Back in business.....

Sorry for the long delays between posts lately. The end of May and beginning of June turned out to be a very busy time for my family. But I am back on line and ready to return to my page. Thanks to all of you that sent me notes wondering what was up.

Listed below are a couple new recipes that we had at a family BBQ recently. The shrimp appetizer is actually a recipe that was suggested by a friend and follower of this blog, along with some changes and additions that I made along the way, but the original idea was all hers. Thank you to Annette for the suggestion and to Kristyn for preparing them. Also included is a recipe for some Au Gratin Potatoes with a Southwest flair. I used to prepare these in a restaurant I worked at in Scottsdale a few years back and they are still as good today. Used as a sidedish and served with the Beer Can Chicken and BBQ Corn, both recipes that I have already included in this blog, it was quite a meal.

Jalapeno AuGratin Potatoes
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Other Time: 5 minutes

6 Each large Russet potatoes-peeled and cut into 1/4 inch slices
1/3 Cup melted butter
1/3 Cup all purpose flour
1 tsp salt
4 Cups milk
3 1/2 Cups shredded pepper jack cheese
  save 1/2 cup of cheese for cracker topping
1 Each fresh jalapeno seeded and minced
Salt, Pepper and Onion salt to taste
1 Cup crushed goldfish crackers
2 TBSP dried parsley flakes or fresh minced parsley

PREHEAT OVEN TO 400 DEGREES

Butter a 9x13x2 baking dish along sides and bottom of dish. Layer half of the potatoes in the bottom of the baking dish, it's okay if they overlap. Season with salt, pepper, and onion salt to taste. Add rest of the potatoes and season again if desired.

In a large saucepan over medium high heat, melt butter. When completely melted add salt and flour and stir continuously for 1 minute. Add milk and stir until it thickens. About 2-3 minutes more.

Stir in 3 cups of the shredded cheese(save 1/2 cup for topping) all at once and continue to stir until all the cheese has melted. Add minced jalapeno and mix in well. Pour entire mixture over potatoes, cover with aluminum foil and bake for 1 hour 15 minutes.

While potatoes are baking place goldfish in ziplock bag and crush with a rolling pin. They do not need to be completely crushed, small cracker pieces are okay. Combine with parsley flakes and remaining shredded cheese. After potatoes have cooked for 1 hour 15 minutes remove foil, cover top of potatoes with goldfish mixture and return to oven for another 15 minutes or until the topping starts to brown.

Let potatoes rest 5 minutes before serving.  

Bacon wrapped Shrimp with Chipotle BBQ sauce
Prep Time: 25 minutes
Cook Time: 15-20 minutes

10 Strips bacon cut in half
20 Each large shrimp(peeled and devained) about 1 pound
or 20 precooked large shrimp peeled

1/2 Cup of your favorite BBQ sauce
1/4 Cup olive oil(EVOO)
3 TBSP lemon juice
3 TBSP chopped  chipotle pepper in adobo sauce
1 tsp Dijon mustard
1/2 tsp Red pepper flakes
1/4 tsp cayenne pepper
Fresh ground pepper to taste
Toothpicks
Fresh jalapeno slices(optional)

In large frypan over medium heat precook bacon about halfway through. About 2-3 minutes. Set aside to cool on a paper towel.

Once cooled take half a strip of bacon and wrap it around the middle of the shrimp and secure with a toothpick. If using jalapeno slices, place these on shrimp BEFORE wrapping with bacon.

Using a blender combine all ingredients for the BBQ sauce and puree until smooth. Set aside half of the sauce for dipping.

You can broil shrimp on the BBQ on a foil sheet, or I prefer cooking them in a saute pan on the side burner of the BBQ. If using the uncooked shrimp, cook shrimp until they just begin to turn pink about 5 minutes before basting them with the other half of the BBQ mixture. Then flip and baste the other side and let them continue to cook until just warmed through, about another 4 minutes. If using the pre-cooked shrimp then just baste and turn shrimp until just warmed through, about 4 minutes total. Make sure you do not overcook these shrimp because they will become dry and rubbery tasting very quickly.

Serve on a plate with remaining Chipotle BBQ Sauce. Wine Pairing: Chardonnay or Sauvignon Blanc. Beer Pairing: Lager or IPA.

What do you do when someone gives you a bunch of fresh basil straight from their garden? Why you make fresh basil pesto of course. Now a traditional pesto is usually made with toasted pine nuts, but I prefer using cashews or almonds when making mine, so that is how I wrote the following recipe. I tried it this way one day just because cashews are my favorite type of nut and I had almonds on hand for another recipe I was trying. Both are great substitutions for pine nuts which are generally harder to find and also more expensive to buy. Also listed at the end of this recipe is an extra step for those of you who like your pesto a little on the creamy side. Another important thing to remember is NOT to heat the pesto because it may cause the basil to have a bitter taste, but instead leave it room temperature.

Basil Pesto Sauce
Prep Time: 10 minutes

2 Cups fresh basil leaves, packed
1/2 Cup grated Parmesan or Romano cheese
1/2 Cup Olive oil(EVOO)
1/3 Cup Cashews or Almonds
1 TBSP minced garlic
Salt and Pepper to taste
2 Cups heavy cream(optional) see additional step listed below 

PREHEAT OVEN TO 450 DEGREES

If using cashews or almonds you should place them on a cookie sheet and  toast them in the oven for about 10 minutes. Once that is done if nuts are not already chopped throw them in the food processor or blender and chop them up a little before adding the other ingredients. If the nuts are already chopped up you can skip this part.

Combine the fresh basil and nuts together in food processor or blender and pulse a few times. Add the minced garlic and pulse a few more times.

Slowly drizzle in the EVOO while the food processor or blender is on, stopping to scrape down the sides of cup when needed with a rubber spatula. Add grated cheese and pulse some more until well blended. Salt and pepper to taste.

Combine with hot pasta or serve over toasted baguette slices. Wine Pairings: Sauvignon Blanc or Zinfandel.

For a creamy version of Pesto, heat heavy cream over low heat until it begins to simmer. Combine half of cream into the food processor or blender and pulse for about 20 seconds to combine. Pour entire mixture into saucepan and heat for another 5 minutes until sauce begins to thicken.   

Bacon wrapped Asparagus
Prep Time: 10 minutes
Cook Time: 10-12 minutes


1 1/2 LBS of asparagus spears, trimmed and divided into 4 even bunches
   Olive oil(EVOO)
   Pepper to taste
4 Each slices of center cut bacon

PREHEAT GRILL TO 350 DEGREES

Lightly coat asparagus spears in EVOO, season with pepper to taste.

Wrap the evenly divided bundles with a piece of bacon to hold them together

Place the bundles on the hot grill and cover. Grill for 10-12 minutes until bacon is crisp and asparagus bundles  are tender.

Balsamic Glazed Grilled Salmon
Prep Time: 15 minutes
Cook Time: 8-10 minutes
Other Time: 1 hour

1/4 Cup balsamic vinegar
2 TBSP fresh lemon juice
2 TBSP light brown sugar
4 Each salmon fillets


In a small bowl whisk together balsamic vinegar, lemon juice and brown sugar. Set aside 2-3 TBSP of marinade for basting the salmon while on the grill

Place salmon fillets in a small dish and pour marinade over the top of salmon making sure to coat the salmon completely. Refrigerate for minimum of 1 hour.

PREHEAT GRILL TO ABOUT 300 DEGREES

Spray grill racks with nonstick cooking spray and place salmon on grill. Grill, covered over medium heat for about 4-6 minutes per side until salmon flakes apart with a fork, basting occasionally with reserved marinade. Wine Pairing: Riesling or Pinot Noir. Beer Pairing: Pilsner or Wheat beer.