so here is it. 20 (ahem) years ago I worked at a seafood restaurant as a cook, aka, “culinarion”. This is how we made out shrimp on a skewer. I still love them this way. To find 26-30 shrimp, you are looking for 26-30 shrimp per lb. I buy mine at Trader Joes. One time, when our friend from South Africa came over he recommened “Nando’s Extra Hot Peri Peri Sauce” Peri peri is a hot pepper from South Africa, but you can find it at Cost Plus sometimes. It’s gooood. It’s lovely. I mixed it with melted butter and basil and came up with a lively topping for our shrimp that night (and anytime we wanted an extra kick). Really, the bacon is what gives these skewers their flavor.
it seems the mint in my yard is getting a bit unruly. it’s growing in places i’ve never planted it. sometimes i’ll throw it in water….or iced tea, but sometimes i like to mix it up again – and roast it on potatoes. making a pesto from mint, italian parsley and garlic is a semi-indian way to use this fresh herb in another way. my big sis was in town last week and we grilled spicy chicken and served these along side. what’s your fav potato topping?
happy cinco day mayo. i’m officially ready for summer. no more schedules. eating dinner outside late at night. and i especially love that everything is super fresh. i love the pure taste of veggies with not a lot of “guk”. i made this avocado salsa to top the halibut i grilled for snd (sunday nite dinner). it was inspired by the recipe in sunset magazine, but i wasn’t into pickled tomatoes and kelly didn’t like the mustard or turmeric, so i simplified. would be great with the “just chicken” trader joes sells, too as a cold salad. For a smokey flavor, throw all of the salsa ingredients on the grill until charred.
yay spring. the days are getting warmer and longer. i happen to have whole foods taste on a food mart budget. i hate paying $100 for 2 bags of groceries. last summer i discovered this mango salsa there and made it myself. love the sweet layered with heat! i served it with chips the other night, but it would be great on a grilled white fish, too.
ahhhh. sunday nite dinner. perfect grilling weather. perfect drinking weather, actually. i took a slight diversion from my vodka love affair, and made tequila-pomegranate mojitos. easy on the sugar, heavy on the pomegranate. the result? cool and refreshing and my shoulders came down off my ears!
the hell you say. i actually cannot stomach red beets. there is something unnatural about the color. something too natural about the taste. having said that, in february we went to a restaurant in seattle called “how to cook a wolf”. our friends ordered the roasted beet salad and while not thrilled, it was family style, so i tried them. shock and awe i loved them. roasting at a high temperature carmelizes the sugars and the orange varietal is far more tasty and earth neutral than it’s dark red sister.
this is my take on how to cook a wolfe’s roasted orange beet salad. it’s perfect for this balmy unseasonably hot weather we’re having!