When I first saw the title for this recipe I thought isn’t all shrimp cocktail the same? I have to now admit that this was indeed the best I’ve had… It’s due in part to the seasonings but the passive cooking is what makes them succulent… Best Shrimp Cocktail 2 pounds deveined (shells removed and tails left on) – I used Jumbo Tiger shrimp 3 tablespoons salt 10 sprigs fresh thyme 3 bay leaves 2 teaspoons black peppercorns 1/2 teaspoon…
Arancini Ahh! leftover risotto! It doesn’t happen very often but it’s worth making extra risotto just to have these ‘little oranges’ the next day. Such was the case from a recent dinner party of Fresh Mushroom Seafood Risotto… 3 cups of leftover risotto I added 1 egg, some extra parmesan, a little more salt & pepper formed the mixture into golf-ball-sized balls (keeping your hands dipped in water helps keep you from becoming a sticky rice mess) roll…
Today I am plagued with AAADD (Age Activated Attention Deficite Disorder) You know those times when you start something but on the way to completing it you get distracted by something else? Everywhere I look I see opportunities for more delicious recipes that take me in new directions. The latest was when I returned to the store for the second time to buy ingredients to make Reuben Sandwiches after making Tomato Soup. Just before leaving for the store I happened…
We haven’t had a dinner party since BB (before boat) but tonight was the night. I really enjoy the planning much more than I enjoy the actual cooking but this was one of those rare times that I thoroughly took pleasure in the whole process. …we began with… Champagne Cocktails place a sugar cube in the glass add a couple drops of bitters a splash of brandy then top up with champagne… Raw Oysters …I had purchased 2 dozen…
Years ago before I retired, we had a ritual of Friday Happy Hour. After a long week, the last thing I wanted to do was cook another meal. Our dinner could take any form from phone-ordered pizza to something I may have stashed in the freezer as long as I didn’t have to cook that day. Now that R.E.D. is tarped and prepared for our long Canadian winter and we are back to being ‘dirt people’ I think it…
When fresh fish or seafood is available this is a quick appetizer that can be prepared in less than 30 minutes… …as always, limited space and a few fresh ingredients is no probem when preparing this dish… …just 20 minutes and the scallops are ‘cooked’ in freshly squeezed juice… I served with some whole grain chiabatta and a crisp Chardonnay… Scallop Ceviche 350 g (approximately 2 cups) fresh tiny scallops 1 cup lime juice 1 jalepeno, finely diced 1 red…
My good intentions of routinely posting recipes has gone off course. My new fall/winter obligations as Training Officer for the local Power & Sail Squadron and end-of season boat preparations are really getting in the way of my fill-the-day-as-I-wish retired life. I shouldn’t complain though as this ‘giving back’ to an organization in an area that interests me helps keep the boat dreams alive while our boat is ‘on the hard’. And the end-of-season boat prep is actually fun seeing…