Wednesday, July 31, 2013

shrimp on the barbie

This recipe was adapted from several including our own, All Recipes, and a host of others.  Our shrimp comes wrapped in newspaper.



- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 cloves garlic, pressed
- 1/2 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 2-3 tablespoons olive oil
- 1lb shrimp, peeled and deveined

1.  In a 1 gallon plastic food storage bag, add the olive oil and the shrimp.  Toss the shrimp to coat in olive oil.
2.  Combine the paprika, garlic powder, pressed garlic, black pepper and Italian seasoning in a bowl and mix well.  It will look like this.


3.  Pour the seasoning mixture into the bag containing the shrimp and the olive oil.  Mix the shrimp and the seasoning well.


4.  Place the shrimp into your refrigerator and allow to marinate for 3-4 hours.
5.  Skewer the shrimp and when the grill is ready, place the shrimp on the grill. Cook the shrimp for 6-7 minutes, turning once.

Remove the shrimp from the grill and serve immediately.  I never have pictures of the done product.  It's too good to sit around taking pictures.  


Sunday, July 14, 2013

scallops and beans and corn, oh my!

I was flying solo this weekend and was on the fence about dinner.  I had scallops in the freezer, along with green beans and corn.  I didn't quite know what to do with them.  But they looked delicious.  So I let them defrost and started planning.



I decided to do very little with the scallops other than a sear; I found the recipe on the Food Network website AND I followed the directions.  Some of the comments mentioned the pepper and they were right - the pepper gave the scallops a really amazing taste.  Highly recommended. 

The green beans and corn, I did something completely different.  I dried the beans and put a little olive oil in a pan.  I cooked the beans until the started to cook through, then I added the corn.  Everything had a nice hue, having cooked through (probably 8 minutes on the beans, 3-4 with the corn).  I topped with a little feta cheese and covered.  The cheese melted and when served, I sprinkled the concoction with toasted pine nuts. 

Exquisite.  I would totally make this again.  Served with a vintage Lion's Lair.  Excellent Saturday night!

Sunday, July 7, 2013

on the grill

We have been grilling all week at the cottage.  We tried a new way to cook potatoes - on the grill in aluminum foil. Many of my foodie friends may disown us but let me just say, it was fantastic.


Red skin potatoes, scrubbed and dried.  Then quartered.
Mickey and T's All American
Olive Oil
Chopped onions 
Any herb - we had oregano on hand and threw it on. You could use anything - dill, rosemary, basil, etc.


Cook's notes - spray the aluminum foil with a non-stick cooking spray - we have an olive oil brand that we used.   Wrap up tightly, leaving a little room for the steam.  I didn't have heavy duty aluminum foil, so I wrapped them three times. 

About 25 - 30 minutes, depending on how hot your grill runs.  We used this method with our asparagus as well.  It was fantastic.


Served with a porter house steak and this wine, the meal was a home run!