Savoring Spring
In celebration of the first weekend of spring, I had the pleasure of enjoying my first cookout of the season with friends. While a good hot dog off the grill is always tasty, we enjoyed a healthy seafood entree accompanied by colorful fruits and veggies, and a side of warm grits. Dining outside is one of my things about spring and this is the perfect meal for dining al fresco on warm evenings.
Grilled Shrimp Skewers with Pineapple-Corn Relish
from www.epicurious.com
Marinade
* 2 cloves garlic, minced
* 1 tsp lemon zest
* 2 tbsp olive oil
* 1/4 cup orange juice
* 1/4 cup finely chopped fresh cilantro
* 1 tsp chili powder
* 16 jumbo shrimp, peeled and deveined
For marinade:
Combine ingredients in a large freezer bag; shake for 1 minute. Refrigerate 1 hour.
Relish
* Olive- or vegetable-oil cooking spray
* 1 cup corn, fresh or frozen (thawed)
* 1 large shallot, finely diced
* 1/2 fresh pineapple, cut into 1/2-inch cubes
* 1 medium jalapeño pepper, cored, seeded and finely chopped
* 1/3 cup finely chopped fresh cilantro
* 1/4 cup fresh lime juice
* 1 tsp celery salt
For relish:
Coat a medium skillet with cooking spray; sauté corn and shallot until shallot is caramel in color, about 3 minutes. In a bowl, mix remaining ingredients. Add corn. Season with salt and pepper. Skewer shrimp and grill over medium-high heat (or broil) until pink (about 2 minutes per side). Serve each skewer atop a spoonful of relish.
Creamy Cheese Grits
Ingredients
* 2 cups water
* 1/2 cup uncooked "quick" grits
* 1/2 cup of shredded cheese
* 1/3 cup milk
* 1 tsp of pepper
* 1/2 tsp of salt
Preparation:
Bring water to boil in medium saucepan. Slowly stir in grits. Reduce heat; simmer 3 or 4 minutes or until thick, stirring occasionally. Add in about half of the milk and half of the cheese. Stir. Add in the rest of the milk and cheese, continue to stir. Finally stir in pepper and salt and serve!
Flourless Chocolate-Walnut Cookies
from www.epicurious.com
Ingredients
* Parchment paper
* 2 1/2 cups walnut halves
* 3 cups confectioners’ sugar
* 1/2 cup plus 3 tablespoons unsweetened cocoa powder
* 1/4 teaspoon salt
* 4 egg whites
* 1 tablespoon vanilla extract
Preparation:
Position 2 racks in the upper and lower thirds of oven. Heat oven to 350°. Line 2 large baking sheets with parchment paper. Place walnuts on a work surface and finely chop. Transfer to a separate large baking sheet and toast until fragrant, about 9 minutes. Let cool. Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.) Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.
