Spur of the Moment Cook: Spontaneous And Flavorful Meals For The Busiest Days Of The Week - Softcover

Perla Meyers is the award-winning author of six cookbooks, including The Peasant Kitchen and Perla Meyers' Art of Seasonal Cooking. She attended the Ecole Hoteliere in Switzerland, studied baking and confection at the Hotel Sacher in Vienna, and received a degree from Le Cordon Bleu in Paris. Meyers conducts creative cooking workshops throughout the United States and Canada, and writes frequently for The New York Times, Bon Appetit, and Food & Wine. She lives in New York City.

Ingredients

2 tablespoons soy sauce

1/4 cup rice vinegar

1 tablespoon minced fresh ginger

2 large garlic cloves, peeled and finely minced

1 tablespoon granulated sugar

1 teaspoon finely minced jalapeno pepper

1/3 cup olive oil

1 tablespoon Chinese sesame seed oil

3 to 6 drops Tabasco sauce

30 large shrimp, peeled

Coarse salt and freshly ground black pepper

6 wooden skewers, soaked in water for 30 minutes

GarnishSprigs of fresh cilantro Instructions 1. Combine the soy sauce, vinegar, ginger, garlic, sugar, and jalapeno pepper in a medium mixing bowl. Whisk in the olive and sesame seed oils in a slow stream, then add the Tabasco. Add the shrimp and marinate for 30 minutes at room temperature. 2. Prepare the charcoal grill. 3. Remove the shrimp from the marinade and thread 5 on each skewer. Sprinkle with a little coarse salt and cracked pepper and grill over very hot coals for 1 to 2 minutes per side, or until pink and nicely browned. Transfer the brochettes to individual serving plates, garnish with cilantro, and serve hot. Tip Be sure to limit your marinating time for shrimp to 30 minutes, or the shellfish will "cook" in the marinade. Curry-and-Cumin-Scented Couscous with Toasted Walnuts Serves 4 to 5 To prepare: 10 minutes To cook: 10 minutes Ingredients 2 tablespoons unsalted buffer 2 tablespoons walnut oil or olive oil 1 medium onion, peeled and finely minced 1 teaspoon Madras curry powder 1/2 teaspoon ground cumin Pinch of cayenne pepper 1/2 cup toasted walnuts, broken 1 cup couscous, preferably imported 2 cups chicken bouillon Salt and freshly ground black pepper Instructions 1. Melt the butter with the oil in a 2-quart saucepan over low heat. Add the onion and cook until soft. Add the curry powder, cumin, cayenne, and walnuts and cook for 1 minute. Add the couscous and the bouillon and season with salt and pepper. Bring to a boll, cover, and remove from the heat. Set aside for 5 minutes. 2. Fluff the couscous with a fork and serve hot. Tip Leftover couscous makes a great salad or filling for tomatoes. Add a shallot, balsamic vinegar, and olive oil vinaigrette to it and season assertively. Let sit for at least 30 minutes or even overnight--the taste will only get better.