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

Backyard Bounty; Black Raspberries

 Thanks to some resourceful and well traveled little birdies, I have these beautiful little gems in the backyard.  I'd walked past and wondered about them for quite some time, curious, enough to do a bit of research, with fruitful results.  The vines are relatively new to the landscape, and I was walking past them on my way to my small growing station, where some of my Rainbow Chard, Spinach and Brassica microgreens are taking advantage of the morning sun. 

I noted that the berries were very characteristic of what I know to be blackberries, our yard has two types, tasty and fresh, though not enough to 'stick in your eye', as the elders would say, only fit for a nice little bite of sunshine, while stirring around with yard chores, not even a bowlful.  Even still, we do have more blackberry vines on the outskirts of the thicket in our field.  I also have a neighborhood friend that once brought me a gallon bucket full! This was 2 summers ago.  He tells me that it's looking good for another good harvest and is keeping me in mind, fingers crossed.  I'm  already making plans for a delicious Blackberry Cobbler, scones and jam.  

The Black Raspberry looks very much like a blackberry at first glance, but if you pay attention to some of its characteristics, you will see the differences.  Leaf cluster and berry arrangement are two of them.  I found a spectacular article on a site while doing positive identification research that breaks these properties down in a way that really opened my eyes and was very comprehensive as well as informative, just scan this QR code for the full article!  

If you can't scan the code, simply follow this link to discover whether your 'blackberry' vines are actually black raspberries!  Identifythatplant.com .  The author does a fantastic job of helping you identify the treasures that could be hiding in plain sight, in your own backyard or even a walking trail, meadow or nearby field.  Organic Raspberries fetch a pretty penny in the supermarket, around $6 a pint, so why not do a little foraging and save on your fresh fruit budget.

Black Raspberries, also known as thimble-berries and black caps, not to be confused with the Death Caps, which are a species of poisonous mushroom, are a powerhouse of wonderment.  Not only to they provide essential Vitamins C,E and K (which is usually more prominent in leafy greens) but also cancer thwarting antioxidants, polyphenols, fiber and anthocyanins.  Anthocyanins are responsible for the red color in fruits and veggies, the deeper the color, the more it has.  Black Raspberries are even better for you than the red variety, boasting hyper positive digestive and heart health properties.  Additionally, the black ones are are anti-inflammatory and just plain delicious!  

National Fried Chicken Day Recap

As many of you all know, yesterday was the day of the golden fried and delicious pieces of Southern crispity happiness and we paid homage in the cooling evening air, with friends, family and good music and conversation.  It was a very informal affair and rather unannounced, but somehow, we kind of always end up together.  I made my custom breading for a crust that's hard to beat and a flavor profile bursting with levels, personality and the implement of heat using some Korean Red Pepper Flakes, thanks Mukbangers for turning me on to that gem!  My family adores my fried fare, though I don't make it so often as to worry about it being so bad for us.  

I feel that I've perfected my method over the years and all my tasters so far approve, Winning!  My youngest teen prefers boneless chicken and I credit that to sheer laziness haha, but she is a bit leary about food with bones in general, for fear of shards and bits of bone posing a choking hazard.  I respect that, though sometimes it does seem a tad trivial, but hey "Safety First".  I must admit though, she seems to always end up with that food item with something "chokey" in it.  With this in mind, I fried some boneless chicken breast cutlets, careful to examine the chicken before breading.    I also made some crinkle cut French Fries, along with some Waffle Fries, my girls' favorite of the two.  I served the chicken legs and breasts with all the dipper favorites including Buttermilk Ranch, Barbecue Sauce, Thai Chili Sauce, Sriracha, Texas Pete, Mayonnaise, Ketchup and lots of honey wheat and white bread!

I cooked outside on the patio using a propane burner in my go-to chicken frying pot.   I have a "deep frying" pot, but I just love my Emeril, it is a beast for everything.  I've been using it for years now, even and consistent, it's just awesome.  I've been using my primary fry pot since I was in college, well, just out of college. It was a part of my first set of cookware I purchased as an adult and has a wealth of history and 'meal memory'. Admittedly, it's not pretty anymore, but it sure is special, efficient and a true workhorse in the kitchen.  One of the 'rites of passage' in our family is being able to fry a good bird, one I take great pride in, gravy and 'hoe cakes' are in the same category, and with 7 sisters, I must represent. Though I make them infrequently, I like to keep my skills sharp.  The aforementioned foods are a part of the foundation of Southern, African American cooking.  

We also got together for the Fourth of July and I fried some rounds of fish, Whiting Fillets, (the standard for any summer gathering with many people of color) which is another crowd pleaser.   We had all the other customary foods, like burgers, hotdogs, various cold salads, Italian sausages and so on.  We even had a family member bring some crab legs and these gorgeous whole Dungeness Crabs, I used my steamer pot for those and they were spectacular, a wonderful variant to the rest of the menu.  

Dungeness Crabs ready for a steam bath.

We were very chill on National Fried Chicken Day, much like a regular dinner outside.  We didn't engage in the same activities as we did on the 4th, but I'll delve into that day in an upcoming post.  This is one phenomenal and fun 'holiday'! Until next time, keep your crust crunchy and the interior moist and don't forget the hot sauce!

 

Golden and Floating equals ready to eat!

Plantpalooza and Pieces of Me

A tiny spider guest adorns this flowering plant, Guess what plant it is!

Gardens and Goodness are abound this time of year!  Everywhere you look, there's plants growing and showing their summer spirit.  Bright greens, medium and dark, vines, brambles, stalks, bushes are all around.  Green is the color of the moment.  Splashes of reds, yellows, oranges, greens, plus speckles, even purples, shine, even on the overcast days.    I've been cultivating, pruning and nurturing my crops and projects, hoping for the best outcome possible.  

Plants big and small, short and tall have gone into beast mode, spilling out of rows, pots, raised beds and hanging vessels, proud 'produce parents' are sharing garden stories already, picking from the readily available deliciousness; a tomato here, some zucchini there, yellow squashes and green beans galore are being bartered and traded, some have made it to the farmer's markets.  I am ecstatic to see my 'veglings' ( (yep, I made that word up)  prosper, it incites a certain fulfilling magic that helps me tap into my inherent roots, though this is not my first rodeo.  

Year after year, I've expanded my repertoire with more diverse and interesting crops.  My Rainbow Chard is doing awesome this time around.  The Japanese Eggplant is growing well.  I planted some heirloom Black Eyed Peas, so far, so good.  The strawberries are doing better than they were before, I had to thin the Moss Baskets, which I show in an older post, their growth was stifled, and the moss, though still a bright gorgeous green, was hogging all the much needed water from the not sprawling vines, good idea, wrong approach.  I even planted some okra this year.  I have never liked okra.  I plan to harvest at its smallest viable size and hope I can see through my own taste buds, why it is so popular.  I did, however, find a good use for the okra pearls, or couscous, once they'd passed the desirable size.  I created a recipe that lowers okra waste since they are so fibrous after they reach more than 3 or 4 inches long, I removed the shell.    I blanched the pearls, then shocked them in cold water, drained and sauteed them in olive oil with a tad of bacon fat, then folded them with  green peas and roasted red peppers, with fresh sage from the garden.  The pearls actually taste like corn, so that part is pretty cool. By now, you may have guessed (unless you already knew) the photo above is baby cucumber, it's so frickin' cute.  Let's hope it stays that way, cute that is...

 Before I go, I wanted to show you what I did with an empty 50 lb. dog food bag.  I turned it inside out and filled it with some good and nutritious soil and planted my potato eyes in it, for ease of harvest when the time comes.  I am somewhat far removed from digging in the hills and rifling through hardened earth, to find the spoils of this multi faceted and wonderful tuber. My hip, back and foot pain inhibits my ability to perform certain tasks optimally at present, but soon  the hip will be replaced and for that I am grateful.  I fractured and dislocated it in  a motor vehicle accident, now it has to be replaced.  I also broke my arm in half just above the elbow, broke 17 of the 26 bones in my foot opposite my left hip, damaged my lower back from being partially ejected from the window before hitting the ground and the impact collapsed a lung.   I've since had reconstructive surgery with a hamstring graft on my right knee and Carpal Tunnel Release Surgery on my right hand, I've got pins, plates and screws on the inside.  All of this, just 19 days after we laid my big brother to rest, at the untimely age of 43 years, in the truck his wife gave to my Dad...Alas, I digress...Oh, I was 9 weeks pregnant at the time of the accident. On my way into emergency surgery, the doctors told me I would probably miscarry in the upcoming days, because of the trauma to my body.  Bronwyn will be 14 years old this August.  She's my baby girl. I believe in Guardian Angels, Prayers and Blessings from above. We are all very much like flowers in a garden, picked at the time to be determined, flowers indeed.

    

I am proud of this featured method below, because I am able to up cycle an otherwise discard-able item and  utilize it to the fullest.  This method is also great for gardens with limited space, recyclers, homesteaders,  senior gardeners or for those who just want to take an easier route. I have quite a few more ideas for using these bags to share with you in the near future, but this is one of the simplest.  Once the potatoes are ready, I can make an incision or flap in the lower part of the bag  and remove the potatoes with no problem and best of all, no digging!!  I will be posting a picture of the process, later on, down the road.

If you have some spuds that decided they wanted to see ( have 'eyes' on them haha) givem' a dirt nap and save some money on a popular produce item, you can thank me later!

My 'Potato Poncho', made from an empty 50 lb. dog food bag!

Bussin' Bussin' Banana Bread

 

Ready for a banana bread recipe that is out of this world delicious, then look no more!   This is loaded with some fantastic and good for you ingredients that fill you with all the right stuff and just in time for picnicking, backpacking, camping, cooking out, tailgating, entertaining, relaxing, visiting, gifting, snacking, easy breakfasts or just because!  

I used Cocavo Oil w/ Turmeric and Lemon Zest, full of antioxidants, with the addition of essential vitamins,minerals and healthy fats, along with some roasted Walnut oil to complement the walnut pieces scattered throughout, bringing in some antioxidant richness, fiber, plant sourced Omega 3's, blood pressure and blood sugar lowering properties, plus cancer and heart disease defense, anti-inflammatory properties, enhancing gut health and so much more. 

  Organic Oat flour is also used in my recipe.  Oat flour is filled with fiber, both soluble and insoluble and helps reduce your risk of cardiovascular episodes and coronary heart disease.  There's lots more substantial and relevant ingredients, but I won't bore you with the details, let's get to it, you will be replacing your old go-to Banana Bread recipe in no time, with a bread of this new age of delicious and inspired ingredients, because this one is BUSSIN' BUSSIN'! 

Recipe:

1 1/2 c. unbleached AP flour, spooned into measuring cup

1 c. Organic Oat flour

2 tbsp. Organic Coconut Spice Granola, Red Mill

1 tbsp. plus 2 tsp. double acting baking powder

1 1/2 c. very ripe bananas, frozen, then thawed and mashed

1 cup Walnut halves, roughly broken into smaller pieces

2 c. pure cane and brown sugar blend

2 tsp. Pumpkin Spice blend

1 tsp. Kosher salt or to taste

1 c. evaporated milk 

2 tbsp. heavy cream 

2/3 c. Cocavo Oil w/ Turmeric and Lemon Zest

2 tbsp. Roasted Walnut Oil

3 large eggs, slightly beaten

2 tsp. Caramel flavoring

Preheat oven to 350*F.  Combine dry ingredients in a medium bowl.  Combine wet ingredients in a larger bowl.

Gradually add dry mix into wet ingredients, stirring just until each round is moist. 

After mixing, let batter rest for 15 minutes.

Use a rubber spatula to scrape down sides and bottom of bowl, making sure it's well incorporated.

Divide evenly among nonstick sprayed pans, filling about 1/2 inch from the top.

Bake until golden and toothpick inserted comes out clean, about 35 minutes for individual sized loaf pans, closer to 1 hour for regular sized loaf pans, depending on oven.

For an even more wholesome Bussin' Banana Bread, substitute Oat Milk for the evaporated milk, use an egg substitute and 3/4 c. maple syrup in place of the sugar blend.

Bussin' Bussin' Banana Bread; great any time of day, travels well and is great for gifting!

Happy Juneteenth Everyone!

Harlem Shrimp

All I can say is that this spice blend is as rich in culture and flavor, as the neighborhood it's named after.  Harlem Garlic Pepper seasoning by BADIA, is one of  my new favorite spice blends.  The flavors of garlic and pepper and prominent, while dehydrated veggies and other spices play a perfect part.  The kiss of sweetness, balances out the salt even more.  

I love this blend because salt is not the first, second, third or fourth ingredient.  As a matter of fact, each serving contains only 60 mg of sodium, that's 60% than a serving of Kosher salt!  You can get the beauty of the spices; garlic, onion, pepper and  bell peppers, without blowing your sodium intake for the day!  

I sprinkled some on popcorn for an awesome snack and also some salt and vinegar chips to test it out.  Lots of flavor and possibilities led me to the creation of this recipe.

Recipe: 

I sprinkled some de-shelled, de-veined and prepped Wild Caught Red Argentine Shrimp 21/25 ct. with the Harlem blend and allowed it to hang out while I made the wet batter.  

I used 1 part seasoned flour and one half part buttermilk pancake mix, along with some evaporated milk and a little water, to achieve the consistency I needed.  I didn't want them to be batter heavy and greasy tasting, so I thinned the batter just so it could drain off and set up in the hot oil. 

 Once the shrimp had been fried and drained well on paper towels,

 I plated them and added a bit more Harlem Garlic Pepper to seal the deal.  

I made a dipping sauce from 4 parts ketchup and 2 parts horseradish, with a hit of Blazin' Hot Ranch, mixing well.  It was phenomenal.  The "Father of Harlem" Philip Payton Jr. would be proud. 

 

 

Creek Gourmet: Sauteed Garlic- Lemon-Thyme Butter Crayfish

It's that time of year again and I can't wait.  My sister Bonnie and her husband J.R, who are both avid 'outdoorsmen' gift me with small bounties of local Virginia crayfish, caught fresh from the creek near their hunting cabin, deep down in a hollow, the same place we found our first Morels.  They have been a bit scarce over the past two years, hauls so small, they leave them, in hopes of a larger haul in the near future.  On a gorgeous day maybe two weeks ago, before the rains finally made it to our region, we got together and helped her with some watering of the expansive garden plot down at the cabin,  full of rich, red soil.  After toting fresh water from the creek in 5 gallon buckets, I went back to enjoy the natural beauty of the landscape and the man made pond, where we helped to feed the newly restored and restocked fish, juxtaposed to the cabin site.   

As I walked along the winding creek, I paid close attention to the deeper sections and noticed movement from small fishes and ultimately langoustine looking critters, scuttling amongst the mud and pebble laden bottom, plus around and under mossy rocks.  I even observed a crayfish noshing on another crayfish, apparently that is not uncommon with these guys, creek cannibals indeed!  They bait the traps with protein, usually a good sturdy chicken leg, raw preferably, because it has staying power and isn't easily conquered by the hungry brood, and they seem to like it very much!    The traps remain submerged until a decent haul is amassed.  Sometimes, they may eat the bait and scurry away, given enough time between trap checks.   The crayfish remain alive all the way up until the time to cook them arrives, being transported in a bucket with fresh creek water.

With the hardest part being done, the fun and most delicious part is just around the corner.  I give these "mud bugs" or "crawfish", as they are known by in the lower lying states, namely Louisiana, a good time in a sink pool, for around 2 to 2 1/2 hours, refreshing the water many times over.  I swish and slosh them a bit with a rubber spatula.  I plan to use a scrubby brush on their little hands and bodies for the next time around, as I have observed on every Mukbang video featuring seafood, for good measure.  Next, I transfer them to a large strainer or colander, shaking it constantly and running more cool water over them for the final rinse. 

The crayfish are ever moving and you will have to shake them down relentlessly.   I then chop copious amounts of fresh garlic, parsley and sprigs of thyme from my herb garden.  Then, I melt some  salted butter and a couple turns of the pan of good Organic Extra Virgin Olive Oil in a large saute pan and infuse it with garlic and thyme flavor, at a just warm temperature.  After about 5 minutes.  I turn the heat up to medium high and add the crayfish.  I shake and toss until all the crayfish are a brilliant bright red, about 5 minutes, dressing with the parsley, fresh lemon and cracked pepper, then transfer to a large platter, pouring the pan juices over.  

We eat them with our good, clean hands and lots of paper towels.  We lick our fingers too.   Man, I can't wait.

Beautiful and Tranquil Virginia Landscape

There were small, medium and large alike.  I noticed one of the traps nearby, but it had yet to be baited. 

Virginia Crayfish, looking for food.

My sister Bonnie, watering their garden.

Virginia Crayfish hanging out in the sink

 

Sauteed Virginia Crayfish in Garlic Lemon Thyme Butter