Fruit of the Sea

Shrimp can be substituted for almost any shellfish recipe that calls for crab, lobster, crayfish or scallops. Use a little creativity and just follow some suggested ways you can prepare shrimp from the 1994 movie Forrest Gump starring Tom Hanks and Gary Sinise. Apparently Bubba’s mama taught him a thing or two about shrimp...

Bubba: Have you ever been on a real shrimp boat?

Forrest Gump: No, but I've been on a real big boat. 

Forrest Gump: So Bubba was from Bayou la Batrie, Alabama, and his mama cooked shrimp. And her mama before her cooked shrimp, and her mama before her mama cooked shrimp, too. Bubba's family knew everything there was to know about the shrimpin' business. 

Bubba: Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey'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.

To quote Forrest Gump: “That's all I have to say about that.”

images, Aldric D'Eon, Judith Angsten

Hampton Farms

Have you ever noticed you can't just open one peanut shell? I have yet another family tradition to share that puts peanuts center of the table. My family from the south always arrive with the largest bag of Virginia peanuts every year, when they visit each summer. We all sit around the table, break open the bag, crack open the shells, have a few IPAs and talk for hours. Good Stuff!

The other special thing is these peanuts are from Hampton Farms in North Carolina. The Barnes Family has owned and operated peanut farms since 1917. You maybe thinking - but you just said they we Virginia peanuts? Virginia peanuts are the variety of peanut distinguished by two nuts in every shell, a majority of which are grown in North Carolina.

Steak Wraps

Know Your Fire Friday

When the temps are well above 90 degrees - who can think of firing up a hot grill? Well, I can. This recipe is so quick-n-easy on the fire. Did I mention delicious? Plus, the steak wrap doesn't even have to be served hot. In fact, it's even better served chilled.

A good plan ahead tip: Get yourself a good strong cup of coffee first thing in the AM and light the grill when temperatures are still quite tolerable. Then, cook off the steak. Cool it, then chill in the refridgerator until ready to serve. Simply slice and wrap!

Sliced Steak Wraps

Recipe by George Hirsch | makes 10 wraps
From George Hirsch Living it UP! PBS TV series

2 pounds sirloin, flank or hanger steak 

For the marinade:
2 chipotle peppers, or 2 teaspoons chipotle seasoning
1 cup mango or papaya juice
1/4 cup raisins, plumped
1 head caramelized garlic, puree cloves
1 Tablespoon balsamic vinegar
1 Tablespoon olive oil
1 Tablespoon cilantro, coarse chopped
Fresh ground black pepper

Place mango juice, raisins, garlic cloves, vinegar, olive oil and chipotle peppers in food processor and blend well.

Pour blended marinade over beef and marinate 24-48 hours.

Preheat an outdoor grill or cast iron grill pan to high.

Remove meat from marinade and grill on high heat for two minutes on each side, brushing with chipotle marinade while cooking. Lower heat and allow to cook slowly to desired doneness. Remove from grill and allow meat to rest 3-4 minutes before slicing. Slice meat thinly against the grain.

For the wraps:
1 cup black beans, cooked or canned 
3 tablespoons cilantro, coarse chopped
10 flour tortillas

Wraps may be served warm or cold.

To serve warm wraps, heat tortillas quickly on a griddle or microwave for a few seconds. Top with warm sliced sirloin, cilantro, and beans. Fold tortillas tightly and serve.

Optional additions may include:
caramelized onions
sour cream
sliced avocados
roasted peppers
chopped plum tomatoes

Cow to Cone

I have the scoop on a cool and timely find; the product has an original story with quality and sustainability at the core of each hand filled pint. Good stuff. I am not talking about a microbrew. I am referring to Jeni's Splendid Ice Creams, the Ohio based artisan ice creamery.

Jeni's is a family owned and operated company with outside-the-box signature & seasonal flavors with a strong emphasis on the freshest ingredients. All the cream in every one of Jeni's ice cream pints is produced from the free grazing cows of Snowville Creamery, also in Ohio.

Ohio Love You is everything we are—our inspirations ... our ingredients ... our relationships with devoted customers, talented farmers and a supportive community. It is a celebration of everything that makes Jeni's ice creams truly splendid!

And of course, all of our ice creams are made with Ohio dairy from pasture raised cows. No antibiotics, growth hormones, herbicides or pesticides necessary ... cows eat grass, which their bodies were built to eat....When a local farmer brings bags of fresh mint, our team washes and chops it before steeping it in cream.

Here's the making of Backyard Mint: Note, the mint is from local Ohio farm, fresh picked.

Seasonal Flavors:

Brown Butter Almond Brittle
Based on the traditional Norwegian dessert krokan. Browned butter gives depth to salty, sweet almond brittle.

Backyard Mint
Pure, intense peppermint restrained and mellowed with sweet cream. Like a cool breeze on a hot day.

The Buckeye State
Our version of Ohio's favorite confection. Rich and salty peanut butter yields to the crunch of exceptional dark chocolate for perfect balance. Total comfort for Buckeyes and Buckeyes at heart.

Strawberry Buttermilk
Fragrant Ohio strawberries with rich buttermilk impart a light, clean finish. Like a bowl of strawberries and cream.

Sweet Corn & Black Raspberries
Buttery, milky sweet corn gives way flawlessly to sweet-tart black raspberry jam. Breath of honey on the finish.

Find Jeni's near you. And yes, they ship nationally.

images: Jeni's

Summer Mixology

Here's one way to beat the summer heat. Mix-up my Watermelon Berry Fiz - it's sure to be summer's new mojito. It's very refreshing and fun to make. Serve at your next outdoor party or simply poolside avec or sans the vodka. The kids can enjoy it too, the non-alcohol version of course. Enjoy!

Tip for poolside serving: use only unbreakable drinkware!

Watermelon Berry Fiz

Recipe by George Hirsch | Makes 3-4 servings

1/3 cup fresh lime juice

2 cups cold seedless watermelon

1 cup fresh sliced strawberries (in a pinch-use frozen)

2 Tablespoons sugar, variable depending on how sweet the berries are & how tart/ sweet you like it

1/2 cup ice, crushed or cubes 

1/4 cup seltzer per glass 

In a blender, blend the lime juice, watermelon, strawberries, sugar, and ice until slushy. Serve in a tall pre-chilled glass filled with ice; fill glasses 3/4  full with blended watermelon & berry juice. Top off each glass with seltzer.

*To Spike: You can add 1/2 ounce of vodka, or rum, or tequila to each glass over the ice before adding watermelon-berry juice.