In need of a harbor…

It was a gray-ish, kind of dreary day in Atlanta. We seem to be stuck in the space between what we southerners think of as fall and winter. I’m still trying to adjust to the early sunsets. And the news.

Oddly enough, I’m also humming Jimmy Buffett tunes in my head and dreaming of Key Lime Pie!

I suspect it has to do with our preparations for a voyage to the Conch Republic.

We are, perhaps, a bit behind in terms of shore excursions and ground logistics, but we’re excited.

An actual chance to put my toes on Key West (without dealing with the infamous bridge) and a whole week with my favorite people.

So, in honor of that…my go-to recipe for Authentic Key Lime Pie, complete with my fabulous gluten-free oatmeal pie shell, just in case you might be feeling the need for a harbor like I am just now!

Authentic Key Lime Pie

MAKES: ONE 9 INCH PIE, ABOUT 8 SERVINGS

The real deal Key Lime Pie, right here. Better yet, with the Oatmeal Pie Crust shell, it’s gluten-free! This is the recipe right off the Nellie & Joe’s bottle of Key West Lime juice. You can order it from Amazon or try Whole Foods or Publix depending on where you are. Did you know that the pie has sweetened condensed milk in it because the recipe was developed before Key West had dependable milk delivery or refrigeration? Really! Would I eat this once a week? No, but it’s a holiday favorite in my family. Remember, if it’s green, it’s not real Key Lime Pie!

Equipment Note: You can use a food processor, hand or stand mixer for this, but a wire whisk will do it. A mixing advantage is handy if you opt for homemade whipped cream. I often use an Eco-foil disposable pie tin with the domed plastic crust when I make this pie.

Arrange oven racks so pie will bake in center of oven.

Preheat oven to 350°F.

In a suitable mixing bowl, combine and mix well:

One 14-oz. can sweetened condensed milk.

3 good quality egg yolks. (Reserve whites for another use.)

Add and blend until smooth:

½ c. Nellie & Joe’s Key West Lime Juice.

Pour filling into:

One miraculous 9-inch Oatmeal Pie Crust (see below) or a prepared graham cracker pie shell.

Bake for 15 min. Remove from oven and place on cooling rack. Allow to sit 10 min. before refrigerating.

Chill several hours or overnight.

Optional: Add to sparkling clean mixing bowl, preferably metal,

1 pint organic, heavy whipping cream

1 Tbsp. 10x powdered sugar, if desired. (I like mine unsweetened.)

Whip cream rapidly by hand or with mixer, until soft peaks form.

If not using immediately, cover with plastic wrap and refrigerate.

Just before serving, top pie with whipped cream.

Oatmeal Pie Crust

I found this on an old, yellowed index card, in my mom’s handwriting, when I went through her recipes. I don’t remember her ever making it. What a gift for Bill, who’s gluten-free! See how many ways you can find to use this like you would use a graham cracker crust, but better!

Equipment Note: A food processor or Vitamix-type blender is used for this recipe.

Depending on how high your pie will get when finished, allowing for whipped cream or meringue, you may want to purchase an Eco-foil pie pan with a plastic cover.

Into the bowl of your food processor or carafe of your blender, place:

1 c. gluten-free rolled oats.

½ c. brown sugar.

½ c. flaked or shredded coconut.

Pulse until ingredients resemble a fairly fine meal. Add:

⅓ c. melted butter OR – 1/3 c. melted coconut oil

Continue to pulse until all ingredients are evenly mixed.

Press into bottom and sides of a 9 inch pie plate. Cover with plastic wrap or lid to the pan. Chill.

And a special hint for you, friends…this pie is great for breakfast, with a cup of dark roast coffee and some of your delicious whipped cream. An actual beach is optional, but quite nice!

 

 

What brunch looks like when all the turkey bones are in the stock pot!

There ain’t a body – be it a mouse or a man – that ain’t made better by a little soup.                                          

                                                                  – Kate DiCamillo                                                                   

Turkey Broth…the actual magic, right here!

Makes: 6 – 8 quarts in a 10 – 12 quart stockpot.

Notes: Consider making a big pot of turkey broth as part of a holiday tradition. It’s a great way to teach the next generations and it smells heavenly. 

I like a very clear turkey broth with a lot of depth that can be used in any number of recipes, so this is what I do. If you have a specific flavor profile in mind, feel free to adjust the herbs and veg as you like. Please resist the temptation to toss all the wilted stuff in your fridge into the pot!

Ingredients: The best stock contains a mixture of roasted and raw bones. Choose yours from the list below.

  • Carcass from ½ a roasted turkey, including some ribs and a wing, with some meat still attached. A leg is also useful if you have one left. Smoked turkey bones will work, too! If you just roasted a turkey breast, use those bones and add bones from a couple of roasted chickens.
  • Any necks, hearts, or gizzards you’ve saved. (Freeze livers separately for dirty rice, etc.)
  • Additional raw bones, about 1-2 lb. necks, backs, wings, etc. (You can use chicken bones, too, if you like.) I particularly like necks for this because they have lots of healing cartilage. Check your local farmer or an international market near you.
  • 3 Tbsp. acidic liquid. I use Braggs Organic Apple Cider Vinegar “with the mother.” White wine or fresh lemon juice will work, too.
  • 3-4 med or large yellow onions, halved, with skins on. (Really!)
  • 3-4 whole garlic bulbs, halved, with paper on.
  • 3-4 fresh bay leaves or 2-3 dried ones.
  • Fresh thyme sprigs. The more the merrier! I use a bundle about the diameter of a quarter, tied with white cotton kitchen string. Add a 4-6 inch sprig of fresh rosemary if you like.
  • Fresh parsley stems, if you happen to have some around. Tie them with the thyme sprigs. 

Place raw bones with any gizzards or hearts into stockpot. Add cold water to cover by 2-3 inches. Add cider vinegar, white wine, or lemon juice. Cover and allow to sit, off the heat, for about 45 min. This helps pull the minerals and other goodies out of the bones and into the stock.

After you’ve soaked the raw bones, add the roasted bones to the stockpot.

Add additional cold water, leaving room at the top to add your veg and herbs. Place pot over med. high heat and bring to a very gentle boil.

After pot begins to boil gently, adjust temp to keep it from reaching a full, rolling boil. Skim whatever foam or bits of grey-ish stuff float to the surface and discard. You’ll need to skim every few minutes until it quits creating stuff to skim! (About 10-15 min. total.) This step is important! Skimming helps create a beautiful clear broth and prevents the development of any bitter taste.

While you’re skimming every few minutes, prep your veg and herbs as described above. Leaving the skin/paper on onions and garlic adds to the flavor and color of the broth. (Wipe any dirt from onion skins.) This is one reason I like organic! Try not to do this too far ahead. Onions are best used when they’ve just been cut!

Add your prepped veg and herbs gently so as not to splash yourself.

Turn the heat down to med-low. You want your broth to just simmer gently. No more boiling. It will take some practice with your particular stove to find out what works. Fiddle with it and check frequently. You want itty bitty bubbles just breaking the surface.

Cook for at least 6 hours, and not more than 16, for a clean flavor with all the nutrients pulled out into the broth. Try not to stir while it cooks. (That can cloud your broth.) You can put on a lid, partially covering the pot, for part of the cooking time to lessen the amount of water that cooks off, making the broth somewhat less concentrated, or leave the lid off and allow it to reduce more, concentrating the flavors. If you put the lid on, you’ll need the turn the heat down to keep it from coming to a boil. Turn the heat up a bit if you take the lid off. We’re still after those itty bitty bubbles!

If you wish to add additional water during cooking to increase the amount of broth, you must use very hot water, about 180-190 F.

Now is the time when you get to inhale the magic while you throw in a load of laundry and go back to your writing, pick up a paint brush, or teach your kids to play Cribbage…

When you’re happy with the color and flavor of the broth, remove from the heat and allow your marvelous creation to cool an hour or two. Scoop all bones and aromatics from the broth and discard them. (They’ve given all they had!) Remember that you’re going to use this broth to add flavor and nutrients to other recipes. Please resist the urge to add salt or adjust seasonings now.

After scooping out bones and so forth from the pot, strain into another container through a fine mesh sieve, being sure to get all the bones. You may use some of the broth immediately, if you care to. Otherwise, chill broth overnight in the fridge. You’ll know you’ve got a great batch if it gets jiggly, like soft Jell-O! (If not, it’s still a miracle! Just keep practicing.)

Transfer chilled broth to quart- and pint-sized plastic containers, (or the sizes that work for you) preferably BPA free. Leave 1 inch headroom, as broth will expand when frozen. Label, including date, and freeze until needed, up to 6 months. I try to thaw frozen broth overnight in the fridge before using. When that isn’t possible, thaw on counter and monitor so that it doesn’t start to warm.

Let the magic begin again!

 

 

 

 

 

 

 

 

 

And a smidge more heresy…

Welcome! Now that I’ve confessed that I don’t do turkey the way my granny did, it’s time to move on from dry brining (There’s still time!)  to the part that smells so good. Actual roasting!

Of course, you’ll need your bird thawed, even if you skipped the dry brining process. (Note: It can take up to 3 days to thaw an 18-20 pound turkey in the fridge!) For Gorgeous Juicy Turkey, you’ll want to plan on roughly 2 hours for roasting and 1/2 hour for resting. See * below for additional info on timing according to turkey size!

A small amount of math is inevitable.

Remove your lovely bird from the fridge about 4 hours before you’re planning to serve your fabulous dinner. Allow it to sit out and come to cool room temp…about an hour. Put it somewhere the dogs really can’t reach it!

Preheat oven to 525 degrees F. 

Pour out any juices from the inside of the turkey and the bottom of the pan and discard. Pat the bird gently dry, inside and out, trying not to disturb any remaining brine mixture on the skin.

If you brined, no additional salt or pepper is needed!

(If you didn’t brine ahead of time, remove any innards, etc. now and generously season the inside of the turkey with good sea salt and freshly ground black or mixed peppercorns. )

Your marvelous dressing goes into a pan to bake. Trust me. (Sorry Granny!)

Fill the cavity with aromatics. Try a mix of your favorites… any combination of these will add to the cooking juices, keeping the turkey moist and making tasty gravy. (This part will take about 1/2 hour of our 4 hour timeline.)

  • Quartered onion, skin on.
  • A whole garlic bulb, cut in half.
  • A quartered, cored, firm organic apple.
  • 3-4 bay leaves, preferably fresh, crushed briefly to release oils.
  • A handful of fresh thyme sprigs. 
  • A fresh lemon, cut in half.
  • Rosemary and sage are good too, but may overtake other flavors. Tread lightly!
  • Any stems from fresh parsley you may have around.

After the cavity is filled, tie the wings and legs, pulling them close to the body with kitchen string so your bird will roast more evenly.

Then, scrub and roughly chop about:

  • 6 small carrots.
  • 3 – 4 onions.
  • 6 ribs of organic celery, including some leaves if desired.

Place chopped veg in your roasting pan, forming a “rack” for the turkey. Place trussed bird, breast side up, on the veg.

Put in 525 degree oven for 11 minutes. Reduce oven temp to 400 degrees and continue to roast. 

(Any yummy veggies you’re roasting for dinner will do well at the same 400 F.)

Baste turkey every 20 minutes or so with good olive oil (or melted, unsalted butter), using a small brush.

* Alice Waters says to figure about 12 minutes per pound for a 15-pound, unstuffed turkey and fewer  minutes/pound for larger birds. If you’re roasting our mythical 18-20 pound bird, start checking temp about 1 hour 45 min. after you reduced the oven to 400 F. by inserting an instant read thermometer into the deepest part of the breast, making sure tip does not touch the bone. Check the plump part of the inner thigh the same way. As amazing as this sounds, my 18-pound birds are brown, sexy, and beautifully done 2 hours after I turn the oven down to 400 degrees! Cook to 160 degrees F. on your thermometer.

If you jiggle the ends of the legs, they will move freely and whatever juice comes out when you take out the thermometer will be clear. Remove your gorgeous bird to a deep platter or cutting board with grooves for the juice and allow it to rest for 30 minutes. If you like crispy skin, leave it uncovered!

Remove the string. Carve your masterpiece as desired, adding the juices to your gravy.

Gather your family and friends and enjoy.

 

 

Heresy Alert!

True confession. I don’t do turkey the way my Granny did. It turns out there are even better options. Because I’m grateful for each of you, I’m sharing my secrets here. Feel free to share them far and wide and feed them to those you love!

Dry turkey is never on anyone’s menu, but it seems that it shows up on an awful lot of serving platters. Hence, the big name guys with the magic basting goo, turkey fryers, syringes for injecting liquid brine solutions, smearing the whole thing with butter, etc., etc. This is the way to do it Juicy meat, crispy skin, perfect flavor, all natural and with very little effort. And easy enough for a first time Thanksgiving host to manage!

Ingredient Notes: Buy the best you can get. It takes some hunting. Local farmers. Whole Foods. Dean & DeLuca, Zingermans, White Oak Pastures. Ours are Heritage breed birds, pasture raised by local, sustainable farmers. I like turkeys in the 18-20 pound range because they fit in my oven and I want lots of bones and leftover meat for soup. I can actually feed 75-100 people from one turkey by making bone broth and using it well! (You can, too!) Thaw, if needed, in a fridge. It may take up to 72 hours to thaw a turkey this size. Or, scale down, if desired!

Brining: This is optional but I highly recommend it. I’ve tried both wet and dry brines and I like dry the best. It’s easier, often cheaper, a lot less messy, and ultimately, more effective. And it has no sugar! The purpose is to season the bird, while holding juices in the muscle for a moist, tender turkey, with gorgeous, crispy, perfectly seasoned skin. Wash your hands a lot during the process! You’ll need:

Coarse grey Celtic sea salt

Freshly ground pepper (black or mixed colors)

Dried thyme (or other herbs as desired)

A pan large enough to hold the turkey loosely. (ie Eco-foil from your local supermarket. Nobody’s perfect!)

Mix together in a small bowl: 4 Tbsp. coarse sea salt with 2 Tbsp. ground pepper and 1 1/2 Tbsp crushed, dried thyme, etc., if desired. (You can also do this with just salt, in which case you may need an extra Tbsp. for coverage.) Don’t use regular table or fine grind salt! It leaves a bitter taste and you have to reduce the amount significantly so it’s hard to cover the whole bird without making it too salty.

For an 18-20 pound, thawed turkey, remove any neck and innards. Reserve them for other uses as needed. I freeze the neck, heart, and gizzard for soup stock or feed them to the dogs. The liver is great for dirty rice and may be frozen, separately. (Or added to the dog feast!) Pat bird dry, inside and out, with paper towels and place bird in pan. (If using foil pan, place that on top of a sheet tray or similar pan for stability.)

Working in the pan, season the dried inside and outside of the bird well with salt mix. Get down around the wings and legs and thighs. Pat and rub. Leave uncovered or cover loosely with parchment paper. Place in fridge, preferably the old one in the basement, and just leave it alone for up to 3 days. I like 18-24 hours. It will be fine. What you’re aiming for with the timing is that miraculous moment when the skin is crispy, the meat is juicy and tender, and the bird is perfectly salted.

You’re well on the way to the best Thanksgiving feast ever!

On Sunday I’ll be back here with roasting directions for Gorgeous, Juicy (Easy) Turkey!

 

 

 

 

 

 

 

 

 

 

My Favorite Kitchen “Gadget”

Last night, I dreamed about soup.

There’s a reason for that and we’ll get there in a few minutes. For this morning, though, I fixed my first cup of lemon tea and pulled a quart of mixed pork and chicken broth (Brodo misto, if you’re feeling Italian!) and a quart of “veggies and meat for soup” from the freezer for lunch.

This particular lunch plan, however, began somewhere “in the way back machine”.

Years and years ago, at an outlet mall in north Georgia, I bought a stock pot. A massive stock pot. Stainless steel. The gallons-upon-gallons size. Complete with a spigot at the bottom so you can drain the broth off  without having to lift the whole thing when it’s full.

It is, without a doubt, my most prized kitchen “gadget”. And it just got even better.

It seems my friend, who is recovering from a major brain aneurysm, needs soup.

Let the record show that I made a couple of  gallons while I was in Florida. Now, according to a phone call last evening, we need more.

I’m honored. And a little blown away.

I’ve been making soup for quite a while. Good soup that starts with really good bone broth. It’s an oddly creative process for me. Alchemical, even.

I love the scent of simmering broth in the house.

I love the process of honoring the beings who feed us by using all the random bits to make food for as many meals as possible.

And, in this moment, I have a sense of coming full circle. Of why I’ve been learning broth for so long.

Today, calls to local farmers and artisanal butchers.

Freezer inventory.

Farmers Market lists.

I have three varieties in mind.

We need a lot of healing.

Onions and garlic. A bunch of both. Fresh bay leaves and thyme. As many veg as possible.

Roast chicken carcasses, plus necks and feet and other healing parts.

Halibut broth imported from the west coast, because I’m still learning this one. Delicious and healing.

Years ago, I bought a magic wand in a mystical sort of store in Black Mountain, NC. It’s a useful coaching tool but it doesn’t seem to make soup.

Somehow, I never imagined that this would be my particular magic.

It seems to be me. A gift.

And yet, not just mine.

Each pot of my broth is midwifed by sustainable local farmers. People who believe we can feed ourselves and our neighbors, and support the planet.

I still remember the day I bought my first pasture raised local chicken, standing in a parking lot behind an anonymous sort of box truck, maybe 10 years or so ago. Complete with a hug from the farmer!

It was kind of a scrawny little thing…no growth hormones there!

And, compared to the supermarket variety, it was pretty expensive. I decided to see how far I could make that chicken go.

When I was growing up, a whole chicken was one meal for our family of four. Sadly, necks, hearts, gizzards, and most of the bones ended up in the trash.

My experimental farm chicken wound up being the protein in 13 entre’ servings of delicious, clean food before I decided it was ok to quit counting and just be amazed.

Most of that was possible because of a stock pot.

I was hooked!

I’ve had many teachers along the way. I’ve even become one of the teachers!

My third book, Let’s Boil Bones…Grammy’s guide to bone broth and other yummy things! is available in Kindle books, with the paperback due out this fall.

For today, a bowl of leftover soup. Broth. A bit of pulled pork from a local event. Good, southern-style green beans. Some cabbage and a few tiny Bunapi mushrooms. Roasted cauliflower saved from dinner last night. All served over a bowl of finely shredded romaine lettuce, which is a great way to add healthy bitter greens and texture to soup. (Arugula, collards, turnip greens, etc. all work, too.) Spritz with a bit of fresh lemon juice and finish with good sea salt as desired. A pinch of crushed red pepper flakes would not be amiss.

Love, hope, and healing in a bowl!

 

 

 

 

 

 

 

 

Winner. Winner.

It’s been a while since we’ve done a recipe.

Part of that is because I’ve been busy recomposing my list of go-to ingredients over the last year or so. It’s been a bit of a challenge, as most new things are. Then I remember how much better I feel and I get up and do it again the next day.

Growing past a few personal tendencies toward food fundamentalism has been the biggest challenge for me. I’ve discovered, deep inside, how to join together the new things I’ve learned and the individual quirks I bring to the journey, all in relationship with a gluten-free, diabetic husband who’s fond of 1000 Island salad dressing in a jar!

Learning where it works to wander occasionally toward the fringes, and where it really doesn’t, in light of the future I long for.

We made a bit of a trip in the direction of  the fringes on the 4th of July.

I wanted fried chicken. It’s probably a genetic thing. (At least a recent one!) I did not want belly aches and swollen ankles. I did not want carb cravings or chemicals or trans fats.

Homemade was clearly in order.

The best wings I could buy. A few extra for the stock pot. Some research and a new theory for the dredging part of the plan. An extra set of hands in the kitchen.

It worked!!!

Sadly, I did not take a picture. When I suggested a do-over “for artistic purposes”, Bill immediately volunteered to go to the Farmers’ Market. So, here, just for you…

Grammy’s Best Wings Ever

Serves 2-3 adults for a main course.

Preheat oven to 400 F.

1-1 1/2 pounds chicken wings per person. Local, pastured, sustainably raised, wing tips removed and discarded if needed.

1 c. organic brown rice flour. (Or white, if you prefer.)

2 tsp. aluminum free baking powder.

2 tsp. good Celtic sea salt, plus extra for finishing.

1 tsp. freshly ground black or mixed peppercorns.

1 tsp. dried thyme.

1/2 – 1 tsp. ground chipotle pepper, if desired.

1 – 2 tsp. lemon zest, if desired.

Good, imported olive oil or other oil of your choice for frying. (You really can fry in olive oil!)

About 1/2 hour to 45 min. before cooking, remove wings from fridge and bring to cool room temp.

Mix all dry ingredients, plus lemon zest, if desired, in a medium sized bowl, adjusting seasoning as desired.

Heat about 1 inch of olive oil in large skillet, preferably cast iron, over just less than highest heat, adjusting to avoid smoking.

Toss about a quarter of the wing pieces in flour mix to coat.

Place wings in sieve and tap off extra flour.

Using tongs, add wings to hot skillet. (Be careful. They’ll pop!)

Fry until nicely golden brown and turn to second side. Continue to fry until golden brown.

Remove to sheet tray lined with parchment paper and a rack, if desired.

Continue coating and frying wing pieces until all are finished. (I used 2 trays with racks for this amount.)

Roast wings in hot oven for 10 minutes.

Remove, checking a larger piece for doneness. Roast an extra 1-2 min. if needed.

Re-season with good sea salt.

Sprinkle with hot sauce if desired.

Enjoy!

This is not the way my mom made fried chicken. Nor the way my grandmother did it. It is a way that meets all those same sentimental, emotional needs for me, and Bill loves it, too.

Juicy. Tasty. Oddly hospitable.

Serve with lots of veg!

No guilt. No belly aches. No hobbling around the morning after.

Or, as my Food Network buddies would say, recalling historic Las Vegas: Winner, winner chicken dinner!

Next, we try fish!

 

 

One Skillet Wild Shrimp with Spring Sauce Verde

I’m just beginning to realize how much I hibernated this winter. Granted, it wasn’t that cold in Atlanta and we have heat. I seem to have hibernated, all the same.

Suddenly, my imagination is awake again. My hunger for variety. And company.

I treasure the freezer, still about half full of deep, rich bone broth after the dark days. I just want other things, too. Fresh, tasty, light things. Quick things. So, tonight, for the first time, an ongoing experiment and a relatively recent favorite, all with minimal dishes to do!

This is delicious. Tasty in a grilled sort of way. A bit of heat. Lots of crunch. Complex and, at the same time, very clean. Try it with leftover roast chicken breast or a seared, roasted, and sliced pork tenderloin. Or, to skip the meat, do the veg mix and toss with scrambled eggs, or top with fried eggs. (We will!)

Seasonal food is at its best when what there is and what you long for meet!

One Skillet Wild Shrimp with Spring Sauce Verde

Serves 2 hungry adults for a whole meal or 4 for a main course. WildFit/Paleo friendly & Gluten-free.

Total time, about 1 hour. Active time, 15 minutes. (A handy sous chef is helpful, as this goes quickly.)

First, dispatch someone wise in the ways of  local markets to “source”, as my foodie friends would say, some really excellent shrimp. For us, from Georgia. The Atlantic is good for US friends. Or the Pacific Coast. Whatever is “local” for you. (Shrimp from China and Viet Nam should be avoided for health reasons. If you must buy commercial, pre-packaged shrimp, please check the label!) You’ll also want some bright greens, as clean and local as possible. Here’s the list:

 1 1/2 pounds excellent shrimp. We buy the 16-20 size (large). I like them with heads and shells best. Today, only shells. (See below.)

1/2 large head Romaine (or other deep green, crunchy lettuce) per diner.

About 4 – 6 c. washed, trimmed, and chopped mixed greens. (The more, the merrier!) In this case, baby arugula, some Italian, flat-leafed parsley, a bit of fresh basil or thyme, and a few clumps of dandelion greens. (Reserve stems of parsely, if using. They’re great in salads, smoothies, or shrimp stock!)

6 spears really fresh asparagus, stemmed and sliced very thinly, from the garden, if possible. (Optional, but awesome! Sliced broccoli stems, or even chopped stems from collard greens, Swiss chard, etc., would work, too.)

1 Vidalia onion or a handful of scallions, trimmed and thinly sliced at the last minute. (WildFit friends may wish to avoid “sweet” onions like Vidalias in “deep Spring.”)

2 – 4 cloves of minced garlic.

3 excellent quality anchovy fillets. (Trust me!)

Juice of 1/2 a fresh lemon.

3 Tbsp. good olive oil, divided.

Freshly ground black or mixed peppercorns.

Good, Celtic sea salt.

1/2 tsp. crushed red pepper flakes, optional, to  taste.

Optional – 1/2 c. or so of hot, cooked, organic rice per person for those who desire. (Bill does!)

And the plan:

About 1 hour before you wish to serve, remove shrimp from fridge, if still frozen. Rinse in collander and set to thaw/drain. (If your shrimp are thawed, start here about 30 min. before you wish to serve. Rinse and drain well.)

Place rice in oven at 350 F. to re-heat if needed. (Or steam, or whatever.)

Shell shrimp, as needed, reserving and freezing shells, if desired, for stock. I like the $2.00 plastic thing-y you can buy at many fish places to help remove shells and “vein”.

Drain shrimp some more and pat on paper towels. We want them as close to dry as shrimp get!

While shrimp drain & dry, start washing and trimming your veg as necessary. Tonight, I picked out the pine straw and tiny maple trees, and returned them to the compost. Halve Romaine the long way, remove any wilted outer leaves, rinse and drain really well. Dry greens well in a kitchen towel and chop as needed. They’re going to wilt/shrink!

Place shrimp in a bowl with 2 Tbsp. olive oil and about a tsp. each of salt and pepper. Toss well to coat.

About 15 min. before you plan to serve, heat large, heavy skillet (preferably cast iron) dry over high heat. (A few drops of water should skitter around.)

Place Romaine halves, cut side down, into skillet, pressing down occasionally, to sear. When cut side is nicely browned, remove to serving plates, cut side up.

Reduce heat to medium high.

Add oiled and seasoned shrimp, with extra olive oil if pan gets dry, in 2 batches if needed to allow space to turn and sear, turning with tongs until shrimp are fragrant, pink on the outsides, and opaque through the center, about 3 – 5 minutes, depending on size. Resist overcooking!

Remove cooked shrimp to serving plates, over seared lettuce.

Add an extra Tbsp. of olive oil to same skillet, over medium heat. Add sliced onions and stir to begin to wilt.

Add anchovy fillets and stir to incorporate with onions.

Add asparagus, if using. Continue to stir fry, adding a bit more olive oil if needed.

Add chopped greens and herbs, continuing to toss.

Add lemon juice and crushed red pepper flakes. Season with S & P to taste.

When the individual bits are all still intact but the greens have wilted, spoon over Romaine, shrimp (and rice, if serving).

Serve, perhaps with additional lemon wedges, if desired.

If you saved shrimp heads/peels, place in zipee bag and squeeze out air. Freeze, labeled, and dated. Watch here for stock recipe to follow.

Enjoy!