Not So Traditional Easter

     Entertaining at Easter is as big a chore as doing it at Christmas or Thanksgiving.  Yep, another holiday that centers it's self around the kitchen and the dinner table.  Not having much family left in the great state of California, it is up to the amazing friends to fill the spaces at my table.  This too can become problematic, especially if your friends are as busy and unpunctual as mine can be.  It can become very frustrating for a host to have spent many hours preparing a holiday meal only to scramble to find a way to keep it hot and looking fresh.  Solution?....   Picnic foods.  Yep, picnic foods are my new favorite holiday food.  Being able to prepare a "Holiday Spread" while at the same time not having to worry if the food just sits out on the counter until people are present and ready to eat can have some very fulfilling rewards.  Not only do you have the freedom from the kitchen to enjoy your guests, but the meal stays looking beautiful and delicious as it sits and waits it's turn for consumption.
    Yesterday, Easter Sunday, I put a great meal together in just 3 hours from shopping to plating.  2 if you take out the shopping.  The menu included;  Tangerine Glazed Chicken Thighs~Grilled French Potato Salad~Grilled Corn Salad with Blue Cheese and Cherry Tomatoes.  This was the first time that I had actually made the entire menu from one of my favorite Food Network shows, Boy Meets Grill.  Here are the links to the instructional videos and the recipes.

CHICKEN: http://www.foodnetwork.com/recipes/bobby-flay/tangerine-maple-glazed-chicken-thighs-and-drumsticks-recipe/index.html

GRILLED POTATO SALAD: http://www.foodnetwork.com/recipes/bobby-flay/french-style-grilled-potato-salad-recipe/index.html

GRILLED CORN SALAD: http://www.foodnetwork.com/recipes/bobby-flay/grilled-corn-and-tomato-sweet-onion-salad-with-fresh-basil-dressing-and-crumbled-blue-cheese-recipe/index.html

I hope everyone will give the corn salad a try, at least. All of the recipes in this episode are great, but the corn salad really stood out. Enjoy!

My Favorite Ramen Memories

     I will always remember my Grandmother, Lois, making Ramen Noodles for lunch when I was visiting her.  She would always make it just the way it says on the package.  When it was done she would put it into my soup bowl and ask if I wanted one or two ice cubes to cool it off.  We would enjoy our four cent package of noodles while Grammy watched her stories.
    While I still enjoy a 25 cent package of Ramen prepared this way, there are hundreds if not thousands of ways to prepare this simple noodle.   From salads to casseroles, Ramen is as diverse as rice or potatoes.  I have even used it died and as a garnish for beef and sea food.
     If you have never taken a look at the show Good Eats on the food network, I invite you to.  Alton Brown, the show's host, is a bit quirky but the information contained in the show is invaluable.  Not only does he prepare some really tasty dishes but he also takes you through the history of the recipe, chemical reactions that happen when the food is cooking and basically just about everything that you could possibly ever want to know about whatever food or recipe that is being featured that day.  That said;  the Ramen recipe that I present to you today comes from that very show.   This is, by all that is good in the world, my absolute favorite Ramen recipe!

     Ramen Shrimp Pouch

Ingredients

• 2 packages Ramen noodles
• 1/2 cup dried mushrooms, chopped
• 20 large raw shrimp, peeled and deveined
• 1/2 cup finely chopped onion
• 1/2 cup sliced scallions
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1 quart vegetable broth
• 1/2 cup mirin
• 1/4 cup soy sauce
• 4 teaspoons sesame oil
• Special equipment: 4 (18-inch) squares aluminum foil

Directions

Preheat oven to 400 degrees F.

Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid.

In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes. Serve immediately.