Monthly Archives: May 2012

Shrimp Skewers

I was looking for a quick meal the other night so I decided to throw together some shrimp skewers. Libby ran to the local HEB food store and pick up some 10/15 shrimp, while I was starting the fires. I put on some rice after starting the fires and washed up some zucchini squash. I had some of my Chipotle BBQ Sauce already made up and I threw together a balsamic vinaigrette. Once the wife got back with the shrimp I started peeling and deveining the shrimp. I left the tails on for presentation and skewered up the shrimp. Half the shrimp were brushed with the BBQ Sauce and half were coated with the vinegrette. The fire was ready when I was finished. I had the propane grill going also so I put the squash on after coating them with some of the vinegrette, and threw on some fresh green onions. The skewers did not take long at all about 3 minutes on each side. I plated everything up by placing the shrimp skewers on a bed of rice, two wedges of squash and a  nice green onion. We had a great meal in just over 30 minutes. Not a bad meal for something thrown together at the last-minute.

Categories: Appetizers, BBQ, Grilling, Hors d'Oeuvres, Texas Style Cuisine | Tags: , , , , , | 3 Comments

Oysters Rockefeller

This is my absolute favorite way to eat oysters, although I will eat them any way they are fixed. I had a friend growing up whose dad had a seafood restaurant. Klondike Cafe was the place to be for seafood back in the 70’s and early 80’s. Earl Rudes was the chef and owner of this special placed. Earl was the kind of guy what would make you feel important and he was an excellent cook. Earl passed away  a little over a year ago but before he did I had a chance to visit with him and he gave me some of his recipes. Of course the first I asked for was the Rockefeller. Now Oysters Rockefeller is made with different ingredients I prefer ones made with spinach. They were created in New Orleans by a chef that was having a hard time getting snails. So he decided to use the ample amounts of oysters that were in the region to create his new dish. They say that when he had it perfected it sauce was a rich green sauce, so the richest person he new of was Rockefeller, thus the name.

Shucking an Oyster

A nice plump Texas Oyster

A tray about ready for the oven

Categories: Appetizers, Hors d'Oeuvres, Texas Style Cuisine | Tags: , , , , | 4 Comments

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