The Empanada Expirience

Who doesn't love something that comes piping hot out of the oven, is wrapped in dough, and filled with a savory, flavorful filling? The answer is no one, because once you wrap anything in dough and bake it, it will be enjoyed no matter what. I am going to use the word empanada loosely with these recipes because these are not authentic empanadas. I decided to go with some different flavors and try out two different kinds of store-bought dough. I filled pie dough and pizza dough with a Mexican inspired chicken filling and a spicy beef mixture. Both of the fillings were awesome. Easily something to make on their own and serve with rice as well. As far as the better dough, it is a tough call. I prefer the pizza dough as it is not as heavy and I like the chewiness. The pie dough is amazing, but not for a whole meal as it is really rich. Pizza dough is better for dinner sized empanadas and pie dough is better for small appetizers. Both were great and easy to make. This is a great way to use up some leftovers as well. Just pack them in the dough with other delicious ingredients you have around and enjoy.

Empanadas 
Forks & Amusement 2011
makes enough to feed 6-8 people

Chicken Filling:
1 tablespoon olive oil
1 onion, diced
1 red bell pepper, diced
2 jalapenos, chopped (remove seeds if you do not like spice)
2 cloves garlic, minced
1 whole roasted chicken breast, shredded (I use the store bought rotisserie chickens)
1- 14.5 oz can diced tomatoes, drained
salt and pepper to taste
1 teaspoon ground cumin
1 handful of cilantro, chopped

To make: Add the oil to a skillet over medium heat. Add in the onion, bell pepper, and jalapeno and cook until softened. Add in the garlic and cook for 1 minute. Add in the chicken, tomatoes, salt, pepper, and cumin. Cook for 5 minutes until well combined. Remove from heat, add in the cilantro. Set aside to cool.


Beef Filling:
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, minced
1 lb ground beef
salt and pepper to taste
1 teaspoon of each: ground cumin, paprika, smoked paprika, crushed red pepper
1/2 cup red wine
1 - 14.5 oz can diced tomatoes, drained
1 teaspoon thyme
1/4 cup frozen peas

To make: Add the oil to a skillet over medium heat. Add in the onion and cook until softened. Add in the garlic and cook for 1 minute. Add in the beef, salt, pepper and spices. Cook until meat is cooked through, about 5 minutes. Add in the wine and cook for 5 minutes until mostly evaporated. Add the tomatoes, and cook another 5 minutes. Add the thyme and peas, cook until the peas are no longer frozen, about 2 minutes. Set aside to cool.

To Assemble:
4 store bought pizza dough tubes or
2 package of pie dough (has 2 rounds)
flour
1 egg, beaten lightly in a small bowl

Preheat oven to 375 degrees. Grease 2 baking sheets

You can make the empanadas whatever size you would like. For both the pie and the pizza dough, you handle the same, but the pie dough is much less pliable. So be careful.

Sprinkle some flour on a big work surface, place the dough on it and sprinkle it with flour as well. Using a guide, like a glass, cut out circles in the dough. Place some filling in the very center of the circle, not too much. Fold the dough over itself to create half a circle and at least a 1/4 inch rim. Fold the edges up, pinch the edge with a fork all around to secure. Brush with the egg wash and place on the baking sheet.

Cook for 20-30 minutes depending on the size. They are done once browned and edges are cooked through.

Note: Assembly took some time to get used to. They were not that pretty, but they tasted great!

Enjoy!
xo
Erin

Guacamole Trio & Tomatillo Salsa

Trio of Guacamole

Tomatillo Salsa

Mexican food makes everyone happy, everyone. Whether making a dinner reservation at the local taqueria or grilling up some fajitas for the familia, the joy of eating Mexican always makes people smile. The beautiful thing is that it is so accessible and the choices are getting better. I took my first trip to my local Mexican grocer. You know the place. It's down the street, has some signs in Spanish with words like mercado and carniceria in florescent colors hanging in the window. I had always wanted to see if this grocer kept the perfect ingredients to your favorite South of the border dishes. Guess what? It does. Homemade tortillas, quality cuts of meat ready for tacos, fresh produce, and a selection of dried chilis that wold make Bobby Flay drool. I cooked up a huge Mexican feast last night that I have to split into two posts, so look for Part 2 next week. We are going to start with some snacks. I made this tomatillo salsa based on the recipe I was given from the chef of the amazing villa I stayed in recently with my friends, Villa Balboa. It was not quite as great as the original, but pretty darn close. This trio of guacamole was so simple, but by adding some fruit and bacon (yes, bacon) to an original recipe, you give yourself some delicious options. 

Guacamole Trio

Forks & Amusement 2011

makes 3 cups

6-8 ripe avocados, halved, core removed, scooped into large bowl

juice of 2 limes

1 large handful of cilantro, chopped

salt and pepper to taste

green Tabasco sauce to taste 

1/4 cup chopped pineapple, mango, or strawberries

3 slices of good quality bacon cooked, cooled, and broken into small pieces

Mash avocados in bowl and add the lime juice, cilantro, salt, pepper, and Tabasco. Mix to combine. 

Divide the guacamole into thirds and separate into serving bowls. In one bowl add the fruit, mix to combine and top with some additional fruit to garnish. In another bowl add the bacon, mix to combine and top with a few bacon pieces to garnish. Add a bit of cilantro to garnish the plain guacamole. Serve with tortilla chips. 

Tomatillo Salsa

Forks & Amusement 2011

makes 5 cups

2 tablespoons olive oil

2 medium onions, roughly chopped

2 cloves of garlic, minced

12 tomatillos, husks removed, roughly chopped

2 dried arbol chilis (any dried chili will do, but watch the heat!)

2 jalapeno peppers, deseeded and roughly chopped (keep the seeds if you like it spicy)

2 tomatoes, roughly chopped

salt and pepper

1 handful of cilantro

juice of 2 limes

Place a large skillet or pot over medium heat, add the olive oil. Once hot, add the onion and cook just until starting to soften. Add in the garlic and cook until just fragrant, about 1 minute. Add the tomatillos, chilis, jalapenos, and tomatoes to the pot. Add salt and pepper to taste. Cook, stirring occasionally, until all the vegetables have softened, about 10 minutes. Remove from heat and let cool to room temperature. To cool faster, spread on a baking sheet and place in the freezer or fridge until just cooled. 

Place the cooked vegetables, cilantro, and lime juice in a blender or food processor and blend until smooth. Taste and add salt if needed. Serve with tortilla chips, top grilled steak, chicken, or fish, use as a dipping sauce for tacos or quesadillas, or use as a condiment for whatever you like! 

Enjoy! 

xo

Erin 

Edamame Dip with Whole Wheat Pita Chips

I am really into snacks lately. Problem is that once you eat the whole bag of tortilla chips the guilt starts to set in pretty quick. I for one love anything that has some sort of dip involved. Whether it is salsa, hummus or even ketchup, every snack is better when dipped. I wanted to try to lighten up my snacks this week and try something new. Edamame is a favorite snack or starter in every sushi spot I have ever been to. They are steamed soy beans served with a bit of salt. Surprisingly, these little guys pack a nutritious punch with lots of fiber and protein. This dip combines just a few ingredients and is really delicious with a bright green color. The lemon juice really brightens it up and I love the hint of red pepper flakes for heat. Now I can enjoy my snack with no guilt.

Edamame Dip with Whole Wheat Pita Chips

Makes 2 cups

2 whole wheat pitas, cut into wedges; if pockets, pull the wedges apart

2 tablespoons extra virgin olive oil, divided

10 oz bag of frozen edamame beans already shelled, steamed according to package directions (found in vegetable freezer section)

4 basil leaves, plus one extra chopped for garnish

2 cloves of garlic

½ cup of water

salt and pepper to taste

crushed red pepper to taste

Preheat oven to 400 degrees. On a baking sheet, spread the pita wedges out in one layer. Brush both sides with 1 tablespoon of the olive oil and sprinkle with salt. Bake for 10-12 minutes until toasted and crisp.

Meanwhile, in a blender or food processor, combine the rest of the ingredients and blend until smooth. If needed, add more water to smooth out the texture. Adjust seasoning to taste. Transfer to serving bowl, garnish with chopped basil and serve with pita chips at room temp. Make Ahead: Can be made day before serving.

Enjoy! 

xoxo

Erin  

Raspberry Baked Brie

Now I know we all have seen this simple appetizer before, but this recipe just shows you that with a couple of extra steps you can make something that was very ordinary become fantastic. This is the perfect appetizer for you novice cooks that don't want to venture too far out of your comfort zone. By cooking some nuts and adding some jam, this baked brie becomes a sweet and savory bundle that everyone is going to want to devour. A friend brought this recipe over and we made it in just a few minutes and it was gone before anyone knew what had happened. If you are having people over for dinner or to watch the game this weekend, this will be a crowd pleaser. You can always use whatever jam you prefer in any flavor. Serve with some fruit in the matching flavor so everyone knows what is hiding inside. 

Brie en Croute #2

recipe by Paula Deen

serves 8

1 sheet frozen puff pastry (package comes with 2 sheets)

1 tablespoon butter

1/4 cup chopped pecans or walnuts

1 small (8 oz) wheel of brie

1/2 cup raspberry jam

2 eggs, beaten

Preheat oven to 375 degrees. 

Defrost 1 sheet of the puff pastry approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). 

Melt butter in a small saucepan over medium heat. Saute nuts in butter until golden brown, approximately 5 minutes. Place nuts on top of the brie and spread jam on top of nuts. 

Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with the beaten egg. Center the wheel of the brie on top of the pastry sheet. Bring all four corners of the sheet together above brie and twist slightly to form a "bundle." Attempt to "tie" gathered pastry together like a bow or arrange into a shape on top that looks nice. 

Place the "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with crackers or sliced baguette. 

Enjoy! 

xoxo

Erin 

Homemade Hummus

Hummus has really climbed the social ladder over the last ten years. Known to many as an exotic food before, hummus can now be found in the refrigerators of almost every woman you know and half the men. Opening a container of hummus and serving it with crackers and crudite is something every host has done and thus helping non-cooks everywhere include something delicious in their repertoire. The quality of store-bought hummus is actually quite good, but includes at least a couple unnatural ingredients. I took a crack at making this centuries old, healthy and delicious dip with a rather amazing outcome. The best thing about something like hummus is that you can add whatever flavors you would like to it. This variation below could very easily be switched by taking out the rosemary and adding anything from spicy red pepper flakes to artichokes to roasted red peppers. This takes about 5 minutes to make and will last about a week in the fridge. Since this version is 100% homemade, filled with protein and bursting with flavor, I think many of you out there will be forgoing the container and keeping these simple ingredients in your pantry and fridge for the next time you need a quick snack for guests or just for yourself! 


Lemon & Rosemary Hummus
Forks & Amusement 2010
makes 1 1/4 cup
50 calories for 2 tablespoons


1 15oz can garbanzo beans or chickpeas, drained and rinsed
1 tablespoon extra virgin olive oil
1 tablespoon tahini paste (sesame seed paste, can be found in the ethnic food aisle or condiments)
1 large clove of garlic, minced
1/2 lemon zest
juice of 1 juicy lemon
1 sprig of fresh rosemary
1/2 teaspoon of cumin
salt & pepper to taste


For serving: Paprika & olive oil


Combine all top ingredients in a food processor or blender and process until smooth. If hummus is too thick, add a little bit of water to help it along until it is the desired consistency. Add more salt and pepper if needed. Serve in a bowl, sprinkled with paprika and drizzled with just a touch of olive oil. 


Enjoy! 
xoxo
Erin 

DIY Dumplings

In an effort to switch up more normal stir-fry routine this week, I made my first attempt at steamed pot stickers. Always a favorite of mine and never left off the the take out order, pot stickers are Asian dumplings filled with meat or vegetables that are steamed and sometimes finished off pan-fried. I decided to forgo the extra pan-frying calories and just steam them. This first attempt turned out fantastic and with how easy they were to make, I might be making these when I am waiting for the rest of my take out to come to the door. You can buy wonton wrappers in the produce section of your market, usually they are by the herbs. They keep well and you can fill them with anything you would like. I have even filled them with sweet Nutella and fried them to make a fried ravioli dessert. You could easily also fill the wrappers with ricotta and herbs, fold over in a triangle and cook just like fresh pasta. The possibilities are really endless, so I hope you try this recipe and then experiment in your own kitchen with your extra wrappers!

Steamed Asian Dumplings

Forks & Amusement 2010

makes about 12 dumplings

For dipping sauce:

1/2 teaspoon of sesame oil

2 scallions, diced

1/4 cup of soy sauce

1/8 cup rice wine vinegar

1/2 teaspoon of garlic chili paste or other hot sauce

Whisk ingredients together and set aside

For dumplings:

vegetable oil for brushing the steamer

1/2 lb ground pork

1 garlic clove, minced

1/2 teaspoon sesame oil

2 scallions, diced

1/2 teaspoon freshly grated ginger

1 teaspoon soy sauce

salt & pepper

1 egg lightly beaten in a small bowl

12 wonton wrappers

Turn on a steamer, or place a pot with a steamer basket on the stove with water. Brush the metal steamer with vegetable oil so dumplings will not stick. Bring water to a boil, then turn heat down to medium-low.

Place the pork, garlic, sesame oil, scallion, ginger, soy sauce, pinch of salt and pepper in a medium sized bowl. Combine the ingredients well, but lightly, using a fork.

Place a wonton wrapper on a cutting board, brush the edges with the egg. Place a heaping teaspoon (almost double) of the meat mixture in the center of the wrapper. Bring all four corners of the wrapper up and seal each side together forming a little pillow. Repeat until you have used all of the meat mixture.

Place the dumplings in the steamer and cook for 10 minutes, or until the meat mixture is firm and cooked through. do not crowd the dumplings as they will stick to each other. I had to make it in two batches.

To serve, pour a little of the dipping sauce into a small serving bowl for each plate along with the hot dumplings.

Enjoy!

xoxo

Erin

Classy Quesadilla

Here is an easy appetizer everyone knows how to make, but classed up a bit. I got the inspiration from this in Cabo at the One & Only. Amazing restaurant and so many ideas to try at home, I am still trying them out months after my trip. This is such a simple idea, bringing a cheese course to the loveliness that is a quesadilla. This is perfect for an appetizer for a party or even a yummy lunch for yourself. I would make my apple slices a bit thicker next time, but other than that the assembly in the picture is exactly how I would repeat it. The picture is how I arranged everything before I placed the top tortilla on.

Brie & Apple Quesadilla with Chipolte Cream

Forks & Amusement 2010

serves 4 appetizers

1/4 c light sour cream

2 canned chipotle peppers, seeded, minced

tablespoon of adobo sauce from can of chipotle peppers

2 large flour tortillas

6 oz brie cheese, sliced

1/2 granny smith apple, sliced

1/2 handful of arugula

In a small bowl, combine the sour cream, peppers and adobo sauce. Set aside.

Heat a large skillet over medium-high heat. Place one of the tortillas on the hot skillet. Arrange the cheese all over the tortilla, top the cheese with the apple slices and scatter the arugula over the apple. Apply the second tortilla on top. When cheese starts to melt and tortilla begins to toast, flip quesadilla and toast the other side. When done, all the cheese should be melted.

Remove quesadilla from pan. Cut in wedges and serve immediately with the chipolte cream.

Enjoy!

xoxo

Erin

Take a Trip on the Spice Trail

I don't know if you have noticed, but I don't enjoy bland foods. Flavor is so key and I like big, bold taste. I go through bottles of cumin at an unbelievable rate which makes me think I should be exploring beyond that rich smokey flavor. But, instead of substituting, I am expanding what cumin can do for me. I just can't give it up! So I came up with this easy recipe for chicken tenders which could be used as a fun appetizer for a party or an entree for your family. Curry powder is a strong taste, but not spicy, which many people think it has to be. I added some heat, but for those that can not take it or want to serve this to their little ones (I am a huge fan of exposing kids to new flavors!), just don't add it in the marinade. Enjoy your trip to the East!

Yogurt Marinaded Curry Chicken Skewers

Forks & Amusement 2010

makes appetizers for 6 or entrees for 4

12 oz plain yogurt

2 teaspoons ground cumin

2 teaspoons curry powder

1/2 teaspoon turmeric

1/2 teaspoon red pepper flakes

salt and pepper

1 tablespoon of fresh ginger, minced

2 cloves of garlic, minced

1 1/4 pounds of chicken tenders (you can also do this with breasts if you prefer)

wooden skewers

cilantro for garnish (not in the picture, I forgot it!)

In a bowl combine all the ingredients and coat the chicken well. Place everything in a large resealable plastic bag, massage the marinade into the chicken, refrigerate for 1 hour or can be done day before.

In a shallow dish with water, soak enough skewers so that each piece of chicken has its own. Do this at 30 minutes before you take the chicken out of the fridge.

Preheat a grill at high heat. brush some oil on the grates or non-stick spray to make sure chicken will not stick. Take the chicken out of the fridge, skewer once piece on each stick. Place the skewers on the grill (test one and if it seems to be sticking, place some foil on the grill and place chicken on foil) and cook for 3-5 minutes on each side until cooked through. (I usually cut one open to make sure it is done)

Place skewers on a platter, sprinkle with a little cilantro and serve. You can do this ahead of time and serve at room temperature as well.

Enjoy!

xoxo

Erin

Ricotta and Rosemary Crostini

This appetizer was so delicious and easy. It hardly needs words. A few simple ingredients and poof!, you are star in your kitchen. This crostini would be prefect for a party or just a snack. I have had about a hundred of them and am still making them every afternoon for myself. If you are going to pass for a party, I would use small rounds of baguette or you can even buy the ready-made toasted bread points as a short cut. I made mine big and thick and it, which made it more of a four bite dish. This flavor combination is fresh, creamy and sweet. The honey is a real surprise and it goes perfectly with the ricotta.

Ricotta & Rosemary Crostini

Forks & Amusement 2010

serves 4 for a starter

Toasted or grilled slices of bread brushed with olive oil, I used a rustic Italian bread and just popped it in the toaster. You could also broil it or grilling it would be delicious. Whatever you have time for!

3/4 cup Whole Milk Ricotta

Rosemary, a couple of sprigs chopped

Salt and Pepper

Honey

In a bowl, combine the ricotta with some of the rosemary you chopped and salt and pepper to taste. Top the bread with the ricotta mixture and drizzle with honey.

How simple is that?! This is amazing and I am off to make more for myself!

Enjoy!

xoxo

Erin

Southern Style Bridal Shower

I recently hosted a bridal luncheon at my place for 23 ladies. My friend that is getting married lives in Charleston, so I decided that it would be fun to play off her new Southern roots. When feeding this many people, I really try to make elegant, yet easy. I cooked many of the components the day before and just assembled the day of (except that I baked the biscuits the day of, as per my previous Biscuit Bake Off post, biscuits do not have a long shelf life). I also bought a pre-sliced honey baked ham to serve with the biscuits and accompanied it with some fancy mustards and honey from the market. In addition to the below I made the Petit Cheesecakes for desert topped with fresh berries.

Shrimp Salad on Endive

makes about 15 appetizers

adapted from Foodnetwork.com - Paula Deen

Make Ahead: Make the salad the day before and assemble just before serving

2 cups cooked, peeled and diced shrimp (about 1 lb)

1/2 cup finely diced celery

1 tablespoon minced green onion

1 1/2 tablespoon fresh lemon juice (I actually used more of this as I tasted)

1/2 cup mayonnaise (you could substitute yogurt if you want to lighten it up)

1/2 teaspoon salt

1/4 teaspoon pepper

15 Belgium endive leaves pulled from fresh bulbs (buy an entire bulb, slice the bottom off and pull leaves off)

Combine all ingredients except the endive, season to your taste, adding more lemon, salt or pepper as necessary. Lay out endive leaves on serving platter and spoon shrimp salad into leaves. tada!

Deviled Eggs

Make Ahead: Day before, cover well with plastic wrap and serve cold

Simply hard boil eggs (bring eggs and enough water to cover eggs in a pot and bring to a boil. Immediately remove from heat source once boiling and let sit, covered, for 17 minutes. Chill in ice bath until cooled and ready to handle, peel) and cut in half carefully. Place egg white halves on serving platter and yolks in bowl.

Combine the yolks with a few spoonfuls of mayo, Tabasco, salt, pepper and minced celery all to taste. Once it is the consistency and taste you like, place yolk mixture in plastic Ziploc bag. Close bag and snip just the tip off of the bag to create a make-shift pastry bag. Squeeze mixture into white halves and top with a few chopped green onions and a sprinkle of paprika.

Cheese Straws

I used these from Jenna's post. So easy and I made them 2 days ahead! Just store in layered parchment paper in air tight container.

Mac & Cheese

What can I say? The Barefoot Contessa just knows what people enjoy and how to make cooking easy. I used Ina Garten's recipe from foodnetwork.com. I made the entire dish the day before and popped it in the oven an hour before eating. I would maybe use the same ratio of gruyere to cheddar next time, but only because I love extra sharp cheddar.

Buttermilk Biscuits

To see how I got to this recipe, click above. I found a heart shaped cookie cutter and this copper heart mold to serve it in. Totally cheesy, but we are at a bridal shower here. I cut then in half after they cooled slightly then served sliced ham, mustards and honey with it so everyone could make their own sandwiches.

Spinach Salad

I tossed in segmented oranges, toasted sliced almonds, hearts of palm and shallots in this salad. Then I tossed it in a simple red wine vinaigrette (whisk together, red wine vinegar, dijon, minced shallot, salt, pepper. Stream olive oil into bowl while whisking together until taste is right for you). Serve in a nice salad bowl and suddenly you are a culinary star.

Just remember that with any party you are throwing to make it easy for you to get done and not stress out. Do what you can in the time that you have. Plan ahead, even make a time table for before your guests arrive to organize (ie: 9am set table; 10am set up bar; 11 am bake mac & cheese; 11:45am arrange appetizers; noon guests arrive). It helps so much to think ahead and leave some extra time for last minute details. I hope this menu can inspire you!

Enjoy!

xoxo

Erin

Cheese Straws

To quote Deb from Smitten Kitchen, "meet my new favorite party trick." I couldn't have said it better myself. When I saw these on her site I was amazed I had never heard of them. A handheld cheese snack? Yes, please. Make a batch for your next party, put them in a pretty glass on your table. Watch your guests gobble them up. Next time I'm doubling the recipe.

Cheese Straws

from Smitten Kitchen, adapted from The Lee Bros. Southern Cookbook

1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened and cut into 4 pieces
3/4 cup flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon half-and-half


1. Preheat oven to 350°F.
2. In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.
3. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick. With a sharp knife, cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gently transfer the strips to an ungreased cookie sheet, leaving at least 1/4-inch between them. The dough may sag or may break - don't worry, they taste the same no matter how they look! The straws can be any length, from 2 to 10 inches.
4. Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.
5. Serve at room temperature.

XOXO, Jenna

Pickled Shrimp

I had a BBQ at my house on Friday and everyone raved about this recipe, so I am going to share. This is the perfect appetizer for any casual occasion. Bonus is that you make it in advance and you can make a ton of it. We even had some leftovers of it a few days later and it was even more delicious. You can eat it alone, but it would also be delicious on crusty Italian bread. Don't worry about following the recipe exactly. I eyeballed the measurements and added more of the ingredients I really wanted to stand out. 

Pickled Shrimp

Emeril Lagasse 2002

• 1/4 cup dry crab boil spices 
• 1 1/2 teaspoons salt
• 1 Lemon quartered
• 2 pounds medium shrimp, shelled and deveined
• 4 teaspoons Creole mustard (I could not find, so I subbed yellow mustard with some creole seasoning)
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 3/4 cup white wine vinegar
• 1 cup vegetable oil
• 4 cloves garlic, peeled and crushed
• 1 tablespoon black peppercorns
• 1 bay leaf
• 1 large sweet onion, peeled and thinly sliced
• 1 lemon, thinly sliced

In a large pot of water, combine the crab boil, 1 teaspoon of salt, the quartered lemon, and 6 cups of water. Bring to a boil over high heat and boil for 5 minutes. Add the shrimp and cook until pink and cooked through, 1 to 2 minutes. Drain in a colander.

In a large bowl, combine the Creole mustard, remaining 1/2 teaspoon salt, black pepper, and red pepper flakes. Whisk in the vinegar to combine. In a steady stream, whisk in the oil until emulsified. Add the garlic, peppercorns and bay leaf. Place the shrimp in a glass baking dish and cover with the marinade. Toss with the onions and lemon slices to evenly distribute. (I actually used freezer bags and that worked as well)

Cover tightly with plastic wrap and refrigerate for 12 to 24 hours before serving.

Enjoy! 

xoxo

Erin