* 2 pounds medium/large shrimp, cleaned and deveined
* 1 pound bacon (smoked) or turkey bacon
* 1 large jar of Dijon mustard (or hot and spicy mustard for the extremely brave)
* 1/2 cup organic honey
* 2 oranges
* 1 clove fresh garlic, minced
* Pinch crushed red pepper
* Unbleached parchment paper
Preparation time: 15 minutes (it took us much longer than this to wrap all the shrimp).
Tester's note: We bought large shrimp.
Cooking time: 10 minutes.
Cut bacon pieces in half lengthwise and then in half across; set aside.
Place minced garlic in a medium bowl with chopped basil and thyme. Roll shrimp in mixture. Roll shrimp in bacon and secure with a toothpick. Place on cooking sheet on unbleached parchment paper. Sprinkle with a pinch of crushed red pepper. Cut oranges in half and sprinkle with juice . . . not too much. Place in oven on 525 degrees (broiler) for 5 to 7 minutes or till shrimp turns pink. (Our shrimp was precooked, so we broiled until bacon was done.) Turn once. While broiling, mix honey and mustard and a spray of juice from the orange.
Remove shrimp when ready, cooling slightly. Place on serving tray with Dijon bowl in the middle and enjoy! (We had quite a bit of leftover dip, so we suggest halving the recipe.)
Serves 10 to 15 people.
Tested by food editor Suzanne Martinson
CARDOLAN "SOUTHLANDS" CORN CHUTNEY
* 2 1/2 cups fresh corn, cooked and cooled
* 1/4 cup chopped jalapeno peppers
* 2 tablespoons olive oil
* 1/2 cup chopped sun-dried tomatoes
* 1/4 cup minced garlic
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1 tablespoon Dijon mustard
* 1/2 cup chopped black olives
* 1/2 cup chopped red sweet peppers (fresh, or sauteed and cooled)
* 1/4 cup parsley
* 1 dash (or more for the extremely daring) hot sauce
Preparation time: about 10 minutes (45 minutes in refrigerator).
In a large bowl, combine and stir ingredients (we used 3 cups corn). Refrigerate 45 minutes to 1 hour. Use tortilla chips, crackers or burrito shells, or nan bread cut in pieces and serve.
Tester's note: 1 ear of fresh corn equals about 1/2 cup.
it is a nice book but not as colorfull as i expected, it will nece next time to include pictures of the food preparedPublished 13 months ago by veroariscateq
Regional Cooking from Middle-Earth is a delightful book - a weave of history. One of the reviews of this book is, to me, inappropriately critical. Read morePublished on March 30, 2007 by Z. Jones