Monday, July 16, 2012
PEEL AND EAT ROASTED SHRIMP COCKTAIL
Pre-Heat oven to 400 degrees
Arrange large shrimp on a sheet tray in a single layer. Drizzle with olive oil and sea salt. Roast shrimp for 8-10 minutes until opaque and pink. Let cool
SPICY COCKTAIL SAUCE
1/4 cup chili sauce
1/4 cup ketchup
2 tablespoons horseradish
1/2 teaspoon worcestershire sauce
1/2 teaspoon tabasco
Combine all ingredients
Posted by Carolyn Renny at 2:00 PM
Monday, July 2, 2012
There are many things that summer brings. Long lazy days, stone fruits, watermelon, trips to the amusement park, sandy toes, melty ice-cream cones, sun flowers and farm stands. One item you're sure to pick up at the farm stand is local corn.
The corn is delicious this summer and although I'm in NYC we have a great farm stand in Union Square where us New Yorkers can get a taste of the beach or country from many local farmers. So I picked up the first corn of the season for my family for Sunday Supper and along with delicious Green Chili Cheeseburgers I served Elote. Which is that delicious Mexican corn you get out at your favorite Mexican restaurant. Well guess what it's sooo easy to make.
Husk the corn removing all the silk, but don't remove all the husk. Soak the corn in cold water for about 15 minutes while preheating your grill pan.
Grill the corn on all sides about 5 minutes a side. (I turned mine about 4 times) Remove from heat and spread mayonnaise on corn and cover in grated cotija cheese. ( I actually used Parmesan and Romano mixture and sprinkled into the grated cheese some Smoked Paprika and Cayenne) Serve with lime wedges.
Posted by Carolyn Renny at 11:25 AM