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Award-winning Chef Phyllis Segura has cooked for people in all walks of life both in the U.S. and E.U. Chef Phyllis has been cooking for special people since 2000.
She attended the Apicius Cooking School of Lorenzo de’Medici in Florence, Italy; received a James Beard Foundation scholarship; attended various New York cooking schools; and watched her grandmother very carefully.
As a personal and private chef Phyllis cooks for individual clients and offers cooking demonstrations regularly. She specializes in small elegant dinner parties, and intimate dinners - plated or buffet, weekday meals and private and group culinary instructions.
The chef prepares a wide variety of cuisines. Whereas a restaurant chef might have a specialty that is served daily, as a personal or private chef Segura applies her skills to the requirements and palates of her clients. Fresh and seasonal ingredients make the best dishes. She is not shy with herbs and spices and will go out of her way to source ingredients.

Vegetarian, Vegan, Macrobiotic, Kosher, grain-free, dairy-free, gluten-free, blood type, diabetic and other special diets are available. Chef prefers to use organic, pesticide and antibiotic free, non-GMO and local products as much as possible.
Consultations with nutritionists are recommended for special needs and diets for proper guidelines.

References and a rate sheet are available. She currently lives in Saugerties, NY.
In 2013 she offered cooking classes in her home kitchen in Spencertown,NY www.reddoorcookingworkshop.blogspot.com

Send an email: info@cookingontheriver.com

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Friday, April 17, 2020

SHRIMP AND GARLIC COLESLAW

SHRIMP AND GARLIC COLESLAW

1/2 pound medium shrimp, cleaned 
1 lemon or lime
salt
whole peppercorns

Marinade:
1 tablespoon oil
3-4 cloves garlic, very thinly sliced
sea salt

green cabbage, julienned and soaked in water
1 red onion, thin sliced
1 cucumber, peeled, deseeded and sliced
1 mango, peeled and sliced
lime juice
cilantro


Place the shrimp with their peels in boiling water that contains 1/2 whole lemon or lime, salt, peppercorns, bay leaves. Let the shrimp cook until they turn pink or for about 4-5 minutes. Strain and place into a bowl of ice. After the shrimp cool, remove the shells. You can opt to clean the shrimp before boiling them but the shells add a lot of flavor.

Cut the shrimp in half the long way and place them in the marinade.  Toss well. Set aside.

Take a green cabbage and remove the darkest outer leaves. Thin slice the cabbage into strips and slice them in half to be bite-sized. Place the cabbage into some cold fresh water to soak. 

Thin slice a red onion and place the slices into the water with the cabbage and leave for 10-15 minutes then drain well.

While the cabbage and onion is soaking, slice the cucumber and mango and place them into a bowl. Sprinkle them with some lime juice. Add the drained, soaked cabbage and onion and the marinated shrimp with the marinade and toss well. 

Chop some cilantro, to taste, and add. Sprinkle with some more lime juice, sea salt and freshly ground pepper. Leave for about an hour before serving.

Serve cold or room temperature. Will also taste good the next day. 

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