May 27, 2013 12:00 PM

What’s Inside

Sandra’s Fridge

1. Flavored coffee creamers

“l buy extra because I’ll use them in recipes as well as my coffee. When something calls for heavy cream, I use this instead.”

2. Guinness beer

“It’s wonderful for cooking if you want a really rich flavor. I use it to boil brats or make gravy for chicken-fried steak.”

3. Greek yogurt

“Everyone has their favorite flavor. We go through it like water. It’s a staple.”

4. Pomegranate seeds

“They are our favorite snack. They’re flavor-ful and juicy. Michaela turned me on to them.”

5. Pepsi

“Hot buttered pop-corn and a pop is my naughty thing on Sunday nights.”

Food Network star Sandra Lee created an all-white oasis in the kitchen of her Westchester, N.Y., home, because “our days are so cluttered with stuff we have to do—chores, homework and work—so I try to keep the kitchen as uncluttered as possible.” That is until her boyfriend, New York governor Andrew Cuomo, 55, and his daughters Cara and Mariah, 18, and Michaela, 15, come home for dinner. “We all chip in,” says Lee, 46. “Some cook, some clean, some stand in front of the refrigerator and just stare, because they just can’t decide on what they want!” While the governor is known for his grilled chicken (“It’s perfect,” says Lee), “we have lots of chicken dishes and pasta, and the girls love my red cabbage salad,” says the Emmy-winning cook. “But some nights we order in, anything from Chinese food to pizza.” Cooking lessons are on the table as well. “We do a lot of baking, and I try to share tidbits that I was taught by my grandmother,” says Lee. “It’s a family affair when we’re in the kitchen.”


Serves 4

1½ lbs. frozen large shrimp, thawed, peeled and deveined

1 (12-oz.) bottle chili-lime marinade

Cooking oil, for grill

1 (8-oz.) container sour cream

1 chipotle pepper in adobo sauce, finely chopped

1 tbsp. adobo sauce

12 corn tortillas

1 (6-oz.) bag shredded red cabbage

½ cup fresh or frozen chopped onion, thawed

1 cup guacamole

1 lime, for garnish

1. Marinate the shrimp in marinade for at least 5 minutes but no more than 30 minutes.

2. Preheat a grill or grill pan over medium high heat.

3. Brush the grill with a paper towel that has been soaked in cooking oil. Remove the shrimp from the marinade and place on hot oiled grill. Grill the shrimp until cooked through, 2 to 3 minutes per side.

4. Mix the sour cream with chipotle pepper and adobo sauce in a bowl and set aside.

5. Wrap the tortillas in a damp towel. Place on a plate and microwave for 45 seconds.

6. Build each taco with shrimp, cabbage, onion and guacamole and top with chipotle sour cream. Garnish with lime wedges.

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