Grilled Shrimp Boil & Tomato Pie

Aug 07 2016

I know grilled shrimp boil does not sound right! I forget where I got the idea but they made skewers with the normal ingredients you would use in a shrimp boil. Those are shrimp, smoked sausage, potatoes, and corn on the cob. I was leery of doing them all on a skewer since the shrimp only takes about 6 minutes and all else longer. I had 10 oz. of raw wild caught shrimp from Krogers.

I decided to do it on my Weber Spirit; I would do the sausage, potatoes and corn in my wire basket and the shrimp on skewers to do at the last minute. I nuked some new red potatoes in the microwave for 5 minutes since they take longer to cook. For the flavors from my usual shrimp boil I seasoned all with some Old Bay seasoning, Cajun seasoning went on the shrimp and melted a half stick of butter with a half teaspoon of Zatarain’s liquid shrimp boil and some garlic powder.

I got my basket of sausage, potatoes and corn on the Weber heated to 400 deg. and it was on about a total of 18 minutes and basted several times with the butter mix and turned. The shrimp skewers were

basted on both sides with the butter mix and grilled on the back side of grill grates for 3 minutes each side.

All was served with a piece of Hub’s tomato pie on the side. The pie was great and will be doing it again!

I will use this recipe again just for the wife and me; it’s hard to go wrong with the flavor profile and a lot less prep and clean up than doing a boil.

All ready for the grill

All done

Served

Tomato Pie

My supper, pretty tasty!

Hub's Tomato Pie

Aug 07 2016

I finally had plenty of tomatoes from my garden to try Hub’s tomato pie. I had a Pillsbury pet ritz crust to use. For the 3 cups of tomatoes I used a Big Boy beefsteak, 5 Rutgers, and 4 or 5 plum tomatoes. I diced them up, salted and let drain in a colander. While they were draining I par baked my crust.

I got it all together and in the oven. I overdid the basil using 12 leaves since I love basil. I didn’t quite get the cheese mix to the edge but thought it would melt and fill in. It took 45 minutes to get a nice brown on the cheese top.

It had plenty of time to cool down before cutting to have with our supper. My crust was soggy on the bottom and didn’t come out of the pan well. It was probably due to I had it all ready to go in the oven except for mixing the cheese and mayo to put on when I got a phone call. It was an old classmate from school I had not talked to in at least 30 years so the pie had to wait.

It still had great taste and makes a great side dish for about any meal! Thanks Hub! Hub is a fellow member of LetsTalkBBQ.

Click Here for printable recipe

Par baked pie shell w/onions added

Tomatoes and basil added

Mayo cheese mix added

Done baking

A slice for my supper

Jowl BLT's, Corn and Potatoes

Aug 06 2016

We finally got some cooler less humid weather. It did get to 83 but not so humid. I needed to go to the grocery and get some fresh picked sweetcorn from Suter’s produce. I planned on some Jowl BLT’s so told the wife I needed to pick tomatoes first to see if I needed to buy some. Like I figured a bunch came on at the same time; I didn’t need to buy any. I had 4 large Big Boys, some Rutgers and plum cherry. I have enough to try Hub’s tomato pie tomorrow.

I had about a pound of my butcher Kah’s good jowl bacon. I sliced it up and coated both side with a little Savor Super Pig. I got it on my smoker a little after noon at about 290 deg. grill level. It took about an hour and 10 minutes to get it where I wanted it. I got it done before the afternoon heat.

I got my batch of kimchi in jars and just relaxed this afternoon sipping on beer and enjoying the nicer weather.

I had some new red potatoes and the corn. I was going to do them outside and steam but got lazy. I steamed the corn in my rice cooker and did the potatoes in the microwave. I added some of my gorgonzola chive butter to the potatoes and we had it on the corn.

My bread was some bolillo buns, I like them since they are light textured and don’t overpower the rest of the stars. I had some mustard on my bottom bun and mayo on the top one. Tasted great a BLT is always good and with fresh corn on the cob even better!

Today's tomato harvest

Bacon sliced and seasoned

Done on my Treager

Cooling

For the BLT's

My supper

Made Some Kimchi

Aug 06 2016

Two days ago while at the grocery saw two nice heads of Napa cabbage. I got them to make a batch of kimchi. I rinsed them and cut up; in a large plastic container and layered with coarse kosher salt. It sat covered for 2 hours then rinsed well to get all the salt off.  It has wilted down enough to use a smaller bowl.

I added half to a smaller bowl I save for making kimchi. Then added half the other ingredients and repeated with the other half. This makes it easier to get mixed up and the cabbage all coated well.

It sat covered on the counter for 2 days. You need a container that seals well because this stuff does smell. To a kimchi lover it is a good smell!

Today it went into quart mason jars; topped with filtered water to cover. I usually place it in the fridge but I am letting this batch set out another day then it will go into the fridge. I like to let it set in the fridge for 4 to 5 days before I start using it.

I like it just as a side dish but it’s also great on pulled pork, brats and hot dogs. I have not cooked with it much but a lot of people do using in soups and stews.

Click Here for printable Kimchi recipe

Cabbage cut up and salted

Mixing in the ingredients

Ready to set for 2 days

After 2 days

Made 3 quarts

Leftover Smoked Goat Chili w/Red Beans

Aug 05 2016

It has just been too hot for me to cook out; 93 yesterday and today. The wife was going out for supper with her Aunt and 4 cousins. I always like to have something with beans since she doesn’t like them too well. Yesterday I took a smoke goat shank and some of the meat from when I did a leg out to thaw. I decided to fix some chili with it so I bought a pound of small red beans and but on to soak overnight.

I usually do chili on the stove top but the shank would not fit the pot so I did it in the Crockpot. It would put less heat in the house anyway. I got the shank on cooking about 9 AM and all was done by 3:00 so let it simmer on low until I ate. There was more meat on the shank than I thought.

I had some grits leftover so I put some in the bottom of the bowl and had the chili over and some buttered saltines with it. It tasted pretty good, just about the right heat for me. I would have liked a little more meat in it but that had to do. So if you have any leftover smoked goat make some chili with it!

Click Here for printable chili recipe

The shank and meat

The red beans

Ingredients

Shank cooked down

Meat from the shank

Peppers

Onions

Rotel tomatoes and peppers pureed

Chili is done

My supper

Grilled Tenderloin Corn and Melon

Aug 03 2016

It is still stinking hot here and almost too hot to cook out. I had some white corn and a muskmelon from Suter’s produce wagon I got yesterday. I had some onion buns so got a couple of center cut boneless pork chops from my butcher. I thought I would make grilled tenderloin sandwiches and it would not take long to do them on my Weber Spirit.

I had some stone ground yellow cornmeal, I think it was a mistake ordering, thought it was course ground but was extra fine ground. I like to dust steak and pork with flour and seasoning and pound out to fry or grill. I thought some of the corn flour would be good on the pork.

I trimmed some gristle and fat from the ends of the chops, seasoned with salt and pepper, dusted with the corn flour and pounded them out. I put 3 ears of the corn in my rice cooker to steam and cut up half of the melon.

I heated the Weber up to 400 deg. grilled the tenderloins with some olive oil sprayed on the first side. I did them for 5 minutes on each side and toasted the buns. The wife and I both like mustard and dill pickle on our tenderloins. There were just enough pickles for one sandwich so I let her have them. I had a slice of Vidalia onion with salt and some dill weed on for mine along with mustard.

That was a good supper for a hot day. The Corn and melon went well with the tenderloin.

The melon

Pork ready to pound out

Pounded thin ready to grill

Just off the grill

My corn

My supper

Shrimp & Corn over Grits

Aug 02 2016

I love shrimp, grits and fresh corn on the cob; all three together is even better. When I saw this recipe by Dawn Perry on Epicurious I knew it had to be a winner. I adapted it by cutting the water to one cup instead of 1 ½ and 1 cup of grits instead of 3/4 and more butter. I like my grits thick enough to eat with a fork. I also changed the seasoning from oregano and paprika to Cajun seasoning.

I had my tomato cucumber salad for a side and cut my focaccia bread into strips, sprayed with olive oil and toasted under the broiler.

In the photo you see some Palmetto Farms Yellow Cornmeal; I used their stone ground white grits instead. I had white sweet corn from Suter’s picked fresh this morning for the corn.

I got my liquids on boiling for the grits. After 10 minutes the grits were starting to thicken so I stirred the grated corn into the grits and heated the oil for the shrimp. I added the garlic and then the shrimp, then I realized the corn was supposed to go in to brown some. I quickly added the corn and let cook 3 minutes; stirred and let cook another 3 minutes.

I served the grits in a bowl with the shrimp and corn over with a pat of gorgonzola butter and some fresh chives over top. I must say that was delicious!

Click Here for recipe

Ingredients

Grating the corn

The cut kernels

Grits cooking

Garlic, shrimp, corn and seasoning in

Ready to serve

My salad

My supper