This is very easy and tastes great.

I shell the shrimp before I marinate and cook - - - who the hell wants to peel-n-eat. I also put them on the skewer on a sheet pan, and then pour the marinate over the top.

Michael Chiarello's Marinated Grilled Shrimp Cocktail
http://www.foodnetwork.com/recipes/michael...cipe/index.html

Ingredients
1 pound large prawns (size 16 to 20 or larger), shells on
1/2 cup citrus olive oil
2 tablespoons minced red onion
1 teaspoon minced garlic
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons fresh lemon juice
4 bamboo skewers, soaked in water for 20 minutes, or metal skewers
Salt and freshly ground black pepper


Directions
Cut along the back about 1/4-inch deep through the shell of each prawn to remove the vein. Put prawns in a shallow, non-aluminum baking dish.

In a small bowl, whisk together citrus oil, onion, garlic, cilantro, and lemon juice. Pour over prawns, cover, and let marinate, refrigerated, 1 to 4 hours.

Preheat grill or broiler.

When ready to cook, thread prawns on skewers and discard marinade. Season with salt and pepper, to taste, and grill or broil, turning once, until just done, 2 to 3 minutes.

Shrimp can be served warm or at room temperature.

 

garlic

but everything else is spot on.

 

^for sure gotta add the cilantro imo

buffalo chicken dip ftw

 

I give my squad a 1 in 3 shot at winning in the Super Dome, but we will see on Sunday. My problem will be who to root for, I like the Vikings first, followed by the Siants, then Colts. Don't care for the Jets. I like the small market teams.

 

damn vikings, or more specifically, damn favre...

 

RAT TOES, stuffed jalapeno

jalapenos sliced vertically from stem (remove seeds)

halfway cooked bacon (no crunchy)

half sour cream (SC)

half cream cheese (CC)

tobasco to taste

food process bacon, mix with SC and CC (add seeds to make hot)

fill jalapeno halves and top with cheddar cheese

bake on medium heat till jalapeno edges start to brown and cheese should be melted by then.

then take zantac, prilosec, tums, pepcid ac, etc.

 

Wimp!

 

I made some salsa for New Year's Day football:

2 lbs. tomatoes
2 lbs. tomatillos
Chilies
1 red onion
1 bunch green onions
cilantro
salt
lime juice

Dice half the tomatoes and tomatillos. Cut the remaining tomatoes and tomatillos in half, remove the stems, and put them under the broiler until the skins are charred (about 6 - 8 minutes; check every 2 minutes or so). Puree the charred tomatoes and tomatillos in a blender.

Choose the number and variety of chilies to suit your taste. (I usually use whatever I have growing in the back yard: ripe serranos, tabascos, habaneros, cayennes, whatever.) Put the chilies under a broiler till the skins are charred (about 2 - 3 minutes on each side; be careful with serranos especially: they tend to pop), then puree them in the blender with the tomato / tomatillo puree. (It's helpful to keep the stems on the chilies: you can char them, then hold them by the stems and use a fork to pull the charred fruit from the stem. Also, make sure that they're completely pureed: some guests object when they bite into a big chunk of habanero.) Mix the puree with the dices tomatoes / tomatillos.

Chop the red onion, spread it on a broiler pan, and broil it till the edges are charred (about 3 - 4 minutes); mix the onion into the salsa.

Slice the green onions and add them to the salsa. Chop a handful of cilantro (plus some extra for Elistan) and add that to the salsa. Season to taste with salt and lime juice. Chill before serving.

This salsa is great as a topping to home-made chili. I tend to make it very hot - I'll use 8 - 10 habaneros for this size batch. If you use serranos from the market, they'll probably still be green; put them in a plastic bag with an apple for a couple of days and they should ripen. (Ripe chilies are much sweeter than unripe ones.)

 

Cowboys fans have no right to be upset at all. How many super bowls did you win with all our draft picks? All we got was a washed up Herschel.

 

I barely care about the superbowl itself, but will prepare 2 days in advance for the feast.

This year I plan to streamline the process to have multiple courses and new dishes of stuff to eat coming out over the course of the game.

In the past it's been all the hot food coming out at one time with the cold stuff sitting around the whole game.

Thanks for the recipes!