A Gift From A Stranger

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This week I found myself in a jewelry store while running errands with my daughter. She was having her rings cleaned and making a return. While she browsed, the store owner, a friendly young man named Peter, started a conversation with me. This is how it went.

Peter: How many children do you have?

Me: Two. Caitlin is my oldest. (hesitation) …..And I have a son who is deceased. He died just before his 23rd birthday

Peter: Oh, I am so sorry (hesitation)……how old was he?

Me: He died just before his 23rd birthday

Peter: (now a little flustered) that’s right you just told me that I am sorry

Me: It’s okay it’s been quite a few years since he died

Peter: What happened?

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Needless to say Peter opened the door for a long conversation about who William was and where he had been in his life. Peter ended the conversation by saying: “It sounds like your son lived out a dream. He knew what he was born to do at such a young age. He’s quite amazing. We should never forget him.” I told Peter that I loved talking about my son and thanked him for the conversation. In a room of diamonds and sapphires it is a conversation with a stranger that is the most precious gift.

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Another gift I just received is a small crop of meyer lemons. I care for a potted plant that spends warm days outside and frigid ones indoors. In return I am gifted a juicy crop. This year a half dozen of lovely lemons. Meyer lemons are readily available in the grocery store this time of year, but if you can’t find them substitute a mix of fresh lemon and orange juice.

Meyer Lemon Grilled Butter Shrimp

3 tablespoons dry white wine plus additional for soaking skewers

1 tablespoon plus 1 teaspoon extra-virgin olive oil

1-tablespoon fresh meyer lemon juice

1 teaspoon of honey

4 garlic cloves, grated

2 tablespoons chopped parsley plus additional for garnish

1 pound extra-large shrimp, shelled and deveined (about 20 shrimp)

Kosher salt

Freshly ground black pepper

¼ teaspoon Aleppo pepper, plus additional for garnish

2 tablespoons melted unsalted butter

4 slices meyer lemon

Soak 4 to 6 wooden skewers in Mark West Pinot Grigio for 30 minutes. In a bowl, mix 3 tablespoons wine, 1 tablespoon of oil, lemon juice, honey, garlic and parsley. Season the shrimp with kosher salt and pepper and add to the bowl, tossing to coat with marinade. Let stand for 15 minutes. Thread the shrimp onto skewers. Brush shrimp with half the melted butter; sprinkle with Aleppo pepper. Grill the shrimp, on a lightly greased grill pan, over moderate heat, basting with remaining butter and turning, until just cooked through, 5 to 7 minutes. Meanwhile, brush lemon slices with remaining teaspoon of oil. Sprinkle with some salt and pepper. Grill lemons for about 2 minutes per side; serve with shrimp. Garnish with fresh parsley and a sprinkle of Aleppo pepper, if desired. 

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Tip: if using frozen shrimp look for bags labeled: IQF (Individual Quick Freezing) for better tasting and well shaped product. As always buy American.

 

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Another Inspired Recipe Wins

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Inspired by places I’ve been and people I love another winning recipe comes to life. Do you think the judges can tell a recipe that comes from the heart? That recipe embedded in your memories just waiting to be created given the challenge? Gloria Ferrer can.

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Cape Cod 1991

How did the judges know how much summer fun so many years ago my kids had at the Cape or how much we still enjoy a fresh lobster roll? Or this glorious lobster bite my daughter made while we vacationed in Nantucket just a few years ago? How could they know the love and the memories that inspire the food that brings my people together?

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I doubt they know anything about those wintery President’s Day long weekends we spent at the Boston science museum or the times we huddled on the Freedom Trail eating a comforting bowl of “chowdah”, but somehow it came through in my recipe.

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Bill, William & Cait ~1989

I am often asked how to create a winning recipe. The answer is always the same: “No gimmicks…just cook YOUR food.” Thank you Gloria Ferrer for choosing my recipe as a regional finalist. With every win I am honored and surprised and just feeling very lucky. I am so looking forward to cooking from my heart for those attending the event in Boston on Tuesday. Click this link if you would like to attend and watch me cook: Glorious Bites Semi-Final

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Cait & William ~1992

Jumping for joy. These two will always inspire me. I am grateful for how much they have loved ebelskivers any time of the day or night. Stuffed with lobster and corn they are the perfect package for my glorious bite and fill my heart with the most wonderful memories. Serve with Gloria Ferrer Sonoma Brut. CHEERS!

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In case you missed it here is the recipe

Lobster Corn Chowdah Cakes (ebelskivers) with Sriracha Aioli

1 cup cake flour

1 teaspoon baking powder

1 teaspoon sugar

1 teaspoon grated lemon zest

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

2 eggs, separated

1 cup milk

4 tablespoons unsalted butter, melted, divided

1 cooked lobster tail, finely chopped

¼ cup fresh cooked or frozen corn kernals, thawed

2 tablespoons finely chopped celery

1 green onion, finely chopped including the lighter green parts

1 teaspoon minced jalapeno

Sriracha Aioli (recipe follows)

Garnish: fresh green chives for garnish and lemon slices

In large bowl, whisk cake flour, baking powder, sugar, lemon zest, salt and pepper; set aside. In small bowl, whisk egg yolks, milk and 3 tablespoons of melted butter. Pour milk mixture into dry ingredients; whisk until blended. Beat egg whites until just stiff peaks form. Fold half the egg whites into the batter to lighten it. Fold in remaining egg whites until no white streaks remain. Fold in lobster, corn, celery, green onions and jalapeno. Brush the wells of an ebelskiver pan with some of remaining melted butter and place over medium heat. Fill each well to the top with batter, about 2 tablespoons per well. Cook cakes for 3 to 4 minutes or until lightly brown and crisp on the bottom. Using 2 wooden skewers, turn cakes and cook on other side, about 2 or 3 minutes more. Transfer to platter; keep warm in oven. Repeat with remaining batter. Serve warm with Sriracha Aioli. Garnish with chives and lemon.

Sriracha Aioli

½ cup quality mayonnaise

¼ cup sour cream

1 tablespoon fresh lemon juice

2 teaspoons sriracha

1 teaspoon honey

pinch of white pepper

Combine all ingredients in small bowl; blend well. /]

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making memories with my future inspiration ~2017

 

 

 

When Two Friends Collide It’s An Easy Party Pate

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When my friend Steven came to visit I asked him if he had any great recipes using garbanzo beans. I explained that another friend had sent a can of beans to show off the new transparent packaging and in exchange I’d post a holiday recipe.

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This smoked trout dip is easy to make with a full smokey flavor balanced by the lemon and dill. It’s smooth and spreadable and goes well with crostini or a crisp plain cracker. I hope you all enjoy it.

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Smoked Trout Pate

1 (8 oz.) package smoked trout, skin removed

½ can (15 oz) Glory Garbanzo Beans plus 1 ½ tablespoons liquid

1 tablespoon heavy cream

2 cloves garlic, smashed

1 tablespoon chopped shallot

1 teaspoon chopped fresh dill

1 to 2 teaspoons fresh lemon juice

1 teaspoon lime juice

¼ teaspoon smoked paprika

salt and pepper to taste

olive oil

Combine all ingredients except one teaspoon lemon juice in food processor. Process until smooth. Taste and adjust seasoning with remaining lemon juice, salt and pepper. Spoon into serving bowl. Drizzle top with a little olive oil. Garnish with fresh herbs. Serve with toast or crackers.

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