You know what is really good? Cheese. Creamy or crumbly, mild or pungent. Cheese rocks. I mean fondue – who doesn’t love fondue? I can make my 17 month old giggle by showing her a container of shredded cheese. You know what is really hard not to do? Snack on cheese all day long when working from home. You know what is also hard to do? Figure out something yummy that will make me not miss a nice chunk of brie (how good is brie?).
Well, I have a new favorite salad at lunch. It really is only good because I make a fresh vinaigrette. By the way, you can make a vinaigrette at dinner one night and still use it the next day at lunch. Though you can use Dijon mustard to emulsify the vinaigrette, you don’t have to. The mustard sometimes gets in the way of the other flavors. So, if you leave out an emulsifier like egg yolk or mustard, shake the dressing really hard before dressing your salad.
I am loving my new orange salad. Greens, grapes or strawberries, walnuts or almonds, some chicken (chopped up, leftovers) and orange dressing. The dressing is simple. Half a shallot chopped finely or a pressed garlic clove (I know raw garlic is so harsh but, this is a bit sweet so I don’t mind it), juice from half an orange, good olive oil (sometimes you need to pull out the good extra virgin olive oil. For this I actually do half high end olive oil and half cheap extra virgin olive oil), salt, and pepper. If the orange juice is too sweet, I will add a squeeze of fresh lime or lemon juice. Whisk everything together. Pour it over the salad. Yeah, I know, it is yummy.
I have found when I am craving fat, I need something fat. I have been looking for ways to use my good ($22 a bottle) extra virgin olive oil. It has a great citrus flavor and is rich. Drizzled over some fresh fish it is amazing. And, getting that richness makes me forget that I really want a huge slice of cheese followed by a piece of chocolate. OK, so, I still might follow the salad with a piece of chocolate (but, a small piece of beautiful, rich dark chocolate).
That’s one more thing. I used to love milk chocolate. I could eat and eat and eat it. But, as I learned to love and appreciate wine, I learned to love dark chocolate. The good thing about dark chocolate is a little bit can satisfy.
It’s not a Hershey bar but, another favorite salad includes some cheese. The dressing is easy. Make some Italian dressing (yes, like the packets) using balsamic vinegar (use the cheap stuff not the thick stuff). The salad is romaine lettuce, big tomato wedges, thinly sliced red onion, and fresh mozzarella. The fresher the mozzarella the better. I like just a couple of small fresh mozzarella balls.
So, it’s not a huge plate of nachos – but, it’s a step in the right direction.
Monday, February 22, 2010
Thursday, February 18, 2010
Book Report
So, I have mentioned Michael Pollan more than once. I am sending his Food Rules to my sister in law. Food Rules is more pamphlet than book. It is 64 rules and is supposed to be an eater's manual. What it is not, is a meal manual.
Rule #56 is "Limit your snacks to unprocessed plant foods". My sister in law not only keeps her home filled with chips, cookies, and all manner of junk food. But, my niece eats nothing but these fake food substances.
I will admit. I don't entirely follow rule #56. I also add cheese or yogurt. Buy some nuts in the bulk food section. cut up some fruit, a little cheese and that is an awesome lunch - I like mine with a cup of green tea. (I know it sounds like hippie, rabbit food but, seriously, it is yummy.)
I also hope she pays attention to rule #44, Eat Less - Pay More. My sister-in-law does not like to buy fresh produce on the chance some of it might go bad. But, the preservative laden junk food never goes bad. It is really hard to eat (let alone teach one's children about the greatness of) fresh fruits and vegetables if they are not available. Also, it is hard to teach little ones about proper portion size when scarfing down a family size bag of chips.
I also follow rule #11 as close as I can - Avoid Foods You See Advertised on Television. I do buy cereal, a couple different types of granola from the bulk foods section. Oh, and, cheerios - well, sort of. We love the Central Market brand Honey Nut Tasty-Os. They may be 100% honey - they are so good, I steal some off the baby's high chair tray. Oh, and, I can read the list of ingredients.
Rule #56 is "Limit your snacks to unprocessed plant foods". My sister in law not only keeps her home filled with chips, cookies, and all manner of junk food. But, my niece eats nothing but these fake food substances.
I will admit. I don't entirely follow rule #56. I also add cheese or yogurt. Buy some nuts in the bulk food section. cut up some fruit, a little cheese and that is an awesome lunch - I like mine with a cup of green tea. (I know it sounds like hippie, rabbit food but, seriously, it is yummy.)
I also hope she pays attention to rule #44, Eat Less - Pay More. My sister-in-law does not like to buy fresh produce on the chance some of it might go bad. But, the preservative laden junk food never goes bad. It is really hard to eat (let alone teach one's children about the greatness of) fresh fruits and vegetables if they are not available. Also, it is hard to teach little ones about proper portion size when scarfing down a family size bag of chips.
I also follow rule #11 as close as I can - Avoid Foods You See Advertised on Television. I do buy cereal, a couple different types of granola from the bulk foods section. Oh, and, cheerios - well, sort of. We love the Central Market brand Honey Nut Tasty-Os. They may be 100% honey - they are so good, I steal some off the baby's high chair tray. Oh, and, I can read the list of ingredients.
Wednesday, February 10, 2010
Leftovers served with beer
Tosadas here last night. I love tosada night. For some great reasons
1. use up leftovers from taco night
2. kids love it
3. hubby loves it
4. it is really a salad but, my husband doesn't realize it and gobbles it up.
You know those big salads piled with chicken, tons of veggies, some yummy cheese and lovingly coated in dressing? Yeah, my husband will not go near that. It's not the fat hiding in the dressing - it just looks too healthy. (yeah, now I totally want a salad). My husband also turns his nose up at leftovers. Not lasagna or chili or enchiladas that are better as leftovers. But, leftover chicken and rice? Um, no. He would take that as a sign that I have already talked to the divorce attorney and his things are packed in the trunk of his car. (Obviously, if he did something that bad, I would have already set fire to his things so, that scenario is just ridiculous).
One note about tortillas. I eat them a lot. I use them a lot. My new favorite is the multigrain. I slather it with Laughing Cow cheese or peanut butter or anything yummy. But, when making tacos or tosadas, fresh corn tortillas make the meal.
Dinner last night.....
Diana's world famous tosadas:
tosada shell - Skillet on med/high (ok, really right between medium and med/high) with a layer of vegetable oil (dont be shy with that oil). when oil is hot, add corn tortilla. as soon as tortilla is soft, is get a tiny tear on one side to let out the steam so it doesn't puff up. Turn over using tongs. Take out when golden. Place on paper towels. If you are making tacos, heat should only be on medium. As soon as tortillas are soft, bend them in half.
next layer - beans. I sometimes have homemade refried beans in my freezer (don't you?). but, mostly, I go for store bought. I like Rosarito Taditional or Bearitos Green Chile (the Bearitos are very inconsistent. sometimes they are watery so, i always have to have extra on hand). In a pot, put one can of Rosarito refried beans, 2 tablespoons of water, a dash of black pepper, and a 1/4 cup of cheddar cheese. Heat until blended and the cheese is melted.
next layer (omit if you are doing a meatless night) - One package of ground turkey. Brown in a skillet. When it is about half way cooked, add one and a half packet of taco seasoning. Cook all the way through. Oh, I cook a small portion without seasoning for the baby.
next layer - shredded cheddar cheese.
next layer - taco sauce or salsa. I am not going to lie, my three year old has ketchup. Yes, ketchup. Now, I try to limit her ketchup because it is filled with sodium and HFCS (seriously that stuff is everywhere).
from there, build your masterpiece. Might I suggest the following....
tomaotes or fresh pico de gallo
cilantro
guacamole or sliced avacado
lettuce (lots of crunchy lettuce)
my husband loves sour cream on top. Sometimes, I add a little of my Southwest Dressing (equal parts salsa and ranch quickly blended in a blender).
Oh, and enjoy with a beer. And, remember don't over eat. Eat a reasonable portion - you will also have some leftovers then.
1. use up leftovers from taco night
2. kids love it
3. hubby loves it
4. it is really a salad but, my husband doesn't realize it and gobbles it up.
You know those big salads piled with chicken, tons of veggies, some yummy cheese and lovingly coated in dressing? Yeah, my husband will not go near that. It's not the fat hiding in the dressing - it just looks too healthy. (yeah, now I totally want a salad). My husband also turns his nose up at leftovers. Not lasagna or chili or enchiladas that are better as leftovers. But, leftover chicken and rice? Um, no. He would take that as a sign that I have already talked to the divorce attorney and his things are packed in the trunk of his car. (Obviously, if he did something that bad, I would have already set fire to his things so, that scenario is just ridiculous).
One note about tortillas. I eat them a lot. I use them a lot. My new favorite is the multigrain. I slather it with Laughing Cow cheese or peanut butter or anything yummy. But, when making tacos or tosadas, fresh corn tortillas make the meal.
Dinner last night.....
Diana's world famous tosadas:
tosada shell - Skillet on med/high (ok, really right between medium and med/high) with a layer of vegetable oil (dont be shy with that oil). when oil is hot, add corn tortilla. as soon as tortilla is soft, is get a tiny tear on one side to let out the steam so it doesn't puff up. Turn over using tongs. Take out when golden. Place on paper towels. If you are making tacos, heat should only be on medium. As soon as tortillas are soft, bend them in half.
next layer - beans. I sometimes have homemade refried beans in my freezer (don't you?). but, mostly, I go for store bought. I like Rosarito Taditional or Bearitos Green Chile (the Bearitos are very inconsistent. sometimes they are watery so, i always have to have extra on hand). In a pot, put one can of Rosarito refried beans, 2 tablespoons of water, a dash of black pepper, and a 1/4 cup of cheddar cheese. Heat until blended and the cheese is melted.
next layer (omit if you are doing a meatless night) - One package of ground turkey. Brown in a skillet. When it is about half way cooked, add one and a half packet of taco seasoning. Cook all the way through. Oh, I cook a small portion without seasoning for the baby.
next layer - shredded cheddar cheese.
next layer - taco sauce or salsa. I am not going to lie, my three year old has ketchup. Yes, ketchup. Now, I try to limit her ketchup because it is filled with sodium and HFCS (seriously that stuff is everywhere).
from there, build your masterpiece. Might I suggest the following....
tomaotes or fresh pico de gallo
cilantro
guacamole or sliced avacado
lettuce (lots of crunchy lettuce)
my husband loves sour cream on top. Sometimes, I add a little of my Southwest Dressing (equal parts salsa and ranch quickly blended in a blender).
Oh, and enjoy with a beer. And, remember don't over eat. Eat a reasonable portion - you will also have some leftovers then.
Friday, February 5, 2010
Steak and Defeat
So, one day a week I am going totally meatless. more on that for another post. But, I serve meat most nights. Why? Well, my husband is Midwestern and just doesn't see it as a meal unless centered around meat.
I am very lucky to live in a city that allows me a good selection of meat. Poultry raised without antibiotics and even free range. Beef raised without hormones. (on another note, if you ever get grass fed Texas beef, treat it lovingly. best meal ever)
So with all these great choices, what to choose? I use chicken thigh meat a lot.
Yesterday, I found sirloin tips. I was wondering how they ranked fat-wise and found this great chart http://www.beefitswhatsfordinner.com/leanbeef.aspx
So last night's dinner......
Seared Sirloin, Baked Sweet Potatoes, and fixins (yeah, a decade in Dallas does not make me Texan enough to comfortably say "fixins")
Sirloins were blotted dry with paper towel then liberally sprinkled with garlic salt and a little chili powder. (don't tell my husband, he thinks he hates chili powder). I let them sit on the counter, covered , for about a half an hour to come to room temperature-ish.
Thinly sliced sweet onions and sliced mushrooms went into a skillet on medium heat. The skillet was covered for 5-10 minutes to let everything cook. The lid comes off for 5-10 minutes and I add pressed garlic and salt (or go for the garlic salt). I caramelize everything because that's how the hubby likes mushrooms so, I let it go at least 10 minutes.
Pull out the onions and mushrooms. Add a little olive oil, turn up the heat a bit then, sear the steaks on each side (the ones I had last night were a bit thin so, I did almost 2 minutes on each side).
The sweet potatoes were scrubbed really well. Yucky spots were cut off and then they were microwaved. When done, they were sliced open, a little butter and salt added.
Yeah, my girls didn't have the steak (my 3 year old won't touch it and beef makes my one year old sick). So, they enjoyed some sweet potato (cut into chucks with a little butter), sliced apples, and Morningstar Chickin nuggets. ( http://www.morningstarfarms.com/product_detail.aspx?family=365&id=320 )
Honestly, Morningstar Chickin nuggets are the only kind of "meat" that my 3 year old will willingly eat. Yes, I do have some processed food in my house. I always have Morningstar in the freezer. Three year olds will gobble them so, I keep them in reserves because sometimes you just need to accept defeat.
I am very lucky to live in a city that allows me a good selection of meat. Poultry raised without antibiotics and even free range. Beef raised without hormones. (on another note, if you ever get grass fed Texas beef, treat it lovingly. best meal ever)
So with all these great choices, what to choose? I use chicken thigh meat a lot.
Yesterday, I found sirloin tips. I was wondering how they ranked fat-wise and found this great chart http://www.beefitswhatsfordinner.com/leanbeef.aspx
So last night's dinner......
Seared Sirloin, Baked Sweet Potatoes, and fixins (yeah, a decade in Dallas does not make me Texan enough to comfortably say "fixins")
Sirloins were blotted dry with paper towel then liberally sprinkled with garlic salt and a little chili powder. (don't tell my husband, he thinks he hates chili powder). I let them sit on the counter, covered , for about a half an hour to come to room temperature-ish.
Thinly sliced sweet onions and sliced mushrooms went into a skillet on medium heat. The skillet was covered for 5-10 minutes to let everything cook. The lid comes off for 5-10 minutes and I add pressed garlic and salt (or go for the garlic salt). I caramelize everything because that's how the hubby likes mushrooms so, I let it go at least 10 minutes.
Pull out the onions and mushrooms. Add a little olive oil, turn up the heat a bit then, sear the steaks on each side (the ones I had last night were a bit thin so, I did almost 2 minutes on each side).
The sweet potatoes were scrubbed really well. Yucky spots were cut off and then they were microwaved. When done, they were sliced open, a little butter and salt added.
Yeah, my girls didn't have the steak (my 3 year old won't touch it and beef makes my one year old sick). So, they enjoyed some sweet potato (cut into chucks with a little butter), sliced apples, and Morningstar Chickin nuggets. ( http://www.morningstarfarms.com/product_detail.aspx?family=365&id=320 )
Honestly, Morningstar Chickin nuggets are the only kind of "meat" that my 3 year old will willingly eat. Yes, I do have some processed food in my house. I always have Morningstar in the freezer. Three year olds will gobble them so, I keep them in reserves because sometimes you just need to accept defeat.
Thursday, February 4, 2010
a mom's nemesis
Mom's are under constant pressure not just to care for their children but to be supermoms. One of the best ways to show that to the outside world what a superior mom you are is to shun high-fructose corn syrup (HFCS). One trip to Whole Foods will convince anyone that HFCS is one of the world's true evils. Then, we had commercials telling us that those claims were unfounded. HFCS is "nutritionally than same as sugar". Is this just hysteria?
I say no. I do all that I can to keep HFCS from my families' diet. I don't always win that battle but, the more that I do, the better off for my family. So, why am I going the way of the Lemmings? First, I do not see that HFCS is the same as sugar. Having the same calories does not make the two products the same. HFCS also extends the life of "food". Yes, I meant to use those quotations. Many things that HFCS are found in are not really what I consider food. (This is totally going down the Michael Pollan path.)
Though I do not want to be wasteful with my food dollars, I think going the cheap route is not always the best, for my family, for the earth, even for my country. What? Food and politics? Really? Yes, stick with me.....
Corn is highly subsidized in the US. This makes HFCS a great deal for food manufacturers. It is cheap, makes "food" last forever (yes, because I like to know that what I am eating has been sitting on the shelf for the better part of the last decade), sounds like a great deal. Well, as a taxpayer, I am not too thrilled to have my tax dollars supporting this industry. Ok, liberals and conservatives go back to your corners.
HFCS is not merely the sugars pulled from corn. No, it is processed so that the natural glucose in corn is converted to fructose. There are some things that are great for humankind because we (as the smarties that we are) have made it better. When it comes to food stuff, that is sometimes true. In this case, it seems to me an inferior product is produced. I don't want to be feeding my family an inferior product.
Now, I have skipped most of the science and the studies linking HFCS to obesity. I think a big picture on this will suffice. What type of food do I want to feed those I love? And, really, I don't want them eating creepy food shaped, food flavored "food" when I can peel them an orange.
And, oranges make my kitchen smell nice.
I say no. I do all that I can to keep HFCS from my families' diet. I don't always win that battle but, the more that I do, the better off for my family. So, why am I going the way of the Lemmings? First, I do not see that HFCS is the same as sugar. Having the same calories does not make the two products the same. HFCS also extends the life of "food". Yes, I meant to use those quotations. Many things that HFCS are found in are not really what I consider food. (This is totally going down the Michael Pollan path.)
Though I do not want to be wasteful with my food dollars, I think going the cheap route is not always the best, for my family, for the earth, even for my country. What? Food and politics? Really? Yes, stick with me.....
Corn is highly subsidized in the US. This makes HFCS a great deal for food manufacturers. It is cheap, makes "food" last forever (yes, because I like to know that what I am eating has been sitting on the shelf for the better part of the last decade), sounds like a great deal. Well, as a taxpayer, I am not too thrilled to have my tax dollars supporting this industry. Ok, liberals and conservatives go back to your corners.
HFCS is not merely the sugars pulled from corn. No, it is processed so that the natural glucose in corn is converted to fructose. There are some things that are great for humankind because we (as the smarties that we are) have made it better. When it comes to food stuff, that is sometimes true. In this case, it seems to me an inferior product is produced. I don't want to be feeding my family an inferior product.
Now, I have skipped most of the science and the studies linking HFCS to obesity. I think a big picture on this will suffice. What type of food do I want to feed those I love? And, really, I don't want them eating creepy food shaped, food flavored "food" when I can peel them an orange.
And, oranges make my kitchen smell nice.
Tuesday, February 2, 2010
Compromise
I have been married for over five years now. I am slowly learning to compromise. Actually, that is a flat out lie. I get my way and my husband has learned to cope. I am just better at communicating with him that, in fact, my way will be the path.
When we first moved in together, my poor husband found that white bread was just not bought. And, the meat in the chili and tacos was ground turkey and not ground beef. The pasta was whole grain. Yes, he found my cooking to be strange. But, he saw that I wasn't going to starve him and that my food was still yummy.
When I make substitutions, I try to think what it was about the old item that was so appealing. For instance, my husband's white bread. He loved that softness. The new whole grain bread seems very dry to him. So, his sandwiches needed some dressing or sauce. With the ground turkey, I find that adding some olive oil can add back just a little of the lost richness.
When food companies take out fat, they add in sugar to replace that flavor. In my kitchen, I add in seasonings, herbs, spices, fresh veggies maybe a little olive oil or sesame oil to add something.
No one wants to eat plain grilled chicken and steamed veggies every night. Ok, my family would not eat that even one night. But, learning how to make food fun, pretty and yummy takes away that feeling of sacrifice. Then, no one has to give anything up which is my favorite way to compromise.
When we first moved in together, my poor husband found that white bread was just not bought. And, the meat in the chili and tacos was ground turkey and not ground beef. The pasta was whole grain. Yes, he found my cooking to be strange. But, he saw that I wasn't going to starve him and that my food was still yummy.
When I make substitutions, I try to think what it was about the old item that was so appealing. For instance, my husband's white bread. He loved that softness. The new whole grain bread seems very dry to him. So, his sandwiches needed some dressing or sauce. With the ground turkey, I find that adding some olive oil can add back just a little of the lost richness.
When food companies take out fat, they add in sugar to replace that flavor. In my kitchen, I add in seasonings, herbs, spices, fresh veggies maybe a little olive oil or sesame oil to add something.
No one wants to eat plain grilled chicken and steamed veggies every night. Ok, my family would not eat that even one night. But, learning how to make food fun, pretty and yummy takes away that feeling of sacrifice. Then, no one has to give anything up which is my favorite way to compromise.
Blah and Shrimp
I know I am not the only one just feeling tapped out. The rush of the holidays leaves the cold of January as a depressing let down time. (ok, maybe it is just me and my friends).
Short of taking an awesome vacation to warmer lands (right, since I am so ready for warm weather clothes - my legs could blind someone, if I actually even had shorts that would fit), what can I find in my kitchen to get me out of the doldrums’?
The first thing I go to is spicy food. I LOVE spicy food. One step before my lips burn is the perfect temperature for me. So, I keep some Tabasco on hand to add to everything. On eggs, on meat, on potatoes, mixed in with ketchup, almost everything. If not Tabasco sauce then, sriacha sauce. I also love the freshness of the chopped fresh jalapeño pepper.
I know, some people can't tolerate heat. The sight of a jalapeño has them running for the hills. My husband is one such person. So, for him, I go for something fresh tasting. My easiest go to is the herb salad. I add chopped fresh herbs to the salad greens and it adds such a yumminess (it's a word - I mean, what is this scrabble? you don’t get to challenge). Our favorite is cilantro. For those who like cilantro, you will think it needs to be added to all lettuce. If you don't like cilantro, dill is a nice option. I also like just throwing in a little mix of fresh herbs that are left from other dishes but there just aren't enough to use for anything else.
Also, once in a while splurge, buy some seafood or something that will remind you of sunnier and warmer times.
Diana's Sunny Meal:
Broiled Shrimp (shell on)
Dill Rice
Caramelized Yellow Squash
Broiled Shrimp - go get nice big shrimp. come on, spend the money. Or, buy in bulk in the frozen section like I do. Make sure the shell is on. You are going to get a flavor from the shell that you just can't duplicate. Make sure to slice down their little backs and remove that nasty vein.
Brine them for 30minutes to an hour in a brine of half salt and half sugar. To make the brine, add a fist full of kosher salt to a fist full of sugar. Mix in some water and stir. Add the deveined but not peeled shrimp and cover the shrimp with cold water. Store in the frig.
Drain well. Coat them in olive oil (doesn't need to be extra virgin, save that for something else) and sprinkle well with a mixture of Old Bay Seasoning and Tony Chachere's seasoning (I do half and half. The Tony Chachere's is a bit spicy so adjust to your tolerance). Turn on your boiler. Place the rack on the top slot and throw a cookie sheet on the rack. You will want to place the shrimp on that hot cookie sheet.
Once the broiler is hot, throw on the shrimp. I try to get 10-15 count shrimp and they need about 3 minutes on each side. So, if you have similar size shrimp, open up the broiler after 3 minutes and quick as a bunny, flip each shrimp.
When done, serve immediately with some homemade cocktail sauce (ketchup, horseradish, a squeeze of lemon and a dash of hot sauce).
Dill Rice - make Basmati rice per the instructions. When you take it off the heat, add the juice of half of a lemon and some finely chopped dill (for one cup of rice, I use about a tablespoon and a half).
Caramelized Yellow Squash- slice fresh squash and sautéed in olive oil (again, pure not extra virgin) over medium heat until getting a little brown. make sure you stir and flip the little guys. Add a bit of garlic salt.
Throw a bowl for the shells in the middle of the table and dig in.
Short of taking an awesome vacation to warmer lands (right, since I am so ready for warm weather clothes - my legs could blind someone, if I actually even had shorts that would fit), what can I find in my kitchen to get me out of the doldrums’?
The first thing I go to is spicy food. I LOVE spicy food. One step before my lips burn is the perfect temperature for me. So, I keep some Tabasco on hand to add to everything. On eggs, on meat, on potatoes, mixed in with ketchup, almost everything. If not Tabasco sauce then, sriacha sauce. I also love the freshness of the chopped fresh jalapeño pepper.
I know, some people can't tolerate heat. The sight of a jalapeño has them running for the hills. My husband is one such person. So, for him, I go for something fresh tasting. My easiest go to is the herb salad. I add chopped fresh herbs to the salad greens and it adds such a yumminess (it's a word - I mean, what is this scrabble? you don’t get to challenge). Our favorite is cilantro. For those who like cilantro, you will think it needs to be added to all lettuce. If you don't like cilantro, dill is a nice option. I also like just throwing in a little mix of fresh herbs that are left from other dishes but there just aren't enough to use for anything else.
Also, once in a while splurge, buy some seafood or something that will remind you of sunnier and warmer times.
Diana's Sunny Meal:
Broiled Shrimp (shell on)
Dill Rice
Caramelized Yellow Squash
Broiled Shrimp - go get nice big shrimp. come on, spend the money. Or, buy in bulk in the frozen section like I do. Make sure the shell is on. You are going to get a flavor from the shell that you just can't duplicate. Make sure to slice down their little backs and remove that nasty vein.
Brine them for 30minutes to an hour in a brine of half salt and half sugar. To make the brine, add a fist full of kosher salt to a fist full of sugar. Mix in some water and stir. Add the deveined but not peeled shrimp and cover the shrimp with cold water. Store in the frig.
Drain well. Coat them in olive oil (doesn't need to be extra virgin, save that for something else) and sprinkle well with a mixture of Old Bay Seasoning and Tony Chachere's seasoning (I do half and half. The Tony Chachere's is a bit spicy so adjust to your tolerance). Turn on your boiler. Place the rack on the top slot and throw a cookie sheet on the rack. You will want to place the shrimp on that hot cookie sheet.
Once the broiler is hot, throw on the shrimp. I try to get 10-15 count shrimp and they need about 3 minutes on each side. So, if you have similar size shrimp, open up the broiler after 3 minutes and quick as a bunny, flip each shrimp.
When done, serve immediately with some homemade cocktail sauce (ketchup, horseradish, a squeeze of lemon and a dash of hot sauce).
Dill Rice - make Basmati rice per the instructions. When you take it off the heat, add the juice of half of a lemon and some finely chopped dill (for one cup of rice, I use about a tablespoon and a half).
Caramelized Yellow Squash- slice fresh squash and sautéed in olive oil (again, pure not extra virgin) over medium heat until getting a little brown. make sure you stir and flip the little guys. Add a bit of garlic salt.
Throw a bowl for the shells in the middle of the table and dig in.
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