Campfire Surf and Turf!

I recently attended a dinner and bonfire with friends.  The host has a VERY French name and I've since pondered that all French people must have the genetic code for interesting and delicious food preparation, no?  He created a similar dish which I thought was really unique.  I was inspired to replicate it and "wing" the parts I was unsure of. 

This dish involves: shrimp (cooked/peeled), mussels, apple turkey sausage, white wine, fresh rosemary, fresh cilantro & parsley.

It is VERY  important to scrutinize your mussels (unless you want symptoms that remind you of 'Love in the Time of Cholera').  The mussels should be tightly shut.  Apparently, they open to breathe but if they are still alive and healthy, they should close up fairly tight if you gently encourage them to do so by closing the shell a couple of times.    If they do not, then discard.

 

 'Hey little guy!  Shut your shell!' If they stay like this, definitely toss in the rubbish.

 

I picked Newman's Own Chardonnay to cook it all in!  It was a good choice.

 

 Isn't this a quirky wine opener? It works well and was under $15 many years ago at TJ Maxx.

 

A little wine in the cast iron cooker.  Must be cast iron, you'll see why!  Fill her right up, don't be shy. Turn burner to medium/medium high.

 

Meanwhile, steam the mussels for 5 minutes.  They should open right up.  Toss the buggers if they don't (unless you want to experience what Cholera might feel like).

 

Place steamed mussels in cast iron skillet with wine.

 

Slice turkey sausage.  The apple flavor was really nice with the wine.  Yes, I need a manicure.

 

Toss sliced sausage in skillet.  Here is where I added cilantro.  Have you ever seen cilantro in a tube?  This was what my rural Vermont grocer had for fresh cilantro. It was nice, actually, even though it felt odd to squeeze something into what I was making. 

  

 My family loves shrimp.  next time, I would actually get more than this.

  

Toss them in!

 

Cut some fresh romemary.  I like to notice the fragrence of herbs and decide at the moment whether they will blend in to the dish well.  Yes, this was a very good addition.

 In goes the parsley.  Fresh might be nice.  I used dried because I have a ton of it on hand at all times.  Because my mother always did.  And so do I. 

  Then carry the dish out to the waiting campfire and put a lid on it for just a few minutes until everything is hot!

 

Notice the cute dandelions in the mason jar to decorate!  Eat and adorn with what's in season!

 For discarding the shrimp tails and mussel shells.

Make sure to enjoy the great outdoors with people you love.

I think they like it...

Follow up with roasting marshmallows and s'mores!  We actually met someone today who had never heard of a s'more (our neighbor).  I'm not kidding.  

Ciao!

Cinco de Mayo!

For Cinco de Mayo, I celebrated by tuning my Sirius XM radio to the Latin channel 'Caliente' and creating a meal for my family that celebrates Mexican heritage.  We are mostly and Irish/Scottish family, but I took all week to plan and prepare a Mexican meal. I chose not to photo and blog specifically these dishes, although they were fabulous and I wish I had.  I served Fish tacos (Cod friend in beer batter served with a SPICY white sauce with capers, cayenne and cabbage), Spanish rice, non-alcoholic Strawberry Lime Margaritas, and Enchiladas in a slow cooker.  Using the slow cooker for the enchiladas made the entire meal because it left the tortillas soft and DOUGHY cooking in the moist heat all day.  They were to die for.  They literally melted in the mouths of my babes.  Next time, I'll include some fun photos of the preparation.  We served the Margaritas up with the glass rims dipped in lime juice and course sugar.  It was so fun! 

Ciao!