There is no love sincerer than the love of food. ~ George Bernard Shaw

We've been eating well this vacation.

We decided that we would try to cook most of the meals this trip. Although I do miss eating out some, I have enjoyed most of it, particularly since Tom has been doing most of the cooking.

Last night Tom made his adaptation of Chef Paul Prudhomme's Barbecued Shrimp from his cookbook Louisiana Kitchen.

The first time we had a dish similar to this was at a restaurant in Little Rock, Cajun's Wharf. Shortly after we starting dining there, the restaurant was sold and became something different. The new company completely renovated the interior and, of course, changed the menu - for the worst - and we stopped going. A few years later, the old owners bought the restaurant back, but the menu still isn't what it was. Luckily, Tom found this recipe and with his changes, it tastes very similar to the original New Orleans Barbecued Shrimp.

New Orleans Barbecued Shrimp
Adapted from Chef Paul Prudhomme's Louisiana Kitchen
Makes 2 large servings

2 dozen large fresh shrimp with heads and shells (about 1 pound)

Seasoning Mix:
1-1/2 teaspoons finely ground black pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 teaspoon dried thyme leaves
1 Tablespoon fresh rosemary leaves, chopped
1/8 teaspoon dried oregano leaves

1/4 pound (1 stick) butter
1/2 cup extra virgin olive oil
1-1/2 teaspoons fresh garlic, finely minced
2 teaspoons Worcestershire sauce
1 cup dark beer (Tom uses Honey Brown beer)at room temperature

Rinse the shrimp in cold water and drain well. Then pinch off and discard the portion of the head from the eyes forward (including the eyes, but not the protruding long spine above the eyes). (Note: Using head on shrimp is extremely important because the fat from the head portion provides a truly extraordinary flavor.) Leave as much as possible of the orange shrimp fat from the head attached to the body. Set aside.

In a small bowl combine the seasoning mix ingredients. Combine the butter, garlic, Worcestershire and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp. Cook for 2 minutes, shaking the pan (versus stirring) in a back-and-forth motion. Add the olive oil and beer; cook and shake pan for 2 minutes. Remove from heat.



We serve the shrimp in individual pasta bowls with lots of French to soak up the sauce.



This vacation, we used a chicken rice-a-roni type rice mix and it worked out fine. At home, we usually cook long grain rice in chicken stock to serve as the base for the shrimp.

I Am On Vacation...

I am not vacationing at a restaurant, but on an island off the coast of Tampa in Clearwater Beach, FL. The photo is Post Corner Pizza. It isn't on the corner of Post, it is on Gulfview Blvd. They don't serve just pizza either. They serve a little of everything, but they do it surprisingly well. But, my favorite food at Post Corner is, actually, pizza. Their Grecian pizza: No red sauce. Ricotta, fresh sliced tomatoes, fresh spinach, garlic, feta and mozzarella cheeses. Add a Greek salad, a glass of wine....




We have rented a room with a kitchenette, which gives us the opportunity to cook for ourselves. Tom has prepared beef tenderloins with a mushroom, cream and truffle oil sauce served over (sorry to say) instant cheddar grits. But, you know what? Just about everything tastes good when you eat it overlooking the beach.



Last night, Tom made Penne with Italian Sausage, Tomatoes and Cream...



We drove up to Tarpon Springs yesterday and purchased fresh head-on shrimp. Tom will make New Orleans Barbecued Shrimp for dinner tonight which we will serve with (shame, shame, shame) instant rice. And, not a trace of barbecue sauce in the sauce.

Okay, okay, I know it doesn't look like I have been doing much cooking. It's true, I haven't. Tom's really the one-pan guy in the family. He has it down to a perfect science. He enjoys cooking. We both enjoy eating what he prepares. Who am I to deny him such pleasure??

Foodie Fives

I got this in an email from a visitor and I thought it would be fun. If you complete this meme, let me know. I would love to read other posts.

Five snacks you enjoy:

1. Whole, unsalted almonds
2. Baked corn chips and simple guacamole (avocados, salt, pepper and grated onion - that's all!)
3. Coffee is sometimes a snack for me. In the afternoon, I love a cup of orange coffee from Fresh Market
4. I have been known to eat a can of asparagus spears. Just open, drain, dump on a plate and eat.
5. A sweet, juicy navel orange

Five culinary luxuries you would indulge in if you were a millionaire:

1. Visit all of the best places to eat in New York City
2. Recreate a Shirley Valentine moment and have dinner and wine in Mykonos, Greece on Agios Ioannis beach at sunset.
3. Have a picnic dinner one summer evening at the Jazz In Park Festival in Carlsbad, CA.
4. Open a restaurant on a beach somewhere in Florida and have Mike and Chris each develop a dish to serve there.
5. Once a month on a Friday night, eat Buffalo shrimp, drink Mojitos and mingle with all of the tourists at Frenchy's on Clearwater Beach.

Five foods you love to cook/bake:

1. Sauteed mushrooms with caramelized shallots and truffle oil, appetizers, served with goat cheese and crostini
2. Cakes - any kind
3. Pork Osso Bucco ( a new recipe I created from a dish I ordered at McEwen's in Memphis)
4. Chicken scallopini (chicken with pancetta, artichokes and capers, with a lemon, wine and cream sauce). I copied the dish from Macaroni Grill.
5. Christmas cookies

Five foods you cannot/will not eat:

Okay, do I look like someone who doesn't like to eat something?? Well, how would you know because I refuse to post a photo of myself. You will have to trust me when I say, there are not a lot of things I refuse to eat. But, I do have my standards and so...

1. Raw oysters! Ewwwww!
2. Blow fish
3. Pig's feet
4. Hominy
5. Bugs of any kind.

Five favorite culinary toys:

1. A good knife
2. Non-stick frying pan
3. A microplane
4. Cuisinart food processor
5. KitchenAid mixer

Five dishes that would be on your "last meal" menu:

1. My son, Mike's, Buffalo wings with Chef Paul Prudomme's onion-y blue cheese dressing
2. Veal Romano from Henry's in Carlsbad
3. My son, Chris', shrimp ravioli with herbed cream sauce.
4. Tom's Creme Brulee
5. A bottle each of Marrietta's Angeli Cuvee and Moet- Chandon White Star Champagne

Five happy food memories:

1. Anytime I have been privileged to be served anything my sons have prepared.
2. Tasting Tom's Shrimp Marinati when it turned out just perfect, a recipe he created to copy the shrimp dish that we had nearly every weekend at Vinny's in Carlsbad.
3. Buying head-on, fresh-off-the-boat shrimp at a small fish market in Indian Rocks Beach, FL, going back to our camp trailer where Tom made New Orleans Barbecued Shrimp with it. We sat outside at a picnic table and ate dinner.
4. My Grandma Tobey's potato salad. There was nothing better.
5. Tom, Mike, Chris and me celebrating New Years Eve at Le Petit Pier in Tahoe Vista, CA

“A meal without wine is like a day without sunshine, except that on a day without sunshine you can still get drunk” - Lee Entriken

So, that about sums up my mood. Crappy. Ready for a glass of wine. Or, better yet, a double martini.

I was tagged on Myspace and had to write a blog that named 10 weird things about myself. Coming up with 10 is not so hard. I could come up with more if I really needed to. The hard part is sharing those weird idiosyncrasies that you know you have but hope no one else notices.

Anyway, #2 on my list is my annual holiday funk. It starts the day before Thanksgiving and runs all the way through Christmas. I wake up the day after Christmas and my depression and vile mood is miraculously gone. I've been this way since I was a kid.

So, for now, I am in the middle of it. I'm pissy. I'm bitchy. I don't like anything. Everything and everyone makes me mad. No one measures up. I don't take a lot of pleasure in much of anything. Try as I might to smile and be happy, I'm just not. And, that pisses me off, too.

So now to Thanksgiving. I mentioned in an earlier post that we were having Thanksgiving dinner at Tom's sister's house.

Christina did a great job for someone who really doesn't like to do such things. She roasted the turkey early that morning, pre-sliced it, to warm later for dinner. She made a very tasty dressing with dried cranberries and apples. She ventured a new recipe for sweet potatoes; whipped up homemade yeast rolls and made mashed potatoes and gravy from scratch... not a box or a can. She served a lovely green salad with sliced strawberries and a raspberry vinaigrette.

It turned out very nice. I actually enjoyed myself, even through my depression. We laughed and ate and had a good time.

We started the afternoon with appetizers. Christina made a fresh Cranberry Chutney poured over a block of cream cheese and a Spiced Pumpkin Dip. Although I don't particularly care for sweet dips to start a meal, I did like the Pumpkin Dip. I will get the recipe from Christina and share it with you. I added two of my own appetizers. A Chicken Sate (grilled chicken skewers, marinated and served with a Thai Peanut Sauce) and Hot Artichoke & Crab Spread.

Thanksgiving dessert was also my contribution. I made a Chocolate and Pumpkin Flan Cake.

Chicken Sate


The original recipe is from a cookbook I've had for years (since about 1980). It is an HPBook entitled "Appetizers" by Mable Hoffman. I have revised it to suit my tastes. The original recipe called for a tomato, which I do not use.

2 Tablespoons vegetable oil
2 cloves garlic, finely minced
1 cup peanut butter
2 cups chicken broth
1 teaspoon crushed dried red pepper flakes
1 to 1-1/2 pounds boneless, skinless chicken breasts
12 to 16 bamboo skewers

In a saucepan, heat oil and garlic. Stir in peanut butter, broth and red pepper flakes. Simmer about 10 minutes, stirring occasionally. Set aside to cool.

Cut chicken into 3/4 inch to 1 inch pieces. Thread 3 to 4 pieces on each skewer. Lay the skewers flat in a baking dish. Pour half of the peanut butter marinade over the skewered chicken and cover and refrigerate at least 5 to 6 hours (better if left overnight).

Preheat. Place oven shelf 3 to 4 inches from heating element. Broil until done. You can also grill on a barbecue.

While cooking the chicken, simmer remaining marinade/sauce until slightly thickened. Serve with chicken as a dipping sauce.

Note: I removed the chicken from the skewers and served the individual chicken pieces with toothpicks and the dipping sauce. It makes the chicken go just a little bit further.