A Visit With An Old Friend(s)

I’ve commented in the past about how easily I let go of relationships and I’m actually realizing I don’t like that about myself, so when I ran across an old friend, Jeni, from work on Facebook, I invited her down for a catch-up get together.  She advised she’d like to bring her significant other and we were so pleased when he turned out to be someone else we’d had worked with and was also a friend and Bev’s old boss, Ken.  It was such a pleasant surprise to get a two-for-one visit with old friends.

It was a gorgeous fall day so we decided to have it at the dock and I’d advised Jeni we’d provide a lite lunch – well you know how that goes.  Our original plan was for only Avocado and Shrimp Salad With Mango Dressing using the recipe from Lea Ann at Mangoes, Chili, and Z, which we’d had twice before.  Then Bev suggested we serve the salmon cakes we had in the freezer as an appetizer.  This was followed a day or two later with a desire to make a corn chowder recipe she’d seen in the paper.  And finally she advised we’d have to have some type of dessert, so a full blown lunch was at hand with:

Course 1 – Salmon cakes served on a bed of cheesy spinach with remoulade sauce

Course 2 – Corn chowder (I can’t believe she didn’t think of cornbread – I kept quiet)

Course 3 - Shrimp salad with Naan bread Ala Lea Ann

Course 4 – Ice cream topped with hot chocolate, whipped cream, and a cherry

For the salad, we followed LA’s recipe including the shrimp pot ingredients.  For large shrimp that I consider perfectly cooked, I bring the water to a boil, add the shrimp, top with a lid, turn off the heat, and set a timer.  After 7 minutes they go into an ice bath to stop the cooking.  The time can be varied a little for shrimp size.

Bev made the corn chowder starting with a recipe out of USA Weekend, from Pam Anderson of Three Many Cooks and adjusted it to suit her.  It was designed to be made without a dairy product but Bev decided it needed some.

Grilled Corn Chowder With Peppers And Cilantro

Adapted from Pam Anderson 

8 ears husked corn - 4 ears left whole and kernels cut from remaining ears and the cobs scraped to release juice

1 large onion - peeled and sliced ½” thick

½ red bell pepper - stemmed and seeded

½ green bell pepper - stemmed and seeded

1½ pounds potatoes - ½” slices

1½ Tbs - olive oil

To taste - salt and ground black pepper

8 slices bacon - chopped

1 tsp - dried thyme leaves

1 quart - chicken broth

2 Tbs - chopped fresh cilantro, plus extra for garnish

1½ “ - Velveeta cheese, from regular size block

To taste - roasted garlic hot sauce

To taste - garlic powder

Brush the 4 ears of corn, onion, bell pepper and potatoes with oil and sprinkle with salt and pepper.  Purée cut and scraped corn in a blender (you should have about 2 cups).

Heat gas grill, igniting all burners on high for at least 10 minutes, or build a hot charcoal fire.  Clean grate with a wire brush and lubricate with an oil-soaked rag.  Place vegetables on hot grate and cook until just tender about 10 minutes.  Cook corn until browned on all four sides.

Remove vegetables from grill; set aside until cool enough to handle.  Chop potatoes, peppers, and onions, and remove corn from cobs

Meanwhile, fry bacon in a large soup kettle over medium-high heat until crisp.  Add thyme and then corn purée; cook until it begins to bubble.  Add chicken broth and bring to a boil; add vegetables, reduce heat to medium-low and simmer, partially covered, until flavors blend, about 5 minutes.  Then add the cheese and when melted, taste and add salt, pepper, garlic powder, and hot sauce.  Stir in cilantro, ladle into bowls, and garnish with cilantro leaves.  This is it in the pot.

We thought the soup was delicious and so did our guests – we ate nearly all of it.  One change Bev said she'd make is to omit the hot sauce and add a roasted jalapeno or two with the other veggies.

The shrimp salad was once again delicious and the heated chocolate topping on the ice cream was left from the Kaluha cake she made a while back – it was delicious this way.

We washed it down with a variety of liquids, including a few sips of Cherry Moonshine brought by Ken - it was pretty tasty.

We had a wonderful visit and promised to work harder to get together more often.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago: New Orleans – Day Six, French Market

Two years ago:  Black And Blue Salad

Larry