Cooking

Ingredients:

  • 15-20 wild caught South Carolina Shrimp – www.portroyalseafood.com
  • 2 cloves finely chopped garlic
  • 1/2 lemon, juiced
  • 1/4 C fresh parsley, finely chopped
  • 1/4 C Vermouth
  • butter and olive oil
  • salt and pepper to taste

Peel, devein and pat dry shrimp. Salt and pepper them. In saute pan, heat equal parts butter and olive oil until hot but no smoking. Toss in shrimp. Add garlic after about 30 seconds. Cook for one minute then flip shrimp. Cook 90 seconds more then remove shrimp to a bowl. In pan, add lemon juice, vermouth and parsley. Stir to combine and reduce slightly. Toss shrimp back in and stir to coat. Serve immediately over cooked noodles or toasted baguette slices.

Serve with Van Ruiten Pinot Noir.

Cooking

This is my go-to dessert. For someone who doesn’t eat dessert and doesn’t care much for baking, this is one I actually enjoy eating and making!

Ingredients:

  • 10 oz. of semisweet chocolate, roughly chopped
  • 7 tablespoons butter, cut into pieces
  • 5 large eggs, room temperature
  • 1 cup of sugar
  • 1/2 teaspoon of cinnamon
  • 3/4 teaspoon of chipotle chili powder
  • Dash of cayenne pepper
  • Pinch of salt
  • Powdered sugar for dusting
  • Raspberry coulis (recipe follows)

Preheat the oven to 350°F. Line the bottom of a 9 ½ inch springform pan with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray.

Melt the chocolate and butter together over a double boiler or in the microwave, stirring occasionally until smooth.

Whisk together the eggs and the sugar in a large bowl, and then slowly, a bit at a time, whisk in the melted chocolate. Add the salt and spices and taste, adjusting the spices if needed.

Pour into the springform pan and bake for 30-35 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack. Dust with powdered sugar. Swirl raspberry coulis on plate, add cake and a mint leaf for a beautiful presentation.

Serve with Van Ruiten Petite Sirah.

Raspberry Coulis:

  • 1/4 cup sugar
  • 18 ounces (1 1/2 pints) raspberries

Combine sugar, berries and 1/2 C water in saucepan. Bring to boil. Reduce heat to medium-low, cook until sugar is dissolved. Cool, put in blender and puree until smooth. Strain then discard solids. Makes about 2 cups.

Cooking

Fact: I don’t like hot weather. At. all.

So today when Paul was making plans for us to go to the QC’s for the Mississippi Valley Blues Fest, I had to take a pass. No amount of great live music (WOOT!), delicious and bad for me festival food (YUM!) or Paul’s company (HELLO?!!) could make a Port-a-Potty in 100 degree heat tolerable. So off Paul went and home I stayed. Continue Reading

Cooking

Due to circumstances beyond our control, Paul and I had two weeks of eating only a “bland” diet. Bland. What a bad word! No vegetables, no fruit, no spice, no fun. We did, however, manage to pull off a few tasty meals that didn’t leave us feeling miserable. Case in point … Carbonara. Continue Reading