NSOMS

Robb  is in the San Juan Islands taking a sailing certification class so Friday night was girl slumber party.  2 of my best buds joined me on the deck for a dinner, a little bit of wine and laughter.  We were only 3 legs of the NSOMS.  Our missing leg, which left us a bit off kilter, was home in La Center, WA and available only via the airwaves.  The 4 of us met in nursing school and helped each other through with laughter, friendship ,and of course, great food and wine.  NSOMS is an acronym that we are well known by now, some day maybe I'll share the meaning!!!!

First was an appetizer of crackers and "Wild Thymes Thai Chili Roasted Garlic Dipping Sauce" over good ol' Philadelphia cream cheese .  Not too imaginative but easy and yummy.  Alas the sauce was store bought, in fact a gift from my sister-in-law, from her days with Pasta and CO.

Dinner was Cajun Shrimp with Lemon Pasta, home made focaccia bread dipped in olive oil and balsamic bought back from our trip to Italy last fall, and roasted asparagus with garlic, olive oil and balsamic  The shrimp  dish is one of those recipes you have committed to memory and the actual recipe is long lost in somewhere in the multitude of recipes I've written on a piece of paper and stashed some where.  I first got the recipe from a cousin, who used to be a race car driver!!!  So I give credit to the source of the recipe, who ever they are. 

Cajun Shrimp

Peel shrimp leaving tails on.  Wash and de-vein.  In a baking pan (I use a 9x13 glass pan) add 1/4-1/2 cup of good olive oil, 2-3 cloves of crushed or finely minced garlic, a good tablespoon of brown sugar, a tablespoon or 2 of soy sauce, the juice and zest of one small lemon, chopped parsley and 1-2 tablespoons of Cajun seasoning.  I like the heat of the seasoning but some of them are very salty so be careful not to add too much.  Marinate the shrimp in the sauce (in the refrigerator) for at least 4 hours or overnight..   Bake, marinade and all,  in 450 degree oven just until pink and cooked through.  Don't over cook.  Serve along side, or on top of Lemon Pasta.  The pan juice is good on the pasta!

Lemon Pasta

In a large bowl add the zest and juice of 3-4 lemons, about 1/2 cup of good olive oil, 2 cloves crushed garlic, 3-4 scallions thinly sliced, 1/2 cup of chopped fresh Italian parsley (the only kind to use) and a pinch of sugar to mellow some of the tartness and a few shakes of salt.  (You can add more salt later after you add cheese).  Let set on the counter for 3-4 hours.  Cook your desired pasta, I like vermicelli or linguine, but any pasta that isn't too hearty will do.  Drain with al dente and toss in lemon mixture.  Add about 1/4 - 1/2 cup of freshly grated Parmesan Reggianio.  Add additional oil and salt and pepper to taste and serve.

Thanks to Tyler Florence for the focaccia recipe.

For dessert, I made coconut milk ice cream topped with pineapple chunks soaked in rum and toasted coconut.  The ice cream is super simple, thanks to Debbie for the recipe.  Of course I had to tweak it just a bit. 

Thai Coconut Ice Cream

 Make a simple syrup with 1/2 cup of sugar and 3/4 cup of water.  Heat on the stove until sugar is dissolved and cool until completely cool!  In a bowl mix together the  2 cans of coconut milk, 1/2 tsp of real vanilla and a pinch of salt.  Add the simple syrup and mix well.  Process in an ice cream maker and voila!!! ice cream.  This is a great recipe for the milk intolerant or vegans. 

The night was great. Always good to catch up with your best friends but we missed Nippy!!!