NOVEMBER 1st BIRTHDAY DINNER ~ SPINACH, PEAR and WATERCRESS SALAD / SPICY ASIAN GRILLED SHRIMP with COCONUT RICE / CHOCOLATE MOUSSE TORTE

" Autumn is a second spring when every leaf is a flower. "

~Albert Camus

~ AUTUMN LEAVES

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SPINACH, PEAR and WATERCRESS SALAD
with HONEY-MUSTARD DRESSING
(from Pontiac's old Pike Street Restaurant )
*
Dressing:

1/2 cup Peanut Oil
1/4 cup Honey
1 tsp. Hungarian Paprika
5 Tbsp. Cider vinegar
1/4 cup Dijon Mustard
2 1/2 Tbsp. Chopped Garlic
2 tsp. Grated Fresh Ginger Root
Juice of 1 Large Lemon

Salad:

1 Lb. Fresh Spinach Leaves
2 Ripe Bosch or D'Anjou Pears
2 Bunches Fresh Watercress

Procedure: Wash spinach well, remove all stems. Make dressing. Cut pears in half, core and julienne. Place pears in some of the dressing so they don't brown. Wash watercress, remove long part of stem. Put spinach leaves in bowl, coat leaves with a bit of dressing. Place on plates, garnish with pears and watercress.

Note: Past post from November 4, 2006

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SPICY ASIAN GRILLED SHRIMP with COCONUT RICE

~ Sweet coconut smooths and compliments the fiery flavored shrimp

*

2 lbs. peeled and deveined jumbo shrimp (tails on)

2/3 cup soy sauce

1/2 cup hot chili sesame oil (House of Tsang)*

2 Tbsp. brown sugar

2 Tbsp. ground ginger

1 cup diagonally sliced green onions, divided

bamboo skewers

• Combine soy sauce, sesame oil, brown sugar, ginger, and 1/2 cup scallions. Add shrimp and toss well to coat. Cover and chill 4-6 hours or overnight.
• Thread shrimp onto skewers and grill 4 minutes on each side. While shrimp is cooking, boil and reduce marinade.
• Serve over coconut rice topped with drizzled marinade and remaining chopped scallions. ( 4 servings)

* Note: For a less spicy version, use regular sesame oil, adding red pepper flakes to taste.

Coconut Rice

1 cup shredded sweetened coconut

2 cups organic chicken stock

1 cup organic long grain white rice like Jasmati

1 tsp. salt

• Spread coconut in baking pan. Toast at 350-degrees for 7-10 minutes, stirring frequently until lightly brown.
• While coconut is toasting, bring chicken stock to boil. Add rice and 1/2 of toasted coconut; reserve remaining for garnish. Bring to boil, cover and simmer 15 minutes. Let stand for 5 minutes. Fluff with fork and garnish with remaining coconut.

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CHOCOLATE MOUSSE TORTE

~ Save room for this delicious dessert adapted from NOTEWORTHY TWO

*

1 lb. premium semi-sweet chocolate

1 Tbsp. instant coffee

1/2 cup boiling water

16 organic eggs, separated

1 1/3 cup sugar

2 tsp. vanilla

pinch salt

1 cup whipping cream

1 1/2 tsp vanilla

1/3 cup confectioners sugar

cocoa for dusting

• Melt chocolate in double boiler. Dissolve coffee in boiling water. Add to chocolate. Cover and let stand over low heat 5 minutes. Remove from heat. Stir until smooth. Cool slightly.
• Beat egg yolks in large bowl at high speed for 5 minutes. Gradually add sugar. Continue beating for 5 minutes. Fold in vanilla and chocolate mixture.
• Beat egg whites and salt in medium bowl until stiff but not dry. Fold into chocolate mixture. Remove 8 cups of mixture and refrigerate. Pour remainder into greased 10-inch springform pan. Bake in preheated 350-degree oven 25 minutes. Turn off heat. Leave pan in oven 5 minutes. Remove and cool on rack. When completely cool pour refrigerated mixture into baked shell. Refrigerate several hour or overnight.
• Combine whipping cream, vanilla and confectioners sugar in chilled bowl. Beat until mixture stands in peaks. Spread over top of mousse. Dust with cocoa. Refrigerate until served.