2 minute read
Recipes
Buffalo Shrimp Tacos
2 tbsp. salted butter 1/4 c. Hot sauce 1 lb. shrimp without tails, peeled and deveined 8 small corn tortillas 1 c. Shredded cabbage 2 celery stalks, diced 1/2 c. diced red onion 1 c. sour cream 1/4 c. crumbled blue cheese, plus additional for garnish 1/2 c. Chopped cilantro
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In a large skillet over medium heat melt butter and combine with hot sauce. Sauté shrimp in buffalo sauce until cooked through, about 4 minutes.
Soften tortillas in a non-stick skillet, transfer to a plate and wrap in a clean kitchen towel to keep warm.
Assemble tacos with layers of cabbage, celery, red onion, buffalo shrimp, sour cream and blue cheese. Drizzle with buffalo sauce and garnish with cilantro. Serve immediately.
Candied Wanut
gorgonzola salad
1/2 cup walnut halves 1/4 cup sugar 3 cups mixed greens 1/2 cup dried cranberries 1/2 cup crumbled Gorgonzola cheese 1 tablespoon raspberry vinaigrette 1 tablespoon white vinegar 1 tablespoon olive oil
Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.
Spiced Pumpkin Latte
1 cup milk, divided 1 tablespoon white sugar, or more to taste 1 tablespoon pumpkin puree 1 teaspoon pumpkin pie spice 1/2 teaspoon vanilla extract 1/4 cup brewed espresso
Whisk 1/2 cup milk, sugar, pumpkin puree, pumpkin pie spice, and vanilla extract in a small saucepan over low heat. Simmer for 5 minutes. Whisk in remaining 1/2 cup milk.
Pour milk mixture through a fine-mesh sieve to remove pulp. Return milk mixture to saucepan and simmer, whisking, 2 minutes. Add espresso and whisk until foamy, 1 minute.
Combine vodka, orange liqueur, vermouth, cranberry juice, and ice in a cocktail shaker. Shake vigorously to chill. Pour into martini glasses, and serve. Garnish with cranberries.
