Thursday, June 28, 2012



Iacofano's Dynamite Shrimp

Watch the live cooking demonstration of Iacofano's Dynamite Shrimp on

Iacofano’s Dynamite Shrimp

1# Shrimp, peeled & deveined


½ cup Mayonnaise

¼ cup Thai Chili Sauce

½ teaspoon salt

½ teaspoon pepper


12 oz. Peroni

1 ½ cups Flour

½ teaspoon salt

½ teaspoon pepper

Cooking Method:

In a small bowl add the mayonnaise, chili sauce, salt & pepper & whisk until smooth.  Set aside for the shrimp.

Pour the beer into a large bowl.  Sift the flour, salt & pepper into the bowl & whisk vigorously until the batter is light & frothy.  Heat at least 2 inches of vegetable oil in  a tall sauce pot with at least 4”’s of clearance so the oil does not boil over.  Bring the oil to 350 degrees.  Dredge the shrimp in the beer batter, coating well, and drop them in the hot oil (do this in two batches).  When they are lightly brown on both sides remove with a slotted spoon.  Add to the Sauce and mix coating the shrimp thoroughly, garnish with lemon and serve.

Wednesday, November 9, 2011

Olga's Peach Sunburst Pie

My grandmothers sunburst pie is a holiday tradition in our family and is sure to be on the Thanksgiving table of our extended family from Cleveland to California to Florida and everywhere in between.  The mouth appeal, presentation and the fact that it is not so heavy is a welcome addition to the end of your meal.  Save a little bit of whip cream to put on top or maybe some caramel if your a so inclined.  Thanks Grandma!

1 ea     Pie Shell
1 qt     Sliced Peaches, drained

           Flour for dusting

Dust the bottom of the pie shell.  Line the bottom of the pie shell with the peaches in a sunburst fashion.

Pie Filling
1 cup   Sugar
3 tbl    Unsalted Butter
3 ea    Eggs
2 tbl    Flour
6 oz    Evaporated Milk
1 tsp   Vanilla flavoring

In a medium bowl, cream sugar, butter & eggs together until smooth.  Add flour and mix.  Blend milk & vanilla into mixture until smooth.

Pour the mixture over the peaches.

Bake at 350 degrees for approximately 45 minutes or until the pie has setup with a custard like feel.