summers not over

Don’t let anyone on TV fool you, labor day is not the end of summer. Are you kidding the

veggie gardens and farm stands are at their peak. There is so much great fresh food out

there, and the weather is still perfect for outdoor dinning either lunch or dinner. If you live

someplace with a skeeto problem try those new personal fan driven repellants from OFF I

live on a lake and sit outside every night for dinner using one of them or their towers with

the candle. Any way its been hot and here is labor day weekend with the neighborhood BBQ

and bocce ball tournament. So with all the fresh tomatoes and cucs what better than a

garden fresh gazpacho. I also discovered some great summer deals on jumbo shrimp at the

fish market, you know me, Italian food or Italian seafood. So how about my contribution

for the get together, gazpacho and lemon shrimp scampi and linguine.

Yes just a little different twist ( no pun intended ) on the scampi your used to, lots of fruits

out there and plenty of lemons on the tree’s. So it just made sense to me, I love picatta so

why not marry some of those flavors. Besides both of these recipes work perfectly with a

chardonnay or pinot grigio, yes you can get them on

www.bargainsonwine.com

. the

gazpacho recipe is for 6 and the scampi is for 3, I am not bringing it as a main dish so you

can adjust accordingly if you are serving it as a main for lunch or dinner.

Remember football season starts this week and this would make a great warm weather

halftime meal for the game.

GARDEN GAZPACHO

6 large shrimp peeled cleaned and cooked

6 large ripe heirloom or beefsteak tomatoes

1 peeled seeded coursely chopped cucumber

1 chopped green sweet pepper

1/2 medium finely chopped red onion

2 tblsp chopped fresh cilantro

1 medium jalapeno ( hot ) or 1 large anaheim chile seeded and finely chopped

4 cloves garlic minced

1 cup v-8 tomato juice ( spicy if you like )

1/4 cup beef broth

1/4 cup dry red wine

1 tblsp red wine vinegar

1 small ripe avacado

salt & pepper

In an extra large bowl combine tomatoes, cucumber, sweet peppers, red onion, cilantro,

hot pepper, and garlic. Stir in tomato juice, broth, wine and vinegar. season to taste

with salt and pepper.

cover and chill for at least 4 to5 hours, next day is great. you can do this the night before

with no problem.

serve in chilled bowls topped by a wedge of avacodo and a jumbo shrimp with a lime wedge

for garnish, and a glass of JK chard. serves 6

Now you have done the gazpacho way ahead of time so all you have to do is whip up the

scampi, easy breeze this dish takes no time at all and with a nice sliced bagguette a great

main meal or even a small portion appetizer. this recipe serves 3 as a meal 6 as an app.

SCAMPI W/LINGUINE

vegetable oil for the pasta water

2 1/2 tblsp kosher salt

3/4 lb linguine ( or pasta of choice )

3 tblsp unsalted butter

2 1/2 tblsp olive oil

4 cloves minced garlic

16 to 20 large shrimp peeled and deveined

1/4 tsp black pepper

1/3 cup chopped parsley

zest of 1/2 lemon

juice from 2 lemons

6 thin sliced lemon rounds, no seeds

to boiling water add a drizzle of vegetable oil adn 1 tblsp of salt, cook linguine al dente as

you will be cooking it more with your sauce. In a large skillet, over medium low heat melt

butter and add olive oil, oil will help keep butter from burning. Add garlic and saute 1 – 2

minutes, add shrimp, 1 1/2 tsp salt, the pepper, saute until shrimp are just pink 4 – 5 min,

remove from heat, add parsley, lemon zest, lemon juice and lemon slices. when pasta is

ready drain and add right on top of shrimp and sauce mixture, return to medium heat and

saute tossing frequently to combine flavors with pasta 3 – 4 mins. toss and serve on warm

plates with grated cheese and Jk chardonnay.

next is my black eyed pea side dish with molasses dressing, a huge hit at the bocce BBQ

Comments

[Justin Bieber Supra]

I travel out of Texas frequently and I must say the roads here are very, very nice for the most part. Sounds like some of you are spoiled...take a trip to some of the other states and you and your car will be glad to be back on Texas highways. With that said I do agree politics is killing our transportation department.