If you can find queso fresco or Cotija, use either in place of the Pecorino Romano.
- Vegetable oil for cooking grate
- regular or light mayonnaise
- sour cream
- minced fresh cilantro leaves
- chili powder
- ground black pepper
- juice from 1 lime
- vegetable oil
- kosher salt or 1/4 teaspoon table salt
Do not omit the vodka; it is critical for a crisp coating. For safety, use a Dutch oven with a capacity of at least 7 quarts. Be sure to begin mixing the batter when the oil reaches 385 degrees (the final temperature should reach 400 degrees). It is important to maintain a high oil temperature throughout cooking. If you are unable to find colossal shrimp (8-12 per pound), jumbo (16-20) or extra-large (21-25) may be substituted. Fry smaller shrimp in three batches, reducing the cooking time to 1½ to 2 minutes per batch.
After peeling and deveining a shrimp, hold it on its back on the cutting board. Use the tip of a paring knife to make two 1/4-inch-deep incisions on the underside about 1/2 inch apart.
- vegetable oil
- unbleached all-purpose flour
- cornstarch
- large egg
- vodka
- seltzer water
- Kosher salt
- bananas
- peanut butter
- skim or lowfat milk
- ice
- to 2 lb chicken drummettes
- all-purpose flour
- seasoning salt
- pepper
- granulated garlic
- egg
- milk
- About 1/4 cup canola oil
- Wing sauce
- free range organic eggs
- mayonnaise
- white vinegar
- sliced green onions
- sea salt
- fresh ground black pepper
- sliced celery
- chicken breasts
- Marinade:
- soy sauce
- mustard
- Worcestershire sauce
- lime juice
- pepper
- cayenne
- about 1 lb broccoli florets
- olive oil
- agave
- sea salt
- ground cumin
- garlic powder
- sesame seeds
- hot water
- chopped fresh basil
- Freshly ground black pepper
- Salt
- Cooking oil spray