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12:00 PM Healthy Living Cooking Class Arnold Independence Hall
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06:00 PM Cooking Class at Marisolio Tasting Bar- Polish Feast
06:00 PM Cooking Class at Marisolio-Polish Feast
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11:00 AM Guided Tours of Ironstone Vineyards
11:00 AM Town Tours of Columbia State Historic Park
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12:00 PM Murphys Old Timers Museum Will Display "Cattle in the Sierras " Through April
02:00 PM Calaveras High School Drama will be Presenting "Cinderella" April 26-29
03:00 PM Celebrate Spring Aboard Railtown 1897’s Popular & Fun Wildflower Train
All Day Murphys "Classic Car Night"
Monday, Apr 30
All Day Murphys "Classic Car Night"
Tuesday, May 1
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Posted by: Kim_Hamilton on 06/26/2008 11:38 PM Updated by: Kim_Hamilton on 06/28/2008 10:42 PM
Expires: 01/01/2013 12:00 AM
:

"Cajun Prawns and Sauce!"~By Jenny Baxter of Jenny's Kitchen

Greetings from Modesto....Modesto! I can just hear some of you now. What could possibly be exciting in Modesto? Ever since I had my house built five years ago I have been searching far and wide for an outdoor kitchen that would fit my Mediterranean motif and be within my price range. I found it in Modesto. So, I called my two muscle men, Mike and Greg, the famous Angels Camp house painters, and asked for their assistance. “Anything we can do to help out.” was their reply. Of course, the two of them are no fools. I could just see the visions of grilled foods dancing around in their heads!....


Off we went the two of them in Mike’s pick-up and me in my four wheel drive. Of course, I had to pick the hottest Sunday of the year for this mission.

Cruising down Highway 4 with my air conditioner blasting I passed their vehicle so I could direct them to the destination. As I looked toward them perspiring in the heat with their windows rolled down I knew that fillet mignons would not even make up for this sacrifice. I would have to really create a fabulous meal for them.

Pulling up to the store we walked inside and chose my kitchen. There it was a perfect fit for the area that would soon be its new home. There it was the perfect color, black granite, stainless steel with charcoal rock. There it was the perfect set of appliances; a refrigerator, warming drawer, grill equipped with rotisserie, an infra-red cooking apparatus, griddle, burner, sink with spray nozzle and a storage drawer. I couldn’t wait to load it up!

Well, 30 minutes later, 5 salesmen, Mike, Greg and I were still trying to create the best design for crating this outstanding kitchen home. Finally we got it loaded between my car and Mike’s truck. Here come the Beverly Hillbillies!

The guys spent the next day hooking up the waterline, the propane tank, the refrigerator, and the spray nozzle after my friend, Jim of Gold Electric, came by to wire in some electrical outlets. My dream was on the verge of coming true!

The first thing I did was bring out my blender and whip up a batch of Margaritas. I had to fill the refrigerator with beverages and food, put out the cutting board, fill the drawers with items I thought I would need to aid in my outside cooking ventures, arrange the new dishware and glassware, fire up the grill and it was party time!

So whats for dinner? How about Merlot marinated filets, grilled Cajun prawns, Orzo with saffron and pinenuts, Caesar salad, roasted garlic skewered vegetables, and strawberry fondue. This way Mike can indulge in the chocolate and Greg can gorge himself with the berries.

Cajun Prawns

2 lbs. medium size prawns shelled, washed and de-veined

½ cube butter

¼ teaspoon cayenne

Melt the butter in a pan with the pepper. Baste the shrimp as it grills. Serve the shrimp with the Cajun sauce.

Cajun Sauce

Mix in a bowl until thoroughly combined. Refrigerate and serve with the grilled shrimp

Cup mayonnaise

¼ cup Creole mustard

2 tablespoons lemon juice, horseradish and Worcestershire sauce

1 Tbsp. ketchup and paprika

1 rib minced celery

1 minced shallot

2 toes minced garlic

Keep It Sensuously Simple (a food tip from Jenny) To really get the full flavor of the shallot, celery and the garlic grated them instead of mincing. The flavor is more intense and it is quicker to grate than to mince.

2 tablespoons chopped parsley

Salt and black pepper to taste

Serves 8

Be on the lookout for an invitation to one of my outdoor dinner parties. You never know what might arrive in the mail.

Well, it’s thyme to go.

Jenny Baxter

Jenny’s Kitchen



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