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Chef Harry's New Kitchen:
Sponsored By: DT McCalls and Electrolux USA!
Chef Harry is kicking off the new Electrolux/Icon Kitchen at DT McCall and Sons in Cookeville, TN. He will be taping segments for Nashville Fox's Tennessee Mornings of which they are a sponsor. The kickoff event is 2/26 from noon to 6. Check your local Fox affiliate listings to see if Chef Harry will be a part of your mornings!
Chef Harry broke in his new kitchen with these tasty recipes...
Warm Lemon Cake with Lemon Zest Glaze
1 Natural Lemon Cake mix with the necessary
ingredients to complete the mix as directed on the package
2/3 cup granulated unrefined sugar
1/4-cup fresh squeezed lemon juice
2 tablespoons lemon zest
1/2 cup powdered sugar
Prepare the cake according to direction for baking in an 8 1/2 by 11 inch or 9 by 13 inch rectangular baking pan. As the cake is baking, heat the granulated sugar, lemon juice and lemon zest in a non-corrosive saucepan over medium low heat, stirring until the sugar melts and the mixture comes to a simmer. Turn off heat but keep the mixture warm. When cake is done, remove the cake from oven and cool in the pan on a rack for 15 minutes. Poke about 12 toothpick holes to the bottom in a grid over the cake. Pour the warm glaze over the cake concentrating in the center and the toothpick holes and working your way out to the sides. When the cake is still warm inside but cool on top, dust with the powdered sugar by placing the sugar in a flour sifter and sifting the sugar over the cake. Serve warm. Serves 8 to 12.
Szechwan Cashew Shrimp
2 tablespoons vegetable oil
1 cup chopped scallions
1 tablespoon chopped garlic
2 tablespoons minced ginger
1 or 2 minced Serrano or hot pepper to taste
1 to 1 1/2 pounds large cocktail shrimp, thawed if frozen, rinsed patted dry
3 to 4 tablespoons Hoisin sauce
1-teaspoon sesame oil
1 cup roasted and salted cashews
Heat the vegetable oil in a large heavy sauté pan or wok over medium high heat. Stir fry or sauté the scallions and garlic in the oil for 2 minutes. Add the ginger and hot pepper and sauté another minute. Add the shrimp and hoisin sauce and stir fry or sauté just until the shrimp are hot (they were already cooked!) and remove from pan from heat. Stir in Hoisin sauce, sesame oil and cashews. Serve immediately. Serves 3 or 4.
