Simply Grilled - Honey Sriracha Glazed Shrimp Skewers

Last week's July Fourth holiday was just as it should be - a day of fun in the sun and an excuse to fire up the old all-American grill. Today, I'd like to share the fastest and easiest dish of our spread, super simple Shrimp Skewers that looked beautiful and tasted even better. 

Honey Sriracha Glazed Shrimp Skewers with Grilled and Chopped Scallions, Photo: NK 

Next time you're looking for an easy yet impressive appetizer or the surf to accompany your turf, Honey Sriracha Glazed Shrimp Skewers are a great choice. Make them if you are a Sriracha lover who can handle moderate heat and if you enjoy sweet and spicy flavor profiles like I do. 

First, Some Handy Tips:

1. Soaking the wooden skewers for about a half hour is a good idea before using them on a grill in order to prevent any burning. 

Photo: NK 

2. Martha Stewart, from whom this recipe was adapted, very wisely advises that you use two skewers for each row/serving of Shrimp. Pierce one skewer through just about at the tail, and another through the opposite head end. Doing this allows you to flip the skewers more easily and prevents the Shrimp from curling up. I used these shrimp skewers as an accompaniment to a hamburger, so for us, about four large Shrimp per person was just right. 

3. If you can get your fishmonger to peel and devein the shrimp leaving the tail on, all the better. Cleaning Shrimp is one of my least favorite cooking chores, and frankly, it takes time! Buying pre-cleaned shrimp (preferably wild) or paying a bit extra to have the cleaning done for you is a huge part of making this dish as easy as it should be. 

Scallion Garnish , Chopped and Grilled Whole, Photo: NK

4. For a pretty green edible garnish, we opted to scatter the Shrimp with chopped Scallion and whole Grilled Scallions. To grill, we simply brushed the whole Scallions with oil and dusted them with Salt and Pepper. We let them cook for the duration of the Shrimp's cook time, turning once on the grill until they charred a bit. You could certainly garnish this creatively with other greens such as Cilantro or Parsley, but Scallions fit well with this Asian-inflected dish and I just love the look of them with char marks. 
Let's grill... 

Honey Sriracha Glazed Shrimp
Adapted from Martha Stewart
Serves 6 as an appetizer or accompaniment, 3 as an entree

Ingredients:

Sriracha Honey Glaze, Photo: NK 

24 Large Shrimp, peeled, deveined, with tail left on
1/2 teaspoon Garlic Powder 
2 Tablespoons Sriracha 
1/4 Cup Honey
Salt and Pepper

Vegetable Oil for brushing the Shrimp and the grill
Optional Scallions for chopping and a few whole for grilling 

12 Wooden Skewers, soaked

Method: 
1. Light a charcoal,gas grill, or heat up a grill pan. Soak wooden skewers for 20 min to a half hour

2. Lay peeled and deveined tail-on Shrimp on a work surface. Make a row of 4 Shrimp. Skewer the Shrimp through the tail end just before the tail, and through the opposite end (where the head would be). Repeat until you have 6 skewers of with 4 Shrimp Each. 

Glazed Shrimp, Photo: NK

3. Brush Shrimp all over with Vegetable oil and  Sprinkle Shrimp all over with Garlic Powder, Salt and Pepper. 

4. Prepare the Glaze by Mixing Sriracha with Honey and sprinkling with a healthy dose of Black Pepper. 

5. If using, brush Whole Scallions with Oil and sprinkle lightly with Salt and Pepper. Chop the extra Scallions. 

6. Place Skewers (and whole Scallions, if using) on the hot part of the grill. Grill the Shrimp until they start to become opaque - about 3 minutes. Flip and brush generously with the Sriracha and Honey Glaze. Cook another 3 minutes and serve immediately, scattered with chopped Scallions and Grilled Scallions. 


And there you have it. Enjoy!  

Meatless Monday: Pasta + Zucchini, Lemon, Chili & Burrata

The Perfect Simple Summer Produce Side Dish -
NK's Tomato Carpaccio
Recipe HERE

So did everybody have a great holiday weekend? 


Welcome to Monday! 

Don't all jump up and down at once. 

But if we're looking on the bright side, I can report that some really good meatless meals have been materializing in our kitchen of late. 

At the height of summer, when produce is especially great, going meat-free gets that much easier. 



There's nothing like walking into a farm stand or market and being totally inspired by their fruits and vegetables. (With Tomatoes in season, our Tomato Carpaccio pictured here is a great place to start.) That very thing happened to me recently and resulted in what is today's meatless Dinner, a vegetarian pasta dish that I hope you will like as much as I do. 

~In our Lumachine with Zucchini, Lemon, Chili, & Burrata, market-fresh Zucchini gets a quick saute and then marinates for about 10 minutes in Lemon Zest and Juice, as well as spicy Red Chilies. Once tossed with short Pasta or your choice, the Zucchini mixture is enhanced with fresh ribbons of Basil and, here's the topper -  runny and impossibly delicious dollops of Burrata Cheese. 

The result is a bright, herbaceous and lemony dish with a spicy Chili twist cooled by the mellow, creamy cheese. If you can't find Burrata, a good Buffalo Mozzarella will stand in just fine, but don't miss trying Burrata at least once in your life. And don't sample it too much while you're cooking this meal because if you are anything like me, you'll eat it all and have none left for dinner. 

What makes this dish great? Today's Pasta will enthuse even the most reluctant veggie eaters, or at the very least, those that groan when meat is missing from their dinner (ahem, Husband...). I will even go out on a further limb and propose that perhaps if you sub in another short pasta in a fun shape (remember Wagon Wheels?) and omit the spicy Chilies, you may even ge able to coax your vegetable averse kids into eating this.

Let's get to it. 

Lumachine with Zucchini, Lemon, Chili and Burrata

Serves 4 as an appetizer, 3 as an entree

Ingredients:

Freshly Chopped Zucchini, Photo: NK 

2 Large Zucchini, well scrubbed. Cut in half lengthwise and sliced into thin half moons

2.5 Tablespoons Extra Virgin Olive Oil

3 large Garlic Cloves, lightly crushed

3 Small Dried Chilies (Such as Thai Bird Chilies), very finely chopped

Zest of 1 Large Lemon

1 Tablespoon Lemon Juice

Red Chilies, Photo: NK  

8 Ounces Burrata Cheese, cut into 1 inch pieces (try for about 3 pieces per person)

1/2 teaspoon Kosher Salt (plus more for boiling Pasta)

1/4 teaspoon Black Pepper

5 Large Basil Leaves, cut into thin ribbons (chiffonade)

3/4 Pound Short Maccheroni such as Lumachine or other thimble-shaped Pasta

Method:

1. In a large skillet, heat Oil and Garlic Cloves over medium flame. Heat for about 3 minutes until Garlic becomes fragrant and begins to brown. Remove Garlic Cloves and discard.

Marinating the Zucchini, Photo: NK 

2. Add sliced Zucchini to the skillet and cook, stirring often, for about 4 minutes. Turn off the flame and season with a 1/4 teaspoon Kosher Salt and an 1/8 teaspoon of Black Pepper. Next, add the chopped Red Chilies, Zest of 1 Lemon, and a Tablespoon of Lemon Juice. Stir. 

3. Carefully pour the contents of the skillet into a heatproof bowl, juices and all. Set aside for at least 10 minutes, stirring occasionally. The longer it sits, the better it will be. Reserve skillet for finishing the Pasta.   Note: You could stop right here and end up with a really nice Vegetable Antipasto. You can also make this entire pasta recipe ahead by following the directions up to this step and refrigerate the Zucchini Mixture up to 1 day. Bring to room temperature before using.

4. When ready to finish up the dish, boil your Pasta of choice in well-salted water according to the package directions. When Pasta is done, drain it well and pour it back into the large skillet over low heat. 

5. Toss the Zucchini Mixture with all its juices into the skillet. Stir to mix Pasta and Zucchini together. Add the ribbons of Basil and stir again. Taste for seasoning and adjust to your liking. 

6. Plate your Pasta and top each dish with 2-3 dollops of Burrata Cheese. Finish with an extra sprinkling of Black Pepper. Serve immediately and enjoy!  

Lumachine with Zucchini, Lemon, Chili, & Burrata, Photo: NK 

Fancy 'Cue: Grilled Peaches + Crottin, Walnuts, & Truffle Honey

Pitted Fresh Peaches, Photo: NK  

Stone Fruit. 

Stars of summer. 

Making sweet and savory dishes everywhere that much more sumptuous...

like our Apricot Frangipane Tart
or Stone Fruit, Burrata, Prosciutto & Arugula Salad. 

Today's subject? 

Juicy and ripe Peaches.

Together with just a few other high quality ingredients, these beauties make one striking and simple grill-able side-dish. All in under twenty minutes.

Elegance has never been so easy.

Let's get to work:

Grilled Peaches with Crottin, Walnuts & Truffle Honey

Serves 3-4 as a Side Dish 

Ingredients:

Photo: NK   

3 Medium-sized Ripe Peaches, sliced in half and pitted.

3.5 Ounces Goat Cheese, room temperature (we like Crottin).

1/3 Cup Walnuts, chopped

2 Tablespoons Olive Oil, for brushing

Salt and Pepper

Regular Honey or Truffle Honey, for drizzling

Method:

1. Preheat a gas or charcoal grill. 

2. Brush cut side of each Peach half with Olive Oil and then sprinkle with Salt and Pepper. 

Truffle Honey, Photo: NK 

3. Grill Peaches cut side down for 10-12 minutes on the hot part of the grill. Don't attempt to move them during the cooking or they will stick. They will release more easily once true grill marks appear. When ready to remove Peaches, you may need to help them off just a bit using a metal spatula. You can also grease the grill grates with oil if you prefer.

4. Arrange Peaches on serving plates and spoon about a heaping teaspoon of Goat Cheese into the middle of each Peach half.

5. Sprinkle with chopped Walnuts and a bit more Salt and Pepper. 

6. Finish by adding a few drizzles of Truffle Honey or Regular Honey across each Peach.

Grilled Peaches with Crottin Goat Cheese, Chopped Walnuts, and Truffle Honey, Photo: NK 

7. Serve immediately and enjoy.

Strawberry Pie with Whipped Cream, Photo: NK 

See? 

Even the easiest summer dishes can be absolutely sublime when super-fresh fruits are involved.

Just like this gorgeous Strawberry Pie made by my mom-in-law. 

The recipe, passed down through generations, originated from Sarah Gibbs of Pomeroy, Ohio. 

Delicious and simple never go out of style.

Recipe Roundup - Ideas For Your Fourth of July Feast

It's unnerving how quickly summer flies by. Still, we're looking forward to the second big fete of the season, The Fourth of July. While our celebration will undoubtedly include American favorites like Burgers (we love Pat La Frieda's Short Rib Blend), we'll always throw in a few extra twists to make sure our barbecue is one for the books. Today, we'll round up some of NK's favorite summer party recipes. Most can be made on an outdoor grill or indoor grill pan. Hope this get's your creative juices flowing. Happy Cooking! 

A Hot Dog Less Ordinary - Why not try our Chicago Dogs with all the fixins on the grill? 

Real Chicago Dogs 











Tacos! - Remember our recent Cinco de Mayo Carne Asada post? Well this Skirt-Steak based Taco works great on a grill: 

Tacos Carne Asada













Wings! - The winner and still champion of party foods. In our house, these Old Bay Spiced Buffalo Wings are generally baked, but you can absolutely grill them as well. So. Good. 

Old Bay Buffalo Wings














Sharable Shrimp Ceviche Served with Tortilla Chips is "a good thing." We like to lightly boil our Shrimp so you won't have any raw food worries. Bring this great app if you're attending a party.

Cooked Shrimp Ceviche











Salads with a Spin - Because barbecue Side Salads Should not be humdrum:

Watermelon Salad with Arugula, Ricotta Salata, and Mint Dressing

 AND

Grilled Pineapple Salad with Basil and Cucumber














Vegetarian Pasta Salad - This as good at room temp raw sauce pasta recipe easily morphs into a winning side or main that will please all palates - we love our Vegetarian Friends.  

Whole Wheat Pasta Crudaiola with Arugula, Cherry Tomato, and Ricotta Salata











Indoor Feast on tap for you? Just because you aren't barbecuing doesn't mean you can't have a smashing sit down meal. Here are two of our favorite Summery Seafood Dishes that get raves every time: 

Zuppa di Clams with Savory Crouton

Crab Pasta with Lemon and Chive Butter












And for Dessert?
This super easy, stone-fruit driven Tart comes together quickly with frozen puff pastry. Use it to showcase the season's best produce. 

Easy Apricot Blackberry Frangipane Tart









That'll do it. Keep us posted on your food adventures and we hope you do enjoy our Nation's birthday and all the food it brings.