Monday, June 7, 2010

Plans for NOLA

One thing and then another has taken plans for a getaway weekend out of the picture this year. By this time, customarily, there has been an intrigue (or two). I think we need little slice's out of the year that offer a deep sigh of relief, a respite from the doldrums. There are, however, those pesky things called "schedules" that seem to be wrecking any fun happenings, so far.

However, I'm calling a time-out very soon for a trip to one of the most exciting cities ever. NOLA is geographically accessible and very dear to my heart as well, so I feel a reinforcing shot of The Big Easy is definitely in order. This is a jewel of a city that offers its' visitors a step back in time, a languid morning enjoying the best brunch ever or a rollicking good time on one of the more decadent avenues of entertainment. It's historical and modern, it's spicy and easygoing, it's perfect for a relaxed sashay through Jackson Square or a party in the street.

So to celebrate making the reservations for that getaway, I'm serving up some delectable little tidbits tonight, with an appropriate drink of course. I cook the shrimp and The Horn Player serves the libation. A fantastic seafood plate and a famous NOLA cocktail I've never tried. Let the "good times" begin...

Que'd Shrimp

1 pound raw shrimp

3 tablespoons butter
2 tablespoons extra virgin olive oil
1/2 sweet onion (sliced)
1 celery stalk with leaves (chopped)
1/3 sweet red pepper
1/3 sweet yellow pepper
Several garlic cloves (minced)
1/2 heaping cup white wine
1/4 cup Worchestershire
Lemon zest
Sprig of Rosemary (chopped)
Juice of 1 lemon
Juice of 1 lime
1 heaping tablespoon horseradish
LA Hot Sauce
Creole Seasoning to taste

Into a saute pan add the butter and olive oil. When the butter is beginning to bubble add the onion, peppers, celery and garlic. Cook until slightly tender. Add the remaining ingredients and cook for another minute or so. Place the shrimp into a baking sheet and pour the sauce over. Bake in a 400 degree oven for about 12 to 15 minutes or until the shrimp are pink and curled.

Serve good French bread to sop the juice from the pan while you enjoy the shrimp. So good...

The French 75

1-1/2 ounces dry Gin

3/4 ounce simple syrup
1/2 ounce lemon juice
Twist of lemon peel

Into a beaker or glass add the gin, simple syrup and lemon juice. Add ice and cover with a shaker. Shake well and pour into Champagne flutes. Top off with chilled Champagne and garnish with a twist of lemon peel (tie it into a looks cool). Nice...

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