from: Everyday Food September 2004
Ingredients
2 lemons, halved
2 medium onions, halved
4 garlic cloves, smashed with the flat side of a large knife blade
coarse salt
commercial seafood spice bundle or home made (see ingredients below)
3 pounds medium red potatoes, scrubbed
8 ears fresh corn, shucked and broken in half
3 pounds unshelled large shrimp, tail on
spicy butter for serving (mix up some tabasco and butter, mmkay?)
Directions
Bring 5 quarts of water to a boili in a 10-12 quart pot. Squeeze lemon juice into water then add the halves. Add onions, garlic, salt, and spice bundle. Reduce heat to a simmer and cook 10 minutes.
Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered until opotatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more.
Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth ino a glass measuring cup; drain the restr in a large colander, discarding the liquid.
Divide reserved broth among small bowls for dipping. Trans fer shrimp and veggies to a large platter and serve with spicy butter, if desired.
from: Everyday Food September 2004
Ingredients
3 beefsteak tomatoes, cored, each cut into 8 wedges
1 English cucumber, peeled, quartered lengthwise
3 tablespoons red-wine vinegar
salt and ground pepepr
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh basil
Directions
Cut each tomato wedge into four pieces; cut c ucumber into 3/4 inch chunks. In a bolw, whisk vinegar with 3/4 teaspoon salt, 1/4 teaspoon pepper, oil, and basil. Add tomatoes and cucumber; toss gently.
from: Everyday Food September 2004
Ingredients
1 prepared 8-inch graham-cracker crust
1 large egg white, beaten until frothy
2/4 cup packed light brown sugar
3 tablespoons all-purpose flour
3 large eggs
1 1/4 cups low-fat buttermilk, well shaken
3 tablsepoons unsalted b utter, melted
1/4 teaspoon salt
for raspberry sauce:
1 cup raspberries
1/2 teaspoon lemon zest
2 tablespoons granulated sugar
Directions
Heat oven to 350. Place crust in its pan, on a b aking sheet. Brush lightly with eggwhite. Bake until crisp and slightly darkened, about 6 to 8 minutes.
IN a food processor, process sugar and flour until well combined. Add eggs; process until smooth. Add bu ttermilk, butter, and salt; process just until blended. Pour into crust.
Bake until filling is almost set but center still jiggles slightly when pan is gently sh aken, 35 to 40 minutes.
Transfer pie to rack; ccool completely . Cover and refrigerate at least 2 hours and up to 2 days.
To make raspberry sauce, combein raspberries, sugar and zest in a bowl. LIghtly mash about half the raspberries with a fork. Let sit at least 10 minutes to allow juices to release.
Sever immediately with pie.