Featured Cookbook

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1. Secret Pirated New Orleans BBQ Shrimp

2. Rib Eye Steak in Bock Beer Marinade

3. Chocolate Raspberry Torte with Chocolate Ganache Topping

Book Description

Combine wild ingredients and a disregard for the ordinary with a little chemistry in the kitchen, and you get the COOKING FEARLESSLY philosophy—a no-holds-barred approach to cooking that is pure Texas and a helluva good time. At Hudson’s on the Bend restaurant outside of Austin, chefs Jeff Blank and Jay Moore preach and practice an adventurous cuisine as big and robust as the Lone Star State.

... (more)

Cooking Fearlessly:Recipes and Other Adventures from Hudson's on the Bend

Authors: Jeff Blank,Jay Moore,Deborah D. Harter,Dan Rather

Date: November 1999

ISBN: 0967232309

Publisher: Fearless Press

Hardcover

ORDER/INFO

4-5 large shrimp per person as an entrée for 4
or can be an appetizer for 8

• Shrimp (1/4 lb. per person) 2 lbs. total; we recommend 16-20 shrimp or larger

• 2 tablespoons red onion, minced

• 1 lb. butter

• 4 tablespoons garlic, minced

• 1 teaspoon salt

• 2 bay leaves

• 3/4 cup rosemary (It's got to be fresh)

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried basil

• 2 tablespoons paprika

• 2 teaspoons cracked black pepper

• 1/2 cup lemon juice-the juice of 6 lemons, plus zest of 3

• 1/2 tablespoon cayenne pepper-depending on how hot you want it

1. Simmer all ingredients except shrimp in a 6-7 quart saucepan (or the largest one you have) for 10 minutes.

2. Add shrimp and cook until pink (5 minutes) on medium-low heat.

3. Serve in a large bowl with a bib and lots of bread.

Variation: As an entrée this dish pairs nicely with rice. We also love to put our ancho bock beer smashed potatoes in the center of the plate and surround it with shrimp and sauce for the all-orange plate.
Timing: Sauce can be made up to 3-4 days in advance and you can pull this meal together in half an hour.
Tools: 6-7 Quart Saucepan or Wok; Tongs; Shell Dish; Bib;
Finger Bowls/Lemon Water or Garden Hose

More From This Book:

1. Secret Pirated New Orleans BBQ Shrimp

2. Rib Eye Steak in Bock Beer Marinade

3. Chocolate Raspberry Torte with Chocolate Ganache Topping

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