My pretty summer table with hydrangeas from the garden
As they arrived I served a very summery refreshing white wine. NEW AGE. It had a slight sweetness and light effervescence to it. So when served over ice with sliced lemons and limes it resembled a simpler version of white sangria. It was yummy.
We began with grilled shrimp skewers with mango salsa. (Recipe provided by Barefoot Contess) Anne contributed her wonderful guacamole.
Anne and Beth
The main course was another old favorite recipe of mine- Baked lemon chicken, This is great served hot, cold or room temperature. On a hot summer night I baked this about an hour before guests arrived and served it at room temp.
To accompany the main course I made very colorful and spicy pepper ratatouille.
Kathy wowed us with her homemade polenta with rosemary and parmesan.
KATHY
Paul D. Gruner Veltliner was the wine served with the meal. Another crisp but dry white wine from Austria. Great for summer.
Dessert was my homemade lemon and mint ice cream. Lemon and Thyme bars and Alice B. Toklas brownies.
Yes, someone took the "herb" theme more than literally.
Here I will share the first of the recipes. More to follow.
Grilled shrimp with Mango Salsa
Ina Garten
3 cloves garlic, minced
1 medium yellow onion, finely chopped
1/4 cup minced fresh flat-leaf parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/4 cup olive oil
Juice of 1 lemon
2 pounds jumbo shrimp (16 to 20 per pound), peeled and deveined, tails intact
Vegetable oil, for grilling
In a medium bowl, combine garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp, and marinate for 1 hour at room temperature, or cover and refrigerate for up to 2 days.
Heat a grill or a grill pan over medium-high heat. Brush the rack or pan with vegetable oil to prevent the shrimp from sticking. Skewer 5 to 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp on each side, until opaque and lightly charred, about 1 1/2 minutes. Serve with Mango Salsa.
Mango Salsa
Ina Garten
2 tablespoons olive oil
1 1/2 cups diced yellow onion (2 onions)
2 teaspoons peeled and minced ginger
1 teaspoon minced garlic
2 ripe mangos, peeled, pitted, and cut into 1/4-inch pieces
1/3 cup freshly squeezed orange juice
2 teaspoons packed light-brown sugar
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 to 2 teaspoons minced fresh jalapeño pepper (1 pepper)
2 teaspoons finely chopped fresh mint leaves
Heat olive oil in a large saute pan over medium-low heat. Add onions and ginger, and saute until onions are translucent, about 10 minutes. Add the garlic, and cook, 1 minute more. Add the mangos; reduce heat to low, and cook for 10 more minutes. Add orange juice, brown sugar, salt, pepper, and jalapeno. Cook, stirring occasionally, until the orange juice has reduced, 3 to 4 minutes.
Remove from heat, and stir in mint. Serve warm, at room temperature, or chilled.\
In these recipes the flat leaf parsley, basil and mint were courtesy of my humble garden.
