We're looking for energetic, dedicated and hardworking people to join our growing company.

We're hoping to hire candidates for 2 positions:
1. chef's assistant (possibly a full-time position)
2. retail sales associate (part-time position)

To learn more (and to be considered for an interview for either of these positions), please call the store at 519-880-1555 or e-mail dana at retail@danashortt.ca

coconut-crusted shrimp with ginger tamarind dipping sauce

This recipe comes from my friend, Vanessa Carruthers, who owns a catering business in Toronto (yes, I asked for her permission to share this recipe with you!)

These shrimp are to die for - they were on our catering menu for several years and were always a hit at parties.

yield: 48 large shrimp

ingredients for shrimp

• 48 pieces of large, raw shrimp (21/25 count, peeled and de-veined with tail on)
• 4 cups sweetened, flaked coconut
• 1 cup all-purpose flour
• 3/4 cup (or more) beer, NOT dark
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cayenne pepper
• 1 large egg
• 6 cups vegetable oil

ingredients for dipping sauce

• 1 teaspoon tamarind concentrate
• 2 tablespoons lime juice
• 2/3 cup mayo
• 1 1/2 tablespoons honey
• 2 teaspoons dijon mustard
• 1 teaspoon grated fresh ginger
• salt and pepper, to taste

method for shrimp

1. Rinse and dry shrimp with paper towels, set aside.
2. In a large bowl, combine flour, baking soda, salt and cayenne pepper and whisk to incorporate. Whisk in the beer and egg.
3. Place coconut in a separate, large bowl.
4. Heat oil in deep skillet to 350 F.
5. When oil is heating, hold shrimp by the tail and dip into batter, then dredge in coconut to cover shrimp completely.
6. When oil reaches 350 F, cook shrimp, 6 or 8 at a time, turning once, until golden (about 2 minutes). Set aside on paper towels and sprinkle with salt. Serve warm with dipping sauce.

method for dipping sauce

1. Combine all sauce ingredients and refrigerate until ready to use.

Due to space constraints, my latest Waterloo Chronicle column (featuring a crepes recipe) was edited down to about a third of its original length.

To view the full column, please click here:
http://www.danashortt.ca/newsletter/chronicle-column/july-29-2009.htm

It isn't unusual for the Waterloo Chronicle to print a shortened version of my column (as space is limited). If you're interested in reading the full version of any of my past columns, please visit: http://www.danashortt.ca/news.htm#chronicle

If you find that your crepes always seem to break when you try to flip them with a spatula, try wearing a pair of clean rubber gloves. The gloves are heat resistant and are the perfect tool to flip delicate crepes!

Deep frying is all about temperature control. If you deep fry at the right temperature, the food being fried will be light and crispy without being greasy. If the oil is too cool, it will soak up too much of the oil and will be greasy. If the oil is too hot, the outside of the food you burn before the inside is cooked. If you don't want to invest in a deep fry thermometer, try the traditional Chinese method of sticking one end of a wooden or bamboo chopstick into the oil to make sure that bubbles rise up from the chopstick immediately.

Buy any "Village Kitchen" soup, stock or gravy and get a second soup, stock or gravy for free!

tomatoes!

Try making this super easy bruschetta with some fresh tomatoes you've just picked up:

• halve a baguette and top with slices of fresh tomato
• drizzle with olive oil, salt and pepper and thin slices of onion
• top with grated cheese (parmesan or asiago) or feta or chevre, if desired
• bake in a 350 F oven for about 10-15 minutes
• drizzle with a bit more olive oil before serving (and sprinkle with fresh chopped basil if you have any on hand!)

One last thing – we’re hoping that all of you receiving this newsletter want to be on our distribution list.

If you would like to be removed from this list, please let me know and we will fulfill your request asap.