Saturday, July 14, 2007

Memories

Restaurant Bodense:
Lentejas Garni
Bife Bismark
Restaurant Gambrinus:
Gulash de Carne
Gulash de Pollo
Herring a la crema
Paprikash
Restaurant La Emiliana
Revuelto Gramajo
Suprema Maryland
Baked Alaska
Milanasa de pollo napolitana
La Cantina de David:
Fusiles al Scarparo
Vittel Tonne:
La Tranquera:
Parillada completa
El Chancho Rengo:
buffet
Pipo:
Tallarines mita tuco mitad pesto
La Fonda de Don Aragon: ( Mataderos en la calle Saladillo)
Locro
Queso y Dulce
Guerrin:
Fugazza
Fugazzeta con queso
Pizza de Pollo
El Palacio de la papa frita:
Papas Souflee

Sunday, July 1, 2007

Cajun Grilled Colossal Shrimp

1 Pound Colossal Shrimp (10-12/ lb)
2 Tablespoons Cajun Seasoning
3 Tablespoons olive oil
4 Tablespoons Butter
1 Tablespoon Minced Garlic
2 Tablespoons Tabasco
4 Dashes Worcestershire
Juice from 1 large Lemon
Salt and Pepper

Slit shrimp along backside and de-vein- Butterfly
Combine Cajun, Oil, Salt and pepper in a large bowl.. Add Shrimp. Toss, let stand for 15 minutes.

Light grill to medium heat.

Cook shrimp 4 minutes per side.

While Shrimp are cooking combine remaining ingredients in your original bowl.
When shrimp are done, add to bowl, toss.

Peel and eat!

This one came from Mark Haban and he likes them hot. If they are too hot for you, omit the Tabasco, since the Cajun will be enough.
Thanks to Mark Haban