Grilled Tandoori Shrimp

Can someone puh-leaze PINCH ME ?!!

This has been, by far, the most awesome month. It's the Grand Poo-Bah of all. Our children (and Grandchildren) are healthy and happy, and excelling.

That's ALL THAT MATTERS. Period.

This year, I kept it simple at Christmas, due to time constraints, a new job, and a literal whirlwind trip to NYC. And as far as I'm concerned, it was a perfect Christmas. I could not be more overjoyed !

Here's to my family....that never ceases to amaze and delight me.

Have a blessed New Year in 2012. Peace be with you.

Ingredients:  Serves 8 as an appetizer

2 cloves garlic minced
1 piece fresh ginger, about 2 in. peeled and minced
3 T. fresh lime juice
1/4 t. ground turmeric
1 T. ground cumin
1/2 t. kosher salt
2 fresh jalapeno, seeded, and finely minced
1 c. plain greek yogurt
1 T. paprika, plus extra for garnish
1 1/2 lbs. large shrimp, peeled and deveined
lime wedges, as garnish

In a food processor with metal blade, combine garlic, ginger, lime juice, turmeric, salt, cumin, jalapenos, yogurt, and 1 T. paprika. Process until well blended. Transfer to glass bowl and add shrimp and toss. Marinate one hour.
Place wooden skewers in water and soak for 30 minutes. Drain water.
Arrange shrimp on skewers, I did 4 per skewer.
Place on an hot oiled grill pan for 2 minutes and flip skewers, and grill for 2 minutes more.
Serve on a fancy plate and sprinkle with paprika and garnish with lime wedges.

Braciole and Bravado

I wear my heart on a sleeve, so to speak.

No denying my look, my sweat, my eyes, my heart racing as I'm being ridiculed under a grand spotlight, as I bare my heart and soul on a plate.

 I've had the most fortunate opportunity to bring the plate to the critics, and offer my version of what "best represents me."

I could choose anything. I chose the very hard road of transporting food, aka, goods. Seafood would have been a very easy choice, or a prime rib, or a very tender Filet.

I chose round steak. This is me in a nutshell. This represents me. If you pound it out and stuff it with the right ingredients, simmer/braise in the right tomato sauce......it is, TO DIE FOR. The cheapest cut of beef that you could ask for. My Grandma made Braciole every Christmas Eve, and I still tear up thinking about the smells, the taste, the feeling I felt biting into it.

She made her's with slices of hard boiled egg and golden raisins, rolled into round steak, simmered in a hearty tomato sauce, heaven. In honor of my Grandma, I will bring this recipe, my adaptation, to this competition. I've included those lovely golden raisins, which add a hint of sweetness that you wouldn't expect. I only hope and pray that I can bring her justice to the plate. She deserves a little due credit, where credit was (most probably), was never given.

And I honor my Mother,  who has guided me throughout. No matter what happens, I'm so very grateful.

Mangia !

Recipe to follow, though I might need a video tuturial for this one.