Cooking without borders!
“fresh is best!”
February 2012 Issue
#31
Sorry for the delay in publishing, things have been a bit
crazy and I think it will get worse before it gets better, but I will be more
prompt moving forward.
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| Cucumbers and peppers |
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| Strawberries, grapes, blackberries, thyme |
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| Oregano and Rosemary |
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| What is left of the tomatoes |
One of my favorite romantic meals to make is our shrimp
diablo. Yes this is a reprint but it has
been so long and we have new members and since it is a favorite I figured you
wouldn’t mind.
You have heard me talk
about the way to utilize your space, large or small, to create a garden. I have in the past had to do the best with what
I had, a balcony, patio what every, but I don’t have pictures to support my
claims. Recently I came in touch with
some people that did just what I have been talking about.
Home Depot, Lowes, Ace and OSH all sell one pot wonders
in many varieties, we purchased artichokes and Japanese eggplant in singles
last year alone. We planted 6 corn
stocks that way in 2011. Just enough for
the two of us for a year. If you look at
our pictures from the last two years we had our tomatoes growing up stuff, My peas were 5+ feet tall and planted 2 weeks
apart lasted(in the sun) until July! And
just the other day I picked squash from the 2011 garden in 2012.
What
are the advantages of doing your own garden – organic as best as anyone else
can offer and if quantities you can consume and if you don’t OR you want to
donate them grow more. It gets the
youngsters involved, and as the garden grows so do they and then bring it into
the kitchen, for the rest it is healthy, sustainable, great flavors and on and
on. Does it take a lot? You do have to weed but once a week works
water during the hot time could be 3x per day but manufacturers have allowed us
to purchase drip line and timer systems so that this becomes a no brainer and
you can water early in the am mid-day and after 7 at night or later.
Now is the time to get it in gear and plant!
This Month’s Tip…learn to compost – there are
biodegradable bags out there for your pails, we just burry it anywhere in the
garden.
DID YOU KNOW… there are over 300 grapes in a bottle
of wine?
Monthly Recipe(s)
Shrimp Diablo
8 - 10 large shrimp, deveined, tail on
½ cup red onion, large dice
½ cup yellow onion, large dice
1 garlic clove, large dice
1/4 tsp. crushed red pepper flakes
1 Jalapeno pepper seeded and finely chopped
2 large Roma tomatoes, seeded and diced
2 Tbsp. lemon juice
½ cup white wine
3 Tbsp. Butter
1 tsp. Hometown Spice
Parmesan cheese freshly grated
1/4 lb. linguine cooked
1. In a large sauté pan, melt butter over medium
heat. Sauté onions and jalapeño, until
tender and the onions are translucent.
Add garlic, crushed red pepper, and shrimp cook until shrimp are opaque,
about 2 minutes per side. Add tomatoes,
lemon juice, and white wine; reduce until sauce thickens, about 2 minutes. Divide cooked linguine into two bowls and
spoon sauce over. Grate cheese over
dish. Serve immediately.
Servings: 2
Wine paring for the above mentioned recipe A chilled Pinot Noir, Pinot Grigio, Sparlking wine, Valdigue, or a Cline Cashmere not chilled.
