Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts

Friday, May 31, 2013

Spicy Grilled Shrimp



     Since my chopping hand has been on the fritz, Hubby has been making most of our meals. I'm down with that, especially since he's a really good cook and has become quite proficient with his newest obsession  preferred method of cooking. 

     He has made these shrimp several times, and they disappear as soon as they come off the grill. They're great for an appetizer, but they'd also be fabulous on a summer salad or with pasta. They have the perfect amount of heat for me just the way they are, but if you're a fan of hot and spicy you may want to "kick it up" with a little extra cayenne!

     I hope to share more of Hubby's grilling adventures with you soon! My cast comes off in three weeks, but I'm sure my hand will need at least a little more time to recover. I know when I've got it good. :)
 

Spicy Grilled Shrimp
Mark Bittman, from Fish, The Complete Guide to Buying and Cooking

Ingredients
2 lbs. large shrimp (raw), peeled and de-veined, rinsed and dried
1 large clove garlic
1 Tablespoon coarse salt (I use only about a teaspoon and it's plenty for us)
1/2 tsp. cayenne pepper
1 tsp. paprika
2 Tablespoons olive oil
2 tsp. lemon juice

Instructions
Finely mince garlic and mix with salt. Use the flat blade of your knife  or a mortar and pestle to make a paste with the garlic and salt. Mix in cayenne, paprika, olive oil and lemon juice. Combine with shrimp until  the shrimp is evenly covered with the spice mixture.
Grill or broil shrimp (hot fire) 2-3 minutes per side, or until done. Serve immediately or at room temperature, with lemon wedges if desired.

Wednesday, August 24, 2011

Peach Confetti Salsa, and a Shake, Rattle and Roll!


     An earthquake? Seriously? C'mon now, we're on the east coast! Thankfully, there was not much damage here- some broken china and ceramic chickies- but it was kinda scary while it was happening. Earthquake veterans might be rolling their eyes about now, but I'm new to this. The last significant earthquake in Virginia was back in 1897, before my time, so I haven't had any experience with this sort of thing. I sure hope everyone else is okay!

     And this salsa? This salsa is definitely okay. It's made by my sister's recipe, with a rainbow of veggies and fruit from my brother's vegetable stand. The sweet peaches and spicy peppers blend together to make a mouthwatering combination, and make the perfect healthful dip for your chips. (This would also be wonderful on grilled chicken, or even on a hotdog!) I love a snack I can eat without feeling pangs of guilt and regret, don't you?


Peach Confetti Salsa- from my sister's recipe
2 sweet, ripe peaches, diced
1 Tablespoon lime juice
2 medium sized Roma tomatoes, diced (I used one red and one yellow)
1 jalapeno pepper, diced (very small dice)
1/4 cup sweet pepper, diced (I used a mixture of red and banana pepper.)
1 Tablespoon of sweet onion, diced (I used a little more than this.)
1 teaspoon diced basil (or cilantro if you prefer) (I used a little more of this, too)
2 teaspoons sugar (or to taste)
salt and pepper to taste (I use less salt than most people would, so I hesitate to put an amount.)
Mix all ingredients together in a non-reactive bowl. Taste for seasoning. If you like your salsa hotter, add a little more jalapeno. (This is a mildly spicy salsa the way it is written.) If you like your salsa sweeter, add more sugar. I found that the addition of the sugar brought out the flavor of the peaches more. If you have really ripe, sweet peaches you might not need as much. Let the salsa sit for at least an hour before serving, to give the flavors a chance to mingle. Store leftovers (if there are any) in the refrigerator.

This post is linked to These Chicks Cooked link party ,

Friday, January 28, 2011

French Fridays with Dorie- Chicken B'stilla


 This week's selection for French Fridays with Dorie is chicken b'stilla (or pastilla, as it's sometimes written). A Moroccan dish, it's savory, sweet and full of exotic flavors. Traditionally made with pigeon, Dorie's version is full of chicken, onions, garlic and spices- ginger, cinnamon, coriander and saffron. Honey and a sprinkling of cinnamon sugar give it a slightly sweet edge, and sliced almonds give it a wonderful toothsome texture.

 Dorie says that it's meant to be eaten with your hands at the start of a multi-course meal, but it's hearty and delicious enough to be served as a main course, especially if paired with a nice fruity salad. I had  a bit of trouble with the filo dough- my crust didn't turn out as flaky as I had hoped it would be- but it was still crispy with the cinnamon sugar on top. To see how others prepared this dish, visit this week's  "FFwD Leave Your Link" page and have a wonderful weekend!

Friday, November 5, 2010

French Fridays with Dorie- Pumpkin Gorgonzola Flan


 Maybe it's because I was feeling a little bit silly.

Maybe it's because I'm a huge fan of Jon Scieszka's sense of humor.

Maybe it's because I spend most of my waking hours with 7 and 8 year olds.

Whatever the reason was, I just couldn't help myself. The entire time I was making these delightful little flans, one thing kept running through my head. 

Are you ready?

Run, run, run, as fast as you can!
You can't catch me, I'm the Stinky Cheese Flan!

(I do hope you're familiar with the delightful book, The Stinky Cheese Man and Other Fairly Stupid Tales- written by Jon Scieszka and illustrated by Lane Smith- from which the preceding line was butchered.) If you're not, please take a moment to indulge your inner child here.




 Now that that's out of my system, I have to tell you that this was one of Dorie's recipes that I approached with trepidation. Pumpkin and gorgonzola? I wasn't really too sure I'd love the combination, but I'm glad I forged ahead and tried it. It was super simple to put together, and definitely a dish I wouldn't have tried without the commitment to cooking through Dorie's newest book, Around My French Table

 Dorie says to serve it with crème fraîche and a drizzle of honey, but I found that the drizzle of honey by itself was a perfect complement. The creamy  pumpkin, crunchy walnuts, savory gorgonzola and sweet honey made for a delightful combination of textures and flavors. Each spoonful begged for a repeat performance!

 To see what others have made from Dorie's cookbook this week, look here. You might find this Pumpkin Gorgonzola Flan, a Potato Gratin, a Caramel-Topped Semolina Cake, or Roast Chicken for Les Paresseux! Aren't choices wonderful?

Update: As participants of the group, we were asked not to share the recipe. I have since found the recipe online and have included a link to it. Girl Cooks World has shared the recipe here!

Friday, October 8, 2010

French Fridays with Dorie: Gérard's Mustard Tart

 Here I am, coming in just under the wire with Gérard's Mustard Tart, this week's offering for French Fridays with Dorie. Truthfuly, these lovely tarts almost didn't get made. At first, I was a bit apprehensive about the recipe because of the predominantly featured mustard. The original recipe also called for leeks and carrots, neither of which I was in the mood for preparing tonight. But then I caught sight of a small basket of tiny grape tomatoes- some of the last of the season- that I picked up at my brother's last week end. Tomatoes that were just the right size for the little tart pans in my cupboard.

 I cut the recipe down just a bit to make four small tarts. I already had pastry in my freezer that I had previously made, so I went with that rather than Dorie's. (I was tired tonight, okay?) The combination of Dijon and stone ground mustard really added a lovely flavor- I was surprised that I liked it so much! I will definitely try these again, maybe even with the carrots and leeks next time. (This would be fabulous made in mini muffin tins for appetizers.) I had one of these warm from the oven and another one cold for a snack. They were fabulous both ways! If you'd like the recipe, it can be found in Dorie's newest book, Around My French Table. To see what others did with the recipe, look here and drool!

 I'll be back soon with a recipe for some lovely molasses cookies I just made. Can you smell the cloves and ginger? I can, and I can't wait for the last batch to cool!

Friday, October 1, 2010

French Fridays with Dorie- Gougères

Gougères for French Fridays With Dorie

Today was the first rainy day we've had in a while, and tonight when I got home from work heavenly smells were coming from the kitchen- hubby was putting together some beef and barley soup for supper. And what's better than a steaming bowl of soup on a chilly rainy evening? I can answer that... It's a steaming bowl of soup accompanied by these cheesy little puffs, gougères. 

I've been in a culinary rut recently, and when I got the chance to join a group that's baking through Dorie Greenspan's newest book, Around My French Table, I decided to take the plunge and venture a little bit out of my comfort zone.  I love Dorie's books- reading one of her recipes is like having a best friend in the kitchen with me. She shares the background of each recipe and also ways that she might change it up in her own kitchen- the photographs alone keep me poring over the pages.

Dorie recommends serving these with champagne, but tonight was was more of a "soup and hot tea" night here. They were great with hubby's soup, but I'm thinking that the possibilities for these savory little puffs are endless. Dorie (sounds like we're on a first name basis here, doesn't it?) says that these freeze well unbaked, so I scooped some of them onto cookie sheets and froze them for later. They'll be great quick appetizers either by themselves or stuffed with chicken salad or even a little bit of herbed cheese.

We've been asked to not share Dorie's recipes, but I found this one for the gougères that Dorie shared herself on NPR a couple of years ago. Enjoy!

Sunday, November 8, 2009

Say Cheese!


Sunday was Homecoming at church. We traditionally have a covered dish lunch following the service, but I always have trouble deciding what to bring. When I saw this recipe in an old Southern Living magazine (that I just happened to pick up at the thrift store on Saturday) I knew I had to make it. I love to play with food. (Ask my sister if you don't believe me.)


Pumpkin Cheese Ball

(adapted from a recipe in the October 2002 issue of Southern Living magazine)
1 lb. shredded cheddar cheese
1 (8 oz.) package cream cheese
1 (8 oz.) tub chive-and-onion cream cheese

2 teaspoons paprika

one half teaspoon ground cayenne pepper

1 broccoli stalk

2 tsp. Worcestershire sauce

2 tblsp. mayonnaise -I used Baconnaise (Thanks, Rita!) to add a little smoky flavor
.
  • Combine all ingredients in a bowl until blended. Cover and chill until mixture is firm enough to be shaped.
  • Shape mixture into a ball to resemble a pumpkin. (I wrapped it in plastic wrap to make the initial shape.) Smooth entire outer surface with a non-serrated knife. Make vertical grooves using fingertips.
  • Cut broccoli stem and press into top of cheese ball.
  • Serve with crackers or apple slices.
This made a huge cheese ball. I think that if I make this again, I will half it and just use the tub of chive and onion cream cheese. I might also experiment with adding more paprika...I thought my pumpkin was a little pale!
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