Food is always a big part of the game. This month we are giving you a few tasty ideas that should help you win with your friends whether you are feeding many, or a few.
Shrimp & Spicy Guacamole
Time: 15 minutes
Serves: 2 – 4
12-14 large shrimp, pre-cooked & peeled with the tail left on
3 tbsp. fresh lemon juice
1 tbsp. fresh lime juice
1 large, ripe avocado
1 medium hot red pepper, minced
1 tbsp. homemade mayonnaise or a good quality store bought kind
Salt & freshly ground pepper to taste
1 tbsp. finely chopped cilantro
Round tortilla chips for dipping
Place the shrimp in a medium sized bowl and drizzle with 1 tbsp. lemon juice, combine well and set aside. Halve the avocado and scoop out the flesh into a bowl. Mash with a fork or potato masher until almost smooth. Add the rest of the ingredients and combine well. Spoon the mixture into a serving bowl and drape the shrimp along the edge.
Serve immediately with round tortilla chips for dipping.
Constructed Chicken Sandwiches
Time: 25 mins
4 chicken thighs, deskinned and deboned into large pieces
1 large red pepper cut into thick strips
2 tbsp olive oil
1 clove garlic, minced
1 tsp fresh basil leaves finely chopped
1/3 cup Mayonnaise
3-4 sundried tomatoes, minced
1/2 tsp sweet Paprika
4 mixed greens – Arugula, curly lettuce or whatever you like
4 slices of country bread
Place chicken pieces in a shallow dish with oil, basil and salt & pepper. Let sit while you prepare the mayonnaise and turn on the BBQ grill. In a small bowl add mayonnaise, garlic, sun dried tomatoes and paprika. Mix the ingredients well and set aside. Grill chicken pieces and red peppers until crisp and well cooked. Lightly grill each piece of bread on each side.
To construct your sandwich, lather the inner sides of two pieces of grilled bread with the sun dried tomato mayonnaise, top with chicken, lettuce greens and then peppers. You can leave it open-faced or use two pieces of grilled bread (Optional additions: Goat cheese; Bacon; Fresh Basil Pesto – get creative!).
Maple Toasted Medley of Croutons, Bacon and Pecans
Time: 20 minutes approx.
Serves: Makes approx. 3 cups
1 cup day old crusty bread cut into 1/2″ cubes
1 cup chopped bacon
1 cup pre-toasted pecans*
2 tbsp. neutral oil (Canola, Safflower etc.)
1/2 cup real maple syrup
Using a large skillet, heat the oil until piping hot. Add the bacon, and fry until almost crispy. Add the bread cubes and toss with the bacon to ensure they are coated in the oil and bacon residue. Lower the heat to medium high, and fry until the croutons are golden. Add the pecans and maple syrup. Blend all the ingredients and fry again for about 2 minutes. Be careful because it can burn easily. Transfer mixture to a baking sheet lined with lots of paper towels to soak up the grease.
Heat oven to 400 degrees. Line a baking sheet with parchment and layer with whole pecans. Bake for about five minutes or until golden, turn them and bake again for another five minutes. Remove from the oven and cool. Store in an airtight container or jar until needed.
Used with permission from Jump Into My Kitchen.