Midsummer Nights Eats

Killer Shrimp

1/4 cup butter
1 tablespoons olive oil
1 tablespoon chili sauce
2 tablespoons Worcestershire sauce
2 teaspoons fresh squeezed lemon juice
1/2 lemon, sliced with peel
4 large cloves garlic, minced
1 teaspoon chopped parsley
1 small Anaheim chile peppers, chopped (optional)
1 tablespoon crushed red pepper flakes
1 teaspoon dried oregano
1 tablespoon Tabasco pepper sauce
1 pound large shrimp with tails (peeled and deveined), uncooked
French Bread for dipping

In a large saucepan over medium heat, simmer butter, olive oil, chili sauce, Worcestershire sauce, lemon juice, lemon, garlic, parsley, Anaheim chile, red pepper flakes, oregano and Tabasco until well blended. Remove from heat and let cool.

Place sauce in a zip-lock bag; add shrimp. Refrigerate at least 8 hours or overnight.

Preheat oven to 350 degrees F.

Place sauce and shrimp in a large shallow baking pan; bake approximately 10 to 15 minutes or until shrimp are opaque in center (cut to test). Remove from oven.

Place mixture in shallow bowls and serve with a crusty French bread for dipping in sauce (this dish is eaten with your fingers).

Makes 4 servings.




Summer Gazpacho Soup

3 large tomatoes, peeled and finely chopped*
1 large cucumber, peeled and finely chopped
1 green bell pepper, cored, seeded, and finely chopped
1/2 medium sweet onion, minced
3 cups vegetable cocktail juice
1 (14 1/2-oz) can vegetable or chicken broth
1 cup prepared tomato salsa or Fresh Tomato Salsa
5 tablespoon wine vinegar or juice of 2 limes
1/4 to 1/2 cup olive oil (added for flavor, but can be omitted)
2 teaspoons Worcestershire sauce
1 teaspoon dried dill weed, crushed
1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1 clove garlic, minced
Garnishes (see below)

* Learn How To Peel Fresh Tomatoes.

In a large bowl, combine tomatoes, cucumber, bell pepper, onion, vegetable cocktail juice, vegetable or chicken broth, tomato salsa, wine vinegar or lime juice, and olive oil. Add Worcestershire sauce, dill weed, basil, salt, hot pepper sauce, and garlic; stir until blended.

Refrigerate at least 4 hours or overnight before serving. Serve in chilled soup bowls.

Makes 8 servings.

Garnishes:
Sour Cream
Avocado Chunks
Tortilla Chips




Baked Salmon with Dill Mustard Sauce

1 (2- to 3-pound) salmon fillet, 1 1/2-inches thick
3 tablespoons extra-virgin olive oil
Coarse kosher salt
Freshly ground black pepper
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons minced fresh parsley leaves
2 tablespoons Dijon-style mustard
2 tablespoons minced fresh dill weed
2 teaspoons freshly squeezed lemon juice
Salt and freshly ground pepper to taste

Preheat oven to 350 degrees F. Line the bottom of an ungreased baking pan with aluminum foil. Wash salmon and pat dry. Rub with olive oil, sprinkle with coarse salt and pepper, and place skin-side down onto rack.
In a small bowl mix together mayonnaise, sour cream, parsley, Dijon mustard, dill weed, lemon juice, salt, and pepper; cover bowl with plastic wrap and refrigerate for at least 3 hours before serving.

Bake salmon, uncovered, 12 to 15 minutes or until a meat thermometer registers an internal temperature of 140 to 145 degrees F (salmon will be slightly opaque in thickest part). NOTE: During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute. Carefully remove salmon from pan and transfer onto individual serving plates. Serve with the cold mustard dill sauce.

Makes 4 to 6 servings.

Grilled Green Beans with Gorgonzola Vinaigrette

6 cups lightly salted boiling water
1 pound green beans (approximately 5 cups), ends trimmed
1 tablespoon olive oil, divided
1/4 cup balsamic vinegar
1/4 cup crumbled gorgonzola cheese
1 tablespoon firmly packed brown sugar
4 cloves garlic, minced
1 green onion, chopped
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh basil
Coarse salt and freshly ground black pepper to taste

In a medium saucepan over medium-high heat, bring water to a boil. Add the beans and partially cook for 4 to 5 minutes (depending on the degree of doneness you want). Remove from heat. Drain the beans in a colander and immediately immerse them in an ice water bath to stop from cooking; drain and set aside.

In a small saucepan over medium heat, combine 1 1/2 teaspoons of the olive oil and vinegar, gorgonzola, brown sugar, garlic, green onion, thyme, and basil. Cook just until the ingredients start to combine, approximately 7 minutes. Remove from heat.

Toss the green beans in the remaining 1 1/2 teaspoons olive oil and season lightly with salt and pepper. Lightly grill the beans on the barbecue grill approximately 1 to 2 minutes, stirring constantly. Remove from barbecue and toss in the warm vinaigrette. Transfer to a serving platter and serve immediately.

Makes 6 servings.




Baked or Grilled Corn On The Cob
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon prepared horseradish
Pepper to taste
1/2 cup butter or margarine, room temperature
6 ears of corn, husk and silk removed

Preheat oven to 375 degrees or preheat your grill. In a small bowl, combine prepared mustard, salt, prepared horseradish, pepper, and butter or margarine; spread onto corn. Wrap each piece of corn loosely in aluminum foil.

Bake or grill 20 to 25 minutes or until corn is very hot. Remove from oven or grill, remove aluminum foil, and serve.

Makes 4 to 6 servings.




Peches au vin

Each serving:
1 ripe peach, peeled, pitted, and sliced.
1 1/2 tablespoons sugar
Red wine

In a medium bowl, place peaches for each serving. Sprinkle 1 1/2 tablespoons of sugar for each peach over the top and let sit for at least while you are eating dinner (longer is better).

Place the equivalent of one peach in a wine glass for each serving. Drizzle the peach juices over the top. Pour red wine to top of wine glass. Eat up and then drink!