Recipe of the Week

Main Ingredient - Shellfish
Created by Elizabeth Karmel
Created by Elizabeth Karmel

Recipe using Kick’N Spicy™ BBQ Sauce

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Created by Elizabeth Karmel

Buy head-on shrimp, take them home, grill ‘em and spill ‘em on newspapers to peel and eat—dipping into either melted butter or a spicy horseradish cocktail sauce. Serve this recipe “barefoot” with frosty bottles of beer or Sweet Southern Iced Tea.

Created by Elizabeth Karmel

The trick here is to pre-cook the bacon for a few minutes to get the fat rendering and then assemble the skewers. The bacon is mostly for seasoning and flavoring the filet and mushrooms as they cook, but why waste good bacon? Serve it up with the rest of the kabob ingredients.

Created by Elizabeth Karmel

Every time I make these shrimp indoors, I set off the smoke alarm. It's a ringing affirmation that I have hit the crowd-pleasing jackpot. Whether they are cooked on the stove or an outdoor grill, they always disappear instantly. XL shrimp are a bit pricey, but a couple of these memorably seasoned shellfish per person is all that it takes to impress. The recipe multiplies effortlessly to create a winning appetizer for any size dinner or cocktail party.


Created by Elizabeth Karmel

Every time I make these shrimp indoors, I set off the smoke alarm. It's a ringing affirmation that I have hit the crowd-pleasing jackpot. Whether they are cooked on the stove or an outdoor grill, they always disappear instantly. XL shrimp are a bit pricey, but a couple of these memorably seasoned shellfish per person is all that it takes to impress. The recipe multiplies effortlessly to create a winning appetizer for any size dinner or cocktail party.


Created by Elizabeth Karmel

This recipe was created by grillin’ gal and friend, Sarah Leah Chase. She lived on Nantucket for almost 20 years and wrote the book (figuratively) on cooking scallops. This fresh and sophisticated recipe pairs scallops with vegetables and cousous for a one-dish extravaganza.

Created by Elizabeth Karmel

My childhood memories include order after order of boiled shrimp cocktail served with sweet ketchupy sauce over cracked ice. As I got older, so did my palate and now, I much prefer this grown up version of Summer Shrimp Cocktail.


Created by Elizabeth Karmel

Rosemary sprigs make perfect skewers. I like using them with prawns or the biggest shrimp I can find but they are also perfect for chicken, beef and even fresh figs

Created by Elizabeth Karmel

The secret to grilled pizza is different depending on whether you are using a gas grill or a charcoal grill. For gas, you want to grill the first side of the dough over a medium direct heat, take it off; top the grilled side and place it back on the grill over indirect heat to crisp up the bottom, melt the cheese and warm the toppings. For charcoal, the key is to grill it entirely over indirect heat; forming your dough in a 14 x 6 inch shape (long and skinny) and rotating your crust, if necessary, during the cooking time so both sides are equally brown. And, remember to keep a lid on it for both methods!

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Created by Elizabeth Karmel
Created by Elizabeth Karmel

They say, it was a brave man who first ate an oyster (raw). If he had had a grill handy, it wouldn’t have been a courageous act at all! This technique grills whole closed oysters. They open naturally when they are cooked eliminating the need for gloves and oyster knives.

Created by Elizabeth Karmel

Oyster Rockefeller: A Short Story For those of you who are interested in the history of the dish, this famous recipe actually came from Antoine’s Restaurant in New Orleans and not New York City! According to Antoine’s website, the story goes something like this: Around 1850, Antoine Alciatore, the original owner of Antoine's Restaurant in New Orleans, Louisiana, made a specialty dish of snails called "Snails Bourguignon" which was very popular. In 1899 when Jules Alciatore took over the business, there was a shortage of French snails. He decided to create a similar recipe that used local Louisiana gulf oysters so that he would never have any trouble in procuring the ingredients he needed. Mr. Alciatore is said to be a pioneer in the art of cooking oysters (as they were rarely cooked before this time). According to legend, a customer exclaimed with delight after eating this dish, "Why, this is as rich as Rockefeller!" The dish was given the name Rockefeller because the green

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Created by Elizabeth Karmel

This is the French-flavored version of peel ‘n eat shrimp. The sauce is delicious and warrants a whole baguette just for sopping up! If you prefer to cook this indoors, preheat your oven to 425°F.

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Created by Elizabeth Karmel

Once the shrimp are cooked, pile them on newspapers or a platter and start peeling and dipping. The salt and pepper on the shells stays on your fingers as you peel the shrimp, seasoning the grilled shrimp before dipping into the potent lemon and garlic flavored dipping sauce.

Created by Elizabeth Karmel

This recipe comes to the girls from none other than their buddy, Bob Blumer. He says, “Every time I make these shrimp they disappear instantly. XL shrimp are a bit pricey, but a couple of these memorably seasoned shellfish per person is all that it takes to impress. The recipe multiplies effortlessly to create a winning appetizer for any size dinner or cocktail party.”

Created by Elizabeth Karmel

. You won’t even need olive oil or salt for this recipe because the smoked salmon provides both the oil and the salt! Finally, make sure you purchase sea scallops—the Girls love Alaskan sea scallops if you can find them—because they are easier to wrap and won’t overcook while the smoked salmon warms and crisps on the edges!

Created by Elizabeth Karmel

hi elizabeth3
a food fanatic and the Grill Girl from North Carolina who has seasoned, basted and tasted my way across the country. Please join me on my non-stop, culinary journey...


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