Saturday, August 18, 2007

BFF PART 2 (THE FOOD)


Cityfarmer and the Don arrived last Fri. afternoon, and after much swimming, wine, and music, we were all getting hungry. Farmboy had gone to Costco earlier that day and picked up 4# of prawns for a new shrimp cocktail recipe I had just seen in our Press earlier that week. The presentation was a feast for the eyes, and the shrimp, a feast for the tummies!

I found a ginormous(yes indeedy, ginormous is now a bona-fide word, as it can now be found in the latest edition of Websters dictionary!) martini glass, filled it part way with water and sea shells, and placed it in the freezer several hours ahead of serving.
Enter the shrimp.

In a large sauce pan put:
1 stalk of celery, sliced
1 lemon, thinly sliced
1 small vidalia onion, thinly sliced
1 TBL whole peppercorns
2 large or 4 small bay leaves (I used fresh)
3 TBL sea salt
2 teas. tabasco
4 sprigs fresh thyme
4 cups water
Bring to a boil, lower heat, cover and simmer 10 minutes
ADD:
1 lb. large shrimp and poach anywhere from 3-6 minutes, depending on the size of the shrimp, stirring once each minute until shrimp begins to curl. DO NOT OVERCOOK!!!
Remove from heat, and using a wire mesh skimmer, lift out shrimp, drain briefly and transfer to a shallow dish. Let cool 10 min. Strain liquid thru a fine strainer and let cool as well. While still warm, peel shrimp, leaving tail section intact. Devein if not already done. As soon as poaching liquid is cooled to lukewarm, pour over shrimp. Cover with plastic wrap and chill the shrimp in the liquid.
When ready to serve, drain shrimp well and arrange around the rim of the martini glass.(the actual recipe called for individual martini glasses, but I liked the idea of one huge glass, which I will also use for maybe a cracker spread or something like that in the future.) I then took a small brandy snifter and filled it with cocktail sauce and placed it in the center of the glass.
I have to say, this was THE best shrimp cocktail I have ever eaten. So good, I ate mine w/o the sauce! Even tho the recipe seems long, it is very simple, and I will never make shrimp cocktail any other way.

Also on the menu:

PROSCIUTTO, FIG, & MARSCAPONE BRUSCHETTA
from: homecookkirsten.blogspot.com

Fresh crusty bread
prosciutto
dried mission figs, sliced thinly (I used fresh figs, as the market had them that day)
marscapone cheese
1 clove garlic, peeled
olive oil
sea salt and pepper

Slice bread. Rub with garlic. Drizzle with oil, and top with a bit of s&p. Bake at 350 till warm and crispy. Let cool a few minutes. Spread with marscapone. Top with figs, then prosciutto and another sprinkle of s&p and drizzle with oil.

This was another very simple recipe, but it presents like it took a lot of time and effort, and was absolutely decadent in taste. The creamy marscapone, the sweet velvety figs, and the salty prosciutto was a perfect combination.

After consuming vast amounts of appetizers, we moved on to Joy and Don's contribution:
grilled tenderloin of beef, smashed potatoes, and fresh green beans.

Oh my.
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13 comments:

Rosa said...

Oh my is RIGHT! Anything left??? I'm on my way, real quick! YUM! Spicy shrimp is my all time fav. That with spicy cocktail sauce! Could it it anytime. I absolutely LOVE the shells in the bottom of the ginormous martini glass. Clean it out, filler up and let's have a real party! (Of course, after we eat all the shrimpers!!)

Cin said...

Hi Cyn! I have a Kodak Easy Share too--I was very fortunate to find a 8 mega pixel one at Target on sale. I love it!! Some of my moon pics were actually taken during daylight when I zoomed in and took the pic it was dark around the moon. I know nothing about why that happens but they look cool. Don't know why but lately I have been in a "mooning" faze!! LOL

Have a good one!

Yellow Mama said...

It looks good, however other than the shrimp...well...I don't know what the procu??? is and have never seen that kind of cheese. I suppose, I am a bit culturally very southern and when it comes to comino and chilis...well I have more knowledge in that area. However, I think I would like to try this...that is after I find out what exactly IT is...

Mimi said...

Wonderful recipe! And now I know CF's real name.

kansasrose said...

Yep..these midwestern women can cook up a storm! YUM!

katiez said...

Oh you poor things! Too bad you couldn't come up with some decent food.... and you had to drink WINE, too. Next time let me know early enough and I'll come and help eat...I mean, and offer comfort!

Aunt Jenny said...

Okay...my mouth is watering...beautiful and delicious looking..wow!!!

Lindah said...

Yes, oh my, my, my! Clever and beautiful presentation. And all are among my favorite foods, too! And you are so sweet to share recipes and how-to's. Thank you! That sounds like a lovely menu for our anniversary. Because you published the recipes, I assume it is ok to print out and use??? MMmm, it is fig season, maybe I won't wait 'til December for that treat. ;-)

Farmgirl Cyn said...

I got the shrimp recipe from our local paper, and the bruschetta from Kirstens blog, where I linked her page, so I am assuming the recipes are free for the taking. I always try to give credit where credit is due, even when I change the recipe slightly, as in the bruschetta where I used fresh, not dried figs. When I print out a recipe, I type the blog where I found it directly under the recipe title, just in case I need to go back to the source for anything. Hope that helps anyone who is wondering if they can use the recipes I post.

Linda said...

I don't think there is anything that I like better than shrimp cocktail. It would be on the top of my list for my last meal. I will have to try your recipe-looks really good.

cityfarmer said...

mmmmmmm..I'm remembering the fig and cheese bite that I wish was still in my mouth....
you're a good cooker!

Kirsten said...

Wow!! Everything just looks so good! I LOVE your shrimp presentation with the shells - so beautiful and extra fancy.

What a great meal!!

Joy said...

OH MY INDEED!!!!!!!!!!