Archive

for July, 2014
Shrimp+recipe

Lemon Pepper BEER Shrimp

July 28, 2014

I love a one pot dish- especially when you’re entertaining for a big crowd.   We were at the lake house for the 4th of July with a big family group this summer- which means lots of hungry (and often tipsy) mouths to feed. One night I spied our lovely hostess with the mostess pouring BEER into the shrimp skillet! Obviously I was intrigued and had to stalk her for the recipe… This crowd-pleaser could not be simpler! You just toss some rather surprising ingredients (shrimp, beer & Italian dressing) into an oven friendly dish – bake – then eat! Peel & Eat Beer Shrimp Ingredients 2 lbs shrimp (deveined- but shell kept on!) Italian dressing light beer (like Corona) 8-10 lemons quartered half a stick of butter Salt & pepper to taste   Pre-heat oven to 350 degrees. Put the shrimp and lemon wedges in a large baking dish. Dot the top with a few pieces of butter (about a quarter stick per dish), drizzle with […]

Lobster_Salad

Lobster Potato Salad

July 19, 2014

Let me start off by saying – I have never really been fond of potato salad. It’s typically overdressed in mayonnaise (my kryptonite) and the actual chunks of potatoes are void of any flavor. Well, it’s easy to be swayed by anything Smitten Kitchen posts, so when I saw her post about the lobster salad she made with Ina Garten (aka Barefoot Contessa) in the Hamptons I knew I had to try it, and I knew it would be a winner. This potato salad is anything but boring, and I love how the vinaigrette actually penetrates the potatoes to give them loads of flavor. *The recipes from Smitten Kitchen & Barefoot Contessa call for you to assemble the salad then chill and wait for at least 1 hour. But it looked so tasty I just couldn’t wait, and it was still delicious after chilling in the fridge for a mere 15 minutes. I’m sure leftovers are going to be amazing! Lobster Potato Salad 1 1/2 […]

Cherry_Pork+Chops-recipe

Grilled Pork Chops with Cherries

July 2, 2014

I caught this recipe in the NYTimes magazine last weekend and knew I had to give it a try. The article devoted strictly to cherries had my mouth watering imeediately plus Mark Bittman has never lead me astray before. I adapted it slightly with the substitution of rainier cherries and even added a little diced fresh mango to the sauce. I used rainier cherries because that’s what I had on hand, and I’m sure it would be equally as good (and festive for the 4th of July holiday) if you decided to use red cherries instead. When I first read the recipe I was afraid the rosemary salt rub was going to be too overpowering for the cherry flavor- but it turns out they really know what they are doing over there at the Times and it makes for an excellent contrast to the sweet & savory sauce. While we had the grilled fired up we went ahead and roasted a baguette and […]