Listen to the interview.

Many thanks to Steven Raichlen for this, from his latest book, Planet Barbecue.

“Hi Amy! Long weekend….our Reds did Awesome!!! Here is the recipe I promised for Bacon Wrapped Jumbo Shrimp stuffed with lump crab, habanero peppers, and smoked gouda for 1 to 2 servings- Enjoy!!! Lauren”

Thanks for sending, Lauren! This sounds so good- I know I’ll make it!

Ingredients
4 each U-10 Jumbo Shrimp (peeled & deveined)
8 oz sliced smoked bacon
1/2 to 1 Habanero pepper(you can substitute with milder peppers)
3 oz. smoked Gouda cheese, shredded
3 to 4 oz lump Crabmeat
2 oz. Cilantro, finely chopped
2 scallions, finely chopped or dried chives
1 oz. Olive oil
2 large garlic cloves, chopped
1/4 t. Celery salt
Salt & pepper to taste

Preparation
1. Take Shrimp and split lengthen, not entirely, leaving room to stuff.
2. Take remaining ingredients and combine in mixing bowl.
3. Stuff each Shrimp individually and wrap with bacon.
4. Pin with toothpic.
5. Grill or roast at 350 degrees for 6-8 minutes (a few min. more if you like bacon crispy), ( I like to use a grilling pan with holes)

This photo is from a trip I took to Capri. Savoring a Caprese salad on the Isle of Capri is an experience everyone should have, at least once.

Looking forward to sharing lots of quick and easy summer party food ideas today at EQ at The Party Source. Here’s a favorite.

Grilled Buffalo Shrimp with Blue Cheese Dipping Sauce
Makes 18 pieces
Prep time: 15 minutes
Cook time: 7-8 minutes
Note: Buffalo sauce can be made several days ahead. Dip is best made a day ahead. Serve celery sticks as an accompaniment.

Dipping Sauce:

I had a blast leading an “Asian Adventure” for a group from ReSource yesterday.

Jay Erisman and I had such a great time with the Women in Flavors and Fragrance. Jay led us through a tasting of Bourbon and Whiskey while I paired recipes from Woodford Reserve and Amy’s Table: Food for Family and Friends. Below you’ll find photos from the event and the recipes and pairings from the event:

Country Ham and Asparagus Tartlets
Rib-Eyes with Bacon Potato Salad and Heirloom Tomatoes
Savory Corn Cake
Almond Shortcakes with Double Cream and Triple Berries

We greeted the group with The Old Fashioned Cocktail
2-3 oz Bourbon (Ancient Ancient Age The Party Source 86 proof
1 sugar cube
2-3 dashes Angostura or other bitters
Place the sugar cube in an old-fashioned or rocks glass. Moisten with the bitters and a very little water. Muddle the sugar and bitters together until well-blended. Add Bourbon and ice cubes and stir well. Garnish with a lemon twist, and possibly an Italian maraschino cherry.

They tasted Four Roses Small Batch Bourbon 90 Proof with the Tarlets

Country Ham and Asparagus Tartlets
From the Woodford Reserve

Whenever you entertain, try to have some “good for you” foods included in the good time. I

Kelly Garrington Higgins and I chatted about all things food at an M/I Homes event and she has generously shared this ceviche recipe from her Peruvian sister-in-law. Thanks Kelly!

Great Ceviche!

2 lbs tilapia or similar fish, cubed

2 teaspoon salt
2 teaspoons fresh cilantro, chopped
8-12 limes, freshly squeezed, enough to cover fish
1 red onion, thinly sliced

Served with corn on the cob and sweet potatoes.

I recently made this and added some garlic, black pepper, and cilantro. YUMMY!!

These little cupcakes are made by rolling out large gumdrops and fashioning them into flowers. They’re so easy and I just love how they look.

Try cutting your deviled eggs in half across the center instead of

How do you make simple foods sensational? Great presentation creates a sense of excitement and expectation, creating balance and contrast without overwhelming the food.

Combine color, texture, shape, simplicity and height.