SPICY GRILLED SHRIMP

SPICY GRILLED SHRIMP

SPICY GRILLED SHRIMP Sauce  1/2 cup sugar 1/4 cup fresh lime juice (from 3 to 4 limes) 1 TBSP Asian chili paste 1 TBSP Asian fish sauce Coarse salt For the Shrimp  Canola or safflower oil, for brushing 36 large shrimp (about 3 pounds), peeled and deveined (tails left...
LOADED SWEET POTATO SKINS (Adapted from Martha Stewart)

LOADED SWEET POTATO SKINS (Adapted from Martha Stewart)

LOADED SWEET POTATO SKINS (Adapted from Martha Stewart) 4 medium sweet potatoes (about 2 pounds total), scrubbed and patted dry 1 TBSP extra virgin olive oil Coarse salt and ground pepper 1/4 cup low-fat buttermilk 1/4 tsp sweet paprika, plus more for garnish 4 slices...
BBQ CHICKEN DIP (Adapted from plain chicken)

BBQ CHICKEN DIP (Adapted from plain chicken)

BBQ CHICKEN DIP (Adapted from plain chicken) This dip is a riff on the standard buffalo chicken dip, but it’s made with barbecue sauce.  It’s delicious though, and it’s great for a cold weather game. 12 oz cooked chicken, chopped (Rotisserie is the...
SAUSAGE HASHBROWN BALLS (Adapted from plain chicken)

SAUSAGE HASHBROWN BALLS (Adapted from plain chicken)

SAUSAGE HASHBROWN BALLS (Adapted from plain chicken) These sausage balls have been around FOREVER, but what makes these different is the addition of hash browns.  So they add another texture and also make a nice side dish for a breakfast/brunch.  And, they’re...
OYSTERS BIENVILLE (Adapted from epicurious)

OYSTERS BIENVILLE (Adapted from epicurious)

OYSTERS BIENVILLE (Adapted from epicurious) This recipe is from famed Antoine’s in New Orleans. 1 bunch shallots, finely chopped 2 TBSP butter 2 TBSP flour 1/2 cup chopped mushrooms 2/3 cup chicken broth 1 egg yolk Ice cream salt 1/3 cup dry white wine Salt and...