And now for even more culinary merry-making: tomorrow is Fat Tuesday, the last hurrah of the Mardi Gras season.  Down in New Orleans they’ll be celebrating with parades, over-the-top parties, and all kinds of naughty foods and libations.  The following day the party’s over, and Ash Wednesday will mark the beginning of Lent.

What are you going to give up?  I haven’t decided yet.  Maybe I’ll give up playing hooky from spin class.  (*rolls eyes*.)

Anyway, here are two great recipes to help you celebrate Fat Tuesday tomorrow.  I think they’re both terrific!  Red Beans and Rice are traditional Cajun / Creole fair – so down to earth and homey.  This short-cut version won’t win any beauty contests, but if you can get past that it is yuuuummy! I used andouille sausage (on sale through tomorrow) in mine, but you could tone down the spiciness by using regular kielbasa.  The list of ingredients is short and the dish will come together in no time, you’ll just need to allow about an hour for it to simmer away on the stove.

Along with simple roasted asparagus on the side, I’m also going to serve these delicious spicy baked shrimp.  These are more of an appetizer, but I thought they’d be a fun addition to a Fat Tuesday table…what the heck, the shrimp are on sale!  These are so outstanding – and you’ll want to serve a hunk of crusty French bread alongside them to soak up the sweet and spicy sauce.  Heavenly!

Oh, and by the way – if you’re looking for a nice wine pairing – my friend Kevin at the Mequon store suggested either the Cline Red Zinfandel (around $11.00), or the Michel Picard Vouvray (also $11.00).  I can’t wait for 5:00!  J

Enjoy!

SHORT CUT RED BEANS & RICE
Serves:  6

Source:  epicurious.com

• 2 T. olive oil
• 1 pound fully cooked smoked sausage, sliced into ½” thick rounds (Usinger’s Andouille is on sale)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 14 ½ oz. cans kidney beans (undrained)
• 1 c. low-salt chicken broth (Imagine Organic Broth is on sale)
• 1 t. Creole or Cajun seasoning (I used Emeril’s Bayou Blast)

• 3 c. hot cooked rice

Heat olive oil in heavy large Dutch oven over medium heat.  Add sausage, onion, and garlic and sauté until onion is brown, about 15 minutes.  Mix in kidney beans with their juices, broth, and Creole seasoning.  Reduce heat to medium-low, cover and simmer until flavors are blended and mixture is very thick, stirring occasionally, about one hour.  (I took the lid off toward the end to let mine reduce a little more).

Divide cooked rice among large shallow soup bowls.  Spoon bean mixture over rice and serve.

SPICY BAKED SHRIMP

Serves: 4

Source:  epicurious.com

• ½ c. olive oil
• 2 T. Cajun or Creole seasoning
• 2 T. fresh lemon juice
• 2 T. chopped fresh parsley
• 1 T. honey
• 1 T. soy sauce
• Pinch cayenne pepper
• 1 lb. raw large shrimp, peeled and deveined

• Lemon wedges
• Warm French bread

Combine the first 7 ingredients in a 9×13” baking dish.  Add shrimp and toss to coat.  Refrigerate 1 hour.

Preheat oven to 450.  Bake shrimp until they’re cooked through, stirring occasionally, 10-12 minutes.  Garnish with lemon wedges and serve shrimp with French bread.

And I have to tell you, I’m so darned tired of cooking. Tired of cleaning the kitchen and loading / unloading the dishwasher too. At present, I’m staring at a dried up, once-gorgeous-but-now-bordering-on-pathetic tree that needs to be taken down ASAP. My punks are all on each other’s last nerve and are currently whining loudly over how bored they are. Sheets and towels from my dearly departed company (they’re still among the living, they’ve just gone home) are piled high in the hallway upstairs, and the DamDog is standing at my feet, relentlessly tossing her gigantic new tennis ball at me, tail wagging in a total frenzy.

So, see how hard it would be to derive culinary inspiration from all of this chaos?

Of course, I realize that some of you will be hosting a New Year’s Eve gathering tomorrow evening, and who knows, you might be turning to FFF for recipe ideas. What kind of friend would I be to leave you all high and dry? That’s certainly no way to close out the year.

I decided to offer up a year-end review, round up, and recap of some of my favorite appetizers and finger foods from the past six months of blogging for Sendiks. Any of these would be perfectly suitable for an occasion such as New Years Eve! In fact, when I went through the archive, I was so pleasantly surprised by the recipes I found, it nearly made me want to call up a bunch of friends and host a party tomorrow night.

Nearly, I said.

However you choose to ring in 2010, I hope you’re surrounded by family and friends when the clock strikes twelve. I’ll see you all back here next year! For now, take a walk down memory lane with me, won’t you? Here are some of my favorites, in no particular order (I’ve noted ingredients that are currently on sale and you can click on the titles or pictures to read the complete recipe):

CITRUS SHRIMP

Served chilled, these delicious shrimp are marinated in a fabulous mixture of lemon and lime juices, fresh ginger, and garlic. Lemons and limes are on sale, as are several varieties of shrimp. Go for the biggest ones you can afford for this recipe.

ROASTED VEGETABLE QUESADILLAS

I usually serve these with my favorite black bean soup, but they make a yummy hot appetizer too. Try them with the sale Pepperjack, or Wisconsin Gouda. Fresh asparagus is also on sale!

PANKO CRUSTED SHRIMP CAKES

Oh…my… THUNDER! I’ve made these three times in the past two weeks and they are ALWAYS a hit! Served hot with a yummy spicy dipping sauce, these will be the hit of your party. You can get away with using a smaller shrimp here, but I wouldn’t go smaller than 26-30 count.

SALSA BAKED GOAT CHEESE

Love. This. It’s so fabulous. Try it with the sale Chi-Chi’s salsa and any of the crackers that are on special!

ROASTED STUFFED MUSHROOMS WITH SPINACH & FETA

So, word has it that for good luck in the New Year, you should eat some sort of leafy green on New Year’s Eve. Here’s a terrific way to work your lucky spinach in. It’s symbolism, people.

SHRIMP PIZZETTAS WITH BELL PEPPERS & BASIL

If you want easy, this is for you. So simple, but really delicious! Feel free to use the 16-20 count for this one too.

ROASTED TOMATO BRUSCHETTA

I normally make these with Roma tomatoes, but I think you could get away with using the grape tomatoes that are on special. Just cut them in half, toss them in olive oil, and roast as directed. Just watch your roasting time – they probably won’t need as long as the Roma’s would.

BEST EVER TACO DIP

I had to throw it in. Every party needs a little junk food! Besides, scallions, limes, iceberg, sour cream, salsa AND corn chips are all on sale! What other excuse could you possibly need?

Now go forth and plan a fabulous party. HAPPY NEW YEAR!!

But maybe it’s because it’s December 24th, and all of my Christmas cards are finally done and outta here. Maybe it’s because all of the gifts are wrapped and I don’t have to pull an all-nighter for the first time in 5 years.

Or, maybe it’s because I watched “It’s a Wonderful Life” last night for the 450th time and I just can’t help myself.

Jimmy Stewart…*sigh*. He has this effect on me every year.

“George Bailey, I’ll love you til’ the day I die.”

Remember that scene? It’s early on in the movie when young George is working at Mr. Gower’s soda counter / pharmacy – he bends over to pick something up and Violet whispers it into his bad ear. Y’know, the bad ear he got from jumping into a frozen pond to save his drowning brother, Harry? Good old George. He never did make it out of Bedford Falls, but he got a chance to see what life would have been like if he’d never been born.

“Strange, isn’t it? Each man’s life touches so many other lives. When he isn’t around he leaves an awful hole, doesn’t he?”

Sorry. By now you’re probably wondering if there’s a point here. YES! Of course there is. The generosity of the good people of Bedford Falls has inspired me to share with you one of the best recipes…EVER!

Also, I promised myself when this blog started out way back in June, that if I was still around in December (like, if the Balistreri’s hadn’t given me the hook by then), I would share this recipe with you. Well, here we are. It’s Christmas Eve. I’m still blogging. Let’s make some shrimp cakes!

“Hello, Bedford Falls! Merry Christmas! Merry Christmas, movie house! Merry Christmas, Emporium! Merry Christmas, you wonderful old Building and Loan! Hey! Merry Christmas, Mr. Potter!”

Merry Christmas, FFF readers!

PANKO CRUSTED SHRIMP CAKES

Makes 1 Dozen

Source: epicurious.com, sauce from southernliving.com

SHRIMP CAKES:

• 16 large raw shrimp, peeled and deveined, tails removed
• 1 large egg
• 2 scallions, chopped
• 1 T. chopped fresh cilantro, plus additional sprigs for garnish
• 1 t. Dijon mustard
• Squeeze of fresh lemon juice, plus several lemon wedges for garnish
• Several dashes tobasco
• ½ t. salt
• 2 c. panko breadcrumbs, divided

• Neutral cooking oil

SAUCE:

• ½ c. mayonnaise
• ¼ c. spicy cocktail sauce
• ½ t. Old Bay seafood seasoning
• Squeeze of fresh lemon juice

Place the shrimp in the bowl of a food processer and pulse to coarsely chop. Add the egg, scallions, cilantro, mustard, lemon juice, tobasco, and salt. Pulse to blend. Add 1 cup of panko and pulse several times to incorporate.

Place remaining cup of panko in a shallow dish. Use your hands to form the shrimp mixture into 12 cakes. Roll the shrimp cakes in the panko and transfer shrimp cakes to a plate. Refrigerate for 1 hour.

Meanwhile, mix all of the sauce ingredients together. Adjust the seasonings to your taste; you can’t mess it up! Transfer sauce to a pretty serving bowl and refrigerate.

Place a large sauté pan with 1 tablespoon of cooking oil over medium heat. The oil is ready when a tiny pinch of panko sizzles upon contact with the pan. Place shrimp cakes in the pan, taking care not to crowd them. Saute for two minutes per side, or until golden brown on both sides. Transfer to a paper towel lined plate to drain; then transfer shrimp cakes to a serving platter. Garnish platter with lemon wedges and sprigs of cilantro. Serve shrimp cakes with sauce.

Appetizers. I’m all about appetizers. I adore them. Love to make them, love to munch them. And I’m here to share the love, my friends. Shall we begin?

A few years ago I attended a holiday cooking class at my friend Ann’s house. While we did learn how to make several fabulous appetizers that evening, I think Ann’s hosting an evening of ‘cooking instruction’ was mostly a thin disguise for what it really was: an occasion for a fun group of thirsty ladies to gather around her island and sip far too much wine until far too late on a school night!

My big take-away from that evening at Ann’s (besides not feeling so swell the next day) was the recipe for these little shrimp pizzas. They’ve become an old standby for me throughout the past few years. They’re unbelievably simple to prepare, and I’ve never met anyone who doesn’t like them!

(Actually, that’s not true. My friend Amy isn’t a fan. But then again, Amy’s motto regarding food in general is, “the blander the better”. Hmmpf.)

With the exception of the fresh red and yellow bell peppers, most of the ingredients for this recipe can be kept in your fridge, pantry, or freezer. If you have them on hand throughout the holidays, you’ll never be at a loss for a terrific appetizer to whip up in a skinny minute!

Happy weekend, everyone.

SHRIMP PIZZAS WITH BELL PEPPERS & BASIL

Makes 2 dozen

Source: Chef Katherine Ward

• 6 small flour tortillas
• 12 large raw shrimp, peeled and deveined, tails removed
• 1 red bell pepper, seeded and diced small
• 1 yellow bell pepper, seeded and diced small
• 1 T. olive oil
• 1 tube of garlic paste (find this in a small box on the top shelf, above the canned tomatoes)
• 1 c. grated asiago cheese
• ½ c. slivered basil, plus additional sprigs for garnish if desired

Preheat oven to 425. Place the diced peppers in a small mixing bowl, drizzle with the olive oil, and sprinkle with salt and pepper to taste. Toss to blend. Spread peppers evenly on a cookie sheet with sides. Bake for 10 minutes, or until the peppers are beginning to blacken just slightly around the edges. Remove from oven and set aside.

Meanwhile, pat the shrimp dry with paper towels. Place the shrimp on their sides, and using a sharp knife, cut the shrimp horizontally in half. Set aside.

Spread the flour tortillas on a large cookie sheet. Squeeze a dollop (1/2 a tablespoon or so) of garlic paste on each tortilla, use a small knife or spatula to spread the garlic paste evenly on the tortillas. One by one, divide the asiago cheese among the tortillas. Repeat with the roasted peppers. Top the pizzas with the sliced shrimp, cut side down, four slices per tortilla. Sprinkle pizzas with salt and pepper.

Bake the pizzas for 10 minutes, or until shrimp are pink and tortillas are lightly browned and crisp around the edges.

Remove from oven and transfer to a cutting board. Scatter the slivered basil among the pizzas. Using a sharp knife, cut each tortilla into quarters. Transfer to a pretty platter and garnish with basil sprigs.

Yesterday was one of those days… I just. Couldn’t. Do it.

Fried rice is my standard fall-back dinner on days like yesterday. The whole DamFam LOVES fried rice! If you keep a few staples hangin’ around your pantry, fridge, and freezer, you’ll be able to throw together a huge batch of fried rice any day of the week — without having to waste good lipstick and hairspray so that you look presentable at the store!

Now, brace yourselves for a bit of life changing information. I’m about to give you a few tips for perfect fried rice. Here we go!

First of all, it is highly important (and this really can’t be stressed enough) to start out with cooked rice that is both cold and dry. You can’t make good fried rice out of a batch freshly cooked, steaming hot rice. It just won’t work; trust me, I know these things. Hot rice will stick together in a big, yucky, starchy glob and will only lead to dinnertime disappointment and untold sorrow.

Luckily, a wee bit forethought will help you avoid such dreadful issues. I like to make my rice in the morning. Immediately after it’s finished cooking, I spread it on a cookie sheet to let the steam escape and cool it down quickly, then I put the cookie sheet in the fridge (uncovered) for the whole day.

My favorite types of rice are basmati or jasmati, although sometimes I use jasmine if I have it on hand. Definitely do not use converted rice (like Uncle Ben’s), and absolutely, positively do not use Minute Rice.

Repeat after me: Minute Rice is from the devil. It’s true.

Ideally you’ll need a wok, or at the very least a giant sauté pan. Have everything prepped and ready to go before you start cooking, because once you start the stir-fry process, things will happen very quickly — you won’t have time to stop and finish slicing and dicing! I like to have all of my ingredients organized in separate bowls on a cookie sheet. I’ve used this system for years. Makes me feel quite organized and efficient.

Lastly, maintain a screamingly hot pan throughout the entire cooking process. You might have to wait a minute in between cooking the various ingredients so that the pan comes back up to temperature before continuing. That’s okay.

And there you have it. Economical, delicious, and a great way to avoid driving to the store!

If I don’t have shrimp on hand, I also love to make this with diced ham steak. Actually, my kids prefer it with ham over the shrimp! If you choose to use ham, skip the cornstarch/salt step.

SHRIMP FRIED RICE

Serves: 5 Hungry Damrons, plus a little leftover for lunch the next day.

Source: ??

• 8 oz. raw shrimp, peeled and deveined, cut into small pieces
• ½ t. cornstarch
• ¼ t. salt

• Neutral cooking oil

• 1 medium onion, diced
• 3 scallions, thinly sliced
• 1 can diced water chestnuts, drained

• 3 eggs, beaten with a splash of dry sherry (about a teaspoon)

• 4 c. cold cooked rice

• 1 c. frozen peas and carrots, thawed
• Fresh bean sprouts, big handful (optional)
• 1 T. soy sauce (or more to taste)

Toss the shrimp with the cornstarch and salt and set aside for 10 minutes.

Place a wok or a very large sauté pan over high heat. The wok will be ready when a drop of water sizzles and evaporates almost immediately upon contact with the pan. Pour 1 tablespoon of oil into the wok and swirl around to coat. Add the shrimp in one layer. Allow them to cook undisturbed for a minute or so. Flip them over (I like to use a pair of tongs) and allow them to cook undisturbed for another minute or so on the second side. Remove to a plate and set aside.

Pour an additional tablespoon of oil into the wok and swirl to coat. Pour in the beaten eggs, and scramble them very quickly until nearly done. Slide eggs out onto the plate with the shrimp. Cut the eggs into small pieces.

Pour another tablespoon of oil into the wok, and swirl to coat. Add the onion, scallions, and water chestnuts. Stir fry for three to four minutes, or until onion is softened. Remove vegetables to the plate with the eggs and the shrimp.

Add one more tablespoon of oil to the wok and swirl to coat (hey, I never said this was a low fat recipe). Add the rice to the wok. Spread it out so that as much rice as possible is touching the surface of the pan. Cook the rice undisturbed for two minutes or so (it should definitely be sizzling). Using a wooden paddle or spatula, flip the rice over and continue to cook on the other side for another minute or so. Add to the pan the shrimp, eggs, onions, peas and carrots, bean sprouts, and soy sauce. Toss everything together; cook for a few minutes so that everything is warmed through. Scoop in to bowls and serve, passing additional soy sauce at the table.

I nearly scrapped the whole thing, but earlier I had run into a friend (and loyal FFF reader) who asked (as she always does, ‘cause she’s really sweet), “What’s for dinner tonight??” When I told her about the curry, she said she couldn’t wait to read about it. I couldn’t let her down! Let’s just don’t breathe a word to the Hub. We don’t want him blowing a gasket over the high cost of shrimpies… although truthfully, he probably wouldn’t mind because he loves this dish as much as I do!

Sometimes I just get such a hankerin’ for this curry! When the craving gets to me, I can scarcely think of anything else. It’s an illness. I’m seeking help. Thank you for your concern.

With pungent red curry paste and salty fish sauce, it’s much more of a Thai inspired dish than an Indian one. Loaded with spinach, red bell peppers, and carrots, this dish will help you channel your inner Popeye, improve your eyesight, and feel more…worldly. In the best possible way. I hope I’m allowed to make those claims.

OH! I almost forgot. Before I run along, I want to remind you to stop in for the one-day meat and seafood sale TODAY! In an effort to redeem myself for the whole full-price-shrimp-debacle, I’m planning on stocking up on all kinds of bargains!

SHRIMP CURRY WITH SPINACH

Serves: 4

Source: epicurious.com

• 1 14 oz. can unsweetened coconut milk, chilled (find this on the bottom shelf of the ethnic aisle)
• 1 ½ – 2 t. Thai red curry paste (a few shelves above the coconut milk)
• 1 lb. medium shrimp (I used 1 ½ lbs.), peeled and deveined
• 2 T. naam pla (Thai fish sauce, also in the ethnic aisle)
• 2 carrots, peeled and sliced thin crosswise
• 1 large yellow onion, peeled and sliced thin
• 1 red bell pepper, seeded and sliced thin
• 1 bag baby spinach
• 3 T. chopped fresh cilantro
• 1 T. chopped fresh basil (optional, I had it on hand so I threw it in)
• Hot cooked basmati rice as an accompaniment

Spoon about 1/3 cup of the thick coconut cream from the top of the coconut milk, and in a large heavy skillet, cook the cream over moderate heat, stirring for 2 – 3 minutes, or until it is thickened slightly. Add the curry paste and cook the mixture, whisking, for 1 minute. Add the shrimp and sauté the mixture over moderately high heat, stirring, for 1 – 2 minutes, or until the shrimp turn pink. Add the coconut milk and the fish sauce and simmer the mixture, uncovered, stirring occasionally, for 1 minute, or until the shrimp are just cooked through. Transfer the shrimp with a slotted spoon to a bowl.

To the skillet add the carrots, onion, and bell pepper, and simmer the mixture for 5 minutes. Add the spinach, stirring until it is wilted. Return the shrimp to the skillet and simmer the mixture, stirring occasionally, for 1 minute. Sprinkle the dish with the cilantro and basil, and serve it over the rice.

Not to be Debbie Downer or anything, I’m just really bummed out right now. I woke up Monday morning with a sharp pain in my left foot – the pain went away for a little while, then later on in the day it came back, and has gotten progressively worse as the week has wore on.

So, after three miserable days of hobbling around in total discomfort, which I’ve tried my best to rid with a self-prescribed concoction of Advil and unoaked-chardonnay (White Truck, if you must know), I bit the bullet and went to the doctor this morning. Turns out, I have a stress fracture in my left foot. My first broken bone in 41 years, and it’s a total drag!

Here’s the deal. I need to be off of my feet today, and for what appears to be a few more days to come. No grocery shopping, no standing in the kitchen, no gym….basically, a lot of sitting around. But I hate to abandon you, my faithful ten readers, so in the short term I’m going to re-visit some dishes from my personal collection and photo archive. I hope that’s all right with you all…I hope you’ll bear with me and my gimpy self! One catch, the ingredients might not be in the current sale ad. But in keeping with my frugal theme, I promise you we won’t break the bank. Here we go.

Of all of the cooking magazines I subscribe to, Food & Wine is one of my favorites. Their recipes are consistently good; I’ve never had one bomb on me (this is saying a lot!). One of my favorite F & W recipes is this fantastic Shrimp Saganaki. Large shrimp are sautéed along with onions, fresh tomatoes and olives, then finished with fresh basil and a sprinkle of feta cheese….wow. I think I’m in love!

I like to serve the Saganaki in shallow bowls, on top of a bed of orzo. I usually toss a romaine salad and serve toasted pita alongside…..again, wow. I would even go so far as to call this a restaurant quality meal – certainly good enough for entertaining, and definitely one for the ‘keeper’ file. Wish I was able to make it for myself tonight!

SHRIMP SAGANAKI

Source: Food & Wine Magazine, March ‘09

Serves: 4

• 2 T. olive oil
• 1 large white onion, thinly sliced
• 1 box grape tomatoes, halved
• salt and cayenne pepper to taste
• 1 1/2 lbs. shelled and deveined large shrimp
• 1/2 c. pitted kalamata olives, coarsely chopped
• 1/4 c. sliced fresh basil (or dill)
• 3 oz. crumbled feta cheese, plus additional for garnish if desired

• Cooked orzo or rice, for serving
• Toasted pita bread, for serving

In a large skillet, heat the oil until shimmering. Add the onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the tomatoes, season with salt and cayenne pepper to taste and cook until softened, crushing them with the back of a spoon, about 5 minutes. Add the shrimp and olives and cook, stirring occasionally, until the shrimp are cooked through, about 3 minutes. Stir in the basil and half of the feta and cook just until the feta is hot, about 1 minute. Transfer to shallow bowls, sprinkle with remaining feta, and serve with toasted pita. Enjoy!

I’m going to play along with the heat and humidity by whipping up this simple and light grilled seafood supper for the DamFam tonight.  This meal is ideal for a day like this; there is very little prep work involved, practically NO dirty dishes, and I won’t even have to fire up the oven (well, actually that’s not quite true; I think I’ll heat up a baguette to soak up the yummy sauce).  The long and the short is that I’ll have plenty of time to laze around, sipping lemonade on ice and enjoying the heat of the day.  Later on, I’ll put the Husband on grill duty.  He’s gonna be all over this recipe; I’m pretty sure the sight of foil packets will send him di-rectly down memory lane with sweet visions of his days at Boy Scout camp.

This recipe (originally found in Martha Stewart’s Everyday Food Magazine) makes great use of the sale tilapia (the same I used for the tacos a few days back) as well as those ridiculously cheap redskinned potatoes (hello….39/pound?).  You certainly could use the sale Bos’n Cleaned Shrimp, but for this dinner, I prefer to use larger shimp.  I’m going to splurge and go for 16-20 count, which I can easily justify because I don’t need that many of them for this recipe.

Ask my husband – I can justify just about anything.  It’s a gift, what can I say.

The original recipe calls for a making a dill compound butter (don’t be scared!) which is really good, but because I stupidly forgot to grab dill when I was at the store, tonight I’m going to use a slightly different riff.  It’s the same basic idea, but with Old Bay seasoning instead of dill.  Directions for both butters are included; feel free to go with the one you like.  No need to thank me.  You know I live for this stuff.

Despite how simple these packets are to pull together, I would TOTALLY be comfortable serving these to guests!  In fact, I’m going to pop it into my menu rotation for entertaining out here at the cottage.

Happy summer, all!  Enjoy!

GRILLED SEAFOOD PACKETS

Serves: 4

Source:  Adapted from Martha Stewart’s Everyday Food Magazine, July/August 2007 issue.

For the dill butter:

• 2 T. butter, room temperature
• 2 T. finely chopped fresh dill, plus additional sprigs for garnish
• 1 small clove garlic, pressed or very finely minced
• Coarse salt and ground pepper

For Old Bay butter:

• 2 T. butter, room temperature
• ½ t. Old Bay Seasoning (adjust it to your taste)
• 1 small clove garlic, pressed or very finely minced
• Coarse salt and ground pepper

• 8 oz. redskinned potatoes, scrubbed and very thinly sliced (I’m serious)
• 1 lb. skinless cod fillet, cut into 4 equal pieces (I used the sale Tilapia)
• 8 oz. uncooked large shrimp, peeled and deveined (about 12, which is 3 a piece…did I mention math is another of my gifts?)
• 2 ears corn, husked and quartered
• 1 lemon, thinly sliced, plus additional wedges for garnish

Heat your grill to medium.  Decide which compound butter you’d like to use (or do a little of each — whatever makes you happy!).  The instructions apply to either:  In a small bowl, combine  well 2 T. butter with either the chopped dill or the Old Bay, and the garlic.  Season with salt and pepper and voila, you just made a compound butter, you sassy thing!  Taste it, admire it, set is aside.

Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles.  Assemble packets:  spray on one half of each of four folded pieces of foil with a little Pam; arrange your VERY THINLY sliced potatoes in a single layer, top with the fish, then the shrimp, dividing all ingredients evenly among the foil pieces.  Place two ears of corn on the side.  Season with salt and pepper.  Add a dollop of the compound butter and two lemon slices.  Fold foil over ingredients, and crimp edges tightly to seal.

Place the packets on the grill, with potato layer on the bottom.  Cook, rotating (but not flipping) packets occasionally, until fish is just cooked through and potatoes are tender, 15 minutes.

Remove from grill.  Slit packets to open, and transfer contents to individual plates.  Garnish with additional dill sprigs or lemon wedges.

As I’ve mentioned before, I am absolutely crazy for soup.  Year round.

A steaming bowl of soup might not sound that appealing in the middle of summer, but I would argue that it’s a SOUP-ER (I know, sorry) dinner option right now, for those evenings when busy families are on the go, go, go.  If you have time to toss together a pot of soup in the morning or afternoon, it’ll be ready when you are later on in the evening.  Besides, most soups benefit from sitting for a little while (in the fridge, of course) before serving!

In my last post (the Shrimp & Sweet Corn Cakes) I talked about using the 26/30 count shrimp that were on sale, and how I like to use these smaller shrimp for applications where ‘size doesn’t matter’ (there’s a joke in there somewhere; use your imagination).  I used one pound (of the 2 pound bag) for the shrimp cakes, and decided to use the other half to make this very quick Chunky Shrimp Bisque (I cut the recipe in half with no trouble).

(*NOTE:  try the Bos’n Brand that are on sale this week at $12.99 for a 2-pound bag.)

You will not believe how quickly this soup comes together; there is very little chopping involved.  It’s blended just before serving (* see note on blending hot liquids), and it’s up to you how chunky or smooth you make it.  I decided to try it smooth, and loved the result; it was definitely even elegant enough to serve as a first course at a dinner party.  Next time I might leave it a little chunkier for a down-home feel.

Another option would be to swap in chunked lobster for the shrimp (although, that’s obviously a special occasion swap, and certainly would not be FRUGAL).

Either way, this soup is a winner – any time of the year.  Add bread and a simple salad, and (voila!) dinner is served!  ENJOY!

CHUNKY SHRIMP BISQUE

Serves: 6

Source:  The Deen Bros. Cookbook, Recipes from the Road, by Jamie and Bobby Dean and Melissa Clark, pp. 188-189

• 6 T. butter
• 1 large onion, finely chopped
• 2 small cloves garlic, minced
• 1 bay leaf
• 1 t. dried thyme
• 3 T. flour
• 6 c. low-sodium chicken broth
• 2 c. canned chopped tomatoes, drained
• 1 c. cream
• 2 T. dry sherry
• 2 lbs. shrimp, peeled, deveined, and coarsely chopped (reserve out 6 WHOLE shrimp – ie, un-chopped, if you would like to make a pretty garnish)
• Salt and freshly ground black pepper

In a large saucepan, melt the butter over medium heat.  Add the onion, garlic, bay leaf, and thyme.  Cook about 10 minutes or until the onion is tender, stirring frequently.  Add flour, stir and cook for 2 minutes.  Add broth, whisking until well combined.  Add tomatoes, bring to a boil.  Reduce heat and simmer, partially covered, for 30 minutes.

Add cream and sherry, simmer for 10 minutes.  Add shrimp, cook for 2 minutes or until shrimp turn pink and are cooked through.  Season to taste with salt and pepper.

Remove the bay leaf and puree half of the soup in a blender.  Return the pureed soup to the pot and stir to combine (or, do as I did and use an immersion blender to achieve your desired consistency).  Heat through.  Ladle the bisque into bowls and serve!

FOR GARNISH:  Place reserved un-chopped shrimp on a cutting board.  Use your knife to slice the shrimp in half horizontally.  Saute the shrimp halves in a little bit of butter or olive oil until they curl up (almost like a corkscrew).  Garnish the individual bowls of soup with the sautéed shrimp.

NOTE * BLENDING  HOT LIQUIDS 101: Unless you enjoy cleaning soup off of yourself, your cabinets, and your ceiling, please, please, please do not 1). Fill your blender to the top with hot soup, and then 2). Put the lid on tightly, and then 3).  Turn it on full blast.  (I’m telling you these things because 1). I like you, and 2). I don’t want your scalded self and your messed up kitchen on my conscience!)

Instead, allow the soup to cool slightly in the pan.  Fill the blender just over halfway, then begin blending the soup very slowly, leaving the lid slightly askew.  I also like to hold a folded up dishtowel on the lid, as I’m holding the lid in place.  As the steam is under control, then you can increase your speed.

After a week-long hiatus, I’ve resumed my roll as the official DamFam taxi driver, laundress, short order cook, maid, and  referee, and my ‘to-do’ list is spiraling out of control. I have about 8 loads of laundry piled up in the hall upstairs, which must be dealt with, because while Camp Minikani is a wonderful place to visit, the scent that lingers is, well…not so pleasant.

Seriously, laundry from camp reeks — I would even place it in the same smelly category as my brother’s old goalie bag.  P.U!!!

When I’m going to find time to wash, dry, and fold this laundry remains to be seen.  We’re on our way to a 5-hour swim meet this afternoon, and then of course, I’ve got my daughter’s 9^th birthday party to plan.

Oh, when is her birthday?  How nice of you to ask.   Uhm, it’s tomorrow.   (Yeah, tomorrow.  That’s how I roll).   Bad Mom, reporting for last minute birthday planning duty, that’s me.

Anyway, in the midst of all this craziness, dinner still found it’s way to the table.  All three of my DamKids were off doing their own thing, so I whipped up these crunchy little Shrimp & Sweet Corn Cakes with Basil-Jalapeno Tartar Sauce for the Husband and myself.

Oh. My. Gravy.  We LOVED these!

I  used the Censea Cleaned Jumbo Shrimp that are on sale, $12.99 for a two pound bag.  Although it says “JUMBO” on the bag, I have to tell you, I think that’s a little misleading to the average shopper.  These shrimp are 26/30 count, which (in case you didn’t already know this) means that there are between 26 and 30 shrimp in each pound.  This also means the shrimp are, well, a little shrimpy.   These are not the shrimp I like to throw on the grill or serve in a shrimp cocktail (that’s just me); I prefer much larger shrimp for those types of preparations.

I like to use these shrimp for recipes such as this one, where their size doesn’t really matter, because they’re chopped up pretty finely in a food processor.

With the help of your Cuisinart, this recipe comes together quite quickly.  You’ll just need to set aside an hour or so for them to chill in the fridge before they’re quickly sautéed.  As I mentioned, I did serve these Shrimp Cakes for dinner, but they could easily be formed into teeny little cakes and served as an hors’ doeuvre.  ENJOY!  Now if you’ll pardon me, I’m off to sort more laundry.

SHRIMP & SWEET CORN CAKES WITH BASIL-JALAPENO TARTAR SAUCE

Makes 4 Servings (or 8 appetizer servings)

Adapted from The Dean Bros. Cookbook, Recipes from the Road, by Jamie and Bobby Dean and Melissa Clark, p. 206 (a really fun cookbook that I highly recommend!)

CAKES:

• 3 scallions, rough chopped
• 1 smallish clove garlic, rough chopped
• 1 lb. raw shrimp, tails removed
• ½ c. fresh corn off the cob (*see note)
• 1 egg
• 2 T. mayonnaise
• 1 T. Dijon mustard
• 1 hefty pinch of chopped cilantro or Italian parsley
• 2 c. Panko breadcrumbs, divided (find these in the Asian aisle on the bottom shelf)
• Salt and ground pepper
• Neutral cooking oil for sautéing

BASIL-JALAPENO TARTAR SAUCE

• ½ c. mayonnaise
• 1 jalapeno, seeded and rough chopped (please, wear gloves!)
• 1 smallish clove of garlic, minced
• 5-10 basil leaves, rough chopped
• 2 t. capers, drained
• Squeeze of fresh lemon juice
• Salt and ground pepper

Place the first eight shrimp cake ingredients into the bowl of your food processor.  Pulse enough times to coarsely chop the shrimp, but not to the point of turning them to total mush.  Add one cup of panko, and pulse to blend.  Season with salt and pepper and pulse a couple more times.

Form the shrimp mixture into individual cakes (I got 8 cakes out of this).  Place the remaining cup of panko into a shallow bowl.  Dredge each shrimp cake in the panko, and place cakes on a plate.  Refrigerate the cakes for one hour.

Meanwhile, make the Tartar Sauce:

Place all tartar sauce ingredients into the bowl of your food processor (which you’ve cleaned out, of course – or avoid handwashing it altogether and use a mini-prep).  Pulse to combine to desired consistency –  I like mine pretty smooth.   Transfer to serving dish and chill until serving time.

Place a large non-stick skillet over medium-high heat.  Add enough oil to evenly coat the bottom of the pan (1-2 T.).  When oil is hot (a crumb or two of panko will immediately sizzle when dropped in the oil), add the shrimp cakes (don’t crowd your pan; this took me two batches).  Brown 3 minutes on the first side (or until they reach a pretty golden color), flip; brown about 2 minutes on the second side.  Remove to a plate lined with paper towels, drain.  Transfer to a pretty platter, serve with the Basil Jalapeno Tartar Sauce.

**NOTE: Cutting corn off the cob can be a messy job.  You can avoid having it fly willy-nilly all over your kitchen by doing this simple trick:  get out a medium sized glass mixing bowl.  Place a smaller bowl upside down in the mixing bowl (I use a little cereal bowl).  Cut the bottom off of the corn cob to make it flat.  Stand it on top of the upside down bowl, and slice the kernels off of the cob.  They should all land in the mixing bowl.  Nifty, right?!

No need to thank me, I live for this stuff.