The Scone (pronounced to rhyme with “cone” or “con”) must be among the most civilized of breads. Delicious when made plain and served with clotted cream and jam, or when fruit and seasonings are mixed into the dough, a scone can be eaten as part of a Devonshire tea, or as part of the mad morning rush out the door. In addition, as these scones bake well from frozen, you can easily bake them fresh in about 15 minutes. This particular recipe also include the instructions to make my most favorite scone: raspberry and mint.
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One of my favorite upper New England treats is the Lobster Roll. Unfortunately, Lobster is prohibitively expensive on the West Coast, when it can even be found. Furthermore, many recipes for Lobster rolls use so much mayonnaise, or other binder that the taste and flavor of the seafood is entirely overwhelmed. My seafood rolls use shrimp, crab and scallops as the base and a light yogurt based binder to provide a tasty summer treat with a very California flair. These are particularly loved by children, and make an excellent potluck contribution (although grab one fast if you want one — they always go fast).
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There are a great many summer dishes which require some kind of shrimp, everything from Caesar Salads, to Shrimp Rolls. This recipe provides a bit more flavor and flair than simply boiling the shrimp without the hassle of some other recipes. These shrimp can also be served hot or cold.
Continue reading ‘Tequila and Lime Shrimp: Recipe’
Among my favorite salads is the Caesar Salad. Unfortunately, several of the people who regularly eat my cooking do not tolerate garlic well. Over time I have come up with a simple and reliable recipe for a light (not gloppy) and tasty caesar dressing entirely garlic free. (Of course, you may also add garlic to this recipe, as indicated by the optional garlic).
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