
>to thin the mixture.
>Using a nonstick pan over medium heat, ladle corn cake batter and form
>3 inch cakes. Cook until golden brown (about 2 1/2 minutes on each
>side.)
>
>Place three corn cakes on each plate. Place shrimp on top of the cakes
>and spread the chipotle butter liberally over the shrimp. Sprinkle the
>chopped green onions over the shrimp
>
>Mark Miller from Coyote Cafe Santa Fe NM and the Santa Fe School of
>Cooking
>
>Notes: Santa Fe School of Cooking Cookbook
>
>
>** Exported from Now You're Cooking! v5.91 **
>
>koko

On Sat, 12 Dec 2015 18:32:59 -0400, wrote:

>On Sat, 12 Dec 2015 13:59:54 -0800, koko > wrote:
>
>>
>>I'm finally back on my feet long enough to do something other than
>>surival cooking. (Nothing serious, just a little back issue)
>
>I hope you are now mended.
Well on my way, thank you.
>>
>>Last night we went to a dinner party and my contribution was hors
>>d'oeuvres. I took the chipotle shrimp and a meat and cheese platter.
>>The shrimp was a big hit.
>
>I just don't like chipotle anything I'm afraid. I love shrimp
>unmolested for its delicate flavour
Leave out the chipotle. I love shrimp swimming in butter, maybe a
pinch of lemon zest and served over the corn cakes would be wonderful.
>>

snippage

koko

--

Food is our common ground, a universal experience
James Beard

On Sat, 12 Dec 2015 16:13:46 -0800, koko > wrote:

>On Sat, 12 Dec 2015 18:32:59 -0400, wrote:
>
>>On Sat, 12 Dec 2015 13:59:54 -0800, koko > wrote:
>>
>>>
>>>I'm finally back on my feet long enough to do something other than
>>>surival cooking. (Nothing serious, just a little back issue)
>>
>>I hope you are now mended.
>Well on my way, thank you.
>>>
>>>Last night we went to a dinner party and my contribution was hors
>>>d'oeuvres. I took the chipotle shrimp and a meat and cheese platter.
>>>The shrimp was a big hit.
>>
>>I just don't like chipotle anything I'm afraid. I love shrimp
>>unmolested for its delicate flavour
>Leave out the chipotle. I love shrimp swimming in butter, maybe a
>pinch of lemon zest and served over the corn cakes would be wonderful.
>>>
>
>snippage
>
>koko
True enough. Somehow, to me, the flavour of shrimp and shellfish in
general, is mild and anything more than butter kind of defiles it.
Maybe if you are not keen on shellfish, spicing it up conceals the
normal flavour and helps.

wrote in rec.food.cooking:

> On Sat, 12 Dec 2015 16:13:46 -0800, koko > wrote:
>
> > On Sat, 12 Dec 2015 18:32:59 -0400, wrote:
> >
> >>On Sat, 12 Dec 2015 13:59:54 -0800, koko > wrote:
> > >
> > > >
> > > > I'm finally back on my feet long enough to do something other
> > > > than surival cooking. (Nothing serious, just a little back
> > > > issue)
> > >
> > > I hope you are now mended.
> > Well on my way, thank you.
> > > >
> > > > Last night we went to a dinner party and my contribution was
> > > > hors d'oeuvres. I took the chipotle shrimp and a meat and
> > > > cheese platter. The shrimp was a big hit.
> > >
> > > I just don't like chipotle anything I'm afraid. I love shrimp
> > > unmolested for its delicate flavour
> > Leave out the chipotle. I love shrimp swimming in butter, maybe a
> > pinch of lemon zest and served over the corn cakes would be
> > wonderful.
> > > >
> >
> > snippage
> >
> > koko
> True enough. Somehow, to me, the flavour of shrimp and shellfish in
> general, is mild and anything more than butter kind of defiles it.
> Maybe if you are not keen on shellfish, spicing it up conceals the
> normal flavour and helps.

Oh it's probably a matter of how often you eat shrimp there? In Japan
it was shrimp, squid or white fish 5 days a week. We learned to vary
it well with many seasonings. Chipotle would be a very good variation.

Carol

--

On Sat, 12 Dec 2015 20:05:05 -0600, "cshenk" > wrote:

wrote in rec.food.cooking:
>
>> On Sat, 12 Dec 2015 16:13:46 -0800, koko > wrote:
>>
>> > On Sat, 12 Dec 2015 18:32:59 -0400, wrote:
>> >
>> >>On Sat, 12 Dec 2015 13:59:54 -0800, koko > wrote:
>> > >
>> > > >
>> > > > I'm finally back on my feet long enough to do something other
>> > > > than surival cooking. (Nothing serious, just a little back
>> > > > issue)
>> > >
>> > > I hope you are now mended.
>> > Well on my way, thank you.
>> > > >
>> > > > Last night we went to a dinner party and my contribution was
>> > > > hors d'oeuvres. I took the chipotle shrimp and a meat and
>> > > > cheese platter. The shrimp was a big hit.
>> > >
>> > > I just don't like chipotle anything I'm afraid. I love shrimp
>> > > unmolested for its delicate flavour
>> > Leave out the chipotle. I love shrimp swimming in butter, maybe a
>> > pinch of lemon zest and served over the corn cakes would be
>> > wonderful.
>> > > >
>> >
>> > snippage
>> >
>> > koko
>> True enough. Somehow, to me, the flavour of shrimp and shellfish in
>> general, is mild and anything more than butter kind of defiles it.
>> Maybe if you are not keen on shellfish, spicing it up conceals the
>> normal flavour and helps.
>
>Oh it's probably a matter of how often you eat shrimp there? In Japan
>it was shrimp, squid or white fish 5 days a week. We learned to vary
>it well with many seasonings. Chipotle would be a very good variation.
>
> Carol

In Japan ??? You're idiotic, I should tell you about Japan and HK for
that matter.

On 12/12/2015 7:05 PM, cshenk wrote:
> Oh it's probably a matter of how often you eat shrimp there?


Here's what I SUPPORT HE

----------------------------------------------------------------------------------
ost
>
Wed, 25 Nov 2015 21:18:00 -0600
MicroPlanet-Gravity/3.0.4



She should call the cops. I've already publicly admitted it is me so
a conviction should be a piece of cake and then forging would stop.
So what's stopping her? I think she suffers from Bovism - she just
loves the attention and drama and screw the rest of the group.

-sw

-----------------------------------------------------------------------------------


And before that the subhuman virus stalked poor Omelet right of the net!

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

koko wrote:
>
> I'm finally back on my feet long enough to do something other than
> surival cooking. (Nothing serious, just a little back issue)
>
> Last night we went to a dinner party and my contribution was hors
> d'oeuvres. I took the chipotle shrimp and a meat and cheese platter.
> The shrimp was a big hit.
>
> Here's what I did
> http://www.kokoscornerblog.com/mycor...orn-cakes.html
>
> or
> http://tinyurl.com/zqtxx5n
>
> Here's the recipe
>
> @@@@@ Now You're Cooking! Export Format
>
> Chipotle Shrimp with Corn Cakes
>
> appetizers, seafood
>
> 1 1/2 pounds medium shrimp; peeled, deveined
> 3 tablespoons Butter
> 1 cup softened butter
> 4 1/2 tablespoons canned chipotle chiles; pureed
> 1 1/2 dozen corn cakes
> 2 green onions; chopped
> corn cakes
> 3/4 cup all purpose flour
> 1/2 cup coarse cornmeal (polenta)
> 1/2 teaspoon Baking Powder
> 1/2 teaspoon baking soda
> 1 teaspoon Salt
> 1 teaspoon sugar
> 1 1/4 cups buttermilk
> 2 tablespoons Butter; melted
> 1 egg; beaten
> 1 cup fresh corn kernels
> 2 green onions; chopped
>
> Shrimp:
> On a griddle or in a frying pan, cook the shrimp in 3 tablespoons of
> butter over low heat for 5 minutes turning once.
> To Prepare the chipotle butter, roughly puree together the softened
> butter and 1 1/2 tablespoons chipotle puree and set aside at room
> temperature.
>
> Corn Cake:
> Place the dry ingredients in a bowl and mix together. In a large bowl,
> whisk the buttermilk and butter together and then whisk in the egg.
> Gradually add the dry ingredients to the liquid and whisk until
> thoroughly incorporated.
> Puree 1/2 cup of the corn, and fold into the batter along with the
> whole kernels and green onions. Add a little buttermilk if necessary
> to thin the mixture.
> Using a nonstick pan over medium heat, ladle corn cake batter and form
> 3 inch cakes. Cook until golden brown (about 2 1/2 minutes on each
> side.)
>
> Place three corn cakes on each plate. Place shrimp on top of the cakes
> and spread the chipotle butter liberally over the shrimp. Sprinkle the
> chopped green onions over the shrimp
>
> Mark Miller from Coyote Cafe Santa Fe NM and the Santa Fe School of
> Cooking
>
> Notes: Santa Fe School of Cooking Cookbook
>
>
> ** Exported from Now You're Cooking! v5.91 **
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard
>

So that's what you do on the mend?!?!?

Wow.

koko wrote in rec.food.cooking:

>
> I'm finally back on my feet long enough to do something other than
> surival cooking. (Nothing serious, just a little back issue)
>
> Last night we went to a dinner party and my contribution was hors
> d'oeuvres. I took the chipotle shrimp and a meat and cheese platter.
> The shrimp was a big hit.
>
> Here's what I did
> http://www.kokoscornerblog.com/mycor...-shrimp-on-cor
> n-cakes.html
>
> or
> http://tinyurl.com/zqtxx5n
>
> Here's the recipe
>
> @@@@@ Now You're Cooking! Export Format
>
> Chipotle Shrimp with Corn Cakes
>
> appetizers, seafood
>
> 1 1/2 pounds medium shrimp; peeled, deveined
> 3 tablespoons Butter
> 1 cup softened butter
> 4 1/2 tablespoons canned chipotle chiles; pureed
> 1 1/2 dozen corn cakes
> 2 green onions; chopped
> corn cakes
> 3/4 cup all purpose flour
> 1/2 cup coarse cornmeal (polenta)
> 1/2 teaspoon Baking Powder
> 1/2 teaspoon baking soda
> 1 teaspoon Salt
> 1 teaspoon sugar
> 1 1/4 cups buttermilk
> 2 tablespoons Butter; melted
> 1 egg; beaten
> 1 cup fresh corn kernels
> 2 green onions; chopped
>
> Shrimp:
> On a griddle or in a frying pan, cook the shrimp in 3 tablespoons of
> butter over low heat for 5 minutes turning once.
> To Prepare the chipotle butter, roughly puree together the softened
> butter and 1 1/2 tablespoons chipotle puree and set aside at room
> temperature.
>
> Corn Cake:
> Place the dry ingredients in a bowl and mix together. In a large bowl,
> whisk the buttermilk and butter together and then whisk in the egg.
> Gradually add the dry ingredients to the liquid and whisk until
> thoroughly incorporated.
> Puree 1/2 cup of the corn, and fold into the batter along with the
> whole kernels and green onions. Add a little buttermilk if necessary
> to thin the mixture.
> Using a nonstick pan over medium heat, ladle corn cake batter and form
> 3 inch cakes. Cook until golden brown (about 2 1/2 minutes on each
> side.)
>
> Place three corn cakes on each plate. Place shrimp on top of the cakes
> and spread the chipotle butter liberally over the shrimp. Sprinkle the
> chopped green onions over the shrimp
>
> Mark Miller from Coyote Cafe Santa Fe NM and the Santa Fe School of
> Cooking
>
> Notes: Santa Fe School of Cooking Cookbook
>
>
> ** Exported from Now You're Cooking! v5.91 **
>
> koko

Hi Koko! Glad you are feeling better. I too have back issues.

Carol

--

On 12/12/2015 4:41 PM, cshenk wrote:
> I too have back issues.
>
> Carol
>
> --
----------------------------------------------------------------------------------
ost
>
Wed, 25 Nov 2015 21:18:00 -0600
MicroPlanet-Gravity/3.0.4



She should call the cops. I've already publicly admitted it is me so
a conviction should be a piece of cake and then forging would stop.
So what's stopping her? I think she suffers from Bovism - she just
loves the attention and drama and screw the rest of the group.

-sw

-----------------------------------------------------------------------------------


And before that the subhuman virus stalked poor Omelet right of the net!

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

On Sat, 12 Dec 2015 13:59:54 -0800, koko > wrote:

>Last night we went to a dinner party and my contribution was hors
>d'oeuvres. I took the chipotle shrimp and a meat and cheese platter.
>The shrimp was a big hit.
Looks and sounds delicious.

Speaking of chipotle, we've got an artisan ice cream maker here who
likes to experiment with unconventional flavors. This summer he tried
the Turkish version of chipotle (called "isot"--it's not the same but
similar). It was literally dynamite and he couldn't keep it in stock.
I liked to combine scoops of it with scoops of his bitter chocolate.
On my advice he's going to make a version with swirled bitter
chocolate in it next year.

--
Bob
The joint that time is out of
www.kanyak.com

On Sun, 13 Dec 2015 07:08:34 +0200, Opinicus
> wrote:

>On Sat, 12 Dec 2015 13:59:54 -0800, koko > wrote:
>
>>Last night we went to a dinner party and my contribution was hors
>>d'oeuvres. I took the chipotle shrimp and a meat and cheese platter.
>>The shrimp was a big hit.
>Looks and sounds delicious.
Thank you
>
>Speaking of chipotle, we've got an artisan ice cream maker here who
>likes to experiment with unconventional flavors. This summer he tried
>the Turkish version of chipotle (called "isot"--it's not the same but
>similar). It was literally dynamite and he couldn't keep it in stock.
>I liked to combine scoops of it with scoops of his bitter chocolate.
>On my advice he's going to make a version with swirled bitter
>chocolate in it next year.

I make a lot of popsickles especially in the summer. I've made some
pretty "different" flavor combinations, but chipotle was not one of
them. I think I'll put that on my list of combinations to try. I'll
look for the isot, I have several ethnic stores that might carry it.
Thanks for the idea

koko

--

Food is our common ground, a universal experience
James Beard