Tailgating in Style: Autumn, 1999 (pg
Andrew Pantano, executive
chef and co-owner of Culinary Creations ® in Hillsborough, also stresses
simplicity, but that doesn't mean the meal has to be predictable and boring.
"sometimes people get into a rut with a specific cuisine," says
Pantano. "They think Italian and red sauce, or Asian and seafood; they stay
within a very narrow definition of each ethnic cuisine. I try to get them to
broaden their food horizons. I like to take a traditional food and add a new
spice or ingredient from another country to give the dish a little more
personality, a creative flair."
Pantano and co-owner
Antonia Manzi, the companies executive pastry chef, have designed a tailgating
menu that combines popular standbys such as crab-cakes, shrimp skewers, and
grilled flank steak with interesting Asian influenced ingredients. For dessert,
they choose a selection of cookie bars, including rolled oat and dried cherry
bars, sun-dried cranberry and hazelnut triangles and pineapple coconut macadamia
"People want their
parties to stand out in the minds of their guests. The best way to do that is to
serve flavorful food that makes good use of color, contrast and texture,"
says Pantano. We've listed recipes for the Asian shrimp skewers and pineapple
coconut macadamia bars, both of which are simple, delicious ways to spice up an
otherwise ordinary menu. (shown below)
|Asian Shrimp Skewers
- 6 wooden skewers
- 30 large shrimp, peeled and cleaned,
- 1/4 cup flour
- 3 large eggs, beaten
- 1 tbsp. soy sauce
- 1 cup coconut, shredded
- 1/4 cup macadamia nuts chopped
1 tsp olive oil
2 small Red Bird peppers
diced small (or other spicy hot peppers)
1 tsp garlic, minced
2 stalks scallion, finely
1 tsp ginger, grated
4 medium-ripe plums, pits
1/4 cup soy sauce
3/4 cup shrimp or chicken
2 tbsp. brown sugar
- 1/2 fresh pineapple, cut into small
- 3 cups macadamia nuts, chopped and
- 1/4 cup flaked coconut, toasted
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup all purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cardamom
- 3 whole eggs
- 1 tsp. almond extract
- 1 tsp. vanilla
- Soak skewers in water for at least six
hours, preferably overnight. Skewers shrimp from head to tail, five
- Dust shrimp with flour
- mix soy sauce with eggs, and dip shrimp
skewer into egg mixture.
- Combine the coconut and macadamia nuts,
and dredge shrimp skewer in the mixture.
- Heat olive oil in a medium saucepan. Add
the peppers and sauté for 1 minute.
- Add the garlic, scallions and ginger.
Cook for one minute, or until garlic tans.
- Add plums, soy sauce, broth and sugar,
and simmer for 15 minutes.
- Blend or purée by hand. Return to the
stove and cook until reduced to a glaze consistency.
- Preheat grill on medium-low heat.
- Brush skewers with glaze, place them on
the grill and cook until shrimp are cooked through, approximately 3
minutes per side, glazing each side as the skewer is turned. Yield: 6
- Preheat oven to 350°. Prepare a
3x9-inch loaf pan with butter and flour.
- Combine all dry ingredients in a large
- Whisk together eggs and almond extract
- Add mixture to dry ingredients and fold
- Pour into prepared pan and bake for 30
to 35 minutes.
- Let loaf cool in the pan before removing
and cutting into bars.