• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Fire Roasted Garlic Heads

  • Recipe Submitted by on

Category: Grill, Spreads

 Ingredients List

  • Take a thin slice off head of garlic exposing the cloves. Place on sheet of
  • foil and sprinkle with water. Fold to close tightly. Do this with 4 heads
  • of garlic; 1 packet per head. Place foil packages in the coals before
  • adding the grill. Let cook while meat is grilling. When meat and
  • vegetables are finished, remove packages and serve one per person. Spread
  • on French bread, vegetables or however the spirit moves you. From:The Wine
  • Press.
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Fire Roasted Shrimp with Ginger and Lemon-Grass Broth
Categories: None
Yield: 1 Servings

2 ts Chili Oil; (recipe follows)
1 lb Jumbo Shrimp
6 tb Chopped; fresh cilantro,
1 ts Salt
1 ts Canola Oil
1 Chopped: Samm Carrot; celery
-rib & large shallot
2 c Water
2 Garlic Cloves
1 Stalk Lemon Grass; trimmed
-and finely chopped
1/2 ts Garam Masala or Curry Powder
1 2" piece ginger root; peeled
2 tb Coconut Milk
1 tb Lite Soy Sauce
1 1/2 c Orzo
Crunchy Vegetables; (recipe

1/2 c Canola Oil
1/4 c Light Sesame Oil
1/2 Scotch bonnet chili pepper;
1/3 c Cilantro Stems
Trimmings from a 2" piece
-fresh ginger
Trimmings from 1 large

1 tb Fresh lime jiuce
1 ts Chili Oil
1 ts Sugar
Salt and pepper to taste
2 c Mixed juienned vegatable
-such as carrot; daikon
-radish, jimaca, zucchini or
-summer squash.

This recipe is by Dominique Macquet of New Orleams, Dominiques's in the
Maison Dupuy Hotel.

When preparing ingredients for this recipe, reserve cilantro stems and
trimmings from shallots and ginger for making Chili Oil. Make Chili Oil.

Put a large pot of salted water on to boil for cooking orzo. Peel and
devein shrimp, leaving tails intact. Reserve shells. In a medium bowl,
combine 2 TBl cilantro, Chili Oil and salt; add shrimp and toss to coat.
Cover and set aside in refridgerator.

In a medium saucepan, heat canola oil over medium heat. Add carrot, celery,
and shallot; cook, stirring, until softened, about 3 minutes. Add water and
bring to a boil. Add reserved shrimp shells, garlic, lemon grass and garam
masala. Reduce heat to low and simmer, uncovered, 20 minutes.

Transfer shrimp-shell mixture to a blender; process until shells are finely
chopped. Strain through a seive into a saucepan. Discard solids. Grat
ginger and place it in a square of cheesecloth or paper towel. Twist to
squeeze ginger juice into broth in saucepan. Add cocomut milk and soy
sauce; bring to a boil. Remove from heat and set aside.

Cook orzo in boiling water until al dente (firm to the tooth), 7-8 minutes.
Drain. Meanwhile, in a heavy skillet over high heat. Add reserved marinated
shrimp and saute until opaque in the center, about 4 minutes.

To serve, reheat coconut broth, if necessary, add remaining cilantro. Mound
orzo in the center of each plate and pool broth around it. Arrange shrimp
over broth. Garnish with crunchy vehetables.

Chili Oil: In a small, nonreactive, saucepan, combine canola oil, seame
oil, chili pepper, cilantro stems, and trimmings from ginger and shallot.
Bring to a boil aver medium heat. Remove from heat and let cool to room
temperature. Strain through fine seive into a small container. Discard
solids. Oil will keep, covered, in refriderator up to 2 weeks.

Chrunchy Vegatables: In a meduim bowl, whisk lime jiuce. Chili Oil and
sugar. Add salt and pepper. Mix in vegetables and toss to coat. Vegetables
will kepp, covered in a refridgerator fr up to one our.

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