Spa Recipes: Fall in Love with Golden Door Spa Cuisine
The legendary Golden Door Spa in Escondido, California offers guests customized program in fitness, nutrition, and beauty. Now you can enjoy their renowned spa cuisine at home! A special highlight is on Fall recipes including Jam Dot Cookies and Beer Steamed Shrimp Cocktail with Avocado Vinaigrette & Mixed Greens from Chef Dean Rucker.
Beer Steamed Shrimp Cocktail with Avocado Vinaigrette & Mixed Greens
Chef Dean Rucker of Golden Door Spa
12 ounces Beer, Pilsner, 1 can or bottle
1 tablespoon of white vinegar
2 tablespoons of Old Bay Seafood Seasoning, divided
Shrimp, deveined shell on 16-20 ct.
¾ cup of water
1 cup of orange juice, fresh squeezed
1/3 cup of lime juice, fresh squeezed
1 teaspoon of garlic, minced
1 medium avocado, peeled and chopped
½ cup of cilantro leaves, whole packed
½ whole Serrano pepper, chopped
4 cups of mixed greens, Baby Lettuce- rinsed and patted dry
For Cocktail Sauce:
½ cup of ketchup
1 tablespoon of horseradish
½ tablespoon of Worcestershire Sauce
½ lemon juice
1 teaspoon of Old Bay Seafood Seasoning
Place beer, Vinegar, and 1 Tbsp of old bay in bottom pot of steamer, bring to a simmer.
IN a bowl toss shrimp with remaining Tbsp old bay seasoning and place in steamer basket, cover and steam for approx. 5 min until shrimp are pink and cooked through. Remove from basket, when cool enough to handle, peel leaving tail intact and set aside.
For the avocado vinaigrette: In a blender cup add water, orange juice, garlic, avocado, Serrano pepper and process until smooth. Pulse in cilantro until chopped but not pureed, then season with salt and pepper.
In a mixing bowl toss mixed green with ½ cup of vinaigrette and divide mixed greens among 4 chilled martini glasses, place 3 shrimp on each martini glass and garnish with additional diced avocado and lime wedges.
Variation- for cocktail sauce mix all ingredients together and whisk well to combine.
For an easy variation skip making the avocado dressing and toss the greens with the juice of a lemon, a tablespoon of good olive oil and a pinch of salt and pepper. Place the shrimp on top and service with the simple cocktail sauce. You may end up liking this simple preparation even more!
Per Serving (excluding unknown items): 208 Calories; 8g Fat (34.8% calories from fat); 4g Protein; 30g Carbs; 4g Dietary Fiber; 0mg Cholesterol; 521 mg Sodium. Exchanges: ½ Vegetable; 1 Fruit; 1 ½ Fat; ½ Other Carbohydrates.
Chef Dean Rucker: Steamed spice shrimp always reminds me of my youth in Maryland where I grew up. Shrimp was definitely a luxury for my family since money was tight growing up but occasional my father, Lloyd Rucker would get the family together and we would go out for an all you can eat steamed spiced shrimp feast. Basket after basket would pour onto the newspaper covered table and I would do my best to keep up with my Dad but never could. This recipe is dedicated to the memory of my Dad. That’s why it would not be complete without a Maryland style cocktail sauce.
Jam Dot Cookies
Chef Dean Rucker of Golden Door Spa
1 cup of whole wheat flour, sifted
1 cup of sliced almonds, ground into a course meal in your food processor
1 cup oats, ground into a course meal in your food processor
1 teaspoon of cinnamon
¼ cup canola oil
½ cup maple, syrup
½ cup freshly squeezed orange juice
1 teaspoon vanilla fruit jam any flavor you like
Preheat the oven to 375 degrees. Spray a baking sheet with vegetable spray and set aside.
In a mixing bowl, combine the sifted whole wheat flour, ground almonds, ground oats, and cinnamon.
In a separate bowl, combine the grapeseed oil, maple syrup, orange juice, and vanilla. Combine the wet ingredients with the dry and mix well. Scoop 1 tablespoon of batter, for each cookie, onto the prepared baking sheet. Using your thumb or the back of a spoon, make a well in the middle of the cookie. Fill the middle of the cookie with 1 teaspoon of fruit jam and repeat the process with the remaining batter. Bake for 15 to 20 minutes or until the cookies are golden brown.
These cookies are fast and fun to make and can be filled with your favorite kind of jam or fruit spread or chocolate drop. To make a wheat free version of this cookie omit the wheat flour and use 1.5 cups almonds and 1.5 cups of oats. I actually like this version better.
Per Serving (excluding unknown items): 66 Calories; 4 g Fat (52.5% calories from fat); 2g Protein; 6g Carbohydrate; 1 g Dietary Fiber; 0mg Cholesterol; 1 mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; ½ Fat.