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On my recent road trip, I visited one of my local libraries and borrowed 5 books on tape. We listened to 3 of them. I’m a big fan of Craig Johnson, the author of a series of mysteries taking place in Wyoming, and a TV series on Netflix called Longmire. This book, A Serpent’s Tooth: A Longmire Mystery was really complex. Hard to explain, but it’s about graft and greed and oil. Worth reading, for sure. Also read Stone Kiss by Faye Kellerman, another complex mystery about Lt Decker, an LA cop who journeys to NYC to help out his family when a murder occurs. Lots of violence in this one.  Not particularly a fav book, I’d venture. Then read Leaving Time: A Novel by Jodi Picoult. I’ve read most of her books – always very riveting. In this book, you’ll learn a whole lot about elephants since the protagonist in it is a young girl whose mother disappeared when she was quite young. Her parents ran an elephant sanctuary in New Hampshire. In the ensuing years, Jenna has tried to find clues as to her mother’s whereabouts because she just cannot believe her mother would have up and abandoned her. There are a whole cast of characters (her mother, her father, employees at the sanctuary, a cop or two, and a psychic). All play fairly prominent roles. Fascinating book – I really liked it, almost as much for the education about the behavior of elephants as about the mystery. A great read.

Also on the trip, I read a book (on Kindle) for one of my book clubs, The Swans of Fifth Avenue: A Novel by Melanie Benjamin. It’s about the relationship between Truman Capote and his “swans,” a group of aging high society ladies, and specifically Beth Paley. I don’t know whether to recommend this book or not. Truman Capote was not a nice man, although the whole novel (vs. non-fiction, which this is not) is conjured from speculation about the years Truman was kind of adopted by the group of women. He cared about all of them (most were married/divorced, wealthy women) but in the end he betrays them all by writing a novella about their secrets, their marriages, their affairs (theirs or their spouses, information they’d all shared with him, thinking he could be trusted with their innermost secrets). It was scandalous, and yes, all that part is true. I finished the book, but almost felt like I’d read a “dirty book.” There is no graphic detail in this book – it’s just what Capote did to destroy these women, supposedly his dear, darling “swans.” He was the villain in the book, and in his old age . . . well, I won’t spoil the story if you’re interested in reading it.

I’ve written up an entire blog post about this book. (It hasn’t been posted yet, but will soon.) It may be one of the best books I’ve read in a long, long time. It’s a memoir by Pat Conroy (an author I’ve long admired). He died a year or so ago – sad, that. In order to get the most out of My Reading Life, I recommend you BUY THE HARDBACK. I can’t say enough good things about this book. It’s an autobiography of sorts, but not really. He never wrote one, I don’t think, and I doubt he would ever have written one as he likely didn’t believe anyone would want to read about his (sad) life. In this memoir, he chronicles the books (and the people who recommended them) that influenced his life. Starting at his mother’s knees and continuing through influential teachers and mentors and friends. One of my book clubs read it, and I devoured it, cover to cover, with little plastic flags inserted all the way through to re-read some of the prose. Pat Conroy was a fabulous writer – he studied words from a young age and used them widely and wisely throughout his writing, but better than most authors would. He adored his mother, and hated (with venom) his aviator military father who physically abused everyone in the family, including his mother. They all took it like stoic Buddhas. I’m going to have to read Thomas Wolfe’s Look Homeward, Angel because of reading this book. I’ve never read it. Conroy says that book’s first page is the best first page of any book he ever read in his life. Wow. And maybe my book group is going to re-read Tolstoy’s War and Peace (Vintage Classics) too because of the chapter on that book. We might have to assign that to a 2-month or longer read. If you have friends or family who are avid readers, this would make a great gift, this book, My Reading Life. If YOU are a reader, it needs to be on your bookshelf, but in hardback, so you can go back to it and re-read his stories. It’s a series of essays, each one about a sub-section of his life. A must-have and a must-read.

Also read The Towers of Tuscany by Carol Cram. It was a bargain book through amazon or bookbub (e-book). Back in the Middle Ages women were forbidden to be artists. Their only place was in the home, caring for children and sewing and cooking. But the heroine in this book was taught to paint by her widowed artist-father (in secret, of course). When her father suddenly dies, all hell breaks loose and she must fend for herself. Much of the book takes place in Siena (and also San Gimignano) as she disguises herself as a boy in order to continue her life’s passion – painting. Very interesting story and worth reading.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Fish, Grilling, on May 25th, 2017.

grilled_shrimp_garlic_butter_sauce

Oh my, the most luscious garlicky buttered shrimp ever.

Having watched another America’s Test Kitchen or maybe it was Cook’s Country show on TV, and seeing them make this, I vowed I was going to make it forthwith! These are SO good. So full of garlic butter, so flavorful. Doing shrimp on a grill is a bit of an iffy situation anyway – to get all the shrimp done at the same time. If any are smaller they get over done. Larger, they’re not cooked through. So I was glad to use these giant shrimp, all uniform size to make this.

garlic_butter_foil_panFirst off, you need a medium sized aluminum pan – big enough to hold all the shrimp you’re going to grill. Into that pan goes the to-be-made garlic butter (butter, lemon juice, copious finely chopped garlic, a few red chili flakes and salt). I got that done ahead of time and set aside. Then, the shrimp is skewered (using double skewers assures they won’t flip over or around during turning)  and they’re oiled, salted and peppered. AND on one side only, you sprinkle just a tad of sugar.

Standing in front of your preheated grill, you put the aluminum pan over the heat. While you stand there (do not leave your station!) stir it as the butter melts and begins to bubble. The butter should NOT brown – just bubble and melt completely, with the garlic in it. Once that’s done, the aluminum pan is scooted over to a non-heated area of the grill – to a place where it stays warm, but doesn’t cook. shrimp_oiled_SP_sugared

Then, the shrimp is placed sugar-side-down on the hot grill. It cooks for only a few minutes, maybe 4-5, depending on the size. You want the shrimp to reach a finished temp of 120°. Turn the shrimp skewers over and cook for another 1-2 minutes until they’re just cooked through, and at that magic number of 120°. I used my trusty instant-read thermometer (Thermapen). When the shrimp is cooked, using a big fork, slide the shrimp off the skewers and into the pan of garlic butter. Have a spoon at the ready and toss and turn the shrimp so all the sides get coated with the garlic butter while they’re piping hot. Let it cook, sizzle a little and get soaked in that garlic butter. Whisk the pan to the kitchen, sprinkle with some chopped parsley and serve them IMMEDIATELY. To raves. I promise.

What’s GOOD: well, the shrimp I used were really big, which makes (for me anyway) a much more enjoyable shrimp-eating occasion. I don’t like little shrimp – I like them to have some real chewiness and heft. So, do try to buy big ones when you make this – you’ll be rewarded with ooohs and aaaahs. The garlic butter was perfect – garlicky enough, smoothed with melted butter and just slightly heated with chili flakes. This was a very EASY entrée to make. Truly it was. My darling Dave would have been manning the grill, but I managed. The first time I made this my friend Bud (Cherrie’s husband) cooked them; the 2nd time I made them and it’s really simple to do. Do all the prep work ahead and you’ll be rewarded with an easy dish to serve. Truly delicious with garlic butter. Do notice the low calorie count on this one, too.

What’s NOT: can’t think of any thing that wasn’t wonderful.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Grilled Shrimp (Scampi)

Recipe By: Cook’s Illustrated
Serving Size: 4

1 1/2 pounds shrimp, large, R-T-C — peeled and deveined
1/4 teaspoon sugar salt and pepper
1 teaspoon oil Spicy Lemon-Garlic Sauce (below)
Three 14 inch metal skewers
SPICY LEMON GARLIC SAUCE: (enough for 1 ½ lbs. shrimp)
4 tablespoons unsalted butter
4 tablespoons lemon juice
1/2 teaspoon red chili flakes
3 garlic cloves — finely chopped
1/8 teaspoon salt a disposable aluminum pan
1/3 cup chopped parsley — for garnish

1. Pat shrimp dry with paper towels. Thread shrimp onto skewers, alternating direction of heads and tails so that they are closely pushed together. Brush each side with oil and season with salt and pepper. Sprinkle one side of the shrimp with sugar.
2. Light large charcoal chimney with about 6 qts. of charcoal and allow to burn until fully ignited and covered with a thin layer of ash. Empty into grill, placing all the coals on one side and leaving the other side empty. Place the disposable pan with the sauce over the hot side and cook as directed, then move to cooler side. (Alternately, use a gas grill; heat to medium high and leave one section off.)
3. Place skewers with shrimp on hot side, sugared side down, and be sure the shrimp are closely pushed together. Cook for 4-5 minutes and then flip, cooking other side 1-2 minutes. Using an oven mitt, pick up each skewer and using tongs, slide the shrimp off the skewer and into the pan containing the sauce. Toss and cook until fully cooked, about 30 seconds.
4. Remove from grill, add parsley,toss and serve. DO drizzle any remaining sauce over the shrimp.
5. SAUCE: Put butter, juice, red pepper and garlic in the pan and place on the hot side of the grill, cooking until butter is melted and bubbly. Move to cooler side. When shrimp are grilled, place in the hot sauce and continue to cook for about 30 seconds. Remove the pan from grill, add parsley, toss, remove from sauce and serve.
Per Serving: 253 Calories; 14g Fat (50.1% calories from fat); 28g Protein; 3g Carbohydrate; trace Dietary Fiber; 293mg Cholesterol; 371mg Sodium.

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  1. hddonna

    said on May 27th, 2017:

    Can’t see a downside to this one–love shrimp, love quick and easy! I will try it soon. You come up with so many appealing recipes I can’t keep up with them–can always find good ideas on your site. Thanks!

    Thank you, Donna. I’d say our cooking styles must be very similar! . . . glad you get good ideas from my blog . . . that’s the whole point!. .. . carolyn t

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