Tuesday, December 28, 2010

Broiled Honey and Truffle Black Tiger Prawns


Well, one thing's for sure, there's no stopping a body's need for food.  With the eating that's been going on over the holiday, I even find myself saying, really, another meal?   I mean, don't get me wrong, I happily eat every next meal.  But a little guilt combined with a bit of laziness goes a long way to making that next meal a serious ponderance.  Last night I decided I would have to start taking serious measures to offset my love for food.  I had grand plans of waking up early and exercising before the kids got up.  I awoke at about 6 am and decided it was too dark to go for a run.  So, I spent the next hour dreaming I was going for a run.  Is that just as good?  I have a love - hate relationship with running.  It's a lot of hate before you get to that love.  But out I went, albeit not quite the 'early' I had intended, but baby steps, right?  I bring the dog along as an excuse to slow down every once in a while.  I figure he has a right to check his p-mail every few blocks.


So, what does this all have to do with tonight's dinner?  I've sworn off butter, cream and fried foods, maybe pork belly, um, Kobe beef, cheese, dessert.... until, well, until I don't have to feel guilty about eating it anymore.  (OK, minus New Years of course)  This will be very sad news for Chris.  
I had in my freezer some shell on, U15, black tiger prawns.  I decided to broil them with a little brush of sauce.  Split the prawns open from the back and press on them firmly to open them.  Brush with the following mixture:
1 tbsp extra virgin olive oil
2 tsp honey (I used white truffle honey, but regular honey will work as well)
1/2 tsp dijon or a sweet mustard
1/2 tsp white truffle oil
1/2 tsp chopped fresh tarragon
pinch of paprika
salt and pepper to taste


Broil prawns for just 3-4 minutes under the broiler.  I served mine with King Trumpet Mushrooms sauteed in olive oil.  The prawns were really good.  Plump and sweet.  But the mushrooms were fabulous.  Meaty and firm.  

No comments:

Post a Comment