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Deconstructed Grilled Caesar Salad

Deconstructed Grilled Caesar Salad

Deconstructed Grilled Caesar with poached egg and croutons

About a zillion years ago, I opened New World Grill, a great little American bistro tucked into New York City’s theater district. We had what I still consider today to be an acid test Caesar salad. It was served in a pre-chilled bowl which was kinda fancy for a tiny neighborhood location (that would go on to garner some epic reviews, BTDub). With a light and fluffy dressing, it was all you would want a Caesar salad to be. The croutons were house-made and crusted with Parmesan. We also used red romaine which wasn’t really a thing yet. It got so I couldn’t order Caesar anywhere else because that salad was that damn good.

Little Gems baby romaine heads

The fluffiness of the dressing came from an emulsified yolk-based aioli. Most bad Caesars suffer from heavy, oily dressing. Tableside Caesar salads are often the worst offenders. But in thinking about that today and for home use, I thought…why not take the egg out and put it on top? Poached egg toppers are kind of an obsession these days (okay, maybe it’s just me that’s obsessed.) And a Caesar dressing that is made egg-free can be stored a lot longer than one with a raw egg in it. Hence the “deconstructed” in the recipe title!! By pouring the oil in a thin stream into a blender or processor with the motor running, you can still emulsify the dressing, even without the egg. Just be sure to pour it slowly.

Little Gems drizzled with EVOO

To really set this Caesar salad apart from the sad sack versions, I am putting some char on the leaves. Romaine is a sturdy lettuce and holds together well on the fire. I love the Little Gems that are sold in the supermarket in a six-pack, but hearts of romaine would also do well. Just split either size lengthwise, and brush the cut sides with a little olive oil before placing on the grill for 3 1/2 to 4 minutes, or until you see the first signs of wilt/char and some nice grill marks. In that short amount of time, the romaine will pick up some nice smoky flavor.

Grilled baby romaine halves

Feel free to use any good grating cheese. I used Manchego, but Parmesan or Pecorino would also work well. This is chef’s choice. Once you have made the dressing, it’s a no-recipe recipe. I know how much you love those. You’re welcome.  Store-bought croutons are fine, too. You are really welcome!

Grilled Caesar Salad with cheese and croutons on white plate

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Grilled Caesar Salad

Deconstructed Grilled Caesar Salad


  • Author: Katy Keck
  • Total Time: 25 minutes
  • Yield: Serves 6

Description

Sometimes it’s hard to get a good Caesar salad. Look no further. Deconstructing the dressing – by putting the poached egg atop the salad – and grilling the romaine sets this salad apart.


Ingredients

Scale

Caesar Dressing:

  • 1/4 cup grated Parmesan
  • 1/4 cup fresh lemon juice
  • 2 Tablespoons white balsamic vinegar
  • 2 anchovy fillets, salt-packed, rinsed and patted dry (see notes below)
  • 1 Tablespoon Dijon mustard
  • 2 small garlic cloves, crushed
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup olive oil

Salad:

  • 6-pack of Little Gems baby romaine or 3 hearts of romaine
  • Olive oil to drizzle on romaine
  • 6 eggs
  • Chunk of hard grating cheese like Manchego
  • 1 cup seasoned croutons (optional/more or less to taste)
  • Freshly ground black pepper
  • Flaky sea salt, like Maldon

Instructions

Make the Caesar dressing:

In a blender, add the Parmesan, lemon juice, white balsamic vinegar, anchovy fillets, Dijon, garlic, salt and pepper. Blend.

With the motor running, pour the oil in in a thin stream, until incorporated and emulsified.

Refrigerate until ready to use.

Makes 3/4 cup. You will need about half for this recipe. Store, refrigerated, in an airtight container for up to two weeks.

Make the salad:

Split the Little Gems or romaine hearts lengthwise.  Drizzle with a little olive oil.

Place cut-side down on a hot grill until charred, about 3 1/2 to 4 minutes.  Transfer to a chilled serving platter and refrigerate until you are ready to serve.

Poach eggs.  A drop of white vinegar added to the simmering water helps keep the whites from going rogue. I love these OXO poaching cups! You put them in simmering water and drop the egg through the solid top half and the water circulates through the holes in the bottom. The silicone provides the perfect barrier to give you that extra nano-second needed to really corral the whites. It’s a flawless technique.

Assemble:

Drizzle the Caesar dressing across the grilled romaine. Using a vegetable peeler, slice shards of Manchego on top and scatter croutons around. Top the salad with poached eggs.

Season with flaky salt, like Maldon, and freshly ground black pepper.

Notes

 If you can’t find salt-packed, use anchovies packed in oil. Rinse them well, then cover them with kosher salt. Set aside for 10 minutes. Rinse well again, and pat dry. This will wick out the fishy oils and just leave sea-flavor. You can of course omit them, but they add that unctuous umami that is hard to achieve in a salad dressing.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Grilling

I have somewhat recently acquired the OXO Good Grips Silicone Egg Poaching Set, and it has truly upped my game as an egg poacher. You would think that after countless brunches at the restaurant, I’d be a blindfolded, one-armed egg poacher, but I am occasionally challenged by rogue egg whites. True, a drop of white vinegar added to the simmering water always helps keep the whites in check. But with these collapsible, stackable egg cups, all you have to do is put them in enough simmering water to reach a mark on the cup, and then drop the egg through the solid top half, leaving the water to circulate through the holes in the bottom. The silicone provides the perfect barrier to give you that extra nano-second needed to really corral the whites. It’s a flawless technique.  And so much better for you than the aluminum inserts my Mom used in her egg poaching pan. Bonus: they are dishwasher safe.

Silicone Egg Poaching Set

If you have not yet grilled lettuce, give this a whirl. When the first Zagat Guide came out after we opened, the only comment next to New World Grill was “some things shouldn’t be grilled.” I could not disagree more!

Poached Egg close up on Caesar salad; white plate and a fork

Want more yummy summer salads?

Rustic Tuscan Panzanella Bread Salad

Rustic Bread Salad in a square white bowl with olives, caper berries, bread, scallions and tomatoes

Farm Fresh Summer Squash & Arugula Salad

Summer squash with spice blend mixed with arugula and topped with manchego

Everything But the Farmer Farmer’s Market Salad

Everything But The Farmer Farmer\'s Market Salad in a red bowl: grilled corn, avocado, bacon, scallions, tomatoes and basil

South of the Border Texmati Rice & Grilled Veggie Salad Bowl

rice, grilled veggie, salad with chunks of grilled corn, and cherry tomatoes in an orange bowl

Roasted Beet and Nectarine Salad

Roasted Beet and Nectarine Salad in a lime green bowl

This post contains affiliate links. For more of my must-haves, visit my shop.

© Copyright: KatyKeck.com 2017. All rights reserved.

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No-Recipe Charred Asparagus with Aged Balsamic & Manchego

No-Recipe Charred Asparagus with Aged Balsamic & Manchego

Roasted Asparagus with Balsamic and Manchego

Every now and then – LONG HOLIDAY WEEKEND PEOPLE!!! – we deserve a real no-recipe recipe. Just take what you have and make it work. Since you are likely firing up the grill, this is one that you can throw on the side. Or if you are in a real hurry, you can throw asparagus in a very hot oven and let it do its thing in a matter of moments. 

Asparagus - close up

I first learned about high temperature vegetable roasting from the legendary chef/owners of Providence, RI’s Al Forno restaurant. George Germon and Johanne Killeen. They had just published their iconic book, Cucina Simpatica. I had yet to open New World Grill, but I was fascinated by their magic. They proved you could crank up the oven temp – 450 or 500oF – and blast any vegetable, with the exception of rock solid beets, in a matter of minutes. It was only the early 90s and we were otherwise much less aggressive about time and coaxing natural sugars out of our victims. Asparagus had mostly been relegated to boiling or poaching. Sure sure sure, it stays bright green that way, but so much of that baby is lost in the bathwater. Put it in a fiery oven or on a rip-snorting fire and you get this wonderful char that is a perfect foil for natural sugars.

Picking the best - asparagus, close up

Picking Asparagus Perfection

First pick the perfect stalk. Diameter is more a matter of preference, but it’s always easier to time the cooking if they are uniform in size.  The hallmarks of a good spear are tight buds and firm stalks. Look for bright green or lavender-hued buds with wrinkle-free stems. Rinse them off under cool water to remove any sand and snap the bases where they want to be snapped. If the spear is a bit older, it will snap higher up the stalk. Follow the natural breaking point. If the stalks are bigger and super woody, you can whittle a bit away using a vegetable peeler. Make sure the spears are dry before cooking so they don’t steam.  We are going for a dry cooking technique and want a little char.

Ljubljana Slovenia Market  - Wild Asparagus

How cute are these teeny weenies? I found them in a market in Slovenia and bonus!!! I got to pick asparagus from a nearby field the very next day. #heaven

If you need to store them until you are ready to use them, don’t clean them yet, but do give them a fresh trim on the ends. Then put them upright as you would a bunch of flowers in a container. A large liquid measure is a great and non-tippy choice. Cover the bases with a little water. I like to wrap the tops with paper towel to wick away moisture, then loosely tie a plastic bag around that. If the water gets murky, switch it out just like you would for flowers. You can store asparagus like this for several days, up to a week, but they are always best when cooked as soon as possible to avoid loss of flavor.

Farm Fresh Asparagus

When it’s time to cook them, drizzle a tiny bit of olive oil and toss to coat them all, then season with salt and pepper.  Place them on a sheet pan in a single layer – don’t overcrowd – or on the hottest grill. Cooking time will vary based on thickness, but can range from 8-10 minutes for thin spears to 12-15 for fatter ones. Give them a roll to turn about half way through and keep an eye on them. They should still be quite firm but start to get a bit of char. 

Sorting Asparagus

Way too overcrowded. Single layer only – puh-leeze!!

To serve, drizzle a good balsamic vinegar and top with shards of Manchego.  And because the measurements are all yours, this is now your recipe. Go. Enjoy. Brag. You’re welcome!

Grated Manchego and Aged Balsamic

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Roasted Asparagus with Balsamic and Manchego

No-Recipe Charred Asparagus with Aged Balsamic & Manchego


  • Author: Katy Keck
  • Total Time: 15 minutes
  • Yield: Serves 4

Description

There was a time when asparagus was relegated to poaching or boiling and flavors were delicate, maybe napped with a Hollandaise? But no more! Char these babies and drizzle with a good Balsamic and shave some tangy Manchego on top. 


Ingredients

Scale
  • 1 bunch fresh asparagus (see notes above on selection)
  • extra virgin olive oil
  • salt and pepper
  • aged Balsamic vinegar
  • Manchego cheese

Instructions

Preheat oven to 450 oF or fire up a very hot grill.

Prepare asparagus by rinsing under cool water to remove any sand.  Snap the bases where they want to be snapped. Follow the natural breaking point. If the stalks are bigger and super woody, you can whittle a bit away using a vegetable peeler. Make sure the spears are dry before cooking.

Drizzle a tiny bit of olive oil and toss to coat them all, then season with salt and pepper.  Place them on a sheet pan in a single layer – don’t overcrowd – or on the hottest grill. Cooking time will vary based on thickness, but can range from 8-10 minutes for thin spears to 12-15 for fatter ones. Give them a roll to turn about half way through and keep an eye on them. They should still be quite firm but start to get a bit of char. 

To serve, drizzle a good balsamic vinegar and top with shards of Manchego.

Notes

Top with a poached egg if you like!

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Side
  • Method: Roasting or Grilling
  • Cuisine: American

Asparagus topped with a Poached Egg

And if you are as obsessed with the poached egg on everything craze as I am, why not? This makes a mean breakfast, brunch, lunch dish. I could even see some avo toast on the side…if I squint my eyes.

Roasted Asparagus with Poached Egg and Arugula

© Copyright: KatyKeck.com 2017. All rights reserved.

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Summer Entertaining – Graduation, Father’s Day, & Grilling!

Summer Entertaining – Graduation, Father’s Day, & Grilling!

Summer Entertaining: Graduation - Maranda and Katy Keck

I just had the chance to join Maranda on WOTV 4 Women’s program Maranda Where You Live to share with her viewers some ideas on how to zhouzz up a party –in this case graduation – by adding a few easy details that give it real style.  For entertaining, like most things in life, it’s the details that make the difference. Most of these style tips, with just a tweak here or there, will seamlessly slide from graduation, to Father’s Day…even to a wedding celebration. It’s summer entertaining at the brink of the season.

Summer Entertaining – Graduation with Style

I created a graduation celebration, themed around an outdoor event. In Western Michigan, we wait all year for this time.  It’s great because the temps are mild, the days are long, and who doesn’t want to keep the masses and that mess outside.  One of the tricky parts of any entertaining is how to avoid the long lines that form around buffets.  I’m more likely to not at eat at a party than to stand in line, and as a host that is not something you want! To hack that, I created a menu that is grab and go. Everything is pre-served and portable. And I suggest scattering dishes around the patio, grouping two or three items together, to help spread the crowd. It’s best to cluster around a central theme – maybe a vegetarian station, or a dessert station, or together by temperature – the hots, the colds…you get the idea.

Draining Salsa to Make Turkey Burger - in a sieve with a platter of turkey burger sliders behind

Kicked-Up Southwestern Turkey Burgers

One of the portables that I served was a slider. Assuming you don’t want to grill while you have guests – though I am fully aware that some hosts love that distraction – these turkey burger sliders can be grilled earlier in the day and reheated to serve. But won’t they dry out? Au contraire! By adding a jar of drained salsa to the ground turkey, the flavor profile is kicked up a notch and the salsa adds both moisture and depth of flavor. Its super simple and you are letting the salsa factory do all the heavy lifting of lots of chopping and roasting the chipotle.

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Juicy Turkey Burger sliders on mini buns with guacamole and tomato slice on a pedestal plate

Kicked-Up Southwestern Turkey Burgers


  • Author: Katy Keck
  • Total Time: 30 minutes
  • Yield: 24 sliders or 8 full-size hungry-girl burgers 1x

Description

Turkey burgers can get a real boost in the flavor profile category by just adding a jar of drained salsa to the ground turkey. The salsa adds both moisture and depth of flavor. Why not let the salsa factory do all the heavy lifting by roasting chipotles and doing all the chopping for you. More time to enjoy, less time in the kitchen. 


Ingredients

Scale
  • 16 ounce jar of favorite salsa, drained and liquid discarded (or saved to season a sauce)
  • 3 pounds ground turkey
  • 3 shallots, chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

Pour the salsa into a fine mesh strainer, set over a bowl to drain. Set aside for 20 minutes or more until the liquid has been released.

Mix the turkey, drained salsa, shallots, cumin, salt and pepper by hand until mixed through and shape into patties.

Grill over a medium-hot fire until cooked through (timing depends on burger size).  Poultry should always be thoroughly cooked.

Notes

These are best made ahead and left to chill in the refrigerator for an hour or up to a day or two. This gives the patty time to firm up.

They also freeze really well, and so I tend to make a large batch and wrap in plastic wrap, individually. I spread them out on a tray to freeze. Then once frozen solid, I transfer to a big Ziploc. 

  • Prep Time: 10 minutes (plus draining and chilling time)
  • Cook Time: 20 minutes
  • Category: Mains
  • Method: Grilling
  • Cuisine: Southwestern

Veggie Shooters - shot glasses with crudite and dipping sauce

Veggie Shooters

The next idea I showed was veggie shooters – using a shot glass or even a disposable clear plastic. By transferring the ranch dressing to a squeeze bottle (think diner ketchup or mustard bottle), you can put a squirt in the bottom of each shot glass without “sliming” the sides.  Then just tuck in an assortment of fresh veggies – carrot sticks, celery, multi-color peppers, snow peas.  And I tuck different combinations in each glass because not everyone will like them all, so pick let your guests pick what suits them.  Could this be any cuter? 

For all the dishes, both savory and sweet, I used herbs, flowers and vegetables to create super simple garnishes for each tray.  It’s that little extra touch that will let your guests know you “THOUGHT OF EVERYTHING”!!

Fresh Mozzarella and Grilled Pineapple Brochettes skewered on rosemary branch

Fresh Mozzarella and Grilled Pineapple Skewers

For the last savory dish, I used rosemary sprigs in lieu of toothpicks – both flavorful and adorable.  I marinated some mini mozzarella and grilled pineapple rings, then assembled.  Very fresh tasting! Be sure to get the pot of rosemary at the nursery or garden center and plant what remains in your herb bed so it can regrow…because you ARE going to want to do this again. Cut the sprig with sharp scissors so you get a point and remove the bottom few leaves to create the “pick”. 

Individual Banana Cream Pies in mason jars

Portable Pies: mini banana cream pies in individual mason jars

Mini Banana Cream Pies

For dessert and continuing with the portable idea – in this case pie – I used mason jars to create individual banana cream pies.  This is a no-recipe recipe and takes good advantage of all basic supermarket items: vanilla wafers, banana pudding (2 minutes to mix with cold milk), sliced bananas and some whipped topping. Crush a few more wafers on top.  Sometimes super cute goes a long way to mask shortcut cooking. Shhh don’t tell anyone. That’s a professional tip and I could get kicked out of my professional tip society. This dish lands squarely in the “People Love It!” category. A+!

 

Diploma Cookies tied with a ribbon on a white plate

Diploma Cookies

And then just because I could……diploma cookies – using packaged pirouette cookies, tied with a ribbon. Adorable. Easy. Win. Win.

 

S\'Mores Bar with cans of sterno, jumbo marshmallows, Hersheys and grahams

DIY S’mores

There is always a pride of ownership when you contribute to a meal, so let your guests help cook dessert with a DIY S’mores Bar – featuring GIANT Kraft Jet-Puffed marshmallows.  (I’m personal friends with JP, the Jet-Puffed guy!)

My Main Man JP, the Jet Puffed Marshmallow man

Giant Jet-Puffed Marshmallows in a basket with skewers for a DIY smores bar

There are a lot of ways to set up the fuel station – creating a bed of river rock – or even charcoal briquettes as a prop – to surround the fuel.  Make sure to place this in a low wind area, with proper ventilation and pay attention to potential flammables, keeping them far away.  (It wouldn’t hurt to have a fire extinguisher under the table, because like an umbrella, if you have it, you won’t need it). Now you can find Green Heat products that are environmentally friendly and bio-degradable, as well as safe for direct contact with food. They are plant-derived, and come from corn-based ethanol and are non-toxic.  Look for those – good for you, good for the planet.  

Jenga Time - write your wish for the graduate on a jenga piece they will treasure for life

Making Memories

I ended the segment with a couple ways to make memories, something that is important for every celebration. Using a Jenga set – along with a bunch of markers – guests can add their wishes or advice, date and sign it – and the grad will have a keepsake to remember this day forever. Can you imagine the day when Bubba Junior will be playing Jenga with his grandchildren and a smile will cross his face thinking about this incredible party you hosted – back when?

Jenga Memories - close of Jenga wishes with a glass full of sharpies

Portable Photo Booth - Frame with handles on the back for impromptu poses

And the final portable for the party: a photo booth.  Along with a few photo booth-type props (mortarboards on a stick) and one giant frame, this show can go on the road….grabbing photos of the grad and guests throughout the party.  The frame can be decorated for a princess, a sports career, or the college that lies ahead. Just screw a couple drawer pulls into the back so all those in the photograph can help hold it.  By being hand-held, this has the added advantage of going from portrait to landscape orientation and from straight on to cockeyed.  That variety of angles will inspire a lot of candid moments, making for a great souvenir photo book which you can give at Christmas when your grad comes home from college! And what a great chance to reinforce the idea of gratitude. He can print the photos and write the guests a note of thanks …for the support …for the gift… for being part of the day. Just slap a stamp on it and mail a photo of the guest and grad enjoying this wonderful celebration.

Have Fun! And that’s an order!!!

The most important thing to remember is to enjoy the day. You have worked hard for whatever it is you are celebrating – getting a child through school, walked down the aisle, or even your own significant anniversary – put your focus on planning and prepping, but the minute the doorbell rings, close the door on stress and open the front door with a big old smile to greet your guests. This day is as much about your achievements as those of your graduate.  No matter how awry a plan may have gone, no one but you will know. In the business, we have a saying no matter how a dish turns out: “That’s the way we like it.”  That might be the most important lesson I ever learned from Anna Teresa Callen, the great Italian cooking teacher.  She’d just shake her head and smile and in her wonderful Italian lilt, whisper….”Ah! That’s the way I like it!”

Thank you Maranada for the kind invitation! And the rest of you, check out the segment on Maranda Where You Live!

Maranada and Katy Keck on set posing in a picture frame

© Copyright: KatyKeck.com 2017. All rights reserved.

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Sriracha & Chipotle Spicy Grilled Shrimp

Sriracha & Chipotle Spicy Grilled Shrimp

Salt and Pepper Grilled Shrimp on arugula with edamame fritter and chipotle aioli

Even though #NationalShrimpDay is meant to be a 24-hour thing, I feel it’s more like a birthday and should really be celebrated for a week, a month, or even a season! I mean if Bubba can do it, you can too. “Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan-fried, deep-fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That…that’s about it.” Wait, Bubba, Wait!! You missed Sriracha & Chipotle Spicy Grilled Shrimp!

Spicy Grilled Shrimp close up with arugula bed

Sriracha & Chipotle Spicy Grilled Shrimp

It’s time you rip that cover off the grill and crank up a hot fire. This dish – loosely translated from a visit to the Rhode Island cousins – is great in pretty much any meal category. To paraphrase Bubba, shrimp appetizer, shrimp salad, shrimp entrée, and who doesn’t like shrimp for in lieu of dessert?  Especially if it comes with a crisp Pinot Gris!!! Summer wine, I’m coming for you. Serve this with a fresh green salad and, if you’re game, roll back one blog post and whip up a batch of the Edamame and Chickpea Fritters with chili dipping sauce, conveniently linked below. This all simply screams “winter is dead to me!”

over head shot of white plate with salt and pepper shrimp, edamame fritters with chipotle aioli and zucchini and arugula salad

I like to keep things simple, especially as the days get longer and the temps heat up. Less time in the kitchen means more time for enjoying the meal.  So here we have a classic dump and stir recipe. And like all sea and stream creatures, marinating is kept to a minimum – no more than 30 minutes. If you are building a charcoal fire, the timing is perfect. Start the marinade, then build the fire. When the coals turn white, you are good to go.

Marinating the Shrimp in a glass plate with orange pastry brush and sriracha, tabasco, drizzled with butter

Use whatever size shrimp you prefer, but please leave the shells on. Sriracha & Chipotle Spicy Grilled Shrimp is a lick-your-fingers-while-you-peel-the-shrimp kind of dish. Cooking with the shells on not only helps retain moisture, but it adds depth of flavor. Timing will depend on the size of shrimp and strength of your fire, of course, so keep an eye on them. They cook quite quickly, 3 or so minutes per side.  

Crack open a loaf of tangy sourdough and pour another glass of Pinot Gris and you are all set. Enjoy!

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Spicy Grilled Shrimp close up with arugula bed

Sriracha & Chipotle Spicy Grilled Shrimp


  • Author: Katy Keck
  • Total Time: 15 minutes
  • Yield: Serves 4

Description

You can’t help but lick your fingers as you peel the shrimp and pop them in your mouth. They have that I-want-more-ish quality about them, so make extra.


Ingredients

Scale
  • 2 Tablespoons melted butter
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon lemon juice
  • 1 Tablespoon Sriracha
  • 1 teaspoon Tabasco chipotle pepper sauce
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes
  • 1 pound 21-25 (or 26-30) shell-on, deveined shrimp

Instructions

Combine all marinade ingredients in a small bowl. Add the shrimp and set aside to marinate for 30 minutes.

Grill shrimp over high heat for 3-4 minutes per side. Peel, eat, enjoy, repeat!!!

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer or Entree
  • Method: Grilling
  • Cuisine: American

Sriracha and Chipotle Tabasco Marinated Grilled Shrimp with grilled lemon and parsley

This dish is great served with Farm Fresh Summer Squash & Arugula Salad

Summer squash with spice blend mixed with arugula and topped with manchego

 and Edamame and Chickpea Fritters with Chili Dipping Sauce.

Edamame & Chickpea Fritters close up with chipotle sauce and shrimp behind

© Copyright: KatyKeck.com 2017. All rights reserved.

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Julia Child, New York’s Bravest and Shishito Peppers: Live from New York

Julia Child, New York’s Bravest and Shishito Peppers: Live from New York

Melissa\'s Fresh Shishitos on a wooden surface

In this impending season of eating too much – and loving every minute of it – here’s an appetizer that is a real crowd pleaser and won’t bust the gut. Roasted shishito peppers! Super-fast to prep, full of flavor with just an occasional touch of heat, shishito peppers have an “I-want-more-ish” quality to them and are pop-able like edamame, though they have the added benefit of being just as good at room temp.

Shishitos are a Japanese pepper, long and slim and a bit twisty, with a tip that allegedly looks like a lion’s head (shishi in Japanese). A bit citrusy and herbal, they are pretty close to the Spanish Padron pepper. Cooking them until blistered brings a smokiness that makes this a veritable party in your mouth.

Shishito on the Grill

Not long ago shishitos would have been impossible to source outside a fancy greenmarket, but now they are widely available at the grocery, thanks to Melissa’s, the largest distributor of specialty produce in the country. I love the unique items that Melissa’s carries, ranging from tiny coconuts (coquitos) to dried Bhut Jolokia chiles. And I have a special place in my heart for Melissa’s owner Sharon Hernandez who once blessed me with a gift of culinary history – one of Julia Child’s beloved sandwich presses – the very one that almost took me down.

Melissa\'s Produce logo

 

During the run of the Rosie O’Donnell show, I styled cooking segments with Julia Child on many occasions. This particular day Julia was scheduled to appear live and demonstrate a lovely recipe for a toasted Croque Monsieur sandwich. Rosie, who built her shtick on an alleged pedestrian palate, was making her spin on the famous French fancy. Wonder Bread in place of Pepperidge Farm Toasting White, Bologna in lieu of Black Forest Ham. No Gruyere – just Velveeta. And the plan was that Rosie’s sandwich would not be precious and pressed, but 1-foot high. Bigger is funnier, or so was the show’s mantra.

As the foodstylist for the show, I had assembled all the groceries and props, but awaited Julia’s arrival to make the “beauty” sandwich. She was hauling her prized shell-shaped sandwich iron from her Cambridge home, and with that I could create the final dish. She arrived on schedule, and I made several test sandwiches for her approval. Routine as always, we were good to go.

As the show counted down to its live cold open, I fired up the burner and started browning some butter. Through an epic fail on the part of the special effects department (heads rolled that day) and completely unbeknownst to me, the smoke detector in my make-shift kitchen (better known as a hallway) at historic 30 Rock had not been disabled as was our norm. Being a landmark building, working with open flames and having an unventilated kitchen was strictly forbidden. That had never stopped us before.

No sooner did I turn on the flame than NY’s Bravest stormed the building, throwing my pan against the wall and dragging off with the burners. Silent in the hallway, the alarm was blaring on set with a full studio audience. Mere minutes until the show went live… or would they have to throw to rerun? With just seconds to spare, the alarm was silenced, the audience calmed, and the call was made to continue with a live show. And NYFD was interrogating me as an enemy of State. Well, it wasn’t that drastic, but they did take away my flame.

I found myself with few options. I had minutes, not hours; I had no burners or sauté pans. So, by hand, I smashed the cold bread into the iron to shape it shell-like. I hauled out a Preval paint sprayer and mixed up a combo of bitters and browning agent and lightly spray painted/“toasted” the bread. I dipped the cheese in the Propmaster’s hot tea to melt it. It wasn’t half bad. And, yes, it was the full extent of my equipment and tricks.

And then SHE sauntered from her dressing room, oblivious to the surrounding chaos, and passed final judgment on my creation. “Dear girl, it’s awfully pale.” She had no clue – her dressing room, like my hall, had no blaring sirens!! But she kept walking. And the show went on. And it was just another day in live television.

Julia Child in her kitchen with her wall of tools and Katy Keck\'s sandwich child once belonged to Julia

A few years later, long after Julia went to the big Panini Press in the sky, four sandwich irons came up at a culinary auction. Heavy hitters in the biz got into a bidding frenzy and I was left in the dust. My friend Gerry told me I was out of my league: “That’s some tall cotton, girl.” But not long after, thanks to Melissa’s and Sharon’s generosity that shell-shaped sandwich iron appeared on my doorstep. It is mine, all mine. It’s hanging on my wall, just like Julia used to hang it…well, minus the hospital green pegboard with blue magic marker outlines drawn by her husband Paul, indicating the one and only place each gadget was to be stored. I pull it down every once in a while, but mainly it’s retired out of respect to the woman who made it look so easy and laughed all the while.

Flipping Peppers on a hot grill

Blistered Shishito Peppers

Preheat oven to 500oF or prepare a hot grill.

Toss the peppers with olive oil, lightly to coat, and spread on a sheet pan if roasting.

Roast or grill for about 5 or 6 minutes until blistered.

Sprinkle with salt and serve.

Serves 4.

It’s #NationalPepperMonth – you know what to do!

Roasted Shishito Peppers in a wooden bowl

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© Copyright: KatyKeck.com 2016. All rights reserved.

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