(ARA) – Family and friends gathered ’round the dinner table, with a sumptuous feast (prepared by you) set before them – does anything say “holidays” more than that? What guests often don’t realize are the hours of prep and, perhaps, stress the host endured to achieve this festive celebration. You, however, don’t have to be one of those crazed hosts.

With the holidays quickly approaching, you can make a stress-free holiday meal with some handy tips from celebrity chef and expert entertainer Cat Cora, the first and only female Iron Chef on Food Network’s Iron Chef America.

“When it comes to holiday entertaining, planning ahead and having the right tools and equipment help prevent poor performance and high stress levels,” Cora says. Here are her tips for stress-free holiday entertaining:

* Start out with the best tools and equipment you can afford. If you’ve been thinking about replacing your old, energy inefficient refrigerator with something better, more convenient and worthy of your skills, the holiday season is a great time to do so.

“A good refrigerator, with the right features, can make meal organization and prep much easier,” Cora says. For example, refrigerators like LG’s four-door model offer lots of storage room with nearly 28 cubic feet of capacity, including double freezer drawers – the top drawer for items you access the most and bottom drawer for larger items or longer-term storage. The freezer drawers automatically open and close at the touch of a button, so it’s like having an extra hand in the kitchen.

* Take advantage of the convenience of the microwave, some of which now feature a warming lamp, to help keep dishes hot until mealtime.

* Shop early and stock up on perishables weeks before your holiday event. Chop veggies and prepare hors d’oeuvres a day before, and take advantage of the great fresh desserts available at your local grocery store or bakery.

* Clean as you go – it makes a big difference and you can enjoy your meal even more knowing a sink full of dishes doesn’t await you when you’re done. New dishwashers with steam technology now offer cycles that allow you to thoroughly yet gently clean fragile items such as fine china and stemware.

* Enlist friends to come over an hour or two before the party to help set up the drinks, appetizers and a children’s table complete with crayons, puzzles and games.

* You don’t have to bust your budget in order to host a memorable event. If a full-blown four course dinner is beyond your budget, consider a single-course affair such as a cheese tasting, dessert party or appetizer buffet.

* Mix up serving pieces. Instead of the traditional bowls and plates, try unusual presentations like serving dessert in a martini glass, appetizers in a shot glass or serve the meat course on a cutting board.

* Edible & functional garnishes are a great way to add color and verve to any dish. Items like orange or lemon wedges, radish roses, slivers of carrot, toasted nuts or grated chocolate work well as quick, attractive garnishes.

* “Never forget to be original,” Cora says. “While we all love traditional holiday fare, get creative with a couple special dishes that will add flare to your dinner party.”

Try this creative recipe from Kristine Snyder, of Maui, Hawaii, chosen as “America’s Top Amateur Chef” at LG’s “Taste of Something Better” cooking competition judged by Cora. Snyder will represent the United States in LG’s 2009 Global “Life Tastes Good” championship in Bangkok, Thailand, in November.

Soy-Glazed Mahi Mahi with Cilantro Butter Shrimp (Serves four)

Soy-Glazed Mahi Mahi with Cilantro Butter Shrimp

Ingredients:
3 tablespoons soy sauce
2 tablespoons sesame oil
4 tablespoons minced fresh ginger, divided
1 tablespoon plus 2 teaspoons minced garlic, divided
1/2 teaspoon crushed red pepper flakes, divided
4 6-ounce Mahi Mahi fillets (or other mild white fish), about 1 inch thick
3 ounces spicy Portuguese sausage (linguica), thinly sliced and quartered
3/4 cup clam juice
1/4 cup low salt chicken broth
3 tablespoons rice vinegar
1 tablespoon Thai sweet chili sauce
3/4 cup packed fresh cilantro
6 tablespoons cold butter
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
12 large shrimp, peeled and deveined, tail on
2 cups chopped watercress
12 grape or cherry tomatoes, halved

Directions:
Combine the soy sauce, sesame oil, two tablespoons ginger, one tablespoon
garlic, and 1/4 teaspoon red pepper flakes in a 1-gallon, sealable plastic bag. Add fish and sausage to marinade, turning to coat, and refrigerate for one half hour.

Combine clam juice, broth, vinegar and sweet chili sauce in a small saucepan. Boil over medium-high heat until reduced to 1/2 cup, about 10 minutes. Set aside.

Puree cilantro, butter, remaining two tablespoons ginger, remaining two teaspoons garlic, lime juice, zest and remaining 1/4 teaspoon red pepper flakes in a food processor. Reserve two tablespoons for shrimp and set remainder aside.

Preheat oven to 450 degrees. Remove fish and sausage from marinade, scraping off excess, and place in a spray-coated baking dish. Bake eight to 10 minutes until just cooked through.

Meanwhile, to finish sauce, reheat broth mixture over medium heat and gradually whisk in cilantro butter until blended and slightly thickened. Melt reserved cilantro butter in a large nonstick skillet over medium heat and saute shrimp until opaque, about one and a half minutes per side. To serve, divide watercress onto four warmed plates and top with fish. Drizzle sauce over the fish and top with shrimp. Garnish with tomatoes.

Courtesy of ARAcontent

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Looking for a different taste on everyday pasta? Try this exotic take that’s sure to have guests and family alike asking for seconds.

1 pkg (500 g) Catelli Smart Rotini pasta

30 mL (2 tbsp) olive oil

1 each clove garlic and small red onion, thinly sliced

454 g (1 lb) large shrimp, peeled and deveined

250 mL (1 cup) chicken broth

5 mL (1 tsp) cornstarch

1.5 L (6 cups) lightly packed spinach

15 mL (1 tbsp) minced fresh ginger

Salt and pepper, to taste

• Cook rotini according to package directions.

• Heat olive oil in a large, nonstick skillet set over medium-high heat.

• Add onion and garlic; stir-fry for 2 minutes.

• Add shrimp; stir-fry shrimp for 2 minutes.

• Whisk broth with cornstarch; add to pan. Bring to a boil.

• Add hot rotini, spinach and ginger; toss until spinach is wilted.

• Season with salt and pepper to taste.

Serves 6 / Prep time: 20 minutes

www.newscanada.com

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Shrimp Korma

(NC)—Adding new flavour to traditional foods can be fun and be a great way to get family members to try new foods. Indian flavoured products are becoming widely available and provide a great opportunity to create mouthwatering recipes for the whole family. This shrimp korma recipe is a quick and easy one for the entire family to try. Try serving this with rice, Italian orzo or Middle Eastern cous cous.

Shrimp Korma Recipe

Cook Time: 5 minutes

Marinating Time: 30

Serves: 4

Ingredients

• 680 grams jumbo or large raw shrimp, thawed, peeled, deveined and rinsed

• 1 jar (341 mL) VH Korma Sauce

• 1 Tbsp (15 mL) canola/vegetable oil

• 1 Tbsp (15 mL) lemon juice

• 1/2 cup (125 mL) tomato, seeded and diced

• 1 bunch fresh watercress, stems trimmed, rinsed and patted dry (or if you can’t find watercress use fresh spinach instead)

Directions

1. Place the shrimps in a bowl. Add 1/4 cup VH Korma Sauce to the shrimp and combine. Let the shrimp marinate in the sauce for 1/2 hour.

2. Remove shrimps and discard marinating sauce. Heat oil in a large skillet or sauté pan over medium-high heat; add the shrimps and sear, shaking and tossing, for 2 minutes, or until they begin to turn pink and curl up.

3. Add the rest of the VH Korma Sauce and tomatoes and turn down heat to medium. Cook until sauce is heated through and shrimps are completely cooked, about 5 minutes. Add the watercress and stir until slightly wilted, about 1 minute. Sprinkle with lemon juice and turn off the heat. Serve immediately.

For extra crunch try topping the shrimps with toasted unsalted cashews.

For more Indian inspired recipes visit www.vhsauces.com

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Asian Honey-Tea Grilled Prawns

Spark up the coals and break out your tongs, it’s grilling season. While traditional barbeque continues to be a summertime favorite, the latest Weber GrillWatch survey reports that more than 39 percent of grill owners are firing up more meat substitutes, vegetables and leaner meats in an effort to eat healthier.

No matter what you’re grilling, you can sweeten it up with pure honey, the secret ingredient to a tasty meal. Not only does pure honey enhance the flavor of marinades and sauces, but it is also naturally locks in moisture to keep grilled food juicy.

At your next cookout, think beyond traditional favorites and experiment with tofu, Portobello mushrooms and seafood dressed up with a simple honey glaze or fiery chipotle marinade to add delicious flavor.

For additional grilling recipes and tips, visit www.honey.com, or to find locally produced or specialty honey, visit www.honeylocator.com.

Spicy Grilled Tofu

Ingredients:

1 14-ounce package. extra-firm tofu, drained and cut lengthwise into eight slices
1/2 cup fresh lime juice
1/3 cup honey
1/4 cup soy sauce
2 teaspoons chili paste with garlic
3 cloves garlic, minced (about 1 tablespoon)
1/4 teaspoon ground black pepper

Directions:

Place the tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally with your hands to squeeze out water.

Arrange tofu in single layer in 13-by-9-inch glass baking dish. Whisk together lime juice, honey, soy sauce, chili paste, garlic and pepper in small bowl. Pour over tofu, coating each slice. Cover tightly with plastic wrap and chill four hours, or overnight.

Spray grill rack or pan with nonstick cooking spray. Heat grill or grill pan to medium heat. Remove tofu slices from baking dish, reserving marinade. Grill tofu slices three to four minutes on each side, or until browned and crisp on the outside. Return tofu to baking dish and toss with reserved marinade. Serve immediately.

Grilled Portobello Mushroom Salad with Greens, Honey Vinaigrette and Roquefort

Makes four servings.

Ingredients:

1/3 cup honey
1/4 cup balsamic vinegar
3 tablespoons soy sauce
2 cloves garlic, coarsely chopped
1/3 cup olive oil
4 (3 to 4-inch) Portobello mushrooms, cleaned with stems removed
1/4 cup bacon, chopped (or one ounce cooked bacon bits)
8 cups mixed baby greens

Honey vinaigrette (recipe follows)
1/2 cup crumbled Roquefort or blue cheese
Snipped chives, for garnish

Directions:

Make marinade: In electric blender, blend honey, vinegar, soy sauce, garlic and 1/4 cup oil until smooth; set aside. Brush mushrooms on both sides with 1 1/2 tablespoons oil. Place on indoor grill or in preheated nonstick skillet over medium-high heat. Cook about five minutes, turning occasionally, just until tender. Transfer to non-reactive container, gill sides up. Pour marinade over mushrooms; cover and refrigerate two to four hours, basting with marinade occasionally.

If using raw bacon, saute bacon until lightly browned. Remove to paper towels to drain; set aside. Remove mushrooms from marinade, then reheat one to two minutes on indoor or outdoor grill, turning once. In large bowl, toss greens with 1/3 cup (or to taste) honey vinaigrette. Divide greens equally among four individual serving plates. Halve mushrooms. Prop one half on the other on each salad. Divide cheese and cooked bacon bits among the salads. Sprinkle with chives.

Honey Vinaigrette

Makes four servings.

Ingredients:

2 tablespoons honey
1/2 tablespoon. champagne or white wine vinegar
1 tablespoon. shallot, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil

Directions:

Whisk together honey and next four ingredients; whisk in oil.

Asian Honey-Tea Grilled Prawns

Makes four servings.

Ingredients:

1 1/2 pounds medium shrimp, peeled and deveined
Salt, to taste
2 green onions, thinly sliced
1 cup brewed double-strength orange spice tea, cooled
1/4 cup honey
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon fresh ginger, peeled and finely chopped
1/2 teaspoon ground black pepper

Directions:

In plastic bag, combine marinade ingredients (everything but the shrimp, salt and onions). Remove 1/2 cup marinade; set aside for dipping sauce. Add shrimp to marinade in bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours.

Remove shrimp from marinade; discard marinade. Thread shrimp onto eight skewers, dividing evenly. Grill over medium coals four to six minutes or until shrimp turn pink and are just firm to the touch, turning once. Season with salt, as desired.

Meanwhile, prepare dipping sauce by placing reserved 1/2 cup marinade in small saucepan. Bring to a boil over medium-high heat. Boil three to five minutes or until slightly reduced. Stir in green onions.

Courtesy of ARAcontent

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