Welcome to the third annual Holiday Cooking, Blogger Style. I admit I was stumped when I first thought about what to post this year. In 2006, I posted what has become our standard holiday meal. In 2007, I posted recipes from what I consider the best holiday meal I've ever prepared. What to do this year?
I'm going to share with you my favorite pecan pie recipe. It doesn't hurt that it's really an easy pie to make, too. I also have a wonderful shrimp appetizer that my sister, Kati, brought to a family gathering, and, finally, I'm repeating a recipe. Mainly because I forgot I had already included it. It is really, really good, too.
Tequila Lime Shrimp
2 pounds shrimp
2 c julienned jicama
1/2 c vegetable oil
1/4 c tequila
1 T lime juice
1/3 c sugar
1/2 c chopped cilantro
3 or 4 jalapeno chiles, seeded, finely chopped
1 or 2 green onions, thinly sliced
Cover the shrimp with water in a large saucepan. Bring to a boil. Boil until the shrimp turn pink; drain. Peel and devein the shrimp. Place the shrimp and jicama in a sealable plastic bag.Whisk the oil and tequila in a bowl. Whisk in the sugar. Stir in the cilantro, jalapenos, and green onions. Pour over the shrimp mixture and seal tightly. Marinate in the refrigerator 2 hours, turning occasionally.
Corn Maque Choux
6 ears of corn with the kernels cut off
2 T olive oil
1 large onion, diced
1 green pepper, diced
1 c of diced tomatoes, or 1 can, drained
1 t salt (less if using canned corn and tomatoes)
¼ t cayenne pepper
½ c cream
If you are cutting off the kernels, cut down the cob twice. This releases extra liquid. Heat skillet with olive oil, and add onions, peppers, and corn. Season with salt and cayenne. Cook for approximately 15 minutes, and add tomatoes. Cook for an additional 15 minutes, or until corn is tender. Stir occasionally. Add cream and heat for a few additional minutes to warm through. Serve.
9-inch unbaked piecrust
1 c light corn syrup
1 c firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 c butter, melted
1/3 t salt
1 t vanilla
1 heaping c pecan halves
Heat oven to 350. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour filling into unbaked piecrust; sprinkle with pecan halves. Bake at 350 for 45 to 50 minutes or until center Is set. (Toothpick inserted in center will come out clean when pie is done.) Cool. If crust or pie appears to be getting too brown, cover with foil for remaining baking time. (If electric oven, may need to bake for 15-20 more minutes.)