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Sausage and White Bean Gratin Click image to enlarge |
Main Course
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Spanish-Style Toasted Pasta with Shrimp Click image to enlarge |
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Trout Almondine: Lodge Click image to enlarge |
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Garlic Shrimp over Fried Green Tomatoes Click image to enlarge |
Royal Red shrimp caught off the coast of Florida and Alabama at a depth of more than 1,000 feet, making them really salty and sweet. Chef Link writes that he didn’t believe the hype when he first heard about them but that, after tasting them, he has to admit that they’re better than regular Gulf shrimp. They are, alas, also hard to find; substitute Louisiana shrimp and generously salt the cooking water.
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Royal Reds Click image to enlarge |
Mango Salad:
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Grilled Shrimp and Mango Salad Click image to enlarge |
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Filet Mignon with Dijon Peppercorn Sauce Click image to enlarge |
Note: These shrimp make an excellent appetizer to serve while getting the grill fired up. They can also be the main attraction when served over pasta or topping a steak for a little surf and turf. |
Grilled Garlicky Shrimp Click image to enlarge |
Frank Verrett adapted this recipe from Chris Lilly’s Six-Time World Championship Pork Shoulder. It wowed everyone who tasted it; note that it needs to marinate 12 to 24 hours, then requires another 13 to 15 hours out of the refrigerator and on the grill. Most of that is hands-off time.
Pork Injection
Rub
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Slow-Grilled Pork ButtClick image to enlarge |
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