• Contact Me
Naked Epicurean

eat. drink. bemerry. repeat.

  • eat
  • drink
  • be merry
    • exploring
    • entertaining
    • joie de vivre
    • the raven’s nest
  • about
  • eat
  • drink
  • be merry
    • exploring
    • entertaining
    • joie de vivre
    • the raven’s nest
  • about
  • paleo,  pescetarian,  salads,  seafood

    Blackened Shrimp Caesar Salad

    2019-07-18 /

    When I walked outside this morning to fill the bird feeders, I withered like a delicate flower. Seeing as how I am not a flower (nor delicate), this is my poetic way of telling you it was already scorching hot at 8AM. So how does a withered flower combat a hot day that will only get hotter? Blackened Shrimp Caesar Salad, of course! This salad is 200% awesome.  50% because cool + creamy Caesar dressing 50% because piquant + spicy blackened shrimp 50% because crunchy + garlicky croutons 50% because rich + sapid Parmesan cheese Actually, it’s probably more like 300% awesome. (You’ll agree once you dive in.) It’s a…

    read more
    Ann Beth Strelec 0 Comments

    You May Also Like

    Tangy + Crunchy Asian Chicken Salad

    2019-06-28
  • gluten free,  main course,  pescetarian,  seafood,  sugar + spice

    Quick + Easy Blackened Shrimp 

    2019-06-22 /

    A gold star on my forehead. There was nothing I treasured more than that sticky foil star, smack dab between my eyes. I intended to wear it the entire day, as a trophy, a distinction. Unfortunately, within the hour my forehead was glistening with perspiration and the star lost its grip. Such is life in New Orleans where the weather is either balmy, hot, or ooh-wee chile’ scorching. What had I done to receive such a high honor? I cleaned my plate. Almost to the point of licking. I was at K-Paul’s, Paul Prudhomme’s restaurant, experiencing blackening seasoning for the first time. On redfish, I recall. Redfish seasoned and seared…

    read more
    Ann Beth Strelec 0 Comments

    You May Also Like

    Sticky Honey + Hoisin Lacquered Ribs

    2019-06-18

    Garlicky + Peppery Baby Bok Choy

    2019-04-27

    Buttermilk Bleu Cheese Dressing

    2019-02-18
  • comfort food,  crowd pleasers,  main course,  pescetarian,  seafood

    Low Country Boil aka Frogmore Stew

    2019-05-30 /

    One of the new gals at work is from California, and I have taken it upon myself to play Southern Tour Guide to help her settle in. For convenience, let’s call her Becky. Becky and I have gone to museums and the theater, canal cruises, cultural festivals and SEC games—the full gamut. There is no dearth of activity in our area, so our orientation schedule has been pretty packed. “We will leave no stone unturned!” I told Becky. Becky smiled politely…and then I think she rolled her eyes. I am on a mission. Part of this mission means hosting a lowcountry-ish shindig. Every newbie to the South needs to experience…

    read more
    Ann Beth Strelec 0 Comments

    You May Also Like

    Toast 6+ Ways

    2019-06-09

    Pasta Aglio e Olio: CYOA

    2019-07-18

    Fakes (Greek Lentils)

    2019-03-29
  • appetizers + hors d'oeuvres,  party food + snacks,  pescetarian,  seafood

    Sesame Crusted Ahi Tuna Bites + Ginger-Soy Butter

    2019-05-23 /

    I wanted to call this recipe Seared Tuna and the Puddle of Love, but The Man nixed that straight outta the gate. Too weird, he said. You’re weird, I said. I love you, he said. Same, I said, and then sulked my way back to the kitchen, my cooking metaphor not having passed muster. You have several options for serving this Sesame Crusted Ahi: as a first course or a party app; sliced on top of a salad; or as entree steaks. Whichever you choose, be sure to use the freshest tuna steaks and pat lots sesame seeds into them (your rule of thumb is about 4 tablespoons of sesame…

    read more
    Ann Beth Strelec 0 Comments

    You May Also Like

    Hand-Crafted Gournay

    2019-06-04

    Chunky Mediterranean Hummus

    2018-10-11

    Tzatziki Sauce + Dip

    2019-02-28
  • dips,  gluten free,  party food + snacks,  pescetarian,  seafood

    Shrimp + Scallop Ceviche

    2019-05-20 /

    It is already hot as Hades outside. Who in Augusta can fathom turning on the oven for dinner? I.can’t.even. So it was a no-brainer that we would have crisp + cool Shrimp + Scallop Ceviche for dinner. I was much younger when I had my first experience with ceviche. It was on a trip to Chile, and I remember being intrigued when the waiter said the lime juice cooked the fish. What he wanted to say was the fish was denatured by the citric acid, but the easy translation for the gringo he was serving was “cooked.” As you can imagine, the weather in Chile was quite balmy, so eating…

    read more
    Ann Beth Strelec 0 Comments

    You May Also Like

    Ooey Gooey Vidalia Onion Dip

    2019-03-11

    Creamy Chipotle + Lime Dressing + Dip

    2019-06-14

    Hand-Crafted Gournay

    2019-06-04
  • main course,  pescetarian,  seafood

    Seared Sea Scallops with Caramelized Corn + Tomatoes

    2019-04-16 /

    Of all shellfish, my very favorite is scallops. Their porcelain creaminess is so pure and elegant, their bouquet an intoxicatingly sweet brininess. I imagine it to be like mermaid’s breath. For this recipe, I nestle those succulent pillows of goodness on a bed of fresh corn sautéed with bacon, shallots, and thyme. I have three words to describe these scallops–Mmm, mmm, mmm! Seared Sea Scallops with Caramelized Corn + Tomatoes is the first meal I made for The Man. It was back in the flirting stages of things. Apparently it blew his mind because all these years later he is still around. The key to the deliciousness of this dish…

    read more
    Ann Beth Strelec 0 Comments

    You May Also Like

    Lemon Zest + Spring Pea Parmesan Orzo

    2019-05-09

    Chipotle + Lime Flank Steak Sheet Pan Dinner

    2019-04-04

    Vietnamese Shredded Chicken + Noodle Salad

    2019-06-17
  • appetizers + hors d'oeuvres,  holiday,  seafood,  vegetarian

    Oysters with Pink Peppercorn Mignonette

    2019-02-14 /

    Oysters intrigue me on so many levels: from their vital role in the ocean ecosystem to the anticipation of cracking open the bivalve to find the treasure inside. Oysters are often associated with special occasions. Valentine’s Day is no exception. And to adhere to the red and pink motif of the holiday, I chose to make this mignonette with pink peppercorns. This is by far the best recipe for Pink Peppercorn Mignonette you will ever eat! No, that’s a lie. It’s not true at all. Why?  Because those bold, beautiful berries you are buying in the store are not really pink peppercorns.  Peppercorns come from Piper nigrum, and they are…

    read more
    Ann Beth Strelec 2 Comments

    You May Also Like

    Ultimate Fully Loaded Vegan Nachos

    2019-01-30

    Hand-Crafted Gournay

    2019-06-04

    Tzatziki Sauce + Dip

    2019-02-28
  • seafood

    Dirty Bon Temps Shrimp

    2019-01-16 /

    This dish is a guaranteed crowd pleaser! But be warned: because you are leaving the shrimp in their shells, this meal does not kowtow to your prissy friends; they will have to work for their dinner, and they will get a little untidy. So why eat them? Because I guarantee every head-sucking, finger-licking, sauce-sopping moment is worth it! You guests will be elbow deep in deliciousness, and we know that kind of eating isn’t for everyone. You may earn their forgiveness, however, by providing steamed hand cloths. Maybe even with a fancy slice of lemon atop. Look for extra large shrimp or larger. And while it is not absolutely essential…

    read more
    Ann Beth Strelec 0 Comments

    You May Also Like

    Blackened Shrimp Caesar Salad

    2019-07-18

    New Orleans Spicy BBQ Shrimp

    2019-01-16

    Low Country Boil aka Frogmore Stew

    2019-05-30
  • seafood

    New Orleans Spicy BBQ Shrimp

    2019-01-16 /

    Can you say rapture? Yes, that’s what I feel when I eat this dish. Rapture. These shrimp prepared New Orleans barbeque style steep in a spicy + buttery bath so good you will lick your dish. (Or so I have heard. I personally have never ever done such a thing.) For this recipe, you will leave the shrimp unpeeled. The shells add an essential smokiness, and their tails are like little shrimp handles. Oftentimes I recommend offering your guests warm, wet cloths for their hands, but it’s probably not necessary since they will suck their fingers clean. You might, however, want to provide bibs.  Just sayin’. It is integral that…

    read more
    Ann Beth Strelec 0 Comments

    You May Also Like

    Low Country Boil aka Frogmore Stew

    2019-05-30

    Cioppino

    2018-12-26

    Sesame Crusted Ahi Tuna Bites + Ginger-Soy Butter

    2019-05-23
  • gluten free,  seafood,  soups + stews

    Cioppino

    2018-12-26 /

    I recommend making the red sauce a day ahead to meld together the flavors. Cool uncovered, then chill, covered. Bring to a simmer before adding seafood. It will make a big difference! Cioppino.  In Italian it translates to heaven in a bowl. Well, not really. But it is so droolworthy it should translate that way. Cioppino is the American name for zuppa di pesce, or “soup of the fish.” While you are likely to find local seafood stewed in a tomato-wine broth on any coastal menu in Italy, you’d be hard pressed to find it referred to as cioppino. Its genesis is rooted to the docks of San Francisco where…

    read more
    Ann Beth Strelec 0 Comments

    You May Also Like

    Crispy Rosemary Parmesan Potato Stacks

    2019-01-02

    Shrimp + Scallop Ceviche

    2019-05-20

    Ultimate Chicken + Avocado Caprese Salad

    2019-04-21

About Ann Beth

Subscribe

Categories

Recent Posts

  • The Augusta Mural Guide
  • Bourbon + Pecan Bon Bons
  • Frozen Key Lime Pops
  • Spicy Asian Cucumber Salad
  • Tipsy Watermelon Ice Lollies

Archives

Ad Sense

2018 Ann Beth Strelec Out of professional courtesy, please contact me if you plan to republish one of my recipes. You can get in touch with me at nakedepicurean@gmail.com
Ashe Theme by WP Royal.