An Invitation to the Garden: Light Lobster Lunch

The Novel Bakers Present

Garden Week

May 27 - June 1

The Novel Bakers have a food-filled schedule this summer, and it kicks off with Garden Week.

On Monday and Tuesday, we'll explore Michael Devine's An Invitation to the Garden.

I fall in love with books quite easily, especially if food, tablescaping, and gardens are involved. So it's no surprise that I swooned over every page of An Invitation to the Garden. Divided into seasons, the celebrations focus on year-round entertaining in the garden: a Lilac Brunch, Lantern-Lit Drinks Party, Butterfly Luncheon, Early Autumn Dinner, Elegant Christmas Eve Dinner, and more.
When I read the menu for a "Light Lobster Lunch," I knew it would be the perfect meal for
Memorial Weekend.  

Homemade Lemon Soda

Chilled Terrine of Summer Vegetables

Lobsters Poached in Court Bouillon

Raspberry Sorbet with Chocolate-dipped Mint Leaves

Chilled Chablis

Sounds refreshing, doesn't it?

I like to keep things simple, so I made a few changes--boiled lobster with lemon butter; grilled vegetables; Boston lager; and store-bought raspberry sorbet.

"My favorite color combination for summer is classic blue and white," Michael Devine wrote. "The cool crispness of the contrast makes it a natural for summer entertaining and sets the tone for our annual Lobster Lunch in the Garden."

He added bold coral accents and crustacean items.

Our bald hilltop is land-locked, and it has one level spot for outdoor dining, near the shade garden. 

It's cool and breezy, with sweeping views of the mountains. 

Because lobster is rich and fatty, it needs a quiet menu. Bread is the perfect "plate scraper."

If you're looking for a healthy, quick, delicious side dish, you can't go wrong with grilled vegetables. The smokey and slightly charred flavor is such a nice compliment to the sweet lobster.

Grilled Vegetables
Slice zucchini, eggplant, and red bell peppers.
Toss with extra virgin olive oil, then season with Kosher salt and freshly ground pepper.
Grill until tender. Garnish with Italian parsley.

Grilled veggies may replace potato chips at our house. 

They disappeared in a flash.

Chablis is refreshing and chic, to be sure, but my menfolk love a good lager with seafood.

Lemon butter was served in shot glasses.

A wooden cart worked beautifully as a makeshift buffet.

I'm looking forward to visiting the Novel Bakers every day this week. Today, the girls are doing

edible reviews of An Invitation to the Garden. You're cordially invited to join them:

Jain at ... a quiet life

Mary at Home Is Where the Boat Is

Follow our adventures on the Novel Bakers' Garden Week Board on Pinterest.



Tomorrow, the Novel Bakers will return with a different menu from An Invitation to the Garden.

Thursday and Friday: In and Out of the Garden

Saturday and Sunday: Private Edens

Sources:

An Invitation to the Garden by Michael Devine

Rizzoli (publisher)

Michael Devine's website

The Devine Life (Michael's blog)

As always, thanks for taking time out of your day to spend a few moments at Rattlebridge.

Shared at the following fabulous linky parties:

The 218th Inspire Me Tuesday

Wow Us Wednesdays

Tablescape Thursday at Between Naps on the Porch

Social Bookmarking

Grilling with Bandwidth: Turf 'n Surf

When our old gas grilled finally died, Bandwidth went shopping. Armed with his iPhone and Consumer Reports, he went from store to store, admiring fancy stainless models, each one offering culinary whistles and bells. He came home with an inexpensive, portable grill. It's been a while since we've used charcoal, and we'd forgotten how it infuses meat with a rich, inimitable smoky flavor.

First, Bandy grilled hamburgers (and made homemade buns).

Then he tried Grilled Cedar-Planked Salmon, which was, hand's down, the best salmon we've ever eaten.

Next, he cooked Surf 'n Turf.

Dr. Will and I are watching calories, so we shared a steak.

 

 

 

Bandy seasoned the steaks and seafood with sea salt, freshly ground pepper, and Homemade Worcestershire Sauce. He brushed a small amount of olive oil over the shrimp, too.

 

What's your preference--grilling with gas or charcoal?

 



Shrimp and Crazy Rice

 

For most people, life seems to move at a breakneck pace. It takes effort to prepare a home-cooked dishes seven days a week.

But a one-pot meal can be your new best friend.

So, the next time you're overworked or feeling puckish, make Shrimp and Crazy Rice.

 

This recipe is similar to jambalaya, but when Bandwidth was small, he named it "Crazy Rice."
In his childish mind, he thought "wild" rice was synonymous with "wild and crazy." :-)

SHRIMP AND CRAZY RICE
Serves 4 to 6

18 fresh shrimp
1 package Kielbasa, cut into 1/2-inch chunks
1/2 cup basmati or long-grain (white) rice
1/4 cup wild rice
chicken stock
3 tablespoons butter
3 slices applewood smoked bacon
1/2 Vidalia onion, chopped
3 celery stalks, chopped
1/4 teaspoon minced garlic
3/4 cup chopped fresh tomatoes (and 1/8 to 1/4 cup for garnish)
Tabasco (to taste--optional)
Lemon juice
sea salt and freshly ground pepper (to taste)
Worcestershire Sauce
garnish: flat-leaf parsley or chopped green onions


If your shrimp are frozen, defrost and rinse with lemon water. Set aside.
Find a heavy saucepan and prepare the white rice according to directions,
using chicken stock instead of water. In a separate sauce pan, prepare wild rice
according to directions, substituting chicken stock instead of water.
Fry bacon in a cast iron skillet. Remove cooked bacon and sautée  shrimp until lightly browned.
Don't overcook or they will be tough--I cook shrimp about 3 minutes on each side,
but I am terrified of shellfish poisoning (some foods terrify me quite easily).

Remove shrimp from the pan and set aside (I put mine over the bacon--never miss
an opportunity to add flavor!). Place the kielbasa chunks in the pan and sautée on
both sides. Remove from the pan and set aside. Now add celery and onions;
sautee until they're tender and translucent. Add garlic and sautee
(don't burn it) a minute or two.

Pour in 1/4 cup chicken stock, then add the rice (white and wild) and blend.

Add tomatoes and kielbasa. Blend.

Season the mixture to taste--salt, pepper, Tabasco (optional), Worcestershire
(I used 1 1/2 teaspoons of Bandwidth's homemade sauce).
I always add a few drops of lemon juice, too. If the mixture is too thick, add more
chicken stock (a few tablespoons at a time--if you add too much, just reduce over a low flame).

You can add or subtract any herbs or spices--be creative. If you'd rather not use bacon
or kielbasa, a cut-up Deli chicken makes a delicious (and super fast) substitute.

Crumble bacon and add to the veggie/rice/kielbasa mixture. Arrange sautéed shrimp
on top of rice. Sprinkle chopped fresh tomatoes, bacon, and green onions on top. 
Cover and cook for 5 minutes over a very low flame. Remove cover, garnish, and serve.

Serve with a salad, cornbread, and lemony sweet tea.

**Tip: To clean your cast iron skillet, add a handful of Kosher (or any large-grained) salt to the empty pan and gently
scrub with a wadded up paper towel. You can rinse the pan, but QUICKLY and THOROUGHLY
dry it. Dab a little oil onto another paper towel and run it around your pan, sides and bottom.

 

Need a Printable Recipe? Click HERE.

 

 

Thank you for visiting Rattlebridge.