SHRIMP COCKTAIL AND SAUCE - REVISED!!!!

This is probably the easiest and most impressive appetizer you can make.  Same if you want to use boiled shrimp as an hors d’oeuvre on your party buffet.  And is a ‘make in the morning’ dish so all you do at serving time is do the presentation.

If you aren’t familiar with shrimp terminology, I suggest you read my primer at this link:  

http://firebird-cooks.blogspot.com/2011/02/shrimp-primer.html

For the more advanced shrimp cook, check out this post on shrimp stock – I promise you will NOT be sorry! 

http://firebird-cooks.blogspot.com/2011/02/shrimp-stock.html

OOOOOOK….. SHRIMP COCKTAIL AND SAUCE…

INGREDIENTS - SHRIMP

Shrimp  16-20 count (that’s about how many shrimp make a pound) – IN SHELLS

         

Plan 5-6 shrimp per person for an appetizer, and 10-12 per person for a party platter.  Peel and DEVEIN BOTH SIDES OF EACH SHRIMP (see first link above for handling).  Keep the shrimp cold until ready to cook them!  Make them 2-4 hours before you plan to serve them so they can chill in the refrigerator.

1/2 can         Beer

2 TBSP        Old Bay  (more for more kick)

1 tsp.            Sea Salt

2 qts.            Water

DIRECTIONS FOR THE SHRIMP

Combine water, beer, Old Bay and salt in a large saucepan.  Bring to a rolling boil.  Add 15-18 shrimp at the time and cook 3 minutes – water may or may not return to a boil but the shrimp will be done…. Remove shrimp from the pot with a slotted spoon and spread on a large chilled plate.  Repeat for a second pound shrimp.  Let cool about 15 minutes and then cover with Saran Wrap and refrigerate until serving time.

INGREDIENTS - COCKTAIL SAUCE

(adequate for 2-3 pounds of shrimp – can easily be doubled, tripled, etc.)  And make in the morning so the flavors can meld.

1 C               Heinz Ketchup

3 TBSP        Prepared Horseradish (in the dairy department) - more for more zing!

2 tsp.           Worcestershire Sauce

1 tsp.           Lemon juice (optional)

DIRECTIONS FOR SAUCE

Combine ingredients.  Refrigerate.  Couldn’t be easier and this is MUCH tastier (and CHEAPER) than those bottled sauces in the supermarket.

SERVING SHRIMP COCKTAILS:
Use your imagination for the presentation (or go to Google images and search SHRIMP COCKTAIL)… a THIN bed of greens, like romaine, on a salad plate, with a shot glass of sauce nestled in, surrounded by the shrimp and a lemon slice; or try a sherbet or martini glass with a SMALL piece of romaine topped with sauce in the bottom and the shrimp arrayed around the rim…. Many chefs will put a layer of ice chips in the serving piece but that truly isn’t necessary because your guests will wolf this down long before the shrimp have time to warm up!

As a party platter – place a bed of greens on a COLD platter with the bowl of sauce in the center.  Surround with shrimp and a few scattered thin lemon slices.  A shot glass or two with colorful toothpicks keeps it sanitary, and keeps them from being inhaled in 10 minutes!

Boiled shrimp MUST be served with Ritz crackers!

Note:  In the summertime, place shrimp in a bowl and then place THAT bowl in a larger bowl filled with crushed ice.

NOTE:
Boil shrimp ONE POUND at the time.  You can re-use the cooking water ONE TIME AFTER IT HAS RETURNED TO A ROLLING BOIL.  After the first two batches are cooked and drained, begin anew with a fresh pot of the 'cooking recipe'.  And remember - when you dump a pound of shrimp in the pot - START THE TIMER IMMEDIATELY and stir gently - remove the shrimp when 3 minutes has passed!

Remember - there ain't much worse than an overcooked rubbery shrimp!

         

BROWNIES

INGREDIENTS:

1 box      Duncan Hines Chewy Fudge Brownie Mix (13x9 size)

Nuts of your choice - I prefer pecans

DIRECTIONS:

Do what it says on the back of the box for the 2-egg recipe.  Throw in a couple of handfuls of pecans.  Bake.  Cool.  Eat.   or...... serve hot with ice cream  

I've never had homemade brownies that can beat these for flavor AND ease of preparation.  ENJOY!

SOUTHERN POTATO SALAD

SERVES:  6-8 (can be doubled for a crowd – and best made a day in advance so the flavors can meld and it will be fully chilled)

INGREDIENTS:

3-5 medium        Russet potatoes

1 large                  onion – finely chopped

4-6 ribs                celery – thinly sliced

3/4 C                    sweet pickles – drained and chopped

2 large                  eggs – hard boiled and then chilled

1 tsp.                     Celery seeds

1-1/2 C                Hellman’s Real Mayonnaise

2 TBSP                Yellow mustard

1/2 tsp.               Paprika

      Kosher salt                        

  

DIRECTIONS: 

Wash the potatoes but don’t peel.  Cover with cold water and add 3 TBSP salt to the water.  Bring to a boil; cover and let simmer until potatoes are fork tender about 3/4” in (about 15-18 minutes).  Remove from heat and let sit 3-6 minutes – you want them tender but NOT falling apart mushy.  Remove from water to a colander and let them cool completely.  Scrape off the skins and cut the potatoes into small chunks.

While the potatoes are cooling, chop the celery, onions and pickles and place in a large mixing bowl.  Chop the eggs and add to the bowl; sprinkle with celery seeds and refrigerate until potatoes are cool.  

Then cut potatoes and add to the bowl.

Combine the mayonnaise and mustard in a small bowl and blend.  Gradually add to the veggies, stirring gently with a spatula after each addition.  Don’t overdo the dressing – you don’t want the potatoes to be dripping, and you can always add more.  

Sprinkle with paprika and stir gently to blend. 

Finally, add salt to taste.  Cover and refrigerate until completely chilled but best overnight.  Taste again and add more salt if desired.

To serve, transfer to a bowl and sprinkle the top lightly with paprika!

CAUTION:  Remember – food with mayonnaise AND/OR eggs will spoil quickly when left unrefrigerated.  For parties and picnics, I set the salad bowl in another bowl filled with ice.

NOTE:  The secret to this potato salad is the SWEET pickles!  I make my own with the recipe at this link.  If you don’t make ‘em, maybe you have a friend who’s a pickler and will spot you a jar.  As a last resort, store-bought will suffice, but don’t get the ones that are already chopped – they are icky.  Buy whole pickles (like Baby Gherkins) and chop them yourself.

http://firebird-cooks.blogspot.com/2011/07/moms-sweet-pickles.html

PULLED PORK BARBECUE - EASTERN NORTH CAROLINA STYLE

[Revised 3/11/2019]

This is my slow cooker (formerly known as a Crock Pot) recipe for easy, delicious barbecue.  Takes almost all day so begin early in the morning!

INGREDIENTS:

1 – 4-7 pound dead thing (I prefer a BOSTON BUTT pork roast - preferably bone-in and not tied with strings)

SAUCE INGREDIENTS:

1 GALLON       CIDER vinegar (NOT WHITE) - save the bottle

1 C              Sugar

3 TBSP          Ground black pepper
2 TBSP        Cayenne pepper flakes

10 TBSP        Salt

3/4 C           Franks Original Hot Sauce

***note:  ingredients for 1/2 gallon listed at bottom

DIRECTIONS:

Combine all the sauce ingredients in a large pot and heat to a simmer - stir and simmer until sugar and salt have dissolved.  Remove from heat, cover and let sit overnight.  Stir well before using, as pepper flakes will settle to the bottom.  Store any unused sauce in the vinegar bottle.  Does not need to be refrigerated.

~ ~ ~ ~ ~

Prepare the meat by removing any large fat deposits.  Place in crock pot and cover about halfway with sauce (shake/stir sauce well before pouring).  Set cooker to high until bubbling and then reduce to low… USING GREAT CARE, turn the roast over every 1-2 hours.  For a large roast, remove from cooker after 5-6 hours and place in a large rimmed roaster pan.  Use a fork to shred the outer meat that’s tender – refrigerate this.  Return the roast to the crock pot and continue cooking until all the meat is fork tender.  USE CAUTION REMOVING THIS FROM THE POT – IT MIGHT FALL APART AND SPATTER YOU WITH HOT BBQ SAUCE. 

Remove the roast to the rimmed pan and remove the bone as soon as you can jiggle it and discard.  Using a pair of forks, pull the meat apart. Add refrigerated meat to this.

Ladle out as much of the used sauce/grease in the crock pot as you can and discard it.  Return shredded meat to the cooker and add FRESH sauce to cover about half the meat.  Cook on HIGH until bubbly – then on LOW for another 30-60 minutes, stirring the meat until it's tender.  Use tongs or a slotted spoon to remove the meat to a serving bowl. Let the BBQ drain a bit - don't serve it soggy. (Another serving option is to reheat it in a frying pan with a small dollop of bacon grease until hot)  No Southerner can cook without bacon grease!

Serve hot with some of the (shaken) sauce from the jug, and Franks’ Hot sauce/Texas Pete, for those with iron tongues.  ENJOY!!

This BBQ freezes well in heavy ZipLoc bags.

Vinegar based sauce does not need to be refrigerated and will keep for months.

The sauce recipe is what's called EASTERN NORTH CAROLINA VINEGAR BASED BBQ SAUCE - trust me - it does NOT get any better!


***2 qts     
    
2 qts        CIDER Vinegar (min. needed for a 4-5 lb Boston butt)

1/2 C        Sugar

5 TBSP      Salt

1/2 C        FRANKS ORIGINAL HOT SAUCE

2 TBSP      Black pepper

1 TBSP      Red pepper flakes (more for more heat)

Note:  this BBQ freezes well!

* Texas Pete can be added at the table if you prefer