4 Tips To Never Grilling Rubbery Shrimp

We love shrimp and getting them cooked tender, juicy and knowing when to remove them from the grill before they turn to rubber can be a challenge.  I follow the American test kitchen challenges.  I got this tip yesterday and it is great, try it next time your going to grill up yummy shrimp.  I served it with rice. 

4 Tips for Cooking Foolproof Tender, Juicy and Spicy Grilled Shrimp Skewers
When the weather gets warmer, we like to make this easy grilled appetizer. But just because it’s simple doesn’t mean it’s foolproof. The secret is in the shrimp size. Here’s what they discovered:

• Extra-large shrimp are the key to even cooking on the grill. Crowd the skewered shrimp in tight rows to allow for more direct heat and better charring.
• For best results, use metal skewers. Wooden ones have a tendency to burn. You will need four 12-inch skewers for this recipe.
• Pepper jelly becomes a syrupy glaze when reduced on the stove. Fresh lime juice cuts through the sweetness and spice of the jelly to create a well-balanced glaze for the shrimp.
• Brushing the shrimp with melted better before grilling keeps them moist over the heat.

Spicy Grilled Shrimp Skewers

Serves 4

1. Pat shrimp dry with paper towels. Thread shrimp on skewers and brush with 1 tablespoon butter. Season with cayenne and salt.

2. Heat jelly in saucepan over medium heat until bubbling. Off heat, whisk in remaining butter, lime zest, and lime juice. Cover and keep warm.

3. Grill shrimp over hot fire until lightly charred, about 2 minutes per side. Brush with glaze. Serve.


Shopping List For Spicy Grilled Shrimp Skewers:
Pantry/Dry Goods

hot red pepper jelly, 1/2 cup 

cayenne pepper, 1/4 teaspoon 

Salt to taste
grated zest, 1 teaspoon

unsalted butter, 4 tablespoons 
extra-large shrimp, 1 1/2 pounds

What does Fiddleheads, Curly Kale, Italian Hot Sausage and Penne S-P-E-L-L?

Supper! 

My mouth is watering just smelling it. It took a total of 45 mins;

How to make it;

Put water on to boil pasta-1 lb Penne

In second pan cook up sausage in @ 2 Tbsp olive oil, like this;

Now don't panic because you will remove the cooked links and sliced them and just discard the juice.

In a third pan saute 1 chopped onion add about pinch of salt to sweat them out.  After the softened and become a bit golden add 3 fresh minced garlic cloves stir and heat the garlic. 

Meanwhile, and this step is seasonal, if you do not have them-skip this step) throw 1 1/2 cups of Fiddelheads into the pasta water, when they float to the top, remove them and add to the onion and garlic in the pan.

The Kale; Remove all the leaves from the Kale stems.  Add to the pan with the onions, garlic and Fiddelheads.

Stir and add 2 cups of Chicken Stock. Crushed Black Pepper and Red pepper Flakes.  Lower heat cook until Kale is soft like the picture above.  Slice sausage and add to pan with the Kale.

When pasta is done.  OBTW, the water will look brown when it comes up to the boil from the Fiddelheads, no worries it is added flavor.  Drain the pasta then pour the Kale~Sausage mixture over the pasta and toss together.  Grate either Parmesan or Roman Cheese over and serve.  My mouth aches from watering this dish is so good.  Justa try it!  Tell me what you think.

Thanks for reading and please follow me and leave me a comment.  If you want to receive new recipe post you can simple subscribe.  I sure would appreciate hearing from you.  Thanks again.

Later Gators

Yum-a-lish-ous!

Pasta and Lentil Soup

What a great little soup.  It is a WW recipe.  It was a fast, easy and great tasting a real hearty soup.  It made 4 big servings at 396 Calories.  This is a keeper and worth making again and again.

What I did:
I diced 2 small carrots, 2 celery stalks and 1 small onion and 1/2 fresh jalapeno minced, sauteed them in 2 Tbsp olive oil for about 3-5 minutes on low heat.  You want to soften them.  I then added 1 lg clove garlic that was also minced.  Add 4 mushrooms, sliced and stir.  Cook another 2-3 minutes while you get the cans of tomatoes opened.  Add 1/3 c uncooked Lentils to the pot along with 2 (14 oz) cans of Italian stewed tomatoes and 1 (8 oz) can of tomatoes sauce along with 1 1/2 cup water stir together. 

Add your seasoning:
1/2 tsp of Basil, Oregano and Garlic Powder.  Salt and cracked Black Pepper to taste.  Cover the pot and bring to a boil then lower the heat to simmer and cook for 10-15 minutes.  Now add 1 uncooked cup of Ditalini Pasta, stir and cook for another 10-15 minutes.  Check soup now and add a little more water if needed and finish cooking for another 5 minutes or so.  When the pasta is done to your liking your soup is finished.  

This soup is really yummy, go ahead and give it a try.  We had it with a small crusty roll.  You can add a sprinkle of Parmesan Cheese if you like.  

Each of the 4 servings is only 396 Calories.  Each serving provides: 1 Protein; 2 1/2  Vegetables; 2 breads According to WW.

It is 62 degrees tonight so this soup was perfect and quite healthy.  I'll make it again.  Try it and let me know what you thought.

Later gator
Wishing you all a good night.
Pasta and Lentil Soup

Why We Started Justamere Old Stove and Bee Friendly Farm

Why We Started Justamere Old Stove and Bee Friendly Farm

We love to cook and garden.  Growing vegetable, herbs and flowers to decorate our table of delectable foods.  And in doing that we also help the Bee's.  Without them we would have none of it.  Who doesn't love great eats, right.  I have long discovered there are many, many wonderful cooks all around me.  I wanted to create a site where anyone that wants to can showcase their talents.  So if you have that loved recipe you are so proud of and want to share it, go ahead an allow others to enjoy it too.  If you are a gardener that has wisdom to share and growing tips please share what you got here also.  When we share we help others live better and that is what this sight is about.  Home cooks are practical and inventive and these qualities lead to great recipes.  Each one an "Old Stove."

We want to recognize talented home cooks by giving them a place to show off their work, a place where cooks of all kinds come to be inspired and engaged.  In this first year we hope to begin to share not only exceptional home cooks and a well of recipes we know are tested and loved.  Building a community of people that care about eating healthy and well, simply.  Adding contests to the fold will just add to the excitement.  As we discover Old Stoves here and you know who you are, your fam and friends rave about and swoon over that favorite dish.  Everyone is welcome to the kitchen here.  If you do not cook but are a lover of it, come, sit and share with us too you may discover a cook here that will ignite your love to cook, if not then to eat!  After all, we cook because someone loves it, raves about it and wants more of it.  Those are the reasons we cook in the first place.  So no matter if you arrive to participate or socialize we welcome you because we all care about eating well.  This site will be a road for you all to get to know one another and commune together discussing our favorite topics.  People who love food.  Will will add a monthly contest and have a little shop too.  As we grow we can help our local food producers and pantries too. 
We hope you'll join us!

Our Cooking Pronunciamento 

We love being in our kitchens most of all.  Going to the garden or local food markets to gather wholesome ingredients that we lovingly transform into love on a plate.  Delishous foods that are themselves sometimes complicated and sometimes not so much.  Just like families.  No matter, we all love to eat well.  This site is about creating simple and memorable meals to share with those we love.  It's all about discovering the joy of sharing meals as it is the mere act of eating together that encourages conversations.  Who know what can happen from there, maybe playing a game of penny poker or something like it! 

Life is too busy and sharing meals needs to again be the most important part of the day.  Learn to cook simple meals that are too yummy for words will do more to help you, your family and friendships. 

Because:

• Families should eat dinner together.
• Cooking wholesome meals nightly automatically makes your house naturally more sustainable. 
• It is a wonderful example to set for your children and they will also be healthier and happier.
• You  know what your putting in your families meals and your all healthier because of that.
• Your home becomes the important place in your families life.
• Sharing delicious meals make others happy.
• Friends always remember you and your exceptional meals and that is how you too become an "Old Stove." 

We look forward to sharing conversation, recipes, gardening and much more with you!
Plant smiles, grow laughs, harvest love
This way to my GARDEN
Just because I lost my innocence I want to stop letting the fear of striking out again keep me from playing the game
Let's get our cook hats, gardening gloves and fun on!

The funniest story I have ever heard...I `bout pee'd my panties

New Mexico Chili Cookoff If you can read this whole story without laughing, then there's no hope for you. I was crying by the end. This is an actual account as relayed to paramedics at a chili cook-off in New Mexico ... Note: Please take time to read this slowly. If you pay attention to the first two judges, the reaction of the third judge is even better. For those of you who have lived in New Mexico , you know how true this is. They actually have a Chili Cook-off about the time Halloween comes around. It takes up a major portion of a parking lot at the Santa Fe Plaza . Judge #3 was an inexperienced Chile taster named Frank, who was visiting from Springfield , IL . Frank: “Recently, I was honored to be selected as a judge at a chili cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table, asking for directions to the Coors Light truck, when the call came in. I was assured by the other two judges (Native New Mexicans) that the chili wouldn't be all that spicy; and, besides, they told me I could have free beer during the tasting, so I accepted and became Judge #3.” Here are the scorecard notes from the event: CHILI # 1 - MIKE'S MANIAC MONSTER CHILI Judge # 1 -- A little too heavy on the tomato. Amusing kick. Judge # 2 -- Nice, smooth tomato flavor. Very mild. Judge # 3 (Frank) -- Holy crap, what the hell is this stuff? You could remove dried paint from your driveway. Took me two beers to put the flames out. I hope that's the worst one. These New Mexicans are crazy. CHILI # 2 - EL RANCHO'S AFTERBURNER CHILI Judge # 1 -- Smoky, with a hint of pork. Slight jalapeno tang. Judge # 2 -- Exciting BBQ flavor, needs more peppers to be taken seriously. Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich maneuver. They had to rush in more beer when they saw the look on my face. CHILI # 3 - ALFREDO'S FAMOUS BURN DOWN THE BARN CHILI Judge # 1 -- Excellent firehouse chili. Great kick. Judge # 2 -- A bit salty, good use of peppers. Judge # 3 -- Call the EPA. I've located a uranium spill. My nose feels like I have been snorting Drano Everyone knows the routine by now. Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting sh*t-faced from all of the beer. CHILI # 4=2 0- BUBBA'S BLACK MAGIC Judge # 1 -- Black bean chili with almost no spice. Disappointing. Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a chili. Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Sally, the beer maid, was standing behind me with fresh refills. This 300 lb. Woman is starting to look HOT ..... Just like this nuclear waste I'm eating! Is chili an aphrodisiac? CHILI # 5 - LISA'S LEGAL LIP REMOVER Judge # 1 -- Meaty, strong chili. Jalapeno peppers freshly ground, adding considerable kick. Very impressive. Judge # 2 -- Chili using shredded beef, could use more tomato. Must admit the jalapeno peppers make a strong statement. Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted, and four people behind me needed paramedics. The contestant seemed offended when I told her that her chili had given me brain damage. Sally saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off.. It really ticks me off that the other judges asked me to stop screaming. Screw them. CHILI # 6 - VARGA'S VERY VEGETARIAN VARIETY Judge # 1 -- Thin yet bold vegetarian variety chili. Good balance of spices and peppers. Judge # 2 -- The best yet. Aggressive use of peppers, onions, garlic. Superb. Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulfuric flames. I crapped on myself when I farted, and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that Sally. Can't feel my lips anymore. I need to wipe my butt with a snow cone. CHILI # 7 - SUSAN'S SCREAMING SENSATION CHILI Judge # 1 -- A mediocre chili with too much reliance on canned peppers. Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chili peppers at the last moment. **I should take note that I am worried about Judge #3. He appears to be in a bit of distress as he is cursing uncontrollably. Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with chili, which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least during the autopsy, they'll know what killed me. I've decided to stop breathing. It's too painful. Screw it; I'm not getting any oxygen anyway. If I need air, I'll just suck it in through the 4-inch hole in my stomach. CHILI # 8 - BIG TOM'S TOENAIL CURLING CHILI Judge # 1 -- The perfect ending, this is a nice blend chili. Not too bold but spicy enough to declare its existence. Judge # 2 -- This final entry is a good, balanced chili. Neither mild nor hot. Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the chili pot down on top of himself. Not sure if he's going to make it. Poor fella, wonder how he'd have reacted to really hot chili? Judge # 3 -- No report. Happy Hump Day!!!!!!!

Taste Tested Shrimp Dinner

I made this last night and it was out-of-this-world Delicious!  I found the original recipe on Saveur.  They called theirs New Orleans Barbecue Shrimp.  We did not see BBQ in it but tried it anyway.  I then made changes and this was the result.  I have listed the ingredients that I used in the change over.  I often cook a recipe and if needed make modifications by substituting or changing an ingredient.  If they are nothing short of fantastic I won't post them.  This Shrimp recipe is a keeper and definitely post worthy.  Go ahead and make it.  This Shrimp recipe is just an explosion of flavors that is New Orleans Mardi Gras.  It is super simple to make has a few simple ingredients and is ready in a flash.  We served this last night along with fresh roasted asparagus and rice pilaf. 

New Orleans Mardi Gras Shrimp

4 Tbsp Butter (Kate's sea salted)
3 medium sized fresh Garlic Cloves, Minced
1 can of Chopped Clams (Bar Harbor)
1/4 cup Molsens Gold Beer
3 Tbsp Worcestershire sauce
1/2 cup Chicken Broth (Kitchen Basics)
1/4 tsp Thyme
1/4 tsp basil
1/2 tsp Rosemary
1/8 tsp Oregano
1/4 tsp Hot Wing Sauce  (Uncle Pete's)
Cracked Pepper to taste
Crusty Italian Ciabatta

What to do first.
First get ingredients ready and set them a side.  When you are ready to cook it will come together fast.
Mince the garlic.  Take shells off shrimp and keep them.  Take Shrimp and add spring water to cover with a couple dashes of lemon juice I used (Silia brand) and a pinch of sea salt.  Toss a little, cover with plastic wrap and set in frig until needed.  When ready to use just drain the water out.  In another bowl I stirred together the Spices, Worcestershire sauce and Uncle Pete's.  Have your bottle of beer and canned clams ready to go. 

Cook this whole dish on low heat.  In a 10" fry pan saute the shrimp shells in 1 Tbsp Olive Oil and 1 Tbsp Butter.  Cook the shells for 2-4 minutes then add the Chicken Broth and continue cooking for another 4-6 minutes.  This makes a great base flavor.  Remove the shells and discard them.  Now add your minced garlic and continue cooking for 2-3 minutes more.  Stir in Wocestershire sauce and spice mixture.  Add your shrimp.  Cook 2-3 minutes then turn them over and cook another 1-2 minutes give or take.  They will be pink but not fully cook through.  Now finish by adding the Clams and Beer.  Stir and finish cooking another
2-4 minutes.  Remove Shrimp to a bowl and to the remaining broth add the other 3 Tbsp of butter stirring to blend.  This give the sauce a beautiful silky richness.  I do not think I have to mention this sauce is stupendous and the reason why you will want to mop up every drop with a crusty Italian bread slice.

Plate it up.  We put our Rice Pilaf on the plate and covered it with the Roasted Asparagus then on the side added the shrimp and covered them with the sauce.  The Shrimp was so tender and the explosion of flavors was well, Fantastic!  Enjoy it.

Until later...God Bless you
Narde

Simply Perfect Fresh Baked No-Knead Italian Bread

From this...

 To this...

The crumb after 24 hour fermentation...

This is what the crumb looks like after 18 hours of fermentation and no folding over much to speak of...

She is a lovely either way and both are delish...

Well it wasn't always so I'll tell yah.  I tried about 10 times to get this easy no-knead Italian bread
right.  I was determined and determination paid off.  The recipes out there are all good, but somehow just a tad incomplete.  Thanks to Jim Lahey for introducing this great bread, even his video left me a bit in a lerch.  So this is what I learned along the way and know it works, enjoy!

Take a large bowl and add the following into it all at once then stir:
3 1/2 cups unbleached all-purpose flour (I use King Arthur)
1/2 cup whole wheat flour (same brand)
1 1/2 tsp salt (I use sea salt)
1/4 swelled tsp Fleishmann's Active Yeast (from the 4 oz jar)
2 cups of warm water

With a rubber spatula stir it all up.  First it will look too wet then all of a sudden it will look too dry, just keep stirring and scrape the sides, it all comes together well.  When it is all moist drizzle a little light olive oil over it and cover the bowl with plastic wrap or tin foil.  Set it aside to ferment for at 24 hours.  I have done the 18 hours also.  Both are great breads.  In our opinion the 18 hour ferment make for great toast.

After that...get a 10" fry pan ans into it place a 10 x 12 sheet of parchment paper, be neat and then spray it with a bit of olive oil.  Release the dough from the sides of the bowl with the rubber spatula.  As I do this, always folding into the center it sort of kneads it (I guess you could say) anyways, only do it to loosen and fold in.  This only is about 10-15 fold overs.  Don't go crazy, ok.  Give the top of the dough a light spray of the oil and cover with plastic wrap.  Then set aside for a second 2 hour rise.

About 45 minutes before the dough is ready to bake:
Pre heat the oven to 475
Put a Cast Iron Dutch Oven with the lid in the oven to pre-heat for at least 30 minutes.
Place a metal baking dish in the oven 1/2 full of water during this pre-heating
NOW BE CAUTIOUS AND CAREFULLY remove the water bath, dump out water and spray with cold water to cool that pan

NEXT...
Take the fry pan and remove the plastic wrap fro the top of it. 
Then remove the VERY HOT Dutch Oven and place on a board on your counter or on your stove.  Use protection if necessary as the Dutch oven will be very hot.  At 475 degrees HOT-be mindful.

OK.  Remove the lid and place the dough into the Dutch Oven along with the Parchment paper, using the Parchment paper as a sling.  Just drop it in.  Done.  Cover and put right back in the oven and bake for 30 minutes.  Open oven and remove lid off of the Dutch oven and lower heat in oven to 425 and continue baking another 15-20 minutes.  I test doneness with a thump of the loaf- it has a hollow sound.  You can use an instant thermometer and when it reads 210 degrees it is done.  Either way works. 

Gently and again-BE CAREFUL-remove the Dutch Oven and then remove the bread from it.  Discard the parchment paper and cool the Italian Bread Loaf on a wire rack for at least 1 hour.  If you can wait that long.

Try a warm piece with butter, its pretty yummy!  Enjoy and let me know how it goes.

Until later-God Bless you
Narde~Banks