Summer Rice Salad

I first ate this salad at Sally Kabinoff's Fourth of July Swim party seven thousand years ago. To give credit where credit is due it originated from Ilene Berman's kitchen. I adopted it as mine, modified some ingredients and I now call it Henri's Summer Rice salad. Why Not.

Two things make this one a winner. You have to use "Success" Rice.
The one that comes in the boil a bag. You Have to use the right proportion of vinaigrette dressing. I said two but it is three, you have to use fresh dill and fresh parsley.

Vinaigrette Dressing

1/2 Cup red wine vinegar
2 Tbs Dijon Mustard
1 Tsp Salt
1 Cup olive oil
1/2 Tsp Pepper
2 Tbs Sugar

Mix and set aside.

The veggies: Plus or minus whatever you like! It has to be colorful.
8 Cups of Cooked and Cold Rice ( That Would be 4 Success Bags)

Chop into very small dice

1 Green Pepper
1 Red Pepper
1 Orange Pepper or Yellow or Both
1 Red Onion
1 Bunch of Green Onions
1 cup of Currants or chopped raisins
1/2 Cup of Dried apricots or white raisins
1/2 Cup of Dried Cherries or Cranberries
Note that I say one or the other, not both. If you want to use both reduce to 1/4 cups.
It really does not matter what you put in it as long as you whatch the proportions
(yellow or green squash, cucumber, celery, etc)

10 oz of frozen Pettit Pois (little peas) a must
1/2 cup of Fresh Parsley chopped
1/4 cup of Fresh dill chopped.

Add all the chopped vegetables to the rice, only after rice is cold, then add the vinaigrette and toss.


You will be asked for this recipe over and over again. Guaranteed!!

You can send them here.

Tortellini Salad

1 Red onion
1 Red pepper
1 Yellow pepper
1 Green Pepper
1 cup of chopped celery
1 cup chopped Genoa Salami
1 cup chopped cheese (Provolone or whatever you like)
1 cup green olives stuffed with pimentos (sliced in half )
1 Pint of grape or cherry tomatoes (sliced in half)
1 cup chopped roasted peppers (optional)
1 cup marinated artichokes chopped (optional)
1/2 cup finely chopped Italian parsley
5 lbs of tortellini

Vinaigrette:
2 tlb Dijon mustard
2 tlb Sugar
1/2 cup wine vinegar
1 1/4 cup of olive oil

Chop all ingredients except tortellini, tomatoes ,and olives.
Prepare the vinaigrette while cooking the tortellini according to package. Usually you have to boil water add the tortellini for about 4 minutes and they are ready. Immediately run cold water after the are done so they stop cooking. It is better to have them all dente.

Add the chopped ingredients to the tortellini in a large bowl, + the tomatoes , the olives and the vinaigrette. Add salt and pepper to taste.

If you hate olives or any other ingredient omit it. If you have stuff in the fridge that you think you like, add it don't be bashful e.g. zucchini, cauliflower, broccoli,carrots left over chicken or turkey.

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

Shrimp Dip

2 Pounds fresh cooked shrimp

1/2 Cup chopped Celery

1/2 Cup minced onion

Salt and Pepper

Lemon juice (one lemon)

Hot pepper sauce

1/2 Cup chopped flata parsley

1 Cup Mayonnaise

1 Pint of sour cream

2 Tablespoons of grated horseradish

2 Tablespoons on minced garlic


Mash shrimp into small pieces (you can use salad shrimp 500/pound) Mix all ingredientes together. Refrigerate. Serve with crackers, flat breads or crudites.

Lets Start with Shrimp

Shrimp Scampi (Gambas Al Ajillo)

1 1/2 lb of shrimp at least 16/24 size. If peeling save the skins and or heads for future use. You can make Shrimp bisque with the skins. I'll post the recipe later

1 Stick of Butter (1/4 Lb)

1/2 cup olive oil

3 Tablespoons of garlic or more if you like it. Chopped

1 Tablespoons of oregano

1 Tablespoons of basil

2 Teaspoons of Hot Sauce or Sriracha Sauce or Tabasco

1  small lemon or 1/2 large Lemon
1 Lime

1 Loaf of Crusty Italian or French Bread.

Place oil and butter in a pan. (when done you will serve the scampi from the pan. Usually in my house it goes from the stove to the Island where everyone is gathered anyway. If it is for a sit down dinner place on separate plates and serve.

When butter is melted and mixed with oil, add the garlic for one minute and spread around the pan add the shrimp the basil and the oregano. Cook till the shrimp is turns pink turning to cook all of them ( do not overcook). Lower the heat to medium or less. Squeeze the fresh lemon and lime using your hands as a sieve to prevent the seeds to fall into the pan ( if some do don't worry). finally add the hot sauce (Sriracha preferably since it has more garlic). Toss around so all the flavors coat all the shrimp. You are ready to eat or dip.

On this one remember that the shrimp is just an excuse. The idea is to be able to dip the bread in the delicious butter garlic sauce, and eating the shrimp is just an aftermath.

Huy Fong brand (Sriracha)