2010

Posted on March 21, 2010 by Bob Gill

The weather was gorgeous on this day before Spring arrives with temp around 70. It seemed a great chance to make use of the grill for the first time this year.

Menu
Ted’s Guacamole & chips
Grilled hamburgers, hot dogs and Cooks’ Illustrated vegetarian patties
Potato salad
Grilled asparagus
Foil-baked onions

Hot cross buns for dessert

Saturday dinner – 03/13/2010

Posted on March 14, 2010 by Bob Gill

ted_badger was in charge of the main meal this week and we had a full house to enjoy the meal.

Menu
Queso Fundido
Arroz con Gandules (rice with pigeon peas)
Braised chicken thighes & drumsticks
Delicious BadgerTed bread

Applesauce Cake for dessert

Chile Shrimp

Posted on March 12, 2010 by Bob Gill

My husband Ted and I learned to make this simple dish at a Tapas class. It takes maybe 10 minutes from start to finish. It was dinner tonight along with some crusty bread and a bottle of wine from our honeymoon.

Ingredients
1 lb. raw shrimp, devined (thawed if you purchased frozen)
1 or 2 small red peppers, think red jalapeno or fresno
2 cloves garlic, finely chopped
6 Tbsp. olive oil
paprika (just a pinch or two)
salt & ground black pepper

How To

Seed and finely chop the pepper. If you want more heat you can always leave the seeds in.
Heat the olive oil in skillet over medium high heat.
Add the garlic and cook for 30 seconds or so. Keep the garlic moving to prevent buring.
Add the shrimp, chopped pepper and paprika to the skillet. Cook for 2 to 3 minutes until the shrimp are pink. Stir frequently to ensure that both sides of the shrimp get a change to cook.
Taste and add salt & pepper to taste.

This makes a nice appetizer or a main course for dinner. You could serve this with rice or noodles. The bread is great for soaking up the very flavorful oil.