-1 lb. cooked shrimp, finely chopped
-1/2 C mayonnaise
-1 T fresh lemon juice
-1 T chopped fresh dill
-2 teaspoons chopped fresh chives
-1/2 teaspoon grated lemon zest
-24 small dinner rolls
Stir together all ingredients, except rolls with 1/4 teaspoon of salt and pepper, then chill, covered until ready to serve.
Cut down into the tops of the rolls to split them, but do not cut all the way through (leaving a hinge) and fill each with 1 Tablespoon of seafood.
Raspberry Frappe
-1/2 pint fresh raspberries
-2 Cups white grape juice
-1 pint raspberry sorbet
-2 Tablespoons lemon juice
-12 oz. Lemon-Lime carbonated soda
In a mixer, mix together sorbet, white grape juice, raspberries and lemon juice
Blend until smooth; pour this into a pitcher.
Stir in lemon-lime soda
Serve as soon as possible and garnish with strawberries
Grilled Asparagus with Saffron Aioli:
-1/4 Cup red wine vinegar
-1 Tbsp. honey
-Large pinch of saffron threads
-1 Cup of mayonnaise
-2 garlic cloves, minced
-2 lbs. asparagus trimmed
-3 Tbsp. olive oil
-1 small red bell pepper, finely chopped
Whisk vinegar, honey and saffron threads in a small saucepan over medium-high heat. Bring to a boil. Remove from heat. Cool completely. Mix mayonnaise and garlic in a medium bowl to blend. Mix in cooled vinegar mixture. Season aioli to taste with salt and pepper (can be made a day ahead, cover and refrigerate. Pre-heat grill to medium-high. Toss asparagus with oil on rimmed baking sheet. Sprinkle with salt and pepper. Grill asparagus until crisp-tender, turning occasionally, about 5 minutes. Transfer to a platter. Drizzle aioli over asparagus. Sprinkle with bell pepper.
Makes 6 servings
Apple Jacks:
-12 oz. Jack Daniel's
-1/2 gal. Apple Cider
-1 can whipped cream
-Cinnamon for garnish
Mix together Jack and cider. Pour into serving glasses and top with whipped cream and cinnamon.
Garlic-Wine Butter Sauce:
- 4-5 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 stick butter
Saute butter and garlic for about 3-4 minutes. Add wine and reduce by 1/2. Strain liquid and place into a cup. Place strained liquid into a flavor injector and injector the turkey all over (inside and out).
Fireballs:
- 2 pkgs. Carl Buddig's Thinly Sliced Beef (found in most Krogers)
- 8 oz. whipped cream cheese with chives
Cut each piece of beef diagnolly to create 2 triangles. Spoon a dallop of cream cheese in the middle of each triangle. Roll up to form a ball. Chill until ready to serve. Enjoy!
Serves 10-12
Shrimp Boil:
Ingredients:
Water 2 lemons, halved, plus more for serving 3 bay leaves 2 teaspoons salt 1/4 cup Old Bay1/2 bunch thyme, tied together 1 medium onion, quartered 1 head garlic, halved 1 pound 5 ounces red new potatoes, medium to large, cut in 1/2 3 ears sweet corn, halved 3 pieces smoked sausage, I like to use Connecuh cut into 1-inch pieces (about 1 pound 5 ounces) 12 littleneck clams or mussels, scrubbed and debearded (about 1 pound 4 ounces) 2 pounds jumbo shrimp with heads and tails Kosher salt
Method: Fill a huge stockpot, with about 4 quarts of water. Don't fill the pot up more than halfway. Squeeze the lemons into the water, tossing in the halves too. Add the bay leaves, salt, seasoning, thyme, onions, chiles and garlic; bring the broth to a boil over medium-high heat 
and simmer for 10 minutes. You want a very aromatic broth with plenty of salt and spices. Taste it; don't be afraid to make it strong so some of the flavor can penetrate and get absorbed by the potatoes and other ingredients. Adjust seasoning with salt.
Add the potatoes to the pot to give them a head start; simmer for 20 minutes. Now add the corn and sausage; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams or mussels and boil for 8 to 10 minutes until they open. Then toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 15 minutes. Drain and spread the shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table. Serve with lemons, cocktail and tartar sauce.
Bon Apitite!
Serves 4-6 people
