Donna's Daily Dish
Inspiring people to create every day recipes
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Inspiring people to create every day recipes
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It’s a beautiful morning, John Elliot from CBS2 News says the humidity will be increasing as the week goes on. You’ll need something easy to make and won’t make you or the kitchen hot. Using your outdoor grill is a solution to your supper plans this evening. Yesterday my husband requested shrimp for supper. I’ve made shrimp part my of pasta dishes but hadn’t made it the center of a meal in a while. I recalled a grilled shrimp recipe that I had in my files, spicy grilled shrimp. Many years ago, this recipe appeared in a column Too Busy to Cook in Bon Appétit Magazine. The recipe was the submission of Selma Brown Morrow and Alessandra S. Brophy.
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I'm now into my sixth week of recovery from hip surgery. The challenge has been not to overdo things such as bending more than 90 degrees and no heavy lifting to name a few. However, the challenge to find great meals using wonderful summertime ingredients has been the best way for me to pass the time. Years ago, my husband gave me the cookbook, The Tra Vigne Cookbook - Seasons in the California Wine Country, by Michael Chiarello with Penelope Wisner. It's a seasonal cookbook broken down by ingredients. In the summer section, one of the ingredients chef Chiarello focuses on is corn. This weekend I made raw corn, arugula and pecorino salad with grilled chicken breast. What a delightful and light summertime meal this was. Somewhere along the way in my culinary life, I acquired some chicken recipes. The top of the recipe page says Broiled and Barbecued, however, I’m not sure if that’s the book’s name or the section of the cookbook. I do know that this particular recipe was exceptionally good, especially for the fall. The recipe is a marinade made with apple cider, cider vinegar, scallions, honey, and steak sauce to name some of ingredients that might not be in your pantry. It takes approximately 25 minutes to prepare the marinade and a minimum of one hour for the chicken to marinate.
Chicken plays a big part in the diet at our house. I'm constantly clipping appealing chicken recipes to add to my repertoire. Many years ago I found in the July 1993 issue of Gourmet Magazine a recipe for maple- barbecued chicken. You have to make the barbecue sauce for this recipe, which is pretty straight forward. For me, I have all the items in house. The sauce requires Dijon mustard, chicken broth and pure maple syrup. You do have to allow time for the barbecue sauce to reduce for 50 minutes, so planning ahead is necessary.
As the day was quite hot when I decided to prepare this dish, I went to a local butcher, Mr. Prime Old Tyme Butcher in Manasquan, for the pork chops. They were rather pricey at $11.99/lb., but they were fabulous. They more moist and tender after grilling. I wouldn't hesitate purchasing them again. The produce came from Delicious Orchards. I purchased red flesh plums for the salsa for additional color. I waited a day to prepare the salsa so the fruit had time to ripen a bit more. I prepared it early in the morning, so that by supper time, the salsa had time for the flavors to meld together. Although this recipe required some prep time, I don't recall it taking more than an hour to prepare both the pork chop marinade and the salsa. Now's the time to use New Jersey's best fruit and produce and try something different tonight!
I know I mention Williams-Sonoma products a lot in my blogs, it just so happens I like the quality and taste of their food items or kitchen products. One such item I discovered a few years ago during their summer sale was chile lime corn seasoning. This product is still available both online and in store. The other night I was at a loss as to what to make for supper. I wasn't in the mood for chicken or pork, but I did have some frozen shrimp that I purchased from Wegmans that is farm raised in Belize. I found the taste and quality excellent as well as the price, under $20 for two pounds. In had in my folder a recipe for grilled New Orleans-style shrimp from the July 2003 issue of Gourmet Magazine. There's an easy marinade for the shrimp, which is just olive oil, garlic and salt. However, what makes this dish so incredible is the sauce which has butter, chili powder, black pepper, Worcestershire sauce and some fresh lemon juice. It has kick and is, as they say, finger lickin' good! Make sure you have plenty of crusty bread on hand to soak up the sauce. |
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