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bjbj Chef Walter: Jan, you ve got some interesting looking stuff spread out here on the table.
Jan: I do. One of my favorite things, of course, about this time of year is how fresh the corn
is. Chef Walter: Corn; love it. Jan: I will put it in anything. I love it roasted. We
ve talked recently about roasted corn. I thought I would put that together with this lovely
shrimp. Chef Walter: Yes. Jan: It was fabulous. It was really super-easy; lots of flavor,
and fast. Chef Walter: OK. Here s the corn and the scallions, right? Jan: Corn and scallions.
Right here, I ve got just mayonnaise, and these are chipotle peppers. Chef Walter: Chipotle
peppers, yeah. Jan: You can control . . . Chef Walter: Which are good; a little bit of warmth,
but not a lot of heat. Jan: Right. This one is packed in adobo. You can control how much
heat you have, based on how many of the peppers that you put in it. Chef Walter: Yes. Jan:
I have one back here that I ve made really hot. This one s pretty mild. You can go anywhere
from a teaspoon or two, up to a tablespoon. That goes in there. If you ll stir that around
. . . Chef Walter: Where does this water go? Jan: That water goes in here. It just helps
loosen up the mayonnaise a little bit. Chef Walter: ll just put that water in there. Jan:
Why don t you do that? That d be nice. Chef Walter: ll stir that up and put it in this
9x13 dish that s over here. Jan: That works. Chef Walter: See, I know about this stuff.
Jan: I put a little more than half in the corn and I put the rest of it over here in
the shrimp. We stir this up. Right here, I ve got Panko bread crumbs. Chef Walter: Love
them. Jan: ve talked before about how you like to use very little salt and low-fat mayonnaise.
I don t really agree with that particular view, but I understand. If you re doing this,
you talked about how mayonnaise would break down a little bit if you go low-fat. In that
case, you would want to leave the water out. Chef Walter: Leave the water out, yeah Jan:
Leave the water out. All right. This is how easy this is. I m taking these little shrimps
that we ve coated. Chef Walter: Yes. Jan: m going to toss them in my Panko, and then
I m just going to later them over the top of the casserole dish right here. I ve got
an oven back here preheated to 450 degrees. We want lots of nice, dry heat, because that
s how we re going to roast everybody off. Chef Walter: Jan: Once you ve done that to
all of those, they layer in there just like that. Chef Walter: To cover it, yeah. Jan:
m going to pass that off to you. We ll finish those in a minute. Chef Walter: You could
do that, yes. We re not letting all that shrimp go to waste [inaudible: 02:12]. Jan: No, no,
no. Look what we have here. Chef Walter: Jan, that is absolutely beautiful. Jan: You know
the secret to this? See this one? Chef Walter: Yeah. Jan: That s the one I moved and dug
all the corn out of the bottom of it. Chef Walter: I saw you. I was worried that we weren
t going to have anything to show people because you kept acting like that was really, really,
good. Jan: It is really, really good. Chef Walter: I think that s the reason. That it
really is. Jan: s got that bright, fresh corn and that luscious, rich shrimp. It s just
the best. Chef Walter: And taking advantage of what we have around now. Jan: Yes. Chef
Walter: If you watch for shrimp to be on sale, that doesn t even cost that much. Jan: It
was on sale. Chef Walter: Yes, I know. You re a sharp shopper. Jan: That s right. Chef
Walter: You can get Jan s good recipe for this by writing to Chef s Recipes, 6450 Papermill
Drive, Knoxville, Tennessee 37919. Sending a self-addressed stamp envelope, and we ll
send it out to you. Or just go to Local8Now.com. [Content_Types].xml Iw}, $yi} _rels/.rels
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