Shrimp and Guacamole in Scoops

Posted on April 6, 2013 by Peg

This past Thursday was Gals Night Out, in spite of the drizzle, then downpour outside! It was bright and shiny inside and I prepared several appetizers including this one. There is no way to be delicate in eating this…just pop the whole shrimp and chip right in your mouth! I read a recipe in Rachel Ray‘s magazine and then made it my own by tweaking each ingredient and prep method. Note to self…Don’t serve this on a green tray next time. The guacamole gets “lost” on this platter!

1 lb fresh shrimp, cleaned
1/2 gallon apple cider vinegar
1 medium onion, peeled and sliced
3 bay leaves
1/2 Tbs Hot Shot!

2 large avocados
Juice of 2 lemons
2 t hot sauce
1/2 t salt
30 scoop chips

For Shrimp:
Pour vinegar in to large pot.
Add onions, bay leaves and Hot Shot!
Bring to boil.
Add shrimp and stir.
Cook 2 to 3 minutes, until shrimp turn pink.
Immediately drain in colander, and discard bay leaves.
Let cool for 20 minutes.

For Guacamole:
Scoop flesh of avocados in to bowl.
Add lemon juice, hot sauce, and salt.
Mash all together with fork.

To serve:
Place small amount of guacamole in bottom of scoop chip.
Top with a shrimp.
Place on tray and serve.

Gals Night Out!

Posted on April 6, 2013 by Peg

I try to gather smart, fun gal pals of all ages every couple of months. I mix up the crowd each time so that the conversation stays sharp, and excellent thoughts on everything from tech to travel to cooking to parenting and grand-parenting are exchanged. None of us want to lose our edge, so this swapping of experiences helps keep us on our toes.

Mushroom Risotto in Wonton Soup Spoons

Posted on April 4, 2013 by Peg

8 Cremini mushrooms
3 Tbs butter, divided
2 1/2 cups fat free chicken broth
1 cup long cooking brown rice
1 cup grated Parmesan cheese

Rinse and slice mushrooms into 1/4″ slices.
In a large skillet, heat 2 Tbs butter over medium high heat.
Add mushrooms and cook uncovered 4 minutes, stirring regularly.
Remove from heat.

Bring chicken broth and 1 Tbs butter to a boil.
Stir in rice, reduce heat to medium low; cover and cook according to package directions.
Remove from heat and stir in cheese and 3/4 of the mushrooms, saving a few for garnish.

To serve, place a small amount of risotto on each wonton spoon.
Garnish with small amount of reserved sautéed mushrooms.
Place spoons on serving tray, and pass.
Makes 30.

Naturally, you may serve this as a main course starch. Simply place risotto in serving bowl and top with extra mushrooms.

The Quintet, Nik’s Vod Box

Posted on April 3, 2013 by Peg

I warned you that I love unique and/or lovely bars…all over the world. After my father died nine years ago, the five you see pictured above coined ourselves The Quintet! We have been numerous fun/glamorous/and not so glamorous places together. Here, we were at Nik’s Vod Box in LA, December of 2007. I was still in retail art sales at the time and Mother dreamed up this venture to visit LA rather spur of the moment. I wondered how I would ever be able to take off five days in the height of the Christmas selling season…alas, it was worth all of the hoopla of getting away from the retail side of my life! Nik’s was my first Vod Box experience and it offered a huge variety of different Vodka brands to sample. We all donned their fur coats and my Mother used this picture for her quite festive Christmas card that year; please realize that she was 81 at that time! She’s still kicking up her heels these days at 87! What a spirit!

This was our Vod Box tour guide, Leopold! Then there is my bro Will. And Peg and The Don with our shots!

A Dash of Background

Posted on April 2, 2013 by Peg

As I prepare to make Come on in, friend! visible, I want to share my thoughts on the venture. This blog is a source for me to catalog recipes and cooking experiences, adventures in entertaining, and travels with family and friends. I do not consider myself a chef; I merely cook. Nor am I the consummate entertainer; I simply gather family and friends in the comfort of my home. I am not a daring traveler; I am only a bit adventuresome and like to explore artsy locales and have fun in far flung (and not so far flung!) places.

How it began ~ I published a cookbook titled Look Who’s in the Kitchen in 2008 for my daughters, and nieces and nephews. I wanted a printed resource of recipes, photographs of the completed recipes, and tips and imagery documenting my manner of entertaining. The book is filled with photos of family and friends, art as it relates to food, and pics of significant travels. As years progressed, I yearned to expand the book, not a simple task once printed! Rather, Brenton suggested that I begin a blog cataloging the information. This way the recipes and tips are online so that when someone needs guidance, the source is always available. So, here’s Come on in, friend! Cheers!

Hoecakes with Bacon and Green Onions

Posted on April 1, 2013 by Peg

So…the pups (10 years young!) were at their favorite boarding kennel over the Easter weekend, and here they are on the passenger seat floor when I gathered them up this morn. They love the gravel road on their approach to Paws and Claws, but are even happier (and exhausted from all of their running around in the fields) when I come retrieve them. Since Naomi loves onion and cornbread, I made these hoecakes this afternoon so that I could accidentally spill some on the kitchen floor for her!

You will need:
1 cup self-rising flour
1 cup fine yellow cornmeal
2 t baking powder
1/2 t salt
1/2 Tbs sugar
2/3 cup buttermilk
1/3 cup water
1/3 cup sour cream
2 eggs
8 strips bacon, cooked, cooled, and crumbled
2/3 cup chopped green onions
Canola oil for frying

In medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
In separate small bowl, combine buttermilk, water, and sour cream.
Blend well.
Add eggs.
Whisk until just combined.
Pour liquid ingredients into dry ingredients.
Stir gently until just combined.
Stir in bacon and onions.

Heat oil in skillet over medium high heat.
When oil is hot, drop batter by heaping tablespoons in to oil.
Cook 2 to 3 minutes on first side, until golden brown.
Flip over using tongs.
Cook another minute on second side, until golden brown.
Remove from oil and drain on paper towels.

Author’s Note: Second and third batches will cook faster.

Makes 24.

Mexican Chicken Salad

Posted on March 31, 2013 by Peg

I-95 Northbound on Easter Sunday was not a Funday! Alas, I am grateful that we made it home safely. The corny South of the Border sight always brings a smile, or smirk to my face. So in honor of our neighbors south of the (US) border, I am posting a Mexican Chicken Entree Salad …mmmm; bring on the chips!

For Dressing:
1/2 cup apple cider vinegar
3 Tbs olive oil
3 Tbs honey
2 t granulated sugar
2 t cumin
1 t chili powder
1/4 t salt
1/8 teaspoon cayenne pepper

In a small bowl combine all above ingredients.
Mix well with wire whisk.
Set aside.

For Salad:
Breast meat of 1 rotisserie chicken, chopped
1 cup grape tomatoes, halved
15 oz. can black beans, rinsed and drained
1 can white shoepeg corn, drained
1 red pepper, chopped
2 large carrots, julienned
1 avocado, peeled and chopped
1/2 bunch cilantro, rinsed and chopped
2 heads romaine, chopped

In medium bowl, combine chopped chicken, tomatoes, black beans, corn, chopped pepper, carrots, avocado, and cilantro.
Pour dressing over chicken mixture.
Toss gently to combine.
Cover and chill at least 1 hour (or overnight).

To serve, place chopped romaine on center of plate.
Top with chicken salad.
Serves 6.

Floral Philosophy I

Posted on March 27, 2013 by Peg

This is the barn at Fearrington Village where it all began. For my 35th birthday my Mother treated 5 friends and me to an all day flower arranging seminar led by Paul Bott, then owner of NYC flower shop Twigs. He ingrained in us the practice of keeping our eyes wide open all the time, as inspiration surrounds us where ever we happen to venture. We practiced looking at trees not just as trees, but as forms and possibilities for arrangements. He emphasized thinking of flowers in their cut form, but also in their planted form. He was the beginning of my zest for creating unique arrangements. Perfect example below…I took my pups to the groomer today out in the country. Along the way I saw these blooming Bradford Pear trees and immediately thought of cutting a few branches and putting them in an over-sized vase in the kitchen. Alas, since they were on private property, I resisted the urge and found an image to illustrate my thought! My Paul Bott experience was in the infancy of my fascination with wonderful arrangements. Look for future posts on floral gurus such as Paula Pryke, Jeff Leatham, and my friends Jef and Ed Glenn, all who have had immense influence on the manner in which I celebrate special events in my life.

Calling All POPCORN Lovers

Posted on March 26, 2013 by Peg

I simply adore Katie Lee (briefly Katie Lee Joel a few years ago!). She is young, energetic, accomplished, darling and has been cooking with her Grandma and Mom since she was a tiny four year old. This recipe comes from her second cookbook, The Comfort Table, Recipes for Everyday Occasions. She dedicates the book “to mom and grandma – women who taught me that being a good hostess isn’t just about the food that you serve, but how you make people feel in your home.” I echo that sentiment and strive to make my home a safe, fun, worry-free environment for all who enter. Come on in, friend!

Five Spice Popcorn

3/4 cup popcorn
1/4 cup canola oil
3 Tbs sugar
2 Tbs Chinese 5 Spice powder
1 t salt
3 Tbs unsalted butter, melted

Place popcorn, oil, sugar, Spice powder, and salt in pot with tight fitting lid.
Place on stove over medium heat.
Shake constantly.
When popcorn begins to pop, reduce heat to medium low.
Continue shaking until popping begins to slow.
Transfer to bowl.
Drizzle with butter and mix well.

Serves 6.

Radishes with Butter, Guacamole, and Sea Salt

Posted on March 25, 2013 by Peg

1 bunch of small radishes
Unsalted butter, room temperature
1 recipe of homemade guacamole
Sea Salt

Rinse and trim ends of radishes.
Place on towel to dry.
Cut in halves or quarters, depending on size of radish.
Place butter in small bowl or ramekin.
Place guacamole in small bowl or ramekin.
Place salt in small bowl or ramekin.

To serve:
Place radishes on one side of a serving platter.
Place butter, guacamole, and salt bowls on platter.
Provide a small knife for the butter, in case needed.
Dip radish in butter or guacamole first, and then salt.

Author’s Note: Purists prefer to serve the radishes whole, with just one end trimmed, leaving the stem and leaves as decoration. But since we don’t double dip in polite society, I like to cut my radishes into bite size pieces. Perhaps place a few whole radishes on side of serving platter as garnish.

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