Ron's Famous Coconut Shrimp

I should tell him to get his own blog.  Or make him "guest post" when people want his recipes :) 

1 pound raw, fresh shrimp (we get ours from Shrimptastic )

1/3 c. flour

1/2 t. each salt and pepper

2 beaten eggs

3/4 c. Panko

1 c. sweetened shredded coconut

vegetable oil for frying 

• Peel and devein the shrimp, but leave the tails attached.  In one bowl, mix the flour, salt and pepper.  In a different bowl, beat the eggs.  In a third bowl, combine the Panko and the coconut. 
• Dip each shrimp in the flour, coating lightly.  Then dip in the egg, and finally, roll it in the coconut/Panko mix.  Press lightly to make it stick well to the shrimp.  You want to make sure it is well covered and coated in coconut for best flavor!  Set aside and continue coating each piece of shrimp.
• Heat oil in a skillet over medium heat.  Fry them, a few at a time, for just a couple of minutes.  Flip them, and fry for another couple of minutes.  They should be a lovely golden brown when you are finished.  (For this....he always fries in oil.  We hate to mess with a REALLY GOOD THING, and haven't braved trying to tweak it for the Air Fryer.)
• When they are finished cooking, place on a paper towel lined plate, and continue frying the remainder of the shrimp. 

Ron bases his recipe on one from Sally's Baking Addiction, and kind of makes his own tweaks.  But he mostly follows this basic recipe. 

We prefer this shrimp with Pina Colada dipping sauce. Ron uses the Red Lobster copycat recipe Make this first, so it has time to chill before serving. 

1 cup piña colada mix 

5 tablespoons water2 tablespoons crushed pineapple drained4 teaspoons sweetened flaked coconut3 tablespoons powdered sugar plus 1 teaspoon1 1/2 teaspoons cornstarch mixed with 1 tablespoon of water (but we had to use more slurry 
to make it set up well)

• Mix together pina colada mix, water, crushed pineapple, coconut, and powdered sugar in a saucepan.
• Heat on medium-low temperature until sauce begins to simmer, stirring frequently. Let mixture simmer slowly 10-12 minutes.
• Mix cornstarch and cold water together; add to sauce and blend well. Let mixture simmer for 3-5 minutes longer while stirring during and after adding cornstarch. Remove from heat and bring to room temperature.**remember...we had to add more cornstarch/water to make ours thicken.

An optional Thai sauce would be made by mixing 1 part Thai chili sauce and 2 parts orange marmalade.  We haven't tried this, because we just like the pina colada sauce so well. 

Ron's Famous Breaded Pork Tenderloin

Ron is a very good Koch.  (ha....get what I did there?)  He can make really yummy meals out of almost anything, and often, he just throws things together without a recipe.  It almost always comes out...edible.   There are a few meals, however, that he has perfected, and he does write down the recipe, because he doesn't feel he can improve much upon it.  This breaded pork tenderloin sandwich is one of them.  I usually buy the huge pork loin when it is on sale for $1.89 or less.  This last one I purchased for just $1.59!  That is a steal!  I freeze it for a few hours, to make it more slice-able (except when I forget and leave it in the freezer, whole, for 3 days.  Then I have to saw and saw and saw to get it sliced!) I usually get 4  packages of 4 ( 1/2 - 3/4  inch ) pork "chops" and then a hunk left over for a "roast".

Ron takes a package of thawed pork "chops" and makes them into breaded pork tenderloin sandwiches. 

Pound the pork loin slice to about 1/4 thick, as evenly as possible.  (Warn people and dogs in your family when you are going to do this....it is startlingly noisy).  Marinate overnight in enough buttermilk to cover (2 or 3 cups), with salt, pepper, cayenne pepper and 2 cloves of garlic, pressed.  (Sorry folks....he doesn't measure the spices.)

The next day, when you are ready to cook them,

1. dip them in flour seasoned with salt and pepper.  
2. drench in two beaten eggs, mixed with equal part of the leftover marinade
3. roll in a mixture of bread crumbs, corn meal, Panko crumbs and Italian seasoning (again...sorry....no measurements)
4. Preheat Air Fryer to 400
5. Put in air fryer tray sprayed with Pam and spray the top of the tenderloin with Pam.  Air fry at 400 for 10 minutes.
6. Turn and spray with Pam again.  
7. Air fry for an additional 5 minutes. 

He has also just fried them in oil in a skillet on the top of the stove. Much messier, but it works very well and is delicious.  Out of love for his wife and concern for her high cholesterol numbers, he has switched to using an Air Fryer. 

Everything Hamburger Buns

After an almost 5 year break, I decided to come back here and check in. A lot has happened in the last five years! The youngest graduated from high school, gone off to college, come back HOME from college (due to COVID-19) and has a girlfriend we just love, the second  youngest got married to a fella we adore, graduated from college, and made me a GRANDMA, the second oldest has graduated from college and has a great job and a girlfriend we love and lives only a couple of hours away from us, and our oldest moved from IL back to IA and has a job and a church and a life he loves as well.  God is good.  Ron and I are enjoying a semi-empty nest, with kids coming back here and there for a short while as they need.  We are happy and blessed!

I still love cooking and baking, and that is one of the reasons that I decided to pop back on here.  This is an easy spot to share recipes when people ask for them.  Today (in the midst of our stay at home/no school/no church services due to this virus that is hitting our country hard) Ron wanted to make breaded pork tenderloins.  Since I love to bake, and have a yummy recipe, I decided to make some hamburger buns to go with them.  Several people have asked me for my recipe.  Never mind the naysayers who tease me and say, "You know they SELL hamburger buns at the grocery store, right?"  But, they don't sell hamburger buns like THESE at the grocery store!

I have made these for several years, and have combined a few recipes to get them to turn out the way I like them best.  So...here ya go!  

1 c. warm water

1 T. yeast

1/4 c. sugar 

3 -3 1/2 c. flour

1 t. salt

1 large egg, beaten

2 T. unsalted butter, softened

EVERYTHING BAGEL SEASONING

Mix together 2 t. each 

sesame seeds

poppy seeds

minced dried onion

minced dried garlic

1/2 -3/4 T. Kosher salt

1 egg white, beaten (for brushing on the baked buns)

• Add the yeast and 1/2 of the sugar to the warm water and let sit 5-10 minutes, until the yeast is bubbling and active.  
• Add 3 cups of the flour, salt, softened butter, egg and the rest of the sugar to the water/yeast mixture.  (IF desired, add 2 T. of the everything bagel seasoning, or a couple of tsp. of dried onion powder)  Knead (I use my Kitchenaid stand mixer.)  Knead for 3-5 minutes.  Add more flour if needed, to make a soft and tacky (but not sticky) dough.  
• Place in a greased bowl and let rise in a warm spot, covered, until about doubled in size.  (This usually takes 1 to 1 1/2 hours.  )
• Dump the dough onto a lightly floured surface roll into a ball.  Divide the dough in to 8 equal pieces (about 3 1/2 to 4 oz each).  Roll into a ball (I usually do that similar to what is shown in this video  )
• Place on a cookie sheet or (I prefer) a baking stone.  Flatten them slightly and gently.  Cover and let them rise again until they have doubled in size.  This usually takes anywhere from 30 minutes to 1 hour.   Towards the end of the rising time, preheat the oven to 375.
• Bake at 375 for 10 minutes.  Remove from the oven and, working quickly, brush with lightly beaten egg white and sprinkle with Everything Bagel Seasoning.  (Or for just onion rolls, sprinkle with dried minced onion.  Or for sesame rolls, sprinkle with sesame seeds.)  You have to be quick and brush one roll, then sprinkle with seasoning.  If the egg white dries, the seeds won't stick.
• Return the buns to the oven and continue baking 5-8 more minutes, until they are golden brown on the top.  Remove from the oven and cool on a baking rack.  Wait until they are mostly cooled to slice.  They are good with any kind of patty....breaded tenderloin, buffalo burger, hamburger, bratwurst patty. 

ENJOY!