Thanks again sister for my Food and Wine subscription - Love it and used it again this weekend. Had some people over for a game of Washers (my husband found this game and built it for him and the neighbors) and of course there was Food and Drinks. I made Pickled Shrimp with Creamy Spinach Dip and will make it again, and again, and again...sorry Rudy. So you start off with a large saucepan of water, white wine vinegar (I used combo Rice Wine and Plain Vinegar), sugar, garlic, jalapenos, bay leaves, S & P, and allspice berries (I used pickling berries) bring to a boil to dissolve the sugar and add the shrimp for about a minute just to pink it up a bit. Transfer shrimp and liquid to large bowl let cool to room temp then cover and refrigerate 8-10 hr. Spoon out the shrimp and jalapenos (they taste like candy) and serve over ice al la shrimp cocktail. The recipe called for spinach dip and I did make some with a packet of dry mix and sour cream, but I liked these just plain or maybe with some "spicy" cocktail sauce.
From the same issue we made Tequila-Mustard Glazed Chicken skewers. Marinate chicken in tequila, light brown sugar, olive oil, garlic, oregano, and salt. Then "made" (the recipe calls for making homemade mustard) the mustard glaze with combo of honey mustard, spicy brown mustard, lime juice, tequila, honey, and chili powder. Skewered up the chicken, brushed with glazed turned and glazed again. The result very tender and sweet chicken with a hint of tequila.
Side dishes included watermelon, feta, and mint salad as well as broccoli coleslaw salad with craisins and ramen. Dessert was boxed Pineapple Upside Down Cake. And ice cold beers and Gin cocktails with Grapefruit Izze and rosemary.
So looking forward to the Fourth of July Cookoff ;-) See Everybody Soon. XOXO
