The Perfect Pairing of Hors d'oeuvres & Cocktails
About the Book
Chili Garlic Prawns: 1 lb of black tiger shrimp, peeled and devined 3-tablespoon chili garlic sauce ¼-cup olive oil 1/8 cup soy sauce 3 tablespoons of honey Rinse shrimp pat dry and set aside. In large sauté pan over medium heat add olive oil let oil get hot place shrimp gently into the heated pan sauté until light brown on both sides. Remove shrimp for pan with slotted spoon set aside allow excess oil to drain from prawns. Add chili garlic sauce to heated pan let cook until the aroma comes through add soy sauce, prawns, and honey sauté for 2 additional minutes over low heat be careful not to over cook the prawns. Junipero Tea: 1oz green tea 1 ½ oz junipero gin ½ oz simple syrup Slice cucumber 8 mint leaves 2-3 slices wedge lemons Small chuck of peeled ginger In a shaker glass muddle cucumber, mint, lemon, ginger and simple syrup Add tea and gin top with ice shake strain into a chilled martini glass. Garnish with lemon and cucumber wheel. (Cocktail created by: Seth Lankin San Francisco) Chili Garlic Sauce can be found in most large supermarkets.
About the Author
Betty Nesbitt- worked in the food and beverage industry for the last eighteen years as an Executive chef and restaurant manager. She is also an Alumni Student of the California Culinary Academy Le Cordon Bleu Hospitality Management Degree Program. She spent several years working in non-profit teaching basic to advance culinary arts and food safety, sanitation, and microbiology while operating a successful food service department. In addition, she enjoys catering private events. She has always had a passion for cooking, mixing cocktails, and entertaining with friends and family. Nicole Banffy – Nesbitt - began her photographic journey when traveling in 1995. With a point and shoot 35 mm film camera, she began to explore the urban and wilderness landscapes of Asia. In time, she studied photography and the effects of light on image. While continuing to travel, this time through Central America and the California wilderness, she developed a personal style focused on line, shape and texture. With this book, she has had the opportunity to narrow in even closer on an entirely new landscape at a macro level. That landscape was food. It is a vibrant one of color, texture, and uniquely one of taste.