I like to entertain with mostly vegetarian fare, with maybe a decadent omnivorous item here and there. Tonight is such a night.
All but the pineapples are strictly made up by me, the pineapples have been adapted from a higher sugared recipe.
The garden is teaming with peppers and basil, but since i usually make stuffed peppers for barbecue type shin digs, i thought i'd go a little fancier tonight. Here's the menu:
- Spicy Hummus with Yellow Cayenne -served with garlic rubbed pita and carrot sticks
- assorted olives and yummy cheese (purchased as is from store, and the cheese is NOT as good as my homemade mozz, by the way)
- Jumbo Garlic Shrimp
- Prosciutto Wrapped Asparagus (i know, it's not in season, deal with it)
- Pesto Balsamic Dip
Spicy Hummus
For the pita, just rub a broken garlic clove all over the bread and heat til warm in a cool oven. (not pictured)
- 2 cans garbanzos, or two cups dried
- 1 yellow (or red) fresh cayenne pepper (could use any fresh hot pepper)
- 4 frozen ice cubes meyer lemon juice, thawed
- 4 garlic cloves
- 1 teaspoon baking soda
- salt and pepper
- curry powder, chille powder, or any other spice to taste if desired. optional.
For the pita, just rub a broken garlic clove all over the bread and heat til warm in a cool oven. (not pictured)
Garlic Shrimp
- Package frozen jumbo shrimp (try and find wild, i'm poor and bought farmed) You could also cook them from scratch as raw shrimp, but this was a nice easy fast way.
- 1 big garlic clove
- drizzle olive oil
- salt, pepper, oregano
Finely dice the garlic and add to a saute pan with a little olive oil - enough for the garlic to play around in, but not enough to pool substantially. I'd say about a tablespoon+. Simmer the garlic in the oil until it's foamy but not long enough to burn. In the meantime spread thawed shrimp on a platter and sprinkle with seasonings, then add to med/hot garlicy foamy pan and toss about in the garlic oil about 3 minutes or so. They'll be warmed up, but you don't want to cook them much further than they already are. Remove from pan and put in a glass bowl to marinate in the yum garlic liquid and place in fridge, toss occasionally to spread the yum around. Once cool, serve on a bed of fresh basil leaves: oh so elegant.
I believe it was this dish that when tasted by Casey inspired the exclamation of "yum, wow, that's amazing!" something like that. :)
I believe it was this dish that when tasted by Casey inspired the exclamation of "yum, wow, that's amazing!" something like that. :)
Prosciutto Wrapped Asparagus
Wrap the meat around the veg and spread on a baking sheet. You can also do a few sans-meat on the same sheet, though they won't be 'strictly' vegetarian. I heated the toaster oven to 375 on the convection setting with a TINY bit of water in the pan, just a bit. Enough to steam the aspagrass a little, but enough not water to crisp the prosciutto. Cook until the asparagus are bright green and wilting, and the meat is crispy. You may want to turn a few times. I cooked mine about 10 minutes at the most.
I'm serving this and the shrimp with a pesto, balsamic dip. I'm simply thawing out some pesto ice cubes, adding balsamic, and a little more oil. voila.
- Asparagus, trimmed
- Prosciutto
Wrap the meat around the veg and spread on a baking sheet. You can also do a few sans-meat on the same sheet, though they won't be 'strictly' vegetarian. I heated the toaster oven to 375 on the convection setting with a TINY bit of water in the pan, just a bit. Enough to steam the aspagrass a little, but enough not water to crisp the prosciutto. Cook until the asparagus are bright green and wilting, and the meat is crispy. You may want to turn a few times. I cooked mine about 10 minutes at the most.
I'm serving this and the shrimp with a pesto, balsamic dip. I'm simply thawing out some pesto ice cubes, adding balsamic, and a little more oil. voila.
Spiced Pineapple
(not pictured, i forgot, sorry)
The olives I served on a cute little bamboo platter my sister gave me, along with a little cup for discarded pits. Always serve olives that still have their pits with such a little dish or you'll end up with shy guests sticking olive pits in your potted plants and under the couch cushions.
I believe the food of the evening was a great success - Sadly i have very few woman friends, so I am intensely full this morning after eating MORE than my share of shrimp and prosciutto. Next project: flavoring and bottling some finished Kombucha Tea. We sampled the KT last night and all agreed it was quite tasty.
(not pictured, i forgot, sorry)
- 2 cans pineapple chunks in their own juices
- 3/4 cup cider vinegar
- 1/2 cup sugar
- 8 whole cloves
- 1 cinnamon stick
The olives I served on a cute little bamboo platter my sister gave me, along with a little cup for discarded pits. Always serve olives that still have their pits with such a little dish or you'll end up with shy guests sticking olive pits in your potted plants and under the couch cushions.
I believe the food of the evening was a great success - Sadly i have very few woman friends, so I am intensely full this morning after eating MORE than my share of shrimp and prosciutto. Next project: flavoring and bottling some finished Kombucha Tea. We sampled the KT last night and all agreed it was quite tasty.
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