Grilled Shrimp Caprese

Grilled Shrimp Caprese




Marinated Tomatoes:



1 1/2 lbs Roma tomatoes, cored* and cut into 1" pieces

20 medium fresh basil leaves, stems removed and cut into 1" pieces

2 Tbsp extra virgin olive oil

1 Tbsp garlic, minced

1 tsp Italian seasoning

Salt to taste



2 Tbsp butter

1/2 cup white wine

1 1/2 cups heavy cream

1 cup Parmesan cheese, grated

1 lb capellini (angel hair) pasta, cooked according to package

directions

2 cups mozzarella cheese, shredded

1 lb 26/30 or 21/25 shrimp, peeled and deveined



Note: To preserve juices and seeds, use a pairing knife to remove

just the top of the core on each tomato.



Preheat broiler.



Combine tomatoes, basil, olive oil, garlic, Italian seasoning and

salt in a large bowl and blend thoroughly. Cover, set aside and

marinate for at least 1 hour.



Heat a large, nonstick skillet over medium heat. Add butter and let

melt. Stir in white wine and bring to a boil. Add heavy cream and

Parmesan cheese and bring to a simmer. Let sauce reduce to desired

consistency.



Add cooked, drained pasta and marinated tomatoes to skillet. Stir

to thoroughly coat pasta with sauce.



Transfer pasta and sauce to serving platter and top with mozzarella

cheese.



Grill or Saute shrimp until internal temperature reaches 150°F and

set aside.



Place serving platter in broiler for 2-3 minutes, or until cheese

has melted.



Top pasta with cooked shrimp and serve

Barbecue Meatballs - crockpot

Barbecue Meatballs




2 pounds ground beef

1 cup bread crumbs

1 teaspoon garlic powder

2 packages onion soup mix

2 teaspoons Worcestershire sauce

2 eggs



Sauce:

2 onions, chopped

2 cans tomato paste (12 ounces total)

2 cloves garlic, minced

1/4 cup Worcestershire sauce

1/4 cup red wine vinegar

1/2 cup brown sugar

1/2 cup sweet pickle relish

1/2 cup beef broth

2 teaspoons salt

2 teaspoons dry mustard



Combine first 6 ingredients and mix well. Shape into meatballs and

brown in a skillet with 1 tablespoon of oil. Drain on paper towels.



Add all sauce ingredients to Crock Pot and stir well.



Add meatballs and cook, covered, on low for 5 to 6 hours (high for

2 to 3). Serve from the Crock Pot.



Makes about 60 meatballs.

White Sangria




2 (750-ml) bottles dry white wine, preferably Pinot Grigio

1 1/3 cup orange juice

1/2 cup triple sec

1/4 cup brandy

1/2 cup sugar

1 teaspoon vanilla extract

1 1/2 oranges, sliced

1/2 lemon, sliced

1/2 apple, sliced

Large bunch grapes, stemmed



In a large pitcher, whisk together the wine, orange juice, triple sec and brandy.



Add the sugar and vanilla extract and continue to whisk until the sugar is completely dissolved.



Add the sliced orange, lemon and apple, along with the grapes. Serve over ice with fruit slices as garnish.



Serves 8-10

Chocolate Espresso Walnut Cookies

Chocolate Espresso Walnut Cookies

1 pound semisweet chocolate, chopped
1/2 cup (1 stick) butter
3/4 cup (3 ounces) unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 extra-large eggs
1 1/2 cups sugar
2 tablespoons instant espresso powder
1 tablespoon vanilla extract
2 cups fine-quality bittersweet (56% to 60% cacao) chips or 1/4-inch chunks
2 cups coarsely chopped walnuts (about 8 ounces)

Position the oven racks in the center and upper third of the oven
and heat the oven to 325 degrees. Line 4 large baking sheets with
parchment paper.

In a large, heavy-bottomed saucepan, melt the semi-sweet chocolate
and butter over medium-low heat until smooth, 5 to 7 minutes,
stirring occasionally.

In a medium bowl, whisk together the flour, baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, or
in a large bowl using a hand mixer, beat together the eggs, sugar,
espresso powder and vanilla until blended and slightly foamy, 1 to
2 minutes. Beat in the melted chocolate mixture, then the flour
mixture. Stir in the bittersweet chocolate and walnuts.

Using about 3 tablespoons of dough for each cookie, spoon the dough
onto two of the prepared baking sheets, forming about 6 cookies per
sheet. Bake until the cookies are cracked on top and moist in the
center, about 14 minutes (do not over bake so as to keep the center
of the cookies moist and fudgy). Transfer the baking sheets to a
rack and cool the cookies completely before removing. Remove the
cookies gently using a metal spatula.

Makes about 2 dozen cookies.

Grilled Lime Shrimp With Guacamole Ranch

Grilled Lime Shrimp With Guacamole Ranch
Dipping Sauce

20 Large easy-peel shrimp, peeled with tails intact
3 Limes (2 for juice, 1 for wedges)
4 Bamboo Skewers

Marinade:
1/4 cup salad oil
Juice from 1 lime
1/4 tsp. each salt and chili powder
2 Tbsp. chopped cilantro
1/2 tsp. cumin

Guacamole Ranch Dipping Sauce:
1/2 cup ranch dressing
1 ripe avocado
Juice from 1 lime
1/4 cup chopped cilantro
1/2 tsp. cumin
1/2 tsp. salt

Soak bamboo skewers in water for 30 minutes, cut lime into 6 wedges.

Take each skewer and put a lime wedge on first, followed by 5
shrimp in a U-shape; repeat for next 3 skewers.

Whisk together the ingredients for the marinade in a bowl. Reserve
half marinade.Brush both sides of the shrimp skewers with the
remaining marinade.

Blend together the ingredients for the guacamole ranch dipping
sauce in a blender or food processor and refrigerate.

Place the shrimp skewers on a medium heat grill. Grill 3 minutes on
each side till the shrimp are firm and pink.

Transfer shrimp to platter, pour some reserved marinade and squeeze
the grilled limes on the skewers. Serve with dipping sauce.

happy 100th birthday oreo - (fried oreos)

Fried Oreo

20 oz all purpose flour
4 oz granulated sugar
1 tbsp baking powder
Dash of salt
3 whole eggs
3 cups of club soda
12 Oreo cookies

Mix all dry ingredients in mixing bowl. Whisk eggs and club soda together, then whisk into dry ingredients until well blended.

Chill in refrigerator.

Dip Oreo cookies into batter and fry until golden brown in 350
degree F oil. When cooked, place on paper towel.

Arrange on a plate, sprinkle with confectionery sugar

Cioppino

Cioppino

2 tablespoons olive oil
1 onion, thinly sliced
1/2 pound (about 1 1/2) leeks, ends trimmed, halved lengthwise and
sliced diagonally 1/2-inch thick
1 small clove garlic, pressed or minced
1 tablespoon chopped parsley
1 dried bay leaf
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1/4 teaspoon saffron threads
1 1/2 cups peeled and diced tomatoes, cut into 3/4-inch dice
8 ounces tomato sauce
1 cup dry white or red wine
1/2 to 1 cup clam juice
Salt
Hot sauce
4 to 6 ounces large shrimp (16 to 20 count per pound), shelled and deveined
1/2 pound large scallops
6 ounces firm, light-flesh fish steaks (such as swordfish), cut
into 1 1/2-inch pieces
2 tablespoons cold butter, chopped
Freshly chopped basil and oregano, for garnish

In a medium, heavy-bottom pot heated over medium-high heat, add the
oil, then stir in the onions, leeks, garlic, parsley, bay leaf,
oregano, thyme, pepper and saffron. Cook, stirring frequently,
until the onion is translucent and the herbs are fragrant, 6 to 8
minutes.

Stir in the tomatoes, tomato sauce and wine. Cover and simmer
gently to develop the flavors, 30 to 45 minutes. Thin if desired
with 1/2 cup to 1 cup clam juice. Season with 2 teaspoons salt and
1 tablespoon hot sauce, or to taste. The cioppino base can be made
ahead of time to this point; remove from heat, cover and
refrigerate up to one day (reheat before continuing).

To the pot, add the shrimp, scallops and fish. Cover and simmer
gently just until the fish and shellfish are firm and opaque, about
10 minutes. Uncover the pot and remove from heat. Stir in the
chopped cold butter, stirring just until the butter melts to add a
little richness to the broth. This makes about 5 cups cioppino.
Ladle the cioppino into wide bowls, garnishing each serving with
freshly chopped basil and oregano. Serve immediately.

Servings: 4