BBQ Jerk Shrimp & Veggie Skewers

Shrimp are great. Fried, grilled, sautéed, broiled, raw (if handled correctly of course) and even boiled the great thing about Shrimp is how they play so well off of just about anything you put them in or next too on a plate. With backyard BBQs breaking out around the globe, we figured now is the perfect time to hit you with a recipe for Jerk Shrimp & Veggie Skewers, that scream “eat us by the pool while consuming massive amounts of alcohol!”

For those of you that don’t want to take the time to skewer the shrimp, you can also use a grill pan, that is safe for use on a BBQ, just lightly spray it with cooking spray before tossing the shrimp & veggies in. The results will be the same, we just love eating food off of a stick like a Savage.

With that said, let us get to work…

(click Read More for the entire Recipe...)

ROTD: Shredded Chicken Empanada's

Empanadas are no joke. The perfect food for a day like this, you can’t go wrong with a few bites of Shredded Chicken Empanada in your stomach, whether your headed to work, the beach or to lounge poolside, these babies can’t be beat when your serving these alongside some strong mixed libations…

Enjoy!!!

Ingredients

1 TBS olive oil

½ cup chopped onions

Kosher Salt

Crushed red pepper flakes

½ lb skinless chicken breast, finely chopped

1 tsp chopped garlic

¼ cup sliced green onions

¼ cup chopped black olives

½ cup chopped green pimento stuffed olives

3 TBS seedless raisins, soaked in warm water for 10 minutes and drained

2 hard boiled eggs, finely chopped

Empanada dough, recipe follows

Directions:

In a large saute pan, over medium heat, add the oil.

When the oil is hot, add the onions.

Season with salt and crushed red pepper, saute for 2 minutes.

Add the chicken, saute for 2 to 3 minutes.

Remove from the heat and turn into a mixing bowl.

Add the garlic, green onions, olives, raisins and eggs, season with Kosher salt.

Mix well.

On a floured surface, roll the dough out to a circle, 1/8-inch thick.

Using a 4-inch round cutter, cut the dough into individual circles.

Press the remaining dough together and repeat the above process.

Preheat the fryer.

Place about 1 tablespoon of the filling in the center of each circle.

Lightly wet the edges of the dough with water.

Fold the dough over, forming a half-moon, using your fingers, seal the edges completely and crimp the sides of the dough.

Place the finished empanadas on a parchment lined baking sheet. 

Fry in batches until golden brown, about 2 to 3 minutes.

Remove and drain on paper towels.

Season with Kosher salt.

Serve warm on a large platter. 

Garnish with parsley.

Yield: about 1 ½ dozen empanadas

Empanada Dough:

1 cup masa harina

½  cup flour

½ cup yellow cornmeal

½ tsp baking powder

1 tsp  Kosher salt

½ tsp fresh ground black pepper

1 TBS lard

1 cup warm water

In a mixing bowl combine the masa harina, flour, cornmeal and baking powder.

Season with the salt and pepper and mix thoroughly. 

Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated.

Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.

Recipe Of The Day: Deep Fried Artichokes

Everyone loves artichokes, you just may not know it yet. Having the right person prepare an artichoke for your first time eating them is very crucial. they can easily be made to taste like an aloe vera plant and that ain't that cool. If this is your time eating them have no fear for they are fried, and what doesn't taste good fried?
Consider them the perfect appetizer to enjoy while having freezing cold libations such as: Beer, Vodka and Tonics, Gin and Tonics, Rum & Cokes, Patron shots... Ok you get the picture.
Please enjoy these and your drinks in moderation.

Gazpacho

If you aren’t up on Gazpacho, use the internet for something positive for once to take a moment and read up on it’s incredibly vigorous qualities. A “Raw” dish that requires hardly any work (your blender will do most of the work for you) that helps to stimulate everyone’s desire to tear into a few more courses.

Growing up in Southern California, I was put onto Gazpacho in the Summertime, by an old friends Grandma who used to make hers by hand, chill it overnight and in the morning serve it to all the kids before we would go tear the neighborhood up for the day.

This version is similar to hers only we use a dash of red wine vinegar to balance out the taste of the raw tomatoes.

December 6^th is National Gazpacho Day, make some of this the night before, and when you get home from work on the 6^th, check the seasoning (you may want to add some salt and pepper after it sits overnight,) pour up a few cold shots of your favorite libation before dinner and have yourself a healthy glass / bowl of Gazpacho.

Enjoy!

(click read more for the entire recipe)