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Shrimp

Never overcook shrimp. An easy way thing to remember when cooking shrimp is to use the "C-O Method". When boiled or steamed, shrimp are cooked when they curl to form the letter "C". Shrimp are overcooked when they curl to form the letter "O". Over-cooked shrimp are tough and rubbery.Here is a guideline to help you choose which variety to buy:Tiger Shrimp - Mild flavor, with a sweet taste and a crunchy texture.White Shrimp - Mild flavor, with a slightly salty, shrimpy taste and firm texture. Great for salads and stir-fry.Pink Shrimp - Mild to medium flavor, with a medium texture. Perfect for shrimp cocktail.Brown Shrimp - Full, robust flavor, with medium texture. Best when used for full-flavor dishes like gumbo or for frying.Deep-Fry Shrimp - preheat (canola, vegetable or peanut) oil to 375 degrees F. Carefully place a small amount of breaded or battered shrimp in cooker. Fry shrimp 2 to 3 minutes, depending on size of shrimp, until golden brown outside and opaque in the center.Stir-Fry or Saute Shrimp - preheat saute pan over medium-high heat. Add butter, margarine, olive oil or flavored cooking oil. Any combination may also be used. Carefully place shrimp in pan. Stir-fry large shrimp for 3 to 4 minutes; medium 2-1/2 to 3-1/2 minutes and small/bay 2 to 2-1/2 minutes.Grill or Broil Shrimp - Skewer peeled shrimp in a "horseshoe" fashion. That is, thread the shrimp onto the skewer at its large base, then at its tail so it curves around in a U-shape. Marinate, if desired. Place 4 inches above a preheated gas grill or charcoal grill at 375 degrees. To broil, place shrimp 4 inches under a heat source (leave oven slightly open when using an electric range). Grill or broil extra jumbo shrimp for 6 minutes, jumbo for 5 minutes, extra large for 4 minutes and large for 3 minutes. Baste with oil or marinade. Turn once halfway during the cooking process.Boiled Shrimp - To get the best out of boiled shrimp, add a can of beer to the boiling water. Refrigerate on ice after boiling. Dip cooled shrimp in a tantalizing shrimp sauce made of ketchup and horseradish. How sharp you like it depends on amount of horseradish you add.

Chimichangas
ChimichangasSee instructions for folding under "." Place completed burritos in a deep fryer heated to 350?F and fry them until golden brown. Hold the burrito down with long handled tongs so that it does not open up. (Upload by user)

Enchiladas
EnchiladasSee instructions under "." (Upload by user)

Coconut
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Cooking on a seasoned plank
Cooking on a Seasoned PlankSoak a 1 inch thick hardwood plank in cold water overnight. Weigh it down, so every surface soaks. Dry it well and rub with oil. Place in a 350 degree F oven for an hour. Once seasoned, follow as directed in recipe. A trough around the edge will catch meat juices; other (Upload by user)

Milk
Milk, ScaldedPlace milk in a heavy bottom pan over low heat. Stir occasionally until milk is just hot with steam and small bubbles appear around the edges. DO NOT BOIL. Remove from heat and use as directed in recipes. (Upload by user)

Eggs, boiled
Eggs, BoiledPut eggs into a pot (avoid aluminum as it will darken) and cover with cold water. Add a pinch of salt. Bring the pot to a boil over high or medium high heat, then lower the heat and simmer. Depending on the size of the eggs, they will need to simmer for 2 to 3 minutes for sof (Upload by user)

Cherimoya
CherimoyaSeed and pur?e to use in sauces, salad dressings and sorbets. They are at their peak in December, but are available through the early spring and sporadically throughout the summer. (Upload by user)

Spinach
SpinachRemove the stems of the spinach by hand before cooking. Steam the freshly washed and stemmed spinach by placing the spinach with its clinging water droplets in a large pot or wok. Cover and cook, stirring often. The water on the leaves is usually enough to steam cook the spinach. (Upload by user)

Marzipan roses
Marzipan RosesMarzipan (available at local grocery or gourmet market     make sure marzipan is pliable before you buy it)Gel paste food coloring (color desired for roses)Green gel paste food coloring (for petals)Plastic glovesTint the marzipan to de (Upload by user)

Pizza, grilled
Pizza (Grilled)To grill pizza, turn your grill into an outdoor oven. First, build a fire for indirect heat cooking: For a circular charcoal grill, carefully push the hot coals to the perimeter of the fire bed; for square or rectangular charcoal grills, push the hot coals into half of the (Upload by user)
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Chihuahua cheese
Chihuahua CheeseMozzarella or Monterey jack may be substituted for this cheese. (Upload by user)
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Chile paste
Chile PasteFry chiles in a little canola oil until they just begin to darken and become fragrant. Or you can toast the chiles by placing them in a 275 degree F oven for 5 to 10 minutes or until they become fragrant; but do not allow them to scorch.After frying or toasting the chil (Upload by user)
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Chile powder
Chile PowderRoast whole dried chiles in an ungreased, very hot cast iron skillet, shaking the pan from time to time to avoid any scorching. This only takes a little under a minute. Remove the chiles from the pan, let them cool enough to be handled, and break them apart. Discard the stems (Upload by user)
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Chiles
ChilesTo roast and peel chiles, cut a small slit in the chile close to the stem end so that the steam can escape. Put chiles on a baking sheet and put directly under the broiler or on a screen on the top of the stove. They can also be plunged into hot canola oil to loosen the skins. (Upload by user)
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Chili powder
Chili PowderChili powder is NOT chile powder. Chili powder is a blend of ground chiles along with other spices. A good commercial brand is "Gebhardt�." (Upload by user)
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Achiote seeds
Achiote SeedsBefore using, soak overnight in water, then grind into a paste. (Upload by user)
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