Sweet and Spicy Honey Grilled Shrimp Skewers

My mom wanted to have a healthy, low fat meal a few days ago, and she said she was gonna grill up some barbecue shrimp.  This "cooking" she speaks of means she uses bottled barbecue sauce to baste shrimp.  And since I've turned into a little chef over the years, and really do not prefer bottled/store bought items, I insisted that I make a light sauce instead.  She agreed, of course.  I looked up a few of the top grilled shrimp recipes throughout the web, and came up with this delicious marinade.  I absolutely LOVE the flavors that combine in this dish!  The slightly spicy kick from the red pepper mixed with the sweet honey and fruity flavors, and mixed with the tart flavors from the vinegar, lemon juice, and shrimp were totally out of this world.  I never would have thought of using "fruity" flavors like applesauce and strawberry jam, but the result was so refreshing...the {perfect summer meal}.  I recommend serving this over rice, noodles, or salad.  I had this over a salad with chopped strawberries and goat cheese.  Best salad I've ever had.  My mom told me she'll definitely make this recipe instead of her "bottled" barbecue shrimp for now on.

Ingredients:

• 6 tablespoons honey
• 6 tablespoons olive oil
• 2 tablespoons chopped fresh basil (or two teaspoons dried)
• 2 tablespoons strawberry jam
• 1/2 teaspoon crushed red pepper flakes
• 2 cloves garlic, minced
• 1/4 cup red wine vinegar or apple cider vinegar
• 2 tablespoons lemon juice
• 4 teaspoons brown sugar
• 3 tablespoons applesauce
• 2 pounds jumbo shrimp, peeled and deveined

Directions:

1. Whisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar, lemon juice and brown sugar in a small bowl. Place and shrimp into a large resealable plastic bag or a large container with a tight lid. Pour the marinade over the shrimp, seal the bag or container, and shake to coat (if lid of container isn't very sealed, you can just stir the shrimp/marinade mixture well); refrigerate for 1.5 to 2 hours.
2. Preheat an outdoor grill for medium-high heat.
3. Thread the shrimp alternately on 8 metal or soaked wooden skewers.  Reserve sauce.
4. Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side, basting every 2 and a half minutes with the reserved sauce.  Serve hot.

Irish Soda Bread

Yield: 1 small loaf


Irish soda bread hasn't always been a favorite food of mine.   It would always be at an Irish pub restaurant down the street from our house, but I always thought it was too dry, crumbled apart easily, and flavorless.  So...because I'm Irish...and because my parents love Irish soda bread...and because I wanted to learn to like the type of bread...I decided to try making it myself.  I found a basic recipe off Allrecipes.com, and I altered it based on the reviews, and I ended up baking a wonderful loaf of bread!  It's much, much, much better than the soda bread from the Irish pub I had.  This loaf is moist, soft, doesn't crumble apart, and has just the right amount of flavor.  Because of the light flavor, it pairs well with any meal.  It has a hearty texture and is absolutely amazing when eaten hot out of the oven with softened, salted butter.  My favorite way to eat it was toasted with salted butter, cinnamon and brown sugar for breakfast.

Ingredients:

• 1 cup milk
• 1 teaspoon red wine vinegar
• 1.5 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 tablespoon white sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• Cornmeal, for dusting

Directions:

1. Preheat the oven to 375 degrees F. In a cup or small bowl, stir together the milk and vinegar. Let stand 10 minutes, or until curdled.
2. In a medium bowl, stir together the flours, sugar, rosemary, oregano, salt and baking soda. Stir in the curdled milk mixture just until smooth.
3. Pour into a greased loaf pan and sprinkle with desired amount of cornmeal.
4. Bake for 30 minutes in the preheated oven, or until the crust feels firm to the touch. Let sit for at least 10 minutes before serving. 

Momma Buscemi's Favorite Ribs

     

These are the best ribs in the entire universe.  They've been a family tradition ever since I can remember and they always turn out phenomenal.  I'm not usually a big pork fan...but I LOVE these ribs!  Sinking your teeth into one of these thick, juicy ribs, and then licking the sweet sauce off your fingers....it doesn't get much better than that. My mom made these for the super bowl this year and they tasted even more delicious than I remembered.  They're so much better than any ribs I've ever had in a restaurant.  The ingredients in the sauce are the secret.  The peach preserves and brown sugar give it an amazing, sweet flavor that make them melt in your mouth.  We had these with my classic biscuits (found here).  Oh my lordy...I was in heaven.


Ingredients:
3 racks baby back ribs

1/4 cup + 2 tablespoons olive oil
salt and black pepper to taste

2 slices of bacon
2 bunches fresh thyme
1/2 onion, peeled and finely chopped
2 garlic cloves, minced
2 cups ketchup
1 cup peach preserves
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red wine vinegar
1 tablespoon prepared dry mustard
1 teaspoon ground cumin
1 teaspoon ground paprika




Instructions:
1. Wrap the bacon around thyme, and heat 2 tablespoons oil in a skillet over medium heat.  Add bacon wrapped thyme and cook for 4 minutes.  
2. Add chopped onion and garlic to skillet, and cook for 5 more minutes.
3. Add the rest of the ingredients and cook for 15-20 minutes longer.
4. Preheat oven to 250 degrees F. Drizzle 1/4 cup olive oil on top of ribs, and sprinkle with salt and pepper. Place in the oven to bake.
4.  Baste ribs with sauce every 15 minutes until 2.5 hours is done.