Thanks Pat, Marti, Charlotte and Kay!!!!
SHRIMP SALAD
serves 4 as a first course or sandwich filling, 2 as a light lunch
1 pound large (21-25 count) shrimp, peeled and deveined
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon finely minced fresh tarragon
1 teaspoon fresh lemon juice
1 teaspoon tarragon vinegar
1/4 cup finely diced celery
1/4 cup finely minced scallions
1 teaspoon coarse or kosher salt
1/2 teaspoon freshly ground white pepper
In a medium stockpot over high heat, bring 4 quarts abundantly salted water to a rolling boil. Add the shrimp and cook until just pink, about 3 minutes. Immediately transfer to a colander and run under cool water to stop the shrimp from cooking any further (only takes several seconds; shrimp should still be slightly warm when dressed). Shake the colander to drain any excess water.
In a small bowl, mix together mayonnaise, sour cream, and tarragon. Set aside.
In a medium mixing bowl, toss the warm shrimp with the lemon juice and vinegar. Stir in the celery and scallions. Add the mayonnaise mixture, salt, and pepper and toss to coat. Cover and refrigerate until ready to serve. Taste to correct seasoning.
Miss Charlotte severed this lovely salad on ever so good party sized brown bread.
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon finely minced fresh tarragon
1 teaspoon fresh lemon juice
1 teaspoon tarragon vinegar
1/4 cup finely diced celery
1/4 cup finely minced scallions
1 teaspoon coarse or kosher salt
1/2 teaspoon freshly ground white pepper
In a medium stockpot over high heat, bring 4 quarts abundantly salted water to a rolling boil. Add the shrimp and cook until just pink, about 3 minutes. Immediately transfer to a colander and run under cool water to stop the shrimp from cooking any further (only takes several seconds; shrimp should still be slightly warm when dressed). Shake the colander to drain any excess water.
In a small bowl, mix together mayonnaise, sour cream, and tarragon. Set aside.
In a medium mixing bowl, toss the warm shrimp with the lemon juice and vinegar. Stir in the celery and scallions. Add the mayonnaise mixture, salt, and pepper and toss to coat. Cover and refrigerate until ready to serve. Taste to correct seasoning.
Miss Charlotte severed this lovely salad on ever so good party sized brown bread.
COCKTAIL PECANS
It is a lucky yard that hosts a pecan tree.
There are several things better than a pecan pie, but not many. There are
several things better than roasted, salted, and buttered pecans, but not by
much. In my youth I would irritate my mother by pronouncing this as pee-can, which she considered redneck, and she would correct me with puh-cahn, which she thought more genteel.
There are several things better than a pecan pie, but not many. There are
several things better than roasted, salted, and buttered pecans, but not by
much. In my youth I would irritate my mother by pronouncing this as pee-can, which she considered redneck, and she would correct me with puh-cahn, which she thought more genteel.
MAKES 1 POUND
1 cup sugar
3/4 teaspoon freshly ground nutmeg
3/4 teaspoon cumin
3/4 teaspoon freshly ground black pepper
3/4 teaspoon cayenne pepper
1 teaspoon coarse or kosher salt 2 large egg whites
1 pound pecan halves
1. Preheat the oven to 325°F
2. In a small bowl, stir together the sugar, nutmeg, cumin, black pepper, cayenne, and salt.
3. In another, larger bowl, whisk the egg whites until barely frothy. Add the nuts to the egg whites and turn to coat. Pour the sugar and spice mixture over the pecans and stir to coat.
4. Spread the pecans on a baking sheet and place in oven until browned, about 1 hour. Stir occasionally to prevent clumping.
5 :Place the baking sheet on a rack to cool. Transfer the room temperature nuts to an airtight container.
Warm and crisp the nuts in a preheated 350°F oven for 10 minutes before serving, if desired
