Sleuth’s Corner

Q. I am a huge fan and have tried many of your recipes. I am hoping that you can help me find one. There was a hotel in Marathon Key named the Faro Blanco and they had a restaurant called Kelsey’s. What I am looking for is their shrimp au gratin recipe.

B. Dorfman

Sauce

Los Ranchos Chimichurri Sauce

2 bunches fresh parsley, chopped

8 to 10 garlic cloves, chopped

1/2 teaspoon salt

1/4 teaspoon oregano

Ground white pepper to taste

1/2 cup vinegar

1 1/2 cups olive oil

Place parsley and garlic in a food processor, and pulse until well blended. Add salt, oregano, pepper, vinegar and oil; pulse to combine. Let stand for at least 30 minutes.

Separate a portion of the sauce and brush it on steak just before grilling. Serve the rest on the side for dipping or topping cooked steak. Makes 4 to 6 servings.

Per serving: 585 calories, 98 percent from fat, 65 g fat, 9 g sat fat, 47 g mono fat, 0 mg cholesterol, 0 g protein, 2 g carbs, 0 g fiber, 236 mg sodium.

Brownies

Grandma’s Fudgies

2 squares unsweetened chocolate

1/2 cup (1 stick) butter

2 eggs

1 cup sugar

1/2 teaspoon vanilla

1/2 cup flour

1/2 cup chopped pecans (optional)

Heat oven to 325 degrees. Grease an 8-inch-square baking pan. Melt chocolate and butter together, and set aside to cool.

Beat eggs until light. Beat in sugar and vanilla until thick. Beat in cooled chocolate mixture. Add flour, stirring just until blended.

Spread batter into prepared pan, and top with nuts. Bake 30 minutes, until set and pulling away from the pan slightly. Cool slightly, and cut into squares. Makes 16 brownies.

Per serving: 165 calories, 56 percent from fat, 11 g fat, 5 g sat fat, 4 g mono fat, 42 mg cholesterol, 2 g protein, 17 g carbs, 1 g fiber, 51 mg sodium.

Soup

Soupbox Cool Cucumber Soup with Mint

3 large cucumbers, peeled, seeded and cut into rough chunks

2 cups plain yogurt

2 teaspoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon dried tarragon

1/4 teaspoon granulated garlic

1/4 teaspoon freshly ground pepper

3 scallions, two chopped, one thinly sliced

Fresh mint leaves to taste

Put all the ingredients save the mint leaves and sliced scallion into a blender and puree. Pour into a large bowl, add the mint and scallion, and refrigerate for at least two hours. Taste and add salt and pepper as needed. Ladle into bowls and garnish with fresh mint leaves. Makes 6 servings.

Per serving: 69 calories, 37 percent from fat, 3 g fat, 2 g sat fat, 1 g mono fat, 11 mg cholesterol, 4 g protein, 7.5 g carbs, 1 g fiber, 236 mg sodium.

Brownies

Chocolate Caramel Brownies

1 (18.25-ounce) box chocolate cake mix

1 cup chopped nuts

1 cup evaporated milk, divided

1/2 cup (1 stick) butter or margarine, melted

35 caramels (10-ounce bag), unwrapped

2 cups semi-sweet chocolate chips (12-ounce bag)

Heat oven to 350 degrees. Combine cake mix and nuts in large bowl. Stir in 2/3 cup evaporated milk and melted butter; batter will be thick. Spread half the batter in an ungreased 9-by-13-inch baking pan. Bake 15 minutes.

Meanwhile, heat caramels and remaining evaporated milk in a small saucepan over low heat, stirring constantly, until melted. Sprinkle chocolate chips over partially baked brownie; drizzle with caramel mixture.

Drop remaining batter by heaping teaspoons over caramel mixture. Bake 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into squares. Makes 24 brownies.

Per serving: 301 calories, 93 percent from fat, 15 g fat, 7 g sat fat, 6 g mono fat, 14 mg cholesterol, 4 g protein, 40 g carbs, 2.5 g fiber, 273 mg sodium.