Savor the Moment

Forer, Dan,Raton, Junior League of Boca

ISBN 10: 0967094429 / ISBN 13: 9780967094427

Published by Junior League of Boca Raton Inc, 1999

About this Item

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Seller Inventory # S_481881004

Bibliographic Details

• Title: Savor the Moment
• Publisher: Junior League of Boca Raton Inc
• Publication Date: 1999
• Language: English
• ISBN 10: 0967094429
• ISBN 13: 9780967094427
• 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. The CD-ROM version of this amazing cookbook, includes every page of the coffee-table quality, hard-cover, bound book version and much more. Cooking enthusiasts can print recipes, cooking techniques, and full menus. The special CD ROM, featuring narrative voice overs and highlighted animation also allows users to search by ingredient, cuisine and method. Savor the Moment, cookbook on CD ROM, is produced by the Junior League of Boca Raton and will raise funds to directly benefit numerous worthwhile community projects. In addition to being a first-class cookbook and CD ROM, 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