DrMike
Ballistician
- Nov 8, 2006
- 37,312
- 5,977
"You're always grilling," she said. "I like the smell of the wood," I replied laconically. "You never eat salad." Pulling myself to my full height, I defended my culinary choices, "Don't believe in killing arugulas." "But, if you really loved me..." Her voice trailed off as she reconsidered. After fifty-two years, that argument had grown a tad stale.
Well, Mama, let me make you a salad that'll knock your socks off!
Really, I'm a lazy cook. I don't mind cooking, but I detest the preparation and the clean-up. If she'll clean up, I'll cook about every night. So, here I go.
two medium Roma tomatoes, cut into eighths
one large carrot shredded
one large red bell pepper sliced
one-half of a large sweet onion diced
one-half of a bunch of asparagus diced
These veggies were arranged on a tray lined with parchment paper and drizzled with avocado oil. The veggies were then salted with Kosher salt, ground ancho chile pepper and smoked paprika. I shredded one stalk of fresh oregano over the veggies. These were then placed in a 400 degree oven for ten minutes.
While the veggies were roasting, I tailed and veined the shrimp before placing them in a large bowl. They were sprinkled with avocado oil, freshly ground sea salt, the juice of one-half of a lime and dried chipotle pepper. When the veggies came out, I made room on the tray and arranged the shrimp which were put back in the oven for eight minutes.
While the veggies and shrimp were roasting, I made a chili lime vinaigrette dressing. This consisted of the juice of one lime, about a tablespoon of honey, a couple of tablespoons of grape seed oil, coarse ground sea salt and dried chipotle pepper.
When the time was up, I made a bed of fresh mixed greens before arranging the veggies and shrimp on the greens and drizzling the chili lime vinaigrette over the whole. This is what the spread looked like.
Plated:
And yes, my little chickadee thought I'd done reasonably well--for such a curmudgeon.
Well, Mama, let me make you a salad that'll knock your socks off!
Really, I'm a lazy cook. I don't mind cooking, but I detest the preparation and the clean-up. If she'll clean up, I'll cook about every night. So, here I go.
two medium Roma tomatoes, cut into eighths
one large carrot shredded
one large red bell pepper sliced
one-half of a large sweet onion diced
one-half of a bunch of asparagus diced
These veggies were arranged on a tray lined with parchment paper and drizzled with avocado oil. The veggies were then salted with Kosher salt, ground ancho chile pepper and smoked paprika. I shredded one stalk of fresh oregano over the veggies. These were then placed in a 400 degree oven for ten minutes.
While the veggies were roasting, I tailed and veined the shrimp before placing them in a large bowl. They were sprinkled with avocado oil, freshly ground sea salt, the juice of one-half of a lime and dried chipotle pepper. When the veggies came out, I made room on the tray and arranged the shrimp which were put back in the oven for eight minutes.
While the veggies and shrimp were roasting, I made a chili lime vinaigrette dressing. This consisted of the juice of one lime, about a tablespoon of honey, a couple of tablespoons of grape seed oil, coarse ground sea salt and dried chipotle pepper.
When the time was up, I made a bed of fresh mixed greens before arranging the veggies and shrimp on the greens and drizzling the chili lime vinaigrette over the whole. This is what the spread looked like.
Plated:
And yes, my little chickadee thought I'd done reasonably well--for such a curmudgeon.
