Drunken Grapes with Wine Poached Shrimp

Drunken Grapes with Wine Poached Shrimp

So many people loved my Drunken Grapes with Goat Cheese that I decided to get more grapes drunk and see what happened.  This time, I soaked the seedless yummies in a nice bright Smoking Loon Chardonnay.  

I'll admit some of the fun was popping a few of these while I decided what to do next.

 

With the rest of the white wine just sitting there staring at me, I was inspired to use it for poaching a few shrimps.  It was so easy, I'm almost embarrassed to put it into a recipe form, but I'm too food-nerdy to not do it.

 

 It probably doesn't come as a shock to find out that crisp Chardonnay, grapes, Herbs de Provence and large fresh lightly poached Shrimp are delicious together, right?

These are easily prepped ahead and chilled, making them perfect Spring, Summer and anytime party favorites.  Pour it, soak it, poach it and serve it, guys.  Party on with ya bad selves! :D

Recipe: Drunken Grapes with Wine Poached Shrimp-

1 bunch seedless grapes

1 bottle Chardonnay (or another light white wine)

1 Dozen large (21count,etc) Fresh frozen Tiger Shrimp in the shells

1 cup water

1 Tbls. Herbs De Provence (or mixture of dried basil, thyme, lavender, savory, fennel, etc)

**Optional - Fresh parsley, fennel fronds or dill chopped fine

1)  Put the picked grapes into a container and pour the wine to cover.  Let soak for at least 2 hours, or up to 3 days in the fridge.

2)  Pour the rest of the wine (at least 1-2 cups) into a deep saucepan or skillet, add the herbs and the water.

3) Bring to a boil, then immediately turn down the heat to a bare simmer, no rolling.  Add the shrimp and poach (below the boiling point) for about 3-5 minutes.  Drain the shrimp and chill.

4)  Peel the shrimp and assemble by putting one grape inside the curl of each shrimp and attach with an appetizer pick or skewer.

5)  Arrange on a bed of finely chopped fresh parsley, fennel fronds or dill.  Serve chilled or room temp.

Drunken Grapes with Wine Poached Shrimp by SHOWFOODCHEF~

Baby On The Way! (So, I'm Cooking) + Baby Shower Food Ideas

Baby Shower Food and Ideas~

(Nutella Milk & Cookies, Teddy Bear Braised Short Rib Sliders,
Paper Baby Shoes Filled with Cheese Crackers, and S'mores on a Stick)

If you came to this page for a recipe only, that's cool. However, you may want to just scroll on down to it because, in the teen vernacular words of my very teen vernacular-worded son, "shiz is about to get real in here."

I'm typing this as my daughter has gone into "pre-labor", so her husband and she have gone to the movies. I know, right?!? What the..? Shouldn't she head to the hospital?

She's having a home birth with Mid-wives. Quite frankly she and her loving husband know more about the whole process of her body and her baby's body than I did with all 3 of my children, even though I tried. When I was pregnant with my daughter I was in North Carolina and barely over 20. I definitely read every book I could find. I did the whole "no drugs", baby into a warm bath, husband leading the "hee hee hee" and the "hee-ho-hee" routine of breathing. My birthing room was decorated like a nice guest room (that just happened to have a bed complete with stirrups attached.) And, I was blessed with a crew of patient and intelligent nurses. The doctor showed up in time to catch and complete, and was perfectly accommodating to my preferences.

The second child was born effortlessly, and I also was fortunate to have a wonderful doctor and a similar experience in Santa Monica. A second marriage and 10 years later, that same incredible doctor delivered my third and pre-mentioned son into the world, into mine and my husband's arms first, and with no rush or cold attitudes that many women have told me about with their deliveries. I'm sure, like everything, there are good and bad examples.

There are many caring doctors, nurses, hospitals and there are some who are buckling under the stress of the system. Some have become more of a money making "get her-in, get her-out" surgery cafeteria of labor and delivery. We have a flawed health care and insurance system and the rushed labor and delivery stories are often bearing witness to the problem.

And for some, there is no choice. So, for this moment I pause and become keenly aware of how thankful I am to be living in a situation that offers choices. I sincerely pray that this country does not lose sight of the freedom to make choices in all personal matters, but instead works to make the opportunities equal. Of course, that starts with me. I will admit that I have both reveled and anxiously paced during my daughter's pregnancy, but with full respect for her intelligence and fortitude. She didn't make the decision to have a home birth out of any anger or fear. It was only after educating herself, weighing her beliefs and doing her work. It's not for everyone, and there are many wonderful ways to add to a family.

But for now, I'm getting ready to pack up my groceries and head to her house. I'm part of her "birthing team", I'm the one that will keep everyone fed when the "shiz starts getting even more real."

I'm nervous. I'm thrilled. I can't wait to meet my new little granddaughter, ya'll. Send me good vibes/prayers/energy/light. :D

The recipe part:Several weeks ago we had a baby-shower for my pregnant daughter. Many of her friends and our friends attended, including family who traveled just for the weekend. My mom was on Skype for the whole party, so we even had her "virtually" there. The food was plentiful and never-ending. When I get happy, I cook (okay, when I get sad I cook, when I get nervous I cook, when I'm cooking I'm thinking of what else to cook.) I was cooking and planning this for weeks.

I thought maybe others would like the recipe or ideas for a couple of these things, too.

Nutella Milk and Cookies:

This is simply made with a ratio of 1 Tablespoon of Nutella for every Cup of Milk. I put that in a large jug and used an Immersion Blender to mix it all up. I held it in the fridge until ready for pouring into these cute milk bottles, purchased from (click) here.The cookies are a basic Butter Sugar Cookie dough, then cut out in rounds followed by a smaller cutter for the center, before baking them. I've used a similar idea in catering dessert buffets, but with plain milk.

Teddy Bear Braised Short Rib Sliders:

A picture of Teddy Bear buns was floating around the internet for a long time, but without a recipe. I simply made the One Hour Bread dough I often use. I measured pieces of dough (.25 ounces each) and rolled them into small bun shapes. I used scrap dough to make tiny balls for ears, and attached them to the side of the dough buns with a little brush of water. I let the bread rise for about 1 1/2 hours, then brushed egg white on top and baked in 350F. oven for about 18 minutes. The faces were drawn on with Wilton Food Markers. The Braised Short Ribs were my recipe found (click) here. The meat was pulled off the bones (or it fell off, they were so tender, Mmmm), and a fork-full was used for each slider. I also spread a little Jalapeno Jelly on the inside of each bun, first.Paper Baby Shoes Filled with Cheese Crackers:

The shoes were made from card stock using this template (click) here.
I made those a week earlier while talking on the phone, or waiting for pictures to download. It takes a bit of time, but it moves faster once you have the hang of it. The crackers were my Go-To Eazee Cheezees. S'mores on a Stick:

I was super excited to use this idea, just one of many found in Food On Sticks. It's a fun and exciting food book with recipes and inviting pictures by Matt Armendariz. I used my own homemade marshmallow recipe (there's also an easy recipe in the book) and incorporated his brilliant idea for Party S'mores. You can buy Food On Sticks from Amazon right (click) here.

I'll try to post some of the other recipes and ideas in a later post. I also served Mini-Grilled Cheese Sammies on a skewer over Tomato Basil Soup Shooters, Mushroom and Gruyere Risotto Balls, Chicken Cherry Mole in Filo Dough Shells, Momma's Mini Apple Pies, Pomegranate Lemonade, Rose Sangria, Baby Chocolate Cupcakes with Rose Butter Frosting, and Blueberry Macarons with Lemon Curd Filling.

Just for fun I made my own Pixie Sticks by grinding dried Pomegranate into a dust and mixing with double the amount sugar, plus a teaspoon of Tartaric Acid to make it like a Sweet Tart. We played several games that my daughter's friends designed, and each guest also decorated a Onezie using Fabric Pens and Stencils. I had several sizes of the Onezies, so her baby will be wearing the party for the first 2 years.

We did a book lottery: Each person who brought a copy of their favorite children's book had their name put into a lottery for an Amazon Gift Card.

It was a fun-fun, laugh filled day. I wish many of those for my daughter and our ever expanding family.

A Little Nutella Filled Cookie Pie

A cookie, that's a pie, that fits in your hand and is filled with Nutella?

Now, that's dangerous.

This is my newest offering for this year's World Nutella Day that happens every year on February 5th. Recipe lovers all over the world share a favorite idea using Nutella and contribute to my growing collection (and waist line.)

This itty-bitty pie is so simple to make and the cookie crumble on the top is the same as the pie shell, so no extra time is needed there either. If you prefer, you can make these bigger for a perfect individual dessert or keep them mini for the perfect lunch pack surprise or party pleaser.The crust is a sugar cookie recipe that is my GO-TO because it's easy, but also makes a great blank slate to add your own flavor ideas or topping creations.

See more Nutella recipe ideas at World Nutella Day (created by MisAdventuresInItaly.com and BleedingEspresso.com.)


Recipe: Nutella Filled Cookie Pies

Sugar Cookie Crust and Crumble~

3 cups AP Flour
2 Teaspoons Baking Powder
1 teaspoon Salt
8 ounces Butter (room temperature)
1 cup Sugar
1 egg
2 teaspoons Vanilla
*optional - finely chopped candied orange peel

1) In a mixing bowl, beat the sugar and butter.

2) Add the egg and vanilla, beat until batter is smooth, about 2 minutes.

3) Mix together the Flour, baking powder and salt, then add this to the butter batter. (If using candied orange peel, add now.)

4) When mixed well, wrap the dough in plastic wrap and chill for about 20 minutes (up to overnight.)
Nutella Filled Cookie Pies:

1) Roll out cookie dough to about 1/4 inch. Cut into circles a little bigger than the opening in your mini muffin pan. Gently press the cutouts into the muffin tin to form a crust. Save the leftover pieces of cookie dough for the crumble on top.*You can also pinch off pieces of the dough and roll into balls about 1 inch in diameter to press into the muffin tins to make a crust.2) Gather up the dough scraps and roll them in your fingers to use as crumble. The pieces should be about the size of peas or smaller.3) Drop about a teaspoon of Nutella into each cookie pie shell, top with cookie dough crumble (you can also add a few grains of Sea Salt.)4) Bake in a preheated 350F oven for about 8-10 minutes. Don't over cook because the Nutella will get too firm. Allow to cool for a few moments and then carefully remove cookie pies to cool on a rack. Serve warm or at room temperature. These held well in an air tight container for a few days.

Happy World Nutella Day and every day~

Party Favorites By Request ~

Here's a collection of Party foods fit for a Super Bowl day, Entertaining pals, or the answer to that dreaded question, "What can YOU bring?"

These recipes are posted on the ShowFood Chef site already, and you can click on the link below the picture to get to them. One of my readers wrote and asked if I have a compilation or a list of suggestions for her Super Bowl "excuse to eat and drink with friends" Sunday. It was a great idea, but I didn't have a particular list set up. Now I do. Go Team!

Make ahead Prosciutto cups filled with Goat Cheese,

a sprig of Arugula and a bite of Dried Fig-

Meaty Portobello Mushrooms lightly fried with a Wondra dusting -
amazingly flavorful.

Grapes, drunk from marinating in Bourbon, are propped up
on toasted Goat Cheese and Pecans-

Pulled Chicken Cherry Mole is made in a Slow Cooker.
This can be made way ahead, frozen and reheated for the party,
then served over rice or the star filling in a bun or slider.

Hearty Brisket done Cowboy style - rubbed with coffee and spices
then roasted for sandwiches or served as slices.

Olives mixed with Smoked Gouda Cheese into light and crispy Gougere

I love when my readers make request and I'll try to accommodate, so talk to me, peeps. You are all winners in my world.

Butternut Butter, But No Butter - Simple Saturday

Butternut Squash Butter does not contain any butter, or even dairy. In fact, it's pure roasted Butternut, a dash of cinnamon, a squeeze of orange, and a drizzle of real Maple Syrup. Doesn't that already sound so darn good?It's also very addictive and you'll find yourself spreading it on a biscuit, a crostini or stirring it into a bowl of rice and then sneaking a spoonful of it just for the joy of eating it plain (yeah, I did.) There are jams, jellies, conserves and preserves and there are also butters. Fruit butters are usually made with apples, pears, peaches and sometimes pumpkins.

The butters are less sweet than jams or jellies. Butters are made by heating up the fruit (or vegetable), pushing it through a sieve or using a blender to puree the pulp, then cooking it with a bit of sweet and sometimes citrus on a fairly high heat and quickly until it is thick and spreadable. There should be no left-over liquid, and stirring is important so it doesn't burn. It takes very little time, and it keeps in the refrigerator for a couple weeks at least. I think it's called a "butter" because of the smooth, buttery feel in your mouth. If you've ever had Apple Butter you know about the full flavor of pure apple that it gives to just a simple slice of toast, or how it brings an extra zing to a peanut butter sandwich or a bran muffin. This Butternut Butter is like that, but with the warm, cozy, earthy taste of roasted Butternut Squash.
Besides a biscuit or scone topper, this wintery colored spread is also an easy Bruschetta appetizer. Swirl it on top of crostini, add a dollop of goat cheese, sprinkle on crispy bacon and toast on Medium. I ate a plate of these before my friends arrived and I had to make another plate (shhh, don't tell them.)

RECIPE: Butternut Squash Butter

1/2 Butternut Squash (Roasted, seeds removed and pulp scooped out)
1 Teaspoon Cinnamon
1/2 Teaspoon Vanilla
Juice of 1/2 Orange
2 Tablespoons Maple Syrup
pinch of salt

1) In a saucepan, heat and stir the pulp from the roasted Butternut Squash with all the other ingredients, just until combined and very warm.

2) Carefully, pour all into a blender and puree until smooth, then return to saucepan.

3) Heat and stir the puree on Med. for about 10-15 minutes. Most of the liquid should be gone and the mixture will mound into a smooth spreadable consistency.

4) Taste a cooled portion and adjust seasoning to your desire.

5) Allow to cool, then store in a clean container in the refrigerator. It will last for a couple weeks.

I've been trying this Butternut Squash Butter in so many different things: Stirred into Quinoa, added to the center of cornbread muffins, and mixed into a chicken salad.

If you think of other ways or try them, please add it to the comments here or on the ShowFood Chef Facebook page (HERE.) Thanks for stopping by~

Cowboy Chili - Chunky Style

Nothing says party like a bowl of Cowboy Chili - Chunky Style. It's easy to make ahead for a crowd, but also makes a cozy solo bowl on a lap tray in front of your favorite movie. There are so many people, cities and states that claim to make the "Best Chili." For a brief time, a few years ago, I lived in Texas. I can tell you, Texas pride is alive and well. In fact, Texas is the only state that petitioned to have Chili be the state food, and won. There is a Terlingua song that includes the lyrics: If you know beans about chili, you know that chili has no beans. In Texas it's often called "A Bowl of Red".

However, I grew up in North Carolina where the best chili I ever had included many types of beans and three kinds of meat. Even the cut of the meat varied from city to city.Another style, called Cincinnati Chili, is mixed with warm spices including cloves and cocoa. It's often served over spaghetti or as a hotdog topping. When patrons order they say one of these:

Bowl: chili in a bowl
Two-way: Chili and spaghetti
Three-way: chili, spaghetti and cheese
Four-way: chili, spaghetti, cheese and onions
Five-way: chili, spaghetti, cheese, onions, and beans

The origins of chili have just as many varied claims, but most credit the cowboys and pioneers of Texas. As the case for a lot of stews, it probably began as a poor man's way of making the most of the meats, spices, herbs and dried products available. The chili recipe I've been making for years is a combination of my favorite bowls of chili across the United States and a recipe from a paperback book called "Cookery for Entertaining" by Marlene Sorosky.

I was given that book in North Carolina when I was in college and by the time I was married and had my first baby girl I had made almost every recipe in the book. The other day I saw it was selling on Amazon for $200.00. My copy is in pieces, held together with tape, and some recipes only legible to me and my memory. I've tweaked it a bit to fit my taste and to add some of the warm spices I love, including a little beer sometimes to keep it interesting.I hope you'll try it, and I know you'll love it. This is one of my most requested party foods. I highly recommend a nice slab of skillet corn bread to sop up the bottom of the bowl.

[Today's chili is one of the recipes included in our Let's Lunch bunch (a group of bloggers all over the world having a virtual lunch together.) So, you are in luck -- click on these other sites to see a whole world of Chili recipes and ideas, too. The recipe for my Cowboy Chili-Chunky Style can be found at the bottom of the page~]

Let's Lunch on Chili:

Zest Bakery -Charissa‘s Clean Out Refrigerator Night Cassoulet

Cowgirl Chef - Chicken Tinga Chili

Dreaming of Pots and Pans -Dave's Chili

Burnt-Out Baker - Vegetarian Chili

HapaMama - Chinese New Year Chili

GeoFooding - Hawaiian Chili

Spicebox Travels - Vegan Vaquero Chili

A Cook And Her Books - Full of Beans Chili

Cheryl Lu-Lien Tan - Keema Chili

RECIPE: Cowboy Chili - Chunky Style
(makes about 8 servings)

3 Tablespoons Olive Oil
1 Onion, chopped
3 Garlic cloves, minced
2 lbs. Stew Beef, bite-size cubes
2 lbs. Sausage meat
1 can (28oz) Whole Tomatoes
1 can (6oz) Tomato paste
3 Tablespoons Chipotle Chili powder
2 Teaspoons Cumin
2 Teaspoons Dried Thyme
1 Tablespoon Cocoa Powder
1 Teaspoon Kosher Salt
1 Tablespoon Sugar
*optional* 4 oz. Dark Beer or Ale
1 can (15oz) Organic Baked Beans
1 can (15oz) Kidney Beans
1 can (15oz) Pinto Beans

1) In a deep pot, heat the oil on Medium. Add the onions and garlic, cooking just until soft.

2) Add the beef and sausage and cook until all pink is gone. Stir and break up sausage to cook evenly.

3) Pour the whole tomatoes into a bowl and hand crush them, then add them to the meat in the pot, along with tomato paste, chipotle powder, cumin, thyme, cocoa, salt, sugar, baked beans and beer (if using.)

4) Stir, cover the pot, and simmer on low for about 2 hours. Stir occasionally and add a little water if needed.

5) Stir in the kidney beans and pinto beans and continue to cook for about another 30 minutes. The beef should be very tender.

This tastes even better the next day after the flavors have combined in the refrigerator. This also freezes really well and can be reheated til bubbly hot on the stove, or in the oven at 350F.