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Passion fruit mango mint margaritas

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This passion fruit mango mint margaritas with its tart, sweet, and refreshing flavor is the perfect drink to celebrate Cinco de Mayo.

May kind of snuck up on me which means Cinco de Mayo is here!  What do you look forward to the most for Cindo de Mayo? While I love chips, salsa, guacamole, and tacos, it’s really the margaritas that I look forward to making!  This year passion fruit and mango came earlier so I’m making a large pitcher of passion fruit mango mint margaritas.

The combination of tart passion fruit, sweet mango, and mint is so refreshing.  You can keep it virgin for the kids and they’ll love it or add in a generous amount of tequila and Cointreau and your margarita pitcher will be empty before you know it.  I threw all the ingredients into my Vitamix and voila within minutes, I have a large pitcher of margarita for a whole crowd. This passion fruit mango mint margarita is sublime and will have you making it again and again through the summer.  Happy Cinco de Mayo everyone!

If you like drinks, check out these recipes: blood orange margaritas, classic mojitos, passion fruit sparkler.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 2 votes
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Passion fruit mango mint margaritas
Prep Time
5 mins
 

This passion fruit mango mint margaritas with its tart, sweet, and refreshing flavor is the perfect drink to celebrate Cinco de Mayo.

Course: Cocktails, Drinks
Keyword: cocktails, mango, margaritas, Passion fruit
Servings: 8 servings
Ingredients
  • 2 cups Champagne mango flesh, chopped
  • 1/2 cup fresh passion fruit pulp, strained
  • 1/2 cup fresh lime juice
  • 1/4 cup mint leaves
  • 3/4 cup Tequila blanco
  • 1/2 cup Cointreau
  • 1/2 cup simple syrup
  • 4 cups crushed ice
Mint salt rim
  • 3 tbps Kosher salt
  • 1/4 cup mint leaves and extra for garnish
  • small passion fruit for garnish
Instructions

  1. In a Vitamix, add the mango, passion fruit pulp, lime juice, mint, and simple syrup and blend until smooth.

  2. Add the tequila, Cointreau, and blend until you get a slushy consistency.

  3. To make the mint salt, combine mint leaves and salt in a mortar and use a pestle to pound the mixture until homogeneous. 

  4. Moisten the rims of the glasses with a slice of lime and garnish the rims with mint salt.

  5. Serve the margaritas immediately garnished with fresh passion fruit pulp and a few sprigs of mint leaves. 

Roast lemongrass chicken with turmeric coconut rice

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Thank you to RiceSelect for sponsoring this post. All opinions are my own.
Thank you for supporting the brands that make Beyond Sweet and Savory possible.

This roast lemongrass chicken with turmeric coconut rice is a delicious weeknight dinner that you’ll come back to often. The roast chicken brings the umami factor while the turmeric coconut rice provides a vibrant, delicious backdrop for the chicken to shine.   

Today I’m sharing one of our favorite weeknight meals–roast lemongrass chicken with turmeric coconut rice.  This chicken and rice dish is on regular rotation in our house since it is easy to prepare. Once you try this dish, you’ll never look at chicken and rice the same way again!

Growing up in Vietnam, I ate rice daily.  One of my favorite childhood was one pot yellow chicken rice.  My mom cooked the rice and chicken with spices like curry powder, turmeric, cumin, cinnamon, and cardamom to create a beautiful aromatic one pot meal.  While I love this dish, my husband and kids aren’t keen on a lot of the spices used in the yellow chicken rice so I prepared something with spices that they do enjoy.

What I love about this dish is you can marinate the chicken the night before and pop it in the oven when you come home from work.  The whole chicken is marinated in a mixture of lemongrass, lime leaves, shallot, garlic, fish sauce, and yogurt overnight. The yogurt helps tenderize the chicken and keeps it moist and juicy during roasting.  I like using free range chicken since its meat tend to be leaner with better texture. You can also use chicken thighs if you prefer dark meat. The lemongrass and lime leaves act as aromatics and lend an incredible fragrance to the chicken.

While the chicken is roasting, I prepare the turmeric coconut rice.  I love using RiceSelect Texmati White Rice for this dish. RiceSelect Texmati White Rice is a pantry staple because it is organically grown, free from preservatives and chemicals.  Like all RiceSelect products, this rice is made with superior quality and taste. This RiceSelect rice combines the nuttiness of basmatic rice with the high quality of American long-grain rice.

I used to make this dish with coconut milk but recently learned a trick from Andrea Nguyen of Viet World Kitchen to use coconut water instead for a lighter, more delicate flavor.  Due to its delicious nutty flavor and unique texture, RiceSelect Texmati white rice goes so well with the sweetness of the coconut water. Along with the turmeric, the coconut water creates a fragrant and vibrant rice with a fluffy texture.  This rice dish is so delicious you’ll be cooking again and again.

I the love the balance of turmeric, herbs, and richness in this dish.  The roast lemongrass chicken brings all the umami factor while the turmeric coconut rice provides a vibrant, delicious backdrop for the chicken to shine. I like to serve it with steamed broccoli but you can use any vegetables you like. This roast lemongrass chicken with turmeric coconut rice is a delicious weeknight dinner that you’ll come back to often.  

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

If you like Vietnamese food, check out these recipes: grilled Vietnamese lemongrass pork ribs, Vietnamese shaking beef, or Vietnamese sticky wings.

5 from 4 votes
hands holding a plate of roast lemongrass chicken and turmeric coconut rice
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Roast lemongrass chicken with turmeric coconut rice
Prep Time
20 mins
Cook Time
1 hr 50 mins
Total Time
2 hrs 10 mins
 

 The roast chicken brings the umami factor while the turmeric coconut rice provides a vibrant, delicious backdrop for the chicken to shine.     

Course: Dinner
Cuisine: Asian, Vietnamese
Keyword: coconut, lemongrass, rice, roast chicken, turmeric
Servings: 4 servings
Ingredients
Lemongrass Roast Chicken
  • 1 3.5 lbs whole free range chicken
  • 2 lemongrass stalks, coarse outer layers removed, top and bottom trimmed, and finely chopped (about ½ cup)
  • 1/4 cup marut lime leaves, roughly chopped
  • 2 banana shallots, roughly chopped
  • 2 garlic cloves, finely chopped
  • 1/2 tsp freshly grated turmeric
  • 2 tbsps fish sauce
  • 1 tsp salt
  • 1/2 cup 2% Greek yogurt
Turmeric Coconut Rice
  • 3/4 cup RiceSelect Texmati white rice
  • 1 1/4 cup fresh coconut water
  • 1/2 tsp freshly grated turmeric
  • 1/4 tsp salt
  • 2 tbsps chopped cilantro
Instructions
Roast lemongrass chicken

  1. In a small bowl, combine the lemongrass, lime leaves, shallots, garlic, fish sauce, salt, and yogurt.

  2. Place the chicken in a large dish.  

  3. Spread the lemongrass marinade evenly over the chicken, tucking any excess into its cavity.  

  4. Cover and refrigerate overnight.

  5. When ready to roast, bring the chicken to room temperature, about 30 minutes.

  6. Preheat the oven to 350 degrees F.

  7. Place the chicken, breast side down and roast for 30 minutes.

  8. Turn the chicken over so the breast side is up and spoon the juices over the top. Roast for another hour until the thickest part of the thigh registers 180 degrees F on an instant-read thermometer. If the chicken starts to brown too much, tent it with aluminum foil. 

  9. Remove the chicken and let it cool slightly before carving. 

Turmeric Coconut Rice

  1. Wash the rice in three changes of water and drain well.

  2. In a medium saucepan over high heat, combine the rice, coconut water, turmeric, and salt and bring to a boil.

  3. Stir occasionally to loosen the grains.

  4. Lower the heat to medium and let it simmer for 10-12 minutes or until the rice is fluffy and all the liquid has been absorbed.

  5. Before serving, use a fork to fluff the rice then transfer it to a serving plate and garnish with cilantro and serve with the chicken.

Vanilla poached rhubarb with ricotta walnut toast

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This vanilla poached rhubarb compote can be made in a matter of minutes and enjoyed in so many ways. You can spoon it over ice cream, rice pudding, a bowl of yogurt, or toast.

ingredients for vanilla poached rhubarb

Spring is finally here after a seemingly unending winter. Every spring I look forward to the arrival of rhubarb.  Known mainly as the pie plant, it’s one of my favorite vegetables.  In our kitchen, rhubarb becomes the hero in many spring and summer desserts but one of our favorite recipes is a delicious vanilla poached rhubarb compote.

bowl of rhubarb batons

I poached the rhubarb in a mixture of lemon juice, zest, vanilla bean, sugar, and water over medium heat for about 8-10 minutes until tender. The vanilla bean added a beautiful scent and flavor to the rhubarb but you can use rose water, orange blossom water, or whatever spices you like. Cinnamon, star anise, cloves, cardamom. The possibility is endless. Use a pan that will hold the rhubarb in a single layer or it might overcook and become stringy. After 10 minutes, you’ll get a wonderful compote that is tart but slightly sweetened.

a plate of vanilla poached rhubarb

One of my favorite ways to enjoy the vanilla poached rhubarb is to spoon it over toast with fresh, milky ricotta, and a sprinkle of walnuts.  I love the contrast of sharp yet lightly sweetened vanilla scented rhubarb against the creamy ricotta. If you don’t like ricotta, you can substitute with mascarpone, goat cheese, or labneh. Same goes for the walnuts. Throw on your favorite nut, be it pistachio, hazelnut, or almond.

I love how this vanilla poached rhubarb compote can be made in a matter of minutes and enjoyed in so many ways. Spoon it over ice cream, yogurt, rice pudding, or toast and savor every bite. If you’re not serving this right away, let the rhubarb cool down completely and refrigerate it covered in syrup for up to three days.

If you like rhubarb, check out these recipes: rhubarb polenta cake, strawberry rhubarb mascarpone galette, strawberry rhubarb mascarpone hand pies, or orange blossom panna cotta with baked rhubarb.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 4 votes
plate of vanilla poached rhubarb
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Vanilla poached rhubarb with ricotta walnut toast
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This vanilla poached rhubarb compote can be made in a matter of minutes and enjoyed in so many ways.

Course: Breakfast
Cuisine: American
Keyword: rhubarb, toast
Servings: 4 servings
Ingredients
  • 1 pound rhubarb, leaves and woody bases removed
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • Juice and zest of 1 Meyer lemon
  • 1 vanilla bean, splitted
Ricotta roast
  • 4 slices of sourdough bread
  • 1/2 cup fresh ricotta cheese
  • 1/4 cup toasted walnuts, roughly chopped
  • 1 cup vanilla poached rhubarb
Instructions

  1. To prepare the rhubarb, remove the leaves and woody stems, then cut the rhubarb into 2 inch batons.

  2. Place the rhubarb, sugar, water, lemon zest and juice, and vanilla bean in a large saucepan.    

  3. Bring to a boil over medium heat, then turn the heat down to low and let it simmer for 7-10 minutes until the rhubarb softens. You don’t want to overcook it or the rhubarb will fall apart. and become stringy.

  4. During cooking, flip the rhubarb and move them around so they cook evenly.  Remove the pan from heat and set aside.

Vanilla poached rhubarb ricotta walnut toast

  1. Toast the bread until golden and slightly crisp.

  2. Spread about 2 tablespoons of ricotta on the toast.

  3. Add a couple spoonfuls of poached rhubarb and sprinkle with toasted walnuts before serving.

Recipe Notes

Note: the rhubarb compote will keep in the fridge for 72 hours.  Save the leftover syrup for a cocktail.

Gluten free Earl Grey chocolate souffle cake

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This gluten free Earl grey chocolate souffle cake is rich, moist, and melts in your mouth but actually tastes quite light. It’s perfect for Valentine’s Day and any other occasions.

I know it’s been a bit quiet since last year.  In early December I was in a bad car accident and have been taking time off to let my body heal.  Physical therapy is helping a lot but my activities are still limited at the moment. On a good day, I can get into the kitchen and bust out a full meal but my mom and Vu have taken on more cooking so I don’t have to be on my feet as much.  One thing I miss a lot is baking. With Valentine’s Day coming up, I definitely have chocolate on my mind.

As a way of showing appreciation for how much Vu has taken on since my accident, I wanted to bake for him.  Given that chocolate cake is his all time favorite dessert, I couldn’t think of a better cake than this Earl Grey chocolate souffle cake from Cook Beautiful.

A souffle cake might sound intimidating but it’s just egg yolks and beaten egg whites combined with a few other ingredients to make a cake that puffs up during baking and collapses once cooled.  The egg yolks lend a wonder, velvety texture and keep the cake moist while the beaten egg whites make it really light and contribute to the crackly top. Athena used all purpose flour in the recipe but I substituted it for almond flour to add another layer of texture in the cake.  

My favorite part of the cake is probably the Earl grey flavored chocolate which gives it a nuanced beautiful citrus note at the end.  Athena paired the cake with candied kumquats and they complemented the rich dark chocolate flavor so well. If you can’t find kumquats, candied oranges would taste just as delicious. I served the cake with creme fraiche instead of whipped cream and it provided the perfect tang to cut through the sweetness of the chocolate.

Vu, my friends, and coworkers devoured this cake and I can’t blame them!  Who wouldn’t love a rich and moist chocolate cake that melts in your mouth but actually tastes quite light!  I have made this cake so many times that I can bake it in sleep. This gluten free Earl grey chocolate souffle cake is elegant, timeless, and will go down in my books as one of the best chocolate cakes ever.  If you’re searching for the perfect chocolate cake for Valentine’s Day, look no further!

If you’re looking for Valentine’s Day dessert inspiration, you might like: Earl Grey chocolate pots de creme, blood orange panna cotta, chocolate pudding with raspberries and sea salt, and chocolate cake with espresso butter cream.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 7 votes
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Gluten Free Earl Grey Chocolate Souffle Cake
Prep Time
25 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 40 mins
 

This gluten free Earl Grey chocolate souffle cake is rich and moist and melts in your mouth but actually tastes quite light.  Recipe is adapted from Cook Beautiful by Athena Calderone.

Course: Dessert
Cuisine: French
Keyword: cake, chocolate cake, souffle cake
Servings: 10 servings
Ingredients
  • 1/2 cup organic whole milk
  • 2 tbsps Earl Grey loose tea leaves
  • 12 ounces fine-quality dark chocolate, chopped
  • 1 stick unsalted butter, cubed
  • 1/2 tsp pure vanilla extract
  • 1/2 cup granulated sugar, divided
  • 5 large organic eggs, separated and at room temperature
  • 1/4 cup almond meal (ground almond)
  • 2 tbsps cocoa powder, for dusting the cake
  • 1/2 cup creme fraiche for serving
Candied kumquats
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 2 cups kumquats, cut crosswise into thin slices
Instructions

  1. In a small saucepan, heat the milk over medium-high heat until bubbling at the edges. Remove it from the heat and add the tea leaves in the milk to steep. Cover for 10 minutes, strain the liquid through a fine sieve and set aside.

  2. Preheat the oven to 350°F (175˚C). Grease a 9-inch (23-cm) round cake pan with butter. Line base and side with parchment paper.

  3. Combine the chocolate and butter in a large metal bowl, set it over a saucepan of simmering water on low heat. Stir frequently until the chocolate and butter are melted and smooth.  Let the mixture cool to room temperature.

  4. Whisk in the infused milk, vanilla extract, and salt.

  5. In a large mixing bowl beat the egg yolks and 1/4 cup of sugar with an electric mixture until thick and creamy.  Fold the egg yolk mixture into the chocolate mixture. 

  6. Add in the ground almond flour.

  7. In a separate mixing bowl, use an electric mixer set at medium-high speed to beat the egg whites until soft peaks form while adding in the remaining sugar a tablespoon at a time. Continue beating the whites until they form stiff, glossy peaks.  Use a rubber spatula to gently fold the egg whites into chocolate mixture in two batches.

  8. Pour the batter into the cake pan, spreading it evenly across the top with an offset spatula. Bake for 35-40 minutes, or until the cake’s center is slightly gooey and its edges pull away from the pan.

  9. When the cake is finished baking, transfer it to a wire rack and let it cool for 15 minutes, turn cake, top side up onto a wire rack and let it cool to room temperature. Dust the top with cocoa powder.

  10. To make the candied kumquats, in a small sauce pan bring water and sugar to a boil over medium-high heat until the sugar has dissolved. Add the kumquat slices, then reduce the heat to medium and simmer it until the kumquats are tender and translucent, about 15 minutes.

  11. Serve each piece of cake with creme fraiche and a spoonful of candied kumquats.

Red kuri squash mascarpone walnut tarts

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These red kuri squash mascarpone walnut tarts have a nutty, crumbly crust and a velvety filling that’s to die for.

When it comes to Thanksgiving desserts, I always struggle with what to make.  In the past, I’ve made apple pie, pumpkin pie, pumpkin roulade, and pumpkin ice cream and tried to have one of the classics so guests wouldn’t be disappointed.  This year I happened to buy a lot of red kuri squash and decided to give an old red kuri tart recipe a little update. These red kuri squash mascarpone walnut tarts have a nutty, crumbly crust and a velvety filling that’s to die for.

Red kuri mascarpone walnut tarts

With this recipe, you can make both the filling and the crust ahead of time so it’s not stressful to pull off these delicious tarts on the day of.  For the crust I added ground walnut to the dough to give it a nuttier taste. If you don’t like walnut, you can also substitute almond meal instead.

Red kuri mascarpone walnut tarts

The squash filling is made with roasted red kuri squash and spiced with cinnamon, nutmeg, and ginger.  Mascarpone cheese is added to create a creamy texture. Instead of using sugar, I added honey which created a molasses like undertone.

Red kuri mascarpone walnut tarts

These red kuri squash mascarpone walnut tarts are simple to put together.  Just imagine the delight on your guests’ faces when they are served an individual tart topped with a dollop of whipped cream, extra walnuts, and a drizzle of honey.   This recipe is definitely one of our favorite ways to use red kuri squash and hope it will become yours too. Happy Thanksgiving!

red kuri mascarpone walnut tarts

If you like tarts, check out these recipes: hidden rose apple tarts, fig and yogurt tarts, strawberry basil mascarpone tart, roasted red kuri tart.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

If you like soups, check out these recipes: roasted kabocha squash soup, roasted romanesco soup, roasted red kuri squash soup. If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram. We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 6 votes
Red kuri mascarpone walnut tarts
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Red kuri squash mascarpone walnut tarts
Prep Time
20 mins
Cook Time
1 hr 20 mins
Resting time
45 mins
Total Time
1 hr 40 mins
 

These red kuri squash mascarpone walnut tarts have a nutty, crumbly crust and a velvety filling that’s to die for.

Course: Dessert, Pastry, Thanksgiving
Cuisine: American
Keyword: dessert, pastry, red kuri squash, tart, walnut
Servings: 8 servings
Ingredients
  • 1 cup all purpose flour
  • 1/2 cup ground walnuts
  • 1 stick of unsalted butter, cold and cubed
  • 1/4 tsp salt
  • 2 tbsps icing sugar
  • 2 tbsps low fat cream cheese
  • 4-5 tbsps ice cold water
Filling
  • 1.5 pounds organic red kuri squash
  • 4 ounces mascarpone cheese
  • 2 small organic eggs
  • 1/4 cup honey
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tsp vanilla extract
For serving
  • 1/2 cup organic heavy whipping cream
  • 1/2 tbsp icing sugar
  • 1/4 cup toasted walnuts
  • Extra honey for serving
Instructions

  1. Preheat the oven 350 degrees F.

  2. Cut the red kuri squash in half, scoop out all the seeds, and place them face down on a baking sheet lined with parchment paper.

  3. Roast the squash for 30 minutes until the inside is tender.

  4. Let it cool to room temperature, discard any stringy parts, then use a spoon to scoop out the flesh.

  5. While the squash is baking, prepare the crust. In a food processor, add flour, walnut, butter, cream cheese, sugar, and salt and process until the mixture resembles breadcrumbs.

  6. While the food processor is running, add water and pulse until the dough comes together.

  7. Divide the pastry into two portions, wrap in plastic wrap, and refrigerate for 30 minutes.

  8. Roll the cooled dough between two sheets of parchment paper to about ⅛ inch thickness.

  9. Use a round cutter of about 5 ½ to 6 inches and stamp out 8 rounds. If you don’t have a round cutter, you can use a round bowl larger than the diameter of the tart pans.

  10. Lift the pastry rounds into the tart pans, press in the base and sides, trim the edges, and prick the bases with a fork. Cover and refrigerate for another 15 minutes. This will help prevent the crust from shrinking during baking.

  11. To prepare the filling, in a food processor, combine the squash, mascarpone, honey, vanilla, and spices and process until smooth. Pour the filling into a large bowl and set aside.

  12. When ready to bake, place the tart pans on a baking tray and line each with baking paper, fill with rice or dried beans, and bake for 15 minutes at 350 degrees F.

  13. Remove the rice or beans and paper and bake for another 10 minutes until golden.

  14. Spoon about ¼ cup of filling into the tart pans and bake for 23-25 minutes in the middle rack until set and light golden. If the filling starts to crack, it means they’re overbaked.

  15. Remove the tarts from the oven and let them cool to room temperature.

  16. When ready to serve, whisk the heavy cream and icing sugar together until soft peaks form.

  17. Top each tart with a dollop of whipped cream, chopped walnuts, and drizzle of honey and serve immediately.

Gambas al ajillo garlic prawns tapas

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Gambas al ajillo is a delicious classic Spanish tapas that is flavorful, garlicky, and can be made in a matter of minutes.

gambas al ajillo

We love to entertain, whether it’s having family and friends over for a barbeque or a casual weekend dinner with light bites and lots of good wines.  When we entertain, we like to keep the food simple and focus on our company. To make it easy and fun for our guests, we love to serve small plates and tapas.  

gambas al ajillo

Over a decade ago, we discovered J. Lohr Vineyard & Wines while living in the Bay Area and couldn’t be more excited to partner with them to share our take on the classic gambas al ajillo.  One of my favorite dishes to cook is gambas al ajillo or garlic prawns. In a few minutes you get a taste of this delicious Spanish classic without the long flight to Spain.

gambas al ajillo

Traditionally this would be cooked in a flameproof terracotta dish and served directly in the dish.  If you don’t have one, you can use a regular frying pan like I did. The prawns can be peeled before cooking, but I like to keep the shells and heads on so they don’t shrink during the cooking process.  Chopped garlic, Cayenne chillies, a splash of Chardonnay, and a touch of paprika add so much flavor to these prawns.

gambas al ajillo

These gambas al ajillo are perfect cold or warm and with a glass of J. Lohr Estates Riverstone Chardonnay.  With flavors of white peach, floral, citrus, baking spices, and honey, this Chardonnay is refresh, smooth, and perfect for pairing with seafood.  Besides pairing J. Lohr Estates Riverstone Chardonnay with these garlic prawns, we also enjoy it with prawn and tomato orzo and seafood paella.

In addition to serving our guests these gambas al ajillo, we also add a few other tapas like pimientos de padron (fried padron peppers), marinated olives, marinated anchovies, or pan con ajo y tomate (bread scrubbed with garlic and tomatoes) depending on what we can find at the market.  While the menu might change, our wine of choice will always be J. Lohr Estates Riverstone Chardonnay, because it’s perfect for just about any recipe or occasion.

gambas al ajillo

This post was sponsored by J. Lohr Vineyards & Wines.  All opinions are mine.  Thank you for supporting the brands that support Beyond Sweet and Savory.

5 from 7 votes
gambas al ajillo
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Gambas al ajillo
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

 Gambas al ajillo is a delicious Spanish classic tapas that can be made in minutes with a handful of ingredients.

Course: Appetizer, Tapas
Cuisine: Spanish
Keyword: Garlic prawns, Tapas
Servings: 4 servings
Ingredients
  • 2 tbsps olive oil
  • 3 garlic cloves, finely chopped
  • 2 dried dried Cayenne chillies (or other dried chillies)
  • 1 pound raw prawns (with heads and shells on)
  • 1/2 tsp smoked paprika
  • A pinch of sea salt
  • 2 tbsps chardonnay (J. Lohr Estates Riverstone Chardonnay)
  • 1/4 cup small handful of fresh parsley, chopped, for serving
  • Lemon wedges for serving
Instructions

  1. In a wide frying pan over med heat, add the garlic, chillies, and gently fry for 1 minute until the garlic is softened but not browned.

  2. Turn up the heat to high, add the prawns in a single layer, paprika, and salt and fry for 1 minute. Add the wine and cook for another minute until the prawns turn pink.

  3. Serve the prawns immediately with a chopped parsley, extra salt, and lemon wedges. Be careful not to burn yourself as the oil and pan will stay hot for several minutes.

Cookbook giveaway: Everything I Want to Eat: Sqirl and the New California Cooking

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The really nice folks over at Abrams Books gave us a copy of Everything I Want to Eat: Sqirl and the New California Cooking by Jessica Koslow to give to one of our lucky readers.  To enter, please leave a comment below and let us know your favorite fall ingredients to cook with.  The winner will be selected at random.  Comments will close on Monday, October 31st at 9 P.M. Pacific. US residents only please 🙂

*This post is sponsored by ABRAMS Books as part of the ABRAMS Dinner Party

Book Review: Mushrooms of the redwood coast

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Mushrooms of the Redwood Coast is the most impressive and comprehensive book on mushrooms that I have ever read.  There about 500 pages of information 750 species of mushrooms growing in coastal northern California with accompanied pictures.  The authors gave a lot of tips on how to find them in their natural habitat, identifying them, collecting them, and what tools are essential for mushroom foraging.  Twenty five major groups of mushrooms take center stage in this book such as chanterelles, amanita, dark-spored mushrooms, waxy caps, tooth fungi, truffles, and morels.  Mushrooms of the Redwood Coast is perfect for those mushroom nerds and those interested in mushroom foraging.


*I received this book to review complementary of the publisher 

Book review: Green Smoothies

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https:/http://www.amazon.com/gp/product/1607749386/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1607749386&linkCode=as2&tag=beysweandsav-20&linkId=OFQ337PITRDKHTRS%22%3EGreen%20Smoothies:%20Recipes%20for%20Smoothies,%20Juices,%20Nut%20Milks,%20and%20Tonics%20to%20Detox,%20Lose%20Weight,%20and%20Promote%20Whole-Body%20Health%3C/a%3E%3Cimg%20src=%22http://ir-na.amazon-adsystem.com/e/ir?t=beysweandsav-20&l=as2&o=1&a=1607749386%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20!important;%20margin:0px%20!important;%22%20/%3E
We were excited to read Green Smoothies by Fern Green since we’re avid juicer and smoothie maker.  The book has three recipe sections for juices, smoothies, and nut milk.  Overall it’s a very comprehensive book with tips on choosing equipment, ingredients, and how to do a detox with a 7-day detox plan.  My favorite part of this book is the layout of each recipe with a picture of all the ingredients included so you know exactly what to shop for. With regard to recipe, I tried a few of the green juices and didn’t like them too much.  They were a bit strong in taste and leaned toward savory instead of sweet.  On the other hand, the smoothies were much more delicious.  I’m used to incorporating spinach and kale in my smoothies, but adding bok choy, cabbage, fennel, leek, and watercress was a new concept.  The strong taste of those veggies needed some adjustment so I added half of the quantity in the smoothies.  Overall, Green Smoothies is a wonderful start for those interested in making juices, smoothies, and nut milk.          

*I received this book to review complementary of the publisher