Something Fancy

I know I said I don't hardly post anything fancy...
But I'll have to make an exception in this case.

(It's Shrimp & Steak!!!)

Enjoy!!!
B.D.


Firecracker Shrimp with Pineapple

1 lime
2 tablespoons brown sugar
2 tablespoons vegetable oil
1 small Chipotle Chile in adobo, minced, plus 1/2 teaspoon adobo*
1/4 teaspoon salt
6 jumbo shrimp (about 1/2 pound), shelled and deveined, with tail part of shell left on if you like
1 ripe pineapple
3 slices bacon, each cut crosswise in half
Toothpicks
2 tablespoons chopped fresh cilantro leaves
2 tablespoons sliced chives
1 log (3 1/2 to 4 ounces) goat cheese, cut into 6 slices
3/4 cup guava nectar


DIRECTIONS:
1. From lime, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice.

In medium bowl, whisk lime peel, lime juice, sugar, oil, Chipotle Chile, adobo, and salt.
Add shrimp and stir to coat. Cover and refrigerate 30 minutes.

2. Meanwhile, cut off crown and stem end from pineapple.
Slice off rind and eyes.

Place pineapple on its side and cut crosswise into 1/2-inch-thick slices.
Remove core from slices with knife; discard core.

Set aside 6 center pineapple slices for grilling; cover and refrigerate remaining slices for another use.

(You can use canned sliced if you don't want to go to all this trouble)

3. Prepare outdoor grill for covered direct grilling over medium heat.

4. Remove shrimp from marinade; reserve marinade.

Wrap each shrimp in piece of bacon, securing bacon with toothpick.
On waxed paper, combine cilantro and chives.
Coat goat cheese slices with herbs.

5. Place shrimp and pineapple slices on hot grill rack.

Cover grill and cook shrimp 5 to 6 minutes or until bacon is crisp and shrimp turn opaque throughout, turning shrimp occasionally and brushing with reserved marinade during first 4 minutes.

Cook pineapple 6 to 8 minutes or until browned, turning over once.

6. To serve, remove toothpicks from shrimp.

On each of 6 medium plates, place 1 pineapple slice; top each with a goat cheese round and a shrimp.

Drizzle guava nectar on plates around pineapple slices.


*Canned Chipotle chiles are smoked jalapeño chiles packed in a thick, vinegary sauce called adobo. Look for Chipotle chiles in Hispanic markets or some supermarkets.


Monte Carlo Crusted Rib Steaks

4 teaspoons coarsely ground black pepper
1 tablespoon coarse salt (kosher)
1 tablespoon garlic powder
1 tablespoon brown sugar
1 teaspoon hot paprika
3 bone-in beef rib steaks, 1 1/4 inches thick (1 pound each)

DIRECTIONS:
1. Prepare outdoor grill for covered direct grilling over medium-high heat.
2. Meanwhile, in small bowl, combine pepper, salt, garlic powder, brown sugar, and paprika.
On waxed paper, sprinkle spice mixture over steaks, patting to coat both sides. Let stand 5 minutes.

3. Place steaks on hot grill rack; cook 1 minute on each side to sear.
Cover grill and cook 10 to 12 minutes longer for medium-rare or until desired doneness, turning over once.

4. Transfer steaks to platter; let stand 10 minutes.