::Fig & Cherry::

I made *THIS* last night from *THIS* yummy food blog.

::Smoked Paprika Shrimp & Lime Dip::

I COULD PROBABLY EAT SEVERAL POUNDS WORTH OF THESE BABIES. EVEN THE SHALLOTS LEFT ON THE EMPTY PLATTER MUST BE SCOOPED UP AND CONSUMED.

Lime Dip
¼ cup (50 mL) sour cream
2 tbsp (25 mL) mayonnaise
1 tsp (5 mL) grated lime rind
1 tbsp (15 mL) lime juice
Chopped fresh coriander or Italian parsley, optional

Shrimp
2 tbsp (25 mL) vegetable oil
1 large shallot, minced
1 tbsp (15 mL) smoked paprika
2/3 cup (150 mL) dry white wine
1 lb (500 g) jumbo raw shrimp, peeled and deveined
2 tbsp (25 mL) chopped fresh coriander or Italian parsley

Preparation:

1. To make lime dip, whisk together sour cream, mayonnaise, lime rind and juice in bowl. Set aside.
2. In large nonstick skillet, heat oil over medium-high heat and sauté shallots and paprika for 2 minutes or until turning golden. Add wine and bring to boil. Boil for about 2 minutes or until reduced by half. Add shrimp and coriander and cook, stirring constantly for about 4 minutes or until shrimp is pink and firm.
3. Serve shrimp with dip. Sprinkle with coriander if desired.

Serves 8

Big Red Pizza

Mmmm. For a friend's belated birthday celebration, we decided to throw a pizza party- adult style. We four couples decided to top one pizza each with our favourite things. If Aidan had his way our pizza would be absolutely heaving with meats of all kinds. Ugh. But since I was the one doing the baking. . . Here's what I chose to create, and I HIGHLY recommend it:

The "Big Red" Pizza
Food & Drink Magazine

Crust:
I make my Dad's perfect pizza crust. It's all about beer and basil. Once you've found the perfect crust, you never go back.

Cheese Topping:
12 oz mozzarella
12 0z Provolone
4 oz Romano
4 oz Parmesan

Pesto Sauce:
[to be blended in food processor]
3-4 Roasted Red Peppers
1 Garlic clove
2 T Olive oil
1/2 t Balsamic vinegar
1 cup of the cheese mixture above
1/4 cup Fresh Basil or Parsley

Topping the Pizza:
Roll out the crust
Cover with Pesto Sauce
Sprinkle with cooked shrimp and finely sliced red onion
Top with more of the cheese mixture

I can't tell you how good this was. A very grown up pizza.

Fish

Here is something that I have tried a few times and always enjoy. (and its really quick and easy to put together, and doesn't take long to cook)

Preheat the oven to 400 F.
Line a cookie sheet with aluminum foil
Place fish on foil, spread some butter on the fish and then sprinkle with salt,pepper and oregano
Top with veggies of your choice (I did onion slices, diced red pepper and small broccolli florets)
Fold up the foil or put another piece on top and fold the edges over themselves - forming a sealed pocket.
Bake for 15-20 min (depends on how thick a piece of fish you have)

I used ocean perch this week, but any white fish would work well, We buy the bonless, skinless frozen fish fillets. You could experiment with different spices as well and I'm sure a squeeze of lemon juice would also taste good instead of the butter (or in addition to - depending on how healthy you are trying to be:)

Serve with pasta tossed with butter, salt, pepper and sage. (this is really yummy! - and also nice and easy)

Smoked Salmon & Dill Pasta

6 green onions
4 T butter
6 T dry white wine
1 3/4 cup heavy cream
nutmeg
8oz smoked salmon
2 T fresh dill (or 1 T dry dill)
fresh lemon juice
4 cups pasta
salt and pepper

1. Put water on to boil for pasta.
2. Melt butter in a saucepan. (I use a wok). Chop onions into butter and simmer gently for one minute.
3. Add wine and boil hard to reduce. Then add cream, salt, pepper, nutmeg. Simmer until slightly thick.
4. Chop salmon. Add to sauce along with dill and lemon juice.
5. Combine and serve

NOTES: Really rich. A little goes a long way. A mild flavour so don't eat anything with it that will overpower it. Really good with a nice white wine and a baguette.