For Coconut Shrimp:
2 pounds medium-sized shrimp, peeled with tails on
3 cups sweetened shredded coconut
1/2 cup cornstarch
1 teaspoon cayenne
1 teaspoon coarse salt
4 egg whites, beat until foamy (re-beat as needed)
1/4 cup apricot jam
1 tablespoon dijon
1 teaspoon fresh horseradish
For the sauce:
Heat apricot gently in the microwave to soften (30 seconds to 1 minute). Mix all ingredients together and allow to sit at room temperature while you make the shrimp.
For the shrimp:
Preheat oven to 400F.
Place coconut in a blender or food processor. Blend until coconut is finely chopped (it should still have some texture).
Mix together cornstarch, cayenne and salt in shallow dish; do the same with egg whites and coconut. Pat shrimp dry with paper towels.
Dredge shrimp in cornstarch mixture, then egg white, then coconut, making sure that shrimp is generously covered. Place shrimp on a large greased baking sheet (line it with foil first for easier cleanup).
Bake for 15 minutes or until shrimp are cooked through and coconut is golden brown and crispy. Serve immediately.
5 tbsps dijon mustard (stone ground, or 3 tablespoons spicy brown mustard)
1/2 cup canola oil
1/4 cup apple cider vinegar
3 tbsps honey
2 tsp sugar
ground black pepper (fresh coarse)
Place all ingredients in a jar adding the salt and pepper to taste. Shake until well combined.
2 tablespoons Dijon mustard
1/2 teaspoon thyme leaves, chopped
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves (about 8 ounces each)
3/4 cup freshly grated Parmesan cheese
3/4 cup panko or dried coarse baguette breadcrumbs
Preheat the oven to 450 degrees F.
Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside.
In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat.
Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.
Read more at: http://www.foodnetwork.com/recipes/ted-allen/baked-chicken-breasts-with-parmesan-crust-recipe.print.html?oc=linkback
1 clove garlic, minced
1 tablespoon white-wine vinegar
1 1/2 teaspoons Dijon mustard, (coarse or smooth)
1/2 teaspoon honey
1/8 teaspoon salt
Freshly ground pepper, to taste
1/3 cup extra-virgin olive oil, or canola oil
Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl. Slowly whisk in oil.