Showing posts with label family first. Show all posts
Showing posts with label family first. Show all posts

Thursday, July 8, 2021

Calypso Cranberry and Pecan Shrimp Boats

Calypso Spice Rub Makes these Colossal Shrimp Pop!
Nice cooling salads are right at home this time of year.  With the heat hitting record highs week after week, we are all looking for a quicker and cooler way to get breakfast, lunch and dinner on the table, and at least try to follow the RDA.  I came up with this nutritious and delicious plus versatile salad while on vacation last week in the beautiful Occoneechee State Park.  I knew I wanted a nice bright salad along with our special steak dinner, commemorating our last night of another spectacular getaway, the other 5 nights went by so fast.  
We decided on a nice set of Ribeyes, on sale at the time for a great price via Food Lion, some fresh Romaine, cherry tomatoes and Italian Herbs, as I was in the process of making my first homemade, handmade pasta, after watching a couple of tutorials.  It had been on my mind for some time now and I made a promise to myself that I would execute while on vacation.  I can't wait to share that experience with you too. 
Back to the salads, I had some fantastic Colossal White Shrimp on board, as well as some salad topping with cranberries and candied pecans.  I also picked up some shredded Monterey Jack Cheese with Jalapenos.  I had a Calypso spice rub to try out and therein, the recipe was born.  
The Romaine was large, crisp and fresh with leaves as large as a small long plate, so I decided to build the salad right on it.  With the shrimp marinating since earlier in the day and my Blackstone grill, I was able to make light work of a nice Grilled Shrimp Salad to accompany the steaks, baked potatoes and pasta.  
The meal was a lovely affair, with a couple of simple candles and a bottle of Red, the kiddoes imbibed on some Zero Sugar fruit beverage blend, which was thirst quenching and refreshing.  We celebrated some of my personal achievements that had been forgone because of other obligations. Now, we could toast to those milestones and bright moments and be Thankful and Grateful for our each other and the many everyday blessings, often overlooked.   I could take a moment to be proud, with my loved ones and a good meal, every aspect, prepared by me, a dinner that would have easily cost around $200 including tip for 4 people.  The atmosphere was ambient and every aspect was spot on, like it was meant to be.  
This salad can easily serve as a nice lunch or dinner meal by increasing the amount of shredded Romaine, adding more tomatoes, cucumber and a couple more shrimp.  The added bonus is less dishes to clean afterwards, since you can literally eat the salad 'bowl'!  Don't have large shrimp? No problem, just use what you have on hand and be careful not to overcook them.  

Recipe:
1 large head Romaine lettuce, rinsed and patted dry
1 pint cherry tomatoes
1 medium cucumber
4 oz. shredded Monterey Jack Cheese with Jalapenos
1 pkg. salad topper with Cranberries and Candied Pecans
Colossal Shrimp, shell on, but de-veined, mine came cleaned
Calypso dry rub, 1 tbsp. per pound
Extra Virgin Olive Oil, 1 tbsp. per pound
SPST ( Salt and Pepper to Suit Taste)
Olive Oil for drizzling
Dressings of your choice, I used Buttermilk Ranch and Tangy French
Directions:
In a large resealable bag, combine shrimp, spice rub and olive oil.
Marry the flavors and place in fridge until ready to grill. This may be done up to a day ahead for Colossal shrimp.
Tear the larger, best and sturdiest leaves off and trim or break to make the boats for the salads, trimming from the root side, for however many salads you'll need.
Julienne the remaining lettuce, light and dark parts, enough to fill each bowl with about 1/2 to 3/4 c. lettuce per boat.
Trim and peel the off most of the cucumber skin lengthwise, alternating in strips, such that it creates a striped design. Cut the cucumber in 1 to 1 1/2 inch portions and core out seeds using a butter knife or small paring knife. 
Place on paper towels to remove excess moisture, until ready to use. 
Grill the marinated shrimp, flipping once, until done, careful not to overcook, time depends on the 
size of the shrimp, mine took around 4 minutes total on a high griddle. Let rest before peeling. 
To assemble:
Place shredded lettuce on each boat, then nestle a piece of cucumber among the lettuce and top with a cherry tomato, several if you like.
Peel shrimp down to segment before tail, for aesthetic and position on top of lettuce or as desired.
Sprinkle with cranberries and candied pecans.
Sprinkle with scant amount of cheese.
Drizzle with Olive Oil and SPST, as desired.
Serve Dressings on the side.




 





Three Course Meal Celebration Dinner, with Handmade Pasta and Sauce, Casual Plating

Monday, April 26, 2021

Dinners Without Borders: Proscuitto Wrapped Provolone and Swiss Chicken Breasts


 

Dinner is a cinch when you cook from the heart and without pretense.  This meal came together at short notice and was centered around a request for a "vegetable medley".  Yes, that's all I had to go on, which immediately sent me into a tailspin, because it sparked more questions than a few, like what kind? Steamed, roasted, sauteed? Creamy, stewed, tender crisp? What vegetables in the medley? Spring veggies? Root veggies? The answer in return was "I don't care, just make it good!" I laughed, relieved, because that part I was pretty sure I could handle, so for traditionalists sake, I chose the usual suspects, with a triad of colors and roastability, whole carrots, broccoli, cauliflower, red onion (which I roasted separately, for the two 'no onioners' attending dinner) and garlic, a dream team of tastes and textures, full on flavors and self explanatory for my client.  
I broke the vegetables down into a bit larger sized pieces and lowered the overall roasting temperature, to accommodate the cooking time of the chicken, which admittedly started off as frozen.  I married the freshly thawed chicken with flavor builders like Prosciutto, smoked Provolone and Swiss cheese, with a modest pat of butter to the toppings before going into a 375*F. oven.  I used a garlic based seasoning blend to boost the sometimes dry breast cutlets and served as a quick dry rub before tossing with some olive oil and a pinch of Himalayan Pink Salt.  I threw in a store bought pesto for time constraints to embellish both the veggies and the protein, even the starch, which was a garlicky and cheesy Italian loaf, quick and homemade, well the assembly at least, the bread was fresh from the bakery.    
Dinner was a casual one, family members, served later, as my client (Brother in Law Mark) and his spouse (my sister Brenda) both worked late this beautiful day.  The featured photos are just that, a quick snapshot after the dishes came from the oven, with no time to fuss over plating and lighting, a document of my newest Chicken Recipe, producing a plate full of color and delicious roasted flavors, plus a medley of vegetables to choose from and stack with every moist bite of smothered, smoky chicken goodness.  I enjoyed the freedom to create outside of my normal kitchen and in someone else's lab, using their utensils.  I was able to find my way around pretty well and the menu came out solid and satisfying.  There were no strict dietary rules to follow and a blank canvas to work my magic and I did just that, and there were compliments on each dish, respectively.  I enjoyed the relaxed atmosphere of cooking while they chatted on, did a chore or two, showered, then converged back on the scene at my beckoning.  They were satisfied and so was I.  I love dinners without borders, it gives me room to create and bring scribbles on paper, to life...


*This post is dedicated in memory of my cousin and friend, Lawrence "Jay" Berger, who left us today for higher ground, We Love You and are deeply saddened by your passing, too soon- Prayers and condolences to lil cuz Jason and Frances, Teresa, Skeet(Willie), Aaron( Frame) and Karen. - The Smith Family. 

Thursday, July 16, 2020

Buttery Bourbon Peach Cobbler




Peaches are in full swing here in Virginia and man are they delicious!  The plump, brightly hued orbs of sweet and juicy 'fruitmeat' is the perfect accompaniment to both shellfish, fish and pork, even poultry.  A nice, chunk filled cobbler is easy to assemble and can be ready for your next dessert slot in no time. I was in the local supermarket looking for peaches and Elba Butcher Shoppe had just what I needed.  They have peaches by the peck, the bushel or pair, right now and I wanted to have enough for more than just one recipe.  I saw this wonderful recipe for a brown sugar cake with a Peach Bourbon Frosting and it peaked my interest.  I must create something inspired by that article, but first, I needed to complete the request of my oldest daughter, Genesis. Besides, any time is a good time to pull out my vintage Emile Henry pie dish, the beautiful ruffled retired one, "Paprika" edition. I just love it. It was a gift, a most wonderful one I might add. It is a humongous dish, made in the 90's, a full 11 inches across!  That's a mighty dish for pies and cobblers, even meat pies and quiches.

  Genesis has some firm likes and dislikes, but I know for sure she enjoys a fresh peach or two, with pleasure and gratification.  I like to grab enough for the girls to snack and go, mom included.  There's a certain nostalgia involved in eating fruit within its season, during it perfectly, wonderfully ripe time, it's a much different experience for the palate. Just Bliss.  This recipe is simple and full of flavor.  The Bourbon may be added or taken away, I wanted to add some depth of flavor, with some oaky undertones and elevation, Maker's Mark does just that and there's plenty left to either serve alongside,  save for another day or to make a boozy shake to go along with it!  

Recipe:
 5 lbs. or 16 c. fresh peach slices, 1/4 to 1/2 inch cut (this dish is huge, 11 inches across, 2 inches deep, you can use 2 regular deep pie dishes, but you will also need two more crusts)
1 stick of butter, unsalted
Juice of one medium lemon
2- 9 inch pie crusts, either store bought or homemade
1  c. pure cane sugar or brown sugar or to taste
1 tbs. Pumpkin Pie Spice
Pinch Pink Himalayan Salt
3 tbs. cornstarch
2 tbs. Maker's Mark or good quality Bourbon
SPST, (I used some freshly cracked black pepper grinds to compliment the Bourbon and sweetness of the peaches.)
 Preheat oven to 350*F. 
In a small bowl, combine sugar, salt, cornstarch and spices. Stir with fork to mix well. 
In a large bowl, add peaches, lemon juice and Bourbon.  Toss to coat.
Sprinkle evenly with sugar mixture and combine in a folding fashion until evenly coated. 
Lightly grease pie dish with a small piece of the butter and press one of the crusts into the bottom and up the sides.
Place small pats of butter across the first crust.
Add contents of bowl and spread evenly.
Add remaining pats of butter and cover with second crust.
Make slits to vent.
Bake until golden and bubbly, about 50 minutes.
Let stand before serving.
Makes Smiles and is perfect with some Vanilla Bean Ice cream or Butter Pecan! 









Tuesday, June 30, 2020

See and Slay: Italian Style Beef Short Ribs w/ Parmesan Cheddar Mash



The cool weather days at the cabin made for a deliciously decadent comfort food recipe.  I found some short ribs at the local grocer for a virtual steal and grabbed them up, just in case the opportunity arose for some soulful and hearty mealtime.  If the chance would not have presented itself, they simply would have been frozen and transported back home to our freezer there.  The temperatures at the lake plummeted around Tuesday, bringing cold, overcast and pain filled days, as my RA would not be still and all my rebuilt parts reminded me that it was only around 50*F out, even cooler in the wake of dawn.  So much so, that my hands felt like ice and were prickly when I came inside from having coffee on the deck.  Not really what I had mind for summer vacation initially, but every day is a good on vacation, right? I had some fresh herbs on hand and some fire roasted tomatoes and wine, plus the usual aromatics like onion and garlic, so I went forth and created this recipe, full of warm flavors and depth, comforting and soothing to my stomach and bones.  
The twins came over the next day, and I was able to share with them also, my brother in law too.  This made an awesome impromptu elevated lunch and I felt like the 'Belle of the Ball', with no leg work other than a masterful reheat and thoughtful service.  I hope you enjoy this recipe as much as my older sisters and I did.  My tween and teen were somewhat passé on the whole deal, but they did try it and liked it well enough.  This is 'grown folks food' I later went on to say, you guys wouldn't understand' and with a jovial laugh, I then proceeded to plan a more teen and tween friendly dish to accommodate the 'youngins', Bronwyn's Omurice.  

Recipe:

3 lbs. beef short ribs, bone in
1 medium yellow onion, chopped
2 green onions, trimmed and sliced, green and white parts
3 cloves garlic, smashed 
3 sprigs fresh thyme
1 sprig fresh rosemary
2 c. beef stock
1 cup full bodied red wine, I used a 2016 Malbec
1 15 oz. can diced fire roasted tomatoes with juices
1/4 c. fresh parsley, rough chopped plus more for garnish
2 tbs. butter, unsalted
1 tsp. Italian seasoning mixed with 2 tbs. ap flour
Olive oil for drizzling
AP flour
SPST (Salt and Pepper to Suit Taste)

In a heavy bottomed pan over medium high heat, drizzled with olive oil, a pat of the butter and the smashed garlic.
 Brown short ribs that have been SPST.
Brown in batches, as not to crowd pan, add the second pat of butter for additional batches.
After final batches browned, toss in fresh herbs and onions.
Cook to for several minutes until fragrant.
Transfer to a medium sized heavy bottomed saucepan and add stock and wine.
Bring up to a boil, for about 3 minutes to burn off alcohol, then reduce heat to medium and add tomatoes .
Simmer , covered for about 4 to 5 hours or until ribs are tender and ready to fall off bone and liquid is reduced.
Make a slurry with 2 tbsp. flour and 1 tsp. Italian seasoning and remove pot from heat and stir in.
Put back onto heat and simmer for an additional 5 minutes or until slightly thickened.
Adjust seasonings as necessary.  
Makes 6 to 8 servings.


Parmesan Cheddar Mash
3 lbs. russet potatoes, cooked
1/4 c. 2 % milk
1/2 c. grated Parmesan cheese
1/4 c. shredded Sharp Cheddar
2 tbs. butter, unsalted
Olive oil for drizzling
SPST

Mash hot potatoes in a medium bowl, add milk, butter and cheeses.  Blend into rusticly smooth mash . Drizzle with olive oil and scallop the top for an interesting presentation.

Makes about 8 servings.
































Thursday, June 11, 2020

Mulberry Molten Cakes w/Lemon Curd and Blueberries


Summer has a flavor and it's bright, tangy, fresh, creamy and AH-mazing.This recipe is inspired by a delicious classic, Lemon Meringue Pie and anything with a molten center, hot or cold.  I used a combination of homemade and store bought ingredients, along with some fresh picked and homegrown  delights like the Mulberries, scratch made Lemon Curd and mint from my herb garden.  The cakes are a simple store bought boxed variety of French Vanilla, with the freshly picked mulberries nestled in the bottom of each one.  
The mulberries have a fleeting existence, subject to the elements of wind and nature, the birds, who quickly make light work of the sweet ripened berries, that will fall at the slightest touch when ready to enjoy.  My youngest Bronwyn assisted in gathering the berries from our backyard, which are a part of the breadfruit and fig family and grown in China for its leaves, which are the only variety of leaf a Silkworm will eat! Mulberries provide an array of noteworthy vitamins, minerals and antioxidants. These gems contain  Vitamin C and K, iron, potassium, fiber, polyphenols and anthocyanins giving their brilliant dark red color, plus rutin and myracetin, which are both excellent compounds for reducing cancer risks. 
The sweet tang of the curd is a first time for me, inspired by a Lemon Curd recipe from a popular site.  The icing is of the whipped variety, a specialty item from the grocer, favored for its icing consistency, but without the sickly sweet taste of some traditional icings.  The whipped icing helps to keep this recipe 'light', in taste and mouthfeel.   
The family received the recipe well, as did I.  They are easy enough to make for a special dinner dessert or as a great bring-along to your next cookout, when the opportunity permits.  




Saturday, May 30, 2020

Mask On, Mask Off


Virginia has entered into its mandatory masks in public phase and I have found yet another use for some fabulous fabrics I initially bought for sewing sensational Spring inspired napkins and tea towels.
After many tutorials and much reading, I settled on one of the many Youtube videos, that made the most out of my on hand materials. It was a useful guide to executing my own.  
I have been making masks for my family members, starting with my children of course and my mom, who's 80 years young, both in the high risk factor portion of the population, including but not limited to asthma, high blood pressure, diabetes, and myself, bringing a side of RA to the table. 
I've also come up with a hand sanitizer formula including aroma therapy oils, to soothe the drying  and chaffed hands and the mind.  An added plus of aromatherapy oils is that the essential oils have natural antibacterial and antiseptic properties, fortifying the alcohol even more.
 I feel that even if the masks do not eliminate our risks completely, I am proactively taking charge of the practices we can control, alongside limiting travel and large crowds, vigilant and proper hand washing techniques and consistently decontaminating common areas, door knobs and adding a splash of bleach to the dishes water, something I did already. 
 Although this pandemic leaves no one safe, I like to think that 'we'll be alright, some day', a phrase from a gospel hymn, one that brings me solace in a time of such confusion and burgeoning uncertainty.  
When you return home from interacting with the world, the masks can be removed to enjoy some wholesome and delicious home cooked meals with family and snacks, while we play board games or watch Scooby Doo and the gang. 
 Family is at the heart of why we fight and why we keep going.  The fire in our bellies burn to protect the ones we love and compassion to sympathize with the families in areas most and least affected, the prayers we send out at night or the time we take to volunteer or lend a hand where we can does not go unnoticed and for that one should be grateful.  I know I am.  Amen.

Before I Go...

This is LeMon Grey, I like to call him Kibbeh. He looks like a panda bear in this photo of him chewing on his favorite, sticks!  He's wearing his hair piece, which he loves to toss about and shake.  He's a doll baby and an endless source of entertainment for our family.  He's not our pup, but we love him just the same.  I hope you were able to take a moment to smile and take it easy like this guy, until next time...

Friday, March 13, 2020

The Connection Between Pan Fried Rainbow Trout and the Coronavirus

Now that I have your attention, please be sure to practice proper hand washing techniques, especially during this time of growing concerns over the spread of the Coronavirus.  We need to make certain that we keep our electronic devices, door knobs, handles and surfaces clean by wiping them down with disinfectants, like wipes and sprays. We need to try our best to keep our hands away from our orifices  or eyes, nose and mouth.
Household bleach diluted will also help eliminate unwanted critters on surfaces we come in contact with.  Try to avoid large crowds and those under the weather, to do your part in slowing this Pandemic.  Together, even in the face of uncertainty about the ins and outs of this not so new virus, we can find comfort in knowing that all we can do, we will.  To make sure you are washing your hands for the proper duration, try singing along to BINGO, two times aloud or in your head.  Encourage your kiddoes to do so also.
Cater to your personal need by finding a snippet of a song you love and count  20 seconds in.  This will be your gauge and you can use this song over and over again. Get your children to do the same with their favorite songs right now and it becomes much easier to enforce. We all know how tweens and teens, as well as the younger crowds love to sing their favorites at the top of their lungs. Make sure you are washing the backs of your hands, between fingers, up the wrists and soap them liberally. Wash in a rubbing back and forth fashion.  Turn water source off with your elbow or paper towel or you are going to reintroduce the germs right back onto your hands.  Use a paper towel to open the door if you are in public, if at home, be sure to sanitize the knob regularly.
Hand sanitizer is okay, but only if you cannot get to a sink to physically wash them.  With proper hand washing techniques, you can be sure that when you are enjoying a meal or snack and using your hands, you are not introducing viral invaders into your body.  Pan fried trout is delicious, but you can't really enjoy it when you are ill.  Stay vigilant and lets get through this.