weekend dinner party

After sifting through a humbling number of magazines over the past week, I was thrilled with a number of the recipes I came across. Page after page, I frantically dog-eared pages as a reminder of things to share. This simple yet inarguably fun and satisfying meal was found in the May 2010 issue of Martha Stewart Living. Since I couldn't help but tweak the meal just a little bit, you know, to insert my own personality, I decided to veto Martha's rice with peas and cilantro (that really didn't send me…anywhere) I'm replacing it with my recipe for coconut-ginger rice which I'll think you'll find to be the most desirable accompaniment to these piquant shrimp: the creamy and nearly risotto-like quality of the coconut rice will cool and comfort your palette after taking a bite of the thoughtfully spicy shrimp. And the salad alongside? No one's going to be missing the lettuce.

A few readers have also asked for menu ideas that would remedy picky eater boyfriends. I know, I didn't know they existed either. But, I can't imagine any boy scoffing at this spread and the spice factor makes it a bit more manly and will make up for the fact that he'll be eating a salad that contains mango and radish. Which he may or may not be familiar with. Am I not giving you guys enough credit? Sorry. Anyways, I suggest trying this out on the lucky guy(s). I think they'll dig. And a pretty potent tequila drink to start? Oh he'll have hungry eyes, alright.

Make the caramel custards a day or two beforehand. One less thing to worry about. And are you beyond happy to finally see a recipe for a dessert up in here? Admittedly, I lack a sweet tooth. Not my scene. But custard? Oh, custard is so my scene.

Mango and Radish Salad with Lime Dressing

Recipe Courtesy of Martha Stewart Living

Serves 4

1 mango, peeled and cut into wedges

1/2 english cucumber, thinly sliced

1 bunch radishes (about 8) halved or quartered

1 tablespoon finely grated lime zest and 2 tbsp. lime juice (from 2 limes)

2 tablespoons extra-virgin olive oil

1 tablespoon honey

coarse salt

1. Arrange mango, cucumber, and radishes on a platter.

2. Whisk together lime zest and juice, oil, and honey. season with salt.

3. Drizzle dressing over salad and season with salt.

Garlic-Jalapeno shrimp

Recipe Courtesy of Martha Stewart Living

Serves 4

20 large shrimp (about 1 lb.), peeled and deveined (tails left intact; optional)

3 garlic cloves, minced

1/2 jalapeno chile (stem, ribs, and seeds removed), finely chopped

1 tablespoon fresh lime juice

3 tablespoons extra-virgin olive oil

coarse salt and freshly ground pepper

1. Toss together shrimp, garlic, jalapeno, lime juice, and 1 tablespoon oil; season with salt and pepper. Marinate in refrigerator for 45 minutes

2. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Remove shrimp from marinade, and add to skillet; cook through, about 2 minutes per side.

Serving idea: squeeze lime wedges over shrimp, and serve with cold beer.

Coconut-Ginger Rice

Recipe Courtesy of Yours Truly

Serves 4, generously

4 cups unsweetened coconut milk (about 2 cans, supplement any shortcomings with water)

1 3-inch nub of peeled fresh ginger

1 tablespoon salted butter

1 teaspoon salt

2 cups of white rice

cilantro for garnishing

In a medium-sized pot, add the coconut milk, ginger, and butter, and bring to a boil. Add in the rice, stir, put the lid on and turn down the heat to low. Set the timer for 18 minutes and allow to cook, untouched. After 18 minutes, stir any excess liquid sitting at the top into the rice (it should be very creamy) and taste for seasoning. Place in a large bowl and top with plenty of fresh cilantro.

Caramel Custards

Recipe Courtesy of Martha Stewart Living

Serves 4

1/3 cup sugar

1/4 cup plus 1 tablespoon water

1/4 cup heavy cream

5 large egg yolks

1 teaspoon pure vanilla extract

coarse salt

1. Preheat oven to 325F. Heat sugar and water in a saucepan over medium-high heat, swirling occasionally, until deep amber, about 7 minutes. Carefully whisk in milk and cream.

2. Whisk together yolks, vanilla, and 1/4 teaspoon salt. slowly pour caramel-milk mixture into yolk mixture, whisking constantly. Skim any bubbles from the top. Divide evenly among four 6-ounce ramekins.

3. Set ramekins in a 9-inch square baking dish. Pour boiling water into dish to come a third of the way up sides of ramekins. Bake until custards are just set but jiggle slightly, 27 to 30 minutes. Remove from water using tongs. Refrigerate for 20 minutes.

The Taurus

Recipe Courtesy of Martha Stewart Living

Pour a small amount of Cointreau into a glass, swirl, and pour out (use it to make the next cocktail). Fill the glass halfway with ice cubes. Add 1 ounce silver tequila, and 1 orange zest strip. Squeeze and drop 1 lime wedge, and stir.

vieques dinner party

One of the many things that's so great about Vieques are the people you meet down here. What it lacks in "nightlife" it more than makes up for in social events. You jump from dinner party to ground-breaking ceremonies, cocktails by the pool to a tour of someones newly finished home. Not only is most everyone from Cape Cod or Massachusetts (strangely) but it's always an incredibly interesting crowd and part of the reason I'm always excited to go back, is to see the familiar faces again. And share some great food and drink while seeing said faces.

On Sunday night, we're hosting (by the time this is posted, we've hosted) a little dinner party and as per usual, I cozied up to a few past issues of Gourmet and Saveur pool-side and got to menu planning. Yes, I'm on vacation. No, I don't consider this work.

Back in January when I visited Locanda Verde, I told you all about the Blue Crab Crostini which we ordered as a starter. This one dish, albeit tiny, was quite possibly the most memorable part of that meal. A charred piece of bread, rubbed with garlic and tomato then topped with a light crab salad and a sliver of jalapeno and cucumber. It was incredibly fresh and zippy and the sweet, tender crab against the nearly smoky piece of bread was pretty genius. I had to recreate. And with that, I had my inspiration for what to serve with cocktails.

Regardless of availability, I'm going to go the canned crab route and hope for the best. And I'm not worried about it.

HOWEVER, due to a questionable consistency of the canned crab we picked up at the market, a plan two was quickly put into place. Before even getting down to the island, I had decided that grilled pizzas needed to happen. There was undoubtedly a pizza place on the island (or so I assumed) and I figured by flashing a smile, I'd be able to bag a ball or two of fresh pizza dough. After running into Mia's Pizzeria one night, I approached the counter and kindly asked for some raw pizza dough.

Perplexed looks are an understatement.

I tried explaining my game plan. "We love to grill the pizzas! I just need the dough, if that's possible."

After a few moments of awkward-ish silence, he began to bag up two huge, swollen, and pillowy balls of dough. I couldn't help but smile while I watched their beautiful consistency start to be gently wrapped up in paper. Finally the silence was broken. "You know, I worked at a pizza joint in Brooklyn for over 16 years before moving back down here. I make all my own dough. Every day. No one else on the island does that."

At this point, the sweet man was probably concerned with my level of excitement. I was beaming. Beaming with anticipation of the quality of this dough. I couldn't wait to get my hands on it.

Since the crab crostini was officially postponed, I figured Plan B of grilled pizzas wasn't too shabby. Topped with slices of goats milk brie, white onion, and sauteed mushrooms, and topped with fresh torn basil, it was hands down my favorite part of the meal.

The dough, was in fact, near perfection. Chewy and salty. I'm craving a piece right now.

Thank you, Mia's. I will be back.

Funnily enough, there's not a huge fresh fish presence on this island (something about the fish caught in or around the island not being safe to eat. hmph). The grocery store is predominately meat: chicken, beef, or pork. The only fish option was bacalao, which, I love, but when I'm in the tropics, I can't help but crave the opportunity to take a whole fish, stuff it with a few orange and lemon slices, a few sprigs of herbs, and throw the whole thing on the grill. But, alas, that doesn't happen down here. But believe me, we make do.

Dinner will be grilled chicken (skin on, bone in, please) marinated in chipotle, plenty of fresh garlic, and lime. Coconut-milk will turn normal rice into a risotto-like consistency and the addition of a few nubs of fresh ginger to the simmering coconut milk, brings this to celestial levels. Black beans bumped up with red peppers, red onion, a dash of chipotle and jalapeno and tons of fresh cilantro on the finish along with a salad with plenty of sliced avocado and red onion and this plate is not only full, but glowing with flavor and nods to the Caribbean. Done my way.

This is when pictures follow...