Rosie is making shrimp in fillo cups
with a Bloody Mary Vinaigrette
and salad greens from my garden.
Does it bother you
that Rosie and I can go
from 1st person to 3rd person
in the blink of an eye?
I certainly hope not.
were shot this morning in natural light.
The next two were shot last night:
Don't let all the ingredients scare you off.
The vinaigrette is worth it.
My mise en place for the vinaigrette:
1 cup V8 juice
1 tsp celery seed
2 TB thick Lea & Perrins Worcestershire Sauce
1 tsp chipotle tabasco sauce
1 tsp granulated garlic
3 TB horseradish
1 TB red wine vinegar
1 TB sugar
1/3 cup lemon juice
1/4 cup Vodka
1 tsp Old Bay seasoning
1/2 tsp freshly ground salt
2 tsp freshly ground pepper
1 tsp cayenne minced with seeds
1/4 cup ELBOO
(Extra Light Bertolli Olive Oil)
Whisk all together
then add in veggies:
1-2 stalks celery, chopped
1 small onion, chopped
small peppers, chopped
2 garlic cloves, minced
1 hot red pepper, minced
For the process:
Horseradish.
I like it hot, so I'm using 3 tablespoons.
You might want to start off
with one tablespoon and taste.
Peppers in.
Refrigerate vinaigrette
while you prepare the fillo sheets.
I'm using Athens Fillo Dough.
I have actually made my own fillo dough before,
which is far superior, both taste-wise and texture-wise,
to the store-bought stuff,
which, I think, doesn't have a drop of butter in it,
but fillo-making is a two day process
so I'm Semi-Ho'ing it with the store-bought sheets.
OK, I looked up the ingredients:
Ingredients: Enrenriched, Non-Bromine Bleached Flour (bleached wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Water, Corn Starch, Canola Oil, Salt, Preservatives (sodium and/or calcium propionate, potassium sorbate), Citric Acid.
Contains Wheat
Once again, YUM!
Remind me to make baklava for you some time
with homemade phyllo.
Yes. It's spelled phyllo if homemade,
fillo if it comes from a box.
(One of Rosie's Rules.)
It means "leaf" in Greek.
You have to work fast,
since these sheets dry out quickly.
Brush with melted butter.
(Keep remaining sheets covered.)
Mr. Hawthorne sauteed the shrimp
in butter and oil over high heat
for about a minute.
The butter is for the flavor
and the oil is to raise the smoke point of the butter,
so you can cook over high heat.
You want your butter slightly browned
for a delicious buttery, nutty flavor.
Mr. Hawthorne likes his little sear marks on the shrimp.
Please, do not overcook your shrimp.
Remove from heat before you think they're done.
I'm looking at these sad little fillo cups,
and I don't think they're strong enough
to hold the shrimp.
add shrimp, and top with Bloody Mary Vinaigrette.
Here's a very important tip:
After Mr. H. perfectly sauteed the shrimp
in near-browned butter,
and I made the Bloody Mary Vinaigrette,
I made the mistake of storing the shrimp
and the Vinny Garrette in the same container.
That was unwise.
I should have stored the vinaigrette and shrimp separately.
Somehow, being together,
they took on a life of their own
and were not what they once were,
separately.
This was unfortunate.
Mr. Hawthorne made
the most excellent shrimp last night.
Perfectly seared.
I made fillo cups.
I made a lovely spicy horseradishy V8 dressing.
It was terrific last night.
The next day for lunch,
not so much.
The shrimp in the vinaigrette overnight
didn't process well.
I think probably what happened
was the shrimp was already perfectly cooked
and when I left it in the dressing overnight,
the dressing cooked it more.
(It was acidic.)
Learn from me:
Do NOT leave seafood in sauce/marinade/vinaigrette overnight.
Separate the sauce from the shrimp.
Another TRUST ME MOMENT
with Rosie.
There's nothing better than fresh-picked lettuce.
It's so very sweet and full of flavors
that you just can't get from the produce section.
This lettuce was planted last fall
and has weathered winter quite well,
even with a few inches of snow on top for a day or two.
Rosie, I've taken Wonton wrappers before and sprayed them with olive oil and pressed them into cupcake inserts . They bake really fast for some reason
ReplyDeleteThanks, Anony. I'll have to try that.
ReplyDelete