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Grilled Artichokes with Chile Lime Mayonnaise
- 18 small artichokes
- 1 lemon - halved
- 2 T. extra virgin olive oil
- sea salt, fresh ground black pepper
- lime wedges for serving
Mayonnaise Ingredients:
- 1 dried chipotle chile
- 2 egg yolks
- 1 1/2 cups olive oil
- fresh squeezed lime juice of 1 lime
- sea salt
To make the mayonnaise, cover the dried chile with boiling water and let soak for 30 minutes. Drain and pat dry, then cut in half and scrape out the seeds. Finely chop the flesh and put into a food processor. Add the yolks, a little salt and blend briefly until frothy. With the blade running, drizzle the oil through the funnel until the sauce is thick and glossy. Add the lime juice, if the mayonnaise is too thick - add a touch of warm water.
Preheat the grill
Trim the stalks from the artichokes + cut off the top 1 inch of the globes. Slice the globes in half lengthwise, removing the "choke" if necessary. Rub the cut surfaces all over with lemon juice to prevent discoloring.
Toss the artichokes with the oil and a little salt and pepper. BBQ over med-hot coals until charred and tender - serve with lime wedges and mayonnaise!
(Recipe courtesy of Lazy Days and Beach Blankets - can be ordered at http://www.libertybaybooks.com)
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Featured Article
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Absolute Vacation Cocktail!
Shake everything with ice; pour into glass filled with ice Wouldn't these fun over-sized cocktail glasses be perfect for serving up your summer party drinks? Simply click on the glasses to order!In-Stock! Ready for shipping -  |
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And finally - a Oyster Recipe!
Grilled Oysters with Miso and Wasabi
|  | Courtesy of Monterey Bay Aquarium's Portola Restaurant's Chef David Anderson -
"In this elegant, but easy-to-prepare dish, grilled oysters are paired
with melt-in-your-mouth crystals of miso gel and spicy wasabi-flavored
cr�me fra�che. David Anderson, Executive Chef of the Monterey Bay
Aquarium's Portola Restaurants, recommends serving the oysters in their
shells for a beautiful, natural presentation, or in shooter glasses for
an edgier look."
(serves 4)
- 24 farm-raised oysters
- 2 cups prepared miso soup
- 1 package powdered gelatin
- 1 cup cr�me fra�che (sour cream can be substituted)
- 2 tablespoons wasabi paste
Directions:
Scrub each oyster under cold water with a brush.*
Place the oysters on a hot grill for 5-10 minutes or until you see
steam or bubbles coming from the oysters. (This step can also be done
in a 500-degree oven.)
Remove oysters from the grill and allow to cool in the refrigerator for at least one hour.
Pour the miso soup through a strainer.
Sprinkle the gelatin over � cup of the cold miso soup and allow to set for 5-10 minutes.
Bring the remaining miso soup to a slow simmer and add the gelatin
mixture, stirring to dissolve. Pour into a shallow bowl and chill in
the refrigerator until set (about 30 minutes).
Whip the cr�me fra�che until it's thick like whipped cream, then add the wasabi to taste, stirring to combine.
Open the chilled oysters with an oyster shucker or a blunt table knife by prying them at the hinge. Discard the top shell.
Roughly chop the miso gel with the tines of a fork to forms "crystals"
(or chop into small pieces) and divide among the oysters. Top with a
small amount of the wasabi cr�me fra�che and serve immediately.
* For safety reasons, discard any raw oysters that are open.
For a picture-perfect presentation of oysters in the shell - we recommend fun Oyster Plates. We love these hand-painted in sea foam greens and blues, 10.5" oval shaped beauties - click to order!
$29.00 and in stock ready to ship
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Happy Summer!
School's out..graduations are done.. time for vacations, it's that time of year when we want to invite family and friends over to spend time on the deck, at a sandy beach, on board the boat, or gathered around a roaring beach fire. Time to relax and enjoy the laid back feel of summer sun and sea breezes....
For the weekend, we thought we'd send you all a few easy fun party recipes to share with your friends and family. Let us know which ones you like - we love the feedback.
**We're having a contest! We're inviting our customers to share their favorite appetizer, dessert or cocktail concoctions, just drop us a line! The first 5 that we receive will win a $10.00 gift certificate from Caron's + we'll publish your recipe on the next newsletter!
I am so looking forward to trying ALL of them!
Here's where to send your entry:
thebeachclub@caronsbeachhouse.com
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Greek Shrimp Bruschetta - Courtesy of Coastal Living Magazine
So Easy - So Delish!
Here's what you need to get started: - 1/3
cup
olive oil, divided
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3/4
pound
small fresh shrimp, peeled and deveined
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1 1/2
tablespoons
minced garlic
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2
large plum tomatoes, seeded and finely chopped
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1/2
cup
sliced green onion
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1/2
cup
crumbled feta cheese
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1/4
cup
finely chopped parsley
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1
tablespoon
fresh lemon juice
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2
teaspoons
minced fresh thyme
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1
teaspoon
Greek seasoning
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1
French baguette, cut diagonally into 1/4 inch-thick slices
Preparation
Heat 1 tablespoon oil in a large skillet over medium-high heat. Saut� shrimp and garlic 3 to 4 minutes until shrimp are cooked. Transfer to a small bowl and chill. Combine
tomatoes, 1 tablespoon olive oil and next 6 ingredients in a large
bowl; stir in shrimp. Refrigerate until ready to serve. Place
bread slices on a baking sheet; brush bread with remaining olive oil.
Bake at 375� for 8 minutes. Spoon 1 heaping tablespoon shrimp mixture
onto each bread slice. |
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Article Headline
 Here's a great sustainable seafood recipe from the Monterey Bay Aquarium's "Seafood Watch" Program! For more wonderful recipes check their website http://www.montereybayaquarium.org/Seared Scallops with Chorizo and Potatoes -- Serves 6-8 as taco fillings or as a tapas- 1 pound red-skin boiling potatoes (about 4 medium), cut into �-inch pieces
- Salt
- 1 pound scallops
- 2 tablespoons vegetable or olive oil
- Freshly ground black pepper
- 12 ounces fresh Mexican chorizo sausage (about 1� cups), casing removed
- 4 large green onions, roots and withered outer leaves trimmed off, cut into �-inch pieces
- Corn tortillas (optional)
Easy Directions:For the potatoes: Half fill a 4-quart saucepan with water, add 1 tablespoon of salt and
bring to boil.Add potatoes and simmer over medium heat until tender,
about 12 minutes. Drain. For the scallops:
Pat scallops dry with
paper towels. Heat a 12-inch skillet or griddle over medium-high heat.
For best results, choose a skillet or griddle that is heavy and
nonstick or well-seasoned cast iron. Add oil and, when quite hot, add scallops in an uncrowded layer.
Sprinkle with salt and pepper. Sear, turning occasionally, until
golden, about 2 minutes total. With high heat, the scallops will sear
without overcooking. Scoop onto a wide plate.
To finish and serve:Place chorizo and green onions in skillet. Cook over medium heat,
breaking up any clumps of chorizo, just until sausage has rendered its
fat, 6-7 minutes. Add drained potatoes and continue cooking, occasionally scraping up any
sticky bits, until potatoes begin to look crusty-brown, about 15
minutes. Meanwhile, cut the scallops into pieces that resemble the diced potatoes. When the potatoes are browned, add scallops. Mix everything together as the scallops heat for a minute or so. Scoop the mixture into a serving bowl and set before guests. For tacos, serve with corn tortillas. Enjoy! Here's one of our favorite serving bowls, beautiful Cockle Shell Bowl to show off your seafood masterpiece! 
Large , hand painted shell shaped bowl is microwave and dishwasher safe! Only $22.99 - online and in stock! (simply click on our image to order today!) |
Some of our Recommendations for Fun Party Serving Pieces - simply click on the images for more details
Recycled Green-Aqua Glass Oyster Plates - 3 sizes available! Small = 7.99, Medium = 16.99 Large = 27.99
Beautiful seashell divided serving dish - great gift too! $31.00
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