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Naked Epicurean

eat. drink. bemerry. repeat.

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    • the raven’s nest
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  • eat
  • drink
  • be merry
    • exploring
    • entertaining
    • joie de vivre
    • the raven’s nest
  • about
  • 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…

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    Ann Beth Strelec 0 Comments

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    Buttermilk Bleu Cheese Dressing

    2019-02-18

    Raspberry + Thyme Frosé

    2019-05-05

    Curried Chicken Wings + Mango Chutney-Yogurt Dipping Sauce

    2019-04-01
  • 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…

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    Ann Beth Strelec 0 Comments

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    Creamy Chipotle + Lime Dressing + Dip

    2019-06-14

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    2019-03-11

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    2019-06-04
  • beef,  holiday,  main course

    Guinness Braised Short Ribs

    2019-03-09 /

    Just in time for St. Paddy’s Day, a recipe using dark roasted Guinness to braise meat. While some of us will be swilling pints of Guinness, some of us will be cooking with it. It’s a win-win for everyone. I love bold flavors, so it’s a no-brainer that I would choose rich + earthy Guinness for this recipe. BEFORE YOU DECIDE to make this recipe, however, let me just say:  these ribs like it long and slow. You cannot be in a rush else you will not meet peak satisfaction. A little TLC goes a loooong way with this meat. The secret is braising. Braising is all about the low…

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    Ann Beth Strelec 0 Comments

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    Chipotle + Lime Flank Steak Sheet Pan Dinner

    2019-04-04

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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
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