Shrimpy Isaac

I can only imagine how the shrimp handles the hurricane.  As humans, we can be hard-headed and reluctant to evacuate from the path of danger.  I hope everyone in the storms path is hunkered down and prepared for soon-to-be "Hurricane" Isaac.

A while back I took a week off work and had the opportunity to go down to the gulf for a day with my friend Alyssa.  I attempted to fish but we spent most of the day hanging out and enjoying the breeze.  One the way back we picked up some fresh gulf shrimp to grill up. (I owe her some!)

BBQ Bacon Wrapped Shrimp.

large gulf shrimp

the mix of stuff

wrap them in love

put them on skewers

put em on the fire and slap dat sauce on dem

On the side, salad with blue cheese dressing, fruit salad with homegrown cantaloupes, and artisan bread from Kroger (whole garlic gloves)

Happy Plates.  

And may you be safe from the storm!

Happy Father's Day!!

A huge shout out to all the dad's out there!  My love for the kitchen can be attributed to my father, the person who taught me how to cook!  This Father's Day, we collaborated to grill up some shish-ka-bobs.  My dad was eager to help me take photos of the process to share with our creations with you.

There are four main aspects to a good kabob.  

1. The marinade:  we used a beef marinade from River Roads Cook Book as our guide but don't follow the recipe exactly.  The longer they can soak, the better.  Allow at least 4 hours.

You can message me for the recipe if you're not feeling adventurous.

2. The Meat (cubed):  Steak and Chicken.  Country style ribs also work well.  

3.  The Veggies and Fruit

mushrooms, tomatoes, onions, squash, zucchini, bell peps, and a pineapple

4. The Presentation:  My dad is an engineer so this comes easy I guess. 

Here's the how to:

Cube the meat. Marinate it for at least 4 hours.  Cut the veggies.  Soak the wooden skewers.  Then create the kabobs.  Alternate the veggies to ensure they take on the flavor of the meat.  Also, keep the chicken and the beef separate.  The chicken tends to cook a little longer.

Grill each skewer on medium high heat for about 5 minutes on each side.  (there are four sides)  Serve with dirty rice and a nice artisan bread from Kroger (shameless plug). 

"hey dad, can I has some?"

Sure you can, Biscuit.  Sure you can.

Happy Plates!

and Happy Father's Day!! (a little late)

What happens in the oven...

     My blog is by no means sponsored by Kroger; however, I find myself realizing how nice of a store it is when i cook on a regular basis (Mostly because it is close to home).  Last night I cooked a pizza on bread.  Really simple.  Here is a picture walk through so you don't have to read me talk about nothing.  Put it in the oven at 500 degrees for about 15 minutes (But be sure to check it often).

Happy Plates!