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Blackened Shrimp Caesar Salad
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…
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Low Country Boil aka Frogmore Stew
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…
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Seared Sea Scallops with Caramelized Corn + Tomatoes
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…
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New Orleans Spicy BBQ Shrimp
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…
eat. drink. bemerry. repeat.
