Shrimp with Olive Oil, Garlic and Lime

Recipe from Epicurious, by Margaret Jane Ross, Austin TX

3/4 cup Extra-Virgin Olive Oil
12 large garlic cloves, chopped
3 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon coarse black pepper
1 1/2 pounds uncooked large shrimp, unpeeled
Lime wedges

Preheat oven to 450°F. Combine first 5 ingredients in 13 x 9 x 2-inch glass baking dish; whisk to blend.

Mix in shrimp; let stand 20 minutes, stirring occasionally.

Bake shrimp until just opaque in center, about 15 minutes. Spoon shrimp and juices into bowls. Serve with lime wedges.

This recipe can be prepared in 45 minutes or less.yield: Serves 4

Salmon Niçoise Salad with Black Olive Vinaigrette

Recipe from Epicurious by Gourmet | August 2009 by Maggie Ruggiero

For dressing:
10 pitted Kalamata olives, finely chopped
1 tablespoon finely chopped shallot
1 teaspoon finely chopped garlic
1 teaspoon anchovy paste
3 tablespoons red-wine vinegar
1/4 cup Extra-Virgin Olive Oil
2 tablespoons finely chopped basil

For salad:
3/4 pound small Yukon Gold or boiling potatoes
1 (1 1/4-pound) piece salmon fillet (preferably center-cut; about 1 inch thick) with skin
3/4 pound green beans, trimmed
1 cup cherry tomatoes, halved
2 ounces baby arugula (4 cups)
2 hard-boiled eggs, cut into quarters
Handful of small basil leaves
4 lemon wedges

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

Whisk together dressing ingredients in a bowl.

Cover potatoes with water in a 4-quart pot and season well with salt. Bring to a boil, then reduce heat and simmer, uncovered, until just tender, 15 to 20 minutes.

While potatoes cook, season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil grill rack, then grill salmon, covered, turning once, until just cooked through, 8 to 10 minutes total. Cool slightly, then gently break into large flakes. If desired, reserve skin for crumbling over salad.

Transfer potatoes with a slotted spoon to a bowl. Add green beans to boiling water and cook, uncovered, until crisp-tender, 4 to 5 minutes. Drain and transfer to an ice bath to stop cooking.

Halve potatoes while still warm and toss with 2 tablespoons dressing.

Toss green beans, cherry tomatoes, and arugula with enough dressing to coat, then toss with potatoes. Divide among plates with salmon and eggs. Sprinkle with basil (and salmon skin, if using). Serve with lemon wedges and remaining dressing.

Yield: Makes 4 servings

Active time: 45 min, total time: 45 min

Cooks' note: Salmon can be cooked in an oiled hot grill pan (uncovered) or in a hot skillet with 1 tablespoon olive oil over medium-high heat.

Spicy Sriracha Chicken Wings

Recipe from Food & Wine Magazine

10 pounds chicken wings, split
1/4 cup coriander seeds, crushed
1 teaspoon cumin seeds, crushed
1 teaspoon cinnamon
2 tablespoons kosher salt
1/4 cup Extra-Virgin Olive Oil
3/4 cup Sriracha chile sauce
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1/2 cup chopped cilantro
Finely grated zest and juice of 3 limes
3 quarts vegetable oil, for frying

1. In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Cover and refrigerate for at least 4 hours or overnight.

2. Preheat the oven to 375°. Spread the wings on 3 large rimmed baking sheets and roast for about 30 minutes, until firm but not cooked through. (At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until crispy and golden.) Wash out the bowl. Add the Sriracha, butter, cilantro, lime zest and juice.

3. In a deep fryer or a very large saucepan, heat the vegetable oil to 375°.

4. Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. As each batch is finished, add the wings to the sauce and toss well. Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches. Serve hot.