Picnic Fare...Shrimp And Deviled Egg Salad Rolls

I am always looking for new things to make for our weekend picnics on the lake.  If it's just us, which it never is, I try to keep it simple.  It's always nice, though, to add a new twist to an old favorite.

These can be split in half if you are cooking on the grill, or they can be kept whole if it's the only thing you are bringing along.  Frankly I think that if you pack some chips, fruit, cheese and brownies, you would have ample fare for a no-fuss picnic.

Makes 8 mini rolls



Ingredients

Kosher salt
1 pound large shell-on shrimp, deveined
6 large eggs
2 ounces slab bacon or 2 strips thick-cut bacon, finely diced
1/4 cup plus 2 tablespoons mayonnaise
1 tablespoon hot sauce
2 teaspoons dijon mustard
Freshly ground pepper
4 butter lettuce leaves, halved
2 vine-ripened tomatoes, cut into 8 slices
4 top-loading hot-dog buns, halved crosswise
2 scallions, finely sliced


Directions

Fill a large pot with 2 quarts water, add 2 teaspoons salt and bring to a boil over high heat. Remove from the heat; add the shrimp, and let sit (off the heat) until the shrimp is pink-orange and slightly firm, 1 to 2 minutes. Transfer to a colander with a slotted spoon and rinse under cold water until cool enough to handle.

Return the water to a boil, then reduce to a simmer over low heat. Gently lower the eggs into the water with a large ladle, two at a time, and let simmer exactly 14 minutes.

Meanwhile, peel and chop the shrimp and put them in a large bowl. Saute the bacon in a skillet over medium-high heat until firm and just turning golden brown, 4 to 5 minutes. Drain on paper towels.

When the eggs are done, transfer to a colander and rinse under cold water until cool enough to handle, about 2 minutes. Peel the eggs and halve lengthwise. Separate the whites from the yolks; coarsely chop the whites and add them to the bowl with the shrimp. Press the yolks through a mesh strainer into a separate bowl. Add the mayonnaise, hot sauce, mustard and 1/2 teaspoon salt to the yolks and whisk until the mixture is the consistency of cake batter, about 1 minute.

Using a rubber spatula, fold the yolk mixture into the shrimp mixture until the shrimp is evenly coated with the deviled-egg dressing. Season with salt and pepper and toss again. (The shrimp and deviled-egg salad will keep in the refrigerator, covered, for 2 days.)

To serve, load 1 piece of lettuce and 1 tomato slice into each of the bun halves; spread about 1/2 cup of the shrimp and deviled-egg salad in each. Garnish with the bacon and scallions.


Recipe Food Network
Photograph by Mark Peterson

A Father's Day Picnic On The Lake

If you want to give Dad a real break, why not pack up a hearty picnic and go somewhere for the day.  If you are not blessed with a lake, a pool, or the seashore, go camping (if he's athletic) or just pick out a site, lay out a tablecloth and hang up the hammock.  Then again, maybe he's just the type who enjoys staying at home this year and watching the soccer match.  Whatever.  Save the grill for another day and let him enjoy his day.

It is unbearably hot here in Georgia, with temperatures in the 90's.  There is nothing more cooling and refreshing than this cucumber soup so bring it along, particularly if you are going to be outside.

You can make all this the day before and pack it up that morning.

No Fuss Father's Day Menu

Cold Cucumber and Spinach Soup

Pulled Pork Sandwiches*

Cole Slaw

Outrageous Brownies

Beer!

*If you really don't want to work, the smoked pulled pork from Kirkland at Costco is terrific.  No kidding, I passed it off as home made just the other day and nobody noticed, sshhh!  It is that good.  Do make your own sauce, that's a must!

You can find this year's Father's Day menu at Lindaraxa's Garden by clicking here

Photo: Julieta Cadenas

Summer Picnics...Getting Organized!

Warm weather is here and whether you are in the mountains or the seashore, chances are you will be going on a picnic before the weather turns cold.  If you have little kids, picnics are a great way to include them in the party.  You don't have to worry about spills or breakage or someone knocking over grandmother's antique vase!

Picnics are fun for adults too and they are a great and economical way to entertain, but it takes a lot of organization, a different kind of organization. You don't have to worry about polishing the silver or ironing the cocktail napkins, but you do have to worry about making sure you pack everything that will be needed for a successful event off site.  Here you don't have the alternative of running into the kitchen to get something you  forgot.  If it didn't come with you, you are stuck.  So sit down and make a list and above all else, make your life simple and plan a stress free menu. You will be a happier camper (pun intended)

The Rules of the Game

1.  Make sure you choose a place that you know will be available.  If you are not picnicking on your property, make sure you make a reservation, if needed.  You don't want to get there and find your idyllic spot taken.

2.  Make sure there is some shade.  I, for one, do not like to eat in the sun.

3.  If there are no restrooms nearby, make sure you bring plenty of TP and PTs!

4. If you have an "older" crowd, make sure you provide some kind of seating.  Camping foldout chairs are great to have for any occasion.  They vary from chic to just plan useful and comfortable, take your pick!

5.  Have an alternate plan, what happens if it rains????

6.  If possible, get to the site ahead of your guests, that way you will be all set up when they arrive.

7.  Bring plenty of blankets if you are sitting on the grass.

8.  Plan an easy menu, one that will taste great if served room temperature.  Finger foods are ideal.

9   Offer wine or beer or both.  Soda and plenty of water are a must.  That's it, don't complicate your life.

10.  Bring plenty of ice!!

11.  No matter how informal, use a cotton table cloth and napkins.  Bring paper napkins also if serving fried chicken or ribs!

12.  Forget paper plates and invest in melamine or tin plates.  You can find inexpensive ones at Target!

13.  I like to use my stainless steel, just hate those plastic forks and knives, the food tastes yucky.

14.  I'll leave the glasses to you, but if you are serving wine or champagne, there is nothing like glass. You can always bring plastic for the young set.

15.  Pay a visit to the Container Store or Target, they have great things to cart and serve your food in that will make your life easier.

16.  Don't forget to bring bug repellent and a basic first aid box

Organization

takeout boxes, The Container Shop

Takeout Cartons, The Container Store

Rubbermaid Bottle, The Container Store

Icy Kools, The Container Store

Bottle Totes, The Container Store

Metro Tote, Target

Insulated Tote, The Container Store

Eddie Bauer folding chairs, Target

Summer Picnics ...Shrimp & Noodle Salad With Ginger Dressing

Summer picnics are here and I'm sure we will have plenty of those at the lake this summer.  Pasta salads of all kinds, particularly those with an Asian flavor, are a delight to bring along with a chilled bottle of white wine and a baguette with cheese and fruit for dessert.  Perhaps, just perhaps cookies might be found at the bottom of the hamper...

In this salad, instead of spending time shredding cabbage and carrots, Grace Parisi of Food & Wine uses prepackaged coleslaw mix. She tosses it with noodles and shrimp, then adds a spicy, gingery dressing prepared with other easy-to-find supermarket ingredients, like bottled teriyaki sauce and chile-garlic sauce.


Ingredients

 7 ounce(s) dried udon noodles or fettuccine, broken in half

12 ounce(s) shredded coleslaw mix

2 scallions, white and green parts thinly sliced

1 cup(s) cilantro leaves

3/4 pound(s) cooked medium shrimp, halved lengthwise

1/4 cup(s) teriyaki sauce

2 tablespoon(s) finely grated fresh ginger

1/2 teaspoon(s) Chinese chile-garlic sauce

1/4 cup(s) plus 2 tablespoons vegetable oil

Salt

Lime wedges, for serving


Directions

1.Bring a medium saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain and rinse under cold running water. Pat dry and transfer to a large bowl. Add the coleslaw mix, scallions, cilantro, and shrimp.

2.In a blender, combine the teriyaki sauce with the ginger and chile-garlic sauce and puree until smooth. With the machine on, slowly add the vegetable oil in a thin stream and puree until the dressing is emulsified. Season lightly with salt. Add the dressing to the bowl with the udon noodles and toss well. Serve the noodle salad with lime wedges on the side.
 
Food &Wine