use real butter

Recipe: drunken spicy shameless shrimp with brazen cocktail sauce

I like to think that I’m not a shallow person… and then a recipe like this comes along. I read the title and immediately knew I wanted to try it – just because of the name. Perhaps from now on we should indulge in creative recipe names? Beyond the name, after skimming over the recipe I realized it was a fast and simple dish that makes traditional shrimp cocktail look like a wallflower. This take on shrimp cocktail is like the *hussy* of the shrimp cocktail world – spiked heels, overly tight jeans, bad lipstick, and cleavage. I love it.

a kilo of lovely, raw shell-on shrimp

mixing up creole seasoning

The recipe comes from the Dinosaur Bar B Que cookbook, which I always seem to rediscover each summer. I can’t recall if I bought it for myself or if my friend, Carrie, gave it to me. Even if I bought it for myself, I wouldn’t have known about Dinosaur BBQ had it not been for Carrie’s love affair with the place. So thanks either way, sweetie.

BRAZEN sauce! she’s got a bite

the boil requires beer

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Recipe: butter-poached cod with powdered flavors

Two posts within 24 hours can only mean one thing… something Daring is going on. It’s the 14th. While my Frenchie friends are dreaming of rolling heads, the Daring Cooks are rolling out their reveals today. Our founders are the same wonderful and amazing ladies as last month and as the month before: Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice. I am really quite fond of them. Our host this month is Sketchy of Sketchy’s Kitchen (site seems to be in need of a domain re-registration at the moment). His challenge this month: Skate with Traditional Flavors, Powdered from Grant Achatz, found in the Alinea cookbook.

daring cooks – yeah baby, i got your onions right here

I’m going to be brief with this one because the challenge itself has already used up its allotment of time suck this month. The recipe is a toe-dip into the realm of molecular cuisine and Sketchy’s intent was to push us to try something new and very different.

the flavors in fresh form: parsley, cilantro, red onion, banana, brined capers, lemon

prepped for the dehydrator

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Recipe: grilled tequila lime shrimp

The mountains are calling and so we must answer. Will tell them you said hello. According to several reports, it should be outstanding. I love taking road trips with Jeremy. Still have to pack my gear…

this time last year

Kaweah is going to Camp Crazy where the staff give her extra pats and belly rubs. They let her sprawl out in the kiddie pool in summer and curl up on the warm, fresh laundry in winter. Plus she gets to play with all of the other pups. It’s less stressful for all involved.

So while I need to finish some final prep, I thought I’d toss out a recipe that we tried last night for dinner. I’ve been in the mode of using up ingredients I have on hand – basically cleaning out the freezer, the pantry, and now, the booze cabinets. Don’t be fooled, we’re not heavy boozers. The cabinets I keep my booze in (mostly for desserts) are small, hence cabinets instead of cabinet.

where is this going… lime, shrimp, tequila, garlic, olive oil, spices

I have a nearly full bottle of tequila because we offered margaritas at a party a while back. We also offered gin and tonics. Everyone wanted a g&t. The plan was to make some manner of grilled shrimp with a lime juice marinade, but then I found recipes that called for tequila and lime juice. I quite love booze in my food.

mix it all in a ziploc bag

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