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~

Soup Party - Keeping it Real (and a famous Chef gives back)

Soup-er Party!

It's easy to have a party when things are going great. When things are tough? That's when you need a party the most - a SOUP PARTY! That was the premise I pitched to FoodBuzz (an online community of Food Bloggers from around the world). Each month they pick 24 food blogs to take part in a theme and I am happy to be one of those. This month was "Pantry Staples" - Budget minded meals using what you have on hand. From the time I was twelve-years-old, my core family was my little brother, my mom and myself. I was a child of the 70's and while a lot of my friends' moms were standing up for working outside the home, my mom was already standing 14 hours a day as a single mom with multiple jobs. I viewed the Women's movement from a slightly different angle and wished my mom could actually have a day off to attend a PTA meeting. Those were lean years and a lot of "wonder what's under the gravy" kind of dinners. As an adult with 2 children, a second husband and a new baby - I faced the same kinds of financial challenges. Soup Parties became a tradition. To my husband and I, it was a way of making one end of the month meet the beginning of the next one. To the kids, it was an interactive dinner where they got to pick their own bowls, make their own choices, get up and down from the table and even concoct their own recipes by combining flavors. To celebrate a tradition that continues to this day (and in gratitude for better times), our whole family (the youngest being a teenager, now) and a friend's family with two little guys got together for a Saturday Soup Party! This party was destined to be a "hoot-n-a half", but earlier in the week I had an experience that left me with such gratitude it shone a spotlight on all the many wonderful people and things in my life. It made this party a Super Soup-er.A few days ago, I was given the opportunity to volunteer with food service at The Midnight Mission in downtown Los Angeles along side the famous Chef Nancy Silverton (one of my inspirations). It sounded interesting. I could feel good about volunteering, meet Nancy Silverton and Chris Gardner, and it would be a great addition to my Soup Party theme; what perfect timing. Then somewhere between the tour of the facility and meeting the dedicated staff, my heart got turned inside out and lodged in my throat.

I will admit to having second thoughts about driving around the area by myself. It's one of the roughest parts of downtown Los Angeles. I felt like if I got out of my car I would be hated for just being me; a middle-aged, middle class woman in an SUV. In fact, once I did park I called upon my acting skills by pulling my hair back tight, putting on my son's huge LAFD Academy T-shirt that was in my trunk and walking to the mission with a scowl on my face in an effort to show confidence and purpose. I was laughing inside at myself and shaking at the same time.

I wondered how many other people would volunteer and get involved if they could just figure out "how" to get past this first part. The event was sponsored by AARP of California and began with a tour of the Midnight Mission. Every person we met along the way absolutely raved about their jobs. They walked around the place sharing pride and hugs with each other. They spoke of the people on the streets who they care for with respect, not pity, anger or judgment of repetitious mistakes. No one preached a religion or a political stand, just the honor of serving any human in need. Chef Mykel Horn, a man with a perpetual smile, told me he fixes about 6000 meals a month. As long as they have donations from people, markets, stores and businesses - it keeps the cost to 15 cents a plate. He was proud to say this is not your grandma's soup kitchen. He serves an entree, vegetables, salads, desserts and sauces. Chef Mykel has worked in high end restaurants and took this job as a "between-things" gig. That was 10 years ago, and he plans on being at the mission for the next 10 years. I don't think I've ever met a head chef who loved his work so much. He graciously gave credit to his staff and the many volunteers who help out every day. He was particularly beaming about how working in his kitchen can take a problem person and turn them into a person with pride. And, Nancy Silverton, (a chef who has so much on her plate I can't imagine when she has time to even eat) was there for the tour through the serving of the meal. She told me that AARP approached her about this event and she felt it matched the things she cared about and wanted to find the time. She seemed very firm about wanting to give back to the community and that hunger for any person, of course, tugs on her feelings. She had prepared a rich and hearty Pork Stew with butternut squash, bay leaves, rice and hominy. There were also trays and trays of her Butterscotch Pudding. Mai (another impassioned staffer who gave us the tour and seemed to immediately appear next to anyone who had a question) told me how EVERYONE is welcome to volunteer. Just for your reference and my ease, there is parking in the building (I just didn't know about it) and more answers on their website. I'll be back, and I'll be bringing others.

After spending a day with folks who spend their day making miracles happen, creating a meal from my well stocked pantry and fridge felt like a game show. I opened my pantry with new eyes and felt ready to get creative.

I cook a lot - a lot, but what I used for our 4 course Soup-er Party were common ingredients that I think would be easy to keep on hand. We started with a Chilled Apple Bowl Curry Carrot Soup.I've made this before, but this time I added carrots to the apple as it cooked just to increase the vitamins (there were 2 pregnant ladies at this party.) I also added Mint Extract to the whipping cream just to give it a bright note. I was surprised when the guys just kept eating the apple after the soup was gone. That made clean-up extra easy for this one. Along with the soup, I had a platter of Easy One Hour Bread with Kale & Walnut Pesto, or Red Pepper Jam.

Next, I served a Dried Wild Mushroom Soup with Shrimp Wontons. I keep Wonton wrappers in the freezer always because there are so many things to do with them, ie. ravioli, fried and cinnamon or tart shells. I also keep Frozen Tail-on Shrimp for quick Pasta or Appetizer makings.
We took a little break so the kids could get involved, and hopefully that would increase the chances of them trying new foods. I had some Eazee Cheezee Cracker dough (with added left over bacon crumbled in) all made up. I rolled it out, let them pick a shape and they "helped me" bake them. When I served the Tomato Tarragon Cream Soup, we passed around the jar of crackers for adding that little tooth-bite to the creamy soup. I think the boys were excited about their crackers, but more interested in how many they could stuff into one bowl of soup. Having fun at your meal makes for good and relaxed eating habits, so that's good by me.

Everybody joined in making the easiest Pasta ever made (just Semolina and sprinkles of water) called Fregola. I toasted the little balls of pasta and we threw it into the Full O' Beans and Sausage Soup to fill it out a bit. We finished with just a bite of chewy chocolate with my Easiest Nutella Cookie Ever (only 2 ingredients: Nutella and 1 egg) and a Choco-dipped Frozen Strawberry on a stick. I thought a dessert soup would be over-kill, besides I was out of bowls of any kind.

We chatted, we chowed, the dog ran around, the kids ate and ran after the dog, my sons helped me clear the table, my daughter took pictures for me, my son-in-law created the spoon tags, my friends and husband showered me with support, and they all took home a Ball Jar of left-over soup. Life can be good. That is not to be confused with being easy. Thank you, and you, and you. Pass it along.
Recipe: Tomato Tarragon Soup

2 Cans Whole Tomatoes
1 Onion (sliced length-wise into thin strips)
1/2 Stick butter (2oz.)
1 Tbls. Dried Tarragon
pinch of Oregano
pinch of Basil
1/2 cup Heavy Cream
(Optional: Vegetable Stock for thinner soup)
(Optional: End piece of cheese ala: Parmigiano Reggiano)

1) Pour Tomatoes into a large stock pot. Using an Immersion Blender, pulse the tomatoes into small chunks (or do this in a blender a little at a time.)

2) In a separate skillet on Med., slowly caramelize the onions in the 1/2 stick of butter.

3) Add the Tarragon, Oregano and Basil after the onions are caramelized and stir just until the dried herbs are heated up to release flavors.

4) Stir the onions and herbs (and cheese end) into the Tomatoes and bring to a simmer. Cook on low/med for about 40 minutes.

5) Pour in the cream, stirring and heating for about 10 more minutes. To extend the amount of soup, or to make it a thinner version, add 2 cups of Vegetable Stock.

Garnish with a drizzle of garlic oil, or add cheese crackers when serving :D

Jasmine Tea Poached Shrimp Summer Rolls

Here's the scene: August afternoon, we're hungry, we're hot, we're tired. I open the fridge and pull out a plate of chilled Jasmine Tea Poached Shrimp Summer Rolls with a tangy plum sauce. The rice wrapper is light and the rosy shrimp show through, along with fresh carrot strips, avocado and tea infused noodles.

Jasmine Tea Poached Shrimp Summer Rolls

It's too appealing to dismiss, but a little different (aka: not a sandwich), so my teenage son pauses to reconsider. My husband sits down right away (always my willing taste-tester.) The scene ends with a completely empty plate, slightly blotched with plum drippings from the less-than-elegant grab-fest that ensued. There is so much to love about summer rolls. I avoided making these for awhile, thinking the process would take so much time. It really doesn't take very long at all.

There is no frying or baking involved with wrappers:

1) Quick (approx. 20 seconds) dunk in shallow warm water - add a little swirl.

2) Layer on your dry ingredients and roll it up.
Once you've done one or two, you'll get into a groove and be rolling like a pro. The thin rice wrapper gives you the mouth-feel and slight chew of bread without - you know - bread. The ingredients can be your choosing (and a great way to use up refrigerator leftovers, veggies and sauces.)

Now, a note about the tea: I had the pleasure of heading the catering for an exquisite tea shop/salon (now online at Algabar.com) a couple years ago and learned about tea from one of the best ( Gail Baral.) During those couple of years, I developed recipes using all teas (black, green, oolong, rooibos, tisane and matcha) as ingredients, infusions and accents. (This is Jasmine Pearl Tea - named because the tender green tea leaves are hand-rolled into little pearls that bloom with flavor as they are heated in the warm water)

Cooking with tea is precise if you really want it to taste right, and temperature is one of the most important factors. Boiling tea will result in a bitter bite, so take care with using it as a poaching technique to not boil, but keep it just below that point. It results in a fragrant and tasty infusion, especially with shrimp.

I made these Shrimp Summer Rolls in the evening, covered them with a slightly dampened paper towel and loosely wrapped the plate with plastic wrap. They are at their absolute best served just after a small chill, but were still excellent from a short overnight stay, too. Keeping them moist, but not wet, is important so the wrapper doesn't become dry or gummy.

These were created for this month's Let's Lunch bunch (my global group of food friends that post each month and share a virtual lunch together.) This month's lunch theme was "Cold Entree".

I love making chilled entrees and here are a few other items on my blog: Apple Bowl Curry Soup
Tea Smoked Salmon
Carrot & Cucumber Ribbon Salad
Peach Caprese Salad
Chillin' it With Herbs

Also, for the next few days you can be assured of seeing many unique and globally inspired lunch ideas from our blogging-band-of-lunch-buddies.

Check out some of them here (and also by typing in #LetsLunch on twitter to see the round-up, or join in for next month.)

Cold Entrees from warm friends:

A Tiger In The Kitchen - Spicy Sichuan Sesame Noodles

Monday Morning Cooking Club- Byron Sprout Salad w/Char-grilled Chicken

Gronger Blog - Lamb and Memory

Be A Wok Star - Hoisin Pork, Shrimp and Colorful Vegetables

Free Range Cookies - Gazpacho Rolls

Cooking In The Fruit Bowl - Strawberry Soup

A Taste Of Oregon - Seafood Napoleon
also - Cold Olive Oil Poached Chicken

Maria's Good Things - Croque Monsieur

Beyond The Plate - Couscous with Cilantro Pesto and Halloumi

Hot Curries & Cold Beer - Gazpacho with an Indian Twist

Dreaming of Pots and Pans - Korean Ice Water Noodles



RECIPE: Jasmine Tea Poached Shrimp Summer Rolls
(this makes about 6 full rolls)

6-8 Large Shrimp (raw, peeled or tail on)
4 cups well brewed Jasmine Tea (2-3 cups for shrimp, 1-2 cups for noodles)
salt/pepper
Rice Wrappers (found in grocery stores or Asian Markets)
1 Carrot (peeled and shredded or use peeler for thin strips)
1/2 Avocado (sliced and sprinkled with lemon juice to keep the color)
A few leaves of fresh arugula or other greens
2 Spring Onions (white and some green sliced)
1-2 ozs Rice Noodles/ Rice Sticks or Cellophane Noodles
2 Tbls. Rice Vinegar

1) In a deep sided pan on Med Heat, add the Shrimp and enough brewed Jasmine Tea to just cover them. Season with salt and pepper. Heat to almost boiling and cook for 5-8 minutes. Don't overcook the shrimp or they will be rubbery. Drain and Chill the shrimp for at least 30 minutes (or can be held overnight.) Once chilled, slice the shrimp in half (length-wise head-to-tail.)

2) In a bowl, add the Rice Noodles, 1 cup of the brewed tea and enough boiling water to cover the noodles plus a few inches for them to swirl around in. Cover and allow them to steep/cook in the liquid for 5 minutes. Drain and keep the noodles in the bowl, adding the Rice Vinegar and toss throughly. These can be held in the Rice Vinegar while prepping the other ingredients (or chilled overnight.) ** Drain off the Rice Vinegar JUST BEFORE using the noodles.

3) Prep the other ingredients and have everything out for layering on the wrappers before starting the wrappers.
TO ASSEMBLE THE WRAPPERS:1) In a large plate, pour in about 1/4 inch very warm water. Take out one wrapper and lay it in the water, flip it over getting both sides wet. Swirl it around in the water for about 20 seconds. You just want the wrapper to become pliable and soft without getting it too weak. 2) Drizzle the surface of your work board with a little water and smooth it around. Then lift the wrapper to your board and use your hand to swirl on the top of the wrapper to even out the moisture. 3) Begin your layering (about 2/3rds down the wrapper) with two pieces of the sliced shrimp. After that, it's really up to you ( I added the carrots, the avocado, a couple pieces of arugula, a few slices of the spring onion and ended with a finger full of the noodles.) Don't pile on too much of any one thing.

4) Pick up the bottom of the wrapper and fold it up and over all the ingredients and gently pull it a little tight just to squeeze the ingredients together well. Then, fold the sides toward the center and over your first fold. Then, holding your little bundle - roll it up the rest of the wrapper to the top.

5) Congratulate yourself, then either place that roll to the side for later or slice it in half (diagonally for a nice presentation) and place it on your serving platter or bowl.
**If you need to hold these for later or the next day, be sure to cover them with a paper towel that has been wet and then squeezed out damp. Loosely cover the whole plate with plastic wrap and chill in the refrigerator.

SERVE these with a home made plum sauce or peanut sauce for dipping.Join us for next month's Lets Lunch friends by letting me know here, or go to Twitter and type in #LetsLunch and that's it. Thanks for stopping by and leaving comment love :D