22 February 2005

k... i'll get to dinner in a sec...

i've had about as much of this fucking rain as i can take kids. this current crop of bullshit thunderstorms started last thursday and except for a few hours here and there, it has continued unabated ever since, dumping close to a foot of rain in the los angeles basin.

we need a nice hot santa ana and we need it NOW.

anyhoo, i'm cooking tonite. stupid me ventured out into that shit to go to my local grocery emporium. i needed to lay in some provisions. i got soaked to the bone loading the shit into my sport utility beast btw.

so... without further ado... tonite's dinner:

grilled lemon pepper shrimp

2 lbs 6 to 8 count shrimp
2-3 lemons, juiced
2 T freshly ground black pepper
pinch red pepper flakes
1 T salt
3 T olive oil
4 T unsalted butter
splash additional lemon juice

peel and devein the shrimp and place them in a gallon size ziploc bag. put the lemons in the microwave for about 15-20 secs, and then slice in half around their 'equator" and squeeze the juice into the ziploc bag. add the salt, pepper, red pepper flakes, and olive oil. smoosh around to coat thorougly, and stash in the fridge for up to 8 hrs.

prepare grill. heat to med-hi. cook shrimp 2-3 mins per side. melt butter over med-lo heat. skim foam off the top and add the splash of lemon juice.

sauteed zucchini with garlic and onion

2 lbs small zucchini, sliced on angle about 1/2" thick
3 cloves garlic, chopped not fine
1 lg sweet onion, cut in half around its "equator" and then thinly slice the halves
2 T olive oil
salt and pepper to taste

pour olive oil into large saute pan over med/med-hi heat and immediately add the onions. saute 2 mins and add the zucchini and saute till just soft, about 2-3 mins, stirring frequently. add garlic and cook just till soft, about 30 sec. salt and pepper to taste.

tomato and mushroom salad with garlic-lemon vinaigrette

1 bag darkish salad greens
1 lg tomato, cut in half and sliced 1/4" thick
6 oz sliced mushrooms
1/2 cucumber, sliced 1/8" thick (peel or not according to your taste)
1 bunch green onions, white and green parts, sliced thin
juice of 1 lg. lemon
2 T champagne vinegar
1/3 c olive oil
1 clove garlic, minced
salt and pepper

put ingredients thru green onions in a large bowl. in a small bowl, combine lemon juice, champagne vinegar, garlic, salt and pepper. while whisking, slowly stream in the olive oil. toss immediately with the salad and serve.

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