Wednesday, June 25, 2014

Miso Pepper Tuna


 Who doesn't like a good steak? Well, a lot of folks and I'm one of them.  I was raised on a lot of beef (my grandfather and uncle were both butchers), but for the last 7 years I haven't eaten moo moos. No need to go into details, but other than missing burgers, I don't really miss meat.  I do admit to missing the smell of a good roast in the oven though, especially on the coldest days of winter. Honestly, one can find a reason to not eat or eat most anything, so I am not one to judge. And I don't. I admit to making steaks or burgers for my family, but I choose something else. Now you know why you don't see a lot of meat recipes on this blog.

One thing that Manservant loves is tuna. He loves ahi tuna and as long as it is sustainably caught, I have no problem keeping him satisfied. He loves seared tuna and prefers it rare, much like he does his steak. No problem there. This is such an easy dish to make and the only thing that keeps me from making this more often is the price. It is good to know though that tuna has no waste. No bones, no fat, just plain tuna and it is lean and good for you.

Well, I'm not one to plan ahead and often don't decide what's for dinner until I reach the grocery. And thank goodness for a well stocked freezer, for the times when I don't reach the grocer. You would think that blogging might help me plan ahead, but it doesn't and this is how I cook. Really. I am very good at making something from nothing. But last week I did find myself at the grocer and found some beautiful tuna. And nothing is simpler than seared tuna on the grill. Placed atop a salad one has a perfect, nutritious meal. Not to mention tasty.


So, since this isn't an ad for tuna, I best get to the recipe. My brain is a bit tired due to the fact that Spirit arrived 4 hours late with Manservant and son. Which means that I did not arrive home from the airport pickup until about 12:30AM, which makes one a bit tired. Well, it does me. OK. Let's eat!

Note: If you want a guide to sustainably caught fish from Monterey Bay Aquarium, click here.



Miso Pepper Tuna
Serves 4
Time to Make - 30 minutes tops!

Ingredients:
Fish and Marinade:
1 1/2 lbs ahi tuna, sustainably caught
3 T fresh orange juice
1 T sesame oil
2 T white miso

1 T black sesame seeds
1 T white sesame seeds
1 T coarsely ground black pepper
1/2 T togarashi pepper (This can be found in the grocery. It is just a mix of different dried pepper, Japanese style.)

Salad:
1 head Romaine washed and sliced
1 c purple cabbage sliced thin (I use a mandoline.)
1/2 of a yellow pepper, sliced thin
1 mango, sliced thin
1 cucumber, sliced lengthwise so you have pretty ribbons
1/2 c green onions, chopped

Miso Dressing:
1/4 c oil
1/4 c water
1/4 c white miso
1 1/2 T rice vinegar
1-2 t honey or to taste
1-2 t minced onion
1/4-1/2 t wasabi or dry mustard

Directions:
Whisk orange juice, sesame oil and miso together. Place fish in a dish and marinate while getting rest of recipe together. Make sure both sides are covered in marinade. Keep fish at room temperature.

Mix seeds and peppers together. You will cover both sides of the tuna with this when you are ready to grill.

Prepare salad ingredients.

Prepare dressing by whisking all ingredients together.

Preheat grill to high heat. Oil the grill grate before placing fish on it so it won't stick. Dredger tuna on both sides in pepper mixture. Cook on high heat no more than two minutes per side. You may want only 1 1/2 minutes per side. Let rest a few minures before slicing thinly on the diagonal, or you may end up with flakes of fish and not slices!

Toss salad and dressing together. You may not use all the dressing. Or serve dressing on the side. Place slices of tuna on each portion. Enjoy! And then go take a walk! It was so pretty out tonight!

Other Seafood Recipes:
Moroccan Fish with Chickpeas and Saffron Aioli
White Fish with Mushrooms and Browned Butter
Orange Cacao Rubbed Roasted Paiche
Roasted Salmon with Roasted Fennel
Cajun Fish with Pecan Browned Butter
Old Bay Tartar Remoulade Sauce






Sunday, June 22, 2014

5 Minute Raspberry Rose Jam - An Awe Inspiring Moment


And so it is that sometimes I surprise myself. I'm not talking about something awe inspiring like climbing Mt. Everest. Or even Long's Peak. No, I'm talking about something as simple as making jam. I've tried and tried and other than my strawberry balsamic black pepper jam, I've never had great success; with jam making that is. We have had plum trees and a peach tree and even a cherry tree, that died of old age, and never was I able to take the fruits of their labors and do them justice.  It makes me feel so incapable. I think I'm a pretty accomplished cook, but certain things just stymie me.

So it was with great trepidation that I approached this jam recipe. I made sure it didn't require any scary elements, like a thermometer. Or sterilizing jars. Or a water bath. Or special lids. I only know how to use a food processor. And a mixer. And a knife. Forget pressure cookers. Forget double boilers. Forget deep fryers. I was raised on pots and pans. And not much  fancier than that. Well, I do like my wok.


I can't tell you what inspired me. Perhaps it was the large package of raspberries that needed a home. They looked so pretty in the grocery. But yet there are only two of us. I was going to make raspberry muffins, but Manservant didn't want sweets in the house. So, perhaps it was the claim that this would be jam in 5 minutes. Well, surprisingly, it almost was. Active time was about 10. Shocking, I know. Yes, you too can make jam. Well, at least raspberry jam. I haven't progressed further than that.


I must look up if this works with grapes.  We still have a grape vine. And the last time I attempted grape jelly, I ended up with grape something that could be sliced with a knife. Maybe it could be a new version of quince paste. Scraping it off your teeth was definitely not an added bonus; unless you know a dentist that needs work.


Perhaps the raspberries inspired thoughts of biscuits. Biscuits always lurk in the deep recesses of my brain. I love biscuits. With butter and honey; and butter. I guess I said that. But biscuits go pretty, pretty good with raspberry jam. And they go pretty, pretty good with smoked pork loin and peach sauce, which was what Manservant ate on Father's Day. That seems so long ago.




I was planning on getting this recipe to you last Friday, but Friday found me at the airport AGAIN.  I had to drive round trip two times. OR two times round trip. Manservant has not been having such luck with his flights, lately. He and Alex were heading to Houston to see Manservant's folks and the airline cancelled the flight. The airline which shan't go unnamed, the cheap ass airline SPIRIT, cancelled the flight. It appears that the flight crew hadn't had enough sleep. Of course they knew this when the crew got in the night before, but it would be too kind of an airline called SPIRIT, to let their passengers know BEFORE they got to the airport.  It would be to considerate to let them know before the time they were supposed to board, so that every man, woman, and child wouldn't have to race back to the main terminal and try to book a new flight; the new flight being one that didn't go out until the next day. Spirit is just too cheap to rebook on other airlines. And I guess Manservant was too cheap to book another airline, so he is just considering this a lesson learned. When it comes to booking airlines let us just say that we have no SPIRIT left in us.

So after my third drive to the airport Saturday morning, and delivering them unto the SPIRIT, which involved waking at 6AM both days, I was tired. I am not an early AM riser. That is a fact, in case you wanted to know. SPIRIT did get them there yesterday, but that was one day late. Which makes this jam recipe three days late. Late is becoming my middle name. 


But don't let late stop you from making this jam. It is worth it. I love the subtle flavor of rose in this, but if you don't or won't, then just don't. Add rose, that is. And go get some raspberries now, while they are cheap. Driscolls are my favorite when I can't rely on mine. Speaking of which, I should have a good raspberry crop coming soon. So I guess that means more raspberry something. And I confess, I did use a thermometer just to see if the 5 minute thing really worked. It did. 




But the main thing I must share, in case there are other jam challenged folks like me - jam doesn't look like jam UNTIL it has cooled. Now if I'd thought about it first, I would have understood that jelling takes time. And in my case it took about 20 years to realize this. SO! when you pour the jam into the jar, it looks like liquid. It is thin. It is a gorgeous red. It will not need to be scraped into the jar. It will pour. I said this twice so you will get it right. Don't cook your jam until it looks like jam. It becomes jam in the jar. So hopefully this will get you jammin' and not in a jam, because this is really worth it.

OK. Yes, I surprised myself. I've always been jam challenged. One other thing. This does require a scale. Now don't think I am so accurate that I have a real scale. I have a Weight Watcher's scale, over thirty years old, that still works. That is what I used. Do not skip this step. Really. I am told by my son, that scales are pretty cheap. I mean you do know that real pastry chefs weigh their ingredients?  No, I haven't gone there YET!




Raspberry Jam

Yield: Makes one 1/1/2 pt jar
Time: About 10 minutes to make/ 2 hours to set

Ingredients:

9 oz raspberries, rinsed, preferably Driscolls
9 oz sugar
1/2 t rosewater (optional)

Put raspberries in a heavy, deep pot. Heat on medium heat until raspberries start to break up. There should be enough water still on the berries from the rinsing. Mash a little or stir with a fork to help break up, but this only takes about 5-10 minutes for them to soften. Don't overcook the berries at this point because then you will lose the beautiful red color.


Take off heat and stir in sugar. Put back on medium heat and heat until boiling. Once mixture is  rapidly boiling, set timer for 5 minutes. The set point on a thermometer for jam is about 220 degrees, which means in Denver it is about 210. Not that this matters, because 5 minutes is what it took. But if you want the hard core facts, well, now you know.


Take off heat and stir in rosewater if desired. Pour into a clean jam jar. This should take roughly two hours to gel up. Store in a jar in refrigerator for about a month. And please, do not ask me about canning or sterilizing or such matters, because this is what I know!


Disclosure: #Driscolls sent me coupons to try their product, but I have been buying Driscolls for years and have always been happy. All opinions are my own.





Other Good Recipes:





Tuesday, June 17, 2014

Corn and Green Chile Chowder or Thank Goodness for Corn


Some days do not have gold or platinum linings. Some days do not have even silver. Some days just have corn. And thank goodness for corn. (I also could have used the word potatoes. As in thank goodness for potatoes. But I digress, because today is about corn.) Maybe tomorrow there will be potatoes. Of course, I could have added potatoes to this chowder, because then it would be chowder, which technically this isn't, because it has no potatoes. So shoot me...but wait until tomorrow. Because well, tomorrow is another day...

Some days are like rough cobblestones on bare feet. Some days are like sour milk. Some days are like flowers that never bloomed. Some days are like this. A massive mistake of butter, softened a bit too much. 



Some days are just wishful thinking for tomorrow.  And some days are for corn chowder, even if it doesn't have potatoes. But thank goodness for corn. And bacon. And goat cheese and salmon. Smoked salmon that is. Thank goodness for comfort in a bowl; as in soup or chowder, giving way to spoonfuls of rich, soothing, golden ladles straight into your pie hole.



It requires no talking. Just spooning. Just contemplating the next bite. Until you get up to refill. And then you start all over again. Which when I think about it, is what each day really is. Starting all over again. Trying to get something right. Whatever right may be. Finding that golden sunshine, those rays of warmth to help point you in the right direction, maybe only changing course by a couple of degrees.

Damn! All this philosophy and all I'm writing about is a cup of soup. Well, it is a really good cup of soup. Food has a way of doing that to me. Food can take me to places that I visited decades ago. Food has a story and it is called life. Enjoy it for all it's worth.




Corn and Green Chile Chowder
Serves 4
Ingredients:
2 T butter
1 medium onion, finely chopped
2 minced garlic cloves
1 c fresh roasted or frozen green chilies seeded and chopped or Hatch Chilies
2 c chicken stock
3 ears of corn, cut off the cob (reserve about a cup)
1/2 t salt
1/2 t oregano
1 c half and half
1 c goat cheese
8 bacon slices, cooked to crisp
1/2 lb honey smoked salmon

Sriracha
3 T shredded basil

Directions:
Melt butter over medium heat. Add onions and cook until translucent. Add garlic and cook another minute. Stir in green chilies, chicken stock, most of the corn, salt and oregano. Cook until corn is soft. Now using your handy dandy hand blender, puree this. It will not be totally smooth. That is OK!

Now stir in the half and half. and the reserved corn. Heat, without boiling until the reserved corn is cooked through. When ready to serve garnish with goat cheese, bacon, and salmon. Dot with Sriracha. Sprinkle with basil. Get ready to ladle some golden goodness into your pie hole. Just perhaps there are silver linings!



Other Good Recipes:







Friday, June 13, 2014

New Style BBQ or 3 Twists on Old Favorites


After looking at this photo I realized it doesn't look too out of the ordinary. Kind of your typical old fashioned bbq on a plate. Corn, slaw and chicken. I'm down! Truth is though, it isn't quite like that. Sometimes I think outside the box and need something a bit less traditional. I never know what I'm going to come up, but in this case it turned out pretty good.

And why I am calling this new style? The idea actually came from Alex. He works at Matsuhisa where Nobu came up with a new fangled sashimi. (I think I have the story right.) He decided to quickly sear a piece of raw fish to help bring out flavors that you might not get if it was totally uncooked. Nobu called this "new style" sashimi. After eating there I can tell you that it is beyond total goodness. Anyway, his technique became so popular that it is now found in most sushi restaurants, and now you know how it got started! So for lack of what to name this meal, I thought I'd say "new style", because this just isn't your typical bbq. Well, at least not in this part of the world!



The coconut milk helps create tons of flavor, bordering on Vietnamese, which is my favorite ethnic cuisine. The corn-well, THE CORN, is awesome. I love corn however it comes, but this corn will become a regular! The chicken is fast and good and the slaw is super, too! The best part is that this is fast. The marinade for the chicken also becomes the dressing for the slaw! I used coconut milk to tie everything together and well, you'll see, it makes for a simple, mouthwatering quick meal. And good for you!

Yeah, I guess it is bonus time. Three recipes in one day. But after reading them, you will see why. They all use the same, one can of coconut milk, which makes this meal a snap to throw together. You could use cabbage in the slaw, but I had a bag of broccoli slaw so I used that. You could use canned corn but I had fresh, so I cut it off the cob.






Since this is a fast Friday I'm going to get this out fast! After all, I do need to look for a Father's Day card. And I need to figure out what the heck I'm making him on Father's Day! I'm thinking something with smoke! It is finally supposed to be hot around here, so may as well turn up the heat every which way I can! 

Have a great weekend and what are you making for father's day?





Coconut Lime Chicken
Serves 4
Ingredients:
Juice of 1/2 a lime
2 garlic cloves minced or pressed
1 T fish sauce
1 /2 c coconut milk
1/4 t sriracha
3/4 T sweet red chili sauce
1/2 t lemon grass (optional)
Extra sweet red chili sauce

2 pounded boneless, skinless chicken breasts (I use Costco chicken breasts and slice them in half lengthwise. They are big so this makes enough for four. You could also use skin on chicken.)

Directions:
Combine marinade ingredients together and place chicken in just half of the marinade, until ready to grill.

To grill: Oil grill grate and place chicken on medium high preheated grill. Turn when lightly seared on one side. Grill other side. This shouldn't take more than 10 minutes if your chicken is thin and pounded flat. As soon as the chicken comes off the grill, brush on a little more sweet red chili sauce. This creates a great glaze and gives a ton of flavor!

Coconut Corn
Serves 4
Ingredients:
1 c of coconut milk
1 1/2 T fish sauce
Juice of 1/2 a lime
1 T brown sugar
1/2 t sriracha
1 T sweet red chili sauce
3 ears of corn, cut off cob

1/4 c panko crumbs
1/4 c fried onion rings from the can OR I use minced fried onion that I buy in the frozen section of the Asian grocery for $2.99 a bag. I love it!
1 T grated coconut

Directions:
Preheat oven to 350.

Combine upper ingredients together with corn. Sprinkle with panko, fried onions and grated coconut. Bake at 350 about 30 minutes or until corn is done. Watch that the crumbs don't burn!

Vietnamese Style Cole Slaw
Serves 6
Ingredients:
1/4 c diced shallots
1/4 c cilantro
1 jalapeno, seeded and diced
1/4 c shredded basil
2 T finely chopped fresh mint (optional)
12 oz bag of cole slaw or broccoli slaw

Dressing:
1/2 c of marinade above
1 t sriracha
1 t fish sauce
1 t brown sugar
Extra coconut milk to taste

Directions:
Combine herbs and veggies in bowl. Mix dressing ingredients together. Pour over veggies and stir. Let sit for about 15 minutes for flavors to come together.





Other Father's Day Recipes:















Tuesday, June 10, 2014

Blackberry, Blueberry, Basil and Brown Butter Cobbler


Simple, quick and easy to make is one way to describe this cobbler. Most cobblers are straight and to the point, with a layer of fruit on the bottom and a cobbled floury top. This cobbler is definitely quick to make. It is definitely easy to make and there is where the similarities stop! One look at the above ingredients and one realizes this is not your average Joe cobbler. Not that there is anything wrong with average Joe, but in this house it was time for a change.

Change began the morning that I stepped into Trader Joes (OK, I admit I am becoming a fan) to discover basil plants for $2.99. BIG basil plants. Cheaper than any nursery I've ever bought them from. So cheap that I'm going back to buy another. And so big that I had plenty of basil leaves to harvest from the get go. You saw I already used some in the last delectable pasta dish I posted?

Well, Alex had come home briefly to deposit some of his belongings and Manservant was arriving the next day, so I thought I better cook/bake something to show them that I still could. Bake, that is. After all, I'd been living on leftovers since Zoe left and hadn't even stepped foot in the grocery. So what else did I see waiting for me as I put the basil plant into my basket, but blueberries and raspberries and blackberries. Racing home with my purchases, I decided I best not let them go to waste and baking was on my mind.


No sooner did I get started then Alex said he was heading back up to Vail and in just a few hours. Well, luckily this cobbler did not go to waste. No sooner had he said that, then I got a call from a friend inviting me to dinner. How nice and how good that I could provide dessert! Knowing this friend did not like raspberries, I did not incorporate them, but one could if one so desired. Actually I kind of like the whole "B" thing. Blueberries, blackberries, basil and browned butter. It works, does it not?

As I mixed up the fruit, I realized that it would make a perfect fruit salad. If you want, save the calories from the butter and crust and scoop the fresh fruit over some frozen yogurt. However if you choose to go the distance, the top of this cobbler becomes chewy and slightly crunchy with rich buttery goodness. The basil added a subtle but flirtatious taste to the fruit, and keeps one guessing as to the secret ingredient. This dish is perfect with ice cream or whipped cream and would be perfect for dad on his day. Manservant certainly appreciated it on his arrival home!

Fruit desserts spell comfort to me. I hope they do to you, too! 


One other note: I used lemon in this also. To be truthful here, I am not a giant fan of lemon in desserts. Weird, I know! In this cobbler, the lemon was noticeable when it came out of the oven, however it seemed to become more lemony in the days after, as it was slowly scooped spoonful by spoonful into someone's mouth. No, I admit, it wasn't mine. It became too lemony for me to really enjoy. So proceed with caution. Lemon lovers...use all I say. And it you expect this to be gone in one day, by all means use it. If you plan on this lasting a few days and you are like me, you may want to cut back by half on the lemon.


Blackberry, Blueberry, Basil and Browned Butter Cobbler

Yield: 1 13x9 pan or 1 11x7 pan. I used the smaller baking dish because I like a nice thick fruit and crust layer. Serves 8-12

Ingredients:
Filling:
6 oz blackberries, rinsed
11 oz blueberries, rinsed
6 T sugar
2 T Jack Daniels or bourbon
Zest and juice of 1/2 of lemon
1/4 c fresh basil, chopped

Batter:
1 stick unsalted butter
1 1/4 c unbleached all purpose flour
3/4 c white sugar
3/4 c brown sugar
1/2 t baking powder
1/2 t baking soda
Pinch of salt
1 c buttermilk
Zest and juice of 1/2 a lemon

Ice cream or whipped cream optional

Directions:
Preheat oven to 350.
Mix all filling ingredients together in a large bowl. Reserve.

Melt butter in a flameproof 9x13 or 11x7 baking dish. Place the dish directly on burner over medium heat, stirring frequently, until butter is melted and deliciously brown. Your kitchen will smell heavenly, but don't burn it. Remove from heat.

Stir flour, sugar, baking powder, baking soda and salt together in a bowl. Mix in the buttermilk and lemon zest and juice and pour the batter over the butter in baking dish. Don't worry if the butter shows through in spots. Spoon the fruit over the batter.

Bake for about 45 minutes, until the crust has oozed up through the fruit and is golden brown and lightly raised. Serve warm, if possible!

Other Father's Day Recipes:






Friday, June 6, 2014

And So It Is and Grilled Lemon Shrimp Pasta



 What do they say about good intentions? Ah well, I don't think I have to worry about hell, but I do have a lot of recipes piling up. It appears that my ability to juggle kids and the comings and goings of said beings, has interfered with getting these recipes to you! In my younger days when said kids were younger too, my organizational capabilities were at their height. Since they have been almost gone now for some 6 years-at least if I include college-my skills have deteriorated. Or my brain has. But my intentions are good.

During this last 2 weeks I've seen Zoe come and go, Alex come and go twice and Manservant try to leave once, made his flight the second day and is finally returning home today from Sweden. Business. Yeah, some know how it goes! My life is a blur. I've survived Zoe losing her wallet with all her ID's and somehow still being able to board her flight back to Philly. Yes, TSA will let you through security, in case this happens to you. It probably doesn't hurt though to be a pretty, young blonde! And the best part is that her wallet showed up on our doorstep a week after it disappeared with everything in it. Kyle-whoever that may be- left it with a kind note saying he thought it might be important! Well, she had already canceled everything, but if anyone knows someone named Kyle that lives in Denver, please thank him for me. What a nice thing to do!

Last week found me at a dog show. Surprise, surprise. Hopefully one of these will be in my future about the turn of the new year. It's almost like having a baby. I am so excited. So keep your fingers crossed. The mom isn't even pregnant yet! But there is a plan!



In this space of no blog activity, others have been keeping me out there, much to my surprise. And happiness. And joy. I think I have real friends in the blogosphere. And that is such a good feeling. So check out these girls. Two Healthy Kitchens-they are two of the most healthy moms out there and write really great recipes. Plus they are so much fun, I think they might have been cheerleaders in their earlier life. How fun would it be to write a blog with a good friend? I am envious of what they've got going on! Check out their freekeh post and then check out my recipe that they put on it. Hopefully, my photographic skills have improved since then!

And Biz? I can't say enough about Biz. Imagine my surprise when I woke up to THIS! She found my chicken Vesuvio recipe way back and ever since then we've been friends. Biz has a way of inspiring me when things aren't going so good and even when things are. She works through anything with such a happy outlook on life and I'm not sure I've ever seen anyone more positive. She is diabetic, and is always battling to lose some pounds-who isn't? Her daily posts about this, and her exercise, and her diet, contain such humor that I love starting my day with Biz! So, you just have to check Biz out. She's sent a lot of people my way and that is pretty damn special in my book. Next week, I'm going to do a recipe dedicated to Biz, who loves to grill and eat cheese and not necessarily in that order!



So finally let's get to the recipe at hand. If you need to know anything about Zoe, it is that she loves pasta. LOVES pasta. I have't had this much pasta in a long time. Manservant loves protein, but since Zoe was home, I try to make what she likes. So she had her steak and then it was on to the other food group. She wanted my summer pasta recipe but since I'm not very good at repeating myself, I came up with this instead. I'll have you know we went to two groceries looking for burrata and had no luck finding some, so we used little mozzarella balls instead. We both agree that burrata would have been better but mozzarella balls (ciliegine) aren't bad either!

This is a great recipe to start summer with. Other than boiling the pasta, everything can be done on the grill. You could even serve this as a summer pasta salad and leave out the shrimp. The lemon and basil gives this a ton of zing and it is even better the next day when the flavors have had a chance to sink into the pasta.It can be served easily at room temperature or hot from the pot!

Now I'm off to the airport to pick up Manservant. This is the 5th time in 12 days. No, I'm not counting! So,let me know what you think of this pasta recipe. Any favorite summer grilling recipes you have?






Lemon Garlic Grilled Shrimp Pasta (Read this recipe from start to finish before you begin!)
Serves 2-3
Preparation Time - About 30 minutes start to finish

Lemon Vinaigrette - You may not use all of this!
Ingredients:
2 minced or pressed garlic cloves
1 lemon zested use 1/2 t for the dressing and reserve the rest for recipe
Juice of 1/2 a lemon
3 T chopped shallot (reserve 2 T for rest of recipe)
1/4 t salt
1/8 t fresh ground pepper
1 t honey 
5 T olive oil

Directions:
Combine garlic, 1/2 t of lemon zest, juice of 1/2 a lemon, shallot, salt, pepper and honey. Whisk in olive oil to form an emulsion. Set aside.

Grilled Shrimp
Ingredients:
1/2 lb of large raw shrimp, peeled and deveined
2 minced garlic cloves
1/2 t lemon zest
1/8 t ground pepper
1 T olive oil
1 T minced shallot

Directions:
Combine together and set aside until ready to grill.  When ready, heat one side of the grill to medium high. I then place the shrimp on a perforated grill tray and cook them about 2 minutes on each side, or until they turn pink. Do not overcook shrimp or they become chewy and dry. They may take a little longer, depending on size. When cooked you can keep these warm on the other side of the grill that hasn't been turned on.

Pasta Ingredients:
2 ears of corn grilled
2 tomatoes, grilled or not
6 T chopped basil
other half of lemon squeezed
Rest of Lemon Zest
1 T shallot
Fresh Parmesan Cheese - as needed
Fresh Ground Black Pepper
3/4 lb linguini or spaghetti cooked following package directions
Burrata or mozzarella balls (ciliegine)

Directions:
Grill the corn until you have achieved golden/black marks on all sides of ear. Do not overcook. You could also roast the tomatoes, if you want or leave them raw. Chop the tomatoes and slice the corn off the cob. Chop the basil.

To assemble: 
Toss pasta with corn, tomatoes, basil, lemon juice and zest, and shallot.  Stir in vinaigrette as needed to taste. Check for seasoning and add some freshly ground pepper. You may want a little more salt, too! Top pasta with shrimp and cheese. 

Sometimes the best intentions are filled with this!

Other Great Summer Recipes:
White Beans and Red Peppers
Mexican Shrimp Cocktail
Avocado Corn Soup
Crispy Chipotle Shrimp and Corn
Vietnamese Meatball Noodle Bowl
Thai Coconut Peanut Pork Dip
Kale Salad with Cherries, Almonds and Feta
Farro Summer Salad
Blueberry Nut Bread