Maiden Voyage

I've been getting a lot of guff from a certain Riley about my lack of recipe postings. The idea of a family food blog is right up my alley, but what can I say, I'm a bit of a slacker. :) Actually, I haven't produced any noteworthy culinary delights in at least 10 days. It's been leftover pasta and scrambled eggs mostly. How sad is that?! The main culprit behind the recent downturn is the "Sanity", Win's 26ft Pearson Sailboat. My dinners have been no match against the lure of cool evening breezes, amazing sunsets, and spending time with family on the boat. I guess I can't blame him. :)

So, I have decided to post a recipe that received a lot of great feedback when I first made it a few weeks ago. It was one of those meals that inspired bad table manners, i.e. licking the plate. What can I say, it was that good.

Fried Green Tomato Salad with Shrimp Remoulade

Now, here comes the scary part. I'm the worst when it comes to writing down a recipe. For any of you that have been in the kitchen with me, you know that I'm an intuitive cook. I love the idea of following a recipe, but within 1-2 minutes, I'm over it. The measuring gets me every time! The crazy part of this story is that I am an avid cookbook reader. I love nothing more than to read one from cover to cover, but I can't remember the last time I cracked open of my beloved books for a recipe. So, with that said, take this "recipe" and play with it. Make it your own. Lick your plate clean. :)

Shrimp Remoulade

1 lb of boiled shrimp, shells removed and deveined

2 green onions finely chopped

Combine:

2-3 tbs mayonnaise

1-2 squirts ketchup

1-2 tbs spicy mustard

1-2 tbs horseradish

Juice of a lemon

2-3 shakes of hot sauce

Salt and black pepper to taste (We like a lot of cracked pepper!)

Combine shrimp, onion and sauce. Put in the fridge until the tomatoes are ready.

Fried Green Tomatoes

Thick slices of green tomato ( I was lucky enough to pull them from my own garden!)

Batter the tomatoes in milk and breadcrumbs. Place in hot skillet (with a thin covering of oil). Brown tomato slices on both sides until done- 3-4 minutes total. Remove from oil and drain on paper towels.

Salad

Sliced Avocado

Salad Greens of your choice. I used Arugula.

Olive Oil ( I used one infused with truffles. Thanks, Kacey!)

Prepare salad greens and avocado. Drizzle with a little oil. Top with Tomatoes and Shrimp Remoulade.

I served it with a thick slice of grilled bread, but that is not a requirement. :) If you are unable to find green tomatoes, just use eggplant. It will go down a treat!

Until next time,

Heather