Thursday, August 21, 2008

August is Slipping Away...

Photo: Ashley Mosley

But there is still time left to enjoy a simple summer supper. We'll show you how to do just that with the help of our special guest Chef Oliver Friendly. We started off the meal venturing over to the Courthouse Farmer's Market to purchase fresh food for our meal. We got back to the Eat and Smile kitchen and made some delicious dishes that can really be enjoyed at anytime of year. Try the:

Bacon Wrapped Shrimp with a Tomato Vinaigrette and Minted Sweet Peas


1 pound Shrimp

Bacon to wrap


Heat oven to 450 degrees.

Wrap each shrimp with a slice of bacon, tucking the end into the bacon wrapping.

Roast for 6-12 minutes, flipping once, till bacon is crispy and shrimp in done.

Then you eat it, then you smile.

Tomato Vinaigrette:

The tomatoes add body and richness this delicious dressing.


6 plum tomatoes, peeled and deseeded

1 shallot

2 Tbl Nice Balsamic Vinegar

Oil to emulsify


Place the tomato fillets in the blender

Add the shallots and vineagar

Puree till smooth

While running, slowly pour the oil into the mixture till it becomes thick and aioli

Season with Salt and Pepper

Then you eat it, then you smile

Minted Sweet Pea Mash/Puree

Serves 2


8 oz sweet peas

2 Tbl chiffonade mint

2 Tbl minced shallot

¼ cup white wine

¼ cup chicken stock



In a sauce pot boil 4 cups water with 2 Tbl salt

Add peas, cook till tender

Remove from water and drain in sink, run cold water over the peas till cool

Set peas aside

Place a sauté pan over medium heat

Add 1 Tbl butter and the shallots, sweat the shallots

Add wine, reduce till almost gone

Add chicken stock, reduce by half

Place the peas and shallots broth in a blender

Puree till smooth

Salt and Pepper to taste

Then you eat it, then you smile

Yum Yum!!


Tom Aarons said...

It looks like that shrimp would really help somebody enjoy summer while it lasts. Yum!

capitalcooking said...

They are delicious; you should try them!