The following originally appeared on 10/1/07 at Exit 51
All In A Day’s Work
The following originally appeared on 10/1/07 at Exit 51
All In A Day’s Work
Unless we’re having guests, dinner at our house does not usually include cocktails or appetizers. We like to get down to business and dig into the meal. But sometimes it’s good to shake things up and do something different. So for no reason other than I wanted to try a Barefoot Contessa recipe, I decided to have a Shrimp Cocktail Hour. Ok, so maybe we were also in need of something to tide us over to dinner after sitting through 3 1/2 hours of the second Lord of the Rings movie. I still say that was merely a coincidence but timing wise it was brilliant.
Before we started disk 1, I made the cocktail sauce and cooked up a quick brine, both of which went into the fridge to cool. When we put in disk 2, I dropped the shrimp into the brine. As soon as the credits started rolling, I rinsed and peeled the shrimp, heated the oven, and got moving. Quicker than you can say “My Precious”, it was Shrimp Cocktail Hour.
I may not be able to recognize a hobbit from an elf or a dwarf, but I recognize a tasty dish when I meet one. And I think this will be making a return appearance…with or without the LOTR.
I am entering this recipe in the Get Grillin’ Event run by Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans. This week’s theme is appetizers. Check out all the entries and submit one of your own!
Bring one cup of water to boil and add the salt and sugar. Stir to combine and boil until the salt and sugar completely dissolve. Add the ice and remaining 2 cups water and let cool.
Place the shrimp and brine in a large, resealable plastic bag and refrigerate 30 minutes for peeled shrimp, 1 hour for unpeeled shrimp.
Rinse and drain the shrimp before cooking.
Ina’s Shrimp Cocktail
BAH Tip: Ina’s recipe calls for the shrimp to be sprinkled with salt before they go in the oven. But since I brined the shrimp, I omitted this step. If you do not brine, be sure to season the shrimp with salt before they are roasted.
Heat the oven to 400 degrees and line two sheet pans with aluminum foil.
Meanwhile, peel the shrimp and place them in a single layer on the sheet pans. Drizzle with olive oil and toss to combine. Roast for approximately 8 to 10 minutes until the shrimp are just cooked through. Remove shrimp from the oven and allow to cool slightly.
Add the remaining ingredients to a small bowl and stir to combine. Serve with the shrimp.
One of my nicknames in high school was Trendy Wendi…thanks Tiffany Wilson, sorry I didn’t see you at the reunion last summer. The funny thing about that is that I am, and have always been, so far behind the times that it’s not funny. I’ve never been a gauge of what the “cool kids” are doing. I was still inching along with dial up when most of the world was running at lightning fast dsl speeds. Seven years ago I tried to convince The Mistah that Tivo was nothing more than a glorified VCR, a passing fad, when he said he wanted one. And sometime in the 90’s when an ex was gushing over something called an MP3 player, I couldn’t understand the hype. It is safe to assume that I have come to see the light on all these things. I’m just not what you would call an “early adopter” of technology. I’m same way with food too. Continue reading “Trendy”
The Mistah gave me Cook Wise for Christmas and no sooner had we cleaned up the wrapping paper and bows than I cracked it open and started reading. And I immediately felt like I was back in college, struggling to understand Man In A Chemical World which was basically Science For Dummies Who Need An Easy Science Credit For Graduation. I don’t know why or how but I’m starting to suspect that my ability to learn new information has abandoned me. It’s a good thing I already have that college degree because if I can’t understand a book about food science specifically written for non-scientists, I sure as hell wouldn’t make it through Stat 331 or 332. Nevermind that I had to retake 331 or that none of what I was taught in those classes has ever been used in my life outside of that classroom. Continue reading “Cook Wise 101”
Part of the appeal that blogging holds for me is the community of people who cook and write about it for no reason other than the fact that they love it. Because the reality of the situation is that the chances of being the next [fill in your favorite superstar food blogger here] are pretty slim. Blogging is definitely not a get rich quick scheme. To the contrary, it’s a lot of work if you’re going to take it seriously. Continue reading “Superstar”
The following originally appeared on 9/28/07 at Exit 51
Caution, Men At Work
(Note to readers – grab a comfy chair and settle in for a long one.)
I sincerely cannot wait to have my house back. Since work began, I’ve been literally pushed into a corner…a corner of a table with a folding chair in the living room where I eat frozen meals, watch tv, and try to keep on top of household chores like paying bills. There has been no refuge or relaxation in the house for weeks. But there is reason to be hopeful; next week should be busy here at 2158 – countertop templating and floor tile are scheduled which will open the door for appliances to be delivered and hooked up, finish work can begin, paint can go on the walls, and the electrical work can be completed.
I served these quesedillas with the Curried Butternut Squash Soup for an easy weekend supper. But both recipes made enough so that we had a quick weeknight dinner all ready to go. If quesedillas aren’t your thing, the steak can be served on top of a salad, which is another way we got rid of the leftovers. And I can neither confirm nor deny that I ate a slice or two of cooked steak straight out of the refrigerator. To the best of my knowledge, there is no evidence of any such activities. Continue reading “Quick Quesedillas”
I like to think I’m a fairly intelligent person who can usually figure things out. Except math equations. I was horrible in math. I don’t care what ‘x’ equals in the equation. It’s not important to me so I don’t make an effort to understand. I’m happier to exist in a state of confusion. So if you’ll agree not to put me on the spot and challenge me to find the value of ‘x’, like some bizarre hazing ritual, I’ll agree not to call you a big jerk. And I’ll just go on my merry way as Governor of the State of Confusion. Continue reading “State Of Confusion”
Fluffy is one of my more colorful nicknames, thanks to a former coworker (hi Grage, howyadoin?). But as the years have gone by, it seems as though things have gotten less fluffy in general. Life has a way of deflating and obscuring the fluff, which is a shame because fluffy is light. Fluffy is fun. Fluffy is happy. These are all good things. And did I mention that, in the kitchen, fluffy tastes good? Continue reading “Fluffy”
Today’s food memory comes from Dana of The Kitchen Witch. If it weren’t for the fact that I live in Bawlmer and she lives somewhere in Colorado, I would swear that we’re twins. Because not only do we manage to somehow share a brain across a continent, we both luv lemon and have a special place in our hearts for our Grandmother.
This post originally appeared on The Kitchen Witch on 20 July 2009. My thanks to Dana for sharing her story, and her memory of Sassybritches. She sounds like one feisty lady I would have liked to have known. Continue reading “Food Memories – Gramma Rhetta’s Lemon Bars”