Cinco De Mayo (as any occasion) can be celebrated in any language..and any country..celebrate yours by turning everyday foods into extraordinary foods.
With food as my main inspiration and today’s sunny, 80 degree weather on the East Coast as my second..I can’t help but pull out these ‘on the grill’recipes..
Bruschetta Grigliata (On the Grill)
Olive oil flavored with garlic, fresh basil, or rosemary.
1 loaf of crusty Italian bread cut into 1-inch thick slices
1/4 cup extra -virgin olive oil
(optional-bring along toppings to put on top-sliced mozarella cheese, pepperoni slices, fresh tomato slices, shredded chicken, shredded lettuce)
Prepare barbecue (medium-high-heat). Brush both sides of bread generously With oil; season with salt and pepper. Grill until golden, about 1 minute per side. 6 servings.
Keep the tastes buds firing with Grilled Shrimp (Scampi Grigliati). The seasoned shrimp is grilled on bamboo skewers, a fabulous accent for any summer appetizer.
*1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse salt.
*2 tablespoons chopped fresh rosemary leaves
*3 tablespoons olive oil plus oil for brushing shrimp
*16 jumbo shrimp (about 10 per pound)
*four bamboo skewers
In a large bowl stir together garlic, chopped fresh rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 8 hours or overnight.
To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.
Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.
For more recipes get your copy of the Gourmand Award winning book
See you on Saturday, May 8th , 2PM ,at Borders Books in Warrington, Pa for a book singing and tasting
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