The Real Meal Deal...

Hi there again, so on yesterday's post all the photos were courtesy of the Food Network and sort of generic looking and boring so I decided to transform them into a wonderful dinner for another Metamorphosis Monday with Susan at Between Naps on the Porch and Masterpiece Monday. 

Our dinner table had Peony's and Lilacs from my rain soaked garden and my wedding china "Portmeirion Botanic Garden" my best spring time dinnerware!

Here's how my recipes and dinner looked last night. I don't know about you, but sometimes when I do a recipe it doesn't look anything like the pretty pictures they always show...this time, much to my delight, they did! 

Also, this time they were all so delicious that I am posting the recipes from the Food Network.com.

These recipes tasted fantastic and the presentation couldn't have been easier. The only thing I changed was I cut back on the amount of Prawns just because it was only the hubs and I at our BBQ. If I were doing this for a crowd I'd use the entire 2 LBS of Prawns because we ate every last one we cooked! Also, instead of "leaded" Espresso in the Mocha Mousse, I used "unleaded" French Vanilla Espresso otherwise I'd be up all night long from the caffeine and I have to ask someone for their phone number just so I could jabber all night!

So here we go...let's start with a table for two...

Grilled Shrimp Scampi Style with Soy Sauce, Fresh Ginger and Garlic

Ingredients

• 1/4 cup plus 1 teaspoon soy sauce
• 2 tablespoons plus 2 teaspoons toasted sesame oil
• 2 limes, juiced
• 2 teaspoons honey
• 2 (2-inch) piece fresh ginger, finely grated
• 4 cloves garlic, finely chopped
• 1/2 cup canola oil, divided
• 1 1/4 pounds large (21-24) shrimp, peeled and deveined
• 1 stick butter, softened

Directions

Whisk together 1/4 cup soy sauce, 2 tablespoons sesame oil, the lime juice, honey, ginger, garlic and 1/4 cup canola oil in a bowl and add to a food processor. Add the softened butter and pulse until thoroughly combined.

Season the shrimp with salt and pepper and brush mixture onto the shrimp. Place onto preheated grill and cook in a single layer for 1 to 2 minutes per side, or until just cooked through.

Quinoa with Garlic, Pine Nuts and Raisins

Ingredients

• 1 cup quinoa, rinsed well
• 1/4 cup pine nuts
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1/3 cup chopped fresh parsley
• 1/4 cup raisins
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground pepper

Directions

Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.

Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.

Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.

Avocado Mango Salad

Directions

Whisk 3 tablespoons vegetable oil, 1 tablespoon each fresh lime juice and orange juice, 1 minced shallot and 1/2 teaspoon salt in a large bowl. Add 2 diced avocados, 1 1/2 cups cubed jicama or radishes, 1/2 cup each cubed mango and pineapple and 2 tablespoons chopped cilantro salt gently toss.

Mocha Mousse

Directions

Stir 1 tablespoon chilled brewed espresso or strong coffee into 2 cups prepared chocolate pudding. Beat 3/4 cup heavy cream with 1 tablespoon sugar until soft peaks form. Fold into the mocha pudding. Top with Chocolate Shavings.


This dinner couldn't have been easier and it was so much fun to do that I have decided I'm going to do a once a month "menu" for the hubs and I. It may be dinner, it may be lunch, it may even be Brunch...whatever it is, it'll be fun and hopefully just as tasty every time!

BON APPÉTIT!

and thanks Susan for hosting another Metamorphosis Monday party!