Category: Ask Leslie

Pickled Shrimp and Veggies

On By Leslie Byars RegisterIn appetizers, Ask Leslie, Buy the Book, The Parties, The Recipes2 Comments

My bookshelves are filled with books, mostly cookbooks. It’s a good problem. I am obsessed with all types of cookbooks—old and new. When I want to try a new recipe, I go to my shelves and pull out a stack and start looking. No matter how many times I have looked at each of them, I always see a recipe I’ve never noticed before.

Pickled shrimp is a classic recipe that has been around for a long time. When I ran across Frank Stitt’s recipe from his first cookbook, Southern Table, I knew his recipe would be foolproof—his restaurant Highlands Bar and Grill did just win the James Beard’s Award for Most Outstanding Restaurant! That is good enough for me.

Here’s the cover of the book. If you don’t have one, I highly recommend. highlandsbarandgrill.com
This shrimp cooking process and marinade are inspired and adapted from Frank Stitt’s recipe. I added my own twist by adding capers, plus extra vegetables and seasonings.

I followed Frank’s shrimp cooking technique for this recipe, WELL ALMOST! I misread the instructions, which I do A LOT, and peeled the shrimp before I boiled them. So, FYI, if you are in a hurry and want to buy your shrimp peeled and ready to go, the recipe WILL work both ways. But, when in doubt, go with the professional chef and James Beard Award winner’s recommendations.

Cooking the Shrimp

In a large pot filled with water, combine 1 onion, quartered, 1 celery stalk, cut into 3 to 4 large pieces, 1 lemon, sliced, and several parsley sprigs. Bring to a boil and simmer for 15 to 20 minutes.

Add a tablespoon of salt, and shrimp. Allow the water to return to a simmer and then remove from the heat. The shrimp will turn pink. Drain and peel (if you have not already done that!). Set aside while preparing the ingredients and making the marinade.

The Ingredients

2 ½ pounds cooked medium-size shrimp, peeled

2 lemons, thinly sliced

½ red onion, sliced

1 fennel bulb, sliced

1 bell pepper, cut into bite-size pieces

5 to 6 pieces of fresh okra, cut in half lengthwise (look for smaller ones)

2 small pickling cucumbers, sliced

2 jalapeños, sliced (do not remove seeds)

1 carrot, peeled and sliced

4 tablespoons capers

6 garlic cloves, thinly sliced

12 to 14 bay leaves (I use fresh)

The Marinade

1 ¾ cups olive oil

1 cup white wine vinegar

½ cup fresh lemon juice

2 teaspoons celery seeds

2 teaspoons mustard seeds

1 teaspoon fennel seeds

1 teaspoon ground white pepper

1 teaspoon coriander seeds

1 teaspoon red pepper flakes

Once the shrimp is cooked, then it’s playtime!

Be creative… jalapeños, peppers, carrots, cucumbers, red onion, okra, …etc.

 

A handful of fresh okra adds a southern twist to this tasty appetizer.
I prefer using a red onion instead of yellow. I guess it’s the artist in me that likes that extra pop of color!
You can use all of one bell pepper or part of several different colored ones. Your call!
And, if you don’t have a bay leaf tree, go get one today. It will be the best $15 you have ever spent. The leaves are spectacular in the fresh form.
Now for the final step. Pack the shrimp and veggies tightly in a jar or jars, then pour the marinade over to cover. Place in the refrigerator for at least 24 hours. It will keep for several days. This recipe makes about 8 cups and can easily be doubled or halved for any size crowd.
When ready to serve, simply pour the entire jar into a shallow, attractive bowl. Serve with toothpicks. (When divided into smaller, pint-size jars, this appetizer would make a wonderful gift during the holidays or anytime!)

The Tail Discussion (I’ve saved this for last.)

I know it’s proper and chef-like to leave the tails on shrimp. But let’s be honest, folks; they get in the way! So I prefer to remove them in 99% of all shrimp dishes. The fact is, I’m the one that cleans up during and after a party, and I’d rather not pick up shrimp tails on cocktail napkins all night long. So there you have it. Tails off, please.

The Toothpick Trick

I always love when I learn a new trick. Last weekend I took this recipe to the mountains. While I was choosing a serving bowl, my gracious host cut a lemon in half for the discarded toothpicks. It was such a great idea that I felt like sharing it.

Have a great week and stay cool!

I still have a few books left in the basement. If you need a gift or two go to Buy the Book on this post, or to my website at lesliespartydiaries.com

The Making of a Party

On By Leslie Byars RegisterIn Ask Leslie, Buy the Book, The Parties7 Comments

“Have a vision.”

Well in advance, begin gathering the party supplies. You probably have more than you think sitting around your house. Get a pile going. It will be a motivating source of excitement.

“Look around.”

Anything can be anything. Three palettes found in a discard pile make the perfect height and size for a coffee table for a large sitting area. Palette Tip: the cute blue ones are about 5 times as heavy, so plan accordingly.

“Redecorate.”

Rearrange what you already own. Like for instance, I moved my outdoor furniture from the covered porch to the middle of the yard, which opened up a new spot to dine.

“Google everything.”

These adorable Moroccan paper plates from Amazon sat neatly on my wooden chargers. Instead of water glasses, I purchased La Croix sparkling water in cans that matched the tablecloth. No one even noticed they didn’t have a water glass and were eating on paper plates. The cleanup was a piece of cake.

“Keep the food nearby.”

When eating outdoors, try to keep the dining area as close to the food as possible. You want everyone to easily be able to access seconds and thirds!

“Beg, borrow, and steal.”

Ask friends and family for anything you might need. Don’t be afraid to mix-and-match. An assortment of Moscow mule mugs are far more interesting than a matching set. And, yes, I used paper straws.

“Cutting rights.”

Keep your eyes peeled when driving around town and take note of the houses with abundant flowering hedges. Ask before cutting and always leave a small gift or thank-you note to show your appreciation.

“Simplify the appetizers.”

When cooking an entire meal for a crowd, don’t wear yourself out making a ton of appetizers. Like I mention in my book, Leslie’s Party Diaries, the Ritz-Carlton Trio is always a hit. Simply fill a 3-way container with any nibbles you have in the pantry.

“Prep so you can play.”

I always prep everything possible a day or two ahead. This tip is a game changer.

“Stay on point.”

Stick with your theme from start to finish, like this spectacular Moroccan wedding cake made by Olexa’s Catering and Cakes, olexas.com

“Dress the part.”

Plan ahead if you are the guest of honor. Make all alterations and have your outfit and accessories ready to go.

“The parting gift.”

Clearance shelves almost always have a prize or two. It’s my first stop when looking for party favors. These little vases from west elm doubled as the centerpiece too. westelm.com

“The reward.”

And finally, always allow a few minutes to enjoy all your hard work after a party. This may be my favorite coffee spot around the house.

For all of the recipes from the Moroccan birthday dinner, go to Moroccan Made Easy a past post from February 28, 2018. (or click on the red type above)

Now it’s your turn to start planning your own party. You will be surprised how rewarding and fun it will be.

Also, I love to brainstorm about parties. So, if you need any help, just ask! Have a great weekend. Leslie

I still have a few books left in the basement. If you need a gift or two go to Buy the Book on this post, or to my website at lesliespartydiaries.com

 

Confessions of a Cookoholic

On By Leslie Byars RegisterIn Ask Leslie, Buy the Book2 Comments

“Memorial Day, this day of remembrance, is also the unofficial kick-off of summer, and yet another reason to get cooking with family and friends.”

That’s a great way to wind down the busy month of May. And, in fact, I secretly was praying for a rainy day today. I needed it to get my house back together after all the graduation festivities.

Also this month, I’ve been busy finishing up my recipes for the July/August issue of Birmingham Home and Garden. Be sure to pick up a copy or subscribe at birminghamhomeandgarden.com. I’m focusing this issue on vegetables fresh from the garden—tomatoes, watermelon, corn, peaches, blueberries, jalapeños, and more. You don’t want to miss it.

It’s so easy to cook when there are so many fresh ingredients everywhere you look.

 

But on this relaxing holiday, I thought I would share with you some of my true cooking confessions that I’ve never shared before.

Confessions of a Cookoholic

  1. I really don’t like to bake sweets. When I’m entertaining, dessert is always the first course I will eagerly hand off to anyone who offers to bring something.
  2. I rarely go out to lunch—probably six times a year. I have several quick and light lunch options that I grab on the go. Sometimes I never even sit down to eat them. It’s that quick!
  3. The last time I took a nap was in 2013 when I had the flu. I have a list a mile long of all the things I want to do in my life. There is no time to nap.
  4. I have 61,116 photos on my iPhone. My entire book, blog, and personal photos go back to 2006. I’m afraid to delete any of them. I might need them for something. I pay $2.99 a month to store them in the Cloud.

    Living proof! And that was earlier today.
  5. My favorite food is pizza. Pasta is a close second. One of the first recipes I made as a child was a double-decker pizza in a cast-iron skillet. My dad requested it!
  6. I’ve tried to fry chicken only once. (I had an electric range at the time.) The second I dropped the brined chicken pieces into the hot grease, my power went out due to bad weather. As you can imagine, the sizzle ended and the cleanup began!
  7. I enjoy going to the grocery store. I actually save it for after other chores as my reward.
  8. Ten grocery store items I’m never without: 1) onions 2) celery 3) carrots 4) chicken broth 5) pasta 6) butter 7) olive oil 8) coffee 9) garlic 10) wine
    You never know when someone may drop by.

    I still have a few books left in the basement (formerly known as Jon’s wine cellar). If you need a gift or two, go to Buy the Book on this post, or to my website at lesliespartydiaries.com Happy to personalize them too. Have a great week! leslie

Serving Piece Solutions

On By Leslie Byars RegisterIn Ask Leslie, Buy the Book, The Parties1 Comment

With warm weather approaching, I can’t think of a better time to discuss serving piece solutions. For easy, foolproof entertaining, stock up on all of these items now.

I can’t have a party because I don’t have all the stuff.

I bet I’ve heard this a million times: “I can’t entertain because I don’t have enough plates.” Huh? Surely, in your house you can put two sets together and come up with a solution. Some restaurants mix them up on purpose. There are some really cute paper plates out there nowadays. That’s not an excuse. Sorry.

Then the next excuse I hear is “I don’t have the proper serving pieces.” I use the same key ones over and over. Look through my book if you don’t believe me.

Everyone can entertain.

Be on the lookout for these if you plan to entertain once in your lifetime. You will need them and be glad they are in the cabinet.

 

10 Serving Piece Solutions

 

  1. Two Is Better Than One: Buy two matching 3-quart bakers. I have several pairs of these. When feeding more than 8 or 10 people, you will most likely have to double a recipe. It looks prettier to have a matching pair on the buffet.
  2. Versatile Trio Dish (which I call the Ritz-Carlton Trio in Leslie’s Party Diaries, because they use a dish similar to these in their bar area while serving cocktails): For a quick emergency appetizer, you will need a dish like this. Any nibbles from the pantry can be thrown in at the last minute. I have a nice collection now. Thanks, Elizabeth.
  3. The Perfect Dip Bowl and Platter: An attractive, flat platter that comfortably holds a 2- to 3-cup bowl. You will use this all the time. Keep it handy.
  4. Grilling Platters: I love enamel or any lightweight platter for grilling. Pottery can get too heavy when going in and out to the grill.
  5. Spoons, Forks, and Spreaders: I keep mine all in one handy place in my kitchen drawer. I can easily go grab a decorative spreader or spoon. I pick these up whenever I see them, and I often give these as hostess gifts.
  6. Cutting Boards: Nothing is easier (I’m not saying it’s inexpensive, but it is quick and impressive) than pulling out a cutting board and filling it up with cheeses and other nibbles. Keep several sizes on hand, depending on the crowd you are having.
  7. Company Pot Holders and Dishtowels: Yes, hide these from your family and pull them out when company is coming.
  8. The Bread Basket and Washable Napkin Liner: Know where these are at all times. Hot bread coming out of the oven is the final dinner party step. There is no room for error here. Also, the linen should be washable and replaceable. Some biscuits and breads leave greasy, unremovable stains.
  9. The Dessert Pedestal: A store-bought cookie quickly looks more impressive on a decorative pedestal. I’ve been collecting these for years. Bring it to the dinner table, or place at the end of a buffet. For a crowd I will stack them and serve an assortment of desserts.
  10. The Everyday Object: Anything can be a serving piece as long as it’s food safe. Look around your house and use any unexpected object at your next dinner party. I once lined a wooden wine crate with parchment and served beef tenderloin, rolls, and horseradish sauce in it.

Mother’s Day Special (It’s May 13th)

Now that spring break and Easter have passed, it’s time to be thinking about Mother’s Day! For a limited time only I’ll be doing complimentary gift wrap for all website orders of Leslie’s Party Diaries. Order before April 22nd for all shipped orders. In-town delivery within Birmingham is available until May 11th.

Each book will be wrapped in a glossy white paper and topped with a bistro cotton tea towel and a set of stainless measuring spoons. Leslie’s Party Diaries also makes a great bridesmaid, wedding, hostess, and birthday gift.

Click here to shop, lesliespartydiaries.com

I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie

Checking In

On By Leslie Byars RegisterIn Ask Leslie, Buy the Book2 Comments

Hey everybody!

Don’t think that I forgot you. It’s been crazy around here this month! I’ve been to Dallas for Mom’s Weekend to see Lily. Last weekend I was in Charleston with Sallie taking a second look at College of Charleston. Yes, it’s March 15th and she still hasn’t picked a college yet. Making me a little crazy!!

I’ve been shooting all week for the May/June issue of Birmingham Home and Garden. Stay tuned. Be sure to pick up a copy or go to their website for all of my recipes each issue. (The recipes are in the ENTERTAINING catagory in the menu bar.)  birminghamhomeandgarden.com

Tomorrow I’m headed to New Orleans for a little R & R. hahaha  The next two weekends after that are spring break. Nutty. (I’m not complaining.) I can’t wait to get there and send photos. I’m going to one of my favorite spots!!!

I love spring and being away from a computer. It’s time for us all to put our hands in the sand or some dirt. Get outside and breathe some fresh air. So, the posts may be spaced out a little more these next few weeks, so bare with me.

Be sure to follow me on Instagram. I have two accounts–one for personal and the other for business, but they ususally overlap a lot! So follow both! I’m going to be doing lots of posts on them while I’m traveling. I may even throw in a few recipes here and there. Think of it as my “summer style” mini mini magazine.

leslie.register

lesliespartydiaries

See you next week!

Leslie

P.S. Okay, I have to admit, I’m a little disappointed no one asked me about this week’s post. I got a ton of views yesterday which makes me think you missed me??? I love getting mail, so comment anytime.

I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie

What’s in Your Kitchen?

On By Leslie Byars RegisterIn Ask Leslie, Buy the Book, The Recipes3 Comments

From The Mini Magazine to the Real Deal

Before we start talking about kitchen gadgets, I have to share some exciting news.

I never tire of seeing my work in actual print!

For those of you that may not know, I am now a contributing editor to Birmingham Home and Garden magazine. I develop and photograph the recipe section each issue. The March/April issue is hot off the press. Be sure to pick up a copy, subscribe, or go to birminghamhomeandgarden.com for the recipes. (Select ENTERTAINING from the menu bar.)

In this issue, I feature 5 recipes that travel well, or can be easily prepped in advance—all which will make for a more relaxing vacation. If you are headed to the mountains, beach, or lake anytime soon, or have a busy weekend planned, you won’t want to miss this issue.

Now, back to The Mini Magazine…

What’s in YOUR kitchen?

I was looking through some of my photos from Leslie’s Party Diaries and I ran across My 10 Most Used Kitchen Gadgets that I had photographed to be in L.P.D. Due to the lack of space, the entire list was never used. So I thought I would share them with you today. Think of this as a supplement to the book!

My 10 Most Used Kitchen Gadgets

  1. Kitchen Scissors- “My Trusty Sword” I use them a million times a day. I freak when someone doesn’t put them back in my knife block. I use them to cut herbs, pizza slices, meats, parchment, and occasionally even a FedEx box.
My Trusty Sword
  1. Pastry Blender- The secret weapon for making homemade piecrust and biscuits light and flaky.
Every kitchen needs one of these.
  1. Vegetable Peeler- The obvious, of course, and for making pretty Parmesan or chocolate shavings.
I love the oversized rubber handle on this peeler. It’s easy on your hands.
  1. Funnel- I don’t fry very often, but when I do, I want the oil to “go away” when I’m finished. I let the oil cool for several hours or overnight, then I use the handy funnel to pour it neatly back into the container. Jon taught me this little trick!
A funnel is like a cold bottle of Champagne. If you don’t have one, it’s too late!

5. Stainless Steel Mixing Bowls- These lightweight and easy-to-wash bowls are my go-to for any recipe. I love the way they nest and take up very little space in my cabinet. Most restaurant supply stores have a variety of sizes.

I buy these in pairs. So many recipes require two bowls of a similar size. It also works well if you are doubling a recipe.
  1. Pastry Wheel- It is easy to make an impressive piecrust with this simple little tool. I use it for my shortcake pastry and homemade ravioli too.
Even a store-bought crust will look special.
  1. Juicer- How many times have you squeezed a lemon into a recipe and lost a few seeds through your fingers? Fishing them out is like catching a bat! This juicer not only gets all the juice from a lemon, but catches the seeds too. You can also find larger ones for oranges and grapefruit.
A must! Even if it’s only for a fresh-squeezed margarita. That’s reason enough alone!
  1. Kitchen Twine- One roll will probably last you a lifetime. I use it for meats, my Patchwork Chop Salad (see Leslie’s Party Diaries, page 101), tying up spices in cheese cloth, etc.
Not only is kitchen twine handy in so many recipes, but it makes a timeless bow on a brown craft-paper package.
  1. Box Grater- I’ve never been a fan of “pre-shredded” cheese. I prefer to grate my own. So, with that said, my grater gets a lot of use. It is also good for carrots, zucchini, and potatoes.
Grating your own cheese is a good arm exercise too!

See, cooking can be your cardio!

  1. Sifter- When I was younger I would sometimes skip the sifting step when making homemade piecrust. But after tasting my mother’s one day, I realized it’s not an option if you want a light and flaky crust. A small strainer can work nicely too. Go the extra mile!
It can never hurt to re-sift anything pre-sifted. Your crusts will be lighter and flakier.

 

I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie