A Non-Q Light Supper...


 
K Kruger

K Kruger

TVWBB 1-Star Olympian
Cooking out or for that matter cooking anything at all involved was just not in the cards yesterday--so I didn't.

This was dinner. Either of these would make a nice starter, though, for a barbecue dinner which is why I'm posting in the first place.

Pan-seared Aleppo shrimp, flamed with vodka; garlic and verjus





Chilled Florida stone crab, mustard-mayo dipping sauce; chilled steamed pencil asparagus, vinaigrette of late harvest sauvignon blanc vinegar, Morea extra-virgin olive oil, organic Dijon



 
Kevin-

As if your written description wasn't good enough, that second picture of the shrimp belongs in a magazine or cookbook. Been in the 100s here lately, so that dinner looks spot-on to me!
 
Thanks guys.

Hot and humid again today. Not sure yet what I am doing for tomight. I think I will reprise the crab in some fashion, maybe with avocado and tomato as 'parfaits'. I have sushi grade tuna so maybe some tataki. And I have lamb tenderloins and tri-tip. Something with one or the other of those. I'm thinking the lamb--with a cooling tzatziki. Then again, maybe the tri. I have piquillo peppers that I could make into a refreshing remoulade sort of dipping sauce...
 
My only objection is the proteins came out of the ocean!
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I have tried and tried, but I just can't stand any seafood. But more power to you guys who do.
 
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