CRISPY COCONUT SHRIMP LETTUCE WRAPS WITH SPICY PEANUT DIPPING SAUCE Recipe courtesy Tyler Florence  051409-tyler_florence_shrimp Yield: serves 4-6 Time: 45 minutes   12 large shrimp, butterflied 1 cup flour kosher salt and freshly ground black pepper 2 eggs, beaten 2 cup unsweetened shredded coconut Kosher salt and freshly ground black pepper Vegetable oil for deep frying 1 head of Bibb lettuce 1 English cucumber 1 bunch snow pea shoots 2 limes, cut into wedges   Spicy Peanut Dipping Sauce: 1/2 cup peanut butter 2 tablespoons Siracha hot sauce 2 tablespoons brown sugar 1/4 cup toasted sesame oil 1 teaspoon grated ginger 1 clove of garlic, minced Low-sodium soy sauce 1/4 cup rice wine vinegar 1/3 cup hot water   Make the peanut sauce.  In a small saucepan heat up the sesame oil over low heat.   Add the ginger and garlic and cook for 2 minutes until fragrant.  In a blender, combine all the ingredients along with the sesame oil and ginger and garlic.  Blend until light and creamy, adding more hot water if necessary to achieve a smooth consistency.   Take the butterflied shrimp and lay flat on a cutting board.  Place the side of a chef’s knife over the top and gently pound to flatten the shrimp.  Thread onto a bamboo skewer and set aside.  Prepare a breading station of seasoned flour, beaten eggs, and seasoned coconut.  Coat the shrimp in flour, egg and then coconut.  Set aside in the refrigerator for 15 minutes before frying to allow the coating to set.  Fry in 370 degree F oil until golden and crispy.   Separate Bibb lettuce leaves, slice cucumber into planks and set them up on a plate with lime wedges and snow pea shoots.  Serve with coconut shrimp and dipping sauce so wraps can be assembled as desired.
SALMON WITH PICKLED DATES, CUCUMBERS AND HONEYED YOGURT Recipe courtesy Tyler Florence 050909-tyler_florence_salmon   Yield: serves 2 Time: 45 minutes   2 salmon filets (8oz), skin on extra-virgin olive oil Kosher salt and freshly ground black pepper   Pickle: 1 hothouse English cucumber, sliced 1 cup Medjool date, splite lengthwise, stone removed 1 hot red chile, finely sliced ∏ cup fresh mint ∏ cup rice wine vinegar π cup sugar   Honeyed Yogurt: 1 tablespoon honey 1 cup unsweetened Greek yogurt 1 teaspoon lemon juice extra-virgin olive oil   Make the pickle first so it can marinate while you cook the salmon.  In a mixing bowl, combine the vinegar and sugar and stir until dissolved.  Toss cucumber, dates and chile in and stir to coat everything evenly. Set aside in the refrigerator to marinate.   Combine the honey, lemon and yogurt and whisk to combine.  Drizzle with olive oil.   Now prepare the salmon.  Check filets for bones and use tweezers to remove any bones that may still be there.  Season both sides of the filet with salt and pepper.  Heat a 2 count of olive oil in a large saute pan over high heat then add the filets skin side down.  Cook for 4 minutes without moving so the skin gets real crispy.  Turn and cook on the flesh side for 30 seconds before removing and setting aside on a plate.   Serve salmon with pickled cucumbers and dates, and a smear of honeyed yogurt.