1lb shrimp
2 tablespoons cajun seasoning
1 tablespoon olive oil
1 tablespoon minced garlic
1 tablespoon rosemary
2 1/2 tablespoons Worcestershire sauce
2 tablespoons hot sauce
1 lemon
3-4 thin slices of lemon
1/3 cup beer
1/2 stick butter
salt and pepper
Hawaiian bread for dipping
Toss the shrimp with the seasoning. Pour the olive oil into a skillet and turn the heat up to high. Once it begins to smoke, add in the garlic and rosemary. Stir to lightly brown the garlic, but don't burn it (lift the skillet up off the stove if you have to). Add the shrimp and stir carefully. Add the Worcestershire sauce, hot sauce, lemon juice (I just fork the lemon and squeeze) and toss in a few slices of lemon.
Deglaze the pan with the beer. Let the shrimp cook for a few minutes. Add in the salt and pepper. When the shrimp have finished cooking, reduce the heat to medium-high. Add the butter and stir until the sauce is a bit thicker. Remove the lemon slices. Serve. Use Hawaiian bread for dipping!
1lb shredded cabbage (I use the packaged cole slaw mix)
1/3 cup chopped green onion
1/4 cup shredded carrots
2/3 cup mayonnaise
1/2 cup heavy whipping cream
2 tablespoons honey
5 teaspoons sugar
1 1/2 teaspoons minced jalapeno
1/2 teaspoon kosher salt
1/4 teaspoon cajun seasoning
1/4 teaspoon Worcestershire
1/4 teaspoon hot pepper sauce
1/4 teaspoon ground white pepper
1/8 teaspoon ground black pepper
1/8 teaspoon ground cayenne
Combine the cabbage, onion and carrots in a medium bowl and set aside. To make the dressing, whisk all the ingredients together until combined. Pour over the cabbage and mix thoroughly. Cover and refrigerate for a few hours.
12 large ripe strawberries
4 tablespoons balsamic vinegar
4 tablespoons brown sugar
4 giant scoops of vanilla ice cream
Trim the strawberries and cut into wedges. In a small sauce pan, heat the vinegar and brown sugar over moderate heat, stirring, until the sugar is dissolved and let simmer for a minute. Remove the pan from the heat and add the strawberries, tossing to coat. Scoop the ice cream into a couple of bowls and top with the warm, glazed strawberries.
8 large portobello mushrooms, brushed clean
1/3 cup balsamic vinegar
2 tablespoons Dijon mustard
2 cloves of garlic
2/3 cup olive oil
1 1/2 tablespoons crushed rosemary
1 1/2 tablespoons thyme
1/2 teaspoon parsley
salt & pepper
greens
Remove the stems from the mushrooms. Arrange them in a glass baking dish. In a small bowl, whisk together the vinegar, mustard, salt & pepper. Gradually whisk in the olive oil. Whisk in the garlic, rosemary and thyme. Stir for a few minutes, then pour over the mushrooms. Allow to marinate at room temperature for about 20 minutes. Roast the mushrooms at 400 degrees for about 20 minutes. Allow the mushrooms to cool. Arrange the greens in a salad bowl. Cut the mushrooms into 1/2 inch slices and mix into the bowl. Drizzle the reserved vinaigrette over the salad. Sprinkle with a touch of parsley and serve.
fresh mushrooms
crumbled blue cheese
butter
garlic powder
cracked black pepper
Wash the mushrooms, then boil for about .. 20 minutes or so. Take them out of the pot and let 'em cool. Remove the stems. In a small saucepan, melt some butter (not much). Get some foil out and place the mushrooms on the foil. Pack 'em with the blue cheese, then drizzle the butter all over the mushrooms. Sprinkle with a little garlic and cracked black pepper. Finally, place the mushrooms under the broiler and broil for about .. 3 minutes (or until the cheese starts to golden). Don't leave them in there for too long, though.
2/3 cup mayonnaise
2/3 cup sour cream
3/4 cup crumbled blue cheese
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon cracked black pepper
1/2 teaspoon worcestershire
1/2 teaspoon white wine vinegar
1/2 teaspoon balsamic vinegar
A pinch of garlic powder
Combine all the ingredients in a large bowl and whisk until smooth. Chill before serving.
8 oz brick of cream cheese
2 tablespoons sour cream
1 tablespoon ketchup
1 tablespoon yellow mustard
1 teaspoon mayo
1 teaspoon worcestershire sauce
3 green onions, chopped
canned lump crab meat
1/2 cup Meyer's Rum
3/4 cup brown sugar
4 tablespoons butter
4 bananas, sliced in the middle
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Haagan-Dazs vanilla ice cream
Melt the butter in a large skillet. Add in the brown sugar, nutmeg and cinnamon. Wait a minute or so and then add in the rum. You want the sauce to be thick, so.. if it's not thick enough .. add some corn starch. Slice the bananas in the middle, then add to the sauce. Heat on a low flame for 5-10 minutes, spooning the sauce over the bananas. Keep stiring. The sauce will thicken, but you don't want it to get too thick and clumpy. Once it's ready, take 2 scoops of vanilla ice cream and put on a plate. Pour the bananas and sauce over the ice cream. Sprinkle with cinnamon and serve. Mmmmm..