Wild Texas Shrimp with “Biscuits and Gravy” by Chef Randy Evans ,You gotta try this one!


This year for Father’s day I decided to fix one of Chef Randy Evan’s dishes.  For those of you that don’t know who Chef Randy is you are seriously missing out!  I first met Chef Randy at Brennan’s in Houston.  He’s amazing to say the least. A few years ago he opened his own place called Haven.  It features fresh local ingredients and the menu is to die for good.  Please go try Haven if you get the chance!  Even though this recipe is a little more involved than what I usually cook I must say it is well worth the effort.  Thanks Chef Randy for allowing me to post it and share with others.  I did take a couple of short cuts but for the most part this was easily a do ahead type of recipe and it comes together nicely at the end.  Make some friends and cook this today!  Continue reading

Bacon Wrapped Pork Loin

A36A1593Bacon?  Yeah?  The maple kind?  Ahhhhh!  Tell me you have all seen the talking dog YouTube video.  If not, go find it now because it will make you laugh and smile.  At my house we all love bacon.  Even my daughter that is a vegetarian has to get her fix of that flavor so she eats “facon.”  It’s not bad but if I have the choice I’m going whole hog  if you get my drift.

So a few weeks ago I decided to do a date night at home for the hubby.  Fridays are really busy at work for him so he loves to come home and just relax.  I figured cooking on the Big Green Egg while floating in the pool was just the ticket for a fun evening. I found this recipe on the Saveur website and thought it might be worth a try.. Continue reading

Grilled Shrimp N Veggies


Need an easy weeknight meal that won’t leave you feeling bloated and miserable? Here’s the plan for you!  It’s relatively quick and easy to get on the table.  I use my gas grill on the back porch to fix this meal.

Start with some really fresh shrimp.  We have a fantastic seafood market in our area and this is where I usually go for my shrimp.  Make a simple marinade for the shrimp using:

 olive oil
lots of garlic (6 cloves or more)
salt and pepper
fresh squeezed lemon juice
 fresh herbs of choice
 I had some basil that needed to be used up so I chopped it up and threw that in, too.  Cilantro would also work well.   I just eyeball the amount of ingredients and toss everything into a ziplock baggie, then into the fridge it goes for a little while.  I let it sit while I get my grill heated up.  I also reserve a small amount of marinade to use for basting.  I don’t like using marinade for basting that has had the raw meat or fish sitting in it.  YUK!
Next, I chop up any veggies that need to be eaten.  I really like a combo of bell pepper, onion, cherry tomato, mushroom and asparagus. I do a rough chop and try to have things in bites size pieces.  Takes less time to cook on the grill if they are a bit smaller.
The last bit of prep for this meal was to make a balsamic dressing.  Again I don’t really measure so I will give my best guesstimates.
1 garlic clove, minced
1-2 tsp dijon mustard
1 tsp. salt and pepper
1/3 cup balsamic vinegar
Whisk these ingredients together in a bowl.
1 cup Olive oil
Slowly drizzle olive oil into balsamic mixture while continuing to whisk.  Your arm might get a bit tired but it will all emulsify nicely.  Taste your mixture and adjust olive oil or vinegar to suit your taste!
Use this dressing for your salad and to top the grilled veggies!
Put the veggies on the grill first.  They take about 20 minutes on a hot grill to get all charred and yummy.
Then when veggies are just about ready throw the shrimp on the grill.  They cook really fast!
When you take the veggies off the grill add a few tablespoons of your balsamic dressing and a few basil leaves cut into tiny shreds.  Mix thoroughly.  This really does add a great flavor!
Served with a simple salad on the side.  Nothing fancy here for weeknight meals.  As you can see we pop it on the plate and chow down!

Larson’s Dijon Marinated Chicken

This is my friend, Susan Larson’s, recipe for dijon marinated chicken.  Oh so easy and really delicious.  I never met a chicken breast I didn’t like and what’s better than having extra to throw on top of salads during the week?  Not one thing, I tell ya!

  • ½ cup olive oil
  • 3 tablespoons dijon mustard
  • 1 ½ tablespoons garlic powder
  • 1 ½ tablespoons dried tarragon leaves
  • 4 whole boneless chicken breast, cut in half horizontally
 Whisk all ingredients together well and marinate chicken all day or overnight.  Grill for a few minutes on each side being careful not to overcook!
Throw them on a hot grill. Let them get good grill marks before turning.

Throw them on a hot grill. Let them get good grill marks before turning.A36A1614



Thanks so much Susan for the recipe!

Thanks so much Susan for the recipe!

Laura’s Dressing

ImageFirst let me start by saying I really do NOT like store bought salad dressings for the most part.  There’s an occasional exception every now and then but I really find it hard to beat a homemade dressing! Laura’s dressing recipe came from a good friend of mine that passed away far too young.  She was always so much fun and had great recipes to share.  I came across this recipe written on a tiny piece of paper and thought I’d give it a try.  Very good basic Italian dressing recipe to use when you don’t have fresh herbs on hand. There’s no excuse to buy that stuff from the store now! Continue reading