Dinner Tonight For Mr. Hawthorne and Rosie and Middle Hawthorne and MH's Girlfriend.

Hello, all.
What are the Hawthorne's having for supper tonight?
I just know that's the question on everyone's mind.

Here are my shrimp for my
 Roasted Red Pepper/Shrimp/Sherry/
Freaking/Delicious/AlmostBisque/ToDieFor/Sauce.

Here are the same shrimp, on the same wood block,
BUT!!!with different lighting.

This was shot with the flash.

Photography tip: Even if your camera on automatic doesn't want to use the flash, most of the time your pictures will turn out better if you override the auto feature and use the flash.
This is especially true if you're shooting people outdoors in sunlight.
The flash "fills in" the shadows and gives you a much better picture.

Here, I'm roasting my peppers to char the skin.

I cooked, then peeled and deveined my shrimp, then coarse chopped them.

When you've finished blackening the peppers, immediately put them in a paper bag and close it.
The steam will help you easily peel the skin off.
Just leave them in for about 10 minutes.

And here are my peeled peppers and shrimp.

Into my mini-processor.

Isn't this pretty?

Next, I melted about 2 TB butter (Land o' Lakes Unsalted) and added the roasted pepper and shrimp puree. Cook for a few minutes to enhance the flavors.

I added about 1/4 cup brown sugar.

Some dried thyme.

Pour in about 1/4 cup sherry.

Then I added a cup of heavy cream.

Lastly, I poured in a corn starch slurry
and continued cooking until the mixture thickened up.

Looks about ready.

I decided on coconut shrimp since that's one of Middle Hawthorne's favorites.

Perfectly fried coconut shrimp.

Drain on paper towels.

Next, I squeezed the juice of 1/2 lemon and 1/2 orange, poured in 1/4 cup Chardonnay and cooked over low heat until reduced by half. Then I slowly whisked in 1/2 stick butter and added the capers.

Mr. Hawthorne removes the pins from our mahi mahi.

I saved the egg/beer/flour batter from the shrimp for dipping the salted and peppered mahi mahi. Then I dredged the fish through coarsely ground pistachios.

Here, they're ready to go into my saute pan.

Saute both sides in a mixture of olive oil (I use extra light Bertolli) and butter.

Cook until just browned on each side.
Then bake in a preheated 450 degree oven for about 5-7 minutes.

Mr. Hawthorne prepares his ingredients for his potato salad:
celery, sweet relish, yellow mustard, and mayo.
Season to taste with salt and pepper.

He hard boiled the eggs along with the potatoes.
I love water shots.

Sprinkle with paprika and it's done.

Here's the spread.
Clockwise from top left, my roasted red pepper/shrimp/sherry sauce which is just a taste of heaven, then Mr. H.'s tater salad, coconut shrimp, Mahi Mahi Encrusted with Pistachios, Remoulade Sauce, Pineapple Salsa, and Lemon/Butter/Wine Caper Sauce.

Can you see all the flavors?
Can I just tell you this was sodalicious?
Perfection on a plate.