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#cookoutweek2018

Appetizers Farmer's Market Foodie Parties Main Dishes Quick and Easy

Grilled Oysters with Lemon Garlic Butter

written by Ali

I saved the best for #cookoutweek2018 for last: grilled oysters with lemon garlic butter. Grilled oysters are sort of a thing in my little coastal town. Go to a barbecue and you are bound to find oysters on the grill. Go to a festival - more grilled oysters. And can I just tell you how intimidated I’ve been by these little shelled delights? Not to mention how often I’ve wondered how hungry the first human who ate an oyster had to be?

Grilled oysters with lemon garlic butter just seemed perfect for Cookout Week and even more so because of the parmesan basil garlic butter from one of our great sponsors for this week: Chef Shamy. I am so in love with Chef Shamy products. I’ve been using the parmesan basil garlic butter on everything: steak, popcorn, radishes, potatoes. I’ll also be using it on grilled corn later this season. As a side note, here’s some information about Chef Shamy products:

Chef Shamy’s slogan is Make the World a Butter Place®. Their butters are shelf stable (unopened) for up to a year, and they can hang out in the fridge (opened) for up to six months. Chef Shamy butter contains no oils and is clean label. Savory butters can be used in keto recipes. Definitely check out Chef Shamy’s About page.

But back to grilling oysters. As it turns out, nothing could be easier. Heat up your grill; place the oysters on the grill round side down (you’ll want to catch all the juicy goodness you can); grill until the oysters pop open. No shucking necessary! And then top with parmesan basil garlic butter with lemon and lemon thyme. Eat. Enjoy. Go back for more.

One more great thing about Chef Shamy - get 10% off Chef Shamy butters between now and July 4 using the code 10BUTTER10.

This post is sponsored. All opinions, however, are my own.

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Grilled Oysters with Lemon Garlic Butter

Ingredients

1 dozen oysters
1/2 cup Chef Shamy Parmesan Basil Garlic Butter
2 tablespoons lemon thyme leaves
Juice from 1/2 lemon

Instructions

Preheat your grill. Place the oysters on the grill, cup side down. Grill until they pop open. Open and detach the oyster from the shell.
In the meantime, make the butter by melting the Parmesan Basil Garlic butter. Add the lemon juice and lemon thyme leaves. Take off the heat. Keep warm on the grill. Drizzle a bit of butter over each oyster and enjoy! Makes 12.

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June 30, 2018 1 comment

Beverages

Pineapple Rum Mai Tais

written by Ali

As we are winding down #cookoutweek2018, I had to share my new favorite barbecue cocktail - Pineapple Rum Mai Tais! I’m such a fan of tropical drinks. I’ve had Mai Tais at Trader Vic’s in Las Vegas, while swimming around a pool in Mexico, and while hanging out in the bar at the Tide Table in Majuro (Marshall Islands). I’m sad to confess that this is the first time I’ve made a Mai Tai at home. Part of it was not having the critical ingredient for a Mai Tai: Orgeat or almond syrup. Fortunately, Amazon Prime is my friend and I was able to check out the review for about a dozen different brands of almond syrup and then order the best looking one to make these Pineapple Rum Mai Tais. Which was a good thing, as I’m taking a staycation this week and next and, while the weather is definitely not tropical, I do live on the coast and can at least hear the ocean from our patio if the tides are just right. Pineapple Rum Mai Tais are on my list of cocktails to make several times over the next week.

My other secret ingredient for these Pineapple Rum Mai Tais is the pineapple rum itself. I’m also super lucky to live in the same town as Stillwagon Distellery. Stillwagon makes the most amazing rums - while the pineapple rum is my favorite, I’m also a huge fan of the cranberry rum, as well as the Persian Reed Vodka. Stillwagon Distillery products are available in many liquor stores across Oregon, but if you happen to be on the Southern Oregon coast, it’s a treat to go to one of the tasting rooms in Bandon and in Florence.

Back to the Pineapple Rum Mai Tais. You can definitely make these with other rums - I’d suggest a dark rum for maximum flavor. So shake up a cocktail, relax, and enjoy the summer!

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Pineapple Rum Mai Tais

Ingredients

2 ounces pineapple rum
1 ounce orange liqueur
1.5 ounces almond syrup (Orgeat)
Juice from 1 lime
Juice from 1 orange
4 ounces pineapple juice

Instructions

Combine all ingredients with ice in a cocktail shaker and shake. Serve in a tall glass and garnish with fruit.
Serves 1. Enjoy!

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June 29, 2018 1 comment

Baked Goods Farmer's Market

Strawberry Shortcakes

written by Ali

Strawberry shortcakes are my absolute favorite summer dessert. I have super fond memories of strawberry shortcake when I was a kid - the pre-packaged shortcakes, strawberries, and Cool Whip. I remember it being such a special seasonal treat - one that I looked forward to as much as I looked forward to steamed artichokes with lemon garlic butter.

As an adult, I still look forward to strawberry season. My tastes have changed a little though. I’d rather a homemade shortcake and whipped cream that is unadulterated with chemicals. (Sorry Cool Whip - I loved you so much once upon a time). I’m even willing to just eat the shortcake smothered in strawberries and call it good.

#CookoutWeek2018 seemed a great occasion to try out something I’d suspected for a long time: there’s not that much difference between a shortcake and a scone. To prove my point, I adapted my chamomile scone recipe from last year for these strawberry shortcakes. I unabashedly ate the strawberry shortcake I photoed for this post and then ate another one for dessert with strawberries and blueberries. I think I know what we’re doing for dessert after the farmer’s market this week and probably next week, too. One of the great things about this recipe is that the shortcakes freeze really well.

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Strawberry Shortcakes

Ingredients

2 1/4 cups flour
¼ cup sugar
2 ½ teaspoons baking powder
½ teaspoon salt
6 tablespoons unsalted butter
½ cup milk
1 egg
2 tablespoons plain or vanilla yogurt
2 teaspoons vanilla

For the strawberries

1 pint strawberries
1/2 teaspoon sugar

Instructions

Preheat the oven to 400 degrees.
In a medium bowl, combine the flour, sugar, baking powder and salt. Cut the butter into slices. Add the butter into the dry mixture and either use a pastry cutter or your hands to incorporate the butter until it forms pea size chunks. Add the milk, egg, yogurt and vanilla and gently incorporate until all the flour/butter mixture is wet and sticks together in a shaggy dough.
Turn the dough out onto a parchment lined baking sheet and form into a rectangle. Cut the dough into nine pieces. Gently separate each piece – you want just a bit of space between each shortcake so that they can rise.
Bake for 20 minutes or until the tops of the scones are golden brown.
Meanwhile, core and slice the strawberries. Combine in a small saucepan with the sugar and gently mash with a potato masher. Heat over low heat until the sugar is fully combined and the berries are slightly warm.
Split the shortcakes and spoon the strawberries on top. Serve with whip cream if so desired.
Makes 9. Enjoy!

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June 27, 2018 1 comment

Farmer's Market Quick and Easy Salad Vegetarian

Kohlrabi Radish Coleslaw

written by Ali

Kohlrabi radish coleslaw is a tangy, crunchy and pretty solution to an onslaught of CSA veggies. Plus, it’s a great accompaniment to all the wonderful grilled recipes for this week’s #CookoutWeek2018!

I have to admit, I am not the world’s biggest fan of kohlrabi. But kohlrabi positively loves the mild coastal climate, so it shows up again, and again, and again, and again in our CSA share. There’s a purple kohlrabi lurking in the fridge even as I write this post. Fortunately, it’s a long lasting veggie - no doubt I’ll be making up some of this kohlrabi radish coleslaw as a side for 4th of July grilling.

I also happen to really enjoy kohlrabi radish coleslaw on tacos. This particular batch went on roasted chickpea tacos with avocado crema for lunch a couple of weeks ago. What a way to improve a Monday! I would also definitely eat this coleslaw with fish tacos.

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Kohlrabi Radish Coleslaw

Ingredients

1 kohlrabi
4 - 5 radishes
Juice from 1/2 lime
1 tablespoon white wine vinegar
1 tablespoon olive oil
Pinch sugar
Pinch salt
Pinch celery seeds
1 tablespoon freshly chopped parsley

Instructions

Julienne the kohlrabi and radishes. Combine with all ingredients from lime juice through parsley. Refrigerate for an hour or more to let flavors blend.
Serves 4. Enjoy!

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June 26, 2018 3 comments

Foodie Parties