SAINT PATRICK'S DAY

When St. Patrick's Day rolls around, it seems there's a wee bit o' the Irish in most of us – same things holds true when Columbus Day rolls around there is a little bit of Italian in everyone.  No matter what the nationality, we all wear the green, watch the parade, and partake in the festivities.  We become Irish for one day and that day is St. Patrick’s Day! 

Parties, get-togethers, and family dinners wouldn't be complete without corned beef and cabbage and traditional Irish soda bread. How many of us have built a meal with a "green" theme, spinach, asparagus, any leafy greens, potatoes or rice with parsley, and a green dessert?  Who of us have not made the green cupcakes or the green cake with the green frosting?   I am sure if we all checked out spice cabinets, way in the back somewhere there would be that lonely little bottle of green food coloring.

In the Green household on Saint Patrick’s Day, we always celebrated the day along with the Irish.  Corned beef and cabbage, Irish soda bread, lots of Irish ale, and a cake with green frosting, these items were always on the Green’s menu. Finally finishing the day off watching John Wayne in The Quiet Man, along with Irish coffee laced with good Irish whiskey.  In fact this particular meal was one of Irwin’s favorites and he looked forward to it every year.  So although neither of the Green’s were Irish we celebrated as though we were and enjoyed every minute of it!  Irwin:

"May the road rise to meet you,
May the wind be always at your back,
May the sun shine warm upon your face,
The rains fall soft upon your fields,
And until we meet again,
May God hold you
In the palm of his hand."

IRISH SODA BREAD 

This is a simply-made bread that involves no rising, and only 2 minutes of kneading...a perfect way for the non-baker to enjoy the satisfaction of making bread, and offering delicious loaves of homemade bread to family and friends.  I double the recipe, leaving two loaves plain; adding 1 tablespoon caraway seeds to one loaf for caraway bread, and 1/2 cup raisins to one loaf for raisin bread. Thus, with one recipe (doubled) you have four loaves of fresh, homemade, delicious bread--plain, raisin, and caraway. And don't forget the butter. Try imported Irish butter as a treat!

Ingredients:

·         4 cups flour

·         1 teaspoon baking soda

·         1 teaspoon cream of tartar

      3/4 teaspoon salt

      1/2 cup sugar

      6 tablespoons melted and cooled butter

      1 3/4 cup buttermilk

·         2 teaspoons buttermilk, additional

Directions:

Combine dry ingredients in large bowl. Add cooled butter and buttermilk and mix well. Transfer dough to a lightly floured surface (sprinkling dough with additional flour if too sticky to handle). Knead for 2 minutes, until dough is firm. Shape into 2 round loaves. Rub each loaf with 2 teaspoons buttermilk, then sprinkle each lightly with flour. Cut an X into the top of each loaf with a knife or scissors. Place on a baking sheet sprayed with cooking spray, and floured. Bake in a preheated 375ºF oven for 1 hour, or until a deep, golden brown color.

Optional Variations

For caraway bread, add 2 tablespoons caraway seeds
For raisin bread, add 1 cup raisins
For one loaf of each: divide dough in half, and add 1 tablespoon caraway seeds to 1/2 of dough and 1/2 cup raisins to 1/2 of dough.

To make four loaves of bread (2 plain; 1 caraway; 1 raisin)

Double the recipe
Leave two loaves (half the dough) plain
Add 1 tablespoon caraway seeds to one loaf (1/4 of the dough) for caraway bread
Add 1/2 cup raisins to one loaf (1/4 of the dough) for raisin bread

CORN BEEN & CABBAGE

This is a classic corned beef and cabbage recipe, perfect for St. Patrick's Day or any family meal. I like to add rutabaga to my corned beef and cabbage, and others prefer parsnips or turnips. Feel free to add an extra cut-up vegetable to your dinner, leave one out, or go with the ingredients listed below.

Ingredients:

·                  8 allspice berries

·         1 teaspoon black peppercorns

·         2 medium bay leaves, crumbled

·         2 fresh thyme sprigs or about 1/2 teaspoon
          dried leaf thyme

·         1 corned beef, about 4 pounds

·         3 cups beef broth

·         Water

·         1 large onion, cut in 6 to 8 wedges

·         1 medium clove garlic, minced

·         2 1/2 to 3 pounds Yukon Gold potatoes, washed and quartered
          (peel if desired)

·         4 large carrots, halved and cut into 3-inch lengths

·         1 small head savoy cabbage or green cabbage, cored and
          cut into 6 to 8 wedges

·         1 medium rutabaga, cut into 2-inch chunks,
          optional

·         Chopped fresh parsley, optional

Directions:

Combine the allspice berries, peppercorns, bay leaves, and thyme in a bouquet garni bag, or fashion a small bag from a double piece of cheesecloth. Tie the bag tightly to keep the herbs and spices inside.

Put the corned beef in a 6- to 8-quart saucepan or Dutch oven; add beef broth and the bouquet garni bag. Add enough water to cover the corned beef brisket. Add garlic and onion. Bring to a boil; reduce heat to low, cover, and simmer for 2 hours. Remove the corned beef to a platter, cover with foil, and keep warm in a very low oven or warming drawer.

Skim fat from the broth and add the potatoes and carrots to the broth (remove some of the broth if there is too much liquid). Bring to a boil; cover, reduce heat to medium-low and cook for 10 minutes. Add cabbage wedges and continue cooking for about 20 minutes, or until cabbage and vegetables are tender.

(If you add other vegetables, such as sliced or diced parsnips or rutabaga, add with the potatoes.) Slice the corned beef and serve with the vegetables. Sprinkle parsley over the potatoes and cabbage, if desired.

FAVA BEAN PUREE WITH MINT

Another beautiful day in New York; spring is definitely on its way.   I spent some time this afternoon going through all the e-mails I have received from different people asking for recipes, ideas for meal planning and a lot of different things.  There were also a lot of questions about fava beans.  So today I am going to explain fava beans, a bean that is greatly underused and under appreciated.

There are a lot more uses for fava beans than just enjoying then with a nice bottle of Chianti!

Fresh fava beans have an extraordinary flavor like no other bean.  The early beans of spring are small, tender, and a delicacy in soups, salads, and pastas. Larger, more mature, and starchy favas are better suited to longer cooking and make a brilliant green puree to spread on crostini, which makes for a great appetizer or first course.

Fresh fava beans are prized for their meaty, earthy taste, not dissimilar to that of lima beans. Here, fresh mint is used, but chives or tarragon can be used in its place.

Fava beans require a little extra effort to shell and peel before cooking, but they are well worth it. First they must be stripped from the large green spongy pods, and then each bean needs to be peeled to remove the skin.

FAVA BEAN PUREE WITH MINT

INGREDIENTS

2 to 3 pounds of Fava beans in the pod

About 1/2 cup olive oil

1/2 cup water

Salt

3 garlic cloves, peeled and chopped

1 to 2 teaspoons chopped mint

Fresh-ground black pepper

SHELL THE BEANS

Heat a pot of water to boiling. Blanch the beans briefly (for 30 seconds or so) to loosen the skins.  Drain and cool in ice water to preserve their bright green color. Peel the beans; use your thumbnail to tear the skin at one end, and then squeeze to pop out the bean.

DIRECTIONS

Heat about 1/4 cup of the olive oil in a heavy-bottomed saucepan and add the beans, water, and a generous pinch of salt. Cook the beans gently, stirring occasionally, for 10 to 15 minutes until very soft.

Add more water if needed to keep them moist and loose. Mash the beans to a paste with a wooden spoon or potato masher. Make a well in the center of the pan and pour in another few tablespoons of the olive oil. Add the garlic and mint to the oil and cook gently.  When the garlic starts to sizzle and release its fragrance, stir the mixture into the beans.

Season with a few grinds of pepper, taste and add more salt, olive oil, or water as needed.

COOKS NOTE: FOR THOSE OF YOU WHO DO NOT LIKE MINT, YOU CAN ALSO USE ROSEMARY.

PORTOBELLO MUSHROOM PIZZA

As I have talked about before, I've made a few changes in the way I eat and the food I cook.  I have tried to eliminate meat from my diet and include more vegetarian dishes. I've eliminated all takeout food and am sticking to food that only comes out of my kitchen which I make.  So far so good; if I could eliminate the Friday night Chinese food dinners at my parents house, I would hit a home run.

One of my favorite items to make are Portobello mushrooms.  I love them; they have a rich, meaty flavor, and a great texture. They can be used in a variety of ways. They are excellent grilled, stuffed, sliced into a salad, sauteed, and they can be added to any dish to give it that extra depth of flavor as a meat substitute.

I like to make Portobello pizzas, eliminating the crust and using the mushroom cap for the crust; it makes for an interesting variation on pizza.  I cut up different vegetables into a dice and add them to the top of the pizza before I bake it, and it makes for a full, complete meal. Don’t forget to add your favorite herbs to give it that extra zing.  Basil, oregano, and Italian seasoning will all work well; it is just a matter of your own personal taste.

Try sautéing some spinach with garlic and onion, adding it to the cavity of the mushroom and topping it with your favorite cheese - not only do you have a low carb, low calorie meal, but you have a meal that is relatively inexpensive and will satisfy everyone.  This pizza does not freeze well and should be eaten on the night you make them.  Try something different: make a Portobello mushroom pizza.

PORTOBELLO MUSHROOM PIZZA

1 3-ounce Portobello mushroom, stem removed
Oil
Salt (to taste)
Garlic powder
1 tablespoon homemade marina sauce or pizza sauce
1 ounce mozzarella cheese, shredded
Toppings (sausage, pepperoni, green peppers, etc.)
Seasonings of your choice

Wipe the mushroom with a damp paper towel. Heat a little oil in a nonstick skillet over medium heat. Place the mushroom in the hot oil, cap-side down, and cook until slightly browned. Flip to cook the gill side until almost tender, but not mushy. Drain on several sheets of paper towel to absorb as much water as possible.

Place the mushroom cap, gill-side up, on a foil-lined baking sheet; sprinkle with salt and a little garlic powder. Spread the sauce over the mushroom and then top with half of the cheese and the toppings of your choice. Sprinkle with the remaining cheese and desired seasonings, broil about a minute or until the cheese is melted and bubbly.

A SPRING VEGETABLE

Greetings, I hope all of you guys had a fantastic Valentine’s Day and spent it with someone you care about! Life without Irwin has been hard; each day is a sort of new adventure.  Learning to do things as a single woman and being alone for the first time in over twenty-five years...well, that is a whole story in itself.

Things which were important before and took center-stage seem trivial and are no longer important as priorities have changed.  Learning to deal with issues that arise every day is completely new to me.  Irwin and I always talked about everything, and I mean everything. We never stopped talking from the time we got up in the morning until the time we fell asleep; nothing was off limits.  Being together with someone every day helps you develop a sense of familiarity and comfort, especially when you love that particular person. You develop a sense of ease - sort of your own comfort zone that only the two of you understand.  It’s nothing you can plan or set out to do, it just happens. Over time the bonds grow stronger and stronger with each passing day. Not that every day was perfect and we certainly did not live like the Donna Reed household, but it was good.  Irwin hit all the right notes.

As spring approaches and the weather gets warmer, the days are longer and the desire to be outside grows stronger: this is the time I miss him most, especially on the weekends.  The weekends were totally ours to do as we pleased.  Wither it was hitting golf balls, having lunch by the water, or just walking around somewhere, as long as we were together it was all good and worked for us.

Today I spent part of the day at a farm out on Long Island.  The drive was beautiful and peaceful; I got a chance to think.  That's not something I do very often because I usually end up crying, but today it was absolutely gorgeous and I was enjoying the driving. We are coming into the time of year when asparagus is hitting the farm stands and markets.  Asparagus crops are usually harvested February through June with April being the best month.  So today I bought asparagus, and here is what I plan on doing with them.  I bought enough to get me through the week both dishes will be on my menu this week.  I happen to like this vegetable, it is relatively inexpensive, and when prepared properly they taste delicious.

Asparagus, Pecorino and Red Onion Salad

Ingredients

• 1 bunch pencil  tough bottom stems removed
• 1 small red onion, finely diced
• 1 cup coarsely grated aged pecorino
• 1/2 cup red wine vinegar
• Extra-virgin olive oil
• Kosher salt

Directions

Cut the asparagus, including the tips, into very thin slices crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil, and salt, and toss again. This salad should be heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus.

STIR FRIED SHRIMP & ASPARAGUS 

INGRIDENTS 

TWO TEASPOONS CANOLA OIL

1 PEELES AND DEVINED LARGE SHRIMP

FOUR GARLIC CLOVES THINLY SLICED

1 TABLESPOON MINCED PEELED FRESH GINGER

1-POUND ASPARAGUS SPEARS, TRIMMED AND CUT INTO 2-INCH PIECES

ONE RED BELL PEPPER

FOUR SCALLIONS THINLY SLICED

1 CAN SLICED WATER CHESTNUTS, DRAINED

¾ CUP CHICKEN BROTH

1 TABLESPOON REDUCED-SODIUM SOY SAUCE 

DIRECTIONS

HEAT A LARGE DEEP NONSTICK SKILLET OR WOK OVER HIGH HEAT UNTIL A DROP OF WATER SIZZLES IN THE PAN.  ADD THE OIL AND SWIRL TO COAT THE SKILLET.  ADD THE SHRIMP AND STIR-FRY UNTIL BROWNED AND COOKED THROUGH, ABOUT 4 MINUTES WITH A SLOTTED SPOON; TRANSFER THE SHRIMP TO A PLATE.

ADD THE GARLIC AND GINGER TO THE SKILLET AND STIR FRY UNTIL FRAGRANT, ABOUT 30 SECONDS. ADD THE ASPARAGUS AND BELL PEPPER AND STIR FRY UNTIL CRISP TENDER ABOUT 2 MINUTES LONGER.  RETURN THE SHRIMP TO THE SKILLET AND ADD THE REMAINING INGREDIENTS, STIR FRY UNTIL THE LIQUID IS REDUCED ABOUT 3 MINUTES LONGER. 

CHOCOLATE SWEET HEART COOKIES

Chocolate Sweet Hearts

Ingredients

• 1 cup all-purpose flour, (spooned and leveled)
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 ounces bittersweet or semisweet chocolate, chopped
• 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
• 1/2 cup packed light-brown sugar
• 1 large egg

Directions  

1. In a bowl, whisk together flour, cocoa, baking soda, and salt. In another bowl set over (not in) a saucepan of simmering water, place chocolate, butter, and brown sugar; stir frequently until almost completely melted. Remove from heat, and stir until completely melted; let cool slightly.
2. Add egg to chocolate mixture. With a mixer on low, beat until well blended. Gradually stir in flour mixture (dough will form a ball).
3. Divide dough in half; roll out each half on a sheet of parchment paper to a 1/4-inch thickness. Transfer each half (still on paper) to a baking sheet; freeze until firm, about 20 minutes.
4. Preheat oven to 350 degrees. Working with one half at a time, flip dough onto a work surface; peel off paper. Using a 2-inch heart-shaped cookie cutter, cut out cookies; place, 1/2 inch apart, on two baking sheets. Bake until firm and fragrant, about 8 to 10 minutes. Transfer cookies to a rack to cool.

To roll out the dough without using flour (which would mar its color), cover your work surface with parchment paper. Once the dough is frozen, you can peel off the paper and cut the cookies directly on the work surface.

These cookies are less than 50 calories each, and you can use the same recipe for different holidays, just by swapping out the cookie cutters.

SMILE PANCAKES

The perfect breakfast treat for your loved ones.  Start the day off with a breakfast that will put a smile on on your loved ones face!!!!!

Heart Pancakes

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg, lightly beaten
• 1 cup milk
• 2 tablespoons unsalted butter, melted and cooled slightly, plus 1 tablespoon for griddle

Directions

1. Preheat griddle to 375 degrees, or heat griddle pan over medium-high heat. Whisk flour, sugar, baking powder, and salt in medium bowl. Add egg, milk, and 2 tablespoons melted butter; whisk to combine. Batter should have small to medium lumps.
2. Preheat oven to 175 degrees. Test griddle by sprinkling with a few drops of water. If water bounces and spatters, it is hot enough. With paper towel, brush 1/2 teaspoon butter onto griddle. Wipe off excess.
3. Fill a pastry bag fitted with a 1/4-inch plain round tip with batter; twist end of bag, and secure with rubber band. Working in batches, pipe heart shapes, drawing V of batter in center of hearts to fill, on heated griddle. When pancakes have bubbles on top and are slightly dry around the edges, about 2 minutes, flip over. Cook until golden on the bottom, about 1 minute.
4. Repeat with remaining batter, using 1/2 teaspoon butter on griddle for each batch, keeping finished pancakes on a heat-proof plate in the oven until ready to serve.

HAPPY VALENTINE'S DAY

Greetings one and all!  I am really sorry about the lack of posts over these last couple of weeks, but I have been very busy with the personal chef service that I run.  I am expanding and taking on new customers and, well, let’s just say I am going to have to hire some help in the very near future.

Deliveries of customers' food has become an issue for me because I am spending more time in the kitchen cooking and putting orders together, then going home and doing everything you have to do to keep a new, small business running.  By the end of the day I am drained.  So one of the things on my to-do list this week is to hire a delivery person.

This year seems to be flying by; we are already into the middle of February, football season is already over, and Valentine’s Day is right around the corner.  Every Valentine’s Day I would bake a heart-shaped cake for Irwin.  I know it sounds corny but he loved anything I baked, and I loved Irwin doing for him brought me great pleasure, not to mention it put a great big smile on his face.  I also loved the way the heart shaped cake pan looked.

When I first started to bake the heart-shaped cakes, I could not find a heart-shaped pan, but now you can find them everywhere.  For those of you who have asked for a link for a heart-shaped pan, I Googled it this afternoon so here is the link:

http://www.google.com/products/catalog?hl=en&q=heart+shaped+cake+pans&psj=1&gs_sm=3&gs_upl=2348l9098l0l9393l26l26l1l3l3l0l101l1659l21.1l22l0&bav=on.2,or.r_gc.r_pw.,cf.osb&biw=986&bih=434&wrapid=tlif132899214812010&um=1&ie=UTF-8&tbm=shop&cid=15644454541873813180&sa=X&ei=mc82T7iQNIrl0QG6rvnGAg&ved=0CJoBEPMCMAA#

That should bring you right to a few different pans in all prices ranges, all you have to do is pick the one that is right for you, add your favorite cake recipe, and enjoy!  One of my favorite cakes to make is a chocolate mousse cake.  I would make the cake and put the batter in the heart shaped pan, and then I would fill it and ice it.  Mmm, delicious cake!  Here is the recipe for a great cake on a day made for lovers. 

Take the time and make this cake for that someone special in your life, and they will definitely show you their appreciation.

HAPPY VALENTINE’S DAY TO ONE AND ALL.  May you each find that special someone to share your life with, the person who completes you and puts that smile on your face, as Irwin did for me!

CHOCOLATE MOUSSE CAKE

INGREDIENTS

Chocolate Génoise:

3/4 plus 1 tablespoon (118 grams) all-purpose flour, sifted
3/4 cup (70 grams) unsweetened alkalized cocoa powder, sifted
6 large eggs
1 cup (200 grams) sugar
2 tablespoons (28 grams) unsalted butter, melted

Milk and Dark Chocolate Mousses:

3 1/2 cups (812 grams) heavy cream
5 ounces (142 grams) milk chocolate, finely chopped
5 ounces (142 grams) bittersweet chocolate, finely chopped

Sugar Syrup:

1/4 cup (50 grams) sugar

DIRECTIONS

Make the chocolate génoise:

1. Preheat the oven to 350°F. Butter a 9-inch round cake pan. Dust the pan with flour and tap out the excess.

2. Whisk together the flour and cocoa powder in a medium bowl; set aside.

3. Fill a pot one-third full with water and bring to a simmer. Combine the eggs and sugar in the bowl of an electric mixer. Place the bowl over the simmering water and whisk until the mixture is warm to the touch. Transfer the bowl to the mixer stand and, using the whisk attachment, beat on medium speed until the mixture triples in volume and forms a thick ribbon when the whisk is lifted, about 8 minutes. Using a large rubber spatula, gently fold in the flour mixture. Fold in the melted butter. Scrape the batter into the pan and smooth the top.

4. Bake the cake for 20 to 25 minutes, until it has pulled away from the side of the pan and the top springs back when lightly touched. Cool the cake in the pan for 10 minutes. Unmold the cake on a rack and cool completely, right side up.

Make the milk and dark chocolate mousses:

5. In the bowl of an electric mixer, using the whisk attachment, beat 2 1/2 cups (580 grams) of the heavy cream to soft peaks. Scrape half of the whipped cream into a medium bowl. Cover both bowls and refrigerate.

6. Put the milk and dark chocolate in two separate medium bowls. Bring the remaining 1 cup (232 grams) cream to a boil in a small saucepan. Pour 1/2 cup (116 grams) of the hot cream over the milk chocolate and the remaining 1/2 cup (116 grams) over the bittersweet chocolate. Gently whisk the milk chocolate until it is completely melted and the mixture is smooth. Whisk the dark chocolate until smooth.

7. Let the chocolate mixtures cool for 10 minutes. Fold the milk chocolate mixture into one bowl of whipped cream. Fold the dark chocolate into the remaining whipped cream.

Make the sugar syrup:

8. Combine 1/4 cup (59 grams) water and the sugar in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Let the syrup cool to room temperature.

Assemble the cake:

9. Using a serrated knife, slice the cake horizontally in half. Cup a strip of parchment paper to line the inside of a 9x4-inch cake ring. Line the mold with the strip and place it on a serving plate. Place a 9-inch cardboard cake round in the bottom of the cake ring. Place the bottom cake round, cut side up, in the ring. Brush the cake generously with the sugar syrup. Scrape the dark chocolate mousse onto the cake and smooth it into an even layer. Top with the second cake round, cut side down. Brush the cake generously with syrup. Scrape the milk chocolate mousse onto it, smoothing it into an even layer. Chill the cake for at least 2 hours and up to 24 hours.

10. To unmold the cake, lift it off the plate, holding it with your palm against the cardboard round. Using a hairdryer or warm damp towel, briefly warm the cake ring mold. Lift off the ring mold and peel off the parchment strip. Allow the cake to stand at room temperature for 30 minutes before serving.

HAPPY BIRTHDAY MADELINE

HAPPY BIRTHDAY MADELINE

Today is my mother’s birthday, and of course she wants no fuss made. Here’s how the conversation went discussing her birthday the other day:

"Ma, I am going to cook dinner for your birthday, so what would you like?"

“I don’t care; anything you make is fine.”

"OK, I am going to make a birthday cake.  What would you like?"

“Anything, Francine. It doesn’t make a difference to me; just don’t make a fuss.”

That has been the story of my mother’s life – never asking for anything for herself, but making sure everyone has exactly what they want and, most of all, what they needed.  She's always put everyone else’s needs and wants before her own; always going that extra mile for those who she loves.  She not only raised her own children, but she has taken on the responsibility of raising her grandchildren at an age when most parents are considering making that move to a much warmer climate.

She has always been a strong, independent woman – a woman far ahead of the times.  She has always made her own decisions, kept her own council, and never let anyone know what is going on in that head of hers.  She's the type of women who stood up for what she believed in and never took any crap from anyone, and god forbid you got in her way when she wanted to do something.  She's the kind of women who took no prisoners, and if she said something, well, it was not your place to question it.  Rather, it was your place to just say "yes" and do exactly what she said. She's a strong and independent woman with, most importantly, a huge heart. That is my mother Madeline!

Being totally the opposite of her mother, my grandmother was a quiet woman – but strong in her own way, a woman who raised six children and stayed married to my grandfather for over fifty years, which is huge in itself.  She was a woman who never had a mean or bad word to say about anybody and who got along with everyone – loved by one and all.  Both my mother and my grandmother had one thing in common: both had killer senses of humor.  My grandmother loved to play jokes and do funny, silly things, and my mother along with my aunt Rosie used to fall right in line with whatever foolishness my grandmother was up to.  It made for interesting Sundays in my grandparents' home when I was growing up.

All three women shared the same characteristics but differently in each of their own ways.  All three had huge hearts filled with love for their families, great senses of humor, and the strength to get through life no matter what was thrown at them.  All three of them are incredible women!

So tonight we will have a small family dinner and a birthday cake with no fuss, just the way Madeline wants it, and the way she has wanted it all her life.

HAPPY BIRTHDAY MADELINE! MAY YOU BE AROUND FOR MANY, MANY MORE QUIET CELEBRATIONS.

BACON WRAPPED SHRIMP

Bacon-Wrapped Shrimp

Ingredients

20 strips bacon (about 12 ounces)

20 medium-large shrimp, shelled and deveined (about 1 pound)

1/2 cup barbecue sauce

1/4 cup canola oil

3 tablespoons lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon red pepper flakes

1/4 teaspoon cayenne pepper

Freshly ground pepper

Directions

Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler.

Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes or bake in the oven on 350 for ten minutes. Drain and cool on paper towels. Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling. Thread 3 to 5 shrimp on each bamboo skewer.

Puree the barbecue sauce, oil, lemon juice, mustard, red pepper flakes, cayenne pepper and 1/4 teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping.

Preheat a grill, grill pan or broiler. Grill or broil shrimp (on a foil-lined baking sheet, if broiling) for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through, about 4 more minutes. Serve with extra sauce.