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~

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.

Maple Tofu Bites - Simple Saturday

These Maple Tofu Bites are more of a tasty-treat-tip than a recipe. They make a fun, pick-up sweet appetizer for a cocktail party or a kid's party (and the best part is they're so good for us.)

Maple Tofu Bites

I was lucky enough to be invited by Allison of SushiDay.com to a Tofu Workshop that was being taught by Rachael of LaFujiMama.com.

We started with dried soy beans.

They were soaked and ground up.

Allison doing the grinding~

They were heated and pressed,

Andrew of EatingRules.com doing the pressing~

which gave us warm, toasty soy milk.

Rachael guiding us~

It was so nutty and delicious I may be spoiled for store-bought forever. The soy milk was curdled and then the pillowy curds were ladled into a wooden press.
After and hour, we ended up with creamy, fresh tofu.

We didn't even throw out the nib-like paste, called Okara, that's left over from pressing the ground beans for the soy milk. We each took some home to use in cooking other things. (hint: post to come?)

Our Tofu was silky melt-in-your-mouth light and we topped our bites with chopped scallions and grated daikon.

Then Allison told us how she and her boyfriend, Son, like to eat tofu drizzled with pure maple syrup. What? What? Doesn't that sound incredible? Well, turns out - it IS incredible and how easy is that? Of course, Allison didn't just bring up the idea without also bringing out the maple syrup so we could test this brilliant tip.So, now I pass it along to you with the added plating idea of making tiny lollipops out of them for serving at a party or to kids (who love eating anything on sticks. Who doesn't, really?)

I know the generous and talented Allison will be posting the whole workshop on her site soon, so check out SushiDay.com and follow her for updates. You can also visit LaFujiMama.com for tofu making and other wonderful recipes.

Maple Tofu Bites:

Firm Tofu
Real Maple Syrup

1)Use a small cookie cutter to cut your tofu into small bite size pieces (or cut into small cubes)

2) Drizzle with Maple Syrup, or pre-soak in Maple Syrup for a few minutes before placing small wooden skewers or sandwich picks into the tofu pieces for serving. Garnish with chopped nuts, if you desire.Happy Saturdays and here's to simple scrumptious ideas~ Thanks for stopping by.

Mini Meatloaf Stuffed Potatoes - Appetizer

It's almost magical how hearty these 2 inch Potatoes stuffed with Meatloaf can be for an appetizer.

Mini Meatloaf Stuffed Potato Appetizers~

They make really nice game-day nosh. They're pretty enough for a luncheon, party or cocktails. They're easy enough to make any time.The potatoes I used for these multi-colored Meal-in-a-bite beauties were from The Little Potato Company. They were kind enough to send me a bag to try and since I liked them, I decided to tell you about them too.
Potatoes come in so many varieties, but an easy breakdown to remember is:

Baking: starchy, usually bumpy skinned, can be grainy until baked when they turn light and fluffy and also make the best french fries and mashed potatoes.

Boiling: low in starch, waxy and usually smooth skinned. They're great in casseroles, soups and stews because they hold their shape better.

Both: some varieties are actually in the middle and do well with both techniques of cooking.
Potatoes are full of vitamins, contain more potassium than a banana and eaten with the peeling are a great source of fiber. They do not contain any fat - NO FAT, until we add it with our toppings and oils. They do contain carbohydrates, which are essential to our health. I've read that many health experts agree that cutting out all carbohydrates can be very dangerous to your organs and the body will start tearing down muscles in an effort to balance the need.

Even though some people keep potatoes in the refrigerator, it does help turn the starch into sugar which can hide the true potato taste you're hoping to eat.

I made these and my son was still re-heating them and popping them into his mouth for after-school snacks 2 days later. I haven't tried freezing them, yet, but let me know if you try it.
The meatloaf recipe I'm including is adapted from one my mom got when she worked at The Governor's Inn, North Carolina. The chef passed it along years ago and we've been making it ever since. It's simple, fast and makes a great dinner meatloaf or leftover sandwiches, too. I will include it (as made for a loaf pan) after the adapted version.

Recipe: Mini Meatloaf Stuffed Potato Appetizers

15-20 small waxy potatoes (baked til almost done or microwaved for about 2 minutes)
1 lb. ground lean sirloin
1/2 diced onion
1/2 mini-diced green pepper
2 cups tomato sauce (I used homemade)
1 tsp. Tarragon
1 tsp. Dried Basil
1 egg
1/2 cup cooked potatoes (from the scooping out)
1/4 cup water
Salt/Sea Salt for taste
**optional - 1/2 cup grated cheese for baking**

1) Cut the top from each potato, scoop out the insides and hold for using in the meatloaf. Sprinkle a few grains of salt into the hollowed out potato.

2) Mix all the rest of the ingredients (except the cheese) and spoon a tsp. (or a scoop) into each hollowed out baked potato.

3) Sprinkle grated cheese on top, and a few extra grains of Sea Salt.

4) Place the potatoes in a baking pan and cook in a preheated 325F oven for about 20 mins.

5) Allow to cool for about 5 minutes before serving for finger food.

These can be microwaved in just a few minutes~

*** ***

Governor's Inn Meatloaf (as told to my mom)

2 lbs. Ground Chuck or Sirloin
1 diced onion
1 diced green pepper
1 (16oz) can tomato sauce
pinch of tarragon
pinch of basil
2 eggs
1/2 cups bread crumbs
1/2 cup water

Mix all ingredients in oiled loaf pan or casserole dish. Bake at 325F for 40-60 minutes.

This comes out really moist and makes a great classic meatloaf that slices well for leftover sandwiches. Enjoy!

Apple Ring Tarts - Simple Saturday

What can I tell you about these crispy, rustic, sweet, caramelized Apple Ring Tarts (with a surprise brandy soaked cherry in the middle) that can be made in just a few minutes? Well, 'nuff said.

Apple Ring Tarts

There are only a few ingredients to this:Yet, the flavor is Classic American Apple Pie with buttery layers of French Puff Pastry. You can make a few of these using just a couple apples, or make enough for a banquet. There is something about biting into your own little apple tart that can make you feel cozy and connected no matter where you are eating.

Recipe: Apple Ring Tarts

1 sheet of Puff Pastry
1-2 Apples (peeled, cored, and sliced in rings about 1/2" thick)
1/2 Lemon juiced + equal amount of water
1 cup Brown Sugar
2 Tbls. Cinnamon
**Optional (but so good) Dried Cherries - soak them in a few Tbls. of Brandy (or Apple Juice)**

1) Dust your work space with a little flour and roll out the Puff Pastry a few inches in all directions.

2) Dip each apple ring in a bowl of equal parts lemon juice and water, shake off the drips and hold for the next step.

3) Pour the brown sugar and cinnamon into a large zip-lock bag. Place a few apple rings in at a time and shake gently to coat thoroughly.

4) Place an apple ring on the rolled out puff pastry and cut a circle around the slice with at LEAST 1 inch extra all the way around. (I used the top of a large container to cut mine.)

Do this one apple ring at a time so you can use the space wisely.

5) Pull the sides of the pastry dough up and around each apple ring, crimping and pleating the dough as you go. Squeeze to make sure each crimp sticks to the other one.

6) Reuse the extra pastry dough by stacking pieces of it on top of each other and roll it back out. This preserves the layering in the puff pastry dough.7) Drop a brandy (or Apple juice) soaked dried cherry in the center hole. Place the tarts on a parchment lined baking sheet and into a preheated 375F oven for 20-25 minutes.

Turn the pan once during the baking and if the dough has puffed in the middle just give a quick press down on the center to release the steam and continue cooking. Cool for a few minutes before removing from the pan.

Garnish with Powdered Sugar or a Honey glaze.

GREAT NeWs! These freeze well! Before cooking them, place the pan in the freezer and when frozen you can place them in a bag or container. Cook straight from the freezer onto a baking pan, just add a couple minutes cooking time if needed.The apple slice is just soft enough, but still tangy. The pastry is flaky and melt-in-your-mouth. It's sweet without making your teeth ache. Then, there's that little brandy soaked cherry surprise to finish it off. What you don't know is that I have a few warm ones just waiting for me to stop talking, so~~