easy peasy lunch for two
procure in your grocery basket the following list of items:
1 loaf of crusty bread
1 basil plant
2 "ugly" tomatoes
1 package of buffalo mozzarella
1 bottle of the best balsamic vinegar that won't leave you broke
1 bottle of extra virgin olive oil (annoyingly referred to as e.v.o.o.)
1 carton of lemonade
1 lime
1 bottle of seltzer
At the bakery section, ask to have your loaf of bread put through the slicer lengthwise. They WILL look at you like you have six heads, but insist that if they don't slice the bread properly, you will slice THEM (producing a cleverly hidden razor blade from the roof of your mouth). Proceed to the produce section. Find the "ugly" tomatoes, homely tomatoes won't do, they have to be ugly. If you found FUGLY tomatoes, even better. Find the two ugliest tomatoes and place them in your cart. Head to the vinegars and splurge on the best vinegar you can afford. Most people don't know what a good olive oil tastes like, so you can go cheap there. HOWEVER, if you go cheap with the balsamic, you may very well wind up with one that tastes like nail polish remover (and just might remove that coat of tramp red if you're not careful). get the cheap olive oil. get the other crap and head over to the 12 items or less line (assuming you didn't load your cart with the national enquirer, a carton of menthols, three bags of cheeze doodles and a diet pepsi). head home to fire up the hibachi/gas grill/george foreman/cow patty. Assemble slices of tomato, mozzarella, and basil leaves on two slices of bread, drizzle with balsamic and olive oil, and a pinch of salt and fresh cracked pepper. top with another slice of bread and grill until both sides are toasted. serve with a glass of 1 part seltzer to 2 parts lemonade, garnished with a lime wedge. and there you have it, easy peasy lunch for two
a good variation is to substitute the buffalo mozzarella (which can be a bit pricey) with cheddar and/or a scoop of tuna. Enjoy!
Tuesday, December 30, 2008
key west pink gold
key west pink gold
It used to be that some of Key Wests biggest commodities from the sea were"pink gold" (shrimp) and queen conchs and people could make lucrative careers out of pirating. Nowadays, the TAXI CABS are pink, the only queens are the ones in drag, and butt pirating is a lucrative career.
While living on a houseboat in a marina in Key West, some of the local shrimpers introduced me to a delicious yet simple recipe that I ate so much of (four or five nights a week for 5 months) I developed a shellfish allergy! Fair warning, there is an excellent chance that you too may become addicted to this dish!
Ingredients:
one box white rice
one jar mango salsa
one bag of medium or large sized shrimp, frozen, shell on
one six pack of Harpoon UFO or other Hefeweizen
one garlic bulb
one teaspoon red pepper flakes
one teaspoon of tabasco
3-4 key limes
juice of 1/2 lemon
cilantro
salt
pepper
cook white rice according to instructions on the box. cover and set aside.
in large pot add the entire bag of frozen shrimp and enough beer to cover the top of the shrimp (approx 2 1/2 bottles) drink the other half of the bottle. Add one teaspoon red pepper flakes, one teaspoon tabasco, 4 or 5 cloves of garlic (smashed)and the juice of 1/2 of a lemon. GENTLY simmer the shrimp over medium- low heat until they look ALMOST done. Remove promptly from heat. The shrimp will continue to cook, so don't worry.
On a small plate, place a large round cookie cutter (or a well-washed tuna can with the label, top, and bottom lids removed) and spoon in a layer of rice. top the rice with a layer of salsa. remove cookie cutter. arrange the shrimp around the rice mound and garnish with chopped cilantro, salt, pepper, and lime wedges. serve with cold beer and enjoy!
It used to be that some of Key Wests biggest commodities from the sea were"pink gold" (shrimp) and queen conchs and people could make lucrative careers out of pirating. Nowadays, the TAXI CABS are pink, the only queens are the ones in drag, and butt pirating is a lucrative career.
While living on a houseboat in a marina in Key West, some of the local shrimpers introduced me to a delicious yet simple recipe that I ate so much of (four or five nights a week for 5 months) I developed a shellfish allergy! Fair warning, there is an excellent chance that you too may become addicted to this dish!
Ingredients:
one box white rice
one jar mango salsa
one bag of medium or large sized shrimp, frozen, shell on
one six pack of Harpoon UFO or other Hefeweizen
one garlic bulb
one teaspoon red pepper flakes
one teaspoon of tabasco
3-4 key limes
juice of 1/2 lemon
cilantro
salt
pepper
cook white rice according to instructions on the box. cover and set aside.
in large pot add the entire bag of frozen shrimp and enough beer to cover the top of the shrimp (approx 2 1/2 bottles) drink the other half of the bottle. Add one teaspoon red pepper flakes, one teaspoon tabasco, 4 or 5 cloves of garlic (smashed)and the juice of 1/2 of a lemon. GENTLY simmer the shrimp over medium- low heat until they look ALMOST done. Remove promptly from heat. The shrimp will continue to cook, so don't worry.
On a small plate, place a large round cookie cutter (or a well-washed tuna can with the label, top, and bottom lids removed) and spoon in a layer of rice. top the rice with a layer of salsa. remove cookie cutter. arrange the shrimp around the rice mound and garnish with chopped cilantro, salt, pepper, and lime wedges. serve with cold beer and enjoy!
WELCOME!
Hi folks! I'm your wannaeatavegetablecanned girl. Do you want to host parties? Is your cooking unpopular? Well, the answers to all your problems is in this little blog, girl!
I am not a chef , just a fan of good food made simple. I like to get in the kitchen and rattle them pots and pans! I love the challenge of looking in other peoples cupboards and fridges to try and whip up a delicious and satisfying meal from "nothing". I am a master of mixology, and I have a knack for creating flavors. Hopefully, through the simple recipes provided, you too can enjoy an elegant yet simple meal full of flavor (and maybe a tad too much hot sauce)! I am in the process of creating a list of must have items that you should always keep stocked in your pantry, but I wont leave you hanging. I'm going to start you right off with my two FAVORITE recipes, i hope you enjoy!
chow ciao
I am not a chef , just a fan of good food made simple. I like to get in the kitchen and rattle them pots and pans! I love the challenge of looking in other peoples cupboards and fridges to try and whip up a delicious and satisfying meal from "nothing". I am a master of mixology, and I have a knack for creating flavors. Hopefully, through the simple recipes provided, you too can enjoy an elegant yet simple meal full of flavor (and maybe a tad too much hot sauce)! I am in the process of creating a list of must have items that you should always keep stocked in your pantry, but I wont leave you hanging. I'm going to start you right off with my two FAVORITE recipes, i hope you enjoy!
chow ciao
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