Savor the Moment : Entertaining Without Reservations

Raton, Junior League of Boca, Forer, Dan

ISBN 10: 0967094402 / ISBN 13: 9780967094403

Published by Junior League of Boca Raton Inc, 1999

About this Item

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Seller Inventory # S_431447804

Bibliographic Details

• Title: Savor the Moment : Entertaining Without Reservations
• Publisher: Junior League of Boca Raton Inc
• Publication Date: 1999
• Language: English
• ISBN 10: 0967094402
• ISBN 13: 9780967094403
• Binding: Hardcover
• Condition: Very Good

About this title

Synopsis

This menu-driven cookbook is filled with more than 300 recipes, stunning four-color photography, versatile entertaining ideas and great presentation tips. On location photography will highlight special menus aboard a yacht, by a waterfall, playing croquet, watching fireworks, overlooking a secret garden, on the polo fields, inside a tiled courtyard, under a beachside gazebo, and in a beautiful dining room. Cooking enthusiasts will enjoy both the quick and easy selections as well as the gourmet creations that are worth the time and effort. In addition to being a first-class cookbook, Savor the Moment is produced by the Junior League of Boca Raton and will raise funds to directly benefit numerous worthwhile community projects.

Excerpt. © Reprinted by permission. All rights reserved.

Shrimp with Cajun Remoulade Sauce Piquant marinated and grilled shrimp is a lovely start to any barbecue. Remoulade Sauce 1/2 cup mayonnaise
1 Tbsp. lemon juice
2 tsp. minced garlic
2 tsp. minced shallot
1 Tbsp. minced cilantro
1 Tbsp. minced parsley
1 Tbsp. minced chives
1/2 hard-cooked egg, chopped
1 Tbsp. chopped capers
1 to 2 tsp. Cajun seasoning
Cayenne, salt and pepper to taste

Shrimp 3 garlic cloves, chopped
2 tsp. lime juice
2 Tbsp. minced basil
salt and pepper to taste
vegetable oil
1 to 2 pounds large uncooked shrimp, peeled

For the sauce, combine the mayonnaise, lemon juice, garlic, shallot, cilantro, parsley, chives, egg, capers, Cajun seasoning, cayenne, salt and pepper in a bowl and mix well.

For the shrimp, combine the garlic, shallots, lime juice, basil, salt and pepper in a shallow dish. Add enough oil to coat the shrimp and mix well.

Add the shrimp, stirring to coat well. Marinate in the refrigerator for 3 hours or longer; drain.

Grill the shrimp until opaque and pink. Serve with the sauce.

Serves four to eight