grilled shrimp with Romesco sauce

One of the Food Network programs that I have set up for series recoding is Valerie’s Home Cooking. If you remember Valerie Bertinelli from One Day at a Time, which ran from 1975 to 1984, she is every bit as cute and charming today as she was back then. A much younger me had quite the crush on Valerie, or at least her character Barbara Cooper. The me of today loves watching Valerie share her cooking skills and learning new recipes from her.

shrimp with Romesco sauceOne recipe that she demonstrated was Grilled Shrimp Skewers with Romesco Sauce. I saved the recipe to my database and tried it on a recent Saturday. The Romesco sauce comes from the Catalonia area of Spain and is based on roasted red peppers. I made it generally according to Valerie’s instructions, although I used pine nuts instead of almonds since I had pine nuts on hand and no almonds. I tossed the shrimp as directed and grilled them on our outdoor gas grill. I served a garlic-butter rice mix on the side.

The Romesco sauce made the meal. It was absolutely delicious. Terry gave it her highest praise, which is “We can make this again.”

Not only that, there was plenty of sauce left over, which I later used on grilled chicken.

shrimp on the grill


protecting our grill

Shortly after we got our new gas grill Terry said that I needed to get a cover for it. I responded that I didn’t think we needed one as it was under the patio cover. She told me it was getting covered with dust. She was right. It was dusty.

I checked out Amazon. (Where else?) I found the appropriate sized grill cover for only $19.95. When it arrived I was pleased with how heavy and sturdy it was. Great value for the price.

I’m glad I got it. When I’m ready to grill the grill is nice and clean and ready to go.

This is not a very interesting picture, but having the cover makes my grilling experience so much more pleasant.

grill cover


lemon-cumin chicken with pesto

One of the things that I like about Giada’s recipes is that she is serious about the spices and seasonings. I don’t have to add anything; she has it handled.

lemon cumin chickenI have had her recipe for lemon-cumin chicken in my database for a while. I tried it on a recent Saturday and it was a success. I prepared the marinade as specified and I let the chicken marinate for close to five hours. I bought the thin-sliced chicken breasts at the full-service meat counter of our local grocery store. I cooked the chicken on our outdoor gas grill.

I had never made pesto before. The task seemed daunting. I have watched enough cooking shows that I really should have gotten it that pesto isn’t that hard. But it just never sank in. This recipe called for pesto, however, so I decided to tackle it. It was really very easy and came out quite tasty. I substituted pine nuts for walnuts because that was what I had on hand. Otherwise I followed Giada’s instructions.

On the side I served Farmhouse Herb and Butter rice mix and I had our home-grown romaine lettuce with my homemade vinaigrette blend.

It was a dinner that worked out very well.