How to Spend Memorial Day Weekend & Lemony Green Rice

It started as a day to honor Civil War soldiers. Memorial Day is now a day of remembrance for all of the men and women who have died while serving in our country’s armed forces. There will be parades and memorial services throughout the state. Bearing flowers and flags, many will visit and spruce up the graves of loved ones.

Memorial Day Weekend is also the unofficial start of summer in places warmer than New Hampshire. After a few notable fits and starts, our summer generally waits until Flag Day or the Fourth of July to get going. However, that doesn’t keep the hordes of summer people from coming north for the weekend. They’ll battle the black flies, create long lines at the supermarket and sweep out their cottages. I know because for many years I was one of those flatlanders.

Local or seasonal, not everyone has an enthusiasm for sweeping so here are a few alternatives for the weekend:

Run a race. You can find road races and trail runs throughout the weekend. The 5K over in Wilmot is named for our least favorite spring visitors, the notoriously despicable black flies. If running is too much for your knees, don’t worry, most fun runs welcome walkers.

Climb a mountain. If you’d rather climb a mountain than run up a hill, New Hampshire is full of choices. Stay close to home and enjoy the view of Pleasant Lake from atop Mount Kearsarge or take on the challenge of any one of New Hampshire’s 4,000-footers.

Go on an adventure. Explore something, anything, as long as it is a bit wild, weird or wacky. If you’ve never tried white water rafting – now is a good time to fix that. Then again, you might be thinking of a road trip. I suggest a pilgrimage to the world’s largest ball of twine or pistachio. Rafting is close at hand but you will have plan ahead for a big adventure. Four different twine balls claim to be the largest and they are in Minnesota, Wisconsin, Kansas and Missouri. Perhaps you’d like to see all four. The giant pistachio has no rivals and is in New Mexico. However, correct me if I’m wrong but New Mexico sounds like a perfect winter road trip!

Visit a museum. Keeping with the theme of wild, weird or wacky, I might suggest the International Cryptozoology Museum in Portland, Maine. Cryptozoology is the study of hidden animals like Big Foot and mermaids. Once you see the Yeti hair samples and a replica of P.T. Barnum‘s FeeJee Mermaid, you can go get a lobster or head over to L.L. Beans. Alternatively, you might want to skip Maine and head to Massachusetts for the Museum of Bad Art. There are three locations to choose from and each fills its walls with “Art too bad to be ignored.”

Shop ‘til you drop at a sidewalk sale. Like most long weekends, there will be a ton of sales out there. In addition, New Hampshire has more than its fair share of outlet malls making it a shopping paradise. The what-to-buy-when experts are recommending mattresses, refrigerators and kayaks for the Memorial Day Weekend. Since I am in the market for a new refrigerator, I might have to succumb.

Decisions, decisions, decisions – drive thousands of miles to see a giant ball of twine, spend a day looking at refrigerators or …

Have a wonderful weekend and bon appétit!

Lemony Green Rice
Warm or at room temperature, a great side dish for a summery potluck – Lemony Green Rice goes well with grilled chicken, seafood and veggies. Enjoy!
Serves 6-8

1 1/2 cups rice, preferably basmati
Kosher salt and freshly ground pepper
1 tablespoon olive oil
1-2 tablespoons butter
1-2 bunch scallions, thinly sliced, white and green parts separated (1/2-3/4 cup each)
2 cloves garlic, minced
Zest and juice of 1 lemon
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint

Put 5-6 cups of salted water in a large pot and bring to boil. Stir in the rice, cover, reduce the heat and let the rice cook at a low boil until just tender, about 15 minutes.

While the rice bubbles, lightly coat a skillet with olive oil, add 1 tablespoon butter and heat on medium. Add the white parts of the scallions, season with salt and pepper and cook, stirring, until it begins to soften, about 3 minutes. Add the garlic and continue cooking until the garlic is fragrant, about 2 minutes more. Remove from the heat and reserve.

Drain the rice, return it to the pot, add the scallions and garlic, lemon zest and juice and a little more butter if you like, stir to combine and cover. Let the rice sit off the heat for about 10 minutes.

Add the herbs and scallion greens and toss to combine. Serve warm or at room temperature.

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One Year Ago – Crostini with Red Pepper Tzatziki & Greek Salad
Two Years Ago – Ginger Shortcakes with Rhubarb Compote
Three Years Ago – Rhubarb Upside Down Cake
Four Years Ago – New Potato Salad Dijon
Five Years Ago – Asparagus Crostini with Sundried Tomato Pesto & Goat Cheese
Six Years Ago – Wheat Berry Salad
Seven Years Ago – Not Your Ordinary Burger
Eight Years Ago – Strawberry Rhubarb Soup
Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? How will you spend the long holiday weekend? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

Fighting the Flies Weekend Special

Well, isn’t that just like New Hampshire? In case you haven’t heard, it snowed on Mother’s Day. Yes, snow in May on Mother’s Day. Now, here it is a few days later and we’re having a heat wave and fighting the black flies. I thought maybe the snow would do them in. It didn’t.

If you haven’t dusted off the grill and rolled it out of the garage and onto terrace or deck, then all I can ask is, “why not?” Get to it! The summer weather is about to give way to spring but you can still get grilling this weekend. You will need to swat a few flies but it will be worth it.

Start with a glass of wine and a delicious Pissaladière. Served warm or at room temperature, you can bake it in advance or prep in advance and pop it in the oven as soon as your friends arrive.

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On to the main course! Why not take your wine and Pissaladière outside, watch the sun go down and grill up some shrimp? They are quick and easy and everyone likes them. Grilled shrimp will be delicious with … Tarragon Aioli. I like to serve the shrimp with Grilled Balsamic Vegetables … especially asparagus.

Unless, you’d like to take your dinner international! From your French appetizer move on to a Mexican main dish with my Grilled Shrimp Salsa de Cacahuate y Chile de Arbol – a spicy peanut sauce. Serve the shrimp with steamed rice and Grilled Zucchini. Or go down under and try my Piri Piri Shrimp in Lettuce Wraps.

For dessert? Is it possible the first of the rhubarb has come up? It might be time to try a batch of Ginger Shortcakes with Rhubarb Compote? No, then you can’t go wrong with a Lemon Tart.

Have a great weekend! Bon appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2017

On the Border & Pissaladière

I was something of a biking fanatic when I lived in Switzerland. I was still running and cycling once or twice a week gave my knees a break. Either that or the boyfriend who truly was a biking fanatic got me hooked. From the first of May through October, most weekends found me pedaling.

Just a few miles from the center of the Geneva, the office buildings, banks and apartment houses give way to ancient farms and rustic villages. Although I lived there for years, it never ceased to amaze me how quickly you could go from international metropolis to farm country. That said, I had no trouble taking advantage of the open space. As long as the day was warm and the sky clear, I’d hop on my bike and take a spin through the countryside.

That’s when I discovered the leaky borders between Switzerland and France. First, a little lesson in geo-politics. Geneva is more or less surrounded by France on three sides. While Switzerland is part of Europe, it is not part of the European Union. While there are border crossings, there is no great wall to separate the two countries. If you’re out rambling through the fields, you could cross from one country to another without knowing it. As for those border crossings, they look a little like a tollbooth without the basket for your change. Some are manned and some not. If there are any, more often than not, the guards just wave you through.

However, if they are bored, the guards will sometimes make you stop, show your passport and ask if you have anything to declare. As for contraband, I’m not talking about dangerous drugs but a couple of nice, thick steaks, a few kilos of butter or several bottles of wine. All of which are much cheaper in France than Switzerland. Sometimes the guards will go so far as to ask you to step out of the car and open the trunk. According to the aforementioned bike-riding boyfriend, this is particularly true if the driver is wearing a short skirt.

Happily for me, any contraband I may or may not have carried across the border was not detected. I’m pretty sure that the statute of limitations protects me from incarceration for any smuggling that I may or may not have done. However, no need to spill my guts and invite trouble.

Anyway, back to bicycling. Weaving my way by farms, fields and forests, I would head mostly west and just a tad north down to the lake. Although I can read a map, I usually cycled without one. A map offers little help when you travel on narrow, unmarked agricultural roads. Now, my sense of direction is not exactly brilliant. So, you guessed it, on more than one occasion, I unwittingly ended up at the border. I’d slow down, wait for the nod and then sail through with a cheery wave.

That’s assuming the crossing had one of little booths, with or without a guard. On more than one occasion, I’d suddenly realize I wasn’t in Switzerland anymore. Could be a road marker or a maybe a roundabout gave it away. There are lots of roundabouts in France. Sometimes things looked familiar and sometimes not. No need to panic, I would simply keep an eye on the sun or the Salève and work my way down to the lake. At some point, I was bound to cross back over the border.

There is an awful lot of talk about borders and walls these days. Some go so far as to contend that a country can’t truly be a country without a wall. If that’s the case than there are a lot of non-countries out there. I know because I’ve driven, walked, skied and cycled through my fair share of them. I’ve even lived in two.

With longer, warmer days, it’s time for all of us to get out and about. Bon appétit!

Pissaladière
Usually served as an appetizer with a glass of white wine, Pissaladière will be a delicious addition to your French cooking repertoire. Enjoy!
Serves 8

1-2 tablespoons olive oil
1-2 tablespoons butter
1 1/2-2 large onions (about 2 pounds), thinly sliced
1 teaspoon fresh thyme leaves
1 teaspoon finely chopped fresh rosemary
Sea salt and freshly ground pepper
1/4 cup dry white wine
1-2 cloves garlic, minced
1-2 tablespoons anchovy paste*
1 tablespoon balsamic vinegar
1 pound your favorite pizza dough
12-16 Niçoise olives, pitted and halved
1-2 tablespoons capers

Put the butter and oil in a large pan and heat over medium-low until the butter melts. Add the onions, sprinkle with thyme and rosemary, season with salt and pepper and toss to combine. Drizzle with the white wine, cover the pan and, stirring occasionally, simmer until the onions are soft.

Uncover the pan, add the garlic, anchovy paste and vinegar and toss to combine. Continue cooking, uncovered, until any liquid has evaporated and the onions are lightly browned and very tender. Remove from heat and reserve.

Meanwhile, preheat the oven and a pizza stone (if you have one) to 450 degrees.

Cut the dough in 2, 3 or 4 pieces – whatever is easiest for you. Pat or roll each piece of dough out into a thin round and place on a piece of parchment paper. Top with the onions, sprinkle with olives and capers.

Working in batches, transfer the pissaladière to the preheated pizza stone or a baking sheet. Bake the pissaladière until golden, 8-12 minutes with a pizza stone and 12-15 minutes with a baking sheet.

Cut into wedges or squares. Serve warm or at room temperature.

Can be made a few hours ahead and served at room temperature.

* If you prefer, use 6-8 anchovies. Instead of tossing them with the onions, cut them lengthwise and decoratively arrange them on top of the Pissaladière before baking.

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One Year Ago – Tabbouleh
Two Years Ago – Mixed Greens with Grilled Asparagus, Cucumber & Avocado
Three Years Ago – Grilled Balsamic Vegetables
Four Years Ago – New Potato Salad Dijon
Five Years Ago – Israeli Couscous Salad with Grilled Vegetables
Six Years Ago – Chocolate Chip Cupcakes
Seven Years Ago – Feta Walnut Spread
Eight Years Ago – Bruschetta with Grilled Vegetables & Gorgonzola

Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? How do you get your exercise once spring finally rolls around? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

Brunch or Lunch? Mother’s Day Weekend Special

It’s going to be a rainy, make that very rainy, Mother’s Day in New England. Sounds like a good day to have a long and leisurely brunch or lunch. I’m getting together with my sister this weekend. We’ll share a few favorite dishes, special memories of Mom and maybe a tear or two.

Here are a few suggestions! Let them eat quiche! A Classic Quiche works for me but maybe you’d like some variation of a cheese and egg pie. You can cook up my Spinach Ricotta Pie, Tarte à l’Oignon (Onion Tart) or Asparagus & Goat Cheese Tart for a bit of a change.

Add a lovely salad. Something simple like a Romaine & Radicchio Caesar Salad or Lemony Kale & Radicchio Salad sounds good. Or something a little fancy like one of my favorite asparagus salads – Asparagus Salad with Reduced Balsamic Vinaigrette or Mixed Greens with Grilled Asparagus, Cucumber & Avocado.

Instead of the ever-so-traditional quiche and salad – how about a lovely soup and flatbread? For soup, I’d like to recommend Asparagus Soup (obviously I’m in an asparagus kind of mood) or Soupe de Poisson Provençal! Now you can invite everyone to make their own flatbread or pizzas or take control with my Savory Galette with Spinach, Mushrooms & Manchego.

Now then, time for something sweet? Fresh fruit with a creamy pud sounds pretty good. Try my Fresh Berries with Creamy Lime Custard or Fresh Strawberries with Lavender Infused White Chocolate Crème.

Stay dry and have a lovely weekend. Bon appétit!

How will you celebrate Mothers’ Day? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2017

Lies &Truths Mothers Tell

All mothers lie. I’m not sure how it works but I’ve narrowed it down to two possibilities. My first theory is that an anti-truth drug is mixed into their prenatal vitamins. The second is that new mothers receive an injection of anti-truth serum just after the baby is born.

I’m leaning towards the second. Ingesting anti-truth stuff during pregnancy could mean that all kids would come out lying. We know that’s not true or at least it’s only partially true. Kids only lie about important things, like if they break something or eat all the cookies and then blame their little brothers.

In honor of Mother’s Day this coming Sunday, I’d like to dispel a few of the lies mothers tell and share one important truth.

There is no hotdog-bun conspiracy. The bakers and butchers did not get together in an effort to make you buy too many hotdogs or dash out at the last minute for more buns. Yes, it is an inexplicable fact that hotdogs come in packages of ten and buns are bundled eight to a bag. Rather than a conspiracy, it’s more likely the opposite. The butchers and bakers never bothered to get together and talk.

Mothers doesn’t have eyes in the back of their heads. At least my mother didn’t. We know because my brother looked for them when he was about four years. It just seems that way. Rather than a second pair of eyes, mothers use all their senses to observe and know their children. How else do they know that the backseat is not just quiet, it’s much too quiet?

Although she was probably tempted a few times, your mother never would have sold you to the ragman. This one was a pretty much an empty threat at my house. You could tell by Mom’s delivery. It usually came when I did something that was more funny than naughty. Mom would rock me in her arms, laugh and ask, “What am I going to do with you? I’ll have to give to the ragman.” She never did. As far as I can figure, all the ragmen have moved on to new employment so today’s children needn’t worry.

One real, honest to goodness lie all mothers tell is, “I’ll think about it.” It might be the only lie they tell. I’m sure you’ve figured it out by now but it’s an effective way to, at least temporarily, avoid conflict. As in, “Can we go for ice cream?” Of course the answer is no. It’s 5:30. Dinner is in an hour. However, “Get in the car and I’ll think about it,” moves the meltdown from the supermarket checkout line to the privacy of the family minivan or SUV.

By the time she pulls into the driveway, your tears have subsided, replaced by that awful cranky face. That’s when she tells you, “Stop scowling, your face will freeze that way.” The truth is, no matter how ornery you get and how much you show it, your face won’t freeze that way. In the meantime, that cranky face is pretty off-putting. You have a beautiful smile and the world would love to see it more often.

My mother lost her long fight with Alzheimer’s disease last December. She won’t be telling me any more lies. A few days before she died, she told me one important truth. As I sat next to her bed, she greeted me with her big, beautiful smile, looked me straight in the eye and said, “I love you.”

Happy Mothers’ Day and bon appétit!

Crostini with Cucumber, Radish & Feta
Although she didn’t really like to cook, my mother was a most appreciative recipe tester. Enjoy!
Serves 8

Grated zest of 1 lemon
Juice of 1/2 lemon
1 clove garlic, minced
Sea salt and freshly ground pepper
1/2 cup extra-virgin olive oil
2-3 sprigs fresh thyme
8 (1/2-inch-thick) slices baguette or ciabatta bread
6 ounces feta, crumbled
1-2 handfuls arugula
4-5 radishes, thinly sliced
About 1/2 European cucumber, peeled, seeded and finely chopped

Prep the oil in advance: put the lemon zest and juice, garlic, 1/4 teaspoon salt and a pinch pepper in a jar or bowl. Shake or whisk to combine. Add the oil and thyme and shake or whisk again. Let the oil sit at room temperature for an hour or more.

Preheat the grill or a grill pan to medium high.

Lightly brush each side of the bread slices with the lemon-olive oil. Place the bread on the grill and, turning once, toast for 1-2 minutes.

To serve: top the still-warm toasts with the feta, radishes, cucumber and arugula. If you like, drizzle with a little lemon-olive oil and sprinkle with salt.

Store extra lemon-olive oil in the refrigerator.

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One Year Ago – Crostini with Fig, Stilton and Walnuts
Two Years Ago – Rhubarb Crumb Cake
Three Years Ago – A Duo of Aiolis
Four Years Ago – Pork Tenderloin Medallions with Mushrooms & Mustard Sauce
Five Years Ago – Crunch Salad with Apples & Grapes
Six Years Ago – Grilled Mustard Pork Chops
Seven Years Ago – Rhubarb Crisp
Eight Years Ago – Spicy Grilled Steak

Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? What lies and truths did your mother tell you? What lies and truths do you tell your children? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017

What to Celebrate Weekend Special?

So we’ve got a couple of thing going on this weekend. First and foremost, today is Cinco de Mayo. It’s raining again, so a sunny Mexican-inspired meal sounds pretty good about now. If you don’t have time to fiesta tonight, then you can always celebrate the Kentucky Derby tomorrow.

Here are a few ideas for your Cinco de Mayo feast!

For starters, how about the Middle East meets Tex-Mex with a tasty Chipotle Sweet Potato & White Bean Hummus? Or try my Corncakes with a dab of Roasted Red Pepper Dip.

Move to the table and a simple salad. My Romaine & Radicchio Caesar Salad is delicious. Now for the main course. My grill is still on porch so I’m good to go with Grilled Shrimp with Salsa de Cacahuate y Chile de Arbol and a side of Grilled Zucchini, Onions and Peppers and a spoonful of steamed rice.

And for dessert … as far as I know my I Love Lime Pie has nothing to do with Mexico. However, it is delicious. That’s a good enough reason for me. How about you? Feliz Cinco de Mayo y ¡buen apetito!

=o=

Now, what about Derby Day?

Celebrate the Derby with fun and festive cocktails! It’s not a Derby without Mint Juleps:

Kentucky Mint Julep
Serves 1

1-2 tablespoons minted simple syrup
Crushed ice
2 ounces bourbon
Garnish: sprig of fresh mint

Put the syrup in a tall glass or silver Julep cup, add about 1 cup crushed ice and the bourbon. Add more ice and a splash of water to almost fill the glass. Stir well and garnish with a sprig of mint.

Minted Simple Syrup
Makes about 1 1/2 cups

1 cup water
1 cup sugar
1 bunch mint

Put the water and sugar in a heavy saucepan. Stirring frequently, heat over medium until the sugar dissolves. Increase the heat to medium-high and bring to a simmer. Reduce the heat to low and continue simmering for 5 minutes, stirring occasionally.

Remove the pan from the heat. Add the mint and steep for 15 minutes. Strain the syrup, cool to room temperature and refrigerate until cold.

Can be prepared ahead and stored, covered, in the refrigerator.

Now the question, what to nibble while you watch the sport of kings?

How about a make-your-own crostini bar? Grill up some bread, add some breadsticks and artisanal crackers and let your friends mix and match. To build your crostini bar, start with a Duo of Pestos Artichoke and Sundried Tomato and add a small bowl of Tapenade. Grilled Vegetables are lovely on crostini. Asparagus, zucchini, tomatoes, onions and peppers … any and all are delicious. While you’re at it, throw a few Shrimp on the Grill.

Alright, what’s next, hmmm … how about Chicken Liver Pâté and Smoked Salmon Mousse. Of course, you’ll want some cheese … a wedge of Parmigiano-Reggiano, a log of goat cheese and maybe another wedge, this one Stilton or Gorgonzola. Be sure to include something sweet, maybe some honey or Fig Jam and add some nuts. Walnuts and pine nuts are always a good choice.

Top off the evening with something sweet: In keeping with the make-your-own-theme, how about a sundae bar? A few quarts of your favorite ice cream or gelato and some delicious sauces, Chocolate, Caramel and Maple, one, the other or all three, work for me. Some fresh berries would be nice too!

Stay dry, have a great weekend and bon appétit!

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2014

Cinco de Mayo & Grilled Shrimp with Salsa de Cacahuate y Chile de Arbol

May 5th, better known as Cinco de Mayo, is this coming Friday. I’m sure you’ve heard of it. Celebrated from coast to coast with tequila shots and tacos, it is an excellent excuse for a party. Perhaps you’ve been thinking that it would fun to have a totally authentic Cinco de Mayo celebration. You know, skip the queso dip and Macarena in favor of real Mexican flavors and dance steps. I get it. You want to a party like they do down in sunny Mexico.

Alright then, here’s what you do … nothing. Yup, that’s right. Absolutely nothing.

Cinco de Mayo is not celebrated in Mexico. Widely mistaken for Mexican Independence Day, Cinco de Mayo commemorates an early victory in the Franco-Mexican War. The Battle of Puebla took place on May 5, 1862. The resulting victory was more than fifty years after Mexico declared its independence from Spain. In case you’ve forgotten, Mexico was a colony of Spain not France.

So indeed, our enthusiastic celebrations of Cinco de Mayo are somewhat akin to the Swiss celebrating the American victory against the British in the 1814 Battle of Plattsburgh. In case you’re wondering, they don’t. I know where Plattsburgh is but I doubt that too many of my Swiss friends do. I also know where Puebla is. Not because I’m a geography or history whizz but because I looked it up on a map a few minutes ago.

Regardless of whatever convoluted calculations or interpretations you might try to make, Cinco de Mayo adds up to being a mostly American holiday. I suppose that’s makes sense. After all, we are a nation of immigrants and many of our holidays reflect that. The Chinese New Year celebrates our ties with China. Everyone is Irish on Saint Patrick’s Day. Oktoberfest has found its way from Munich to Muncie and several other U.S. cities.

Now the question arises – how to celebrate? Well, you could find one of those 100-foot margarita bars, the kind that serves fruity cocktails in glasses the size of fish bowls. Alternatively, you could expand your horizons and spend the day learning something about Mexico. Listen to Mexican music, study Mexican artists, investigate true Mexican cuisine or get a better understanding of how our two economies can and do work together.

Complete your day with a Mexican-inspired celebration. Skip the taco chain restaurants for a more authentic experience. I’m not sure if you can find real Mexican food this far north but you can always try. Many of us dream that one of those absolutely wonderful Mom and Pop-type Mexican restaurant will miraculously appear close to home. So far, it hasn’t happened but one can always hope.

For now, invite a few friends over and try your hand at some Mexican-inspired dishes. Dinner outside in early May in New Hampshire is probably pushing it but cocktails on the porch might work. Set your table with a brightly colored cloth and flowers and think warm and sunny thoughts.

Feliz Cinco de Mayo y ¡buen apetito!

Oh, and by the way, Mexican Independence Day – it’s on September 16.

Grilled Shrimp with Salsa de Cacahuate y Chile de Arbol
Appetizer or main course, shrimp with spicy peanut sauce will make a delicious addition to your Cinco de Mayo feast. This smooth peanut sauce is also good with chicken. Enjoy!
Serves 8

Salsa de Cacahuate y Chile de Arbol
Makes about 1 1/2 cups

Olive oil
3/4 cup roasted peanuts
1/2 onion, chopped
4 or more (to taste) dried arbol (also called bird’s beak) chiles, stemmed
1/2 teaspoon allspice
6 cloves garlic, chopped
1 teaspoon fresh thyme leaves
1/2-3/4 cup chicken stock or broth
Sea salt and freshly ground pepper to taste
Juice of 1/2 lime or to taste

Lightly coat a skillet with olive oil and heat over medium. Add the onion, peanuts and chiles, season with allspice, salt and pepper and sauté until the onion starts to become translucent. Add the garlic and thyme and sauté until the onion is soft and the garlic is fragrant, 2-3 minutes more.

Add the chicken stock and bring to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Let the salsa cool for about 15 minutes, transfer to a blender and process until very smooth. Cool to room temperature, stir in the lime juice and serve.

The salsa can be prepared in advance, covered and stored in the refrigerator. Bring to room temperature before serving.

Grilled Shrimp
2 tablespoons olive oil
1 clove garlic, minced
Grated zest and juice of 1 lime
About 2 1/2 pounds extra-large shrimp, peeled and de-veined
Sea salt and freshly ground pepper to taste
Wooden skewers, soaked in water for at least 30 minutes (optional)

Put the olive oil in a bowl, add the garlic, lime zest and juice and whisk to combine. Add the shrimp, season with salt and pepper and toss to combine. Marinate in the refrigerator for 15-30 minutes.

Heat the grill to medium-high. Place the shrimp directly on the grill or thread them onto the soaked skewers. Grill the shrimp, turning once, until just opaque, 2-4 minutes. Serve warm or at room temperature with Salsa de Cacahuate y Chile de Arbol.

The shrimp can be grilled in advance, covered and stored in the refrigerator.

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One Year Ago – Puffy Apple Pancake

Two Years Ago – Tostadas with Avocado Crema & Black Bean Salsa
Three Years Ago – Cheddar-Sage Biscuits
Four Years Ago – Lemon-Lime Squares
Five Years Ago – Tarte à l’Oignon (Onion Tart)
Six Years Ago – Honeyed Apricots with Creamy Yogurt
Seven Years Ago – Black & White Brownies
Eight Years Ago – Rhubarb Muffins

Or Click Here! for a complete list of and links to all the recipes on this blog!

What about you? How will you celebrate Cinco de Mayo and our southern neighbor on Friday? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2017