Danielle Caminiti – #FROMLITIGATIONTOSALIVATION

Patrick interviews Danielle Caminiti ESQ, Owner of Have U Covered LLC, and a practicing litigator in NYC for 2 decades. She is also a Culinary Artist and Founder of... See More

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Danielle Caminiti – #FROMLITIGATIONTOSALIVATION Danielle Caminiti – #FROMLITIGATIONTOSALIVATION

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Patrick interviews Danielle Caminiti ESQ, Owner of Have U Covered LLC, and a practicing litigator in NYC for 2 decades. She is also a Culinary Artist and Founder of Have U Covered in The Kitchen. On today’s podcast, Danielle discusses her transition from the courtroom to the kitchen. The backstory behind “Have U Covered in the Kitchen” and #fromlitigationtosalivation on Instagram, her website, Facebook and Youtube Channel, where Danielle shares her amazing, authentic Italian family recipes and culinary creations! We discuss her upcoming cookbook titled “From Courtroom to Cucina” and Danielle shares her passion for helping home cooks “disarm the kitchen” and help them to develop their cooking skills. As Danielle says- “Have U Covered in the Kitchen is for real people who want real food made with heart and soul”. Danielle also shares tips on her approach to awesome homemade pizza and shares her Grandma Susie’s special Christmas recipe for Shrimp Cakes!

Grandma Susie’s Shrimp Cakes

Makes 4-8 cakes depending on size | Prep Time: 25 mins. | Cooking Time: 6 minutes

Ingredients:

5 large eggs
1 pound of shrimp, shelled, deveined and coarsely chopped
2 small onions, diced
3 scallions, finely chopped
4 celery stalks, diced
1 cup of all purpose flour
1 cup of milk
1 heaping teaspoon of baking powder
1 teaspoon of salt
1/2 teaspoon of black pepper
3 cloves of garlic, minced or 1 1/2 teaspoons of garlic powder
Vegetable oil, enough to cover the bottom of a large frying pan with 1”.

Directions:

1. Clean and de-vein shrimp on both sides. Bring to a quick boil and drain, then run under cold water to cool and then dry thoroughly with paper toweling and chop into small pieces. Set aside until the batter is made.

2. In a large mixing bowl, combine the flour, baking powder, milk, eggs, salt, pepper and garlic. Mix thoroughly with a rubber spatula. Add the shrimp, onions, scallions, and celery and mix until all ingredients are well combined.

3. In a large frying plan, on medium to high heat, add the vegetable oil until the oil is hot. Drop the batter by tablespoons into the oil and cook a couple of minutes, flipping once until golden brown and puffed on both sides, about 6 minutes total.

4. With a slotted spoon, remove the cakes and place on a tray lined with paper towels to blot off the excess oil. When all the shrimp cakes have been cooked and drained, they can be kept warm in the oven covered with aluminum foil until ready to serve.

*Whether you are using raw shrimp or pre-cooked shrimp, It is very important that you thoroughly dry them with paper towels to prevent the patties from falling apart.

*To make this recipe gluten free, you may substitute gluten free flour or panko for the all purpose flour.

Patrick interviews Danielle Caminiti ESQ, Owner of Have U Covered LLC, and a practicing litigator in NYC for 2 decades. She is also a Culinary Artist and Founder of Have U Covered in The Kitchen. On today’s podcast, Danielle discusses her transition from the courtroom to the kitchen. The backstory behind “Have U Covered in the Kitchen” and #fromlitigationtosalivation on Instagram, her website, Facebook and Youtube Channel, where Danielle shares her amazing, authentic Italian family recipes and culinary creations! We discuss her upcoming cookbook titled “From Courtroom to Cucina” and Danielle shares her passion for helping home cooks “disarm the kitchen” and help them to develop their cooking skills. As Danielle says- “Have U Covered in the Kitchen is for real people who want real food made with heart and soul”. Danielle also shares tips on her approach to awesome homemade pizza and shares her Grandma Susie’s special Christmas recipe for Shrimp Cakes!

Grandma Susie’s Shrimp Cakes

Makes 4-8 cakes depending on size | Prep Time: 25 mins. | Cooking Time: 6 minutes

Ingredients:

5 large eggs
1 pound of shrimp, shelled, deveined and coarsely chopped
2 small onions, diced
3 scallions, finely chopped
4 celery stalks, diced
1 cup of all purpose flour
1 cup of milk
1 heaping teaspoon of baking powder
1 teaspoon of salt
1/2 teaspoon of black pepper
3 cloves of garlic, minced or 1 1/2 teaspoons of garlic powder
Vegetable oil, enough to cover the bottom of a large frying pan with 1”.

Directions:

1. Clean and de-vein shrimp on both sides. Bring to a quick boil and drain, then run under cold water to cool and then dry thoroughly with paper toweling and chop into small pieces. Set aside until the batter is made.

2. In a large mixing bowl, combine the flour, baking powder, milk, eggs, salt, pepper and garlic. Mix thoroughly with a rubber spatula. Add the shrimp, onions, scallions, and celery and mix until all ingredients are well combined.

3. In a large frying plan, on medium to high heat, add the vegetable oil until the oil is hot. Drop the batter by tablespoons into the oil and cook a couple of minutes, flipping once until golden brown and puffed on both sides, about 6 minutes total.

4. With a slotted spoon, remove the cakes and place on a tray lined with paper towels to blot off the excess oil. When all the shrimp cakes have been cooked and drained, they can be kept warm in the oven covered with aluminum foil until ready to serve.

*Whether you are using raw shrimp or pre-cooked shrimp, It is very important that you thoroughly dry them with paper towels to prevent the patties from falling apart.

*To make this recipe gluten free, you may substitute gluten free flour or panko for the all purpose flour.

Host Info

Patrick Honeywell

Patrick Honeywell has 30 years of experience in the Food and Pastry Industry. He is the Corporate Chef for Le Chef Bakery and formerly served as Pastry Chef for Westin Hotels and Resorts where he assisted in new hotel openings and creating pastries and providing recipes for the cookbook, “Food and Wine the Westin Way.”

Patrick works closely with food industry experts- Las Vegas Casino Pastry Chefs, Hotel Chefs, European and American Consulting Chefs, Master Artisan bakers. Working together, sharing each others passion ideveloping new products and menus.