Grilled Herb Shrimp

Fellow Barefoot Blogger Penny at http://lakelurecottagekitchen.blogspot.com/ selected Grilled Herb Shrimp from Barefoot Contessa Parties! What a great choice for this time of year. I halved the recipe which worked out fine. The only thing I would change would be the amount of salt, think I would only add half of the amount. I marinated mine for 1 hour, I love that you could make these up ahead of time and refrigerate them up to 2 days though!! Leftovers are great cold the next day too!

Marinate the Shrimp for 1 hour.

They don't take long to grill -- 1 1/2 minutes on each side.

Grilled Herb Shrimp from Barefoot Contessa Parties

Ingredients

• 2 pounds large shrimp (16 to 20 per pound), peeled and deveined
• 3 cloves garlic, minced
• 1 medium yellow onion, small-diced
• 1/4 cup minced fresh parsley
• 1/4 cup minced fresh basil
• 1 teaspoon dry mustard
• 2 teaspoons Dijon mustard
• 2 teaspoon kosher salt (I will use half of this next time)
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup good olive oil
• 1 lemon, juiced

Directions

Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.

Skewer the shrimp. Heat a grill and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minuets on each side.

Note: I didn't realize Ina is coming out with a new cookbook late October 2010!!! I am so excited:)

Hope you all have a safe and Happy Memorial Day Weekend!

Pickled Grapes with Rosemary and Chiles

I just had to try this recipe! It is out of the cookbook The Lee Bros. SIMPLE FRESH SOUTHERN. They say pickled grapes look a lot like olives and you can use them a lot like olives too! Toss them in a salad, or serve them in a ramekin as a cocktail nibble.

They couldn't be easier to make: you will need

6 cups stemmed mixed red and green seedless grapes

2 cups distilled white vinegar or white wine vinegar

2 tablespoons kosher salt

2 teaspoons sugar

3 cloves garlic, crushed and peeled

Leaves from 1 four-inch sprig rosemary

1/2 teaspoon crushed dried red chile flakes

Pack the grapes into 3 pint-size glass containers with lids. Pour the vinegar and 1 cup water into a saucepan, set it over medium-high heat, and add the salt, sugar, garlic, rosemary, and chile flakes. When the mixture starts to simmer, remove the pan from the heat and divide the hot brine among the pints of grapes. Cover loosely and let cool to room temperature. Cover tightly and chill in the refrigerator for about 1 hour before serving. The pickled grapes will keep in the refrigerator for about 2 weeks.

Mahimahi with Avocado-Melon Salsa

I bought some frozen Mahimahi from Sam's a couple of weeks ago, wasn't sure what I was going to do with them.... I found this recipe out of a new cookbook I recently bought-- You're Invited Back by The Junior League of Raleigh. Sometimes fish can be so intimidating to cook, but this recipe was so easy and very delicious!

Avocado-Melon Salsa
1 small avocado, chopped
1 cup (1/3-inch) cubes cantaloupe
1/4 cup chopped red onion
1/3 cup fresh cilantro, chopped
3 tablespoons grated lime zest
Salt and pepper to taste

Mahimahi
4 (6-ounce) mahimahi fillets
1 tablespoon extra-virgin olive oil
3 tablespoons Jamaican jerk seasoning

Directions:
Salsa
Combine the avocado, cantaloupe, onion, cilantro, lime juice and lime zest in a bowl. Season with salt and pepper. Chill until serving time.

Mahimahi
Preheat the grill. Drizzle the fish with the olive oil and season on both sides with the jerk seasoning. Grill the fish for 4 minutes on each side or until flaky and opaque in the center.

Spring Green Risotto

Spring Green Risotto was chosen by Kimberly from Indulge & Enjoy as this weeks assignment with the Barefoot Bloggers! This risotto is outstanding!! I must admit this was my first attempt at making risotto, I think I always thought it was too time consuming. I actually enjoyed the whole process. I was lucky enough to still have some of my homemade chicken stock (Ina's recipe) that I made this past winter, so I am sure that added to all the wonderful flavors in this dish. My DH said this is definitely a REPEAT!!

I served my Spring Green Risotto with Baked Salmon -- the perfect dinner for me :)

Does anyone have any ideas for the leftover mascarpone cheese? It is so good, but I am not sure what to do with it...??

To get the recipe for Spring Green Risotto go to www.foodnetwork.com.

Mother's Day 2010

I had a great Mother's Day at my daughter and son-in-laws house yesterday. Jill is a great cook and always makes it look effortless!

We started out with a fun appetizer....fried pickles! I have heard of this but never had tried them. They are soo good, she served these with a spicy ranch dip. If you ever get the chance try these, you will be surprised at how good they are :)

Main course was grilled steaks...pretty good grill marks wouldn't you say!

Strawberry spinach salad with pecans and goat cheese.

Also on the menu but not pictured yeast rolls, and lemon pepper pasta!


Dessert -- Beer Floats, yes beer not root beer! They were yummy!! It is another one of those things you just have to try :)

Our entertainment for the afternoon was watching Scott brewing a batch of beer. It is a fun process to watch. He has been making beer for about a year, this batch is going to be Raspberry brew...he thought Jill would like this one! He promised to save a couple for me :)

Beer is done cooking in the pot and now is being poured into the big bottle.
Here Jill is holding the funnel and Scott is ready to pour it in... Jill wears a towel to keep from getting splashed!! I think it'll be done in about 3 weeks, I will let you know how it tastes!

Slow-Roasted Spiced Baby Back Ribs

I have been making these ribs for years!!!! They are very easy, great for a crowd and everybody always wants the recipe! These are baked in the oven for 3 1/2 to 4 hours at a very low oven -- 250 degrees. They turn out so tender and pretty much fall off the bone.

What you will need:
6 pounds baby back ribs
1/4 cup sweet or hot paprika
2 tablespoons kosher salt
1/2 cup firmly packed dark brown sugar
1/4 cup chili powder
5 to 6 garlic cloves, minced
2 tablespoons ground cumin
1 tablespoon dry mustard
1 teaspoon cayenne pepper
Your favorite barbecue sauce

Use your fingers to pull off and remove the thin papery skin from the back of each rib. Combine the paprika, salt, sugar, chili powder, garlic, cumin, mustard, and cayenne in a small bowl and mix well. Rub the mixture all over the ribs. Cover and refrigerate for 4 hours or overnight. ( I always do mine the night before)

Preheat the oven to 250 degrees. Place the ribs meat side up in one layer on several sheet pans and bake, turning from time to time, until very tender, 3 1/2 to 4 hours. About 30 minute before the ribs are done, remove them from the oven and brush liberally on all sides with the barbecue sauce. Bake until very tender.

This recipe serves 6. Since I am a Empty Nester but we both enjoy ribs -- I will just buy one rack, use the rub and refrigerate the the rest of the rub for the next time!

I am joining www.designsbygollum.blogspot.com for FOODIE FRIDAY!! It is a great place to meet up with other FOODIES!! Make sure to visit for great recipes and inspiration.

HAPPY MOTHER'S DAY to you all.... I am excited my daughter is cooking for me, can't wait:)