Shrimp Toast

This is great when un-expected company arrives or planned guest too. All it takes is 4 ingredients you can keep on hand and it turns into an elegant appetiser that just takes a few minutes to prepare. Recipe follows:

Ingredients

1 cup good Mayo
1 cup Parmesan cheese
3 tablespoons dried minced onion
12 slices white bread (I prefer Peperidge Farm)
36 salad shrimp, cooked ( I keep a bag in my freezer)

Directions

Cut 3 circles out of each slice of bread using a small cookie cutter or even a shot glass. Place on baking sheet.

Combine all ingredients well except the shrimp.
Spread liberally each round with mixture and top with one shrimp.

Bake for 4 to 5 minutes in a 350 degree oven or until slightly golden.

This is so delicious. I hope you think so too!!


Enjoy!!

Thyme Popovers

Ok... I am so excited!!! I have made many popovers over the years but never really was to consistently pleased with the end result. It was always hit or miss. To make matters worse I usually attempted to make them on special occasions and when I have company. So even more pressure.
But, two things may have changed my bad luck for good!!! First, I purchased from William Sonoma (My favorite store)their new popover pan. Love it!!! Second, I developed a new recipe! Both turned out fantastic!!!! Recipe follows:

Ingredients

4 extra large eggs
1 cup whole milk
1 tsp. sugar
1 tsp. kosher salt
1 cup all purpose flour
2 tbsp. fresh thyme, chopped

Directions

Combine first four ingredients. Then add flour. Do not over mix.

Preheat oven to 450 degrees.Fill each popover cup with 1 teaspoon oil. Heat for 10 minutes. Remove from oven pour popover batter filling each cups 3/4 full. Top with chopped thyme. Bake at 400 degrees for 15 minutes. Lower Temp to 350 degrees a bake for an additional 30 minutes. NO PEAKING!!!!!
Remove and serve immediately!

Enjoy!!!

Grilled Stuffed Tomatoes

I developed this recipe with two ideas in mind. The first, a another use for my summer tomatoes from my garden. Second,s side dish I could make using my grill. This is so easy and delicious and pairs well with beef, fish,and chicken. Of course it certainly could be made in an oven too. Recipe follows:

Ingredients

2 Large ripe tomatoes, cut the top off and remove seeds
1 cup Panko bread crumbs
2 Tbsp. olive oil, more for drizzing before cooking
1/2 tsp. Kosher salt
1/4tsp. black pepper
1/4 cup Parmesan cheese, more to top tomato
2 Tbsp. basil, chopped finely



Directions

Combine bread crumbs, salt, pepper, Parmesan, and basil. Stuff mixture tightly into the seeded tomato and pat down to cover the entire top of tomato. Sprinkle with Parmesan cheese and drizzle with olive oil. Take aluminum foil and loosely wrap the base of the tomato , not covering the top. Place on the grill in a location that is not receiving a direct flame .Cook for 35 minutes.



Enjoy!!!

Linda's Summer Seafood Salad

This salad is a combination of some of my favorite seafood...Lump crab meat, shrimp, and scallops. I was inspired by a local restaurant's seafood dish. I love making it on a Friday and it gets better as the weekend moves on. Recipe follows:

Ingredients
1/2lb. Fusilli pasta or your favorite shape
1 yellow pepper, diced
1 pint cherry tomatoes, cut in half
2 spring , white and green parts, sliced thin
1/2 medium red onion, diced Small
1/2lb, sea scallops,sliced in half
1/2lb. roasted shrimp,sliced in half long ways
12oz. lump crab meat
2tbsp. chopped fresh Italian parsley
2tbsp. chopped fresh dill
1/2 large lemon, juiced

Dressing

3 Tbsp. white wine vinegar
1/2tsp. Djon mustard
1/2tsp. minced garlic
3/4tsp. Kosher salt
1/4tsp. fresh ground black pepper
1/2 cup good olive oil

Whisk all ingredients except olive oil, add oil slowly, whisk until well combined.


Directions

Cook pasta El Dente. While warm toss with the dressing. Set aside. When cool add prepared vegetables and herbs. Add crabmeat and roasted shrimp, after cooling . Saute scallops in olive oil, cool and add to salad.Toss all ingredients together gently.Cover and refrigerate for 2 or more hours. Serve at room temperture.


Note
Previous post gives directions to perfect roasted shrimp.

Enjoy!

Tips for your Kitchen

When cooking with butter I recommend unsalted butter. By using it you can control the salt in your dish.

When a recipe calls for grated cheese I recommned you grate it yourself. It is not as time consuming as it sounds. The difference in taste is so much better then the store bought bags. You can use a box grater or your food processor. Grate as you need it. Also a block of cheese is so much less expensive and goes a long way.

When cooking pasta, don't just walk away from it and let it boil away.First make sure you have salted your water well. This is the only time you have to actually season the pasta itself. Second, keep the pasta water moving stir and separtate you pasta constantly. You will not believe the differnce this will make. You will not have sticky pasta and it also cooks evenly.

Enjoy!!!

Spinach and Walnut Salad with Orange Vinaigrette

This salad was the recommend salad to serve with The Citrus Marinated Chicken and the Creamy Corn Pudding, both just previously posted. This recipe is also from the wonderful cookbook, Sundays in the South. We loved it! This was a different type of salad for me to make but the citrus continues the theme of this meal. Recipe follows:

Ingredients:

6-8 cups fresh spinach or 1 9-oz bag ( I used a bag of baby spinach)
1/2 cup walnuts, coarsely chopped
1 can mandarin orange segments, drained
1/2 medium red onion, thinly sliced
1 Tbsp. butter, melted

Dressing:

1/2 cup canola or vegetable oil
1/4 cup orange juice
4 Tbsp. white wine vinegar
3 Tbsp. sugar
1 tsp. salt

Preheat the oven to 350 degrees.
Toss the walnuts with the melted butter and spread on a baking sheet. Toast in the oven for 8-10 minutes or until golden brown. Watch carefully to avoid burning. Allow to cool before using.

Place the spinach, walnuts, mandarin oranges, and red onion in a large salad bowl.

Combine the oil, orange juice, vinegar, sugar, and salt in a jar with a tight fitting lid. Shake vigorously to combine.

Toss the salad with enough of the dressing to coat. tore leftover dressing in the refrigerator.

Note:
I actually toasted my walnuts on the cook top with a medium size saute pan over medium heat. If doing it this way start with an un-heated pan. I find it easier to do it this was to avoid burning.
If you do not have a jar to combine the dressing, just use a wisk instead.

Enjoy!!!

Creamy Corn Pudding

This great side dish also is from the cookbook, Sundays in the South. I served it with my previous post Citrus Marinated Chicken. Recipe folows:

Ingredients

2 rolls frozen white creamed corn, thawed (well I live in Maryland so this must be primarly a southern thing. I could not located this exact product so I used 3 cans of creamed corn as a substitute, it work just fine)
1/2 stick butter, melted
3 Tbsp. sugar
1/2 cup milk
1 cup cheddar cheese, grated
2 Tbsp. flour
3 eggs, beaten

Preheat oven to 350 degrees.

In a medium bowl combine all ingredients. Pour into a greased 2 quart baking dish.
Bake 45 minutes or until set and golden.

Note
Wonderful leftovers.I thought it was even better the next day.


Enjoy!!!