Another Shrimp Spread

Here's another easy one. I threw this together a few minutes before a golf outing followed by an outdoor luxury BBQ with finger buffet. For those who have more time, you can cook and chop fresh shrimp. Me? I have a tee time. (photo by GenBug)

8 oz. cream cheese (I use light)

a few plops shrimp cocktail sauce

1/2 shallot, chopped (a bit of onion is fine, too)

chives from the herb garden

2 squeezes of lemon juice

1 (6 oz. can tiny shrimp)

Mix well.
Serve with crackers or crudités.

Make it a meal: Serve ahead of Salmon Wellington (see recipe) and grilled squash and zucchini.

Wine: Chardonnay

Republic Cafe on Elm

This place is fabulous. It is a European style cafe in our own Manchester, NH. I cannot wait to go back. The idea behind this fairly new eatery is food goes from farm to table. They keep a chalkboard list of the farms they buy their food from.

I went for lunch and tried to keep my meal light (and my weight down), but I ended up eating every bit of my panini. Half would have been fine for lunch, but it was so tasty, I devoured every crumb. I ordered the Grilled Zucchini that also had roasted red peppers and various other gorgeous flavors like feta cheese.

My husband ordered the Chicken Panini, an unusual choice for him since he is not crazy about goat cheese. I tried a bite of his. It was very good, but mine was better. Both came with a modest side salad instead of the usual fries and starches available everywhere else.

On top of everything else, the prices are reasonable. Our paninis were $6.50 and $7.50. The highest priced item on the menu is $22.

The owners, Claudia Rippee and Edward Aloise, are the former proprietors of the most missed Cafe Pavone in the Millyard. According to their website (http://republiccafe.com ) their menu "will convey our culinary philosophy which focuses on quality ingredients, is seasonally appropriate, and is respectful of its sources." Bravo. I will be back soon to sample the Mussels Provencel, the North African Spiced Vegetables, and the Monkfish (Monkfish in Manchester!!) Puttanesca.

Creamed Corn & Asparagus Soup

I accidentally opened a can of creamed corn that I keep around for making Shepard's Pie. I don't like creamed corn much as a side dish, so I made it into this easy, nice soup. It is uber creamy without the cream. I purred like a kitten when I ate it.

Creamed Corn & Asparagus Soup

1 can creamed corn

1 can cream of asparagus soup

1 cup of milk (or more for thinner soup)

pepper

Pour all the ingredients into a pot and heat.

Make it a meal: Serve with Crab Delights (See recipe)

Wine: Chardonnay

XO on Elm

XO on Elm

Upon arriving for a late night bite and glass of wine (late night for Manchester--8:30), we were asked outside the restaurant if we wanted a table by proprietor #1. We said we were waiting for friends and would like to wait at the bar. There were no seats, but we didn't mind standing. That's when proprietor #2 also asked if we wanted a table. We explained again. He assured us there would be a seat at the bar soon. Nice. He took our drink order. That's when proprietor #1 had followed us in and almost insisted we get a table for ourselves and our friends. Now I felt badgered. I explained to her AGAIN how we were expecting company and preferred to wait at the bar. I didn't know how many of my friends were showing up, but do I really need to get into this in order to enjoy a glass of wine?

Seats opened up shortly, and the bartender gave us menus. I thought this was a tapas bar, but there were only four items under the tapas label.

Soon after, our friends came in, and gathered around us at the bar. Now, close to 9 PM, the place was slowing down. More seats became available and diners were leaving. However, my friends couldn't get a drink. The bartender, when around, just flitted by and then disappeared. Proprietor #2 hugged my friend, but then was gone. Finally, 20 minutes later, the bartender took their drink order and our food order.

The food didn't take too long. My mussels steamed with beer and sautéed with Chorizo sausage for $9 were excellent. Unfortunately about a third of them did not open and my bread for mopping sauce was burned on one side. When I showed the bartender, she took the entire appetizer off the bill. I thought that was more than generous.

My friend's dates stuffed with Chorizo and cream cheese filling wrapped with crispy pancetta were outstanding. I could have eaten a plateful, but getting three of them for $7 is not enough value for me.

Another friend ordered the Middle Eastern Taster for $12. It came as cute little bowls of hummus, cucumber taziki, tabouli, and olive tapenade. It was all delicious, but the grilled Naan bread was also burned.

This is a beautiful restaurant, but I did not have a good experience. I will try it again, but not for a while.

BBQ Bacon and Bean Salad

Beans are so good for you. Here is another way to get that lean protein in a delicious way. Bring this to your next garden party and you'll be a hit.

BBQ Bacon and Bean Salad

4-5 strips of bacon, cut into 1-inch strips

1/2 onion, diced

1/2 tsp. smoked paprika

1/2 cup BBQ sauce (I like mine spicy)

1 can corn, drained

2 cans white beans, drained (I use Great Northern)

2 Tbsp. red wine or cider vinegar

salt & pepper

chives for garnish

Sauté bacon for a few minutes, then add the onions.
Sauté it all a bit more.
Remove the pan from the heat and drain a bit of the fat.
Stir in the paprika.
Empty the cans of beans and corn into a pretty bowl.
Add the bacon and onion mixture.
Add the BBQ sauce and vinegar and mix well.
Top with chives for color.

Make it a meal: Serve with whatever you're barbecuing tonight.

Wine: Rosé