Recipe(tried): Shrimp Dinner for Tonight - Cabbage Salad with Balsamic Vinegar, Shrimps with a Vinaigrette Sauce, Tomato Rice

One of my favorite local chefs, Giovanna Huyke, just published Booklet number 16th of her recipes. Her Introduction is as good as her recipes. With all reason she said (my translation)"Everytime that I hear someone affirming that cooking is out of fashion I cannot beleive it. This is my number 16th booklet of recipes and we continue cooking. After all, we must enjoy life and to achieve such enjoyment what can be best than through cooking. For those of us that are fascinated by cooking, we can do it daily and it represents a delicious adventure, an escape from mediocrity and the opportunity to express our creativity...". I could not have said it better. This afternoon I will cook, following her recipe for happiness! Buen Provecho.

Cabbage Salad with Balsamic Vinegar

1 garlic clove crushed in a mortar
1 tb. brown sugar
1 tb mustard
1 tsp thyme
3 tb Balsamic Vinegar
salt & pepper to taste
1/3 cup olive oil
4 cups cabbage and carrots processed for slaw (you can buy the one sold at Sams or Costco)

In a medium bowl mix garlic, sugar, mustard, thyme and vinegar. Season with salt & pepper to taste. Add the oil mixing it well constantly. Put the carrot & cabbage in a salad bowl and mix with the dressing. Taste & adjust the seasoning. Refrigerate until serving time.

Shrimps with a Vinaigrette Sauce:

1/4 cup vinegar (I use white wine vinegar)
2 tsps lime juice
salt & pepper to taste
2 tb prepared mustard
1 tb honey
olive oil
1 tsp Tabasco or to taste
3 scallions chopped
2 tb chopped cilantro or parsley
2 lbs peeled, deveined and steamed shrimps

Mix the vinegar, lime juice, salt & pepper, mustard & honey. Add olive oil to taste, Tabasco, green onions and chopped cilantro or parsley. Add the shrimps and refrigerate for 1 hour at least. Serve with the Cabbage Slaw.

Tomato Rice

3 tb olive oil
4 crushed garlic cloves
3 tomatoes chopped
4 cups of cooked white rice
1/4 cup chicken stock
1/2 cup Parmesan Cheese
salt & pepper to taste
1 cup thinly sliced celery

In a hot skillet or WOK, heat the olive oil & saut the garlic, celery and tomatoes until brilliant in color. Add the rice and chicken stock & mix well. Cook for approximately 5 minutes. Add the cheese. Check the seasoning and add salt & pepper if necessary. Serve with additional Parmesan Cheese.

For dessert, I will serve a Flan (custard) bought at the supermarket. I will add some Quantr over the custard for a different flair.