Recipes » The Saucy Coq

FRUIT MOE’UHANE: FRUIT PUTS ON ITS SUNDAY BEST

Here we are again, Friday. Seems like just seven days ago I was posting the first weekender brunch of Saucy Coq’s French Toast. I am a huuuuge fan of breakfast. It is without a doubt my favorite meal to eat. I never really understand when people say they are not hungry in the morning…I find it hard to believe. You’ve just gone 6 or 8 or 10 hours without eating anything at all. All that moving around, flipping over, dreaming in bed, how could you not have worked up an appetite? What are you hiding?

Sadly for me, breakfast during the week is limited to a bowl or two of cereal (for which, by the way, my tastes have remained unwavering since I was yay big; Weetabix, Cheerios, Just Right). But, there it comes. Can you see it? Just ahead there? I think its Saturday morning. Hi Saturday. You come here often?

I made this fruit concoction up one time a couple of years ago and haven’t made it again until recently. Not sure why. It’s absolutely delicious and looks pretty great if you’re trying to impress whoever you’re waking up with. We all know that melon makes for a cheap fruit salad. You get a ‘side of fruit’ with breakfast at a restaurant and its 5 cubes of dry melon and a grape. And, I bet the menu is at least 7 pages long. Here I just use the melon as the supporting cast for the breakfast.

Berries are the way to go and this is the way to prepare them:

Fruit Moe’uhane

Serves Four.

2 ripe Honeydew melons
1 lb strawberries, washed and cleaned
1 lb blueberries, washed
2-3 peaches, sliced
2 tbsp sugar
2 cups low fat cottage cheese
1 tsp orange blossom water
½ tsp cinnamon
1/4 cup triple sec
Coconut flakes, toasted

Mix the sugar with the strawberries, blueberries and peaches in a bowl and let macerate overnight. Stir the orange water and cinnamon with the cottage cheese and refrigerate overnight.

In the morning, mix the fruit with the triple sec and refrigerate for another hour or two.

Slice the melon in half on a diagonal and scoop out seeds. Cut a small slice off the bottom of the melon so it stands up at an angle (see photo) on the plate. Spoon the cottage cheese in to the melon, spilling it out on to the plate. Don’t be neat about it. Top the cheese with the fruit, and sprinkle some coconut flakes over top.

Good morning!

CRISPY BAKED SHRIMP

Two crispy panko breaded shrimp on a bed of arugula, strawberry, almond salad

I. Love. Seafood. That’s really all I need to write for this post. That’s how much I love it. There’s nothing more to say. In fact, if you loved it as much as I do, you would’ve stopped reading by now…just threw your hands up and went out somewhere.

This crispy, lemony shrimp is delicious and pretty healthy. I’m not exactly a sucker for healthy food, but when I do make things that are relatively good for you, it’s certainly a bonus worth pointing out. The only part of this recipe that takes much effort is the breading of the shrimp, and it’s not difficult. The recipe below serves two people as a main course.

Crispy Baked Shrimp:

olive oil

a few handfuls of breadcrumbs

handful of parsley, finely chopped

zest and juice of a lemon, plus extra for serving

handful of freshly grated Parmesan

12 medium (or 8 large king) shrimp, cleaned and peeled

flour for coating

2 eggs, whisked

sea salt and pepper

Simple Salad:

3 handfuls of arugula

8 strawberries, sliced

slivered almonds, toasted

balsamic vinegar

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Heat your oven to 425 F. Now, make the breading. I love using Panko breadcrumbs whenever possible. They’re made without the crust of the bread, so they’re crispier and fluffier. Mix the breadcrumbs, parsley, lemon zest and a shot of olive oil in a bowl. Spread this out on a baking pan to dry.

Now, set up your breading station: bowl of flour, bowl of beaten eggs, breadcrumbs. Toss the shrimp in the flour and shake off the excess; dip them in the egg and coat them with the breadcrumbs. Make sure they are completely coated. Use your hands and get dirty. Remove the shrimp so you can clean off the baking sheet and rub it with olive oil. Finally, bake your shrimp in that sweet, hot oven for about 10 minutes. Flip them after 5 if you want them evenly browned. Don’t worry if you forget.

While the shrimp is baking, toss together the arugula, strawberries and almonds with a bit of lemon juice, olive oil and a splash of balsamic.

Once the shrimp is done, sprinkle it with a bit of salt and serve it on top of that salad you just tossed. Pun intended.

Serve it with a chunk of lemon.