For the Vinaigrette
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 1 tablespoon of sugar
- 1 teaspoon lime zest, minced
- salt and pepper to taste
For the Shrimp
- 16 Jumbo shrimp, peeled, deveined
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne
- 1 tablespoon of olive oil
- 8 slices of fresh pineapple
- 2 avocados, pitted, peeled, cut into chunks
- Whisk all ingredients for the vinaigrette together in a bowl; set aside.
- Toss shrimp with pepper, paprika, salt, and cayenne.
- Heat oil in a large saute pan over high. Add the shrimp and cook until brown on one side, about 1 minute. Turn shrimp, saute another 30 seconds, then deglaze with 2 tablespoons vinaigrette; saute until shrimp are cooked through.
- To serve, arrange 2 pineapple slices and some of the avocado on each serving plate. Drizzle with vinaigrette, then top with 4 shrimp.
- 8 ounces of unsalted butter, room temperature
- 1 cup grated aged gouda
- 2 cups unbleached flour
- 1 teaspoon kosher salt
- 1 tablespoon fresh thyme leaves chopped
- 1 egg white, lightly whisked
- 1/2 cup Fleur de Sel
- Place the butter and cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat until well combined.
- In a medium bowl, which together flour, salt, and chopped thyme.
- With the mixer on low speed, add the flour mixture, beating just until everything is blended and the dough can be handled.
- Turn the dough out onto a lightly floured board. Divide it into two pieces. Roll each piece into a 1 1/2 inch cylinder. Wrap tightly in parchment paper and chill for at least 4 hours.
- Position baking rack in the center of your oven and line two baking sheets with parchment paper.
- Bring the cylinders to cool at room temperature. Slice into coins between 1/8 and 1/4 inch thick. Place on a the prepared baking sheets, 1 inch apart. Brush the tops of the slices with the egg white and sprinkle with some Fleur de Sel.
- Bake for 8-10 minutes, or until puffed and golden brown.
- Cool on a rack before serving.
Homemade Granola Bars
- 2 1/2 cups old fashioned rolled oats
- 1/2 cup nuts, roughly chopped
- 1/4 cup honey
- 1/4 cup unsalted butter
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 3/4 cups total extra mix-ins (about 1/4 cup of 3 different ingredients such as dried fruits, coconut, chocolate chips, etc.)
- Preheat the oven to 350 degrees. Line a 9-inch square baking dish with parchment or foil and lightly spray with cooking spray.
- Place the oats and nuts on a rimmed baking sheet and bake for 8-10 minutes until lightly toasted. Place the nuts and oats in a large bowl.
- While the oats are toasting, add the honey, butter, and brown sugar to a small saucepan. Cook over medium heat until the butter melts and the sugar dissolves, stirring occasionally. When butter mixture is ready, remove it from the heat and stir in the vanilla and salt. Pour this mixture over the oat and nut mixture and stir to combine. Add any extra ingredients (except for chocolate) and stir to combine. Make sure none of the oats are dry.
- If you are adding chocolate, wait about 15 minutes for the mixture to cool a bit before adding the chocolate and then stirring to combine.
- Place all of the oat mixture in the prepared pan. Use a rubber spatula or the bottom of a greased measuring cup to press the mixture into the pan. Chill the granola bars for at least 2 hours. Lift the bars from the pan using the edges of the foil or parchment and place them on a cutting board. Cut into desired shape/sizes and serve.
These store very well in the fridge or freezer. You may want to wrap them in a bit of parchment paper before putting them in a container or plastic bag in the fridge so that they don’t stick together.
- 2 pounds of shrimp, cooked, peeled, and deveined
- ½ cup of mayonnaise
- ½ teaspoon liquid crab boil
- ¼ cup finely diced celery
- ¼ cup of peeled and finely diced cucumber
- Salt and pepper to taste
Chop the shrimp into 1-inch pieces. Mix together all of the ingredients in a large bowl. Cover and chill until ready to serve.
Fried Green Tomatoes
- 3-4 green tomatoes
- 1 cup of flour
- 1/2 cup of cornmeal
- 1/2 cup of breadcrumbs
- 3/4 cup of buttermilk
- 1 egg
- 1 teaspoon of paprika
- 1 teaspoon of salt
- Vegetable oil
How to make:
Three bowls: In the first bowl, combine the egg and buttermilk. In the second bowl, put the flour. In the third bowl, combine the cornmeal, breadcrumbs, paprika, and salt.
Cover the bottom of a large cast-iron skillet with vegetable oil, about half an inch. Heat on medium, no higher than 375 degrees.
Slice the tomatoes quarter inch thick. Dredge in flour, dip in egg mixture, dredge in cornmeal mixture.
Drop each slice into oil and cook for one and a half to two minutes on each side, or until golden brown. Remove from oil and place on a paper towel.
Sprinkle hot tomatoes with salt and serve.
Spicy Hot Boiled Peanuts
- 2 pounds of green peanuts in the shell
- 3 jalapenos chopped
- 1/2 cup of salt
- 3 tablespoons of Old Bay seasoning
- 3 tablespoons of Cajun seasoning
- 1 tablespoon of garlic powder
- 3 tablespoons of red pepper flakes
How to make:
Rise peanuts in a colander to remove any excess dirt.
Pour peanuts into a large crockpot. Top with sliced jalapenos.
In a bowl, mix together all spices and sprinkle mixture over the top of the peanuts.
Add approximately 10 cups of water.
Slow cook for 18-24 hours. Check periodically to see if water needs to be added.
Drain and serve warm.