Grilled Shrimp with Truffle Oil Vinaigrette

Grilled Shrimp with Truffle Oil Vinaigrette

16 large shrimp, uncooked
3 tablespoons extra-virgin olive oil
1/2 cup white truffle oil
1/4 cup fresh lemon juice
2 tablespoons chopped sweet onion
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper

Preheat barbecue grill (oil hot grill to help prevent sticking).

Peel and devein the shrimp, leaving tails on. Using a sharp knife, butterfly shrimp by cutting along the inner curve or underbelly about halfway (almost completely through), leaving the tails firmly attached.

Press the shrimp down flat like a butterfly. Place prepared shrimp in a shallow dish and sprinkle with olive oil; refrigerate, covered, until ready to cook.

In a medium bowl, combine white truffle oil, lemon juice, onion, and parsley. Season to taste with salt and pepper; set aside.

When ready to cook, season the shrimp lightly with salt and pepper. Place shrimp onto hot grill and cook approximately 2 minutes on one side; turn and cook another 1 minute or until shrimp are opaque in center (cut to test). Remove from grill.

To serve, arrange shrimp (split sides up) on a serving plate. Drizzle with a little of the vinaigrette. Place remaining vinaigrette in a small bowl and place on plate for dipping.

Makes 4 servings.

Enjoy.

Meat Loaf

Ingredients:

•1 pound ground beef
•1 1/4 teaspoons salt
•1/4 teaspoon ground black pepper
•1/2 cup chopped onion
•1/2 cup chopped bell pepper
•1 egg, lightly beaten
•8 ounces canned diced tomatoes with juice
•1/2 cup quick-cooking oats

Topping:

•1/3 cup ketchup
•2 tablespoons brown sugar
•1 tablespoon prepared mustard

Directions:

Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Enjoy

Mashed Potatoes

Ingredients:

•2 pounds russet potatoes (about 4 medium), peeled and cut into large chunks
•1 1/2 teaspoons kosher salt, plus more as needed
•4 cloves peeled garlic, smashed
•1/4 cup unsalted butter
•3/4 cup whole milk
•Freshly ground black pepper

Directions:

In a large saucepan, combine the potatoes, 2 teaspoons salt, garlic and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 15 to 20 minutes.

Drain the potatoes and garlic leaving just enough water in the pan to cover the bottom.

Return the potatoes and garlic to the pan. Add the butter and mash until melted. In the microwave, heat the milk until just hot, but not boiling. Stir into the potatoes and season with salt and pepper, to taste. Serve immediately.

Enjoy.

Potato Salad

Ingredients:

•3 pounds small white potatoes
•Kosher salt
•1 cup mayonnaise
•1/4 cup buttermilk
•2 tablespoons Dijon mustard
•2 tablespoons whole-grain mustard
•1/2 cup chopped fresh dill
•Freshly ground black pepper
•1/2 cup chopped celery
•1/2 cup chopped red onion

Directions:

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.

Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper, Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper.

Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Enjoy.