After the traditional thanksgiving gorging on fowl and stuffing, it’s time for something sweet. While I rarely like pumpkin pie on its own, a perfect pumpkin pie makes the perfect finish to Thanksgiving. In order to keep the flavor rich and authentic, my pie uses real pumpkin, not the butternut squash masquerading as pumpkin that is usually found. In addition, this pie is a little lighter as it follows so much other food.
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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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