Sunday, May 23, 2010

Chile Molido Grilled Shrimp

1-2 tbsp New Mexico Chile Molido*
30-40 shrimp*
7 cloves minced garlic
4 tbsp olive oil
kosher salt
skewers for grill
If you are using wooden skewers 
soak in water at least 20 minutes prior to grilling.

Blot dry the shrimp with a paper towel and place in a gallon size Ziplock bag. Add garlic, New Mexico Chile Molido and olive oil. Close bag and remove air. Massage gently until all shrimp are coated (be careful shrimp tails can poke your hands.) Let marinade at least 45min and up to an 1hour and a half.

Using two skewers (see photo for how to), skewer 5 shrimp and repeat till all are skewered. Right before the shrimp go on the grill spinkle with salt. Grill for about 2-3 minutes each side (the time depends on your grill or the heat of the coals.)

Serve immediately.
These are amazing by themselves or in tacos.

*The brand I use is Julias spices.
*Since I am in landlocked Utah I have a hard time finding really good fresh shrimp. So when I can't find good fresh, I use the Kirkland brand frozen raw. If you are using frozen raw make sure to properly thaw them overnight in the fridge, force thawing them will make them though.

When grilling I highly recommend using charcoal (non-matchlight) with a charcoal chimney. The charcoal chimney allows you to get the coals piping hot with out any lighter fluid or gas. Lighter fluid and gas tend to lend their flavor to food, and I am not a fan.

Recipe courtesy Meikel Reece
Photo courtesy Meikel Reece

Grilled Asparagus

fresh asparagus
kosher salt
ground pepper
olive oil

I have purposely left out quantities because you can either make enough to feed an army or just for you and yours.

Fill a large bowl with very cold ice water.

In a large pot bring to a boil enough water to cover the amount of aspargus you are using. When water is at a rolling boil add a pinch of salt and asparagus. Let blanch for 2 minutes, pull out and immediately put asparagus in the ice water. Leave in ice water about 2-5 minutes until cold.

Dry asparagus and drissle olive oil over asparagus, just before grilling add salt and pepper.

Grill asparagus for 3-5 minutes depending on the size of asparagus.

Serve immediately
Recipe courtesy Meikel Reece
Photo courtesy Meikel Reece

Lemon Bars

I love me some lemon bars and this recipe is my very favorite. Bless you Ina Garten, these are sublime (or sublemon yes, I went there.)

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into squares and dust with confectioners' sugar.

Recipe courtesy Ina Garten
Photo courtesy Meikel Reece
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