Tag Archive: rosemary

Rosemary Grapes and Shrimp with Loaded Grits in Chili Garlic Oil

Rosemary for remembrance they say.  Here are a couple of rosemary recipes that bring back good memories for me.

Rosemary Roasted Grapes

Sounds strange I know.  I was a bit confused myself.  I had these at a restaurant in Austin recently.  A local hot spot on Anderson Lane called Bartletts. When the waiter put them down I went to grab some and they were hot!  Oh no, one of those over-priced restaurants that do ridiculous things, I thought.  There aren’t many things that I won’t try once though.  So, I proceeded to take a bite.  They were delicious.  They were so good that I just ordered vegetables for dinner and they were all good.  All of the creations had really great flavor combinations with very little oil and butter.  I am always looking for ways to make fruits and vegetables more appealing.  This is an easy way to do that.  These would be excellent on a cheese board for a cocktail party or appetizer.  Here is my rendition.

  • bunch of grapes-rinsed but still on stem
  • 2 pinches coarse salt
  • 1 tablespoon of Olive Oil
  • 1 teaspoon of finely chopped rosemary

Heat oven to 450 degrees.  Place grapes on a cookie sheet.  Drizzle with olive oil then sprinkle on coarse salt and rosemary.  Heat in the oven for 5-7 minutes. 

Rosemary Skewered Shrimp and Mushrooms with Rosemary-Chili-Garlic Oil over Loaded Grits

I have been building this dish in my mind for some time.  Actually since I had a very delicious BBQ Shrimp and Grits at Emeril’s NOLA in New Orleans.  I love that good food just inspires more good food!

I like to have bold flavor in my food.  If it is salty, really salty, if it is spicy, really spicy etc.   Rosemary is such a robust flavor I wanted to combine it with my other favorite strong flavors, chili and garlic.  I had to have something with it.  A neutral and light conductor like shrimp was just the thing but chicken would probably be good too.  I think Polenta would work well but I chose grits.  That seems the perfect backdrop to my favorite flavors and I am crazy for shrimp and grits.  This is not an everyday meal and I made small portions because the grits are so rich.  Enjoy!  I know I will.

For 2 servings:

  • 2 woody rosemary stems
  • 8 colossal shrimp (Gulf shrimp is in season right now)
  • 8 small mushrooms baby bella or white
  • Salt and Pepper
  • 1 teaspoon finely chopped rosemary
  • Chili garlic rosemary oil for drizzling-see recipe below
  • 2 cups of cooked grits
  • ½ cup of cheddar cheese
  • 1 tablespoon freshly chopped chives
  • 3 tablespoons crumbled bacon (cooked)
  • Lemon for serving

Make the chili garlic rosemary oil the night before or the morning of when you plan to have these.  Soak rosemary in water for 30 minutes.  Drain and set aside to dry.  Wipe mushrooms. Shell and clean the shrimp.    Remove almost all the leaves on the rosemary stem except some at the end for presenting.  Using a small paring knife make a point at the opposite end from where the leaves were preserved.  Alternately skewer the shrimp and mushrooms.  You can adjust the number for servings and the length of the rosemary stem.  Place the skewers in the fridge until just before cooking.

Preheat the grill.

Make the grits.  When complete add cheese, chives and bacon.  Keep warm on stove over lowest heat and stirring occasionally.

Brush the skewers with chili garlic rosemary oil and place on the grill.  Cook for about two minutes a side or until they begin to curl.

Divide the grits between two bowls (oops mine got extra).  Lay cooked skewers on top and drizzle with remaining chili garlic rosemary oil.  Serve with fresh lemon wedge.

Chili Garlic Rosemary Oil

  • 6 tablespoons of olive oil
  • 4-6 garlic cloves peeled and crushed
  • 2 tablespoons of chili flakes
  • 1 tablespoon finely chopped rosemary

In a small saucepan, Heat over medium heat for a few minutes until very hot but not boiling.  Turn the heat off, cover and let sit until ready to serve.  The longer it sits, the better it gets!

Taking this on over to Strut Your Stuff Saturday to extend the memories!  Also sharing with:

 

 

 

Pizza Haters Pizza-Fresh from the Garden

Almost too pretty to eat....ALMOST!

A Guest Post from BigSister

Can you believe The Tumbleweed Contessa doesn’t like pizza?  How does one not like pizza?  I don’t understand.  Accordingly, I keep trying to invent combinations to trick her into liking something pizza like.  Let’s see if she likes this one.  She also claims not to like goat cheese but sometimes she likes things that have goat cheese as an ingredient.  Huh?  Welcome to my world of trying to please your mother.

The beets, garlic, rosemary and arugula are fresh from my garden.  I killed my squash.  Apparently I did not get the TWC’s squash growing genes.  I got most of the other ones from her though.

Roasted Beet and Garlic Pizza Topped with Arugula Salad

  • 2 individual pizza crusts (7 inches)
  • 1 large or 2 small fresh beets-tops removed
  • 1 head of garlic top removed + 4 cloves of garlic peeled and crushed
  • ½ cup of olive oil
  • 1 teaspoon crushed red pepper
  • salt
  • 3 tablespoons of finely chopped rosemary
  • 1 medium ball of fresh mozzarella (in case I lose my nerve)
  • 4 ounces of crumbled goat cheese (in case I am feeling brave)
  • arugula (enough to make a salad for 2….I can’t ever figure leafy vegetable measurements)
  • 4 tablespoons of roasted walnuts
  • balsamic vinegar for drizzling

Roast the beets and garlic.  Wrap the beets in aluminum foil and put in a 375 degree oven for an hour to an hour and a half.  They are done when easily pierced with a knife.  As soon as they are cool enough to touch, peel them under running water to avoid stains in your kitchen and hands.  At the same time roast the garlic.  Slice the top off the head of garlic and place in center of aluminum foil.  Drizzle with olive oil and sprinkle with salt.  Place alongside the beet(s) for about an hour.  Remove and let cool.  Leave the oven on for baking your pizza.

Slice the beets very thinly using a sharp knife or mandolin.  Holding the garlic head face down over a small bowl, squeeze the sides until the roasted cloves pop out into the bowl.  Using a fork, mash the garlic cloves to create a paste.

Make the sauce.  While the garlic and beets are roasting, create the sauce.  This is a simple infused olive oil.  Place ½ cup of olive oil, crushed red pepper, chopped rosemary plus the 4 cloves of garlic into a small pan.  Heat for 15 minutes over low heat.  Turn off heat and let sit until you are ready to assemble the pizza.

Make the toppings.  Wash and dry the arugula and tear into bite size pieces.  Also, while the garlic and beets are roasting, toast the walnuts.  Place the walnuts in a small pan over medium heat until you can smell them, stirring occasionally.  Remove from heat and let cool.

To assemble:  Place the crust on a cookie sheet.  Remove the crushed garlic cloves from the oil and baste the crust generously with the oil.  Distribute the garlic paste and spread evenly between the two crusts.

Place the sliced beets on top evenly.  Sprinkle with goat cheese or lay thin slices of the mozzarella on top of the beets and crust.(As pictured below, I wanted to compare the tastes side by side.)  Place in the oven for 15-20 minutes, until the goat cheese is puffy or the mozzarella is bubbly.   Sometimes I broil it for a minute at the end.

Remove pizzas from the oven and top with arugula and walnuts.  Just before serving, drizzle with balsamic vinegar and, if you choose, leftover oil.  If not, save it for salad dressing some other time.  Serve with a knife and fork.

I am glad that I tested this before I tried it on mom.  Next time I would slice the beets even thinner (noted in the ingredients above).  The goat cheese half tasted great but so did the mozzarella so I’ll let you be the judge.  Think she’ll go for it?  I’ll keep you posted.  In the meantime…I am going to take this to It’s So Very Cheri’s Sunday Party.